Foodies Unite: NoPo Block Party

One of the great things about being a food hobbyist in Portland is that you can stay in the loop for all of the cool, er, free food events. So add yourself to the restaurants' e-mail blasts, like them on FaceBook ..... get involved! Your wallet and belly will thank you for it.

Point in case, my recent organized foraging trip around Killingsworth/NE 30th; prompted by Micah Camden's team. If you don't know him by name, you probably know him by domain:

A) Yakuza

B) Beast (not present)

with Naomi Pomeroy

C) Fats

D) D.O.C.

As a Thank-You to loyal patrons, Yakuza, Fats, and D.O.C. offered plenty of free food, and plenty of variety. Ladies and gentlemen, may I present:

FATS – My first stop on the free food foray. Fats put a great twist on their scotch eggs, brunch-ing it up with a maple glaze. A bit on the dry side, a personal pet peeve I have with eggs of any style, but big points on flavor. I snarfed down three of these bad boys along with an Oakshire Espresso Stout.

Yakuza - Oooh baby do I love me some raw fish - and beef for that matter! Yakuza had a line out the door, news reporters jamming microphones and cameras in faces, and still, we'll toiled on. It was worth it - Kobe tartar with jalapeño lime oil, crispy poached egg (served on crostini for this event), bite size tuna rolls (basic, but good).... cucumber avocado salad with spicy sesame sauce ... and round out the palette with deep fried porky bundles of goodness. Yes, the food was good, but had it been in regular setting, it would have shown it's true form of deliciousness.

D.O.C – Monsieur Boy took me here for our anniversary; one of my top dining experiences in Portland to date (good job Honey)! But alas, DOC was just a blip on the block party radar.
Lamb meatballs, eggplant tapenade ... both excellent, but the D.O.C experience is best left to a romantic dinner. Reservations are a must, as dining room seating is very limited. It does, after all, accommodate the kitchen. Yes, the kitchen is IN the dining room. What a pleasure to watch each one of your dishes being hand-crafted right before your eyes. Wine pairing? Sì, per favore!

Autentica – Not one of Camden's, but they got in on the action, too. Good for us! Autentica donated a heaping helping of seared Oregon albacore to the cause. More like a giant slab of ceviche on a thick, crisp tortilla chip. Their mole chicken, served on rice, boasts a house made sauce with more than 30 ingredients. Their mole warms the soul with chocolate, chile, anise, cloves, cinnamon, and just enough spice.

Until the next time, I'll be on the prowl throughout the city, ready to crash the next food party.

(and yes, M. Boy will be there, stuffing his face, too)

Yakuza D.O.C.

Scrawny Birds and Fish Eyeballs: I Heart Olympic Provisions

Monsieur boy and I attended another delightful Portland Audubon presentation last night, which got us thinking ….. about marinated quail a la plancha, a staple at Olympic Provisions.

The Quail a la Plancha- literally translated to “grilled on a plate”- is made right before your eyes, as is everything at Olympic Provisions, if you are fortunate enough to nab a seat at the bar. Watching the chefs at work is like watching performance art. There is a fluid, symbiotic relationship between the cooks that is just fascinating to observe. Their grilling plate is the cooking surface they use to create most of their meat/fish dishes. Order Up! One quail, and one seared sardine.

But of course, we must start with cured meats! The charcuterie plate is a must, as Olympic Provisions is Oregon’s first USDA certified meat-curing facility. Links of chorizo, sopressatta, and other salamis dangle oh-so-fetchingly behind the kitchen. Add to it their creamy pork liver mousse and rillettes, cornichons, and what appears to be house-made mustard. Mmmmm …. must …. get …… meat ….. now. I am a sucker for “rustic” or “old world” cuisine, and these guys have it down pat; pure and simple, but certainly not primitive.

Now the quail dish enters the scene. The first bite I plunge into, I get a salty, bacony resonance with the tender meat. Next bite, filled with a fantastic stuffing primarily of pine nuts and raisins. The kicker: Basmati rice with cilantro yogurt. Bright and tangy. I’ve never had rice quite like this. I am ready to lick the ramekin clean.

I recover with a sip of wine and carry on. Sardines! Seared with pickled raisins and tomatoes. Crispy, flaky skin lightly topped with vinaigrette gives way to the briny little treasure inside. You can’t be afraid of ingesting a few minuscule bones – you’ve got to get every morsel of flesh these little guys have. Speaking of every morsel, it’s time for a dare; fish eyeballs. Being a fan of Andrew Zimmern and his bizarre food adventures, I know that you are required to try everything at least twice before giving your final appraisal. Thus, I am committed to two sardine eyeballs. Not too bad, once you get over the challenging texture. It’s kind of like eating a mini, peeled Concord grape, complete with seed inside. Congratulations from boy, more wine, and back to the good stuff.


107 SE Washington
Olympic Provisions is in the industrial district, within the old B&O warehouse that has been remodeled into the Olympic Mills Commerce Center . The building now hosts local art, a fabulous looking (though rarely open) wine shop, and other enterprises.