Let’s Meet at Accanto for Dinner, Shall We?

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Accanto_ ChefChris(Portland, OR) — Accanto,the hip and stylish neighborhood Italian restaurant in Southeast Portland, is all about fresh, seasonal Italian food, wine and cocktails. Simple yet sophisticated, with the warmth and welcome of a true neighborhood corner caf?, now Accanto has?announced their new Executive Chef, Chris Frazier. Frazier’s?diverse and distinguished background is bringing a new level of creativity to the kitchen, where his authentic, approachable, and grounded style shines.

Over the last decade, Frazier has been a lead member of several of the most celebrated Italian kitchens in both New York and San Francisco, including 3 years as Chef de Cuisine at DellAnima and L?Artusi in New York, and a similar turn opening Locanda in San Francisco. Rounding out his background are turns at Del Posto (one Michelin Star), Bouchon Bakery, managing the hearth at Saison (two Michelin Stars), and a stint as Chef De Partie of Momofuku Ko (two Michelin Stars). He returned to his hometown and took the helm at Accanto in May 2016, reimagining the entire menu and infusing the restaurant with fresh energy and perspective. In his free time, Frazier enjoys taking things apart and putting them back together, especially old scooters.

Accanto?s new menu demonstrates Frazier?s extensive knowledge of classic Italian cooking techniques, from perfectly simple Roman-style pastas to house-made charcuterie, and exceptional entr?es that showcase the best ingredients of the season. Highlights from Chef Chris? menu at Accanto include:

? CRUDO di CAPESANTE – Scallop carpaccio, cr?me fr?iche, lovage and cured egg yolk
? ROASTED BEETS – House made ricotta, radicchio, rhubarb, cocoa nibs, bee pollen, licorice and saba
? PEACHES – Seared with chorizo, basil
? BUCATINI alla’MATRICIANA – House guanciale, rosemary and pecorino
? CAVATELLI con PECORA – Braised lamb neck and rib, mint, ricotta and english peas
? CAPELLINI con ARAGOSTA PICCANTE – Lobster knuckle and claw, garlic, anchovy, calabrian chili, dandelion greens, shaved lobster roe, bread crumb
? POLLO al DIAVOLO – Roasted summer squash, arugula and honey agrodolce
? GRASS FED OREGON BISON – Top sirloin steak with seared cherries, slow roasted cipollinis and shallots, smoked gorgonzola

Accanto is open for dinner daily (Sunday-Thursday 5:30-9:30pm and Friday-Saturday 5:30-10:30pm) and open for Brunch on Saturday and Sunday from 10am-2pm.

Altabira – Your Ticket to a Fabulous 4th of July

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altabira_2Each year, the Fourth of July leaves many of us clamoring for a spot along Portland’s?waterfront to view the fireworks extravaganza. We find ourselves crammed in with a bunch of thoughtless people, many playing their music obnoxiously loud, as if we actually wanted to be listening to it. We fight the traffic, look for a parking spot, walk for miles, then try to edge out the tall giant in front of us for a clear view of the light display.

This year, I invite you to choose a more civilized approach, and in the process, enjoy a relaxed and delicious dinner AND?the best show in town from the rooftop of Altabira City Tavern. The evening begins with a festive and patriotic cocktail by Bar Manager Becca June and includes a 4-course BBQ Dinner with optional beer and wine pairings followed by a clear view of the fireworks display from Altabira’s?comfortable rooftop patio. All are welcome (even the kids), but hurry because just a few seats are still available.

BBQ Dinner Menu??(choice of one of each course)
FIRST COURSE
Arugula and Oregon strawberry salad with bucheron goat cheese, toasted pistachios, white balsamic vinaigrette
-or-
Chilled tomato gazpacho, cucumber relish, fresh bay shrimp and avocado

SECOND COURSE
Classic shrimp cocktail?-or-?Bourbon barbequed chicken wings?-or-?Fried Oregon razor clams with lemon dill butter

THIRD COURSE
BBQ country style pork ribs, mesquite corn on the cob, purple potato salad
-or-
Half smoked chicken, jalapeno cornbread panzanella salad, pickled watermelon radish
-or-
Grilled salmon, orzo salad with basil pesto, cherry tomatoes, Kalamata olives, charred lemon
-or-
Grilled flat iron steak, pommes frites, ma?tre d?hotel butter

FOURTH COURSE
Strawberry shortcake?-or-?Death by Chocolate dessert

$65 per person (not including gratuity and beverage)
Wine and beer pairings will be available for an additional fee.
A deposit of $25 per person is required when making reservations.
Please call Altabira at 503-963-3600 for reservations.

Altabira City Tavern offers regional American cuisine focused on updated classic dishes with 16 taps of local craft beers, select Northwest wines, and locally distilled spirits. The restaurant and bar is open for lunch and dinner in a modern setting with large floor-to-ceiling windows with sweeping views of Portland?s downtown skyline and inner Eastside. For more information and to view the regular menu, visit www.altabira.com.

Kriekfest Descends on Oregon’s Hood River Valley with a Celebration of Cherry Beers and Ciders

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Kriekfest Final

The inaugural Kriekfest will take place on?Saturday, July 9, 2016 in the small, rural town of Parkdale, Oregon. Situated between Mt. Hood and the Columbia River Gorge, Parkdale lies sixty miles east of Portland. Highway 35, which runs from the riverside town of Hood River, is nicknamed the Fruit Loop for its fertile farms including abundant cherry orchards. The festival?s setting next to host Solera Brewery offers striking views of iconic Mt. Hood and the surrounding orchards. The festival joins others around the state during July-long Oregon Craft Beer Month.

What is kriek you ask? The word is Flemish for cherry and Kriek beers are a traditional style?originating in around?the 17th century. They are spontaneously fermented lambic ales brewed in Belgium-aged casks with local cherries (pits and all).?As sour and wild ales grow in popularity, Lambic-style krieks are the showstoppers both among beer aficionados and those who proclaim, ?I don?t usually like beer.?

World-class examples available at Kriekfest include Brasserie Cantillon and Brouwerij Drei Fonteinen. Today, beers soured with wild yeasts and bacteria are created the world over. Cherry-growing regions are natural birthplaces for such beers and ciders. Driving along the Fruit Loop passengers are treated to pastoral views of cherry trees protected against inclement weather by Mt. Hood. Combined with the fertile Willamette Valley, Oregon cherry farmers harvest over 13,000 acres of cherries and although seasonal harvests vary greatly, the overall value of production within the state has a five-year average of over $55,000,000.

The seed for Kriekfest was planted in 2013 when local beer author Brian Yaeger was talking to Solera brewmaster Jason Kahler at the rustic brewpub in Parkdale. Kahler mentioned that he had three different barrels of wild Kriek beers aging. Noting that two other nearby breweries make world-class Krieks (Logsdon Farmhouse Ales and Double Mountain Brewing),?Yaeger suggested throwing a kriekfest behind the brewery. Solera co-owner John Hitt, who helps organize the annual SoLog festival, is instrumental in making Kriekfest not just a celebration of cherry-laced libations but a family-friendly event that supports farmers, culinary artists, and the whole hillside community.

Most participating breweries and cideries hail from Oregon. Several revered breweries from around the country and beyond will provide kegs. Some of the beers available will be highly limited annual releases while others pouring at the festival will debut at the event. Ticket sales will be limited to 500 while designated drivers and minors will be admitted free. Attendees coming from beyond the gorge are encouraged to camp at nearby campsites or find local lodging, found on the website Kriekfest.com

Kriekfest 2016 tickets are now available at merctickets.com/go/Kriekfest. Tickets are $25 (which includes 10 tickets for 4-ounce pours, starting at two tickets, and a commemorative glass) online and limited to 500. If the even doesn’t sell out, tickets will be available at the door for $28. For more information about Kriekfest, visit Kriekfest.com and follow at @Kriekfest.

Breweries featured at the 2016 Kriekfest*:
Allagash, Portland, ME
Almanac, San Francisco, CA
Block 15, Corvallis, OR
The Bruery, Placentia, CA
Cantillon, Brussels, Belgium
Cascade, Portland, OR
The Commons, Portland, OR
Culmination, Portland, OR
Double Mountain, Hood River, OR
Drei Fonteinen, Beersel, Belgium
Everybody?s, White Salmon, WA
54-40, Washougal, WA
Full Sail, Hood River, OR
Jester King, Austin, TX
Jolly Pumpkin, Dexter, MI (collaboration with Jester King)
Lindemans, Belgium
Logsdon Farmhouse Ales, Hood River, OR
Lompoc, Portland, OR
pFriem, Hood River, OR
Rare Barrel, Berkeley, CA (collaboration with Cascade)
Solera, Parkdale, OR
Upright, Portland, OR
Wolves & People, Newberg, OR

Cideries featured at the 2016 Kriekfest*:
Spoke & Sail, Hood River, OR
Fox Tail, Hood River, OR
Hood Valley Hard Cider, Parkdale, OR
Reverend Nat?s, Portland, OR

 

Photo credit: Kiyokaya

Nearly 200 Ciders, Mead and Cider Cocktails Coming to Portland

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CiderSummit_300x250Cider Summit has?announced the final lineup of ciders and programming details for the area?s largest cider tasting festival taking place on June 17-18, 2016.? The Fields Neighborhood Park in the Pearl will be transformed into a cider lover?s paradise, with nearly 200 ciders available, and for the first time at the event a selection of meads and cider cocktails as well.

Among the 200 selections are over 150 from Oregon & Washington along with ciders from New York, Michigan, California.? International selections include benchmark styles from England, France, Spain and others.? 24 fruit ciders have been created for the 2nd annual?Oregon Fruit Products Fruit Cider Challenge – with the winner determined by consumer ballot.

Other event highlights include:

  • Food available for purchase from World Foods, Streetcar Bistro and a number of snack vendors.
  • Dog Lounge, hosted by DoveLewis Emergency Animal Hospital where dogs & pet owners can recharge & refresh.
  • Live music produced in conjunction with event beneficiary, Cascade Blues Association featuring notable Portland musicians including Norman Sylvester, Ellen Whyte, and Andy Stokes.
  • Cider Summit Event Store featuring bottles-to-go and an array of event merchandise.

General admission tickets are $35 in advance online or at selected event sponsor locations and $40 at the door.? VIP tickets are available for $45, exclusively online, and include four extra tasting tickets and exclusive early access to the event between 2pm-3pm on Friday.? Designated driver tickets will be available for $5 at the door only and include a bottle of water.? This event is strictly 21 & over – no exceptions.

https://cidersummit.boldtypetickets.com/.

For more information please visit CiderSummit.com, facebook.com/CiderSummit or follow them?on Twitter @CiderSummit.

Cider Summit recommends the Portland Streetcar which stops 1 block from the event entrance.? There will also be a complimentary shuttle, courtesy of Rogue and The Green Dragon, with multiple stops in SE Portland.? Please visit the event directions page for further information.? Cider Summit has also partnered with UBER to offer a $20-value free ride for new users using the code CIDERSUMMIT16.

Cider Summit is committed to working with several community and non-profit organizations.? This year?s event beneficiaries include?Cascade Blues Association, DoveLewis Emergency Animal Hospital, Northwest Cider Association, and the Institute for Myeloma & Bone Cancer Research.? Cider Summit PDX is presented by World Foods & Bushwhacker Cider, along with supporting sponsors includingOregon Fruit Products, Krave Jerky, Hood River Juice, Umpqua Bank, The Westin Portland, and Maletis Beverage.