One Magnificent Dish After Another – Friendly Waves Kauai

Posted on June 7, 2023 by Steven Shomler

Friendly Waves Kauai

One Magnificent Dish After Another – Friendly Waves Kauai

Goodness. I ate at Friendly Waves two different times during my last trip to Kauai and both times I ordered dish after dish and each and every one of them was magnificent!

Three items where so off the charts good that they each deserved their own article –  The Stash Cocktail, The Pork Belly Pupu, and The OG Burger. You can find those articles above and below this article.

Eating at Friendly Waves reminded me of three other restaurants I absolutely love – Blacksmith Italian in Bozeman, Montana, Hapa PDX in Portland, Oregon, and Hapa Kauai in Koloa on the Island of Kauai.

I have eaten at Blacksmith Italian, Hapa PDX, and Hapa Kauai many times and I can’t wait to go back to each of those magnificent restaurants. The food at each of those places is amazing. Friendly Waves belongs in their category.

Friendly Waves describes itself as a premier sports restaurant and if you take a quick glance, you might think that their menu is comprised of standard sports bar fare – burgers, nachos etc.

There is nothing standard about the food at Friendly Waves. Yes, they do have sports up on some TVs, however it is nothing like your run of the mill sports bar. Don’t let the “sports bar” component keep you from enjoying some wonderful food and fantastic cocktails.

If you consider yourself a “Culinary Tourist”, or a “Foodie” make your way to Friendly Waves and thank me later.

All right enough of that lets get to the food and the cocktails!

In this article I am going to go over the High Tide Tonic Cocktail, the Ginger Scallion Wings, The Upland Burger made with a vegan patty, Nachos with both Kauai Shrimp & Carnitas, and the  Small Island Sour Cocktail.

High Tide Tonic Cocktail Friendly Waves Kauai

The High Tide Tonic Cocktail

The High Tide Tonic Cocktail is comprised of Sipsmith London Dry Gin or Ocean Vodka, house made rosemary tangerine tonic, and lime. I got mine with gin and goodness this is a dangerous cocktail!  Sooo smooth and easy to drink.

The High Tide Tonic is a perfect warm weather cocktail!

 

Ginger Scallion Wings Friendly Waves Kauai

The Ginger Scallion Wings

Theses wings come with the most amazing ginger sauce. Due to the scallions this sauce is bright green and looks very similar to chimichurri. If you like ginger these are the wings for you.

I will tell you the terrific ginger/scallion sauce aside – the wings themselves were amazing. I wanted to get their Koloa Rum BBQ wings, the Coconut Basil wings, and their Pops BBQ wings.

 

The Upland Burger Friendly Waves Kauai

The Upland Burger

All of the burgers I saw come out of the kitchen looked amazing. I had two different burgers during my visits to Friendly Waves – the OG, and the Upland. I wrote a separate article about the OG –

The Upland comes with arugula, shiitake mushroom, guava aioli, and  root chips. I got my Upland with the optional vegan patty. This burger just works – the shiitake mushrooms bring the umami, the arugula a great little kick, the guava aioli a little sweetness, and the root chips bring a delightful crunch.

I personally prefer a beef patty on my hamburgers, however I wanted to give their vegan patty a try because I had a sneaking suspicion that it was a going to be very good. It was all that I hoped for and more.

Now to be clear – if you want meat, you should not order their vegan patty. However – if you are vegan or a  vegetarian who does not want meat on your burger – you will find their vegan patty to be delightful!

By the way – I got my Upland Burger with their sweet potato fries and they were perfect.

 

Nachos Friendly Waves Kauai

Kauai Shrimp and Carnitas Nachos

They have 6 different kinds of nachos at Friendly Waves – Carnitas, Steak, Kauai Shrimp, Poke, Chicken, and Garden (Vegan).

The nachos come with a house blend cheese OR coconut miso “cheese” and are topped with pico de gallo, fresh cabbage, and cilantro over fresh fried corn tortilla chips OR west side root chips. The tortilla chips are made in house from Sinaloa Tortillas made in Honolulu on the island of Oahu.

The fun thing is that you can more than one topping on your nachos. I got Kauai Shrimp and Carnitas on mine and they were soo good. I still think about them on a regular basis. They are seriously elevated nachos.

Also, check this out –  Chef Arzamendi purposely choose the big plates they serve their nachos on so they you get cheese and toppings with every bite you take.

Nachos are often stacked like a tower and about halfway down you are left with dry chips with no cheese and no toppings. That does not happen with the Nachos at Friendly Waves.

Also – I got  a small bowl of their vegan coconut miso “cheese” to give it a try, and I’ll be damned – it was really good!

Small Island Sour Friendly Waves Kauai

The Small Island Sour

Templeton 4-year rye whiskey, Kaua’i lemon, bitters, and Luxardo cherry foam.

I have never had Luxardo cherry foam until this cocktail – and wow! So amazing!

I love rye whiskey cocktails and the small island sour is fantastic! All the flavors from the cherry foam to the rye whiskey to the lemon and bitters – they work together so well.

Again, the food at Friendly Waves on Kauai is increindle4 and you need get yourself there ASAP.

Cheers!

Steven Shomler

Scroll down to see more 38 photos I took when I was at Friendly Waves

Visit Friendly Waves on Kauai

5460 Koloa Road B201
Koloa, HI 96756

Follow Friendly Waves on Kauai

Website https://friendlywaves.com/

Facebook https://www.facebook.com/profile.php?id=100085423870135

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

High Tide Tonic Cocktail Friendly Waves Kauai High Tide Tonic Cocktail Friendly Waves Kauai High Tide Tonic Cocktail Friendly Waves Kauai High Tide Tonic Cocktail Friendly Waves Kauai High Tide Tonic Cocktail Friendly Waves Kauai High Tide Tonic Cocktail Friendly Waves Kauai

Ginger Scallion Wings Friendly Waves Kauai Ginger Scallion Wings Friendly Waves Kauai Ginger Scallion Wings Friendly Waves Kauai Ginger Scallion Wings Friendly Waves Kauai Ginger Scallion Wings Friendly Waves Kauai

Upland Burger Friendly Waves Kauai Upland Burger Friendly Waves Kauai Upland Burger Friendly Waves Kauai Upland Burger Friendly Waves Kauai Upland Burger Friendly Waves Kauai Upland Burger Friendly Waves Kauai Upland Burger Friendly Waves Kauai Upland Burger Friendly Waves Kauai

Nachos Friendly Waves Kauai Nachos Friendly Waves Kauai Nachos Friendly Waves Kauai Nachos Friendly Waves Kauai Nachos Friendly Waves Kauai Nachos Friendly Waves Kauai Nachos Friendly Waves Kauai Nachos Friendly Waves Kauai

Small Island Sour Friendly Waves Kauai Small Island Sour Friendly Waves Kauai Small Island Sour Friendly Waves Kauai Small Island Sour Friendly Waves Kauai Friendly Waves Kauai Friendly Waves Kauai Friendly Waves Kauai

Friendly Waves Kauai Friendly Waves Kauai Friendly Waves Kauai Friendly Waves Kauai Friendly Waves Kauai

Friendly Waves Kauai

 

 

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The Pork Belly Pupu at Friendly Waves Kauai – I Can’t Even – Just Go Eat It !

Posted on June 5, 2023 by Steven Shomler

Pork Belly Pupu at Friendly Waves Kauai The Pork Belly Pupu at Friendly Waves Kauai – I Can’t Even – Just Go Eat It !

This dish at Friendly Waves on Kauai is kind of ridiculous. It is just stellar. layers & layers of flavor. This dish belongs at a very high end restaurant.

A bao pancake, chili garlic oil, oyster sauce, black vinegar, scallion, sesame, and perfectly cooked pork belly. It is mind blowing how good this dish is. Just go enjoy it and see for yourself.

Cheers!

Steven Shomler

Scroll down to see a few more Pork Belly Pupu photos 

Visit Friendly Waves on Kauai

5460 Koloa Road B201
Koloa, HI 96756

Follow Friendly Waves on Kauai

Website https://friendlywaves.com/

Facebook https://www.facebook.com/profile.php?id=100085423870135

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

Pork Belly Pupu at Friendly Waves Kauai

Pork Belly Pupu at Friendly Waves Kauai

Pork Belly Pupu at Friendly Waves Kauai Pork Belly Pupu at Friendly Waves Kauai Pork Belly Pupu at Friendly Waves Kauai Pork Belly Pupu at Friendly Waves Kauai Pork Belly Pupu at Friendly Waves Kauai Pork Belly Pupu at Friendly Waves Kauai

Posted in A Culinary Gem, A Dish You Will Love, Hawaii Restaurant, Kauai, Kauai Restaurant, Kauai Treasure | Tagged , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

The Stash Cocktail at Friendly Waves on Kauai – A Cocktail Lovers Dream Come True!

Posted on June 4, 2023 by Steven Shomler

Craft Cocktail Treasure - Celebrating and Highlighting Cocktails You Will Love!

The Stash Cocktail at Friendly Waves on Kauai The Stash Cocktail at Friendly Waves on Kauai – A Cocktail Lovers Dream Come True!

During my recent visits to the enchanting island of Kauai I enjoyed a number of Magnificent Meals and Stellar Cocktails. Friendly Waves in Old Koloa Town has both and they are in my “top five” for places I ate in Kauai.

During my multiple visits to Friendly Waves I had three very good cocktails – the Small Island Sour, the High Tide Tonic, and the Stash. I cover the first two in my forthcoming This is Culinary Treasure article titled Friendly Waves on Kauai  – One Magnificent Dish After Another!

The Stash is so good that it deserves it’s own stand alone article.

The Stash Cocktail at Friendly Waves on Kauai

The Stash is Craft Cocktail Treasure

The stash is comprised of Ford’s Gin, Amaro Lucano, and Rosa Regale Sparkling Red and it is soooo good! The combination of those three ingredients result in a cocktail that is very much greater than the the sum of its parts.

If you love cocktails you will deeply appreciate the alchemy this cocktail exemplifies. The amaro is pronounced but not at all overbearing, the gin plays very will with the amaro, and the sparkling red brilliantly brings it all together.

The Stash Cocktail at Friendly Waves on Kauai Ford’s Gin, Amaro Lucano, and Rosa Regale Sparkling Red

According to their website Ford’s Gin is a London dry style made with 9 botanicals; juniper, coriander seed, lemon peel, bitter orange peel, grapefruit peel, angelica, cassia, jasmine and Orris and it is distilled in London at Thames Distillers.

According to their website Amaro Lucano is comprised of more than 30 herbs and was created in 1894. For those who don’t know amaro is an Italian herbal liqueur and there are dozens of different amaros available with many different flavor profiles.

According to their website Rosa Regale Sparkling Red has been around since the time of Cleopatra and has aromas of fresh crushed strawberries and a hint of rose petals.

Again, I loved the Stash cocktail and I highly encourage you to get yourself to Friendly Waves on Kauai and have one for yourself.

Cheers!

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

Scroll down to see a few more Stash Cocktail photos 

Visit Friendly Waves on Kauai

5460 Koloa Road B201
Koloa, HI 96756

Follow Friendly Waves on Kauai

Website https://friendlywaves.com/

Facebook https://www.facebook.com/profile.php?id=100085423870135

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

 

The Stash Cocktail at Friendly Waves on Kauai The Stash Cocktail at Friendly Waves on Kauai The Stash Cocktail at Friendly Waves on Kauai The Stash Cocktail at Friendly Waves on Kauai The Stash Cocktail at Friendly Waves on Kauai The Stash Cocktail at Friendly Waves on Kauai The Stash Cocktail at Friendly Waves on Kauai

 

 

 

Posted in Cocktail, Cocktails, Craft Cocktail Treasure, Kauai, Kauai Restaurant, Kauai Treasure | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Something Awesome is Coming to the Oregon Coast – Cold Storage, a Commercial Kitchen, and More ~ Partners for Rural Food Systems!

Posted on May 9, 2023 by Steven Shomler

Partners for Rural Food Systems

Partners for Rural Food Systems

On Monday May 1st, 2023 I attended a food industry conference at the “Big Red Barn” located at the Tillamook Creamery Visitor’s Center (scroll down for info about this conference and some photos i took during it).

During this conference we were given an update on an incredible project that has been in the works since 2017.

In a nutshell, Tillamook County is going to be getting seafood and farm innovation centers.  A farm-based center will be located at the Port of Tillamook Bay and a seafood-based center will be at the Port of Garibaldi.

This project is going to help so many small Tillamook County culinary businesses! From the Partners for Rural Food Systems website:

 “Tillamook County is home to more than 200 small farms, fisheries, harvesters, bakers, and value-added product makers. Yet there has been no infrastructure to support them, such as cold storage, shared commercial kitchens, co-packing, food hubs and training centers.”

Partners for Rural Food Systems is going to focus first on setting up cold storage at both the farm-based center at the Port of Tillamook Bay and at the seafood-based center at the Port of Garibaldi. Next they will build a shared, licensed commercial kitchen at the Port of Tillamook Bay, then a seafood processing center at  Port of Garibaldi.

As someone who cheers on small culinary entrepreneurs and who also loves the Oregon Coast and the hard-working people who live there –  I can’t tell you how excited I am about this project.

This much-needed infrastructure is the result of a community endeavor and is being championed by the Tillamook Coast Visitors Association (TCVA) as part of their culinary/agritourism initiative.

For a long time, Nan Devlin, the Executive Director of the Tillamook Coast Visitors Association shouldered much of the work for nurturing this enterprise and for the past year or so she has been joined by long-time Tillamook County resident Ken Henson, founder of Refettorio Consulting.

I will be keeping you updated on this fantastic project! In fact, I hope to record an episode of the Culinary Treasure Podcast with Ken Henson about it very soon.

For more info about Partners for Rural Food Systems you can go to their website here – https://ruralfoodsystems.org/

The May 1st, 2023 Food Industry Conference

During this conference we heard from a number of excellent speakers including Nan Devlin with Visit Tillamook Coast, Ken Henson with Refettorio Consulting, Mike Saindon with the Port of Garibaldi, Charity Coon with Tillamook Bay Seafoods ,Carly Boyer with the Bohemia Food Hub, Sarah Masoni with the Food Innovation Center in Portland, Oregon, DJ Josi with Josi Farms, Oregon Trevor Rogers with de Garde Brewing, and Jason Brandt with the Oregon Hospitality Foundation.

Below are a number of photos I took during this informative conference.

Cheers,

Steven

 

Food Industry Conference

Food Industry ConferenceFood Industry Conference Food Industry Conference

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Food Industry Conference Food Industry Conference

Food Industry Conference

Food Industry Conference Food Industry Conference Food Industry ConferenceFood Industry Conference Food Industry Conference

Food Industry Conference

Food Industry Conference

Food Industry Conference Food Industry Conference

 

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A Magnificent Meal at the Bistro in Kilauea on the Island of Kauai!

Posted on January 30, 2023 by Steven Shomler

The Bistro in Kilauea on the Island of Kauai! This is Culinary Treasure

A Magnificent Meal at the Bistro in Kilauea on the Island of Kauai!

Wow! During one my recent trips to Kauai (Dec 2022) I took a drive to the North Shore. On my to-do list was a quick stop in Hanalei and dinner at the Bistro in Kilauea.

I was only in Hanalei for about an hour. I stopped at Black Pot Beach Park, and I have to say – while I was there – I took one of my all-time favorite photos. This photo right here:

Black Pot Beach Park photo by Steven Shomler

Lilikoi Lemon Martini the Bistro in Kilauea

My Meal Was Stellar!

Following my visit to Hanalei I drove up the hill to Kilauea to have dinner at the Bistro.

Goodness! My meal was stellar! Many thanks to my server Jenny. Each one of Jenny’s recommendations was spot on!

My meal began with the Lilikoi Lemon Martini – Hanson Mandarin Vodka, fresh lemon, and passionfruit puree. This was a delightful cocktail, not too sweet with lots of brightness from the lemon.

Fresh Beets Salad the Bistro in Kilauea

From there I moved on the Fresh Beets Salad – beets, greens, feta cheese, “mac-nuts” and a very pleasant lilikoi vinaigrette. The beet salad was good, and I would order it again , however for me it needed a little something more – maybe some acid like a squeeze of lime or lemon.

Next up was two appetizers: the Fish Rockets, and the Prosciutto and Goat.

I really liked the Fish Rockets. This a very briefly deep fried or “flash fried” dish and the crunch of the outer lumpia wrapper played very well with the still cool ahi inside. The “wasabi” aioli was spot on. I would definitely order this dish again. I would have loved to also have a small ramekin of spicy aioli, perhaps one made with sriracha to dip my Fish Rockets into.

So far, two dishes in, I am having a very good dinner. The next three dishes were outrageously good!

Fish Rockets the Bistro in Kilauea

Prosciutto and Goat the Bistro in KilaueaThe Prosciutto and Goat!

The Prosciutto and Goat is goat cheese wrapped in prosciutto and served with pecans and honey. I almost did not order this dish – it sounded kind of boring to my foolish ears. I sought Jenny’s advice, and she said that I had to get them. I am so glad I listened to her!

Wow! This dish was so incredibly rich and flavorful! When I am at a restaurant working i.e., eating for a possible article, it is pretty rare that I eat all of a dish – even if I love it. If I ate everything that I order & enjoy when I am reviewing a restaurant, I would weigh 400 lbs.

I kept trying to stop eating this dish and it kept calling me back.  That particular plate went back to the kitchen with nothing on it. I devoured every last bite. Since that evening I have found often myself thinking about and craving Bistro’s Prosciutto and Goat.

Prosciutto and Goat the Bistro in Kilauea

Ribeye Steak the Bistro in KilaueaChef John-Paul Makes Culinary Magic Happen With a Ribeye!

On to the Ribeye Steak with a Red Wine Reduction & Delmonico sauce, and Mashed Red Potatoes.

When I am working on a possible restaurant review article, I  almost NEVER order one of the specials. 99.9% of the time I stick to the regular menu. I like writing about dishes that my readers can order and enjoy. Specials tend to be one-time things that won’t be on the menu again any time soon – if ever.

When Jenny told me that the special for that evening included a ribeye steak I was sorely tempted –  #1 – I love ribeye steaks and #2 on a previous visit to Kauai I had enjoyed a stellar ribeye at Table at Poipu…

Table at Poipu Table at Poipu

The Bistro in Kilauea is owned by Chef John-Paul Gordon and his wife/partner Josie Gordon. I first met John-Paul and Josie at Table at Poipu  – the other Kauai restaurant they own. Table is located in the South Shore area in The Shops at Kukui‘ula and right now – January 2023 it is closed for remodeling.

Because of my dinner at Table at Poipu, I know firsthand that Chef John-Paul makes culinary magic happen with a ribeye.

Back to my dinner at the Bistro. When it  came time to order my entrée, I so wanted to order the ribeye special. I told Jenny (my aforementioned amazing server) that I very rarely order specials and why.

Please know that at this point in the meal, based on the number of photos I was taking of my food, Jenny had surmised that I was either a lunatic or a writer of some kind.

Ribeye Steak the Bistro in Kilauea

Jenny then told me some glorious news! She shared that Chef John-Paul intended to have the ribeye special with the red wine reduction & Delmonico sauce be a regularly recurring special. BOOM! With that –  I ordered the ribeye instead of the Grilled Fish or the Pork Chop.

At Jenny’s suggestion I also got a glass of the Malbec and it paired perfectly with my ribeye.

My ribeye was everything I hoped for & more, and the mashed red potatoes were alluring in their own right.

Chocolate Decadence the Bistro in Kilauea

Chocolate Decadence!

My dessert was luscious! I ordered the Chocolate Decadence with my ice cream on the side. Just fantastic! I wanted to order a whiskey or a port to go with it, however I was driving.

This dessert was even better than it looks in the photos I took, and the ice cream did not disappoint. It’s always sad when you order a dessert that come with ice cream and the restaurant serves you a low rent ice cream. The ice cream that came with my chocolate “cake” was top shelf.

All in all, I had a Magnificent Meal at the Bistro and regardless of where you are staying on Kauai, I highly encourage you to get yourself to Kilauea and enjoy a meal there!

Below is some helpful info about the Bistro and 35 more photos from my visit there.

Cheers,

Steven Shomler

#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

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

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 Fresh Beets Salad the Bistro in Kilauea Fresh Beets Salad the Bistro in Kilauea Fresh Beets Salad the Bistro in Kilauea Fresh Beets Salad the Bistro in Kilauea

The Bistro in Kilauea on the Island of Kauai

Fish Rockets the Bistro in Kilauea Fish Rockets the Bistro in Kilauea Fish Rockets the Bistro in Kilauea Fish Rockets the Bistro in Kilauea Fish Rockets the Bistro in Kilauea Fish Rockets the Bistro in Kilauea

Prosciutto and Goat the Bistro in Kilauea Prosciutto and Goat the Bistro in Kilauea Prosciutto and Goat the Bistro in Kilauea

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

Ribeye Steak the Bistro in Kilauea Ribeye Steak the Bistro in Kilauea Ribeye Steak the Bistro in Kilauea Ribeye Steak the Bistro in Kilauea Ribeye Steak the Bistro in Kilauea Ribeye Steak the Bistro in Kilauea

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

 

 

Posted in A Magnificent Meal, Hawaii Restaurant, Kauai Restaurant, Kauai Treasure, Magnificent Meals, Steak | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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 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!

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

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

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

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,

Steven Shomler

#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

Follow Pinky’s Pizza

Website https://www.pinkyspizzeria.com/

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

Instagram https://www.instagram.com/pinkys.pizza/

More Pinky’s Pizza Photos

 

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

 

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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?

Rhode Island’s Coffee Milk 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

Rhode Island’s Coffee MilkDave 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/

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Visit Rhode Island

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

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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Brian Yaeger

Follow Brian Yaeger

Website – https://brianyaeger.com/

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

Twitter –  https://twitter.com/yaeger

 

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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 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 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/

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/

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

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

Twitter https://twitter.com/chickenpieshops

Chicken Pie Shop Photos

San Diego’s Chicken Pie Shop San Diego’s Chicken Pie Shop San Diego’s Chicken Pie Shop San Diego’s Chicken Pie Shop San Diego’s Chicken Pie Shop

San Diego’s Chicken Pie Shop

San Diego’s Chicken Pie Shop

San Diego’s Chicken Pie Shop

San Diego’s Chicken Pie Shop

San Diego’s Chicken Pie Shop San Diego’s Chicken Pie Shop San Diego’s Chicken Pie Shop

San Diego’s Chicken Pie Shop San Diego’s Chicken Pie Shop San Diego’s Chicken Pie Shop San Diego’s Chicken Pie Shop San Diego’s Chicken Pie Shop San Diego’s Chicken Pie Shop San Diego’s Chicken Pie Shop

San Diego’s Chicken Pie Shop San Diego’s Chicken Pie Shop

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 , , , , , , , , , , , , , , , , , , , | 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 at Culmination Brewing, by Steven Shomler, This is Culinary Treasure 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.

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

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

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

The Current Smaller Smoker

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.

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

Chef Harlan Potterfield 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/

Facebook https://culminationbrewing.com/

Twitter https://twitter.com/CulminationBrew

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

 

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

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

Posted in BBQ, Portland Brewery, Portland Oregon, Restaurant | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 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

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

 

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 , , , , , , , , , , , , , , , , , , , , , , , , , , | 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

The Noteworthy Wine Journal
An Exquisite Symphony of Flavors
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) 

By Tamara Belgard

Tamara Belgard Culinary Treasure Network Contributor
Follow Tamara Belgard

Website – http://www.satiatepdx.com/

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

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

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

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

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

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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!

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

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

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

 

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

 

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

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

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

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

2022 Shade 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

2022 Shade 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

2022 Shade Menu

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

 

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

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

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

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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

Craft Cocktail Treasure - Celebrating and Highlighting Cocktails You Will Love!

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

A Rush and a Push Cocktail created by Dan Marchese

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

A Rush and a Push Cocktail created by Dan Marchese A Rush and a Push Cocktail created by Dan Marchese A Rush and a Push Cocktail created by Dan Marchese

A Rush and a Push Cocktail created by Dan Marchese

 

Aragosta Photos 

 

Aragosta on Deer Isle, Maine

Aragosta on Deer Isle, Maine Aragosta on Deer Isle, Maine

Aragosta on Deer Isle, Maine

Aragosta on Deer Isle, Maine

Aragosta on Deer Isle, Maine

Cocktails at Aragosta on Deer Isle Maine

Aragosta on Deer Isle, Maine Aragosta on Deer Isle, Maine

Cocktails at Aragosta on Deer Isle Maine

Craft Cocktail Treasure

 

 

 

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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! This is Culinary Treasure 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

The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler

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.

The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler

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,

Steven Shomler

#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/

 

The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler

The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler

The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler

The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler

The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler

The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler

The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven ShomlerThe Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler

The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler

The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler

The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler

The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler

The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler

The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler

The Doughnut Decadence Expansion – NOLA Doughnuts Goes to Beaverton, Oregon For Their Third Location! This is Culinary Treasure by Steven Shomler

 

 

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

Posted on May 1, 2022 by Steven Shomler

Craft Cocktail Treasure - Celebrating and Highlighting Cocktails You Will Love!The Lanikai Passion – a Fantastic Cocktail Featuring Fid Street Gin by Yulia KolesnikovaThe 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

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.

Fid Street Gin Fid Street Gin
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. the Paniolo Bar located at the Equus Hotel.

the Paniolo Bar located at the Equus Hotel.

the Paniolo Bar located at the Equus Hotel. the Paniolo Bar located at the Equus Hotel. the Paniolo Bar located at the Equus Hotel.

Craft Cocktail Treasure

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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.

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

Brian Yaeger Culinary Treasure Network Contributor

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 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 - Nancy P's Cafe & Bakery by Brian Yaeger Culinary Treasure Network 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 , , , , , , , , , , , , , , , , , , , , , , , , , | 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.

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

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 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! 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! 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! 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! 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 , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 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! Photos by Steven Shomler Culinary Treasure Network

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!

The Piccone Donut - A Culinary Gem! ~OR~ We Present to You - The Phenomenal Picconut! Photos by Steven Shomler Culinary Treasure Network

The Piccone Donut - A Culinary Gem! ~OR~ We Present to You - The Phenomenal Picconut! Photos by Steven Shomler Culinary Treasure Network

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.

The Piccone Donut - A Culinary Gem! ~OR~ We Present to You - The Phenomenal Picconut! Photos by Steven Shomler Culinary Treasure Network

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!

The Piccone Donut - A Culinary Gem! ~OR~ We Present to You - The Phenomenal Picconut! Photos by Steven Shomler Culinary Treasure Network

The Piccone Donut - A Culinary Gem! ~OR~ We Present to You - The Phenomenal Picconut! Photos by Steven Shomler Culinary Treasure Network

The Piccone Donut - A Culinary Gem! ~OR~ We Present to You - The Phenomenal Picconut! Photos by Steven Shomler Culinary Treasure Network

The Piccone Donut - A Culinary Gem! ~OR~ We Present to You - The Phenomenal Picconut! Photos by Steven Shomler Culinary Treasure Network

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.

The Piccone Donut - A Culinary Gem! ~OR~ We Present to You - The Phenomenal Picconut! Photos by Steven Shomler Culinary Treasure Network 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

The Piccone Donut - A Culinary Gem! ~OR~ We Present to You - The Phenomenal Picconut! Photos by Steven Shomler Culinary Treasure Network

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/

 

Rocky and bullwinkle

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

 

The Piccone Donut - A Culinary Gem! ~OR~ We Present to You - The Phenomenal Picconut! Photos by Steven Shomler Culinary Treasure Network

The Piccone Donut - A Culinary Gem! ~OR~ We Present to You - The Phenomenal Picconut! Photos by Steven Shomler Culinary Treasure Network

Posted in A Culinary Gem, A Dish You Will Love, Dessert, Donuts, Portland Chef, Portland Oregon, Portland Restaurant, Restaurant | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 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 Photos by Steven Shomler Culinary Treasure Network

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.

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network .      A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

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.

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

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.

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

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.

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network 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

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

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

The Piccone Donut - A Culinary Gem! ~OR~ We Present to You - The Phenomenal Picconut! Photos by Steven Shomler Culinary Treasure Network

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/

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network  A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

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 Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

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

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

A Magnificent Meal at Piccone’s Corner Portland, Oregon Photos by Steven Shomler Culinary Treasure Network

 

Posted in A Magnificent Meal, Butcher Shop, Magnificent Meals, Portland Chef, Portland Oregon, Portland Restaurant, Restaurant | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 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

 

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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

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

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

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

 

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6 Noteworthy Lake Chelan Wineries 

Posted on October 26, 2021 by Tamara Belgard

The Noteworthy Wine Journal

5 Noteworthy Lake Chelan Wineries by Tamara Belgard Noteworthy Wine Journal6 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

 

5 Noteworthy Lake Chelan Wineries by Tamara Belgard Noteworthy Wine Journal

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

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

5 Noteworthy Lake Chelan Wineries by Tamara Belgard Noteworthy Wine Journal

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 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/

5 Noteworthy Lake Chelan Wineries by Tamara Belgard Noteworthy Wine Journal

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 5 Noteworthy Lake Chelan Wineries by Tamara Belgard Noteworthy Wine Journal 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/

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.

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

 

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Lake Chelan Wine – Because it’s Naturally Intoxicating

Posted on October 26, 2021 by Tamara Belgard

The Noteworthy Wine Journal

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

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

By Tamara Belgard

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.

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

 

 

 

 

 

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

Posted on September 10, 2021 by Tamara Belgard

The Noteworthy Wine Journal

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

  1. There are 229,000 individual vines on the property.
  2. They have one of the oldest blocks of French Dijon clone Chardonnay in the New World.
  3. 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.
  4. 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.

By Tamara Belgard

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/ 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/

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.

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

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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

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,

Brian Yaeger Culinary Treasure Network Contributor

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

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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 15th-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 19th and 20th 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.

By Tamara Belgard

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 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 The Noteworthy Wine journal by Tamara Belgard

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 The Noteworthy Wine journal by Tamara Belgard 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 The Noteworthy Wine journal by Tamara Belgard

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 The Noteworthy Wine journal by Tamara Belgard 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 The Noteworthy Wine journal by Tamara Belgard 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 The Noteworthy Wine journal by Tamara BelgardRevealing 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 The Noteworthy Wine journal by Tamara Belgard 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 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.

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

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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

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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,

Steven Shomler 

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

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

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

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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.

Steven Shomler

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

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

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

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 , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 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

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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,

Steven Shomler

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 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 This is Culinary Treasure 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 This is Culinary Treasure 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 This is Culinary Treasure 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 This is Culinary Treasure 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 This is Culinary Treasure 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 This is Culinary Treasure Steven Shomler

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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,

Steven Shomler

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

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

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

 

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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 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,

Brian Yaeger Culinary Treasure Network Contributor

 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

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