Dine and Dash: An Epicurean Excursion
Portland, Ore.
Feb. 20, 2011
To brew a perfect cup of coffee, geeking out helps a lot," says our barista, Noah, who is busy tinkering with the water levels of our first brew, an Ethiopia Sidama. "When it approaches blood temperature, you get much more flavor out of it."
I am taking part in an Epicurean Excursion offered by Portland Walking Tours, which can customize walking tours for groups and has brought our small group to one of the city’s popular roasters, Public Domain. Noah has set up a cupping, or tasting, bar and explains the differences in the growing methods and tastes of coffees from various regions of the world. We learn firsthand how Ethiopia’s coffees maintain a berry flavor, while the Panama Esmeralda Mario Carnaval, the world’s top-rated coffee, hints of hibiscus and jasmine.
Our tour takes in a number of beverage hot spots, including the Heathman Hotel’s Cacao Drink Chocolate, where we do just that. While sipping the thick rich concoction, we learn about trends in chocolate, such as salted chocolate bars and even bacon-flavored chocolate.
The walking tour follows the FLOSS philosophy—fresh, local, organic, seasonable and sustainable—and also spotlights the Pearl District, a former industrial area now filled with cafes, restaurants and Portland’s latest trend, pods of food carts. We pass one pod on our four-hour stroll, with options ranging from Turkish to Thai.
Our journey takes us to Portland’s Natural Capital Center, or EcoTrust Building, for a taste of Hot Lips Pizza, which sources its ingredients from local farmers and emphasizes sustainability. Creations like winter squash and brie, and feta and local greens are hard to resist and we bulk up on what becomes the main course.
What is pizza without beer, especially in brew happy Portland? Our next stop is at McMenamins Ringlers Pub for beer tasting, starting with a training beer—raspberry pale ale—and ending with a stout beer called the Terminator.
We switch to another famous Portland beverage, pinot noir, at In Good Taste, which offers event space and team-building cooking classes. We sip a local wine and taste condiments from local purveyor Dulcet Cuisine, such as Peppery Moroccan Ketchup. We dab our fingers in an infusion of black truffle with salt and learn (after already tasting) that the truffle compound mimics a pheromone emitted by wild boars.
It’s time for a dash of carbs at Pearl Bakery, where, donning hair nets, we head backstage to watch one of the bakers hand-making shamrock cookies. Bakery breads and pastries are there for tasting, including the Julia Child-sanctioned baguette, which she approved in person years ago.
There’s always room for dessert, and our final stop hits Mio Gelato, which uses local ingredients such as berries for its myriad flavors.
We depart fully satiated, yet still with a lingering desire to sample more from this foodie haven.
