Urban Farmer, Portland’s Steakhouse, Portland, OR
What a blessing to have been able to host not only the public stars of Feast, the chefs and media darlings that spent a week of hedonistic pleasure in our city, but the quiet multitudes that worked behind the scenes making sure everything stayed organized and everyone was fed. Chef Matt demonstrated our casual approach to “High Comfort,” the theme for a marquee event hosted in the Nines Hotel, with flat iron pastrami dipped in melted asiago cheese and served on a stick; and the entire culinary team executed a flawless media brunch that left many bloggers questioning their ability to partake in the lunch event. (Don’t worry, they all managed to make enough room.) It was a pleasure to host visionary chefs and show them what we’re working on here as well as have a chance to sit down and listen to their vision of the future. Forging lasting relationships is why we do what we do and we’re happy for such a wonderful opportunity.
Chefs and fellow cyclists recently partook in the Chris King Gourmet Century, a 100km ride that began in industrial Portland and wound its way through the rolling hills just west of the city. The ride featured stops with snacks and drinks for all of the riders and culminated at Chris King’s headquarters for a full on dinner. Not only did chefs Matt, Carrie, Chris and Ben create some of the best snacks of the ride, all of them completed the 100km AND cooked dinner for 500 afterwards! There may have been some sore muscles and a couple tumbles but our culinary team definitely slept well that night!
Last month, Chef de Cuisine Chris Starkus hosted the first meal in his dinner Under the Antlers series. Chef Starkus conceptualized this dinner series after we got a wooden tabletop made to fit over the pool table that sits in the middle of our library. This transforms the upscale casual lounge space into a private dining affair that offers a unique experience. In his first dinner, Chris partnered with local seafood purveyor Flying Fish Co. to highlight sustainably caught fish. He put uncommon delicacies on the menu such as escargot caviar and monkey-faced eel – both of which were highly regarded. Look forward to a new dinner Under the Antlers at least once a month for the foreseeable future!
Embracing the world’s fervor surrounding this year’s cup, barkeep Tyler has prepared a play on the famous Brazilian cocktail, the caipirinha. The Brazilian features Leblon cachaça, falernum and lime bitters and was put into one of our barrels on the opening day of the World Cup. We’ll be tasting as the cup progresses but if all goes to plan we’ll be tapping the barrel on the day of the final. We can’t think of a better way to celebrate the world’s greatest sporting event and hope to share our appreciation with you!
Imbibe and Campari are celebrating one of the world’s great cocktails by organizing a week of negroni inspired specials and promotions. Not only does this mean tasty cocktails all week long but a portion of all negronis sold will donated to a charity of the bar or restaurant’s choice! As this event was partially inspired by local barkeep Douglas Derrick of Nostrana, our head barman, Tyler, has been working on a special negroni that we’ll feature exclusively from June 2nd through the 8th! We’ll be donating a dollar from every drink to the Oregon Wildlife Conservation. Make sure to stop in for a negroni come June!
NEW DESSERT MENU COMING SOON!
Pastry Chef Carrie Merrill has been hard at work revamping our dessert menu by tweaking old favorites and designing many new dishes. Her focus has been on shareable desserts – moving away from larger portions of one heavy dish (though we’ll still have some of those!) and adding smaller, cheaper bites that you can get a few of and share with your dinner guests. This approach allows her and her team to be more creative as well as refined with their work. As everyone who works with us here can attest, she’s doing a fantastic job! We’ve all had the pleasure to taste her creations and give what feedback we can between bites of rare ice creams and unheard of cookies. Some of us may never want the menu finalized…
A few favorites that you may seen soon are a candy cap mushroom creme caramel (it tastes like maple syrup!), whoopie pies with whipped cream and homemade kisses and a rotating selections of ice creams with appropriate pairings (think rocky road ice cream with fudge brownie sticks and candied almonds). We hope to have all of these delights available soon otherwise we’re going to have to buy a new, larger, wardrobe