Thursdays at Renata is Risotto in a Cheese Wheel

Recently, on Thursdays at Renata they have been offering a special risotto a la minute which is finished in a parmesan cheese wheel in the middle of the room before being brought to your table. This is a little similar to the cheese wheel experience/dalla forma pasta I enjoyed in LA that I wrote about previously, but is focused at Renata on a rich creamy risotto in a cheese wheel only available on Thursdays. I don’t currently know of any place else in Portland offering anything finished in a cheese wheel.
Recently, on Thursdays at Renata they have been offering a special risotto a la minute which is finished in a parmesan cheese wheel in the middle of the room before being brought to your table.

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Signature

Renata’s Italian Happy Hour – Aperitivo

I’ve been a big fan of Renata since they first opened, as I first wrote about almost a year ago. Back then, I was really impressed by their beautiful patio as well as their incredible pastas and in house aged whole animal (which would appear once in a while when the aging was complete as a special dish on the menu) and the craft cocktails. And then came the rush of the people when Renata was announced as Oregonian’s 2015 Restaurant of the Year, and they went through a trial by fire every day.

Now the rush of the trendy crowds have calmed down – on recent visits I dined with sweet senior citizens and families with kids during early dinner seatings, and then with a range of ages of professionals on business or on date night or with a boisterous group of friends later in the evening. The breathing room now gives Renata the opportunity instead of focusing on executing all the food to the necessary volumes, a chance to experiment and tweak the menu based on new ideas. One of those new ideas is Renata’s Italian Happy Hour – Aperitivo.
Bar of Renata Bar of Renata Bar of Renata Patio of Renata

During Aperitivo, located in the bar and patio only from 4 PM – 6:00 PM Monday – Friday, what was once a Punch Hour before they begin Dinner Service now celebrates Italian Street Food and seasonal cocktails. For spring, this included for instance on their menu the Spring Cocktails of Arrossire with cappelletti, punt e mes, benedictine, soda or Paper Moon with pisco, vermouth, bay leaf, chamomile, egg white, lemon.
Renata Spring Cocktail of Arrossire with cappelletti, punt e mes, benedictine, soda Renata Spring Cocktail of Paper Moon with pisco, vermouth, bay leaf, chamomile, egg white, lemon

I tried the pretty pink house cocktail of Occam’s Razor with vodka, elderflower, blackberry, citrus and prosecco. Or go for the Old Fashioned Flight included one rye with demerara, one bourbon with smoked maple. and one made with scotch and burnt honey.
Renata house cocktail of Occam’s Razor with vodka, elderflower, blackberry, citrus and prosecco Renata Old Fashioned Flight included one rye with demerara, one bourbon with smoked maple. and one made with scotch and burnt honey

Meanwhile, on the food menu enjoy bites such as

Salt and Vinegar Pork Rinds which have this light airy feel of a pork rind but then you pucker up after a bite!
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Salt and Vinegar Pork Rinds

Salumi alla Casa plate, this visit with spicy coppa, mortadella, prosciutto cotto, Vacca Bruna parmigian
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Salumi alla Casa with spicy coppa, mortadella, prosciutto cotto, Vacca Bruna parmigian

Formaggio plate, for this visit that included Sheep with bloomy rind cheese Valentine, Cow hard rind cheese Andrea Menzazana, and a Sheep + Cow washed rind cheese Willow Creek
Renata's updated happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Formaggio that includes Sheep with bloomy rind cheese Valentine, Cow hard rind cheese Andrea Menzazana, and a Sheep + Cow washed rind cheese Willow Creek

Stuffed Fried Olives with Trotter and Calabrian Chili Aioli look like aracini, but don’t be fooled – there is an olive in there, adding a nice counterpoint to the deep fried exterior
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Stuffed Fried Olives with Trotter and Calabrian Chili Aioli

Aracini with pork sugo and fontina are creamy and rich
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Aracini with pork sugo and fontina Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Aracini with pork sugo and fontina

The other tasty “ball” item on the menu (besides the marinated olives which I did not try – but those are more like ovals right?) are these juicy and large Polpettine, a dish of lamb and beef meatballs with polenta that are decadant just like the aracini.
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Polpettine a dish of lamb and beef meatballs with polenta Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Polpettine a dish of lamb and beef meatballs with polenta

While the Ceci Bean Panelle with pecorino and lemon are light ceci bean fritter that’s impossible to only have 3 or 4 of them…
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Ceci Bean Panelle with pecorino and lemon

Dumplings are given a crispy crunchy exterior but oozy cheesy interior via these Panzerotti with mozzarella and marinara, which is one of my recommendations as it’s one of my favorites of the Aperitivo menu.
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Panzerotti with mozzarella and marinara Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Panzerotti with mozzarella and marinara

My other recommendation and outstanding item on the menu are these Piadina with broccoli pesto, ham, and ricotta which make use of the pizza oven and dough to make a flatbread sandwich that is crispy like a quesadilla’s tortilla on the outside but stuffed with goodness like a panini but without all the heavy bread.
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Piadina with broccoli pesto, ham, and ricotta Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Piadina with broccoli pesto, ham, and ricotta Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Piadina with broccoli pesto, ham, and ricotta

In Chicago, one of my super fond food memories that I haven’t been able to find very often is enjoying smelt – back then we got them from DiCola’s Seafood, with mom driving after school to order us the fried smelt by the pound that we started eating just barely past the door. Now Renata has offered me an outlet via their Fritto Misto with calamari and smelt that unlike most calamari you find (I should know – my brother loves calamari and orders it every time it’s on a menu when we dine out), Renata’s version is very lightly battered to a crisp and not soggy with oil.
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Fritto Misto with calamari and smelt

I know their Aperitivo is only a short period of time on weekdays – and coming in from Hillsboro where I work, sometimes public transit doesn’t work in my favor and I get there too late. But, I still encourage you to visit. One of the obvious pleasures of Renata is the incredible pastas they have there – I’ve ever had one I didn’t enjoy. There are pasta shapes that I’ve encounted for the first time here, such as when I had Pici with roasted suckling pig and green garlic which is a firm tubelike pasta to when I had Squid Ink Corzetti with Lamb sausage, clams, and breadcrumbs where corzetti is a stamped flat pasta.
"Pici Squid Ink Corzetti with Lamb sausage, clams, and breadcrumbs where corzetti is a stamped flat pasta

One of the more secret pleasures is that Renata buys whole animals and ages them after doing their own butchering and often uses the whole animal. So, whenever I see for instance any beef on the menu, I am there, enjoying a secret steak that I think is among the top 3 in Portland when it appears.
Renata Renata 20 oz Ribeye with roasted garlic butter

Don’t overlook the smaller ways that the meat may show up on the menu – from being in the pasta to on Chef Matt Sigler’s super on point crostini in the Bites section of the menu (more like half an open faced sandwich!) like this Crostini with Beef Brisket, Horseradish, and Potato Artichoke Puree on that perfectly chewy Pugliese. I was torn on whether to enjoy the beef brisket as part of the whole dish or pick off bits of that melt in your mouth beef to enjoy on its own. I did both.
Renata Crostini with Beef Brisket, Horseradish, and Potato Artichoke Puree on that perfectly chewy Pugliese Renata Crostini with Beef Brisket, Horseradish, and Potato Artichoke Puree on that perfectly chewy Pugliese

And look for anything on their grill and fire, like here Grilled Octopus or a side of Coal Roasted Polenta with Gorgonzola picante
Renata Grilled Octopus with English peas, olive, mint Renata Coal Roasted Polenta with Gorgonzola picante

In checking out their wine list, ask about the wine selections from the Lava Bar section. These are incredible selections of wine where the grapes are grown on volcanic soil. It was only after a friend who took notes and always asked about vineyards and soil that I started taking those same notes, and I realized that whenever at a tasting event or room I tried volcanic soil wine 8 out of 10 I would end up purchasing a bottle. So clearly I have a preference for it – regardless of grape. Maybe you do too – come give it a try!

One of my favorite patios in Portland is the one at Renata, and I confess I’m there pretty often. What do you think of the updated Italian Street food Aperitivo happy hour there, what would you order? Where is your favorite outdoor patio for dining in Portland?

Disclosure: I attended a complimentary shared blogger Aperitivo happy hour, but I also returned on my own and on my own dime multiple times. I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own. 

Renata Menu, Reviews, Photos, Location and Info - Zomato

Signature

Salt Fire Water Dinner with Salare and Renata

Last month in October, I attended the Salt Fire Water Dinner with Salare and Renata. If you haven’t heard, the #SaltFireWater is a dinner series held at Jacobsen Salt Co. and Bee Local’s Headquarters in Southeast Portland and presented by Williams-Sonoma Open Kitchen.

The two chefs take turns providing dishes for a multi-course dinner that highlights the artisanal salts from Jacobsen Salt Co and honey from Bee Local and ingredients sponsor New Seasons Market. Then all guests eat at a beautiful table together like one big dinner party in a single seating after an initial wine and passed hors d’oeuvres. An Oregon wine producer is always featured as part of the meal experience.
William Sonoma Open Kitchen, New Seasons Ingredients Sponsor, and Jacobsen Salt Bee Local dinner series Salt Fire Water Dinner table William Sonoma Open Kitchen, New Seasons Ingredients Sponsor, and Jacobsen Salt Bee Local dinner series Salt Fire Water Dinner table William Sonoma Open Kitchen, New Seasons Ingredients Sponsor, and Jacobsen Salt Bee Local dinner series Salt Fire Water Dinner table

They have two upcoming dinners for December: a Dungeness Crab Feed on Sunday December 6 featuring Chef Jaret Foster of Foster’s Craft Cooking starring piles of massive amounts of Linda Brand Crab on table, as well as a dinner on Saturday December 12 bringing together a TBD announced chef plus Chef Gabriel Rucker of Le Pigeon for a six course dinner!
William Sonoma Open Kitchen, New Seasons Ingredients Sponsor, and Jacobsen Salt Bee Local dinner series Salt Fire Water Dinner table William Sonoma Open Kitchen, New Seasons Ingredients Sponsor, and Jacobsen Salt Bee Local dinner series Salt Fire Water Dinner table

To give you an idea of what these dinners are like, please read on for my recap of the Salt Fire Water Dinner with Salare and Renata, or check out the recap of the dinner with Salt Fire Water with Ivan Ramen + Lang Baan.
William Sonoma, New Seasons, and Jacobsen Salt Salt Fire Water Dinner with Salare and Renata love & squalor wine 2013 Riesling served with the first course at the Salt Fire Water dinner with Williams Sonoma New Seasons Jacobsen Salt

This dinner brought together two chefs who have just recently opened restaurants in the past few months in Seattle and Portland. From Seattle we had food by Chef Edouardo Jordan of recently-opened Salare (formerly chef de cuisine at Bar Sajor in Seattle). From Portland, Salt Fire Water brought to pair up with Chef Edouardo the chef of the Oregonian’s Restaurant of the Year, Chef Matthew Sigler of Renata. Although I’ve yet to dine at Salare, I’ve visited many times and raved about Renata previously. Their dishes were paired with Love & Squalor wines.

Let’s take a look at the courses!

First: Passed Hors d’oeuvres

During the first 30 minutes or so, after hanging up your coat on a coat rack you can visit the Jacobsen Salt and Bee Local sample table to try out the latest new flavors and really appreciate the bounty of richness of the various products. I’m a huge fan of the Bee Local Honey flavors of White Oak Smoked honey and Cherry Wood Smoked honey, and I can never turn down a sprinkle of Jacobsen White Truffle Salt or Black Truffle Salt, and crushed on the Stumptown Coffee Flake salt.
A rainbow of the various types of Jacobsen Sea Salt flavors Bee Local Honey
Jacobsen Salt Co., finishing salt Bee Local Honey, White Oak Smoked honey and Cherry Wood Smoked honey
The Love & Squalor wine during the passed appetizers time was a 2014 Pinot Gris from Willamette Valley that I might have had 2 glasses as it was so refreshing and paired so well with every single bite or even just tastes of the salt and honey. On hand pouring was winemaker and wine geek Matt Berson himself, as well as his wife and the artist behind their wine labels, Angela Reat.
Angela Reat pouring love & squalor wine during the passed appetizers, a 2014 Pinot Gris from Willamette Valley love & squalor wines at the Salt Fire Water dinner with Salare and Renata

One thing that is hard with Passed Hors d’oeuvres is that I get caught up chatting with people so I think I missed one of the bites from Renata, a Kohlrabi and Apple shooter with Dungeness Crab and Jacobson Chili Lime Salt . I started out though with a bit of Parsnip Soup with Matsutake Mushroom and Jacobsen Black Garlic Salt prepared by team Salare.
First of Parsnip Soup with Matsutake Mushroom and Jacobsen Black Garlic Salt by Salare First of Parsnip Soup with Matsutake Mushroom and Jacobsen Black Garlic Salt by Salare

Next I cooled down my palate temperature-wise with Pacific Bresaola Salad with Root Vegetables and Jacobsen Rosemary Salt also by Salare.
First of Pacific Bresaola Salad with Root Vegetables and Jacobsen Rosemary Salt by Salare for Salt Fire Water Dinner with Salare and Renata

The delicious but awkward bite of Pacific Octopus with Collard Greens, Peanut Sauce and Jacobsen Habanero Salt by Salare because that was one giant bite of octopus ball!
First of Pacific Octopus with Collard Greens, Peanut Sauce and Jacobsen Habanero Salt by Salare First of Pacific Octopus with Collard Greens, Peanut Sauce and Jacobsen Habanero Salt by Salare First of Pacific Octopus with Collard Greens, Peanut Sauce and Jacobsen Habanero Salt by Salare

Parmesan Fritter with Bee Local Honey and Jacobsen Truffle Salt, Prosciutto, and Ancient Heritage Dairy Isabella cheese by Renata was another messy bite (you had to smear and pick up at the same time) but it was incredibly delicious. I may have had like 3 or 4 of these.
Parmesan Fritter with Bee Local Honey and Jacobsen Truffle Salt, Prosciutto, and Ancient Heritage Dairy Isabella cheese by Renata Parmesan Fritter with Bee Local Honey and Jacobsen Truffle Salt, Prosciutto, and Ancient Heritage Dairy Isabella cheese by Renata

Second Course

We were now able to sit down and were poured a glass of Love & Squalor 2013 Riesling.
William Sonoma Open Kitchen, New Seasons Ingredients Sponsor, and Jacobsen Salt Bee Local dinner series Salt Fire Water Dinner table William Sonoma, New Seasons, and Jacobsen Salt Salt Fire Water Dinner with Salare and Renata

The course of Broccoli Sformato with Brassica Salad, Anchovy, Jacobsen Ghost Chili Salt by Renata was fantastic.
Broccoli Sformato with Brassica Salad, Anchovy, Jacobsen Ghost Chili Salt by Renata Broccoli Sformato with Brassica Salad, Anchovy, Jacobsen Ghost Chili Salt by Renata Broccoli Sformato with Brassica Salad, Anchovy, Jacobsen Ghost Chili Salt by Renata love & squalor wine 2013 Riesling

Third Course

Next was the Squid Ink Macaroni with Giant Squid, Sea Beans, Shishito Peppers, Sauce Diavolo and Jacobsen Smoked Salt by Salare paired with my favorite wine of the night, the Love & Squalor 2011 Pinot Noir Antsy Pants (barrel select).
Squid Ink Macaroni with Giant Squid, Sea Beans, Shishito Peppers, Sauce Diavolo and Jacobsen Smoked Salt by Salare paired with my favorite wine of the night, the love & squalor 2011 Pinot Noir Antsy Pants (barrel select) Squid Ink Macaroni with Giant Squid, Sea Beans, Shishito Peppers, Sauce Diavolo and Jacobsen Smoked Salt by Salare paired with my favorite wine of the night, the love & squalor 2011 Pinot Noir Antsy Pants (barrel select) Squid Ink Macaroni with Giant Squid, Sea Beans, Shishito Peppers, Sauce Diavolo and Jacobsen Smoked Salt by Salare paired with my favorite wine of the night, the love & squalor 2011 Pinot Noir Antsy Pants (barrel select)

Fourth Course

For the entree, a Mushroom Stuffed Quail with Jacobsen Salt Baked Celeriac, Carrot, and Almond Pesto by Renata was paired with Love & Squalor wine a 2012 Pinot Noir. I thought I was already pretty full, but somehow found room to clean this outstanding plate of flavors and textures absolutely and completely.
Mushroom Stuffed Quail with Jacobsen Salt Baked Celeriac, Carrot, and Almond Pesto by Renata Mushroom Stuffed Quail with Jacobsen Salt Baked Celeriac, Carrot, and Almond Pesto by Renata Mushroom Stuffed Quail with Jacobsen Salt Baked Celeriac, Carrot, and Almond Pesto by Renata Mushroom Stuffed Quail with Jacobsen Salt Baked Celeriac, Carrot, and Almond Pesto by Renata Mushroom Stuffed Quail with Jacobsen Salt Baked Celeriac, Carrot, and Almond Pesto by Renata

Fifth Course

Dessert was Gingerbread Layer Cake with a touch of Bee Local Bee Pollen, Molasses Ice Cream, Pomegranate Caramel, Bee Local Honey and Pear Compote. The Bee Pollen is from Damian Magista of Bee Local’s own backyard hive!
Gingerbread Layer Cake with a touch of Bee Local Bee Pollen, Molasses Ice Cream, Pomegranate Caramel, Bee Local Honey and Pear Compote. The Bee Pollen is from Damian Magista of Bee Local's own backyard hive

You can check out more gorgeous photos from this dinner at the Jacobsen Salt Facebook page for #SALTFIREWATER – Salare + Renata.

Which of these dishes sounds most intriguing to you? Have you had Jacobsen Salt or Bee Local honey, what are you favorites?

Signature

Renata – First Look

You may have seen that yesterday that the Oregonian, besides publishing a huge list of Portland’s 101 Best Restaurants, also named the 3 top restaurant awards for 2015. They dubbed Xico Cuisine of the Year, and Kachka the 2015 Rising Star Restaurant. And then, in a ballsy and perhaps purposely controversial move (and therefore generating lots of buzz and chatter and readership, which probably is half the point of the article anyway rather than just providing information), named 2015 Restaurant of the Year as Renata, who has only been officially open since the beginning of June (soft opening for a couple weeks before that).
Lots of open feel to the space inside Renata. There are some tables of 2 or 4, and then these Renata patio to restaurant interior, bridged by the wide open sliding window/doors

I myself have still been deliberately waiting to write on what I think of Renata. I had eagerly been anticipating the opening of Renata back when it was still pop-up Project Grace, and so far had an opportunity to visit Renata a few times already. But, I was waiting to see what Renata would really be like when the rubber meets the road… and now with this announcement their test of execution of kitchen and service has been quickly accelerated. You will want to make reservations – they accept OpenTable Renata if you are trying to go now given the new buzz.

The dining space at Renata is airy and open. There are some tables of 2, and then these “Y” tables that can accommodate in different configurations larger parties or partially communal eating. It reminds me of restaurants I’ve seen in LA, where there is a bit of see and be seen to the dining scene .

Lots of open feel to the space inside Renata. There are some tables of 2 or 4, and then these Lots of open feel to the space inside Renata. There are some tables of 2 or 4, and then these

On one visit I would take turns gazing lovingly on the food, paying attention to my dining companion, and glancing over to see what Andy Ricker at one table and Jeffrey Morgenthaler at a different table were eating and drinking while also being charmed watching the children of owners Nick and Sandra Arnerich eat at a counter with Sandra’s mother – 3 generations enjoying Renata. My visit on May 27 was also the same day Stephanie Yao Long took all those photos you saw accompanying the article announcing Renata as 2015 Restaurant of the Year so I got to watch that as well – I assumed it was for their “First Look” article (yes, I’m totally in a few of those photos).

And, Renata has a fabulous patio, if you are prepared for dealing with no shade on a cloudless day. Since this photo they have added one large patio umbrella in the middle so you still get lots of sun.
A look at Renata from their small parking lot, facing their patio Lots of open feel to the space inside Renata. There are some tables of 2 or 4, and then these

I appreciate how the bar faces windows, and most of all, not only do they have purse hooks under the counter but also outlets to charge your phone if you have your power cord handy! Thank you for your thoughtfulness, thank you.
Appreciate how the bar faces outside at Renata, and there are purse hooks AND outlets for charging your phone if you have your power cord. Appreciate how the bar faces outside at Renata, and there are purse hooks AND outlets for charging your phone if you have your power cord. Appreciate how the bar faces outside at Renata, and there are purse hooks AND outlets for charging your phone if you have your power cord.

The back away from the patio has mirrors, making the interior seem more spacious, and the whole restaurant fills with light thanks to the floor to ceiling windows/door. The wall between the patio and the restaurant are door panels that Renata can choose to open to let the breeze in, if they wish to, so the entire patio and restaurant can become one flowing space.
Renata patio to restaurant interior, bridged by the wide open sliding window/doors Renata patio to restaurant interior, bridged by the wide open sliding window/doors Renata patio to restaurant interior, bridged by the wide open sliding window/doors

The patio is going to make this such an attractive al fresco lunch and dinner spot this summer and however long the weather cooperates until the rain comes. They canceled plans for now to host lunch service given how busy they are after the press
Renata patio Renata Bite of Crostini with sheep milk ricotta, bottarga, and lemon; Board of Salumi with prosciutto cotto, pork terrina, coppa di testa and accompaniments; Renata cocktail of Nights in Cabiria with ransom old tom gin, strega, apricot, lime, calabrian chili tincture

I don’t want to really review them until they have been open a bit longer, but thought I’d share the food photos at least to entice you… and to maybe explain why Michael Russell named them Restaurant of the Year, even though there is barely any write up out there on them yet.

The menu is divided into small plates which are in a box to the right side of the daily printed menu, with a section for Stuzzi or Bites, Tavola or Boards, and Antipasti. Next, in the main eating ring are half a dozen Primi Pasta dishes, a handful of Hearth/Grill dishes and Forni/Oven pizza dishes from their brick oven, and a couple Contorni/Sides.
Menu on May 27 2015 for Renata Menu on May 27 2015 for Renata

There is also a bar menu that doesn’t even capture the creativity tempered by incredible balance that is coming out. For instance, here is the cocktail Fortune Teller, with amaro ciociaro, lemon, marionberry, cacao, and ginger. I loved taking sips of the sweet and sour beverage and then little bites of the spicy ginger.
Renata cocktail Fortune Teller, with amaro ciociaro, lemon, marionberry, cacao, and ginger Renata cocktail Fortune Teller, with amaro ciociaro, lemon, marionberry, cacao, and ginger

Here is the Sicilian Advantage, with cynar, honeydew mint basil soda, and little sprinkle of sea salt. I was not expecting and loved the touch of the melon ball with a mint skewered in it.
Renata cocktail of the Sicilian Advantage, with cynar, honeydew mint basil soda, and little sprinkle of sea salt Renata cocktail of the Sicilian Advantage, with cynar, honeydew mint basil soda, and little sprinkle of sea salt

On the slightly stronger sipping side but just as delightful as the Sicilian Advantage is this Renata cocktail of Trevi Fountain with aperol ice cream, volstead vodka, luxardo maraschino and chinotto soda. You can use the spoon to take a little taste of the sorbet before it melts and becomes a contribution to the drink profile.
Renata cocktail of Trevi Fountain with aperol ice cream, volstead vodka, luxardo maraschino and chinotto soda Renata cocktail of Trevi Fountain with aperol ice cream, volstead vodka, luxardo maraschino and chinotto soda

Renata cocktail version of a flip called The Prince with bank’s 5 island rum, hazelnut orgeat, lemon, egg, aromatic bitters and nutmeg
Renata cocktail version of a flip called The Prince with bank's 5 island rum, hazelnut orgeat, lemon, egg, aromatic bitters and nutmeg Renata cocktail version of a flip called The Prince with bank's 5 island rum, hazelnut orgeat, lemon, egg, aromatic bitters and nutmeg

Or go classic and citrus with this cocktail of Nights in Cabiria with ransom old tom gin, strega, apricot, lime, calabrian chili tincture
Renata cocktail of Nights in Cabiria with ransom old tom gin, strega, apricot, lime, calabrian chili tincture

From the Stuzzi or Bites section, the Radish Crudite with whipped lardo which has turned into other crudite/vegetable options based on what they desire to serve.
From Stuzzi section at Renata, the Radish Crudite with whipped lardo From Stuzzi section at Renata, the Radish Crudite with whipped lardo

The Crispy Trotters with Salmoriglio and Calabrian chili was a perfect mix of crispy and soft and disappeared quickly. Don’t be scared off by the trotters in the name, you might be able to trick your dining companion (I was sorely tempted) if you do not explain what trotters really are.
From the Bites section of the Renata menu was this perfect Crispy Trotters with Salmoriglio and Calabrian chili From the Bites section of the Renata menu was this perfect Crispy Trotters with Salmoriglio and Calabrian chili From the Bites section of the Renata menu was this perfect Crispy Trotters with Salmoriglio and Calabrian chili From the Bites section of the Renata menu was this perfect Crispy Trotters with Salmoriglio and Calabrian chili

For something lighter if the day is hot, consider the Crostini with sheep milk ricotta, bottarga, and lemon or whatever crostini they are serving.
Renata Bite of Crostini with sheep milk ricotta, bottarga, and lemon Renata Bite of Crostini with sheep milk ricotta, bottarga, and lemon Renata Bite of Crostini with sheep milk ricotta, bottarga, and lemon

My bread recommendation would be though from the Tavola or Boards section, where you should order the Pane basket that includes foccacia, pugliese, and tomato panettone with 3 accompaniments that included porcini whipped butter, honey, and an olive compote. Make sure you ask if they have the porcini butter, because that alone makes this worth the price.
From the Tavola section at Renata, Pane basket that includes foccacia, pugliese, and tomato panettone with 3 accompaniments that included porcini whipped butter, honey, and an olive compote From the Tavola section at Renata, Pane basket that includes foccacia, pugliese, and tomato panettone with 3 accompaniments that included porcini whipped butter, honey, and an olive compote

Also from this section is the Board of Salumi with prosciutto cotto, pork terrina, coppa di testa and accompaniments, which is pretty substantial and that melt in your mouth meat needs to be shared.
Renata Menu selection of the Board of Salumi with prosciutto cotto, pork terrina, coppa di testa and accompaniments is pretty substantial Renata Menu selection of the Board of Salumi with prosciutto cotto, pork terrina, coppa di testa and accompaniments is pretty substantial

From the Antipasti section, Smoked King Salmon with spring vegetables, rye crumble and salsa verde. This dish updates based on what is fresh, so on another visit the Smoked King Salmon was accompanied by beets, horseradish, blackberries and pistachios instead, and another visit showed raspberries instead of blackberries.
From the Antipasti section of the Renata menu, Smoked King Salmon with spring vegetables, rye crumble and salsa verde From the Antipasti section of the Renata menu, Smoked King Salmon with spring vegetables, rye crumble and salsa verde

From the Primi section, the pasta types change often, though there is usually a cavatelli, tagliatelli, toasted flour paccheri, squid ink chitarra, and agnolotti. On one visit, I had this Carrot Top Cavatelli with lamb sugo and morels. On another visit, the Carrot Top Cavatelli now had lamb sugo, AHD why, and morels.
From the Primi section, the Carrot Top Cavatelli with lamb sugo and morels From the Primi section, the Carrot Top Cavatelli with lamb sugo and morels

The Isabelli Scarpinocc is a signature dish here, here with porcini mushrooms and pine nuts is perfect. You will want to carefully consider and appreciate each perfect pasta parcel of deliciousness – don’t rush through the dish. It’s not going to be a family style Italian heaping dish – the serving is exactly that of a primi, to be enjoyed but not fill you completely so that you can’t get to the mains.
Isabelli Scarpinocc with porcini mushrooms and pine nuts at Renata Isabelli Scarpinocc with porcini mushrooms and pine nuts at Renata Isabelli Scarpinocc with porcini mushrooms and pine nuts at Renata Isabelli Scarpinocc with porcini mushrooms and pine nuts at Renata

No photograph, but the Squid Ink Chitarra is another recommended pasta dish, a little scary looking with its dark inky bowl of shadows, but bursting with layers of flavors (the version I tried included salumi cotto, clams, and English peas). If you see an unusual pasta combo, take the plunge (for instance, below the Porcini Mushroom Tajarin from Renata with brown butter, duck giblets and pine nuts). Matthew Sigler is making magic with all the pastas, no matter what they are. YOU MUST ORDER A PASTA! MUST!
Porcini Mushroom Tajarin from Renata with brown butter, duck giblets and pine nuts Porcini Mushroom Tajarin from Renata with brown butter, duck giblets and pine nuts Porcini Mushroom Tajarin from Renata with brown butter, duck giblets and pine nuts Porcini Mushroom Tajarin from Renata with brown butter, duck giblets and pine nuts

From the Forno section, Cavalo Nero pizza with sausage, pecorino and green garlic was tasty, but I can’t say it currently ranking among the top 10 in Portland – only time will tell what they can do.
From the Forno section at Renata, Cavalo Nero pizza with sausage, pecorino and green garlic From the Forno section at Renata, Cavalo Nero pizza with sausage, pecorino and green garlic From the Forno section at Renata, Cavalo Nero pizza with sausage, pecorino and green garlic

I’ve only had one grill/mains. At almost $30, they were pretty pricey and getting the smaller dishes and pastas seemed like a better value – the exception I made was for the Beef Tagliata with radish, nasturtium pesto, and turnip puree. I had read they had purchased a whole cow, so I was anticipating when it would finish aging and be ready for a dish. That meat was melt in your mouth.
From the Renata Grill, Beef Tagliata with radish, nasturtium pesto, and turnip puree and side of sauteed turnips and greens with chili and lemon From the Renata Grill, Beef Tagliata with radish, nasturtium pesto, and turnip puree and side of sauteed turnips and greens with chili and lemon From the Renata Grill, Beef Tagliata with radish, nasturtium pesto, and turnip pureeFrom the Renata Grill, Beef Tagliata with radish, nasturtium pesto

Also not photographed or ordered were the Ancient Heritage Dairy cheese plate – I’ve had AHD cheeses for many years from the Portland Farmers Market at PSU on Sat, and am so excited to see them being able to create more in the same building housing Renata. You can peek into the windows to see the production facility that rivals the viewing station at the Seattle Pike Place Market Beecher’s Cheese storefront – I hope that the other storefront I see still in progress will house easy access to some of the AHD cheese as well as Alma Chocolate in that last retail space.
Production area for cheeses of Ancient Heritage Dairy Production area for cheeses of Ancient Heritage Dairy

The private dining room for Renata lets you look at some of that delicious cheese on one side of the wall!
The private dining room for Renata lets you look at some of that delicious cheese in progress by Ancient Heritage on one side of the wall!

Dessert, particularly the gelatos, are a surprise of flavors. For instance, here a scoop of Sourdough cherry jam with lovage and one scoop of AHD Whey Sorbetto. Other options I’ve seen include Malted chocolate, Anisse hyssop, and Mint cocoa nib shortbread. Don’t be afraid of anything at Renata, it may blow your mind

Dessert from Renata PDX of Gelato, here a scoop of Sourdough cherry jam and one scoop of AHD Whey Sorbetto. Other options I've seen include malted chocolate, Anisse hyssop, and Mint cocoa nib shortbread Dessert from Renata PDX of Gelato, here a scoop of Sourdough cherry jam and one scoop of AHD Whey Sorbetto. Other options I've seen include malted chocolate, Anisse hyssop, and Mint cocoa nib shortbread

Dessert of Olive Oil Cake with Lambrusco zabaglione, strawberries and almond brittle was light and easily sharable.
Dessert from Renata PDX of Olive Oil Cake with Lambrusco zabaglione, strawberries and almond brittle Dessert from Renata PDX of Olive Oil Cake with Lambrusco zabaglione, strawberries and almond brittle

And then, here are these adorable mini cookies that came with the check for a sweet goodbye from Renata
Mini cookies that came with the check for a sweet goodbye from Renata Mini cookies that came with the check for a sweet goodbye from Renata   Salted chocolate chip cookies with whey that came with the check at Renata Salted chocolate chip cookies with whey that came with the check at Renata

All what you saw above was not during any visit where Renata was at capacity, so my meals were leisurely. The service as among the best I have seen in most restaurants, where each staff member feels responsible to make your experience the best it can be. There’s no asking for something and the staff member says they’ll go get your server. If they see a dish is empty, or your water glass only half full, they will take the initiative to clear your table, to get a pitcher to refill your glass, to ask make eye contact to see if you need anything but otherwise continue their watchful stroll looking where to help.

In Portland, it’s not often I see this attentiveness but yet unobtrusiveness. At the same time, I was never there on a Fri or Sat night when the restaurant was bustling – part of the reason why this is not yet a review. But, I can see what the Oregonian saw – the incredible potential where all Renata needs to do is continue to be at this level – to earn Restaurant of the Year. Ever since my first visit I’ve mentioned Renata to anyone looking for a recommendation – the starters and pastas and cocktails I’ve experienced thus far have me crushing on Renata pretty hard.

What items seemed interesting to you from the Renata menu? What do you think of a restaurant not yet 1 month old being named 2015 Restaurant of the Year? If you want to go, make sure you  make reservations!

Renata Menu, Reviews, Photos, Location and Info - Zomato

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Taste of the Nation Portland 2014 Recap and Upcoming Blogger Bake Sale #NoKidHungry

Disclosure: I attended the Portland Taste of the Nation as a media member, but I am not being compensated for this post. I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own. 

Earlier on April 29 (my birthday!), I was proud and happy to spend it at Taste of the Nation Portland, helping to raise awareness through social media for such an important cause, and continuing to do so today.

As I mentioned in my previous post and giveawayTaste of the Nation is a series of culinary events throughout the US and throughout the year to raise money for Share Our Strength, a national organization working to end childhood hunger in the US. 100% of ticket sales support the efforts of the Share Our Strength’s No Kid Hungry campaign.

Taste of the Nation Portland, Team No Kid Hungry Taste of the Nation Portland, Team No Kid Hungry Taste of the Nation Portland

This is a very meaningful cause for me. If you enjoy food and think of yourself as a food lover in any way, I consider it part of our duty to also give back in fighting against hunger. We should be thankful of what we are able to enjoy while also being aware not everyone is blessed with the access and plenty that we have and that we have the means, however large or small, in helping to ease that burden. I was fortunate in that I have never known true hunger, and it breaks my heart to think of children crushed when there is not a school day because it means missing a meal, or not being able to concentrate and learn because they are hungry. As little as $1 can connect a child to 10 meals – so feel free to sign up as I did to donate on a monthly basis and take the pledge.

Feel free to learn more at the No Kid Hungry campaign at their official website and also Twitter @NoKidHungry.

No Kid Hungry Logo, Share Our Strength

I have been watching the feeds as the events in DC, Philadelphia,  and San Francisco kicked off, and the one in Portland here coincided also with the one in Boston, though a few hours later because of the time difference. The caliber of the events have been amazing, and so was the one here in Portland. I’ll get to my recap and photos in just a minute!

Gorgeous display by Portland Taste local sponsor Charlie's Produce Gorgeous display by Portland Taste local sponsor Charlie's Produce

Gorgeous display by Portland Taste local sponsor Charlie’s Produce

This year the event was held at the McMenamins Crystal Hotel & Ballroom. The proceeds are going directly to No Kid Hungry Oregon non-profit allies of Partners for a Hunger-Free Oregon, Oregon Food Bank and St. Vincent de Paul Society and Klamath/Lake Counties Food Bank. The tickets to the VIP admission sold out a week before, and then the General Admission tickets sold out 2 days before the event… so remember that for next year to not wait for the last minute to buy your tickets!

There is still an upcoming opportunity to support No Kid Hungry though- and that’s with the National Blogger’s Bake Sale Portland Edition this upcoming Saturday May 3, 9am-1pm, at Powell’s Book Store, near Couch/11th Ave. I’ll be there after my workout to help support them even though I am planning on purchasing/consuming and not baking anything, or you can also visit the page and click the link to donate towards the Portland fundraising goal!

National Bloggers Bake Sale for No Kid Hungry, Portland Edition 2014

You CAN help make a difference!

Ok, now onto the Taste of the Nation Portland 2014 Recap. First, a huge round of applause to all the chefs, restaurants, wineries, breweries, spirits, other beverages, and other sponsors who participated. I was really impressed with how prepared everyone was- there was rarely a line to get food because of how prepared everyone was to handle the many excited and hungry supporters of this cause that evening. And there was definitely a serious number of people who are serious about fighting hunger at this event:

Taste of the Nation Portland 2014 at McMenamins Crystal Hotel & Ballroom Taste of the Nation Portland 2014 at McMenamins Crystal Hotel & Ballroom

Some of my favorite samplings of the event included:

  • Mediterranean Exploration Company (coming soon from John Gorham, of Toro Bravo, Tasty n Sons/Alder) offered this delectable house canned Albacore Tuna board with Mediterranean accompaniments. I can’t wait for this to open in the former Riffle space (in the Pearl District) in July!
    Taste of the Nation Portland, During VIP hour, Mediterranean Exploration Company (coming soon from John Gorham, of Toro Bravo, Tasty n Sons/Alder) offered this delectable house canned tuna board Taste of the Nation Portland, During VIP hour, Mediterranean Exploration Company (coming soon from John Gorham, of Toro Bravo, Tasty n Sons/Alder) offered this delectable house canned tuna board
  • The Country Cat‘s offering of fried chicken lollipops & honey, and also of a vanilla hot fudge sundae! I was a little intimidated to pick up the big drumstick but it was well worth the sticky fingers.
    Taste of the Nation Portland, During VIP hour, The Country Cat's offering of fried chicken lollipops & honey Taste of the Nation Portland, During VIP hour, The Country Cat's offering of fried chicken lollipops & honey Taste of the Nation Portland, During VIP hour, The Country Cat's offering of fried chicken lollipops & honey
  • Multnomah Whiskey Library with their Sazerac Punch with James Oliver Rye, Oleo Saccharum, Peychaud Bitters, and Anise spiked Sparkling Wine, a nice updated twist but still classic
    Taste of the Nation Portland, During VIP hour, Multnomah Whiskey Library with their Sazerac Punch with James Oliver Rye, Oleo Saccharum, Peychaud Bitters, and Anise spiked Sparkling Wine
  • Pok Pok‘s Khano Niaw Sangkhaya Bai Toei, a sweet sticky rice with duck egg pandan coconut custard wrapped and steamed in banana leaves was a little bit of sweetness that was a great followup after a sip of Moet, I definitely could have had more of these!
    Taste of the Nation Portland, During VIP hour, Pok Pok's Khano Niaw Sangkhaya Bai Toei, a sweet sticky rice with duck egg pandan coconut custard wrapped and steamed in banana leaves Taste of the Nation Portland, During VIP hour, Pok Pok's Khano Niaw Sangkhaya Bai Toei, a sweet sticky rice with duck egg pandan coconut custard wrapped and steamed in banana leaves
  • No photo from the event, but the Imperial potato latke topped with salmon pastrami, sour cream and dill cooked in duck fat that I first sampled at the Taste of the Taste preview (and my photo is from that). In addition, Imperial Bar Manager Brandon Wise made two sample cocktails utilizing Dogwood Distilling Union Gin and Franklin Vodka and since it’s from Brandon of course both were excellent.
    A taste of Taste of the Nation- a taste of potato latkes with steelhead pastrami, sour cream, and dill from Imperial Taste of the Nation Portland, During VIP hour, Imperial Bar Manager Brandon Wise made two sample cocktails utilizing Dogwood Distilling Union Gin and Franklin Vodka Taste of the Nation Portland, During VIP hour, Imperial Bar Manager Brandon Wise made two sample cocktails utilizing Dogwood Distilling Union Gin and Franklin Vodka
  • Renata offered My Pharm Rabbit N’duja with pickled carrots and pea shoots, a medley of textures between the crispy crostini and the rich creamy rabbit
    Taste of the Nation Portland, During VIP hour, Renata offered My Pharm Rabbit N'duja with pickled carrots and pea shoots Taste of the Nation Portland, During VIP hour, Renata offered My Pharm Rabbit N'duja with pickled carrots and pea shoots
  • I really enjoyed the St Jack chilled Stinging Nettle Vichyssoise with crispy chicken skin and chili oil, it was definitely one of the top tastes of the evening for me
    Taste of the Nation Portland, St Jack's Aaron Barnett offered chilled Stinging Nettle Vichyssoise with crispy chicken skin and chili oil Taste of the Nation Portland, St Jack's Aaron Barnett offered chilled Stinging Nettle Vichyssoise with crispy chicken skin and chili oil Taste of the Nation Portland, St Jack's Aaron Barnett offered chilled Stinging Nettle Vichyssoise with crispy chicken skin and chili oil
  • I know it’s simple, but I confess I had two samples of the Grassa Lumache Cacio e Pepe. I thought it made up for the fact that I resisted the Griddled Mortadella with Provolone, Mama Lil’s Peppers and Mustard Aioli mini sandwich across the way at the Lardo table since I had it during the Taste of the Taste event (with photo of it from then)
    I know it's simple, but I confess I had two samples of the Grassa Lumache Cacio e Pepe I know it's simple, but I confess I had two samples of the Grassa Lumache Cacio e Pepe A taste of Taste of the Nation- example taste from Lardo of Lardo's griddled mortadella with provolone, marinated peppers and mustard aioli
  • I also admit I went back twice for Laurelhurst Market‘s baked macaroni and cheese with house-smoked hot dog and potato chip crust. Of course Mac and Cheese was a perfect snapshot of the theme this year, What My Family Ate and comforting food memories
    Taste of the Nation Portland, Laurelhurst Market's baked macaroni and cheese with house-smoked hot dog and potato chip crust
  • Bamboo Sushi, Jin Soo Yang, Kalbi Ssam House Kimchee Grilled Short Ribs with Lettuce and Rice was a bright bite of lots of flavors. I wish I could have grown up with this!
    Taste of the Nation Portland, Bamboo Sushi, Jin Soo Yang, Kalbi Ssam House Kimchee Grilled Short Ribs with Lettuce and Rice Taste of the Nation Portland, Bamboo Sushi, Jin Soo Yang, Kalbi Ssam House Kimchee Grilled Short Ribs with Lettuce and Rice
  • Many loved smallwares and their taste of Beef Tataki with Kimchi, Blue cheese, Thai basil, and Pickled pear- a very mature and complex medley of flavors that I wish everyone would demand was regularly on their menu
    Taste of the Nation Portland smallwares and their taste of Beef Tataki with Kimchi, Blue cheese, Thai basil, and Pickled pear Taste of the Nation Portland smallwares and their taste of Beef Tataki with Kimchi, Blue cheese, Thai basil, and Pickled pear
  • Aviary, soup dumplings that explain why they are planning a Soup Dumpling pop-up at $35/person on May 20th- check their website for more details!
    Taste of the Nation Portland, Aviary, soup dumplings
  • Batch PDX Jeremy Karp impressed so many of us with his assorted chocolates that included so many interesting combinations of flavors like chocolate with Vietnamese coffee or Thai Ice tea or Earl Grey tea, flavors of Pina Colada and Margarita, this was definitely one of the surprise finds of the evening!
    Taste of the Nation Portland Batch PDX Jeremy Karp impressed so many of us with his assorted chocolates that included so many interesting combinations of flavors like chocolate with Vietnamese coffee or Thai Ice tea or Earl Grey tea, flavors of Pina Colada and Margarita Taste of the Nation Portland Batch PDX Jeremy Karp impressed so many of us with his assorted chocolates that included so many interesting combinations of flavors like chocolate with Vietnamese coffee or Thai Ice tea or Earl Grey tea, flavors of Pina Colada and Margarita
  • The bar up at the mezzanine included quite a few cocktails, including this Pegu Club with Aria Gin, Orange Liquor, Fresh Lime, and Angostura Bitters, as well as you call it cocktails made from Bull Run Distillery liquors and DRY soda
    Taste of the Nation Portland, the bar up at the mezzanine included quite a few cocktails, including this Pegu Club with Aria Gin, Orange Liquer, Fresh Lime, and Angostura Bitters, as well as you call it cocktails made from Bull Run Distillery liquors and DRY soda

And here are a few other excellent tastings that evening to give you a feel for why you should go next year if you aren’t convinced already:

  • Gregory Gourdet of Departure was there, glowing and smiling as always, hands on as they gave samples of chicken stewed with peppers, pickled chilies, and ripe plaintain
    Gregory Gourdet of Departure was at Taste of the Nation Portland, glowing and smiling as always, hands on as they gave samples of chicken stewed with peppers, pickled chilies, and ripe plaintain Gregory Gourdet of Departure was at Taste of the Nation Portland, glowing and smiling as always, hands on as they gave samples of chicken stewed with peppers, pickled chilies, and ripe plaintain
  • Smokehouse 21 was calling my name with this Smoked Land and Sea tasting with pork and eggs. Also bonus points as I watched the man crack half a dozen soft boiled eggs perfectly and speedily. Minus points for what sea are you talking about, what kind of eggs were those…
    Taste of the Nation Portland, Smokehouse 21 was calling my name with this Smoked Land and Sea tasting with pork and eggs. Taste of the Nation Portland, Smokehouse 21 was calling my name with this Smoked Land and Sea tasting with pork and eggs.
  • Produce Row Cafe offered a vegetarian winner with their crispy chickpea fritter, harissa, and cultured cream
    Taste of the Nation Portland, Produce Row Cafe offered a vegetarian winner with their crispy chickpea fritter, harissa, and cultured cream Taste of the Nation Portland, Produce Row Cafe offered a vegetarian winner with their crispy chickpea fritter, harissa, and cultured cream
  • Black Rabbit offered “Ham and Eggs” with black truffle custard, Marsala braised duck “Ham” Fennel Jam on a parmesan crostini
    Taste of the Nation Portland, Black Rabbit offered 'Ham and Eggs' with black truffle custard, Marsala braised duck 'Ham' Fennel Jam on a parmesan crostini
  • Irving Street Kitchen refreshed the palate with a smoked Albacore Tuna crudo with charred padron pickle and creamy tonado
    Taste of the Nation Portland Irving Street Kitchen refreshed the palate with a smoked Albacore Tuna crudo with charred padron pickle and creamy tonado
  • I always love the charcuterie of Olympic Provisions
    Taste of the Nation Portland, charcuterie of Olympic Provisions
  • It was nice to take a break from so much meat with Biwa‘s Ohitashi of asparagus steeped in a dashi base sauce
    Taste of the Nation Portland, Biwa's Ohitashi of asparagus steeped in a dashi base sauce
  • Boke Bowl brought the heat with their crawfish and pork in spicy black bean sauce over rice tots
  • Zeus Cafe had a big serving of pork belly and kimchi croquette with black vinegar aioli and herbs.
    Taste of the Nation Portland, Zeus Cafe had a big serving of pork belly and kimchi croquette with black vinegar aioli and herbs.
  • Gracie‘s taste was a stuffed Medjool date with spicy marcona almond and local goat cheese wrapped in pancetta
    Taste of the Nation Portland, Gracie's taste was a stuffed Medjool date with spicy marcona almond and local goat cheese wrapped in pancetta Taste of the Nation Portland, Gracie's taste was a stuffed Medjool date with spicy marcona almond and local goat cheese wrapped in pancetta
  • I stopped by for some Strawberry rhubarb pie from Pacific Pie, though they also offered their popular staple Chocolate Bourbon Hazelnut. I had to try the Strawberry Rhubarb though, especially after I saw their cute segment about making it on TV the week before
    Taste of the Nation Portland I stopped by for some Strawberry rhubarb pie from Pacific Pie, though they also offered their popular staple Chocolate Bourbon Hazelnut Taste of the Nation Portland I stopped by for some Strawberry rhubarb pie from Pacific Pie, though they also offered their popular staple Chocolate Bourbon Hazelnut Pacific Pie Sarah Curtis-Fawley promoting Taste of the Nation Portland
  • Xocolatl de David‘s Fluffernutter and Chocolate Milk! Great idea for the theme of memories from family time!
    Taste of the Nation Portland, Xocolatl de David's Fluffernutter and Chocolate Milk
  • Raven & Rose offered a few desserts of delicious simplicity
    Taste of the Nation, Raven & Rose offered desserts with delicious simplicity
  • Moet & Chandon flowing during VIP hour
    Taste of the Nation Portland, Moet & Chandon flowing during VIP hour

There was more I missed- with more than 60 possible participating restaurants and beverage providers to visit, there were more tastes than I or anyone could have in one night. I took all my photos and ate and when that was done (because I was getting really full, not because I managed to visit everyone!), that’s when I put my camera away and went beverage tasting, so there are many distilleries and wineries that are not in this recap. Amazing vendors right??

I also was outbid on silent auction they were holding, but they had some really unique baskets and experiences- examples were

  • Summer School that included 4 tickets to an Around the World rum tasting with Blair Reynolds of Hale Pele, tiki mugs, mai tai glasses, and syrups/mixers, and four weekend passes to Tiki Kon;
  • French Mathematics that included champage tasting for 12 from David Speer of Ambonnay; Chemistry Tutor with cocktail tutoring for 10 with appetizers with Kasey Kasten of Saucebox;
  • various baskets of impeccable wines (donated by wonderful wineries, or one package in which 12 famous Portland chefs each picked a wine and included a pairing recipe suggestion for the wine!);
  • and my favorite, a Hall Pass that offers the opportunity to cut to the front of the line at hot spots like Toro Bravo, Salt & Straw, Mother’s Bistro, Pok Pok, Tasty N Sons, Besaws and Multnomah Whiskey Library – WOW!

Taste of the Nation Portland Silent AuctionTaste of the Nation Portland Silent AuctionTaste of the Nation Portland Silent Auction

Remember to support No Kid Hungry at the National Blogger’s Bake Sale Portland Edition this upcoming Saturday May 39am-1pm, at Powell’s Book Store, near Couch/11th Ave. Say hi to me as I drop by around 11:30 Saturday after my workout and squee at the beautiful blogger baked goodies with me, or you can also visit the page and click the link to donate towards the Portland fundraising goal!

Change starts with you. When you step up, you invite others to step up, too. Mandy Hale. No Kid Hungry, Share Our Strength.

Disclosure: I attended the Portland Taste of the Nation as a media member, but I am not being compensated for this post. I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own. 

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