Portland Interview Magazine - Food/Drink Issue

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INTERVIEW

ISSUE N º 24 FOOD/DRINK

john

PAULK Mezzaluna Fine Catering Culinary Experience

pg. 34

DOM INIQUE GEULIN St. Honoré Boulangerie Master Baker pg. 10

K AT SAENGUR AIPOR N Owner, Thai Orchid Restaurateur pg. 16

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Profiles Interviews Spotlights

John Paulk | Dominique Geulin | Kat Saenguraiporn

Brittany Jurj | B. Scott Taylor & Chandra Brown | John David | Dale Larson John & Renee Gorham | Erik Martin & Ryan Csanky | Ed Bert | Elizabeth & Tyler Boggs Urban Splash | On Trend | Raptor Jade | Elan Walksy & Phil Boyle


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CONTENT ISSUE 24 FOOD/ DRINK 2017

COVER INTERVIEW

JOHN PAULK MEZZALUNA FINE CATERING

34

SPECIAL FEATURE

DOMINIQUE GEULIN ST. HONORÉ BOULANGERIE

10

JOHN PAULK

FEATURE INTERVIEW BRITTANY JURJ TILT

38

B. SCOTT TAYLOR & CHANDRA BROWN GREEN ENDEAVOR

54

PROFILES

KAT SAENGURAIPORN THAI ORCHID

16

JOHN DAVID GERALDI’S

20

DALE LARSON WOOD TURNER/ARTIST

32

RANDY WALTON ALOTTO GELATO

42

ELAN WALKSY & PHIL BOYLE COALITION BREWING

46

ERIK MARTIN & RYAN CSANKY ARIA DISTILLERS

50

ED BERT WORLD CUP COFFEE & TEA

52

DOMINIQUE GEULIN

DALE LARSON

KAT SAENGURAIPORN

JOHN DAVID

SPOTLIGHTS ELIZABETH & TYLER BOGGS HEART 2 HEART FARM

28

ABOUT TOWN JOHN & RENEE GORHAM LA RUTA PDX

24

URBAN SPLASH / OPENING PARTY ART SHOWCASE | MELANIE CONCANNON

45

POETRY RAPTOR JADE TID BIT POETRY

60

NEWS

62

BRITTANY JURJ


LETTER

On a beautiful evening this month, while sampling a memorable selection of Spanish wines and noshing on charcuterie and tapas at a LA Ruta PDX event, I took a moment to survey the scene around me with gratitude. As Portlanders, we are the beneficiaries of a bountiful epicurean age! Summer in Portland is the perfect time to get out and enjoy our vibrant local food scene. Hot nights and city lights entice diners to venture out in search of culinary adventures, as Portland chefs consistently deliver scintillating new experiences. In this issue, we celebrate food and drink by bringing you insightful interviews and in-depth profiles of many of our finest local chefs, bakers, and restaurateurs. We also introduce readers to a distiller, a brewer, and a coffee roaster to emphasize our local bevy of beverage purveyors as well. This issue also presents a few new features, including on-scene coverage of a major food festival, a creative contribution from a local poet, and scenes from an exciting cocktail party where original paintings from a local artist were unveiled for the first time. Remember, you don’t have to be a serious foodie to enjoy Portland’s food scene. Just get out there and explore local food and beverages! You will be glad you did. Cheers, Justin Fields Editor-in-Chief Portland Interview Magazine

Lunch like the Italians do.

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FEATURE

St. Honoré Boulangerie

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M A S T E R Baking A Dream W O R D S Merlin Varaday | P H O T O G R A P H Y Tim Sugden

St. Honoré Boulangerie Owner and Master Baker Dominique Geulin grew up in Etretat in Normandy, at the mouth of the Seine River. The oldest of four children, who would naturally follow in his father’s footsteps as a Master Baker, Dominique speaks fondly of heading downstairs from the living quarters above the family bakery to head to school, and being surrounded by the enticing smells and bustle of a French bakery in the early morning. After high school, Dominique studied at the baking school in Rouen, and then, in 1981, headed over to an internship at Le Panier Bakery, which had just opened in Portland. Dominique has also delved into what he terms “baking adventures” all over the world, including in Africa, Taiwan and Japan. His dream on returning to Portland in the late eighties was to open St. Honoré Boulangerie. The renowned Portland business now has four lovely locations: NW 24th and Thurman St. (2335 NW Thurman St.), SE Division St. (3333 SE Division St.), Lake Oswego (315 1st St., Suite 103), and a new branch at SW Broadway and Washington (501 SW Broadway St.) in downtown Portland. All have outdoor seating, except SW Broadway, which is set up to facilitate easy “grab and go” lunches for downtown workers, and is a preferred spot for Portland visitors to check out. Dominique has passed his baking expertise on to the ever-growing St. Honoré Boulangerie team. “Now we have evolved, and I like to keep the door open to employees who have new ideas, and we collaborate to create these products together. We see a lot of changes throughout the seasons, with everyone’s input. Each store has their own baking team, and they make everything fresh every day.”

How did St. Honoré Boulangerie get its start? We opened the door in December 2003, and it was a long-time dream come true. For many years I had wanted to have my own bakery and retail cafe that would be a reflection of my personal experience growing up in France. My desire has been to incorporate all the aspects of French baking that I learned from my parents, especially my Dad, and then also, later, my teachers at the baking school. What are some of your favorite items on the menu? What should guests be sure to not miss? That’s a hard question! It’s like asking me which child I like the best. I usually start my day at the Thurman St. branch with a nice cup of dark roast coffee and a croissant. For my lunch, I enjoy a grilled sandwich or a salad. There is always room for a nice snack, such as a pastry. People often enjoy one of our desserts in the afternoon. We cater from early morning with breakfast items, through light fare to swing by and grab for dinner on the way home. And it’s a great place to meet your friends or discuss business matters…? Yes, especially at Thurman St., in Lake Oswego, and - now - in downtown Portland. The SE Division St. location is more of a dinner destination. They might sit outside and enjoy a nice croque monsieur with a glass of wine. In winter they might enjoy a quiche or a soup. We can accommodate a wide variety of people, depending on their preferences. 11


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What about catering? We have a special catering menu that we offer for people who want to put together parties, meetings and weddings or other celebrations. We assemble a croquembouche on an edible nougatine base, or a similar tower created with several layers of different flavors of macarons. We can do it with whatever colors you have chosen for your wedding, and the wedding planner will coordinate connecting us with the florist to add matching flowers. We finish it off with lit sparklers! We did one recently for a wedding at The Nines Hotel. It was a crazy day. We were at the Bastille Day celebration at Jamison Square, and in the middle of it I went and assembled the croquembouche. We can cater anything you ask for. What partnerships have you forged to present the items in the bakery that are not created by your staff, such as beverages? We have featured Cafe Umbria Coffee since day one. I really like the culture of that company, and the high quality of the coffee that they have brought over from Italy. For teas, we work with Smith Teas. We have done a lot of collaborative work with them. For example, we created a “London Fog� flavored macaron with Earl Grey tea. We also offer beer and wine, and all our flour is from

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Be sure to vote for your favorite to earn a vote as the People’s Choice winner. The top nominee will receive one vote to contribute to the judges final deliberation. Vote now here: SurveyMonkey.com/r/PFSA2017Finalists Best Fashion Publisher:  Portland Mercury Portland Monthly *PC Portland Tribune Portland Interview Best Footwear Designer:  Orox Leather D’Wayne Edwards, PENSOLE Reid Elrod Tinker Hatfield *PC Best Salon (SW):  Oranj Mascola’s Salon The National Beauty Vanity Junkie * PC Best Salon (NW):  Fringe Magnum Opus Hair MW Bridgetown Barber Society * PC Best Salon (NE):  Brick and Mortar Colour Authority Beau Monde Cosmetology School Strut Salon *PC Best Salon (SE):  Urban Colorz Pinn Propaganda Phagan’s School of Hair Design *PC Best Boutique (NE): Lille Boutique Haunt Tumbleweed Adorn *PC Best Boutique (SE):  Una Union Rose Altar Moore Custom Goods *PC

Best Boutique (NW): Garnish Folly Monique’s Boutique Anne Bocci Boutique*PC Best Boutique (SW):  Radish Underground SaySay Frances May Adorn *PC Most Fashionable Female TV Personality:  Jenny Hansson Carrie Brownstein Marja Martinez Nora Hart * PC Most Fashionable Male TV Personality:  Brian McFayden Sam Elliot Jonathan Frank Joe V *PC Best Fashion Wardrobe Stylist:  Lavenda Memory Eden Dawn Brandon Gaston Lis Bothwell *PC Best Accessory Designer: XOBruno Mandalena Jones Anne Bocci Jude Moonbeam *PC Best Fashion Photographer:  Jeff Wong Tom Boehme Sarah Willey *PC Fashion Show Producer:  Elizabeth Mollo Tito Chowdhury Claire Doody Becky Javis * PC Best Make-Up Artist:  Tracy Schulz

Carrie Strahle Angela Foster M’chel BauxalGleason *PC Best Hairstylist: Sarah Adams Georgia Kofahl Rie Yamada Amanda Ruele *PC Best Plus-Size Model:  Keri Atkins Kiersten Williamson Coco Madrid Teka Marie *PC Best Female Model:  Larissa Joncus Megumi Anne Taylor Devon Blackerby Kalulu Ng’Aida *PC Best Male Model:  Kamyar Jahan Jewan Moore Brad Danes Eduardo Reyes *PC Best Emerging Designer:  Andres Pinedo Caitlin McCall Vanessa Froehling Sundari Fanklin *PC Best Menswear Designer:  Jason Calderon, West Daily Eric Prowell, Bridge and Burn Joe Mueller, Wildwood Tony Ikye, Designs by THOR – The House of Rose *PC Best Women’s Wear Designer:  Cassie Ridgeway Michelle Lesniak Veil and Valor Sonia Kasparian *PC

Please join us in celebrating the SIXTH ANNUAL Mercedes-Benz of Portland | Portland Fashion and Style Awards

WHEN: Sunday, November 5th Red Carpet Begins at 4:30 p.m. | Show at 6:00 p.m. WHERE: Portland Art Museum 1219 SW Park Ave | Portland, OR 97205 Be sure to secure your seat of choice by purchasing your VIP and General Admission Tickets at: PortlandFashionAndStyleAwards.com/tickets2017 After party featuring Hit Machine to follow after the Show at 6:00

Silent auction proceeds and a portion of ticket sales benefiting:


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Shepherd’s Grain we were their second customer when they started. We try to work with local growers as much as possible. We partner with Kiyokawa Family Orchards in the Hood River Valley for the cherries and peaches in our seasonal clafoutis. They deliver to our stores twice a week, fresh from the orchard. What is your idea of the perfect meal? It all depends! I like to have nice, fine food, but I also go in for junk food, like potato chips with a beer and a hot dog. But, of course, I will use a frankfurter sausage on a baguette, with dijon mustard, to put a little twist onto it. I also improvise for dinner with whatever is at the store or the Farmers Market. I like it to be unplanned. This time of the year, barbecuing is my thing (fresh local lamb or salmon, for example). Enjoy St. Honoré Boulangerie’s outdoor dining during the sunny season, then watch for seasonal events at Christmas, New Years and Valentine’s Day. St. Honoré Boulangerie is open every day of the year, other than Christmas Day. Also, ask about gift cards! PI

ÜÜSaintHonoreBakery.com


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FOOD

Thai Orchid

Thai Orchid

BLOOMS

in Vancouver W O R D S Emily Penn P H O T O G R A P H Y Tim Sugden

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It’s barely after 11:30 AM, the time that Thai Orchid in Vancouver opens for lunch during the week, and half the tables are already filled. By the time I leave, only a few open tables remain. Owner Kat Saenguraiporn has just come off a long weekend of working at the Mississippi Street Fair where her other restaurant, Mee-Sen Thai Eatery, was a vendor. Even though she’s running on little sleep she is warm, welcoming and humble as she tells me the story of how she came to own two top-rated Thai eateries in the Portland-Vancouver area. Kat started working and cooking in one of her aunt and uncle’s Thai Orchid restaurants almost twenty years ago. Several years later she got the opportunity to purchase a food cart in Portland, where she was able to truly showcase her passion for Thai cooking. She worked at the food cart with her husband until 2008, when her aunt and uncle decided to sell their Thai Orchid location in Vancouver. Kat dropped everything else she was doing to purchase the restaurant. 17


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Since Kat bought Thai Orchid in 2008, it has been voted “Best of Clark County” every year (nine years in a row now!). It’s easy to see why – the exposed wooden beams on the ceiling give the place a rustic feel, while the décor makes it feel like you’re walking through a contemporary garden. The hosts and servers are attentive, kind, and accommodating. The focus on “freshness, quality and presentation of the food” is evident. Kat emphasizes that the quality of her ingredients is what sets Thai Orchid apart. She also explains that her chefs, who are from Thailand, are not afraid to try new things and that they have a lot of input when it comes to creating the menu. She notes that her whole staff takes pride in what they do. “Cleanliness and consistency are other key ideas behind our success,” she tells me. The food is presented beautifully – the Mango Delight sushi rolls stuffed with mango, avocado, cream cheese, and cucumber come out on an exquisite slab with shredded and toasted coconut sprinkled on top. The sweetness of the mango and coconut give the sushi roll an unexpected and much-welcomed flavor profile. The mesmerizing scent of kaffir leaves and lemongrass emanate from the Tom Kha Soup, which has a coconut milk base with mushrooms and your choice of chicken, veggie, tofu, shrimp, squid, scallops or a combination of seafood. Kat takes pride not only in serving great food, but also great drinks. After a few years in business, she added a full bar serving craft cocktails to Thai Orchid. She points out that many of the ingredients that show up on the menu also make an appearance in the drinks – cucumber, mango, basil, kaffir leaves. The wine, beer and cocktail menu is curated to go well with both Thai food and sushi. When Kat added a Sushi Station to Thai Orchid a few years ago, “the idea of serving sushi in a Thai restaurant was quite new to people here in Vancouver”. It seems they’ve adapted quickly, though, as the chefs behind the sushi bar were busy rolling during the lunch hour. While Thai Orchid is geared toward a fine dining experience with a steady menu punctuated by rotating specials, Kat’s other restaurant Mee-Sen Thai Eatery in Portland focuses on an ever-evolving menu of Thai street food. Both restaurants always draw from Kat’s history in authentic Thai cooking. Kat is modest as she talks about the success of her two restaurants. She tells me what a wonderful team she has and how she couldn’t have done it without the support of her husband and family.

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Thai Orchid has many regular customers, from those that work nearby and pop in for lunch during the week to others who like to enjoy a well-curated evening meal. Kat says sometimes they skip the food altogether and just come by to chat. She doesn’t seem to mind, saying, “if we can help turn their bad day into an awesome day, that would make my day.” It’s clear that Kat wants to give her customers the best dining experience possible. Her menu offers vegan, vegetarian and gluten free options and the server was careful to ask about any allergies I might have and the level of heat I like in my Thai dishes. “Owning and working in a restaurant has become my passion. I love to make people happy,” Kat tells me. She then goes on to say that during her staff meetings, she tells her employees to think of Thai Orchid as their home and to imagine that customers are friends they are inviting over for a meal. Guests should feel comfortable and taken care of. Feeling quite comfortable and taken care of myself, it’s clear that Kat puts her passion into practice. PI

Thai Orchid Restaurant (Vancouver) 213 W 11th St. Vancouver, WA 98660 (360) 695-7786

ÜÜThaiOrchidVancouver.com

Mee-Sen Thai Eatery 3924 N Mississippi Ave. Portland, OR 97227 (503) 445-1909

ÜÜMeeSenPDX.com



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FOOD

Geraldi’s

W O R D S Merlin Varaday | P H O T O G R A P H Y Tim Sugden If you are craving an authentic Italian meal served with a personal touch, then Geraldi’s (10000 SW Canyon Rd.) is the place for you. The family-owned sandwich and pizza shop – which has grown to have as many as six branches at a time - has had a loyal following for 34 years. What keeps their customers coming back? Generous sandwiches piled high with cold cuts, fontanini sausages or roast beef made in-house. There are also pizzas with homemade sauce (try the Spaghetti Pizza!) and a platter filled with lasagna, meatballs and garlic bread. Geraldi’s owner John David says long-time guests will drive from as far away as Canby or Battleground, WA for their favorite sandwich. Geraldi’s has a strong catering game as well. They have long-standing relationships with numerous local businesses, including Nike, Columbia Sportswear and West Coast Metals. They have been known to put together 40 six-foot sandwiches (enough to feed 400!) for corporate events. Check out their offerings on Facebook or Instagram, or – better yet – swing by and see what locals and visitors alike have been raving about. Customer reviews echo the same refrain: a favorite, stand-out sandwich and pizza contender in Portland. As one customer put it, “It’s awesome to meet guys who are passionate about making delicious food!”

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Geraldi’s is a family-owned business. Tell us about your family. My father started the business back in 1983. He had this idea of bringing East Coast flavor to Portland. His mother was a wonderful cook, very well versed in all these family recipes. That’s where the name came from – it’s my grandmother’s maiden name, Geraldi. My father took her recipes – meatballs, lasagna, homemade sauces – and we have followed those exact same recipes for the last 34 years. We had a gentleman come in recently who had attended a catered dinner here for his prom back in the 1980’s! And now he brought in his family, his children. We always ask our long-time customers about what is going on in their lives. It’s such a deep, deep tradition. I have been running several of our shops for the last 25 years. My father passed them on to me, after I moved out here when my children were very small - my daughter was barely a year old. Now I am passing on that wisdom to my own sons. My oldest son worked for the family business for a few years and then went on to do other work, and my middle son has worked in the restaurant for nine years. When my father retired he offered our long-time employees to purchase the equipment and buy the shop for a nominal fee and own it themselves. It was his way of paying it forward and rewarding their hard work. What do you love best about working with food? Food is such a huge part of life! You might as well make it special. At Geraldi’s, we will always do whatever it takes to make our customers happy. If you want something changed about what we made for you, we will absolutely take care of it. I worked for Tony Sbarro founder of Sbarro’s and we are still friends to this day. He knows so much about customer relations and people.

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All of the menus at Sbarro’s say “guest” on them, not customer. And they say “welcome”! They started a family business back in the 1950’s. And they grew to have stores all over the county and outside of the country. It’s a fantastic story. That gave me such a great sense of how to run a business, but also instilled in me to have love for your customers and pride in the food you are serving. What are some of your best food-related memories? Back East, food is like a religion. Growing up, we would go have Sunday dinners at my grandmother’s – it was like a Broadway show! The breadsticks were on the table, and there was wine for the adults and juice for the children … and we did this every week! Everybody sat down and they talked, and found out about what everybody was doing, all the aunts and uncles and cousins. My family in Portland has dinners like that now. I have four children, three stepchildren and two grandchildren. It’s a great tradition to hold onto. Food really brings people together. What does good food represent to you? We had some visitors from Kentucky recently, who I imagine were expecting just a bite to eat, something to fill their bellies, and I think they were pleasantly surprised to discover just how delicious our food was. A huge part of what I love about this is not only the food we serve, but just making people feel good. PI Geraldi’s 10000 SW Canyon Rd. Portland, OR 97225 (503) 297-2590 ÜÜGeraldisPDX.com



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ABOUT TOWN

Food Festival

A Gastronomic Festival

Spain in Portland

W O R D S Byron Beck | P H O T O G R A P H Y Steven Shomler

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Two of the busiest people on the local restaurant scene, renowned chef John Gorham and his business and life partner Renee, share many ideas with each other throughout each and every day. One of those ideas that kept popping to the top of their list was to create a Portland food festival centered on one of their favorite places in the world: Spain. Only seven months later after deciding they would actually make that seemingly impossible task happen, their dreams came true with “La Ruta PDX: A Gastronomic Festival.” The Gorham’s have the magic touch when it comes to owning and operating restaurants. As Toro Bravo, Inc., they run many of Portland’s top dining destinations including Toro Bravo, Tasty n Sons, Tasty n Alder and Plaza Del Toro among others. But while this dynamic duo know all too well how to run well-regarded and smooth operating establishments, “La Ruta PDX: A Gastronomic Festival,” an industry and trade focused event series celebrating the culinary culture of Spain, was their first attempt at a food and wine fest. "Although this was our first year, this festival has been in the making since the beginning of Toro Bravo 10 years ago,” said Renee. “All of these relationships have been developed over time with all of the visiting guest chefs and winemakers." 25


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For La Ruta: PDX, which took place over a hot-but-not-too-hot week in the middle of July, chefs from Spain joined forces with chefs from Portland for a series of collaboration dinners that took place all over the city. “It is a testament to the city of Portland that so many talented local chefs came together at the festival with their diverse concepts—from Japanese to Russian—to share their love of Spanish influence which runs deep here in PDX,” said John. “Portland is truly an international destination and that was our goal. The success of this festival wasn't about the work our team put into organizing it, the credit goes to all those who contributed by sharing their craft with Portland.” Other events throughout the festival—including a street fair and trade show for industry types, informative seminars and a grand food and wine tasting for the general public—showcased Spanish products, purveyors, and specialty equipment that is rarely shared outside Spanish kitchens. The hope is all this sharing would encourage collaboration and mutual enrichment between the two gastronomic cultures. "Our intention was to bring more opportunity to trade and get products here from Spain and I think we nailed that,” said Renee. “We brought in multiple new distributors and purveyors of Spanish products and all the winemakers want to return. And that’s a great judge of success." La Ruta: PDX was a much buzzed about fest from start to its glorious flamencoflavored finish. Top local chefs including Javier Canteras (Urdaneta), Gabe Rosen (Biwa), Bonnie Morales (Kachka) and Pat Manning (Toro Bravo) mingled with Barcelona’s Jordi Parra and Madrid’s Juanjo Canals, the chef/owner off Con Amor who bears a striking resemblance to soccer star David Beckham. Also in attendance was Michelin-starred chef Manuel Alonso of Casa Manolo in Valencia. "I went to both the premiere (opening night party) and the Tastes of Spain event and they were both beautifully executed,” said Katie McGuigan of Travel Portland. "I lived in Spain for a little while, and loved seeing familiar wines and flavors that we aren’t always exposed to in the Pacific Northwest. As an inaugural event (La Ruta PDX) knocked it out of the park! I cannot wait to see what Toro Bravo Inc. has planned down the pipeline." PI More details:

ÜÜLaRutaPDX.com

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SPOTLIGHT

Heart 2 Heart Farms

living a

Waste Not, Want Not life at

Heart 2 Heart Farms W O R D S Tina Curry P H O T O G R A P H Y Heart2Heart Farms Nestled on a steeply sloping hill, not far from Portland, sits Heart 2 Heart Farms. Upon arrival you might mistakenly think it is a throwback to the hippie era. First glance produces an array of terraces, cages, dwellings, animals and gear that make you pause to try and figure it all out. Forget that, it’s easier to take a tour and be amazed by what unfolds as you amble through the reclaimed wilderness. What started as an idea to grow only organic food in the middle of the urban forest has turned into something that perhaps owner Tyler Boggs never imagined: a repurposed sustainable compound that is literally living up to his expectations. The multiple terraces, sheds and animals (along with a good amount of repurposed human things) appear haphazardly, but with Tyler explaining how it all works together you can see the purpose. Well maybe, but the farm is based on something that includes relatively new yippy words like "permaculture". That's a technique whereby you think a lot about how to do something so that it can work with as little effort as possible, a paradigm to most farms of today. Disheveled young people, in boots and clothes no less thread bare from wear and tear than Portland’s homeless, quietly work the farm. Each has come to learn, and each brings their own skills. They come from Egypt, England, and places that are harder to pronounce that we would otherwise not associate with collecting rabbit droppings, hybrid hydroponics, and etching creative designs into clean animal skulls. The farm is replete with randomness: handmade bridges that look like an otherworld set ready for installation, wooden signs, art pieces and plant theory installed. Pottery sheds, greenhouses, smoke houses, low rabbit barns, duck and goose enclosures and old fashioned bunk houses nudge up to each other like a squire town, where you might ex[ect to see Bilbo Baggins appearing at the next corner. This fluffle of rabbits in self cleaning cages. Where they only casually give us attention from a bored sideways glance while they contentedly sip water and nibble on feed. Emerald green protein as shiny and a wet as a frogs back floats over a pond of catfish, trout and other mosquito eaters hidden beneath the slime. The fish eat the mosquito 28 FOOD/BEVERAGE 2017 // PORTLANDINTERVIEW.COM


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larvae, so the tiny biters aren’t a concern here. The slimy protein gets harvested and dried on trampolines and this aqua harvested fuel becomes feed for the animals. Peacocks roam along with checkered hens and tuxedo feathered ducks among the cages of other nibblings and family members. An occasional peacock call diverts attention up to the bordering tree where they watch for predators. Tiny black pigs hold still to be scratched and wild colored pheasants kept inside fencing don’t appear to be wishing they could break out like many a Disney movie. Along the back of the shed sits blue barrels of garden food that are cleverly designed to maximize yield. One can take a class, stick out their tongues at neighbors once the harvest comes in, and prove that the patio is ample space to stave off paying for store bought summer garden food. Heart 2 Heart is also a rescue farm of sorts. They take in abandoned urban pigs and male calves. I considered a peacock,

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but then thought better than to challenge my neighbor’s sense of humor (or my husband’s last nerve.) Nothing is lost here and the word waste is nonexistent. Heart 2 Heart Farms also harvests their own animals. It’s done with the respect and swiftness that people often speak of as a good way to die. It’s hard to find fault with the whole process at hand. Tyler speaks of teaching people that they can reduce their own carbon footprints with simple changes. Tyler, his wife Elizabeth, Joshua their son, and others teach classes that could appeal to quite literally anyone. Animal husbandry, canning, butchery, medicinal herbs, glass blowing, painting, leather tanning and more. So next time you want to take a walk on the wild side, you might just want to put on your barn boots. PI

ÜÜHeart2HeartFarms.com


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MAKERS

Wood Turner/Artist

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W O R D S David Bentley | P H O T O G R A P H Y Tim Sugden

Bowl Turner Dale Larson creates over 225 natural wood bowls each year, sending them to art galleries all over the United States, including downtown Portland favorite, The Real Mother Goose (901 SW Yamhill St.), with whom Dale has a long-standing synergistic relationship. Each gorgeous custom-made creation is made from local hardwoods, such as Pacific Madrone and Big Leaf Maple. The bowls make exceptional gifts or heirlooms, being both beautiful and functional. His influence in the Portland metro area is so keenly felt that the City and County call on him to collect downed trees as quickly as possible to turn them into bowls! Dale’s passion for woodturning has also developed into a love for teaching and mentorship. A frequent demonstrator at American Association of Woodturners (AAW) symposiums and contributor to woodworking publications, Dale adds, “I encourage woodturners to start teaching as soon as they can, because when you teach somebody else, you have to explain why you do it, and it makes you, as the teacher, a better turner. My first teaching demonstration was in 1993. I’ve been teaching ever since.” Dale is a founding member and has served as president of the Cascade Woodturners, the local chapter of the AAW.

a Le acy in a bowl Wood Turning Master DALE LARSON Where does your love of wood art come from? For me, it connects me directly to the trees I live around. I grew up East of Chehalis, WA, about a hundred miles north of here. I was surrounded by all these trees – Alder, Maple, Oak. We are fortunate up here in the Northwest to have all these beautiful woods, both native trees like Alder and Oak, and also planted trees, like Apple and Walnut. They all do really well here. We have lots of absolutely beautiful wood. Who was your first mentor or teacher who got you into the craft? Or is this something that you had pursued on your own? Mostly, it was kind of accidental. As a Senior in college I took a class in Industrial Arts and Woodworking at Washington State University. My Professor said, “This semester you are going to make a footstool, you are going to make a bookcase, and you are going to turn something on that lathe

over there.” I actually turned a nice bowl, about ten inches wide by four inches deep, which I still have to this day. I got an A- on it. That was in 1973.

3rd Annual Association of Woodturners (AAW) Symposium. That really started my formal education. Since then, I have gone to over 20 AAW symposiums.

In 1978, I was up in Alaska fishing, and the gentleman I was staying with had a lathe out in his shop, and I said, “Can I play on it?” And he said, “Yeah!” In fact, he had bought some wood for his wife twenty years earlier and had never turned it. I turned a salad bowl set for his wife. When I came south that fall, I bought a $220Craftsman lathe and a $115 set of tools, and started turning.

Who would have guessed all that would come from taking one class in 1973? That class changed the course of my life. This is my 39th year of woodturning.

In 1989, I was living down here and I saw an ad in Fine Woodworking magazine that said some wood turners were getting together in Seattle for a symposium. I thought, “That would be kind of neat. I’ve never met another woodturner!” It was the

Your specialty is turning wood bowls that serve as functional art. Speak to me about your approach to that process, from start to finish? Bowl turning is a craft that’s been around for about 6,000 years. The process now is pretty basic. I get a call – someone’s got a tree down, like during the ice storm this last December. People don’t want to just burn it. They want to convert this wood to something useful. We go over with chainsaws and cut up the tree into blocks and haul it home. Then we band saw it, it gets (continued on pg. 61) 33


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FEATURE

Mezzaluna Fine Catering

ChefJohn Paulk…Sophistication

Wrapped in Humility

Attending an event catered by Chef John Paulk owner of Mezzaluna Fine Catering is a culinary experience like no other. From his exquisitely stunning food to the elaborate multitiered, fully-lit displays with which it’s presented, every last detail is elegant and well-thought-out to perfection. So it should come as no surprise that over the years his award winning company has served and catered many large and intimate events for a long list of high-profile companies and luminaries including Nike, 2017 Democratic Vice Presidential Candidate Tim Kaine, U.S. senators and governors, TV personalities, national sports figures, many of Portland’s top corporations, and leaders of industry.

W O R D S Robert Moreau | P H O T O G R A P H Y Tim Sugden

For someone with such an impressive roster, as well as a slew of TV and radio appearances - including a stint on Food Network’s Cutthroat Kitchen - you’d think Chef John’s been in the business his entire career. But while his love of food and fine dining began in childhood, it wasn’t until after years of working for non-profits at age 40 that he decided to start his professional life over, follow his passion, and attend culinary school. This second act of sorts helped set the theme for how Chef John would eventually run his business over the next 13 years, becoming known as the man who gives others a second chance. In 2003, John enrolled in Portland’s Le Cordon Bleu program and began a two year intensive program. After graduating with highest honors, he began to carefully plot his next moves with precision and strategy. He started his career from the bottom much later than most. But regardless of the daunting new challenge in front of him, he forged ahead. Knowing he couldn’t afford to start on the bottom rung, Chef John decided to go it alone and establish a name for himself in the industry. Over the next few years, he did everything he could to build credibility. From teaching cooking classes at Sur la Table, volunteering his skills with charity fundraisers, and having a featured full-page article in Portland’s Food Day, to becoming a regular guest on a local radio show. He did all of this while making dozens of appearances cooking on Portland television. Finally, John was getting noticed. He created a website and began posting dazzling pictures of his food creations. This helped launch his career and land him jobs as a personal chef. From there, his business and popularity continued to steadily grow and clients eventually started asking him to cater events. At the time, he had no experience catering. He quickly realized if he wanted to make it, he’d have to learn on-the-job. “I’d never worked in a commercial kitchen in my life. I figured this all out on my own based on what I knew clients needed and would appreciate. I learned as I went, and by listening to my clients,” said Chef John.

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How the owner of Mezzaluna Fine Catering dominates the culinary industry after starting his career over at age 40

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Not letting his inexperience or fear of failure hold him back, Chef John tackled his first catering events head on. He built a staff of people who, like himself, loved to cook but had little to no professional experience. To assist with his first event, he hired his son’s babysitter, a high school junior from across the street who loved to cook and bake. “Any time someone has worked or apprenticed for me, my goal was, ‘How can I help you be better? How can I help you realize your culinary dreams?’” Chef John said. His support at an early age was instrumental in this young girl’s success, who would grow up to become a renowned chef, working for Moonstruck Chocolate, cooking at Andina in Portland’s Pearl District, serving as the head pastry chef at Vitaly Paley’s new Headwaters and appearing on Food Network’s Chopped. Even though Chef John gets tearful and emotional talking about it, he wants others to know that from the beginning, he brought in people to work alongside him who needed a second chance in life, much like he did when

he when he first started out. This has become a vital part of his business. Mezzaluna is more like a family than a successful company. His kitchen is a sanctuary from the stressful challenges of daily life. Some of Chef John’s staff members have been with him since the beginning. He considers them all leaders in the company giving them ownership in decisions about everything from the menus to the plating of the food, which he says in unusual in the industry. Chef John said of his unique team, whose stories he easily recalls, “I hired a woman who had cooked in a church for many years but had never gone to culinary school. She said, ‘I would do anything to come and cook for you.’ She worked for me for five years.” Chef John has many more accounts of employees he’s had over the years who were all looking for one thing: a fresh start. “I hired a guy who had been in federal prison. He had just gotten out, he had teeth missing, and he

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had no education. He was on parole, but no one would give him a chance,” he said. “His parole officer called me and asked if I’d take a risk and hire him. He became my dishwasher and worked diligently for me for two years. Working for Mezzaluna helped give this man his dignity back.” “I hired a woman who had been a prostitute on the streets of Las Vegas and she was trying to change her life. I said, ‘Come work for me. I’ll teach you everything I know.’ Now she’s in Arizona and has her own catering company,” Chef John said. “There was a man I used to chat with at Starbucks who had lost his IT job. He told me he was living in his Mercedes. I said, ‘Come work for me.’ He became a server and worked for me for several years and eventually got back on top of things and went back into the IT industry,” said Chef John. While Chef John and his company are the epitome of a true success story, he refuses to take too much credit, preferring to shine


the light on his staff. He speaks of them proudly and passionately, noting how loyal and dedicated they are. He’s built an environment where people can leave their past behind and pursue their passion of food. Mezzaluna has become a “destination” caterer of sorts. They don’t merely provide food, but rather their goal is to always give clients a comprehensive, fullsensory, hospitality intensive experience. Guests always leave feeling pampered and cared for knowing that attention to detail was foremost. John and his team saturate their clients with warmth and personal attention. “We strive to alleviate any stress so that our clients experience their event knowing we have their back,” said Chef John. “It’s about creating an emotional experience… a lasting memory…an event they’ll never forget. Really, it's romance.” Today, Mezzaluna is often booked out months in advance and consistently has a

waiting list of clients, but Chef John loves people and working with new events, companies and ideas. Each event is created by hand, from menu development, to executing complicated themed events. Most recently, Mezzaluna catered the launch party at the Oregon Historical Society’s JFK exhibit. All the food they served was made famous during the early 1960s, from miniature meatloaf TV dinners, to the very same clam chowder recipe that President Kennedy ate in the White House. In conclusion, Chef John said, “Throughout the years, people would come and work for me and they’d say, ‘I feel like when I come into your kitchen, reality is suspended. Whatever problems I had before I came here, everything is better when I come and cook with you.’ So that is the kind of company I now have. We are truly the caterers who care.” PI

ÜÜMezzalunaFineCatering.com

John Paulk resides in downtown Portland. He shares his life with his three sons and partner, Robert, with whom they just launched a new confections company, Luna Luxury Confections, selling delicious, beautifully packed cookies to waiting customers and business clients across the United States. C R E D I T S A N D C O N T R I BU T O R S F O R P HO T O SE G M E N T S : STAGING, CHINA AND FURNISHINGS

West Coast Event Productions WCEP.com FLORALS

Lyn Syring for Liberty Events LibertyEvents@MSN.com TUXEDO

Tony Iyke for House of Rose Designs byThor.com SHOOT LOCATION

Cold Creek Retreat ColdCreekRetreat.com

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FEATURE

Tilt

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S I É S R TA e W O R D S Justin Fields P H O T O G R A P H Y Tim Sugden

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When you think of homemade pie, the first images that come to mind may be that of a pie cooling on a windowsill, or a holiday family gathering. You might also remember the sight of a family member chopping and peeling fruit, or their hands kneading and rolling dough, involved directly in creating food for loved ones. It’s just this kind of tactile and personal artfulness in baking that Brittany Jurj, co-owner of TILT, has infused into the remarkable menu of pies served fresh daily at two, soon to be three, locations in Portland.

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However, you might be surprised to know that she wasn’t always so proficient in the language of dough and sugar. On a sunny July morning, I sat down with Brittany at her pearl location to hear how her baking skills went from poor at best, to full tilt.

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With two established locations (one in the Pearl District and one on Swan Island) and another under construction at 22 NE Second Avenue near the Burnside Skate Park), TILT’s simple yet premium brand of food, “hand built for the American workforce” , has quickly made their restaurants and bars synonymous with the food and drink scene in Portland. Brittany’s hands-on, old school approach is one of the top reasons for that success.

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Personally, I could more effectively resist walking into TILT on the frequent days and nights I’m nearby if it were just the fluffy biscuits made from scratch, just the burgers piled so high that they all slightly tilt, or just the amazing whiskey, beer and cider selections behind the bar. But the homemade pies made fresh daily?! I’m just a mortal man (especially in the morning), and the sights and smells of that pie case are too much to resist. Please pour me some of that house roasted coffee, and I will belly up to the counter for apple pie ala mode, more often than not.

.”

This isn’t the first time this publication has written about Tilt. In a 2015 interview, I introduced our readers to co-owner Octavian Jurj, a master of marketing with a penchant for great business timing, and even better judgement and taste in “blue collar-inspired” food. Brittany wasn’t available for that interview, but it was apparent she was a huge part of TILT’s success. It was Octavian himself who praised his wife Brittany for adding the triumphant pièce de résistance (or shall I say “pies” de résistance?) to TILT’s already stellar menu.

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Was it always your intention to go into baking or restaurant ownership as a career? No, I didn’t work a day in this industry. I went to school for apparel design. Shortly after graduating, I realized that my heart wasn’t in it and it wasn’t necessarily the industry that I wanted to be in. I didn’t even know how to boil water when I got married. Being a newlywed and having my own kitchen for the first time, it was kind of like having my own playground. I would just come home, bake, and try recipes and new techniques. My husband was super gracious to taste truly bad food at the beginning. (laughs) Did you have a recessive baking gene, just waiting to be activated? There was something in my genes, waiting to come out I think. Apparently, my Great Grandma was a beautiful, but messy, baker. She cared only about the final result and didn’t care about a messy kitchen. I think I inherited that gene from her. But honestly, my curiosity about baking started when I was even younger. My best friend and I, who are still best friends to this day, would spend a lot of time at her house, and her mom was a beautiful pie maker. We got to help her out in the kitchen and peel apples. One thing that stuck with me was watching her hands - so delicately - handle the crust. As I got older and started doing my own baking, I kept going back to her kitchen. She always used a bright yellow Tupperware bowl to do all of her mixing. Her apple pie trumped any apple pie, and always will, because she made each one with such love and attention to detail. Arlene passed away unexpectedly in 2011, but I will never forget her and her amazing pies. So when did your experiments in your “tin playground” get more serious? When did you realize you could make a mean pie? Two years after OJ and I got married, everyone in my family signed up to bring something for the holidays, and I signed up to bring pie. I had never made a pie but I did it as a challenge to myself. I committed to something and I started working. I loved the learning process, and everything about it was very therapeutic to me. My husband would come home and all the surfaces would be covered with what I had baked and I didn’t eat any of it; I just loved trying new techniques and recipes. I did everything pretty much by memory. I always went back to Arlene. That Thanksgiving, I really worked on my apple pie and probably made 100 of them before bringing my product to the family gathering. My family just loved it, so of course, I felt proud and I just kept perfecting it. I really honed in on apple, because there is a fine science to the perfect apple pie. Was there a moment when you felt your confidence had coalesced? Swan Island - our first location - was a challenge, but it was a good place to develop and establish our brand. I worked very hard at fine tuning our recipes there. Soon enough, we started selling out of our pies and getting same-day orders for ten more the next day. At that time, it was just myself and one other baker, and we were there until 2:00 or 3:00 a.m. each night. We just kept doing that, and at the same time kept watching the sales go up every week. It hasn’t slowed down since - that would naturally boost anyone’s confidence! Has baking been therapeutic to you? 100%, absolutely. I have baked hundreds and hundreds and hundreds of things in my adult life and I just love it. You can always make someone happy with something you make and be equally fed while making it. Have there been challenges along the way? The biggest challenge for me with my baking is that I did everything by memory. Writing recipes 40 FOOD/BEVERAGE 2017 // PORTLANDINTERVIEW.COM

down in order to be able to train others was my biggest challenge. I memorized my recipes and techniques, and I knew what the flavor of the raw product should be before it’s baked. From there I would just start throwing ingredients in by hand. We make about 60 pies a day, and most days we have a line out the door. Do you still have your hands involved in actually baking? I do. I was just in the bakery last week providing training on lattice crusts. I’m very hands-on with my teaching. We don’t operate out of a textbook, just the kitchen. You just roll your sleeves up and you get it done. That’s how I learn best - show me once and I’ll remember and keep perfecting the technique - and that’s how I teach others, too. Whenever we bring in a new hire or baker, I am very involved with the training. We still do our pies by hand, and I will never waver from that. Our tagline in the bakery is “cut dough, not corners” and I teach that. It takes patience and love to


make the perfect product. I’m very involved with the bakery, because I love it. My other duties may pull me away, but I’m always drawn back to the bakery. Did you and Octavian work on the menu together? We were both very involved with the process. We knew exactly what we wanted as far as a more upscale type of place - not a diner, if you will. Our menu has stuff you wouldn’t see in a diner back in the day. As far as the pies go, he would just be my taster and he would give me tips. He has an excellent palate, but he doesn’t know baking, so that was my area to define. It’s super fun because the two areas of our business that rotate in flavor are the bar and the bakery, so we do seasonal offerings, whereas some menus are fixed. It can be a surprise from one week to the next. I hear OJ had a cooking table custom made for you. Is that true? True. It’s a taller table and we make everything right there. I’m

obviously pretty tall, so he made it 3-4 inches taller than your average baking counter. We all work together as a team and it’s a very special place to be. Some of the other workers have to be on a step stool to use it. (laughs) How do you feel your pie program fits into the marketing ethos for TILT? We should have been born and raised in the ‘50s. It’s just very simple homemade comfort food. The greatest compliment that I can receive is when someone says that our pie rivals their Grandmother’s pie. Grandmothers never cut corners. They worked hard, used the best ingredients and didn’t over complicate recipes. They just kept it simple, delicious and generous. That formula worked 70 years ago and it still works great for us today. PI

ÜÜTiltItUp.com

T I LT L O C AT IO N S :

Swan Island 3449 N. Anchor St., Suite 200 (503) 285-8458 Pearl District 1355 NW Everett St., Suite120 (503) 894-9528 East Burnside Bridge - OPENING SOON! 22 NE Second Ave. Suite 100 in Yard apartments next to Burnside skatepark

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DESSERT

Alotto Gelato

A Journey To Gelato W O R D S David Bentley & Justin Fields P H O T O G R A P H Y David Bentley

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“You know the first thing people ask about me? ‘Are you Italian?’” The fact is, Randy Walton, Owner of Alotto Gelato (931 NW 23 rd ) is an Oregonian through and through. “I was born here, and my family has been in the farming business in Oregon for a long time. I feel closer to the earth.” Since 2004, Alotto Gelato has been Portland’s most popular authentic gelateria, providing a perfect place for families to gather and take in the sights, sounds, and delicious tastes of premium Italian style gelato. Last year, Walton opened a second location at Orenco Station Plaza in Hillsboro, also a hit. So how does a local farm kid end up as the owner of two successful gelato stores? As the publisher of this magazine, I’ve always been fascinated by what makes our local business people tick. Many of Portland’s most successful business owners have consistently proven to me that unconventional paths to success are often the most fruitful. I met with Walton to find out more about how world adventures – combined with local Farmer’s Markets – led to business success. From auspicious beginnings come amazing local businesses, and Walton and Alotto Gelato are no exception.

Well you’ve already established that you’re not Italian. How did you first get into gelato? I have always been into food, always. I started out cooking for my family and later on I worked in restaurants. Some of my first jobs were working in restaurants in front of the house and later on in the back of the house. Any specific restaurants in Portland? Not in Portland, but nearby. I worked up at Mount Hood Meadows just to get a ski pass. I was a ski bum. I worked during the weekends to make money and would ski during the week. Later on I went to college, got a business degree, and traveled around the world quite a bit. It sounds like you were you the typical young Oregonian in a sense, with a strong thirst foradventure. Is that what led you to head for Europe after college? Yeah, but I went even further. I lived in West Africa for a number of years. Went to Hawaii, ended up in Europe, and then headed to Mexico and Central America. You sound kind of fearless. It was part of growing up in a small town – I had my fill of it. So when I got the first opportunity I left town and didn’t turn back. Do you have any family in this immediate area? They are all in Salem, still in the same community. Tell me about the love for Gelato, where did it start? It’s more than just the love of gelato – it’s love for all kinds of food. Cooking and making gelato is something that comes naturally. When I was thinking about opening my own restaurant, I considered opening up a full service restaurant but I knew that would take quite a bit to do. Something that I knew I could do easily was focus on one or two items, so I thought “ice cream and gelato it is.” I think I heard that you got started selling at Farmer’s Markets. How did that become a spear head for you in the beginning? We have quite a bit of fruit growing in our place in SW Portland, raspberries in particular. Because we had tons of fruits, I would make ice creams for everyone. After a period of time we started selling at farmers markets. It’s all homemade from scratch, and that translated well to becoming a business. There was clearly enough interest, so we thought to open a brick and mortar place. Talk to me about your top 10 flavors you like to use. Everyone has favorites – what are some of yours? My favorite is a simple chocolate or vanilla. What I like to do is really hone in on one flavor at a time, and make it taste as deep and rich as possible. I’m still tweaking the chocolate after 14 years! The foundation is imagination. You can make anything -- whether it’s cookie dough, or artichoke or olive oil – anything you can imagine can be made into gelato.

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FAVES >> favorite restaurant | caffe mingo, without a doubt. >> favorite hobbies | cars and motorcycles, anything italian. >> activities | “travel to croatia and slovenia. My wife is from there, so we went there and found the village her grandpa was from. I also like the yucatan. >> pets | two big dogs, rico suave, and akua. >> favorite place to shop | barbur world foods. >> hero: elon musk. He created paypal, founded space x, and is known for doing things to help humanity.

Give the reading audience the breakdown of ice cream and gelato. Gelato is very similar to ice cream; it’s just a different style. Gelato should be a little lighter on the palate, a little creamier, and softer. It’s flavor forward, then creaminess, then it’s cold and refreshing. With ice cream, you get cold first, then texture, then flavor. Ice cream has more cream in it so you have that very milky type of flavor, whereas gelato has much, much less cream – like a third the amount. Both have the same ingredients: milk, cream, eggs and sugar. But Ice cream is frozen harder, and gelato is flavor first, then all the other sensations come in afterwards. When you’re not making gelato, what are some favorite dishes that you like to make? My go to foods are any types of pasta, really well prepared fresh vegetables, and anything Latin. When I make a pasta sauce, I like a fresh tomato pasta sauce, which is not cooked all day long but you can put together quickly. Was there a moment in life that helped steer you where you are today. What are your influences? Traveling around the world helped me to be open to new ideas, and anything that might come along. Travel helped me be open to people and new ideas, and to be able to enjoy myself and help other people enjoy themselves as well. PI

ÜÜAlottoGelato.biz 44 FOOD/BEVERAGE 2017 // PORTLANDINTERVIEW.COM


Urban Splash / Art Showcase | Melanie Concannon

ABOUT TOWN

Dave McGowan and Lee Sitton

Amy Hall, Melanie Concannon (the artist)

Doris Jenkins, Michael Leahy, Nannette Troutman, Peggy Hoag

Mary Nguyen, Garrett McGassman

As golden hour hit the Jackson Tower, over two hundred guests admired the rooftop exhibit of local mixed-media artist Melanie Concannon. Using materials including spray paint, nail polish, acrylic, liquid oil, rubbing alcohol, metallic pigments and resin, Concannon creates abstract displays of the beauty she finds in nature. Portland Interview’s Publisher, David Bentley was so struck by the luminous art that he bought a painting on the spot. For over thirty years, fifth-generation Oregon native Peggy Hoag’s passion has been to discover talent and provide a platform for local artists and musicians. That’s why Hoag’s new real estate firm featured Concannon at it's grand opening event, Urban Splash.

Angie Johnesse, Melanie Concannon, Cheryl Davis

Deb McGowan, Becky Wandell

Wine, hors d’oeuvres, and live music complemented the lively artwork. Performing at the event was up-and-coming guitarist Andy Wells. After witnessing Wells’ talent at Hoag’s home, Michael Allen Harrison invited the high school student to perform at the music festival, Ten Grands. Urban Splash was hosted in Hoag Real Estate’s new downtown loft on Broadway. Boasting modern industrial finishes, the open office space is central to the firm’s evolving approach to real estate. Hoag founded her firm in March of 2017 after 26 years as a leader in the region’s real estate market. Hoag Real Estate looks forward to introducing more talented locals to Portland’s creative landscape. Dave McGowan, Deb McGowan, Peggy Hoag

Caleb Knezevich David Bentley, Melanie Concannon

Delilah

Nick Luchterhand

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DRINK

Coalition Brewing

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Pionneers

Brewing

W O R D S Justin Fields & Kailla Coomes | P H O T O G R A P H Y Tim Sugden 47


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THE MOST IMPORTANT THING TO ELAN AND PHIL WHEN RELEASING THIS BEER WAS EDUCATING THE PUBLIC.

How do you explain what it feels like to have CBD Beer? Elan Walksy, the Co-Owner and Head Brewer of Coalition Brewing, has the perfect answer. “You know what you feel like after you’ve had one beer, and you know what you feel like after you’ve had two beers -- now imagine you had those two beers sitting in a hot tub.” Hops and Hemps? Yep, it’s a thing. Coalition Brewing is the first brewer in Oregon to commercially produce a Cannobidoil (CBD) Hemp infused beer. Of course, Coalition didn’t start off making beer with CBD in it. Back in the late 2000s two people, Elan Walsky and Kiley Hoyt, met at F.H. Steinbart, Portland’s storied and hallowed brewing supply store. Hoyt was looking for brewing supplies and Walsky was selling them. They struck up a conversation, and soon found out they both aspired to open up a brewery someday. On top of that, they serendipitously wanted to name it the same thing, “Hobo Brewing Company.” The name didn’t stick, but the partnership did, and on June 23, 2010, Coalition Brewery pub and warehouse opened its doors, with Kiley Hoyt as the Majority Owner and Elan Walsky as the Owner and Head Brewer. Three years in they hired Phil Boyle, a transplant from Ireland, as the front of house manager. They soon realized that the pub might not be enough space for them. “It was really amazing for helping launch the brand,” says Elan, “but the whole thing was only 26 seats. At that point since most of our growth was at the distribution space, we elected to leave that pub space.” Phil was then offered the position of Regional Beer Ambassador and now he handles sales distribution for Oregon and SW Washington. He also works on marketing. “We really focus on grassroots marketing...our company’s motto is ‘community through beer’ and we are always looking for ways to engage with the community

through events and partnerships.” These events include Paws for Ales, where the proceeds go to places like the Pixie Project. Another event is the Tastemaker Series, where they partner with local designers. The designers create a clothing collection, while Coalition creates a beer to match. Coalition Brewery has four beers that they package and sell into retailers all around Oregon and SW Washington; King Kitty Red Ale, Space Fruit Citrus IPA, Dropping Science IPA, and their current Spring/Summer seasonal, Serendipity People’s Ale. They also do a variety of one-off, specialty and barrel conditioned beers, so there’s always something new and interesting brewing at Coalition. But what about the hops and hemp? Walsky attests that this has been in the works for a long time. One formative moment they remember occurred when they were invited to a party in the Portland west hills, an event they now refer to as the “Cannabis soiree.” It was there that they met and befriended Bill Stewart, from Half Baked Labs. He is, in addition to an excellent cannabis chef, a chemical engineer. Elan mentions that he was really instrumental in helping them understand the chemical interaction of hops and hemp. Walsky, the more scientifically inclined of the two, breaks hops and hemp down, which are a lot more similar than you think. Elan explains, “They are both in family Cannabaceae...turns out that hops and hemp are genetically closely related...which means they are producing a lot of the same terpenes. Terpenes are the flavor and aromatic compound. It’s kind of why someone might pick up an IPA and say ‘aw man this smells like the nug that’s in my pocket right now.’” The first CBD Beer that Coalition came out with was Two Flowers IPA. Phil explains why. “The IPA just seemed like the logical step to showcase the flavors of the cannabis. What we found in our recipe development was the elements of

the plant were giving off a lot of grass and citrus bitter notes. So we were able to augment and shift that to use hops that had the same flavor profile to kind of compliment one another.” The most important thing to Elan and Phil when releasing this beer was educating the public. “We are going around and doing all of these talks and presentations around the interaction of CBD and alcohol. The more people that are educated the more normal it gets. We really want to kind of normalize it.” The number one question they get is, “Will it get me high?” The answer is simple - Nope. “A 10-ounce pour has approximately 4 milligrams of CBD,” says Phil, “it won’t get you high, and it won’t show up on drug tests.” For Coalition, their CBD beer has counted for 25% of their growth this year. They attribute it to the people of Portland. “There are a lot of cannabis and craft beer consumers here. Those two markets tend to crossover. But more importantly, it’s the locavore movement. All of our hops come from as close as Woodburn, our yeast is a local yeast lab, and our equipment was made locally.” Walsky and Boyle have set out to create a beer for everyone. As Phil says, “Beer is the great equalizer, beer brings people together...we want to keep it as inclusive as we can be, and for cannabis users that don’t like beer, now they have one too.” The have now introduced a second CBD beer, Herbs of a Feather, a lemon and basil CBD sour beer and they hope to keep adding to their Two Flower Series soon. The Two Flowers IPA is a West Coast IPA, 6% alcohol and 55 IBUs. Find it at your local Portland Bar including East Burn, Ankeny Tap & Table and Alberta Street Pub or head to the Coalition Brewing Tasting Room. PI

ÜÜCoalitionBrewing.com

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Aria Gin

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umpin J

uniper

Gin is Back in a Big Way

W O R D S Kaila Coomes | P H O T O G R A P H Y Tim Sugden

Aria Gin combines 10 different botanicals to create a well-balanced award winning gin. Co-founders Erik Martin and Ryan Csanky went through 4 years and over 100 distillations before they were satisfied with the finished product.

The conception of Aria definitely has had it’s ups and downs. Erik explains, “It had kind of risen from the ashes. A previous distillery that Ryan and I had owned was a casualty of that shame we refuse to call a depression. We were making vodka, but it was the wrong time to enter the market.” They were not going down without a fight though, “We continued on with research and development plan...we were perfecting our recipe for the gin.” Then their saving grace came along in the form of a fellow Portland distiller. “Lee Medoff, who is the founder of Bull Run Distillery, invited us to make our gin under his license. It allowed us to focus on making gin without having to worry about the overhead of opening up a distillery of our own. So now I think to myself, if it wasn't for Lee, who knows where we would be?”

is in the backseat, we decided to go in the other direction and make a local alternative to the classic London dry style,” says Erik. So they created Aria, where Juniper is the main flavor component with 9 additional ingredients -- Coriander, Angelica Root, Orange Peel, Lemon Peel, Cassia Bark, Cardamom, Grains of Paradise, Orris Root, and Cubeb Berry -- to create “depth, complexity and balance.” Most of their marketing is experiential marketing. Erik tells me, “The reason people get it is because they try it. It’s not like there is any magical secret ingredient it’s just the time we spend creating the flavor profile.” They attend a lot of trade shows and tasting events, they go to liquor stores, and they hit the streets to check out local bars and restaurants. Erik likes to say that the Portland distillery community is in “co-opetition”. “We can be very competitive, but not in an aggressive way. We are supportive of one another. If someone needs to borrow a piece of equipment come on down.”

As with any good comeback movie, in just 9 months Ryan and Erik were producing one of the top three gins in Oregon. They were lucky enough to spot the perfect warehouse for production in NW Portland. In 2013 they took possession of the building, and after many bumps and bruises they opened their new facility to the public in November of 2015.

The name Aria came from Erik’s love for music and Ryan’s idea to have the name related to music. “Aria is an operatic term, the central movement of an opera, and using 10 different botanicals is kind of like conducting a symphony.”

They continued to perfect their gin. “We spent $1,000 over the course of the year buying every brand of gin we could find, then sipping through and seeing what works and what doesn’t. What we noticed was they didn't work well in a martini.” They also noticed that many gins didn’t highlight the main ingredient, juniper, and instead enhanced the other botanicals.

Pegu Club Cocktail • 1 ounce fresh squeezed lime • 1 ounce Triple Sec Liqueur • 2 ounces of Aria Gin • A couple dashes of Angostura Bitters

They decided that they didn’t want to be like everyone else. “Instead of trying to be yet another gin where juniper

And of course we have to end with Erik’s summer cocktail of choice.

“I always say you have to use Aria Gin otherwise you’re liable to melt your glass and burn your pants.” jokes Erik. PI

ÜÜAriaGin.com

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World Cup Coffee & Tea

W O R D S Justin Fields | P H O T O G R A P H Y Tim Sugden Thirteen years ago, Roastmaster and Green Coffee Buyer Ed Bert discovered his passion for coffee in the remote jungles and farms of Papua New Guinea. It was there that he decided to eschew his training as an engineer, and start over in an industry that reaps great business profits, while simultaneously helping people in small villages around the world in a substantive way.

“Part of what makes Ed a great fit is his willingness to share information and collaborate with staff and others in the industry,” says Dan. He also points out that every year Ed attends the Specialty Coffee Association (SCA) trade show and the Roasters Guild Retreat. Both are considered crucial events to pass along knowledge as well as learn from other members.

For over a decade, Ed worked for Portland Roasting Company, becoming a reliable and well-respected member of the coffee community. He then spent a few years working at a coffee farm in Hawaii, where he learned about the plant husbandry needed to produce quality coffee. But Ed’s journey seemed destined to lead him back to Portland, where a chance event led him to his new role with World Cup Coffee:

Though Ed avoids the limelight, Dan proudly boasts that Ed has passed the Q Certification, a test of coffee knowledge on a variety of sensory levels that helps you select the best coffees. “Ed truly cares about how his coffee is handled, cared - for and delivered,” says Dan. “Nothing comes out of the roaster unless he feels it is perfect.”

“At times you have a serendipitous moment in business when you wonder how you are going to replace a key employee,” says World Cup Owner Dan Welch, who remembers getting notice that his roaster was leaving to pursue a different career. According to Dan, it was just then that, “Ed Bert came to us upon a recommendation of an industry friend.” After a walk around the warehouse and a productive talk, the two shook hands, and Ed started the next day. 52 FOOD/BEVERAGE 2017 // PORTLANDINTERVIEW.COM

I met with Ed on a particularly bustling day at World Cup at their NW Glisan location, where shade-grown and house-roasted beans result in a superior cup of coffee, offered alongside a great selection of tea and pastries. Ed gave me a tour of the facilities and discussed his career in coffee, while continuing to go about his daily duties, roasting beans.


What is the advantage of roasting your own beans? The real advantage is choosing your own beans and not relying on someone else to make the quality control decisions and all of the flavor profile decisions. Can you tell me a little bit about the roasting equipment? We use two different kinds of roasters. The drum roaster has a drum that rotates over a bed of flame, using convection to radiate heat and cook the coffee. It’s a little bit longer process, but it works out really well in the development of medium to light roast coffee. The other machine we use is a fluid bed machine, or air roaster. That machine is similar to an air popcorn popper – it uses mostly hot air, and ends of being a lot shorter roast time. The shorter roast time is really nice for darker roasts because it preserves the integrity of the coffee. How much do import and you roast on a yearly basis? We import 200,000 pounds of green coffee a year from places like Sumatra, Ethiopia, Guatemala, Costa Rica, Columbia, and Brazil. We roast 150,000 pounds of that, which is pretty modest compared to a lot of other companies around. What is your personal connection with coffee? I got into coffee on a trip to Papua New Guinea for Portland Roasting Company. The trip was before I was really into coffee, and it was a real eye opener. I visited a farm where an entire tribe depended on the coffee crop for their subsistence for the whole year. At the time I was an engineering student, but I realized that I really liked the idea of being able to work in a business that’s profitable, where you also get to help people and do something you love. Tell me more about the impact of that trip. How do the actions of businesses and consumers stateside affect these small villages? I just found it really interesting that a coffee company could afford to send people to visit foreign villages, pay to have a school built, and pay teachers a salary to teach on the farm so that they will have a brighter future. To me that was just amazing, because I didn’t realize that was possible. Businesses can make money, be successful and feel good about it at the same time. The coffee industry really helps the farming communities in a very tangible way.

Do you guys buy directly from farmers? The coffee we buy we almost always go through an importer because the taxes and tariffs and international shipping requirements make it very difficult to buy direct. But there are other ways. Bean from Columbia for example is brought in by the farmer to Portland, and we buy it from them directly. In other cases, we use an importer and find farms that we really like, and we will work with the farmer to create a relationship and buy their products year after year. Is sustainability an element of how you choose your products? We try to support causes, and we work directly with a few farmers. For example, in Columbia, we help with a scholarship program that sponsors students seeking an education to work in the coffee industry. Some of our other coffees have certifications from organizations that do great work, like the Rainforest Alliance, and Audubon Society. How does World Cup Coffee help promote the local coffee industry? We are members of the Oregon Coffee Board, so we support that and host events that are part of an educational series for anyone who wants to be a part of the industry. We also support the events of other coffee companies, like Portland Roasting Company. Is there something about Portland that makes it particularly suitable for being a coffee roaster? Just that other people in Portland are so passionate about coffee. The Oregon Coffee Board is a great example of that, bringing all kinds of roasters and baristas together to have conversations about coffee, and that pushes the industry forward. It’s helpful having discussions about what’s important to your customer, what’s important to your business, and getting a lot of support from other people in the industry. I think in other places, they’re less passionate about the coffee, and more competitive in a sense. In Portland it’s not like that – here there’s a unique culture surrounding the coffee industry. And that also results in an excellent cup of coffee? Yes. Really what we strive to do is produce very high quality, high flavor, very consistent coffee products. Most of our customers are in an office environment, and it’s the consistency and quality that allows them to enjoy drinking our coffee throughout the day. PI

ÜÜWorldCupCoffee.com

The Genesis of World Cup Coffee To understand better why Ed Bert ended up at World Cup Coffee, it helps to know more about the company and its history in Portland. Way back in 1985, four years before the first Starbucks even opened in Portland, a small company called Diversified Refreshment Systems was selling brands like Folgers and Yuban, along with products like cream, sugar and cups, to offices throughout Portland. Owner Don Welch and his team quickly garnered a reputation for excellent customer

service, reliably fueling Portland offices with traditional coffee for the corporate set. By 1993, the demand for a higher quality of coffee in the office environment dramatically increased, and the new trend of bringing coffee from a micro-roaster into offices took hold. It was that year that the company changed its name to World Cup Coffee, and Don’s son, Dan Welch, took the company reigns. Dan set out to provide that higher quality of coffee, while simultaneously continuing their high level of customer service to offices. The

demand for freshness and quality of specialty craft coffees continued to grow rapidly, and they opened their first retail location inside Powell’s Books in 1999. At that time, Dan was roasting all the coffee, reading books on coffee, attending coffee classes and learning from industry mentors. Soon, World Cup was named one of the top 10 coffee roaster/retailers in the US by USA Today. They continue to innovate in office, hotel and restaurant environments with the latest in equipment and products for both coffee and cold drinks.

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FEATURE

Green Endeavor Inc.

PURE INTENTIONS W O R D S David Bentlety & Justin Fields | P H O T O G R A P H Y Tim Sugden

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“Why is it that sometimes the most obvious solutions, staring us right in the face, are the hardest damn things we can ever see?” This is the first thing that comes out of the mouth of B. Scott Taylor, CEO and Co-Founder of Portland’s Green Endeavor, Inc. Taylor is a disruptive entrepreneur from New York who moved to Portland over 20 years ago and honestly, not the first person you would associate with a company founded on the premise of saving the planet from hazardous chemicals. He made a personal fortune after selling the internet company he co-founded to Monster.com in 2000 for nearly $100M. It’s obvious that Taylor has a lot on his mind this morning, and it looks like he’s getting ready to give me the works. That being said, another voice seems just as eager to talk. Joining Taylor is Chandra Brown, President of the company. She looks much more relaxed and in control. This is going to be fun. Ms. Brown is back home in Portland after serving a three-year term as a political appointee within the Obama administration. She served as the Deputy Assistant Secretary of Manufacturing, where she led the manufacturing sector. It should be noted that I have been following Green Endeavor on and off for some time. I was curious about how they were doing. Were they thriving or just surviving? As we sit down to talk, Brown smiles and looks at Taylor. Taylor then looks at me and says, “Ask her the questions. I want to see why a smart, well-respected, presidential appointee - and experienced business woman executive - would get mixed up with the likes of me.” The three of us are meeting at Breken Kitchen, a popular NW Portland coffee and nosh spot. It’s crowded today with young advertising professionals and some out of town grandparents visiting family. I smile at them both, shift my chair towards Chandra Brown and begin our interview.

Really quick… Have you met the President? And if yes, what is he like? How about Hillary? (CB) If by President you mean former "President" Barack Obama, then yes, I have met him and it was a great honor to work for him! I have also had the privilege of meeting Secretary Clinton and doing some campaign work for her. I have not met our current president, and that’s probably all I want to say about that… (laughs) Sorry about that. I know you swim in those bigger ponds, so I just had to ask. Shifting gears, how did you discover Green Endeavor? (CB) Scott and I had been friends for a while. He had asked me to join his board back when I was CEO at United Streetcar and I was planning on accepting as I really believed in the vision of removing these hazardous chemicals out of the industrial arena. But then the call from D.C. came letting me know I was chosen to be the new Deputy Assistant Secretary for Manufacturing, so I had to decline as it would have been a conflict of interest. I never thought four years later I would be working at Green Endeavor as their president. You and Scott seem very different, how do those differences play out in making Green Endeavor successful? (CB) That is probably an understatement. We are incredibly different but what works is we completely appreciate and respect our inherent differences. Scott is a consummate visionary with huge ideas and enthusiasm and I am more of the realist and implementer. I would also add I am definitely more of the diplomat! While we both believe in the Green Endeavor vision, I temper his great ideas with the details of how we are actually going to accomplish our goals. We believe that our differences,

both in personality and style, make the company more effective and adaptable, and it certainly makes board meetings livelier. (ST) I definitely think it’s useful to have a diplomat involved. (laughs) Scott, when I first heard you were starting this company I was a little puzzled. It seemed like a real departure from the creative things you had done in the past. Why this? (CB) Like many of us these days, I want to make a positive impact on this world, and I want to leave my children a better planet. Together, Chandra and I possess the skill sets to make an eco-industrial company that is profitable, and that is actually currently making a big difference in decreasing the amount of hazardous products out there. So with that ability to help make a difference, it’s not just a desire to help, but also a responsibility really. Chandra, why do you think Green Endeavor brought you on board? And with your skill set, you could have done almost anything - why did you say yes? (CB) I think they realized they needed an experienced, realistic leader who could take the start-up dream to a reality. They also wanted someone who was a true believer in their vision for the future. As for why I said yes, well some days I do wonder. (laughs) But seriously, it fulfilled the main things I was looking for in my next career. One, I wanted to make a difference in our environment. I care greatly about the planet and I wanted to do something tangible to help it. Two, I also wanted something of scale, where I could grow a company, and use my international experience as well. This is a worldwide problem and what better than a green Oregon company to help be part of the solution? Third, there has been a lot of emphasis on green products in the consumer market, but 55


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“We plan to grow, grow,

there has been a lack of focus on the industrial markets where huge amounts of toxic chemicals are being used every day. It’s an area that is not talked about enough and I wanted to shine a light on it. Finally, I wanted to do something I have not done before and give myself a bit of a challenge. I have never worked at a true start-up before and it has certainly been eye-opening. I have learned so much in the past six months! I believe in life long learning and I wanted to contribute my experience and skills to a small business with a mission I cared about. Green Endeavor fit all the criteria. Back to you Scott, what progress are we making as a city to clean our act up, and how can we do better? (ST) Portland is blessed to have so many great companies and non-profits that are working everyday on making the city a better place to live and work. Particularly in

the areas of clean energy and sustainability. I do think hazardous chemical usage has not been looked at as closely as some other areas. It is not as “sexy” of environmental topic as many other areas, and is therefore not on the minds of most residents. Much of this happens behind the scenes, but we are working on changing that! Chandra, within conversations about the environment we hear a lot about carbon footprints and conserving energy, but what about our rivers, oceans and fresh drinking water? What does Green Endeavor do to address that? (CB) The interesting thing is changing out the hazardous chemicals can cause an entire detrimental process to be disrupted, and has many additional benefits that just the replacement of a specific chemical. For example, hazardous chemicals may need to be heated and certainly they need to be flushed out of

FAVES >> favorite thing about PDX | Seeing Mt. Hood every day. >> favorite brunch | I love John and Renee Orlando’s, Meriwether’s Restaurant and Skyline farm in NW Portland. >> favorite hike | Angels Rest in the Columbia River Gorge. >> favorite brewery | Bridgeport. >> favorite dinner | Piazza Italia. >> favorite writer | Ernest Hemingway, John Cheever, and Mark Twain. >> favorite hobby | Building companies. >> big dream | To create an eco-industrial category or cluster in Oregon that has a bigger impact on our economy than shoes or parkas, while globally setting a standard for clean industrial manufacturing.

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, grow... to $1M in sales this year.” tanks or wherever they have been used. They may also need to be treated with other chemicals to render them more harmless. So, by using completely biodegradable, triple net zero products you not only remove the chemicals that are harmful to your employees and equipment, but you may also save energy because there’s no need to heat them. Perhaps even more important you save on water usage. So, one product change can cause an entire process to change, which is why it’s such a win-win. When you look at all these costs, you see why “going green” in this case is actually the most cost-effective option. (ST) That is exactly what drives me crazy! We have a cost-effective solution that benefits people, equipment, and the environment. So why isn’t everyone on board with changing? It’s the right thing to do on all levels. So what’s next on the horizon for you guys? (CB) We plan to grow, grow, and grow! It would be great to hit a $1M in sales this year and we are right in the middle of a final fundraising round. We are currently meeting with investors and hoping to raise around $2M to hire more sales staff and support growing the company to the next level as quickly as possible. It’s a fun time to be moving forward, and the timing is right! (ST) She’s good isn’t she? We are going to Make Oregon proud. Thanks for showing interest in what we are doing, David. It means a lot. PI

ÜÜGreenEndeavorinc.com

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Men’s Trends: On the Loose by Jyssica Yelas

Move over slims and skinnies, loose-fitting pants are back on the block. Wear your super skinnies and risk being pegged as a city stereotype. Keep these at your waist, but give your legs a little (or a lot) of breathing room this go around.

but early adopters and select shops of Portland are catching on quickly. Keep an eye on the runway and on your local influencers and you’ll see that this trickle-up trend is slowly but surely making an entrance onto outfits of those who are paying attention.

This is a trend that is currently seen more widely in the Eastern corners of the world,

Not ready to split with your fitted favorites? Don’t fret - you have time and options. Start

with a relaxed trouser silhouette and get ready for your legs to feel more freedom than they remembered was possible. Don’t you remember what it felt like to wear those baggy favorites winding down the neighborhood streets on your skateboard? Don’t worry, we aren’t taking it there, but with this trend, you can choose your own adventure.

BRIDGE & BURN

TANNER GOODS CATANIA

HENRIK VIBSKOB JUKO

$128

$137.50

$150

We’ll start with a workappropriate take on the loose fitting pant scenario. Opt for a relaxed trouser in your favorite shade, and dress them up or down with sneakers for the town or dress shoes for the office. This pair errs on the classic side of the spectrum, so you may find you have a pair sitting at the bottom of your pants drawer. Dust them off and try them on again. If it’s time for a fresh pair, we think you’ll like this pair found at Portland’s own Bridge & Burn.

Though Tanner Goods is known for its quality leather accessories, don’t make the mistake of overlooking its menswear selection. This style will sell out fast, so be sure to go in and try them on while they’re still in stores. Track-style pants in a quality fit and fabric blend are a flattering step out of the box for the traditional man. This cut is flattering on more than one body type, and the pleats down the center dress them up just enough to offset the adjustable drawstring. This pair comes in a crop and color that are fit for every season in Portland, so you really can’t go wrong.

For those ready to fully embrace the baggy pants trend, Machus on East Burnside is your store. Whether you’re going for full blown Rick Owens in a pair of hyper-harem shorts, or going for a leg as wide as its waist, you will want quality at front of mind, and options to try on. The Henrik Vibskob Juko Pants offer an oversized leg throughout the pant, and a clever cut ending at the ankle. It’s true that navy is the new black, but if this style isn’t up your alley the store offers variations of the trends in all shapes and hues.

ROARK DUNE

PANTS IN WARM GREY

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PANTS, MACHUS


by Jyssica Yelas Women’s

Portland is no stranger to the local or handmade movement. In fact, it’s become a wellknown staple of the city. But what about the artists and designers who are taking it to the next level or, dare I say, layer? In 2017, we all have a lot to say. We want to be seen and heard, and to contribute to a

Trends: A Handmade Tail

FASHION

larger cause. Now how does this relate to the clothing we put on our bodies? Hear me out.

expressing oneself by means of dress has never been easier, or more on-trend.

Creators near and far are taking it upon themselves to help their fans wear their hearts on their sleeves, or anywhere else for that matter. Whether it’s a hand-stitched miniature mountain scene or a painted statement of opinion,

Take your wardrobe and personal brand to the next level with a piece from one of these local designers. Be seen, heard, and feel good about where your dollars go when you shop from one of these local ladies:

NORMAL WEIRDO, SUGAR

LAURS KEMP ROHMER

RHIPPED

$62

$196

$199

“Normal Weirdo” is a collaborative collection by artist Corbin Lamont and stylist Victoria Mesenbrink that has been popping up in Instagram feeds and niche boutiques all about town. Each piece is one-of-a-kind, beginning with Mesenbrink’s sourced and salvaged garments, mostly denim and jackets, and hand-painted with Lamont’s hand-painted words, ranging from the abstract, “free ticket to heaven,” to uplifting messages like “the practice is the process.” Love it or leave it, there is a statement being made here. Corbin tweeted on July 12, “[I] Truly love how much fashion upsets people.”

Laurs Kemp, self-described as an “apparel collection of considered basics and dreamy one-offs, inspired by cinema and the female gaze,” offers handmade embroidered pieces in her Rohmer series. Each piece in this series is inspired by a still from a Eric Rohmer film, featuring different embroideries of the female form on various part of her tops and pants. This summer, Kemp is committing to being wastefree, and making garments exclusively using fabrics and garments already in her studio. (This means flash sales and discounted prices for the rest of us!)

If a customized vintage denim jacket is what you’re after, there’s a local label for that too. Enter Rhipped label, a new streetwear apparel brand founded by 22-year old Dawn Myers. Rhipped label offers different variations of their signature “Street Jacket” (shown above) as well as custom denim orders. Myers alters, paints on, and distresses vintage denim finds, and works with customers to create a unique denim experience for “the every day hustle.”

Photo: Evie McShane

Photo: Backtalk

MOUNTAIN VINTAGE

SERIES, BACKTALK

“STREET JACKET”

Photo: Rhipped label

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Raptor Jade

r for irro m e k th chec ? s flaw e c i t al s o l n anim y paw enta new rpen m sentim l s a i sh lution i n at al e revo ’t fright i don a de tor j p a r -

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& flash fiction o mail.c g @ e d r.ja .rapto queen

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i am w know hite and i but i it d know idn’t alw a ys im a it n learn ass whe n im that ing ’s wh y the whit y ca l i the h ng out l it istor y bo oks - rap tor j a de -


(continued from pg. 33) roughed out and then I have to go through the drying process. Once it is dry, I can put it back on the lathe, and do the finish work and turn it. So I’ve turned the bowl twice. Even on your level, you are still learning, and excited, with a sense of discovery as you go further, year after year. This is an ongoing process. I see it this way – woodturning is a path through life. I will turn 65 this Fall, and I am still learning. My bowls today are better than my bowls from five years ago. My friend Wally Dickerman, who died a year ago in April, was 94 and he was still turning out gallery quality art work. So I am hoping that I will be turning for quite a while. Wood is the oxygen that makes my life valuable. Every part of my life revolves around wood. If you took wood away from me, it would probably kill me. I had a lot of friends who were World War II veterans, and are now gone. As they get sick and go into the hospital, I always take wood art and leave it with them, because these are guys who spent their whole life working with wood, and then they go into this sterile environment and they don’t have any wood. Wood is critical to their mental well-being. For me, if you said to me, “Dale, you are done. You can’t turn wood anymore.” It would be crushing. So it is a part of you now? It’s every part of me. All of my friends and all of my family cannot separate me from my wood art. Me and my wood art - they are the same thing. Every year for Christmas I make my family something special. You could go back 30 years, and every year I have done something different. There must be an obvious sense of pride, as well as legacy, knowing your work is enjoyed by so many people in their homes. How does that make you feel? That’s actually the word I use. I have a lot of pride that something I made with my hands is enjoyed by somebody who does not know me, who has no reason to be nice to me, and they write me a big check for it. I used to take stuff home to my mother. She of course, says, “Oh, Dale, that is a very nice bowl.” It is different when your mother says that, verses somebody writing you a big check for what you’ve made. Somebody values what I created. The exact word for mhow I feel is pride. PI Watch for news about the American Association of Woodturners (AAW) Symposium to be presented in Portland next year!

ÜÜFineWoodArtists.com/Gallery/Larson/Dale_Larson.htm

“ W H E N YOU T E AC H S OM E B O DY E L SE , YOU HAV E T O E X P L A I N W H Y YOU D O I T, A N D I T M A K E S YOU, A S T H E T E AC H E R , A B E T T E R T U R N E R .”

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WASHINGTON METRO NEWS VA N C O U V E R , WA W R I T T E N B Y MER LI N VARAD AY

Vancouver First Friday The best day of the month is First Friday! Downtown Vancouver’s city center is filled with creativity, beautiful art, great food and drink options, and inspiration. The HOT SHEET is the free map and guide to the event. www.vdausa.org/first-fridaydowntown This self-directed tour and many of the pieces of public art that you’ll find around town are the projects of Vancouver’s Downtown Association, a nonprofit that is totally directed to telling the exciting story of #dtVANwa. This downtown is a mix of modern buildings, fabulous historic buildings with rich history, a wide variety of urban living options, and a mix of shopping that is out of the big box and into the authentic, home grown options that shoppers enjoy. And, going back to its Lucky Lager roots, beer and the people who make it are creating a new sudsy mecca. Learn more at vdausa.org. Enjoy Vancouver Brewfest Great Western Malting will present The Vancouver Brewfest at Esther Short Park (W. 8th and Columbia) August 11th & 12th. The festival will feature 50 Pacific Northwest breweries, cideries and meaderies, with more than 100 different drink varieties to choose from. This year organizers anticipate 6,500 coming by to enjoy the wide array of beverages, food and entertainment that are the hallmarks of the event. This year, Trapdoor Brewery

has collaborated with presenting sponsor Great Western Malt to create the Vancouver Brewfest Official Beer (launch party at the Brewfest!). You can find non-alcoholic beverages at the food court, including free coffee by Kafiex. Ticket prices are as follows: “Brewer’s Apprentice” $17.00 advance/$19.50 at the door, which includes admission, a pint glass and five tokens; “The Brewmaster” - $32.00 advance/$37.00 at the door, including admission, a pint glass and 20 tokens; and “The Key Master” $7 for Designated Drivers, which includes entrance, a wristband and FREE non-alcoholic beverages at the food court. Details/tickets go to www.VancouverBrewfest.com Love Wine and Jazz?

The 20th Annual Vancouver Wine & Jazz Festival, to be held August 25th, 26th and 27th in Esther Short Park (W. 8th and Columbia), will feature GRAMMYwinning and internationally acclaimed jazz, blues, gospel and pop bands. The family-friendly event, sponsored by Bravo! Concerts Northwest, is “... the largest festival of its kind in the Northwest...” (ABC TV KATU 2, Portland, OR). Major acts will include The Rippingtons, Ruthie Foster, Shemekia Copeland, Russell Malone, Grace Kelly, Ronnie Baker Brooks, Sara Gazarek, Diane Schuur and John Mayall. A Jazz Education Stage will provide opportunities for local high school students to perform. In addition, attendees can enjoy the best Northwest wines, delicious cuisine from local restaurants and gorgeous locally-produced fine art and crafts. Tickets range from $20 for General Admission to $60 for a 3-Day Pass. Children younger than 12 are admitted FREE. Details can be found at www.vancouverwinejazz.com.

Labor Day Weekend Food and Wine Pairing Don’t miss the Labor Day Weekend Food and Wine Pairing Wine Tour, sponsored by Southwest Washington Winery Association, on September 2nd – 4th from 12:00 – 6:00 p.m., concluding the Summer Passport Challenge at ten participating wineries. Free passports are available at each winery. Attendees who have completed the challenge will win a prize and will also be entered in a drawing to be held after Labor Day. The Southwest Washington Winery Association is organized to promote and encourage the development and growth of the grape wine industry in Southwest Washington. www.swwawine.com

Going Gluten Free? The Gluten Free Tasting Expo & Health Fair is a FREE event being hosted by Natural Grocers (7604 NE 5th Ave., Ste 100) on Saturday, September 9th from 11:00 a.m. – 4:00 p.m. Favorite glutenfree (GF) vendors will be giving out free samples, including Country Life (whose entire facility is certified GF) and Jensen’s bakery. There will be a no-bake Apple Cookie station – these are a great gluten-free (GF) after school snack! Additionally, there will be a gluten free scavenger hunt at the grocery store, with lots of prizes and giveaways. Stay tuned for information regarding a FREE class on gluten free lunch ideas, presented by a local Naturopathic Doctor. Our community partners are still expanding and there’s guaranteed fun for the whole family! www.visitvancouverusa.com/includes/ calendar-of-events/Gluten-Free-Tasting-Expo-HealthFair/18727

Kiggins Theatre Regular Events Not only can you catch the latest critically acclaimed


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independent films at Kiggins Theatre (1011 Main St. Vancouver, WA), you can also attend their regular monthly events. Science On Tap is every second Wednesday at 7:00 pm, with a $10.00 suggested donation – this is an educational lecture series where you can sit back and enjoy a pint while you learn! Comedy On Tap is every second Thursday at 8:00 pm, hosted by Don Elliot (also $10.00). Or participate in The Rocky Horror Picture Show every fourth Saturday of the month at 10:00 pm ($10.00). www.kigginstheatre.net

Barbershop Harmony Convention Comes to Vancouver The Evergreen District Barbershop Harmony Convention will be held at the Hilton Vancouver

Washington (301 West 6th St.) October 13th and 14th, hosted by Portland chorus Bridge Town Sound. The best barbershop quartets and choruses from across the Pacific Northwest will compete for the chance to be crowned district champions and - for the choruses – a chance to earn a spot at the international competition to be held Summer 2018 in Orlando, Florida. The Evergreen District of the Barbershop Harmony Society includes a cappella ensembles from Washington, Oregon, Alaska, British Columbia, Alberta, and parts of Idaho and Montana. The competing groups have already placed high enough during Spring division contests to sing at the district level in October - these are the top men’s barbershoppers in the Northwest. All events are open to the public. Come prepared to be wowed! Tickets can be purchased at: www.bridgetown-

sound.org/2017-evg-district-convention

Camas First Fridays

invites visitors and locals alike to enjoy the community with after-hours shopping, dining, art exhibits and themed family-friendly activities each First Friday of the month from 5:00 – 8:00 p.m. There is also a FREE-to-enter gift basket raffle at each event. Relax and have fun in this beautiful and artful downtown. August 4th: Small Town Summer Fun September 1st: Plein Air Art Event October 6th: The 12th Annual Pumpkin Pageant & Harry Potter Costume Contest The Downtown Camas Association

www.downtowncamas.com/events-and-festivals/ first-fridays

Camas Farmers Market On Wednesdays from 3:00 – 7:00 p.m. through October 4th you can find locally harvested produce, flowers and delicious prepared foods in historic downtown Camas on 4th Ave., between Everett and Franklin (by the library and City Hall). There will also be chef demonstrations, kids’ activities and live music. Grab some tasty treats to savor on the library lawn, enjoying the bounty of local farms. www.camasfarmersmarket.org

Camas Vintage and Art Street Faire The 9th Annual Downtown Camas Vintage & Art Street Faire on Saturday, August 26th from 9:00

a.m. – 3:00 p.m. will boast over 60 vintage and local art vendors. You can find a variety of home/garden items, clothing and accessories, as well as paintings, glass and metal creations, fiber art, jewelry and more. Come early for coffee,

enjoy lunch in charming downtown Camas and stay until the afternoon, enjoying the live music. The Faire will be held on 4th Avenue and Birch Streets, near Camas Antiques (305 NE 4th Ave.). www.downtowncamas.com/events-andfestivals/2017-camas-vintage-art-faire

Salud! Wine Bar Opens Salud! Wine Bar (224 NE 3rd Ave.) opened in downtown Camas July 14th. Salud! offers up a wine list containing at least 40 wines by the glass, with four on tap, and another dozen or two by the bottle only. The complete list features treasures from the Pacific Northwest as well as from around the world. Food? You bet, at Salud! the menu consists of Cheese & Charcuterie Boards, Cheese and Chocolate Fondues, Meatballs and other tasty bites, as well as scrumptious desserts, all made in-house – including the breads! Fridays and Saturdays give way to live music at Salud! – jazz, folk and even a harp soloist. Salud! is not just a wine bar, but also boasts a 900 square foot event space, and over 3,000 square feet of personal wine storage, in what is better known as WineVille. WineVille houses colorful personalized storage units with individual “addresses” in a controlled climate. You can choose to be on Chardonnay Way, Bordeaux Blvd or many other aptly named streets. Lastly, Salud! hosts events and classes – from wine education, to cheese or chocolate pairings, to pallet painting parties. Check Salud! Wine Bar’s web site for hours: www.saludwine.com.


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Events at YoYoYogi YoYoYogi (1306 NW Hoyt St # 101) is known for its thriving community, a group lovingly referred to as “seekers.” This community is kept active and growing through a range of offerings, including classes, benefits, parties, trainings, workshops and retreats. Watch for these enriching upcoming events: Thorns Yoga Night with Galen Fairbanks at Providence Park, a benefit for Living Yoga on August 19th (game at 7:00 p.m., yoga at 9:00 p.m.); Hip Hops with Isabel Allen at NV Apartments on August 26th at 6:30 p.m. - begin with a flow to beat-driven hip hop tunes and end with a beer (or two!) under Portland’s Summer night sky; Fall 2017 Teacher Training begins September 15th 10 weeks of pure dedication and transformation.

Get Ready for Feast Portland

Happy Hour at Verde Cocina Join Verde Cocina’s flagship café in Hillsdale (6446 SW Capitol Hwy) for Happy Hour from 3:00 to 5:30 p.m. Monday through Friday. Pull up to the bar, grab a table at the relaxed and vibrant upstairs dining area or enjoy the outdoor patio for brunch during the warm weather months. Owners Anna and Noé Garnica opened the café in 2009 after establishing Verde Cocina as a favorite food vendor at Portland Farmers Markets. Since the start, the Garnicas have worked with local and regional farmers and purveyors to source the freshest ingredients possible. Dishes are a savory fusion of the Pacific Northwest’s bounty and the Garnica’s own take on the flavors of Mexico. Using naturally gluten-free ingredients, the menu selection considers a wide variety of dietary lifestyles from typical omnivores to paleo to vegan. You can also other Verde Cocina locations on Mississippi Ave. and in the Pearl District.

www.yoyoyogi.com

New Museum in North Park Blocks The Oregon Jewish Museum and Center for Holocaust Education (OJMCHE) has opened their

new facility at 724 NW Davis St. in the Pearl’s North Park Blocks, a district rich in cultural and arts-based institutions. The new space doubles the museum’s footprint to 15,000 square feet and includes core exhibitions, galleries for nationally and internationally touring exhibitions, a 100-seat auditorium, a gift shop and Lefty’s Café. The inaugural exhibition features the work of internationally celebrated Russian Jewish artist, Grisha Bruskin. ALEFBET: The Alphabet of Memory incorporates visually stunning large-scale tapestries alongside the artist’s preparatory drawings and related gouache paintings. The showing at OJMCHE is the first North American appearance of the exhibit. More Information At: www.ojmche.org

Bon Appétit Presents Feast Portland is the flagship

food and drink festival in the Pacific Northwest, capturing the current energy and enthusiasm driving America’s food revolution. Founded in 2012 by Mike Thelin and Carrie Welch, the four-day festival showcases legendary and emerging chefs, culinary professionals and industry leaders at more than 40 delicious events, from large-scale tastings to hands-on classes to intimate dinners. This year, Feast Portland will be held September 14th through 17th at various locations. Tickets are available now, and they go fast. Feast Portland continues to support efforts to end childhood hunger in our community, donating 2017 net proceeds to Partners for a Hunger-Free Oregon. www.feastportland.com Hi-Lo Hotel Now Open The 120-room Hi-Lo Hotel (320 SW Stark St.), part of Autograph Collection Hotels, is located in the Historic Oregon Pioneer Building, which has been respectfully nudged into the 21st Century. This careful redesign is on display throughout the hotel – for instance, in the lobby sofas are supported by bare concrete, suggesting the building’s origins, with muted décor reflective of the Oregon landscape. Hi-Lo is Portland luxury. This balance continues in the hotel restaurant, Alto Bajo, where classic Mexican cuisine meets Oaxacan influences. The kitchen is helmed by Chef Chip Barnes and features a menu developed in collaboration with famed Oaxacan Chef Iliana de la Vega. Move to the lobbylevel bar – fittingly christened Lo Bar – where you’ll enjoy carefully crafted cocktails. www.hi-lo-hotel.com

www.verdecocinamarket.com

End the Summer with Salvador Molly’s Salvador Molly’s (1523 SW Sunset Blvd.) will host their annual Last Chance Summer Luau on Sunday, September 17th. Enjoy Island music, food and dance from the beloved Portland restaurant that consistently provides scrumptious “street food from global hotspots”, including those tamales that everyone lines up for at the Portland Farmers Market. Contact Salvador Molly’s with questions about their in-house event spaces or about off-site catering. Salvador Molly’s recently celebrated their 21st Anniversary, remaining true to their roots with fish tacos, jerk chicken and – of course – their famous Great Balls of Fire (made with habaneros). www.salvadormollys.com


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(Almost) Total Eclipse of the Sun Viewing Party You are invited to celebrate the (Almost) Total Solar Eclipse with Lake Oswego Parks and Recreation on Monday, August 21st from 9:30 a.m. to 11:00 a.m. at Sundeleaf Plaza (120 State St.). There will be crafts, snacks, a photography how-to session and free viewing glasses! This is a rare celestial event which occurs when the moon passes between the sun and Earth and blocks all or part of the sun will be almost total at about 10:20 a.m. The event will last for up to about three hours from beginning to end - as viewed from a given location. For this eclipse, the longest period when the moon completely blocks the sun will be about two minutes and 40 seconds. The last time the US witnessed a solar eclipse was on July 29th, 1878.

Music in the Park Summer Concert Series West Linn Parks and Recreation proudly presents Music in the Park at Tanner Creek Park (3456 Parker Road) Thursdays July 20th through August 24th at 6:30 – 8:30 p.m. These musical Summer evenings are a FREE, familyfriendly way to enjoy the outdoors and to put a boogie in your step.

www.ci.oswego.or.us/parksrec/almost-total-eclipsesun-viewing-party

Lake Oswego Farmers Market The late Summer is the finest time in the Pacific Northwest to savor the bounty we are lucky enough to be surrounded by. You can find it all at the Lake Oswego Farmers’ Market held each Saturday through October 14th from at 8:30 a.m. to 1:30 p.m. at Millennium Plaza Park (200 First St.). Over 80 vendors are present each week to offer you their tasty wares, from locally grown produce and meats, to artisan cheeses and breads, jams, jellies, freshly caught seafood, baked goods and even delicious hot meals to enjoy at the Market. Don’t forget to check out the live music from 10:30 a.m. to 12:30 p.m. (fantastic acts such as Boka Marimba, Castletown and Gospel Hooligans), as well as the Kids’ Corner! www.ci.oswego.or.us/lofm

Hungry? Pack a picnic, or purchase food and beverages from one of the on-site vendors. Try wine and beer from Pete’s Mountain Vineyard & Winery, Vietnamese Salad Rolls and Grilled Skewers from La Sen, New Orleans-style sausages and Jambalaya from Right Bayou Cajun Cookin’, slices from Spectator Pizza, Kettle Korn from the West Linn Rotary and icy treats from Sharkbait Hawaiian Shaved Ice. You can also enjoy wine tasting offered by Debby Hennessy from Hasson Company and Pacific West Bank. ADA access parking is available – please ask the lot attendant for assistance. This Summer’s musical line-up will feature the following acts: July 20th - Hit Machine. This highly contagious

four piece band plays hits from all eras and genres, including “Stayin’ Alive” by the Bee Gees, “Kiss” by Prince and “Takin’ Care of Business” by BTO. July 27th - Nate Botsford. Portland-based acoustic guitarist Nate Bosford will spread positive vibes with songs from his latest release, Hourglass. August 3rd - Ben Rice. Guitarist and Singer Ben Rice’s original music is a blend of Soul, DeltaBlues, Rockabilly, Jazz and Funk, inspired by artists from Al Green to Alice Cooper, Teddy Pendergrass to Marshall Tucker.

August 10th - The Tracey Fordice Band. This popular, award-winning Portland band (formerly known as Tracey Fordice and the 8-Balls) performs a variety of musical styles, from Blues to Country, Rock to Americana. August 17th - Dance Hall Days. Audience-thrilling Dance Hall Days presents a wildly diverse and authentic repertoire. August 24th - Radical Revolution. Don’t miss this 6-piece 1980’s tribute band rockin’ out to a wide range of hits from the era. www.westlinnoregon. gov/musicinthepark

Vietnamese Salad Roll Class Join West Linn Parks and Recreation Adult Community Center (1180 Rosemont Road) for an Authentic Vietnamese Salad Roll Making Class on August 20th from 10:00 a.m. – 1:30 p.m. Chef Surja Tjahaja, who has an MBA in International Business from the University of Southern California and 15 years of experience teaching, believes cooking has a way of bringing people together. He is well-versed in French, Italian, Japanese, Southeast Asian, and American cuisine. For this class, Salad Rolls will be made from scratch, using only the freshest ingredients; Sweet and Sour Sauce and Peanut Sauce will be created using a mortar and pestle. Class participants will begin by making a special marinade for tofu, chicken, pork, beef and shrimp, which will then be barbequed over charcoal until smoky and delicious. Then, get ready to rock and roll! Chef Surja Tjahaja encourages attendees to come hungry. Fee: $35.00 – residents / $40.00 – non-residents, plus $8.00 materials fee, payable to instructor. www.westlinnoregon.gov/parksrec/ cooking-surja-tjahaja


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Rock On At Mississippi Studios Mississippi Studios (3939 N. Mississippi Ave.) is proud to present the hottest performers with next-level acoustics and “feels like you’re in the front row” sight lines. Check out their web site for a complete listing of Summer concerts. Some must-see shows to watch for: singersongwriter Margaret Glaspy will present her debut album “Emotions and Math” on August 20th; Award-winning Louisiana Cajun and classic country band Lost Bayou Ramblers will play on August 25th; Latin Grammywinning group Monsieur Periné from Bogotá will shake it up with Afro-Columbian “gypsy swing” September 11th; and Providence, RI’s Downtown Boys will explore inequality, hatred and fear with their expressive rock music on September 21st. Happy Hour at the adjacent Bar Bar (complete with a covered patio) is 4:00 – 6:00 p.m. daily, featuring draft specials and $1.00 off all house cocktails. Ask about the Cocktail of the Month and Burger of the Month.

www.mississippistudios.com

Raise A Glass On August 12th StormBreaker Brewing (832 N. Beech St.) will host the 1st Annual Portland Radler Festival. There will be over 20 breweries/ cideries pouring Radlers. What is a Radler? It is an amazingly thirst quenching combination of beer and fruit soda. There may not be a better drink on a hot Portland summer day. Enjoy the shade of an outdoor tent and groove to live music. Also mark your calendars for Storm-

toberfest on September 8th through 10th - a fun, casual Oktoberfest warmup a week before Oktoberfest begins. There will be Bavarianinspired food specials, including beer and sausage pairings featuring Stormtoberfest Marzenbier and four other German Beers. www.stormbreakerbrewing.com

Build Community at the ReBuilding Center

The ReBuilding Center (RBC)’s mission is to inspire people to value and discover existing resources to strengthen the social and environmental vitality of community. Join RBC this August 31st from 6:00 – 9:00 p.m. for the finale of ReBuilding Center Road, a RBC theme park during Alberta Last Thursday (on Alberta & 28th). Take a DIY carpentry class in our ReFind Shop; offerings include courses in “Intro to Carpentry,” “Carpentry for Women,” and “Tablesaw Bootcamp.” Sign up online: www.rebuildingcenter.org/education. October 9th is ReBuilding Center’s 20th birthday! Celebrate with us in-store with special sales and events. Portland plays host to this year’s Decon+Reuse Conference September 25th to 27th and RBC will be leading tours; sign up at the Building Materials Reuse Association’s website: www.bmra.org. Help us build community through reuse! www.rebuildingcenter.org

Live Music, Burgers and Beer Enjoy Happy Hour at Ecliptic Brewing (825 North Cook St.) all day Monday and Tuesday through Friday from 3:00 – 6:00 p.m.

Additionally, Ecliptic hosts live music every Tuesday from 7:00 – 9:00 p.m., featuring a variety of sounds from bluegrass to soul and beyond. Kick it up a notch with Ecliptic’s Burger and Beer Pairing (only $15.00). Check out their Instagram feed the Monday before for tasty details. One last thing – curious about the process of beer making? Ask about Ecliptic’s tours. www.eclipticbrewing.com Q Center Launches Referral Line Q Center’s Information and Referral Program has gone live. The LGBTQ+ advocacy and outreach organization, located at 4115 N. Mississippi Ave., receives over 7,000 phone calls and emails annually from community members seeking properly vetted resources, services and healthcare providers. Q Center’s resource list has grown into a database with over 400 listings. The highly trained team of Information and Referral volunteers are available for questions from 2:00 to 5:00 p.m. weekdays at 503-234- 7837. In addition, the dedicated front desk team can be reached seven days a week. Q Center has a very full Calendar of Events each month, including support groups, creative writing courses, group activities, FREE self-defense classes and film screenings. Want to get involved? There are numerous volunteer positions available. Interested in being added to the provider database? Call, email Info@pdxQcenter.org or fill out the online form. www.pdxqcenter.org


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