WHAT'S ON MY RADAR: OCTOBER 2017

OCTOBER 2017 HAPPENINGS IN AND AROUND PORTLAND


Hey friends! This weekend is full of some fun fall festivities, keep reading to learn more!

HoptoberFest PDX at Bridgeport Brewing

This weekend is the last hop celebration of the year as we bid our farewells to fresh hop season with Bridgeport's very own Oktoberfest. Come celebrate Bridgeport Original IPA's 21st birthday with an Oktoberfest-style beer fest on the original craft brewery's patio with a DJ, photo booth, cake, and two new beer releases!

  • Tickets: are $15, available for purchase through SIGNMEUP.COM/122627 or you can purchase tickets at the door for $20.

Ticket Includes:

-Three 10oz pours of newly released fresh hop beers including the Hop Harvest IPA, the Original IPA Wet Hopped (with Idaho 7), alongside the Original IPA.

-Slice of birthday cake

-Snacks

-Commemorative Stainless Steel Cup


HALLOWEEN BLOCK PARTY AT THE MILL!

The Mill, Vancouver, Washington's dining and shopping destination will be hosting a Halloween Block Party

Sunday 10/29 from 12p - 5p

This is a free event and open for the public to enjoy! You can expect family-friendly activities including giveaways, a bounce house for kids, face painting, delicious bites from Rally Pizza and Smokehouse Provisions and a photo booth with Rojo the LLama. Come dressed up in your halloween costume and enjoy treats from the many fine establishments in The Mill. And for the adults, NW Wine Distributors will be hosting a wine tasting with local Washington Wines and Ben's Bottle Shop will be selling beer and offering free tastings!

 

OUI PRESSE'S ESPRESSO COFFEE CAKE

OUI PRESSE'S ESPRESSO COFFEE CAKE

A few months ago I clipped out the recipe for Oui Presse's Espresso Coffee Cake from the Portland Monthly Magazine and can you guess what I did, I baked it. this little baking project has been my first of all baking I've done for all of 2017, yep, that includes all of summer and spring. why the lapse, perhaps the pull in all directions. full-time working mom. early morning gym sessions. blogging hobby. food events. a household to manage. weekends to spend doting on my kid. Just basically doing all the things. With that all said, I finally took some time away from the heaping loads of laundry, the endless to-do lists, and the nap I wanted to take to reacquaint myself with my oven. Taking the time to get back to the nitty-gritty of what this blog started out as, a food blog, was a wonderful feeling. The measuring of ingredients, the smell of baked goods, and finally, eating of said baked goods, it's all a part of the process and it's a process I enjoy. Let it be known I was happy to find myself back in my kitchen, I hope to mend this broken relationship, and soon.  

I've never visited Oui Presse but I've heard rave reviews about this quaint coffee shop nestled between Castagna, and a pet supply store.  And, have you, too, heard about the chocolate chip cookies and the pb & j royale, I hear they are ones to blow your socks off. After reading the way Portland Monthly beautifully described this espresso coffee cake, I just had to make it. 

Dark swirls of actual espresso and crunchy, sweet, coffee-soaked crumble topping made with batter-dredged hazelnuts—proof that you can have your coffee and eat it, too.
— www.pdxmonthly.com

INGREDIENTS:

1 c. sugar

2 sticks butter, at room temperature

3 eggs

1 tsp. vanilla extract

2 3/4 c. flour

2 tsp. baking soda

1 tsp. salt

1/4 c. buttermilk

1 c. sour cream

1/4 c. strong coffee (or a double shot of espresso)

3/4 c. brown sugar

3/4 c. whole, unroasted hazelnuts

RECEPIE :

preheat oven to 375 degrees fahrenheit. grease or spray a 10 by 4 1/2 inch tube pan. in a stand mixer fitted with a paddle attachment, or using a handheld mixer, cream butter and sugar at medium-high speed just until combined; about 1-2 minutes. add eggs and vanilla, and beat until incorporated, scraping down the sides, about 60-90 seconds. remove bowl from mixer, and fold in the rest of the dry ingredients using a spatula. fold in the buttermilk and sour cream. using the mixer again, pulse on low speed 3 or 4 times, or until there's no visible flour remaining. if using a stand mixer, remove bowl.  make a well in the center of the batter, pour in coffee, and fold in with a few swirls. pour batter into pre-sprayed pan.

pour nuts and brown sugar in the same mixing bowl you just used to make the batter (don't clean it), and mix with the batter-covered paddle or beaters on low speed for a few seconds, or until the nuts are well coated. distrubute evenly over the cake. bake for 38 minutes, or until the topping is browned and a skewer inserted in the middle of the cake ring comes out clean. the coffee cake will keep at room temperature, wrapped, for up to three days. 

 


recipe copied from march 2017 issue of portland monthly magazine, link to direct recipe here!


BUEN PROVECHO!

FEAST PORTLAND 2016 RECAP PART 4. THE BEST THINGS I ATE AT NIGHT MARKET AND SMOKED!

FEAST PORTLAND 2016 RECAP PART 4. PHOTO RECAP OF THE BEST THINGS I ATE AT NIGHT MARKET AND SMOKED! 

Can you believe that we are just a few days away from the foodie wonderland that is known as Feast Portland? I know, me neither! This year's Feast crept up on me. Did it come quickly for you, or was that just the way my life rolls because I have an infant, and all months have flown by. Little side note, last year I was 34 weeks pregnant and very sober at all of the feast events, and this year I am not pregnant and hoping to not be sober, because I did my required sobriety. Also, this year is extra special for me as I am not going there as a blogger -like last year's 2016 events-, but as extra help with some of the Feast Team's social media accounts! I am absolutely elated to be there as a staff member, this is a huge accomplishment and I get to handle the behind the scenes media which is even more up my alley!

Basically, I get to take pictures of food and eat it like it's my job, I'd say that is the ultimate goal in foodie life!

So please tell me, what events will you be at and which are you excited for?

I basically lost my shit when I saw the line up for the Late, Late Show: Adventures in Takeout; the lineup of chef's include my ultimate list of past feast participating chef's; Chefs Abraham Conlon and Adrienne Lo of Fat Rice, Chicago; Han Ly Hwang of Kim Jong Grillin’, portland; Bonnie Morales of Kachka, portland; and also Kyo Koo of Danwei Canting, portland; Gabe Rosen of Biwa, portland; Victor Deras of OP Wurst, portland. 


NIGHT MARKET PRESENTED BY ALASKA AIRLINES VISA SIGNATURE CARD


Night Market is one hell of a fun event, from the colorful banners strung about the open air market to the party vibes projecting across the zindell yards from the on-site dj mixing latin reggaeton music, to the seemingly never ending array of tasting possibilities. What other food event go south of the border to bring you Mexican street corn -known as elote- to across the Atlantic ocean to bring you one of Spain's most famous of dishes, paella. everything about Night Market is a party, the only thing missing is a pinata and some flamenco dancers.

Below is a photo recap of some of the amazing offerings from over 20 chef's, numerous wineries, distilleries, and artisans from near and far all available for three hours of non-stop eating and drinking on a large patch of gravel.

JACOBSON SALT CO. 

Jacobson Salt Co. : making a tasty tijuana thunder cocktail: hornitos tequila, ancho reyes chile liqueur, peach, lime, rainer beer, bee local honey water, and a dash of salt to enhance the overall flavor of this beerita.

MILAGRO TEQUILA

Milagro Tequila: serving up spiked aqua frescas, I was lucky enough to try a batch before they added the prized spirit!

A LOADED TRAY:

Clockwise pictured on tray: upper left: ranchero arancini ball from Taylor Railworks, double chocolate chip cookie and denver lamb ribs barbacoa from Lardo, and a non-alcoholic pepino from Milagro Tequila.

OLYMPIA OYSTER BAR

Olympia Oyster Bar: oysters on the half shell with agua chile rojo, pickled cactus leaves, avocado, and micro cilantro

SALT & STRAW

Salt & Straw: sweet corn copo layered with lime zest shaved ice, oregon sweet corn ice cream, cilantro kola syrup, fresh candied marionberries, and topped with black raspberry sweetened condensed milk. 

A LOADED TRAY:

Clockwise on tray, starting with chicken wing, green chile chicken wing from Craigie on Main,  totopos from Xico, and pozole rojo from Dove's Luncheonette.

RINGSIDE STEAKHOUSE GRILL

Ringside Steakhouse: bistec, chorizo y pulpo antichuchos, and dulce de leche profiterole 

TAQUERIA NUEVE

Taqueria Nueve: surtido de res, oaxacan black bean puree, and spiced mexican crema, on a tostada


SMOKED! PRESENTED BY TILLAMOOK


2016 was my first year attending Smoked! and wow was I further surprised by the innovative ways the smoked theme carried over into all of the food items. I initially thought this was going to get tiresome real quick, smoked-everything peaked in Portland a while back and it has been a trend I just can't get into. Smoked ice, smoked bourbon, smoked bitters -okay not sure on that one- but let's just say the taste is not a happy familiar, instead, i taste the notes of a week's worth of unwashed campfire hair, yuck right! So to say I was surprised is an understatement, the only smoked I tasted out of feast was on the grilled meats, and if you're worried about it being a meat-extravaganza, do not! There was more than a fair share of non-meat items like the negroni s'more, Cocquine's famous smoked almond chocolate chip cookie, and the delightful smoked tomato gazpacho from Pacific Fruit Company was a great break from all smoked and grilled meats. Also, if you're just at the events to drink, then a drinking you shall do, from straight up spirit tastings, to regional wines, mixed cocktails, and kombucha there is plenty of drinks to be had! 

Below is a photo recap of some of the amazing things i ate at Smoked.

THE ORIGINAL SAILOR JERRY SPICED RUM 

PARK KITCHEN

Park Kitchen: smokey sunday morning sunday with bourbon ice cream with Breakside Brewing smoked porter, caramel sauce, malted whipped cream, and topped wth "hair of the dog granola" beer nuts, cocoa nibs, and puffed barley. This was a favorite of mine, the textures knocked me out of the park, from the crunchy granola topping, to the smokey and creamy ice cream this was a hit!

A LOADED TRAY:

Clockwise on tray, top left American flag toothpick musubi sliders with togarashi spam slices, grilled and basted in teriyaki sauce on a king’s hawaiian roll with japanese mayo, cabbage, and nori slaw from a partnership between Old Major, colorado and Pasture, virginia. Top right left: snake river farms beef tongue "big mac" with pickled green almond, little gem lettuce, roasted tomato mayo, and caraway-celery salt from Kachka, portland. Bottom right: smokey sunday morning sundae with bourbon ice cream from Park Kitchen, portland. and lastly: smoked mussels a la crawfish boil from Holdfast, portland.

HUGH ACHESON OF 5 & 10

5 & 10: cremini-lamb burger with charred scallions, boursin, and pickles, on tomato on a potato roll

Pacific Coast Fruit Comapny: smoked tomato gazpacho topped with dill creme fraiche, preserved lemon, and fried shallot.

A LOADED TRAY

Clockwise from left corner: a negroni s'more: wormwood and cocoa nib graham, campari marshmallow creme, orange gin glaze, and juniper dust from a collaboration with Ninteen 27 S'mores and Douglas Derrick. Top: smoked tomato gazpacho. far right: a cake that I can't name but it was delicious from Isa Fabro, los angeles.  Center: pork cheek over szechuan eggplant with sweet bean bao, Boke Bowl, portland.

THE HUNKS OF FEAST

Clockwise: Gregory Gourdet of Departure, portland. Hugh Acheson of Five & Ten, georgia.  Brad Farmerie of Saxon + Parole, New york. William Werner of Craftsmans and Wolves, San francisco.

THE BABES OF FEAST

Molly Yeh of food blog My Name is Yeh, Michelle Lopez of food blog Hummingbird High, and Nong Poonsukwattana of beloved food cart turned brick and mortar Nong's Khao Man Gai

Voila! C'est moi friends! This was me at 2016's Smoked! event with Feast Portland. I was 34 weeks pregnant, a little cold, very rained on, but still putting along and enjoying three full days of Feast foodie love!

PREVIOUS 2016 FEAST COVERAGE:

GENERAL TIPS FOR FEAST:

  • READ THE LINE UP AHEAD OF TIME: you will miss someone's table, you will find yourself overwhelmed by the massive amounts of food and celebrity chefs, you will undoubtedly find out, after the fact, that so-and-so was there who you happen to be a big fan of. Do yourself the favor of looking at the line-up for your main event. To lessen the urge to overwhelm yourself and visit everyone, build a strategy and write down your top five stops to make during each event. 
  • TRANSPORTATION: most of the events are going to be at very public areas, that means parking is going to sparse and very pricey to park privately, best option is to take public transportation, call on a friend for a lift, a taxi, or uber your way there! Plus if you plan to imbibe staying away from the wheel is the best case scenario. 
  • DRESS COMFORTABLY: you will be on your feet over 80% of the time, wear some comfortable shoes, and bring at least one layer to add-on if going to a night event, and if going to an outdoors/sunny event add a lightweight layer to discard -best to bring something that can easily tie around your waist.
  • PACE YOURSELF: although it might be possible to eat a little bit of everything at the main events, the real side is some of the servings are pretty hefty. One strategy I learned from last year: split items with a friend. don't both wait in line for the same item, instead split up and get different items and then share down the middle, think: devide and conquer you will keep yourself decently paced and will be able to try more options before walking away stuffed to the gills. 

disclosure: I was invited to participate and provide Feast Portland coverage with a blogger's pass which included entry to the 2016 grand tastings, the night market, and the drink tank events in exchange for festival coverage before, during, and after. And just to attest to my love for this food festival I have purchased tickets to many Feast events on my own dime; my attendance to smoked was one of those events I paid for out of pocket. As always, all opinions expressed are my own.

STACKED SANDWICH SHOP, BEYOND YOUR BASIC SANDWICH

 

STACKED SANDWICH SHOP

1643 sw 3rd ave. 

portland, or

11a - 8p mon - sat

www.stackedsandwichshop.com

Hey guys! Have you noticed it's been a bit hot outside, we're only at the end of August and coming up on another week in the 90's which means it's way too hot to cook indoors and way too hot to stand over a grill. These hot months are definitely the time of the year when I think of sandwiches and huge green salads with in-season produce for dinner, because the last thing I want to do is cook in this heat.

Since I'm thinking of sandwiches it only seems right to share my most recent discovery and new favorite place to grab hearty sandwiches and treats to satisfy my endless sweet tooth, Stacked Sandwich Shop

- THE DESSERT CASE -

Two things you need in your life, fresh donuts and a salted chocolate chip cookie. if you happen to someone that absolutely hates counter service, think again. The sweet offerings at Stacked are right on display at the counter you need to order from, it also happens to be the same counter where the booze lives!  The fresh, made-to-order donuts are a dream, warm, with a hint of cinnamon spice and dusted with a little powdered sugar. These little things have a nice crisp exterior and an ultra soft cake donut consistency. Swoon. You must order these!


LET'S LOOK AT THOSE STACKED SANDWICHES!

Straight away the first sandwich to catch my eyes was the roasted lamb leg: pesto chevre, heirloom tomatoes, pickled onions, Calabrian chili aioli, arugula, on housemade foccocia bread.  this sandwich is thick, and dare I say, stacked. Half of the sandwich is plenty and super filling. The housemade foccocia bread is pillowy and seasoned with herbs and a healthy dash of salt. 

regon bay shrimp roll- citris aioli, shaved asparagus, radish, herbs, lemon honey vinaigrette, and house old bay on a pearl bakery hogie. This sandwich was one I have been wanting to try to years. I've never had a shrimp roll, nor a lobster roll for that matter so when I had seen this on the menu I had to order it. It was crunchy, shrimpy, and slightly sweet. This is definitely one I can see myself ordering again on these hot summer days!


 - SALAD -

Although this is a sandwich shop, do not neglect the salads here! these tossed greens are piled high and can stand alone as a main dish, pictured above: smoked salmon: mixed greens, charred scallions, market berries, radish, avocado, toasted walnuts, tossed in a homemade green goddess dressing.

- ASSORTED PICKLE PLATE -

- NUTELLA TOAST-

Nutella toast (in-house only): nutella, bananas, hazelnuts, and toasted marshmallow on rugbord bread. So good, so sticky, so dead on tasty. a slice of rugboard bread covered in a thick schmear of nutella, topped with bananas, a generous heap of toasted marshmallow fluff, and hazelnuts. Do not skip ordering this, it will satisfy your sweet tooth and every nutella need you have.


- ALL THE EATS AT STACKED -

Next time you don't feel like cooking or just because you want a sandwich but don't want to gather all of the fixings, head to the east side's industrial district to find Stacked Sandwich shop, they will cover your sandwich needs, supply outdoor seating, and have a very friendly beer list to compliment your sandwich in the sun.

BUEN PROVECHO!


disclosure: i was invited to dine at Stacked Sandwich Shop to help highlight their newly added sumer items. as always, i will give my honest opinion and will only share quality content i feel my readers would love to learn about.