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Restaurants

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HolidayMingle_CH_1

I was beyond thrilled when one of the Portland Blogger organizers, Bee from The Spicy Bee, worked with local PR company Little Green Pickle to bring together an amazing opportunity for local bloggers. The Holiday Mingle was slotted as an opportunity for local bloggers to get a chance to meet and connect with some amazing restaurants and food vendors from the area– right in time for their holiday projects!  It was also an opportunity to listen to a panel of PR professionals talk about working with bloggers. Only in Portland can you get competitors working together to create an amazing event that hopefully, in the end, is beneficial to everyone involved.

I’m breaking this post up into two posts because there is just so much to cover… so, now I give you the amazing food and some fabulous companies! I’ll be back soon with tips for bloggers from real PR pros!

HolidayMingle_CH_4 HolidayMingle_CH_6

The restaurant owners and vendors that came out for the Holiday Mingle brought their A-game. I highly encourage you to read on if you are in Portland looking for great places to eat, are planning on traveling to Portland, or are looking for an item or two for your foodie friends and family for the holidays.

I’ve been impressed with many of these restaurants in the past:

  • The Original Dinerant was the site of last year’s birthday party (where I had amazing food and excellent service) so getting to try some more of their dessert menu and some seriously amazing deviled eggs was certainly a highlight of my evening.
  • The Bent Brick wow’d me back in May with a fabulous Happy Hour selection. They brought their tasty smoked salmon chips (and other tasty menu items) to the Mingle. The only thing missing was their Peat & Peet whiskey drink that I fell in love with on my last visit.
  • Besaws is one of my absolute favorite places to go to brunch. The hubs and I usually bring visiting friends or family there over when they are traveling over the weekend. But, did you know they also do dinner!?
  • Another place I bring visitors to is Departure Restaurant and Lounge— not only does it have an amazing deck with a view of the city, but seriously tasty drinks and foods. Chef Gregory Gourdet showed up at the Mingle to pretty much everyone’s delight.
  • Olympic Provisions is a local salumeria. Their meats make for the best charcuterie platters! I’ve totally dined on and purchased Olympic Provisions goodies before… but, was completely unaware that they also have restaurants in the area. I can’t wait to try them out. (Also, they sell their meats… and, if you didn’t know, my birthday is just around the corner!)
  • Water Avenue Coffee and I go way, way back. 😉 I fell in love with their rich, smooth coffee at a past Portland Bloggers’ meet-up. Since then I’ve visited their shop to also enjoy a great latte, tasty treats, and their laid back atmosphere. Whenever a blogger wants to meet at Water Avenue Coffee for a meeting the answer is always YES.

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The Original Deviled Eggs

And, the new-to-me vendors really gave a great first impression:

  • Tails & Trotters specializes in Northwest Hazelnut Finished Pork. O.M.G. (I don’t use that phrase often.) I couldn’t believe that you could actually TASTE the hazelnuts on the pork that we tried. It was amazing and it will end up in one of my holiday dishes this year. I can’t wait to start recipe testing! Oh, and if you are in NE Portland then you should stop by and grab a ham sandwich at their sandwich counter!
  • Double Dragon‘s appetizers at the event were the first that I had the opportunity to try. They brought a selection of bites that had the most amazing flavors and spices. I’m pretty sure I had a foie gras pate on bread and a mushroom pate.  AMAZING. And, I often frequent the SE area of Portland… I’ll be there to try some of their Banh Mi as soon as possible.
  • Fishpeople Seafood sent everyone home with packs of their Seafood Entree Pouches that have whole food products and no gross ingredients. I can’t wait to try these for dinner or even a quick to make lunch in the office. The ingredient list on the back of the package is the thing that really made me excited. I understand every word on the package and would cook with the ingredients in my own home.

A lot of my readers are from the PNW area and I hope that this list helps bring to light some of the awesome companies we have available. But, even if you aren’t from Portland, some of the products above can be shipped! I would be thrilled to find many of these items under the tree or at the holiday dinner table this season!

Disclaimer: I received a complementary happy hour and cocktail instruction from Aviary Restaurant in SE Portland for review purposes. I was not otherwise compensated. Check out my review of the Aviary Happy Hour.

at-home-version of the Brix Layer Cocktail
Photo created from a photo taken by Bee of  The Spicy Bee

While enjoying several tasty dishes and cocktails at Aviary’s Happy Hour last week the barman Russ Hunsinger shared how he came up with one of Aviary’s most popular cocktails, the Brix Layer. Not only did he share his inspiration and thoughts behind the tasty concoction, but he pulled together a make shift bar in the dining room and showed us how to make it!

Russ came up with the drink while hanging out with friends, drinking Cabernet. He really wanted to figure out a way to create a cocktail that utilized the wine. He started off using a basic old fashioned recipe and working from there. The layering of the drink happened naturally and changes with the type of whiskey or cab used.

This recipe is only an approximation of the awesomeness we tasted at Aviary. But, I wanted to share with those of you that didn’t live in the Portland area and just have to schedule a trip to Aviary in to a future visit to our lovely city.

BrixLayer Ingredients

orange, cherry, bitters in glass

Muddle Well

sitr it up

fished product

Ingredients for the At-Home-Version of The Brix Layer:

  • 1 slice of orange
  • A few Parisian Brandied Cherries (Affiliate Link)
  • 1 Sugar Cube
  • 8 dashes of angostura aromatic bitters (Affiliate Link)
  • 2 oz House Sour*
  • 2 oz Buffalo Trace Bourbon
  • 3/4 oz Cabernet Sauvignon
  • Tools: ice, mixing tin, muddler, strainer, stirring spoon, large cocktail glass

*You can use any sour really, but the Aviary House Sour is made with lemon, lime, orange juice, and sugar. So, to get a similar taste you should use a homemade fresh sour that has orange juice in it. Try out this sweet-and-sour recipe from Baked Bree.

Directions for the At-Home-Version of The Brix Layer:

  1. In a mixing tin put one slice of orange, a few Parisian brandied cherries, 1 sugar cube and 8 dashes of bitters
  2. Muddle all ingredients in tin VERY WELL, releasing all of the oils and juices in the orange
  3. Add 2 oz of sour to the mixing tin
  4. Add 2 oz of Buffalo Trace Bourbon (or your favorite bourbon) to the tin
  5. Add ice to the tin and STIR with spoon
  6. Double strain the mixture into the cocktail glass
  7. Using the spoon (as in video below) to slow your pour, pour the 3/4 oz of Cabernet into the cocktail glass
  8. DRINK!
[youtube id=”RP_ibSlCRPo” width=”600″ height=”340″ position=”left”]
CHEERS! (My friend Bee with her Brix Layer cocktail!)
CHEERS! (My friend Bee with her Brix Layer cocktail!)

Disclaimer: I was invited by Aviary to try out their Happy Hour drinks and food items with other bloggers free of charge. I was not otherwise compensated.

Aviary Happy Hour Drinks
Opera Sidecar— Clear Creek Pear Brandy, Tuaca, and House Sour

I had heard about Aviary Restaurant from a few of my foodie friends, but hadn’t ventured out to the SE restaurant until this past week. I’m sort of kicking myself for not trying it sooner. It was seriously amazing.

I brought my DSLR to take amazing photos. But, when I got it out to shoot it flashed the dreaded, “No CF Card” message at me. Of course. So, I iPhoned it the entire night. I did manage to catch a couple of beautiful photos…however, if you wanna go check out some really amazing photos of this event then check out my friend Michelle’s Hummingbird High post about the event.

Portland Happy Hour at Aviary Restaurant

OMG Oysters!
I’ve been craving Oysters for so long. I ate three of them by myself at Aviary. I want more.
Pig Feet Done Right
Pig trotters with egg. I didn’t even listen when they told me that it was pig trotters. I just ate… and, I’m glad I did. They were delish!

 

Happy Hour Food from Aviary
These Pork Sliders had a Banh Mi taste too them. SO GOOD.

The food and drinks at Aviary were filled with complex flavors, prepared in a simple and delicious fashion. I even ate pig feet and loved it (still happy I didn’t know what it was before I tried it!) We enjoyed several of the Aviary Happy Hour menu items including: kusshi oysters, tempura green beans, pulled pork sliders, brussels sprout nachos (OMG—why have I never made this at home!?), trotter n eggs, and bread and bagna cauda. So good. You could totally see the references to Japanese and Korean food in the menu. But, it was completely its own style of food. The Happy Hour food prices range from $2 to $6. I didn’t try one thing that I didn’t like (though, admittedly, I don’t meet many foods I don’t enjoy.) My favorites were the oysters (a little bit of spice!) and the brussels sprout nachos.

Cocktail from Aviary Happy Hour
milkplus vellocet
cantaloupe, nigori sake, lemon hart 151 rum, lime, mint
Happy Hour Cocktail from Aviary PDX
This tasty cocktail, Pinkerton, was made with cazadores reposado tequila, grapefruit, chardonnay, and white soda.

The only bad thing about going to a cocktail party is that I want to try as many different cocktails as possible, but I also want to remain a responsible person and not get sloshed at the dinner table. Thankfully for me, many of the food bloggers weren’t too worried about germs and were very generous in allowing sample sips. I was able to really taste several different cocktails! Coming from a bar background I have to say that I was incredibly impressed with the quality ingredients and beautiful preparation of each of the drinks that I tried. The drinks that I tried include: pinkerton, one night in bangkok, high and low, milkplus vellocet, brix layer, and the opera sidecar. All of them were delicious. Drink prices range from $9 to $10— which is common for the quality ingredients and large pours.

While at Aviary barman Russ Hunsinger shared with us how he came up with and makes the Brix Layer cocktail. I’ll be back tomorrow to share with you some of his tips and how he made this brilliant drink.

Happy Hour at Aviary Cocktails
The one night in bangkok cocktail is made with monopolowa vodka, kafir leaves, lemongrass, lime. It tasted like an incredibly complicated (and delicious) lemon drop. Great for people who like sweeter cocktails.

My favorite moment of the night was when Natalie (of Twelfth Avenue) asked Russ (the bartender) the name of her drink? The conversation went something like this:

Natalie: “What was this one again? One night in Bangkok? Or nights in bangkok? 

Russ: “For you, it can be as many nights as you want.”

Laughter ensued.

Give me more…

Check out the Aviary Restaurant for more information about their business hours, location, and menu. A big thank you to Aviary for inviting me out to try Happy Hour and teaching me to make the Brix Layer!

Check out these awesome blogs whose bloggers joined me in Happy Hour at Aviary: 

What is the BEST cocktail you’ve ever tried?