A bit of activated charcoal makes this Halloween cocktail a little spooky in the best way.
What began as a small meal series in New York has since developed into an international project, with its “dumpster dinners” garnering substantial attention over the past few years. The concept was sparked from founder Josh Treuhaft’s graduate design thesis about environmental sustainability challenges.
Cocktail #2 in our No Waste drink series, the New Life Old Fashioned gets an earthy twist from a spent coffee and beer syrup!
At Salvage Supperclub’s recent dumpster dinner in Portland, veteran mixologist Nathan Gerdes whipped up drinks using products that typically get thrown out, like citrus peels and coffee grounds. He also used spirits whose origins hearken back to ingredient “recycling” and preservation.
Chef Ed Sablan is the chef/owner of Portland’s popular food cart, PDX671, an homage to the food of his Guamanian home. Ed recently started hosting pop-up dinners with Feastly Portland, and he’s been dazzling diners with his expertly grilled meat and vegetable dishes. Want to see the master at work?
This impressive, two-part dessert looks stunning on the plate but is surprisingly easy to make. Black tahini, made with black sesame seeds instead of white, gives this vegan “flan” its striking color.
This adorable vegan dessert looks like a fresh avocado, but it’s actually mint ice cream with a chocolate truffle pit.
A dinner with Penn Sardin PDX is both a study in culture and a culinary experience. With seafood-forward menus and a unique roster of wines and ciders, Penn Sardin showcases the cuisine of Brittany in the Pacific Northwest. Liz White and Simon Lowry, the duo behind the popup, met at Portland’s Olympia Oyster Bar, where she is a cook and he runs the wine program.
Salimatu Amabebe has cooked in New York, Maine, Guatemala, and Berlin. Now, she’s popping up in Portland, infusing her vegan dinners with her adventurous spirit and her Nigerian heritage.
2017 is the year of the rooster. As such, the chicken and all its glorious versatility is re-emerging as the main meat. So cock your tastebuds and check out how these Portland joints are roasting, braising, grilling, and frying up everyone’s favorite bird.