Portland News to Chew
• Paleo? Vegan? Gluten-free? Dairy-averse? Vegetarian? Adventurous omnivore? Portlanders of all diets and appetites can get excited about the latest news from Dick's Kitchen. The locally owned restaurant is opening a third Portland location on SE 49th and Woodstock. The new space includes plans for a community kitchen, which will host recipe testing and classes with health practitioners, authors, and leaders in the healthy eating movement. The new location is slated to open in late spring/early summer. 4804 SE Woodstock
• Korean taco food cart and catering company KOi Fusion plans to open their first full restaurant location on 30th and Division at the end of March. Now you’ll be able to grab your bulgogi tacos and kimchi quesadillas in the comfort of a real building. Another benefit—they'll be offering booze! 3040 SE Division
• Biwa has landed Portland on the national foodie radar once again. National travel mag Travel + Leisure put Biwa at the top of its list of America's Best Ramen, which was released last month. We're thrilled to see Portland on another national list, but in this case, we're just happy to eat any ramen that doesn't look like this. 215 SE 9th Ave
• Pie paradise Lauretta Jean's is joining the happy hour game. House red wine and draft beer are now only $4 a glass during happy hour, held 3-7 pm daily. Hot Toddies, Mint Collins, Bourbon Gingers and Dark & Stormys will be $1 off. 3402 SE Division
• Félicitations to Division Winemaking Company! The urban winery in SE Portland recently received a Gold Medal at the 2014 International Competition of Gamay in France. Division Winemaking Co.'s 2011 Gamay Noir was the only American wine awarded a gold medal. 2425 SE 35th Place
• Alcoholic ice cream? Yes, please. After tasting Clyde Common's Brandy Milk Punch last year, Fifty Licks' Chad Draizin was inspired to transform the old-school New Orleans cocktail into a creamy frozen concoction. The 21+ ice cream uses classic brandy and Smith and Cross Jamaican Rum, resulting in an alcohol percentage of 5%ish. The ice cream is called Clyde Common Brandy Milk Punch, and allegedly tastes exactly like the cocktail does - a balance of cream, warming brandy, oak, vanilla, toffee, and the intoxicating aroma of nutmeg on the finish. 2021 SE Clinton St #101
• Brothers Jared and Seth Brock have opened a new coffee company in the "urban coffee desert" on NE Broadway. St. Simon Coffee Co. serves locally roasted Coava Coffee and baked goods from The Sugar Cube. Previously, area residents were forced to choose between Peet's and Starbucks for their morning—oh, the humanity. 2005 NE Broadway
• If you've found yourself scarfing down oyster nachos and chugging daiquiris during a 2 am bowling game and wishing the whole experience was a big cheaper, well, your very specific wish has been granted. Punch Bowl Social has added an array of late night specials, from discounts on deviled eggs and duck fat fries to a $2-per-hour all-you-can-bowl deal. The complete happy hour menu, which is available 10 pm-2 am daily, is available here. 340 SW Morrison St
• One of Oregon's oldest wineries is passing the torch to a new generation. Sokol Blosser Winery's co-founders Bill Blosser and Susan Sokol Blosser have entrusted the role of winemaker to their son, Alex Sokol Blosser. Alex, who has degrees in business and winemaking, previously served as the winery's vice president of sales and co-president. Alex will replace Russ Rosner, who retired after 15 successful vintages with the family.
• Portland-based Xocolatl de David's David Briggs has collaborated with La Casa Tropical to launch an exclusive line of Mexican chocolate bars. The new line includes Mexican-inspired flavors such as Mole Negro, Mezcal, and Champurrado, all made with high-quality beans sourced from Mexico's oldest plantations. The bars will be available at various specialty food stores in Mexico City and San Miguel de Allende, and a limited amount of will also be available on the Xocolatl de David website later this year.
• Oregon artisans, take note! Feast Portland is now welcoming applications for food artisans, wineries and distilleries to be featured at this year's festival. Salumnists, salt harvesters, chocolatiers, beekeepers, bakers, ranchers, cheese makers—all are welcome to apply to participate in the annual Oregon Bounty Grand Tasting. But you'll have to act quickly: applications for the 2014 event, which will take place September 18-21, are due February 28. Applications and more information available here.
Got a food news tip? Send it my way at [email protected]!