Dining Out during Portland Cocktail Week 2012

Portland Oregon is the most edible city I know, so I decided to make a concerted effort this year during Portland Cocktail Week to check out some of the current hot spots. My job is tough, I know…

The day I landed I wound up at Clyde Common, of course. I seem to go there at least once every time I’m in Portland. But, I must honestly say, it never disappoints. The menu is always tempting, the food perfectly executed and well presented, and the cocktails are consistently satisfying.  I enjoyed a meal with Allie of Denver’s Star Bar and Audrey of Boulder’s OAK at Fourteenth. We said cheers over some cocktails and then went to town ordering food.

 

 

 

 

 

 

 

Allie, Audrey, and I shared some fantastic dishes, such as a roasted beet salad, chickpea pasta in a lamb ragu, roasted chicken, and some sort of ravioli I remember liking very much even though I can’t recall the filling any longer.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The next day I had the privilege to have lunch at Olympic Provisions Southeast. Now, this place is located in an industrial area you’d never think to walk through looking for a good place to eat. It’s actually kind of hidden, but well worth seeking out.

Olympic Provisions Southeast is small and decorated to be like a private liquor library/charcuterie maker, or something like that. The sliding wall shelf ladder drew my attention, as well as the handmade sausage and meat-products.  The menu is small, but let them keep it small because I’m sure everything is absolutely delicious.

The pickles, for example, tickled my tastebuds. But, if you know me, you know I can’t resist homemade pickles on any menu, ever. And the garbanzo bean and baby octopus dish- OK, seriously, this was one of the best bites of food I’d ever had. Ever. Well done, Olympic Provisions! Not since living in Spain in 2001 have I had properly prepared baby octopus and this dish not only brought my tastebuds back to one of the best times of my life, it was incredibly pleasing in the moment.

 

 

 

 

 

 

 

Oh- before I tell you about their sandwiches, let me say the cocktails were perfect. I somehow have no cocktail photos, but Olympic Provisions is also a cocktail stop, just so you know, even though they’re likely known for their huge, delicious sandwiches.

I, lame as I can be, decided to go vegetarian with a blue cheese and apple sandwich and “taste” my friend’s mortadella meaty mountain packed into a bun of a sandwich.

All I know is I love this place and I’ve been talking about it now for a couple weeks. God I wish I lived in Portland (smile).

Cascade Brewing Barrel House was a stop, as it’s close to Olympic Provisions Southeast, and no trip to Portland is complete without sampling some sour ales. Beaker and Flask was also a stop for a number of craft cocktails, and that was a good place for Audrey to sip from her cocktail, then switch to coffee, then water, then back to cocktail, coffee, cocktail, coffee, repeat, as we prepared ourselves for a night that would end in the wee hours of the morning after a private bowling party at midnight for hundreds of bartenders from all over the country…. but…. back to dining out in Portland.

On my third day there, I had the pleasure of visting with my friend Julia from college (study abroad Spain 2001!!!!). After a day of classes at the Mc Menamins Kennedy School (there WAS an educational component to this week, after all), Julia picked me up from school with a good plan- First a stop at Whiskey Soda Lounge and then The Woodsman Tavern– I had been DYING to check out The Woodsman Tavern, so, perfect. plan. Julia!

The Whiskey Soda lounge was a fun place to grab a couple drinks and snacks. I especially liked how their spiced peanuts came in a stapled paper sack, by the way.

 

 

 

 

 

 

 

 

 

Julia and I also shared some deep fried papaya. This things was crazy looking, but we dug in, pulling off slivers of papaya and dunking them in a spicy Southeast Asia-style fish sauce. It was a great dish to share.

At The Woodsman Tavern, our lovely bartender Lydia (who is TOTALLY Tommy Klus’ twin sister, by the way) guided my friend Julia through some whiskey. I had decided Julia was going to break through her Maker’s Mark comfort zone, and Lydia helped make that happen. We also enjoyed fried ricotta balls and a jar of pickled shrimp.

 

 

 

 

 

 

 

 

 

So, let’s see… I said hasta luego to Julia and wound up at a Drambuie event where I met up with Audrey from OAK (you remember Audrey) and the Layman Brothers- Randall of Ace.Eat.Serve, and his equally handsome identical twin brother, Ryan of Steuben’s. Now, let me assure you- these men are not your typical Laymen- They’re the Layman Brothers, to be exact. We grabbed food at The Doug Fir, some sips at a Zwack party, and then Audrey and I caught a ride to Circa 33 for an Oban tasting, and then to Beast for another Scotch tasting and a pork extravaganza, including the pig’s head and a lot of sliders…

My last full day of eating and drinking before catching a 6 am flight back to Denver included 4 hours of classes on cocktails, blogging, tasting… etc. And then I had one of the best meals ever at Riffle, which deserves and entire blog post of it’s own, which you’ll find HERE.

Anyway, my taste of Portland ended in a dive bar with Randall (Denver Eater Bartender of the Year 2012) Layman over a Ninkasi beer and industry/life talk, as well as observing that even in a dive bar there were great beers on tap and a pretty decent selection for booze should someone want a cocktail. Overall, I’d say it was the best trip to Portland. Ever.

So, until next time… P-Town. Thanks for hosting all of us drunkards for Portland Cocktail Week. We mostly remember it…

Portland Cocktail Week, day 1, night 2

An address doesn’t guarantee you’re going to get where you’re trying to go. I learned that the hard way last night when I gave the taxi drivers… And I say drivers because I had to try multiple taxis… I gave the taxi drivers the address to Sam’s house and they apparently couldn’t get me there. First guy rejected the drive altogether. By 2 am, the second taxi driver drove me somewhere and kicked me out of the cab because he said he had no idea where he was going. Then, a woman on the street offered me her floor as a bed. By the time the third cab came, I was a bit hysterical. It took him more than an hour with GPS to find the house tucked up in the hills of Portland. Holy shit. That was an insane way to end the night.

But, what happened earlier in the day? So much.

It started with a great lunch at Kenny and Zuke’s Sandwichworks with Sam and his brother Robby. Robby and I had the ratatouille sandwich and it was great. It was way better than the ratatouille I make at home. I bet it had just a touch more olive oil…

Sam had a great looking sandwich, too. Food is always fantastic when I’m around this guy.

Then, Robby and I went to Coava Coffee Roasters. Vajra, from Boxcar Coffee Roasters in Boulder, gave me a list of coffee shops to check out while in town and Coava was one of them. This place is pretty cool and I met Matt, owner and roaster, and drank a chemex of a peaberry coffee. That was just the jump start I needed before starting to drink… Quite heavily.  Coava makes the stainless steel filters for Chemex and Aeropress coffee “makers.” They have a unique coffee shop in a space shared with a wood-working company, so, needless to say, the wood work is nothing short of amazing.

I love watching coffee junkies at the brew bar, and Robby had his first mini coffee brewing lesson: Let it bloom to release the CO2.  Blooming is a really important step to making a good cup of coffee. Pour a little of your hot water over the grinds and let them sit for 30-45 seconds.  If you watch it, you’ll see how it kind of looks like something blooming.  Then start adding more water according to your brew method. Robby told me a couple days later he had been letting his French press bloom.

I also love watching people roast beans, and they roast on site at Coava.  Roasting on site means your beans are fresh. Super fresh.

By 3:00 it was time to get a cocktail.

First drinking stop: Clyde Common. I had their Red Hook barrel aged rye cocktail. I learned that punt e mes was a sweet vermouth, and I realized that everyone at the bar was in town for Portland Cocktail Week.

Second stop: Kask, where illustrious architect of libations Tommy Klus tends the bar. Kask is a really cool bar, so I suggest making it a destination.  If you’re in Portland, you HAVE to check it out and meet Tommy.  If you’re not in Portland, I suggest booking the next flight out there.

Then to the Teardrop with my new friend Allie from The Hooch Life and Spencer Warren, owner of The Firehouse Lounge and Embury in Pittsburgh, PA. Todd Richman was guest bartending, and we ordered a fair share of his libations.

 

 

Then back to Clyde Common for food and more cocktails.  All that drinking makes you hungry, and Clyde Common is the perfect place to eat. Everything is good. Even the popcorn.

Next stop was Wilf’s for the opening night party and lots of cocktails.

After the party, I wound up in a bus going to a strip club. Totally not my style. I left with a fellow Coloradan and think we went to Dig a Pony because I have one of their menus in my purse. Yes, it was that kind of night. I’m piecing it together based off evidence in my purse. Uh oh…(insert smile here)

But it was super fun til I couldn’t get home easily. That was insane and I’m mentally recovering from it. I might need a cocktail to help me feel better… And I woke up reeking of booze, so the only way to cover that up is with more booze, I think.

Stay tuned. The adventure continues today. I hear there’s a cocktail cart in town…

Our Harry and David Gift Box

I know it is Christmas time when a Harry and David package arrives on my doorstep. As a “picky” eater (I prefer knowledgeable, but, you might call me picky) I prefer not to eat foods with ingredients such as maltodextrin, dextrose, modified stuff, BHA, BHT, natural or artificial colors or flavors, or anything else I can’t easily pronounce. So, I often give away half of my gift basket. When Harry and David improve their recipes, I will gladly indulge in their sugary sweets.
But, they do some stuff right! Like smoked salmon, Oregon cheeses, olive oil crackers, and their famous Oregon pears. Those simple ingredients made for a fast, deliciously Oregonian snack.
This is one of the only years since moving to Colorado that we will not be heading out to Oregon for the holidays, so it was fun to eat like an Oregonian for a night with wild caught smoked salmon, some Tillamook white cheddar cheese (which we had at home, as usual), some Touvelle cheese from the Rogue Creamery (which I had never tried but will now look for in Whole Foods), olive oil crackers, and Oregon pears. Harry and David included something new in our box this year- some lightly candied walnuts with an ingredient list I could have made at home. They were a fantastic addition to olive oil crackers and the two cheeses. Yum!

So, though I’d like to see some higher quality baked goods and pre-prepared foods come out of Harry and David, I understand that they are concerned more about shelf-life than a healthy-life. I get it. But, they would be such a cool company if they took out some of those junky ingredients and made things more small-batch, crafty-style. Just an idea… take it or leave it. Either way, I enjoyed what I ate.

Ned Ludd, Portland, OR

Lately there seems to be nothing better than meeting our friend Sam in Portland, OR, for a meal before heading to the coast to see family. Sam is a native to Portland and has become quite restaurant savvy as of late. He knows the best place to get a coffee, best place for Lebanese, best food cart, best dessert, best pizza… you name it and he has an idea. So, we couldn’t wait to see what Ned Ludd had to offer.
While walking up to Ned Ludd it became clear that Sam had chosen a winner. The landscape of edible plants let us know right away that we were going to experience farm-to-table, local, seasonal fare. The re-purposed interior decor kept us quite entertained while waiting for Sam.

And then came the food. Our first plate of pickles was quite inspirational. I love that “pickles” is a word we associate now with a pickled cucumber, but it is actually a preserving method for many things. Here we enjoyed a plate of tomatoes, mushrooms, yellow squash, chard, cucumbers, beets, and onions. I plan to reproduce this… or something like it.
Next, I had a perfect cup of gazpacho. I could have eaten a huge bowl of this, but, one must show restraint while out in public. This gazpacho with heirloom tomatoes was without a doubt some of the best gazpacho I’ve ever had. (Let’s also note here that I used to live in Spain… land of gazpacho).
The late summer vegetable plate was my main dish. Potatoes fried in butter(…need I say more?), roasted eggplant, and a breaded and fried yellow heirloom tomato topped with an aioli. I was in heaven.
Ned Ludd’s menu reads a bit like The Jabberwocky, but that’s part of the fun. They play with turn-of-the-century English in their forebits, kaltbit, plats, and rearbits, but they don’t play with food. They’re seriously plating some of the best food we could have eaten one hundred years ago. Two thumbs up to Ned Ludd. I wish we had something like this place here in Boulder.

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