Beer Friday: The Kimmie, The Yink, and The Holy Gose by Anderson Valley

On most Fridays, I'll share a beer I particularly enjoy, and think you might as well. This series will feature beers from all over the U.S. (and when we're lucky, the world). Cheers! 

Happy [almost] Memorial Day weekend! As you raise a glass this weekend, may I recommend this easy sipper that's perfect for any summertime celebration - but seemed most fitting to share at the unofficial start of the summer season!

What: The Kimmie, The Yink, & The Holy Gose by Anderson Valley Brewing Company

Style: Gose

ABV: 4.2%

Tasting Notes: The evident sea salt and touch of coriander (two flavors that should always be found in gose-style beers) are balanced out beautifully with notes of peach and citrus. The combination of flavors is interesting at first (salty! slightly sweet!), leaving you longing for each bright, bubbly sip.

Pairing Suggestion: Goses go very well with oysters, so find some fresh ones this weekend and get shuckin'!  

Where Can I Find It? This beer is widely available - click here to find it near you. (Side note: Anderson Valley's website says this gose is only available July-August, but I've already seen it around these parts (and it typically lasts on the shelves for much longer after August).

What will you be sipping on this weekend?

Happy Memorial Day! And a giant thank you to all of the service men, women, and their families. 

Adventures + Eats in Bend, Oregon

Last weekend, Z and I spent a fun-filled few days in Bend, Oregon - a little over three hours south of Portland. Planning a trip there yourself sometime soon? Here are some great places to eat, plus a fun adventure to help you burn off all those food calories.

Adventure:

Hiking through Tumalo Falls. Easy 3-ish-mile hike (each way) with gorgeous scenery and a breathtaking waterfall.

Food:

Pizza: From 10 Barrel Brewing. (More on all the beers/breweries/bottle shops to visit later). We needed pizza in a bad way on Friday night, and this hit the spot.

Brunch: Chow. It's worth the 1+-hour wait (they even have live music outside, and a separate bar to order drinks from while you wait). I was a bad blogger (read: hangry) and documented nothing - and there online menu is outdated - but get the brunch dish with polenta. It's amazing. And wash it down with the garlic Bloody Mary!

Bagels: Rockin' Daves, fo sho. Pictured above is Dave's Oh Nelly ($7.25), a bagel of your choice piled high with wild salmon lox, cucumber, tomato, red onion, and dill cream cheese. We even got to meet Dave, and he's super nice - so be sure to say hello to him when you visit!

Dinner: Barrio (not pictured) came highly recommended from Dave, and it did not disappoint. Focusing on Latin-inspired tapas, everything we ate here was incredibly delicious - and had us longing for more. I highly recommend the Fried Asparagus ($11) with shaved fennel and Manchego; the Vegetarian Paella ($14 for a small; $26 for a large), which came with an out-of-this-world Caesar salad, complete with vegan (!!) Caesar dressing; and the Potato Gnocchi ($11) with mushroom confit, butternut squash, and kale. (Bonus: Barrio has some solid local beers on tap, too).

More on our Bend beer adventures - and the adorable B&B we stayed in - soon!

Farro Salad with Black-Eyed Peas, Red Pepper, and Arugula

We've gone from rice to farro, friends.

Farro is an ancient wheat grain that I somehow always forget about. I typically go for couscous or quinoa in the same grocery store aisle, forgetting about these little pearls of high-fiber goodness. (Bonus: Farro's also awesome for those who are sensitive to gluten - while it's not gluten-free, it contains lower levels than most of today's wheat products, and, if prepared properly, the gluten is pre-digested and broken down by sprouting and fermentation (like a sourdough process, essentially)). 

To up farro's nutritional ante in this recipe, I added black-eyed peas for protein, red pepper and arugula for texture and nutrients, and plenty of garlic, onion, Parmesan cheese, and even a little white wine for extra flavor.

Dig in!

Farro Salad with Black-Eyed Peas, Red Pepper, & Arugula

Yields: 6 servings

-3 cups homemade vegetable stock (or low-sodium store-bought)

-1 cup dry farro

-2 tablespoons extra virgin olive oil

-1 small red onion, diced

-1 large garlic clove, minced

-1 large red bell pepper, diced

-1 15-ounce can black-eyed peas, drained and rinsed

-Pinch of crushed red pepper

-Salt and black pepper, to taste

-Splash of dry white wine (I used Pinot Grigio)

-2 large handfuls of baby arugula

-1/4 cup grated Parmesan cheese

-Squeeze of fresh lemon juice

Directions:

1.) In a large pot, bring vegetable stock to a boil. Stir in farro, and lower heat to simmer; let cook for 20 minutes, or until farro is tender. Strain any excess stock and set aside.

2.) In a large saute pan, heat olive oil over medium-high heat. Add onion and garlic and cook until onion is almost translucent, about 4-5 minutes, stirring constantly. Add bell pepper and cook until it begins to soften, about 3-5 minutes. 

3.) Add black-eyed peas, crushed red pepper, and salt and black pepper to the saute pan. Add a splash of wine, scraping any excess flavor from the bottom of the pan. Add the arugula and cook until just wilted, about 2 minutes.

4.) Off the heat, add in the Parmesan cheese and a healthy squeeze of fresh lemon juice. Stir black-eyed pea, pepper, and arugula mixture into the cooked farro. Serve salad warm, or refrigerate and serve cold later. (It's even better the next day!).

This salad made a delectable side dish alongside some vegetarian sausages and a green salad, but a big bowl of it also made the perfect work day lunch. 

Do you have a favorite farro recipe? 

Beer Friday: Cucumber Crush by 10 Barrel Brewing

On most Fridays, I'll share a beer I particularly enjoy, and think you might as well. This series will feature beers from all over the U.S. (and when we're lucky, the world). Cheers! 

Let's just say the word "crush" in this beer's title is an understatement. This here beer tastes like dang seltzer...in a very good, crushable way.

Z and I first had this at 10 Barrel Brewing's Portland pub (right around the corner from us) and loved it, so when it came out in cans, we were stoked. And it just happened to come out in cans right when the weather was getting to a record-breaking (for Portland) 90+ degrees.Good timing, 10 Barrel. Good timing.

What: Cucumber Crush by 10 Barrel Brewing, Portland and Bend, Oregon & Boise, Idaho

Style: Berliner Weisse

ABV: 5% 

Tasting Notes: Fresh, juicy cucumber without the vinegar-y, too-much-like-pickles taste. It's basically like drinking a bubbly cucumber water with a subtle background of fresh-tasting hops and a little citrus. At only 5%, it's perfectly acceptable to crush several of these on a hot summer day.

Pairing Suggestion: Cookouts! Lawn games! A mid-bike ride refreshment! Really, this beer possesses enough flavor to stand up on its own, but I'd also kill to pair it with a grilled [veggie] burger right now.

Where Can I Find It? It's available on tap right now at their three locations. In cans, it's available at a ton of places right here in Portland - I'd list them out for you, but it would take a large amount of time. I'd suggest just calling your local grocery store/beer store and confirming they have it before trekking over. Chances are, they will!

What's your favorite "crushable" beer?

Sweet and Spicy Tempeh Stir-Fry {Vegan}

I admit: I've been a little obsessed with rice lately.

About 95% of my recipes on here have been "over rice." I get it. I have a problem. And I promise this is the last one for a while.

I've just been on a rice kick as a way to avoid eating too many heavy carbohydrates at dinner time. I tend to drink several beers during the week, and I'm always looking for ways to cut back on my nightly carbs. But I get it: too much rice is a boring thing.

But before I go on my rice hiatus, I needed to share one more best-over-rice recipe...because it's tasty, easy to throw together, and super satiating. You'll forgive me, right?

Sweet & Spicy Tempeh Stir-Fry
Yields: 4 servings
-One batch of Chile-Garlic Sauce (minus the tofu, obviously)
-12 ounces tempeh, cut into chunks
-2 tablespoons extra virgin olive oil
-1/2 large yellow onion (or 1 small), thinly sliced
-1 large garlic clove, minced
-2 red bell peppers, cut into strips
-1 medium bunch asparagus, chopped
-1 small jalapeno, seeded and diced
-1 8-ounce can pineapple chunks (in their own juice; not syrup!); cut chunks in half
-Splash of low-sodium soy sauce
-Salt and black pepper, to taste
-1 cup cooked Basmati rice
-For garnish: roughly chopped raw cashews and chopped fresh cilantro

Directions:
1.) In a medium bowl, mix tempeh with Chile-Garlic sauce, ensuring each piece of tempeh is coated with the "good stuff." Cover and place in fridge for 30 minutes.
2.) In a large saute pan, heat olive oil over medium-high heat. Once hot, add onion and cook until almost translucent, about 3-4 minutes. Add garlic and stir for about 30 seconds, or until fragrant.
3.) Add peppers and asparagus to the pan. Cook until both begin to soften, and asparagus is almost fork-tender (about 5 minutes). Add jalapeno and marinated tempeh (and all the excess sauce!) and stir, cooking for an additional 3-4 minutes. Add pineapple and soy sauce and cook for 2-3 more minutes, or until pineapple is warm. Taste, and season as necessary with salt and black pepper.
4.) Scoop the stir-fry mixture over (or next to) a bed of Basmati rice. Garnish with chopped cashews and plenty of fresh cilantro.

The crunchy cashews, sweet pineapple, spicy tempeh, and boat-load of vegetables is an incredible combination here. Marinating the tempeh is also crucial - the Chile-Garlic Sauce not only gives the tempeh itself a world of flavor, but it also acts as the main flavor throughout the entire dish.

Oh, and P.S.: This is one of those dishes where the leftovers are even better than the original serving. So get ready for some epic work lunches this week.

Not into tempeh? Substitute it for tofu, chicken, or shrimp - any of the above would work wonderfully here.

Tell me: Are you a rice fan? Or are you just as ready for a "rice hiatus" as I am?

Beer Friday: The San Francisco [Area] Edition

Oh, San Francisco. How I love thee! (Although my bank account begs to differ...).

Last week, Z and I traveled to San Francisco (first time since our honeymoon in 2013!) for work...and plenty of play. Heading to SF anytime soon? Here's where to grab a great beer.

Fieldwork Brewing Company, 1160 6th St., Berkeley, CA

The first stop on our unofficial beer tour provided a great first experience with this new-to-me brewery, which just opened in February of last year. The beers were fresh and solid, and their simple yet quality menu provided us with some delicious (and much-needed) after-travel fuel. (Get either the Kale and Mushroom or Curry Vegetable pasties!).

Beer to try right now: Salted Cucumber. Trust me. We went home with a crowler!

City Beer Store, 1168 Folsom St., #101, San Francisco, CA 

Great bottle/take-home selection, solid beers on tap, and a very friendly - and knowledgeable - staff to boot. They also have a few tables and light snacks, so you can stay and enjoy a few draft brews before taking your loot home.

Cellarmaker Brewing Company, 1150 Howard St., San Francisco, CA

Easily one of my favorites of the trip! Cellarmaker was a new-to-us stop, and it did not disappoint.

Besides all of the beers we tried being clearly fresh, well-made, and dangerously delicious, the atmosphere at Cellarmaker was also on-point. Although the tasting room is small - and busy! - we were able to find a barrel and stools to sit on while we relaxed and sipped on our brews. 

Beers to try right now: Mo'Simcoe IPA (pictured) or Sabrosa Mexican Chocolate Porter.

Sante Adairius Rustic Ales, 103 Kennedy Dr., Capitola, CA

A little over an hour and a half drive from San Francisco, Sante Adairius is worth the trip. The open, casual setting gets loads of natural sunlight, and has a plethora of games to boot (Connect Four, anyone?). The story behind their beers and brewing process is also quite impressive - you can read more about that here. 

Beer to try right now: Doble Lúpulo, double IPA brewed for Lupulo's second anniversary. 

Toronado, 547 Haight St, San Francisco, CA

The staff at Toronado may be infamous for their less-than-pleasant attitudes, but if you can get past their abrasiveness, Toronado is a must-visit for any beer lover. The setting itself is nothing special, which, in my opinion, only adds to this place's shtick, but the impressive beers on tap (and in bottles)

will have you forgetting about that - and the service - in no time. 

Mikkeller Bar, 34 Mason St, San Francisco, CA

We first checked out Mikkeller Bar on our honeymoon, only days after it opened. Three years later, we were eager to revisit - and we're so glad we did. The beer list is lengthy, featuring plenty of Mikkeller and guest taps (as well as bottles), and the food menu is quite impressive. (Get the Cauliflower Tempura, $13 - served with farro risotto, asparagus, tomato, snow pea leaves, and pesto).

Beer to try right now: Mexas Ranger, brewed with spices, almond milk, cocoa, chile, black beans, and avocado leaves. (Sounds weird, but I swear it's tasty!).

Monk's Kettle, 3141 16th St,, San Francisco, CA

I love this bar. Again, we first visited on our honeymoon, and this was high on my to-revisit list for this trip. Monk's Kettle is open for lunch, dinner, and weekend brunch (the food's great!), but we just came here this time for a brew. Their draft beer and bottle list is lengthy and varied, and the staff is quick to greet you with a smile. It's a great spot to sit at the bar (or one of their window-side booths) and sip on a good beer.

Beer to try right now: We stopped in on Cinco de Mayo, so I had the just-tapped Taco Hands, a collaboration brew between Cellarmaker and Tired Hands. It was brewed with tortilla chips, cilantro, lime, etc. - and it was surprisingly delicious, without at all tasting like a taco (thank god). It tasted more like a juicy, hoppy IPA - my favorite!

Where have you had a great beer lately? 

The Bye and Bye | NE Portland

You know those restaurants where, before even taking your last bite, you vow to visit again soon? Yeah...that happened to us at Bye and Bye.

Located right up the street from one of our favorite Portland breweries, Bye and Bye features all-vegetarian eats in a casual yet oh-so-Portland setting. You order at the counter and take your order number to the table of your choice, which, for us on this sunny day, was at one of their outdoor, dog-friendly picnic tables.

Ice cold pints of Engelberg Pilsner - from Portland's own Upright Brewing - started the meal off right.

For our meals, I went for the Weeping Tiger Sandwich ($9), made with tofu cutlets, lettuce, tomato, onion, avocado, jalapeño, and Sriracha and miso mayo on Grand Central bread.

Z went for the BBQ Brussel Bowl ($9), made with BBQ tofu, Brussels sprouts, and brown rice - and he opted to add fresh avocado for a well-worth-it extra dollar.

Um...the only way to say this is that every bite - of both of our meals - was next to perfect. My tofu was seasoned and cooked perfectly, and everything down to the chips and salsa on the side was spot-on and delicious. Z also raved about his BBQ bowl for the remainder of the night, enamored with the well-seasoned rice (which he's typically not a fan of) and the ideally cooked and sauced tofu.

After our delectable meals, we took the quick walk over to Great Notion for a few more brews before Game of Thrones. Perfect Sunday indeed.

My only gripe? I haven't visited here sooner!

Where was the last almost-perfect meal you had?

Veggie-Packed Thai Red Curry

After this last week and a half, my body is in desperate need of vegetables.

For a full straight week, I ate every meal out - Z and I traveled to San Francisco for work (and play - more on that later), and then my parents came to Portland for a long, delightful weekend. And while all of that was too much fun, it's time for me to get back on track - and remind my body that vegetables exist.

I actually made this dish before we left for San Francisco, but it's a fitting recipe for my much-needed detox, and for your impending bathing suit season. (Or, you know, your need to just want to eat healthy every once and a while). This dish is nutritious, filling, and oh-so easy to make during the week - with great lunch leftovers to boot.

Veggie-Packed Thai Red Curry
Yields: 4 servings
Adapted from Cookie + Kate
-2 tablespoons extra virgin olive oil
-1 medium yellow onion, diced
-1 tablespoon finely grated fresh ginger
-2 cloves garlic, minced
-2 red bell peppers, sliced into thin 2-inch long strips
-3 medium-size carrots, peeled and chopped (I used rainbow carrots)
-2 tablespoons Thai red curry paste
-1 14-ounce can light coconut milk
-1 1/2 cups packed baby kale
-1 1/2 teaspoons granulated sugar
-1 15-ounce can chickpeas, drained and rinsed

-Salt and black pepper, to taste

-Splash of low-sodium soy sauce*
-Splash of rice vinegar
-1 cup cooked Basmati rice
-Handful of chopped fresh cilantro, for garnish

Directions:
1.) In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened and barely translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, stirring constantly.
2.) Add the bell peppers and carrots and cook until they are fork-tender, 3 to 5 minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
3.) Add the coconut milk and kale to the pan along with 3/4 cup water and sugar. Bring the mixture to a simmer over medium heat. Reduce heat and add chickpeas, salt, and black pepper. Simmer on low heat until the peppers, carrots, and kale have softened to your liking, about 5 to 10 minutes.
4.) Remove the curry from heat and season with soy sauce and rice vinegar. Taste and season with salt and pepper as needed. Evenly divide rice and curry into bowls and garnish with chopped cilantro.

*In my rushed weeknight state, I accidentally added a splash of Balsamic vinegar instead of soy sauce. It came out fine, but just be sure to read your labels before adding. ;)



Ah, vegetables! And home-cooking! How I have missed you.

What have you been up to lately?