1 weekend, 2 pigs, Michael Ruhlman, Portland… and more Pork
Sunday, April 25 Train ride to Portland (DO NOT EAT ON THE TRAIN).
Working All Weekend Again…
Brine an 18 pound leg of pig
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Dinner 30 stories up at Portland City Grill, Mmm, duck confit in steamed buns. Sent to me by the best server in the world
Wake up, start pig leg, then….
Michael Ruhlman, Dominique Chapolard, Kat Hill,and Adam Sappington break down two pigs. An amazing demonstration of the “American” vs. the “French” technique of parting a pig. Both processes were amazing and impressive, but the precisionand detailed pieces demonstrated in the French way won me over.;)
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Immediately followed by a tasting of Charcuterie and Pudding River wine.
Next, retrieve crackling roasted pig leg from super oven and eat....
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Then dinner at The Country Cat, we had to experience Adam Sappington’s cooking after hearing about his farm to table and no waste cuisine…. Chicken Fried in Pork Tallow (I need not describe how good it is!) Mr. Willschwab nearly soiled his drawers when he took his first bite and the waitress witnessed and enjoyed the experience as well.;)
“The Whole Hog Plate” which consists of rolled pork belly, a thick smoked ham chop, braised and pulled pork shoulder, a fried cube of head cheese, South Carolina Grits and cider glazed plums….I told the chef “I could take these grits home with me, fill a bathtub with it, and sit in them with a straw, sucking up the deliciousness”. I paid the entry fee and joined the Clean Plate Club!;)
Others in our group gluttony went with a bacon wrapped whole trout on a bed of peas, and ravioli stuffed with “all the meat in our kitchen” (topped with cracklins). We also had to get an additional bowl of collard greens with chunks of hock. Do not miss the Biscuits, slathered in honey butter. ;)
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The group then stumbled, top heavy from full bellies, next door to the Observatory, where we encountered Bread pudding swimming in a pool of bourbon sauce.;)
Just when I thought this weekend of food, pork, fat, and culinary adventure could not get any better… It was time for Breakfast! We went to Tasty and Sons, the offspring of one of my favorite restaurants in Portland, Toro Bravo. Tasty and Sons serves breakfast and brunch. I was convinced by the host to try a bloody may named “Dim Summore” which had hoisin and shriracha in it. On the menu it was hard to imagine ordering it, but was extremely delighted by the flavors and excitement it had in comparison to a standard issue Bloody. Hard to decide what to get, as like Toro Bravo, the plates are Family style, small share plates. We started off with Chocolate Doughnuts, and Bacon Wrapped Dates, drizzled with maple syrup… you know that flavor from childhood when your bacon got mixed up in your pancake syrup? To keep with this weekend’s theme of pork deliciousness, I chose the fried pork cutlets, served on a bed of spinach and topped with a fried egg.
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Not advertised on the menu, but made clear on the first bite, these cutlets were fried in butter!!! Approved!!
French Toast with Rhubarb/Maple Syrup was my dining partner’s choice. Seeing real whipped cream brings a smile to my face.
Portland, Oregon and your food scene, i am falling for you...
Reader Comments (2)
I heard about the leg of pork, from someone related to me and/or your Mr Willschwab. Or maybe not. Don't know your nomenclature yet. Anyhow, Tora Bravo is at or very near the top of the top. You need to check out a place in Seattle, too, that we just tried for the first time. Not similar to Tora Bravo. But really good: Spinasse, on 14th near Pine. Small menu, everything close to or beyond perfect.
Cool blog. And since you mention bourbon, you should check out Black Maple Hill. Unbelievably smooth, carmelly, nice sippin'. A little spendy. Probably a man of your sophistication already knows about it.
Yes sid, i keep going back to Tor Bravo. see i organized the links for portland restaurants to reflect pole position...
I have heard things of goodness about Spinasse, i will soon take yuour wise advice and check it out, and also, will see if i can afford the reccomended bourbon.
Thanks Sid!