While the grocery and convenience store has long been the go-to place to pick up a six-pack or 22oz. beer, specialty bottle shops, beer bars and homebrew supply stores are becoming increasingly popular. Popping up all over the country (from New York City to Oregon), such establishments offer everyone from the beer novice to the connoisseur and geek the chance to taste a wide variety of specialty, hard-to-find beers and, in the process, learn about the history of beer, the science of brewing and more.

Located in Manhattan’s Lower East Side, Top Hops Beer Shop is a premiere retail beer store and bar designed to showcase great beer from around the world. As “Merchants and Advocates of Great Beer,” Top Hops offers a welcoming, unpretentious environment that encourages experimentation. According to proprietor Ted Kenny, “Hopefully we will introduce our customers to beers or styles they have never heard of or tried before.” Beer education is paramount to Top Hops’ mission and Kenny plans to hold many events including presentations by guest brewers, visiting beer writers and beer pairing seminars. With its grand opening this past weekend, we welcome Top Hops to the wonderful world of craft beer!

To learn more about Top Hops, check out these recent articles from The New York Times and The Wall Street Journal.

Part homebrew supply shop, brewery and restaurant, Falling Sky Brewing will soon make its debut launch in Eugene, Oregon. Operating for nearly a decade as a homebrew supply shop, Valley Vinter & Brewer (the shop’s former name) is joining forces & expanding its repertoire to do what it knows best ⎯ beer! Partnering with a local chef and seasoned restaurateur, Falling Sky’s menu will focus on locally sourced, in season and sustainably raised ingredients. Opening in late January, Falling Sky will also offer handcrafted sodas and barrel to tap wines. With its new, on-site brewery, Falling Sky Brewing brings the educational aspect of its mission as a homebrew shop to life!

To learn more about Falling Sky Brewing, you can read the recent feature from The Register-Guard.

Cheers from Watershed, the craft beer aficionados!

Beagle owner Matthew Piacentini and head bartender Dan Greenbaum’s pre-prohibition-inspired drinks are worthy of the honorable mention. To keep the flavors intense, Greenbaum steams them through an espresso steamer rather than adding the traditional hot water. And, while we trust anything the innovative cocktail pair creates, you can personalize your own toddies by choosing from a variety of belly-warming whiskeys.

The Beagle offers four toddy varieties: hot toddy, whiskey skin, brick and hot buttered rum—all served with a plate of deliciously caloric savory shortbread cookies in flavors like bacon fat. I guess we know where our New York team member Helen Baldus will be spending her cold winter evenings.

We knew it would be a challenge when we set forth with fork in hand. 61 restaurants, 30 days and 8 people. As we wrap up our June Dining Month challenge we can look back at many amazing meals, but we will admit, we threw in the napkin. We can proudly say that we did dine at 21 restaurants! Nostrana, Aviary, Departures, Fratelli, oh the list of top tier restaurants goes on and on, and we enjoyed every delicious moment of it.

We will come back to this challenge next June when Dining Month Portland returns for its 3rd year. But for now, we diet…

Happy Fourth of July weekend from Watershed!

I lucked out and snagged reservations at one of the newest restaurants on the Dining Month list before any of my colleagues, and wow… I’m glad I did. Aviary opened up on NE Alberta St. less than a year ago, and I’ve been hearing the buzz so the $25 menu was all I needed to leap over the threshold and into a seat in the industrial chic restaurant.

The regular menu is arranged in a list like tapas – no departments or courses – but the Dining Month menu was set up more traditionally, separated as three courses and two options for each course, so my companion and I ordered it all and shared. There’s a lot to rave about here, including an exciting wine list with great values, so I’ll stick to our favorites.

Bread was served with bagna cauda, a cream-based olive oil and anchovie dip that reminded me of a thin fondue. I knew I was in for a sophisticated food adventure after my first bite of an ox tail croquette with tomato jam. A thin, crisp breading cracked open to reveal a nugget of tender oxtail with exotic flavors. Amazing. I paired this course with a glass of Cameron Pinot Blanco and it had enough muscle to hold up, and even accentuate the warm spices in this dish.

For the entree, our favorite was a glazed black cod that was so tender we swore it had to be sous vide, though we were informed it was not. It was served with Japanese eggplant, chorizo and fennel. Just when I thought it couldn’t get better, dessert arrived. Our favorite was the buttermilk panna cotta topped with mango gelee and passion fruit sorbet. Tangy, sweet and addictive enough to already have me pondering my next visit.

Here are a few tips from Portland chefs and foodies (some with links to recipes) to add pizzazz to a typical Super Bowl menu. May the best dip win…

Ranch Dip & Chips: This is a once a year treat for many, so do not forget to

Nancy's Sour Cream

put out the dip. I repeat, do not forget to put out the dip! But, the reason it’s a once a year treat is because there’s nothing healthy about this combo. Well, one way to cure that is by making a dip with a “cultured” dairy product instead. If you use a super creamy, naturally cultured sour cream like Nancy’s brand, you actually add flavor while adding healthful probiotics. Isn’t that an oxymoron? NO. Not in this case. Click here for the ranch alternative – Nancy’s Dill Dip recipe.

Hummus Dip: However simple, hummus dip should never be overlooked!  This party favorite can be whipped up in a few minutes on a dime.  Mother Food expert Lisa Schroeder of Mother’s Bistro & Bar and Mama Mia Trattoria offers a great tip to spice up your hummus dip for Super Bowl guests that enjoy an extra kick, in her cookbook Mother’s Best.  Lisa suggests spooning a tablespoon (or more depending on tolerance to spice) of sambal oelek, a bright red, Indonesian chili sauce, in the center of the humus.  It’s a balanced spice that you’ll find yourself using over and over again in the kitchen.

Chicken Wings: Do not dare to tackle your super bowl menu without this finger food staple; it may get violent.  To quickly upgrade your Super Bowl wings Portland’s meat master Adam Sappington of The Country Cat Dinnerhous & Bar suggests mixing the wings in an easy homemade honey, mustard walnut

toss.  Simply warm Dijon mustard and honey together in a pan to taste, balancing the spice and sweet.  Then quickly toss in your already fried or baked chicken wings, coating them with the sauce.  Remove from the pan and garnish with chopped candied walnuts for an added crunch.

Wings & Blue Cheese: Whipped toppings are versatile and add a bit of finesse to the Super Bowl line up. Dustin Clark from Wildwood Restaurant says an easy way to wow your guests is by making your own whip.  Not just any whip, this is a Blue Cheese Whip Cream.  It’s easy.  Just mash 1 cup of crumbled blue cheese in a mixing bowl and add 1 cup of chilled heavy whipping cream until thick.  Then season with salt and pepper to taste.  Whip away!

Tater Tots vs. Risotto Balls: Tater tots may not be a standard nationally, but I can guarantee there’s no shortage at Portland parties, so these risotto balls are an excellent gourmet option. If you really want to impress, call them by their Italian name “arancini.” Here’s a recipe that Pazzo Executive Chef John Eisenhart shared with us. Yum!

Pazzo Ristorante’s Chef John Eisenhart

Goat Cheese Arancini

Yields 25 (1/2 oz balls)

1 lb. Carnaroli Risotto

½ C Extra Virgin Olive Oil

2 Shallots, diced

Pinch Esplette Pepper

Pinch Celery Seed

Pinch dry Thyme

3 Qts. Purified water

6-8 oz. Goat Cheese

3 oz. Parmesan Reggiano, grated

Sea Salt, to taste

A few drops fresh lemon juice

4 eggs, beaten with a pinch of salt

2 C All Purpose Flour

3 C Panko Breadcrumbs (or fresh breadcrumbs will do)

4 Qts. Frying Oil

To cook risotto: In a wide bottomed pot (such as a cast- iron brazier) on medium high heat, add olive oil and shallots. Stir to avoid caramelization. When the shallots are translucent, add the rice and dry spices and continue stirring frequently. When the spices become aromatic, add the water and stir often. Turn the heat to medium when the mixture comes to a boil and continue to stir often (to avoid scorching). Season the rice with a light amount of salt. As the mixture cooks down, the mixture will get thicker. Taste the risotto for doneness and for seasoning. The risotto should be very tender. Take away from heat. Add cheeses and lemon juice until incorporated and taste for seasoning. Pour the risotto in a casserole dish (or sheet pan) to cool completely.

To bread the risotto: with a spoon, scoop some risotto and roll into a bite size ball. Continue to do so until all are rolled. Lightly coat the risotto in flour (tapping away excess), then the beaten egg, then the breadcrumbs.  Bread all of the arancini. At this point, the arancini will keep for 2-3 days in the refrigerator.

To fry the arancini: In a large pot (12 quarts and above), add frying oil and turn on medium heat. With an oil thermometer, measure the proper frying temperature to 325’.  Fry the arancini in small batches for 3-5 minutes or until golden on the outside and hot in the center. With a slotted spoon, place the arancini on a paper towel with remove the excess oil. Serve immediately.

• Goldrush Coffee Bar (2601 Northeast MLK Jr Blvd.) – A hidden gem, this coffee shop is  must visit.  It’s the perfect lazy Sunday cappuccino stop.
• Alu (2831 Northeast MLK Jr Blvd.) – After the great write-up in The Oregonian, how could Alu not make our list?
• Bridges Cafe and Catering (2716 Northeast MLK Jr Blvd.) – With a great breakfast, it’s no wonder this neighborhood institution has been open for 20+ years.
• Popeye’s Chicken and Biscuits (3120 Northeast MLK Jr Blvd. or 5939 Northeast MLK Jr Blvd.) – The world’s best New Orleans style chicken and biscuits.
• Belly (3500 Northeast MLK Jr Blvd.) – One of Portland’s best brunch spots.

Lisa:

Love it – Classic Cocktails: Let’s see more amazing complex drinks like the Ramos Gin Fizz. Cafe Nell even offers it with eggs benny.

Leave it – Pork Belly: I loved it in the 90’s… when it was new. How much fatty pork can you put in your belly? I’m over it.

Katie:

Love it - Pho: That’s pronounced “Ph – a” not “Ph – o.”

Leave it – Bacon-hype:  How this fatty, salty, delicious favorite became a cool ‘new’ fad boggles my mind.  It’s timeless people, get over it.  Love it, and move on.

Mike:

Love it – Sourdough pizza crust: I’ll fork over the dough, if you give me a forkful of sourdough! With cheese. And sauce. And maybe some artichoke hearts, olives and bell peppers.

Leave it – Grilled cheese and tomato soup: Who let the hipster in the kitchen? Let’s reserve this childhood staple for mom.

Lota:

Qabli Pulao

Love it – Afghani food: With tens of thousands of Americans in Afghanistan, it’s puzzling that this delicious cuisine has not materialized in Portland’s food cart culture…yet. Qabli Pulao, bring it on!

Leave it – Expensive salads: You think restaurants price gauge on wine? Try $10 for chopped lettuce and dressing. I’ll make it at home for $1.50, thank you.

Stephanie:

Love it – Preserving:  As an avid home canner, I love that this trend made a comeback in 2009, with notable chefs and home cooks alike preserving the bountiful Oregon harvest for use in the fall and winter seasons.  There’s nothing more delicious on a rainy and stormy December evening than a sweet and juicy pear that conjures up memories of warmer summer days.

Leave it – Eggs: I’ve always thought that trend was cracked.

Jackie:

Love it – Lamb burgers: They’re hard to find on menus, but once you go lamb, you’ll never go baaaah-ck.  Just noticed there’s a Cattail Creek lamb burger at Portland’s new Foster Burger. That’s what I’m talking about.

Leave it – Savory desserts: Keep your marrow in your bones, not in my cream puff.

Check out the April issue of Sunset Magazine, which includes a feature story on food and beer pairings with mentions of Oregon’s own Higgin’s Restaurant and Pelican Pub and Brewery, and start planning your own spring food and beer menu.

“It’s scary in the attic.”

First of all, in order to full appreciate my dilemma you’ll need a bit of background.   Although the LAD office has a production room and storage area, we do frequent mailings and need an place to store our extensive supply of boxes, packaging peanuts, folders, archived files, etc.  So, we lease a storage space in the attic area of our building.

Imagine, if you will, a small landing at the top of two flights stairs with six foot ceilings, exposed pipes and three old doors leading to the storage spaces.  Adding to the ominous environment is lighting that can be described at best as dim.

Can you picture it?  Excellent.

My “Name that LADie” adventure starts out simply enough – it was a quite Friday with only one other LADie and myself in the office.  It was around eleven o’clock when I realized I needed an older file and after searching through our filing cabinet I knew I had to go upstairs to get what I was looking for.  I grabbed the keys to the attic and our storage unit, breezing through the door and quickly yelling to my co-worker that I was headed upstairs and would be right back. They don’t call them famous last words for nothing.

After entering our storage space, I made my way across the room, found the box I was looking for and opened the lid to the file folder.  And then I heard it.  The unmistakable sound of the door clicking closed behind me.

No big deal – all doors have to open from the inside, right?   Oh, no.  Not our old broken door lock.  Once the door had closed behind me, it had locked shut and wasn’t coming open.   This is the moment I freaked out.

You see, I have a very active imagination and every time I’m in the attic space I manage to convince myself that Michael Meyers is hiding out in the storage unit next door and he’s about to get me. Crazy, but true.

After a few deep breaths (thanks yoga) I was able to calm myself down and start thinking straight.  I wasn’t that far up from the nearest business, someone was bound to hear me if I started screaming for help.

Alas, it was not meant to be.  After about ten minutes of yelling and banging on the door I gave up  decided to sit down and wait it out (it was about this time that I decided a psycho killer was bound to hear my screams and come eat me for dinner).  Plus, I knew that eventually people would notice I was missing and come to find me – after all, they did know where I was.

An hour later I knew it was time to take matters into my own hands.  If I wanted to get out of that storage unit (and boy did I) I was going to have to do it myself.

My first lockpicking thought was a credit card – I’d seen this particular device used many times with great success on tv.  The only problem with that one is a shocking lack of credit cards in most storage spaces.  My next strategy was to search the room and see what I could find that might be of any use.  Now, you’d be really surprised at the number of everday office supplies that might be good lock picking tools – letter openers, staple removers and paperclips (this one seems kind obvious, and yet it really performed the poorest of all my attempts).

Then I found it.  The ultimate tool for unlocking the attic door – the metal rod on a green hanging file.  It’s size and shape are the perfect design to reach between the door and the door frame and open the metal clasp on the lock.

Ha ha!  Take that attic!

As I made my way downstairs towards our office I was still half dazed and completely astounded that I was able to break free. I was also excited to let my co-worker know that I had escaped safe and sound and that they could call off the search.  To my surprise I learned that no one was looking for me – in fact, she thought I had taken an early lunch and was returning late!

After recounting my harrowing tale, my coworkers were understandably awed and inspired by my keen wit and ability to think clearly under pressure.  Following this unfortunate episode (and a commendable peformance with a fire extinguisher) I received a new office nickname – just call me MacGyver.