Livin' in the Blurbs: Party On!

If you think the Occupy folks have a corner on the public imagination, you ain't heard nothin' yet. For soon the cry of "Hail the Wale" will be echoing through the streets of our fair city. It has come to my attention through the efforts of bartender extraordinaire and corduroy aficionado Jacob Grier that Friday is Corduroy Appreciation Day. Why that particular date, you might ask? Well, the numbers tell the tale…it's 11/11/11, and fans of the fuzzy vertical cloth will tell you that date most closely resembles the wale of corduroy. Whatever. The good news is that they're throwing a party this Friday to celebrate, and you're all invited. Wear one or more items of corduroy and get a discount on the special Two Item Rule cocktail Mr. Grier created specially for the occasion. Now, where did I put that corduroy denim jacket and skirt outfit?

Details: Hail the Wale Corduroy Appreciation Party. Fri., Nov. 11, 5-8 pm; free. Wear one item of corduroy, get $1 off special cocktail, wear two and get $2 off. The Hop and Vine, 1914 N Killingsworth St. 503-954-3322.

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When Luan Schooler and her husband, Tim Wilson, opened Foster & Dobbs Authentic Foods a few years ago, I was over the moon. Not just because they were moving into what had been a down-on-its-luck convenience market in the neighborhood, but because they were dedicated to carrying a fantastic selection of cheeses, charcuterie, dry goods and wines from around the world. And when they started offering classes on cheeses, meats and wines with some of the areas best producers, I was completely smitten. On Saturday, Nov. 19, they'll be celebrating their sixth anniversary (Really? Has it been six?) with their biggest blowout yet. Come sip, sample and schmooze with artisan producers like Ben Jacobsen from  Jacobsen Salt, Pat Morford from River's Edge Chevre, Eyrie Vineyards, Memaloose Winery, Tao of Tea, Logsdon Organic Farmhouse Ales, Portland Pepper Sauce and Fermin Iberico (right). Should be an awesome party!

Details: Foster & Dobbs Authentic Foods Sixth Anniversary Open House. Sat., Nov. 19, 2-5 pm. Foster & Dobbs, 2518 NE 15th Ave. at Brazee. 503-284-1157.

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Now that winter's here, you might feel like mourning the end of farmers' market season, particularly after the avalanche of gorgeous late-season produce we had this fall. Well, I'm here to tell you to turn that frown upside down and untangle yourself from that passion net, because there are seven, count 'em, SEVEN Portland area farmers' markets revving up to go right through till spring. So grab that basket and your wellies and get thee to:

• Hollywood Farmers' Market: Open 9 am-1 pm every Saturday until Thanksgiving, then 1st and 3rd Saturdays from Dec.-April. On NE Hancock Street between 44th and 45th Aves., one block south of Sandy Blvd. in the Grocery Outlet parking lot.
• Hillsdale Farmers' Market: Open 10 am-2 pm Sun. through Thanksgiving, then twice monthly Dec.-April (see website for schedule). At 1405 SW Vermont St. in the Wilson High School-Rieke Elementary School parking lot.
• Lloyd Farmers' Market: Open 10 am-2 pm every Tues. (except for Dec. 27). In Oregon Square on NE Holladay St. between 7th & 9th Aves.
• Montavilla Farmers' Market is holding Winter Stock-Up Markets from 11 am-1 pm on Dec. 11, Jan. 8 and Feb. 12. On the 7600 block of SE Stark St.
• Oregon City Winter Farmers' Market: Open 10 am-2 pm every other Sat. from Nov.-April. At the corner of 8th Ave. and Main St., Oregon City.
• People's Farmers' Market: Open 2-7 pm every Wed. year round. At People's Co-op, 3029 SE 21st Ave. on block N of Powell Blvd.
• Winter Market at Shemanski Park: Open 10 am-2 pm Sat., Jan. 7-Feb. 25. In the South Park Blocks between SW Salmon and Main Sts.

Lambie-licious

Mario's dad does it to me again.

Armandino Batali, a retired Boeing process-control engineer, started making charcuterie out of his shop, Salumi, in Seattle in 1999. He turned it over to his daughter, Gina, and her husband, Brian D'Amato, in 2007, and they've continued making the traditional and New World cured meats that draw lines around the block to the postage stamp-sized store.

A couple of weeks ago I spied some lamb prosciutto in the case at Foster & Dobbs and bought a few slices to try. After one bite I couldn't believe I'd missed this Salumi standard. Rich and dry, it's intensely lambie without being funky, and with a salty edge that cries out for a pint of beer to have with it. As part of an antipasto platter the other night it got raves, especially with a bit of stone ground mustard on the side.

A slice of this on a salad with a mustard vinaigrette would be awesome, so if you like lamb and want to try something completely different, go get some.

Details: Lamb prosciutto from Salumi in Seattle. Available at Foster & Dobbs, 2518 NE 15th Ave. 503-284-1157.

14 Things I Love

If only there was an app for that: I'm talking about 100 Things We Love, the compilation of the year's best food, drink, books and places to fuel your next obsession, put together by the writers and contributors to the Oregonian's FoodDay section.

This year it covers everything from farmers' markets to pantry must-haves to bookshelf staples, and the editor was kind enough to include a few of mine:

• Farmers' market favorites: Fresh oysters from Gilson Marine Farms.
• Where you'll find us when we're not cooking: Caffe Autogrill; Trailhead Coffee Roasters.
• What we like to read, watch, click on: The Berry Bible; How to Cook Everything iPhone app.
• What we reach for in the kitchen: Burr grinder from Black & Decker.
• A mélange of favorites: Banh mi at Foster & Dobbs; butchering chickens at home; charging station for electric vehicles; InFARMation (and beer!) meetings; Naomi's Organic Garden Supply; Woodlawn neighborhood commercial district; Pioneer Square farmers' market; MSC certification for West Coast albacore.

It's always a great read, and I guarantee you'll discover things that you never knew existed. Now to get my in-house programmer working on that app…

Great Gifting: Class Acts

One of the best gifts I ever gave Dave and, by extension, myself, was a cocktail-making class with Lucy Brennan, Portland's Queen of Cocktailiana. He learned basic skills like shaking, muddling and mixing and came home with recipes for a classic martini and other Brennan-devised specialty cocktails. Which, over the years, has made for lovely evenings spent in the company of Messieurs Negroni, Sidecar and Manhattan and even Madame Corpse Reviver. Lincoln restaurant has a series it calls Bar Camp, a class that introduces non-professionals to the history of cocktails. Just think how nicely a gift certificate for a class would be tucked into set of martini glasses!

Details: Private cocktail-making classes for groups of 8 with Lucy Brennan at Mint/820: check the website or call 503-284-5518 to inquire about general classes. Bar Camp at Lincoln: check the website or call 503-288-6200.

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Whether your giftee is gifted in the kitchen or not, a cooking class can expand an existing repertoire or give confidence to a novice. And it doesn't have to cost a fortune. My friend and fellow blogger Katherine Deumling of Cook With What You Have has a series of classes coming up in January on stocking your pantry that includes a dozen new ideas for quick weeknight dinners. She also does private classes for a reasonable price that can range from baking to quick meals for your family. Another option for bakers is a pastry class at SweetWares in Hillsdale, which has a full schedule of classes featuring breads, cakes, pastries and even gluten-free options. And if your cook wants to explore new horizons, I can't think of a better way to add some international flavor to your table than a class with Sophie Rahman of Masala. My post about her class is here, and I can guarantee your gift will be appreciated!

Details: Cooking classes with Katherine Deumling of Cook With What You Have: check her website or e-mail Katherine. Baking classes at SweetWares: check the website or call 503-546-3737. Indian cooking classes with Sophie Rahman of Masala: check her website or call 503-233-1966.

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And how could I leave out the cheesiest gift of all? I couldn't! So if your beloved goes weak in the knees over washed-rind cheeses or gets all gooey for gouda, a cheese-making class might be just the ticket. Some of the best in the area are offered by Chrissie at Kookoolan Farms in Yamhill, who brings in artisan cheesemakers from around the area to do everything from soft, fresh cheeses to Port Salut, Muenster and Tallegio. Another option for the not-so-hands-on recipient would be a cheese tasting class, and I can think of none better than those offered by Luan Schooler of Foster and Dobbs in Northeast Portland. With classes on styles of cheese (think goudas or goat), the cheeses from a single cheesemaker (Mt. Townsend Creamery or Vermont's Jasper Hill) or pairing cheeses with wine, you can't go wrong.

Details: Cheesemaking classes at Kookoolan Farms in Yamhill: check the website or call 503-730-7535. Cheese tasting classes at Foster & Dobbs: check the website or call 503-284-1157.

If you know of other cocktail, cooking or cheesemaking classes that offer gift certificates, please let me know in the comments section below!

Check out the other gift suggestions in the series: Book by Book, Classic Design, Not Dead Yet! (food magazines you'll love) and Giving From the Heart.

Livin' in the Blurbs: Crazy Weekend!

It's Friday, and normally I'd be heaving a big sigh of relief because, even as a freelancer, weekends mean there's a schedule change. Dave comes home from work on Friday and, unless we have plans with friends, makes us one of his stunningly fabulous cocktails, whereupon we sit on the front porch and drink in front of the neighbors (who get really jealous). But this weekend is looking particularly packed.

Saturday has three events:

• First is the Art Harvest Studio Tour of Yamhill County artists (11 am-6 pm, Oct. 1-3 and 8-10). My first stop will be my friend Clare's Big Table Farm where she'll be showing her artwork (top) and doing farm tours. Get a preview of a few of her paintings.
• I'll dash back to town and head to Foster & Dobbs to sit at the feet of Mr. Paul Bertolli, where he will be handing out samples of his amazing cured meats from 3:30 to 4:30. Try not to trip over me in your rush! (Read why I'm behaving like a lovestruck teenager.)
• Winding up the day is a friend's birthday party which is looking like a lollapalooza of a pork fest, with 12.5 lbs. of pork shoulder being turned into a 7.5 lb. bone-in pernil and 5 lbs. of pork vindaloo. And, yes, I promise I'll take pictures.

Sunday has just two obligations:

• Portland's biggest not-so-secret food event happens at Provvista Specialty Foods when they host their annual trade tasting from 11 am to 4 pm. It's for suppliers and account-holders only, but if you know one of those lucky few and can convince them to take pity on you, you can slide in on their coattails.
• Then later than afternoon, Anthony and Carol Boutard are hosting their annual Farm Ramble at Ayers Creek Farm from 3 to 6 pm. Anthony promises "a chance to see how we grow the food you eat. We haven't had time to plow under our mistakes and failures for the season, so you will see what works and what doesn't." He also says that "there will be lots of traditional Lebanese turnip pickles because you all never buy enough turnips and we had a whole bunch over after last Sunday's market and, by gum, we want you fall in love with turnips and have a glum look on your face when we sell out of them." (There will be other light snacks as well.)

Livin' in the Blurbs: The Gift of Good Food

DIY, as in Do It Yourself, has been the new black here in the Northwest since waaaaaaay before the current economic climate had folks putting up preserves and sewing their own clothes (though that does account for the odd costumes I've seen out and about lately…yikes!). One of the first on the bandwagon was Luan Schooler at Foster & Dobbs, who started a DIY Cheesemaking Group at her store a couple of years ago. Yes, I said cheesemaking, as in people getting it from somewhere other than the dairy case at the store. The group is meeting again on Nov. 4 and will feature Gayle Starbuck, who will demonstrate basic soft fresh cheesemaking techniques using direct set cultures. She’ll discuss equipment, sources, and using herbs and flowers to decorate and flavor fresh cheeses, along with using cultures to make Fromage Blanc, crème fraiche, Fromagina, mascarpone and more. Can you say the perfect holiday hostess gift?

Details: DIY Cheesemaking Group meeting. Wed., Nov. 4, 6:30 pm; free. Foster & Dobbs Authentic Foods, 2518 NE 15th Ave. Phone 503-284-1157.

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Pie is one of those simple pleasures of life that scares the daylights out of people. Maybe your mother was a terrific pie baker and you'll know you'll never measure up. Maybe you tried once and had a leathery, leaden mess on your hands. But now's your chance to change all that just in time for the holidays. Culinary Artistry, the catering wing of well-reviewed Lincoln Restaurant, is starting a series of small, affordable cooking classes, beginning with Pie Dough 101. In the one-hour class you'll learn to make dough by hand and with a machine, plus you'll take home the dough you make and recipes on how to use it. Everyone at your holiday table (not to mention at the family dinner table) will be so glad you did!

Details: Pie Dough 101. Sun., Nov. 8, 11 am; $60, reservations required. Culinary Artistry, 3808 N Williams, #128. 503-232-4675.

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Everyone knows they can subscribe to magazines. More people are finding out about Community Supported Agriculture (CSA) subscriptions. But subscribing to a bagel service? Such an innovative, some might say crazy-ass idea could only come from the mind of baker-cum-mad scientist Mark Doxtader, farmers' market brick-oven maven and owner of Tastebud Farm. With a minimum order of two dozen (in increments of six) and a choice of mouthwatering selections like poppy, sesame or plain, plus salt, pepper and whatever nutty combo Mark decides to offer, you can go in with friends and neighbors or your co-workers. Cream cheese and sandwich platter options are also available. And if you've got a bagel addict on your holiday gift list, what could be more perfect?

Details: Bagel Subscriptions from Tastebud Farm. E-mail for more information or download the subscription form here.

Livin' in the Blurbs: Birds, Bees and Cheese

If you love cheese and want to know more about the processes involved in making it, then you must make plans to attend The Nitty Gritty of Cheesemaking with Mateo Kehler of Vermont's Jasper Hill Farm. He'll focus on the technical aspects of this artisanal process, and from the last class he did at Foster & Dobbs, it'll not only be jam-packed with information but also inspirational for those who love good food made the right way.

Details: The Nitty Gritty of Cheesemaking with Mateo Kehler. Tues., May 20, 7:15 pm; $20, reservations only. Foster & Dobbs Authentic Foods, 2518 NE 15th Ave. Phone 503-284-1157.

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There's a buzz happening around bees lately, and not just due to the recent news about massive die-offs of domestic species. Find out why these creatures are so important to our regional fruit crop and seed production and visit a working farm where they play an important part. It's happening at Ayers Creek Farm and our own correspondent Anthony Boutard will discuss managing bees in the working landscape of a commercial farm. Also on hand will be Dan Hiscoe of Springhill Honeyworks and Matthew Shepherd of the Xerces Society. Don't miss it!

Details: Foundations of Agriculture: Bees and Pollination. Sat., May 31st., 3-5 pm; $5, members of Slow Food Portland; $10, non-members. At Ayers Creek Farm, Gaston. Directions provided upon registration. Register via e-mail.

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"Peace" is the name of a print show and doves are the visual them that runs through the work at the Guestroom Gallery. It kicks off with a reception for artist Peter Moore on May 16th and continues through the end of June. Moore was known most recently as president of Adidas America, but his graphic work goes back to his days as a designer and creative director at some of Portland's most prestigious advertising firms.

Details: "Peace" prints by Peter Moore. May 16-June 28; Wed.-Sat., 12-5 pm. Guestroom Gallery, 4114 N Vancouver Ave. Phone 503-284-8378

Man of Many Meats

Paté, from chunky peasant rillettes to smooth goose-liver, made of anything from venison to duck to pork, have always been high on my list of Delicious Things To Eat Any Time I Get The Chance. Spread on a hunky nut bread for breakfast with a slice of cheddar alongside? Yum. As a foie gras-like part of a multi-course French meal. Oui!

So it was with gusto that I lapped up the presentation by Ben Dyer, head honcho at Viande Meats & Sausage, the other night at Foster & Dobbs. Refreshingly candid and with a new lover's enthusiasm for his chosen profession, you can't help but admire a guy who says that one of the best things about his craft is that it uses all the leftover parts of a butchered animal.

A simple set-up on a long table, with a mixer and grinder attachment alongside a hot plate was all he needed to whip up a startling country pate of bacon, liver, pork and pistachios. It was all swaddled in a wrapper of caul fat, that looked for all the world like your grandmother's knitted shawl (right).

And he shared his "mother recipe" that can be endlessly fiddled with to create your very own pate. Plus he loves Julia Child, he said, "because all of her recipes work." A man after my own heart.

A Friend Returns to Share

You may recall that just about a year ago in the early days of GoodStuffNW, I had a foodie moment extraordinaire when I met John Cancilla and his lovely wife, Ana, when they dropped in at Foster & Dobbs on their way to the airport just as I was walking by with Rosey. The sweetest people you could ever hope to meet, they're sales reps for the Marqués de Valdueza olive oil estate in Spain and had been here as part of a sales trip to introduce their new Merula brand of estate-bottled extra virgin olive oil.

Since that afternoon John has been my Spanish pen-pal, an avid reader of the blog and a valuable source of feedback for my attempts at making paella. And now you can meet him in person and talk about his favorite subject (aside from, but related to, food and his family) when he and Ana come into town to do a tasting of their olive oils at Foster & Dobbs. They'll explain and share the elixir of the Arbequina, Picual, Hojiblanca and Morisca olives, and pair them with Jamon Serrano, Spanish cheese and dark chocolate. If you ask, he'll even recite the full name of the Marqués himself, no small feat. At the least, you'll come away with new ideas for using olive oil and, just maybe, a new friend.

Details: Tasting of Marqués de Valdueza olive oils at Foster & Dobbs with John Cancilla. Noon-3 pm; free. Foster & Dobbs Authentic Foods, 2518 NE 15th Ave. Phone 503-284-1157.

Big Ideas in Small Batches

Once in awhile you go to an event and you know it's going to be good. Dinner with friends on a warm summer evening where the food and wine are unsurpassed. A concert at Mississippi Studios with an artist who's so amazing you're blown out of your seat. And then last week I attended a class at Foster & Dobbs featuring Anthony and Carol Boutard of Ayers Creek. Now, I've written about their jam and their stand at the Hillsdale Farmers Market, so I pretty much knew it was going to be a good night.

But when they started talking about their 144 acres near Gaston and their eyes lit up when they told about the arrowhead lilies that grow there and how they changed to a drip irrigation system because the overhead sprinklers were washing out the birds' nests, I knew this wasn't going to be an ordinary evening. These two are as committed to the stewardship of their land as they are to the quality of the berries and grains they've become known for. It's evident in the way Anthony (known as the Bard of Ayers Creek) describes how the lake on their property is returning and that the least bitterns, herons and eagles are coming back. And, too, when Carol says that they stop picking the berries when the fruit loses its brilliance after the first few pickings, even though there's fruit left on the vines.

We did get to taste some of that early fruit, both in the fresh and preserved state, and hear how they achieve their goal of "taking the transitory flavors of the season and concentrating them" by making the jams in small batches with only the fruit, lemon juice and organic sugar. But the real take-away from this class was the inspiration I got from two people who believe that the best change is the kind you make in your own community by doing the things you believe in. And that's worth hearing about anytime.

The Pause that Refreshes

Call me a mouthpiece, call me a flak, call me a not-so-innocent bystander. I just happen to love Luan and Tim of Foster & Dobbs. Well, them and their cheeses. Oh, and their Ayers Creek Farm jam and their Fra' Mani salametto and...OK...you get the picture. So needless to say I was thrilled to the bottom of my little heart when I heard that they're going to be opening for a happy hour in the evenings that they're calling the Pause. No, ladies, not "the 'pause" like "the change," but it's something that could make that cranky mood smooth out.

So if you need a place to stop on the way home and take a moment before the onslaught of the family or need a place to meet someone before going out for the evening, you can take a table outside or, if they've got their wall-o-windows open, at a table in the shop and order a glass of wine paired with a featured treat. Welcome to summer!

Details: The Pause at Foster & Dobbs. 4-8 pm, Mon.-Sat.; 4-6 pm, Sun; $7-$9.50 includes wine and nibbles. Foster & Dobbs, 2518 NE 15th Ave. on the corner of 15th and Brazee. Phone 503-284-1157.

My Foodie Moment

You know how some days you feel like you've wandered onto the set of a TV show and you're the surprise guest? That happened to me the other day when I was taking the lovely Miss Rose for her afternoon stroll and thought I'd stop by and pick up a little cheesy goodness from Luan at Foster and Dobbs. She was talking to a young Spanish couple, so we started chatting and sampling some of the wonderful Oregon cheeses from the case. I suggested the Rogue Creamery Oregonzola, then the Rogue River Reserve which is wrapped in grape leaves and soaked in brandy. Luan then sliced samples of Fra'Mani and Salumi meats and we sat down to chat.

It turns out that they work for Marques de Valdueza, a Spanish estate that produces olive oil, and stopped off on their way to the airport. John, the husband, an American who speaks flawless Spanish, Italian and French, moved to Spain, met his wife, Ana, and started working for the Marquis' estate. So then, you guessed it, they started hauling out their olive oils and inviting us to sample them. The coolest part was when Ana poured a small amount of oil into a little blue cup with the Marques crest on it. Then she covered it with a convex glass and warmed it in her hands for a couple of minutes. She lifted the glass slightly and had us inhale the warm, moist aroma of the oil, a wonderfully green and rich smell. Foster & Dobbs carries their olive oils and John and Ana may be coming back next year to do a class there. Stay tuned!

Details: Foster & Dobbs, 2518 NE 15th Ave.; Phone 503-284-1157; E-mail info@fosteranddobbs.com