tea Archives - Pechluck's Food Adventures

Water Avenue Coffee and Smith Tea Collaboration

March 19, 2023 by Pechluck Leave a Comment

Starting Monday March 20 Water Avenue Coffee and Smith Teamaker have collaborated to bring you some incredible spring seasonal drinks! I love the concept of bringing these two local businesses coming together to bring their quality products into my mug. Here’s a look at the five Water Avenue Coffee and Smith Tea Collaboration drinks available. The beverage are available hot or cold but they are shown all as hot drinks here.

Water Avenue Coffee and Smith Tea share a history in both being based in Portland and were founded in 2009, both founded by veterans of their Coffee or Tea industry. Both companies are dedicated to producing high-quality, artisanal beverages using traditional methods and premium ingredients and have won numerous awards. Both are also committed to using sustainable and ethical practices in their sourcing, production, and packaging and work with small-scale farmers and producers who use organic and eco-friendly methods.

These espresso and tea combinations are made similar to making a latte. The barista will brew a shot of espresso and prepare tea separately that are combined in a cup and topped with frothed milk (optional alternative milk of course or no milk). The caffeine content of can vary depending on the ratio of tea to espresso used. Usually the beverage will have a higher caffeine content than a traditional cup of tea, but slightly less caffeine than a regular cup of coffee. If that’s too much no worries – some of the seasonal drinks are creamy milk and tea combos, aka tea lattes.

Strawberry Chamomile Latte with Steven Smith Meadow Tea, freeze dried strawberry syrup, espresso and milk is a creative combination worth trying.
Water Avenue Coffee and Smith Tea Collaboration, Strawberry Chamomile Latte with Steven Smith Tea Meadow, freeze dried strawberry syrup, espresso and milk

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Filed Under: Food and Drink Tagged With: Bergamot Mocha, Caramel Lavender Latte, coffee, Collaboration, espresso, freeze dried strawberry syrup, Lavender Chai, Smith Meadow Tea, Smith Tea Lord Bergamot, Steven Smith Chai, Steven Smith Teamakers, Strawberry Chamomile Latte, Strawberry Chamomile Matcha, tea, Water Avenue Coffee

Ice Cream at Kozy Bar

July 22, 2019 by Pechluck 3 Comments

At the end of last year, a cute little coffee, smoothie, and dessert cafe opened in downtown Portland called Kozy Bar. It specializes in sugar free treats using a sweetener made from rice. Everything they offer uses natural ingredients with no additives or preservatives. If you are looking for a healthy and nutritious option, look to Kozy Bar. In particular, you should definitely be checking out the Ice Cream at Kozy Bar.
Everything at this cute little coffee, smoothie, and dessert cafe of Kozy Bar uses natural ingredients with no additives or preservatives. If you are looking for a healthy and nutritious option, look to Kozy Bar. In particular, you should definitely be checking out the Ice Cream at Kozy Bar.

There are many flavors of the ice cream bars available at Kozy Bar. Note that all their ice cream comes in ice cream bars – no scoops are available, though I hear the owners are exploring what they might be able to do with soft serve. Even vegan flavors are available.
Everything at this cute little coffee, smoothie, and dessert cafe of Kozy Bar uses natural ingredients with no additives or preservatives. If you are looking for a healthy and nutritious option, look to Kozy Bar. In particular, you should definitely be checking out the Ice Cream at Kozy Bar.

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Filed Under: Food and Drink, Restaurant Review Tagged With: Avocado Toast, coffee, Coffee Shop, downtown Ice Cream, Downtown PDX, downtown portland, Fruit Ice Cream, Handcrafted Ice Cream, healthy downtown food, healthy eats, healthy food, healthy ice cream, healthy lunch, Homemade Ice Cream, Ice Cream Bar, Ice Cream bars, natural fruit, natural ice cream, no additives, no preservatives, rice sweetener, smoothies, Sugar Free Ice Cream, tea

A visit to Maurice in Portland

January 5, 2015 by Pechluck 12 Comments

A photo essay of the various example options (they change daily and seasonally, with menus written daily) at Maurice Luncheonette in Portland.

Outside of Maurice Luncheonette in Portland

A few expectations you should have: although they open at 10 AM, Kristen Murray handwrites the menu everyday with love as it changes daily. So, until 11 AM when the food menu is ready, you only have the options of beverages and whatever pastries and desserts are already in the case.
The lunch menu is written every day with love. Until 11 am, only the beverage and pastries in the case are available, no food service

The tea here is very good- a big selection, and she specifically brings the selections from a tea proprietor in Massachusetts. Don’t be shy about asking for a refill of hot water.

The scone they offer (here is the Currant and Rosemary Scone) is the most perfect I’ve ever had – a crispy crunchy outside but soft inside and not dry in any bite like scones often are, so you might as well order one to go with your beverage.
The tea service from Maurice are from MEM TEA Imports at Watertown, MA Setup for Tea Service. The tea that Maurice carries are from MEM Tea Imports from Watertown, MA Currant and Rosemary Scone with fresh whipped cream. It was the most perfect scone texture I've ever had, with the crisp outside but soft insides and not dry at all

The atmosphere is clean and bright, with mostly two tops, counterspace, and only two tables on either side of the windows that might be able to accommodate 5 people at most, so not a place for larger groups. It manages to balance minimal decorations with a strong feel of being darling. When Bon Appetit included it in the Hot 10 of 2014 it’s described with sunshine and bluebirds and “earnest, a bit precious, and crazy charming”
Atmosphere at Maurice. Usually it is more clean lines and simple, but the garlands were added for the holidays! Kristen Murray, owner of Maurice, is in the hat on the right Atmosphere at Maurice is usually very clean and simple, the wreath is an addition just for the holidays, and you can see more of the carefully selected wine list on the chalkboard there Atmosphere at Maurice. Usually it is more clean lines and simple, but the garlands were added for the holidays

Just looking at that artfully arranged case as you enter, it’s like a perfectly set scene of pastries from a romance-comedy movie or the perfect small town bakery owned by the heroine in a Hallmark movie that the whole town adores (actually, that’s pretty close to the sentiment Portland has for Maurice, if you read the reviews from Portland Monthly, Oregonian, Willamette Weekly, and the Portland Mercury, although the dinner some mention is no longer offered. I think the word charming is in half of those reviews.). And here Maurice is, looking perfect everyday for real.

Ask for details of what are the various beauties in the case or on the platters on the case (an initial title and cost are listed on the chalkboard just to the right of the case)
Some of the treats at Maurice on and in the case by the register counter
All the plates are tiny but plated in a sweet and intricate and sometimes whimsical, always thoughtfully curated artistic way.

The biggest bang for your buck will be the desserts. This is a perfect spot for a little tea or a glass of wine with a little bite, but don’t expect a big meal unless you get a lot of those petite plates and the plates at close to $10 a piece will add up. Maurice is most appropriate for a snack with tea or a small light meal.

Start the photo essay:
Pear and Pistachio Tarte
Pear and Pistachio Tarte, beautiful and made with love, as always at Maurice

Radishes with butter and salt / Lucques Olives
An appetizer at Maurice from the lunch menu, Radishes with butter and salt A snack at Maurice of Lucques Olives

Lefse of the day: lefse with ham, brie and tumeni pickles
A plate of lefse with ham, brie and tumeni pickles from the menu at Maurice

One famous standby dessert is the Black Pepper Cheesecake and a bit of strawberry leather, here with Salted Butter Ice Cream
Maurice Black Pepper Cheesecake with Salted Butter Ice Cream and a bit of strawberry leather

Fika Pastry, a Swedish pastry, and it also means social drink break (most often accompanied by a sweet pastry, can be coffee or otherwise for the beverage) in Swedish and is both a verb and a noun
Fika Pastry from Maurice, Portland

Chocolate Mousse
Maurice Chocolate Mousse

The famous standby dessert (besides the black pepper cheesecake) at Maurice is the Meyer Lemon Souffle Pudding Cake

A lovely Chocolate Banana Cake Box, love the layers and the valrohna chocolate balls on top
A lovely chocolate banana cake box from Maurice, love the layers and the valrohna chocolate balls on top

Have you been to Maurice, and what did you think? What do you think based on these photos if you haven’t?

Filed Under: Food and Drink, Restaurant Review Tagged With: Black Pepper Cheesecake, Chocolate Banana Cake Box, chocolate mousse, Fika, Fika break, Fika Pastry, Kristen Murray, Kristen Murrey, Lefse, Lefse with ham and brie and pickles, Lucques Olives, Maurice, Maurice Luncheonette, Maurice PDX, Maurice Portland, MEM Tea Imports, Meyer Lemon Souffle Pudding Cake, PDX desserts, Pear and Pistachio Tarte, Portland desserts, Radishes with butter and salt, scone, tea, Tea at Maurice

Nodoguro Pop-up

May 5, 2014 by Pechluck 10 Comments

I was thrilled to be part of Ryan Roadhouse’s first Nodoguro PDX Pop-up on April 28. I considered it a birthday present to myself. And, I was very happy with it. Perhaps I toasted myself with too much sake by the end of the evening, so I would probably cut back on that, but I would definitely want more of this exquisite food.

Nodoguro PDX Pop-up

This initial pop-up was held at Yakuza Lounge since they are normally not open on Monday and Tuesday anyway. The weather was just warming up so it would soon be in the 80s, so they had the garage doors open to let in the breeze.

Nodoguro PDX Pop-up

They had their full bar open and were offering their full drink menu, and when I arrived around 5:35 I asked Ryan to recommend a sake to start with. He said he is a big fan of Kimoto style sake which is more earthy while also being dry and crisp, and the method is more old-fashioned painstaking in brewing. Thanks so much for taking the time to give me advice to order the Dewatsuru Kimoto on your busy first pop-up day Ryan

! Nodoguro PDX Pop-up

For $85, you receive 9 courses plus tea service at the end, minus additional alcoholic drinks and gratuity for the servers. This time, the menu included the following:

Course 1: Sea urchin chawan mushi

Don’t let the fact it says sea urchin scare you. This was a wonderful mix of creaminess and a hint of the sea

Nodoguro Pop-up Course 1: Sea urchin chawan mushi

Course 2: Albacore sashimi with water pepper Seriously, how beautiful is this. I could have eaten two of these plates, easily.

Nodoguro Pop-up Course 2: Albacore sashimi with water pepper

Course 3: Bamboo shoot with miso, speck and prickly ash

I think this was the dish which I liked, but not as much as the other courses because of the acidity and saltiness.

Nodoguro Pop-up Course 3: Bamboo shoot with miso, speck and prickly ash

Course 4: Sable fish yuan yaki and cherry blossom nectar

Nodoguro Pop-up Course 4: Sable fish yuan yaki and cherry blossom nectar

Course 5: Poached Mackerel steak in haccho miso, with shimonita leek buds and ginger

I don’t know where Ryan got this haccho miso, but I want it and I would just put a few drops on plain rice and be happy

. Nodoguro Pop-up Course 5: Poached Mackerel steak in haccho miso, with shimonita leek buds and ginger

Course 6: Nettle and dandelion salad with pickled sativum

I admit that after I finished eating this little palate cleanser of a course, I picked up the little bowl and drank down the rest of the dressing, it was so good.

Nodoguro Pop-up Course 6: Nettle and dandelion salad with pickled sativum

Course 7: Sasanishiki rice with soy cured salmon roe, wasabi with greens

My favorite course of the entire night. It was the one I was most looking forward to once I saw the menu, and it still exceeded my expectations. Simple, but elegant perfection.

Nodoguro Pop-up Course 7: Sasanishiki rice with soy cured salmon roe, wasabi with greens

Course 8: Sweet dashi omelet This seems like a no brainer, but if you’ve watched Jiro Dreams of Sushi, you know that in Japan you may be working for months just perfecting a perfect egg omelette like this.

Nodoguro Pop-up Course 8: Sweet dashi omelet

Course 9: Buckwheat dessert tofu with japanese black syrup

Nodoguro Pop-up Course 9: Buckwheat dessert tofu with japanese black syrup

Seasonal Tea Service: Tea snack +Tea

Nodoguro Pop-up Seasonal Tea Service: Tea snack +Tea

I really thought the food this evening was exceptional. I was flashing back to my experiences while I was in Tokyo 2 years ago. For this dinner, every single plate was thoughtfully considered and composed in terms of flavors and textures for each individual course and the journey across courses, perfectly executed, beautifully plated. I look forward to eating more deliciousness from Nodoguro PDX and Ryan Roadhouse.

Check out the website to get on the mailing list to find out when the next pop-ups will be. You can also find Ryan not only at Nodoguro whenever they plan their next event (the next four are in June at Evoe), but the next time Ryan will be cooking for the public will most likely be a pop-up with Ippai and Will Harper as part of an Ippai Kaiseki Dinner Series, popping up at Roe/Block & Tackle on May 25th for $100 a person for 10 course Kaiseki with pairings. Thank you Alisa for recommending I get in on this Nodoguro event!

Filed Under: Food and Drink Tagged With: Albacore sashimi with water pepper, Bamboo shoot with miso, Buckwheat dessert tofu with japanese black syrup, Dewatsuru Kimoto, Kimoto sake, Nettle and dandelion salad with pickled sativum, Nodoguro, Nodoguro Dinner, Nodoguro PDX, Nodoguro Portland, Nodoguro recap, nodoguro review, Poached Mackerel steak in haccho miso, Pop-up, Ryan Roadhouse, Sable fish yuan yaki and cherry blossom nectar, Sasanishiki rice with soy cured salmon roe, Sea urchin chawan mushi, Seasonal Tea Service, speck and prickly ash, Sweet dashi omelet, tea, wasabi with greens, with shimonita leek buds and ginger, Yakuza Lounge

What has Pech been eating?

July 19, 2008 by Pechluck Leave a Comment

Aw, what a crappy summer day. I woke up in the very early hours because there was so much thunder. It is still wet and grey and gloomy and humid out there. I was going to see Batman (and walk all the way over there), but I will skip that and just go straight to my tea meeting.

Tea meeting? That's right, there's a group of a few girls meeting for tea at the W. I thought it sounded intriguing: "Think afternoon tea is only complete with miniature watercress sandwiches and white-gloved service for dainty ladies? Think again! WAVE restaurant is redefining afternoon tea by tempting both girls and guys to partake in a "Uni-Tea" experience beginning April 30th, 2008. Sure you'll find tea, but you'll also find tea-infused vodka elixirs (Mar-TEA-nis), plenty of bubbly and a selection of hand-crafted brews in the form of beer for the boys.WAVE's resident "Spice Girl"" Executive Chef Kristine Subido, has created The Teatotaler, a selection of savory and sweet bites to satisfy any appetite.

For $30 per person, The Teatotaler menu includes: A selection of five savory small bites (guest choose either the "Gals" or "Guys" menu); sweets accompanied by Devonshire cream, lemon curd and jam; an individual pot of hot tea (13 varieties are offered from green, oolong and herbal blends) or an iced tea of the day. Here are my pics: I had the Gals and three pots of my Coco Truffle tea! Since it was grey it was actually a good setting for some hot tea.

Tempting bites include a choice of one savory option (Gals or Guys) and Sweets:

Gals: Brie, basil and roasted tomato grilled brioche; Smoked salmon and roasted fennel cannolli; Bleu cheese and red grape cannolli; Chilled shrimp and cucumber salad on rosemary bread; Curry deviled eggs

Guys: Beef tartar toasts with white truffle drizzle; Grilled beef tenderloin and dried fruit chutney; Mini Angus beef sliders with bread and butter pickles; Sea salt and parmesan frites with lemon aioli; and Serrano ham, quince and manchego grilled brioche

Sweets: Macaroons- sea salt and caramel, lemon, chocolate and berr; Scones- butter and orange-vanilla; Madeleine- vanilla and orange zest; Market fresh fruit tarts; Tea cakes- lemon-poppy seed and chocolate chip

And for the non-teetotaller, the following beverage additions are available to The Teatotaler experience:

– Mar-TEA-ni – Choose from Raspberry Nectar, White Ginger Pear or Citrus Mint tea-infused elixirs paired with Grey Goose Vodka for an extra $10 per person.

– Bubbly TEA – Add a little life to your tea party and enjoy a glass of Moet Chandon White Star or Schramsberg Rose for an extra $12 per person.

– Masculini-TEA – A different kind of brew for the boys! Enjoy one of a selection of four handcrafted beers like Goose Island Matilda or Chimay Triple for an extra $8 per person."

In other food news, I visited Mexique recently based on a write-up in Time Out Chicago, but was not as impressed as I had been expecting from the somewhat rave review (the writer focused on praising the Mexican flavors, even though this is supposedly Mexican French fusion). I did go there their opening week though, so maybe they have worked out some kinks since then- when I went they didn't have an online presence and two weeks later they do, and more write-ups in the local news, and the menu they list some online looks like got some tweaks. Anyway, the first weekend of July, I went for lunch, and I had some tacos (Cochinita Pibil with purple pickle onion and mango habanero couli- all I tasted with the pork and onion, and Duck Leg Confit with roasted onion and pineapple relish- again the meat, this time juicy duck was the main flavor profile and I was expecting a bit more citrus acid from the pineapple relish but this was not bad at all, I would have it again) and also the chorizo, asparagus, and cheddar cheese quiche which turned out to be more egg than kick from chorizo and I wondered where the asparagus was hiding. The chorizo was executed just as a thin layer of meat underneath the quiche crust. Yep. At least it was good exercise since I walked all the way there (a couple mile) to the restaurant, and then from there took myself to Wall E and then walked back to my apartment, which adds up.

I also took myself to brunch at Sepia, which I have been meaning to do for a few months and it's only a 5 minute walk away between my apartment and Steven's. It is not really a cheap brunch (especially considering Lou Mitchell's and Meli's are right around the corner from me), but it had two home runs. First, there's Sepia's bacon bloody mary: house made celery salt on the brim of a bloody mary, vodka is infused with bacon and the in-house smokey chunky spicy bloody mary mix. Awesome. And it has a good kick! I would have had another if I wasn't already buzzing. To go along with this, I ordered Sepia's humongous smoked salmon brioche sandwich with applewood smoked bacon, gruyere and a side of duck fat crisped potatoes. I also got an additional order of these potatoes and I was not sorry. I think I'd try something else besides the sandwich though- it was too much for me, and although I did like the bread I wanted to taste less bread and more of all the great ingredients inside. They also put in way too many raw onions

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And one more meal! I went to Joy Yee's for dinner with my parents on Friday, and then again with my parents and Steven on Sunday. We went to the updated location in new Chinatown, and I had to pose with some of the humongous new offerings this location has (Vietnamese noode bowls, rice bowls with two soft shell crabs or giant prawn, etc). Hee.