A Variety of Tasting Panels at Feast Portland to Tempt You

Feast Portland. The name about says it all. For a weekend full of OTT culinary madness, it's the event guaranteed to deliver. It's also less than two weeks away and if you haven't purchased tickets yet, many of the hot events have long sold out.

But you're in luck because tickets are still attainable for some of the more affordable Tasting Panels. Think Chardonnay, Negronis, Sour Beer, Beans and Booze (and by beans, they mean coffee beans), Lagers and Tiki Cocktails. And if you're anything like me, than tasting experiences are right up your dark alley. So, check the schedule and reserve your space before these sell out too. Follow @FeastPdx on Twitter for ticket giveaways and event news.

Chardonnay is For Lovers:

Friday, Sept 19th - Noon-1pm

Portland Art Museum Evans H. Roberts Sculpture Hall $55

Forget about California Butter Bombs. Let Bon Appétit’s Wine Insider, David Lynch, lead you through a tasting of some of the Oregon’s best bottles and show you why Anything But Chardonnay is no way to drink.

Still not convinced? Featuring some of Oregon’s finest Chardonnay producers such as Evening Land, Bergstrom, and Chehalem. The other four? It's a secret now, but buy your ticket and enjoy the surprise.

A Walk on the Sour Side

Friday, Sept 19th - 2pm-3pm

Portland Art Museum Evans H. Roberts Sculpture Hall $55

Sour beers are often been called “The Wine Drinker’s Beer?” Enjoy one of my favorite producers, Ale Apothecary’s Sahalie, as well as The Common’s Trillium, sure to tempt even the most ardent wine lover in the audience. Pucker up!

Negroni O'Clock

Friday, Sept 19th - 4pm-5pm

Portland Art Museum Evans H. Roberts Sculpture Hall $55

Any time is Negroni O'Clock. Whether a brunch worthy quaffer, an afternoon delight or a last-call nightcap, learn how the classic Negroni can be transformed for all times of the day. Enjoy four different styles of the classic Negroni. For example, a breakfast version that's a twist on the Belllini featuring some local producers like Aria Dry Gin and Imbue Petal & Thorn Vermouth blended with a puree of local peaches.

Beans and Booze

Saturday, Sept 20th - 12:45-1:45pm

Portland Art Museum Evans H. Roberts Sculpture Hall $55

Coffee and spirits are two great favorite buzz-worthy ingredients.Enjoy local legends Stumptown Coffee Roasters, House Spirits Distillery and industry titans Jeffrey Morgenthaler and Alex Negranza. Bring your mugs and your martini glasses folks. You’re gonna get buzzed.

As a guest, you’ll be able to taste Jeffrey Morgenthaler’s infamous espresso martini without having to wait in line!

Tastes Great. Less Filling

Saturday, Sept 20th - 2:30-2:30pm

Portland Art Museum Evans H. Roberts Sculpture Hall $55

Make Lager. Not war. Yup, lighter style brews are all the rage. Come taste the best new lagers, Kolsch, Hefeweizens and more as we explore the lighter side of beer with some favorite brewers and beer geeks.

The panel be featuring some pretty killer local lagers such as Worthy Brewing’s Easy Day Kolsch and also showcasing some notable ales from around the country, like Michigan’s Founders Brewing Co.’s All Day IPA.

Get Lei'd: It's Tiki Time!

Saturday, Sept 20th - 4:15-5:15pm

Portland Art Museum Evans H. Roberts Sculpture Hall $55

The Tiki Gods will be pouring four classic cocktails including Planter’s Punch, Three Dots and a Dash, Mai Tai, and Sailor’s Grog! Forget the trip to the islands, it'll feel like an island escape in September.

No Person Hungry in Portland - A Food and Wine Mecca

A foodie's dream come true, Taste of the Nation was created to bring awareness and raise money to stop childhood hunger. 5,000,000 calories later, I'm still digesting this concept. This year the event changed venues from Luxe Autoworks to the sun-dappled Jeld-Wen Field, and since the weather was especially accommodating (it was practically summer), one could almost feel the energy coursing through the breezy air. Thrill and excitement could be seen and felt by all who attended, worn like clothing on the bodies of those waiting for their entry, their next bite and their next drink.

The event is a showcase for local culinary artistry. Top chefs come out in the name of a worthy cause and don't hold anything back. Some of them are risk takers—huge props to Aviary on their Fried Pig Snout with Pickled Fennel, Hard-Boiled Egg and Mustard Creme Fraiche and La Calaca Comelona for their Octopus Stew atop a Slice of Green Apple. Some stay in their comfort zone, like the esteemed Joel Palmer House with everything mushroom, who still managed to throw out a few surprises with their mushroom desserts, like the tasty Candy Cap Mushroom and Madeira Milkshake.

A feast for the eyes, not only the belly, there's food in cups, on spoons, square foods, round foods and everything in between. Do I need to even mention the sweets? Top visual honors go to Otto for their Egg Cake (which wasn't really an egg at all) and Andina on their Causitas Maki (though I didn't care much for the texture when it hit my mouth, much preferring the taste of their Empanaditas de Lomo Saltado instead).

If I were to give out awards for favorite bites of the night, it would be a tough call, as there was literally a concourse of comestibles. Foods so scrumptious, they'd tempt you to eat more (like the little devil on your shoulder), even while your belly was screaming that is was so full another mouthful might make it burst. My most esteemed entrees of the evening were Aviary's Deep Fried Pig Snout, Boke Bowl's Asian Steamed Buns, Ned Ludd's Rabbit Confit, Biwa's Karokke, Circa 33's Mushroom Forest, Departure's Honey Chicken Buns, Irving Street Kitchen's Potato Latke Salmon Gravlax with Apple Butter and Herb Creme Fraiche and Portobello Vegan Trattoria's Beef Tartare with Cashew Cheese. Wow.

Top wineries were on hand to enhance the tasting experience, of which I particularly enjoyed the Bergstrom 2010 Old Stones Chardonnay, Elk Cove 2011 Rosé of Pinot Noir, Argyle 2008 Brut (who could turn down a glass of their bubbles?), Owen Roe Ex Umbris Syrah, Cana's Feast 2009 Barbera and Seven Bridges 2008 Malbec. If wine didn't put a smile on your face, local breweries were pouring beer and cider, and distilleries were also sampling a multitude of spirits and cocktails which seemed to leave imbibers with ear to ear grins.

A huge suceess, kudos to the Share our Strength Taste of the Nation organizers, staff and volunteers on a job well done! I hope the event achieved its goal and was able to raise the funds they were hoping for to make a difference in the lives of hungry children everywhere.

Cruise In Offers More than Mere Burgers

Normally, when I think of diners, I think of greasy spoons, but the Cruise In Country Diner is doing things a bit differently, taking the grease out and replacing it with locally sourced, healthy products instead. Alright, there's still a little grease, but it's organic, grass-fed beef juice that'll be dribbling down your chin.

On a recent exploration of some of Oregon’s small producers, Sylke Neal-Finnigan and Allison George of the Washington County Visitor’s Association wooed me with the wines from Ardiri Wines, Beran Vineyards and A Blooming Hill Vineyard (reviews to come soon). While navigating the countryside on that beautiful Friday afternoon, we passed a little diner I had previously noticed, advertising their selection of local beer and wine. I casually, and half-jokingly, said we should go… I could have sworn I heard those burgers calling to me, a whispering voice floating on the breeze… "Eat Me". Sylke must have heard them calling too, because after our tasting, she suggested we go grab burgers. Fantastic idea, I wish I had thought of it.

I don’t typically write about restaurants (there’s already more than enough restaurant reviewers out there), but every once in a while, something special jumps out at me, gets me really excited, and I just have to spread the word.

The Cruise In Country Diner, located in Hillsboro, Oregon, on the busy corner of River Road and Farmington, was founded by Terry (nicknamed Mr. Organic) and Nancy Newman Hummel just over a year and a half ago. Aside from the extensive selection of mouth-watering beef and buffalo burgers to choose from, like the Hemi-Challenger (3-patties) and the healthier Convertible (no bun), Cruise Inn is taking things to new heights, offering natural, organic and local produce, gluten-free buns and beer, 13 local micro-brews on tap, local draught root beer, four neighborhood wines (from Oak Knoll, Beran Vineyards, Helvetia Vineyards and Forest Grove Cellars), handmade shakes, even organic coffee and ketchup… all at affordable prices and good for the whole family. I've lost track of how many wins that is.

The owners, who were were being the very best hosts as they circulated the restaurant, and mingled with guests. Nancy told us how the addictive bottomless fries we were devouring were picked up that very morning from Hoffman Farms, just down the road; it doesn’t get much fresher or more local than that.

The premium quality is to be savored in every bite, and though they insist they’re not fast food, our orders were delivered so promptly, it was like they knew what we were going to order before we did. Next time you’re anywhere near the Hillsboro area, squeeze in a visit to the Cruise In… the 1950's car memorabilia will catch your interest, but it's the burgers that will capture your heart.

The McMenamin Brothers are Doing a Whole Lot More Than Just Beer at Edgefield

When you think of Oregon’s wine country, you rarely think of Troutdale. A suburb of Portland, it’s more likely home to truck stops and outlet malls than to a winery. And yet, right there, at the mouth of the Columbia Gorge, lies a wonderful surprise that’s ready to grab you. McMenamins Edgefield Winery is located on the historic Edgefield estate, which was built in 1911 ironically as the Multnomah County Poor Farm and residence for indigent, elderly, disabled and mentally challenged people. Destined for demolition, the complex was purchased in 1990 by micro-brew pioneers Mike and Brian McMenamin, who not only restored the 74-acre parcel, but also breathed a whole new life into the old and tired frame.

With Edgefield’s close proximity to Portland and plethora of activities, I thought my family could make a day of it. We could stroll the grounds, taste some wine and grab a bit of lunch at one of the outdoor pubs. I dragged the husband and son along with me, only to discover minors aren’t allowed in the tasting room area at all. Really? How could you refuse entry to this face? Sending the family off to the park dejected, I resumed what’s becoming painfully habitual, tasting the wine with the company of no one but myself. Thank goodness I’m such good company.

Fortunately Janelle was attending to me in the tasting room, because in addition to her vast knowledge, she was also pretty okay company too. She told me about some of the ghost stories the old building carries. A lot of people have lived and died on these grounds and a lot of people now do a good deal of drinking here—the result is stories are bound to surface. Janelle told me when the McMenamin brothers first started making wine, they had to shovel the grapes through the window, as there wasn’t even a door to the cellar yet. The winemaking team put the wine into kegs instead of barrels, as that’s what they had on hand. Hey brothers, have you seen this article on wine kegs? It could very well be the trend of the next generation and perhaps it’s time to revisit the past to keep moving forwards. Hmmmm.

Edgefield sources fruit from Washington and Oregon to produce a number of wines, which are not available in retail but can be found at various McMenamin’s locations. Look for Pinot Gris, Chardonnay, Viognier, Riesling, sparkling wine, Dry Rosé, Pinot Noir, Merlot, Cabernet Sauvignon, Zinfandel, Syrah, white Pinot Noir, another Riesling done in an ice wine style and a couple of port-style wines from Zinfandel and Syrah as well.

McMenamin’s Edgefield property is more than just a winery to visit on your way to the scenic Columbia Gorge or to Mt. Hood… it’s a destination. Come stay a while and discover the hotel, spa and soaking pools, brewery, distillery, restaurants, bars, a theater, golf courses, gardens and an intimate and outdoor summer concert venue with some of the hottest names in the music biz. Stop in for a glass and stay for an experience; but keep in mind, make your reservations early. I’ve tried to stay in their hotel on two separate occasions only to find it disappointingly full each time. Until we sip again…

Cheers!

Taking a Break From Wine for a Little Brew-haha

We all know I drink lots of wine, even my poor recycling collectors know this. But I also love to wrap my lips around a cold frosty mug from time to time… after all, what else really pairs with fish and chips? I have a pretty good feeling you appreciate a good cold one now and again too. In case you didn't know, Portland is kind of a Mecca for microbrew and coming up next weekend is the 23rd Annual Oregon Brewers Festival. This Beervana is set to take Portland by storm July 22-25 at Tom McCall Waterfront Park in Portland, don't miss out!

The Oregon Brewers Festival is one of the nation’s longest running and best loved craft beer festivals. Situated on the west bank of the Willamette River, with towering Mt. Hood as a backdrop, it's a stunning venue for anyone who loves craft beer. With a laid back attitude and scores of award-winning beers, the festival reflects the essence of the city of Portland.

The festival provides an opportunity to sample and learn about a variety of craft beer styles from across the country. Eighty-one craft breweries from across the nation will offer handcrafted brews to more than 70,000 beer lovers during the four-day event. There’s also a Buzz Tent featuring tastes of more than 50 limited production brews from the participating breweries.

The event features live music all four days, beer-related vendors, beer memorabilia displays, beer writers and publishers, homebrewing demonstrations, and an assortment of foods from a variety of regions. The Crater Lake Root Beer Garden offers complimentary handcrafted root beer for minors and designated drivers. Minors are always welcome at the festival when accompanied by a parent.

The Oregon Brewers Festival strongly encourages responsible drinking, and urges patrons to take advantage of the MAX Light Rail line, located just one block west of the festival on SW Oak Street. The festival also offers complimentary manned on-site bicycle parking.

Contact Information

www.oregonbrewfest.com or 503.778.5917

www.facebook.com/oregonbrewersfestival + www.twitter.com/oregonbrewfest

Kegs… They're Not Just For Beer Anymore

The word keg conjures up images of high school and college fraternity parties, beer bongs, keg stands—more or less, a whole lot of drunken debauchery. Today's stainless steel kegs are growing up though, getting a whole new image. Some forward-thinking Oregon wineries are putting their wine into kegs to save money (for the winery, restaurant and consumer). They're also reserving resources and protecting the environment by producing less waste (minor added bonus). Read about the benefits of wine kegs here on today's Palate Press.

A World Beyond Saké Bombs… Finally!

“Kanpai,” we shout a little too loudly as we joyously clink our baby teacups together shooting the warm yet slightly bitter rice wine quickly to the backs of our throats and down to our waiting and eager bellies. Another,” Kanpai”, followed by the token glass clink, but this time, the mini teacups full of steaming hot wine are dropped into our ice cold, tall glasses of Japanese beer (we called it a Saké Bomb), which we guzzle as if we’d been wandering a dry, dusty desert for days, our mouths parched with thirst. Our livers swollen with alcohol, we always added a bit of rice, seaweed and fish to the mix, just to keep things from sounding liked a badly dubbed Kung-fu movie where nothing moves in synchrony, and ultimately, to keep things down. Yes, those were my early experiences of rice wine—gloriously long high school and college meals of cheap sushi, saké and beer that typically got a bit out of control and were never much about food or wine appreciation. Such is high school and college, I guess.

Flash forward nearly 20 years and I’ll be honest, I haven’t consumed much saké since those earlier and more reckless days. Recently however, my good friend and winemaker for Anne Amie Vineyards recommended I try saké and encouraged me to specifically visit Saké One in Hillsboro to taste both their wines and their imported specials. So as a part of my quest and journey, I set out for the education of a lifetime; Tony from Saké One gave me my first and very valuable lessons.

Lesson #1: Drink your saké room temperature to slightly chilled. The piping hot saké served in sushi restaurants is served that way to mask the flaws, making it more palatable.

I then learned Lesson #2: Current leading experts agree, using a wine glass instead of a thimble is the preferable way to imbibe. Men, you’ll be pleased to know you don’t need to feel like you’re at a child’s tea party with your dainty pinky finger hanging out in Nowhereland. Wrap all of your manly digits around a real glass and enjoy. Saké stemware is available for sale and if you’re hosting a sushi party, it can add that fun level of authenticity (kind of like chopsticks verses silverware, I suppose), but it’s not necessary and any old white wine glass will really do.

Tony went on to teach me how saké is made with only four ingredients: water, rice, yeast and Koji-kin (a mold which helps convert the rice into fermentable sugars). Saké One uses domestic U.S. rice with Japanese yeast, while more traditional Japanese sakés use different varieties of rice to produce different flavor profiles. The water is another key component, brewers look for both purity and mineral content to impact sake’s flavor.

Although called rice wine, it’s probably a closer relative to the beer family since it’s made from fermented grains instead of fruit. And like beer, saké is best when consumed fresh, while in its youth, as opposed to being aged.

Saké One offers a food pairing flight, which I highly recommend. Similar to wine (and beer), the saké tasting experience is enhanced by thoughtful and complemented food pairings. I personally tasted through their portfolio without the food, but I wonder if my experience might have been different if I had tasted the different sakés with their suggested combinations. Would I have come away a saké convert?

Sake One is the only American owned sakery in the world. Their wines are bottled in eco-friendly glass, with bamboo labels, making them an excellent example of the Oregon wine industry’s commitment to being a part of the environmental solution. In addition to their Ginjo Junmai (pure rice) sakes, they also make fun infused sakes of Asian pear, coconut lemongrass, raspberry and plum. They encourage fans to experiment with their elixirs, and invented a series of Sakétinis adding a whole new dimension to mixology.

If you’re ever anywhere in the vicinity of Hillsboro, Oregon, I emphatically encourage you to visit Saké One —even if you don’t like saké… and sadly and admittedly, I don’t even though I enjoyed every minute of my stay. So, after visiting and tasting the real goods, I can wholeheartedly say, sorry Thomas, I’ve still yet to acquire a taste for rice wine. I did equate it to what it would be like drinking a real, handcrafted ale for the first time though—discovering there was a world beyond MGD—and I will certainly try saké again. With sakery tours daily, Saké One is a must-visit… look forward to both an education and an experience you won’t soon forget. Until we sip again…

Cheers!

For more information about Saké and a great read (except for the wisecrack comment about wine being made by monkeys) check out Joe's SixPack.