Curse of the Haunted Curds and upcoming Abyss 2014 Release

November 5, 2014 by 10 Comments

Recently, there was a very special pop-up poutine event at Deschutes Brewery Portland Public House. Occurring the same week as Halloween, it was dubbed “Curse of the Haunted Curds”. From lunch to that evening, guests could choose to sample a flight of 5 poutines created from 5 competing chefs for $10.
Curse of the Haunted Curds, a Poutine Pop-up with proceeds to the D Wright Way Foundation featured 5 poutines from 5 chefs for $10 at Deschutes Brewery Portland Public House Curse of the Haunted Curds, a Poutine Pop-up with proceeds to the D Wright Way Foundation featured 5 poutines from 5 chefs for $10 at Deschutes Brewery Portland Public House

Then, that evening from 6-8pm a few Trailblazers and guest judges (Portland Trailblazers Dorell Wright, Wesley Matthews, Thomas Robinson, C.J. McCollum, Meyers Leonard and Will Barton, The Oregonian’s Samantha Bakall and Thrillist’s Andy Kryza) voted as well, and the People’s Choice votes from all the guests were also tallied!
Curse of the Haunted Curds, a Poutine Pop-up with proceeds to the D Wright Way Foundation featured 5 poutines from 5 chefs for $10 at Deschutes Brewery Portland Public House judged by Portland Trailblazers Dorell Wright, Wesley Matthews, Thomas Robinson, C.J. McCollum, Meyers Leonard and Will Barton, The Oregonian’s Samantha Bakall and Thrillist’s Andy Kryza

Proceeds of the poutine pop-up would benefit the D Wright Way Foundation, a great charity that is dedicated to health, education, and social well being of children in urban and ethnically diverse communities.

Poutine and for charity? Count me in!
Curse of the Haunted Curds, a Poutine Pop-up with proceeds to the D Wright Way Foundation featured 5 poutines from 5 chefs for $10 at Deschutes Brewery Portland Public House

Every poutine (fries, gravy, and cheese curds, featuring Face Rock Creamery‘s Vampire Slayer Curds, which are garlic cheese curds) was a winner in its own way of course.

Here’s a look at the 5 contenders:

  • Zomboni by Chef Aaron Barnett of St Jack with a poutine combo of fried chicken, bacon, cole slaw and Vampire Slayer Curds
    Zomboni by Chef Aaron Barnett of St Jack with a poutine combo of fried chicken, bacon, cole slaw and Vampire Slayer Curds for Curse of the Haunted Curds, a Poutine Pop-up with proceeds to the D Wright Way Foundation
  • Poutino by Chef Rick Gencarelli of Lardo with herbs, parmesan, Italian Sausage gravy, Mama Lil’s peppers and fried Vampire Slayer Curds
    Poutino by Chef Rick Gencarelli of Lardo with herbs, parmesan, Italian Sausage gravy, Mama Lil's peppers and fried Vampire Slayer Curds, for Curse of the Haunted Curds, a Poutine Pop-up with proceeds to the D Wright Way Foundation
  • Halloween Hangover Cure by Chef Ben Grossmann of Dig a Pony with sausage country gravy, fried shallot strings, six minute egg and Vampire Slayer Curds
    Halloween Hangover Cure by Chef Ben Grossmann of Dig a Pony with sausage country gravy, fried shallot strings, six minute egg and Vampire Slayer Curds, for Curse of the Haunted Curds, a Poutine Pop-up with proceeds to the D Wright Way Foundation
  • Ghost of Poutine by Chef Jill Ramseier of Deschutes with ghost pepper gravy, maple porter gastrique and Vampire Slayer Curds
    Ghost of Poutine by Chef Jill Ramseier of Deschutes with ghost pepper gravy, maple porter gastrique and Vampire Slayer Curds for Curse of the Haunted Curds, a Poutine Pop-up with proceeds to the D Wright Way Foundation
  • Rage Against the Poutine by Chef Kevin Atchley of Pine State Biscuits with cajun spiced beef sirloin, country gravy, and Vampire Slayer Curds
    Rage Against the Poutine by Chef Kevin Atchley of Pine State Biscuits with cajun spiced beef sirloin, country gravy, and Vampire Slayer Curds for Curse of the Haunted Curds, a Poutine Pop-up with proceeds to the D Wright Way Foundation

Thank you for all the chefs that participated. Sorry I focused on the food and didn’t take any photos of the Trailblazers (you can see some at Oregon Live or by looking at the hashtag #VampireSlayerCurds on Twitter and Instagram). I was an animal and destroyed my poutine flight.

In the end, the judges awarded their vote to Zomboni by Chef Aaron Barnett of St Jack with a poutine combo of fried chicken, bacon, cole slaw and Vampire Slayer Curds. Meanwhile the People’s Choice went to Poutino by Chef Rick Gencarelli of Lardo with herbs, parmesan, Italian Sausage gravy, Mama Lil’s peppers and fried Vampire Slayer Curds.

There is another big event occurring at Deschutes coming up- on Thursday, Nov 13, 11 AM is the release of The Abyss, a dark Imperial Stout. This video explains more why The Abyss that uses Italian brewer’s licorice, black strap molasses, vanilla bean, cherry bark and more then aged in oak barrels previously touched by bourbon or pinot… all to put together the deliciousness.

Each year the Abyss tastes a little different, and is good enough to age. For the Nov 13 at the Portland pub, they will offer a 6 year vertical flightsto compare the various Abyss beers from the past to this year, a special opportunity only available on release day (and last time, when I arrived after work, they were already out of some of the year’s, so come as early as you can!). There is a 6 bottle limit for purchasing bottles of Abyss.

Which poutine would you think you have voted for? Have you ever had aged beers like the Abyss?

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Lardo Chefwich- 3 down, 3 to go

July 16, 2013 by 10 Comments

Lardo is doing a special Chefwich series in which other guest chefs of various Portland restaurants collaborate with Lardo (and Grassa) chef Rick Gencarelli. Each month, a new collaboration sandwich will appear just for that month, and the proceeds of the limited time guest chef sandwich going to benefit the guest chef’s charity of choice. When you order the sandwich (available at either of the two Lardo locations, Lardo West in SW downtown or in Lardo East in the SE), make sure to ask for your Chefwich Series stamp card, because if you collect all six stamps you can earn VIP admission to the Lardo Fall Party.

I’ve collected 3 so far… and here’s a report out.

The first Chefwich debuted in April to mid May, with Cathy Whims (of Nostrana and Oven & Shaker) and her Straccetti sandwich featuring bavette steak, provolone cheese, roasted asparagus, and horseradish creme fraiche. Beautiful, messy, delicious richness. Her chosen charity was Friends of Family Farmers which promotes responsible farming, and I collected my first chefwich card.
Lardo chefwich, collaboration sandwich, Rick Gencarelli, Cathy Whims, Straccetti sandwich featuring bavette steak, provolone cheese, roasted asparagus, and horseradish creme fraiche

I washed this down with a refreshing Grapefruit Margarita with tequila, house-made sour mix, gran gala, and it is a generous glass.
Lardo, Rick Gencarelli, Grapefruit Margarita with tequila, house-made sour mix, gran gala

Chefwich #2 was courtesy of Scott Snyder (of Levant), with Morroccan Lamb Meatball and black olive mayo, harrisa carrot slaw, feta. This chefwich benefits Urban Gleaners, whose mission is to eliminate waste of surplus food by redistributing to the hungry. I meant to eat half the sandwich and save the other half for dinner. That didn’t happen because I could. not. stop.

Lardo, chefwich, Scott Snyder, Levant, Morroccan Lamb Meatball and black olive mayo, harrisa carrot slaw, feta Lardo, chefwich, Scott Snyder, Levant, Morroccan Lamb Meatball and black olive mayo, harrisa carrot slaw, feta Lardo, chefwich, Scott Snyder, Levant, Morroccan Lamb Meatball and black olive mayo, harrisa carrot slaw, feta

And finally, recently I had Chefwich #3, The Aaron Barnett (of St. Jack)- #3 in Chefwich Series, a sandwich of Fried Calamari – caper & red onion mayo, marinated tomatoes, lettuce. Mmm, that crispy crispy calamari which was perfectly executed to be crunchy but not overdone or greasy would have been excellent even on its own, but bonus! You get a whole squidwich! Proceeds go to the Special Olympics and their support their mission to provide sports training and athletic competition in a variety of Olympic-type sports for children and adults with intellectual disabilities. The Hemingway cocktail that accompanied this sandwich with Bacardi, lime, simple syrup, and soda looked like water in a pint glass but packed a nice punch that made me happy.

Lardo, chefwich, Aaron Barnett, St Jack, Squidwich sandwich, Fried Calamari - caper & red onion mayo, marinated tomatoes, lettuce Lardo, chefwich, Aaron Barnett, St Jack, Squidwich sandwich, Fried Calamari - caper & red onion mayo, marinated tomatoes, lettuce

I wonder what the next chefwich will be? 2 of the 3 were ChefStable partners (of which Rick also is)- I am crossing my fingers for Trent Pierce or Greg Denton or Andy Ricker, but really all of these have been home runs so I’m keeping my eyes and ears open for the next collaboration.

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