Tag: Cocktails

Restaurant Review: P.R.E.A.M.

Restaurant Review: P.R.E.A.M. | Serious Crust by Annie Fassler
Restaurant Review: P.R.E.A.M. | Serious Crust by Annie Fassler
Restaurant Review: P.R.E.A.M. | Serious Crust by Annie Fassler
Restaurant Review: P.R.E.A.M. | Serious Crust by Annie Fassler
Restaurant Review: P.R.E.A.M. | Serious Crust by Annie Fassler

Pizza is near and dear to my heart (ok, tastebuds). I love that it can be fancy, it can be casual, it can be greasy, cheesy, covered in classic ingredients, or ingredients that you’ve never seen on a pizza before. In Portland, there are an insane amount of pizza places (or places you can get pizza), many of which are really delicious. When we decide we want pizza for dinner, we still have a decision to make. Do we want neapolitan, slightly soggy in the middle from Firehouse? Do we want slighty classed-up parlor-style from Apizza Scholls? Do we want slab pizza from Roman Candle? Do we want slightly adventurous, mix between neapolitan and pizza parlor but always delicious Oven & Shaker? The list goes on.

Up at Ned Ludd, they do this thing on Mondays. You see, Ned Ludd uses a wood-fired oven to cook all their food, but they don’t make pizza. So on Monday nights, pizza it is. P.R.E.A.M. (standing for Pizza Rules Everything Around Me) used to be the regular pop up in the spot, but then got big enough that they decided to open their own restaurant. Pizza socials still happen on Monday nights at Ned Ludd, with great Portland chefs coming in to design their own specialty pies.

I had never been to P.R.E.A.M. I wanted to go, but Monday nights were tricky, and I never could squeeze in a pizza dinner. But oh how I wanted to. I had heard great things. So as soon as I heard they were opening their own spot, I knew I needed to go. And now, having been twice, I figure it’s time to tell you about it.

First of all, they were bumping all my favorite 90s and early aughts hip hop and rap hits. You know, some Destiny’s Child, Ludacris, Ja Rule. Just really nailing it. Second, there’s a quote from Francis Mallman at the bottom of the menu. If you haven’t been watching Chef’s Table on Netflix, do it. But maybe just skip to the episode about Francis Mellman. The guy is quite a character, and cooks some of the most beautiful, rustic looking food I’ve ever seen. His love and knowledge of fire and cooking over it, in it, and with it was jaw dropping. Moving right along though – the menu is divided into Intro, Hook, Chorus, Verse, and Outro. Think appetizers, sides, pizzas, salads, and desserts. The staff was a great resource when picking dishes, which I always appreciate. Aside from that though, they seem a little green: not offering alternatives when they were out of something, and not always being on the same page regarding which server was helping us at certain points during the meal.

Let’s talk beverages. I’ll be honest, I can’t remember the name of the cocktail I got the first time – it was nearly three months ago. Plus I can’t find the drink menu online. But I will say this: it was good. It was a hot day, and my beverage hit all the right notes: fruity and refreshing while still being boozy and not overly sweet. The second trip, I got a mix between a shandy and a shrub, which was good. But be warned, on my second visit they were out of many of their beers, both on tap and bottled.

Our first time there, Jonah and I tried the escarole salad with smoked buttermilk dressing and chicken skin, which was awesome. I love crispy chicken skin, an they didn’t skimp. The dressing was creamy, but not heavy, which is a delicate balance. The second time we went with friends, we ate the summer squash with za’atar, sumac, and olive oil, which was a great, light dish. We also tried the black garlic knots in puttanesca which were tasty, but I wished there had been more black garlic in them.

Let’s get to the pizzas. These are some of the cheesiest, meltiest pizzas I can remember having, and the crust is rocking. Perfectly chewy and charred and brushed with what seems like a garlic oil. Rarely do I enjoy eating the crust as much as I do the cheesy, topping-laden part of the pizza, but this was different. In my two visits I’ve tried three pies: the fennel sausage pizza (so. much. cheese.) with lightly dressed arugula on top, plus a spicy sriracha like sauce the ‘Nduja with chicories and marinated peppers, and the tomato leaf with basil, and caramelized onion. The favorite for me is a tossup between the tomato leaf and the fennel sausage. Totally different, but both great. And the menu is changing all the time, so who knows what they’ll have next time I go.

The dessert I had there on my first trip was an olive oil cake on mascarpone cream, topped with green granita made of parsely and cilantro (nice and savory/salty), topped with marinated strawberries. Yes, the granita might sound weird, but it was a perfect salty and savory addition to what otherwise could’ve been an overly sweet dish. Plus it cooled the whole dessert down on a hot day. It was an awesome end to the meal – unexpected, playful, and refreshing.

Would I go back to P.R.E.A.M.? Absolutely. Especially if I’m in the mood for fun, nostalgic music, a good drink, and some cheesy, creative pizza.

Strawberry Margaritas

Strawberry Margaritas | Serious Crust by Annie Fassler

You know what I haven’t quite been doing enough of this summer? Making cocktails at home. I always feel so accomplished when I whip up a delicious drink in my own kitchen, especially on a hot summer day, which lord knows we’ve been having in Portland. And I have never actually made a blended cocktail at home. Until now, that is. You see, when I got a bottle of Oregon Fruit Products pourable fruit in the mail, I decided it was time to change that.

Oregon Fruit Products has been around for a long time – eighty years in fact. And they’ve just come out with pourable fruit, a syrupy diced fruit sauce that’s easy to add to dishes, desserts, and drinks. They pick their fruit at the peak ripeness, so it really does capture that taste of Oregon summer. The convenience of this is great – you store it in the freezer, and then thaw it in the fridge when you’re ready to use. It’d be great on your waffles on a Sunday morning or in a power smoothie. (Keep in mind that since it’s a new product, you may see it with the old “Berrst” label until they update all the packaging. But it’s the same stuff. I promise.)

I decided to whip up a batch of strawberry margaritas for me and Jonah. After my discovery that no, you don’t have to have triple sec to make a margarita, I’ve enjoyed a simple shaken version a couple times this summer. But let’s be honest, blended just feels fancier, no?

Strawberry Margaritas

Makes 2 cocktails

Ingredients

4 oz tequila
Juice of 3 limes
10 dashes of orange bitters (or roughly 1/2 tsp)
1 cup Oregon Fruit Products’ Pourable Fruit Strawberry
1 1/2 cups ice
Optional: lime wedges and margarita or kosher salt for glass

Instructions

Combine tequila, lime juice, orange bitters, and fruit in a blender, and blend to combine. Add ice, and blend until smooth.

If you’re going for a salted glass, pour plenty of salt onto a plate or shallow bowl. Run a lime wedge around the rim of the glass. Press the rim of the glass into the salt.

Fill with margarita and enjoy!

This is a sponsored post. Oregon Fruit Products sent a me a sample of Strawberry Pourable Fruit, but all thoughts and opinions are my own.

Just a Sip… (What I’ve been drinking lately)

Lately, I feel like there have been quite a few occasions surrounding, well, drinks. In the summertime, it’s easy to settle in on the deck with a cold beer, but the cold weather seems to bring out some more interesting, unique cocktails, or a glass of that red wine you’ve been saving in the basement for the past few months. (Yes, there is a bottle of red I’d been saving for my birthday, and yes, it was opened over the weekend.) So let me tell you a bit about what I’ve been drinking lately.

Brunch for Dinner with ZICO Chilled Juice Blends

Brunch for Dinner with ZICO Chilled Juice Blends from Just a Sip... (What I've been drinking lately)// Serious Crust
Brunch for Dinner with ZICO Chilled Juice Blends from Just a Sip... (What I've been drinking lately) // Serious Crust

To celebrate the launch of their new line of chilled juices, ZICO Coconut Water threw a “Brunch-for-Dinner” fête. These juices are a perfect blend of the hydrating benefits of ZICO’s coconut water with the taste of your favorite fruit juice. Noshing on brunchy bites like fruit and yogurt, flapjacks with apricot chutney, and breakfast sandwiches, the evening was a lovely celebration of both healthy and delicious. Because why not have the best of both worlds? As for cocktails, the Sunset in Paradice was on the sweeter side, made with gin, sake, ZICO Chilled pineapple mango juice blend, bitters, and a lime cordial. The Spicy Orange was my favorite – a little spicy from the ginger, not too fruity or sweet, and bubbly from the champagne. You can find the recipe at the bottom of this post.

The Heathman Restaurant and Bar’s New Fall Cocktails

The Heathman Restaurant and Bar's New Fall Cocktails from Just a Sip... (What I've been drinking lately) // Serious Crust

The Heathman Restaurant and Bar's New Fall Cocktails from Just a Sip... (What I've been drinking lately) // Serious Crust
The Heathman Restaurant and Bar's New Fall Cocktails from Just a Sip... (What I've been drinking lately) // Serious Crust

If you find yourself in downtown Portland, looking for cocktails after a show at the Schnitz or a long day at the office, might I recommend The Heathman Restaurant and Bar? They just launched their new fall cocktails, and let me tell you, they are stellar.

Collaborating with Kathy Casey of Liquid Kitchen, the new drinks are refreshing, wintery, fun, and most of all, awfully tasty. Combine them with a few bites from Chef Michael Stanton, and you’ll be a happy camper. Trust me. My favorite might have been the new 50 Shades of Gin beverage (inspired by the book set at the Heathman) with gin, fresh tangerine, pomegranate juice, lemon, and fresh thyme. Or the Orchard Old Fashioned, an old fashioned featuring clear creek pear brandy and apple bitters. It’s hard to decide.

Winter Warmers in NE Portland

Hot Buttered Rum at The Box Social from Just a Sip... (What I've been drinking lately) // Serious Crust

A couple of my favorite spots in my neighborhood, The Waypost (when I’m feeling like going somewhere relaxed and homey, where the bartenders are incredibly friendly and you can often find great music) and Box Social (where I go when I’m feeling a little fancier, or am out past midnight), have released their own fall drinks. When I go to The Waypost this time of year, you can pretty much expect to find me with a glass of their pumpkin infused bourbon. But the other night they had run out, so I let Antonio talk me into their cider toddy instead, and man oh man was it good – gingery, spiced, and just all around cozy. The Box Social, the last stop on my birthday celebration train, made it hard for me to decide on a nightcap. Do I go for the hot toddy, the mulled wine, or a delicious bourbon cocktail? No, I went for dessert in a glass: a hot buttered rum. I haven’t had a hot buttered rum in a long time – my mom used to make them around Christmas from a mix she bought at Williams Sonoma – but the one they made me at Box Social convinced me that they should rival hot toddies as far as winter warming drinks go.

Wine Tasting Class at WineUp on Williams

Wine Tasting Class at WineUp on Williams from Just a Sip... (What I've been drinking lately) // Serious Crust

We’ve lived in our house for over a year now, which means we’ve been walking by WineUp on Williams for, well, a whole year. Why we’ve never gone in is beyond me. Jonah bought me a groupon for a wine tasting class there, which finally got us in the door, and now I have a feeling we’ll be there a lot. The place is owned by a fellow named Wayne, who is chatty and friendly, and will not accept any excuses for why you aren’t drinking more wine. He is crazy knowledgeable, the staff is very kind, and their wine selection is great. After class ended (it was an hour an a half, tasting 5-6 wines, chatting with fellow classmates, and noshing on bread and cheese), we sidled up to the bar for some more. If the class isn’t so much your thing (they happen every two weeks) consider just stopping in for a glass of wine and music (on Thursday, Friday, and Saturday nights). I recommend sitting at the bar and getting to know the folks who run this lovely spot.

So there’s a little taste of what I’ve been sipping. Have you had any must try (or must make) cocktails lately? Opened a bottle of wine you love? What are you planning on drinking with your Thanksgiving dinner? Whatever is your fancy these days, I hope it keeps you nice and warm!

ZICO Spicy Orange Cocktail

Makes 1 cocktail

Ingredients

Ginger Syrup

3T grated ginger
½ cup sugar
½ cup water

Cocktail Assembly

2oz ZICO Chilled Orange Juice Blend
1oz Vodka
¼oz ginger syrup (recipe below)
1oz Champagne
1 dash Old Fashioned bitters

Instructions

Ginger Syrup

Bring mixture to a boil to dissolve sugar, strain, chill. Makes about 1 cup.

Cocktail Assembly

Combine vodka, syrup, coconut water, and bitters in a shaker. Shake with ice, strain into chilled cocktail glass. Top with champagne.

Weekend Finds 6:15:14

My summer craziness has begun! How about yours? Hopefully these weekend finds can help us slow down a bit and remember to enjoy the summer season.

1. Romesco Sauce

Romesco Sauce // Weekend Finds on Serious Crust
Romesco is made with roasted bell peppers, toasted almonds, tomato paste, garlic, oil, and spices.

I’ve had romesco sauce plenty of times, but it was really last summer when my dad put it over some roasted cauliflower that it won my heart. I think grilling season is a perfect time of year to keep a batch of the stuff in your fridge, as it makes a really flavor packed topping for those lightly charred vegetables.

2. PedalPalooza 2014

PedalPalooza 2014, PDX // Weekend Finds on Serious Crust
Get your pedal on!

So Portland, being the bike-centric city we are, has this month-long event called Pedalpalooza, with all these themed bike rides around the city. Jonah’s co-worker even led a Beyoncé themed ride last week! But there are a few rides for foodies: today there’s a homebrews and community gardens ride, tomorrow there’s a food cart ride, on Wednesday there’s a bees vs. Monsanto ride (yes, you dress up as bees and farmers and stop at the offices of food influencers in the city), and on Friday there’s both a coffee and carousing ride as well as breakfast on bridges (a stand set up with coffee and donuts where you can stop on your way to work). And of course, Friday night, there’s a champagne ride. So what else do you need? Get riding!

3. Warm-weather Whiskey Drinks

Warm Weather Whiskey Drinks // Weekend Finds on Serious Crust
Whiskey in the morning, whiskey in the evening, whiskey at bath too! (Ok, maybe not in the morning or at bath time.)

I’ll be honest, when I think of whiskey, I often think of being in a cozy bar on a cold night. But that shouldn’t really be the case. You can drink whiskey year round, and Saveur is going to give you a little help. Check out these refreshing whiskey cocktails, perfect for a hot day.

4. Time Magazine says “Eat Butter.”

Time: Eat Butter // Weekend Finds on Serious Crust
Let’s learn about fats!

Have you seen the new Time Magazine cover? I’m glad my roommate subscribes, because I’ll admit I’m looking forward to reading this article about how fat isn’t really the bad guy everyone thinks it is.

5. Jamaica

Jamaica // Weekend Finds on Serious Crust
I love the ruby hue of this cold refreshing hibiscus tea!

I gotta say, if you’ve never had jamaica, you’re missing out. It’s a refreshing, tart, fruity drink, a la lemonade, and is perfect for summer time. I love hibiscus tea, and this is really just a cold version of that. I found bulk hibiscus at my grocery store, but you can usually find bags of the petals in the latin foods section. In case you needed another reason to make this beverage, it’s also a great mixer for cocktails.