You say beer, I say pizza. You say beer, I say burger. Beer, pizza, beer, burger… let’s try them all!
Harvester Brewing, in SE Portland, is 100% gluten-free and 100% delectable. They source many of their ingredients locally and bottle, brew, and distribute beer directly from their facility on SE Lincoln St.
Just around the corner from the brewery is the ever-so-delicious Gastropub. The first time I visited the Gastropub, I attended a private event and let me tell you, the glorious plates of gluten-free foods served throughout seven course meal were to die for. I knew from the instant the first bite was on my tongue that I would be returning often.
My experience on my most recent visit, of course, was no exception. As I walked up, I immediately noticed that the place was hopping. It was a beautiful Oregon day and all of the outdoor seating was already taken. Like all the best places in Portland to eat – the less seating you see the better the restaurant. You can’t go wrong with places that the locals flock to for good eats and great drinks, now can you?
My husband and I walked in the door hoping to find a table; we looked around and saw there were only three tables left inside. Of course I strategically picked a table that ensured I had a good view of what everyone else was ordering. What can I say? I’m a very visual person; I like to see what’s on the menu.
After ordering a flight of beer we started scouting the dishes. It was hard to choose with all the wonderful food passing before our eyes. Eventually it was the pizza that won me over because; let’s face it, what goes better with beer, than pizza?
Each night Chef Neil cooks up a pizza special. Crisp, crunchy, and flavorful, the tzatziki, lamb and goat cheese pizza hit the spot. I’m a real sucker for a good gluten-free pizza, and when it’s served with a stellar gluten-free beer, that makes it even better. I wouldn’t normally order a pizza covered in tzatziki sauce, but it looked so pretty that I had to go for it – and I am glad I did because I wasn’t disappointed.
My husband ordered the grass fed burger served on a Jensen Better bun. It was cooked to order and topped with Beecher’s cheddar, caramelized onions, baby lettuces, Dark Ale beer mustard, and pickled red onion. He’s normally a tot’s kind of a guy, but the kale chips were perfectly seasoned. After we enjoyed approximately half of what was served to us we switched plates. What better way to enjoy the menu than to share?
After a couple of full mouth mmm’s we finished dinner and contemplated dessert. Although the menu looked inviting, we were full from our ample portions of beer, pizza and burger. Upon leaving we thanked our wonderful server and headed home knowing Harvester Brewing Gastropub would be a permanent addition to our list of favorite’s eateries.
Harvester Brewing Gastropub is located at 2030 SE 7th St. (SE 7th & Lincoln St.) in Portland, OR. They are open Wednesday for Dinner from 4:00 pm to 9:00 pm and Thursday through Sunday from 12:00 pm to 9:00 pm.
|Harvester Brewing Partnering with Bring on the Beer for Online Sales
At Harvester Brewing there are certain things we do very well. Most importantly, we work very hard to make excellent gluten-free beer. With the addition of our gastropub, we are now also working hard at making excellent gluten-free food. These tasks require a great deal of research, experimentation, and planning. We couldn’t be happier to be doing them, and we think we’re doing a pretty good job.
That being said, there are some things we don’t do quite so well, like running an online store. We spend most of our time producing and shipping out as much beer as possible, and with that kind of schedule, it’s hard to keep a regular inventory for our online store. Fortunately for all of you, that’s where Bring on the Beer comes in. Based in Happy Valley, Oregon, Bring on the Beer is an online store that specializes in the best craft beers of the Pacific Northwest.
You will still be able to buy beer from our online store through the rest of the month while we get the word out that we have put 100% of our support behind Bring on the Beer, but after that we’re shutting it down. We’re extremely excited because they will do a much better job than we ever did, and we can shift our focus back to what we’re actually good at: making beer.
Harvester beers are available online at: http://www.bringonthebeer.com/harvester-brewing.html
Bring on the Beer is a trusted online beer store making the most highly sought after, award-winning, hand crafted beers of the Pacific Northwest available to people across the US. We specialize in delivering the best tasting and hardest to find brews anywhere.
My lovely friend Jaquy has an indiegogo campaign for a travel book and video series on navigating travel with food allergies. I’m so excited to see what she puts together. This is so needed for so many people who are afraid to travel for fear of getting sick. But there’s a whole world out there to embrace…check it out and if it speaks to you, support her mission!
Here is the overview, followed by a little interview about her and the project.
The Tasty Freedom campaign is to raise necessary funds needed to create a tool for anyone with food allergies to travel safely. AND for them to never feel excluded or like a burden again. This travel companion book and video series has all the tools for how to embrace the local culture, travel the path less taken and have a true foodie adventure the whole time! With this book getting sick can now be a thing of the past. Get your next trip started today with Tasty Freedom and the unlimited safe & fun traveling in your near future!
4. Why do you want to see this book come to life?
If you’re tired of feeling worn-out, frazzled and not yourself. You know exactly what you want more of: energy. You want the fuel to pursue your passions, chase your kids, and get ahead at work. You want to wake in the morning feeling well-rested and go to bed at night feeling like the day has been well-spent. You want to feel great
Being gluten-free is often a big step toward feeling better on a daily basis whether it is a necessity or a choice. Your digestion is better, your overall health is better, your mood may even be better. But you want more than that. You want to feel energetic, vital, and ready to face anything and everything that life has to throw your way.
Starting June 2nd I’ll be taking another group through my Gluten-Free Vitality class. It’s a 5 week VIRTUAL (as in all online) program where you get to the root of what’s making you tired.
People who stop merely treating the symptoms and address the root causes of their fatigue report more energy to do what they love, keep up with their families, and stay on top of work.
In this class we get to the root of your fatigue, we leave no rock unturned:
- Medical Causes: undiagnosed conditions, unmanaged disorders, conditions associated with celiac or non-celiac gluten sensitivity
- Nutritional Causes: too much processed food, vitamin deficiencies, food sensitivities
- Lifestyle Causes: lack of sleep, overloaded schedule, draining relationships
- Environmental Causes: exposure to chemicals and other harmful things around you
By the time summer is in full swing, you will feel re-energized about your health and you will have recharged your body’s ability to heal. You’ll have a better understanding of what you need for optimum vitality, so you can get back to pursuing your goals and enjoying life.
What would you do if you felt great this summer?
- Take that camping trip you’ve been putting off?
- Jump in the ocean?
- Play soccer with the kids?
- Plan (and enjoy!) a romantic getaway?
- Enjoy cooking healthy meals for family and friends?
- Go for long walks with friends?
I’ve watched my patients go from feeling sick and tired to planning their favorite activities and fully delighting in them by finally addressing the underlying causes of what’s making them feel less-than-great.
CLICK HERE FOR MORE INFORMATION!
I’m Dr. Samantha.
I’m a licensed Naturopathic physician with 18 years in my primary care Integrative medical practice in Portland, OR, and an advocate for living well.
Why is Gluten-free Vitality so important to me? Because it’s my story, and the story of so many of my patients.
I knew that feeling well, with more energy for doing the things I love, was possible and that’s what I wanted. I continued to dig into the underlying causes of my fatigue and varied symptoms until I found my sweet spot- the right balance of what I need to do to feel my best.
It is my mission to help you find that sweet spot too.
“She is exactly what I think a doctor should be: intelligent, extremely detail oriented, open minded about treatment methods, and focused on how all of my issues interact. I only wish I found her sooner!” – TD
CLICK HERE FOR MORE INFORMATION!
You know that giddy feeling of knowing you can have anything you want on the menu? Anything at all, go ahead.
You eat both plant based and gluten free? Yep, go ahead – anything you want.
Walking into the bright and cheerful shop of Petunia’s Pies & Pastries, you are welcomed – you are lured – by the delightful counter stocked with delectable cakes, pies, and sweets of dizzying proportions. The entire menu is both vegan and gluten free, and if you are anything like me, it takes you a while to choose your treats.
If you are anything like me, you enjoy one in the shop (or two, split with a friend!), and you take a couple home for later. No? Just me, then?
Located in downtown Portland on 12th Avenue, Petunia’s offers scrumptious small-batch sweets, a savory lunchtime menu, and inventive cocktails. With a good balance of signature standards and seasonal rotations, you are guaranteed to find your beloved stand by, or you can try a fresh new favorite.
I have been a fan of owner Lisa Clark and her sweets for years – first discovering her at the farmers market, then finding her at local stores and indulging in her creative confections at the first Summer’s End Vegan Dinner – a favorite annual event for us. Making the move to opening a storefront bakery downtown was a natural progression – each visit for me brings happy anticipation.
On a recent visit with a friend, we began with cocktails.
In the back, a Sage Fizz – a fresh blend of sage leaves, gin, fresh pressed lemon juice, simple syrup, and club soda. This was my choice, and it was perfect (I have reordered it since). Front and center is the Widow’s Kiss – apple brandy, green Chartreuse, Benedictine, and bitters – a flavorful herby starter.
How can you not order the Macaroni and Cheese, on any menu? I often do – and in this case, was happy I did. Not usually one for a crunchy topping, I first dove in to find the cheesy goodness underneath – simply divine. I did bring some of the topping into a bite, and enjoyed the crunch. Then another… then another…
A good mac and cheese – flavorful and creamy – ultimate comfort food.
The Blue Corn Tacos were our next choice, and I really enjoyed these. Packed with roasted veggies (broccoli in a taco? I win!) and savory beans, these were perfectly flavored and portioned. Paired with a mild salsa and chips – I would absolutely order these again!
Petunia’s take on Biscuits and Gravy – an incredibly flavored dish! The biscuits are plentiful, but the mushroom gravy is where this dish shines – I can imagine topping all sorts of things with this savory goodness – pasta, quinoa, a spoon…
One of my favorites from the savory menu, the Tomato, Mozzarella, Pesto Grilled Sandwich. Served with chips and apple slices, any of Petunia’s grilled sandwich choices make a great lunch. Ultimate comfort food, indeed.
By far my favorite thing I have ever had from Petunia’s – the Coconut Berry Passionfruit Cake. Bright and vibrant, this is dessert nirvana in my opinion. The cake reminds me of the classic coconut cake doughnut from my childhood – fluffy and delicious. The passionfruit paired with just the right amount of sweet in the frosting makes this my first choice every time.
…and possibly a wedding cake.
You cannot go wrong with chocolate. Especially when that chocolate brings along its friend, caramel. The Chocolate Caramel Pistachio Torte is rich and salty sweet perfection. Isn’t that a gorgeous slice of cake?
We finished off this mouthwatering meal with another cocktail – my choice was once again the Safe Fizz. My friend ordered the Water Lily – gin, Cointreau, Crème deViolette, and fresh pressed lemon. A beautiful lavender shade, this creative concoction was a perfect finish.
Petunia’s Pies and Pastries is located at 610 Southwest 12th Avenue downtown Portland, and opens at 9:am each day.
Kristina is better known online as spabettie, where she shares vibrant plant based recipes, stories of her two dachshunds – Basil and Rosemary – and life in culinary mecca Portland Oregon.
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.
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.