With craft beer sales continuing to climb and more and more craft breweries opening every year, there seems to be no end in sight for the ever-expanding craft brewing industry. In addition to an explosion in craft breweries, craft beer’s popularity is paving the way for a new face of bars and businesses.

While the grocery and convenience store has long been the go-to place to pick up a six-pack or 22oz. beer, specialty bottle shops, beer bars and homebrew supply stores are becoming increasingly popular. Popping up all over the country (from New York City to Oregon), such establishments offer everyone from the beer novice to the connoisseur and geek the chance to taste a wide variety of specialty, hard-to-find beers and, in the process, learn about the history of beer, the science of brewing and more.

Located in Manhattan’s Lower East Side, Top Hops Beer Shop is a premiere retail beer store and bar designed to showcase great beer from around the world. As “Merchants and Advocates of Great Beer,” Top Hops offers a welcoming, unpretentious environment that encourages experimentation. According to proprietor Ted Kenny, “Hopefully we will introduce our customers to beers or styles they have never heard of or tried before.” Beer education is paramount to Top Hops’ mission and Kenny plans to hold many events including presentations by guest brewers, visiting beer writers and beer pairing seminars. With its grand opening this past weekend, we welcome Top Hops to the wonderful world of craft beer!

To learn more about Top Hops, check out these recent articles from The New York Times and The Wall Street Journal.

Part homebrew supply shop, brewery and restaurant, Falling Sky Brewing will soon make its debut launch in Eugene, Oregon. Operating for nearly a decade as a homebrew supply shop, Valley Vinter & Brewer (the shop’s former name) is joining forces & expanding its repertoire to do what it knows best ⎯ beer! Partnering with a local chef and seasoned restaurateur, Falling Sky’s menu will focus on locally sourced, in season and sustainably raised ingredients. Opening in late January, Falling Sky will also offer handcrafted sodas and barrel to tap wines. With its new, on-site brewery, Falling Sky Brewing brings the educational aspect of its mission as a homebrew shop to life!

To learn more about Falling Sky Brewing, you can read the recent feature from The Register-Guard.

Cheers from Watershed, the craft beer aficionados!

2011 has been another great year for our artisan clients and we’ve had great success in helping them get their stories in the media spotlight. This Wall Street Journal article profiling Steven Smith Teamaker is  especially satisfying — fantastic exposure for a fantastic entrepreneur and his team.

Congratulations to Steve and Kim and the folks at Sandstrom Design and all the hands that went in to making the perfect story to sit and sip and enjoy over the holidays. We’re off to build more brands in the artisan economy in 2012!

Here at Watershed, we have a tradition of hand-crafting something delicious during the holiday season as a way to pay tribute to the wonderful artisans we spend the rest of the year learning from and promoting.

Our inspiration this year? Cocktails. More specifically, barrel-aged bitters.

The first person we called was Jeffrey Morgenthaler, bar manager of Clyde Common.  If there’s barrel-aging involved, he’s the man to call. Jeff advised us to follow Gary Regan’s Orange Bitters no. 5 recipe, so naturally we went for it. It was when Jeffrey so generously loaned us the small oak barrel that aged his first ever barrel-aged negroni that we knew this was going to be quite the experience.

Next, we reached out to Douglas Derrick, bar manager of Nostrana, for a little advice on the process since he makes bitters seasonally. Luckily for us, he was just beginning his own cranberry bitters project at the restaurant and took us under his wings.

After 85 hand-peeled oranges, innumerable bags of Oregon cranberries, and countless hours of cooking in giant brewing vats, we have produced something we are really proud of.

What a great pairing: Oregon cranberry bitters and barrel-aged orange bitters — both perfect for creative versions of the Manhattan (a nice nod to our NYC office, led by media guru and cocktail loving Helen Baldus!)

So, in the spirit of the holiday season, we would like to share two fantastic Manhattan recipes and recommend you sip with friends and family. Cheers to a wonderful year to come and taking the time to craft something truly special.

Nocino Manhattan

Recipe by Douglas Derrick of Nostrana, Portland, Ore.

2.0 oz. Ransom Whippersnapper Whiskey

0.5 oz. Handmade Nocino or Nux Alpina Walnut Liqueur (See Note)

1 bar spoon of 2:1 Demerara Syrup

2 dashes of Oregon Cranberry Bitters (or Fee Brothers cranberry bitters)

Ice cubes

Stir ingredients, serve up, add two cranberries for garnish.

Demerara syrup:

2 parts Demerara Sugar and 1 part hot water.  Mix well.

Note: Look for a product imported by Haus Alpenz called Nux Alpina Walnut Liqueur, but using this version will require added sugar.

Orange Manhattan

2 oz. Rye Whiskey
1 oz. Sweet Vermouth
2 dashes Orange bitters (or to taste)

Ice cubes

Stir ingredients in a mixing glass, strain into a chilled martini glass.

Hankerings for anything of the warm, caloric, and hot-buttered variety can only mean one thing: winter is finally here. Luckily for New Yorkers, those hankerings can be satisfied by  some trend-setting hot toddies crafted at the East Village cocktail bar and restaurant, the Beagle, selected by Florence Fabricant for  The New York Times Dining Journal.

Beagle owner Matthew Piacentini and head bartender Dan Greenbaum’s pre-prohibition-inspired drinks are worthy of the honorable mention. To keep the flavors intense, Greenbaum steams them through an espresso steamer rather than adding the traditional hot water. And, while we trust anything the innovative cocktail pair creates, you can personalize your own toddies by choosing from a variety of belly-warming whiskeys.

The Beagle offers four toddy varieties: hot toddy, whiskey skin, brick and hot buttered rum—all served with a plate of deliciously caloric savory shortbread cookies in flavors like bacon fat. I guess we know where our New York team member Helen Baldus will be spending her cold winter evenings.

Kurt Huffman, Cathy Whims, and Ryan Magarian

Monday night marked a momentous occasion for the Pearl District’s restaurant scene. We had the pleasure of hosting the media launch party for Oven and Shaker, the much-anticipated pizza-and-cocktail project of Nostrana’s Cathy Whims, ChefStable’s Kurt Huffman, and renowned cocktail genius Ryan Magarian. Oven and Shaker, a sort of urban-saloon-meets-pizzeria space, offers an Italian-street food and wood-fired pizza menu that puts delectable food items and enticing cocktail combinations on level footing.

The evening was ideal and the buzz in the media community was electric: Oven and Shaker is bringing a reasonably priced hot spot to the posh Pearl District restaurant scene. Karen Brooks of Portland Monthly magazine’s “Eat Beat” describes Whims as Portland’s “pizza goddess,” and  we couldn’t agree more with her trademark slow-rising, sourdough Neapolitan crusts and outstanding pairings of local and Italian ingredients. Magarian’s cocktail menu complements Whims’ creations perfectly by offering a nod to old and new Portland cocktail traditions that run the gamut—from classic with a twist to whimsical and unexpected.

Oven and Shaker opened Wednesday night to a packed house and rave reviews from the general public. Congratulations to the entire Oven and Shaker team, Portlanders are excited to have another forward-thinking restaurant in town and even more excited to see it in the Pearl!

Thanksgiving is just 2 days away.  If you haven’t already, it’s definitely time to get your act together and figure out just what you’re going to bring to the table.  Whether you’re the host, or a guest, we have a couple of ideas that will keep you Portlanders stress free and even sweeten your day. No pun intended.

Sally Bowers at work

The Original Dinerant, downtown Portland’s cool supper club-inspired diner/restaurant, is offering Thanksgiving cakes and pies to go.  Hurry up though, because you’ve got to place your orders TODAY.  Now, these are not your ordinary cakes and pies.  The Original’s Pastry Chef Sally Bowers has a playful approach (she makes cake pops and pudding shots too), but she is serious when it comes to her cakes and pies. You’ll know it the moment you bite into one of her decadent layered cakes — always incredibly flavorful and gorgeous to look at.  These are conversation starters, and cause for yet another Thanksgiving photo op.

Here are the details: Cakes are $40 and pies are $25 each.

Cake flavors include: Chocolate Fudge, Carrot with Cream Cheese, Red Velvet and Brown Butter Cake with Brown Sugar Buttercream.

Pie flavors include: Cherry Lattice, French Apple (with a crumble top), Chocolate Cream, Lemon Meringue, Pumpkin, and Pecan.

Call: (503) 546-2666

We’ve also learned through the pumpkin vine that it’s still possible to get a work of pie art at Random Order. They’ve wrapped up advance orders, but they’re busily making extras for their cafe on Alberta. These pies are so well loved that OPB dubbed their bakery “Pie City.” This also means you’ll be taking a chance that they’ll all be snatched up, so we’ve asked for an insider scoop on the best time to swing by: Tonight from 9pm – 10pm or Thursday from 7am – 10am.

Here are the details: Pies are $35, baked in glass with a $5 pie plate refund.

Pie flavors include: “Old World Apple Farm” Heritage Apple Pie, Kentucky Pecan, and Spirited Pumpkin

Stop by: 1800 NE Alberta St.

Nope, no goblins or vampires in this office! Each year, we host our own client look-alike contest at Watershed HQ and now it’s up to YOU to vote for who you think looks the most like their better half. In the running we have:

1. Carin Pike as Rudy Marchesi, Montinore Estate
2. Lisa Donoughe as Lee Medoff, Bull Run Distillery
3. Lota LaMontagne as Sheryl Kesey, Nancy’s Yogurt
4. Stephanie Selk as Brian Butenschoen, Oregon Brewers Guild
5. Katie Burnett as Douglas Derrick, Nostrana

Now, it’s the moment you’ve been waiting for….time to vote!  Just leave a comment with your favorite ‘look-alike.’  Winner takes home $100.

Carin Pike a.k.a. Rudy Marchesi

Lee Medoff of Bull Run Distillery

Lee Medoff a.k.a. Lisa Donoughe

Sheryl Kesey of Springfield Creamery and Nancy's Yogurt

Sheryl Kesey a.k.a. Lota LaMontagne

Brian Butenschoen a.k.a. Stephanie Selk

Brian Butenschoen of the Oregon Brewers Guild

Douglas Derrick of Nostrana

Douglas Derrick a.k.a. Katie Burnett

In 1993 Charlie Palmer and I created a simple little event in his restaurant on East 22nd Street (Chefs & Cuisiniere Club) to promote Beaujolais Nouveau.  It was a way to mark the harvest and celebrate the French tradition of throwing back some simple fresh wine while we anticipated the journey of waiting a year or two for the good stuff to be released.

It wasn’t until 2007 that I realized brewers had a similar thing going on.  A way to mark the hop harvest, race back to the brewery from Yakima or the Willamette Valley, toss in some wet hops and brew a spontaneous batch of fresh hop beer.   The results a few years back were quite floral and, frankly, a little funky.

Today, we’re seeing brewers nationwide investing in hop fields and becoming more and more committed to exploring this unique time of year when fresh hops can add elements of brightness and seasoning that dry hops don’t offer.

But the even more exciting thing about the evolution of fresh hop brewing, in Oregon, particularly, is how sophisticated and experimental these brewers are becoming this time of year. Last weekend at the Portland  Fresh Hop Tastival I had some killer beers.  Here’s a few tasting notes and look for them around town, they’re delicious:

Top Pick:  Double Mountain Killer Green (Hops used = Brewers Gold)

Matt decided to run with the concept of hoppy flavor and this beer had a very pleasant hop intensity that was mostly noticeable mid palate, which was unusual.  The hoppiness wasn’t a top note, it was somehow fully integrated and was rounder.  Extremely clean finish, very drinkable.

BridgePort Brewing, (Hops used = Centennial) extremely refreshing, well balanced, good beer.

Upright Brewing (Hops used = Magnum) Sometimes I find the Upright beers, ahem, a little out there.  They did a really nice job with this beer, in my opinion.  It’s a true Saison, with hints of fresh hop character.  Lovely beer.

In case you weren’t able to make it to the festival and want to get in on the action, check out Joe Smith’s Live @ 7 piece for KGW: http://www.kgw.com/thesquare/Fresh-Hop–131371783.html

For more Oregon Brewers Guild events visit their website: http://oregonbeer.org/category/events/

Tomatoes for dessert? Indeed, Clyde Common’s love affair with the tomato runs deep. So, as we bid adieu to Executive Chef Chris DiMinno’s summertime tomato salad, we transition into fall with a perfectly inspired seasonal dessert from another Clyde star – Pastry Chef Danielle Pruett.

Food & Wine’s popular blog, Mouthing Off, just published a roundup of their five favorite restaurant dessert trends for Fall, and included in the mix is Pruett’s tomato upside-down cake. Writer, Kate Heddings mentions a few popular takes on this classic American dessert, but notes that “the most interesting fruit in rotation has to be tomato, seen at Clyde Common in Portland, Oregon.” This local gastropub has a way of creating some of the most unique and delicious creations with the use of local and seasonal Northwest ingredients, and sure enough, people are taking note.

Click here to read the full article: http://www.foodandwine.com/blogs/mouthing-off/2011/9/27/top-5-trends-in-restaurant-desserts

Yesterday I was fortunate to have one of those authentic Oregon moments. Driving through wine country with a good friend — rainy November day, no traffic — we were power tasting through some of our favorite wineries in and around Carlton, we spontaneously popped into Red Ridge Farms.  Their street sign said “Olive oil tasting,” and we had heard for the past 3 years that they were leading a local movement to experiment with Spanish and Greek varieties here to see if olives could indeed become a viable Oregon crop.

Paul Durant was at the press having lunch and immediately invited us to taste the Arbequina oil spurting out from the small, shiny Italian press.  It has notes of banana and butter, and slight fresh grass with a super spicy finish.

Red Ridge Farms is presenting their first Olio Nuovo Festival (think the oil version of Beaujolais Nouveau) this weekend, and we highly recommend checking it out.  For the past two years, our client Cathy Whims has done a similar thing in partnership with Jeff Bergman, Pricipal of Bergman Culinary Concepts in Seattle, and presented a flight of fresh-pressed Italian oils at Nostrana each December.  The season celebrating fresh pressed imported oils begins on December 15th at Nostrana.  In the meantime, the local Willamette Valley event sounds like a wonderful way to learn about this ancient tradition and how it’s being interpreted locally.

Freshly harvested Arbequina olives. They press the unripened ones for olive oil production. In this case, unripened means more flavor.

Each family has their own Thanksgiving guilty pleasure.  For my family, it’s Marie Callendar’s pie; boysenberry and pumpkin to be exact.  Don’t judge…it’s a thing!  Really, it’s my dad’s request.  A little something passed down from my grandma (may she rest in peace) whose time in the kitchen was limited to hitting the start button on the microwave, usually to heat up her tea.

This year, I say it’s time for a pie intervention and luckily I have some help.  Jackie Sappington, co-owner and Executive Pastry Chef of The Country Cat Dinnerhouse & Bar, offered up a recipe for her Pumpkin Upsidedown Cake.  Sounds tough, but in reality, not so much!

It’s a recipe that’d be great for anyone looking to put a twist on the classic Thanksgiving staple – Pumpkin Pie.  It only takes about an hour from start to finish, so there’s still time!  If you’d like a step-by-step run down on how to make this cake, tune in to KOIN Channel 6 today at 4:15p.m. and watch Jackie demo it live on air.

Happy Thanksgiving everyone!

The Country Cat’s Pumpkin Upsidedown Cake by Jackie Sappington

You’ll need:

• 10-inch cake
• 2-3 medium ripe pears, peeled, cored, and sliced into 1/8’s
• 3 TBS unsalted butter
• 1/3 cup brown sugar
• ½ cup golden raisins
• 3 TBS. rum
• 1 ¼ cups + 1T All-purpose flour
• 1 ½ tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp salt
• 2 ¼ tsp ground cinnamon
• ¾ tsp grated nutmeg
• ¾ cup pumpkin puree
• 6 ounces unsalted butter, softened
• 1 ½ cups white sugar
• 3 eggs

Preparation:

• Preheat oven to 350 degrees.
• Over low to medium to heat, place cake pan over heat.  Add the 3 Tablespoons of butter and brown sugar.  Gently stir and and incorporate butter and sugar to make a caramel.  Remove from heat and add pears in concentric circles in the pan.  Set aside.
• Soak the raisins in the rum and set aside.  Mix together the dry ingredients and set aside.
• Using a stand mixer, cream the butter and sugar.  Scrape down the sides and add the eggs one at a time. Alternate adding the dry ingredients and pumpkin puree  to butter mixture.  Add dry ingredients in 2 batches.  Add the rum from the plumped raisins.  Stir in the raisins.
• Spread batter over pears evenly, making sure they are all covered.
• Place in the middle of the oven and bake 30-40 minutes or until a toothpick comes out clean when stuck in the middle of the cake.
• When cake is done, let sit for 5 minutes.  Place a serving platter or large plate over the cake and gently flip over the pan. Tap the cake pan to help the fruit release from the pan.  Gently lift the pan off the cake.  If any fruit is still stuck to the pan just place it on top of the cake.
• Serve with vanilla whipped cream.

Enjoy!

Dashing through downtown this holiday season? Busy shoppers can park their sleighs for free at SmartPark garages every Thursday evening in December. Live music on the streets, special events in more than 25 stores, and extra holiday cheer at participating restaurants will welcome shoppers as part of the Downtown Marketing Initiative’s inaugural “Holidate with Downtown” program.

“Downtown is the perfect place to enjoy a festive evening, and the Holidate program adds another level of enjoyment and convenience to holiday shopping,” says Courtney S. Ries, Director of the Downtown Marketing Initiative. “Whether you’re looking to find a unique gift, or just to enjoy a night at one of our remarkable restaurants, you can do it all downtown.”

“Holidate with Downtown” events include everything from special trunk shows at locally owned boutiques like Covet and sales from famous milliner Dayna Pinkham, to discounts at stores such as Banana Republic and food and drink savings at restaurants, including Macaroni Grill. Live music along the transit mall from 4:30-6:30 p.m., sponsored by Portland Mall Management, Inc., will complete the cheerful atmosphere. A complete list of in-store events and promotions is online at downtownportland.org.

Select Holidate events this Thursday, December 9, 2010, include:

• Downtown Artistry: 5-7 p.m.

Watch in-store artist demonstrations and enjoy light refreshments.

• Mercantile: 4-7 p.m.

Shop the Winter Bling jewelry trunk show featuring special pieces from Safia, Steven Vaubel and more.

• Portland Saturday Market at Pedal Bike Tours: 5-7 p.m.

Meet and greet artists who incorporate bicycles into their products and shop their handmade crafts.

• Pinkham Millinery: 5-8 p.m.

Pick up the perfect gift at Pinkham Millinery’s sale — 15% off the Apprentice Cocktail Hat Collection.

• Saucebox: 4 p.m.-close

Every Thursday in December, Saucebox will feature a specialty HOLIDATE cocktail for just $5.

• Under U4 Men: 4-9 p.m.

Enjoy the Accessories for Men Event with complimentary wine; live models and professional stylist Jason from JE Salon; featured wallets by Dosh, and Happy Socks of Sweden for your feet.

Through a partnership with the City of Portland and SmartPark garages, visitors are invited to take advantage of free evening parking at all downtown SmartPark garages when they enter a SmartPark garage between 4 p.m. and 6 p.m. every Thursday in December. All vehicles that enter and park during this time period will receive free parking for the entire evening; no additional forms or validation are necessary. A complete list of SmartPark garages, as well as hours of operation, can be found at www.portlandonline.com/smartpark.

If free parking, in-store promotions and festive music to shop by aren’t enough, Downtown Portland is offering shoppers a chance to win some of their favorite holiday items in a Facebook sweepstakes. Downtown Portland Facebook fans (www.facebook.com/downtownportland) can choose their three favorite items from a holiday wish list, with three winners selected weekly.

One rainy Friday a few weeks ago, Watershed got the 411 on espresso by Italian-style roaster Andrea Spella of Spella Caffe.  Now, the term roaster doesn’t do this man justice.  I’d like to add – suave scientist and humble gourmand to the job title.

One might say that it was Spella’s destiny to become an artisan roaster. Cheesy, yes, but it’s true.  He was born into a food-loving Polish family and grew up in an apartment set above his family’s bakery.  With the wafting scent of fresh baked pastries and espresso permenantly ingrained in his mind, Spella moved to Chicago to work in fine-dining, then to Colorado where he worked for Allegro coffee (pre-Whole Foods), then ultimately to Portland, Ore. to open up his own cart cafe.

We wanted to learn how to pull espresso, so we enlisted the bar at our favorite Italian restaurant (also a client) Nostrana.  Nostrana is the first and only restaurant to carry Spella Espresso – it’s a proprietary blend of his too that he calls Rossalina after his red roaster.  As you might imagine from my description of Spella, carrying his espresso comes with a theoretical ‘coffee contract,’ meaning that Nostrana’s staff adhears to Spella’s techinical training and shot pulling philosophy.  Nostrana happily maintains the ‘contract,’ and this is why Spella suggested we use their state of the art espresso machine that he helped pick out.

Three huge take aways from shot pulling with Spella: it’s all about precision, finesse and crema.

Pulling espresso is not a ‘one-to-two-bing-bam!’ sort of process.  If it was a dance, it’d be tap – it’s rhythmic and precise, but also delicate, somewhat aggressive and therapeutic.  Maybe it’s the tap ball change-ness of the knock, tamp, pull, polish, etc.  That will come later…

Spella’s pyramid to the espresso flavor profile:

Before we did anything, Spella shared his GREAT espresso flavor pyramid.  This will be your go-to guide of understanding what you’re tasting and experiencing when you drink espresso.  Keep this in your back pocket.  Consider it our gift to you.

Top notes of acid, fruit, citrus

Middle notes of fruits, nuts

Base notes of chocolate, caramel, flan (yes, flan)

Now onto shot pulling, a process I have since learned is often butchered for efficiency sake.  Here’s why.  The proper espresso shot should follow the following steps.

Shot Pulling 101:

The reason I said pulling espresso was like tap dancing is because of the following essential steps.  I cannot stress ESSENTIAL enough.  Sing a little tune while you read it.

1.  Flour (lightly brush your finger over the grounds so your not forcing too much in the shot.  Too much will prevent the water from flowing through the shot and it will not come out even.  You will not get crema.)

2.  Knock (with the tamper, similar to what you’d do with a cup of flour to check your measurement)

3.  Tamp (compress the espresso grounds with a tamper).  *There’s a specific technique to this.  Will be illustrated later with photographs.

4.  Knock (REPEAT)

5.  Polish (this refers to the twist of the tamp)

6.  Wipe (DON’T forget to wipe the machine, or you’ll get air gaps if your espresso!)

Fini!

Did you know..?

• A shot of espresso – when properly prepared – should be 85% to 90% crema.  Crema is the gorgeous tannish colored foam that sits atop a well pulled shot of espresso.
• When pulling espresso, the filter is supposed to be the same temperature of the hot water.
• “Mouse tail” – this term refers to the way the dark color that is squiggly with the light color in the espresso stream flowing into the cup.
• Your espresso cup should be warm, so to keep the crema intact.  This is why when you ask for your espresso to go at a high quality local coffee shop, they’ll get a little peeved.  Paper cup = no chance at crema!
• Always clean beneath the espresso bowl.  Most coffee shots just wipe the top part of the device, leaving espresso grounds trapped (and spoiling) beneath.

Photos to illustrate each step to come….they are currently trapped on my phone…
P. 2 will be in the Spella Roastery where we watched him roast two batches of beans.

Our project began when Lisa D’s friend said she didn’t know what to do with all the walnuts from her 100-year old tree. We knew what to do…grab ladders, climb rooftops, and gather as much of the gorgeous green fruit as possible, so we could make nocino, the classic Italian liqueur.

We used organic everything – sugar, spices, lemons, vodka and pinot gris. Lota nurtured the jars of nocino over the autumn to let the nutty-spicy walnut flavor marry with aromatics to create this special organic nocino for our friends and families. Check out the photos below, documenting our experience!

Our very own, Martha Holmberg, had already hand crafted the perfect Nocino recipe for MIX Magazine in 09, so she kindly led us through this process. Well, it was quite a success! We ended up with a huge batch of holiday nocino that has been a hit among all who’ve tasted it. So…what better way to kick off the drinking season, or if you prefer, the holiday season, than to share this classic Italian drink recipe with you, our readers?

And…if you’re not the kind to sip this digestif on its own, we’ve even got a great recipe suggestion to highlight the nocino’s complex flavor – Ice Cream with Nocino, Spiced Whipped Cream and Toasted Walnuts.

But first…Martha’s recipe!

From Nocino Liqueur, Makes a Perfect Summertime Backyard Party, by Martha Holmberg, June 09/July 09

• 30 fresh walnuts, quartered (pod and all)
• 1 liter vodka or grain alcohol
• 1 liter white wine
• 1 kilo (2.2 pounds) granulated sugar
• Pared zest of one lemon
• 3 cinnamon sticks
• 40 whole cloves

Put everything in a clean glass jar with a tight-fitting lid. Let sit in the sun for about 5 months, shaking it every day. Around Thanksgiving, start tasting.

Strain the nocino through a colander first to remove the large pieces, then strain again through a coffee filter or other super-fine mesh several times, until most of the sediment is gone. Let the strained nocino sit indoors in a clean bottle for any more sediment to settle to the bottom, then carefully pour it off into small decorative bottles.

While we recommend enjoying your nocino sipped from a tiny glass as a digestif – preferably in front of a fireplace at a ski lodge – you can also turn it into a simple dessert. We’ve shared the recipe with you below, but we’re curious, how have you used it? We’d love to hear your stories…

Ice Cream with Nocino, Spiced Whipped Cream and Toasted Walnuts:

For each serving, put one scoop best-quality ice cream or gelato – vanilla, coffee, caramel or ginger are great choices – in a pretty bowl. Put a dollop of the spiced cream on top, drizzle artfully with your nocino, and finish with a shower of lightly toasted chopped walnuts.

To make enough spiced whipped cream for 4 people, whip about ½ cup heavy cream until you have soft peaks. Continue to whip as you sprinkle in about 1 teaspoon powdered or superfine sugar, 1/8 teaspoon pure vanilla extract, and a few tiny pinches of ground ginger, cinnamon, and nutmeg. Taste and add more of anything, then whip just until you have nice billowy peaks.

Well there you have it – the perfect holiday treat to keep you warm and toasty through the long and rainy winter ahead. We are off to celebrate with our friends and families, but we wish you the very best holidays and a happy new year!

First of all, Happy New Year! We hope you all had as much fun relaxing for the holiday as we did – filled with family, friends, food, and delicious drinks! Plowing forth into 2011 we are filled with exciting new resolutions, business plans, and best of all, a few new clients!

We want to take a moment to formally welcome them all to our team and to keep you and our readers up to date with our newest additions.

Roots

Restaurateur powerhouse Brad Root is Vancouver’s equivalent of Portland’s Nate Tilden – each dominating their city’s food scene with some very different but equally well-crafted, quality driven, and popular spots dedicated to the use of natural and local ingredients. This WCI grad and protégé of master French Chef Josef Matter, has had the magic touch for driving Portlanders over the bridge to enjoy Washington cuisine at Roots Restaurant and Bar where Brad is the Executive Chef.

360 Pizzeria

Another successful Brad Root concept, similarly drawing inspiration from local, fresh, artisan products, but in a more casual setting that embraces the beauty of comfort food, not to mention a line-up of Washington beers. When it comes to Northwest beers, it does not pay to be Oregon-centric.

Lapellah

Headed up by Executive Chef David Mork, Lapellah boasts a classy menu with fabulous cocktails and happy hour deals, and the do-not-miss item from this menu is definitely the Washington Mussels! We are so excited to be welcomed aboard Brad’s great team and have a hand in the meaningful businesses he is building in the Northwest.

Oregon Albacore Commission

The OAC provides us with seafood of not only the highest caliber, but also demands a humane and environmentally conscious approach within their farming and production practices. The OAC has helped bring national media attention to our state’s quality seafood and environmentally conscious standards. We couldn’t be more proud to be working with such an inspired group, so stay tuned for more updates on this growing partnership.

Shepherd’s Grain

Shepherd’s Grain is another producer that makes us proud to be from the Northwest. They are known for maintaining the highest standards of social responsibility and the quality product that results from their unique farmer-consumer connection. Ask any baker, the product speaks for itself.

The Painted Lady

Oregon wine country got a notch in its belt when The Painted Lady came to town…Newberg that is. Allen Routt and Jessica Bagley, the duo behind this adorably vibrant Victorian-home turned restaurant, serve up classic and elegant fare, showcasing and elevating the natural flavors of their fresh Northwest ingredients. More than just a restaurant, The Painted Lady is a destination go-to spot for the local community.

We hope you’ve enjoyed the run-down on our most recent and exciting partnerships and stay tuned for more as these relationships start to grow and prosper in 2011!

As we’ve watched all the mania for pork over the last few years, we’ve been taking bets among ourselves (as we chowed down on grilled pork belly, of course) as to what form the next animal-love would take. Despite our fondness for lamb, it was pretty clear that beef was next in line, which is just fine with us, given the great beef we enjoy from our clients Organic Prairie.

In NY Magazine’s recent segment Beef Is The New Pig, Adam Platt seems to think that “burger madness [is already] in full bloom [with] boutique butchers popping up all over the culinary landscape, the good old-fashioned New York beefsteak is making a comeback.” Platt spotlights a couple NY joints where beef-mania is in full-effect with new and inventive dishes featuring charred cow innards, calf brains, and beef heart.

Others like meat-maven and award winning food writer Josh Ozersky, the impresario behind Meatopia, are also jumping on the cattle bandwagon, for reasons ranging far and wide between issues of taste, sustainability, and health. In Ozersky’s lastest foodie predictions featured in Taste of America: Six Things I Want to Eat in 2011 for Time.com, he credits downright flavor as the force behind the growing popularity of grass-fed beef, noting that “various grasses and (noncorn) grains help add much-needed sweetness to often austere steaks.”

It’s an interesting topic being looked at from a variety of different angles, so we’ve compiled links to some cool resources for you guys if you’d like to dig a little deeper into this topic.

For the regulation nerd….

http://www.fda.gov/

For the aspiring farmer and conscientious consumer…

http://www.americangrassfed.org/

http://www.portlandfarmersmarket.org/

http://food-hub.org/

For the environmentalist…

Meat: Making Global Warming Worse

For the foodie intellectual…

Good to Eat: Riddles of Food and Culture by Marvin Harris

Eating Animals by Jonathan Safran Foer

The Hamburger: A History by Josh Ozersky

The Times, they are a changin’.

This song rings true for newspapers across the country as they face dwindling subscription rates due to a myriad of factors, including aging readers, competition from online news sources, and a growing demand for short and immediate stories. The result is a glut of experienced journalists looking to use their craft in a new way. At Watershed, we have a watchful eye on the changing face of journalism, and I’ll be exploring some of those topics with occasional blog entries, so stay tuned and chime in.

Where are all the reporters going and how is that changing journalism? Well, this week our own local good old fashioned black-and-white-print paper featured a telling article (the fact that hard copy papers are still providing the cutting edge news, I think is telling in itself).

Reporter wearing a PR hat: On Tuesday, The Oregonian ran a story about the government agency Metro hiring a reporter to cover… themselves. Titled “Metro’s reporter straddles fine line between public relations, journalism,” this article unveils a growing practice, in which companies provide ‘news’ content to their own engaged audience. It reads like a traditional news piece, but there are no dissenting views or voices.

What are your thoughts on the ethics of this practice? Do you think the average reader would be misled by this ‘reporter style’ writing, or is it a good way to employ  journalists?

We can’t wait to get our second dose of Carrie Brownstein and Fred Armisen during tonight’s Episode #2 of Portlandia. With that said, here’s Watershed’s recipe guide for the evening –to help you celebrate the ‘unique-ness’ of our city, and toast to these comedic geniuses.

Just like the show, we have a little something for everyone…

For the foodie: Tails & Trotters Pâté on a Grand Central baguette paired with a glass of Yamhill Valley’s 2008 Oregon Pinot Noir.

For the eco-conscious comfort-food lover: Organic Prairie’s Grass-fed Beef and Black Bean Chili with Avocado and Chipotle Sour Cream enjoyed with a chilled sour beer from Cascade Brewery in honor of the Scottish Ale Festival tomorrow.

For the hipster: Mow on some Belgian-style poutine frites with vegetarian gravy from Potato Champion’s food cart and then bike your fixed-gear over to Spirit of ’77 to watch Portlandia on the big screen.

For the unemployed on a tight budget: Open up a can of sardines and eat it with your spork…while sipping on a refreshing glass of tap water.

That’s all we’ve got for you…cheers to Portlandia and have a great weekend!

We opened the Oregonian this morning to discover FoodDay has a great cover story with five fabulous chili recipes for your Super Bowl viewing party, including a vegan Heirloom Bean, Kale and Wheat Berry Chili recipe that has certainly caught my attention.

Our clients have also been hard at work crafting the perfect Super Bowl chili recipe and the following is a simple yet extravagant dish using super-charged chipotle sour cream, linebacker-sized chunks of avocado, and humanely raised beef from Organic Prairie.  Enjoy!

* Photo Credit: OrganicPrairie.com

Grass-fed Beef and Black Bean Chili with Avocado and Chipotle Sour Cream

Makes 4 to 6 servings

Chili:

¼ cup olive oil

¼ pound Organic Prairie bacon, finely chopped or ground (to grind, cut into chunks, freeze until firm, then pulse in a food processor)

2 pounds Organic Prairie grass-fed ground beef

1½ tablespoons kosher salt or 1 tablespoon table salt, more to taste

2 cups chopped onion

6 cloves garlic, minced

2 tablespoons mild chili powder

1 tablespoon smoked paprika (optional)

1 1/2 tablespoons ground cumin

2 teaspoons ground coriander

2 (28-ounce) cans crushed tomatoes (not tomato puree)

2 4-ounce cans mild roasted green chiles

2 (15-ounce) cans black beans, drained and rinsed

½ cup chopped fresh cilantro leaves

1 cup low-sodium beef or chicken broth

2 tablespoons molasses (optional)

Hot sauce, to taste

Toppings:

1 ripe avocado, diced and tossed with a little lime juice and salt

1/2 cup sour cream mixed with 1 teaspoon adobo sauce from a can of chipotle chiles (freeze the leftovers)

Heat 1 tablespoon of the oil in a large heavy-based saucepan or Dutch oven over medium-high heat. Add the bacon and cook until most of the fat is rendered and the bacon pieces are golden brown, 4 to 5 minutes. Pour off all but around 2 tablespoons of the fat.

Add the beef to the pan, sprinkle on about 2 teaspoons of the salt and cook, stirring frequently, until the meat is no longer pink, about 5 minutes, but don’t let the meat get brown and crusty. Scrape the meat from the pan into a bowl; set aside.

Add the rest of the oil to the pan, add the onion and 1 more teaspoon salt. Turn down the heat to medium and cook, stirring frequently, until the onions are soft and lightly golden, 8 to 10 minutes. Add the garlic, chili powder, smoked paprika (if using), cumin, and coriander and cook another minute, stirring and scraping so the spices fry slightly in the oil.

Stir in the crushed tomatoes, green chiles, black beans, chopped cilantro, beef broth, molasses and remaining teaspoon salt, plus as many shakes of hot sauce as you like. Turn the heat to low, and cook, uncovered, until thickened and rich tasting, 45 minutes to an hour. Add back the bacon and beef and simmer another 15 minutes. Taste and add more salt or hot sauce as needed.

Serve the chili in bowls with some avocado piled on top and a generous drizzle of the chipotle cream.

Cook’s Tip:
Grass-fed beef is generally leaner than conventional beef, which means that you need to take care not to overcook it or it may seem dry, especially if you’re cooking a steak, roast or hamburger. For the ground beef in this chili recipe, drying out isn’t a worry because you’re simmering it with so many moist ingredients – including olive oil and bacon!

About Organic Prairie. Organic Prairie meats are produced by an independent cooperative of organic family farms. We are pioneers of the organic meat industry, who began producing our delicious meats—without the use of antibiotics, synthetic hormones, or pesticides—back in 1996. We insisted on third-party organic meat certification long before federal organic standards were established. We were the first in the industry to ban animal by-products from our cattle’s diet. And we played a vital role in shaping federal organic meat certification standards—the strictest in the industry. To learn more about our cooperative, please visit www.organicvalley.coop, and look for us on Facebook: www.facebook.com/OrganicPrairie.

Organic Prairie, the meat division of Organic Valley, makes it easy to have your football chili and feel good about it too.  Their new online store — www.organicprairie.com — offers USDA-certified organic beef, pork, and poultry – including grass-fed organic ground beef — making it easy and convenient to access meat that meets all of your high standards and delivers great taste in the process.

Good things come in threes.  That’s why we’re giving you three things to look forward to as we continue planning the Portland Indie Wine & Food Festival.  It’s May 14, 2011, so save the date!

1) 2011 is the year for an Indie Review.  What does that mean? Indie alums are taking center stage and pouring their wines at the May 14^th Grand Tasting event.  Cool, right?

2)  You’ll still see new faces, too. We’re partnering with Northwest Palate to produce a smaller scale wine competition for 2011.

3) Bison Building is back.  We loved last year’s 13,000 sq. ft. industrial space and we’ll be taking it over again May 14 and 15.  And for those of you who came to the festival last year – not to worry.  Road construction is fini!

Rolling out more details in the next 48 hours, so I advise you to stay tuned…

Happy friday everyone! We just read Bon Appétit’s awesome interview with our favorite local superstars, Fred Armisen and Carrie Brownstein and they, like us, tout their undying love for Clyde Common…

Fred says, “I really like Clyde Commons. And I know these are big touristy spots that everyone loves, but I just want to say that I love Clyde Commons and Pok Pok. Remember that I’m a tourist. But Clyde Commons is fantastic. I loved it.”

Check it out: http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/02/portlandia-interview.html

Now we’re even more excited for Round #3 of Portlandia tonight!

How did Steve Smith successfully brew up a premium tea brand at a time when critics and grocery buyers said the tea market was saturated?

Learn how on this MSNBC’s morning program “Your Business”, as Steve Smith expands on how fining a niche directly impacts the growth and success of businesses, just as it has for Smith Tea. Steve’s mastery of the tea business has helped him find his niche, but segments like this reaffirm how important it is to also master the art of telling one’s story. Smith’s business acumen is proven by his ability to distill 27 years of experience into 7 minutes. It was inspirational to have a behind the scenes hand in this interview.

Click here to watch the segment!

Did you see the brilliantly written review of several new foodie books by B.R. Myers in the most recent Atlantic?  I learned about the story and the thread of electronic havoc it’s causing from food politics writer Hannah Wallace, in her weekly round-up for Faster Times.

Where do I begin? His basic thesis is that foodies have formed a tribe whose value system is focused on creating an exclusive community, brutal moments of violence (killing their dinner, for instance), and elitist experiences only affordable if you have trustifarian rootstock.

Many of Myer’s  comments and observations contain grains of truth but he seems to be expanding those little grains into fully developed absolutes, which they’re not. I’d like him to stop and consider the simple quest for flavor and those who seek it.  I know that most of his attacks are directed at what he calls “fringe foodies,” and perhaps I’m talking about more mainstream foodies, but it seems ill-informed and unhelpful to lump all degrees of “gourmets,” “foodies,” or “flavor seekers” into one  scorn-deserving pot.

The f-word has long been banned  from my vocabulary because it doesn’t describe me, my company or how we think about the food system and why good food matters (though we still have we call “Foodie Fridays” at which we learn new craft food and drink techniques as a continuing education practice — the name just sounds too good to change!). So, perhaps the big idea Myers meant to convey was not that Gabrielle Hamilton’s poetic appreciation of raw flesh is pornographic, inappropriate and the emblem of what’s wrong in the national food conversation but that the club of those who relish cooking, sourcing, writing about food is one whose door was shut on him for some reason — not sure why — and he wants membership.

And, it’s probably good news for him that there are a lot of recipes  available for bitters on most cocktail websites, because as Robert Sietsma says (speaking for so many of us, thank you) in his rebuttal in the Village Voice, “Myers’ real problem is dyspepsia. He really, really doesn’t enjoy eating. And resents those of us who do. ”

Enjoy, and let me know what you think after you read both Myers and  Sietsma.  Both are worth the read.

For those who care:  Gabrielle Hamilton is doing a book dinner for her new book Blood, Bones and Butter, at Nostrana in Portland on March 13th.

The leftovers from our albacore tasting

We’ve started working with the Oregon Albacore Commission, helping them to spread the word about this amazing fish caught by our local fishing boats. The harvest is pretty much unchanged from 100 years ago (except for a few things like cell phones and  GPS). Family fishermen heading out to the open ocean in a small boat, each fish caught by hook and line, one at a time. The fish are brought onto the boat, handled individually, and frozen at sea within minutes of landing on the deck. This one-by-one approach (which is almost more of a “hunt” than a “harvest” — these fish are truly wild) is one of the reasons the fishery has been awarded the Marine Stewardship Council certification along with Monterey Bay Aquarium’s top ranking. Along with the fact that there’s hardly any by-catch, but that’ll be for another posting…

Part of understanding our project is, of course, eating a lot of tuna. We started with canned tuna, and got samples of micro-canned albacore from Oregon, micro-canned tuna labeled “Pacific Northwest,” larger brands of Pacific albacore that were canned in Asia for American distributors, and some premium albacores, such as Spanish bonito del norte and ventresca, which is also a form of albacore (as far as I can tell…I’m still researching this a bit).

Oh, and we tasted StarKist Albacore, which was the only sample that included ingredients other than tuna, salt, and in some cases, olive oil. StarKist included vegetable broth and soy. Wha’?

We weren’t looking for a ranking of any kind, we were just exploring the various formats (round can, oval can, can inside a box, glass jar, pouch) and sensing the range of texture, appearance, and flavor. Or lack of it. Note to tuna canners: people like salt. And we reviewed the messages included on the packages — some of the Oregon brands are getting good at sharing all the benefits of this fish: extremely low mercury, the highest Omega 3’s of any tuna, super sustainable. And fabulous to eat.

Something I want to explore is how consumers view canned tuna versus fresh or frozen loins. From my culinary perspective, I think of canned tuna as an ingredient to use in pastas, in antipasto salads, in a Nicoise salad…and yes, in a tuna sandwich, too, but mostly as an ingredient that plays a key role in a dish, which makes me willing to pay $5 – 7 for a can of top quality tuna. But is that how most consumers think of tuna? How do we enlighten them about the “you get what you pay for” concept — StarKist albacore is indeed cheaper than an Oregon micro-canned albacore, and one taste tells you why. Sorry, Charlie.

Any insights you’d like to share with us about tuna in general? Send them my way!

This week we’ve been supporting Bill Carter’s effort to bring attention to the proposed Pebble Mine in Alaska, an open pit copper & gold mine that would become one of the largest in the world and would threaten the Bristol Bay salmon fishery – a $400 million industry boasting 11,000 jobs in one of the more remote regions of the U.S.

As Bill likes to point out, it’s not that people should necessarily oppose mining, it’s just that this one is in a very bad place.  If built, Pebble Mine would be 14 miles from Iliamna Lake, the largest and most pristine, natural salmon hatchery in the world.  Humans could never hope to engineer something this wondrous.  Humans could also never hope to engineer a system that would keep the toxic sludge byproduct from finding its way into the watershed and destroying the fishery.

Now, Bill Carter is heading out to Astoria, Oregon for a fundraising event tonight (2/25/11) at Clemente’s Restaurant as part of the Fisher Poets Gathering.  Proceeds will support the amazing work of Trout Unlimited’s Save Bristol Bay campaign. We expect a full house and an impassioned, delicious evening.

You can catch up with Bill’s work by listening and watching some of his interviews from earlier in the week. Let us know what you think.

• Interview with fishing expert Ronnie Kovach of Radio Fishing University in Anaheim, California.  The conversation takes an interesting turn to their shared humanitarian efforts elsewhere.  Check out this great video.

• February 16th, Bill Carter joined Lisa and Gordon Clement of Clemente’s Restaurant along with host Donna Quinn of KMUN radio in Astoria to discuss today’s unique fundraiser for Trout Unlimited’s Save Bristol Bay Campaign (let’s just say that you can buy cocktails to fight the mine, what a terrific concept!).

• Bill Carter joined Rick Emerson from Outlook Portland for his first television interview to discuss the proposed mine.  Rick Emerson is one of my favorite radio/TV personalities, so I relished the chance to hang out in the studio as they filmed.  To top it off, Bill accepted an offer to appear on the Rick Emerson Radio Show later in the day. Both great interviews.

• A great review of Carter’s memoir Red Summer appeared in Coast Weekend.  By far one of the better reviews I’ve seen of Carter’s gripping narrative about his experiences commercial salmon fishing in Alaska.  For more, check out this link.

• Bill had a great interview with Sheryl Stewart from 105.1 fm The Buzz in Portland.  He discussed his film Miss Sarajevo, and shared the news that U2 is using footage from the film on their giant 180′ screens during sold out concerts around the world.  To learn more about Miss Sarajevo and the subsequent hit song featuring Bono, Pavarotti and Brian Eno – check out Fools Rush In.

Quite the wild week for Team Watershed – but we expect no less when passions and careers collide.

Every sector of the hospitality industry, from restaurants to wineries to hotels, needs to address today’s reality of “instant criticism,” made possible by the array of social media tools. In the current issue of Lodging News, the new publication of the Oregon Restaurant & Lodging Association (ORLA), Lisa shares some advice, along with other industry leaders such as Craig Thompson, general manager of the Hotel Monaco Portland, Kent Lewis, president & founder, Anvil and Formic Media, and Ryan Snyder, president of Martin Hospitality.

True to Watershed’s core philosophy, Lisa emphasizes the need for a business to stay authentic. “The big user-generated websites play a significant role because that’s where visitors are finding what they believe are more credible sources for reviews,” explains Donoughe. Read more about how the hotel business is keeping up with social media.

The March 2011 edition of Sunset Magazine has a story all too familiar to us – Pop Up Stores!  Our winter promotion with DMI included a pitch to local, regional and national media to share the news about pop-up stores including Crafty Wonderland and Portland Design Collective (need Facebook to access that link) – both featuring talented artisans from across the region.  Here it is below, in all of its glory!

Last week, Portland had a James Beard homecoming. While the chef and author himself passed away in 1985, the James Beard Foundation has carried on his legacy and chose his hometown of Portland, Oregon to announce this year’s finalists for the Beard Awards – the highest culinary honor in the industry.

To welcome the foundation in true Portland style, and to honor our local nominated chefs – who ended up dominating the Best Chef Northwest category – we helped host a rousing and delicious Beard after party at The Ace Hotel, with Clyde Common and EaterPDX. Curious what was served..? Here’s a quick run-down on the Oregon food and drinks that fueled the after party.

Food: Clyde Common’s Chef Chris DiMinno made Italian combo sandwiches, leek soup, truffle popcorn, baked Alaska cookie sandwiches, and much more. (Note: Chef DiMinno has been invited to cook at the Beard House on June 16th, so save the date and book your plane fare)

Wine: Montinore Estate ‘09 Pinot Gris, ‘08 Graham’s Block Seven Pinot Noir, ‘09 Estate Reserve Gewurtztraminer

Beer: Oakshire Amber Ale

Cocktail: Clyde Common Bar Director Jeffrey Morgenthaler’s barrel-aged negroni

And, curious who attended…? Take a peek at the party photos on Eater, as well as on ByronBeck.com.

Lisa Donoughe & Cathy Whims at the Beard after party

The weekend culminated with the award finalist announcements the next morning, and we were overjoyed that once again Nostrana chef (and Watershed client) Cathy Whims was nominated for Best Chef Northwest! A well-deserved nomination for a chef whose commitment to slow food and authentic, regional cuisine has won the hearts of many. In fact, the final list of chefs for the category are all well-deserving, but we’ll unabashedly stick with Team Cathy. Now, we’ll have to all sit tight until May…

John Neumeister, Cathy Whims, Naomi Pomeroy

Chefs Phillipe Boulot, Vitaly Paley, John Gorham, Chris DiMinno

On March 19th The Wall Street Journal featured Nancy’s Organic Cottage Cheese With Fruit On Top, the first-ever organic one of its kind, in their Bits & Bites: News You Can Eat section. It’s not often that we get to help launch a new product from this pioneering creamery and in case you haven’t tried it yet, take the advice of the WSJ and pick some up at your local Whole Foods. Check out the full hit below…

Last week Montinore put the finishing touches on the bottling of their 2010 Borealis – a proprietary blend of “Northern Whites” featuring fruit from four varietals including Müller-Thurgau, Gewürztraminer, Riesling and Pinot Gris.

Many of you probably don’t need to be told how delicious this blend is, but it might be fair to warn you that Montinore sells out of the Borealis every year.

During my extensive investigative process (to determine if I could score some bottles for the office) I learned that each year the specific proportions for the blend are slightly different to suit the taste of winemaker Stephen Webber and the rest of the team at Montinore.  Therefore, if you recorded the profile of the 2009 Borealis from their website and locked it away in a safe – your efforts were futile!

To learn more about Stephen and to get a behind-the-scenes take on his methodical process, please check out the following link that will take you to the Montinore blog.

To follow Montinore on Twitter.

To follow Montinore on Facebook.

This morning, Douglas Derrick – Bar Manager of Nostrana Restaurant – was recognized in Tasting Table’s National Drinks Edition for his innovative tea cocktails.  He’s partnering up with local teamaker Steve Smith of Steven Smith Teamaker to make a black tea gomme syrup out of Smith’s signature Lord Bergamot blend.  The cocktails?  Doug is making a “Black Rose” with Laird’s Applejack, fresh lemon, black tea gomme, apple bitters and a “Steep Alexander” with Hennessy cognac, cream, creme de cacao, black tea gomme.

I’ve noticed a resurgence in gomme syrups on the cocktail scene lately, so I asked Doug how we can go about doing this at home.  He said that the trick to making a powerful black tea gomme (pronounced gum) syrup is steeping the tea overnight in cold water — at least 10 hours.  Hot soaking and then cooling leaves an extremely bitter liquor (brewed liquid) with little tea flavor in the cocktails.

If you happen to be in Portland, visit Nostrana for a tea cocktail.  If you’re curious to try your hand at a black tea gomme syrup with Steven Smith Teamaker tea, visit the website because they’ll ship it straight to your door.

What a dream come true…being listed as a Portland favorite of Bon Appetit’s Andrew Knowlton, is quite an honor. With hot restaurant bars like Clyde Common and innovative businesses like Smith Tea, it’s no wonder that national media still has their eyes on us. After all, where else would you find bartenders tinkering with barrel-aged cocktails and once-retired teamakers pulled back into their passion. Our city is a place where passion and creativity blend perfectly, so it takes working on a story like this to remember that we’re still  stirring up cutting edge concepts. Click here to see get the full scoop – Drinklandia: Where to Get Buzzed in Portland.



One step closer to Steven Smith’s personal mission…to bring the freshest full-leaf tea experience to consumers. With praises from Bon Appetit, Imbibe, and now The Wall Street Journal – we’re proud to be storytellers for Steven Smith Teamaker. Watershed’s mission is to help brands grow in today’s artisan economy, so blending our passion with Smith’s is just our cup of tea. It might be yours too…Now, you can find blends from this small batch teamaker nationally, at Williams-Sonoma. See below for Charlotte Druckman’s take on this “Small Brew Tea Party.”

Renowned culinary magazine Star Chefs made its way to Portland last month to get a taste of what Cooking Light recently called “one of the most exciting food towns in the country.” Star Chefs has been nominated for Best Web Site for Food and Nutrition by the James Beard Foundation and is a go-to resource for culinary insiders. So when we heard that Star Chefs was coming to town we were curious about what they were up to. Now we know…

The Star Chefs team visited our clients Cathy Whims at Nostrana and Chris DiMinno at Clyde Common for feature stories, checkout the great photos below. We also learned that they’re currently in the process of accepting nominations for the 2011 Rising Stars award for Portland and New York. We’ll update you when we hear more about the awards!

Click below to see more…

As members of the Portland Culinary Alliance, we are excited to share our upcoming program – a 101 on sour beers led by Portland brewer Van Havig. Check below for the details and we hope to see you there!

Pucker Up for Sour Beers with Brewer Van Havig

Northwest may be known as “Hop Heaven,” but a new trend is brewing in the Rose City – sour beers. Traditional lambics, gueuzes and Flemish sour ales from Belgium are finding renewed appreciation as local brewers experiment with bacteria and yeast varieties. If you’ve wondered what makes these beers and their tangy tartness so appealing, The PCA has just the program for you. So pucker up, it’s sour beer time!

Portland brewer Van Havig (former head brewer of Rock Bottom Brewery, a past president of the Oregon Brewers Guild, and all-around sour beer aficionado) has selected an array of sour beers for us to try and will guide us through a tasting of this unique style. And because a program wouldn’t be complete without tasty bites, the team at KitchenCru, the recently launched “culinary incubator” and shared-use community kitchen, will provide small plates to enjoy during the tasting.

Visit our fabulous new website at pdxca.org/upcoming-events to register!

When: Thursday, May 26, 2011 from 6:00pm–7:30pm

Where: KitchenCru, 337 NW Broadway, Portland, OR 97209

Cost for PCA members: $30

Cost for non-members: $40 (Become a member today and qualify for the member rate at this and upcoming events!)

Registration Deadline: Monday, May 22, 2011

Max Capacity: 30 attendees

Last Saturday marked the 7th Portland Indie Wine & Food Festival, and wow, was it a success!

We’d like to thank everyone involved from our generous sponsors, craft winemakers and chefs to our passionate volunteers and attendees who all exhibited their passion, love and support for Oregon’s craft winemaking community.

It’s after all the hard work is done (we’re happy it’s Friday!), that we have a chance to see the positive response from our media and consumer attendees.  Thanks for the support and here are a few highlights:

Paul Gregutt, Seattle Times
http://www.paulgregutt.com/2011/05/when-to-spit-and-not-to-split.html

Jennifer Heigl, The Daily Blender
http://www.dailyblender.com/2011/05/celebrating-independent-wines-at-portlands-indie-wine-food-festival/

Allison Jones, Portland Monthly’s Eat Beat
http://www.portlandmonthlymag.com/blogs/eat-beat/pourings-and-pairings-may-2011/#

Don Bourassa, Yelp.com
http://www.yelp.com/biz/portland-indie-wine-and-food-festival-portland

This past weekend I had the extreme pleasure of making the journey back to my hometown of Port Townsend, Washington for our annual Rhododendron Festival.

During the week-long celebration, this Victorian seaport of 8,500 people turns into a bustling village with expats returning from regional cities to associate with old friends and to partake in merrymaking.

(this is my buddy Dan making a pizza, using his homemade arugula pesto)

Long ago I lost the desire to watch the main event – a grand parade featuring marching bands, local politicians, boy scout troops, bagpipers, and princesses riding atop fantasy scenes crafted from paper maché.  Now it’s more about rekindling old friendships, having fun, and perhaps even taking a little break from reality.

(this sign was on the local Bank of America)

One of the things I love to do when I return home is to eat and drink all of my favorite foods from the 20+ years I spent living there.  I have a spot in particular where I don’t even really like the coffee, but one sip takes me back to an era in which I had dropped out of college and spent the winter digging cable trenches and weatherizing houses in the cold, rain and wind.  Ahhh, memories.

Another beverage – Port Townsend Brewing Company’s “Chet’s Gold” reminds me of an era in which my band, in its infantile form, played for courteous friends at Sirens Pub – fueled in part of course by said beverage.

While many of the foods available in my town are noteworthy for sentimental reasons – there are also fantastic exceptions that deserve their rightful place upon my personal culinary pedestal – including anything from Waterfront Pizza, and the Mushroom Poach from the Salal Café.

Yet, while enjoying the spoils I realized there was a piece of me missing at every dining occasion – I was without the people who would appreciate these food-related discoveries the most – my esteemed colleagues at Watershed Communications.

Therefore, before heading back to Portland I brought a few of my favorite artisan products from local companies to share with my colleagues including beer from Port Townsend Brewing Company, tuna and salmon from Cape Cleare Fishery and cheese from Mt. Townsend Creamery.  This afternoon we took a much needed break and relaxed over amazing cheese, beer and delicious smoked salmon from my favorite small-town artisan producers.

The Port Townsend Bitter and the Seastack were notable favorites, but I think everyone agreed that everything was delicious and I’m proud to come from such a strong, vibrant, artistic and beautiful little town.

Finally, I thought I’d show a photo I took of an actual landline phone that I came across in someone’s house.  Apparently retirees aren’t the only ones who go to Port Townsend to live out their golden years

The news that Duane Sorenson of Stumptown has sold 90% of the company to a NY investment firm has us stumped here at Watershed. Not stumped about why Sorenson would sell the company, but stumped about why some initial reactions locally were so negative, with phrases like “sell-out” peppering the conversation.

We hope that the quality and values of Stumptown remain in place as it expands, but frankly even if the quality slips a bit but I can get a Stumptown coffee in the Minneapolis airport at some point soon, I’ll be happy.

This seems part of the evolution of good food in our country – as the dedicated small artisans get  successful, they get bigger and expand their artisan-quality products to a wider audience, even if there is some dilution on the large scale. In my experience as a cook, Scharffen Berger chocolate is a good example…bought by Hershey’s, still good chocolate but easier for consumers to buy. Good food shouldn’t be just for the members of the insiders’ club.

The biggest stumper for us, however, was the obfuscation by Sorenson for the first few days. Maybe his lawyers told him he couldn’t talk, but haven’t we all learned that honesty at the outset avoids all kinds of bad feelings later? (just ask Rep. Weiner, poor pathetic dude).

Our PR philosophy is based on total transparency, accountability, and never backing away from a challenging discussion. If we had been advising Sorenson, we might have suggested a “Yay for me, don’t be envious, and yay for good coffee across the country” proclamation, and then let the discussion proceed from there. If people are looking to find fault with Sorenson’s actions, clouding the facts simply provides more fuel.

Oh, glorious June in Portland! The sun is shining, the flowers are flowering, and most glorious of all, the restaurants are treating the city to Dining Month Portland — three-course menus for a measly $25.

At Watershed, we’ve decided to embrace this opportunity enthusiastically, in fact we’ve set ourselves the challenge of dining at every one of the 61 participating restaurants. We’re ambitious, but we’re not insane, so we’re dividing and conquering. With eight of us bringing our appetites to the project, we’re pretty confident about achieving our goal.

And most importantly, we’re not just feeding ourselves, but helping feed others. When you make a reservation at a participating restaurant using the OpenTable link on Dining Month Portland site, a donation will be made to the Oregon Food Bank.

In the first week, we’ve hit these spots: Serrato, Otto, Tabla, Departures, 50 Plates, Cafe Nell, Yakuza, Paley’s Place, and Gracie’s. Up next, clarklewis,  Fratelli and who knows where else.

Here’s what Katie had to say about Yakuza:

“Downtown Dining steal… Seriously good deal! Started with their refreshing cucumber and avocado salad with sesame and tagarashi.   Then their stunning scallop tempura with shredded filo that sits on a bed of rich spicy mayo aioli.  It reminds me of punk rock sushi — definitely a mohawk sort of look.  Perfectly cooked and delicious with or without the spicy mayo aioli.  I like it without, so I can taste the seasoning that’s dusted over the filo…might be a lime salt?  Then dungeness crab rolls with crème fraiche. Wish I could have had the burger in the mix, but hey, you can’t have everything! Swanky vibe – dark, perfect place for a mid-week date night.”

I like to do my part to help out – especially when the work involves eating.

For Dining Month I chose to go to Metrovino, located off 11th and Northrup in the Pearl District.  There are many great things to say about this place – the classy ambiance made me feel underdressed in my undershirt (it was the hottest day of the year when I was there) but the friendly staff made me feel welcome and at ease; and they weren’t irritated by my pesky vegetarian questioning.  As a self-described “peskytarian” every dining opportunity is like walking through a minefield mouth first.  That’s why I’m appreciative of the patience exhibited by the fine folks at Metrovino.

For the Dining Month three-course prix fixe I inhaled their pea soup (forgetting any sense of time and place, and forgetting to write down the proper name), followed by their Roasted Alaskan Halibut Fillet and topped off with their Meyer Lemon Panna Cotta for dessert.  I also stole some mammoth bites of the Chocolate Espresso Cake but anyone would have done the same.

While Metrovino is well known for their wine selection – I couldn’t resist the allure of an old flame called Guinness.

It was a lovely day for a Guinness, and a lovely day to enjoy the Dining Month deals at Metrovino.

Our Dining Month Portland challenge is in full swing at Watershed HQ and that means the opportunity to share our reviews with each other, and with you.  We’ll be posting mini-reviews from some of our restaurant visits on our blog throughout the week.  The list of Dining Month participants can be a little daunting at first, so my personal strategy was simple – start at the top of the list and work my way down.

I should probably mention that I have amazing friends and family who were amused, and slightly baffled, at the idea of trying to visit all of the participating Dining Month restaurants.  Thankfully, they’ve been good sports who are willing to take one for the team (er, waistband?) so I get great meals and some pretty awesome company to boot.  Last night my Dining Month posse visited 50 Plates.

Our first course was iceberg wedge salad with blue cheese dressing, bacon and scallions.  It was simple and delicious. So delicious in fact, that we dove right in and I forgot to get any pictures.

The second course of the evening was a half Draper Valley chicken served with grits and greens.  The portion was more than generous and the dish reminded me of something my Grandma in Missouri would have made, if she were a better cook.

The third course was a chocolate devils food cake with brown sugar ice cream.  You can’t really go wrong with chocolate cake and it was rich enough that we could have easily shared one portion.

As a team we’ve visited 10 restaurants so far, with 51 to go.  Has anyone else checked out the Dining Month Portland deals?  What did you think?  Let us know which ones have been your favorites in the comments below.

Tabla Bistro is located off 28^th and Davis, nestled in between chocolate shops and old Portland houses, the location makes the experience feel unique and relaxing. There were some excellent things to note about our experience at Tabla Bistro. The Dining Month prix fixe was three dishes off of the regular menu paired carefully for the best flavor combination and value. Each portion was well thought out, the flavors of each dish did not supersede the one before. The ambience was comfortable, and nice. The service was excellent and for a Tuesday night Tabla Bistro was bustling with business.

What I don’t normally care for with 3-Course menus is the requirement to make one dish of the prix fixe your dessert. Tabla Bistro recognizes this; their 3-Course menu offers an appetizer, pasta, and entrée, which allowed for me to opt into the dessert in the end. For my Dining Month three-course prix fixe I began with the Farmer’s Market Lettuces, followed with the Tajarin truffle butter house-made pasta, and closed with their delectable Forbidden Rice Risotto. The food was rich with flavor, fresh, and well thought out. My guest veered a little with her salad selection, and tried their Spring Vegetable Salad, which she elegantly licked clean from the plate.

In my opinion, not including the dessert in the prix fixe was well thought out, because the second I heard that they offered a Chai Gelato I had to order it. I was able to try more during my dinner, and still jumped at the chance for dessert even though I had already eaten three courses. The Chai Gelato was the perfect combination of something comforting and light to finish off my meal.

My photos from dinner turned out awful, given that they were taken via candlelight, however thanks to The Oregonian I can show off the Tajarin that I was able to enjoy during my Dining Month experience. Let the salivating begin!

I lucked out and snagged reservations at one of the newest restaurants on the Dining Month list before any of my colleagues, and wow… I’m glad I did. Aviary opened up on NE Alberta St. less than a year ago, and I’ve been hearing the buzz so the $25 menu was all I needed to leap over the threshold and into a seat in the industrial chic restaurant.

The regular menu is arranged in a list like tapas – no departments or courses – but the Dining Month menu was set up more traditionally, separated as three courses and two options for each course, so my companion and I ordered it all and shared. There’s a lot to rave about here, including an exciting wine list with great values, so I’ll stick to our favorites.

Bread was served with bagna cauda, a cream-based olive oil and anchovie dip that reminded me of a thin fondue. I knew I was in for a sophisticated food adventure after my first bite of an ox tail croquette with tomato jam. A thin, crisp breading cracked open to reveal a nugget of tender oxtail with exotic flavors. Amazing. I paired this course with a glass of Cameron Pinot Blanco and it had enough muscle to hold up, and even accentuate the warm spices in this dish.

For the entree, our favorite was a glazed black cod that was so tender we swore it had to be sous vide, though we were informed it was not. It was served with Japanese eggplant, chorizo and fennel. Just when I thought it couldn’t get better, dessert arrived. Our favorite was the buttermilk panna cotta topped with mango gelee and passion fruit sorbet. Tangy, sweet and addictive enough to already have me pondering my next visit.

NW Portland’s Serratto is one of my favorite spots in town – it doesn’t get a ton of buzz, but it’s been around forever (over 25 years!) and is one of those old Portland staples with great food, excellent service, and an upscale yet warm and cozy ambiance. They also happen to have one of the best happy hours in town, and being that the restaurant is a little pricey, it’s not the kind of place I generally go to for a 3-course dinner. So I was really excited to get the opportunity to check it out for Dining Month, and was very pleased with the meal – all of the dishes were beautifully prepared, the wine pairings were thoughtful and on-point, and the service, as always, was impeccable.

I started off with a chilled asparagus soup, served with crème fraiche and micro-greens set atop a mini crostini  - a combination that gave each bite the perfect crunchy texture and refreshing creamy mouthfeel.

In my opinion, the main course was the standout dish – a house-made spaghetti served with sautéed prawns, English peas, cherry tomatoes and watercress, dressed in a lemon-dill cream. This dish was spot on in many ways – you could taste the freshness of the pasta in the first bite, and the spaghetti’s thick but airy texture made it difficult to put my fork down. While the prawns were cooked to perfection, the dill was a bit strong for me and took away from the simplicity of this otherwise perfect plate.

For the third course we enjoyed a Vanilla Bean Crème Brûlée served with a shortbread cookie…rich and flavorful, but with a bit of an overglazed top.

Hope you enjoy my photos from the evening – as always, I had another very pleasant experience at Serratto. There’s just something about this place that draws me in and makes me feel right at home, and even if I only go back for happy hour, I’ll always have a soft spot in my heart for Serratto.

Chilled Asparagus Soup

House-made Spaghetti

Tuesday night I headed out to Vino Paradiso, which translated into Portlandia means, “A little piece of wine-infused paradise in the Pearl District.”

I was joined by my folks, who I’d invited thinking they’d approve, after viewing a segment featuring VP’s chef whipping together a sformato on KOIN’s Studio 6 program.

We kicked off the evening with cocktails at the bar, and I got one called “Bridges Over Portland.”  The sprig of rosemary, combined with Cock & Bull ginger ale and a local Portland-made spirit was a nice balance to the sweltering evening heat (well, sweltering for Portland).

We then got to the meat of the matter, and I ordered from the Dining Month prix fixe menu – a mixed green salad, the sformato and a chocolate cake to make myself feel like I’ve truly earned my love handles.

This was my first encounter with a sformato and I wanted it to be special.  I carefully explained to my folks its Italian roots, and how the chef prepared the dish (based on what I remembered from the KOIN segment), shamelessly inventing steps for the parts of the recipe that I’d forgotten, and all the while dodging questions about who I may or may not be dating and what I’m doing with my life.

When the main course finally arrived it was a lot like love at first sight.  Only my love was a little airy quiche-like dish with flecks of asparagus & sweet onion, seemingly floating upon a bed of shrooms.  These were no Psilocybin’s, but the meal sent me on a magical trip nevertheless, and due to a mix-up with my mother’s order, we got a second order of the sformato on the house (which I enjoyed for breakfast Wednesdsay morning).

Overall, our service experience was not without a few hiccups and errors here and there – but they were overlooked as our waiter was friendly, courteous, attentive and more than willing to make all corrections so that we left feeling like we had another positive experience at one of Portland’s fine dining establishments.

Springtime in a bowl at Nel Centro

Our mission continues — working our way through all the restaurants in the line-up for Dining Month Portland.

This stop: Lisa dines at Nel Centro, Dave Machado’s Riviera-inspired restaurant in the Hotel Modera.

Highlights: Bright, robust seasonal veggie soup (minestrone), loaded with plump  favas and English peas with a dollop of garlicky pesto in the middle.  So spring-like and delicious,  and the kind of soup I love to eat in restaurants because it represents hours of chopping…that I didn’t have to do!

Huge portions for the main dishes, and memorable blood orange and mandarin sorbet.

Lowlight: Cookie plate dessert option was straight from the meeting planners menu.  Lots of classic cookies piled on a plate, nearly all lacked interesting, distinctive flavor — except the pistachio macaroon, which was flawless.

For my 5-year anniversary with my boyfriend, we wanted something unique, upscale, and affordable. Dining Month made the latter possible and Departure went above and beyond our expectations. The restaurant, situated at the top of The Nines Hotel, was unlike any other restaurant I have encountered in Portland. We were seated out on the rooftop along the edge, among a crowd of trendys, happy hour seekers, and average Joes like ourselves.

It was our anniversary and we were prepared to pay the big bucks for dinner, but we were pleasantly surprised with the fair prices, and accommodating Dining Month menu. We ordered one Dining Month menu and three appetizers; everything went above and beyond our expectations.

Dining Month Menu

• Grilled prawns with long beans, avocado, papaya marinade
• Charred skin chicken with rhubarb, snap peas, shitake, jalapeno
• Kafir lime bar with ginger ice cream

Additional Appetizers

• Pork belly & kim chee fried rice

• Vegetable Udon noodles spinach, ginger
• Shaking beef chili, red onion, watercress

I could not have selected a better Dining Month menu. The three dishes paired perfectly together. They were original creations made especially for Dining Month participants and they were excellent. I had a dream about the Kafir lime bar with ginger ice cream; it’s amazing that food has that affect on me!

Highlights: Amazing view, excellent service, good prices, and a true Departure away from Portland’s typical dining scene! I would do it again in a heartbeat.

I was recently at a dinner party when I threw out one of my favorite ice breaker questions “What are your top 5 go-to Portland restaurants?” Often it’s many of the same haunts – Clyde Common, Nostrana, Biwa – but a very trusted palate in the group broke out with “Fratelli.” I was intrigued…

When the Dining Month challenge was on, I staked my claim on this restaurant early on (well, one of my colleagues also tried it out for DM, but I won the honor of reviewing it). I’ll start by summing it up with this phrase, “an island in the Pearl.” For as hip and polished as the Pearl District is, there are very few top notch yet affordable restaurants, so Fratelli offers something rare for the region. Tucked into an old brick building and with limited street frontage, sneaking into the restaurant is a bit like discovering a hidden gem. Wood, drapes and tapestries create a warm and intimate environment, that feels both polished and well lived in at the same time. Service was spot on throughout the evening, and the food at times, both met and exceeded my expectations.

The Dining Month menu was different and fun. Rather than 3 courses, it’s actually 4! Guests can choose 2 antipasti from a menu of 8 for the first course(s). I selected grilled asparagus, shaved fennel, and egg salad with honey-lemon dressing and a cannellini beans, mortadella, and pistachio aillade. The grilled asparagus was still crispy and had a nice grassy olive oil that clearly said “it’s early summer, enjoy!” The cannellini beans were good, but not that memorable. What really stood out was what one of my companions ordered – the market inspired frittata. Wow, I must insist that you order this if you go, it transcends a standard egg dish. Then, for the main course, pan roasted Draper Farms chicken wrapped in prosciutto with polenta. Succulent, smokey and absolutely delicious, this dish was enough for two people but I just couldn’t share, nor could I stop myself. Needless to say, I left without a doggie bag. In fact, I did myself in on the entree, so when my cheesecake dessert arrived I barely toyed with it and abandoned half to the table. It was good, but it’s tough to live in the shadows of an excellent entree.

If you only have a chance to go to one more restaurant this June, make it Fratelli.

I always knew I loved Dining Month, but it wasn’t until I went out with some girlfriends on a Friday night that I realized just how good of a deal it really was!  Three of us, two cocktails, three courses each, great conversation – I got out of there for under $45 on ‘date night.’

Now onto the good stuff. Gilt Club took Dining Month to the next level by offering three different choices for each course in the prix-fixe. So being the food-loving friends we are, we naturally ordered all of ‘em.  So then it began, course after Dining Month course.  There were three standouts for the evening – Rabbit rillettes with toasty bread, nicely dressed greens and a creamy whole grain mustard; Salt and pepper fried quail with pea tendrils and arugula salad with Pedro Ximenez pickled red and green strawberries, fried peanuts and sherry gastrique; and a lemon poppy seed pound cake with fresh Oregon strawberries and a citron sorbet.

I’m glad to have had Dining Month Portland to lure me into the dining room, because I have to admit, you can usually find me cozying up to the Gilt Club bar with a bing cherry Manhattan.

Once again, a Dining Month success!  This is one menu I’ll be returning to.

We knew it would be a challenge when we set forth with fork in hand. 61 restaurants, 30 days and 8 people. As we wrap up our June Dining Month challenge we can look back at many amazing meals, but we will admit, we threw in the napkin. We can proudly say that we did dine at 21 restaurants! Nostrana, Aviary, Departures, Fratelli, oh the list of top tier restaurants goes on and on, and we enjoyed every delicious moment of it.

We will come back to this challenge next June when Dining Month Portland returns for its 3rd year. But for now, we diet…

Happy Fourth of July weekend from Watershed!

Sunday night we popped into Grain and Gristle to get a burger and a beer.  Their well curated tap list of 8 local beers made me stop and consider what I’m looking for in a beer on a rainy (really, Portland?) July night.

We tasted several options and landed on Upright Six, a farmhouse ale made from rye. What an incredible beer!  Classic Belgian yeasty sweetness but balanced with the sour depth and notes of rye.  It’s the kind of beer that you can’t ignore and throw back. That beer demands your focus.  Interesting on all levels, the color, aroma and complex taste. Love July for its endless selection of events and super happy to have new brewery’s exploring so many hybrid ingredients and styles.

Fred Fleming of Shepherd's Grain

Shepherd’s Grain is a co-op of 33 farmers in the Pacific Northwest who are changing the farming paradigm and possibly changing the world at the same time.  They have chosen to  opt out of the commodity wheat system, where prices are set by worldwide markets and production is mostly anonymous to the end-user, to instead produce wheat and other grain using a farming and pricing method that is sustainable in every sense of the word — environmentally, economically, and culturally.

The Shepherd’s Grain story has many facets, which we’ll be sharing as we work with them over the coming years, but one angle that is particularly fascinating is the way they have fashioned a relationship with agri-biz giant Archer Daniels Midland — it’s not a case of David and Goliath, but rather more like the BFG (for anyone who reads kids books…Roald Dahl’s Big Friendly Giant). Read Helen York’s account of how this new relationship is leading to good things.

A tea party revolt is happening across the pond this week in England and the subject is not taxes or the debt crisis. In fact, it’s a tea party revolt in the most literal sense: Twinings relaunched its classic Earl Grey tea as a new brand, The Earl Grey, and a chorus of sippers are not happy about it

The distinctive flavor of Earl Grey comes from bergamot oil. Bergamot is a kind of orange, and Twinings recently jazzed up the 180-year-old recipe with some extra citrus flavor.

According to Britain’s Daily Mail, comments on the company’s website describe the new tea as foul-tasting dishwater and say it tastes like lemon cleaning product. There’s even a campaign on Facebook urging Twinings to bring back the original Earl Grey.

The whole situation calls to mind the famous phrase, “if it ain’t broke, don’t fix it.”

Twinings certainly isn’t the first company to alter a tried and true recipe to less than favorable results. Remember New Coke?

While Twinings figures it out, I think I will stick to my new favorite Earl Grey tea blend: Lord Bergamot from Steven Smith Teamaker; fragrant Ceylon Dimbulla and Uva are artfully combined with select teas from India’s Assam valley, then scented with the flavor of bergamot from the realm of Reggio Calabria, Italy. In a word: gorgeous.