The Oregon Distillers Guild is proud to bring TOAST back to Portland for the eighth year!
Join us for the 7th Annual TOAST presented by Bruni Glass at Leftbank Annex from 4 p.m. - 10 p.m. on February 18!
PORTLAND, Ore. - The Oregon Distillers Guild is proud to bring TOAST back to Portland for the seventh year! The best small-batch, handcrafted spirits are on display as 40+ distillers from the Northwest and five of Portland’s top chefs delight your palate during this exciting tasting event. Participants can taste from more than 150 spirits. Some you may have heard of, some may be new but all are delicious. Spirits include whiskey, gin, vodka, rum, liqueur, grappa, brandy, absinthe, aquavit, starka, baiju, and more.
Regional Distillers
This year’s distillers includes 4 Spirits Distillery, Aria, Backdrop Distilling, Big Bottom Distilling, Bull Run Distilling Co., Clear Creek Distillery, Crater Lake Spirits, Crescendo Organic Spirits, Double Circle Spirits, Eastside Distilling, Elixir Craft Spirits, Flooded Fox Den Distillery, Heritage Distilling Co., Hood River Distillers, House Spirits Distillery, Indio Spirits, Intrepid Distilling, JVR Spirits, McMenamins, New Basin Distilling Co., New Deal Distillery, Oregon Spirit Distillers, Pilot House Distilling, Ransom Spirits, Rogue Spirits, Rolling River Spirits, Sinister Distilling Co., Stein Distillery, Stone Barn Brandyworks, Swallowtail Spirits, Thomas & Sons Distillery, Vinn Distillery, and The Walter Collective.
National Distillers
Drink Think - (representing Banhez Mezcal, Combier Orange Liqueur, Combier Pamplemouse, JR Ewing Bourbon, West Cork Irish Whiskey, Pogues Irish Whiskey, St. Elderflower Liqueur, Cold River Vodka, Cold River Gin,and Cold River Blueberry Vodka)
Non Distillers
Other vendors include Sage and Sea Farms (sipping vinegar), Improper Goods (The Bitter Housewife and Raft Syrups), Portland Soda Works, Bradley's Tonics and Interrobang Vermouth.
Restaurants/Chefs
This year’s restaurants include Boke Bowl, Proletariat Butchery, Smokehouse Tavern, Verdigris and The Waiting Room.
Ticketing info:
TOAST takes place at the Left Bank Annex (101 N Weidler St. Portland, OR 97227) from 4pm-10pm. General admission tickets are $45 and all-inclusive. Your ticket gets you entry to the event, spirit tastings, a commemorative glass, and small plates from the chefs. Go even bigger and get VIP tickets for $65, which includes 2 cocktail tickets and access to the VIP balcony, private bar and the distillers after-party from 10 - 11 p.m. Designated driver tickets are available for $15 and include entry to TOAST, non-alcoholic drinks, and small plates from the chefs.
About the Guild:
Formed in 2007, the Oregon Distillers Guild is a nonprofit organization promoting the common interests of distillers in Oregon. The mission of the Guild is to spread the good word that Oregon is a premier destination for spirit aficionados, while furthering our post-Prohibition legislative agenda, all in order to sustain and build a thriving craft spirits industry. www.oregondistillerytrail.com
Contact: Lee Perry
PORTLAND, Ore. - The Oregon Distillers Guild is proud to bring TOAST back to Portland for the seventh year! The best small-batch, handcrafted spirits are on display as 40+ distillers from the Northwest and five of Portland’s top chefs delight your palate during this exciting tasting event. Participants can taste from more than 150 spirits. Some you may have heard of, some may be new but all are delicious. Spirits include whiskey, gin, vodka, rum, liqueur, grappa, brandy, absinthe, aquavit, starka, baiju, and more.
About the Restaurants/Chefs
This year’s restaurants include Boke Bowl, Proletariat Butchery, Smokehouse Tavern, Verdigris and The Waiting Room.
Boke Bowl started as a monthly pop-up experience in Portland, Oregon in September 2010 by co-owners Brannon Riceci and Patrick Fleming, serving a unique twist on fast, casual ramen. A year later into the new project, they opened a family-friendly brick and mortar version of their on-the-go ramen in Portland’s Central Eastside Industrial District. Each ramen bowl is delicately made with various cooking techniques including brining, smoking, curing, frying, and braising of its proteins in each bowl. Boke Bowl expanded to its second location in Northwest Portland in May 2014 and prides itself on high quality customer-service. Boke Bowl will be serving up two types of Bao at TOAST: Cha sui pork bao Red bean bao (vegan).
The simplistic beauty within the work and preparation for living and eating well has led Zeph Shepard on a journey of all things meat, and not coincidentally, to the birth of Proletariat Butchery. The goal is to create a deeper sense of agrarian utilitarianism via meat provision and education on practices of slaughtering, butchering and the salting and preserving of meat. These are methods to an informed and tactile means of self-provision, helping others appreciate the food we use to sustain ourselves and the earth. It’s about embracing the delicate reciprocity of a balanced life, providing thrift and goodness and assisting others with the ability to do so in their own lives. Zeph will be roasting two pigs at TOAST. But these are just any pigs, they are coming from Elkhorn Farms and Forge where they were fed spent grain from Big Bottom Distilling out of Hillsboro.
Smokehouse Tavern, located in South East Portland, is the first of three Smokehouse restaurants. Owner and Executive Chef BJ Smith rubs and smokes a variety of barbecued fish, fowl, pig, lamb and cow with all meat and vegetables sourced from local butchers and farmers and buns for sandwiches coming from Ken’s Artisan Bakery.. B.J. will be serving up a variety of smoked meats, pickles and special sauces at TOAST!
Verdigris Restaurant is a small, elegant, contemporary, French-inspired restaurant located in Northeast Portland, Oregon. Owners Johnny and Kristina Nunn are dedicated to creating a warm, personalized and memorable experience for every diner. Verdigris serves a blend of modern and traditional fare with an ever changing, seasonal menu and wine list. The cuisine is highlighted by simply prepared local produce, low temperature cooking with clean light accompaniments and ingredient driven desserts. More information is available at http://www.verdigrisrestaurant.com/.Johnny will be serving Nicky Farms Rabbit & Oregon Truffle Pot Pie!
The Waiting Room, located in Northwest Portland, Oregon, celebrates New Orleans focused cuisine driven by local Northwest ingredients. Co-Owners and Chefs Thomas Dunklin and Kyle Rourke share their Southern comfort, charm and hospitality, fueled by their signature fried chicken, oysters and champagne combo, in this former Victorian style public house. For more information about The Waiting Room, please visitwww.thewaitingroompdx.com. Follow The Waiting Room on Facebook, Instagram, and Twitter.
They will be serving up Nevor Shellfish Oysters, Crawfish Hushpuppies, and Fried Chicken Oysters (served separately).
Ticketing info:
TOAST takes place at the Left Bank Annex (101 N Weidler St. Portland, OR 97227) from 4pm-10pm on FEB 18th. General admission tickets are $45 and all-inclusive. Your ticket gets you entry to the event, spirit tastings, a commemorative glass, and small plates from the chefs. Go even bigger and get VIP tickets for $65, which includes 2 cocktail tickets and access to the VIP balcony, private bar and the distillers after-party from 10 - 11 p.m. Designated driver tickets are available for $15 and include entry to TOAST, non-alcoholic drinks, and small plates from the chefs.
About the Guild:
Formed in 2007, the Oregon Distillers Guild is a nonprofit organization promoting the common interests of distillers in Oregon. The mission of the Guild is to spread the good word that Oregon is a premier destination for spirit aficionados, while furthering our post-Prohibition legislative agenda, all in order to sustain and build a thriving craft spirits industry. www.oregondistillerytrail.com
Contact: Lee Perry
I never thought I would get into bread baking. It's something that has never interested me, mainly it's because most homemade bread and most bread in general tastes like shit. It was always grainy and had a weird texture.
Like a lot of people I spent the better part of the other weekend watching Michael Pollan's new show on Netflix. It's all about how we went from cooking over a fire to eating the over-processed stuff most people shovel into their mouths. Long story short you should watch it.
In the show he makes some sourdough from scratch with his own starter. I thought to myself I should make some of that, mainly because it looked so good and I've never made bread from scratch before.
My whole thing with home cooking is that it should be fun and don't take it too seriously, so I figured it was about time to tackle bread.
There's no recipe to this post, because I used Michael Pollan's recipe. Though I followed it loosely. This post is more about encouraging you, yes you to attempt something new in the kitchen. Try a new recipe, try using a new ingredient.
Bread is fun and easy to make and it only has a few ingredients. Give it a try.
The holidays are upon us and that means one thing, ingesting enough alcohol to get through them. Woven Wineworks isn't just some average wine though.
The Bite of Oregon. An artist's rendering of me drunkenly stealing items from a Whole Foods.
I was lucky enough to try three different King Creamery flavors; Marionberry Pie, Blueberry Muffin, and S'mores Ice Cream.
What are you doing this Thursday (Feb 12) at 7:00 PM? That's right you're going to the Render Magazine event, "CANDY IS MAGIC" WITH JAMI CURL OF QUIN CANDY. What are you going to be doing there? Oh just just a side-by-side tasting of Quin Candy compared to factory made candy. Why should you go to this event? Because Valentine's Day is coming up and even if you don't have a date you should still learn about delicious candy. Oh and Jami Curl will be teaching the class and she knows everything about candy.
Pollo Norte serves something you didn't realize you needed until now, Mexican-style rotisserie chicken. Located in NE Portland along the reviving 42nd Street. Pollo Norte occupies a pocket-sized building that can comfortably fit 12 diners and an impressive industrial rotisserie.
Powdered Peanut Butter, what is it? It's essentially peanut butter with all the oils removed. Or another way to look at it, is that it's the solid leftovers from making peanut oil. Apparently people use it instead of peanut butter, because it has less fat than normal peanut butter. If you're really that concerned with the fat in peanut butter, then I might recommend giving up all food in general.