The Oregon Distillers Guild is proud to bring TOAST back to Portland for the eighth year!
Viewing entries tagged
PDX
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
This year’s restaurants include Boke Bowl, Proletariat Butchery, Smokehouse Tavern, Verdigris and The Waiting Room.
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).
Ticketing info:
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
I was lucky enough to try three different King Creamery flavors; Marionberry Pie, Blueberry Muffin, and S'mores Ice Cream.
Pollo Norte serves something you didn't realize you needed until now, Mexican-style rotisserie chicken. Located in NE Portland along the reviving 42nd Street. Pollo Norte occupies a pocket-sized building that can comfortably fit 12 diners and an impressive industrial rotisserie.
Tiny salty fish for the win!
I've wrote about Kachka in the past. I'm obviously a fan. Last night at the Feast Portland Sandwich Invitational proved once again that Russian cuisine can be so much more than vodka and cold beet soup.
For being the first sandwich I tried it was also the best sandwich of the night. In my opinion and the opinion of the judges. Oh did I mention that Chef Bonnie Morales of Kachka won the Judge's Choice award? Because she did and it was worthy of winning the favor of the judges.
The people's choice award went to Salt &Straw. That could have been assumed given that every time I drive past any of their locations there's a line out the door. It was the best dessert PB&J topped with ice cream I've ever had I'll give them that.
The Cooking with BS award for showmanship has to go to Bunk Sandwiches though. I think he's a carrot?
He'll be at the Moda Center next week folks!
Chicken and Rice. That's all you need to order. Prepare to be blown away by this chicken and rice. Which is a sentence I never thought I would ever be writing.
This release party for Woven Wineworks took place at The Picnic House, which is a great restaurant in downtown Portland. Yes they do have a bear head on the wall with a monocle and a bowler hat. No I didn't take a picture.