Grizzly Tattoo Opening Party Friday, June 3rd 7pm-late

May 30th, 2011

My boyfriend Tyler Adams is opening a new Portland tattoo shop — Grizzly Tattoo — on North Williams (next to Hopworks BikeBar in the newly constructed EcoFlats building) and he’s celebrating with an opening party this Friday, June 3rd 7pm till late that you and all your friends and family (and their friends and family…) are invited to! Hope you can come out and help us celebrate with food, drink, music, a photography show by our friend Faulkner Short, musical styling by our friend Rale Sidebottom and a tattoo giveaway.

Hopworks Urban Brewery has been generous enough to donate a keg of their delicious lager for the event, and Tasty n Sons, The Bye & Bye, Pix Patisserie, Che Cafe food cart and Jamie Henderson are being the best neighbors in the world by donating some of their delicious food. So come on out and eat, drink and be hairy with Grizzly!

I’m so happy that Tyler is in the same neighborhood as the lovely folks at Tasty n Sons, Pix Patisserie, Lodekka double decker dress shop (they’re having a party on Saturday, June 4th!), EaT Oyster Bar, Che Cafe food cart and then some.

Here’s to Grrrrrrizzly! Grrrr!

Grizzly Tattoo shaping up. I took this photo last Friday -- a week before the opening party THIS Friday! No sleep till Grizzly!

Mr. Grizzly

Grizzly Tattoo
3949 North Williams Ave.
Portland, Oregon
tyler at grizzly tattoo dot com

Check out Tyler’s tattoos

Yard Fresh Pt. 12

May 23rd, 2011

Spanish rice and beans with basted egg and bacon.

Beet salad with lemon and olive oil and a salame cheddar sandwich.

Beet salad inspired by Evoe's with a creamy Dijon vinaigrette tossed with herbs from garden and green leaf.

Janie Hibler's Elk Pot Stew (with mince rather than stew meat) from her book Wild About Game made with elk that our neighbor hunted. Lots of cinnamon, ginger and chile. Mmmm.

Elk pot stew with rice and egg for breakfast the next morning.

Bacon chive and cream cheese scramble with potato hash.

Beet and nettle risotto tostada, kale with lemon and Zenner's red hot.

Yard Fresh Pt. 11
Yard Fresh Pt. 10
Yard Fresh Pt. 9
Yard Fresh Pt. 8
Yard Fresh Pt. 7
Yard Fresh Pt. 6
Yard Fresh Pt. 5
Yard Fresh Pt. 4
Yard Fresh Pt. 3
Yard Fresh Pt. 2
Yard Fresh Pt. 1

Small Batch Coffee Bean Dispenser

May 16th, 2011

Ready for delivery. Tyler and his coffee dispenser for St. Johns Coffee Roasters.

My boyfriend Tyler Adams is one of the most resourceful people I know. Some of the incredible things that he’s made (fabricated and built from the ground up) during the 10 years we’ve been together include a top loading glass kiln, countless tattoo machines, a backyard kiwi arbor and all sorts of other garden structures, loads of motorcycle parts (some really complicated ones too), a welded metal interlocking security system for a Land Rover (friends who are now traveling in South America), and the coffee bean dispenser above that Tyler made for Mount Burns and Julie Gebron of St. Johns Coffee Roasters. Tyler spent months on this one and it shows.

A few weeks ago we delivered the dispenser to St. Johns Coffee Roasters just in time for their business anniversary party. Prior to the dispenser Mount and Julie had done all of their coffee packaging by hand with a metal scooper. That got a little old especially considering that they’ve signed some big new accounts in recent weeks. (You can find their tasty coffee at all ten New Seasons Markets, several local Whole Foods Markets and Market of Choice locations as well now.)

Tyler's coffee dispenser's new home at St. Johns Coffee Roasters!

Mount filling her up...

Tyler and Mount messing with the lever.

Works like a charm!

I can’t tell you all the ins and outs of the dispenser design but if you vaguely remember a guy with a notebook, scribbling things and making sketches while examining your local market bulk coffee dispenser during the past few months that was probably Tyler. All of this R&D paid off because the dispenser is now in full swing and saving Mount and Julie a lot of time.

If you have any interest in Tyler’s coffee dispenser (it’s a one-off for now but he might make more in the future) drop him a line at tyler at grizzlytattoo dot com or stop by his new tattoo shop after June 1st — Grizzly Tattoo on North Williams — and ask him about it.

St. Johns Coffee Roasters
Organic/Fair Trade
Portland, Oregon

Grizzly Tattoo
3949 North Williams Ave.
tyler at grizzly tattoo dot com
Portland, Oregon

Taste of the Nation 2011

May 9th, 2011

Celilo Restaurant's (in Hood River) morel and fromage blanc topped crackers were super tasty.

Taste of the Nation truly gets bigger and better every year. We had a fantastic time eating and drinking all sorts of amazing things from Portland area chefs and food/drink folks at this year’s Taste of the Nation at Luxe Autohaus. (Always made much better by the fact that 100% of the proceeds go toward local child hunger relief.) If you don’t know about the event you can read more about it here and here. We paced ourselves a lot better this year so that by the end (and we stayed until the very end — as in tables being folded) we felt full but not roll-out-the-door full.

It’s hard to pick favorites but I think it’s good to give credit where credit is due. SO here are my top five favorite things that I ate at this year’s Taste of the Nation (not to mention all the delicious wine, beer and bubbly) followed by photos…

Top five bites at this year’s Taste of the Nation in no particular order…
La Calaca Comelona’s rainbow chard wrapped masa with pork in a red sauce
Biwa’s braised pork and house pickled vegetable lettuce wraps
Bamboo Sushi’s Oregon albacore carpaccio
Fifty Lick’s coconut lemon saffron sorbet
Davis Street Tavern’s cold carrot fennel soup with sorrel salsa verde

Screen Door's mini chocolate and peanut butter pies were really good. Especially when eaten right after their...

Smoked meatloaf and whipped potato bites topped with crispy shallots. Yeah, pretty genius side-by-side.

Biwa kicked ass as usual with their braised pork lettuce wraps with pickled veggies.

Fratelli was set up right next to Biwa with some yummy rockfish crudo that got topped with yuzu foam seconds after I took this photo.

No, he did not get stuck in the ice cream cooler. 50 Licks' coconut lemon saffron sorbet is incredible.

Andina had a lovely spread of marinated fish in a aji colorado al batan sauce, fava bean salad and okra rellena stuffed with braised oxtail. Top that why don't you.

We hung out with friends until the lights-out end. Another fantastic Taste of the Nation with 100 percent of proceeds going to local child hunger relief organizations. Cheers Portland!

Share Our Strength’s Taste of the Nation
Monday, May 2nd, 2011
LUXE Autohaus
410 NE 17th Ave.
Portland, OR 97232
Stay tuned for next year’s Taste of the Nation

How to Forage for Nettles

May 3rd, 2011

Stinging nettle booty.

I love nettles. I even grow them in my yard. But the small patch that’s in the enter at your own risk section of my garden — raspberries and nettles — is really only good for a few scrambles a year. That’s not enough. I need to make big platters of nettle lasagna, dinners of nettle risotto, early spring nettle pesto. You get it.

We harvested A LOT of nettles recently and here’s my advice — gloves, scissors, bags and don’t bring the dog. The last part is difficult but please heed the warning. Ours whimpered for hours after because he stung his foot pads. Poor guy. We just kept soaking his feet in cold water and applying cortisone. You could tell it really hurt.

Don't forget your gloves...

Nettles as far as the eye can see.

On the positive side we made a lot of delicious things from our nettles and didn’t get hurt in the slightest. (Lots of risotto as you can see because we’ve been craving that with the cold, dark weather we’ve been having this spring.) Wear gloves when collecting and preparing nettles and remember that just a few minutes of cooking gets rid of the sting.

Golden beet and nettle risotto.

Nettle risoto finished with cream and asiago.

Sounds strange but this nettle tostada the next morning was awesome.