Portland: The Dinner Hour

There were an overwhelming number of eateries to choose from to fill our supper hours in Portland. While we were resigned to the fact that we wouldn’t be able to hit up every restaurant on our list, I think we managed to visit a good cross-section of establishments, from late-night lounges to supper clubs. Overall, we were impressed by the creativity and the quality exhibited by the chefs in PDX.

Saucebox

For a late-night bite, we wanted to stay close to our home base, so wandered over to Saucebox, a lounge a block away from our hotel.

It was absolutely hopping on a Thursday night, not a surprise when we realized, after flipping through five pages of cocktail options, that their specialty was drinks. Still, their Asian-inspired bites were intriguing enough for us to stay, and ordered several small plates to share.

Their beef potstickers were the star, pan-fried to a crackling crisp. The salted prawns were gorgeous, delivered on a slate board, heads on, over a bed of salt. The spring rolls (one of Mack’s favourite things), were unfortunately bland and forgettable.

Beef potstickers

Salted prawns

Simpatica Dining Hall

Primarily a catering outfit, Simpatica Dining Hall appealed to us because of their supper club concept offered on Fridays and Saturdays. With an ever-changing menu, a four-course meal could be had for under $40, and I liked the idea of communal dining.

I ended up confusing the Friday and Saturday dinner times, and we were a half hour late (it was a bit mortifying walking into the full dining room), but the staff were understanding. It was also great timing in the sense that we were seated just as the first course was being served!

The fried chicken appetizer was a strong way to start. We loved the curry flavour in the breading, and the side of cornmeal pancakes with a green tomato syrup was a fun alternative to the current trend of chicken and waffles.

Fried chicken and short stack

The salad with pickled grapes, shaved sheep’s milk cheese and a tomato vinaigrette was refreshing. The toasted pistachios were a nice touch.

Salad

The smoked pork chop with cider glaze was a mountain meant to be climbed – I don’t think I’ve ever encountered such a large serving of pork before! It was well prepared, moist all the way through, but needless to say I wasn’t able to finish it. The wilted chard could also have been cooked down more.

Smoked pork chop

After such a heavy entrée, a lighter dessert would have been appreciated, but those around the table with bigger appetites than me murmured their approval for the decadent pecan pie.

Pecan pie

Although the food and service was great (the kitchen was amazingly efficient – the courses just clipped along), the best thing about Simpatica was the experience of communal dining. Everyone else around the table happened to be from Portland (one couple was being treated to the meal as Simpatica was a candidate to cater their wedding), and when they found out Mack and I were tourists, they were eager to provide us with dining recommendations. No doubt Portlanders are proud of their food scene!

Pok Pok

Pok Pok is easily Portland’s most famous restaurant. Focusing on serving authentic Thai food, Chef Andy Ricker has been recognized with numerous awards, and has successfully exported the concept to New York. No question, it was number one on my list of establishments we had to visit, just to see what all the hype was about.

When we arrived, we had to wonder whether or not the dining district immediately around the establishment was built up before or after Pok Pok opened (including a late-night food pod across the street, featuring live music and a beer-dispensing truck!). Given their policy of no reservations for parties less than five, it would seem quite lucrative for peripheral restaurants to snap up customers who weren’t willing or able to wait.

Our own wait time numbered fifty minutes, probably not uncommon. But we probably should have been more vocal with the hostess, who seated two small parties before us, and never bothered to offer vacant bar seats to us. It wasn’t the best way to start our Pok Pok experience, but we hoped the food would make up for it.

The menu was unapologetically Thai – from the dish names listed to encouraging diners to share plates with one another. We ordered three dishes (to share, of course). The fried egg salad was a dish recommended by the Globe & Mail – but after trying it, I wondered why. Besides being deceivingly spicy, there was nothing that stood out about it.

The pork belly and shoulder curry was complex and well-balanced, with a nice back heat. The meat was fork tender, and our only quibble was being served the wrong side of rice (jasmine instead of coconut). Our favourite dish was the curried noodle soup, with a delicate house-pressed coconut milk base. I loved the added texture from the crispy noodles.

Dinner at Pok Pok

Service was okay, if a bit inconsistent and breezy. I can only imagine the pressure the servers are under, but everything about our meal felt perfunctory, and never hospitable. Although the food was enjoyable, the experience as a whole was underwhelming.

Produce Row Café

Too late we found out that Olympic Provisions was closed for dinner on Monday nights, so in desperation, we turned to our Frommers guide for a recommendation within walking distance. A few blocks away, we found Produce Row Café, a gastropub tucked in between light industrial buildings.

The interior was warm and inviting, and busier than we expected for such an unassuming storefront. We later discovered that we were right in the midst of happy hour, bursting with enticing drink and food specials. I can say that my fruity bramble (gin + blackberry syrup + lemon) was my favourite drink of the trip.

Mack relaxing at happy hour

Although the food wasn’t exceptional, the comforting dishes hit the spot, and our server was friendly and present. In the wake of the wavering experience at Pok Pok, it reminded us that it never is just about the food.

Corn dog with fries

French onion soup

Clyde Common

Clyde Common has a stellar reputation, and was recommended through a variety of channels, both personal and online. So it was a bit of a shock that it turned out to be our worst meal in recent memory.

We had to wonder if the couple seated next to us knew something we didn’t – they abruptly left after looking at the menu. But everything seemed promising – the beautiful room was anchored by a bar to one side, and a glowing open kitchen on the other. Communal tables made up most of the dining seats.

Interior

Service was brisk and indifferent, but unfortunately, that wasn’t the worst part. The appetizer was okay, but it would have been challenging for any chef to mess up a simple seasonal combination of grilled peaches and marinated tomatoes.

Marinated tomatoes and grilled peaches

My pig’s head ravioli was delivered a good five minutes before Mack’s – neither of us were sure why it wasn’t served alongside his dish. The pasta itself could have used that cooking time – it was tough, rubbery and difficult to eat. The filling was another story, with shards of cartilage sprinkled throughout. Although I recognize the nature of the dish I ordered, being very much a textural eater, the undercooked pasta and cartilage pieces were difficult to handle.

Pig’s head ravioli

Mack’s stuffed trout was also a pretty spectacular failure. The fish itself was cooked well, but that was the end of the accolades. We couldn’t figure out why a stuffed fish wasn’t deboned, as it was impossible to eat. Moreover, the already salty fish was made even more so with a layer of bacon.

Stuffed trout

We don’t have an explanation for why both dishes were so poorly executed, and a scan of reviews indicates an overwhelmingly positive response to Clyde Common. So although we have to assume our experience was an anomaly, we would never return.

Olympic Provisions

Our penultimate dinner brought us back to Olympic Provisions. We had first tasted their salami at a food festival, and knew from that sample that we had to visit the restaurant for a full charcuterie board (one of the “iconic” items on Easter’s list of must-have Portland dishes).

Interior

We loved the glow of the “meat” sign above the open kitchen. The adjacent dining space was dimly lit, but lined with shelves of wine and spirits, felt intimate and comfortable, like we were seated in a cozy den. The vibe was relaxed, but it was clear Olympic Provisions is serious about their meat.

MEAT!

Mack and I shared some cheeses and a chef’s choice board, featuring capicola, a pork and pistachio terrine, pork liver mousse, loukanika and finocchiona. The salami is the best I’ve ever tasted, with the Greek loukanika being my favourite. It had the perfect amount of salt, a great mouth feel, and I loved the cumin flavour. We ended up taking some salami home with us, probably rationing the precious meat for a little too long. I know what I’m filling my bag with the next time we’re down in Portland!

Chef’s choice board

Cheeses

Our server was pleasant and knowledgeable, and we never felt rushed, even as we were approaching their closing hour. I would definitely recommend Olympic Provisions to those visiting Portland.

Food Notes for April 15, 2013

I can hardly believe the time for Eat Alberta has already come upon us! It’s going to be a great day on April 20! On to this week’s food notes:

It’s great that the River Cree dreams up festivals of all sorts to try and entice diners to their relatively isolated locale. First it was tomatoes, now, lemons! The Lemon Festival is taking place on April 25, 2013, serving up a 5-course meal for $60.
Smokehouse BBQ’s Edmonton location on 124 Street is close to re-opening after a fire shut the restaurant down last November.
RGE RD’s website is up! The restaurant might still be months away, but you can tempt yourself now!
Zembaba, a new Ethiopian eatery, was reviewed by Vue Weekly.
Liv reviewed The Cavern’s sandwiches – I can’t wait to try one of their grilled cheeses, too!
Twyla posted about Bistro Saisons, and was impressed by their commitment to sourcing ingredients locally.
The Shutter: 104 Street Grill has been sold. Liane reports that you can expect The Burg, a burger bar, to move into the vacant space in June.
Linda wrote about Chef Andrew Parker’s interactive Couples Cooking Night – it sounded like a lot of fun!
It will be cheaper for local restaurants to open up a patio this year, though it sounds like the Alberta Gaming and Liquor Commission won’t be changing rules to permit serving liquor in patios not connected to an establishment.
It’s amazing the number of successful restaurant chains that got their start in Edmonton: Earls, Booster Juice, and Boston Pizza, just to name a few. The Journal wrote about some of them, in addition to a few up-and-comers.
I loved Lillian’s comparisons between her U of A chicken eggs bounty with regular supermarket eggs.
I’m sorry to hear that the Alberta Avenue Farmers’ Market will not be returning this season. But given the influx of other markets, it isn’t a surprise.
Montreal has finally opened the gates to food trucks! It may be a pilot only open to existing caterers or restaurant owners, but hopefully, it can grow from there!
The Globe and Mail had an interesting article about the rise of dining aggression – not from customers, but from chefs directed at customers, including one who tweeted about customers being a “douche”. Too far?
Golden Orchid will be replaced by a new Vietnamese eatery, Uyen Uong on April 15, 2013.

Uyen Uong

Just down the street, a new Chinese bakery opened up in Chinatown last Wednesday. Shan Shan Bakery (10552 97 Street, 780-974-7788) has all of the favourites I was looking for in a sparkly, clean space (I appreciated that the tongs and trays were kept in a closed cabinet).

Shan Shan Bakery

I had no idea there was a Lindt outlet store in South Common (2011 99 Street)! Needless to say, I loaded up on my share of discount chocolate.

Inside the Lindt store

I returned to Oil Lamp for a work lunch last week. I ordered a pepperoni and mushroom pizza, and though the kitchen was generous with the cheese, it wasn’t nearly as good as the same dish from my beloved Route 99.

Pizza from the Oil Lamp

After some shopping, May and I headed to Joey’s nearby for lunch on Saturday. The beef dip sandwich itself was tasty, though the accompanying au jus was extremely salty.

Beef dip

Woodwork: Pig Roast Pop-Up!

To celebrate the start of construction at their upcoming storefront in the McLeod Building, the folks behind Woodwork decided to throw a pop-up party in another historic location! Mack and I headed to the Rossdale Brewery last night for the festivities.

Rossdale Brewery

The event started at 8pm, and we were glad we decided to arrive early – it filled up fast! The $10 ticket entitled the bearer to a plate of Nomad’s specialties. The kitchen staff were working hard at dishing out the plates, though the distribution was a bit haphazard, given it was difficult for the wait staff to keep track of who had already been served.

Busy place!

Robyn and Phil

Pork is no doubt Nomad’s strength, and we thoroughly enjoyed the pulled pork and accompanying roasted apples. The smoked salmon over cucumber was a dainty two-bite appetizer, and the pickled vegetables were a nice touch.

Tastes of Nomad

The Volstead Act were offering four mixed drink options. We chose to share a Blinker, featuring Bulleit Bourbon, grapefruit juice, and house-made preserves. The bourbon was prominent, but I appreciated the balance from the juice and berries.

Blinker

It was great to catch up with some familiar faces, who are equally looking forward to what will be Downtown Edmonton’s newest restaurant. If you can’t wait, make sure you consider a membership to their Sunday Dinner club, which will grant you access to four private seasonally-inspired dinners, or peruse the Top Shelf program, where you can have your very own bottle to return to at the bar!

It sounds like the blank slate of the McLeod space will be a blessing to Woodwork’s owners, as they can design it to specification, but just in case, here’s hoping for expedient construction!

The Cooking Chronicles: Thai Green Curry

Every Friday, I ask Mack a question he dreads, “What do you want to eat for dinner next week?” It ensures we have a meal plan for the week, but more importantly, helps us generate a shopping list for our routine stop at the farmers’ market on the following day. Most of the time, Mack falls back on old favourites, but last week, he was adamant about satisfying a craving for Thai green curry.

Though we have made coconut milk-based curries in the past, we’d never experimented with more authentic recipes. By chance, Chef Elaine Wilson, Thai cuisine enthusiast, was featured in the Journal that same week, so it was meant to be!

We adapted her recipe for Thai green curry with chicken. It was the first time I’ve encountered instructions on how to separate coconut milk (leaving the can in the fridge overnight, opening it from the bottom, then draining off the coconut water). This seemed to make all the difference, in terms of the resulting creamy, thick sauce. The kaffir lime leaves (which we bought frozen from Lucky 97) were also key, lending telltale citrus notes to the coconut base.

Mack somehow had the impression that green curry could only incorporate green-coloured vegetables, so we substituted blanched broccoli, green pepper and green beans for the eggplant (and peas). Next time, we would double the amount of sauce to accommodate the quantity of vegetables we threw in.

Thai green curry

The curry turned out wonderfully – the heat was manageable and the broccoli florets, as Mack noted, was perfect for soaking up and retaining the sauce.

Dinner!

I’m pretty sure the next time I ask Mack what he wants for dinner next week, “Thai green curry” will be his response.

The Secret’s Out: Evoolution Olive Oil and Vinegar Tasting

One of Edmonton’s best kept food secrets has to be Evoolution’s monthly tasting events. Though I had seen them advertised at the specialty oil and vinegar store itself, I hadn’t read much about the tastings online. Perhaps there is a good reason for that – given only a dozen people can be accommodated at each of the two sessions offered per month, if the word gets out, I’m sure they would fill up even faster!

While picking up some product at the store in March, I inquired about the date of the next public tasting (private tastings can be organized for a fee). I was told the information would be up online (generally posted at the start of the month), and registrations would be completed directly on the website. I was able to reserve spaces for myself, my sister and my Mum, and last night, we met up at Evoolution for the tasting.

The high table at the rear of the store had been cleared of product, with bar stools arranged around it. A smaller table off to the side contained additional seats. Given all we were expecting was some bread to accompany the oil and vinegars, we were curious as to the need for place settings.

Felicia and Mum ready to taste!

It turned out that one of Evoolution’s goals this year was to revamp their tasting program. While their previous tastings involved a stand-up session, where patrons were escorted around the store and introduced to the range of products offered, store owners Curtis Savage, Mark McRae and Sean Murphy wanted to make the event more relaxed, and answer the question they are asked most often, “How do you cook with the oils and vinegars?”

To accomplish this, they shifted the event to a sit-down affair, and asked members of their staff (two of whom are trained chefs) to prepare dishes that would highlight different oils and vinegars. As Evoolution isn’t equipped with a full kitchen, most of the dishes were cold appetizer-style bites and plates to be shared.

Caprese crostini with a fig balsamic reduction

Pineapple dipped in mango white vinegar, wrapped in prosciutto

We were shocked at the sheer amount of food. Because the tasting was free, we thought the portion sizes were overly generous! Unbeknownst to us, Evoolution tastings meant platters bursting with meats, cheeses and breads, plus dips like a hummus made with a chipotle olive oil. To pair with the meats and cheeses, we were given a variety of flavoured oils and infused vinegars to splash over the deli items. This was probably my favourite part of the tasting, as it allowed us to play around with different combinations as it suited our individual palates. My Mum really took to the juniper berry vin, while Felicia and I couldn’t get enough of the roasted garlic and mushroom and sage oils. I never really thought about drizzling oil over charcuterie boards (we usually just think about sweet or savoury accompaniments), so it definitely got me thinking!

Meat and cheese platter

Interspersed with the food was a brief introduction to olive oil (did you know here are 700 varieties of olives?). We were advised that olive oil should be consumed within 12-18 months of the crush date, and learned that colour has little bearing on the quality of the oil. We only tasted two single variety oils in pure form. They were served to us in a blue tinted “tulip cup”, used at professional tasting competitions so the colour of the oil would not bias judges for or against the product. Many around the table were surprised at the aggressive peppery notes in the oil.

Tasting a California Arbequina

Vinegars were first introduced to us as an alternative to soda – two tablespoons of a flavoured vinegar had been added per one cup of club soda. The bubbly and tart drink has a significantly lower calorie count than a conventional soda, and would be a fun alternative to be served at a dinner party! We especially liked the cranberry pear flavour.

We learned that white vinegars are simmered at a much lower temperature and aged in new barrels, while dark vinegars are cooked at higher temperatures to promote caramelization, and aged in old, charred barrels. We tasted the 18 year balsamic vinegar in pure form, which, as expected, is sweet enough to drink on its own!

For dessert, we were treated to a blood orange chocolate mousse, made with blood orange olive oil, and a platter of fruit to be dipped in a variety of different balsamic vinegars. Similar to the meats and cheeses, it was fun to experiment with flavours!

Blood orange chocolate mousse

After the tasting concluded, we were all invited to browse the shop, with all purchases discounted 10%. Needless to say, Felicia and my Mum took advantage of the offer, loading up on three different kinds of vinegars and an olive oil. The tasting inspired my Mum straightaway, as she baked up a loaf of focaccia bread today, incorporating the mushroom and sage oil in the loaf.

Browsing the shop

Thanks to Evoolution for a wonderful night of learning and tastes! To sign up for their next public tasting, make sure to check back on their website.

Evoolution
10130 104 Street
(587) 521-3445

Food Notes for April 8, 2013

Sustainable Food Edmonton will be hosting its 20th annual Community Garden Potluck on April 20, 2013. Expect permaculture presentations and a seed swap.
Sailin’ On, the forthcoming vegan food truck, will be taking over the kitchen at Three Boars on April 16, 2013. Sample three of their menu items, including gluten-free soft tacos.
Staff Meal will be hosting a pop-up five-course dinner at Canteen on April 22, 2013. The menu will be inspired by the chefs’ most “memorable food experiences.” Tickets are $75.
An event called Sowing Seeds of Possibility: From Food Mapping to Asset Mapping is taking place on April 26, 2013. It sounds like a great opportunity to network with like-minded individuals, and to hear from a representative of FoodShare Toronto. The cost to attend both days is just $30.
The next Green Drinks on May 1, 2013 is all about local food – get your tickets while they’re still available!
Liane wrote about The Cavern, the new cheese shop that opens its doors on 104 Street on April 9, 2013.
Liane also updated the status of Café Amore’s new downtown location – they are aiming to open by April 22, 2013.
On the hunt for food trucks? Marianne reviewed an early meal from the newest truck to hit the streets – The Local Omnivore, open from 7:30am-1:30pm at 108 Street and 100 Avenue. It looks great, and I also love that you can pick up a packet of bacon to take home for $5!
Liv posted about Creole Envie’s first back alley po’boy (a take off of Century Hospitality’s alley burger) last week. If you’re sad to have missed it, it looks like you’re in luck – they will be offered again on April 9.
Liv also previewed Roast Coffee’s new menu, designed by Chef Andrew Parker.
After 37 years, Java Jive is shutting its doors. I can attest my own coffee drinking started at University, with a daily cup of joe from Java Jive – I wish the owners well!
Cheryl wrote a “treatise on the principles of customer service” – I appreciated her point of view as both a customer and someone with serving experience.
Have you checked out Shovel & Fork lately? They’ve just updated their website with new courses and dates!

The New Cheese on the Block: The Cavern

Since we moved into our condo on 104 Street nearly three years ago, we’ve seen some wonderful food-related additions to the block. Dauphine (formerly Queen of Tarts) in 2011 and Pangea (now much better stocked), Evoolution and Kelly’s Pub in 2012. Cask and Barrel, Roast and Mercer Tavern round out the Promenade.

On Tuesday, a cheese shop will join this growing list of establishments. The Cavern, located in the Phillips Lofts, will open its doors to the public on April 9. Mack and I were lucky enough to attend a private opening last Friday for a sneak peek.

The space formerly housed a swim shop, but walking in, not a single trace of its former occupant remained. Instead, we found an elegant space that elevates what can be expected of a subterranean storefront – a neutral but modern colour palette, gorgeous masonry that mimics the original brickwork and sparkling granite countertops.

The Cavern

The Cavern is first and foremost a cheese shop. Proprietor Tricia Bell has over 20 years of hospitality experience, but more recently, studied under the 2011 Cheesemonger of the Year, Steve Jones of The Cheese Bar in Portland, Oregon. It’s obvious that Tricia adores cheese; her enthusiasm was infectious as she described her cheeses having different “personalities” and “behaving differently”.

Cheese case

Tricia stocks a range of cheeses, but focuses on the middle range of cheeses that most people are familiar with. Regarding locally-made products, she currently stocks several varieties from Sylvan Star and The Cheesiry, and is working on bringing in Smokey Valley Goat Cheese as well. It is notable that The Cavern carefully packs cheese in a layer of Formaticum, a patented paper technology made of organic materials that helps to better preserve cheese.

Beyond the cheese counter, however, The Cavern will also offer food service. Without a full kitchen, the menu is limited, but their Cavern-inspired cheese, vegetarian and meat grilled sandwiches (which will feature Sylvan Star cheese) sound delicious. For dinner (after 5pm), they will serve cheese and charcuterie boards alongside wine and beer.

Cheese board

Tricia chose beans from Portland-based Coava Coffee Roasters for her coffee and espresso-based drinks, and will use Jacek chocolate in her mochas. She is also currently experimenting with desserts made with chocolate and cheese – a two ingredients not normally combined.

Coffee and chocolate

We’re already looking forward to visiting The Cavern this week for some nibbles and of course, to stock up on some cheese! Thanks again to Shauna for the invitation, and to Tricia for having us!

The Cavern
2, 10169 104 Street
(780) 455-1336
Monday-Thursday 7am-8pm, Friday and Saturday 7am-11pm, Sunday 10am-5pm

Down Home Comfort: Sloppy Hoggs Roed Hus

Don’t you love killing two birds with one stone? Tonight’s version involved dropping off a cake tier for friends who got married on the weekend at a location that turned out to be just steps away from Sloppy Hogs Roed Hus. So we thought it was our duty to capitalize on its proximity, and finally try out one of the most talked about restaurants as of late.

Sloppy Hoggs Roed Hus

It’s easy to miss Sloppy Hogs, given its relatively non-descript storefront in a strip mall not far from NAIT. But given we piled into two of the last remaining seats at the bar during the dinner rush, its popularity has nothing to do with its location. The interior reminded me of its sibling restaurant, Absolutely Edibles, with its stone work and dark colour palate. The décor as a whole was much more refined than I was expecting for a smokehouse, and featured just a few telltale artifacts, including two small cowbells and a saddle at the bar. We were also seated close enough to the kitchen to see that instead of a typical dinner bell to alert servers that a dish was ready to go, the kitchen rang an old-fashioned wrought iron triangle hung from the ceiling.

The service was the highlight of Sloppy Hoggs. From the moment we stepped through the door, we were immediately greeted and taken care of. Our server was warm and friendly, and our bar seat gave us a great vantage point to watch the staff interact – they all seemed like they were having a great time, which further perpetuated the carefree, joyous atmosphere that surrounded us. We were also in and out of the restaurant in less than an hour – talk about efficiency!

Whoever designed the menu had a great time doing so – the dish names, including “Piglet Pillows” (brisket-filled pasta), “Hogg Nadds” (pulled pork wrappers) and “My Ridiculous Fat Ass” (a sandwich), were humorous and over-the-top. The menu complemented the cheeky t-shirts worn by the servers, including one that read, “Vegetarian = Bad Hunter”. We weren’t hungry enough to attempt an appetizer on top of an entrée, but many were tempting! I ended up with a half-pound beef brisket sandwich ($9.50) and a side of tempura onion rings ($4). Mack ordered The Cure ($17), Sloppy Hoggs’ take on breakfast for dinner.

My only quibble with the brisket sandwich is that it wasn’t quite hot enough for me – it was lukewarm, but had likely been sitting out while the onion rings were being prepared, as the rings were screaming hot. The brisket itself had been smoked for 14 hours, and had a good ratio of tender meat to fat. The kitchen was also thankfully light-handed with the house BBQ sauce – the beef was allowed to speak for itself. I probably shouldn’t have enjoyed the onion rings as much as I did, but they were fabulously light and crispy, and the onions didn’t slip out of their shells!

Untitled

Beef brisket sandwich

Tempura onion rings

Mack’s plate was one beautiful dish: pulled pork, barbecue sauce, bacon and a sunny side up egg over top house-made waffles. He really liked the flavours, and the richness of the pork and runny yolk. The waffle also stayed crispy throughout!

The Cure

We were able to experience first hand why Sloppy Hoggs isn’t a secret gem anymore – between their service and food, it’s easy to see why people would come back and bring their friends. Mack certainly got his meat fix tonight, but the next time that craving hits, we may be forced to stick with felling just one bird.

Sloppy Hoggs Roed Hus
10406-118 Avenue
(780) 477-2408
Tuesday – Saturday, 11am – 8pm, Sunday, 11am – 5pm

Food Notes for April 1, 2013

This Easter long weekend couldn’t have come at a better time! I don’t know if it was because of the wonky temperatures lately or a busy time at work, but it was great to have some time and space to decompress and relax at home. Hope you had a good weekend too! On to this week’s food notes:

Love Hundred’s Alley Burgers? Creole Envie is putting their own spin on the concept by offering “back alley po’boys”. Look for them on April 2 at 6pm.
The annual month-long garlic festival kicks off at Sorrentino’s April 8 and runs until May 11, 2013..
Woodwork, the forthcoming restaurant from Nomad and the Volstead Act, is hosting a pop-up at the Rossdale Brewery on April 13, 2013. They have also announced Sunday Dinner memberships (permitting you to four seasonally-inspired dinners) and their Top Shelf program (where you can keep a bottle of your favourite spirit behind the bar!).
Gail Hall will be hosting her first Alberta-based Seasoned Solutions tour on June 15 and 16, 2013. Included in the tour will be visits to several Smoky Lake-area farms including Smokey Valley Goat Cheese and Serben Farms. Check back on the website for more details.
Food trucks and craft beer will be paired at the Urban Craft Beer & Food Festival on April 19, 2013 at the Alberta Aviation Museum. Four food trucks will be participating, with over 100 beer choices (thanks to Su for the heads up!).
On the heels of their successful nose-to-tail pork dinner, Ousia will be hosting a nose-to-tail lamb dinner on April 29, 2012.
Best of luck to the Fruits of Sherbrooke on their expansion plans – I love the idea that they will be working with university students as well as low-income individuals.
The big news last week was Elm Cafe’s impending takeover of the food service operations at the Devonian Gardens on May 1, 2013, to be dubbed The Birch Patio. It looks like Nate has some great ideas up his sleeve – if anyone can transform the Gardens into a food destination, it would be Nate!
Sad to hear about the fire at Bubba’s Smokehouse. Unfortunately, the article states that nothing was salvageable – I hope Rand chooses to rebuild – he would leave a void in Edmonton food scene.
The April Fools jokes were rampant on the internets today. Triffids, anyone?
With the addition of Sloppy Hogs Roed Hus to the city last year, and an Edmonton location of the Memphis Blues franchise (at 50 Street and 23 Avenue), barbecue continues to gain traction here.

Memphis Blues

Congrats to my friends Annie and Andres who got married this weekend! It was a lovely ceremony.

A champagne toast to the couple!

A small group of us met up at Wild Tangerine after the ceremony for a casual dinner. The bison shortribs were fantastic, and the shrimp lollipops were as good as we remembered.

Shrimp lollipops

Bison potstickers with a refreshing carrot and daikon salad

Bison shortribs

Mack’s green curry with prawns and tortiglioni

Portland: On the Road

Though we spent the majority of our vacation in Portland in the city proper, we did rent a vehicle one day to explore the area immediately outside PDX.

St. John’s

This first stop is a bit misleading, as St. John’s is a neighbourhood in Portland, and we took the bus to get there. However, it was the furthest outside of the city centre that we reached during that vacation, and truth be told, St. John’s seemed more like a separate town as opposed to a suburb.

The lure to St. John’s was the second annual River Fest, which I spotted on a tourism website that same week. It seemed like a good excuse to check out an area of Portland we hadn’t heard much about before. It took us an hour to reach St. John’s via public transportation, and when we did, it wasn’t entirely evident where the festivities were located.

We eventually made our way to the banks of the river (after passing by numerous film trailers parked in preparation for the shooting of a Grimm episode), and found not a rousing festival scene, but a small collection of tents. River Fest turned out to be geared mostly towards families with small children (based upon the entertainers that were seeking an audience).

River Fest

Regardless, it was still a good opportunity to walk along the shores of the Willamette. It was more industrial than picturesque, with numerous factories dotting both sides of the water, but the best discovery was St. John’s Bridge.

St. John’s Bridge

The only suspension bridge in the Willamette Valley, the Cathedral-like appearance of the towers made it easily my favourite of Portland’s bridges.

From Cathedral Park

A note of caution for pedestrians, however – the bridge is much better viewed from below than it is from above – we crossed it and found it a rather dangerous walk, given the narrow sidewalk, 35 mile an hour traffic and four lanes of traffic. Guardrails would be highly recommended for city officials to look into!

On the bridge

Before returning to downtown Portland, we did some shopping in St. John’s main street. The stores were charming, and included antique and vintage shops, gift stores, and a specialty food shop.

If you have some extra time in Portland, I would highly recommend spending a half day in this neighbourhood!

Vista House

With the vehicle, our first stop was Vista House. Located on the Colombia River gorge, it feels like it is on the edge of the world.

Vista House

The placement of Vista House (intended to be a rest stop for those making their way down the Colombia River Highway), takes full advantage of the valley and waterway views.

View of the Gorge

Wahkeena and Multnomah Falls

Down the tree-lined Oregon byway, scenic with views of the Colombia River, we first stopped at Wahkeena Falls. It was a good build up for the waterfall to come, smaller but refreshingly misty.

Wahkeena Falls

Further down the road, the picturesque Multnomah Falls awaited us. The highest year-round waterfall in North America, it was especially striking because of a bridge spanning the lower section of the falls.

Multnomah Falls

Multnomah in miniature

Multnomah must be one of the most photographed sites in all of Oregon. We even saw one tourist recording a video on his iPad of all things as he hiked the trail up to the bridge.

At the Falls

Hood River

Our next stop was the town of Hood River, just in time for a late lunch.

Hood River

We chose the pub run by Full Sail Brewery, an independent business that celebrated 25 years of operation in 2012. It was a gorgeous patio day, so we sat outside, basking in a view of the River.

Patio day!

Instead of the usual cod, haddock or even halibut, the pub used salmon for their fish and chips and fish sandwiches. We opted for an order of each. Their portions were beyond generous (neither of us were able to finish our plates), though the fish and chips were the better choice – it was difficult to eat the sandwich topped with such a watery slaw.

Fish and chips

Fish sandwich

Cascade Cliffs and Cathedral Ridge Wineries

One of the reasons we wanted to get outside of Portland was to visit some wineries. Cascade Cliffs was identified as a winery located in downtown Hood River, so we were initially confused as to where this urban winery could be found. It turned out not to be field of vines, but a tasting room operated by the winery.

The Cascade Cliffs line-up

The map as such was a bit misleading (as was my understanding between that a “winery” is not synonymous with “vineyard”), but Mack commented that this establishment was a good option for those who couldn’t make it out to the winery itself.

We took home a bottle of blended reds, and left Hood River in search of an actual winery. As it was early in the evening, many of the wineries we passed on our way back to Portland were already closed for the day. We managed to find one that was still open – Cathedral Ridge.

Cathedral Ridge proudly identified an award they were recognized with in 2007, which may not have been a good sign for more recent achievements. It was quiet inside the tasting room/ shop, but the clerk was nice enough, if seemingly rote in her interactions.

She told us that the majority of the vines actually weren’t planted at that location, but were situated near The Dalles, further east. It was a bit of a letdown, though we still took the opportunity to pick up a souvenir bottle and wander what vines were located on-site. The moral of the story: make sure you plan out a sure-fire route, with enough time to explore!

Some of the vines at Cathedral Ridge

Although time is a luxury on any vacation, I was glad we took the better part of a day to see what was outside Portland.

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this: