To see all of Steven Shomler’s Bozeman centric content – Beer & Culinary Podcasts, as well as Travel articles and Culinary Treasure articles go to www.AdventuresInBozeman.com
To see all of Steven Shomler’s Bozeman centric content – Beer & Culinary Podcasts, as well as Travel articles and Culinary Treasure articles go to www.AdventuresInBozeman.com
The “Omakase” Sushi Meal at
Sashimi Bar in Bozeman, Montana
If you ever have the opportunity to enjoy the “Omakase” sushi meal at Sashimi Bar make sure you don’t miss it.
If you like sushi, and you have an open mind you will have a culinary experience that will rival the best meals you have ever had.
If you LOVE sushi – you need to get yourself to Sashimi Bar as soon as you can.
If you LOVE sushi – this is a sushi experience you don’t want to miss, and if you don’t happen to live in Montana, this meal is worth the cost of a plane ticket.
Below is a ridiculous amount of photos from the night I visited Sashimi Bar and got to sit in one of those 12 coveted seats.
Throughout the evening I was served so many amazing plates of sushi that I lost track.
Chef Paul or Chef Lance explained each dish to us, and at first I tried taking notes of each dish, eating, and taking photos.
I soon realized that I needed to let myself go and simply enjoy this magnificent meal.
Thankfully I love taking photos so while I cannot tell you what I eat that night – I can share those photos with you so that you can get an idea of what the “Omakase” sushi meal at Sashimi Bar is like.
Know this – this was one of the best culinary experiences I have ever had.
Culinary Treasure – Discovering and Celebrating Culinary Treasure You Will Love
#HaveMagnificentMeals
Adventures in Bozeman
To see all of my Bozeman centric content – Beer & Culinary Podcasts, as well as Travel articles and Culinary Treasure articles go to www.AdventuresInBozeman.com
To see all of Steven Shomler’s Bozeman centric content – Beer & Culinary Podcasts, as well as Travel articles and Culinary Treasure articles go to www.AdventuresInBozeman.com
The night I visited Tanglewood I had their Steak Frites and I was blown away! Perfectly cooked, perfectly seasoned, and soooo satisfying!
The Tanglewood Steak Frites dish is a local butcher’s cut, chimichurri, horseradish creme, and tangle fries with rosemary sea salt.
Goodness! Every element of this dish is stellar. My beef was very tender, and the chimichurri was incredibly rich, but not overpowering. The horseradish creme brought that something extra to the dish that put it over the top. My tangle fries had the crispness that only the very best fries have.
Culinary Treasure – Discovering and Celebrating Culinary Treasure You Will Love
Adventures in Bozeman
PS – To see all of my Bozeman centric content – Beer & Culinary Podcasts, as well as Travel articles and Culinary Treasure articles go to www.AdventuresInBozeman.com
If you happen to run into Anna or Justin while you at Hail Mary’s make sure to tell them that Steven sent you!
Cheers,
Steven
Steven Shomler
Culinary Treasure – Discovering and Celebrating Culinary Treasure You Will Love
Adventures in Bozeman
PS – To see all of my Bozeman centric content – Beer & Culinary Podcasts, as well as Travel articles and Culinary Treasure articles go to www.AdventuresInBozeman.com
My friend Seth Ortiz is a very, very good bartender, and he is the General Manager of Tilt Burnside.
I stopped in and saw him recently, and while I was there I checked out some of his fall 2019 seasonal cocktails.
They have eight seasonal cocktails on the menu right now. The four cocktails I had were sooo good!
If you like great cocktails, do yourself a favor and go see Seth before November ends, and enjoy one or two of their Fall Seasonal cocktails.
One Hot Tip I have for you – Happy Hour is 3 PM to 6 PM daily ,and during happy hour each and every cocktail on the seasonal cocktail menu is half off!
Touchdown Queen
Ketel One Botanical Peach & Orange Blossom, Lemon, Simple Syrup , Egg White. Wow. I loved cocktail. the perfect blend of elegance and simplicity.
I have no idea how they come up with idea of combining the disparate flavors that are in this cocktail. I just know that it works. It works Really, really well.
Harvest Special
Vodka, Lemon, Simple Syrup. This cocktail tastes as good as it looks.
One of the amazing things about this vibrant, complex cocktail is that the Johnnie Walker Black is the lead singer and the other ingredients are the very talented backup signers.
Fabriquero Sotol Durango
Seth always has something very interesting tucked away behind the bar. During my visit with him this time he introduced me to Fabriquero Sotol Durango – http://fabriquero.mx/en/durango.
For those who don’t know – “Dasylirion Wheeleri AKA Sotol is a plant from the lily family called Dasylirion, known as the desert spoon or Sotol that grows in the desert in the north of Mexico. The Sotol Spirit has a Denomination of Origin that comprises the states of Chihuahua, Coahuila an Durango and must use be distilled from 100% of the Sotol plant.”
Tilt Burnside Address
Tilt Burnside is located at 22 NE 2nd Ave. Suite 100
Portland, OR 97232
Hours
Sun – Thurs: 7 AM – 11 PM.
Fri & Sat: 7 AM – Midnight
Happy Hour 3 PM to 6 PM daily
Go See Seth
Like I said – Go see Seth and enjoy a cocktail or two, and make sure to tell him that Steven sent you.
Cheers,
Steven
Steven Shomler
Culinary Treasure – Discovering and Celebrating Culinary Treasure You Will Love
Wallow & Root Pasture Farm Dinner
with Tournant and Piccone’s Corner
On Saturday evening July 13th I had an incredible culinary experience out in Sandy, Oregon.
I attended the Wallow & Root Pasture Farm Dinner that was put on by Tournant and Piccone’s Corner and hosted by Austin Piccone.
Tournant is a fantastic culinary enterprise that creates memorable dining experiences that often involve the food being cooked over an open flame, and the guests dining outside.
Piccone’s Corner is a whole animal butchery and bar being opened in Portland by Austin Piccone and his team later this year. The Piccone’s Corner team includes Chef Nic Maraziti, Bar Manager Will Stenberg, and Head Butcher Noah Grobart.
An Exquisite Evening
I cannot say enough about this dinner which was so much more than a just a dinner.
Our evening began with cocktails and wine served with Pacific oysters with cucumber verjus mignonette and a Bounty Board featuring house-cured Piccone’s Corner salumi.
We were then given a tour of the Wallow & Root Farm.
Following the tour we were taken to a field where we would enjoy dinner.
For me this culinary experience had three elements that really stood out.
#1 Watching our dinner being cooked over an open flame. Goodness! That was simply mesmerizing.
#2 Meeting some amazing people.
I can’t wait to have Mona and Jaret – the Founders of Tournant on the Portland Culinary Podcast. Their story is beautiful and compelling.
I have known Austin for a numbers of years now and getting to meet the rest of the Piccone’s Corner team – Chef Nic Maraziti, Bar Manager Will Stenberg, and Head Butcher Noah Grobart was delightful.
I also got to meet Chef Anna Josephson and hear some of her story. She is someone else that I would love to have on the Portland Culinary Podcast as a guest. Both my wife and I fell in love with Anna the moment we met her.
#3 Enjoying simply stellar food! You can read the entire menu below. Every dish we had was exquisite.
My two main takeaways from this dinner –
If you love great culinary experiences you need to attend a Tournant event as soon as you can and
The food at Piccone’s Corner is going to be something to behold. I can’t wait for them to open.
Links, Menu, and Photos
Below you will find links for you to follow both Piccone’s Corner & Tournant, and the menu from Saturday evening.
Below that are some photos I took Saturday evening.
The Portland Press Food Cart serves “Pressed Waffle Sandwiches” and they are located in Portland’s Sellwood neighborhood at the Piknik Park Food Cart Pod.
Their address is 1112 SE Tacoma St Portland, Oregon
The Story
Brothers Aaron and Brandon Appel grew up Philadelphia, Pennsylvania.
Aaron studied journalism at Temple University before heading out to Los Angeles where he worked in the Food Truck community.
Aaron moved to Portland in October of 2017, and he came to Portland for the express purpose of opening a Food Cart and having a culinary business of his own.
Brandon moved to Portland in the summer of 2018 to join his brother’s culinary endeavor.
Prior to moving to Portland, Brandon had spent a number of years in Florida. While there he was self-employed – Brandon owned a local tour company that featured bars, and restaurants.
Aaron and Brandon opened the Portland Press in October of 2018, just a few months ago.
Lastly – while she tried to stay in the background , I would bet my bottom dollar that The Portland Press would not be where it is today, were it not for Hillary Darling. She is the rose between the two thorns in the photo above.
The Food
When you visit the culinary treasure that is the Portland Press you will be able to enjoy wonderful Pressed Waffle Sandwiches – both savory and sweet!
They make their own waffles right in there in the cart, create the sandwiches to order, and then they press them with a Lodge cast iron press.
During my visit to this great Portland Food Cart I enjoyed 5 of their dishes – the Morning Edition, the Cubano, the Date with a Pig, the Mayor Marionberry, and the Figgy & the Pear.
Goodness! I can’t tell you how good the food is at The Portland Press!
I cannot wait to go back and try the Diablo Sandwich with bacon added.
I also want my sweetheart AKA KCisme AKA Diana Prince to try the Date with a Pig. She will love it!
One note of caution – these pressed waffles sandwiches are quite a bit more filling than you might initially think!
Random Reflections About the Food I Enjoyed
If you LOVE blue cheese as much as I do – get the Date with a Pig! That sandwich has copious amounts of blue cheese on it!!
The orange zest on the Figgy and the Pear brings this whole fantastic dish together.
The Cubano pairs perfectly with a beer from the Dive Bar Beer Cart! Kevin – who owns the Dive Bar Beer Cart, always has a great selection of craft beer on tap!
I keep thinking back to the Mayor Marionberry. For my money it’s a great dessert item!
At The Portland Press you can buy yourself a bottle of Mapleaqua – a “Chaga + CBD + Yerba Mate Maple Sap Elixir” that appears to be made right here in Rhododendron, Oregon. I am going to have find out more about this beverage.
Lastly – the entire menu at The Portland Press Food Cart happens to be Gluten-Free. Don’t let that fact stop you from going there!
Go to This Food Cart!
The Portland Press Food Cart is a Culinary Treasure and I recommend you visiting it as soon as you can!
Below the “Follow” links is the short video I shot while I was at The Portland Press and quite a number of photos.
The first ever Crave The Coast Food Festival is happening Saturday September 29th, 2018 from Noon – 6 PM at the Port of Garibaldi event tent, overlooking Tillamook Bay.
More than 20 local producers and exhibitors will be there. See below for the list of exhibitors.
Tickets – $30 for Adults 21 and older, $20 Ages 20 and under, and ages 6 and under are free.
The Story
