Portland Fermentation Festival 2015 Redux

November 9th, 2015
The Dapper Foodists -- Portland Fermentation Fest co-organizers George Winborn, me and David Barber right before the Panel of Fermentation Experts.

The Dapper Foodists — Portland Fermentation Fest co-organizers George Winborn, Liz Crain and David Barber right before this year’s panel of fermentation experts that kicked the festival off.

I was out a town for a week right after this year’s Portland Fermentation Festival so I apologize for the delay in putting this post together. Thank you, thank you, thank you to everyone who came out a couple weeks ago and made the SIXTH annual Portland Fermentation Festival at Ecotrust a huge stinky success!

This year we had all sorts of new tasty treats including our first international neighbor to the north exhibitor. Todd Graham of HandTaste Ferments came all the way from Vancouver B.C. to take part in the fest, we also welcomed our first New York Times covered guest — panel of fermentation experts participant Tara Whitsitt of Fermentation on Wheels and we had our first festival playlist curated by my favorite fellow — D.J. Jimbo!

We put the Portland Fermentation Festival together every year with a shoestring budget + heaps of volunteered hours (thank you sooooo much to all of our kick-ass volunteers!) and as always we’re so grateful that Ecotrust puts up with us year after year. Thank you again Ecotrust! We love you.

We had some great coverage this year including this spot on KGW News Live at 7 segment with Cassidy Quinn. We’ve posted most of the other coverage on social media. If you’d like to keep up with local fermenty goings-on please check out our website, Facebook and Twitter.

Below are a whole bunch of photos from this year’s Stinkfest! If you have some great ones too please post them to the Facebook page or Twitter them with the hashtag #pdxfermentfest.

Thank you, thank you, thank you and see you all again next year we hope! Stay stinky! Oh, and please let me know if I attributed anything incorrectly. Thanks!

We had to switch the initial Portland Fermentation Fest date when we found out that Neil Young was coming to town that very night. My good friend Steve Bodin made me this image for that press release. Let's just pretend Neil came to the festival and rocked out on an electric pickle.

We had to switch the initial Portland Fermentation Fest date this year when we found out that Neil Young was coming to town that very night. My good friend Stephen Bodin made me this image for the resulting date change press release. Let’s just pretend Neil came to this year’s Portland Fermentation Festival and rocked out on a guitar pickle.

Festival cuties working the door at Ecotrust. My good friends left to right Wendy Wilson, Loly Leblanc, Kelli Brandt and Jimbo Sandberg.

Festival cuties working the door at Ecotrust. My good friends left to right Wendy Wilson, Loly Leblanc, Kelli Brandt and boyfriend Jimbo Sandberg.

Before the fest I got some pics of exhibitors including festival royalty Nat West and Sarah West of Reverend Nat's Hard Cider.

Before the fest I got some pics of exhibitors including festival royalty Nat West and Sarah West of Reverend Nat’s Hard Cider.

Aaaaand festival royalty Matt Choi of Choi's Kimchi.

Aaaaand festival royalty Matt Choi of Choi’s Kimchi.

We're so lucky that super talented Portland artist Tim Root makes the festival poster every year. Love, love, love this year's poster!

We’re so lucky that super talented Portland artist Tim Root makes us a poster every year for the festival. Love, love, love this year’s poster!

We kicked off the festival again this year with an hour-long panel of fermentation experts.

We kicked off the festival again this year with an hour-long panel of fermentation experts.

Festival co-organizer George Winborn was the moderator and on the panel left to right was Tara Whitsitt, Matt Choi, Nat West, David Barber and Tressa Yellig. AKA all of the fermentation smarty pants.

Festival co-organizer George Winborn moderated and on the panel left to right was Tara Whitsitt, Matt Choi, Nat West, David Barber and Tressa Yellig. AKA all of the fermentation smarty pants.

After the panel we stacked the chairs and in came the crowd of hungry folks for the first tasting. Eat or be eaten!!

After the panel we stacked the chairs and in came the crowd of hungry folks for the first tasting. Eat or be eaten!!

Cuties Connie and Brian Shaw from Hood River's Oregon Brineworks brought an incredible spread just as they did last year.

Cuties Connie and Brian Shaw from Hood River’s Oregon Brineworks brought an incredible spread just as they did last year.

Including their garlic dills, beet kvass, ginger gold kvass, fermented hot sauce, fermented ketchup and more. So good!

Including their garlic dills, beet kvass, ginger gold kvass, fermented hot sauce, fermented ketchup and more. So good!

Cassidy Quinn of KGW News came and interviewed us at the beginning of the first tasting and she tried some of David's Picklopolis black pepper fennel kraut. She loved it of course.

Cassidy Quinn of KGW News came and interviewed as at the beginning of the first tasting and she tried some of David’s Picklopolis fennel kraut. She loved it of course.

Emily Squadra's spicy Mexican kimchi and Korean kimchi were both spicy full-flavored hits.

Emily Squadra’s spicy Mexican kimchi and Korean kimchi were both tasty, full-flavored hits.

The loveliest Allison Jones of Portland Monthly checking in on the media list and my good friends Koko Wadeson, Jess Bull and Loly Leblanc rocking their door/ticketing shift.

The loveliest Allison Jones of Portland Monthly checking in on the media list and my good friends Koko Wadeson, Jess Bull and Loly Leblanc rocking their door/ticketing shift.

Todd Graham of HandTaste Ferments in Vancouver B.C. handing out samples of the awesome chickpea tempeh that he demo'd on the mezzanine.

Todd Graham of HandTaste Ferments in Vancouver B.C. handing out samples of the awesome chickpea tempeh that he demo’d on the mezzanine.

Jenny Hogan of NuCulture Foods with her crazy tasty and creamy cashew spreads. A lot of markets in town carry them. Try them -- so good!

Jenny Hogan of NuCulture Foods with her crazy tasty and creamy cashew spreads. A lot of markets in town carry them. Try them — so good!

Festival alum and sweetheart Claudia Lucero, proprietor of DIY Cheese Kits by Urban Cheesecraft and author of  One-Hour Cheese doing her labneh cheese demo. Really popular demo.

Festival alum and sweetheart Claudia Lucero, proprietor of DIY Cheese Kits by Urban Cheesecraft and author of One-Hour Cheese doing her labneh cheese demo. Really popular demo.

Olive Evelyn Bailey of Lion Heart Kombucha serving up all kinds of delicious fruity kombuchas. I tried the raspberry and it was deeeeelicious!

Olive Evelyn Bailey of Lion Heart Kombucha serving up all kinds of delicious fruity kombuchas. I tried the raspberry and it was deeeeelicious!

Tabor Bread baker and baking teacher Sarah Black with gratis sourdough cultures and yummy YUMMY natural starter whole grain rye bread.

Tabor Bread baker and baking teacher Sarah Black with gratis sourdough cultures and yummy YUMMY natural starter whole grain rye bread.

My friend Kelli Brandt in the foreground trying Colin Franger in the background's Blue Bus Cultured Foods super tasty Shakedown Beet and Kraut-chi.

My friend Kelli Brandt in the foreground trying Colin Franger in the background’s Blue Bus Cultured Foods yummy Shakedown Beet and Kraut-chi.

And then the second tasting commenced! My friends womaning the door left to right -- Stacy Goodwin, Loly Leblanc, Michelle Gilmore and Michele Knaus.

And then the second tasting commenced! My friends womaning the door left to right — Stacy Goodwin, Loly Leblanc, Michelle Gilmore and Michele Knaus.

The rooftop in full swing with tunes by D.J. Jimbo, cider from Reverend Nat's Hard Cider and sandwiches from Bingo Sandwiches. Beautiful night. Beautiful city.

The rooftop in full swing with tunes by D.J. Jimbo, cider from Reverend Nat’s Hard Cider and sandwiches from Bingo Sandwiches. Beautiful night. Beautiful city.

Me and my fine fellow D.J. Jimbo.

Me and my fine fellow D.J. Jimbo who put together this year's rooftop festival playlist.

Another rooftop festival cutie -- my good friend Jess Bull.

Another rooftop festival cutie — my good friend Jess Bull.

Crock maker Jon Westdahl on the right, Dario Barone of Sacred Summit and Julie of Squirrel and Crow.

Crock maker Jon Westdahl on the right, Dario Barone of Sacred Summit and Julie of Squirrel and Crow — all having no fun at all.

Yummmmm!

Yummmmm!

Lovely Sasha Sunday and her crew with all kinds of OlyKraut tastiness including Smoke & Kale, Cumin Jalapeno and Sea Vegetable krauts.

Lovely Sasha Sunday and her crew with all kinds of OlyKraut tastiness including Smoke & Kale, Cumin Jalapeno and Sea Vegetable krauts.

Another festival royalty -- Queen Heidi Nestler of Heidi Nestler Cooking Classes doing her always well attended natto demo on the mezzanine.

Another festival royalty — Queen Heidi Nestler of Heidi Nestler Cooking Classes doing her always well attended natto demo on the mezzanine.

The super sweet duo from Eva's Herbucha in the eye of the storm.

The super sweet duo from Eva’s Herbucha in the eye of the storm.

My good friend Loly Leblanc made a bunch of friends of the festival these awesome fuzzzzzzzy pickles to wear this year!

My good friend Loly Leblanc made a bunch of friends of the festival these awesome fuzzzzzzzy pickles to wear this year!

Beautiful Careen Stoll of Careen Stoll Ceramics with her beautiful handmade crocks.

Careen Stoll of Careen Stoll Ceramics with her beautiful handmade crocks.

Nat West of Reverend Nat's Hard Cider sadly packing up his milk wine. Every year Nat pushes the fermentation boundaries and brings something wacky that you can only try at the festival. Last year he brought LAMB cider. This year MILK wine. Weird and wonderful.

Nat West sadly packing up his milk wine. Every year Nat pushes the fermentation boundaries and brings something truly wacky (and often frightening) that you can only try at the festival. Last year he brought LAMB cider. This year MILK wine. Weird and wonderful.

Closing time with my lovely ladies -- Loly Leblanc, Kelli Brandt, me and Michelle Gilmore. Most fun!

Closing time with my lovely ladies — Loly Leblanc, Kelli Brandt, me and Michelle Gilmore. Most fun!

Every great Portland Fermentation Festival concludes with George donning his jet pack. All stinky things must come to an end.

Every great Portland Fermentation Festival concludes with George donning his jet pack. All stinky things must come to an end.

Thank you to every last one of you who came out and were a part of this year’s sixth annual Portland Fermentation Festival. We love you!

Sixth Annual Portland Fermentation Festival 2015

August 20th, 2015
Keep on rockin' in Neil's free world and in our fermented world.

Keep on rockin’ in Neil’s free world and in our fermented world.

Since 2009 my friends David Barber, George Winborn and I have put on the annual Portland Fermentation Festival with/at Ecotrust and every year it gets bigger and better. This year we’d set the date for Wednesday, October 7th until earlier this week when Neil Young announced his tour dates for his October tour of The Monsanto Years album. When is he playing Portland for it you ask? Wednesday, October 7th! (Tickets on go on sale for the University of Portland show tomorrow at 10am PT!) So we did what any Neil loving fans would do — we changed the date so we and YOU can go! Below are all the details for this year’s stinky good time — the 6th Annual Portland Fermentation Festival.

FULL PRESS RELEASE

Organizers & Media Contacts:

Liz Crain
lizcrain at gmail dot com

George Winborn
gw dot winborn at gmail dot com

David Barber
briney at picklopolis dot com

Sixth Annual Portland Fermentation Festival
NEW DATE!! Tuesday, October 27th 6-9:30pm
Ecotrust’s Billy Frank Jr. Conference Center
Rooftop food and drink sales and music
721 NW 9th Ave. Portland, OR
All ages, open to the public, $10-$20
Children 12 and younger attend for free
www.portlandfermentationfestival.com

Earlier this week Neil Young announced the October tour dates for his The Monsanto Years album and guess when he’s going to play in Portland? Yep, on Wednesday, Oct. 7th at the University of Portland — the very night we had planned to host this year’s Sixth Annual Portland Fermentation Festival at Ecotrust. As lifelong fans of Mr. Young we have a strict no-compete clause with him in our heart of hearts so we’ve changed the Portland Fermentation Festival date so that no one in Portland has to choose between rockin’ in Neil’s free world and rockin’ in our fermented world. You’re welcome. Tickets for Neil’s tour go on sale this Friday at 10am by the way. See you at the PDX show!

So, please, please join us now on the evening of Tuesday, October 27th at Ecotrust for Portland’s annual, open-to-the-public, all-ages celebration of fermented food and drink. Bring kraut, try kraut. Bring miso, try miso. Come out for Portland’s fermented food and drink skill sharing, recipe sharing, and tasting event of the year. We are very pleased to announce that this year’s special pre-tasting event is a panel of fermentation experts soon to be determined.

Come celebrate pickling season at the Sixth Annual Portland Fermentation Festival at Ecotrust. Taste and share live, fermented food and drinks made by professionals and home fermentation enthusiasts at the annual event that brought out more than 600 attendees in 2014.

Talk to fellow fermenters, exchange cultures and recipes, get advice from local food fermentation enthusiasts, attend fermentation demo’s and sample everything from sour pickles, miso and kefir to cheese, hard cider, and mead.

Admission for the 7:00 or 8:00pm Tuesday tasting sessions and fermentation demos is $10.
For $20 attend the 6:00pm panel of experts on all things food/drink fermentation in addition to the 7:00pm tasting and fermentation demos. Enjoy rooftop music, food and drink from Reverend Nat’s Hard Cider and Bingo Sandwiches and others TBD.

Visit http://portlandfermentationfestival.com/ for more information.

Festival coverage past and present:

KGW
http://www.kgw.com/media/cinematic/video/15892130/pdx-tonight-fermentation-festival/

Photos from last year’s festival Food Lover’s Guide to Portland
http://www.lizcrain.com/foodloversguidetoportlandblog/2014/10/portland-fermentation-festival-2014-redux/

Cooking Up a Story
http://cookingupastory.com/annual-fermentation-festival-opens-world-ferments

KBOO Food Show
http://kboo.fm/node/24469
http://kboo.fm/content/foodshowon10151983

Portland Monthly
http://www.portlandmonthlymag.com/eat-and-drink/articles/four-reasons-to-get-excited-about-the-portland-fermentation-festival-september-2014

Willamette Week
http://wweek.com/portland/article-18099-how_to_pickle_almost.html

Portland Mercury
http://blogtown.portlandmercury.com/BlogtownPDX/archives/2014/10/15/fermentation-fest-what-microbobes-can-do-for-you

OPB
http://www.opb.org/artsandlife/article/portland-fermentation-festival-offers-diy-techniques-tips

www.portlandfermentationfestival.com
Twitter @PDXFermentFest
Facebook Portland Fermentation Festival

Yard Fresh Pt. 31

June 19th, 2015
My new batch of miso salted in and in the crock! The oldest I have now that's still fermenting is 5 years old.

My new batch of miso! The oldest I have now that’s still fermenting is 5 years old.

Well, well, well, it’s been a year since I did one of these installments. Time flies when you’re having fun and I’ve been having a lot of fun lately. Candle both ends as usual. The last Yard Fresh I wrote in May 2014 right when my kitchen was going into remodel surgery. That seems like years ago — so many parties and dinner parties and cooking fun has transpired in it since. I am so grateful to my good friends at St. Johns Design Build for making my kitchen dreams come true. I couldn’t love my kitchen more or recommend these fellows more highly for any home remodel project.

I’ll get to the food photos in a second but here’s a quick recap. of the past few months. I got to do my very first writing residency for my novel at The Sou’wester in April and it was awesome. I cranked out 3,000 words a day on average and even managed to cook and eat all kinds of tasty treats that you’ll see below. I also got to go to San Francisco in early May to interview one of my food heroes Mark Bittman for a magazine I’ve subscribed to and loved for years. That interview won’t publish for awhile and I’ll be sure to let you know when it does.

For now, I’m still loving my work at Hawthorne Books which recently merged with Dzanc Books, working on my novel one day a week, we just finished the Tasty Cookbook proposal (we originally proposed a brunch book but now it’s AM plus PM dishes mmmm) and our agent is sending it out, I’m working on a hard cider book with someone near and dear, we’re about to set the date for the 6th Annual Portland Fermentation Festival this fall and get cracking on that again, I’m doing all kinds of fun things with Team Gorham as always, and I’m working on something with the fine folks at Inkshares this summer. Sheesh. That’s a lot.

This summer I plan to be the river rat that I always am when the days are long and this time around it will often be with my sweet, sweet fellow Jimbo. That makes me very happy. I also plan to camp and cook outside a lot and use my pie irons often. We’re going to the Outer Banks with my family in a month. I have 200 bottles of homemade plum wine to bottle this year from the Brooks Plum tree in the front yard. And, you know, drink. Friends make the world go round so I will be playing in the sun with them a whole heck of a lot in upcoming months.

Hope you’ve been working on good projects, having fun with friends and family and cooking and eating delicious food. I harvested my garlic one month early this year — so hot these days! — and now I have flashy trout’s back lettuce and kale and soon tomatoes, chiles, zukes etc. SUMMMMMMMMMER! Love to you and hope you have an incredible summer. Do all the fun things as much as you can. Summer is magic and it always goes fast.

I didn't actually cook this buuuuut isn't it pretty?! My super talented friend Tom Humphrey designed it and John G and I and his team worked our arses off putting this FIFTY page book proposal together. Going out to publishers this week!

I didn’t actually cook this buuuuut isn’t it pretty?! My super talented friend Tom Humphrey designed it and John G and I and his team worked our arses off putting this FIFTY page book proposal together. Going out to publishers this week!

Potato taco time! My friend Raquel's late mom Anna taught me how to make these. These mean summer and love to me.

Potato taco time! My friend Raquel’s late mom Anna taught me how to make these. These mean summer and love to me.

Potato tacos at night aaaaand potato tostadas in the morning! With soyrizo and eggs. Yummmmm.

Potato tacos at night aaaand potato tostadas in the morning! With soyrizo and eggs. Yummmmm.

Plum wine bottling and drinking with my housey and friend. And the White Wolf. Only 25 more gallons to go!

Plum wine bottling and drinking with my housey and friend. And the White Wolf. Only 25 more gallons to go!

Plum wine in Grolsch bottles and getting fizzzzzzy.

Plum wine in Grolsch bottles and getting fizzzzzzy.

Flashy Trout's Back lettuce from Territorial Seed. Have twenty this size in the backyard. Salad Dayzzzzz

Flashy Trout’s Back lettuce from Territorial Seed. Have twenty this size in the backyard. Salad Dayzzzzz

Straining my homemade vinegars -- plum wine vin and grapefruit. My friend Gilion gave me the vinegar mother and I've made a bunch of these and pineapple vinegar so far. Love them.

Straining my homemade vinegars — plum wine vin and grapefruit. My friend Gilion gave me the vinegar mother and I’ve made a bunch of these and pineapple vinegar so far. Love them.

Nettle pesto fixings -- olive oil, toasted hazelnuts, asiago, olive oil. Added bonus: flash boil the nettles for the pesto and you get nettle tea too.

Nettle pesto fixings — olive oil, toasted hazelnuts, asiago, olive oil. Added bonus: flash boil the nettles for the pesto and you get nettle tea too.

Nettle pesto orzo with home canned tuna and pickled peppers.

Nettle pesto orzo with home canned tuna and pickled peppers.

Beach Bloody Mary and oyster bar with friends. And TINY TABASCO!

Beach Bloody Mary and oyster bar with friends. And TINY TABASCO!

Backyard garlic harvest one month early this year.

Backyard garlic harvest one month early this year.

Razor clam deviled eggs!! Sou'wester owner Thandi brought the clams to my trailer and I made us these with preserved lemon, pimenton and lots and lots of olive oil. One of my best deviled eggs to date and I LOVE deviled eggs. Dreamy.

Razor clam deviled eggs!! Sou’wester owner Thandi brought the clams to my trailer and I made us these with preserved lemon, pimenton and lots and lots of olive oil. One of my best deviled eggs to date and I LOVE deviled eggs. Dreamy.

Mr. Bittman's wacky good Manchurian Tofu and Cauliflower from his latest cookbook How to Cook Everything Faster which I love and have cooked a ton from.

Mr. Bittman’s wacky good Manchurian Tofu and Cauliflower from his latest cookbook How to Cook Everything Faster which I love and have cooked a ton from.

Leftover mac and cheese from Dig A Pony with my kimchi and eggs. I want this now!

Leftover mac and cheese from Dig A Pony with my kimchi and eggs. I want this now!

I'll leave you with this picture of spring/summer happiness: solo early eve Sazerac on my trailer stoop at the Sou'wester. Life is sweet.

I’ll leave you with this picture of spring/summer happiness: solo early eve Sazerac on my trailer stoop at the Sou’wester. Life is sweet.

Yard Fresh Pt. 30
Yard Fresh Pt. 29
Yard Fresh Pt. 28
Yard Fresh Pt. 27
Yard Fresh Pt. 26
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Yard Fresh Pt. 2
Yard Fresh Pt. 1

My St. Johns Design Build Dream Kitchen Remodel

February 26th, 2015

Before the remodel...

After!

This past summer/fall I got my kitchen remodeled by my good friends at St. Johns Design Build and I still haven’t recovered from the excitement of having my very own dream kitchen. It was such a long time coming considering I bought my house in 2006 and cooked on the shitty original electric stove, walked on the mustard and baby diarrhea colored linoleum and diced and sliced under the ugly fluorescents in it until 2014. That’s a long time for someone to cook in a crap space with a bum stove who cares so deeply about food, who works as a food writer for fuck’s sake.

My excuse for that long delay in remodeling whenever anyone asks — well, money primarily, you big dummie — and I never wanted to half-ass it. I could’ve done this, that and the other to improve it along the way but I figured why be piecemeal when I had a vision? I’d just wait until that vision could be fully realized. And now, it has! I’m lucky enough to call St. Johns Design Build owner/contractor Brian McVay a dear friend, along with his partners in crime Clarence Jacobs and Rude Graves, so rather than write any more about this here I’m going to give it to you straight from the source.

Below is McVay’s Crain Kitchen Recipe — his words interspersed with my photos. I can’t recommend St. Johns Design Build highly enough for any home or business remodel project — these folks are the best and the brightest. (I also can’t recommend the fellows as SJDB highly enough for draaaanks and great conversation on my front porch, OR at the Red Fox, OR anywhere else in North Portland that’s up all night. That’s just the way we roll.)

CRAIN KITCHEN RECIPE
by Brian McVay (as crafted in my HAUS by Brian, Clarence Jacobs, Rude Graves ++)

Objectives — Create a kitchen for a food genius (these are definitely not my words) food lover, affordable, bring a group of artisans together to work on this project, respect the age of the home, use local/reused/recycled content materials.

After our initial meeting/walk-thru with the group it was obvious you had a great space, an open mind, and a pretty decent existing kitchen layout. Seeing that the cabinet boxes were reusable we set out to simply resurface the room. I personally love this era of home (built in 1907) and this is an easy part of the country to source materials that are historically appropriate. One of my favorites is Douglas Fir — clear vertical grain (CVG) Douglas Fir. This material has such a history in this part of the world, and it also tells a story of its age by the density of the lines or grains i.e. if there are more than 10 vertical grains per inch that piece came from an old growth tree in an ancient forest.

I had been shopping at a local lumber reuse outfit called Green Star International and they had recently received a shipment of bleacher seats so I had my inspiration. Clarence hand made everything in our cabinet shop in SE portland.

The cabinets were to be new CVG drawers and door faces, naturally finished in shellac. We reused the cabinet boxes and the shelves. The shelves were covered with a vinyl tile in deep red.

Clarence Jacobs installing the cabinets he made from the CVG Doug Fir bleachers.

The counter, installed by our magic man Rude, (Rude also did all of the tile-work in the kitchen) comes from a company called PaperStone and their little known “bargain panel division”. When you pick up the material your self it means big savings, thrift stores, and really good Chinese food (I scored a pair of rad green pants! Someone else might have really wanted to score something else green).

Paperstone is one of the few architectural solid surface materials certified to FSC standards by the Smartwood program of the Rainforest Alliance. It’s made from 100% post-consumer recycled paper that has been saturated with their proprietary Petro-free phenolic resins and selected natural pigments on our treater lines. After trimming to length, resin-saturated sheets are stacked and moved into a press where they are fused together under heat and pressure. Paper sheet count determines the thickness of the finished panels.

Paperstone pick-up in Hoquiam with these fine fellows -- John Wenderoth (left), Brian McVay and Rude Graves's tiny head in the back of the Sprinter.

Rude, John and Brian checking out the goods.

My future paperstone counter!

Your kitchen sink came from the Habitat for Humanity Re-Store in Tillamook.

Thank you John W!

Stove and hood, obviously The ReBuilding Center.

My dream Dynasty/Jade range and Viking hood! Heart of the kitchen. Aaaaand they scored it for a quarter of the price.

The floor was removed by Minority Abatement Contractors out of Vancouver. I feel it important and try to hire sub-contractors that are either women, minority, or emerging small businesses.

So happy once that baby diarrhea linoleum was pulled up there was beautiful, original Doug Fir flooring!

Brought back to life!

Electrical panel was replaced by Coho Electric. Track lights fro you know who (John Gorham! He gave them to me when he was building out Mediterranean Exploration Company. So lucky/grateful). The lighting scheme needed to go from mood lighting to kitchen lab at the flick of a dimmer.

Electrical panel surgery.

Thank you John G! Let there be light.

Custom metal work was designed by me, welded by Clarence. The table top material came from a local favorite — Salvage Works.

Beauty.

Custom blacksmith work came from our shop mate Scott Rash.

I've always loved the J&M Cafe's mug tree and this is our understated version of that. Love it!

My very own custom built and blacksmithed pot rack!

More photos from the pre/post-remodel that I love…

All of my Ice-O-Matics in one place!

Clarence built me a drawer for my secret spice stash!

Yep.

Another one of my favorite features -- the kitchen table storage benches. The one on the right was the original refaced and Clarence mimicked it on the left.

Yes! Keeping a lot of my canning supplies and canned foods in there.

So beautiful.

Me and the White Wolf soaking it all up. Happy.

Chunky maple chopping block!

And while my kitchen was out of service I did things like…

Make pickles in my...bathroom!

Use the hell out of my rice cooker.

Make Bloody Mary mix on plywood.

And once it was a wrap I had a big birthday/kitchen warming party. I’m so happy to have my dream kitchen and honestly a little sad that all the boys are gone. I guess I need to dream up another remodel project…

Cheers! Eat, drink and be hairy!

St. Johns Design Build
www.stjohnsdesignbuild.com
brian AT stjohnsdesignbuild DOT COM
971.678.3619
Who you gonna call? St. Johns Design Build!
You ain’t afraid of no ghost.

Cooking the Toro Bravo Book Party Pt. 4

January 12th, 2015

Loly with one of the crunchy delicious Toro fried anchovies.

I finally got to host our Toro Bravo cook the book party last night (check out the first, second and third here) and it was really nice to do it in my newly remodeled kitchen. My kitchen has been pretty much done since early November but there were a couple final details and now it’s complete! It’s a beauty and I’m going to post about it here soon. I couldn’t be happier with it. My friends Brian McVay, Clarence Jacobs and Rude Graves of St. Johns Design Build are so incredibly talented. And you’ll know they’re good people when I tell you this — I was genuinely sad to see them go when my kitchen was complete. I truly enjoyed the entire remodel process and having those awesome fellows in my home. I miss having them see me in my pajamas. Wink.

It was really, really fun to have a whole bunch of friends packed into my kitchen last night for our fourth eat, drink and be merry cook from book party for Toro Bravo: Stories. Recipes. No Bull. We’ve now passed the halfway point having cooked 60-plus recipes from the book. I’m guessing we’ll complete the book after three more dinners. Quite the feat. We’ve even started talking about which book we’ll cook through next. Potentials discussed: Yottam Ottolenghi’s Plenty, Jerusalem and the Pok Pok cookbook. I mentioned that I’d love to cook through a comprehensive Southeast Asian cookbook. Unfortunately I think Pok Pok requires a bit more pantry building than our group is up for.

Another sweet thing — Shane Welch founder of Brooklyn’s Six Point Brewery recently moved to Portland and he gifted us (he’s friends with my friend and contractor mentioned above — Brian McVay) some of his Bengali IPA for the party which is super tasty. Really sweet of him. We also poured a lot of cava, various Spanish wines and we drank some of my early plum wine that I pulled off over the weekend while racking it. So crisp and tasty.

Anyway, I’ll let the photos tell the tale as usual. Happy 2015! I hope you’ve been cooking and eating well. I bet you have.

Toro Bravo: Stories. Recipes. No Bull. dinner party menu

Toro Martini and Fried Anchovies, Fennel and Lemon with Romesco
Gazpacho
Charred Bread with Chanterelles in Sherry Cream
Chard and Eggs
Chicken and Clams Cataplana
Lamb Ragu with Eggplant
French Kisses and Pickled Beets and cheeses
Sherry Chicken Liver Mousse
Apple and Pear Clafoutis

NO ONE in Portland is carrying fresh anchovies at the moment so the super sweet John Gorham gave me a pound from Toro for the Fried Anchovies, Fennel and Lemon dish from the book.

They were deeeeelcious with Toro's romesco.

We started the night off right with my piping hot anchovies and chilled Toro Martinis. Not too shabby.

Next up was Nancy's super yummy Toro gazpacho.

Really nice to have so many friends around the kitchen table.

Alec charring the bread for...

Toro's Charred Bread with Chanterelles in Sherry Cream.

Dana cooking up Toro's...

Chard and Eggs.

Sara and I in our animal shirt finery -- giraffes and stags.

Loly and Faulkner cooking up Toro's Chicken and Clams Cataplana.

Soooooo good! With Olympic Provisions cured meats.

Left to right: Loly, Nancy, Faulkner and Jim. The best.

Super Tasty Six Point Bengali IPA. YUM!

Tom and Heather's (just engaged!!) deeeelicious Lamb Ragu with Eggplant.

Chris assembling Toro's French Kisses -- foei gras torchon stuffed brandy-soaked prunes. Perfect.

Tom overseeing. He approves.

Dana and Oliver's apple and pear clafoutis. Mmmmm.

Aaaand the final dessert plate -- Sara's sherry chicken liver mousse, Chris's French Kisses and Spanish cheeses. We are so lucky.

Cheers to 2015! I hope you are in good company and having a fine time of it.