PORTLAND, Ore. - The Oregon Distillers Guild is proud to bring TOAST back to Portland for the seventh year! The best small-batch, handcrafted spirits are on display as 40+ distillers from the Northwest and five of Portland’s top chefs delight your palate during this exciting tasting event. Participants can taste from more than 150 spirits. Some you may have heard of, some may be new but all are delicious. Spirits include whiskey, gin, vodka, rum, liqueur, grappa, brandy, absinthe, aquavit, starka, baiju, and more.
About the Restaurants/Chefs
Boke Bowl started as a monthly pop-up experience in Portland, Oregon in September 2010 by co-owners Brannon Riceci and Patrick Fleming, serving a unique twist on fast, casual ramen. A year later into the new project, they opened a family-friendly brick and mortar version of their on-the-go ramen in Portland’s Central Eastside Industrial District. Each ramen bowl is delicately made with various cooking techniques including brining, smoking, curing, frying, and braising of its proteins in each bowl. Boke Bowl expanded to its second location in Northwest Portland in May 2014 and prides itself on high quality customer-service. Boke Bowl will be serving up two types of Bao at TOAST: Cha sui pork bao Red bean bao (vegan).
The simplistic beauty within the work and preparation for living and eating well has led Zeph Shepard on a journey of all things meat, and not coincidentally, to the birth of Proletariat Butchery. The goal is to create a deeper sense of agrarian utilitarianism via meat provision and education on practices of slaughtering, butchering and the salting and preserving of meat. These are methods to an informed and tactile means of self-provision, helping others appreciate the food we use to sustain ourselves and the earth. It’s about embracing the delicate reciprocity of a balanced life, providing thrift and goodness and assisting others with the ability to do so in their own lives. Zeph will be roasting two pigs at TOAST. But these are just any pigs, they are coming from Elkhorn Farms and Forge where they were fed spent grain from Big Bottom Distilling out of Hillsboro.
Smokehouse Tavern, located in South East Portland, is the first of three Smokehouse restaurants. Owner and Executive Chef BJ Smith rubs and smokes a variety of barbecued fish, fowl, pig, lamb and cow with all meat and vegetables sourced from local butchers and farmers and buns for sandwiches coming from Ken’s Artisan Bakery.. B.J. will be serving up a variety of smoked meats, pickles and special sauces at TOAST!
Verdigris Restaurant is a small, elegant, contemporary, French-inspired restaurant located in Northeast Portland, Oregon. Owners Johnny and Kristina Nunn are dedicated to creating a warm, personalized and memorable experience for every diner. Verdigris serves a blend of modern and traditional fare with an ever changing, seasonal menu and wine list. The cuisine is highlighted by simply prepared local produce, low temperature cooking with clean light accompaniments and ingredient driven desserts. More information is available at http://www.verdigrisrestaurant.com/.Johnny will be serving Nicky Farms Rabbit & Oregon Truffle Pot Pie!
The Waiting Room, located in Northwest Portland, Oregon, celebrates New Orleans focused cuisine driven by local Northwest ingredients. Co-Owners and Chefs Thomas Dunklin and Kyle Rourke share their Southern comfort, charm and hospitality, fueled by their signature fried chicken, oysters and champagne combo, in this former Victorian style public house. For more information about The Waiting Room, please visitwww.thewaitingroompdx.com. Follow The Waiting Room on Facebook, Instagram, and Twitter.
They will be serving up Nevor Shellfish Oysters, Crawfish Hushpuppies, and Fried Chicken Oysters (served separately).
TOAST takes place at the Left Bank Annex (101 N Weidler St. Portland, OR 97227) from 4pm-10pm on FEB 18th. General admission tickets are $45 and all-inclusive. Your ticket gets you entry to the event, spirit tastings, a commemorative glass, and small plates from the chefs. Go even bigger and get VIP tickets for $65, which includes 2 cocktail tickets and access to the VIP balcony, private bar and the distillers after-party from 10 - 11 p.m. Designated driver tickets are available for $15 and include entry to TOAST, non-alcoholic drinks, and small plates from the chefs.
About the Guild:
Formed in 2007, the Oregon Distillers Guild is a nonprofit organization promoting the common interests of distillers in Oregon. The mission of the Guild is to spread the good word that Oregon is a premier destination for spirit aficionados, while furthering our post-Prohibition legislative agenda, all in order to sustain and build a thriving craft spirits industry. www.oregondistillerytrail.com
Contact: Lee Perry