“Colonel Mustard with a clove” was served on a sweet pastry, including Stumptown coffee, stoneground mustard, cloves, and coffee-soaked cherries.
4
“Colonel Mustard with a clove” was served on a sweet pastry, including Stumptown coffee, stoneground mustard, cloves, and coffee-soaked cherries.
5
Snacks laid out prior to bacon munching.
6
Snacks laid out prior to bacon munching.
7
“Jalisco” was served on a skewer, with bacon complementing tequila, lime jalapeno, serranos and guajillo.
8
“Jalisco” was served on a skewer, with bacon complementing tequila, lime jalapeno, serranos and guajillo.
9
Seasoned watermelon was a sweet and refreshing palate cleanser.
10
Seasoned watermelon was a sweet and refreshing palate cleanser.
11
Berlin Reed working meticulously and quietly in the kitchen.
12
Berlin Reed working meticulously and quietly in the kitchen.
13
“Ya-ya’s,” named after a family member, was easily consumed on lettuce with blue cheese, flavored with fig, homemade tapenade, and preserved lemons.
14
“Ya-ya’s,” named after a family member, was easily consumed on lettuce with blue cheese, flavored with fig, homemade tapenade, and preserved lemons.
Berlin Reed, also known locally as the Ethical Butcher, is starting a “bacon of the month” club, in which members can receive a 2 lb slab of bacon each month. There are three purchasing options, from month to month ($36/slab), a six-month commitment ($27.50/slab), or annually ($20/slab). Originally a Northwest native, Reed is returning to Portland after working various j…
