startersCONt. DrINK thIs vINCeNt CraNBerrY JuICe WIth paLM NeCtar
tO DO CONt.
When life gives you cranberries, make juice, right? That’s exactly what Timothy Vincent did last year when he began crafting cranberry juice with the fruit from his family’s decades-old cranberry bogs on the southern Oregon coast. Out near Bandon, the growing period is longer, so the berries end up sweeter and deeply red all the way through, resulting in rich juice with an almost winelike complexity. And since the juice isn’t diluted with buckets of apple or grape juice like other brands, the intense cranberry flavor is front and center. This has made fans out of mixologists like Kelley Swenson of June Restaurant. He’s been calling on the intense, jammy, Cranberry-Palm Nectar — the most recent entry into the lip-smacking lineup — to add a tart tang to cocktails like the Bandon Bog, made with añejo tequila, ever-herbal yellow Chartreuse and sparkling wine. “There is a richness to the palm nectar that stands up to other bold flavors,” says Swenson, “ and in a cocktail, a little goes a long way.” — TRACY HOWARD
aPRIL 29-maY 1
You’ll be anything but crabby Astoria celebrates its bicentennial with the weekend-long astoria Warrenton crab, Seafood & Wine Festival 2011. Along with Northwest cuisine and vintages from Oregon and Washington wineries, the Astoria Rotary Club will serve its old-school-cool crab dinner. oldoregon.com aPRIL 29-30
A day trip to the garden
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What’s this? Yet another beer festival? The Oregon garden’s 7th annual Brewfest is the excuse you need to head to Silverton and see the garden in its full spring splendor, with the first bearded irises of the season starting to bloom. And with 30 breweries pouring and tasty bites from area restaurants available until 11 p.m., you can make a full night of it. oregongarden.org/brewfest
ONLINe BONus: Get the recipe for the Bandon Bog at MIxpDx.COM
OpeNINGs Recession? What recession? There’s been a flurry of note-worthy new restaurants opening in the past few months: Cocotte: This sweet little francophile bistro opened in early March, and has weekend brunch plans in the works. 2930 N.E. Killingsworth St., 503-227-2669, cocottepdx.com Aviary: Three co-chefs with 10 years of fine dining experience between them serve up small plates with a twist. 1733 N.E. Alberta St., 503-287-2400, aviarypdx.com Alder Pastry and Dessert: A former Heathman pastry chef returns to PDX, and is keeping his bakery open till midnight. 2448 E. Burnside, 503-548-0359 Mirakutei: Japanese small plates and steaming bowls of ramen from celebrated sushi chef Hiro Ikegaya. 536 E. Burnside St., 503-467-7501 Sunshine Tavern: Jenn Louis’ arcade-gameenriched gastropub plans to open mid-April. 3103 S.E. Division St., 503-688-1750, sunshinepdx.com Compote: From-scratch baked goods, sandwiches and, of course, compotes star at this sweet little Clinton cafe. 2032 S.E. Clinton St., 503-234-5689, compotepdx.com
GuILtY pLeasure / hOBNOBs Say what you will about mushy peas and greasy fry-ups, but not all British food is rubbish. Case in point: these nubbly, oaty, salty, crunchy, chocolate-covered cookies called Hobnobs. They were a major addiction during my post-college year in London, and they still have the power to slay my selfrestraint whenever I spot them around town. While most Brits snack on these bickies with tea, I prefer them American style — slathered with peanut butter and a cold glass of milk on the side. — DANIeLLe CeNTONI Look for McVittie’s Hobnobs at stores with a good selection of imported foods, like Pastaworks and World Market.
To grill a better sandwich, we always start with the best bread. How do we make a sandwich built on freshly baked bread even better? Simple. We grill it. From our egg and cheese breakfast sandwiches, to our new Steak and White Cheddar Panini, grilling enhances our hot sandwiches by melding the flavors together. It also caramelizes our fresh bread, adding mild, sweet and nutty notes, and a unique crunch. Every ingredient comes together in a harmony of taste and texture so you enjoy each perfectly crafted bite.
YOU’LL NEVER FIND QUALITY & SERVICE LIKE THIS IN A GROCERY STORE
ountry Mea C s ’ e t i ts Wh
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3/7/11
TOP QUALITY, CUSTOM CUTS
6:22 AM
JUST OFF HWY 26