I went to the Spring Portland Wine and Beer Festival on Saturday.
airstream trailer, vodka tasting
This was a lot of fun. I drank a few beers and Old Chub Scottish Style remains a top personal favorite. I also really enjoyed Rouge’s new line of spirits. They are famous for their beer but the Dead Guy Wiskey will definitely be present in my liquor cabinet.
After the festival. . .
Ethiopian Food!
This was a treat. I never made it to the Ethiopian restaurant in Durham, NC and I have long standing love for injera. Queen of Sheba is so vegetarian friendly. I can’t wait to take visitors! The mustard greens with flax seeds were my pick and I was impressed by the clean flavor and mild spice. The chicken was deliciously spicy in a crisp/green sort of way and cardamon notes rounded out the flavor. I cannot report on the beef or lamb because I didn’t partake.
YUM.
In 72 hours I will be reunited with the kitchen appliances and cookbooks that I have not seen since November! Cast iron! Juicer! I already have my grocery list planned and I am ready! I’ll post about my new kitchen, I promise.
I am now living and eating in Portland, OR. I can’t wait to bring you good tales and poor pictures of new places.
But first I have to tell you about the TIGER WINGS at the East Village Grille in Asheville, North Carolina.
Age Grille!
My dear friend Amanda is a vegetarian and has been ever since I’ve known her, for nearly a decade. When she suggested we go for wings I assumed she would eat one or two fried vegetables while I worked through several chickens. Not the case. After a bad break up last winter Amanda started going on solo dates to the East Village Tavern and in a matter of weeks she was chowing down on chicken. It’s important to note that this is the sole exception to her vegetarianism and that, my friends, is saying something because Amanda is a woman of conviction!
The tables are vast and comfy. They even have old gossip magazines on the tables!
We really wanted to find a quiz to take but this REDBOOK didn't have any!
The menu includes an wide selection of items, but as I understand it, everyone knows that you go to the East Village Grille for one reason. . .TIGER WINGS!
I mentioned ordering a salad and Amanda looked at me like I had taken leave of my good senses.
We ordered a basket of fried mushrooms and a basket of onion rings. I noticed the garlic Tiger Wings on the menu so we ordered 8 original Tiger Wings and 8 garlic. We each ordered a beer and I rarely drink beer but if Amanda was willing to make a dietary exception so was I!
Highland Oatmeal Stout and a PBR.
The fried veggies were great, especially the mushrooms. The onion rings were not really rings, they were basically shredded and very messy to eat – that’s not a complaint, I eat lots of messy things. . .including wings. On a second visit we opted out of the onions and replacd them with potato skins. Go easy on me people, I was moving and clinging to food like a blanket. I promise I’m working it off in Portland!
Eat Your Veggies!
Okay, the wings are outstanding. Aaron has dubed them the best in North Carolina, maybe even the world! They have a zesty citrus flavor and a spicy element similar to Mae Ploy sauce, but different. They are tender and saucy, messy and sticky, they are glorious handfuls of everything that is right about bird consumption.
Tiger Wings!More Tiger Wings!
Special thanks to Amanda for suggesting this place. I love that she turned meat consumption in to broken heart therapy. . .and dogs, she also turns dogs in to therapy.
Steamed pork buns, pork shoulder with all the trimmings, sustainable ingredients, unstoppable motivation, unparalleled genius – all of these words are used to describe the godfather of the Momofuku empire in New York. I’ve never been to his restaurants, probably never will.
Anna traveled to New York this past week with the mission of seeing Amebix at the Bowery Ballroom. She made time to visit David Chang’s newest venture MILK. After sampling crack pie and polenta/blue cheese cake she purchased the gold standard to bring back to me. . .KIMCHI BUTTER!
MOMOFUKU PEACH
The trifecta of butter, red pepper, fermented cabbage, and PORK. This is the work of Christina Tosi, Chang’s pastry queen and creator of cereal milk. Te butter is truly awesome and the chunky bits of “the other white meat” possessing this churned delicacy give the spread depth and complexity. Instead of refrigerating this jar of joy Anna stored it on the brow of this nautical beauty for two nights. . .
steel hull - southport
Her friend Josh is the captain of this ship. He lives in the base and guides tourists through the museum section 2 days a week. The Peking has been docked at the southport museum since 1975 and MY jar of kimchi butter weatherd 48 hours on her deck. So incredibly delicious – even better on banana bread.
bunny bread surprise 