Food+Drink

Wayfinder Beer

Portland’s Brewing, Not Burning

written by Beau Eastes Let’s kill the “Portland is burning” narrative right here. Yes, Stumptown is changing, as any dynamic and modern city should. But Portland still oozes creativity and innovation, it still embraces anyone willing to think outside the box, and it still finds ways to surprise and inspire. Especially in the city’s perpetually evolving beer scene. We here at Beerlandia recently took up the cause of exploring everything new, awesome and funky coming out of Portland’s craft beer scene in the hopes of shattering the notion that the city is essentially RoboCop’s dystopian Detroit with bike lanes.  Here’s what we found: Helles yes to Wayfinder: Is anyone in the state making better beer than Wayfinder Beer on SE 2nd? Their helles, the Wayfinder Hell, won silver at the 2019 Great American Beer Festival and their CZAF Czech-style pilsner is the poster child for the perfect Zoom-with-buddies beer. Best…

Terminal Gravity Brew Pub

Beerlandia: Patio Beers

written by Beau Eastes The two sweetest words in the English language just might be “patio beers.” With the right group of buddies and a sun-soaked deck, a plain old pale ale or basic bitter can be elevated to a near religious experience. (In-the-shower beers have been known to exhibit similar traits.) Fortunately, our state is flush with outstanding outdoor beer-drinking options. Here are some of our favorites: Terminal Gravity Brew Pub Enterprise How many people have planned hiking trips to the Wallowas, in large part so they can have cool-down beers in the park-like setting at Terminal Gravity? Grab a picnic table, order a pint and some food, and plan your next great adventure in Eastern Oregon. terminalgravitybrewing.com Crux Fermentation Project Bend It blows the mind to think how this former AAMCO transmission shop in the heart of a light industrial area has transformed into a premier outdoor imbibing…

gin cocktail

Cocktail Card

Rosemary’s Bee Bee recipe courtesy of Hannah Loop at The Winchester Inn, Ashland •  2 ounces Hendrick’s Gin  • ¾ ounce fresh lemon juice  • ¾ ounce rosemary black peppercorn honey syrup  • Rosemary garnish FOR SYRUP​ •  tablespoons black peppercorns​ •  cup water​ •  cup honey​ • handful of fresh rosemary FOR COCKTAIL Combine and shake over ice, then double strain into a coupe glass. Garnish with rosemary. FOR SYRUP​ Toast black peppercorns, then add to saucepan with water and honey. Bring to a low simmer.  Add a small handful of fresh rosemary and let simmer for five minutes.  Remove from heat and steep for 20 minutes. Strain. 

Home Grown Chef, pasta

An easy homemade upgrade to your Marinara

1859’s Home Grown Chef Thor Erickson shares the secret to a gourmet alternative to marinara that you can easily do while in quarantine. Try Thor’s simple pasta all’Amatriciana!   Find more recipes from Thor that use local Oregon products here.    

Chanterelle Mushroom Compound Butte

Chanterelle Mushroom Compound Butter

Home Grown Chef Thor Erickson | photography by Charlotte Dupont Thud, thud, thud! The knock on the door reverberated as I took my first sip of morning coffee. It was around 7:30 a.m. on a damp October Sunday. At the door was my friend and colleague Julian Darwin. “Good morning, Chef!” he exclaimed with urgency. “Get your things, we’re going into the forest.” “What? Why?” I asked. “For chanterelles, of course!” he announced, his British accent elevating it to a proclamation. I put my coffee in a thermos, put on my boots and coat, and we were off. Julian, more than just a chef, has been a mentor to me in many ways. He introduced me to the world of teaching. Before that, our culinary paths crossed, and we’d worked together. European trained, he is an old-school chef with the same work ethic and ideology I learned during my early…

Cream of Chanterelle Mushroom Soup

The Magic of Mushrooms — Cream of Chanterelle Mushroom Soup & Chanterelle Mushroom, Brie + Hazelnut Toast

Cream of Chanterelle Mushroom Soup Nicoletta’s Table / LAKE OSWEGO Yields 8 cups  2 pounds fresh chanterelle mushrooms  2 tablespoons shallots, finely minced 1⁄4 cup onion, finely chopped 1⁄4 cup celery, finely chopped 2 tablespoons sweet butter 2 tablespoons extra-virgin olive oil 1 tablespoon fresh thyme, finely chopped 1⁄4 cup dry sherry  4½ cups chicken stock (or vegetable stock)  2 cups heavy cream  2 teaspoons Kosher salt 1⁄2 teaspoon ground black pepper Clean the mushrooms of any excess debris and pine needles by gently brushing the mushrooms using a vegetable brush or a clean soft cloth. Gently tear the mushrooms into 1⁄2-inch wide lengths. In a heavy-bottomed, 6- to 8-quart pot, melt the butter and add in the olive oil over medium heat. Add the mushrooms, shallots, onions, celery and thyme and stir occasionally until everything is wilted and soft, without allowing the vegetables to color. Turn up the heat…

CRAVINGS: FINGER LICKIN’ FRIED CHICKEN

BIG’S CHICKEN Longtime Portland chef (and winner of Food Network’s “Chopped”) Ben Bettinger’s Alabama-style chicken shack is back up and running after a devastating fire took the original Glisan location offline in 2017. There is also now a Beaverton outpost, dishing up the same hearty fare as the original—plump, moist smoked birds served grilled or fried, alongside heaps of homemade coleslaw, crispy jojos, black-eyed pea salad, and mashed potatoes. Dirty up your order with chopped smoked chicken, Creole gravy, cotija cheese, green onions, and housemade Fresno pepper and tangy mayonnaise-based “white gold” sauces. 4570 SW WATSON AVE. BEAVERTON www.bigschicken.com HAT YAI BELMONT Whether your standing order at the original North Killings-worth location is the hallowed Hat Yai fried chicken combo or a bowl of the terrifically rich brisket curry, James Beard Award-nominated restaurateur Earl Ninsom’s new inner Southeast Portland shop has you covered. Slurp the shrimp and clam curry with…

The New Scotch Lodge, Portland

written by Jen Stevenson When the holiday euphoria fades and January digs in its dreary heels, it’s best to have a designated grey day den to retreat to, preferably one with Burnt Orange Sherry Cobbler cocktails, soft shell crab sandwiches and a single malt Scotch collection one dreams of getting snowed in with. Enter the Scotch Lodge, a peaty, piquant inner Southeast speakeasy by prized Portland bartender Tommy Klus, who mixed and muddled at Teardrop Lounge, Multnomah Whiskey Library and La Moule before opening the doors of his much-anticipated, instantly revered “cocktail bar for whisky lovers.” Nesting in the cozy, sunken space formerly occupied by beloved Biwa, the bar feels like a secret. Patrons enter via a nondescript door at the corner of SE Ash and 9th Avenue, twist to the right and down, and eventually emerge in a warm, whisky-filled womb of dark wood and gleaming marble, soft forest-green…