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March 1-10, 2012


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Saturday, March 10, 2012

KitchenCru rolled out their N.Y. style bagels today at a schmear soiree with loads of loop loaves.

Their acquisition of equipment from the recently closed Alder Pastry (we already miss their regal kougin aman) meant KC needed proof of concept.

A sesame seeded circle with kicky kimchi cream cheese:

... was a fermentation demonstration in both the bread and spread.

Salt treaded a textured tire inflated with half lox and half fines herbs spread:

This saliently circumferenced sparkler had more rocks than we roll with (so we ended up scraping off a bit of the pepper partner to balance out our bites.)

This East, yeast, feast will rise again in a few weeks but we will circle back next week for their St. Patrick's day ramen lunch.

KitchenCru Culinary Prepspace

337 NW Broadway
Portland, OR




Friday, March 9, 2012

The bone marrow and smoked cherry ice cream at Salt & Straw was sheer stunt scoopage. A taste of this skeletal stuffing sweet with pitted punctuation was marred by a texture treaded by ice spicules. Fortunately, there were flavors that were more our thing like orbs of gooey brownie and almond brittle ($3.75 each plus $1.00 for waffle cone).

House made crisp copias of waffle wafers wound around sweet, chunk-packed, frigid forms of crowd pleasing cream.

Our past visits have yielded tastes of flavors that were more shock-and-awe than fun-to-gnaw, but when we sidestep the cheese and meat related flavors, this fortress of frozen food slings some swell snowballs.

Salt & Straw
2035 NE Alberta St.
Portland, OR




Thursday, March 8, 2012

Chocolate pudding is a homey dessert. I'm not talking about company's-coming-over moussey, butter, cream and Chantilly-topped stuff, I mean the kind that seems like it could have come out of a Jello box.

Here's how we make it at the hutch:

Low Brow Chocolate Pudding

1/4 c. cocoa

2 Tablespoons cornstarch

1/3 c. sugar

generous pinch salt

2 c. milk (skim, full fat, whatever)

1 teaspoon vanilla paste if you have it, extract if you don't

Sift cocoa, cornstarch and sugar together in a pot, add salt, milk and whisk together over medium heat until thick (a few minutes). Remove from heat and stir in vanilla. Pour into four ramekins. Chill.

makes 4 servings






Wednesday, March 7, 2012

We decided to go for Boke and try the vegetarian variant of fennel dashi with yam noodles ($10.00):

... at this ramen restaurant. The deeply-flavored, anise broth was tied up with springy strings and eggplant in a likeable liquid lunch but the standard handmade noodles remain the requisite ration with their dente dough tangled in the pork and chicken dashi ($9.00):

... with some supplemental swine stomach ($1.50).

On our last visit the "add ons" crowned our bowls of broth but in order to retard soakage, they now arrive on a side car plate. The fried oysters ($2.50) get extra crunch from their cornmeal coating which shields their moist middles.

Pork buns ($6.00):

... with cukes and green onions were fine flaps of char siu cushioned by steamed bread with crunch from the 'cumbers.

Sesame seeded fried pears ($2.50):

... were like fruit jerky with a concentrated flavor and chewiness. We wished we saved room for the Random Order fried pie or Boke Twinkies which we'll have to check out next time.

Boke Bowl

1028 SE Water Ave.
Portland, OR




Mark your Calendar

Cochon 555 wattles back to Portland with a line up of chefs that will knock you out - Jason Barwikowski of the Woodsman Tavern, Naomi Pomeroy of Beast and Vitaly Paley of Paley's Place to name a few.

This Sunday, trot over to The Original for a swine time with 5 Chefs, 5 Pigs, and 5 Winemakers and see who gets crowned the Prince or Princess of Porc.

Cochon 555 Portland

Sunday, March 11
5 p.m. GA ($125), 4 p.m. VIP ($200)
The Original
300 SW 6th Ave.
Portland, OR




Tuesday, March 6, 2012

Champagne kicked off our fireside feast at Genoa:

... where we went with one traditional and one pescatarian menu with reserve and traditional wine pairings ($65.00 for each menu, $50 and $35 for wine pairings)

Hubbard squash puree with goat cheese and pickled cranberries:

... warmed up our cupboards with the smooth soup, luscious lactose and perky pickles before our antipasti of carne crudo and torta di cavalo nero.

Chickpea crackers created tartare:

... transportation for this quail egg, lemon oil and shalloty divine bovine while the dinky dino kale tart:

... was rooted in shaved fennel and garbed in 'bonzos, beets and blood oranges.

They make their pasta in house for the little-big-night worthy timballino:

This drum of macaroni hit the spot with a staccato sauce of San Marzano tomatoes, capers and olives while the taglierini with clams, spinach and pancetta:

... was a wondrous wind up on a classic.

A fort of Fuji apple slices circled field of farro, radcchio and frisee with a grating of ricotta salata to cheese up this sweet and bitter salad:

Crisp-skinned, sautéed branzino:

... with Belgian endive, Satsumas and olive mascarpone felt like the mandarins should have been supremed (for textural integration so that the thick membrane didn't cause it to be a separate statement) but that's just being picky.

Suckling pig:

... was an un-sucky treif trio of roasted loin, ham and rillettes bookended by chicharonnes.


... and a pear souffle:

... sweetly led us toward the end of our dinner as mignardises:

... sent us on our way.

Italian and French fluids formed the foundation of the potion pairings. These thoughtfully selected, solutions swirled around stories of the tipple territories.

The friendly and knowledgeable staff led us through this righteous repast which we will have to replay again soon.

Genoa Restaurant
2832 SE Belmont St.
Portland, OR




Monday, March 5, 2012

We popped back to Caps and Corks:

... for a couple pints ($4.50 each):

... of local, small batch beer. These swell suds sat well with the chow.

The dude that smoked the salmon ($9.00):

... was at a neighboring table in this basement bottle shop. This pink plank was presented with pickled veg while the fried chicken ($10.00):

... was a big birdy basket in a chippy nest. Moist meat and fries were comfort cuisine served by a welcoming staff in this man-cavey cradle of casual cap-tivation.

Caps & Corks
1000 NW 17th Ave.
Portland, OR




Sunday, March 4, 2012

Golden, greaseless, ricotta fritters ($5.00):

... rolled with a tangy lemon curd in an edible orrery of plump planets at Accanto.

World Cup Coffee:

... revived us along with duck confit sprouting from Brussels, squash and potatoes. Runny poached eggs covered this duck:

... in an aerial assault to meld these morsels (finished with some Maldon salt.)

Tripe ($9.00):

... was tricked out with white beans, carrots, celery and tomatoes before being brunchified with poached eggs ova this tomato-tinged 'tastic gastric.

We love this place on accanto the swell chow and friendly staff and plan to orbit back for dinner soon.

2838 SE Belmont St.
Portland, OR




Saturday, March 3, 2012

We bundted over to Blue Collar Bakery:

... where Warren Becker's lunch pail-lined dough dispensary dealt out Water Street coffee with a battery of breakfast breads.

We went with a "gearbox" mini bundt cake:

This tender, moist, banana loop was spotted with dark chocolate chips while the "waitress" scone:

... was an oaty, nutty spike of dried cranberry-tanged triumph.

The cookies:

... were tastetastic tidbits. We got a chocolate chip and pecaned "wage earner" and a coffee, chocolate and walnut " mocha mud flap"

99% would agree that this buttery beacon of bakery is worth turning up for.

Blue Collar Bakery
319 SW Pine St.
Portland, OR




Friday, March 2, 2012

Taylor's Nostr-algic face greeted us at the bar of Smallwares.

He is the bar manager at this neo-nosh nook cheffed by Johanna Ware whose stints at Public, Nostrana and Momofuku culminated in this Eastern influenced eatery.

An Old Fashioned ($7.00):

... was made new with garam masala in this citrus-scented, whiskied refresher. "The Agave" ($8.00):

... was a pink, tangy, lime-lifted liquid. These lively 'lixirs were beautifully bespoke 'bations with a persu-asian prompted by the provisions.

Scallop sashimi ($10.00):

... had a subtle heat to the miso paste potion platforming firm meaty morsels mosaiced with shallot slices and puffed rice while salmon tartare ($8.00):

... transfixed us with the fin-esse of freshness fashioned on a grilled rice patty. Hot and cold, silky and crisp and potent and subtle were woven into wondrous wares.

The dashi poached egg ($9.00):

... was 'semplary. Yolk enriched this seaweed solution once we punctured the protein pouch. Trout roe beaded this 'bryo broth that is a re-orderable ration.

Cubes of deep fried squash ($10.00):

... had brittle borders and soft centers with sweetness supported by candied bacon. Fish sauce fortified this off the scale squash.

There wasn't a dud in this line up of top notch tipple and tucker. We need to swing back soon to check out more cocktails and oxtails in this diminutive dining room.

4605 NE Fremont St.
Portland, OR




Thursday, March 1, 2012

We wedged in a post party pitstop at Hot Lips Pizza:

... where we sat down for a slice of pepperoni ($3.75):

... and broccoli with squash and hazelnuts ($3.75):

These reheated, thin-crusted triangles were the ticket for topping off with a standard issue pepp and a re-orderable veg version with a filberty crunch.

House made ginger ale:

... sweetened the deal at this funky fountain.

The 'za from this chain was nothing earthshaking, but it was fine, foldable food.

Hot Lips
721 NW 9th Ave.
Portland, OR









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