Bar Casa Vale

215 SE 9th Ave.

Portland, OR 97214

Weekend Brunch: Satruday + Sunday 10a -3p

Closed all day Monday

Week day Dinner: 5p - midnight. Friday: 4p - midnight.

Saturday: 10a - midnight. Sunday: 10a -10p


Portland's favorite place for colossal sized Gin + Tonic's, an assortment of sherry and fortified wines, tapas, and wood-fired raciones is now offering Spanish-inspired brunch starting Saturday, February 10th.

Located near the busy bar and restaurant heavy area of SE portland is Bar Casa Vale, easy to miss and hard to find but the extra effort to locate is rewarded with delicious toothsome dishes and boozy cocktails. The space is beautiful, sun-filled, cozy, and a real breath of fresh air while most places are shrouded in dim lighting. Interested in just a drink, hop on a bar stool and sit amongst like-minded company. Want to dine al fresco but covered from the elements, perfect, head to their patio seating near their wood burning fire pit. 

This past weekend I attended a media brunch preview of Bar Casa Vale's new morning offerings, and I wish I could have stayed put all day. The menu is sheer perfection; from the boozy brunch cocktails to the artisanal toast offerings,  no plate was left uncleaned. If you're in the mood for a traditional breakfast you're check out the wrong spot. At BCV you will certainly not find a short stack of pancakes with bacon or a carafe of o.j. to build your own mimosa's. Instead, you will find hearty cuts of bread hiding underneath toppings like Chicken Liver and Pistachio with chocolate, warm cazuela's filled with drippy hearty bites, and please order that warm Cinnamon roll doused with a sweet tangy tangerine curd, it's everything familiar about brunch but better. 

Scroll below to see a few of the dishes I sampled:

Brunch Cocktails: Sparkling Sangria with cava, white port, and citrus in the background, and Agua de Valencia with gin, vodka, citrus, and cava. Both drinks carried citrus notes, ice, and, of course, booze. A perfect balance for all of the savory dishes we were about to try.

Warm Cinnamon Roll: Fluffy, yeasty, topped with tangerine curd and chocolate shavings.

Chicken Liver Toast with thinly sliced apple, endive, parsley, and browned butter. This is one huge hunk of toast and possibly one of my favorite dishes I had tried from their brunch menu. For pete's sake the plate comes with a steak knife, this toast means business!

Chocolate Toast: Crunchy, yet fluffy bread topped with pistachio butter, a generous dose of chocolate and olive oil. This toast isn't your basic coffee shop toast, t

Fried Chicken with churros, honey, and manchego, and chocolate toast with a nice sprinkling of flakey sea salt. 

If seeking a hearty toothsome dish do not skip any of the Cauela's, specifically the Rotisserie Lamb Cazuela baked with artichoke, chickpea, topped with salsa verde, and poached eggs. Have a hangover and need something hearty to fill your stomach, then order a Cazuela. Served piping hot and fresh from the hearth, these round dishes come with perfectly poached eggs, ready to rip and spill open  at the slightest tug. The only thing missing was crusty bread to mop it all up. 

Aside from Bar Casa Vale's Brunch menu is their hearth-centric dinner plates featuring Charred Octopus, Grilled Spot Prawns, and my personal favorite, the Lamb Cazuela. If only in the mood for cocktails and a few small bites, this is your spot. The bar program features many cocktails with a new twist like the PX Old Fashion with Mt. Gay Rum, Pedro Ximenez, and Angostura. And, there are plenty of small plates known as Tapas and Pintxos to nibble one while enjoying your libations. 

What dish are you excited to try?

disclosure: I was invited to attend a media preview of Bar Casa Vale's newly launched brunch offerings. While there I received complimentary cocktails and plates of my choosing. My invite was not in exchange for a positive review, all opinions shared are my own.



February might be a short month but that doesn't mean we are short on ways and reasons to drink and eat this month. To get this month going we have a wine-paired dinner to benefit local charities supporting families and children,  a collaboration with Tony's Chocolonely and Nomad to raise awareness on the ethics behind chocolate, a fun ice cream brand launching on valentines day with a free pint giveaway, and some fun drinking adventures at OMSI's Empirical Theater. Check back often as this will be updated as I learn about new events!


The Spring Winemaker Dinner Series will feature an expanded schedule in 2018 with dinners hosted on the following evenings: Feburary 20-22, 27-28, and March 1. In addition, Class Wines Auction will host its first-ever Spring Winemaker Series Brunch on Sunday, February 25 with The Nightwood Society featuring Division Winemaking Co.

Each Winemaker Dinner offers guest a one-of-a-kind, multi-course menu with curated wine pairings. Top chefs from local restaurants including Dame, Kachka, Can Frong, Headwaters, St. Jack, and Urban Farmer are paired with some of the region's top winemakers including those from Brooks Wine, Crowley Wine, Col Solare, and Owen Roe to created an exceptional menu and pairings. 

Classic Wine Auctions has been consistently recognized as one of the top ten charity wine auctions in the country by Wine Spectator Magazine, the Classic Wines Auction has raised more than $43 million for local nonprofit partners since its inception in 1982. Based in Portland, Oregon, Classic Wines Auction, Inc. is a nonprofit organization dedicated to producing the Classic Wines Auction and related food and wine events to raise funds for local organizations benefiting children and families, including: Metropolitan Family Service (MFS), New Avenues for Youth, Friends of the Children-Portland, YWCA Clark County and Unity Center for Behavioral Health. More at

While some dinners have already sold out, reservations remain for the following events. Tickets can be purchased at or by calling 503-972-0194.

Tuesday, Feburary 20:

  • The Nightwood Society with Analemma Wines
  • Urdaneta with Helioterra Wines

Wednesday, Feburary 21

  • Chef Kenny Giambalvo with Anne Amie Vineyards at Hotel Vintage Portalnd
  • Headwaters with Goodfellow Family Cellars
  • Swank Restaurant with Adelsheim Vineyards

Thursday, Feburary 22:

  • Cellar Z at Zupan's Market with Ken Wright Cellars
  • Olympia Provisions NW with Crowley Wines

Sunday, February 25:

  • The Nightwood Society Brunch with Division Winemaking Co. 

Tuesday, February 27:

  • Dame with Vincent Wine Company
  • St. Jack with Montinore Estate
  • Tournant with Brooks Wines

Wednesday, February 28:

  • Verdigris with Illahe Vineyards

Thursday, February 29:

  • Crown Paella with Timothy Malone Wines
  • Chef Carlo Lamagna at Feastly with Golden Cluster and Minimus Wines

OMSI Events:

Science Pub Portland: Urbanism Next: How emerging technologies will change the city as we know it

February 20, 7 p.m.

Location: Empirical Theater at OMSI

$5 advance purchase for guaranteed seats: $5 suggested donation at the door. 

with Nico Larco, Associated Professor of Architecture at the University of Oregon and is the Co-Founder and Co-Director of the Sustainable Cities Initative and Becky Steckler, AICP, Program Manager for Urbanism Next at the University of Oregon. 

Science Pub is a monthly event held in multiple locations throughout the state and is open to all ages. No scientific background is required. Just bring your curiosity, sense of humor, and appetite for food, drinks and knowledge!


For the month of February Tony's Chocolonely has teamed up with Nomad for the latest "Not Just Dessert" collaboration series featuring recipes inspired by their delicious, slave-free chocolate in raising awareness of the issues surrounding human slavery in the cocoa industry.

During February you can expect to find a delightful lavender infused dark chocolate ice cream with poached blood orange and a sprinkle of heather flowers. 



Vice Cream is the unapologetically indulgent premium ice cream brand based out of Boston and launching in all Safeway and Albertsons grocery stores across Oregon. Available in six flavors with punny names including:

  • Breakfast in Bed: Maple ice cream with chunks of sticky bun dough, pecan praline, and a touch of cream cheese frosting.
  • Afternoon Delight: Creamy vanilla ice cream with chunks of cookie dough, salted caramel truffles, and swirls of chocolate fudge and caramel. 
  • Toffee Wife: Peanut butter ice cream mixed with chopped toffee bars, peanut butter cookie dough, and toffee ripple.
  • Choc of Shame: Rich chocolate ice cream with brownie dough chunks, and dark chocolate shavings.
  • Higher Grounds: Dark roast coffee ice cream with swirls of mocha fudge, crunchy chocolate cookie crumbles, and espresso.
  • Bourbon Mash: Vanilla ice cream with whisky bourbon-caramel swirl and chocolate chuk mix-ins.

To celebrate their Oregon launch, Vice Cream will be giving away 500 free pints of ice cream at five select stores in the Portland and Beaverton area on February 14th at 11 a.m.. The first 100 to come into each select store will receive the free pint of ice cream.

Safeway Locations offering free pints of Vice Cream february 14th include:

  • 14555 SW Teal Blvd, Beaverton, OR
  • 4515 SE Woodstock Blvd, Portland, OR
  • 13485 NW Cornell Rd, Portland, OR
  • 1303 NW Lovejoy St, Portland, OR
  • 2800 SE Hawthorne Blvd, Portland, OR

Launched in 2016 to be the most decadent super premium ice cream brand to make fun-humor with eight tongue-in-cheek flavors, and also give back to the cancer community as a central park of its mission. Using decadent mix-ins to create its uniquely rich, creamy ice cream, Vice Cream is unapologetically indulgent for when it's time to indulge.

Vice Cream Instagram / Twitter /  #EFIC - eat freaking ice cream

Come back often or follow my other social trails to learn about new events as they pop up!



Soft, fluffy, and tender sweet orange rolls with warm cinnamon, melty dark chocolate, crunchy pistachios, and cardamom. Serve these sweet babies warm, and smothered in generous dollop of icing seeping between all of the layers and down the sides. That is how you should enjoy a roll. 

The yeasty smell of homemade cinnamon rolls sends me back to 4th grade, the year my mom started making various versions of cinnamon rolls; just about every weekend. She experimented with every recipe she could get her hands on. One recipe in particular was labeled "Cinnabon Copy Cat," to which I protested her ever making those. I found the whole signature middle of a Cinnabon to always be a unbaked disgusting glob of yeast. Why would someone like my mom want to mimic that, did she want me to die from salmonella? Because I would happily eat a bowl of cake batter, or raw cookie dough in exchange for an unbaked pretend Cinnabon! I'll take my salmonella chances that way any day. So many friends growing up loved the center, they craved that unbaked middle, but not me, no way Jose! Thankfully, my mom was brilliant and heard my pleas, she baked the rolls all the way through, and I ate a good portion of these fluffy cinnamon-laced bons dripping of sweet cream cheese glaze fresh from the pan and over the kitchen sink. No napkins or plates needed when you have a faucet of running water and a dish towel. And, although I still prefer to eat over the kitchen sink when I don't want to dirty up a plate, or waste a paper towel, I do think these regal rolls deserve a nice sit down with a freshly-made hot cup of coffee or tea.

Leave the fork and knife in the drawer. These rolls deserve every digit and thumb. I should warn you. You will have the urge to unroll and break off layers, and I whole-heartily encourage that. These rolls are jam-packed with and beg to be cracked open like a geode.

Pick a hot roll up straight from the pan, unravel, and dunk a broken layer into more orange glaze. I know. I love to get fancy. 

Please tell me: am I the only one that prefers a cooked-through roll or was the unbaked center the best part of a Cinnabon?





1 pkg. active dry yeast ( 2 and 1/4 tsp.)

2 c. whole milk

1/2 c. vegetable or canola oil

1/2 c. granulated sugar

4 1/2 c. flour, divided. plus extra

1/2 tsp. baking powder

1/2 tsp. baking soda

scant 2 tsp salt


1/2 c. unsalted butter, melted

1 c. leveled brown sugar

2 tsp. ground cinnamon

1 c. orange marmalade

1/2 tsp. kosher salt

4 oz dark chocolate, coarsely chopped

1 tsp ground cardamom

1/2 c. unleveled  shelled and chopped pistachios

*Orange Glaze:

2 pounds powdered sugar

6 tbsp. melted butter

1/2 c. milk

1/2 c. orange juice

1 dash of salt







*recipe adapted and inspired from multiple sources:

Dough and filling adaption from Joy the Baker's Bonkers Awesome Pistachio Orange and Dark Chocolate Cinnamon Rolls.  Orange Glaze and additional filling adaption from Pioneer Woman's Orange Marmalade Rolls.

For the dough, heat the milk, oil, and sugar in a large saucepan over medium heat to just below a boil. about 105 degrees F. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 4 cups of the flour directly to the saucepan. Stir until just combined, then cover with the lid to the pan, set aside in a warm spot for 1 hour. I will leave on or near the stove if it's in a sunny spot and still warm, or if your home has come equipped with a bathroom warm bulb, that will do the trick. Or, if it is a warm day, I have been known to leave the dough to rise in my car parked in the street. Check the dough after 30 minutes to ensure it is rising well.  After 1 hour, remove the lid an add the baking powder, baking soda, salt, and remaining 1/2 cup of flour. Stir thoroughly to combine. At this point, you may use the dough right away or cover and refrigerate to use the next morning. 

Preheat oven to 375 degrees Fahrenheit with the racked placed in the upper third and center of the oven. Grease 2 pie tins or 2 8x8-inch square baking pans. set aside.

To assemble the rolls, remove half of the dough from the pan/bowl onto a floured surface. Roll the dough into a rectangle, about 12 x 8-inches. The dough should be rolled fairly thin. 

-since we are using half of the dough, remember to halve the toppings-.

 Spread half of the orange marmalade over the surface of the dough. Pour half of the melted butter over that and sprinkle generously with half of the sugar, half of the cinnamon, half of the cardamom, and half of the chocolate and pistachios. last, sprinkle with salt.

Beginning at the long side farthest from you, roll the dough tightly towards you, finishing with the seam side down.  At this point, you may cover and refrigerate the rolls to bake tomorrow (they will slice easier once firmed from a long nap in the fridge). or you make bake directly, just remember to turn off the oven if hanging on for another day. Slice the dough into 8 equal slices and arrange in one of the prepared pans. set aside and repeat the process with the remaining half of the dough. 

Allow sliced rolls to rest for 15 minutes.

Place into heated oven and bake for 20 to 25 minutes, or until the rolls are bubbling and golden brown. 

While the rolls are baking assemble the glaze. Whisk together the glaze ingredients being cautious with the addition of the liquids. I prefer a thick glaze so I add until I hit my preferred consistency. Mixture should still be pourable. Immediately drizzle orange glaze over the top of warm slightly-cooled rolls and enjoy!

And, always, always serve these babies warm with a generous dollop of icing, seeping down the sides and into all of the layers. That is how you should eat a roll. 




I've got some fun food events up on the horizon. AND. Loads of activities at OMSI!

Let's get straight to the point.

Thursday, January 11th + 18th


Ray Restaurant, formally known as Lincoln Restaurant on North Williams a restaurant from Portland cookbook author and previous Top Chef Master's competitor, Jenn Louis. Jenn's newest creation, Ray, celebrates the diverse cultures and culinary traditions of Israel. Part of that celebration is highlighting all of the many cultures that reside inside of Israel.

For the month of January Ray will feature two special dinners aside from the regular menu. 

  • 01/11 Lincoln old-school pasta dinner
  • 01/18 Israeli Russian dinner

The dinners will cost $40 for food courses with beverage pairings available separately. 503-288-6200 for reservations. Vegetarian or non-vegetarian options are available, please note at time of reservation. 

Sunday, January 21st


Rally Pizza is launching a quarterly "Sunday Dinner" series, each dinner with a different regional Italian-inspired theme. The first dinner of this series will take place on Sunday, January 21st 5-9pm, with the theme "Volcanic Wines of Italy"

The dinner is 5 courses at $40 for food and an additional $20 for a four-course wine pairing and optional dessert wine. The regions represented are Campania, Sardinia, and Sicily. Chefs Alan Maniscalco and Shan Wickham's menu is inspired by these regions, with wine from each region to pair.

Volcanic Wines of Italy Menu:

Amuse: Chickpea fritters with smoked chile aioli

Antipasti: Frito misto -or- house made burrata with artichokes, citrus, and avocado.

Pasta: Handmade saffron pasta with slow cooked chicken and tomato sauce -or- tomato, soffritto, and ricotta salata

Entree: Meat course (either lamb or porchetta) -or- choice of pizza: Margherita, Marinara, or Amatriciana (tomato sauce, red onions, guanciale, pecorino). Entree comes with contorni (veggie sides): rapini, roasted carrots, and cipollini agrodolce.

Dessert: Cannoli sundae

This menu will be served in place of Rally Pizza's usual dinner menu from 5-6 p.m. on Sunday, January 21st. Reservations are recommended: (360) 524 9000.

above photos courtesy of Little Green Pickle.

Thursdays starting January 11th


Every Thursday from 6-9 p.m., now through April 5th guests are invited to North 45 Pub to meet local brewers, enjoy free tastings, $4 pints, and delicious BBQ specials.

During the Brew Hog series, North 45 Pub will host a different local guest brewery each week to showcase their brews with free tasting. Chef Ashley Waechtner will prepare smoked ribs and pork specials to pair with that week's beer selection. 

North 45 "Brew Hog" Series Schedule:

P.s. the 4/5 Blowout party is benefiting Ronald McDonald House Charities of Oregon and Southwest Washington.

Also, while there, check out the North 45 Pub's newly renovated large year-round patio, complete with a new domed tent and high-efficiency duct tent heaters! Possibly your next destination for a pub crawl?!

Tuesday, January 16th and various events dates


OMSI science pub is a monthly event held in multiple locations throughout the state and is open to all ages. No scientific background is required. Just bring your curiosity, sense of humor, appetite for food, drinks, and knowledge!

Science Pub Portland: Building Grand

Location: Empirical Theater at OMSI

When: January 16, 7 p.m.

Cost: $5 advance purchase for guaranteed seats; $5 suggested donation at the door. 

With Raymond “Paul” Giroux, Dist. M. ASCE, Senior Estimating Manager at Kiewit Infrastructure West Co.

OMSI After Dark

Enjoy child-free, brain-building science fun featuring live demos, new exhibitions and old favorites! Guests can indulge in tasty snacks, sweets and beer and wine from regional food and beverage artisans. 21+ only, IDs required. OMSI After Dark is typically held on the last Wednesday of every month. Special tasting editions are presented by Entercom and may be held on different days of the week.

Bourbon and Bacon

January 13, 7-10pm

Experience the science of intoxicating flavors and smoky pairings as we enter the sphere of Bourbon and Bacon at OMSI After Dark.


Now You See It

January 31, 6-10 p.m.

Step into the mysterious realm that Houdini once called home and explore the science behind the curtain.

OMSI Contact Info

Phone: 503.797.4000



Museum General Admission: $14.50 (adults) | $9.75 (ages 3-13) | $11.25 (ages 63+)

Submarine: $6.75 (Tours are for ages 3 and above), $5.75 for members

Empirical Theater: $7-$8.50 (adults) | $6-$6.50 (ages 3-13) | $6-7 (ages 63+) | $1 off for members Planetarium/Laser Shows: $5.75-$7.50 non-members | $4.75-$7.50 members

OMSI Hours: Open Tuesday through Sunday (closed Mondays) 9:30 a.m. - 5:30 p.m.

Special Open Mondays: Jan 15, Jan 29, Feb 19, Mar 26