Portland Food Adventures: Grüner

I have wanted to attend a Portland Food Adventures meal for the longest time. Way back in January 2012, I heard about the brunch at Broder but it was like at 10AM on New Year’s Day and I just wasn’t sure that would be practical or feasible. Not when the bed is so warm and the morning so cold.

I’ve kind of been waiting since then for one to pop up that I really, really wanted to attend and this one was it. Grüner! I love Grüner! And so we went.

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The Menu:

Hors’ d’oeuvres — beet-pickled deviled eggs, liptauer (house made cheese) with celery, radishes and pretzel croutons, fried fingerling potatoes with smoked trout and whipped crème fraîche. Wine: Pinot Blanc (Reichsgral Von Kesselstatt, Mosel 2011).

Salad — Winter greens, shaved radishes, toasted pumpkin seeds, cider vinigrette, Syrian Pumpkin seed oil, dill. Wine: Chardonnay (Vignoble Guillaume, Franche-Comte 2010).

Charcuterie — foie gras torchon, venison terrine, speck, salami, pickled persimmons, and cherries. Wine: Merlot (Elena Walch, Alto Adige 2009).

Buckwheat Spatzle — Riesling braised chicken, chanterelle mushrooms, crème fraîche, crisp shallots, chives, thyme. Wine: Zweigelt (Gobelsburger, Gobelsburg 2009).

Mixed Grill — House-made bratwurst and saucisson sausages, pork tenderloin, braised sauerkraut, yukon gold potatoes, mustard. Wine: Pinot Noir Trocken, (Mehmer, Pfalz 2010).

Berliners — warm marionberry jam filled sugared donuts. Wine: Ortega Apatlese, (Anselmann, Edesheim 2010).

But first — we had a cocktail and polenta croquettes with raclette cheese over at Kask to begin the event.

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As you can see from the menu, it was pretty awesome! In addition to all of that, we also got gift certificates to St. Jack, Wafu and Cacao.

jwa and I happened to be the last ones to leave, so we got to talk to Chef Chris Israel for a few minutes before heading out through the back door. In response to our questions, he definitely convinced us that Alpine food is not just for the winter.

I’m pretty sure that after this introduction to Portland Food Adventures, we will be going to another PFA dinner sometime soon.

Kask — such an atmospheric space. From here we tunneled our way over to Grüner.

The liptauer (house made cheese) with celery, radishes and pretzel croutons.

Charcuterie — foie gras torchon, venison terrine, speck, salami, pickled persimmons, and cherries.

This was probably my favorite course of the evening — Buckwheat Spatzle — Riesling braised chicken, chanterelle mushrooms, crème fraîche, crisp shallots, chives, thyme.

Mixed Grill — House-made bratwurst and saucisson sausages, pork tenderloin, braised sauerkraut, yukon gold potatoes, mustard.

So, so many sausages…

Berliners — warm marionberry jam filled sugared donuts. Yes, please.

I spent a fair amount of time trying to take interesting photos that included the tattoos on this server lady’s arm.