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.

Winging It Once More

What is it with chicken wings all of a sudden? Not only am I seeing them on menus every time I turn around (like those at Vindalho) and my neighbor has brought over her heavenly (and now award-winning) Asian wings, but now friends are sending recipes for even more! Here's what my gal Luan from Foster & Dobbs has to say about her husband, Tim, and his sexy Spicy Wings:

There's one day a year when eating chicken wings isn't appropriate: February 11th, Gallus Domesticus Solidarity Day. But there are 364 days a year when chicken wings are yummy and fun to eat! Tim likes his wings hot, spicy, and dunked in good blue cheese dressing. His recipe uses Sriracha chili sauce to drive up the heat and Rogue Creamery Oregonzola to cool it down. Throw in a few stalks of celery for snap and it's a party in your mouth. You'll want to have big napkins on hand—Tim's Spicy Wings can be messy (like so many good things in life!).

Tim's Spicy Wings
Makes about 10 servings

The wings:
4 pounds chicken wings, wing tips cut off and remaining wing cut into two pieces at the joint
1/4 cup olive oil
1-1/2 teaspoon salt
1 teaspoon ground pepper
4 tablespoons butter
4 tablespoons Sriracha Chili Sauce*
1 tablespoon Tabasco (optional)

The dressing:
4-6 oz. Oregonzola (or another zippy, full-flavored blue cheese)
1/2 c. sour cream
1/2 c. mayonnaise
2 tsp. Worcestershire sauce
1/2 tsp. freshly ground pepper

Either preheat oven to 400 degrees or start the charcoals on the barbecue. Toss the wings, olive oil, salt and pepper together until wings are coated. If using the oven, line a couple of baking sheets with foil and spread the wings out in a single layer. Bake for 50 minutes, or until wings are golden. If using the barbecue, spread them evenly over the grill and cook, turning at least once, until cooked through and golden.

Just before wings are done, melt the butter and stir together with Sriracha in a large bowl. Add the Tabasco sauce if you want to kick the heat up even more. When the wings are done, put them into the bowl and toss well to coat.

To make the dressing, put the ingredients together in a bowl and mix well to a fairly smooth paste.

* You can find Sriracha sauce in grocery stores that carry Thai ingredients. It comes in a plastic bottle with a rooster on the label, and is a terrific condiment to have on hand.

Photo from The Village Voice.