Toast – The Oregon Distillers Guild Tasting Festival Episode 10 Great Food Great Stories Podcast

 

Toast - The Oregon Distillers Guild Tasting Festival Episode 10 Great Food Great Stories Podcast with Steven Shomler

Toast – The Oregon Distillers Guild Tasting Festival Episode 10 Great Food Great Stories Podcast with Steven Shomler

Episode 10 of the Great Food Great Stories Podcast is here!

In this episode of the Great Food Great Podcast we are talking Toast  – The Oregon Distillers Guild Tasting Festival. Toast happens every February here in Portland, Oregon.

This episode begins with Ted Pappas with Big Bottom Distilling and your host Steven Shomler.

Steven and Ted talk about the Oregon Distillers Guild, the best way to enjoy Toast, and Big Bottom Distilling.

Toast - The Oregon Distillers Guild Tasting Festival Episode 10 Great Food Great Stories Podcast with Steven Shomler  Toast - The Oregon Distillers Guild Tasting Festival Episode 10 Great Food Great Stories Podcast with Steven Shomler  Toast - The Oregon Distillers Guild Tasting Festival Episode 10 Great Food Great Stories Podcast with Steven Shomler  Toast - The Oregon Distillers Guild Tasting Festival Episode 10 Great Food Great Stories Podcast with Steven Shomler

Also joining Steven on this episode is Genevieve Brazelton with Improper Goods — RAFT Syrups & The Bitter Housewife, Michelle Vinn with Vinn Distillery, and Kyle Rourke and Tom Dunklin with The Waiting Room Restaurant

The Great Food Great Stories Podcast is available on iTunes —https://itun.es/us/vqOneb.c

To listen to this episode see this SoundCloud link here – 


For more information about Toast or to purchase tickets see below or this link here – www.oregondistillerytrail.com

The Great Food Great Stories Podcast is brought to you by Portland Culinary Radio, and is recorded at Culmination Brewing Company. Steven Shomler is the your host.

Many thanks to Ken Wilson the Media Maestro for his amazing engineering and editing!

 

Toast - The Oregon Distillers Guild Tasting Festival Episode 10 Great Food Great Stories Podcast with Steven Shomler  Toast - The Oregon Distillers Guild Tasting Festival Episode 10 Great Food Great Stories Podcast with Steven Shomler  Toast - The Oregon Distillers Guild Tasting Festival Episode 10 Great Food Great Stories Podcast with Steven Shomler  Toast - The Oregon Distillers Guild Tasting Festival Episode 10 Great Food Great Stories Podcast with Steven Shomler

Toast Info

The 7th Annual TOAST presented by Bruni Glass is happening at Leftbank Annex from 4 p.m. – 10 p.m. on February 18!

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.

Regional Distillers

This year’s distillers includes 4 Spirits Distillery, Aria, Backdrop Distilling, Big Bottom Distilling, Bull Run Distilling Co., Clear Creek Distillery, Crater Lake Spirits, Crescendo Organic Spirits, Double Circle Spirits, Eastside Distilling, Elixir Craft Spirits, Flooded Fox Den Distillery, Heritage Distilling Co., Hood River Distillers, House Spirits Distillery, Indio Spirits, Intrepid Distilling, JVR Spirits, McMenamins, New Basin Distilling Co., New Deal Distillery, Oregon Spirit Distillers, Pilot House Distilling, Ransom Spirits, Rogue Spirits, Rolling River Spirits, Sinister Distilling Co., Stein Distillery, Stone Barn Brandyworks, Swallowtail Spirits, Thomas & Sons Distillery, Vinn Distillery, and The Walter Collective.

National Distillers

Drink Think – (representing Banhez Mezcal, Combier Orange Liqueur, Combier Pamplemouse, JR Ewing Bourbon, West Cork Irish Whiskey, Pogues Irish Whiskey, St. Elderflower Liqueur, Cold River Vodka, Cold River Gin,and Cold River Blueberry Vodka)

Non Distillers

Other vendors include Sage and Sea Farms (sipping vinegar), Improper Goods (The Bitter Housewife and Raft Syrups), Portland Soda Works, Bradley’s Tonics and Interrobang Vermouth.

Restaurants/Chefs

This year’s restaurants include Boke Bowl, Proletariat Butchery, Smokehouse Tavern, Verdigris and The Waiting Room.

Ticketing info:

TOAST takes place at the Left Bank Annex (101 N Weidler St. Portland, OR 97227) from 4pm-10pm. 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 Oregon Distillers 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

To listen to this episode see this SoundCloud link here – 

 

Toast - The Oregon Distillers Guild Tasting Festival Episode 10 Great Food Great Stories Podcast with Steven Shomler  Toast - The Oregon Distillers Guild Tasting Festival Episode 10 Great Food Great Stories Podcast with Steven Shomler  Toast - The Oregon Distillers Guild Tasting Festival Episode 10 Great Food Great Stories Podcast with Steven Shomler  Toast - The Oregon Distillers Guild Tasting Festival Episode 10 Great Food Great Stories Podcast with Steven Shomler

Toast - The Oregon Distillers Guild Tasting Festival Episode 10 Great Food Great Stories Podcast with Steven Shomler

 

 

Tiffin Asha Makes the Leap from Food Cart to Brick and Mortar!

tiffin-asha-makes-the-leap-from-food-cart-to-brick-and-mortar-great-food-great-stories-by-steven-shomler-104 Tiffin Asha Makes the Leap from Food Cart to Brick and Mortar Great Food Great Stories by Steven Shomler

Tiffin Asha Makes the Leap from Food Cart to Brick and Mortar!

Tonight – Thursday December 5th, 2017 at 5 PM Tiffin Asha the restaurant will open their doors to the public. Tiffin Asha is located at 1670 NE Killingsworth St. Portland, OR 97211.

Tiffin Asha serves cuisine inspired by South India with ‘influences spanning from Karnataka, Andhra Pradesh, Tamil Nadu, and Kerala.”

I first wrote about Tiffin Asha back in 2013 for Portland Food Cart Adventures. I was lucky enough to be able to visit them on their very first day of business. I still remember that day and the amazing, new to me food that I devoured.

It was that afternoon that I discovered that the majority of Indian food I had previously enjoyed at Indian restaurants often featured the cuisine of Northern India. Tiffin Asha introduced me to many wonderful South India dishes that I have come to love.

Tiffin Asha opened to much well deserved acclaim. Michael Russell named Tiffin Asha one of his Top Ten Food Cart for 2013 –www.oregonlive.com/dining/index.ssf/2013/08/portlands_top_10_new_food_cart.html and Karen Brooks featured them in this article – www.pdxmonthly.com/articles/2013/6/12/southern-indian-snacks-at-tiffin-asha-june-2013.

Tiffin Asha Makes the Leap from Food Cart to Brick and Mortar Great Food Great Stories by Steven Shomler

In 2014 Tiffin Asha was a chapter in my first book – Portland Food Cart Stories and it has been a joy to follow Elizabeth and Sheila’s journey.  I am so proud of them. The goal from the very beginning of Tiffin Asha was to build a brand and a fan base so that they could open up as a restaurant and they have done it!  

If you have not yet been to to Tiffin Asha, I encourage you to do so!

Tiffin Asha Makes the Leap from Food Cart to Brick and Mortar Great Food Great Stories by Steven Shomler

Tiffin Asha Makes the Leap from Food Cart to Brick and Mortar Great Food Great Stories by Steven Shomler  Tiffin Asha Makes the Leap from Food Cart to Brick and Mortar Great Food Great Stories by Steven Shomler

Last night I enjoyed an amazing meal at Tiffin Asha with 3 of my friends. We had these five dishes:

Vada Holes – savory dal donut holes, coconut-chili fleur de sel, served with sambar & chutney.

When you go to Tiffin Asha make sure that you get an order of the Vada Holes, they are delightful with a light coconut flavor and I suggest that you choose the  coconut chutney.

Tiffin Asha Makes the Leap from Food Cart to Brick and Mortar Great Food Great Stories by Steven Shomler

Tiffin Asha Makes the Leap from Food Cart to Brick and Mortar Great Food Great Stories by Steven Shomler  Tiffin Asha Makes the Leap from Food Cart to Brick and Mortar Great Food Great Stories by Steven Shomler

Lamb Kabab -pomegranate-sesame glazed lamb, resham patti.

I enjoyed the lamb Kabab, but it was very spicy.

Lamb Kabab -pomegranate-sesame glazed lamb, resham patti  Pork Kabab - pork meatballs, cashew butter, candied kumquat  Hot Chick Dosa - chicken pakora, black cardamom infused honey, pickled kale, creamy yogurt cheese, served with chutney  Rava Dosa - chicken pakora, black cardamom infused honey, pickled kale, creamy yogurt cheese, served with chutney

Pork Kabab – pork meatballs, cashew butter, candied kumquat.

Wow! This was likely my favorite dish of the evening. It just worked and the candied kumquats were an excellent component.

Lamb Kabab -pomegranate-sesame glazed lamb, resham patti  Pork Kabab - pork meatballs, cashew butter, candied kumquat  Hot Chick Dosa - chicken pakora, black cardamom infused honey, pickled kale, creamy yogurt cheese, served with chutney  Rava Dosa - chicken pakora, black cardamom infused honey, pickled kale, creamy yogurt cheese, served with chutney

Hot Chick Dosa – chicken pakora, black cardamom infused honey, pickled kale, creamy yogurt cheese, served with chutney.

This dish is terrific! The Hot Chick was the flagship item when Tiffin Asha was a food cart and I suspect that it will be just as popular at Tiffin Asha the restaurant.

Tiffin Asha Makes the Leap from Food Cart to Brick and Mortar Great Food Great Stories by Steven Shomler

Lamb Kabab -pomegranate-sesame glazed lamb, resham patti  Pork Kabab - pork meatballs, cashew butter, candied kumquat  Hot Chick Dosa - chicken pakora, black cardamom infused honey, pickled kale, creamy yogurt cheese, served with chutney  Rava Dosa - chicken pakora, black cardamom infused honey, pickled kale, creamy yogurt cheese, served with chutney  Lamb Kabab -pomegranate-sesame glazed lamb, resham patti  Pork Kabab - pork meatballs, cashew butter, candied kumquat  Hot Chick Dosa - chicken pakora, black cardamom infused honey, pickled kale, creamy yogurt cheese, served with chutney  Rava Dosa - chicken pakora, black cardamom infused honey, pickled kale, creamy yogurt cheese, served with chutney

Rava Dosa – crispy dosa made with semolina, shallot, roasted green chili, served with pickle.

Quite delightful. A great option for vegetarians.

Lamb Kabab -pomegranate-sesame glazed lamb, resham patti  Pork Kabab - pork meatballs, cashew butter, candied kumquat  Hot Chick Dosa - chicken pakora, black cardamom infused honey, pickled kale, creamy yogurt cheese, served with chutney  Rava Dosa - chicken pakora, black cardamom infused honey, pickled kale, creamy yogurt cheese, served with chutney

Follow Tiffin Asha

Websitewww.tiffinasha.com

Facebook – www.facebook.com/tiffinasha

Instagram – www.instagram.com/tiffinasha

Twitterwww.twitter.com/tiffinashapdx

Cheers,

Steven Shomler

I am Steven Shomler I write about the great food and the great stories that I come across on my culinary adventures!

Steven Shomler Eunice 2014

Tiffin Asha Makes the Leap from Food Cart to Brick and Mortar Great Food Great Stories by Steven Shomler

Tiffin Asha Makes the Leap from Food Cart to Brick and Mortar Great Food Great Stories by Steven Shomler

 

Gabagool – From Food Cart to Brick and Mortar!

Gabagool – From Food Cart to Brick and Mortar!

Gabagool – From Food Cart to Brick and Mortar! 

Gabagool – the brick and mortar restaurant is opening today, Thursday December 22nd, 2016   at 7955 N Lombard St, Portland, Oregon in the St. John’s neighborhood.

They serve, to quote them — “Casual handcrafted Italian food.”

I have been writing about and following Gabagool since 2013 when they opened as a Portland Food Cart at the Beech Pod on Mississippi and Beech, across the street from Stormbreaker Brewing. I am so proud of Ryan and Pete for being able to make the leap from Food Cart to Brick and Mortar! Not many Food Carts are able to do that.

Gabagool – From Food Cart to Brick and Mortar! Great Food Great Stories by Steven Shomler   Gabagool – From Food Cart to Brick and Mortar! Great Food Great Stories by Steven Shomler

 

On Tuesday I attended a private event there and the photos below are from that evening. The menu is comprised of the same items they had as a cart and I was thrilled to see that. Ryan and his team makes the pasta fresh every day and I am big fan of their fresh pasta.

The menu (see photos below) also includes piadina, salads, a kids menu, wine and local craft beer.

Gabagool – From Food Cart to Brick and Mortar! Great Food Great Stories by Steven Shomler

One thing that caught my eye – Gabagool has a covered outdoor patio that will eventually have seating. I suspect that during summertime this patio will a fantastic place to enjoy a meal.

You can follow Gabagool on Facebook here – www.facebook.com/gabagoolfood

Below is a few more photos from Tuesday evening.

Cheers,

Steven Shomler

I am Steven Shomler I write about the great food and the great stories that I come across on my culinary adventures!

Steven Shomler Eunice 2014

 

Gabagool – From Food Cart to Brick and Mortar! Great Food Great Stories by Steven Shomler

Gabagool – From Food Cart to Brick and Mortar! Great Food Great Stories by Steven Shomler   Gabagool – From Food Cart to Brick and Mortar! Great Food Great Stories by Steven Shomler

gabagool-brick-and-mortar-grand-opening-by-steven-shomler-great-food-great-stories-111 gabagool-brick-and-mortar-grand-opening-by-steven-shomler-great-food-great-stories-117

Gabagool – From Food Cart to Brick and Mortar! Great Food Great Stories by Steven Shomler    Gabagool – From Food Cart to Brick and Mortar! Great Food Great Stories by Steven Shomler

Gabagool – From Food Cart to Brick and Mortar! Great Food Great Stories by Steven Shomler    Gabagool – From Food Cart to Brick and Mortar! Great Food Great Stories by Steven Shomler

Gabagool – From Food Cart to Brick and Mortar! Great Food Great Stories by Steven Shomler  Gabagool – From Food Cart to Brick and Mortar! Great Food Great Stories by Steven Shomler

Gabagool – From Food Cart to Brick and Mortar! Great Food Great Stories by Steven Shomler

Gabagool – From Food Cart to Brick and Mortar! Great Food Great Stories by Steven Shomler

Gabagool – From Food Cart to Brick and Mortar! Great Food Great Stories by Steven Shomler

 

 

 

 

Vanessa Holden Founder Smitten: Artisan Truffles — Episode 9 of the Great Food Great Stories Podcast

 

Great Food Great Stories Podcast

Vanessa Holden Founder Smitten: Artisan Truffles — Episode 9 of the Great Food Great Stories Podcast with Steven Shomler

In this episode Steven Shomler visits with Vanessa Holden Founder Smitten: Artisan Truffles.

The Great Food Great Stories Podcast is available on iTunes —https://itun.es/us/vqOneb.c

To listen to this episode see the SoundCloud link at the bottom of this article.

Vanessa Holden Founder Smitten: Artisan Truffles -- Episode 9 of the Great Food Great Stories Podcast with Steven Shomler

During this Great Food Great Stories Podcast you will learn why Vanessa chose to name her culinary start up Smitten, what a truffle is, how to make a great truffle at home, some of the fun and innovative truffles that Vanessa has made using ingredients like olive oil, rosemary, wine, bourbon, beer, cider, yuzu, calamansi, passionfruit, and more.

Vanessa Holden Founder Smitten: Artisan Truffles -- Episode 9 of the Great Food Great Stories Podcast with Steven Shomler

Vanessa Holden Founder Smitten: Artisan Truffles -- Episode 9 of the Great Food Great Stories Podcast with Steven Shomler   Vanessa Holden Founder Smitten: Artisan Truffles -- Episode 9 of the Great Food Great Stories Podcast with Steven Shomler
Steven suggests a few collabs for Vanessa to consider doing such as #1 making a truffle with Dragon’s Gate Brewery’s Le Morte d’Arthur Belgian Chocolate Stout, #2 that she make a special truffle for the annual Beer. Cider. Love. dinner using Finnriver Cacao and Fort George Cavatica Stout, #3 working with Buddha Kat Winery’s Chat Noir Blackberry and #4 Vanessa could head out to Astoria and meets up with baker extraordinaire Tamee Harden Blankenship. Together Tamee and Vanessa would make culinary magic happen!

Vanessa Holden Founder Smitten: Artisan Truffles -- Episode 9 of the Great Food Great Stories Podcast with Steven Shomler

Toward the end of this podcast Vanessa shares some of what helped get her culinary startup off the ground – people skills, networking and tenacity.

The Great Food Great Stories Podcast is brought to you by Portland Culinary Radio, and is generally recorded at Culmination Brewing Company. This episode was recorded at Hood Crest Winery. Steven Shomler is the your host.

Many thanks to Ken Wilson the Media Maestro for his amazing engineering and editing!

 

Aquavit 101 and Aquavit Week 2016 Preview with Jacob Grier — Episode 8 of the Great Food Great Stories Podcast

 

Great Food Great Stories Podcast Aquavit 101 and Aquavit Week 2016 Preview with Jacob Grier -- Episode 8 of the Great Food Great Stories Podcast with Steven Shomler

Aquavit 101 and Aquavit Week 2016 Preview with Jacob Grier — Episode 8 of the Great Food Great Stories Podcast with Steven Shomler

In this episode Steven Shomler visits with Jacob Grier— Acclaimed Bartender, Author of Cocktails on Tap: The Art of Mixing Spirits and Beer, and Founder of Aquavit Week.

The Great Food Great Stories Podcast is available on iTunes —https://itun.es/us/vqOneb.c

To listen to this episode see the SoundCloud link at the bottom of this article.

Aquavit 101 and Aquavit Week 2016 Preview with Jacob Grier -- Episode 8 of the Great Food Great Stories Podcast with Steven Shomler

During his Great Food Great Stories visit Jacob tells us what Aquavit is, talks about some of his favorite aquavit cocktails, and shares where in Portland you can get an excellent Aquavit cocktail including Broder, The Bit House Saloon, Expatriate, La Moule, The Multnomah Whiskey Library, and Wayfinder.

Aquavit 101 and Aquavit Week 2016 Preview with Jacob Grier -- Episode 8 of the Great Food Great Stories Podcast with Steven Shomler
Steven and Jacob then talk about the 2016 edition of Aquavit Week. The Portland edition runs December 4-10. “Aquavit Week is a celebration of the classic Scandinavian spirit, whether distilled in Europe or elsewhere, served neat or in cocktails. Founded in 2012, Aquavit Week returns in its fifth year.”

During the discussion about Aquavit Week Jacob talks about some the distilleries making aquavit here in Portland Including House Spirits Distillery, Bull Run Distillery, and Rolling River Spirits.

Aquavit 101 and Aquavit Week 2016 Preview with Jacob Grier -- Episode 8 of the Great Food Great Stories Podcast with Steven Shomler  Aquavit 101 and Aquavit Week 2016 Preview with Jacob Grier -- Episode 8 of the Great Food Great Stories Podcast with Steven Shomler

Toward the end of this episode they enjoy some aquavit – Brennivin & Linie and Steven tells Jacob about the Beef on Weck – a sandwich popular in western New York that is served on kummelweck roll – a roll is topped with kosher salt and caraway seeds.

One Fun Note — Following the recording of this Podcast, the Beef on Weck tangent led to a phone call, which resulted in Lardo being part of 2016 Portland Aquavit Week.

Lardo is going to be offering a special cocktail and a special sandwich for Portland Aquavit Week.

If you want to here the story of Rick Gencarelli, Founder of Lardo see Episode 1 of the Great Food Stories Podcast.

Aquavit 101 and Aquavit Week 2016 Preview with Jacob Grier -- Episode 8 of the Great Food Great Stories Podcast with Steven Shomler

Speaking of Fun Aquavit Events  –check out the Aquavit Week calendar here for a full listing — www.aquavitweek.com/complete-schedule.

If you like beer – you might be interested in Snaps & Taps (Dec. 4-10) – “Sample aquavit and beer pairings featuring special beers from some of Portland’s finest brewers at Portland’s best bars. Look for beers from Breakside Brewing, Upright Brewing, The Commons, Drinking Horse, and, for our first ever Aquavit Week cider, a special release from Reverend Nat’s”www.aquavitweek.com/snaps-taps-2016

The Great Food Great Stories Podcast is brought to you by Portland Culinary Radio, and is generally recorded at Culmination Brewing Company.  Steven Shomler is your host.

Many thanks to Ken Wilson the Media Maestro for his amazing engineering and editing!

 

How to Enjoy the 2016 Holiday Ale Festival and Beer Recommendations

2016 Holiday Ale Festival

How to Enjoy the 2016 Holiday Ale Festival and Beer Recommendations

I love the Holiday Ale Festival! It is one of my two favorite Portland beer festivals. I was there most of yesterday , Wednesday December 1st, and I enjoyed lots of food and 38 of the 53 standard release beers.

2016 Holiday Ale Festival

Jim and Beth’s Holiday Ale Festival Story

Yesterday I met Jim and Beth at the Holiday Ale Festival and their Holiday Ale Festival story exemplifies what makes it so special to so many people.

Jim lived in Portland for many years and attended the Holiday Ale Festival many times. Three years ago Jim moved to North Carolina. It was there that Jim met Beth and he introduced Beth to me as “his love.” I wish that you could have seen the smile on his face when  he introduced her.

Jim brought Beth to Portland to show “his love” the city that “he loves” and their first stop in Portland was at the 2016 Holiday Ale Festival. I am pleased to report that Beth was having a great time and was enjoying the Holiday Ale Festival as much as Jim was. Their story warmed my  heart.

Holiday Ale Festival Details

The Holiday Ale Festival — also known as HAF takes place at Pioneer Courthouse Square downtown Portland, Oregon. The entire event is tented and they even heat this event. If you have not been to this beloved Portland beer festival, go check it out and thank me later.

While this is a beer festival, make sure that you take in the whole experience. Enjoy the Christmas music, allow time to visit with friends, enjoy a meal, and make sure to get some of the Oregon artisan cheese, and get some roasted nuts or roasted chestnuts.

Here are my suggestions for getting the most out of this festival followed by my beer recommendations.

2016 Holiday Ale Festival

#1 Go with Friends! This a great event to have friends join you.

2016 Holiday Ale Festival   2016 Holiday Ale Festival  2016 Holiday Ale Festival

#2 Go see the good people at Family Tree Nut Company and get a bag of cinnamon almonds or chestnuts.

2016 Holiday Ale Festival

2016 Holiday Ale Festival

2016 Holiday Ale Festival      2016 Holiday Ale Festival

#3 Go buy some  Willamette Valley Cheese from Nicole. Get your beer, remember which one you got, walk over to Nicole, tell her which beer you have, and she will pair your beer with the perfect piece of cheese. Each piece is only $1.00.

#4 Get a Meal while at the Holiday Ale Festival.

Urban German is a Portland beer festival staple. You will find Urban German at many Portland area beer festivals. I love their food and I highly recommend it!

New to the Holiday Ale Festival this year is Oregon Deli Co. I enjoyed their Roasted Squash Sandwich –Roasted squash, wilted kale, goat cheese, crispy onions and balsamic dressing on ciabatta and I devoured it!

2016 Holiday Ale Festival

2016 Holiday Ale Festival  2016 Holiday Ale Festival

 

2016 Holiday Ale Festival

2016 Holiday Ale Festival   great-food-great-stories-holiday-ale-fest-2016-118

 

2016 Holiday Ale Festival

#5 Make sure that you go upstairs. Sadly, yesterday I ran into people at the Holiday Ale Festival who did not know they there was an upstairs to go to!

 

2016 Holiday Ale Festival

#6 Go more than one day. Keep your cup & wristband, and go to the Holiday Ale Festival more than one day. In addition to the 53 standard release beers, each day they have special beers that you can only get that day. Plus, when you go back for a second or third visit you get the chance to try even more of the beers on tap.

2016 Holiday Ale Festival  2016 Holiday Ale Festival

#7 Say Thank You. Portland beer festivals like the Holiday Ale Festival would not happen without the staff and volunteers who work hard and make the beer festival magic happen. Please be sure to tell them thank you.

2016 Holiday Ale Festival

Beer Recommendations for the 2016 Holiday Ale Festival

As I mentioned, I had 38 of the 53 standard release beers. I was not able to get to every beer that I wanted to try, however I was able to enjoy many great beers.

Here is my favorite beer at the 2016 Holiday Ale Festival, 13 others beers that tickled my fancy, and 5 honorable mentions.

Please note — I am fan of craft beer, however I more interested in whether or not I liked the beer I just had, than I am in whether or not it fit a certain style, or used an innovative hop, or was brewed with a special malt.

I am blessed to have many friends in the Portland craft beer community, who know beer and I love to listen to them talk about beer. Many of them really know their stuff.

My approach to beer is much simpler — Did I like it? And if so – how much did I like it?

Each year my friend Ezra publishes a list of the beer he recommends at the Holiday Ale Festival and I love reading it.

Here is link to it for your enjoyment and perusal — http://www.newschoolbeer.com/2016/12/best-worst-2016-holiday-ale-festival.html

 

2016 Holiday Ale Festival

2016 Holiday Ale Festival

My Favorite Beer at the 2016 Holiday Ale Festival

My favorite standard release beer at the 2016 Holiday Ale Festival was Vanguard Brewing Co.’s Lee’s Coconut Snowballs. 

“Based on a recipe from Vanguard’s assistant brewer, this American strong ale was made with a hefty grain bill to create a malt forward, copper colored beer with undertones of toasty caramel, toffee and dark fruit flavors. Locally grown Cascade and Willamette hops were used to balance out the malt sweetness. Finally, coconut toasted flakes were added during fermentation to fill out this winter warmer. American Strong Ale • ABV: 8.5% • IBUs: 30”

I was blown away by the coconut flavor and this beer spoke to me. If you don’t like coconut, do NOT get this beer and know that it is on the sweeter side. For me , it was awesome! Give me this beer and some chocolate and I would be a very happy man!

2016 Holiday Ale Festival

13 Other Beers I Loved 

Here are 13 other beers that I loved — listed alphabetically

#1 Deschutes Brewery Ginger Cookie Imperial Porter “This imperial porter was spiced with chocolate, ginger puree, nutmeg and cinnamon. ABV: 11.2% • IBUs: 48”

A perfect “Christmas” beer. Worth a full pour.

2016 Holiday Ale Festival

#2 Ecliptic Brewing Barrel Aged Tarantula Belgian Dubbel Ale “Named after the Tarantula Nebula in the Large Magellanic Cloud, this beer will trap you in its web. Dark and smooth with spicy Belgian yeast, rich malt flavors predominate with hints of dried fruit. This special beer is blended with a barrel aged version of Tarantula that slept in 12-year-old bourbon barrels for two years. This beer drinks smooth and strong. ABV: 10.0% • IBUs: 19”

I was with someone in the Oregon craft beer industry when I was tasting this wonderful beer from Ecliptic. They said and I quote — “This beer makes want to go out into the street and sing. I want to go wassailing.” I could drink lots of this beer.

2016 Holiday Ale Festival

2016 Holiday Ale Festival

#3 Finnriver Farm & Cidery Winter Ruby Cider Oak-Aged Cranberry Cider “This is a festive, bright fruit cider made to toast the season. Traditional cider apples from world-renowned Poverty Lane Orchards in N.H. impart complexity, blended with a tart, organic cranberry wine made from Starvation Alley Farms cranberries and finished with Mexican vanilla extract and aged with toasted oak. Enjoy this semi-sweet celebratory dance of apples, cranberries, vanilla and oak on the palate. ABV: 6.5%”

This cider is stupendous. I can’t say enough about it.

2016 Holiday Ale Festival

#4 Fort George Brewery All Seeing Pie Barrel-Aged Stout “This spiced stout was aged in Four Roses Bourbon barrels, adding notes of woody vanilla and oak. Jammed with hearty malts, a blend of spices, plus homemade apple pie filling tucked into the barrels, this stout is a warm reminder of a fresh baked apple pie…with a touch of holiday cheer. ABV: 12.0%”

2016 Holiday Ale Festival

#5 Fremont Brewing Co. S’mores Bonfire Ale Winter Ale “Fremont Brewing took its roasty, chocolaty and slightly smoky Bonfire Ale and infused it with Theo cacao nibs, marshmallows, graham crackers and toasted oak to create S’mores Bonfire Ale. Light a Bonfire today! ABV: 6.0% • IBUs: 40”

If you like s’mores, you will LOVE this beer.

#6 Gigantic Brewing Holy Cow! Imperial Milk Stout “The brewery took its Shazoo Imperial Milk Stout and added toasted coconut and cold pressed Coava coffee, resulting in a beer that is enormously delicious with notes of chocolate, coffee, caramel and coconut. ABV: 8.5% • IBUs: 45”

#7 Loowit Brewing Co. Snow’s Ghost Golden Stout “Snow’s Ghost is a deceptive stout made without any dark malts; it may look light and clean but underneath, it is a rich stout with flavors of coffee, roast and chocolate. To add to the complexity of this seasonal gift, Loowit added toasted marshmallow and coconut. As you huddle up on a wintery night watching big snowflakes mask the ground, grab a pint of Snow’s Ghost to keep you warm during the dire hours of a snowy night. ABV: 8.6% • IBUs: 48”

This beer grabbed me and didn’t not let me go until the music stopped and we ended our dance.

#8 Nectar Creek Top Bar Bourbon Barrel-Aged Coffee/Bourbon MeadRaw wildflower honey was fermented and aged in bourbon barrels, then finished with locally roasted coffee beans and bourbon cured oak. The mead is smooth with rich notes of coffee, honey, vanilla and oak. ABV: 8.1%”

Trust me on this, if you like subtle coffee flavors you will love this mead. It’s a wonderful, inspired, combination of flavors that come together in unexpected and wonderful ways.

2016 Holiday Ale Festival

#9 Old Town Brewing Co. Kris KringAle Spiced White Ale “As fluffy and exciting as the first snowfall of the year, this unfiltered white ale is met with anticipation. The familiar characters of winter citrus and wheat are complemented by the festive spices of nutmeg and cinnamon. Together the orange, nutmeg and cinnamon provide the perfect amount of spicy warmth for those wet chilly days and long cold nights, leaving you wanting a bit more. ABV: 5.8% • IBUs: 9”

Andrew Lamont does it again. I love just the beer that he makes. Andrew is a gifted brewer. I want  keg of this in my house. It would not last very long.

2016 Holiday Ale Festival

#10 Santiam Brewing Co. Pirate Stout: Govna’s Reserve Rum and Bourbon Barrel-Aged Stout “Taking their popular Rum Barrel-Aged Pirate Stout and arming it to the teeth, this Govna’s Reserve Pirate Stout is a special strength version that is 100% aged in rum and bourbon barrels for more than six months. It is infused at the end of fermentation with coconut for a complex blend of rum, bourbon, oak and coconut. ABV: 11.5% • IBUs: 59”

Last night I meant Waldo (pictured above with Mimi, Kendra and Brittney) at the Hoilday Ale Festival. First of all his name really is Waldo. He showed me his ID. Secondarily Waldo insisted that I get some of the Santiam beer. I am so glad that I listened to Waldo. Lots of great stuff going on in this beer.

#11 Sixpoint Brewery Big Raspy Bourbon Barrel-Aged Russian Imperial Stout with Raspberries “A new take on a classic Sixpoint beer called Bolshoi! This version is brewed with raspberries and blended with a separate batch of Bolshoi! that has been aging for nine months in first-fill bourbon barrels. Hoo-da-lali! A big thanks to festival manager Preston Weesner for flying across the country to collaborate on this brew. ABV: 10.8% • IBUs: 35”

#12 StormBreaker Brewing Zero Visibility Winter Warmer “This oatmeal cream ale was inspired by one of StormBreaker’s favorite holiday beverages. Adding cinnamon and nutmeg to the boil, the brewers then split the batch and aged it on soaked oak chips, half on whiskey and the other half on rum. Finally, they blended them back together to create the perfect Winter Warmer. Remember, you don’t have to black out to have Zero Visibility. ABV: 9.0% • IBUs: 10”

2016 Holiday Ale Festival

2016 Holiday Ale Festival

#13 Zoiglhaus Brewing Co. A Tipple for Nikolaus Barrel-Aged Fruit and Spice Lager “Zoiglhaus teamed up with PINTS Brewing to create this seasonal treat. A Tipple for Nikolaus is a plum-infused gingerbread lager blended with the rarest of PINTS’ beers: an Imperial Stout aged three years in a bourbon barrel. ABV: 6.0% • IBUs: 40

I was with Teri Fahrendorf and Jon Graber (two amazing people)  when i was enjoying this beer and I was so glad that I was. I loved what I was tasting and I had no idea how to describe it.

Teri and Jon helped me out. According to them this beer is reminiscent of Lebkuchen ( a spiced Christmas cookie) and has a gentle almond finish. All I know is that I love it! Alan J. Taylor — one heck of a brewer.

2016 Holiday Ale Festival

5 Honorable Mentions

Here are five “beers” that you would do well to invest your pour tickets into.

2016 Holiday Ale Festival   2016 Holiday Ale Festival

Honorable Mention #1  Collaborator Bacon Cigar German Rauchbier “This is a traditional German Rauchbier, brewed with German beechwood smoked malt. It features an upfront bacon-like aroma, with a well-defined balance of smoky and toasty-rich malt flavors, imparting smoky notes throughout the finish. Oregon Brew Crew member Rodney Kibzey brewed this beer with pride! ABV: 5.4% • IBUs: 24”

My friend Rodney Kibzey is likely one of the best home brewers in the US. I even read that in book once. This  beer is worth checking out. I had people I respect, who are both prominent in the Portland culinary community come down on different sides of the coin regarding this beer beer. One loved it and one said that they “could not taste the bacon or the cigar.” Try it and decide for yourself.

Honorable Mention #2 Drake’s Brewing Co. Grape Fermented ZinDrakonic Barrel-Aged Imperial Stout “Drake’s Barrel Program Manager, Travis Camacho, worked with HAF’s Preston Weesner to create another special blend of Drakonic Imperial Stout. Inoculated with Drake’s house wild yeast culture and fermented with Zinfandel grape skins, then aged for eight months in Zinfandel Port barrels, the final blend is pleasantly tart with deep raspberry & grape fruitiness, coupled with a malt profile reminiscent of dark chocolate and tobacco. ABV: 9.8%”

I love what I call “Christmas” beers and you can get many of them at the Holiday Ale Festival. This beer is in no way a “Christmas” beer, but damn it is good! Get it and appreciate it. This beer will disappear quickly.

2016 Holiday Ale Festival

2016 Holiday Ale Festival

Honorable Mention #3 Reverend Nat’s Hard Cider Where Apple Pies Go When They Die Cider “Fermented with muscovado sugar, this version of their Winter Abbey Spice has the addition of WHOLE APPLE PIES (this cider is not gluten free!). The cidery also used raisins, cinnamon and nutmeg to create this beverage that’s especially suited to the colder months. Served warm for your added enjoyment! • ABV: 7.4%”

For my money Reverend Nat’s Hard Cider always has something terrific to enjoy. This year, like last year, their HAF offering is served warm and it is quite the treat.

Honorable Mention #4 Pelican Brewing Co. Abuela’s Casita Holiday Stout “This special holiday stout is inspired by Champurrado, the classic hot Mexican drink of masa and chocolate made by abuelas. Robust chocolate flavors with hints of cinnamon come from Tanzanian cocoa nibs and Vietnamese cinnamon. It was brewed with traditional corn and lactose to add depth and round out the palate. ABV: 6.0% • IBUs: 35”

This beer is something very different and very good! My brother Marco grew up with these flavors and this beer like tastes like some of the incredible dishes that my sister in law Gudelia makes.

2016 Holiday Ale Festival  2016 Holiday Ale Festival

Speaking of flavors and dishes my family loves — I would love it if next year the Holiday Ale Festival has Churros Locos as a food vendor!

Churros Locos is a local Portland company run by two salt of the earth people – Isabel and Daniel and getting have a churro with a “Christmas” beer would be such a treat!

Honorable Mention #5 Portland Cider Co. Holiday Juniper Cider “Crafted in the spirit of winter in the Northwest and fermented on juniper berries and red plums, this off dry cider has a frosty juniper nose which quickly gives way to the festive richness of local plums. As crisp as a breath of morning air on Mt. Hood; you can almost smell the trees! ABV: 6.9%”

This cider is bright and refreshing and a perfect way to take break from the higher ABV “Christmas” beers that I love.

Speaking of Portland Cider Co., go to their Cider House on Hawthorne and get their Winter Spice / Santa’s Sauce. It is available this time of year and it is wonderful!  Quoting from the Portland Cider Co. website “…this natural cider is infused with cinnamon, cardamom, and a little cayenne pepper.”

2016 Holiday Ale Festival

For More Info on the Holiday Ale Festival 

If you would like more information about the  Holiday Ale festival see these links here —

Websitewww.holidayale.com

Facebook – www.facebook.com/HolidayAleFest

2016 Holiday Ale Festival   2016 Holiday Ale Festival Portland Beer Podcast

The Holiday Ale Festival on The Portland Beer Podcast

Lastly — I recently had Preston Weesner with the Holiday Ale Festival on the Portland Beer Podcast and a link to that episode is below. I am a big fan of Preston and what he does for the craft beer community and it was a delight to get to interview him about HAF.

You can subscribe to the Portland Beer Podcast via iTunes here –  www.itunes.apple.com/us/podcast/portland-beer-podcast/id1122710910?mt=2 

 

Cheers,

Steven Shomler

I am Steven Shomler I write about the great food and the great stories that I come across on my culinary adventures!

Steven Shomler Eunice 2014

 

2016 Holiday Ale Festival

 

2016 Holiday Ale Festival

2016 Holiday Ale Festival

Stormbreaker Brewing 2016 Edition of Barrel Aged Winter Coat

Stormbreaker Brewing 2016 edition of Barrel Aged Winter Coat

Stormbreaker Brewing 2016 edition of Barrel Aged Winter Coat

Stormbreaker Brewing 2016 Edition of Barrel Aged Winter Coat

Last Night, Wednesday November 17th I stopped by Stormbreaker Brewing and enjoyed the 2016 edition of Barrel Aged Winter Coat by the awesome outside fire pit they have at Stormbreaker.

Stormbreaker Brewing 2016 edition of Barrel Aged Winter Coat

Stormbreaker Brewing 2016 edition of Barrel Aged Winter Coat

This year’s edition has plum and sweet orange peel, chocolate malt, Special B malt, Fuggle hops and Sterling hops.

I love their Barrel Aged Winter Coat. Hats off to Stormbreaker Founders Dan and Rob. This is a great beer!

Go to Stormbreaker and enjoy a beer by their amazing outside fire pit and thank me later.

Cheers,

Steven

I am Steven Shomler I write about the great food and the great stories that I come across on my culinary adventures!

PS – The food menu at Stormbreaker is is pretty righteous as well.

PPS – If you want to know the Stormbreaker story, check out their chapter in my second book Portland Beer Stories.

Portland Beer Stories by Steven Shomler

Stormbreaker Brewing 2016 edition of Barrel Aged Winter Coat

Stormbreaker Brewing 2016 edition of Barrel Aged Winter Coat

Tess and Patrick Barr Founders of Hood Crest Winery – Episode 7 Great Food Great Stories Podcast

Great Food Great Stories Podcast

Tess and Patrick Barr Founders of Hood Crest Winery – Episode 7 Great Food Great Stories Podcast

Episode 7 of the Great Food Great Stories Podcast is here!

In this episode I visit with Tess and Patrick Barr Founders of Hood Crest Winery located in Hood River, Oregon.

The Great Food Great Stories Podcast is available on iTunes —https://itun.es/us/vqOneb.c

To listen to this episode see the SoundCloud link at the bottom of this article.

Tess and Patrick Barr Founders of Hood Crest Winery -- Episode 7 Great Food Great Stories Podcast

During our visit we talked about how Tess and Patrick first met, what led them from Port Townsend, Washington to Hood River, Oregon and how they started Hood Crest Winery.

We also enjoy a number of Hood Crest wines and talk about Tess’ approach to making wine.

Tess and Patrick Barr Founders of Hood Crest Winery -- Episode 7 Great Food Great Stories Podcast

Tess and Patrick Barr Founders of Hood Crest Winery -- Episode 7 Great Food Great Stories Podcast    Tess and Patrick Barr Founders of Hood Crest Winery -- Episode 7 Great Food Great Stories Podcast

hood-crest-winery-great-food-great-stories-podcast-111

Tess and Patrick Barr Founders of Hood Crest Winery -- Episode 7 Great Food Great Stories Podcast   Tess and Patrick Barr Founders of Hood Crest Winery -- Episode 7 Great Food Great Stories Podcast

Tess and Patrick Barr Founders of Hood Crest Winery -- Episode 7 Great Food Great Stories Podcast

The Great Food Great Stories Podcast is brought to you by Portland Culinary Radio, and is generally recorded at Culmination Brewing Company. This episode was recorded at Hood Crest Winery. Steven Shomler is your host.

Many thanks to Ken Wilson the Media Maestro for his amazing engineering and editing!

 

pFriem Family Brewers Dinner at Altabira City Tavern

pfriem-family-brewers-dinner-at-altabira-city-tavern-111

pFriem Family Brewers Dinner at Altabira City Tavern

Last week I attended the pFriem Family Brewers Dinner at Altabira City Tavern and I was blown away by how wonderful the experience was.

I knew that the beer would be fantastic; I have been following Josh pFriem since before he was a chapter in my second book Portland Beer Stories. I expected a good meal, however I was not prepared for how excellent the night would be.

From beginning to end, from reception to dessert, the entire evening was delightful.

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler   pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

The setting, the service, the food, getting to hear from both Josh pFriem and from chef de cuisine Luis Escorcia, during each of the courses, every component added another layer to savor.

Altabira is passionate about craft beer and they regularly host beer dinners like the one that I attended. I encourage you to attend one sometime soon. You will not be disappointed.

Below is a photo centric account of my evening to give you sense of that kind of night you will have when you attend an Altabira Beer Dinner.

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

Reception

The evening began with a glass of pFriem Wit and 3 delectable appetizers — Dungeness crab deviled eggs, Avocado toast, lime, cilantro, and Braised short rib & horseradish crostini.

I know that I have had a good meal when a few days later I am still thinking about it. I suspect that 6 months from now I will still be wanting more of these three appetizers. They were so good!

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler  pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

First Course

Our first course was a pFriem Pilsner paired with Diver scallop crudo with pickled sea beans, chorizo bread crumbs, and a parsley pesto.

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

 

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

Second Course 

Our second course was a pFriem Belgian Strong Blonde that was cleverly paired with a Mixed Chicories Caesar Salad, topped with Spanish anchovy. pFriem’s Belgian Strong Blonde in one of my favorite pFriem beers and I loved how well this beer worked with the salad!

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

Third Course

The third course brought together a pFriem Belgian Strong Dark and an Oxtail and beef tongue stew, with turnips, acorn squash, cipollini onions served inside of a squash. Upon devouring this dish, of my dining companions, who loved that our “bowl” was a squash said “I never want another bread bowl again.”

I also loved that our “bowl’ was a squash and better yet the richness of the stewed worked very well with the complex flavors in the Belgian Strong Dark.

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

Dessert

Dessert was brilliant! A pFreim Oude Kriek and an Apple and quince tartin with cherry sauce. While each of the beer/food pairings were very good, this was my favorite. It was darn near perfect.

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

Many thanks to everyone who had a hand in this stupendous meal!

Cheers,

Steven Shomler

I am Steven Shomler I write about the great food and the great stories that I come across on my culinary adventures!

Steven Shomler Eunice 2014

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

pFriem Family Brewers Dinner at Altabira City Tavern Great Food Great Stories by Steven Shomler

The Wedge – Portland Celebrates Cheese! — Episode 6 Great Food Great Stories Podcast

Great Food Great Stories Podcast

The Wedge – Portland Celebrates Cheese! — Episode 6 Great Food Great Stories Podcast

Episode 6 of the Great Food Great Stories Podcast is here!

In this episode I visit with Katie Bray Executive Director of the Oregon Cheese Guild, Sasha Davies Co-Founder of both Cyril’s Restaurant and Clay Pigeon Winery, and Cory Mcguire the Cheesemonger at the University Park New Seasons on N Lombard St, Portland.

The Great Food Great Stories Podcast is available on iTunes —https://itun.es/us/vqOneb.c

To listen to this episode see the SoundCloud link at the bottom of this article.

The Wedge - Portland Celebrates Cheese! -- Episode 6 Great Food Great Stories Podcast

 

The four of us have a delightful time previewing the 2016 edition of The Wedge – Portland Celebrates Cheese! event happening Saturday Oct 1st, 2016 here in Portland, Oregon at the Green Dragon Bistro and Brew Pub (and surrounding streets) at SE 9th and Belmont.

Episode 6 of the Great Food Great Stories Podcast is here!

In this episode we cover what the Wedge is and what you can find when you attend, the wonderful Master Classes they offer each year at the Wedge, and the Cheesemaker Dinner happening Friday evening September 30th @ Cyril’s at Clay Pigeon Winery.

We then enjoy five cheeses — River’s Edge Chevre Sunset Bay, Briar Rose Creamery Iris, Goldin Artisan La Chaumine, Ancient Heritage Adelle, and Cascadia Creamery Glacier Blue, two ciders — Wandering Aengus Ciderworks Bloom, & Portland Cider Kinda Dry, and a delightful wine – Clay Pigeon’s 2015 Pinot Gris.

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Ancient Heritage Adelle  Goldin Artisan La Chaumine

Towards the end of the episode Sasha drops the glorious revelation that we can have butter with our cheese and we talk about some of the artisan producers you will find at the wedge.

For more information about the Wedge see this link here – www.thewedgeportland.com

The Great Food Great Stories Podcast is brought to you by Portland Culinary Radio, and is recorded at Culmination Brewing Company. Steven Shomler is your host.

Many thanks to Ken Wilson the Media Maestro for his amazing engineering and editing!