From the category archives:

Oregon

I would have posted about this sooner had I known tickets were close to selling out, but on Sunday, April 11, I’ll be among the presenters at CocktailCamp PDX, an inaugural event for cocktail lovers in and around Portland, OR. I’ll be drawing on my barista experience to talk about ways to use coffee and tea in cocktails without destroying these wonderful products. Steve McCarthy from Clear Creek Distillery will also be presenting, as will blog pals Matt Robold, Blair Reynolds, and Craig Hermann. Check here for the complete list of presenters.

Tickets are only $10, but as of tonight there were only 10 seats remaining. Head over now to purchase one if you’d like to be a part of this fun event.

Permalink - Share/Save - Comments (1)

Upcoming events at Spints

by Jacob Grier on March 16, 2010

One of my favorite new bars in Portland, Spints Alehouse, has a couple fun events coming up. First is the St. Patrick’s Day celebration, during which chef Alyssa Gregg is offering a different sausage pairing for every beer on tap. That’s 13 sausages, people! There’s no prize for getting through all the pairings but it will be fun to try.

After that, I’m getting back behind the stick for a week-long run as guest bartender. In addition to Spints’ own craft cocktail menu I’ll be serving up a few drinks of my own. The plan as of now is for me to be there Friday-Sunday this week and Thursday-Saturday next week, working 4-9ish each day. I’d love to see some familiar faces there and if you haven’t been to Spints yet I highly recommend it: Great German-inspired food, a really good beer list, and a very cool atmosphere. For more information on the beer and photos of the winter dishes, check PDXplate.

Permalink - Share/Save - Comments (3)

Upright Brewing, one of the best new breweries operating today, has an intriguing new beer coming out tonight: Oyster Stout. Made in collaboration with the soon-to-be-open Alchemy Brewing, the new beer is a traditional stout made with oyster liquor and fresh oysters cooked right in the brewing kettle. It sounds crazy, but this style of beer has been enjoying a small revival this year. Brewer Alex Ganum describes it as “a distinctly full-bodied and creamy stout with a touch of brine on the finish.”

The natural pairing with this beer is of course oysters. Oysters and stout go well together, and I’m looking forward to seeing how the brine in this beer matches them even better. If you’re in Portland you’ll have at least two chances to try it. Tonight is Upright’s release party from 4:30-9 in their tasting room at the Left Bank Project. Then on Thursday, March 4 at 7:00 pm, we’re bringing a keg to Branch Whiskey Bar on Alberta St. Branch will have fresh oysters, housemade sausages, and plenty of whiskey to go with the oyster stout. I’ll be working a guest shift behind the bar as well, serving up beer and cocktails for the first time since Carlyle’s closure. Both events should be a lot of fun, so I hope to see many of you there to try this unusual ale.

Previously: Upright’s Flora Rustica Saison made an appearance in a tasty drink at our NovemBEER for Charity cocktail event

Permalink - Share/Save - Comments (6)

Public choice and BPA

by Jacob Grier on February 16, 2010

This week the Oregon Senate is considering a bill to ban Bisphenol-A, or BPA, from use in products intended for children under the age of four. BPA is a common chemical in plastic containers. There is some fear that it causes harm by leaking into food and drink products. I am skeptical, as I am of most such scares, but I haven’t done enough research on the topic to have a firm opinion either way.

Writing at Blue Oregon, Kari Chisholm is sure that we should pass the ban. In fact he’d like to ban it in all food containers, not just the ones intended for children. Some of his reasoning is based on scientific research but the rest is biased towards what’s good for legislators. Here’s one of his arguments:

Smart legislators will vote for SB 1032. It’s the right thing to do, but it’s entirely possible that it could become a political issue in upcoming campaigns. When our son was born, I had never heard of BPA. But hanging around with a bunch of new parents, I quickly learned about it - and this is a major worry with young families. (Legislators who don’t have young children of their own would be smart to check in with some new parents — they may be surprised how deep the concern runs about BPA. Entire businesses have been built to help parents avoid this chemical.)

Given a choice between protecting the health and well-being of Oregon children - and protecting a bunch of out-of-state (and overseas) chemical and plastics manufacturers - I think the choice is clear. You can imagine what the attack ads will look like for those who vote against the bill.

This also isn’t about jobs. No one in Oregon produces BPA or the products affected by SB 1032.

This might all be true, but there’s nothing praiseworthy in the provincial idea that we should go ahead with the ban because the only people who would be hurt by it are non-Oregonian Americans or foreigners who are likely economically worse off than we are. It’s expedient for legislators to think that way but it’s not a principle we should encourage. (If Oregon was home to a BPA plant, would Chisholm want legislators to ignore science to protect their political prospects?)

Then he updates with this:

Over at the OLCV blog, Jon Isaacs notes that the Bisphenol-A baby-bottle ban is an opportunity for a big bipartisan accomplishment, at a time when there’s been a lot of partisan bickering and stonewalling.

I don’t even know what the point of this is supposed to be. Bipartisanship is only good if the laws that are being passed are good. It’s not good for it’s own sake. If all it does is give politicians something to point to when they’re running for re-election and cover from lobbying groups then I don’t see the value. The same blog post he links to notes that 90% of the bottles for sale in Oregon are already BPA-free anyway, suggesting that concerned parents and retailers are handling the alleged problem reasonably well on their own.

There might be good reasons to ban BPA in bottles, but after reading this Blue Oregon post I’m less convinced than ever that the decision will be based on sound science rather than on the self-interest of legislators.

Update 2/16/10: The bill failed.

Permalink - Share/Save - Comments (5)

More to love about Oregon

by Jacob Grier on February 10, 2010

First we had the DUI guy with the magical medicine bag. Now we’ve got this guy. Is it any surprise to read at the end that this incident occurred in Oregon? We don’t let beer go to waste here.

Permalink - Share/Save - Comments (1)

I may have to make some changes as we run low on ingredients, but here’s the intended cocktail menu for our final two weeks, including three new additions. This will go into effect tomorrow:

Aquavit Hot Toddy – Krogstad aquavit, Swedish punsch, lemon, star anise $8

Antigua Old-Fashioned – English Harbour rum, coffee-orange bitters, sugar $8

Smoky Margarita – Herradura reposado tequila, Cointreau, lime, lapsang souchong syrup $8

Portland Stinger – Branca Menta, bourbon, brandy, lemon, grenadine $9

Thyme in a Bottle — Bombay Sapphire, Farigoule thyme liqueur, lemon, maraschino $9

Erica’s Impulse –Brandy, allspice liqueur, lemon, simple syrup, orange bitters $8

H’ronmeer’s Flame – Rye whiskey, sweet vermouth, Ramazzotti, flamed orange zest $9

Witty Flip – Brandy, J. Witty chamomile liqueur, lemon, orange bitters, egg, nutmeg $10

Horatio – Krogstad aquavit, Cointreau, Fernet-Branca, orange bitters $9

Curse of Scotland — Ardbeg 10 year single malt Scotch, Drambuie, maraschino, lemon $10

Queen Bee – Vodka, St. Germain elderflower liqueur, lemon, honey syrup, sparkling wine. $9

On a Whim – Trust your bartender to make you something good

Permalink - Share/Save - Comments (3)

Police abuse, Idaho style

by Jacob Grier on January 31, 2010

It goes without saying that this guy is from Portland:

An Oregon man is accusing Idaho police officers of destroying the mystical qualities of his Native American medicine bag when they opened it during a drunk driving arrest last summer. [...]

The Bonner County Daily Bee reports that police arrested Show, charging him with driving under the influence of alcohol. He had a blood alcohol level of .16, police said.

In the tort claim, Show says the medicine bag had been blessed by a medicine woman and has been sealed since 1995. But he says the bag’s mystical qualities were damaged when opened by officers.

So many questions. Was this a legal search? Was the bag ever meant to be opened? Was it supposed to cure him in his most desperate hour? Could he have inhaled the mystic contents to sober himself up? Is there an Idaho police officer whose gout has suddenly gone away? Alas, we’ll probably never know.

[Via @IcedBorscht.]

Permalink - Share/Save - Comments (2)

Last call at Carlyle

by Jacob Grier on January 30, 2010

carlyle_coaster

Over the years I’ve had the pleasure of being on the opening crew of several coffee shops and restaurants. Now it’s my turn to be on the closing crew. From Carlyle owner Bruce Goldberg:

Next month is Carlyle’s seventh anniversary. February also marks the end of our current lease. Both milestones are significant in that they factor into my decision to announce that Carlyle will serve it’s last meal on Sunday, February 14th.

I would like to express my sincere gratitude to the many loyal customers, employees, and friends who have made Carlyle special. Though saddened by the closing, I ’m comforted by wonderful memories, ,and the opportunity to have worked with some very talented people.

I hope that over the next two weeks you’ll make a point of joining us for dinner or a drink. In addition to some recent menu changes, Chef Martin will be presenting a special prix fixe dinner, offered on both February 13th and 14th, to celebrate Valentine’s Day, and to serve as our farewell.

I’m eternally grateful to Bruce and to Neil, who first hired me there, for trusting me with their bar program. It’s been a fun ride and great platform for me as a mixologist. I think we succeeded in turning Carlyle into one of the best places in Portland to have a cocktail. Unfortunately we’ve faced an uphill battle running a destination restaurant in a tough location and a down economy, so this closing is understandable.

If you haven’t been into Carlyle yet, do stop in soon. And if you’re among the many friends I’ve made while working there I hope I’ll see you at least one more time before we close. Last call is Sunday night, February 14. Fernet is on the rail.

[Photo courtesy of the unbeatable Mayor of Carlyle, Ron Dollete.]

Permalink - Share/Save - Comments (7)

iron_bartender2

Thursday night’s Iron Bartender competition was a great success and a ton of fun. I’m not sure how many people came out, but it was well over 200 and possibly closer to 300. The support for the Children’s Relief Nursery was phenomenal. And the fact that everyone got to contribute so much while drinking delicious cocktails made it even better; big thanks to House Spirits for making that possible.

Since this was all for charity, it doesn’t really matter who won. The important thing is that we all had fun and came together as a team… OK, OK, it was Evan Zimmerman. He kicked all our asses once again. The guy’s unstoppable. He’s one of the best bartenders in town and if you haven’t been to see him at Laurelhurst Market you’ve been missing out.

This post wouldn’t be complete without a cocktail recipe. It would be even better with two. The first is the one I served in the initial stage of the event, during which we all made drinks with Krogstad aquavit. The second is one I’d hoped to serve but couldn’t make work in this context.

First, the Scandinavian Sour:

2 oz Krogstad aquavit
.75 oz Swedish punsch*
.5 oz Zirbenz pine liqueur
.5 oz lemon
.25 oz Zwack

Technically Zirbenz and Zwack aren’t Scandinavian, but they’re from European and sometimes cold countries so I think that’s close enough! Shake all of the above over ice and strain into a cocktail glass for a complex, refreshing drink.

The next drink is an aquavit hot toddy. It’s a rather nice cocktail, but with no hot water at our venue it would have been very difficult to serve. It will find it’s way onto the Carlyle menu in a few days:

1.5 oz Krogstad aquavit
.75 oz Swedish punsch*
.5 oz lemon
3-4 oz hot water

Pour all ingredients into a preheated snifter and garnish with a star anise. Guaranteed to warm you up after a long day of going Viking.

*Click for my Swedish punsch recipe, made extra smoky by the addition of lapsang souchong tea.

[Photo by Nicole Ishida courtesy of Children's Relief Nursery. From l to r: Elizabeth Markham, Evan Zimmerman, myself, Neil Kopplin.]

Permalink - Share/Save - Comments (4)

Gore Vidal once said that he never passes up a chance to have sex or appear on television. Precisely one of these things I’m willing to do with my friend Neil Kopplin and we’re going to be doing it — appearing on TV, that is! — on KOIN’s “Keep it Local” show later today. We’ll be promoting tonight’s Iron Bartender competition at the Jupiter Hotel and having an Old School Carlyle vs New School Carlyle cocktail throwdown. The show airs between 4-5 on Channel 6 and will hopefully be online soon after. (The last time I was on local television the mysterious “David Grier,” who looks suspiciously just like me, got all the credit. This time I’m determined to keep him off the set!)

Also in local press, today’s Portland Mercury is all about my favorite spirit, whiskey. Included in their whiskey feature is a round-up of local whiskey cocktails, including this blog’s Curse of Scotland and drinks from some of the best bartenders in town. Check it out here.

Permalink - Share/Save - Comments (0)

The Stogie Guys have the scoop on a private cigar club opening soon in Alexandria, VA, in the wake of the state’s smoking ban:

[...] CXIII Rex will have all the amenities of traditional cigar lounges, including a well-stocked walk-in humidor, a selection of top libations and small-batch wines, ample seating, wireless internet, private humidor lockers, and the like. But this club, slated to open in late March, will also feature more luxurious accommodations. Included will be a state-of-the-art air ventilation system, an access-only elevator, an all-female wait staff, and a private cigar blend crafted by none other than Rocky Patel. [...]

Individual memberships, as you might expect from a club of this caliber, are not inexpensive. The cost is $5,000 to join CXIII Rex and $100 each month thereafter. Franco and Noe tell me that 200 slots are available, with 160 already claimed for. If, like me, this is above your price range, or if you reside outside the Washington metro area, you still have to appreciate the high attention to detail and passion that’s going in to creating a premier cigar lounge. I haven’t seen anything like it before.

Some of this sounds great, some of it a little gauche. (Is touting an all-female wait staff really necessary? It doesn’t exactly challenge the stereotype of the rich, male, self-important cigar smoker.) But what’s significant is that this business can exist at all. The Virginia smoking ban, as misguided as it is, at least allows for a market response. Dedicated lounges where smokers can congregate without offending others are free to open. This is in stark contrast to states like Oregon where the right to allow smoking in one’s bar is limited only to the favored few who happened to do so when a ban was passed.

Permalink - Share/Save - Comments (1)

An article in the soon-to-be-launched Oregon Politico examines the impact of the statewide smoking ban on lottery revenues and small businesses, hitting some of the same themes I did in my Oregonian piece:

Salem cigar shop owner Saadeh Hadeed was confronted in February by the Marion County Department of Human Services for the simple purpose of needing to file for an exemption to the smoking ban put into effect in January 2009. Soon after filing his application with the department, he received a letter from DHS telling him that his request for an exemption was denied. This questionable decision was because the business, Aava Cigar and Wine, was not seen as “stand alone,” meaning that it is connected to other businesses in the area.

Yet, the smoke shop was originally built as a “stand alone” store and encompassed later by Lancaster Mall with only a single entrance opening to one of the mall’s courtyards and the remaining entrances opening to the outside area. The business also has a three-fan ventilation system to redirect smoke from the store to be released outside, above the roof of the shop. Since finding out that an exemption was needed for Aava’s, the shop has not allowed smoking on its premises, bringing sales down by $1,200 to $1,400 a week.

[Thanks to Jan for the link!]

Previously:
Exemptions and employment revisited
A market test of smoking bans

Permalink - Share/Save - Comments (1)

Iron Bartender 2010

by Jacob Grier on January 6, 2010

Mark your calendars, Portlanders: The next Oregon Bartenders Guild event for charity is coming up on January 21 at the Jupiter Hotel. This time we’re playing Iron Bartender as four local mixologists compete to improvise the best cocktail with a yet-to-be-revealed mystery ingredient. Behind the bar will be Evan Zimmerman from Laurelhurst Market, Elizabeth Markham from Beaker and Flask, Neil Kopplin from Clyde Common, and this guy from Carlyle whose blog you’re reading right now.

Tickets for the event are $50 with proceeds benefiting the Children’s Relief Nursery. Click here for more details or buy your tickets here.

Permalink - Share/Save - Comments (3)

Let them smoke

by Jacob Grier on December 30, 2009

I have an op/ed in today’s Oregonian arguing for amendments to the state smoking ban. The law is supposed to exempt cigar bars, but as written the requirements are so pointlessly strict that very few places qualify.

Previously: Semi-coincidentally, I had another anti-ban op/ed in the Oregonian exactly one year ago. Here’s a piece from a month later describing the last night of legal smoking at the Horse Brass. And if you think Oregon’s smoking ban is preventing thousands of heart attacks, read this.

(Also, why the hell does the O insist on cropping columnist photos so close? I intentionally sent in a correctly proportioned photo so they wouldn’t have to mess with it, but mess with it they do.)

Permalink - Share/Save - Comments (2)

Tonight at Carlyle we’re offering a special menu of cocktails featuring one of my favorite local spirits producers, Organic Nation from Ashland, OR. I was first turned on to their gin in the Oregon Bartenders Guild summer mixology competition, where I used it in the watermelon-based Gallagher cocktail. Tonight we’ll be serving their gin and vodka in a few seasonal cocktails, both new and classic. (That’s right, this is a rare opportunity to see me willingly make vodka drinks!) Stop by from 5-7 to try them out.

Permalink - Share/Save - Comments (0)

… Vanessa, a.k.a. @themonkeysknow, who entered every way possible. Congratulations on winning a $50 Carlyle gift card. My prediction: She spends it all El Dudes.

We also have two runner up prizes from GoTime.com drawn randomly from this blog’s comments going to Mark from Cask Wine Brokers and Tony Thomas from Uniquely Portland.

Thanks to everyone who entered and to GoTime.com for putting on a fun contest. (Personally I was hoping this Mark would win at all. Now I’ll never get to see his patented crazy eyes.)

Permalink - Share/Save - Comments (3)

My love for Fernet-Branca is no secret to readers of this blog, but in cold winter months like this I often find myself turning to its lesser known minty cousin, Branca Menta. The bitter mint liqueur is a great cocktail ingredient for this time of year. Today’s Oregonian features some holiday cocktail recipes from around town and writer Grant Butler kindly included the Portland Stinger at Carlyle:

1 oz Branca Menta
.75 oz lemon
.5 oz bourbon
.5 oz brandy
.25 oz grenadine

Shake over ice, strain into a chilled cocktail glass, and serve with a brandied cherry.

The recipe is slightly changed from the one Neil Kopplin and I came up with a few months ago and that I offered at Carlyle’s Fernet night. It’s served up instead of on the rocks and places a little more emphasis on the bitter notes in the drink.

For one more Branca Menta drink, see the Menta e Cioccolato. I plan to have that on the menu as soon as I can source the right chocolate.

Permalink - Share/Save - Comments (0)