Zero Proof Cocktails at Suckerpunch

Have you visited Portland’s first zero proof (no alcohol) cocktail bar Suckerpunch? Whether you are recovering, have those you care about who are, are mocktail curious, or choose for whatever reason to abstain from alcohol, this pop-up space offers the chic vibes of cocktail culture and care and craft of mixology and innovative drinks without the effects of booze.
Zero proof cocktails at Suckerpunch, a speakeasy with nonalcoholic beverages. Image courtesy of Frances Dyer Public Relations, photo by Carly Diaz
Image above courtesy of Frances Dyer Public Relations, photo by Carly Diaz

A visit to Suckerpunch requires a prepaid reservation and nets you a flight of three complex creative content cocktails that will change based on seasonal inspiration, and bar snacks. This visit is from their first month open in February, but a patio is in the works for outdoor space in the spring.

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More Zero Proof Dinner at Feast 2019

I was fortunate to snag tickets to one of the dinner series events, More Zero Proof Dinner at Feast 2019. Last year was the first edition of this dinner, and they decided to offer version 2.0 in 2019. Similar to last year, it features a roster of sober chefs and mixologists, and the food and drink pairings are all non-alcoholic, or zero proof – or as sober bar veteran Eric Nelson of Eem, who provided the beverage ideas for the dinner, prefers to call them, clear headed drinks. This is, as he explained, because using terms like non, or zero, sound negative like something is missing. And there is definitely nothing missing from any part of this dinner or the drinks at The Nightwood.
Recap of the More Zero Proof Dinner at Feast 2019 Recap of the More Zero Proof Dinner at Feast 2019

Although the event officially listed eight chefs contributing to the meal, in a surprise twist Andrew Zimmern (who was a participating chef in last year’s dinner) also was present this evening filming the dinner for his show. So perhaps you will see an episode on this dinner in the future. It did mean there were a lot of cameras and floating mikes in the kitchen and overall everywhere, which made the dinner a bit chaotic, and there were some shots and interviews (such as below with Dana Cowin) making the space feel crowded.
Recap of the More Zero Proof Dinner at Feast 2019 Recap of the More Zero Proof Dinner at Feast 2019

In the meantime, you can read more background on the dinner and the founding chefs of Gabriel Rucker and Gregory Gourdet at this feature by USA Today. From last year you can read my recap of that dinner as well from my blog post last year, as well as some thoughts from the lyrical Karen Brooks of Portland Monthly. With new and returning sober chefs on the roster, the accumulated years of sobriety in the kitchen increased from last year’s 57 years to I believe 92 years this time.

In the year since the inaugural Zero Proof dinner, the sobriety and wellness movement has gained more traction, with the new organization called Ben’s Friends offering a support group for the industry. A new trend has also been more beverages being added to the menus in restaurants and bars to support wellness while still standing up to all the layers of flavors of cocktails and offering all the pairing possibilities like wine and beer. You can see for yourself in my recap below of the More Zero Proof Dinner at Feast 2019 at all the happiness you can have without a drop of alcohol.
Recap of the More Zero Proof Dinner at Feast 2019

Appetizers

We were welcomed with some passed appetizers along with a form of sparkling beverage made with Mango, Yunnan Silver White Tea, and Champagne Acid. You will notice a theme with the beverages concocted by the Drinks Team tonight as all will have tea component because for this dinner, Smith Teamakers was a sponsor.
We were welcomed with some passed appetizers along with sparkling in the form of a sparkling beverage made with Mango, Yunnan Silver White Tea, Champagne Acid at the More Zero Proof Dinner at Feast 2019 We were welcomed with some passed appetizers along with sparkling in the form of a sparkling beverage made with Mango, Yunnan Silver White Tea, Champagne Acid at the More Zero Proof Dinner at Feast 2019

Foie Gras and Mushroom Raviolini en Brodo, by Patrick McKee, Estes was my favorite of the appetizers. I may have had three – sorry but not sorry. If you haven’t dined at his residential pop-up inside Dame natural wine bar, go. The food he serves up has the comfort and care of family (some of them literally his takes his family memories) with a focused Italian theme.
Appetizer of Foie Gras and Mushroom Raviolini en Brodo, by Patrick McKee, Estes from the More Zero Proof Dinner at Feast 2019 Appetizer of Foie Gras and Mushroom Raviolini en Brodo, by Patrick McKee, Estes from the More Zero Proof Dinner at Feast 2019

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