Wandering Fork

I enjoy cocktails and drinks with friends, however I have never been motivated to participate in the “bar scene.”  Recently, a friend was scheduled to appear on the Ed Forman Show at Dante’s, so we decided to check out this infamous locale. 

 

Scheduled every Tuesday at 9:00 p.m., the Ed Forman Show is Aaron Ross’ rif on a 1970s talk show.  In his role as Forman, Mr. Ross dons an intriguing plaid sports coat (white with red checkered pin stripes) and a wig that looks like it got in the middle of escalating hostilities between a cat and a bottle of hair gel during a long car ride.  I understand that Mr. Ross has performed over a hundred shows and Forman in the last year.  If what we saw on Tuesday is indicative of his past performances, my condolences to those audiences.  I’ve read that Ross likes the challenge of improv and the interaction with the audience.  While it is obvious to me that Ross is well read and can combine some wit with intelligence, he did not show any skill in handling the unpredictability of the audience, and towards the end, an audience that was turning against him.  Ross needs a writer (or a script), an editor (to cut the dick jokes and improve his pacing), and the realization that he needs to learn how to dial back to let his guests shine.  

 

The headline guest for this evening was Viva Las Vegas (a.k.a. Liv Osthus) whose book and memoir, Magic Gardens, arrives in stores next week. I first met Liv a few years ago at a dinner; a bright, beautiful gamine who glanced up with a bit of shy mischief before proffering a witty retort. At that time, she never shied away from the fact she began stripping 13 years ago. Today, she does not shy away from her breast cancer diagnosis and subsequent mastectomy.  When taking the stage at Dante’s, she wore her hair short and dark, with a “Duluth” t-shirt as a nod to her home state of Minnesota.  She responded to Forman’s hormone-focused questions and odd Billy Idol serenade with grace.  The moment of the evening was when Forman, in a weak attempt to emulate Craig Kilborn’s quiz style, asked Liv to chose either Highlights Magazine or High Life Magazine.  Liv chose Highlights, remarking it was the first place she had been published at age seven (?!) and then recited the poem that had been published. 

 

Magic Gardens: The Memoirs of Viva Las Vegas    

 

 

While there was no cover, I ordered a Manhattan and Mister had a beer.  The Manhattan came in a low ball with rocks, and no discernible evidence of vermouth or bitters.  While it may be a classic cocktail, the bartender obviously had more experience with tapping kegs and mixing well drinks along the lines of rum and coke.  As I nursed the Manhattan through the show before realizing there was a fly in it.  (Really.)  Dante’ also serves pizza to soak up the alcohol, but, with only one drink, my blood alcohol level was not high enough to warrant that experiment.

 

 

Manhattan on the rocks (with fly)

Dante’s

1 SW 3rd Ave
Portland, OR 97204
503.226.6630

www.danteslive.com

 

September 1, 2009

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It was my fault we were late getting out to breakfast.  The rule based on past experience is that if we aren’t in line outside the Screen Door by 8:55 a.m., we’re not going to make the first seating.  As we crossed the Burnside Bridge, the clock ticked to 9:00 a.m., and I knew we weren’t going to make it.  My fault.  I looked to Mister who was gripping the steering wheel, willing the red light at Sandy Blvd. to turn green.  (He is currently training to swim from Alcatraz to San Francisco later this summer and when he is hungry he is HUNGRY.)  Quickly spinning through my rolodex of favored breakfast spots, I suggested we head to nearby Simpatica Dining Hall.  He turned the car around and we headed to an unassuming building which houses a celebrated weekend brunch and dinners on Fridays and Saturdays.

 

I was a little worried when we went down the stairs because there was already a line down the hall.  Fortunately, because Simpatica follows a shared-table model, parties of two (a.k.a. two tops) can frequently slip in while other, larger parties must wait.  As we waited in line, a couple next to us held a book I had recently heard about, Breakfast in Bridgetown by Paul Gerald. They had received it as a Christmas gift and were using it to explore Portland’s breakfast and brunch offerings.  We chatted about our favorite breakfast haunts and debated which restaurants had food so good it was worth the wait.  (Simpatica made the list.)

 

The menu at Simpatica Dining Hall changes each weekend which results in varied and seasonal offerings.  It also can create slightly awkward moments.  For example, after we first began visiting Simpatica during the summer, I noted there were a number of dishes that were vegetarian friendly which meant that I could introduce my mother and step-father to a new restaurant.  When we brought them in the fall, the offerings had changed and almost all were either meat-based or had meat sides.  While I can laugh about it now, I had a moment where I wondered if I could give them the car keys, let them forage for themselves, and then pick me up after my eyes glazed over with pleasure from the biscuits and gravy. 

 

For this breakfast, I chose their classic Eggs Benedict (always on the menu), orange juice, and coffee and Mister chose the ham steak with fry bread and red eye gravy and grapefruit juice.  Our choices were swayed by the knowledge that there is one thing they do really well: pork.  The owners also run Viande Meats and Sausage and you can see the hams hanging in the kitchen.  The menu also usually has the biscuits and gravy, chicken and waffles (get the syrup on the side so the waffle doesn’t get soggy), and a savory crêpe.  

 

The Eggs Benedict was solid, filling without placing you into a breakfast coma, but the Ham Steak was the winner.  The red eye gravy (ham drippings and coffee) and fry bread (similar to a nice stuffing) complimented the meat so well, Mister had to fend off return trips of my wandering fork. 

 

 

Simpatica Dining Hall

Eggs Benedict

 

Ham Steak with Fry Bread and Red Eye Gravy

Biscuit with Jam

 

 

For your reference, I’ve include some pictures of prior breakfast dishes we’ve enjoyed.

 

 

Huckleberry Pancakes (October 2008)

 

Biscuits and Gravy (October 2008)

 

 

Simpatica Dining Hall

828 SE Ash St.

Portland, OR 97214

503 . 235 . 1600

www.simpaticacatering.com

 

February 1, 2009

Eggs Benedict                          $12.00

Ham Steak with Fry Bread         $12.00

Biscuit with Jam                       $  4.00

Coffee                                      $  2.00

Two Juices                               $  8.00

Total                                       $38.00

No Comments | In: Books, Breakfast, Oregon | tags: Biscuit, Eggs Benedict, Oregon, Portland, Simpatica. | #

On Christmas Day 2008, Mister and I had an adventure visiting Kookoolan Farms in Yamhill, OR. When Owner Chrissie Zaerpoor mentioned they had geese as well as chickens for sale, I asked Mister if he would cook me a goose.  He gamely agreed.  Last week, after consulting various cookbooks on the different ways to roast a goose, Mister decided to use the guidance provided by Patience Gray in her book, Honey from a Weed. 

 

After unthawing and unwrapping the goose, Mister had a bit of a surprise: the head was intact.  I was a little unsettled as I had seen birds prepared for the oven or fryer, but never with a head.  Since I believe it is important for meat-eaters to acknowledge the meat at the table is from a living being, I rallied with false bravado and offered to perform the Marie Antoinette. Not to be thwarted, he decapitated the bird himself, muttering something about needing new kitchen knives.  (My hero!)

 

Later in the afternoon, the house was filled with the smell of roasting fowl and Mister began researching how to best use the rendered goose fat.  The end result was a beautifully colored bird, stuffed with apples and accompanied by various root vegetables.  My verdict?  Overall, I prefer chicken. While the goose had a good taste and texture, I would have expected more meat on the bird based on what I had seen on Kookoolan Farm chickens.  The leftover meat will be used in a cassoulet and the carcass will be boiled for stock.  And the goose fat?  Maybe he’ll use it for fried potatoes if I ask nicely.

 

Honey from a Weed by Patience Gray

 

Goose with Ingredients

Final Result

  

Kookoolan Farms

www.kookoolanfarms.com

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Several years ago, I attended a Dinnergrrl cocktail class at 820/Mint taught by Lucy Brennan, owner and lauded mixologist.  The group had a wonderful time taking turns behind the bar and mixing up some of Lucy’s signature creations.  Although I enjoyed the evening, I didn’t return until I embraced the cultural return of Happy Hour seemingly in conjunction with the publishing of Portland’s Happy Hour Guidebook, and Lucy being named by Playboy as one of the nation’s top ten bartenders.

 

820/Mint has also become a touchstone location for what my husband refers to as “beautiful mind moments.”  We usually go to brainstorm and work through a business idea or tricky logistical situation, and most times, after a couple of cocktails, the solution materializes. 

 

 

 

Happy Hour at 820/Mint includes both food and drink specials.  The Cuban lamb burger with mint chimichurri is my favorite and it comes with a choice of fries or salad.  I usually have the salad as a nod towards five vegetables a day, and then have a side order of the sweet potato fries.  The fries have achieved an almost rabid following by some foodies: perfectly fried, sweet, with a touch of salt, and a great dipping sauce.  (I hereby forewarn anyone who comes with me that this is the one dish I will shamelessly steal from others in addition to eating my own!)

 

Cuban Lamb Burger with Side Salad

 

 

Sweet Potato Fries

 

Caesar Salad

 

When it comes to cocktails, I either chose one traditional cocktail (e.g., Manhattan, up, with three cherries) and stick with it or I throw caution to the wind and go for the “girly” drinks with fabulous colors, tastes, and the occasional umbrella. At 820/Mint, I usually become even more adventurous, picking the first one and then asking the server choose a different drink for me for the remaining rounds. The bartenders at 820/Mint do not skimp on their ingredients, and at the same time they make sure that they blend nicely on the palate.  For this visit, I started with the Violet (orange rum, blueberry puree, cream) because the color is a beautiful red towards the blue and it has a flower garnish.  (Girls love flowers, even in their cocktails!)  The server, Christine, brought me a Freestyle for the next round (mango rum, mandarin and mango puree, lemon lime juice) followed by a Melon Drop with another lovely flower garnish.  For the final round, she brought what is now my new favorite, Dragon Milk (Momokawa pearl sake, vodka, coconut syrup, cream). (Please note, not all of Lucy’s signature drinks are included in the Happy Hour special.)

 

 

 

Violet

 

Algonquin (Note on the menu: similar to a Rye Manhattan with pineapple juice)

 

Lucy’s drink recipes can also be found in her book, Hip Sips: Modern Cocktails to Raise Your Spirits.

 

820/Mint

820 N Russell

Portland, OR 97227

503 . 284 . 5518

 

 

 

http://www.mintand820.com/

 

September 20, 2008

2 x Lamb Burger            $ 16.00

2 x Sweet Potato Fries   $ 7.00

1 x Soup                       $ 4.00

1 x Fried Calamari          $ 6.00

1 x Spicy Caesar Salad  $ 6.00

1 x Violet                       $ 6.00

1 x Dragon Milk              $ 9.00

1 x Melon Drop               $ 8.00

1 x Algonquin                 $ 7.00

1 x Cucumber Margarita  $ 8.00

1 x Cable Car                 $ 8.00

1 x Freestyle                  $ 8.00

1 x Ruby                        $ 6.00

1 x Blueberry Lemonade  $ 3.00

Total                               $102.00

 

Addendum (September 24, 2008):

Although I did not mention it in the original post, while writing the summary for Happy Hour at 820/Mint, I discovered our party had been overcharged. I sent an email to Christina Rice, Floor Manager, and let her know what had happened. In less than 24 hours, she had responded and offered a refund. A “silver spoon” goes to Christina for not just responding to an inquiry so quickly, but offering a fair solution. I look forward to spending many more “beautiful mind moments” at 820/Mint.

 

No Comments | In: Books, Cocktails, Happy Hour, Oregon, Snacks | tags: 820, Burger, Cocktails, Fries, Happy Hour, Mint, Oregon, Portland. | #