Category Archives: On-Site

Brunch at Beast

2017, Food, good, On-Site

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Beast.  It’s a place to eat in Portland, OR.  Three seconds on them intarwubs you’ve heard so much about will tell you more than I could possibly share.  We just did their brunch.  Anything good you’ve read about them, seems likely to be true.

Steve

I am now spoiled.  Breakfast will never be the same again.  Yeah, their brunch will hit the spot.

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No, we won’t torment you with too much food p0rn.  Just imagine what you had for breakfast today, only it was basically perfect, and you didn’t have to do any of the work.  And yes, apparently we are they only people in Portland over the age of 30 who were able to afford to eat breakfast here.

There are words on this menu I hadn’t seen before in the wild.

Basically, the place is pretty much perfect.  If I could improve on two things that would be:

  1. Portland Loud Restaurant Syndrome.  I don’t spend enough time dining out in other cities to know if this disease has spread beyond our fine city, but why can’t we carry on conversation without having to lean in close to hear what each other is saying?
  2. This might be splitting the hairs too fine, but the perfect brunch is not just about great company and delicious food, but also a luxurious experience, which includes a luxurious use of time.  Don’t get me wrong — the team there did a lovely job and I’m looking forward to a future visit.  It’s hard to find something for them to improve on, but my request would be to work on the perception of the luxurious use of time.  There’s a bit of a feeling of being on a schedule.  The music and noise is a touch frantic… perhaps?

Maryhill Wine Pickup

2017, good, On-Site

So, kittens.  The Maryhill wine club pickup had turned into a circus.  Jam-packed with people and really not as much fun as it oughter be.  In fact, if you’re like me (and I know I am) you’d think twice about jamming yourself through that grinder again to pick up wine.

The smart people at Maryhill have clearly picked up on the issue and they’ve made some changes.  As of this last pickup club members pick a time and get a short tour of the winery, including snacks (we love snacks) and a barrel tasting.

A bit chilly out, but the Gorge and Joyce are both still quite lovely:

Maryhill

Remember kids, if you’re thinking of crawling in here, ask your parents first.

The lab, mysterious substances waiting…

Here’s some secret winery stuff.  They are equating the sections of the cellar to positions on a pirate ship.  No, I did not ask why.

Joyce shows us some moves.

…and here we are!

2017 Truffle Shuffle — Brittan and Winderlea

2017, good, On-Site, Reds

The next stop on the 2017 Truffle Shuffle was at the combined tasting room of Brittan Yineyards and Winderlea Yineyard and Winery

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The interior is a bit ultramodern for our tastes, but was full of happy people having a good time. They probably wouldn’t want to hear this, but the most memorable part of this stop was the truffle cheese and truffle salami they were serving. The staff was too busy for us to find out where they found these fine items, but I can assure you, these truffle-y wonder nuggets were salty taste nuggets of joy!

2017 Truffle Shuffle — Dominio IV

2017, good, On-Site, Reds

And it’s Dominio IV for the Truffle Shuffle win!

it says LOVE

In truth, there were no losers on the Truffle Shuffle path through McMinville, but Dominio hit it on all cylinders.  Delicious red wines, attractive space, friendly staff and excellent truffle snacks, as you’ll see below!

Dominio IV’s wines are also biodynamic, which in our opinion is even *better* than organic.  Why?  In short, organic strives to grow food without the use of chemical additives, etc, and of course we believe that is good.  Biodynamic takes that a step further … in short a system in balance manages pests, soil fertility, etc without much additives of any kind.

For additional fun, check out our visit to El Toledo, biodynamic coffee farm in Costa Rica.   They were once a “traditional” coffee farm until the pesticides nearly killed the owner.  Long story short, they’ve developed a biodynamic farm that today is more like a native forest that happens to have a lot of coffee plants.

 

The walls are adorned by art from the winemaker which attempts to show visually what happens on your palette as their wines cross your tongue.  Fun and unique!

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Our lovely and helpful hosts today were LJ on the left and Nicci on the right.  LJ was pouring and Nicci chef’d on up the delightful truffle snacks!  The best combo of the day!

 

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We found the site of these barrels stacked by the giant agricultural building quite visually attractive.

Joyce prefers this photo to the one above, which I prefer, so you get to see both.

…and after all the beauty, here’s a bland industrial photo, just to even things out.

Update August 2018: Dominio VI has moved their tasting room to the country outside of Carlton.  They are no longer tasting at the winery in McMinville.  Click here to read our full report on the new location.

2017 Truffle Shuffle — Remy Wines

2017, good, On-Site, Reds

Our second stop of the 2017 McMinville Truffle Shuffle was Remy Wines.

As frequent readers may know, we’re more fans of the heartier reds than the lighter pinots that rule the Willamette Valley.  Remy specializes in european styles and they are ready to drink!  Our favorite this visit was the Nebbiolo.

Her tasting room is also “da bomb”, as the kids once said.  Very comfy to hang out in with knowledgeable and pleasant staff.

The only blemish on this visit was the truffle risotto.  While indeed creamy, didn’t seem to have any truffle in it.  Oh well.

Remy

Running the Sherry Obstacle Course

2016, good, On-Site

Found this here on the walled garden of Instagram:
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This weekend we ran the Sherry Obstacle Course at Pix Patisserie.

Sherry is an unusual wine product.  It comes from one particular grape thats only grown in one particular region of Spain.  Why is it unusual — the same grape is used to produce a wide variety of end products, from what we’d think of as a very light white wine to dark desert wine.

I’ve had the fortunate to spend some time in Sherry country, and I’ll tell you this much: it’s a good product and you’ll come to like it in about two seconds flat.

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Mike and Jen showing us how to have fun.

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And here was our reward: snax!

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Instead of doing something practical, like having a tap at the bottom of the barrels to tap the sherry for tasting, Sherry makers follow the traditional method of sampling through the top of the keg.  Example:

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It’s a bit tricky to pour into a tiny glass…

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Seems like a overcomplicated way to do it, though it definitely shows off your skills.

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They encouraged us to participate in their social networking thingie.  So here it is:
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