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#GoHaveMagnificentMeals #ThisIsCulinaryTreasure

The Bistro in Kilauea Address:

2484 Keneke St, Kilauea, HI 96754

Follow The Bistro in Kilauea

Website – http://www.thebistrohawaii.com/

Facebook – https://www.facebook.com/profile.php?id=100049376932481

Please note that currently and unfortunately the Facebook page link on the Bistro in Kilauea’s website takes you to a restaurant in Nepal that is called Light House Bistro.

Instagram – Not applicable. No Instagram account that I can find as of Jan 30, 2023

35 More Bistro in Kilauea Photos

The Bistro in Kilauea on the Island of Kauai

Lilikoi Lemon Martini the Bistro in Kilauea

The Bistro in Kilauea on the Island of Kauai

Fresh Beets Salad the Bistro in Kilauea

The Bistro in Kilauea on the Island of Kauai

Fish Rockets the Bistro in Kilauea

Prosciutto and Goat the Bistro in Kilauea

The Bistro in Kilauea on the Island of Kauai

Ribeye Steak the Bistro in Kilauea

Chocolate Decadence the Bistro in Kilauea The Bistro in Kilauea on the Island of Kauai

A Magnificent Meal at Pinky’s Pizza In Portland, Oregon!

Posted on November 30, 2022 by Steven Shomler

A Magnificent Meal at Pinky’s Pizza In Portland, Oregon!

A few weeks ago I had a magnificent dinner in Portland, Oregon at Pinky’s Pizza with my dear friend Erik Wolf – the Founder of the World Food Travel Association.

Erik was visiting the Pacific Northwest from Spain. Erik used to live in Portland and Pinky’s is one of his favorite former haunts.

Wow! What an incredible meal we had!

Burrata and Then Pizza!

We started off with The Burrata Plate – Fresh Burrata, Extra Virgin Olive Oil, 10 Year Aged Balsamic, served with Pomodoraccio Tomatoes, and Pickled Zucchini & Onions, and “Bread Sticks”. I could have eaten two more plates of this special dish.

Then we shared two pizzas – the Meatball, and the Shaft.

A Magnificent Meal at Pinky’s Pizza In Portland, Oregon!

The Meatball has marinara, mozzarella, house made beef meatballs, banana peppers, cherry peppers, red onions, topped with loads of Grana Padano.

The Shaft has marinara, fresh mozzarella, pepperoni, Chop NY Italian sausage, bacon, mushroom, Italian olive mix, red onions, banana peppers, and bell pepper blend.

Both pizzas were great – that being said – I still think about the Meatball – it really was topped with “loads of Grana Padano” cheese. It was deliciously cheesy, it had just the right amount of spice, and the house made meat balls where amazing!

8 different Special Manhattans

They have 8 different special Manhattans at Pinky’s, and I closed out my meal with their Astor’s Patience Manhattan – James E Pepper 1776 Straight Rye, Bordiga di Torino Rosso Vermouth, orange bitters, angostura bitters, Luxardo maraschino cherry, and orange zest.

Best of all – during our meal Erik and I got to visit with Celeste Kiester who owns Pinky’s. Not only does she have a wonderful restaurant, Celeste also has an awesome story! I am planning on recording an episode of the Culinary Treasure Podcast with her new early next year.

If you find yourself in the Portland, Oregon metro area do yourself a favor and head to Pinky’s and have a Magnificent Meal of your very own.

Cheers,

#GoHaveMagnificentMeals #ThisIsCulinaryTreasure

Below are a few more photos from my visit to Pinky’s Pizza

Visit Pinky’s Pizza

3990 N Interstate Ave, Portland, OR 97227

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More Pinky’s Pizza Photos

A Magnificent Meal at Pinky’s Pizza In Portland, Oregon!

Posted in A Magnificent Meal, Pizza, Portland Oregon, Portland Restaurant, Restaurant | Tagged A Magnificent Meal, A Magnificent Meal at Pinky’s Pizza Portland Oregon, Astor’s Patience Manhattan, Burrata, Celeste Kiester, Celeste Kiester Pinky’s Pizza, Celeste Kiester Portland, Culinary Treasure, Culinary Treasure by Steven Shomler, Culinary Treasure Network, Erik Wolf, Erik Wolf Founder of the World Food Travel Association, Go Have Magnificent Meals, Grana Padano, PDX Pizza, Pinky’s Pizza, Pinky’s Pizza Portland Oregon, Pizza, Pizza Portland, Portland, Portland Oregon, Portland Oregon Restaurant, Portland Pizza, Portland Pizza Restaurant, Steven Shomler, Steven Shomler Food Writer, The Meatball Pizza at Pinky’s Portland, The Shaft Pizza at Pinky’s Portland, This is Culinary Treasure | Leave a comment

Rhode Island’s Coffee Milk is Worth Exporting (to the rest of America)

Posted on October 29, 2022 by Brian Yaeger

Rhode Island’s Coffee Milk

Rhode Island’s Coffee Milk is Worth Exporting (to the rest of America)

Fans of the Big Lebowski should flock to Pawtucket, Rhode Island, where Smug Brewing made what they called “The Dude’s Cocktail,” curiously described as a malt liquor with oat milk and “local coffee.” It was made with brown goop from many a squeeze-bottle or plastic jug found in groceries across the Ocean State called Autocrat Coffee Syrup and since you’d be hard pressed to find it on shelves outside the state, it certainly qualifies as local. Meanwhile, clear across the state in Westerly (meaning nearly an hour’s drive), Gray Sail Brewing brews Dave’s Coffee Porter, made with beans sourced from local roaster, Dave’s Coffee.

Then there’s largest brewery in the smallest state, Narragansett Brewery in Providence, which makes a delicious beer called Autocrat Coffee Milk Stout. It’s the only beer currently in production that hits the New English nail on the head. It isn’t so much a coffee milk stout as it is a coffee milk stout. And what is coffee milk? The official state drink of Rhode Island (since 1993), of course!

So while it was beer that brought me to Rhode Island, I couldn’t help falling in love with coffee milk. Devin Kelly, co-founder of The Guild Brewing Co. said, “Everyone’s done one,” a coffee milk stout, as if it was a Rhode Island gimmick. But when it’s got this much—forgive this obvious but necessary pun—providence to it, why wouldn’t every brewery embrace it?

Coffee Milk is Rhode Island

Rhode Island is much more than coffee milk but coffee milk IS Rhode Island. And you’d be hard pressed to find coffee syrup in any neighboring state like Massachusetts or Connecticut.

Shop the coffee syrup section of any grocery store—yes, it’s a whole section astride chocolate syrup—in the Ocean State and you’re sure to find Autocrat Coffee Syrup, the largest manufacturer, and probably Eclipse Coffee Syrup, which debuted in 1938 thus beating Autocrat to market by a few years, but Autocrat bought Eclipse over 30 years ago. Lest you think Autocrat’s got a monopoly on the coffee confection, remember that Dave’s Coffee Porter? Well Dave’s Coffee also makes an artisanal take and, like craft beer, it’s so worth the extra duckets.

Rhode Island’s Coffee Milk

Dave Lanning’s Coffee Syrup

Dave Lanning, the creator, is a silver-haired, dapper native of Providence. The New England accent proves it. He opened his eponymous coffee shop in 1998 in Charlestown in Southwestern Rhode Island, far, far (OK, 50 miles) from his newer store in Providence in Northeastern Rhode Island. Originally, Dave’s Coffee was simply a coffee shop. After a decade of buying coffee beans, Lanning started roasting his own. Then, he joined the coffee syrup club and while it’s immensely popular, it’s all relative since Lanning says he bottles some 1,200 “stubby” bottles (for you pioneering beer fans) every other week.

“I’ve drank coffee milk my whole life,” says Lanning. Here, it must be noted, despite the flavoring, it’s not just for adults. In fact, as Lanning explains, “It was invented in a pharmacy at a soda fountain. The soda jerk tried to use leftover coffee by mixing it with sugar and then put the syrup in milk to appeal to kids.” Some native Rhode Islanders feel they’ve grown out of it considering it’s offered alongside whole, skim, and chocolate milk in school cafeterias.

A century ago, sure, you could get away with feeding something with coffee to kids. That said, coffee milk isn’t is all that caffeinated. Whereas a cappuccino or latte make a great morning pick-me-up (or a Ristretto or Cortado if you really fell far short of eight hours), coffee milk is perhaps more of an afternoon treat to get you through that last hour of work (or, again, elementary school). The average cuppa joe contains 95 milligrams of caffeine. A double shot of espresso is closer to 130. But a tall glass of coffee milk tip-toes in at around 15 mg.

Whereas a 32-ounce squeeze bottle of Autocrat costs five dollars and change, the 16-ounce bottle of Dave’s runs nearly $13. That said, Autocrat’s ingredients are high fructose corn syrup, more corn syrup, coffee extract, and coloring and preservatives. Dave’s ingredients are cane sugar, cold brewed coffee made with a Brazilian coffee sourced specifically for its low acidity, and tapioca syrup made from cassava root as a thickener. “If just one grain of coffee got in there, it’d crystalize. So cassava root homogenizes the sugars,” explains Lanning.

The syrup’s designed to add to milk—Lanning suggests two table spoons per eight ounces of your preferred milk or milk substitute although he’s a purist and recommends whole milk for flavor and mouthfeel

Incidentally, he also wants to do a coffee syrup cookbook that must be written by a native Rhode scholar. A sample recipe of his would feature sweet potatoes baked with carrots, turnips, other such root veggies, and they’d be candied with coffee syrup. Move over Thanksgiving yams! Furthermore, he notes it can be the secret ingredient on oatmeal in lieu of honey, or shaken into cocktails.

Rhode Island’s Coffee Milk

Awful Awful

Cookbook aside, some people in Rhode Island pour coffee syrup over a bowl of ice cream. Which is sorta funny since the drink already tastes like coffee ice cream. If you’re a fan of that, when in Rhode Island do not miss out on a coffee cabinet. That’s the local vernacular for ice cream (coffee or vanilla) blended with milk and coffee syrup. Don’t dare call it a coffee milkshake! Additionally, Rhode Island’s Newport Creamery makes a concoction called a “coffee awful awful.” It’s not a milkshake either because in lieu of ice cream, it uses ice milk giving the concoction a lighter body and drinks like a frozen latte.

Cheers,

Brian Yaeger

Follow Brian Yaeger on Instagram https://www.instagram.com/brianyaeger/

Link to see all of Brian Yeager’s This is Culinary Treasure Content – https://www.culinarytreasure.com/brian-yaeger-culinary-treasure-network-contributor/

Visit Rhode Island

For more info about Rhode Island we recommend Visit Rhode Island

Website https://www.visitrhodeisland.com/

Facebook https://www.facebook.com/VisitRhodeIsland

Instagram https://www.instagram.com/visitrhodeisland/

Dave’s Coffee

Website https://www.davescoffee.com/pages/daves-locations

Facebook https://www.facebook.com/davescoffee

Instagram https://www.instagram.com/davescoffee/

Purchase Dave’s Coffee Syrup https://www.davescoffee.com/products/original-coffee-syrup

.

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Posted in Brian Yaeger, Brian Yaeger Article, Brian Yaeger Culinary Treasure Network Contributor, Coffee | Tagged Autocrat Coffee Syrup, Awful Awful, Awful Awful Newport Creamery, Awful Awful Rhode Island, Brian Yaeger, Brian Yaeger Article, Brian Yaeger Culinary Treasure Network, Brian Yaeger Culinary Treasure Network Contributor, Brian Yaeger Food Writer, Brian Yaeger This is Culinary Treasure, Coffee Cabinet, Coffee Cabinet Rhode Island, Coffee Milk, Coffee Milk is Rhode Island, Coffee Milk Rhode Island, Coffee Syrup, Coffee Syrup Rhode Island, Culinary Treasure, Culinary Treasure Network, Dave Lanning, Dave Lanning Dave’s Coffee, Dave’s Coffee, Dave’s Coffee Coffee Syrup, Dave’s Coffee Dave Lanning, Dave’s Coffee Rhode Island, Rhode Island, Rhode Island Coffee Milk, Rhode Island Coffee Syrup, Rhode Island’s Coffee Milk, This is Culinary Treasure, Visit Rhode Island | Leave a comment

San Diego’s Chicken Pie Shop ~ Chicken Pot Pie Hits the Comfort Spot Like Nobody’s Business

Posted on October 28, 2022 by KC Shomler

San Diego’s Chicken Pie Shop ~ Chicken Pot Pie Hits the Comfort Spot Like Nobody’s Business

I confess, I have a thing for chicken pot pie, ergo, this will be a heavily biased article.

I grew up in a healthy eating house with nary a processed meal in sight. For instance, my dad was partial to raw oats mixed with yogurt for breakfast, but I disliked breakfast food, so I was indulged toasted cheese sandwiches in the morning. But with real cheese, the kind you have to cut, not the tasty plastic wrapped slices.

I got bell peppers and apples in my lunch while everyone else had fruit pies and Snack Pack pudding cans. Fresh iceberg lettuce salad with cherry tomatoes and Catalina dressing or canned vegetables accompanied homemade proteins for every dinner. In short, nothing good to eat.

Discovering Chicken Pot Pie – The Joy of Salty Comfort in a Buttery Crust

My eyes were opened when I went to stay at my aunt’s house. She was a working mom and took as much help as she could get in meal prep. At her place I discovered the wonderful world of convenience foods: All kinds of sugary cereals, Doritos, Hostess treats, TV dinners and the holiest of holies – the frozen chicken pot pie. Where had this delight been all my life? Salty comfort in a buttery crust with minimal annoying vegetables taking up space. Heaven.

After my last lost weekend spent in the loving arms of trashy food at Aunt Mary’s, I pretty much reverted back to healthy whole foods. With occasional slides into Velveeta nachos or boxed mac and cheese territory, but for the most part, straight and narrow. No chicken pot pies for many years. Not sure why, just didn’t have them.

Chicken Pot Pie

One Night Decades Later I Heard The Irresistible Siren Call of Chicken Pot Pie…

That all changed one cold and rainy night in my 40s. Not sure if it was the weather, seasonal affective disorder settling in or persistent career angst, maybe all 3, but I suddenly wanted, no, needed a chicken pot pie. I was dating a new guy then and it was early days. We were still in the fancy phase of our relationship – all nice dinners out, cocktails and extravagant home cooked meals. Was he going to think I’m a rube for wanting a freezer meal? I tentatively asked him how he would feel about chicken pot pies for dinner that night and his response was immediate and electric – “I am ALL in on that!” As it turns out, he loves them too. And that was one more sign for us that we were meant to be together – a shared love of the occasional chicken pot pie.

San Diego’s Chicken Pie Shop

Shock and Disbelief – There’s a Chicken Pie Restaurant??

But back to San Diego and The Chicken Pie Shop… I was dropping my baby off at college at SDSU and stayed at The Lafayette Hotel and Pool Bungalows. I like quirky places and that one definitely fit the bill, more on that in a different article I will someday write for This is Travel Treasure. But anyway, whilst staying there, I drove by The Chicken Pie Shop.

I felt like a cartoon character rubbing my eyes in shock and disbelief – there’s a chicken pie restaurant?? I resisted the magnetic pull and kept the car on the road, vowing to go the next time I was in town, with my (then boyfriend and now) husband.

San Diego’s Chicken Pie Shop

Two short months later, out first stop after getting off the plane and collecting the kid was right here. It is diner-y with counter seating, tables and booths, pies on rotation and a bustling take away shop where you can buy chicken pies by the dozen. Large, loud parties of locals in place for lunch. The service is efficient and friendly and the menu eclectic as all get out.

You can have breakfast all day, which might consist of a chicken pie smothered in sausage gravy and topped with an egg. What?! They have a bunch of the usual suspects too – sandwiches, soups, salads, the usual breakfasts, really good bacon, but why you would visit The Chicken Pie Shop and not get a chicken pie is beyond my comprehension.

San Diego’s Chicken Pie Shop

I got the full dinner, even though it was 11 am; when in Rome. My feast included a chicken pie (of course), mixed veg, mashed potatoes and gravy with coleslaw on the side, a roll with butter and a slice of pie for dessert. All for $12.95, at the time of this writing. It is the farthest you can get from fancy food (which I also enjoy) but hits the comfort spot like nobody’s business. If I still drank to excess on occasion, this would be my hangover Sunday spot for sure. Plus, they have cool t-shirts.

KC Shomler

Follow KC Shomler on Instagram – https://www.instagram.com/kc.is.me/

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Link to KC’s latest This is Travel Treasure article – https://www.thisistraveltreasure.com/the-kimpton-everly-checks-all-the-boxes/

Scroll Down to See 20 More Chicken Pie Shop Photos

Chicken Pie Shop Info

Address: 2633 El Cajon Blvd, San Diego, CA

Neighborhood: North Park

Parking: Lot in back and limited street parking

Service: Friendly and warm

Can’t miss items: Chicken pie, duh

Who eats here: Working and retired locals

Why eat here? It is iconic! And how often do you find a restaurant dedicated to chicken pie??

San Diego’s Chicken Pie Shop

Follow The Chicken Pie Shop

Website https://chickenpieshops.com/

Facebook https://www.facebook.com/ChickenPieShops

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Twitter https://twitter.com/chickenpieshops

Chicken Pie Shop Photos

San Diego’s Chicken Pie Shop

Posted in A Culinary Gem, A Dish You Will Love, Chicken Pot Pie, KC Shomler, KC Shomler Article, KC Shomler Culinary Treasure Network Contributor | Tagged Chicken Pie Restaurant, Chicken Pie Restaurant San Diego, Chicken Pie Shop San Diego, Chicken Pot Pie, Chicken Pot Pie Restaurant, Chicken Pot Pie Restaurant San Diego, Chicken Pot Pie San Diego, Chicken Pot Pie Shop, Chicken Pot Pie Shop San Diego, KC Shomler, KC Shomler Article, KC Shomler Culinary Treasure Network Contributor, Kc Shomler Food Writer, Kc Shomler This is Culinary Treasure, North Park Neighborhood, North Park Neighborhood San Diego, San Diego, San Diego Restaurant, San Diego’s Chicken Pie Shop, The Joy of Salty Comfort | Leave a comment

Har-B-Q For the Win – The New BBQ Menu at Culmination Brewing!

Posted on August 17, 2022 by Steven Shomler

Har-B-Q For the Win – The New BBQ Menu at Culmination Brewing!

Yesterday I was given the opportunity to check out the new BBQ menu at Culmination Brewing in Portland, Oregon. I also got to meet and chat with Culmination’s new Chef, Harlan Porterfield.

Let’s tackle the food first. I LOVED the dishes I had. I will mention two of them – The Smoked Brisket “Cheeseburger” and the Loaded Fries.

The Smoked Brisket “Cheeseburger”

I added the quotes to the word cheeseburger above because this is not your typical burger. This is a BBQ sandwich, and it is incredible! If you love cheeseburgers and you are hankering for a cheeseburger – please don’t order this dish as you will likely be disappointed. This wonderful BBQ sandwich is a different experience from a cheeseburger. That being said, if you love a good BBQ sandwich – this smoked brisket sandwich will be right in your wheelhouse.

Har-B-Q at Culmination Brewing, by Steven Shomler, This is Culinary Treasure

And get a load of the process this smoked brisket sandwich goes through:

The brisket is added to beef chuck for a 60/40 grind. The 8 oz patty is then smoked until it reaches a temp of 125 degrees and is then finished on the flat iron grill. You taste each of those steps in this mouthwatering meat. Then they take that glorious patty and add American cheese, burger sauce, and serve it on a brioche bun from Portland French Bakery. This Smoked Brisket Sandwich is decadent and delightful!

French Fries Sprinkled with Har-B-Q All Purpose!

I have to say – the French fries that came with my Smoked Brisket Sandwich were stellar! I love French fries and sadly, they often disappoint. These fries had just the right amount of crisp and they were perfectly seasoned. I was able to get Chef Harlan to tell me his secret ingredient; He sprinkles his signature Har-B-Q All Purpose on the fries. If he had been selling this very tasty seasoning salt – I would have purchased some right then and there to take home.

Har-B-Q at Culmination Brewing, by Steven Shomler, This is Culinary Treasure

The Loaded Fries Are Dangerous

I had the Loaded Fries yesterday and they have been calling to me ever since. I kind of want to get in my car right now and go get another plate of them and I have felt that way all day. I suspect that I will hear their siren song tomorrow as well. The loaded fries come with house queso, a jalapeno cilantro crema, pickled onions, and pulled BBQ pork. Goodness! These fries are so good, and they go perfectly with beer. I pride myself on my photos and my photos don’t do this dish justice. The black & white checkerboard paper they come in don’t make for the best backdrop.

I need to go back very soon and order more loaded fries to get better photos! Surely, I owe that to my fans and readers.

Har-B-Q at Culmination Brewing, by Steven Shomler, This is Culinary Treasure

The Current Smaller Smoker

20 Foot Smoker – Coming Soon

I am told that very soon they will be bringing in a 20-foot smoker to give Chef Harlan more room to work his magic. That bigger smoker means more brisket and rumor has it we might even see a BBQ rib night added to menu sometime this fall.

SakéOne Culmination Collaborations

The beer I had with my meal was the Koji * SakéOne Collab* – a Hazy IPA made with Nelson hops, Huell Melon hops, and Koji rice. Culmination consistently makes amazing beer and this one did not disappoint. I have heard a rumor about a second collaboration between Culmination and SakéOne coming down the pike in the next few weeks.

Joining me on this culinary adventure yesterday was my good friend Andre Meunier. As many of you already know, Andre is the Craft Beer Writer for The Oregonian and he does a great job covering the Portland, Oregon craft beer scene. You can follow Andre on Instagram: @oregonianbeerguy – https://www.instagram.com/oregonianbeerguy/

The Oregon Brews and News Weekly Newsletter

In addition to writing articles, Andre has a weekly newsletter all about the Portland Craft Beer scene. This weekly emailed newsletter comes out every Thursday. I love getting it each week.

I suspect that Andre will soon have the story about that upcoming second Culmination SakéOne collaboration. If you are a fan of the Portland, Oregon craft beer scene I encourage you to sign up for Andre’s newsletter. You can sign up for free right here – https://link.oregonlive.com/join/6fk/signup Once you get to that link scroll down a bit and click on the “Oregon Brews and News” option.

Getting to Know Chef Harlan Porterfield

While I was chatting briefly with Chef Harlan, I learned enough to want to record an episode of the Culinary Treasure Podcast with him sometime soon. Harlan grew up in Bend, Oregon and after High School he moved to Portland, Oregon. Other than a brief foray to San Francisco, Portland has been his home ever since.

Harlan is captivated by BBQ! Currently the style of BBQ that you will find in Central Texas is the one that most resonates with him. As BBQ aficionados know – Central Texas style revolves around simple dry rubs, and meat being smoked for many hours at a low temperature. Some say that Texas BBQ began in Central Texas.

I recently watched Chef’s Table: BBQ season 1, episode 1 about legendary Central Texas Pit Master Tootsie Tomanetz. If you want more info about Central Texas style BBQ this is a great place to start – https://www.netflix.com/title/81292974

Additionally, Texas Monthly has an excellent article about Pit Master Tootsie Tomanetz – https://www.texasmonthly.com/food/meet-legendary-snows-bbq-pitmaster-tootsie-tomanetz/

Chef Harlan also currently has an affinity for North Carolina style vinegar-based BBQ sauces.

As his BBQ journey unfolds it will be fun what style Harlan makes his. Thankfully here in the Northwest we are open minded enough for people to color & cook outside the lines and come up with styles that fit them.

At the Front End of Pursuing a Cherished Dream

One of things that touched my heart while visiting with Harlan and Tomas Sluiter, the Founder of Culmination, was the fact that Harlan has a dream to someday open his own restaurant. I know exactly what it is like to battle for a dream and this kind of journey moves me every time.

Here is the really cool thing –Tomas is 1000% supportive of this dream. I was there when renowned Portland brewery Ruse Brewing started at Culmination, and I saw firsthand how much Tomas loves helping others see their dreams come true.

Culmination had a hand in launching Ruse Brewing and if someday Harlan Porterfield launches his own restaurant, Tomas will surely be there cheering Harlan on.

You can follow Harlan’s journey via Instagram here – @har.bq.pdx https://www.instagram.com/har.bq.pdx/

It was great spending few minutes with you

Cheers,

Steven Shomler

#GoHaveMagnificentMeals #ThisIsCulinaryTreasure

Below are a few more photos from my visit to Culmination yesterday

Follow Chef Harlan Porterfield

Instagram – https://www.instagram.com/har.bq.pdx/

Follow Culmination Brewing

Website https://culminationbrewing.com/

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Har-B-Q at Culmination Brewing, by Steven Shomler, This is Culinary Treasure

August 2022 Food Menu

Har-B-Q at Culmination Brewing, by Steven Shomler, This is Culinary Treasure

Posted in BBQ, Portland Brewery, Portland Oregon, Restaurant | Tagged Andre Meunier, Andre Meunier Craft Beer Writer for The Oregonian, Battle For Your Dream, BBQ Portland Oregon, Central Texas Style BBQ, Chef Harlan Porterfield, Chef Harlan Porterfield Culmination Brewing, Culinary Treasure, Culinary Treasure by Steven Shomler, Culinary Treasure Network, Culmination Brewing, Culmination Chef Harlan Porterfield, Har-B-Q All Purpose, Har-B-Q at Culmination Brewing, Harlan Porterfield, Harlan Porterfield Har-B-Q, Portland, Portland Beer, Portland Brewery, Portland Oregon, Portland Oregon BBQ, SakéOne Culmination Collaborations, Shomler Media, Smoked Brisket Cheeseburger, Smoked Brisket Sandwich, Steven Shomler, Steven Shomler Food Writer, The Oregon Brews and News Weekly Newsletter, This is Culinary Treasure, Tomas Sluiter, Tomas Sluiter Culmination Brewing | Leave a comment

A Talented Chef to Keep an Eye On ~ Musings on BBQ & New Culmination Chef Harlan Porterfield

Posted on August 17, 2022 by KC Shomler

Har-B-Q at Culmination Brewing by Steven Shomler This is Culinary Treasure

A Talented Chef to Keep an Eye On ~ Musings on BBQ & New Culmination Chef Harlan Porterfield

We were invited to come and meet the new man behind the new BBQ menu at one of our favorite Portland breweries, Culmination Brewing. On the drive over we passed the time speculating on the origins of the Har-B-Q moniker. Deducing, based on nothing whatsoever, that it must incorporate a name, we set about guessing: Harry, Harold, Harrison, Harlan…’sho enough, it is Harlan!

Har-B-Q at Culmination Brewing by Steven Shomler This is Culinary Treasure

Harlan Porterfield to be exact. He is the man who dreamed of barbecue while working behind a desk and following various greenlights and open doors, now works full time creating meaty delights.

His earnestness about his craft pairs beautifully with that of Tomas Sluiter, owner and brewer at Culmination. As do their respective creations! We tried various brews and meats without a dud in the bunch. The dirty fries were a stand-out with perfectly fried and salted shoestring potatoes crowned by pulled pork, housemade queso, a killer jalapeno cilantro crema and pickled onions. Those fries and that pilsner were a winner.

Har-B-Q at Culmination Brewing by Steven Shomler This is Culinary Treasure

Everything we tasted was good, but the beef cheeks were another highlight for me. A combination of sous vide and smoking produced a tender and unctuous meat that was also a beautiful deep garnet color. I want to take some home and put it into tacos!

There was discussion around the table of how high meat prices are and how BBQ sales might suffer as a result, but honestly, I think the prices were quite reasonable for the quality of the food. Perhaps Americans should consider appreciating BBQ meats like they do expensive cheeses – you wouldn’t eat a whole wheel of Stilton in one sitting. Probably. You would savor small bites because the flavor is so intense. I think we should start eating BBQ like that. Our wallets and our waistlines will thank us.

Best of luck to you, Harlan. You are a man to watch and I for one will eagerly follow your quest to carve out your own niche in the BBQ world and fully define the Pacific Northwest style.

KC Shomler

For more info on KC Shomler – https://www.culinarytreasure.com/kc-shomler-this-is-culinary-treasure-contributor/

Link to KC’s latest This is Travel Treasure article – https://www.thisistraveltreasure.com/the-kimpton-everly-checks-all-the-boxes/

Follow Chef Harlan Porterfield

Instagram – https://www.instagram.com/har.bq.pdx/

Follow Culmination Brewing

Website https://culminationbrewing.com/

Facebook https://culminationbrewing.com/

Twitter https://twitter.com/CulminationBrew

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Har-B-Q at Culmination Brewing by Steven Shomler This is Culinary Treasure

Posted in BBQ, Brewery, KC Shomler, KC Shomler Article, KC Shomler Culinary Treasure Network Contributor, Portland Brewery, Portland Chef, Portland Oregon | Tagged BBQ, BBQ Portland Oregon, Chef Harlan Porterfield, Chef Harlan Porterfield Culmination Brewing, Culinary Treasure, Culinary Treasure Network, Culmination Brewing, Culmination Chef Harlan Porterfield, Har-B-Q, Har-B-Q at Culmination Brewing, Har-B-Q Harlan Porterfield, Har-B-Q Portland, Harlan Porterfield, Harlan Porterfield Har-B-Q, KC Shomler, KC Shomler Article, KC Shomler Culinary Treasure Network, Kc Shomler Food Writer, Kc Shomler This is Culinary Treasure, Portland, Portland Beer, Portland Brewery, Portland Chef, Portland Oregon, Portland Oregon BBQ, Shomler Media, This is Culinary Treasure | Leave a comment

An Exquisite Symphony of Flavors ~ Wine Pairing Dinners Featuring Chef Sarah Pliner & Fullerton Wines

Posted on August 11, 2022 by Tamara Belgard

An Exquisite Symphony of Flavors

Bi-weekly Wine Pairing Dinners Featuring Chef Sarah Pliner & Fullerton Wines – Portland, Oregon

One of my favorite things about eating and/or drinking at the Fullerton Wine Bar, is that you feel like one of the family. Alex Fullerton, the cordial and social winemaker, is walking around making casual conversation with guests as he fills your wine glasses, as are his parents, and his brother. It’s one of those rare places where the owners genuinely make you feel like a guest in their home.

The wine bar, located in Northwest Portland, has always been a favorite haunt of mine. Aside from having an interesting selection of single vineyard wines from prominent vineyard sites, it’s also been a place that provided deep comfort during a difficult time.

During the height of the Pandemic, when they finally opened up an outdoor patio for service, I found myself escaping the stress of remote work and lack of social activities with a glass of their Chardonnay & a plate of oysters or bundling up in jackets and scarves to enjoy a plate of short ribs and Syrah in the blistering cold of winter. Fullerton became a place that provided a sense of normalcy during a period of chaos.

When I heard the family launched a new bi-weekly Thursday night dinner series, I was very excited to attend. Chef Sarah Pliner (formerly of Portland’s famed restaurant Aviary) is stretching her culinary muscles creating a multi-course wine pairing dinner that will surely knock your socks off.

Bi-weekly Wine Pairing Dinners Featuring Chef Sarah Pliner & Fullerton Wines

I attended the first dinner (July 28, 2022), which I found to be a complex and entrancing symphony of flavors. Each course builds on the next, like the movements in a symphony, designed to bring the audience to its feet at the end. The first course was brisk and lively, the second, more lyrical, the third and fourth more melodic, and then there’s the dessert finale.

The wines are expertly selected to showcase the flavors of the food. Together, they’re an exquisite combination. Winemaking chemistry combines with cooking artistry and imagination – winemaker Alex Fullerton and Chef Sarah Pliner work together to bring their guests the absolute best ingredients in this showstopper dinner.

I highly recommend a visit and that you include the wine pairings option with your meal. In my opinion doing this makes the dinner special & complete. (See Below for More Information and More Photos)

www.AdventuresOnTheMaineCoast.com

Tamara Belgard Culinary Treasure Network Contributor
Follow Tamara Belgard

Website – http://www.satiatepdx.com/

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Additional Wine Pairing Dinner Information

Below you will find details about this wine dinner and below that you will find the menu from the evening Tamara enjoyed the bi-weekly Sarah Pliner Wine Pairing Dinner at the Fullerton Wine Bar.

Chef Sarah Pliner

Chef Sarah Pliner Wine Pairing Dinner Details

The Chef Sarah Pliner Wine Pairings Dinner occur on a bi-weekly basis – every other Thursday at the Fullerton Wine Bar & Tasting Room in Portland, Oregon.

You can check the events page on the Fullerton Wine Website for details about the next one – https://fullertonwines.com/event-calendar/

Please Note – while the Fullerton website does not currently indicate that this dinner series is ongoing or biweekly – Noteworthy Wine Journal staff did speak with the good people at the Fullerton Wine Bar & Tasting Room on Aug 10th, 2022, and they confirmed that for the near future this wonderful dinner is in fact ongoing & biweekly.

We also found the dates for the next three dinners on Explore Tock. Those dates are Aug 25, 2022, September 8, 2022, and Sept 22, 2022. Here is that link – https://www.exploretock.com/fullertonwines

Per the Explore Tock website: The pairing dinner is $85 per person, and an additional $60 per person for accompanying wine pairings. The wine pairing add-on is optional, or you can select from their other wine offerings. They do offer 15-25% off wine pairings for club members and Reservations are required at least 48 hours in advance.

Address:
The Fullerton Wine Bar & Tasting Room
1966 NW Pettygrove St., Portland, Oregon, 97209

Fullerton Wines

Follow Fullerton Wine

Website https://fullertonwines.com/

Facebook https://www.facebook.com/fullertonwines

Instagram https://www.instagram.com/fullertonwines/

Bi-weekly Wine Pairing Dinners Featuring Chef Sarah Pliner & Fullerton Wines

The July 28, 2022, Menu Along with Tamara’s Notes on Some of the Dishes

The menu from the evening Tamara enjoyed the Biweekly Sarah Pliner Wine Pairing Dinners at the Fullerton Wine Bar in Portland Oregon:

Amuse Bouche
A bright and refreshing sun gold gazpacho, with crème fraîche and crispy, yet succulent and tender sweetbreads.
Paired with 2021 Fizzy by Nature Viognier

First Course
Thai snapper and manila clams, with parsley water, pineapple, and sea beans – this dish will blow your mind. Though raw, simple, and clean, the parsley puree was like nothing I have ever experienced and something I want to steal for my own use.
Paired with 2018 Lux Chardonnay

Second Course
Smoked maitake mushrooms, over a fennel purée, with cherry ponzu, lemon balm and capers. The recipe echoed the dark cherry and earthy notes found in the wine.
Paired with 2017 Bjornson Vineyard Pinot Noir

Third Course
Moulard duck breast, with braised endive and green olives, and blueberry jus
Paired with 2017 Momtazi Vineyard Pinot Noir

Dessert
Roast peach, with honey semifreddo, and a lacey and elegant almond tuile
Paired with 2021 Gertrude Sauvignon Blanc

Bi-weekly Wine Pairing Dinners Featuring Chef Sarah Pliner & Fullerton Wines

Amuse Bouche
A bright and refreshing sun gold gazpacho, with crème fraîche and crispy, yet succulent and tender sweetbreads.
Paired with 2021 Fizzy by Nature Viognier

Bi-weekly Wine Pairing Dinners Featuring Chef Sarah Pliner & Fullerton Wines

Bi-weekly Wine Pairing Dinners Featuring Chef Sarah Pliner & Fullerton Wines First Course
Thai snapper and manila clams, with parsley water, pineapple, and sea beans – this dish will blow your mind. Though raw, simple, and clean, the parsley puree was like nothing I have ever experienced and something I want to steal for my own use.
Paired with 2018 Lux Chardonnay

Bi-weekly Wine Pairing Dinners Featuring Chef Sarah Pliner & Fullerton Wines

Third Course
Moulard duck breast, with braised endive and green olives, and blueberry jus
Paired with 2017 Momtazi Vineyard Pinot Noir

Bi-weekly Wine Pairing Dinners Featuring Chef Sarah Pliner & Fullerton Wines

Dessert
Roast peach, with honey semifreddo, and a lacey and elegant almond tuile
Paired with 2021 Gertrude Sauvignon Blanc

Wine Pairing Dinners Featuring Chef Sarah Pliner & Fullerton Wines

The Noteworthy Wine Journal

Posted in Noteworthy Wine Journal, Portland Chef, Portland Restaurant, Wine | Tagged Alex Fullerton, Alex Fullerton Winemaker, Chef Sarah Pliner, Chef Sarah Pliner Fullerton Wines, Culinary Treasure, Culinary Treasure Network, Fullerton Wine Bar, Fullerton Wines, Northwest Portland, Noteworthy Wine Journal, Oregon Chef, Oregon Wine, Portland Chef, Portland Oregon, Portland Oregon Restaurant, Portland Oregon Wine Bar, Sarah Pliner, Sarah Pliner Oregon Chef, Tamara Belgard, Tamara Belgard Culinary Treasure Network, Tamara Belgard The Noteworthy Wine Journal, Tamara Belgard Wine Writer, This is Culinary Treasure, Wine, Wine Bar, Wine Pairing Dinner | Leave a comment

Breakfast at Shade: The Eatery at Higgins Beach Inn Portland, Maine – A Magnificent Meal!

Posted on July 17, 2022 by Steven Shomler

Shade: The Eatery at Higgins Beach Inn Portland Maine This is Culinary Treasure Photos by Steven Shomler

Breakfast at Shade: The Eatery at Higgins Beach Inn Portland, Maine – A Magnificent Meal!

In the fall of 2021, I took an 11-day work trip to the great state of Maine for the Culinary Treasure Network. I flew from the Portland International Airport in Portland, Oregon to the Portland International Jetport in Portland, Maine. It was very late on a Monday night, and we stayed at the Higgins Beach Inn.

For more info about my stay at Higgins Beach Inn go to my This is Travel Treasure article here – Higgins Beach Inn Portland, Maine – A Great Place to Stay! – https://www.thisistraveltreasure.com/higgins-beach-inn-portland-maine-a-great-place-to-stay/

Tuesday morning our schedule called for us to have breakfast at Shade: The Eatery at Higgins Beach Inn and then to have breakfast at Ruski’s Tavern. I know – having breakfast followed up immediately by another breakfast is a very Hobbit like thing to do. What can I say – I love breakfast!

Breakfast at Shade

Let’s get back to the stellar breakfast I had at Shade. Molly was my fantastic server. Molly was very helpful! She knew the menu very well. I ordered the French Toast, a Side of Bacon, and the Corned Beef Hash.

The French toast was as good at looks in the photos below. Ordering a side of bacon is something I often do. What can I say I love bacon. Also, I have found that doing that you will tell a lot about how breakfast good will be from how good your side of bacon is. And Yes! Many times, I have had very sad sides of bacon. this time, here at Shade, my bacon was perfectly cooked.

Shade: The Eatery at Higgins Beach Inn Portland Maine This is Culinary Treasure Photos by Steven Shomler

The Corned Beef Hash Blew My Mind!

So far so good – French Toast – Yep! Side of Bacon – Yep! I would order both of them again in a heartbeat. That brings us to the Corned Beef Hash. Damn! This dish blew my mind.

The Corned Beef Hash dish came with two eggs, griddled red potatoes, toast and the corned beef hash itself.

The eggs were good, the griddled red potatoes were good. The corned beef hash – GOODNESS! Some of the best I have ever had! It was so good I asked if it was possible to talk briefly with the chef. Chef Kyle had a few minutes, and he graciously came out to my table.

Shade: The Eatery at Higgins Beach Inn Portland Maine This is Culinary Treasure Photos by Steven Shomler

Chef Kyle went on to explain that the corn beef hash is made in-house right there at Shade. I eat professionally and I know that I really enjoyed a dish when my mind hearkens back to it. I often find myself thinking about this corned beef hash.

The good news is the that the corned beef hash is still on the menu! (the 2022 Shade breakfast menu photo is below)

Shade: The Eatery at Higgins Beach Inn Portland Maine This is Culinary Treasure Photos by Steven Shomler

Get Yourself To Shade

I had spent the night at Higgins Beach Inn, however whether you are staying there or not you can eat at Shade.

Shade: The Eatery is about 16 minutes from the airport and the address is 34 Ocean Ave, Scarborough, ME 04074

Please Note: Shade: The Eatery is open the summer season from May to roughly the 3rd week in October.

Sadly my schedule had me leaving right after breakfast – I had to hit up Ruski’s Tavern and Bow Street Beverage in Portland before heading north to Aragosta on Deer Isle. The dining opportunities at Higgins Beach Inn made me wish that we were staying another night.

I would have loved to have had lunch at the Shade Shack (2022 Shade Shack menu photo is below), and dinner at Shade looks simply scrumptious.

The small bar at Shade in very inviting and I certain that many joyous conversations have happen there over a cocktail. The first cocktail I would order would be the Gin Fix made with Maine’s own Bimini Gin. After that the 1897 Old Fashioned is calling my name. (2022 Shade cocktail menu photo is below)

The wine list includes a number of biodynamic wines including Oregon’s own Ovum Big Salt. For those who don’t know here is a link to a Wine Folly article with info about these kind of wines – https://winefolly.com/deep-dive/biodynamic-wine-guide/ (2022 Shade wine menu photo is below)

When I look at the Shade dinner menu I want the oysters, the caviar, the baby gem Caesar, the whipped feta, the seafood croquettes, the creamy peppercorn pasta, and the steak frites! (2022 Shade dinner menu photo is below).

My advice – whether it is time for breakfast, lunch, or dinner – if you are anywhere near the Portland metro area get yourself to Shade: The Eatery

Below you will find info about following both Shade and Chef Kyle and below that are a number of photos from my visit to Shade.

Cheers,

Steven Shomler

#GoHaveMagnificentMeals #ShadeTheEatery #ThisIsCulinaryTreasure

Follow Chef Kyle Bauschat

Instagram https://www.instagram.com/kyle_bauschat/

Visit Shade: The Eatery at Higgins Beach Inn

34 Ocean Ave, Scarborough, ME 04074

Follow Shade: The Eatery at Higgins Beach Inn

Website https://www.higginsbeachinn.com/dining/

Facebook https://www.facebook.com/shadeeatery

Instagram https://www.instagram.com/shadehigginsbeach/

Adventures On the Maine Coast

To see all of the Culinary Treasure Network’s Maine Coast content – Podcasts, Shows as well as This is Travel Treasure articles, and This is Culinary Treasure articles go to

Below Are More Than 40 More Photos From My Visit to Shade: The Eatery at Higgins Beach Inn

Shade: The Eatery at Higgins Beach Inn Portland Maine This is Culinary Treasure Photos by Steven Shomler

2021 Breakfast Menu

Shade: The Eatery at Higgins Beach Inn Portland Maine This is Culinary Treasure Photos by Steven Shomler

2022 Shade Menu

Shade: The Eatery at Higgins Beach Inn Portland Maine This is Culinary Treasure Photos by Steven Shomler

Posted in A Magnificent Meal, Adventures on the Maine Coast, Corned Beef Hash, Portland Restaurant, Restaurant | Tagged A Magnificent Meal, Adventures on the Maine Coast, Breakfast at Shade, Breakfast at Shade Higgins Beach Inn, Chef Kyle Bauschat, Chef Kyle Bauschat Maine, Corned Beef Hash, Corned Beef Hash ar Shade Higgins Beach Inn, Corned Beef Hash at Shade, Culinary Treasure, Culinary Treasure Network, French Toast, Kyle Bauschat, Maine Tourism, Portland, Portland Maine, Portland Maine Restaurant, Shade Higgins Beach Inn, Shade: The Eatery, Shade: The Eatery at Higgins Beach Inn, Shomler Media, Steven Shomler Culinary Storyteller, Steven Shomler Culinary Treasure Network, Steven Shomler Food Writer, This is Culinary Treasure, Visit Maine, Visit Portland, Visit Portland Maine | Leave a comment

A Rush and a Push Cocktail Created by Dan Marchese at Aragosta On Deer Isle Maine – Craft Cocktail Treasure!

Posted on July 16, 2022 by Steven Shomler

A Rush and a Push Cocktail Created by Dan Marchese at Aragosta On Deer Isle Maine – Craft Cocktail Treasure!

Aragosta is a phenomenal restaurant located on Deer Isle on the Maine Coast. The setting is stunning, the food is out of this world, and to top it off – the cocktails are stellar.

During my recent 11-day Culinary Treasure Network trip to the Maine Coast I ended up having cocktails at Aragosta on two different evenings.

I had a number of great cocktails on both of those evenings including an exquisite Old Fashioned that Dan Marchese crafted for me. He even told me his brilliant secret for making Old Fashioneds. I wish I could tell you but I am sworn to secrecy… that being said, if you make the trek out to Aragosta and chat Dan up yourself, he might just share that secret with you.

**The A Rush and A Push Cocktail**

They have a wonderful rotating cocktail list at Aragosta and you can’t go wrong ordering off of it. However if Dan happens to behind the bar the night you are visiting and you get the chance, I highly suggest that you tell Dan what your favorite spirit is and let him make you a cocktail of his choosing.

I did that very thing and my reward was getting to savor a fantastic cocktail. The A Rush and A Push is a delightful, complex, ethereal cocktail that Dan created. I had told him that I love gin especially local gin, and goodness – he delivered a cocktail that blew my mind.

"A Rush and A Push is a Delightful, Complex, Ethereal Cocktail"

Gin, Cocchi Americano, Curaçao, Absinthe

The A Rush and A Push cocktail is made with Bimini Gin, Cocchi Americano, Pierre Ferrand Dry Curaçao, and Absinthe Ordinaire.

I have no idea what kind of wizardry it was that led Dan combine those four spirits but they work together so incredibly well!

If you love complex, amazing cocktails my advice is that you get yourself to Aragosta as soon as possible and order the A Rush and A Push.

Scroll down for more cocktail photos and for more info about the four spirits featured in this cocktail.

Cheers!

Steven Shomler for Craft Cocktail Treasure part of the Culinary Treasure Network

Cocktails at Aragosta on Deer Isle Maine

Follow Dan Marchese

Instagram – https://www.instagram.com/falsegrails/

Follow Aragosta

Website – https://aragostamaine.com/

Facebook – https://www.facebook.com/aragostamaine

Instagram – https://www.instagram.com/aragosta.maine/

Adventures on the Maine Coast

Adventures On the Maine Coast

To see all of the Culinary Treasure Network’s Maine Coast content – Podcasts, Shows as well as This is Travel Treasure articles, and This is Culinary Treasure articles go to

www.AdventuresOnTheMaineCoast.com

Info on the Featured Spirits For Those Who Don’t Know:

Bimini Gin is a local Maine gin distilled by Round Turn Distilling in Biddeford, Maine. From their website: “Bimini Gin is handcrafted using a few familiar key botanicals— grapefruit zest, hops, coriander seed—that taste bright and citrusy with a beautiful floral aroma that you’ll continue to savor after the glass is empty. Bimini was made to taste good on a warm sunny day. Period.” Bimini Gin https://www.biminigin.com/Round Turn Distilling https://www.roundturndistilling.com/

Cocchi Americano is an aromatized wine made by Cocchi in Asti – the heart of Piedmont region of northwest Italy. From their website “Cocchi Americano is an aromatized wine created in 1891 by Giulio Cocchi and since then produced without interruption according to the original recipe.The name “Americano” is both due to the alcohol made bitter (“amaricato”) by the addition of herbs and spices and to the American habit of drinking vermouth with ice and soda.” Cocchi https://www.cocchi.it/en/wines/americano/

Pierre Ferrand Dry Curaçao is an orange liqueur produced by Maison Ferrand in France. From the Maison Ferrand website: “Classic cocktails demand classic liqueurs and no liqueur is more classical than the Pierre Ferrand Dry Orange Curaçao. Crafted in consultation with cocktail historian David Wondrich and based on a 19th century recipe, it is a traditional French “triple sec” – three separate distillations of spices and the “sec” or bitter, peels of Curacao oranges blended with brandy and Ferrand Cognac. The result is a rich, complex and balanced liqueur that will bring new sophistication to your Punches, Slings, Fizzes and, of course Cocktails. It is also delicious straight up or on ice.” http://maisonferrand.com/en/content/pf-dry-curacao-1/

Absinthe is an anise-flavoured spirit and Absinthe Ordinaire is distilled by Distilleries et Domaines de Provence in Forcalquier, France and imported to the US by Crillon Importers LTD. From the Crillon website: “Named after the creator of the first absinthe recipe in 1793, Dr. Pierre Ordinaire, this legendary drink recalls one of the most original and successful recipes from the Belle Epoque days in Paris. Made from natural, traditional absinthe botanicals that provide an extraordinary taste experience, Absinthe Ordinaire has a lower alcohol by volume level (46% abv and 92 proof), more flavor and serves better with many cocktails.” https://crillonimportersltd.com/brand/absinthe/?bottle=3 Distilleries et Domaines de Provence – https://www.distilleries-provence.com/en/

A Rush and A Push Cocktail Photos

A Rush and a Push Cocktail created by Dan Marchese

Aragosta Photos

Aragosta on Deer Isle, Maine

Cocktails at Aragosta on Deer Isle Maine

Aragosta on Deer Isle, Maine

Cocktails at Aragosta on Deer Isle Maine

Craft Cocktail Treasure

Posted in Adventures on the Maine Coast, Bartender, Cocktail, Craft Cocktail Treasure, Gin | Tagged A Rush and a Push, A Rush and a Push Cocktail, A Rush and a Push Cocktail created by Dan Marchese, A Rush and a Push Dan Marchese, Absinthe, Absinthe Cocktail, Absinthe Ordinaire, Adventures on the Maine Coast, Aragosta at Goose Cove, Aragosta On Deer Isle Maine, Bimini Gin, Bimini Gin Aragosta, Bimini Gin Cocktail, Bimini Gin Round Turn Distilling, Cocchi Americano, Cocktails, Cocktails at Aragosta on Deer Isle Maine, Craft Cocktail Treasure, Crillon Importers LTD, Dan Marchese, Dan Marchese Aragosta, Dan Marchese Aragosta On Deer Isle Maine, Dan Marchese Deer Isle Maine, Deer Isle Maine, Distilleries et Domaines de Provence, Gin Cocktail, Gin Curaçao Absinthe Cocchi Americano Cocktail, Maine by Steven Shomler, Maine Distillery, Maine Gin, Maison Ferrand, Pierre Ferrand Dry Curaçao, Round Turn Distilling, Shomler Media, Steven Shomler Craft Cocktail Treasure, Steven Shomler Culinary Storyteller, Steven Shomler Culinary Treasure Network, This is Culinary Treasure | Leave a comment

The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location!

Posted on May 22, 2022 by Steven Shomler

The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location!

If you have never had a NOLA Doughnut you are sooo missing out. NOLA makes beignets & classic brioche doughnuts and both of those are very good… However, for my money the crown jewel in the NOLA crown is their La’ssants!

A La’ssant is a multilayered square wonder! The good folks at NOLA named this exquisite culinary creation by combining the words Louisiana and Croissant.

NOLA now has three locations: The Pearl neighborhood of Portland, Lake Oswego, and now Beaverton.

The Beaverton location is having it’s Grand Opening Celebration on Sunday May 22, 2022

Doughnuts ~ Breakfast ~ Lunch~ Dinner and More!

In addition to classic brioche doughnuts and La’ssants the Beaverton location also serves:

Breakfast from 9 AM to 11 AM – Mini-frittatas, breakfast hand pies, and Cajun bacon!

Lunch/ Dinner from 11 AM to close. Included in the lunch/dinner menu is, various hand pies – crawfish, Montecristo, veggie & more.

Brunch on the Weekends from 8 AM to 11 AM – two different savory hand pies, bananas foster waffles, bread pudding French toast, mini-frittatas, Cajun bacon and mimosas.

A wonderful selection of wine, craft beer, and craft cider.

At the end of this article are many photos including menu photos representing what was available on Thursday May 19, 2022.

Please Note: the menu is likely to change over time.

Also, currently – as of May 21, 2002, you cannot view the menu from the NOLA Beaverton location online.

Which NOLA Doughnut Should You Get?

Honestly you can’t go wrong! I have loved each NOLA doughnut I have had and over the years I have enjoyed many NOLA doughnuts.

Some of my favorites include the orange grapefruit, the vanilla glazed, the passionfruit, the mocha spice bun with vanilla pastry cream, and the lemon basil.

Additionally, always make sure to get an order of NOLA beignets to go with your doughnut order. It’s not easy to find good beignets in the Northwest and the beignets they serve at NOLA are fantastic!

Below are more than 40 photos from my Thursday May 19, 2022 visit to NOLA Beaverton. Many thanks to my dear friend Roberto Garcia who joined me on this culinary adventure. Roberto took some of the photos you will see below.

I am hoping to get back with the folks at NOLA later summer 2022 to record an episode of the Culinary Treasure Podcast with them. They have a wonderful story I can’t wait to share it!

That’s all for now!

Cheers,

#ThisIsCulinaryTreasure #HaveMagnificentMeals

Visit NOLA Beaverton

11703 SW Beaverton Hillsdale Highway

Beaverton, Oregon 97005

Follow NOLA Doughnuts

Website https://www.noladoughnuts.com/

Facebook https://www.facebook.com/NOLADoughnuts/

Twitter https://twitter.com/noladoughnuts

Instagram https://www.instagram.com/noladoughnuts/

Posted in A Culinary Gem, Beignets, Brand New Restaurant, Donuts | Tagged Beaverton, Beaverton Oregon, Beaverton Restaurant, Culinary Treasure, Culinary Treasure by Steven Shomler, Culinary Treasure Network, Donuts, Donuts Oregon, Doughnut Decadence, La’ssants, NOLA Beignets, NOLA Donuts, NOLA Doughnuts, NOLA Doughnuts Beaverton Grand Opening, NOLA Doughnuts Beaverton Oregon, NOLA La’ssants, Shomler Media, Steven Shomler, Steven Shomler Culinary Storyteller, Steven Shomler Culinary Treasure Network, Steven Shomler Food Writer, This is Culinary Treasure | Leave a comment

The Lanikai Passion – a Fantastic Cocktail Featuring Fid Street Gin!

Posted on May 1, 2022 by Steven Shomler

The Lanikai Passion – a Fantastic Cocktail Featuring Fid Street Gin

I recently spent a few days in the Waikiki neighborhood of Honolulu on the island of Oahu. While there I spent some quality at the Paniolo Bar located at the Equus Hotel.

When I first sat down at the bar, I looked over the cocktail menu and saw they had Koloa Rum both on the shelf and in their mai tai, and for me – that was a very good sign.

Koloa Rum is some of the best rum that you will ever have. Koloa Rum is distilled on the island of Kauai. See this link for more about their story: Koloa Rum Co. – Culinary Treasure Podcast Episode 30.

Yulia Kolesnikova

Bartender Extraordinaire Yulia Kolesnikova

Two different times that I sat at the bar at Paniolo Yulia Kolesnikova was my bartender. Goodness! Yulia is a great bartender.

Once she discovered that whenever possible I like to drink local and that I love gin Yulia poured me a taste of Fid St Gin distilled by Hamaille Distillery on the island of Maui.

Fid St Gin

Fid St Gin is crafted from 11 botanicals locally sourced in Hawaii and this gin very much resonated with me.

Yulia said, “let me create a cocktail for you using this gin”.

Yulia made me a superb cocktail that had Fid St Gin, Cointreau, lilikoi, mango, lime, a very small dash of pineapple juice, an orange twist, and a lime twist. This cocktail was amazing. It elevated the gin and had a delightfully subtle tropical feel.

A cocktail this good needed a name and after some prodding and with a little help Yulia decided to call it the Lanikai Passion. Lanikai for one of Yulia’s favorite Oahu beaches and passion for the lilikoi.

The Lanikai Passion – a Fantastic Cocktail Featuring Fid Street Gin by Yulia Kolesnikova

Have Yulia Create a Cocktail For You

Yulia is a very creative bartender with a stellar palate. My advice – when you visit the Paniolo tell Yulia your favorite spirit and have her create a cocktail for you.

Please Note: I am writing this article May 2022. Yulia is an excellent bartender, and I will not surprised if some another bar comes along sometime soon and outbids the Paniolo for Yulia services. If I owned the Paniolo I would give Yulia a big raise and keep her as long as I could.

Please Note – When I visited the Paniolo Bar last call was at 9:30 PM. This a bar you visit before you head off to dinner or in the early afternoon before you take a glorious nap.

Get Yourself a Bottle of Fid St Gin

As far as Fid St Gin goes if you see it available on the shelf at your liquor store – pick it out, take it home, and thank me later!

Hopefully someday I find myself on the island of Maui. I would love to interview the good folks there and record an episode of the Culinary Treasure Podcast with them.

Cheers!

Steven Shomler for Craft Cocktail Treasure part of the Culinary Treasure Network

the Paniolo Bar located at the Equus Hotel.

Craft Cocktail Treasure

Posted in Bar, Bartender, Cocktail, Craft Cocktail Treasure, Gin | Tagged Bartender Extraordinaire Yulia Kolesnikova, Craft Cocktail Treasure, Culinary Treasure, Culinary Treasure Network, Fid Street Gin, Fid Street Gin Cocktail, Gin Cocktail, Hamaille Distillery, Honolulu Bar, Honolulu Hawaii, Paniolo at The Equus, Paniolo Bar, Paniolo Bar Honolulu, Paniolo Bar Waikiki, Steven Shomler, Steven Shomler Culinary Storyteller, Steven Shomler Culinary Treasure Network, The Equus, The Lanikai Passion, The Lanikai Passion by Yulia Kolesnikova, The Lanikai Passion Gin Cocktail, This is Culinary Treasure, Waikiki Bar, Waikiki neighborhood of Honolulu, Yulia Kolesnikova, Yulia Kolesnikova Bartender | Leave a comment

The Sweetest and Savoriest Bakery in Bend, Oregon – Nancy P’s Cafe & Bakery

Posted on April 2, 2022 by Brian Yaeger

The Sweetest and Savoriest Bakery in Bend - Nancy P's Cafe & Bakery by Brian Yaeger Culinary Treasure Network

The Sweetest and Savoriest Bakery in Bend, Oregon – Nancy P’s Cafe & Bakery

I am a sweet tooth. Perhaps even to my detriment, according to my waist line and my doctor. But life without the errant cinnamon roll or intermittent carrot cake is life not worth living. Lucky for me, both of these delicacies can be found at the top of their game under the same roof.

Nancy P’s Bakery & Café in Bend’s River West neighborhood. Luckier for me, though, contrary to my own understanding, I frequent Nancy P’s but infrequently treat myself to their sweeter treats all because I’m obsessed with their savory breakfast pockets.

The Sweetest and Savoriest Bakery in Bend - Nancy P's Cafe & Bakery by Brian Yaeger Culinary Treasure Network

I’m Obsessed with Their Savory Breakfast Pockets

As a matter of fact, while I used to split visits between the bacon, egg, and cheese filled pocket and the one that subs sausage for bacon—my son on the other hand is 100% Team Bacon 100% of the time—but once I discovered that the veggie pocket (I’m 100% Team Broccoli) is equally amazing I usually get that. I am a health nut.

“They’re our number one best seller,” says the owner of the 150 or so savory pockets that fly out the door on the daily (or more on certain days like after Bend Brew Fest because they happen to be the best, non-greasy hangover food). You may expect that person to be Nancy P, but it’s actually Katy Clabough who, along with her owner and baker Tommy, bought the eponymous bakery from Nancy Pfeiffer and her husband, Steve.

The Pfeiffers opened it in 2001 and owned it until they sold it a decade later to the Claboughs. As such, Katy and Tommy just celebrated ten years of owning one of Bend’s most beloved mom-and-pops. In true mom and pop fashion, both of their kids have worked at the café.

While Tommy has added a few original items to the menu, the breakfast pockets were among the many creations he inherited. Everything has always been made from scratch; nothing’s ever frozen.

Savory Biscuit Cups

Building on the pockets’ popularity, savory biscuit cups are a new, mouthwatering addition. They’re all so popular, yet laborious to make, that they cannot be pre-ordered or ordered in bulk just to give regulars a fair shot at getting one, which explains the daily line. Fear not, the friendly staff keep it moving quickly, but not so quickly as to not enjoy bantering with customers. It’s not a place you seldom visit, save for the out-of-towners who’ve cottoned to the spot.

The Sweetest and Savoriest Bakery in Bend - Nancy P's Cafe & Bakery by Brian Yaeger Culinary Treasure Network

The Claboughs Purchased Nancy P’s Cafe & Bakery in 2011

Katy and Tommy Clabough moved to Bend just as the bakery was opening and were themselves regulars. Tommy was already a chef and baker with 20 years’ experience when he was lured to Bend to work in the kitchen at Bend Brewing Co. He’d moved up to fine dining food chain but when Nancy singled the Claboughs out to buy the place, the pair pulled their resources and became independent owner-operators overnight. “We jumped right in,” says Katy, “We sat on the patio with (Nancy and Steve on their last) night and opened the next day without missing a beat.”

And there they’ve been, seven days a week from seven in the morning til’ two in the afternoon.

And they’re not alone. There are about a dozen employees, some of whom have been with them the past decade. One guy, Taylor, was a dishwasher since before they took over. Now he’s the spot’s only other baker. Evelyn is another employee with over ten years under her belt and her handiwork is on stunning visual display as the creative decorator. It’s a good thing the display case can’t be accessed from the customers’ side to prevent being drooled upon.

The scones, cookies, brownies, cupcakes, whole cakes, and pies aren’t the only great looking things in the café (that makes sandwiches and salads, too). Every wall is lined with art from local artists. Nancy P’s doesn’t take a penny of commission when one sells.

In discussing all the hard work and team building that has gone into keeping the bakery afloat and surviving the pandemic’s ever-changing policies (not to mention when some staffers got Covid and they were forced to close), Katy gets a bit teary-eyed, but it’s understandable when you think about what a symbiotic community exists between independent enterprises and long-term customers, even as other cherished Bend bakeries and restaurants have permanently closed their doors.

“The number one thing is consistency,” says Katy. “It’s customers, it’s service, and that comes from caring about your community.”

The Sweetest and Savoriest Bakery in Bend - Nancy P's Cafe & Bakery by Brian Yaeger Culinary Treasure Network

As good as Nancy P’s baked goods are, I feel like I should take something home to my family. Perhaps a marionberry-apple pie. Or a pecan pie. Or their best-in-Bend carrot cake. And while I love their savory snacks, Katy mentioned that sometimes they up their own phenomenal cinnamon roll with crumbled bacon. Because even bacon-o-holics like my son and I can be a sweet tooth or vice versa.

Cheers,

Link to see all of Brian Yeager’s Culinary Treasure Network Content – https://www.culinarytreasure.com/brian-yaeger-culinary-treasure-network-contributor/

The Sweetest and Savoriest Bakery in Bend - Nancy P's Cafe & Bakery by Brian Yaeger Culinary Treasure Network

Follow Nancy P’s Cafe & Bakery

Website – https://www.nancyps.com/

Facebook – https://www.facebook.com/NancyPsCafeAndBakery

Instagram – https://www.instagram.com/nancypscafeandbakery

Visit

Nancy P’s Cafe & Bakery

Address:

1054 NW Milwaukee Ave., Bend, Oregon, 97701

Located on Bend’s Westside Near Newport Market just off Newport Ave.

Brian Yaeger Culinary Treasure Network Contributor

Follow Brian Yaeger

Website – https://brianyaeger.com/

Instagram – https://www.instagram.com/brianyaeger/

Twitter – https://twitter.com/yaeger

For More Info About Brian Yaeger see this article here – https://www.culinarytreasure.com/welcoming-brian-yaeger-to-the-culinary-treasure-network-family/

The Sweetest and Savoriest Bakery in Bend - Nancy P's Cafe & Bakery by Brian Yaeger Culinary Treasure Network

Posted in Bakery, Bend Oregon, Brian Yaeger, Brian Yaeger Article, Brian Yaeger Culinary Treasure Network Contributor, Cake, Cupcakes, Dessert, Pastries | Tagged Bend Baker Tommy Clabough, Bend Bakery, Bend Oregon, Biscuit Cups, Breakfast Pockets, Brian Yaeger, Brian Yaeger Article, Brian Yaeger Culinary Treasure Network, Brian Yaeger Culinary Treasure Network Contributor, Brian Yaeger Food Writer, Brian Yaeger This is Culinary Treasure, Culinary Treasure Network, Katy and Tommy Clabough, Katy and Tommy Clabough Nancy P's, Katy Clabough Nancy P's, Nancy P's, Nancy P's Bend Oregon, Nancy P's Cafe & Bakery, Nancy P's Cafe & Bakery Bend Oregon, Nancy P's Savory Biscuit Cups, Nancy P's Savory Breakfast Pockets, Savory Biscuit Cups, Savory Breakfast Pockets, This is Culinary Treasure, Tommy Clabough Baker, Tommy Clabough Nancy P's | Leave a comment

MacGregor’s Sticky Toffee Cake – An Oregon Coast Culinary Gem You Don’t Want to Miss!

Posted on February 3, 2022 by Steven Shomler

MacGregor’s Sticky Toffee Cake – An Oregon Coast Culinary Gem You Don’t Want to Miss! By Steven Shomler

MacGregor’s Sticky Toffee Cake – An Oregon Coast Culinary Gem You Don’t Want to Miss!

MacGregor’s Whiskey Bar is an iconic whiskey bar on the Oregon Coast. Here you can find great food, awesome cocktails, and a terrific selection of whiskey. Links to articles about all of that are below.

MacGregor’s Whiskey Bar also has some utterly delightful desserts including Scottish Shortbread with chocolate and whiskey caramel sauces, Spotted Dick (Scottish sponge cake & real imported Devonshire cream), Chocolate Bourbon Hazelnut Pie, Flourless Chocolate cake, and local pie.

I have enjoyed each and every one of those desserts. I have to tell you though – the dessert you really want is the Sticky Toffee Cake.

Damn! That is one Gorgeous Dessert!

Just look at that photo! I promise you – the steak matches the sizzle. I am a very good food photographer and in this case, my photo doesn’t come even close to conveying how good this dessert is.

Best of all, you can pair your Sticky Toffee Cake with a cop of hot coffee, a pour of an amazing whiskey, or, follow my example and get both coffee & whiskey with your Sticky Toffee Cake.

Below you will find some more info about MacGregor’s and below that, some more photos of this decadent dessert.

Cheers,

Steven Shomler

#ThisIsCulinaryTreasure #HaveMagnificentMeals

MacGregor’s Sticky Toffee Cake – An Oregon Coast Culinary Gem You Don’t Want to Miss! By Steven Shomler

Visit MacGregor’s Whiskey Bar

MacGregor’s Whiskey Bar 387 Laneda Ave, Manzanita, OR 97130

Links to Additional Content About MacGregor’s Whiskey Bar

MacGregor’s Whiskey Bar Manzanita, Oregon – When You Go to the Oregon Coast! https://www.savorytraveladventures.com/macgregors-a-whiskey-bar-manzanita-oregon-when-you-go-to-the-oregon-coast/

The Secret Whiskey Wonderland on The Oregon Coast https://www.savorytraveladventures.com/the-secret-whiskey-wonderland-on-the-oregon-coast/

Chip MacGregor – MacGregor’s Whiskey Bar – Culinary Treasure Podcast Episode 88 ~ An Oregon Coast Podcast https://www.culinarytreasurepodcast.com/chip-macgregor-macgregors-a-whiskey-bar-culinary-treasure-podcast-episode-88/

Adventures on The Oregon Coast

To see all of the Culinary Treasure Network’s Oregon Coast content – Culinary Treasure Podcasts, Craft Beer Podcasts, as well as Travel articles and This is Culinary Treasure articles go to www.AdventuresOnTheOregonCoast.com

Adventures on The Oregon Coast

MacGregor’s Sticky Toffee Cake – An Oregon Coast Culinary Gem You Don’t Want to Miss! By Steven Shomler

Follow MacGregor’s Whiskey Bar

Website https://www.macgregorswhiskeybar.com/

Facebook https://www.facebook.com/macgregorsbar/

Instagram https://www.instagram.com/macgregorsbar/

Twitter https://twitter.com/MacGregorsBar

MacGregor’s Sticky Toffee Cake – An Oregon Coast Culinary Gem You Don’t Want to Miss! By Steven Shomler

Posted in A Culinary Gem, A Dish You Will Love, Adventures on The Oregon Coast, Dessert, MacGregor’s Whiskey Bar, Oregon Coast, Whiskey | Tagged Adventures on the Oregon Coast, An Oregon Coast Podcast, Culinary Treasure, Culinary Treasure by Steven Shomler, Culinary Treasure Network, Go Have Magnificent Meals, Have Magnificent Meals, MacGregor's A Whiskey Bar Manzanita Oregon, MacGregor's Manzanita, MacGregor's Oregon Coast Whiskey Bar, MacGregor’s Sticky Toffee Cake, Manzanita, Manzanita Oregon, North Coast Food Trail, Oregon Coast Bar, Oregon Coast Culinary Gem, Oregon Coast Dessert, Oregon Coast Podcast, Oregon Coast Restaurant, Oregon Coast Whiskey, Oregon Coast Whiskey Bar, Shomler Media, Steven Shomler, Steven Shomler Culinary Storyteller, Steven Shomler Culinary Treasure Network, Steven Shomler Food Writer, Steven Shomler Oregon Coast, Sticky Toffee Cake, This is Culinary Treasure, Tillamook Coast | Leave a comment

The Piccone Donut – A Culinary Gem! ~OR~ We Present to You – The Phenomenal Picconut!

Posted on December 30, 2021 by Steven Shomler

The Piccone Donut – A Culinary Gem! ~OR~ We Present to You – The Phenomenal Picconut!

Last week I had a Magnificent Meal at Piccone’s Corner. You can read about that meal here – https://www.culinarytreasure.com/a-magnificent-meal-at-piccones-corner-portland-oregon/

During this meal I had three amazing courses. My third course – dessert was so incredibly good it was worthy of this stand-alone article.

Anna Josephson is a dear friend of mine, and she is part of the outstanding team at Piccone’s Corner. I asked Anna what item I should get for dessert. I had my eye on the Panna Cotta – vanilla and Amarena cherries – I love those cherries!

Get The Bread Pudding

Anna said that I should get the bread pudding.

I like bread pudding and I have had lots of bread pudding in my life. I usually get bread pudding with an old fashioned. I had already enjoyed plenty of alcohol during this meal and drinking any more was out of the question.

Anna was insistent. She said that the bread pudding was the dessert I need to get regardless of whether or not I also ordered an Old Fashioned.

My Dessert Arrived

My dessert arrived and two things were readily apparent. The first realization I had was thrilling, and the second realization was confounding.

Realization #1 Anna was so right! This dessert was phenomenal!

This dish is some serious top shelf level deep fried goodness. And whipped cream & huckleberry compote – those brilliant additions put the whole thing over the top!

Bottom line – get yourself to Piccone’s’ Corner ASAP and get this dessert!

Realization #2

And that bring us to the second realization I had while devouring this terrific dessert:

Realization #2 There is no way in hell that this culinary gem is bread pudding.

The next time Anna walked by I asked her about this incredible dessert and she spilled the beans.

To create this delectable dish, they follow 4 enlightened steps.

Step 1 They make bread pudding.

Step 2 They cut the bread pudding up into bite size pieces.

Step 3 They deep fry those pieces.

Step 4 They roll the deep fried pieces in sugar.

Go to Any Bread Pudding Recipe You Like

Go to any bread pudding recipe you like – New York Times, Betty Crocker, All Recipes, Simply Recipes, Martha Effing Stewart – NONE of them have you deep frying the bread pudding after baking it first.

Now don’t get me wrong – deep frying your bread pudding – this takes bread pudding to a whole nother level! In fact, this is such an evolutionary advancement that you simply can’t call it bread pudding anymore. It becomes a new dish altogether.

This wonderful dessert that I had was very much like a first-rate donut. I am talking Blue Star or Ruckus level of donut deliciousness.

However – it’s not really a donut either. Don’t make me google a bunch of donut recipes to prove my point. No donut recipe starts out with you making bread pudding.

That being said – this desert was way more like a donut that it was like a bread pudding.

They need to fix the menu and rename this dessert. I told this to both Anna and to Austin. I checked the Piccone’s Corner website on Dec 29 as I was writing this article and this dessert was still called “Bread Pudding” – both boring and wildly inaccurate.

You could rename it “Deep Fried Bread Pudding”, but I think that does not at all convey the appropriate amount of wonderfulness for a dessert of this stature.

I vote for calling it either

The Piccone Donut or The Phenomenal Picconut!

Whether they fix the name or not go get this dessert and thank me later!

Cheers

Steven Shomler

Visit Piccone’s Corner

3434 NE Sandy Blvd, #400 Portland, Oregon 97232

Follow Piccone’s Corner

Website https://picconescorner.com/

Facebook https://www.facebook.com/picconescorner/

Instagram https://www.instagram.com/picconescorner/

Inspired by Rocky and Bullwinkle

PS As some of you already picked up on the title of this article – “The Piccone Donut – A Culinary Gem! ~OR~ We Present to You – The Phenomenal Picconut!” was inspired by all of the Rocky and Bullwinkle I watched as a young child.

The Bullwinkle Show (1959–1963)

Season One

Episode 1 Jet Fuel Formula/Bullwinkle’s Ride ~OR~ Goodbye, Dollink

Episode 2 Bullseye Bullwinkle ~OR~ Destination Moose/Squeeze Play or Invitation to the Trance

Episode 3 The Scrooched Moose/Monitored Moose ~OR~ The Carbon Copy-Cats

Episode 4 Rocky’s Dilemma or A Squirrel in a Stew/The Submarine Squirrel ~OR~ 20,000 Leagues Beneath the Sea

Episode 5 The Bars and Stripes Forever/Hello Out There! ~OR~ There’s No Place Like Space

Episode 6 A Creep in the Deep Will Success Spoil Boris Badenov?/Ace Is Wild ~OR~ The Flying Casket

Episode 7 The Back-seat Divers or Mashed Landing/Bullwinkle’s Water Follies ~OR~ Antlers Aweigh

Episode 8 The Inspector-Detector ~OR~ A Kick in the Plants/Canoes Who? or Look Before You Leak

Source – IMBD https://www.imdb.com/title/tt0052507/episodes?season=1

Posted in A Culinary Gem, A Dish You Will Love, Dessert, Donuts, Portland Chef, Portland Oregon, Portland Restaurant, Restaurant | Tagged Anna Josephson, Anna Josephson Portland Oregon, Bread Pudding, Chef Anna Josephson, Chef Anna Josephson Piccone’s Corner, Culinary Treasure, Culinary Treasure by Steven Shomler, Culinary Treasure Network, Deep Fried Bread Pudding, Deep Fried Goodness, Dessert Portland, Donut Deliciousness, Huckleberry Compote, Inspired by Rocky and Bullwinkle, Oregon, Piccone Donut, Piccone's Corner, Piccone's Corner Portland, Picconut, Portland, Portland Oregon, Portland Restaurant, Shomler Media, Steven Shomler Culinary Treasure Network, Steven Shomler Food Writer, The Phenomenal Picconut, The Piccone Donut, This is Culinary Treasure, Top Shelf Level Deep Fried Goodness | Leave a comment

A Magnificent Meal at Piccone’s Corner Portland, Oregon

Posted on December 29, 2021 by Steven Shomler

A Magnificent Meal at Piccone’s Corner Portland, Oregon

I have been cheering Austin Piccone on since I met him during the very early days at Culmination Brewing way back in 2015. He would pick up our spent grain and take it to feed to the livestock at his wonderful farm in Sandy, Oregon – Wallow and Root Pasture Farm.

Visiting Piccone’s Corner for the First Time

Last week I had a truly magnificent meal at Austin’s newest endeavor – Piccone’s Corner. This establishment is both a restaurant & a butcher shop.

Everything I ate from beginning to end was really, really good, and I loved the ambiance. All of that being said – I did have one major complaint and we will get to that in a bit.

Let’s Start with The Great Things!!

My “first course” included a very well craft crafted negroni that had just the right amount of bitterness. I also had a very tasty “bubbler” – prosecco with Chambord or St. Germain. This time Chambord was the choice, and next time I will get the St. Germain.

The food with the first course was soup of the day (more about this soup later), the arancini, and the “olives.”

The arancini was good. The marinara served with this dish was cool and I would have preferred it to be warm.

The “olives” was a quite tasty dish that featured Castelvetrano olives stuffed with house sausage, fried with a panko coating, and served with an aioli. If you already like olives (I love olives) – get this dish. If you are not a fan of olives – you might want to get something else.

The Second Course

My “second course” included the Braised Beef Shank Sandwich, the Chopped Cheese Sandwich and a glass of Evesham Wood Willamette Valley Pinot Noir 2019. I somehow missed getting a photo of the wine. Don’t know how I did that.

The braised beef sandwich reminded me of a pot roast sandwich – a very, very good pot roast sandwich. The next time I order this sandwich I will ask for extra aioli, and extra Calabrian chili. By the way – I took half of this sandwich home and enjoyed the next day, heating it up in the oven – still a terrific sandwich even 24 hours later.

Chopped Cheese

The Chopped Cheese sandwich somewhat reminded me of a deconstructed cheeseburger, and I liked it. A very dish simple ground beef, pepper relish, American cheese, fancy sauce, and yellow mustard. I must say I love it when a chef has the courage to put American cheese on the menu.

This was my first chopped cheese sandwich ever and I liked it. If you know of other places in the Portland, Oregon area to get one – please let me know.

I knew that I had heard of this sandwich somewhere, I just could not remember where. Once I got home and googled it, I immediately remembered – a “chopped cheese” is a New York City delicacy found in bodegas across Brooklyn, Queens, Manhattan, and the Bronx.

Here are two amusing videos I came across about New York City’s Chopped Cheese:

Hometown Hero: The Legend of New York’s Chopped Cheese https://www.youtube.com/watch?v=cugl5mmfcxY

The Real New Yorker’s Sandwich https://www.youtube.com/watch?v=9gu0v2ITeYU

Get Yourself to Piccone’s Corner

My “third course” – dessert was so incredibly good it was worthy of a stand-alone article –The Piccone Donut – A Culinary Gem! ~OR~ We Present to You – The Phenomenal Picconut!

Here is link to that article – https://www.culinarytreasure.com/the-piccone-donut-a-culinary-gem-or-we-present-to-you-the-phenomenal-picconut/

The bottom line is this – if you have not yet been to Piccone’s Corner – get yourself there and thank me later!

And here is a pro tip – while you are there for your meal, pick up some meat from the butcher case to take home with you, and don’t overlook the Rodolphe Le Meunier Beurre de Baratte (churned salted butter).

Anna (more about Anna below) recommended that I get this butter and she was so right! It is spectacular.

Immediately below I have my one compliant, and below that are more than 40 other photos from recent visit to Piccone’s Corner.

Cheers,

Steven Shomler

Visit Piccone’s Corner

3434 NE Sandy Blvd, #400 Portland, Oregon 97232

Follow Piccone’s Corner

Website https://picconescorner.com/

Facebook https://www.facebook.com/picconescorner/

Instagram https://www.instagram.com/picconescorner/

That Damn Soup

Now it’s time for my MAJOR complaint

This complaint starts with the amazing Anna Josephson. I met Anna on July 13, 2019. I was attending a fantastic dinner out Austin’s farm in Sandy, Oregon – https://www.culinarytreasure.com/wallow-root-farm-dinner-with-tournant-and-piccones-corner/

That magical warm summer Saturday evening Anna was wearing several hats – pouring wine, doing bad ass chef stuff, and taking time to visit with the guests. Anna and I had a delightful chat that evening, and I fell in love with her right away. Simply put – Anna is the kind of wonderful & talented person you want to be lifelong friends with.

Fast forward to my visit to Piccone’s Corner last week on Wednesday Dec 22, 2021. Shortly after I was seated Anna came over and started chatting with me. I was SOOO happy to see her.

Eventually I asked her what I should order, she approved of the game plan I had, and additionally Anna insisted that I order the white bean and sausage soup. So of course, I did!

A Stupendous Culinary Experience

I was not all prepared for the stupendous culinary experience I had when the soup arrived.

This was the best soup I have ever had in my life. I don’t say that lightly.

This soup had depth of flavor that went on for miles. So rich and so wonderful! – simply exquisite! Something you would most assuredly put on your last meal ever menu.

I immediately began planning the content I could create to celebrate this soup and do my part to get everyone on the planet to want to come have it.

For starters I began joyfully scheming how quickly I could get back to Piccone’s Corner to film an episode of Your Next Craving about this soup. I was thinking the second week of Jan 2022 would work with my schedule – I am traveling out of state the first week of Jan 2022.

A few minutes later Anna stopped back by my table and as I enthusiastically shared my plans with her she told me something devastating.

This soup was a “one off” that she had cooked up in the kitchen at the spur of the moment the day before and it was not part of the ongoing menu.

I protested vehemently and begged her to consider putting this soup on the permanent menu. Before I left Piccone’s Corner that day Austin arrived, and I pled my case with him.

This spectacular soup more than deserves a place on the permanent menu and it’s absence is a despicable travesty.

Since Anna and Austin have yet to acquiesce to my request, I have been reduced to crying out to the soup gods. I believe in miracles and hopefully this dream of mine to have this soup on the permanent menu will yet come true.

Steven

Below Are More Than 40 More Photos From My First Visit to Piccone’s Corner

Posted in A Magnificent Meal, Butcher Shop, Magnificent Meals, Portland Chef, Portland Oregon, Portland Restaurant, Restaurant | Tagged A Magnificent Meal, Anna Josephson, Austin Piccone, Austin Piccone Piccone’s Corner, Austin Piccone Wallow and Root Pasture Farm, Beurre de Baratte, Braised Beef Shank Sandwich, Brand New Portland Restaurants, Chef Anna Josephson, Chef Anna Josephson Piccone’s Corner, Chef Anna Josephson Portland Oregon, Chopped Cheese, Chopped Cheese Sandwich, Culinary Treasure, Culinary Treasure by Steven Shomler, Culinary Treasure Network, Magnificent Meal, Negroni, Piccone's Corner Portland, Piccone’s Corner Portland Oregon, Portland Oregon, Portland Restaurant, Rodolphe Le Meunier Beurre de Baratte, Shomler Media, Steven Shomler, Steven Shomler Culinary Storyteller, Steven Shomler Culinary Treasure Network, Steven Shomler Food Writer, This is Culinary Treasure, Wallow and Root Pasture Farm | Leave a comment

Savoring Meat in Central Washington

Posted on December 27, 2021 by Brian Yaeger

Savoring Meat in Central Washington

When a hop locker becomes a meat locker, is that net neutral? Because that’s what happened when Cured by Visconti moved into the space once occupied by Leavenworth Brewing before that brand began its sojourn around Washington back in 2002. It had been a natural fit for the town that, fifty years ago, up and decided it’d rebrand itself as a Bavarian village to attract tourists. Which worked. But if you think that the Dortmunder lager, German pilsner, and Dunkel weizen were replaced by bratwurst, weisse wurst, and landjäeger, well, you’d only be half right.

As the name Visconti’s of Leavenworth implies, the restaurant that took over the three-thousand square foot building is actually Italian cuisine. That said, the downstairs butcher and meat-lovers-emporium cures (hence the name), prepares, and vends one of the best ranges of carnivorous delights from landjäeger sausages to award-winning capicola and Finocchiona salami made in the Italian style.

The “fire sticks,” spicy twigs of spicy meat, are as deserving of the nickname “The Enchantments” as this region of Washington’s Cascade Range. No wonder the marketing slogan for the area is “Savor Central Washington.”

As I found myself sampling through all manner of meats that had been salt cured and/or air-dried and/or smoked—the folks behind the counter will slice off a veritable charcuterie board (sorry, that’s the French word for the Italian salumi) to help you land on what you like most—I found myself referring to it as porcine gold.

The Cured family of shops has grown to include the neighboring Leavenworth Sausage Garten to Fire and Ice, two adjacent stalls in nearby Wenatchee’s Pybus Public Market. The Fire side sells wood-fired pizza while the Ice side serves their Viadolce brand Italian gelato. And of course, there’s a gelateria in the Visconti’s Leavenworth building – Viadolce Gelato. The citrus flavors transported me back to my visit to the Amalfi coast while, more on point, the capicola transported me back to an Italian salumeria where the clerk walked me through all the different prosciuttos that, essentially, were differentiated by which side of the hill the acorns were grown that were fed to the pigs.

Cured’s porcine gold comes from Pure Country Farms, located less than an hour away, and was the first sustainable hog operation in the US to be certified by Food Alliance.

I learned this from co-owner Daniel Carr, who gave me a guided tour through the cavernous building, which is how I saw pork legs hanging in old hop closets down in the basement. The meat curing operation has grown so much, they’ve opened a second facility, this one being some 11,000 square feet. That’s a lot of future awards they can earn for their capicola dolce or Culatta ham.

Afterwards, I ventured upstairs for a seat at the bar inside of Visconti’s of Leavenworth. It may be an Italian restaurant, but I was still in the center of a Bavarian town so I ordered a Schwarzbier by nearby Dru Bru Brewery. And paired it with fresh burrata and chianti-braised short ribs, because man cannot live on cured meat alone.

Cheers,

Link to see all of Brian Yeager’s Culinary Treasure Network Content – https://www.culinarytreasure.com/brian-yaeger-culinary-treasure-network-contributor/

Mentioned in This Article

Cured by Visconti

Website – https://curedbyvisconti.com/

Facebook – https://www.facebook.com/curedbyvisconti

Instagram – https://www.instagram.com/curedbyvisconti/

Leavenworth Sausage Garten

Website – https://www.viscontis.com/sausage-garten

Facebook – N/A

Instagram – https://www.instagram.com/viscontisrestaurants/

Visconti’s of Leavenworth Italian Restaurant

Website https://www.viscontis.com/visconti-s-of-leavenworth

Facebook – https://www.facebook.com/viscontisofleavenworth/

Instagram – https://www.instagram.com/viscontisrestaurants/

Viadolce Gelato (Leavenworth)

Website – https://www.viscontis.com/viadolce

Facebook – https://www.facebook.com/viadolcegelato/

Instagram – https://www.instagram.com/viscontisrestaurants/

Fire & Ice Pybus Market Wenatchee WA

Website – https://www.viscontis.com/copy-of-visconti-s-of-wenatchee

Facebook – N/A

Instagram – https://www.instagram.com/viscontisrestaurants/

Follow Brian Yaeger

Website – https://brianyaeger.com/

Instagram – https://www.instagram.com/brianyaeger/

Twitter – https://twitter.com/yaeger

For More Info About Brian Yaeger see this article here – https://www.culinarytreasure.com/welcoming-brian-yaeger-to-the-culinary-treasure-network-family/

Posted in Brian Yaeger, Brian Yaeger Article, Brian Yaeger Culinary Treasure Network Contributor, Central Washington, Charcuterie, Leavenworth Washington | Tagged Brian Yaeger, Brian Yaeger Article, Brian Yaeger Central Washington, Brian Yaeger Culinary Treasure Network, Brian Yaeger Culinary Treasure Network Contributor, Brian Yaeger Food Writer, Central Washington, Culinary Treasure, Cured by Visconti, Daniel Carr, Daniel Carr Cured by Visconti, Daniel Carr Leavenworth, Finocchiona Salami, Finocchiona Salami Cured by Visconti, Fire & Ice Pybus Market, Fire & Ice Pybus Market Wenatchee WA, Fire & Ice Wenatchee WA, Leavenworth, Leavenworth WA, Leavenworth Washington, Pure Country Farms Ephrata WA, Savor Central WA, Savor Central Washington, This is Culinary Treasure, Viadolce Gelato, Viadolce Gelato Leavenworth, Visconti’s of Leavenworth | Leave a comment

Everything in The Oregon Cheese Guild’s 2021 Winter Wedge Tasting Kit!

Posted on December 16, 2021 by Steven Shomler

Everything in The Oregon Cheese Guild's 2021 Winter Wedge Tasting Kit!

Everything in The Oregon Cheese Guild’s 2021 Winter Wedge Tasting Kit!

In this video Steven Shomler with the Culinary Treasure Network and Oregon Cheese Guild Executive Director Katie Bray provide an in-depth look at everything in the Oregon Cheese Guild’s 2021 Winter Wedge Tasting Kit.

Go to https://thewedgeportland.com/ to purchase your 2021 Winter Wedge Tasting Kit

To watch this video hit the play button in the center of the image below

Everything in The Oregon Cheese Guild's 2021 Winter Wedge Tasting Kit!

6 Lbs. of Oregon Cheese – The Oregon Cheese Guild’s 2021 Winter Wedge Tasting Kit Brief Overview

In this video Steven Shomler with the Culinary Treasure Network and Oregon Cheese Guild Executive Director Katie Bray provide a brief overview of the Oregon Cheese Guild’s 2021 Winter Wedge Tasting Kit.

Go to https://thewedgeportland.com/ to purchase your 2021 Winter Wedge Tasting Kit

To watch this video hit the play button in the center of the image below

The Oregon Cheese Guild’s 2021 Winter Wedge Tasting Kit Contains

ln your Winter Wedge Oregon Cheese Tasting Kit, you get…

By George Farm Honey & Sea Salt Fromage Blanc

Don Froylan Queso Oaxaca

Face Rock Creamery Face 2 Face Mixed Milk Cheddar

La Mariposa Chubut with Herbs

Nestucca Bay Creamery Asiago

Oregon State University Gochu Cheddar with Korean Red Chili Flakes

Portland Creamery Cranberry-Orange Chèvre

Rogue Creamery Crater Lake Blue

Tillamook Hickory Smoked Cheddar

Tillamook English Style Sweet Cheddar

TMK Creamery Chipotle Ranch Cheddar Curds

Umapine Creamery Mutschli

Walla Walla Cheese Co. Halloumi

Willamette Valley Cheese Co. Aged White Cheddar

DriftWest Cranberry Grape Raspberry Water Kefir

Kelly’s Marionberry Habanero Pepper Jelly

Effie’s Homemade Original Oat and Corn Cakes

Portland Creamery Goat Milk Caramel Sauce

Go to https://thewedgeportland.com/ to purchase your 2021 Winter Wedge Tasting Kit

Posted in Cheese, Video | Tagged Cheese, Culinary Treasure, Katie Bray, Katie Bray Oregon, Katie Bray Oregon Cheese, Katie Bray Oregon Cheese Guild, Oregon Cheese, Oregon Cheese Guild, Oregon Cheese Guild Executive Director Katie Bray, Oregon Cheese Guild’s 2021 Winter Wedge Tasting Kit, Shomler Media, Steven Shomler, Steven Shomler Culinary Storyteller, Steven Shomler Culinary Treasure Network, Steven Shomler Food Writer, This is Culinary Treasure | Leave a comment

6 Lbs. of Oregon Cheese – The Oregon Cheese Guild’s 2021 Winter Wedge Tasting Kit Brief Overview

Posted on December 16, 2021 by Steven Shomler

The Oregon Cheese Guild’s 2021 Winter Wedge Tasting Kit

6 Lbs. of Oregon Cheese – The Oregon Cheese Guild’s 2021 Winter Wedge Tasting Kit Brief Overview

Go to https://thewedgeportland.com/ to purchase your 2021 Winter Wedge Tasting Kit

To watch this video hit the play button in the center of the image below

Everything in The Oregon Cheese Guild's 2021 Winter Wedge Tasting Kit!

Everything in The Oregon Cheese Guild’s 2021 Winter Wedge Tasting Kit!

Go to https://thewedgeportland.com/ to purchase your 2021 Winter Wedge Tasting Kit

To watch this video hit the play button in the center of the image below

The Oregon Cheese Guild’s 2021 Winter Wedge Tasting Kit Contains

ln your Winter Wedge Oregon Cheese Tasting Kit, you get…

By George Farm Honey & Sea Salt Fromage Blanc

Don Froylan Queso Oaxaca

Face Rock Creamery Face 2 Face Mixed Milk Cheddar

La Mariposa Chubut with Herbs

Nestucca Bay Creamery Asiago

Oregon State University Gochu Cheddar with Korean Red Chili Flakes

Portland Creamery Cranberry-Orange Chèvre

Rogue Creamery Crater Lake Blue

Tillamook Hickory Smoked Cheddar

Tillamook English Style Sweet Cheddar

TMK Creamery Chipotle Ranch Cheddar Curds

Umapine Creamery Mutschli

Walla Walla Cheese Co. Halloumi

Willamette Valley Cheese Co. Aged White Cheddar

DriftWest Cranberry Grape Raspberry Water Kefir

Kelly’s Marionberry Habanero Pepper Jelly

Effie’s Homemade Original Oat and Corn Cakes

Portland Creamery Goat Milk Caramel Sauce

Go to https://thewedgeportland.com/ to purchase your 2021 Winter Wedge Tasting Kit

Posted in Cheese, Video | Tagged Culinary Treasure, Culinary Treasure by Steven Shomler, Culinary Treasure Network Video, Culinary Treasure Network Videos, Culinary Treasure Video, Katie Bray, Katie Bray Oregon, Katie Bray Oregon Cheese, Katie Bray Oregon Cheese Guild, Oregon Cheese, Oregon Cheese Guild, Oregon Cheese Guild Executive Director Katie Bray, Oregon Cheese Guild Winter Wedge Tasting Kit, Oregon Cheese Guild’s 2021 Winter Wedge Tasting Kit, Shomler Media, Shomler Video, Steven Shomler, Steven Shomler Culinary Storyteller, Steven Shomler Culinary Treasure Network, Steven Shomler Video, This is Culinary Treasure | Leave a comment

6 Noteworthy Lake Chelan Wineries

Posted on October 26, 2021 by Tamara Belgard

6 Noteworthy Lake Chelan Wineries

Celebrated wine writer Tamara Belgard recently visited the Lake Chelan American Viticultural Area (AVA) located on the east side of the Cascade Mountain Range, just three-plus hours from Seattle and six hours from Portland.

Here are 5 Lake Chelan Wineries that Tamara came across worthy of your time and attention. Please note – these wineries are listed in alphabetical order. For More info on the Lake Chelan AVA please see Tamara’s article: Lake Chelan Wine – Because it’s Naturally Intoxicating

5 Noteworthy Lake Chelan Wineries by Tamara Belgard Noteworthy Wine Journal

Cairdeas Winery

Located on the North shore in Mason, Cairdeas has built a brand new tasting room in a rustic looking barn that blends right in with the surrounding hillsides to showcase their Rhône-style wines. On any visit, you might taste Syrah, Grenache, Mourvedre, Cinsault, Counoise, Carignon, Viognier, Roussanne, and others from their estate and premiere sites around Washington. The small artisan winery was established on principle of friendship and goodwill, so in that spirit, they’re family, dog, and picnic-friendly.

Follow Cairdeas Winery

Website https://cairdeaswinery.com/

Facebook https://www.facebook.com/cairdeaswinery

Instagram https://www.instagram.com/cairdeaswinery/

Twitter https://twitter.com/cairdeaswinery

Fielding Hills

Just five minutes from downtown Chelan, Mike and Karen Wade describe their location as a place to drink in the view. They say they pair their world-class view with world-class wines. Stellar 180-degree views first grab your attention, the handcrafted, small lot wines will hold it. The Wades have vineyards on the Wahluke Slope that produce Merlot, Cabernet Sauvignon, Syrah, Malbec, Carmènére, and Tempranillo and whites including Chenin Blanc, Chardonanay, and Roussanne. The one-acre vineyard surrounding their stunning tasting room produces a tasty Malbec. In addition to a wide variety of reds, whites, and rosés, Fielding Hills also has their Concentric Wine Program where winemaker Tyler Armour makes limited of wines he calls serious experiments. Check them out if you can.

5 Noteworthy Lake Chelan Wineries by Tamara Belgard Noteworthy Wine Journal

Follow Fielding Hills Winery

Website https://www.fieldinghills.com/

Facebook https://www.facebook.com/fieldinghillswinery

Instagram https://www.instagram.com/fieldinghillswinery/

Twitter https://twitter.com/fieldinghills

Karma Vineyards

It took 14 years to build Karma into what it is today, but now, Karma features 14 acres of selected varietals including Gewürztraminer, Syrah, Pinot Noir, Riesling, Chardonnay, and Pinot Meunier and rests on the beautiful south shore of Lake Chelan where its north-facing slope creates a relatively late harvest season. Karma is well-known for their sparkling wine program and was the first in the area to cane Pinot Noir (a production technique known for decreasing mildew in this tight-clustered grape). Taste flights of their Methode Champenoise sparklers and other wines on their patio alongside lunch with the best ingredients sourced as locally as possible from their 18 Brix Restaurant (described as “Washington fresh, with a French twist”). One taste and you’ll see, they’re passion bubbles over.

5 Noteworthy Lake Chelan Wineries by Tamara Belgard Noteworthy Wine Journal

Follow Karma Vineyards

Website https://goodkarmawines.com/

Facebook https://www.facebook.com/KarmaVineyards/

Instagram https://www.instagram.com/karmachelan/

Twitter https://twitter.com/KarmaVineyards

5 Noteworthy Lake Chelan Wineries by Tamara Belgard Noteworthy Wine Journal

Mellisoni

Rob and Donna Mellison provide next level tours and tastings from their location on the South shore. The stunning views and scenery provide the perfect backdrop for tasting their high-quality, small-batched collections of wine. The Mellisons built their winery around the concept of agritourism, which they learned about on a trip to Italy, where they strive to create deeper connections with visitors about the food and wine from a specific place. When they first started their winery in 2006, there were just nine others in the Lake Chelan area. Named Washington Winery of the Year 2021 by WinePress NW, they currently produce 5,200 cases, which sells out every year. They have 10 acres planted to Pinot Noir, Syrah, Malbec, Cabernet Sauvignon, Nebbiolo, Sangiovese, Barbera, Pinot Grigio, Gewurztraminer, and Petit Verdot. Try their 2018 Reserve Merlot. It’s plush, velvety and downright sexy, with aromas of black currant, tobacco and leather; rich and deep, it will change the way you think of Merlot.

5 Noteworthy Lake Chelan Wineries by Tamara Belgard Noteworthy Wine Journal

Follow Mellisoni Vineyards

Website https://mellisonivineyards.com/

Facebook https://www.facebook.com/Mellisoni-Vineyards-124065730939856

Instagram https://www.instagram.com/mellisoni/

Succession Wines

On the North shore, in the town of Manson, you’ll find Succession Wines and a remarkable story of overcoming adversity. Winemaker Brock Lindsay and his wife Erica lost their home in the 2016 Carlton Complex Fires, but somehow turned that devastating event into an amazing opportunity. In pursuit of a more balanced life, where they could focus on their family, they took their passion for wine and somehow transformed a dream into a legacy. Succession Wines is now a retreat for visitors, where they can relax on the large tasting room patio overlooking the vineyards and the lake and sip on Brock’s extraordinary wines sourced from the estate and acclaimed vineyards throughout the state. With a variety of red, white, and rosé wines to tempt you, my favorites were the Black Label wines, particularly the Candy Mountain Merlot, dripping in chocolate covered cherry cordials, and the mouth-watering and perfectly balanced Bacchus Old Vine Cabernet Sauvignon from the White Bluffs AVA near the Tri-Cities.

5 Noteworthy Lake Chelan Wineries by Tamara Belgard Noteworthy Wine Journal

Follow Succession Wines

Website https://successionwines.com/

Facebook https://www.facebook.com/successionwines

Instagram https://www.instagram.com/succession_wines/

5 Noteworthy Lake Chelan Wineries by Tamara Belgard Noteworthy Wine Journal

Tsillan Cellars

Owner and founder Dr. Bob Jankelson has created an Italian oasis for guests that embodies the expression La Dolce Vita (the sweet life. The estate incorporated dramatic architecture, expansive terrazzos, and an open-air ristorante called Sorentos that might make guests wonder whether they’ve been transported to Lake Como in Italy. Pronounced “Chelan” which means deep water in the indigenous language, Tsillan Cellars produces 100% estate-grown wines from their South shore location. The vineyard, which was planted in 2000 was one of the earliest vineyard sites in the area (the first planting was at Amos Rome). The 135-acre estate has 40 acres of grapes planted to 14 different varieties, including Syrah, Malbec (their superstars), Dolcetto, Merlot, Cabernet Franc, Grenache, Viognier, Chardonnay, and Riesling. Ironically, their Italian varieties (Barbera and Sangiovese) are the most temperamental, but their Sangiovese is silky and smooth.

5 Noteworthy Lake Chelan Wineries by Tamara Belgard Noteworthy Wine Journal

Follow Tsillan Cellars

Website https://tsillancellars.com/

Facebook https://www.facebook.com/tsillancellars/

Instagram https://www.instagram.com/tsillancellars/

Lake Chelan Wine – Because it’s Naturally Intoxicating by Tamara Belgard Noteworthy Wine Journal

Lake Chelan Wine – Because it’s Naturally Intoxicating

For More info on the Lake Chelan AVA please see Tamara Belgard‘s article: Lake Chelan Wine – Because it’s Naturally Intoxicating

Follow Tamara Belgard

Website – http://www.satiatepdx.com/

Instagram – https://www.instagram.com/tamarabelgard/

The Noteworthy Wine Journal Celebrating Wine, Wineries, Winemakers, & More

Follow The Noteworthy Wine Journal

Webpage – https://www.culinarytreasure.com/noteworthy-wine-journal/
Please Note: For now, Noteworthy Wine Journal articles are posted to the This is Culinary Treasure website.

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The Noteworthy Wine Journal is brought to you by the Culinary Treasure Network

The Noteworthy Wine Journal

Posted in Lake Chelan, Noteworthy Wine Journal, Wine, Wine Region, Winery | Tagged Cairdeas Winery, Culinary Treasure Network, Fielding Hills Winery, Karma Vineyards, Lake Chelan, Lake Chelan AVA, Lake Chelan Wine, Mellisoni Vineyards, Noteworthy Wine Journal, Succession Wines, Tamara Belgard, Tamara Belgard Culinary Treasure Network, Tamara Belgard Culinary Treasure Network Contributor, Tamara Belgard The Noteworthy Wine Journal, Tamara Belgard Wine Writer, The Noteworthy Wine Journal, Tsillan Cellars, Visit Lake Chelan, Wine | Leave a comment

Lake Chelan Wine – Because it’s Naturally Intoxicating

Posted on October 26, 2021 by Tamara Belgard

Lake Chelan Wine – Because it’s Naturally Intoxicating

When someone mentions Washington wine, Walla Walla is often top of mind; that area just seems to hog the spotlight. There are other wine regions in Washington that are more than worthy of center stage though, one of which is the picturesque and remarkable Lake Chelan.

Situated in north-central Washington, Lake Chelan is both a recreational area and American Viticultural Area (AVA) on the east side of the Cascade Mountain Range just three-plus hours from Seattle and six hours from Portland. Aside from its obvious beauty, there are many things that make the area unique for growing wine. Most of the wine regions in Pacific Northwest were impacted by the Missoula Flood, the cataclysmic event that carved the Columbia Gorge; the Lake Chelan region is the only AVA in the Pacific Northwest that was not. The soil is relatively young with layers of volcanic and granite pumice from eruptions at the nearby Glacier Peak, and local winegrowers describe it as the type of soil vines love to struggle in under the blanket of hot summer days and cool summer nights.

Lake Chelan Wine – Because it’s Naturally Intoxicating by Tamara Belgard Noteworthy Wine Journal

The glacier-fed lake is a natural fjord. At 55 miles long, it’s the largest in Washington and the third deepest in the U.S. It also has a tremendous influence on the surrounding vineyards, creating more mild temperatures with a great diurnal swing (the temperature difference between hot days and cool nights) up to 30-40 degrees that keeps the grape’s acid in check, and buffers against winter frost.

Though grapes are not new to the area, with recorded plantings from before the turn of the 20th century, it’s better known for apples and pears. In fact, the area exports 23 million boxes of tree fruit a year! But as Bob Jankleson, founder of Tsillan Cellars says of his location, “If you can grow great tree fruit, you can probably grow great grapes.”

Lake Chelan currently supports 700 acres of vineyards with 40 wineries and tasting rooms on their North and South shores, but that number is rapidly growing. Lake Chelan wineries are open year-round, so go ahead and make your plans now, it’s just as magical in the winter.

Here is a link to my article featuring 6 Lake Chelan wineries worthy of your time and attention – 6 Noteworthy Lake Chelan Wineries

Follow Tamara Belgard

Website – http://www.satiatepdx.com/

Instagram – https://www.instagram.com/tamarabelgard/

Lake Chelan Wine – Because it’s Naturally Intoxicating by Tamara Belgard Noteworthy Wine Journal

The Noteworthy Wine Journal Celebrating Wine, Wineries, Winemakers, & More

Follow The Noteworthy Wine Journal

Webpage – https://www.culinarytreasure.com/noteworthy-wine-journal/
Please Note: For now, Noteworthy Wine Journal articles are posted to the This is Culinary Treasure website.

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The Noteworthy Wine Journal is brought to you by the Culinary Treasure Network

The Noteworthy Wine Journal

Posted in Wine, Wine Region | Tagged Lake Chelan, Lake Chelan AVA, Lake Chelan Wine, Noteworthy Wine Journal, Tamara Belgard, Tamara Belgard Culinary Treasure Network, Tamara Belgard Culinary Treasure Network Contributor, Tamara Belgard Noteworthy Wine Journal, Tamara Belgard The Noteworthy Wine Journal, Tamara Belgard Wine Writer, This is Culinary Treasure, Visit Lake Chelan, Washington State Wine, Washington Wine | Leave a comment

Go Take a Private Vineyard Hike in Oregon Wine Country – Knudsen Vineyards Dundee, Oregon

Posted on September 10, 2021 by Tamara Belgard

Go Take a Private Vineyard Hike in Oregon Wine Country – Knudsen Vineyards Dundee, Oregon

High atop the Dundee Hills, Knudsen Vineyards, one of Oregon’s premiere wine growers, planted a seed that would bear fruit long into the future. Situated on a 200-acre plot of land, the Knudsen family planted some of the earliest Pinot noir and Chardonnay vines in the area, and in 1975, with 55 acres planted, they’d become the largest vineyard in the Willamette Valley.

Now planted to 75 acres (125 acres total planted including their adjacent vineyard), guests can explore this picturesque site with a private vineyard hike, wine tasting, and luncheon guided second-generation owner and founding partner Page Knudsen Cowles. Guests can choose which portion of the property they want to see as well as the intensity of their stroll. The more leisurely path through the Chardonnay block will take hikers on a 1.5-mile excursion, followed by wine tasting and a snack. Or, opt for the “Positively Pinot” experience featuring a vigorous one-mile hike through 50-year-old Pinot noir plantings, followed by wine tasting and lunch.

Go Take a Private Vineyard Hike in Oregon Wine Country - Knudsen Vineyards Dundee, Oregon Noteworthy Wine Journal

Some interesting facts visitors might find discover along the way (spoiler alert!):

There are 229,000 individual vines on the property.
They have one of the oldest blocks of French Dijon clone Chardonnay in the New World.
A human being touches each vine a total of 17 times during each growing season. Which is truly astonishing when one considers the first point here, that there are 229,000 vines.
Knudsen was one of the first to irrigate their vines in the Willamette Valley. And while dry farming has its merit, the irrigation is proving to be valuable insurance in this time of global warming and a changing climate.

Go Take a Private Vineyard Hike in Oregon Wine Country - Knudsen Vineyards Dundee, Oregon Noteworthy Wine Journal

Aside from the expansive Valley views afforded guests from the top of the hike, at 1,000 feet elevation, Page strategically stops along the way for hikers to enjoy the wines from that specific area of the vineyard. Visitors might get to experience the Snapshot Pinot Noir, which is part of their Talking Blocks series of wines, wines that provide a snapshot of both time and place. This bottle looks through the eyes of Blocks 12 and 13, among the largest and youngest on the estate. 2018 was a roller coaster of a season: a mild spring and hot, dry summer eased into cooler August and September days. The rich, red clay volcanic Jory soil held moisture and slowed ripening to produce consistently high-quality fruit. The spicy and edgy Pinot noir is full of red fruit and beautifully expresses its distinctive influences.

Knudsen is a centerpiece in the history of the Willamette Valley, providing Pinot noir and Chardonnay to Argyle, Erath, and others for decades. They’re celebrating its 50th anniversary in the Dundee Hills this year. Dick Erath, an early partner lived on the property for years and actually had the first bonded Oregon winery in that location. The Knudsen family remodeled the old home, converted it into a tasting room, now called The Outlook, which opened up to guests in 2020. So, if a hike through old vines with stellar views along the way isn’t of interest to you, you can still relax and enjoy a wine flight on their deck.

Make your reservation for the vineyard guided hike or Outlook tasting experience here. Feel free to bring your own picnic to enjoy on their deck and stick around, there’s often live music, and pets are allowed with advance notice.

Address

Knudsen Vineyards is located at 9419 NE Worden Hill Rd, Dundee, OR 97115

Follow Knudsen Vineyards

Website – https://knudsenvineyards.com/

Instagram – https://www.instagram.com/knudsenvineyards/

Facebook – https://www.facebook.com/knudsenvineyards/

Follow Tamara Belgard

Website – http://www.satiatepdx.com/

Instagram – https://www.instagram.com/tamarabelgard/

Follow Tamara Belgard Website – http://www.satiatepdx.com/ Instagram – https://www.instagram.com/tamarabelgard/

The Noteworthy Wine Journal Celebrating Wine, Wineries, Winemakers, & More

Follow The Noteworthy Wine Journal

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Please Note: For now, Noteworthy Wine Journal articles are posted to the This is Culinary Treasure website.

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The Noteworthy Wine Journal is brought to you by the Culinary Treasure Network

The Noteworthy Wine Journal

Posted in Noteworthy Wine Journal, Wine, Winery | Tagged Dundee Hills, Dundee Hills Winery, Dundee Oregon, Dundee Oregon Vineyard, Dundee Oregon Winery, Hiking, Hiking in Oregon Wine Country, Hiking Knudsen Vineyards, Knudsen Vineyards, Knudsen Vineyards Dundee Oregon, Noteworthy Wine Journal, Oregon Pinot Noir, Oregon Vineyard, Oregon Wine, Oregon Wine Country, Oregon Winery, Private Vineyard Hike, Snapshot Pinot Noir, Snapshot Pinot Noir Knudsen Vineyards, Talking Blocks, Tamara Belgard, Tamara Belgard Culinary Treasure Network, Tamara Belgard Culinary Treasure Network Contributor, Tamara Belgard The Noteworthy Wine Journal, Tamara Belgard Wine Writer, This is Culinary Treasure, Willamette Valley, Willamette Valley Wine, Willamette Valley Winery | Leave a comment

Feelin’ Tots, Tots, Tots – TOTS! The Bend, Oregon Food Truck Serving Spherical Scrumptiousness

Posted on August 12, 2021 by Brian Yaeger

Feelin’ Tots, Tots, Tots - TOTS! The Bend, Oregon Food Truck Serving Spherical Scrumptiousness Culinary Treasure Network

Feelin’ Tots, Tots, Tots – TOTS! The Bend, Oregon Food Truck Serving Spherical Scrumptiousness

The roots of TOTS! were in something so relatably Oregonian: chowing down on McMenamins’ Cajun tots after a night of drinking. Like, how much more Oregon can you get than a food cart specializing in an artisanal take on Oregon’s native breakfast-slash-drunk food? (Should it not be a given than we all know tots are an Oregon invention?)

But here’s the catch about the tots from TOTS! Instead of a cylindrical, they’re spherical, like crunchy, salty ping-pong balls. That is because the potato morsels are the brainchild of Keeley Parsons, who, having set about learning how to make the poppable taters from scratch, started using an ice cream scooper in her kitchen drawer. And never stopped.

Feelin’ Tots, Tots, Tots - TOTS! The Bend, Oregon Food Truck Serving Spherical Scrumptiousness Culinary Treasure Network

Speaking of ice cream, TOTS! also slings chocolate malteds. Parsons was one of those kids who grew up dipping her Wendy’s fries in their chocolate shakes.

TOTS! officially opened in 2017, then went on hiatus, but just celebrated its first unremitting year in operation concurrent with the first anniversary of its permanent home the Bend, Oregon pod, Midtown Yacht Club.

It might as well be called the Midtown Tot Club. There are five other food trucks including Shimshon slinging Israeli street food and its parent, Barrio, serving pan-Latin noms, plus Cowboy Pasta that serves saucy bowls of carbs inside additional carbs known as bread bowls. Plus, the MYC has a whopping beer and draft beverage bar. Which necessitates having tots on hand.

Feelin’ Tots, Tots, Tots - TOTS! The Bend, Oregon Food Truck Serving Spherical Scrumptiousness Culinary Treasure Network

Parsons’ tots, sorry, TOTS! (she’s about to launch a second, mobile cart called TOTS! TWO. POINT. OH. that will be found at every major concert and beerfest in town) can be enjoyed au naturale (seasoned with just kosher salt and served with a side of beer cheese for dipping) or sprinkled with nine house-made seasonings from “seven pepper facelift” (HOT TOTS!) to the most popular, salt and vinegar.

Then there are the topped ones. Not quite totchos, not quite poutine. The best-selling “bak’d ‘n’ loaded” emulates a baked potato featuring beer cheese, sour cream, bacon, and green onion.

Then there’s the mashup of avo toast and prosciutto y melone, meaning an order of tots topped with smashed avocado, lemon, Romano, prosciutto, cantaloupe, and chipotle aioli.

There’s actually some secret menu items. The lime salt and raw honey seasoned ones are served with kiwi-jalapeno crema. It’s like surprises lurk around every order. Maybe that’s why the cart’s graphics feature pop art as if it’s a superhero lair.

Cheers,

Link to see all of Brian Yeager’s Culinary Treasure Network Content – https://www.culinarytreasure.com/brian-yaeger-culinary-treasure-network-contributor/

Feelin’ Tots, Tots, Tots - TOTS! The Bend, Oregon Food Truck Serving Spherical Scrumptiousness Culinary Treasure Network

Follow TOTS!

Website – N/A

Facebook – https://www.facebook.com/TOTS-483262642017236

Instagram – https://www.instagram.com/chasintots

Visit TOTS!

As of August 2021 the TOTS! Food Truck ONE. POINT. OH. can be found at the Midtown Yacht Club food truck pod in Bend, OR located at –

1661 NE 4th St, Bend, OR 97701

Brian Yaeger Culinary Treasure Network Contributor

Follow Brian Yaeger

Website – https://brianyaeger.com/

Instagram – https://www.instagram.com/brianyaeger/

Twitter – https://twitter.com/yaeger

For More Info About Brian Yaeger see this article here – https://www.culinarytreasure.com/welcoming-brian-yaeger-to-the-culinary-treasure-network-family/

Feelin’ Tots, Tots, Tots - TOTS! The Bend, Oregon Food Truck Serving Spherical Scrumptiousness Culinary Treasure Network

Feelin’ Tots, Tots, Tots - TOTS! The Bend, Oregon Food Truck Serving Spherical Scrumptiousness

Feelin’ Tots, Tots, Tots - TOTS! The Bend, Oregon Food Truck Serving Spherical Scrumptiousness Culinary Treasure Network

Feelin’ Tots, Tots, Tots - TOTS! The Bend, Oregon Food Truck Serving Spherical Scrumptiousness

Posted in Bend Oregon, Brian Yaeger, Brian Yaeger Article, Brian Yaeger Culinary Treasure Network Contributor, Central Oregon | Tagged Bend, Bend Oregon, Bend Oregon Food Trucks, Brian Yaeger, Brian Yaeger Article, Brian Yaeger Culinary Treasure Network, Brian Yaeger Culinary Treasure Network Contributor, Brian Yaeger Food Writer, Central Oregon, Food Trucks, Food Trucks Bend Oregon, Keeley Parsons, Keeley Parsons Bend Oregon, Keeley Parsons TOTS!, Keeley Parsons TOTS! Bend Oregon, Midtown Yacht Club, Midtown Yacht Club Bend Oregon, Midtown Yacht Club Food Truck Pod, Midtown Yacht Club Food Truck Pod Bend Oregon, Spherical Tots, TOTS!, TOTS! Bend Oregon, Visit Central Oregon | Leave a comment

Revealing the Secrets of Abbott Claim – A Carlton, Oregon Winery

Posted on July 25, 2021 by Tamara Belgard

The Noteworthy Wine Journal

Revealing the Secrets of Abbott Claim – A Carlton, Oregon Winery The Noteworthy Wine journal by Tamara Belgard

Revealing the Secrets of Abbott Claim – A Carlton, Oregon Winery

For those looking for stellar wines and an exclusive and unique wine tasting experience, I happen to have just the place for you… Abbott Claim in Carlton, Oregon. Emerging gracefully from the surrounding vineyards, a visit to Abbott Claim is thoughtful journey through wine, where guests discover a special space and the sense of place; an experience one might describe as a Michelin star of restaurants in the form of a wine tasting.

Abbott Claim broke ground on their state-of-the-art 10,000 case winery in 2019 and finished building it in 2020. Opening just in time for a global pandemic to shut things down. They have reopened by appointment to guests seeking a luxurious, bespoke wine tasting experience.

I’m always happy when I am greeted with a splash of bubbles, so it’s almost like the Abbott Claim team knew something about me before I’d even arrived for my visit. Actually, they greet everyone with a glass of bubbly, it’s simply how they treat all of their guests, ensuring they feel welcomed, special, and celebrated from the moment they walk through the door.

On the day I visited, Dirks poured Lytel Barnett Willamette Valley 2014 Brut, though you’re just as likely to get a glass of French Champagne as they change up their bubbles daily. Lytel Barnett’s tagline is “French Tradition Meets Oregon Authenticity,” and made in the Methode Champenoise, one would be hard-pressed to know whether it was French Champagne or Oregon sparkling wine.

While there is no formal tasting room, guests are guided through the winery’s production area, where wonder awaits. Andrew Dirks, Director of Hospitality, enjoys the element of surprise, creating moments of tension that turn into excitement for his guests. As he pours wines and leads the way, the history of the winery and vineyards slowly unfold, like peeling back the layers of an onion one by one.

After the sparkling reception and the drama of the production facility, guests pass through heavy 15^th-century carved Spanish Rosetta doors, entering the underground barrel room. The cool dark cave is built directly into the hillside. Circling 180 degrees, it’s lined dramatically with oak barrels and moody lights that guide you on your journey. Though there is a cement path to walk on, there is no floor under the barrels themselves. Instead, they rest directly on rocks and earth, where the ground maintains a consistent temperature.

Guests find themselves in the center of the cave, in the eye-shaped Oculus Room, where they taste beneath a skylight revealing how far underground you are. They then move on to a table in the middle where the warmth of flickering candlelight and a tasting of exquisite pinot noirs, each one better than the one that proceeded it, awaits. The Pinots are silky yet intense. They’re well-integrated, with a balance of seductive floral notes, addictive savory qualities, and a memorable white pepper finish.

Unlike most wineries, who taste white to red, the final tasting is of the 2017 Exomin Chardonnay, a Chablis-style wine with a brininess that’s ideal with the preparation of caviar Dirks elegantly presents.

Abbott Claim currently has five pinot noirs and two chardonnays in their portfolio, all crafted by Alban Debeaulieu (formerly of Domaine Drouhin, White Rose, and OO Wines). The pinots are all estate wines, while the Chardonnays use fruit sourced from nearby vineyards.

Their name comes from a stagecoach driver, John F Abbott, a New Yorker who made his way west and established a land claim as a homesteader in 1855. Though the land was farmed through the 19^th and 20^th centuries, it was eventually abandoned before being planted to grapes 170 years later. Abbott Claim’s label features a map of the original land claim as a nod to the land’s rich history.

Antony Beck, a South-African winery owner of Beck Estates, purchased the esteemed vineyard on Savannah Ridge in 2005, and with a goal of re-uniting the hillside, he expanded the site by purchasing additional vineyards in 2012. Beck now owns 100 acres, with 50 acres planted mostly to Pinot Noir.

The first block of the original Abbott Claim Vineyards was planted by Ken Wright in 2001. That fruit was later used as a fruit source for other wineries. In fact, Ken Wright’s Best Wine of the World 2012 from Wine Spectator was from Abbott Claim. The location would become notorious for high-quality fruit.

The wines are not for sale on their website, fans will have to either sign up for their allocation list, or purchase at their visit. The Legacy Experience, which is private and by reservation only, is $65, and is waived with a six-bottle purchase.

Scroll down to see multiple Abbott Claim photos

Address

Abbott Claim is located at 11011 NE Bayliss Rd, Carlton, OR 97111

Follow Abbott Claim

Website – https://www.abbottclaim.com/

Instagram – https://www.instagram.com/abbottclaim/

Facebook – N/A

Follow Tamara Belgard

Website – http://www.satiatepdx.com/

Instagram – https://www.instagram.com/tamarabelgard/

Revealing the Secrets of Abbott Claim – A Carlton, Oregon Winery The Noteworthy Wine journal by Tamara Belgard

The Noteworthy Wine Journal Celebrating Wine, Wineries, Winemakers, & More

Follow The Noteworthy Wine Journal

Webpage – https://www.culinarytreasure.com/noteworthy-wine-journal/
Please Note: For now, Noteworthy Wine Journal articles are posted to the This is Culinary Treasure website.

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Instagram – https://www.instagram.com/noteworthywinejournal/

The Noteworthy Wine Journal is brought to you by the Culinary Treasure Network

The Noteworthy Wine Journal

Posted in Noteworthy Wine Journal, Wine, Winery | Tagged Abbott Claim, Abbott Claim Carlton Oregon, Abbott Claim Oregon Winery, Abbott Claim Winery, Alban Debeaulieu, Alban Debeaulieu Abbott Claim, Andrew Dirks, Andrew Dirks Abbott Claim, Carlton Oregon, John F Abbott Stagecoach Driver, Lytle Barnett Willamette Valley 2014 Brut, Noteworthy Wine Journal, Oregon Pinot Noir, Oregon Wine, Oregon Winery, Tamara Belgard, Tamara Belgard Culinary Treasure Network, Tamara Belgard Noteworthy Wine Journal, Tamara Belgard The Noteworthy Wine Journal, Tamara Belgard Wine Writer, The Noteworthy Wine Journal, xomin Chardonnay | Leave a comment

Welcoming Tamara Belgard to the Culinary Treasure Network Family!

Posted on July 25, 2021 by Editor

Tamara Belgard Culinary Treasure Network Contributor

Welcoming Tamara Belgard to the Culinary Treasure Network Family!

We are delighted to welcome Tamara Belgard to the Culinary Treasure Network family!

Over the course of the next 12 months Tamara will be creating content for us.

Tamara’s primary assignment will be to write articles for The Noteworthy Wine Journal.

Given Tamara’s vast skill set don’t be surprised if she also writes a few travel articles for our Savory Travel Adventures website, and joins Steven Shomler as a special co-host on the Culinary Treasure Podcast.

Here is a link to the webpage that lists all of Tamara Belgard’s Culinary Treasure Network content: https://www.culinarytreasure.com/tamara-belgard-culinary-treasure-network-contributor/

Tamara Belgard’s Bio

Tamara Belgard is a freelance journalist based in Portland Oregon with a long history in the Oregon wine scene. When not chasing down stories for publications like The American Wine Society, The Oregonian, Wine Press Northwest, Oregon Wine Press, SIP Northwest, NW Travel and Life, Portland Monthly, and Eater PDX, you might stumble upon her traipsing through wine country, exploring new restaurants, perusing her local farmers market, pouring over cookbooks, or searching out hidden gems from the racks of her favorite wine shops

Contact Tamara Belgard

Email – [email protected]

Follow Tamara Belgard

Website – http://www.satiatepdx.com/

Instagram – https://www.instagram.com/satiatepdx/

Tamara Belgard Culinary Treasure Network Contributor

Posted in Noteworthy Wine Journal, Tamara Belgard Culinary Treasure Network Contributor, Wine | Tagged Tamara Belgard, Tamara Belgard Culinary Treasure Network, Tamara Belgard Culinary Treasure Network Contributor, Tamara Belgard Noteworthy Wine Journal, Tamara Belgard The Noteworthy Wine Journal, Tamara Belgard Wine Writer | Leave a comment

de Garde Cellars – A Brand-New Winery on The Oregon Coast

Posted on July 24, 2021 by Steven Shomler

The Noteworthy Wine Journal

de Garde Cellars – A Brand-New Winery on The Oregon Coast

On Thursday July 22, 2021, de Garde Cellars debuted their very first wine – Rose No. 1.

See this link to read the Noteworthy Wine Journal article about Rose No. 1:

Rose No. 1 From de Cellars – The Review & The 411 https://www.culinarytreasure.com/rose-no-1-from-degarde-cellars-the-review-the-411/

de Garde Cellars is brought to you by the fine folks at de Garde Brewing – a world class brewery located in Tillamook, Oregon on the Oregon Coast. See below for links to Culinary Treasure Network content about de Garde Brewing.

Wednesday July 21, 2021 was the day that de Garde Brewing broke the news about de Garde Cellars via the de Garde Brewing Instagram account. See the very end of this article to read the full text from that Instagram post.

On Friday July 23, 2021 I had the privilege of speaking with de Garde Co-founder Trevor Rogers about de Garde Cellars and here is some of what I learned:

de Garde Cellars Tidbits

Trevor and Linsey (de Garde’s other Co-founder) have wanted to make wine for a very long time and finally in 2017 they began taking the steps needed to begin their winemaking journey.

Rouge No. 1 (2018 vintage) will be the next de Garde Cellars release. Look for this wine to be released late summer or early fall (2021). Rouge No. 1 will be a red blend that will be approximately 57% Mourvèdre and 43% Syrah & Grenache.

For at least the next few years de Garde Cellars wine will only be sold at the de Garde Brewing taproom.

The current plan is for de Garde Cellars to release 2 to 3 wines in 2022.

Trevor shared that when the Instagram post announcing de Garde Cellars came out he was touched by all the encouraging words of support he received from both brewers and winemakers.

Trevor also told me that when it came to de Garde Cellars they had held “their cards very close to their vest” and he was glad to finally be able to go public with this news.

While we were talking, I mentioned the phrase I have heard from many winemakers “It takes a lot of beer to make wine” Trevor laughed with amusement and immediately shared that he often says, “It takes a lot of wine to make beer.”

I closed out my interview with Trevor by asking him to give me one word describing how he feels about de Garde Cellars and with much enthusiasm in his voice he said, “very excited.”

I thoroughly enjoyed the bottle of Rose No. 1 I had Friday night and I am so looking forward to more wine from de Garde Cellars.

Cheers,

Links with more information about de Garde Brewing

de Garde Brewing – A World Class Brewery on the Oregon Coast – https://craftbeertreasure.com/de-garde-brewing-a-world-class-brewery-on-the-oregon-coast/

Craft Beer Podcast Episode 132 – Trevor Rogers de Garde Brewing – https://www.thecraftbeerpodcast.com/trevor-rogers-de-garde-brewing-craft-beer-podcast-episode-132/

Address

de Garde Cellars is located at 114 Ivy Ave, Tillamook, OR 97141

Follow de Garde Brewing

Website – http://www.degardebrewing.com/home.html

Facebook – https://www.facebook.com/deGardeBrewing

Instagram – https://www.instagram.com/degardebrewing/

Text From the deGarde Brewing Wednesday July 21, 2021 Instagram Post Announcing de Garde Cellars:

“Introducing de Garde Cellars

We’re ecstatic to announce not just the existence of our winemaking endeavors, but also the first ‘fruits’ of our efforts under the new de Garde Cellars label.

It’s no secret that our brewery has been inspired by wine as much as spontaneously fermented beer. Honestly, our passions were wine-centric before we found beer with a similar sense of place.

Today, we have the pleasure of sharing our efforts.

‘Rose No. 1’ is our first release.

It is a lovely wine that could have come from nowhere else.
We brought in the grapes from ‘The Rocks District of Milton Freewater’ AVA on the Oregon side of the Washington border. Though it’s part of the greater Walla Walla AVA, this tiny portion is unique. To our palates, more so than any other region we’ve found.

The whole grape clusters were macerated by foot in oak tanks, and the free run juice was run into amphorae. A long, natural fermentation with native yeast ensued, with further conditioning on the lees.

The final composition is a unique representation of location and intent.

It presents ripe notes of strawberry and watermelon, cherries, and a hint of maraschino. It’s lent a further complexity from the growing region and the amphora; pronounced aromas of freshly broken river rocks, along with subtle hints of iron and a delicate savory aspect.
Soft, but bold, with enough balancing acid to keep it refreshing, though serious.

No fining, no filtration, and no added yeast, nutrient, or enzyme. Minimal sulfites were added, only at bottling.

Our practices of low intervention, manual processing, and avoidance of additives would likely resonate with those in a firmly natural camp. Really though, we’re just trying to make the best wine possible.
These endeavors are not an afterthought, nor a side project to our brewery.
Hopefully, they represent the vineyard well, and resonate with the drinker.

We hope you enjoy it as much as we do, and we’re looking forward to sharing something (perhaps) even more exciting in the near future…”

See this link to read the Noteworthy Wine Journal article about Rose No. 1 – https://www.culinarytreasure.com/rose-no-1-from-degarde-cellars-the-review-the-411/

deGarde Cellars – A Brand-New Winery on The Oregon Coast The Noteworthy Wine Journal

The Noteworthy Wine Journal Celebrating Wine, Wineries, Winemakers, & More

Follow The Noteworthy Wine Journal

Webpage – https://www.culinarytreasure.com/noteworthy-wine-journal/
Please Note: For now, Noteworthy Wine Journal articles are posted to the This is Culinary Treasure website.

Facebook – https://www.facebook.com/NoteworthyWineJournal/

Instagram – https://www.instagram.com/noteworthywinejournal/

The Noteworthy Wine Journal is brought to you by the Culinary Treasure Network

The Noteworthy Wine Journal

Posted in Adventures on The Oregon Coast, Noteworthy Wine Journal, Wine, Winery | Tagged Adventures on the Oregon Coast, Culinary Treasure Network, de Garde Brewing, de Garde Brewing Tillamook Oregon, de Garde Brewing Wine, de Garde Brewing Winery, de Garde Cellars, de Garde Cellars Rose No. 1, de Garde Cellars Tillamook Oregon, de Garde Cellars Trevor Rogers, Noteworthy Wine Journal, Oregon Coast, Oregon Coast Winery, Oregon Wine, Oregon Winery, Rose No. 1 From de Garde Cellars, Rouge No. 1, Rouge No. 1 de Garde Cellars, Steven Shomler, Steven Shomler Noteworthy Wine Journal, Steven Shomler Wine Writer, The Noteworthy Wine Journal, Tillamook Coast, Tillamook Oregon, Wine | Leave a comment

Rose No. 1 From de Garde Cellars – The Review & The 411

Posted on July 24, 2021 by KC Shomler

The Noteworthy Wine Journal

Rose No. 1 From deGarde Cellars – The Review & The 411 The Noteworthy Wine Journal

Rose No. 1 From de Garde Cellars – The Review & The 411

Rose No. 1 – The Review

Many times, people scoff at Rose as déclassé, but that is a mistake. Rose doesn’t have to be cheap, sickeningly sweet, or just a basic boring white wine cloaked in pink color for looks. Roses can have depth and interest and character – like Rose No. 1 from de Garde Cellars.

Brand new on the market, their first offering is a delight to behold and to drink. The color is not the bubble gum pink of the grocery aisles or the salmon color of southern French roses, but a light rosy red that has depth and intrigue.

When I drink this wine, I am transported back to summer trips to Spain, France, and Portugal where young and vigorous wines like this are plentiful and made for day drinking.

Spontaneous fermentation gives Rose No. 1 a slightly effervescent charm and wild quality that makes it authentically American; Bold, but not unrefined and would pair well with a European style picnic. Think charcuterie and stinky cheeses on a sunny patio at 4 pm – this wine can stand up and hold it’s own.

KC Shomler

Rose No. 1 From deGarde Cellars – The Review & The 411 The Noteworthy Wine Journal

Rose No. 1 – The 411

On Thursday July 22, 2021, de Garde Cellars debuted their very first wine – Rose No. 1.

See this link to read The Noteworthy Wine Journal article about de Garde Cellars:

de Garde Cellars – A Brand-New Winery on The Oregon Coast https://www.culinarytreasure.com/de-garde-cellars-a-brand-new-winery-on-the-oregon-coast/

The grapes for Rose No. 1 come from the Rocks District of Milton-Freewater AVA on the Oregon side of the Washington border. The Rocks District of the Milton-Freewater AVA is a sub-appellation of the Walla Walla Valley AVA, which itself is a sub-appellation of the Columbia Valley AVA.

Rose No. 1 is only available at the de Garde Brewing taproom in Tillamook, Oregon on the Oregon Coast.

I spoke with Trevor Rogers about Rose No. 1, and it is his current opinion that this wine will be best enjoyed either right now or in the next 1 -2 years.

Trevor speculates this wine will still be very drinkable in 4 or 5 years, however it will most likely be a “different” wine in 4 or 5 years when compared to what it is right now.

Rose No. 1 Notes From the Winemaker:

“The whole grape clusters were macerated by foot in oak tanks, and the free run juice was run into amphorae. A long, natural fermentation with native yeast ensued, with further conditioning on the lees.

It presents ripe notes of strawberry and watermelon, cherries, and a hint of maraschino. It’s lent a further complexity from the growing region and the amphora; pronounced aromas of freshly broken river rocks, along with subtle hints of iron and a delicate savory aspect. Soft, but bold, with enough balancing acid to keep it refreshing, though serious.

No fining, no filtration, and no added yeast, nutrient or enzyme. Minimal sulfites were added, only at bottling.
Our practices of low intervention, manual processing, and avoidance of additives would likely resonate with those in a firmly natural camp. Really though, we’re just trying to make the best wine possible.”

See this link to read the Noteworthy Wine Journal article about de Garde Cellars:

de Garde Cellars – A Brand-New Winery on The Oregon Coast https://www.culinarytreasure.com/de-garde-cellars-a-brand-new-winery-on-the-oregon-coast/

Rose No. 1 From deGarde Cellars – The Review & The 411 The Noteworthy Wine Journal

The Noteworthy Wine Journal Celebrating Wine, Wineries, Winemakers, & More

Follow The Noteworthy Wine Journal

Webpage – https://www.culinarytreasure.com/noteworthy-wine-journal/
Please Note: For now, Noteworthy Wine Journal articles are posted to the This is Culinary Treasure website.

Facebook – https://www.facebook.com/NoteworthyWineJournal/

Instagram – https://www.instagram.com/noteworthywinejournal/

The Noteworthy Wine Journal is brought to you by the Culinary Treasure Network

The Noteworthy Wine Journal

Posted in Adventures on The Oregon Coast, KC Shomler, KC Shomler Article, KC Shomler Culinary Treasure Network Contributor, Noteworthy Wine Journal, Oregon Coast, Wine, Winery | Tagged Adventures on the Oregon Coast, Columbia Valley AVA, Culinary Treasure, Culinary Treasure Network, de Garde Brewing, de Garde Brewing Wine, de Garde Brewing Winery, de Garde Cellars, de Garde Cellars Rose No. 1, de Garde Cellars Tillamook Oregon, de Garde Cellars Trevor Rogers, KC Shomler, KC Shomler Article, KC Shomler Culinary Treasure Network Contributor, KC Shomler Noteworthy Wine Journal, KC Shomler Wine Writer, Milton-Freewater AVA, Noteworthy Wine Journal, Oregon Coast, Oregon Coast Wine, Oregon Coast Winery, Oregon Wine, Oregon Winery, Rocks District, Rocks District of Milton-Freewater AVA, Rose, Rose No. 1, Rose No. 1 From de Garde Cellars, Rose No. 1 From de Garde Cellars Review, Rose No. 1 Review, Rose Wine, Shomler Media, Steven Shomler, Steven Shomler Noteworthy Wine Journal, The Noteworthy Wine Journal, Tillamook Coast, Tillamook Oregon, Trevor Rogers, Trevor Rogers de Garde Cellars, Walla Walla Valley AVA, Wine | Leave a comment

Threshold Brewing Zapiekanka – Your Next Craving Episode 003

Posted on June 12, 2021 by Steven Shomler

Threshold Brewing Zapiekanka – Your Next Craving Episode 003 by Steven Shomler Culinary Treasure Network

Threshold Brewing Zapiekanka – Your Next Craving Episode 003

This episode of Your Next Craving is all about Threshold Brewing’s Zapiekanka.

Join us as Host Steven Shomler and Threshold Brewing’s Sara & Jarek Szymanski tell you all about this incredible dish!

To watch this video hit the play button in the center of the image below.

Your Next Craving – Celebrating Culinary Delights You Will Love!

Your Next Craving 411

Your Next Craving is hosted by Steven Shomler and is brought to you by the Culinary Treasure Network.

Follow Your Next Craving

Facebook – https://www.facebook.com/Your-Next-Craving-114710960435348

Instagram – https://www.instagram.com/yournextcravingshow/

Your Next Craving – Celebrating Culinary Delights You Will Love!

#YourNextCraving #Zapiekanka

Posted in Brewery, Your Next Craving | Tagged Culinary Treasure, Culinary Treasure by Steven Shomler, Culinary Treasure Network, Jarek Szymanski, Jarek Szymanski Threshold Brewing, Poland, Polish Street Food, Sara Szymanski, Sara Szymanski Threshold Brewing, Shomler Media, Steven Shomler, Steven Shomler Culinary Storyteller, Steven Shomler Culinary Treasure Network, This is Culinary Treasure, Threshold Brewing, Threshold Brewing Portland Oregon, Threshold Brewing Zapiekanka, Your Next Craving, Your Next Craving Culinary Treasure Network, Your Next Craving Show, Your Next Craving Steven Shomler, Zapiekanka, Zapiekanka Portland, Zapiekanka Threshold Brewing | Leave a comment

A Whiskey & Hot Chocolate Cocktail You Don’t Want to Miss – Three Creeks Brewing Sisters, Oregon

Posted on June 8, 2021 by Steven Shomler

A Whiskey & Hot Chocolate Cocktail You Don’t Want to Miss – Three Creeks Brewing Sisters, Oregon This is Culinary Treasure Steven Shomler

A Whiskey & Hot Chocolate Cocktail You Don’t Want to Miss – Three Creeks Brewing Sisters, Oregon

I spent part of Spring Break 2021 staying at Black Butte Ranch in Central Oregon. This was a family trip and not a work trip so my time seeking out culinary delights was limited.

That being said – I was able to locate a stellar cocktail and a fantastic pastry (see this link for more about the pastry – https://www.culinarytreasure.com/sisters-bakery-almond-bear-claws-a-culinary-gem-you-dont-want-to-miss/ )

My good friend Brian Yaeger recently moved to Bend, Oregon with his awesome family.

Since I was going to be in Central Oregon – Brian’s new stomping ground, a couple of weeks before spring Break 2021 I reached out to him to see if we could maybe meet up for a beer.

Brian is a very good craft beer writer, a craft beer Author, & a contributor to Craft Beer Treasure so I know that Brian would have a great suggestion for a place for us meet up and raise a pint.

Sisters, Oregon is about 15 minutes or so from Black Butte Ranch, and about 25-30 minutes from Bend.

Brian suggested that we meet up at Three Creeks Brewing in Sisters. Three Creeks brews up some really good beer so I knew that I would have a great beer or two while Brian and I visited and caught up.

I did not expect that I would come across a stellar cocktail.

We were sitting outside, and it was around 40 degrees out. I started out with a pour of TCBC Imperial IPA. Goodness I enjoyed that beer!

A Whiskey & Hot Chocolate Cocktail You Don’t Want to Miss – Three Creeks Brewing Sisters, Oregon This is Culinary Treasure Steven Shomler

Hot Chocolate and Whiskey

When I was perusing the menu to pick out my beer, I had noticed a cocktail made with hot chocolate and whiskey.

Like I said, it was 40 degrees out and we were sitting outside. A steady breeze picked up and that warm cocktail began calling my name.

I said, “what the heck” and I ordered it – a warm beverage sounded really good right then.

A Whiskey & Hot Chocolate Cocktail You Don’t Want to Miss – Three Creeks Brewing Sisters, Oregon This is Culinary Treasure Steven Shomler

WOW! I was stunned by how good the Skrewdolph cocktail was!

The Skrewdolph is made with Skrewball Peanut Butter Whiskey, hot cocoa, whipped cream, and a chuck of Belgium chocolate.

I loved this cocktail so much that I have made tentative plans to head back out that way this fall and film an episode of my show Your Next Craving about it.

My Recommendation – if you like cocktails and you find yourself anywhere near Sisters, Oregon or even if you are just driving through Sisters on your way to or from Bend – stop at Three Creeks Brewing. Have a beer & a meal, and for dessert order yourself a Skrewdolph and thank me later!

Below is information on Three Creeks Brewing and a few photos from my visit there.

Cheers,

This is Culinary Treasure – Discovering and Celebrating Culinary Treasure You Will Love

#GoHaveMagnificentMeals

Three Creeks Brewing

Address 721 S Desperado Ct, Sisters, OR 9775

Website https://www.threecreeksbrewing.com/

Facebook https://www.facebook.com/ThreeCreeksBrewing/

Instagram https://www.instagram.com/threecreeksbrewing/

A Whiskey & Hot Chocolate Cocktail You Don’t Want to Miss – Three Creeks Brewing Sisters, Oregon This is Culinary Treasure Steven Shomler

Posted in Central Oregon, Cocktails, Whiskey | Tagged Central Oregon, Cocktail, Culinary Treasure, Culinary Treasure by Steven Shomler, Hot Chocolate Cocktail, Peanut Butter Whiskey, Sisters Country, Sisters Oregon, Skrewball Peanut Butter Whiskey, Skrewdolph, Skrewdolph Cocktail, Skrewdolph Three Creeks Brewing, Steven Shomler, Steven Shomler Culinary Storyteller, Steven Shomler Culinary Treasure Network, Steven Shomler Food Writer, This is Culinary Treasure, Three Creeks Brewing, Three Creeks Brewing Sisters Oregon, Visit Central Oregon, Visit Sisters Oregon, Whiskey & Hot Chocolate Cocktail, Whiskey Cocktail | Leave a comment

Sisters Bakery Almond Bear Claws – A Culinary Gem You Don’t Want to Miss!

Posted on June 7, 2021 by Steven Shomler

Sisters Bakery Almond Bear Claw – A Culinary Gem You Don’t Want to Miss! This is Culinary Treasure Steven Shomler

Sisters Bakery Almond Bear Claws – A Culinary Gem You Don’t Want to Miss!

I spent part of Spring Break 2021 staying at Black Butte Ranch in Central Oregon. This was a family trip and not a work trip so my time seeking out culinary delights was limited.

That being said – I was able to locate a fantastic pastry and a stellar cocktail (see this link for more info about the cocktail – https://www.culinarytreasure.com/a-whiskey-hot-chocolate-cocktail-you-dont-want-to-miss-three-creeks-brewing-sisters-oregon/)

Sisters, Oregon is about 15 minutes or so from Black Butte Ranch, and during this trip I was lucky enough to make a run into Sisters for groceries. While there I made a stop at Sisters Bakery and WOW!

The Almond Bear Claw at Sisters Bakery is an eminently delightful pastry!

The level of crunch and texture is perfect, lots of almonds, and just the right amount of not-too-sweet glaze.

Please Note – in addition to the Almond Bear Claws there are lots of wonderful baked goods at Sisters Bakery – Pies, Breads, Donuts, Scones, etc.

My Recommendation – if you find yourself anywhere near Sisters Bakery, or even if you are just driving through Sisters on your way to or from Bend – stop at Sisters Bakery.

Get yourself one of the Almond Bear Claws to devour right then, and also pick up a pie, or a dozen donuts, or a loaf of their Cinnamon Swirl Bread or a loaf of their Jalapeno/Pepper Jack Cheese Bread to take with you.

Below is information on Sisters Bakery and a few photos from my visit there.

Cheers,

This is Culinary Treasure – Discovering and Celebrating Culinary Treasure You Will Love

#GoHaveMagnificentMeals

Sisters Bakery

Address 251 E Cascade Ave, Sisters, Oregon 97559

Website https://www.sistersbakery.com/

Facebook https://www.facebook.com/sistersbakeryoregon

Instagram https://www.instagram.com/sistersbakeryoregon/

Sisters Bakery Almond Bear Claw – A Culinary Gem You Don’t Want to Miss! This is Culinary Treasure Steven Shomler

Posted in Bakery, Central Oregon, Donuts, Pastries | Tagged Almond Bear Claws, Bear Claws Sisters Bakery, Central Oregon, Central Oregon Bakery, Culinary Treasure, Culinary Treasure by Steven Shomler, Culinary Treasure Network, Pastries, Shomler Media, Sisters Bakery, Sisters Bakery Sisters Oregon, Sisters Country, Sisters Oregon, Steven Shomler, Steven Shomler Culinary Storyteller, Steven Shomler Culinary Treasure Network, Steven Shomler Food Writer, This is Culinary Treasure, Visit Central Oregon, Visit Sisters Oregon | Leave a comment

Chalk to Flour a Bend, Oregon Destination-Worthy Bakery!

Posted on May 15, 2021 by Brian Yaeger

Chalk to Flour a Bend, Oregon Destination-Worthy Bakery! Brian Yaeger Culinary Treasure Network Contributor

Chalk to Flour a Bend, Oregon
Destination-Worthy Bakery!

Unlike Portland that has so many destination-worthy doughnut shops they might as well change the nickname from Beervana to Doughnutvana, Portlanders’ playground in Central Oregon, Bend, has a dearth of doughnutteries. Kristina Serhan has changed that all from the comfort of her own home.

Chalk to Flour is her home-based bakery, or cottage-based you can say thanks to Oregon cottage laws that provide for her to make everything from cookies to cakes to those scrumptious doughnuts without a commercial store or kitchen. The only real bummer is that you can’t walk in and have your mouth water staring at a rack of chocolate-glazed hazelnut-topped doughnuts; you have to order two days in advance and either pick them up from her porch (no need for a mask as she’ll have your order boxed up and waiting for you) or you can spring for local delivery.

Chalk to Flour a Bend, Oregon Destination-Worthy Bakery! Brian Yaeger Culinary Treasure Network Contributor

Chalk to Flour has barely been in business over a year but Serhan is garnering word-of-mouth plus lots of digital oohs and aahs via Chalk to Flour’s Instagram account.

Good thing drooling over her custom cakes is sugar and carb free. And while she’s got a menu of her staples, she’ll truly customize anything you’re craving. Can’t decide between ordering a dozen cupcakes or cookies? Get cookie dough topped cupcakes!

In addition to being a doughnut fiend, I’m a glutton for cinnamon rolls. While she’ll bake you up a half dozen classic cream cheese frosted ones, I saw she makes a chocolate babka (the greater babka?!) roll. And she embellishes it with a little orange zest if you want. Well I love chocolate and orange so Serhan over-zested mine as if she thought, “what would Brian like?” Chocolate-orange-babka-roll not your jam?

Chalk to Flour a Bend, Oregon Destination-Worthy Bakery! Brian Yaeger Culinary Treasure Network Contributor

Of course, some of her creations are a little more universal in their inspiration. Take the Oreo Roll. “I won’t lie,” says Serhan, “that was a 4/20 inspo. Like gourmet munchie food. My boyfriend only let me have half of one and devoured three on his own.”

Cheers,

Link to see all of Brian Yeager’s Culinary Treasure Network Content – https://www.culinarytreasure.com/brian-yaeger-culinary-treasure-network-contributor/

Chalk to Flour a Bend, Oregon Destination-Worthy Bakery! Brian Yaeger Culinary Treasure Network Contributor

Follow Chalk to Flour Bakery

Website – https://www.chalktoflour.com/

Facebook – https://www.facebook.com/chalktoflour/

Instagram – https://www.instagram.com/chalktoflour/

Brian Yaeger Culinary Treasure Network Contributor

Follow Brian Yaeger

Website – https://brianyaeger.com/

Instagram – https://www.instagram.com/brianyaeger/

Twitter – https://twitter.com/yaeger

For More Info About Brian Yaeger see this article here – https://www.culinarytreasure.com/welcoming-brian-yaeger-to-the-culinary-treasure-network-family/

Posted in Bakery, Brian Yaeger, Brian Yaeger Article, Brian Yaeger Culinary Treasure Network Contributor, Donuts | Tagged Bend, Bend Oregon, Brian Yaeger, Brian Yaeger Article, Brian Yaeger Culinary Treasure Network, Brian Yaeger Culinary Treasure Network Contributor, Brian Yaeger Donut Writer, Brian Yaeger Doughnut Writer, Central Oregon, Central Oregon Bakery, Chalk to Flour, Chalk to Flour Bakery, Chalk to Flour Bend Oregon, Chalk to Flour Destination-Worthy Bakery, Chocolate Babka, Chocolate Babka Chalk to Flour, Culinary Treasure Network, Destination-Worthy Bakery, Donuts Bend Oregon, Doughnuts Bend Oregon, Kristina Serhan, Kristina Serhan Baker, Kristina Serhan Bend, Kristina Serhan Bend Oregon, Kristina Serhan Chalk to Flour Bakery, This is Culinary Treasure | Leave a comment

Welcoming Brian Yaeger to the Culinary Treasure Network Family!

Posted on May 15, 2021 by Steven Shomler

Brian Yaeger Culinary Treasure Network Contributor

Welcoming Brian Yaeger to the Culinary Treasure Network Family!

We are delighted to welcome Brian Yaeger to the Culinary Treasure Network family!

Over the course of the next 12 months Brian will be creating content for us.

Brian’s primary assignment will be to write culinary articles for our This is Culinary Treasure website.

Given Brian’s vast skill set don’t be surprised if he also writes a few travel articles for our Savory Travel Adventures website and joins Steven Shomler (that’s me) as a special co-host on the Craft Beer Podcast.

Here is a link to the page that lists all of Brian Yaeger’s Culinary Treasure Network content:
https://www.culinarytreasure.com/brian-yaeger-culinary-treasure-network-contributor/

Brian Yaeger Culinary Treasure Network Contributor

Brian Yaeger’s Bio

Here is a little bit of info for those of you who have yet to have the privilege of meeting Brian:

Brian is a devoted Dad, loving Husband, pragmatic optimist, Author, Beer Writer, Doughnut Writer, Certified Cicerone®, Certified Cider Professional™, Founder of Grand Craft Beer, Founder of Baker’s Dozen Coffee Beers & Doughnut Festival, Teacher, and now he is also a Culinary Treasure Network contributor.

Brian is the Author of two books (so far) – Red, White, and Brew: An American Beer Odyssey (St. Martin’s) & Oregon Breweries (Globe Pequot). See below for more info about both of these books.

Brian has a third book in the works – American Doughnut and we can’t wait for that book to come out!

Contact Brian Yaeger

Brian can be reached via email – [email protected]

Follow Brian Yaeger

Website – https://brianyaeger.com/

Instagram – https://www.instagram.com/brianyaeger/

Twitter – https://twitter.com/yaeger

Follow Brian Yaeger’s Projects

Grand Craft Beer

Facebook – https://www.facebook.com/GrandCraftBeer/

Instagram – https://www.instagram.com/grandcraftbeer/

Baker’s Dozen Coffee Beers & Doughnut Festival

Facebook – https://www.facebook.com/BakersDozenPDX

Instagram – https://www.instagram.com/bakersdozenpdx/

American Doughnut

Instagram – https://www.instagram.com/americandoughnut/

Brian Yaeger Culinary Treasure Network Contributor

Brian’s Books

Oregon Breweries (2014, Stackpole) is the comprehensive brewery guide to one of the nation’s largest and most creative craft brewing epicenters. Featuring profiles of 190 breweries in the Beaver State from Astoria to Ashland, the brewers and beers that make not just Portland but all of Oregon “Beervana” make this the compelling, compulsory companion to your beercation through the entire state.

Link to Purchase Oregon Breweries – https://www.amazon.com/Oregon-Breweries-Brian-Yaeger/dp/0811712117/

Red, White, and Brew (2008, St. Martin’s) is the ultimate beer run across the United States, during which Brian Yaeger visits fourteen breweries of various sizes and talks to founders, owners, brewmasters, consumers, and anyone else he meets on his odyssey and who enjoys the making, tasting, and appreciating of brews.

Red, White, and Brew pursues the roots of brewers who brought their craft with them from their homeland and investigates how the tradition is faring today and where it may head in the future. Covering everything from fifth-generation family-run brewing companies to first-wave microbreweries, this book is a travelogue, guide, and genealogical study of beer families and homebrewers from Portland, Maine, to Portland, Oregon. It is filled with eclectic characters and shrewd businesspeople who populate an industry as old as the New World, and who produce liquid philanthropy, one keg at a time.

Link to purchase Red, White, and Brew – https://www.amazon.com/Red-White-Brew-American-Odyssey/dp/0312383142/

Once again, we are delighted to welcome Brian to the Culinary Treasure Network family!

Below my signature are some photos of Brian for you to enjoy.

Cheers,

This is Culinary Treasure – Discovering and Celebrating Culinary Treasure You Will Love

#GoHaveMagnificentMeals

Brian Yaeger Culinary Treasure Network Contributor

Posted in Culinary Treasure Network Contributor | Tagged American Doughnut, American Doughnut by Brian Yaeger, Baker's Dozen Coffee Beers & Doughnut Festival, Brian Yaeger, Brian Yaeger Bio, Brian Yaeger Culinary Treasure Network Contributor, Brian Yaeger Doughnut Writer, Culinary Treasure, Culinary Treasure Network, Culinary Treasure Network Contributor, Doughnut Writer, Grand Craft Beer, Grand Craft Beer Brian Yaeger, Oregon Breweries, Oregon Breweries Oregon Breweries by Brian Yaeger, Red White and Brew An American Beer Odyssey, Red White and Brew An American Beer Odyssey by Brian Yaeger, This is Culinary Treasure | Leave a comment

A Magnificent Meal at Copper Whiskey Bar & Grill Bozeman Montana

Posted on May 10, 2021 by Steven Shomler

Copper Whiskey Bar & Grill Bozeman Montana This is Culinary Treasure Steven Shomler

A Magnificent Meal at Copper Whiskey Bar & Grill Bozeman, Montana

Goodness! I am blessed to have the opportunity to enjoy some pretty damn fine meals. The best meals that I get to devour end up becoming This is Culinary Treasure A Magnificent Meal articles.

The dinner I had last fall at Copper Whiskey Bar & Grill Bozeman was one of those magnificent meals.

Copper Whiskey Bar & Grill is a fantastic place to have a cocktail, they have an amazing whiskey list, and the steaks at Copper are phenomenal!

Copper Whiskey Bar & Grill Bozeman Montana This is Culinary Treasure Steven Shomler

Appetizers and a Cocktail

The night I was there I started my evening off with a cocktail – the Dear Ol’ Dad – Eagle Rare bourbon, sugar, bitters, orange twist, big ice.

I paired my cocktail with not one but two appetizers – the pretzel bites, and the fried pickles.

Why two appetizers? Because the pretzel bites were highly recommended, and I love fried pickles!

The pretzel bites are handmade in house, and they are served with a terrific jalapeño beer cheese. Seriously these pretzel bites are effing incredible. When you go to Copper Whiskey Bar & Grill make sure that you get yourself an order of them. You will be so grateful that you did.

The fried pickles plate arrives with both pickle chips and pickle spears on it. If you like pickles – don’t hesitate to order this dish.

Copper Whiskey Bar & Grill Bozeman Montana This is Culinary Treasure Steven Shomler

Two Stellar Entrees

For my entrée I ended up having both the Ribeye and the Steak Frites. Yes, that’s two entrees, but hey I am a highly trained professional.

I LOVE a good ribeye and the ribeye that Chef John Wallace serves up at Copper is everything that you want in a ribeye. I had my ribeye topped with sautéed mushrooms. I do love mushrooms.

About the Steak and Frites – I was blown away by how good this dish was! The steak was a marinated hanger steak and WOW! I still think about that steak.

I can’t wait to get back to Bozeman, head over to Copper and order myself another plate of Steak and Frites. Not only was the steak outstanding, the fries were perfectly cooked.

I was pleasantly surprised with how incredibly good the wine by the glass offering were at Copper. I had a glass of a French malbec that I really, really enjoyed.

Copper Whiskey Bar & Grill Bozeman Montana This is Culinary Treasure Steven Shomler

Dessert!

For dessert I had the Copper Old Fashioned and the vanilla bean crème brûlée.

The Copper Old Fashioned features Bulleit Rye, sugar, bitters, cherry, and orange. My two favorite cocktails are a Gin Martini and an Old Fashioned. I am pretty picky about both of those cocktails and my standard are very high.

The Copper Old Fashioned exceeded my standards and it was very well made.

The crème brûlée – Oh Baby! – my only regret is that I didn’t order two of them.

Had I done that I would have enjoyed my second helping of crème brûlée with a shot of either Blanton’s Single Barrel bourbon, or a shot of Nikka Coffey Grain whisky.Mamny

Many thanks to Miranda Elise Bond – Miranda was my server and she was both delightful and very knowledgeable.

Get yourself to Copper Whiskey Bar & Grill and have yourself a wonderful meal!

Below are links to the Copper website and social media accounts.

Below my signature is more than 30 photos from my visit to Copper Whiskey Bar & Grill.

Lastly when you visit the Copper Whiskey Bar & Grill sure to order the pretzel bites and thank me later!

Follow Copper Whiskey Bar & Grill

Website https://coppermontana.com/bozeman

Facebook https://www.facebook.com/CopperWhiskeyBarGrill

Instagram https://www.instagram.com/copperwhiskey/

Address

Copper Whiskey Bar & Grill is located at 101 E. Main St Bozeman, MT 59715

Adventures in Bozeman

To see all of my Bozeman centric content – Culinary Podcasts, Craft Beer Podcasts, as well as Travel articles, and This is Culinary Treasure articles go to www.AdventuresInBozeman.com

Cheers,

This is Culinary Treasure – Discovering and Celebrating Culinary Treasure You Will Love

#GoHaveMagnificentMeals

Copper Whiskey Bar & Grill Bozeman Montana This is Culinary Treasure Steven Shomler

Miranda Elise Bond

Miranda Elise Bond Bozeman Montana

Copper Whiskey Bar & Grill Bozeman Montana This is Culinary Treasure Steven Shomler

A Magnificent Meal at Copper Whiskey Bar & Grill Bozeman Montana

Copper Whiskey Bar & Grill Bozeman Montana This is Culinary Treasure Steven Shomler

Simply Stellar! Riverside Fish & Chips Nehalem Oregon on the Oregon Coast

Posted on April 26, 2021 by Steven Shomler

Riverside Fish & Chips Nehalem, Oregon on the Oregon Coast Culinary Treasure Network Steven Shomler

Simply Stellar! Riverside Fish & Chips Nehalem Oregon on the Oregon Coast

A few weeks ago, I spent a few days on the Oregon Coast creating content for the Culinary Treasure Network.

On this particular day I had spent the morning in Tillamook at de Garde Brewing recording an episode of the Craft Beer Podcast with de Garde Co-founder Trevor Rodgers.

By the time I was leaving de Garde it was lunchtime, and I was more than ready to eat.

I decided to head North to Nehalem and check out Riverside Fish & Chips. I am sooo glad I did!

The food was exquisite, and the setting was so very pleasant.

It is my current understanding that Sharon and Gordy have been running Riverside Fish & Chips for 6 years now. I have also heard that maybe they had had some help getting started from a local Oregon Coast culinary luminary. I would love to have them as guests on the Culinary Treasure Podcast and hear their story.

Riverside Fish & Chips Nehalem, Oregon on the Oregon Coast Culinary Treasure Network Steven Shomler

The Fish

I got the 3-piece basket (cod) and goodness the fish was perfect. I get the joy of eating quite a number of meals while I am on my culinary and travel adventures, and one of the ways I gauge how much I enjoyed a certain meal or dish is by how often I think of it days later.

I have thought of this meal quite a number of times since that day, and even right now I wish that I had a Riverside Fish & Chips 3-piece basket it in front of me. I would devour it.

Scroll to end of this article and check out the photos I took. The fish tastes even better than it looks in those photos.

Riverside Fish & Chips Nehalem, Oregon on the Oregon Coast Culinary Treasure Network Steven Shomler

The Chips

I do love me some good fries. True confession time – I ALWAYS add salt to my fries. I even add salt to McDonalds’ fries. These fries were perfectly seasoned. Not salty per se, just really well seasoned. Fantastic flavor.

Oh, I was fully prepared to add salt to them, however for the first time as far back as I can remember I didn’t add want to add anything to these fries. Additionally, they were a perfect complement to the fish.

Riverside Fish & Chips Nehalem, Oregon on the Oregon Coast Culinary Treasure Network Steven Shomler

Tartar Sauce ~ Coleslaw ~ Ketchup

I do love a good tartar sauce and the tartar sauce they serve at Riverside Fish & Chips is as good as any that I have ever had.

The coleslaw was terrific, and I began to suspect that they were not simply selling premade food purchased from a food wholesaler that they scooped out of a big plastic container.

I did see that the menu had the word “homemade” next the word “slaw”, however not every place that makes the “homemade” claim is really doing homemade.

One clue that they really were making things from scratch was that my wonderful coleslaw had craisins in it. Such a delightful addition!

I was thrilled to see that the ketchup that they were serving was Portland Ketchup Company ketchup. A good ketchup makes all the difference and Portland Ketchup Company makes top shelf ketchup.

Riverside Fish & Chips Nehalem, Oregon on the Oregon Coast Culinary Treasure Network Steven Shomler

The Setting

The setting is so lovely. First of all, you get to follow a special path through a narrow alley to get to Riverside Fish & Chips.

After you place your order, you can take a seat at one of the picnic tables sitting out in the sunshine. Do that and you will find yourself right next to the Nehalem River and the view looking out toward the river is just enchanting.

They also have a few tables under cover for those very few days that it rains on the Oregon Coast. Yes – that’s a joke. I know that it rains A LOT on the Oregon Coast. If you are headed to the Oregon Coast, bring layers and a good rain jacket just to be safe.

My kids were quite young when we moved to Portland in 2004 and I can’t tell you how times I said to them as they were getting into the car as we are heading out – “do you have a little jacket with you?”

If they didn’t, they had to go back into the house and get one. They didn’t have wear it, but they had to have one with them. The ONLY exception to this was if the forecast called for the temperature to be 100 degrees or more that day.

Like I said if you are going to the Oregon Coast, make sure that you bring a little jacket with you.

How Good Was Riverside Fish & Chips?

have had a number of really good fish & chips meals on the Oregon Coast – to date the best fish & chips meal I have had on the Oregon Coast was at Riverside Fish & Chips in Nehalem, Oregon.

PHOTOS – Scroll down to see more than 20 photos from my visit to Riverside Fish & Chips in Nehalem, Oregon on the Oregon Coast

Address

Riverside Fish & Chips is located at 35915 Hwy. 101 N. Nehalem, OR 97131

Follow Riverside Fish & Chips

Website – N/A

Facebook – https://www.facebook.com/riversidefishnchips

Instagram – N/A

That’s all I have for now!

Cheers,