DIY Galley Cooking On A Small Sailboat Pt. 2

October 27th, 2010

Das boot.

I knew that I’d enjoy cooking on the boat. The size and ingredient constraints, being outdoors, simple tools and equipment that can drive some batty is actually fun for me. These are problems that I enjoy solving.

Problems such as how to store and cook fragile eggs on a small boat, how to prepare things such as pasta, rice and beans in the shortest amount of time as possible — aka with the least amount of fuel so as to not run out. Well, I really enjoyed working these things out and making tasty food on the boat during our two-week sail in late September.

I’m not trying to say that our trip was all about food. Most of the time we were jibing and tacking for long stretches with little more than a piece of beef jerky hanging out of our mouths and exploring all sorts of amazing San Juan Islands including James, Lopez, Jones, San Juan, Sucia, Matia and Orcas. Along the way we saw pods of porpoises, lots of seals, sea lions, otters, blue herons, and even a bald eagle. Two weeks in the San Juan Islands treated us well.

When we were sailing Tyler was captain and I did as he said. When we were cooking I was captain and he did as I said. I know that you care about food and drink too so here’s a bit of what we prepared on the boat and saw and did along the way. Part three will soon follow…

After we crossed Rosario Strait from Shannon Pt. Homemade cherry wine at our first stop -- James Island.

Breakfast the next morning -- meusli with nectarine (thank you Kim Carlson!) and strong coffee. There was an otter not too far away eyeing our food the entire time.

Once we got to Lopez Island later in the day Vern pulled up his crab pot in Odlin Bay where we buoyed the boat. He caught all of these Dungeness in only two hours.

Coffee on Jones Island with the Blacktail Deer.

Dockside cooking at Roche Harbor on San Juan Island.

En route to Sucia Island we called Waldron Island Turkey Island b/c we decided that once we were alongside that island we could eat these. Canned beans and fresh jalapenos do wonders for boat sandwiches.

DIY Galley Cooking On A Small Sailboat Pt. 1

Grand Opening Revisited

October 25th, 2010

ATTENTION: My boyfriend, Tyler Adams, no longer co-owns Fortune Tattoo. Visit his North Portland shop — Grizzly Tattoo — which opened June, 2011! For more info. visit www.grizzlytattoopdx.com, 503.265.8146, tyler at grizzly tattoo dot com. Grrrrrrrizzly!

Big night for Fortune Tattoo. So big folks spilled into the space next door...

Last Friday’s Fortune Tattoo grand opening party was awesome — thanks to a lot of you! We knew it would be big but we had no idea how big. Thanks to everyone who came and made it such a special night for shop owners Tyler Adams and Ms. Mikki. And thank you to everyone who donated food, drink, music and elbow grease to get the shop sails up.

I’m posting some photos here — mostly of the food and drink for reasons you all should understand — but if you didn’t make it and want to check out the new shop get in there. Fortune is located between Foti’s Greek Deli and Southeast’s Fire On The Mountain and just a few doors down from EastBurn so if you’re craving any of that stop by Fortune en route. Here are some party pics…

There will be more Fortune parties if you missed this one...

The party spilled into this space nextdoor to Fortune for food, drink and music...

Bluehour's Kenny Giambalvo donated all sorts of fantastic food and stopped by for awhile too.

Thanks Kenny! Amazing...

Toro Bravo's John Gorham also donated a bunch of delicious food...

Got early shots of everything and glad I did because the food was amazing and went fast. Thanks John!

Domaine Serene couldn't have been more generous with their kick ass pinot noir.

And MacTarnahan's rocked with THREE kegs of donated Amber Ale and Hum Bug'r Porter poured by good friends.

Wouldn't have been a Fortune Tattoo party without fortune cookies...

Portland Fermentation Festival 2010 Revisited

October 21st, 2010

Biwa sous chef Ed Ross serving up a rocking kimchi with big chunks of daikon and lots of fire.

Another year and another briny, stinky, lovely and amazing Portland Fermentation Festival! Thanks to everyone who came out and thanks to all of you who made it happen — especially those who generously sampled their fermented food and drink. You’re amazing.

Thanks also to awesome coverage in Willamette Week, Laura McCandlish’s KBOO Food Show and thanks to all the other publications that helped get the word out! Thank you so much Ecotrust for putting up with us (we’re stinky) for yet another year. We couldn’t have done it without you.

For now, I’m just going to post some photos from last night. I’ll probably follow that up soon enough with even more words, thoughts and photos. (It was an amazing event so it deserves a lot of show and tell.) For now a fermenty feast for your eyes…

Even though we had Mr. President to contend with the crowd was thick.

Peg Butler with her sour pickles and home captured sourdough starter rye bread.

PFF co-organizer extraordinaire George Winborn demo'ing kraut.

PFF co-organizer (also extraordinaire) David Barber and Bonesaw Wilson serving up crunchy delicious Picklopolis pickles.

A lot of people's favorite of the night was Kate Patterson's awesome fermented salmon.

Linda Swanson-Davies' puckery delicious fruit kefir.

Norrie and Anna Gordon's fermented goat cheese, goat butter and then some.

Biwa chef-owner Gabe Rosen and sous chef Ed Ross sampling kimchi.

Anne Berblinger's spicy delicious fermented chiles.

Dan MacDonald serving up his sour radishes and whole cabbage kraut. His radishes were kick ass.

A close-up because Dan's ferments were picture perfect.

I guess I just like butts.

The lovely Tressa Yelig of Salt, Fire & Time shared rocking pumpkin yogurt, green tea kombucha and cortido.

Tressa's super yummy cortido.

Heidi Nestler chopping up garlic for kraut.

Krista Arias and Jeanne sampling cortido.

I'm sad that when I was photographing I didn't catch Chris Musser of Lost Arts Kitchen. These were her supplies for homemade fermented chock-full-of-clove ketchup, mayonnaise and more.

This year we even had merch!

Portland Fermentation Festival 2010

October 15th, 2010

Come get stinky!

Last year’s first annual Portland Fermentation Festival in late August at Ecotrust was a screaming success. More than 500 people turned out to sample everything from natto, kefir and potato cheese to hard cider, kimchi and kombucha.

A big draw last year was the Mr. Sandorkraut himself — special guest Sandor Ellix Katz, author of Wild Fermentation and The Revolution Will Not Be Microwaved. I had interviewed Sandor several months prior for the May 2010 issue of The Sun and it was an honor to have him visit Portland for the inaugural PFF.

Although Sandor won’t be at this year’s PFF we hope you will. Event details can be found below but all you really need to know if you love fermented food and drink is when and where. We’re honored that Ecotrust has agreed to host the funky fest again this year because let me tell you that a room full of fresh ferments is, how do I put it, well, a little ripe. We’re very grateful that they’re willing to put up with the stink.

So if you don’t love the smell of dill and garlic slapped sour pickles, tart and punchy kombucha, sweet and sour fruit kimchi, or mild and tart kefir don’t come. There will be more to sample for the rest of us. That’s what the event is all about — sampling ferments, talking with those who made them and skill sharing.

If you didn’t get a chance to sign up as a presenter don’t worry. You can still bring your ferments to share. You won’t have a table and set-up but that’s ok. The more the merrier. So, please, come out for the wild, funky, stinky and delicious Portland Fermentation Festival 2010!

Second Annual Portland Fermentation Festival
When: Wed., October 20th 6-8pm
Where: Ecotrust, 721 NW 9th Ave., #200, Portland, OR
What: Sample and learn about all sorts of food and drink ferments
Cost: $5 at the door

Webinars on Specialty Foods Business

October 13th, 2010

Take your homemade pickles to another level.

Even though this isn’t local I think a lot of you will appreciate this opportunity organized by University of Vermont’s Extension office. Last month a press release landed in my inbox on their eXtension webinar series on specialty food businesses.

I’m a slacker because I meant to post this before the first in the series but I didn’t get around to it. You can still watch that one and all past webinars here.

Here’s the dish straight from the source:

Mark your calendars! The eXtension Entrepreneurship webinar series is back for the fourth season. All webinars will air monthly on the second Thursday at 2:00pm (ET); 1:00pm (CT); 12:00pm (MT); 11:00am (PT).

On Thursday, September 9, 2010 we open with a three-month series on specialty food businesses. September’s topic will be Starting Right in Specialty Foods. Join Brian Norder, Director of the Vermont Food Venture Center for an informative session on what it takes to start and grow a specialty food business. Brian has over a decade of experience assisting entrepreneurs in all phases of food-related business development.

On October 14 the webinar will focus on the importance of branding and will feature specialty food business owners Judith Moore of the Charleston Cookie Company and Robin Rhea, Slather Sauce.

The November 11 webinar will conclude this series with a look at Culinary Tourism, an emerging niche that combines agriculture, specialty food and tourism. This presentation will feature a panel of Extension specialists working on Culinary Tourism initiatives.

No pre-registration is required and there is no fee to participate. About 10 minutes prior to the start time simply go the Adobe Connect Pro meeting room. You will be presented with a login screen that has an “Enter as Guest” option. Enter your full name then click “Enter Room” to join the conference. You will be able to hear the audio directly from your computer’s speakers.

University of Vermont Extension
www.uvm.edu