Fifty Licks Sorbet Cocktails and more!

November 8, 2013 by 1 Comment

Disclosure: I attended an event where tasting samples of these ice creams, sorbets, and cocktails was complimentary, but 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.

I’m trying to remember how long I have been loving Fifty Licks ice cream. I think it might have been when they first opened, since I have a photo in 2010 of their Red Bull Cola Ice Cream.  In other photos I wrote in the captions that the Stumptown Coffee and Tahitian Vanilla were excellent, and was particularly loving the bacon bit parts of their Maple Bacon.

I called it then “wonderful shake-ups to normal ice cream.” Even though coffee and vanilla sound plain, they were bursting with flavor, and you could notice and appreciate the high quality ingredients. I like how the French custard style makes their product so creamy and soft.

Since then, I’ve visited their adorable, nostalgic light blue truck at the Good Foods Here food cart pod at SE Belmont and 43rd  (at least until that food pod closes), as well as when I run across their other truck (locations vary). The last delicious flavor I remember is from a few months ago a Toasted Milk ice cream, and before that was Passionfruit Szechuan Peppercorn sorbet (tart with a kick!), so clearly they are still bringing it, combining classic with creative.
Eat Mobile 2013: Toasted Milk ice cream from Fifty Licks Fifty Licks ice cream truck at the Good Food Here food cart pod Fifty Licks ice cream truck at the Good Food Here food cart pod Fifty Licks Ice Cream, My passionfruit szechuan peppercorn sorbet

I also remember saying that Chad Draizin, owner, is the best dressed, most stylish ice cream man I have ever seen.
The best dressed ice cream man I've ever seen... Chad Draizin of Fifty Licks and his ice cream truck The best dressed ice cream man I've ever seen... Chad Draizin of Fifty Licks and his ice cream truck

Recently (this past August), they opened up a brick and mortar location at 2021 SE Clinton at 21st, just down a door from St. Jack, and also easily walkable from SE Division or Powell if the other offerings on SE Clinton aren’t enough options.  This sounds like a PERFECT end of a dinner for me. They are just a cute, clean crisp little bright spot.

Fifty Licks ice cream shop at SE Clinton Fifty Licks ice cream shop at SE Clinton Fifty Licks ice cream shop at SE Clinton Fifty Licks ice cream shop at SE Clinton

Actually, it’s even better than I thought. It turns out the Fifty Licks is more than just an Ice Cream Parlor. Besides offering  ice cream flavors and sorbets you can also get Fifty Licks sorbet cocktails and Cafe Cubano. So it can be your stop before and after dinner!

Chad has brought Cafe Cubano in case you want a little pick me up to warm you up from your walk. The little pot serves four, and it is extremely strong so the key is in beating the crap to cream that generous helping of sugar, as he demonstrated for us. Thanks for bringing this from Miami for us Chad.

Fifty Licks Cafe Cubano Fifty Licks Cafe Cubano Fifty Licks Cafe Cubano Fifty Licks Cafe Cubano Fifty Licks Cafe Cubano Fifty Licks Cafe Cubano Fifty Licks Cafe Cubano Fifty Licks Cafe Cubano Fifty Licks Cafe Cubano

They have twelve rotating flavors of scooped ice creams and sorbets. The flavors will continually be updated/rotated, based on what mad genius comes to fruition for the Fifty Licks imagination + execution testing! All you need to know is that Chad is a mad genius, and you cannot go wrong with any flavor you pick.

Ok, I guess I can elaborate. Chad is a perfectionist in terms of making sure any new flavor is the best it can be, often developing flavors for weeks and paying attention to details like how purely the original high quality ingredient comes through in the final ice cream/sorbet, how the texture feels, and even (and particularly for Chad) the aromatics … Even the pint packaging he thinks about the way it sounds and feels to close the lid. He cares about every detail of your entire experience.

And, even though he humbly shrugs that everything he knows is just stuff he picked up along the way, don’t be surprised if he is suddenly channeling a sweet young version of Alton Brown as he begins to explain how he can make caramel out of anything (such as for his Caramelized Apple flavor, he made the caramel directly out of apples! And is there a way to do that from sweet potatoes he wonders…) or talks about using the pressure cooker one second and food chemistry and reactions of ingredients at a molecular level a few seconds later.

It’s addicting to watch and listen to this combination of food purist (he wants flavors to be singular and appreciated, not muddled in complexity) and science nerd and creativity explain how his flavors are crafted. For instance, the Toasted Milk flavor came to him in a dream- he didn’t know how he was going to make it happen, but he knew what it would end up as, and so began his quest… And the result is a treasure, sounding strange but then after one taste you feel nostalgic and homey and comforted and loved like a young toddler with a milk bottle, but so much better.

He mentioned lots of intriguing ideas he has (I think there was at least 5 different flavor combinations just with chocolate!), but I don’t want to spoil it so you’ll just have to follow Fifty Licks on Facebook, Twitter handle @FiftyLicks, and feast with your eyes on their Instagram feed FiftyLicks.

Since I was with a group, we got little sampler tastings (obviously these sake cup portions are not the size you would get if you order), but I wanted to show some of the photos so you can see the detail even in these sample scoops. Don’t you just want to sip your spoon into that soft creamy ice cream?

Fifty Licks, some ice cream samples for our group in little sake cup tasters Fifty Licks, some ice cream samples for our group in little sake cup tasters Fifty Licks, some ice cream samples for our group in little sake cup tasters Fifty Licks, some ice cream samples for our group in little sake cup tasters Fifty Licks, some ice cream samples for our group in little sake cup tasters

Example ice cream flavors for instance might include (remember these will rotate based on seasonal ingredients/new ideas!):

  • Stumptown Coffee
  • Tahitian Vanilla
  • Toasted Milk
  • Jasmine Tea with Apricot
  • Caramelized Apple
  • Cherry Bourbon
  • Jasmine Rice with Fragrant Pandan
  • Raspberry
  • Blood Orange Screamscle
  • Maple with Bacon
  • Single Malt Scotch

Sorbet flavors for instance might include:

  • Coconut Lemon Saffron
  • Passionfruit with Sichuan Peppercorns
  • Grapefruit with Rosewater
  • Rhode Island Style Frozen Lemonade
  • Chocolate with Toasted Oat Milk

You can select a gluten-free waffle cone instead of a cup if you’d like, as well as select from toppings such as Ghost Pepper salt, bee pollen, sweet corn dust, potato chips, Ovaltine, who knows what they might have! For instance,  below, this one on the left is Jasmine Tea with Apricot ice cream with bee pollen topping, and the other is Passionfruit with Sichuan Peppercorns sorbet topped with Ghost Pepper Salt, tart and spicy!

Fifty Licks, ice cream samples for our group in little sake cup tasters, this one is Jasmine Tea with Apricot with bee pollen topping Fifty Licks Passionfruit with Sichuan Peppercorns sorbet topped with Ghost Pepper Salt, tart and spicy!

Unique Alert: Fifty Licks Sorbet Cocktails

Meanwhile, for their sorbet cocktails, look at these awesome concoctions! This alone is worth making a stop at Fifty Licks, if the above isn’t enough to persuade you. Now, they do not have a liquor license  (since that would require them serving food, which is more than this little ice cream parlor can handle in their space), but the few cocktails they do offer are so exquisite and I’m not sure why you would want anything else. These are so sophisticated I don’t know why they aren’t currently on a Bon Appétit or Saveur cover, they are so beautiful. On the other hand, maybe by June of next year, they will be…

  • The Furacão – Passion fruit with Sichuan Peppercorn Sorbet, Cossart Gordan Bual Madeira, Byrrh bitters.
    Fifty Licks Sorbet Cocktails of The Furacão – Passion fruit with Sichuan Peppercorn Sorbet, Cossart Gordan Bual Madeira, Byrrh bitters. Fifty Licks Sorbet Cocktails of The Furacão – Passion fruit with Sichuan Peppercorn Sorbet, Cossart Gordan Bual Madeira, Byrrh bitters.
  • The Bitter Rose: scoop of Grapefruit and Rosewater sorbet with orange bitters and Cocchi Americano Rosa.
  • The Nordic Palmer: scoop of Rhode Island Style Frozen Lemonade sorbet with Sparking Iced Tea from Main Mead Works.
    Fifty Licks Sorbet Cocktails of The Nordic Palmer: scoop of Rhode Island Style Frozen Lemonade with Sparking Iced Tea from Main Mead Works. Fifty Licks Sorbet Cocktails of The Nordic Palmer: scoop of Rhode Island Style Frozen Lemonade with Sparking Iced Tea from Main Mead Works.
  • The Velvet Shiso: fresh Shiso leaf and a scoop of Coconut Lemon Saffron Sorbet floating in a pond of Umeshu plum wine and sparkling AlexEli Riesling.
    Fifty Licks Sorbet Cocktails of The Velvet Shiso: fresh Shiso leaf and a scoop of Coconut Lemon Saffron Sorbet floating in a pond of Umeshu plum wine and sparkling AlexEli Riesling Fifty Licks Sorbet Cocktails of The Velvet Shiso: fresh Shiso leaf and a scoop of Coconut Lemon Saffron Sorbet floating in a pond of Umeshu plum wine and sparkling AlexEli Riesling

Only my good manners kept me from drinking one of these shared tastes by myself… and perhaps I may have finished the last leftovers of one of the Furacao and Velvet Shiso which offered a beguiling experience of flavors, and the tart refreshment of the Nordic Palmer is also delightful.

Fifty Licks winter hours now, so is open 4pm-10pm and 12-11p on Fri and Sat, and offers a Happy Hour on our sorbet cocktails every day, 4-6. You can also buy these adorable little pints to take home.

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Disclosure: I attended an event where tasting samples of these ice creams, sorbets, and cocktails was complimentary, but 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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NFCA GREAT Kitchens Gluten-Free Dinner at Imperial

November 1, 2013 by 4 Comments

Disclosure: This meal was complimentary, but 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.

I was very fortunate a few days ago to be invited to attend a five-course gluten-free chef’s table dinner with Chef Jehangir Mehta and Portland’s Chef Vitaly Paley of Paley’s Place, Imperial, and Portland Penny Diner. Both have been on Food Network: Chef Mehta may be recognizable from being runner up on Next Iron Chef and competing on Iron Chef America (Battle Coconut), and Chef Paley also has done battle on Iron Chef America (Battle Radish. BTW if you come here, make yourself order the Radish Walks Into A Bar cocktail with radish gastrique, it is stunning and super delicious).

Chef Jehangir Mehta Portland’s Chef Vitaly Paley of Paley's Place, Imperial, and Portland Penny Diner

The event was part of the GREAT Kitchens Gluten-Free Chef’s Table Tour (#gfchefstable), sponsored by the National Foundation for Celiac Awareness (NFCA). After kicking off in New York City last week, the second stop on the 10-city national educational tour was our very own Portland for a few days! Earlier that day Chef Mehta hosted a meal with Chef Naomi Pomeroy at Beast, and marathon-ed on to join with Paley at  Imperial, and then the next day he worked with Portland State University to speak to students and work with dining staff.

Chef Jehangir Mehta, NFCA chef ambassador: “We hope to educate chefs across the country about the need for gluten-free menu items and open up a new culinary world for those who must avoid gluten.”

The goal of the gfchefstable is to educate restaurants and schools on how to provide safe gluten-free dining experiences. The tour also include Chefs Mehta partnering with local chefs to demonstrate gluten-free restaurant dining experiences.  Of course the initiative also raises awareness for celiac disease, which affect an estimated three million Americans or 1% of the general population – and that’s not counting other gluten-related disorders even if you do not have celiac disease (an estimated 18 million or 6% of the population). 30 percent of Americans are avoiding or eliminating gluten from their diet because of gluten sensitivity.

National Foundation for Celiac Awareness, NFCA

About Gluten-Free

Gluten can be found in wheat, rye, barley, and triticale (a hybrid of wheat and rye) and oats (because of how they are processed). Avoiding gluten can be more difficult than just avoiding foods with flour- baked goods, anything with dough like bread, pasta, pizza, and beer being the most obvious. For instance gluten can also show up in processed food, varying from sauces (soy sauce, ketchup, salad dressing for example) and seasonings to candy! So asking about specific ingredients and handling is important for a gluten-free diet, which can be hard because those working in the service industry may not know all details if not all everything is made from scratch themselves, and/or there might be mistakes in cross-contamination (like using the same cutting board as gluten products).

I am not a gluten-free diner, but I am certainly aware of limiting my intake- I don’t usually have much gluten (I don’t eat many baked goods- things like bread, pasta, and pizza I might have every few weeks. My carb vice is rice.). Because of how often it is in food though, I would be kidding myself if I didn’t admit I am probably having some every day. Most noticeably for me, though I have not had it officially tested, the affect I see is from drinking beer, which I do a couple times a week. I have noticed in the past few years how it has nothing to do with the alcohol but it gives me consistent digestive issues and I get quickly fatigued if I have more than 1.5 pints (yet, give me a half bottle of wine and I’m fine!), so I might have a sort of gluten sensitivity. I’m very fortunate that it seems I can have some gluten and not notice much, with one possible exception.

But there’s no official definition for gluten sensitivity, or diagnosis – there is a blood test for celiac disease though it still remains undiagnosed for many people!

I certainly sympathize with the cause, and support the NFCA campaign. Going to a gluten-free diet is very difficult- there isn’t much labeling on processed foods or in restaurant menus, and cross-contamination is a common mistake. For someone with celiac disease, the consequences can be disastrous- even a small amount can affect them for more than a month, and not be out of their system for half a year. It’s serious stuff- some people need to avoid gluten as seriously as those with nut or dairy allergies since it can lead to infertility, reduced bone density aka getting osteoporosis and broken bones, neurological disorders, and some cancers. Yet there is not a lot of awareness because the effects build, rather than the immediate reaction you visibly see to allergies, even though the person can feel quite sick from the gluten.

One new learning I walked away with is that the NFCA has Gluten-Free Resource Education and Awareness training available via GREAT Kitchens, and has recently added online training modules for food service professionals. If they complete all the courses they get a special sticker to place in the restaurant so you know they have gone through training on gluten-free food preparation and cross-contamination avoidance. It also puts them as a listed resource here if you are gluten-free and traveling/looking for a safe gluten-free eating place. Sadly, you can see that this is a program that is not being taken advantage of, which is how you encounter common problems such as contamination where a gluten free bread is created, but then cut with the same knife as other breads! So thank goodness for this Table Tour! During the Gluten-Free dinner at Imperial, Chef Paley, whose wife is gluten-free, pledged that he and his staff are going to take this training!

Gluten Free Resource Education and Awareness Training via GREAT Kitchens Program of NFCA

Gluten-Free Dinner at Imperial Recap

But now let’s look at the food right? What a fabulous meal this Gluten-Free Dinner at Imperial was, and it’s all gluten free, all these courses, all! And I love that Imperial has lighting so you can enjoy the colors and presentation of the food! I was at a table full of other PDX bloggers, and it was fun as we all pulled out and snapped photos with every single dish!

First, we kicked off with a cocktail called the Rickshaw. It included a special Paley’s sorghum whiskey with bonal quinquina, cocchi americano rose, and hibiscus rose bitters. The sorghum whiskey was a very special bottle for Vitaly Paley that was distilled from Bob’s Red Mill sorghum and prepared at the gluten free brewery facility Harvester Brewery (I love their chestnut gluten free beer) and then fermented, distilled and bottled by Clear Creek Distilling. Essentially, this sorghum whiskey is an American version of Baijiu, which is a Chinese alcohol. Go teamwork! Unfortunately, this is his last bottle because it was a one time thing… unless we create demand for them to make more!

NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. We started with a cocktail called the Rickshaw. It included a special Paley's sorghum whiskey with bonal quinquina, cocchi americano rose, and hibiscus rose bitters NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. Inspired by Vitaly Paley and distilled from Bob's Red Mill sorghum and prepared at the gluten free brewery facility Harvester Brewery (I love their chestnut gluten free beer) and then fermented, distilled and bottled by Clear Creek Distilling. Go teamwork!

Then, we shared several appetizers

  • Spiced Popped Sorghum- fun little bites like popcorn, but more flavorful and healthier!
  • Shrimp and Chickpea Pancake
  • Curried Squash and Goat Cheese Fritters with a green goddess sauce. This was my favorite of the three- so often at a restaurant the batter for fried foods is not going to be gluten-free, but this was so delicious! I may have had 3.

"NFCA NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. Shrimp and Chickpea Pancake NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. Shrimp and Chickpea Pancake  NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. Shrimp and Chickpea Pancake NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. Curried Squash and Goat Cheese Fritters with a green goddess sauce NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. Curried Squash and Goat Cheese Fritters with a green goddess sauce

For the First Course, we enjoyed a refreshing delicate Oregon Albacore Tuna Sashimi with orange yogurt and tapioca scales and chips. The tapioca was cooked down with chili and cumin, and the two presentations of soft “eggs” and crispy scales gave us great textures of the soft melt in your mouth sashimi contrasting the crunch. This was paired with a crisp white wine, which I took a photo of the bottle but apparently the cameraphone was still “processing” even after the snap so all I have is a motion blur! I am trying to find out what it was. And what poor design is that to have the camera not have taken the photo but giving all other feedback like it has except for a processing text and a progress bar… GRR. The wine was delicious.

Helioterra Mourvedre 2011 from Columbia Valley Washington NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. For the First Course, we enjoyed a refreshing delicate Oregon Albacore Tuna Sashimi with orange yogurt and tapioca scales and chips.

Next, the Entree Course was a Slow Roasted Breast of Veal with beef fat roasted sweet potatoes, bordelaise, smoked marrow butter, and grilled frisee, paired with a Helioterra Mourvedre 2011 from Columbia Valley Washington.

Helioterra Mourvedre 2011 from Columbia Valley Washington NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. Entree Course was a Slow Roasted Breast of Veal with beef fat roasted sweet potatoes, bordelaise, smoked marrow butter, and grilled frisee, paired with a Helioterra Mourvedre 2011 from Columbia Valley Washington  NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. Entree Course was a Slow Roasted Breast of Veal with beef fat roasted sweet potatoes, bordelaise, smoked marrow butter, and grilled frisee, paired with a Helioterra Mourvedre 2011 from Columbia Valley Washington NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. Entree Course was a Slow Roasted Breast of Veal with beef fat roasted sweet potatoes, bordelaise, smoked marrow butter, and grilled frisee, paired with a Helioterra Mourvedre 2011 from Columbia Valley Washington NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. Entree Course was a Slow Roasted Breast of Veal with beef fat roasted sweet potatoes, bordelaise, smoked marrow butter, and grilled frisee, paired with a Helioterra Mourvedre 2011 from Columbia Valley Washington

The Dessert Course was spectacular. It included this Milk Chocolate Icebox Cake with roasted banana, walnuts and toasted meringue, as well as macaroons plus little mini date and almond cakes. That Icebox cake was marvelous, and undeniable proof that you can have delicious and gluten-free food, even in commonly conceived courses like dessert which have traditionally been an area generalized that gluten-free versions are like rocks.

NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. Milk Chocolate Icebox Cake with roasted banana, walnuts and toasted meringue NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. Milk Chocolate Icebox Cake with roasted banana, walnuts and toasted meringue NFCA GREAT Kitchens Gluten-Free Dinner at Imperial, macaroons plus little mini date and almond cakes NFCA GREAT Kitchens Gluten-Free Dinner at Imperial, macaroons NFCA GREAT Kitchens Gluten-Free Dinner at Imperial, little mini date and almond cakes

The Fall tour continues with them in Seattle until Nov 1 (today), then off Nov 11-12 in San Francisco, and Nov 13-14 in LA, and more dates to come for the other cities!

To find out more:

  • National Foundation for Celiac Awareness (NFCA) for a celiac symptoms checklist as well as  helpful tools, guides and lists to help you live gluten-free or learn to be more aware of your gluten intake. The NFCA is a 501(c)(3) non-profit organization that drives diagnoses of celiac disease and other gluten-related disorders and improves quality of life for those on a lifelong gluten-free diet.  NFCA owns and operates GREAT Kitchens, a web-based gluten-free training program for foodservice professionals.
  • Jehangier Mehta and his restaurants in New York, Graffiti Food Wine Bar and Mehtaphor
  • Vitaly Paley and his restaurants Paley’s Place, Imperial, and Portland Penny Diner
  • Follow NFCA’s Gluten-Free Chef’s Table Tour and join the gluten-free conversation on Twitter through @CeliacAwareness and @jehangir_mehta or by tweeting #GFChefsTable or #GREATKitchens.

I should also plug in that this weekend, on November 2, if you want to find out more there is a  Healthy Living and Gluten Free Expo at the Salem Conference Center in downtown Salem that includes 9 expert speakers and over 50 vendors. You may also want to join the local Facebook group, Gluten Intolerance Group. There is also coming up on Nov 11-17 an online free Gluten Summit.

Chef Mehta and me at the NFCA GREAT Kitchens Gluten-Free Dinner at Imperial!
Disclosure: This meal was complimentary, but 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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Autumn Dinner at Serratto

October 26, 2013 by 4 Comments

Disclosure: This meal was complimentary, but 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.

I felt honored to be invited to attend a blogger dinner earlier this week at Serratto.   Executive Chef Tony Meyers prepared a sampling of fall dishes, and we were able to taste some of the wines from the restaurant’s monthly rotating wine flight. Julie Bond, who with her husband are the restaurant owners, was also present and told us how she fell in love with this space and potential 9 years ago. Since owning Serratto, they’ve expanded the menu from traditional Italian to also incorporate traditions from French and Mediterranean cuisines while also sourcing to support local, from the meats from Nicky USA to talking about the exact terroir of the wines from the specific vineyards in Italy and Spain.

In fact, if you visit you may see the snail on their windows and other decorative elements. The snail represents the Slow Food movement, so its presence is emphasizing the Serratto viewpoint of traditional (taking cues from classic old world European family and warmth) and then melding that with regional sustainable ingredients.

Outside of Serratto restaurant. the snail represents the Slow Food movement, so its presence is emphasizing the Serratto viewpoint of traditional (taking cues from classic old world European family and warmth) melded with regional sustainable ingredient Outside of Serratto restaurant. the snail represents the Slow Food movement, so its presence is emphasizing the Serratto viewpoint of traditional (taking cues from classic old world European family and warmth) melded with regional sustainable ingredient

I was excited to hear about the Serratto new fall seasonal dishes such as Kale Salad and the Forest Mushroom Ravioli.  Also, on Mondays and Tuesdays, Serratto now is offering a new prix fixe dinner – 3 courses for $25, such as

  1. Baby spinach salad with gorgonzola, spiced pistachio, warm bacon vinaigrette;
  2. Braised Tails & Trotters pork shank ravioli with Caramelized onion, Grana Padano, baby arugula, stone-ground mustard cream sauce;
  3. Dessert of housemade gelato or sorbetto with marcona almond-white chocolate cookie.

The courses come with suggested wine pairings as well.

As part of this Bloggers Dinner, I was able to check out the new seasonal Kale Salad, as well as try out that prix fixe menu entree option of the Brasied Pork Shank Ravioli!

Here’s the recap of the whole menu for the evening. I should note that even before this Blogger’s Dinner, I have been a fan of Serratto. I have visited many times because I think they have a great happy hour, great housemade pastas, and a really excellent wine selection. The Blogger’s Dinner was offering me an opportunity to sample more small tastes of a variety of dishes that would have taken me many visits in order to write this much of a review. Actually, since every time I come here I always end up with wine and pasta, this was great in forcing me to try to explore the menu more so that I can confidently say that you will have a good time at Serratto, even without wine. But why wouldn’t you have wine?
Serratto Bloggers Dinner Serratto Bloggers Dinner

Serratto is located on NW 21st and Kearney, in the trendy but artsy Nob Hill neighborhood. The atmosphere is a perfect combination of being chic so that you could have a dinner out with friends or a date night, but not so hip that you don’t also see corporate dinners of a table suits, or a family and locals also dining alongside you. You can make reservations with them on OpenTable, but I have also walked in and been fine as well.

They have a large space in which they can easily adjust tabletops either in the scene-y front (great people watching as folks make their way on the sidewalks from the streetcar down to 21st/are on their way back from their fun time) or the more classic yet cozy back nooks. Towards the back there is one raised area with two private dining rooms- all meaning they can accommodate dinner parties of more than 4 easily, not always easy to find at restaurants in Portland. They do classy holiday parties, but at the same time, this same space, as Julie told us, also was open during December 2008 snowstorm that shut down businesses because since everyone is nearby (she lives in the neighborhood as well), and they decided to be open to just be a place to go for the neighborhood. Elegant, but yet very place next door approachable somehow too!

Serratto Blogger Dinner 

– Prosecco Ruffino Extra Dry NV
There really is something to starting out with a glass of bubbly. It lifts your spirits and brightens your mood. There is no reason to save it only for special occasions- in fact, maybe the fact you had a crappy day is exactly the reason to break out sparkling.
Serratto Bloggers Dinner, starting with bubbles is always a happy place: Ruffino Extra Dry Prosecco NV

– Pinot Blanc/Gris/Riesling ’11 from Brooks “Amycas” Willamette Valley
– Ahi Tuna Tartare “Nicoise” chopped egg, capers, olives, housemade potato chips, tarragon aioli
– Kale Salad with pine nuts, honey crisp apple, sour cherries, Grana Padano, apple cider vinaigrette
I loved the simple clean flavors that showed off the quality ingredients in the Ahi Tuna Tartare, and that Kale Salad totally embodied the flavors and feeling of autumn. I probably would have skimmed right over them normally in reading the menu towards the more hearty and comforting pastas, but I won’t make that mistake in the future.
Serratto Bloggers Dinner, Pinot Glanc/Gris/Riesling '11 from Brooks Amycas Willamette Valley Serratto Bloggers Dinner, Ahi Tuna Tartare 'Nicoise' chopped egg, capers, olives, housemade potato chips, tarragon aioli Serratto Bloggers Dinner, Kale Salad with pine nuts, honey crisp apple, sour cherries, Grana Padano, apple cider vinaigrette paired with Pinot Glanc/Gris/Riesling '11 from Brooks Amycas Willamette Valley

Seared Sea Scallop roasted butternut squash, brussels sprouts, braised cabbage, apple butter, walnuts
This was soooo good, I would have licked the plate if I wasn’t with company.
Serratto Bloggers Dinner, Seared Sea Scallop roasted butternut squash, brussels sprouts, braised cabbage, apple butter, walnuts Serratto Bloggers Dinner, Seared Sea Scallop roasted butternut squash, brussels sprouts, braised cabbage, apple butter, walnuts

– Margherita Pizza with fresh mozzarella, tomato, garlic and basil
– Pizza Del Giorno with asparagus, bacon, artichoke hearts, arugula, mozzarella, marinara
– Boneyard Pale Session Lager, Bone Light
– Painted Hills Burger with brioche, bacon, white cheddar, aioli, bbq sauce, crispy onions + pommes frites
Can’t go wrong with the beer with citrus, grapefruit, and lemon flavors paired with tastes of the two pizzas and a burger! That burger was so juicy, and apparently is a popular dish for when there are catered events at Serrato… and is also on their happy hour menu.
Boneyard Pale Session Lager, Bone Light Serratto Bloggers Dinner, Pizza Del Giorno with asparagus, bacon, artichoke hearts, arugula, mozzarella, marinara Serratto Bloggers Dinner, Margherita Pizza with fresh mozzarella, tomato, garlic and basil + Pizza Del Giorno with asparagus, bacon, artichoke hearts, arugula, mozzarella, marinara Serratto Bloggers Dinner, Painted Hills Burger with brioche, bacon, white cheddar, aioli, bbq sauce, crispy onions, and pommes frites

– Wine Flight (their September flight)

  • Mandrarossa “Bonera” Sicilia ’09  Nero ‘D’avola/Cab/Cab Franc
  • Els Guiamets “Isis” Montsant ’06  Carignan/Grenache/Syrah
  • Fidélitas “M100” Columbia Valley ’11  Cabernet/Merlot/Malbec

– Braised Tails & Trotters Pork Shank Ravioli caramelized onion, baby arugula, stone-ground mustard cream sauce
– Muscovy Duck Confit with black lentils, parsnip cream, pancetta, juniper demi-glace
Loved the use of the stone ground mustard cream sauce with the arugula. Meanwhile, I thought the Fidélitas “M100” Columbia Valley ’11  Cabernet/Merlot/Malbec paired incredibly well with the duck dish. Also, bacon straw.
alt= Serratto Bloggers Dinner, Muscovy Duck Confit with black lentils, parsnip cream, pancetta, juniper demi-glace Serratto Bloggers Dinner, Muscovy Duck Confit with black lentils, parsnip cream, pancetta, juniper demi-glace

– Apple Turnover served warm with cinnamon gelato, amaretto caramel
We also got a special drink to keep us warm on the way home and as a nod to the other owner, Alex Bond- a Spokane Speedball with espresso and Baileys. It was like being sent home with a hug.
Serratto Bloggers Dinner, Dessert of Apple Turnover served warm with cinnamon gelato, amaretto caramel Serratto Bloggers Dinner, Spokane Speedball with espresso and Baileys warmed on the wand!

They are changing out the wine flight for November to highlight Beaujolais, since it’s such a great wine for Thanksgiving. I feel like I must do some research into this wine flight, don’t you?

Check out some the other bloggers at this dinner, and/or check the twitter feed of @SerrattoPDX or the Serratto Facebook page, or the Instagram of Executive Chef Tony Meyers where he sometimes shows some serious food photos!

Disclosure: This meal was complimentary, but 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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A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen

October 18, 2013 by 11 Comments

Disclosure: This meal was complimentary, but 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.

I was introduced to Hawks View Cellars during Feast. They are a 50 acre winery located in Sherwood (in the Chehalem Mountains/only 30 minutes outside Portland) now run by AJ Kemp, son of the founder. Hawks View was totally under my radar until I saw how devoted they are to making excellent wines. When I had their Pinot Noir Reserve at the Paley Prefunk which I wrote about previously, I found myself crushing hard on them. So I was so thrilled when I was invited to attend a promotional event they were holding, A Grand Feast of Oregon.

At this event 7 wines, and 6 small plates paired with wines would be presented  by Hawks View Cellars and Irving St Kitchen.

Irving St Kitchen Irving St Kitchen Irving St Kitchen

At this event, Hawks View was pre-releasing their just bottled 2012 Oregon Chardonnay and our soon to be released 2011 California Syrah at this dinner, opening  a 2011 La Baleine large format bottle (I always wondered when those super huge bottles were opened/drank!), and there was a Mystery Wine also, so classily wrapped in a printed paper bag until the mystery would be revealed!

Wines for A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen Wines for A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen Wines for A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen Wines for A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen

First, as we entered the special event room in the back of Irving St Kitchen, we were greeted by AJ Kemp, co-founder of Hawks View, along with April Yap-Hennig, director of marketing as well as a glass of 2012 Oregon Pinot Gris. Even though the alcohol is almost 15%, the wine tasted so light and refreshing. How irresponsible and dangerous you guys. I felt like I could easily drink several glasses of these! Oh, I see.

A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen, starting out with 2012 Hawks View Oregon Pinot Gris A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen, starting out with 2012 Hawks View Oregon Pinot Gris A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen, starting out with 2012 Hawks View Oregon Pinot Gris

Throughout the evening, AJ, and also Chef Sarah Schafer of Irving St. Kitchen, would introduce each of the 6 pairings of wine and food by explaining the origin story of the wine or the dish. I never knew how much drama goes into a bottle until I heard the tales from AJ, who is so full of infectious enthusiasm
Wine List for A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen AJ Kemp, cofounder of Hawks View, and Chef Sarah Schafer of Irving St Kitchen present Grand Feast of Oregon, 6 pairings of food and wine by Hawks View Cellars and Irving St Kitchen AJ Kemp, cofounder of Hawks View, and Chef Sarah Schafer of Irving St Kitchen present Grand Feast of Oregon, 6 pairings of food and wine by Hawks View Cellars and Irving St Kitchen AJ Kemp, cofounder of Hawks View, and Chef Sarah Schafer of Irving St Kitchen present Grand Feast of Oregon, 6 pairings of food and wine by Hawks View Cellars and Irving St Kitchen

How to Enjoy Food and Drink Pairings

When it comes to food and drink pairings, this is my advice on how to enjoy a pairing.

  1. The first thing I do is examine the color and viscosity. With the glass on a flat surface, I swirl it to aerate it and examine the color, transparency, and how it moves in the glass. I always do this on a flat surface so that you don’t get accidental splash back on you if the pour is generous  or you bump your arm or get a twitch which causes splashback- which has totally happened to me, all over a sweater!
  2. Next, pick up the glass  immediately after a swirl and tilt it a bit, and put your nose in the glass slightly to smell it. I might do this swirl and smell twice, thinking about what I might detect upfront in the aromas, and how long it lasts, and how strong the aroma is.
  3. Now swirl and take a sip. Maybe do this 2-3 times. You want a very small sip, and you want to make sure it travels all across the tongue, not just the middle or back because although you can taste everything on any part, there might be areas that are more sensitive than others. Think about what it tasted like at the beginning, middle and end. How long could you taste the wine after you swallowed? How did it feel on your tongue – thin, smooth, creamy, velvety, dry, etc? Think about the tastes of sweet, sour, salt, bitter, acidic, citrus or/and earthy.
  4. Next step is to take a small bite of the food pairing, to see what it is like alone. Try to make sure you get a little bit of all the components in your bite. I know this is hard with the smaller appetizer bites! Think about how it tastes on its own, similar with what you did with the wine on step 3.
  5. Take a small swirl, another small bite, and immediately after you swallow the food sip the wine. Think about how the legs of the food you just tasted changes as you take that sip. Does it make certain flavors from the food or wine more prominent, wash out any flavor? As you continue to take small bites and sips, are there certain flavors that build up and are emphasized? Do you think the flavors are complimentary or do they contrast or make something new combined? What do you like better, the wine by itself, the food by itself, or both together?
  6. If possible cleanse your palate with water in between pairings or whenever you wish.

Ok, so now let’s take a look at the pairings I enjoyed for this event!

Hawks View Cellars + Irving Street Kitchen Courses

First Course Food and Wine Pairing

Irving St Kitchen Salmon Gravlax, Sauce Gribiche, Rye Crackers. Paired with 2012 Hawks View Oregon Chardonnay, which offered butteryness but not overly buttery, yaaaayy. I’ve had local OR Chardonnay and been disappointed how it tends to be a bit on the crisp, sweet, but flat/bland side. In the 80s 90s Chardonnay was really oaked, and then it seemed everyone all at once turned and ran the other way, focusing on stainless steel unoaked. This one though brought back the round warmness and creaminess that I’ve been missing in Chardonnays, but without overdoing the oak. This chardonnay is not grown in their vineyard but is sourced in Oregon locally from Gran Moraine, Yamhill-Carlton.
A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: Pairing 1 of Irving St Kitchen Salmon Gravlax, Sauce Gribiche, Rye Crackers. Paired with 2012 Hawks View Oregon Chardonnay  A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: Pairing 1 of Irving St Kitchen Salmon Gravlax, Sauce Gribiche, Rye Crackers. Paired with 2012 Hawks View Oregon Chardonnay A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: Pairing 1 of Irving St Kitchen Salmon Gravlax, Sauce Gribiche, Rye Crackers. Paired with 2012 Hawks View Oregon Chardonnay

Second Course Food and Wine Pairing

Next came AJ and pouring of the Hawks View Mystery Wine for the pairing listed as Chicken Fried Oysters, Herbsaint Aioli, and Hawks View Mystery Wine… revealed to be 2012 White Pinot Noir, aka what AJ called “The Unicorn”. This was one of my top pairings of the evening.
A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: AJ and Pouring of the Hawks View Mystery Wine A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: AJ and Pouring of the Hawks View Mystery Wine  A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: Pairing 2 of Chicken Fried Oysters, Herbsaint Aioli, and Hawks View Mystery Wine... revealed to be 2012 White Pinot Noir

Third Course Food and Wine Pairing

Marinated Pork Chop, Country Ham & Shelling Bean Ragout and Celery Root Apple Slaw with 2010 Hawks View Oregon Pinot Noir. This was my favorite pairing of the evening.
"A "A A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: Pairing 3 of Marinated Pork Chop, Country Ham & Shelling Bean Ragout and Celery Root Apple Slaw with 2010 Hawks View Oregon Pinot Noir

Fourth Course Food and Wine Pairing

The course I’ve been waiting for… Irving St Kitchen’s famous fried chicken. Happiness is an Irving St Kitchen fried chicken with smashed potatoes and country gravy and greens.
Happiness is an Irving St Kitchen fried chicken with smashed potatoes and country gravy and greens. Happiness is an Irving St Kitchen fried chicken with smashed potatoes and country gravy and greens.
This was paired with the 2011 Hawks View La Baleine (The Whale), which is a a blend that changes year to year and is dedicated to AJ’s father, whose nickname was The Whale from his banking days before he retired and invested in founding Hawks View Winery. Check out April flexing her incrediblly toned arms as she pours from the decanter!
April flexing her incrediblly toned arms as she pours from the decanter the 2011 Hawks View La Baleine (Whale) "A

Fifth Course Food and Wine Pairing

Although Hawks View does have vineyards from which they produce wines, they also source from California and Washington, specifically Horse Heaven Hills in WA for their cabernet sauvignon and merlot, and malbec grapes and from Gary’s Vineyard in Santa Lucia Highlands of California for Syrah and Pinot Noir. These next two wines marked our departure from drinking Oregon wines (La Baleine has some OR grapes mixed in with CA and WA).
It was paired with a beautiful serving of Irving St Kitchen Teres Major Steak with garlic grits, ancho ketchup, onion rings, marrow sauce
Fifth course, Beautiful serving of Irving St Kitchen Teres Major Steak with garlic grits, ancho ketchup, onion rings, marrow sauce paired with 2010 Hawks View Washington Cabernet Sauvignon Fifth course, Beautiful serving of Irving St Kitchen Teres Major Steak with garlic grits, ancho ketchup, onion rings, marrow sauce paired with 2010 Hawks View Washington Cabernet Sauvignon

Sixth Course Food and Wine Pairing

Finally, dessert was pairing 6 of Chocolate Torte with 2011 Hawks View California Syrah
A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: Pairing 6 of Chocolate Torte with 2011 Hawks View California Syrah A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: Pairing 6 of Chocolate Torte with 2011 Hawks View California Syrah

Thank you so much to Hawks View Cellars for sharing their incredible wines with me at this event, for AJ the storyteller and winemaker who gave up his dream to take New York by the throat to instead come storm Oregon with a distinct viewpoint of wanting to represent the Northwest but aspire to compete with Burgandy and is unashamed to source the best grapes from wherever they may be, including CA and WA, in pursuit of that unique taste profile. And, I also love how they CLEARLY love food- they were everywhere, daily, at Feast Portland events, and this is the second event where they have pointedly put wine and food together into pairings to really help tell the story of deliciousness.

And Chef Sarah, you are kickass, I could have eaten a half dozen of those chicken fried oysters and a whole chicken of that fried chicken,  and I was savoring each of those beans individually in that pork chop dish!
AJ Kemp, storyteller and winemaker for Hawks View Cellars AJ Kemp, storyteller and winemaker for Hawks View Cellars

Check out Hawks View Cellars – tastings are by appointment only but are very personal in touring the vineyard and learning and tasting all their wines- and the kickass deliciousness and best fried chicken in Portland at Irving St Kitchen!

Disclosure: This meal was complimentary, but 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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Feast Portland 2013 Day 3: Whole Foods Best Butcher and Fishmonger

September 25, 2013 by 3 Comments

Disclosure: I was granted a Bloggers Pass for Feast Portland 2013, and asked to help promote Feast but they did not require that I write this post and I am not otherwise being compensated. 

Even though I already posted about the Feast Saturday High Comfort event, it was not the only event I visited on Saturday. Another huge event for Feast Portland 2013 Day 3 was the Whole Foods Best Butcher Contest and Fishmonger Faceoff competition at Directors Park. Of course, there was the Whole Foods Best Butcher and Fishmonger competition to watch. Also, I was able to stop by some of the various producers who were offering free samples during this free event, and my Bloggers Pass also got me entry into a VIP area where I saw the most beautiful bloody mary bar in my life.

Logo for the Whole Foods Market Best Butcher Competition and Fishmonger Faceooff Live Music from Redwood Son at the Whole Foods Best Butcher Contest and Fishmonger Faceoff competition during Feast 2013

But first, the informative stuff.

I had previously written about Butcher Contest and Fishmonger Faceoff in a countdown post noting what happened last year (answer- it wasn’t here!) and also the day before the event listing out the competitors coming from all the regions to compete, and a little bit about the Whole Foods Markets meat and seafood program.

Despite the on again, off again rain, many people still braved the weather to cheer on the various participants. It was amazing to watch the butchers and fishmonger really show their craft in knowing the anatomy of the product and their samurai like skills in slicing and dicing to prepare cuts in mere minutes. At the event, 22 regional winners of butcher and fishmonger contests now vied for the national title. Between the competitions, live music by Redwood Son kept everyone in good spirits.

Whole Foods Best Butcher and Fishmonger: Whole Foods Market crowns champion butcher and fishmonger at FEAST Portland Whole Foods Best Butcher and Fishmonger: Whole Foods Market crowns champion butcher and fishmonger at FEAST Portland
Whole Foods Market® crowns champion butcher and fishmonger at FEAST Portland – See more at Whole Foods Market Newsroom

In the end, Hector “El Jefe” Yedra from a San Franscico Whole Foods representing the Northern California region and 25 years of experience won the title of “Best Butcher”, beating out the defending champion Armand “the Arm” from New Jersey. Meanwhile, Frank “The Italian Slayer” Ficarra from the Florida region took away the “Finest Fishmonger” crown, flexing his 30 years of experience.

Whole Foods Best Butcher and Fishmonger event 2013, Best Butcher on the left, Finest Fishmonger on the right, per the Whole Foods Best Butcher Contest and Fishmonger Faceoff at Feast 2013

It was amazing and intimidating to see these men and 1 woman (a female fishmonger!) at their craft. Butchering and fishmongering are centuries old craft, and something that is often behind the scenes as you may purchase your surf and turf already packaged from the coolers or only think of them as being behind the case to wrap up your purchases. It was humbling to see their skill, when I am barely evenly cutting up vegetables. On a related note, Whole Foods is going to continue to cultivate and honor this traditional line of work with not only the training they already provide to their current team members, but announcing the launch of an intensive 18 month Apprenticeship Program to further foster new generations of experts.

One of the vendors I was able to speak while at this event was Creminelli Fine Meats. There, I was able to chat with Cristiano Creminelli. You can’t import the Italian salami, so they imported an Italian man instead! Cristiano’s family have been cured meat artisans working with fine meats for centuries (generations and generations of recipes and skill-passing from father to son which they can trace back to at least the 1600s!), including his father and his brother still in Italy!

They source their meat from local ranchers and family farms in Iowa (their base of Utah isn’t really a source for pork) from animals that are 100% vegetarian fed with no antibiotics, which is why Christiano believes actually the salami they are producing here in the US is even better than what you can get back there because of the incredible quality of meat they work with! Look how beautiful it is. Yes, that is Christiano jumping with excitement in one of the photos. Apparently since it wasn’t past lunchtime yet there had not been enough time since he probably shaved that morning to equal the natural super manly shadow you can see on the banner on the left of his booth, heh.

Creminelli Fine Meats is available at Whole Foods, so check them out! Although I adore my local Portland providers Olympic Provisions and Chop, I rest easy knowing that when I travel to other cities and states, I can still put together an incredible delicious picnic for a hike with impressive sandwiches while supporting old world tradition and great animal husbandry practices at family farms just by stopping at a local Whole Foods.

At the Whole Foods Best Butcher and Fishmonger Event 2013, it was awesome to have an opportunity to learn about Creminelli Fine Meats... you can't import the Italian salami, so they imported an Italian man with his recipes instead. Available at Whole Foods- the meat, the meat, not the man!Awesome to have an opportunity to learn about Creminelli Fine Meats... you can't import the Italian salami, so they imported an Italian man with his recipes instead. Available at Whole Foods- the meat, the meat, not the man! List of available Creminelli Fine Meats products, check your local Whole Foods List of available Creminelli Fine Meats products, check your local Whole Foods List of available Creminelli Fine Meats products, check your local Whole Foods Some of the offerings of Creminelli Fine Meats: Praga sliced meat. Check your local Whole Foods

As more people started to arrive I wasn’t able to spend as much time speaking to all the vendors, though there were a few I wanted to highlight. From Ocean Beauty Seafood I learned about this new product, a beautiful caviar that is less salty because instead of using salted water they used soy sauce: what a gourmet appetizer to put together, requiring only simple assembly of cracker, smoked salmon, a little whipped cream cheese or creme fraiche or even yogurt and a 1/4 teaspoon of this caviar. Want an easy dinner to go with a great red or beer? At Whole Foods you can purchase these mussels already in a tomato and garlic broth and pre-cooked- you just need to steam to warm it up and add your garnish of Parmesan and you’re good to go!

Meanwhile, American Homestead Natural Pork sampled uncured wurstmeister natural smoked sausages, including bratwurst and this jalapeno german sausage. No nitrates or nitrates added, raised with no added hormones or antibiotics and vegetarian friend at family farms. And look at that gorgeous Bacon Wrapped Scallops from Raw Seafoods Inc. These were only a few of the complimentary bites for anyone that arrived at Directors Park for this FREE event with FREE samples! If they repeat this event next year, you MUST go!
Soy sauce caviar! so fancy! All available at Whole Foods Soy sauce caviar! so fancy! All available at Whole Foods Mussels that come prepackaged in broth and precooked, just warm and add your garnish of Parmesan! At Whole Foods American Homestead Natural Pork sampled uncured wurstmeister natural smoked sausages, including bratwurst and this jalapeno german sausage. No nitrates or nitrates added, raised with no added hormones or antibiotics and vegetarian friend at family farms. Available at Whole Foods Bacon Wrapped Scallops from Raw Seafoods Inc. Available at Whole Foods

Finally, the most beautiful Bloody Mary bar I have ever seen.

One special VIP treat I was able to enjoy with my Bloggers Pass was the Bloody Mary bar crafted by Elephant’s in the Park. It included New Deal Distillery Portland 88 vodka, a rim using The Meadows Mesquite Smoked Sea Salt & Black Sea Salt, and a base mix that included lemon, worcestershire, Cholula, and tomato juice for a spicy kick!

Meanwhile, there was a huge table on either side to create our own skewers from various vendors that are also available at Whole Foods. So you could totally do some of these yourself for your own bloody mary bar!

Whole Foods Best Butcher and Fishmonger Event 2013, The Most Beautiful Bloody Mary Bar I've ever seen, stocked with various goods from Whole Foods surf and turf vendors Whole Foods Best Butcher and Fishmonger Event 2013, The Most Beautiful Bloody Mary Bar I've ever seen, stocked with various goods from Whole Foods surf and turf vendors Whole Foods Best Butcher and Fishmonger Event 2013, The Most Beautiful Bloody Mary Bar I've ever seen, stocked with various goods from Whole Foods surf and turf vendors

The Surf Skewer Menu included options such as

  • Seared Yellowfin Tuna and Cold Smoked Atlantic Salmon from Blue Circle
  • Patagonia Blue Mussels Mediterranean Style from Ocean Beauty Seafoods
  • Ceviche Bay Scallops from Raw Seafoods Inc.

The Turf Skewer Menu included

  • St Louis Smoked Pork Rib from American Homestead Natural Hampshire
  • Beef Italian Style Meatballs from Colameco’s
  • Campfire Salami from Creminelli Fine Meats
  • Chicken Meatballs from Northwest Farms & The Original Brat Hans
  • Rib-eye Steak from Panorama Organic Grass Fed Beef
  • Original Tom Tom Turkey Snack Stick and All-Natural Fully Cooked Bacon from Wellshire Farms
  • Pork Chorizo from Whole Foods Market

Whole Foods Best Butcher and Fishmonger Event 2013, The Most Beautiful Bloody Mary Bar I've ever seen, stocked with various goods from Whole Foods surf and turf vendors

There was a Vegetable Skewer Menu too, but I didn’t have any more room on my skewer. But talk about decadent! So I had to have two. The first one was very meatball centered, while the second one I stepped it up to a meatcentric steak and rib garnish!

Whole Foods Best Butcher and Fishmonger Event 2013, Build your own garnish for Bloody Mary, courtesy of various vendors available at Whole Foods, in this case particularly Cold Smoked Atlantic Salmon from Blue Circle, Chicken Meatballs from Northwest Farms & The Original Brat Hans, Beef Italian Style Meatballs from Colameco's Whole Foods Best Butcher and Fishmonger Event 2013, Build your own garnish for Bloody Mary, courtesy of various vendors available at Whole Foods, in this case particularly Rib-eye Steak from Panorama Organic Grass Fed Beef and St Louis Smoked Pork Rib from American Homestead Natural Hampshire

Whole Foods also provided a few more bites to help us with our Bloody Marys…
Whole Foods Best Butcher and Fishmonger Event 2013, Bites courtesy of Whole Foods at the Best Butcher Contest and Fishmonger Faceoff during Feast Whole Foods Best Butcher and Fishmonger Event 2013, Bites courtesy of Whole Foods at the Best Butcher Contest and Fishmonger Faceoff during Feast Whole Foods Best Butcher and Fishmonger Event 2013, Bites courtesy of Whole Foods at the Best Butcher Contest and Fishmonger Faceoff during Feast Whole Foods Best Butcher and Fishmonger Event 2013, Bites courtesy of Whole Foods at the Best Butcher Contest and Fishmonger Faceoff during Feast

Disclosure: I was granted a Bloggers Pass for Feast Portland 2013, and asked to help promote Feast but they did not require that I write this post and I am not otherwise being compensated.  The views and opinions expressed in this blog are entirely my own, and I will always provide my honest opinion and assessment of all products and experiences regardless of whether they were complimentary or not. 

Also check out my recap of Day 1 Sandwich Invitational and Day 2 Oregon Bounty Grand Tasting, as well as the other Day 3 event of High Comfort Recap. You can also check out Portland Monthly’s slideshow of the event.

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