Find the many gluten-free restaurants in the Portland area. … Eat It
A Dinner with Laura Russell
hosted by Harvester Brewing
To celebrate the release of Russell’s book, brassicas, Chef Neil Davidson of Harvester Gastropub has teamed up with Laura B. Russell to offer a seven course dinner paired with Harvester’s gluten-free ales.
Laura B. Russell is food writer and recipe developer based in Portland, Oregon. She is a “FoodDay” columnist for the Oregonian, author of and The Gluten-Free Asian Kitchen, and now Brassicas (obviously) and former associate editor of the cookbook division of Food & Wine. Laura has contributed articles and recipes to many food publications, among themPrevention, Living Without, Easy Eats, NW Palate, and Portland’s MIXmagazine.
1st: Antipasti Platter: Greek shaved cabbage and fennel, Mexican pickled vegetables, smoky kale salad with toasted almonds and egg, smoked trout, kimchi, flatbread arugula and prosciutto pizza
2nd: Caldo verde (collard green soup) with salt cod fritters
3rd: Poached lingcod, cabbage confetti quinoa, slaw
4th: Dark Ale braised beef short ribs, cauliflower rice, lemon thyme vinaigrette
5th: Rogue Creamery’s Caveman Blue cheese, tatsoi and blueberry salad
6th: Grapefruit juniper sorbet, shorbread cookies 7th: Hazelnut-crusted chocolate cake, vanilla anglaise includes beer pairings
When: Tuesday, April 15th @ 7:00pm
Where: Harvester Brewing 2030 SE 7th Avenue Portland, OR 97214
Tickets: $65 – Purchase online HERE.
Powell’s Books presents Jack Bishop
The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
Sunday, April 6, 2014, 7:30pm
Powell’s City of Books (1005 W. Burnside St., Portland)
I’ve been a fan of America’s Test Kitchen, and their magazine Cook’s illustrated, for years. It’s basically food hacking. When Powell’s contacted me to see if I wanted to help promote this new book by Jack Bishop, the editorial director of America’s Test Kitchen, it was an easy call.
From Jack Bishop: “Our test kitchen is committed to helping people become more successful when they cook at home. Over the past few years, we have received a chorus of requests from readers who want gluten-free recipes. They wanted us to reengineer favorite dishes. Our test kitchen methodology is designed to solve problems just like this. We test various ingredients and techniques in order to develop recipes that work. And we have the resources to test as many times as needed. If we need to make 500 blueberry muffins to perfect this one recipe, we will. (And we did.)”
About The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
Successful gluten free recipes require more than just new ingredients. You need new techniques and that’s where our test kitchen can help. We tried thousands of recipes (most were pretty awful) before we figured out the secrets to making favorite foods without gluten. In this landmark book, we tell you what works and why so you can successfully prepare lasagna, fried chicken, and fresh pasta in your kitchen. And we have reinvented the rules of baking to produce amazing cookies, cakes, breads, biscuits, and more.
About Jack Bishop
Jack Bishop is the editorial director of America’s Test Kitchen. He joined the staff of Cook’s magazine in 1988 and helped with the launch of Cook’s Illustrated in 1993. He established the tasting protocols used in America’s Test Kitchen and has authored dozens of articles for the magazine. Jack directed the launch of Cook’s Country magazine and oversees editorial operations at both magazines. He is a cast member of America’s Test Kitchen, the top-rated public television cooking show now in its twelfth season. He is also a cast member of the TV show Cook’s Country, which aired its first season in September 2008. Jack edited The Best Recipe (1999) and established the books division at America’s Test Kitchen. He is the author of several cookbooks, including A Year in a Vegetarian Kitchen, Vegetables Every Day, The Complete Italian Vegetarian Cookbook, Pasta e Verdura, and Lasagna. Jack’s wife, Lauren Chattman, is a cookbook author and former pastry chef. They have two daughters.
GUEST POST by Brandie Kajno
Walking into this adorable shop makes me so happy. It’s the kind of place your grandmother might run if she was vegan… or your coolest, most creative, antique-decorating-loving, amazing chef neighbor. Whichever. The walls are decorated with antique crate vignettes of blue mason jars, vintage baking spice containers and well used kitchen tools. It all hints at real food, made well, with old-fashioned flavor, and that’s exactly what it is. Oh, and have I mentioned tasty, tasty stuff? Ok then.
Friends know the best places.
I discovered this little place after a recommendation from a friend who had eliminated gluten several years ago. She has seen a major change in her health, and not long after that, I found myself in a similar situation. Removing such a major food from your daily life is an enormous undertaking, and can sometimes feel very limiting. (Ok, let’s be honest: It often feels like wanting to have a raging-three-year-old-throw-yourself-on-the-floor-like-a-posessed-devil-kicking-and-screaming tantrum, because you just want a friggin’ cookie that won’t do bad bad things to your insides.) It’s a glorious day when you find familiar treats on a plate, which are not only tasty, but invite you to indulge with abandon. Like a warm hug for your taste buds. Equally awesome sauce when you can go there for lunch with friends, and they can recognize and enjoy the food right along with you. Win.
No worries. Just eat.
This is what I found in Back to Eden Bakery: A place I could eat without worrying about finding (after the fact) there was gluten in my food. There is no gluten here, at all. The other amazing thing about Back to Eden is everything is 100% plant based. So gluten-free vegans, rejoice, there is a place for you. (Confession: I’m not a vegan, but I’m a huge fan of plant based foods, and I’m intrigued by it!) Finding one or the other is a happy thing, but finding both in one location is about up there with Christmas morning.
Wait, no eggs?
The first thing I had at Back to Eden was one of their Cashew Tarts, which is really more like a quiche. I was so excited about the place being gluten free, that I didn’t even notice the clearly marked “100% plant based” sign. I cut into the tart flaky tart shell, and took a bite of the creamy middle with some perfectly placed roasted asparagus. I almost cried. Seriously. I asked one of the staff about it, and because I’m sure I was engrossed in what must have been a foodgasm, I completely forgot what she said save one thing: There were no eggs at all. I was stunned. After learning the tart was made with cashew cream, I went home and researched this amazing ingredient. Kids, go use your friendly neighborhood search engine and discover this ingredient for yourself. You’re welcome.
A fun little place to go with friends.
I’ve brought friends here, raved about it, and sat in the corner window to absorb it’s quaint decor – especially the mason jars, cream and robin’s egg blue overtoned interior. It’s a quiet intimate place to come and reflect, think, and be. This neighborhood has undergone quite a renaissance (I lived here nearly 20 years ago before all that, when you wouldn’t walk down the street at night alone), and I’m so happy to see such wonderful establishments come in and make this a bright spot in Portland. (Another confession: I live across the river, in Vancouver, WA, and I drive 30 minutes to hang out. It’s worth it.)
Recently Back to Eden added an espresso machine. It’s such a great fit for the perky pastries they serve up. So, also, coffee lovers rejoice, and get ready to indulge in a hazelnut milk latte. I started drinking hazelnut milk because of Back to Eden. Before they installed the espresso machine, I had a hazelnut cafe au lait. It was a revelation. It’s so Pacific Northwest, and I just love it. It’s also ridiculously tasty.
So, next time you have a lunch or coffee date, consider Back to Eden Bakery, and tell them I sent ya. I’ll be in the corner window, so be sure to say hi, K?
Brandie uses humor & eye-blinding enthusiasm to connect, teach & guide others. She can be found trying new recipes, lusting after copper cookware, frolicking through farmers’ markets and sipping hot beverages at a local coffee shop. She writes about her fab finds, simple recipes and “it’s easier than you think” tips on her site, SpoonAndSaucer.com.
Laura has a new book coming out in just a few weeks and we’re so excited! She’s going to do a book release cooking demo/instructional class with tasting, of course, at Good Keuken Kitchen Saturday April 5th from 10am to noon. Doesn’t the menu look divine? Check it out here. Register here.
Laura Russell & Brassicas: Cooking the World’s Healthiest Vegetables
PORTLAND, Ore – February 24, 2014 – With a classic diner menu offering freshly prepared and healthy food for everyone, Dick’s Kitchen fills a void in Portland. Now, the locally owned restaurant will offer its 100% natural grass-fed burgers, vegan Coconut Bliss “milkshakes” and air-baked “not-fries” to even more diners looking for a healthy and delicious neighborhood option. Dick’s Kitchen today confirmed plans to open a third Portland restaurant in late spring/early summer on the northeast corner of SE 49th and Woodstock Blvd. Preliminary plans also include a commissary and a community kitchen for recipe testing and classes with health practitioners, authors and leaders in the healthy eating movement. Dick’s Kitchen purchased the site from Marc Gaudin, the founder and former owner of The Joinery.
“We’re very excited about expanding to the Woodstock area, a progressive neighborhood with lots of families who are concerned about eating healthfully,“ says owner Richard Satnick who also founded Laughing Planet Cafe 18 years ago. “Our unique approach to hamburgers and other diner favorites creates a whole new opportunity to entice kids to eat intelligently and happily and potentially avoid future health issues.”
A New Nutritional Paradigm
While researching the connection between his own health issues and diet, Satnick discovered a new nutritional paradigm, popularly called the Paleo Diet. “This represents a major shift in our understanding of the relationship between diet and the major diseases afflicting us today,” says Satnick. “We know that much of the conventional wisdom from the 70s through the 90s about eating healthfully is misplaced, and that eating in a manner consistent with what our species evolved to eat yields a much healthier outcome.”
At Dick’s Kitchen, Satnick created the menu’s favorite comfort foods with this new paradigm in mind. The menu also addresses a number of other dietary issues, from gluten- and dairy-intolerance to veganism and other special dietary needs. “The best part is that all of this healthy food is delicious,” says Satnick.
Dick’s Kitchen proudly features Carman Ranch 100% grass-fed burgers, as well as Kobe beef hot dogs, locally raised water buffalo, venison, elk and lamb in a rotation of “guest burgers” that also includes organic turkey, wild-caught salmon, wild boar and even the “Dork” (a mixture of duck and pork). Vegan options range from a Portobello burger to a tempeh reuben and a host of vegetable side-dish options will satisfy diners from vegetarian to Paleo.
“By re-thinking the all-American favorite, the hamburger, and by using 100% grass-fed beef, we turn the tables on unhealthy fast-food and instead offer a meal that is higher in Omega 3’s, vitamins and minerals than anything out there,” says Satnick. The sourdough-potato bun is lower in gluten than regular bread, and Dick’s Kitchen offers gluten-free buns and “burger bowls” with healthful salads topped with the protein of choice. Even the potato and yam “fries” are not fried, but baked in a convection oven with a tiny fraction of the oil of conventional fries.
Dick’s Kitchen makes its own pickles and kimchee from scratch, which aid digestion, and also serves locally made Lion Heart Kombucha on tap. Cocktails, beer and wine are available, including a gluten-free beer from Harvester Brewing. As befits a true diner, Dick’s also offers milkshakes and a vegan shake made with Coconut Bliss, as well as a host of desserts including the new Paleo Parfait made with maple cashew “cream” sprinkled with cocoa almond “cookie” and topped with raspberry compote.
About Dick’s Kitchen: The Omnivore’s Solution
Founded in 2010, Dick’s Kitchen is one of the first family-friendly diners in the Pacific Northwest to adopt as its core mission the new nutritional paradigm. It prepares fresh food from healthy, humanely-raised ingredients and it supports farmers and local artisan producers. Best of all, it allows diners of all dietary inclinations to eat at the same table. It is the answer for families with a range of eaters, some of whom might be vegan, gluten-intolerant, or love meat. Dick’s Kitchen is truly the omnivore’s solution. Dick’s Kitchen currently has two locations: 704 NW 21st Avenue, Portland and 3312 SE Belmont, Portland. Subscribe to the Grass-fed Gazette and learn more at www.dkportland.com.
And Harvester is at it again…this looks so yum!
Harvester Brewing Gastropub’s February Events
Harvester Brewing Gastropub is teaming up with Dori Oliver of Dori’s Gluten-Free kitchen for a special event on February 23rd.
On Sunday, February 23rd, from 10 AM until 2 PM we are doing the first ever brunch at the Gastropub with the help of Dori Oliver.
February 23rd Brunch Menu:
1st: Sourdough Bread with Jam, Jelly and Marmalade, Awakened Granola with Coconut Yogurt and Winter Fruits
2nd: Rosemary Roasted Purple Potatoes with Clarified Butter
3rd: Tails & Trotters Pulled Pork with Poached Eggs, Hollandaise and Sourdough Squash Biscuits
Pastries will also be available a la carte as well as a few new beverage options.
For both events we are only taking reservations for groups of six or more. If you have any additional questions, contact the Gastropub at firstname.lastname@example.org, or call 503-928-4195.
About Dori Oliver
Dori’s Gluten-Free Kitchen does dedicated gluten-free with a traditional, slow-foods twist. We make everything (that we can – legally) from scratch, feature healthy fats and nutrient-dense ingredients. We use only local, pasture-based meats. Since we’re the food cart at the National College of Natural Medicine (in SW Portland) our primary focus is to nourish the future-Naturopathic Doctors and future Chinese Medicine practitioners attending the college – but we love to meet patients from the NCNM clinic, neighbors, and everyone looking for quality dedicated gluten-free food in the city! (We’re located at 049 SW Porter St., in the west parking lot of NCNM.)
About Harvester Brewing
Harvester Brewing is a dedicated gluten-free craft brewery and restaurant founded in 2011. Harvester Brewing’s facility is entirely gluten-free; no gluten is allowed on the premises. Their beers are distributed in OR, VT, WA, Northern ID, BC, and online at http://store.harvesterbrewing.com/
By Jeremy Hyatt
Join us at the studio for a guest lecture with Samantha Brody, ND, LAc on Thursday, January 23 from 6-8 p.m.
Cost is $20 for current Hyatt Training members / $30 for guests.
Chronic inflammation can plague athletes and non-athletes alike. It can impact our sport, and it can impact our day-to-day health, our risk for future illness, and even our state of mind. There are some health conditions that have been long understood to be inflammatory such as arthritis, asthma and allergies. But we now understand that inflammation plays a significant role in a plethora of health conditions including depression, type 2 diabetes, heart disease, autoimmune disease, even Alzheimer’s disease and cancer.
Dr. Samantha will be sharing her expertise about anti-inflammatory diets and the effect in the body of certain foods we eat. Way beyond gluten-free, she will be discussing how foods affect you. Recovery, performance, brain power, etc. Learn how inflammation settles in your bodies and what you can do to treat it, and most importantly, how to prevent it. The presentation will include some of the science of inflammation as well as anti-inflammatory medications, herbs, supplements and nutritional strategies that you can implement right away.
This is a lecture that everyone will get something useful from – not just those eating a particular diet. Dr. Samantha will speak from 6pm-7pm and then we will have a Gluten Free Beer Tasting and social hour sponsored by Harvester Brewing. A chance to catch up with your buddies while you’re not doing lunges.
CLICK HERE TO CONTACT JEREMY TO GET REGISTERED.
Harvester Brewing is pleased to announce the release of their winter seasonal, Coffee Pale Ale. To create this beer Harvester started with their award-winning Pale Ale and then added cold-brewed coffee from Equal Exchange rather than the dry-hops. The Coffee Pale Ale comes in at 30 IBU and 5.8% ABV.
The combination of Equal Exchange’s Medium Peruvian roast coffee with our Pale Ale was not the original plan for Harvester’s winter seasonal. “Having our own pub gave us the ability to try several coffee/beer combinations and get an immediate response from our fans,” said Harvester’s head of R&D, James Neumeister. He continued, “We had assumed that blending coffee with our Dark Ale would be the obvious winner but no other coffee beer we made matched the positive response we received to this Pale Ale and coffee combination.”
Coffee Pale Ale will be released at Harvester’s gastropub during an event with Equal Exchange on January 9th from 5 pm until 8 pm. Equal Exchange will be bringing chocolate to taste with Coffee Pale Ale and Harvester’s Chef Neil will be creating several food pairings to complement the new release. Bottles of Coffee Pale will head out to retailers the following week.
About Equal Exchange
Equal Exchange, a pioneer in Fair Trade since 1986, is a full service provider of high quality, organic coffee, tea, chocolate and other foods to customers across the United States. 100% of Equal Exchange products are fairly traded, benefiting more than 75 small farmer co-operatives in 40 countries around the world. Beans for this Coffee Pale Ale come from Peru, where Equal Exchange has partnered with Cooperativa Nor Andino for nearly 15 years.
Harvester Brewing Expands Oregon Distribution
Harvester Brewing is pleased to announce that they have expanded their Oregon distribution with new relationships with Fort George Distribution and Summit Beverage Distribution. This latest expansion of Oregon distribution will make Harvester’s beers more widely available to their customers in southern Oregon and the northern coast.
About Fort George Distributing
Fort George Distributing started in 2013 as a craft distributor in Clatsop and Tillamook counties.
About Summit Beverage Distributing
Summit Beverage of Oregon is an Oregon based company doing business throughout the following counties in Southern Oregon: Jackson, Josephine, Klamath and Lake counties. Summit maintains warehouse operations in downtown Medford with direct delivery and merchandising service throughout their four county territory.
My husband is an architect and has been working in Portland for 20 years. About a year ago he had a project over on MLK and Killingsworth. This project was awesome. I have no idea what was being built but at least a few times a week he came home with a smile, and a gluten-free vegan sea salt chocolate chip cookie from Tula Bakery just a few blocks away (on MLK and Alberta.) I’m not a sweets person in general but let me tell you that these cookies blew me away.
When I got an email last week from Tula’s PR maven Lisa Hill to let me know there were some special holiday goodies on the menu I jumped at the chance to try them. And they did not disappoint!
We started with the par-baked focaccia bread which I was thrilled to see didn’t contain rice (my little one has an allergy to brown rice). Ingredients include millet flour, sorghum flour, potato starch, tapioca starch, water, agave syrup, yeast, xanthan gum, sea salt, and olive oil. We basted it with a little more olive oil halfway through the bake and polished the entire thing off between the 3 of us. Smothered with butter Soy-free Earth Balance and drizzled with honey, it was absolutely divine.
The rest of the treats my husband loved but as I mentioned I’m not the biggest sweets fan so after his thumbs up across the board, I loaded them up and trucked over to my girlfriend’s house down the street. She bakes, and loves sweets, so I felt she would be the perfect taste tester.
We had samples of the cranberry pecan bread, the chocolate pomegranate tart, and a chocolate hazelnut roll. She thought they were all top quality baked goods, period. Her husband came home and we let him dig in and finish them off. I hate the cliché of ‘good for gluten-free.’ But the look of surprise on his face when we told him, and his response (mouth still full) “That’s pretty damn good for gluten-free food.” had to be shared because it means you don’t need to give a second thought to feeding any of this to your most discerning, foodie, nose-in-the-air, ‘gluten-free is a fad’ relatives, colleagues, or friends over the holidays. It’s just great food, period.
New Cascadia is doing Holiday Tastings on Thursday Dec 12th and Thursday December 19th to preview their holiday menu!
11 am until supplies last.
December 12th we will sample COOKIES:
Linzer Cookie w/Raspberry Jam
Snowball Cookies (aka Mexican Wedding Cookies)
Peppermint Patty Sandwich Cookies
We will have rolls and stuffing mix, too!
December 19th we will sample these fine confections:
Holiday menu available on their site, and you can order through Sat Dec 21st!
The last day to place holiday orders
will be Saturday, December 21st!