Deschutes Brewery’s Buzzsaw Brown was paired with a “Baked Potato with Wild Mushroom Ragu” recipe in the March issue of Food & Wine magazine. Check out the recipe below.

… and I like it!

This Saturday, breweries around the state will be opening their doors as part of the Oregon Brewers Guild’s first annual Zwickelmania.   Zwickelmania offers visitors a chance to tour Oregon breweries, meet the brewers and sample their favorite beers, all during Oregon’s Sesquicentennial weekend.

It all takes place at breweries and brewpubs across the state on February 14th, from 1:00 p.m. – 4:00p.m.  The best part – all Zwickelmania events are FREE!

You can find more details and plan your own Zwickelmania itinerary at the Oregon Brewers Guild website.

Click here to see Deschutes Brewery’s Cam O’Connor on KPTV’s “Good Day Oregon” where he gets in the spirit and shows off his zwickel.

It’s that time of year again… time to share some of the trends we have spotted popping up here in Portland and across the country during 2008. Let us know if you have seen these around town and if you have any trends to add to the list!

1. Eggs for Dinner
When life gives you eggs… make a frittata.
The last few years have aimed a bright spotlight on eggs. From consumer designations like cage-free

Tabla Ravioli

and veg-a-fed, to the growing number of backyard coups in urban neighborhoods, eggs are seeing an elevated status as a protein source. Add to that the fact that they’re affordable, and it’s understandable why there’s a growing demand for these savory ova. Eggs have always been popular with home cooks, but we’re beginning to see an increase in egg-centric dishes on dinner menus, like the Tabla Ravioli with housemade pasta, chard, ricotta, poached egg and poppy seed butter at Tabla Mediterranean Bistro in Portland, Oregon. Can I get a cluck, cluck?

2. CSA – Community Supported (Whole) Animals
Most foodies have heard of the whole animal movement that is gaining popularity among chefs, but for most average folks the idea of buying a whole animal has been unfeasible simply because of the volume of product that comes from a whole animal. We’ve noticed that some intrepid carnivores have taken to forming small coalitions that work together to purchase a complete animal, with each individual or family taking home a quarter or an eighth of the meat.  Not only do you know where it’s coming from, but you might save some money.

Check out eatwild.com to find a local pasture-based farm near you!

3. Fresh Hop Beers
Fall has clearly descended upon us and in the Northwest beer scene that can mean only one thing: it’s time for fresh hop beers. This growing trend takes advantage of Oregon breweries’ close proximity to the abundant hop farms by utilizing fresh picked wet hops that impart earthy and herbal flavors not found in varieties brewed with traditional dried hops. In addition to being available at the recent fresh hop “tastivals” the Oregon Brewers Guild sponsored with Oregon Bounty, many of these once-a-year beers are still available on draft with a few breweries producing bottled versions.

We recommend trying Deschutes Brewery’s Hop Trip and Rogue Ales’ Independence Hop Ale to experience the variety of flavors fresh hops can produce.

4. Bicycle Lifestyle
Bike commuting is no longer just for the spandex crowd. In Portland alone, bike commuting has jumped 28% in the last year, with 8% of Portlanders citywide now using a bicycle as their main mode of transportation to get to and from work. As pedaling becomes more popular, new services and events hit the scene daily. Have you ever seen a coffee shop ON a bike? Check out Café Velo.

How about your neighbors moving furniture by bike? Not yet? Well keep an eye out. It’s coming to a city near you…

5. Chicken Liver Mousse
As a card carrying Unitarian and recovering Catholic, I have led a fairly sheltered life when it comes to chicken liver. It’s one of those culinary treasures I came to late in life. And thank God, which ever you choose, for my savory enlightenment! We’re seeing great versions of this on practically every one of our favorite Portland menus. From Clyde Common to Mother’s to Ten 01 and our current top of the liver list – 50 Plates which features an inspired concept. They take Manashevitz and turn it into a gelée which rests on top an egg cup of delicious chicken liver mousse. Oy, that’s good. ~ Lisa

6. Wine Beauty Products
Enjoy wine? Why not soak in it? We’ve noticed a growing trend towards wine based beauty products that boast healthier skin, hair, improvement of blood circulation and pure relaxation. They are calling this Vinotherapy, a treatment that originated in the Bordeaux region of France. This treatment has now made its

Caudalie's Crushed Cabernet Scrub

way to the US, where manufacturers, spas and consumers are starting to pick up on the craze.

If you want to join in on the Vinotherapy mania or if you’re a skeptic and just want to try this out for yourself, here are some of the products we found: Caudalie’s Crushed Cabernet Scrub, Napa Soap Company’s Shea Cuvee Body Butter, Victoria’s Essentials Burgundy Bath Soak and Desert Essence Organics Italian Red Grape Shampoo.

After you try these out let us know what you think!

7. Prix Fixe Menus
One lump sum, multiple dishes later – the prix fixe has made a come back. Given the unease of the economy, diners are finding ease by adopting the sum dining mentality. Some restaurants are new prix fixe fans, while others have been there from the start. Either way, seek out the set deals while they last! Tabla Mediterranean Bistro’s $24, 3-course dinner…that’s hard to beat.

8. Vintage Etched Cocktail Glassware
Like poodle sweaters, saddle shoes and mid-century modern couches, the 50s continues to inspire us. One home entertaining trend we’re noticing is a flash back to a time when martini glasses were 3 ounces and etched champagne coups did in fact remind you of your mum’s bosom. In fact, food stylists tell us that kitch glassware from local thrift shops and flea markets is always on the top of their shopping for props list.

9. Serious Foodie-Approved Vegetarian
Elevated. Thoughtful. Healthy. Gourmet. Meatless. Vegetarian cuisine has moved from phase to fad, and now gourmet veg-only hot spots are getting National recognition. What do we love the most? Leaving dinner pleasantly full and packed with the Vitas, without the fat. Nutshell, recently nominated “Best Vegetarian Restaurant” by Veg News, is a pioneer in the gourmet veg scene.

10. Upscale Yurts
Like camping, but not in the rain? Need a vacation, but don’t want to spend $200 for a hotel room? If these thoughts have crossed your mind, you’re not alone and there is a solution. One that more and more people are turning to – yurts. A modern adaptation of an ancient nomadic shelter from Central Asia, the yurt is a

Pacific Yurts

circular structure with a wood lattice-like frame that’s covered in fabric. Yurts can range from rustic to regal, competing for traveler business with both campgrounds and high-end hotels. In fact, Oregon now has yurts for rent at more than a dozen state campgrounds – most located on the coast. The best part – besides oak floors, wall heat, furniture, beds, electricity, skylights – they cost $30 a night.

Deschutes Brewery’s latest Reserve Series release, The Dissident, was featured as the top choice in Draft Magazines latest review. Check out the complete story below.

The Dissident in Draft

I love this time of year… Halloween and Fresh Hop Beers! It’s times like this that I count my blessings for living in the Northwest. While people everywhere will celebrate Halloween this week, there isn’t another region of the country where you can get the fresh hop experience, and even if you live here you’d better move fast – they only last a few weeks. In order to seize the moment, we did a LAD taste-test of two Oregon fresh hop brews: Deschutes Hop Trip and Rogue Independence. Both were delicious but very different in style. Here’s a recap of our tasting notes, and since we’re so close to Halloween we’ve given the beers their own costume equivalents.

Festive Fresh Hop Beer

Deschutes Hop Trip / Jack Skellington: Sophisticated, fresh, fruity and smells like a hop farm. This beer was layered with a bright nose and dry palate that evaporates off the tongue leaving you curious for more. Herbal without the intense bitterness, it would be the hit of Halloween Town.

Rogue Independence / A Pirate : Dominant, intense, bitter and might knock you over the head. Simple, but tried and true and always fun. This beer had more hop intensity, with rich malt and caramel flavors. The quintessential hop lover’s beer with a big pop. Get ready to walk the plank, matey…. arrggh.

Are you a Guinness fan? If so, Men’s Journal recommends you swap out your current brew of choice in favor of Deschutes Brewery’s Black Butte Porter. The magazine named the beer as one of “America’s Best Beers” in its October issue.

Men's Journal

Many of you may be wondering why I’m so excited about a “festive winter ale” in September, and to you my answer is simple – have you ever tasted Jubelale? Full of dark crystal malt, it’s nutty, it’s sweet and generally delicious. Mmmm…..

So what prompted this sudden outburst of Jubelale love? Last night Deschutes Brewery held simultaneous Jubelale launch parties at its Bend and Portland public houses, offering a lucky few the opportunity to try the 2008 brewing before it’s release to store shelves in the beginning of October.

In addition to traditional Jubelale the pub was offering a special nitro Jubel and a menu of delicious beer infused options. We tried the “Pig’s Ear” dessert which was similar to an elephant ear (with bits of bacon incorporated into the dough) and came with caramel sauce and a Jubelale ice cream. Pretty tasty.

So, if you’ve got a craving for some Christmas in September, I’d recommend heading down to the pub and getting your hands on some Jubelale before word spreads and you can’t get a stool at the bar.

LAD's personalized buttons

The 2008 National PARK(ing) Day in Portland was a complete success! Thanks to our sponsors, small parks sprouted up all over Fifth Avenue, between Washington and Alder. There were some very creative minds behind these spaces. Great work to all who participated this year!

LAD sponsored this park with Space Design our favorite floral and design guru in town.

Pazzo and Red Star provided an awesome lunch outside for those strolling by to look at the spaces. Who would really pass up a panini from Pazzo or a pulled pork sandwich and watermelon arugula salad from Red Star?

At the end of the day, Hotel Monaco, Hotel Vintage Plaza, Red Star and Pazzo raised $10,000 for The Trust for Public Land.  Special thanks to our co-sponsor, Space Design whose creative work inspired many to stop and live in our LAD sponsored space.

At 4:00 p.m. the “Party in the Park” kicked off where the Oregon Brewers Guild sponsored beer garden poured local micro-brews such as Deschutes Brewery’s Green Lakes Organic Ale and Hopworks Hub Lager. Vendors strolled the streets giving out snow cones and elaborate balloon animals.

Lota and her balloon alien

This years PARK(ing) Day in Portland was just the beginning for an annual event that will continue grow and gain supporters in Portland. We are all excited to see how PARK(ing) Day will evolve in the next few years. Congrats to Portland’s Kimpton properties!

Kegs

Are 21 year olds interested in beer and food pairings? What’s the best social media platform to reach young consumers? Which craft breweries have the most brand awareness with the youth market?

These are just a few of the many questions we’re trying to find answers to here at LAD comm headquarters. To help us in our mission and to provide more industry insight for our client partners, we’ve developed a new online survey that we’ve sent out to our network of targeted beer-loving consumers.

If you’d like to chime in and give us your two cents, check out our Zoomerang survey here. The survey is quick and easy (it should take about five minutes.) We’re interested to hear your thoughts – but don’t worry, all responses remain anonymous.

*UPDATED 10/1/08: Thank you to everyone who took the time to complete our beer survey.  Due to the high volume of responses we received the survey is now closed.  We’re excited to start analyzing the data and reading your feedback.   Please check back soon, we’ll be posting some of our findings in the coming weeks.

The new Portland Deschutes Brewery and Public House is featured in the October issue of Food & Wine as one of Oregon’s “Drink Here Now” destinations.

Check out Food & Wine's October issue