Tag Archives: portland

Iced Coffee Experimenters


EaterPDX has some good recommendations on where you can find some unique iced coffee drinks to cool you during the summer months.

GOOD COFFEE — You have two beautiful locations to chose from, and two icy ways to enjoy your caffeine. In addition to straight-up summertime cold brew using lighter single-origin coffees, you can go with a seasonal coffee soda made with cold brew spiked with syrups from bartender favorite Commissary. (4747 SE Division St. and 1150 SE 12th Ave., Portland)

BARISTA — This iconic Portland chainlet has branched out from the usual cold brew with its refreshingly tart “coffee shrub.”  The coffee is spiked with balsamic vinegar, fizzed up with tonic water, and sweetened with a touch of simple syrup and maple syrup. (Multiple locations in Portland.)

CUP AND BAR — This brand-new cafe from Trailhead Coffee and Ranger Chocolate loves to put ingenious takes on classic cocktails. The “Cold Fashioned” mixes up cold-brew coffee with bitters and fennel simple syrup on the rocks with an orange and cherry garnish. The Cardamint Julep combines cardamom simple syrup with cold brew, fresh mint and a pint full of crushed ice. And if your tastes lean more decadent, they do ice-creamy cold brew floats. (118 NE MLK Blvd., Portland)

LUC LAC — Concentrated and rich, Vietnamese coffee is like delicious rocket fuel, and at this downtown Vietnamese restaurant, they take the slow-brewed Courier Coffee, carbonate it in house, put it on tap and add smoked salt and orange zest for the Ca Phe Cola. (835 S.W. 2nd Ave, Portland)


Omission Launching an IPA!

Omission beer is out of Portland, and we’re proud of that. Its regularly called the best gluten-free beer in the nation, if not the world. We drink it often, and even many of our gluten-drinking friends have a six pack of it in their fridges. So it’s with excitement that Omission announces their third style, an IPA. Whoo!


Their official press release:

Omission Brewing introduces GLuten-Free IPA in Oregon

India Pale Ale marks brewery’s 3rd gluten-free craft beer brewed with malted barley

PORTLAND, Ore. – March 26, 2013 – Omission Brewing Company today announced it is adding Omission India Pale Ale (Omission IPA) to its gluten-free beer lineup in Oregon. Omission Brewing is the first craft beer brand in the United States focused exclusively on brewing great-tasting craft beers with traditional beer ingredients, including malted barley, specially crafted to be gluten-free. Omission IPA hits shelves in Oregon on April 1.


“Omission IPA is the first authentic gluten-free IPA brewed with malted barley to hit the market,” said Joe Casey, Widmer Brothers Brewmaster. “This IPA is brewed in the traditional Northwest IPA style, yet is specially crafted to be gluten-free. The beer uses a generous amount of Summit and Cascade hops giving it a beautiful citrus flavor and aroma.”

“At Omission, we’re constantly innovating, and exploring new opportunities to share our love of craft beer with anyone of legal drinking age, including those with gluten sensitivities,” said Terry Michaelson, CEO, Craft Brew Alliance, and longtime celiac. “Part of that is experimenting with different beer styles that meet our rigorous gluten-free standards while staying true to our commitment to high-quality craft brewing. Omission IPA hits the mark, and we can’t wait to get it into the hands of our customers in Oregon this spring.”

Omission beers are brewed by Widmer Brothers Brewing in Portland, Ore., using an innovative brewing program to ensure that gluten levels in every batch measure well below the widely accepted CODEX gluten-free standard of 20 parts per million (ppm) for food and beverages. Every batch of Omission beer is tested by the brewery and by an independent lab, and all test results are available to consumers at http://www.omissiontests.com. Fan stories of when they first discovered Omission beers, or what they like to call their “O” Moments, are available at http://www.omissionbeer.com/o-moments.

Gluten-free Omission IPA:

Omission IPA is a bright, hop forward Northwest Style IPA produced in the spirit of the original IPAs shipped from the UK to India in the late 1800s. The heavy-handed use of Cascade and Summit hops give it notable pine, citrus, and grapefruit aromas and flavors. The bitterness is what you would expect of a NW IPA but this beer is balanced and smooth due to the perfect level of malt sweetness. The finish is crisp, clean, and refreshing – it’s a true IPA lover’s IPA.

About Omission IPA


  • Malts: Pale, Carmel 10°L
  • Hops: Cascade, Summit


  • IBU: 65
  • ABV: 6.7%

Omission IPA has a suggested retail price of $9.99 per six-pack and will be available in six-packs of 12-ounce bottles at the Widmer Brothers Gasthaus Pub in Portland, Ore., and at retailers, restaurants and bars throughout the state.

May 16 is Gluten Free Beer Day in Portland: Follow Up

Wednesday, May 16 at 9:30 a.m., Mayor Sam Adams will declare it to be Gluten-Free Beer Day in Portland, Ore., and every May 16 henceforth. In an official ceremony held at City Hall, Adams will deliver the following proclamation to supporters and brewers of gluten-free beer, including Omission Beer, Deschutes Brewery and Harvester Brewing. Following is an abbreviated proclamation:

  •          Whereas, May marks the annual Celiac Awareness Month, recognized by most celiac organizations and research centers across the country and throughout the world;
  •          Celiac disease is one of the most common chronic diseases in Western countries;
  •          According to the National Foundation for Celiac Awareness, more than 3 million Americans have celiac disease and must monitor gluten intake, equating to 1 in 133 Americans;
  •          More than 95% of Celiacs are undiagnosed or misdiagnosed with other conditions;
  •          A 100% gluten-free diet is the only existing treatment for celiac disease today as there are no pharmaceutical cures;
  •         Portland, Ore., home to nearly 50 craft breweries, where the people of Portland know and appreciate great craft beers, is leading the effort to create gluten-free beer for those affected with gluten sensitivities;
  •         The City of Portland acknowledges and applauds the efforts to declare this day in celebration of local breweries that are doing their part to bring awareness to a disease that affects many, and providing beer products specially crafted to be gluten-free for all to enjoy;
  •         Now, therefore, I, Sam Adams, Mayor of the City of Portland, Oregon, the “City of Roses,” do hereby proclaim May 16, 2012 to be Gluten-Free Beer Day in Portland, and encourage all residents to observe this day.

Via @PDXMaggie

Via @PDXMaggie


About Omission Beer

Omission Beer is a new brand of gluten-free craft beers, available only in Oregon. Brewed by Widmer Brothers Brewing in Portland, Ore., Omission is the first craft beer brand in the United States focused exclusively on brewing great tasting craft beers with traditional beer ingredients, including malted barley, that are specially crafted to be gluten-free. Each batch of Omission Beer is tested using the R5 Competitive ELISA test, to ensure that every batch contains well-below the international standard for gluten-free of 20 ppm gluten. Drinking is believing.

About Deschutes Brewery

Deschutes Brewery jumped into the gluten-free brewing scene back in 2007 and always has a gluten-free beer on tap at both its Bend and Portland pubs. After brewing 48 different batches, the goal remains to brew a great beer that is gluten-free, rather than brewing a great gluten-free beer. Although a silver and a bronze medal from the Great American Beer Festival hang on the pub walls from their process, Deschutes Brewery continues to work with different styles to serve the gluten-free world.

About Harvester Brewing
Harvester Brewing is the nation’s only dedicated gluten-free craft brewery, founded in 2011 in Portland, Ore. Harvester’s northwest-style ales are handcrafted from Willamette Valley chestnuts, sorghum, certified gluten-free oats, pure cane sugar and Willamette Valley hops. Harvester’s beers are made without barley, wheat, rye, corn, or dyes. Harvester Brewing’s facility is entirely gluten-free, no gluten containing items are allowed on the premises.

The Brits are Tootin Our Horn

Portlanders are used to praise. This little rainy hamlet has been getting accolades for many years now on our food, shopping, sights, and general quirkiness.

But it was surprisingly nevertheless to see that the Guardian, a big British news agency, would name Portland among their Top 5 Places To Live in the World! Now, if only they didn’t choose this photo, a view of housing development sprawl under a grey sky?!?

Via the Guardian:

Portland - the city has been the capital of liberal, hipster USA for decades.  Photograph: Getty Images
Portland – the city has been the capital of liberal, hipster USA for decades. Photograph: Getty Images

Portland, Oregon

What’s going for it? Do you like letterpress? Do you like vintage clothes? Do you play in a nu-folk band? Then get ye to Boise, Eliot and Overlook in Portland. The city has been the capital of liberal, hipster USA for decades. The Dandy Warhols wrote Bohemian Like You about their very home town. There are some, indeed, round these parts who’d like the entire Pacific Northwest to break off from the rest of the US and go it alone. So very liberal is Portland that it’s a home from home to anyone from Europe, especially if they read the Guardian. Cyclists are loved, not loathed. There are planning restrictions on crappy developments. Portland has the highest number of microbreweries in the world. Everyone is lovely. My auntie lives there and will make you a nice cup of tea if you’re homesick. H.E.A.V.E.N. Shockingly, it still remains relatively good value. Especially the patch north of the Willamette river above the railyards. When I first visited in the early 90s, Boise, Eliot and Overlook were the kind of spots you sped through: always the first sign of a neighbourhood you should buy in. Now you can’t move for contemporary modern antiques shops and dinky record stores.

The case against Bit too cool for school. Everyone’s like you. Who will you have to hate? Oh, yes, everyone like you. The weather: like Britain, but more so… hotter and colder and danker.

Well connected? Unusually again for the US, cycle and walk without abuse: the most bike- and foot-friendly city in the country, packed with proper cycle routes (15 minutes to downtown from the northside). You may use the car. Occasionally. Perhaps for a surf trip to the coast, or a ski trip to the mountains (both 60-100 minutes).

Hang out at… A food cart: all the rage (check out foodcartsportland.com). Or, for the indulgent, Grand Central Bakery, in an old scrap metal yard. Artisan, innit.

Property The area is full of 1910s and 1920s bungalows that the local real estate guys call “craftsman style”, with handsome stoops and carved wood decoration. There are a fair few vacant lots, too, for the brave, plus 1960s and 1970s infill apartment blocks that, with a zuzz, could be nice. Look off the main drags, like Mississippi and Interstate regeneration projects. Huge detacheds, £415,000-£575,000; four-bed-plus detacheds, £225,000-£415,000; two- or three-bed detacheds, £140,000-£215,000. Condos below this.

Bargain of the week Two-bed detached on NE Sacramento, £128,000, with propertiesofportland.com.

Gluten Free Vacations

Here’s a discovery that makes the IFC show Portlandia look prescient. Row Adventures out of Medford, Oregon is offering a gluten free vacation adventure

Rogue River – Gluten Free Vacation:

Gluten intolerance is widespread and ROW Adventures is proud to offer this special trip to meet the needs of those people that are gluten intolerant. The trip is accompanied by registered nurse Nadine Grzeskowiak who is a gluten-free expert and has her own business, “Gluten Free RN.” In addition to Nadine, a special chef will accompany the trip to prepare delicious gluten free cuisine that will test to less than 10 parts per million. Fresh, organic and free of allergy substances, this trip is also ideal for anyone with food allergies.

Below you will find information on the trip offered this spring/summer in Oregon.

Rogue River – Gluten Free Itinerary

August 18, 2012  Adult $1,199 Youth $1,139

DAY 1 – We offer an orientation meeting the evening before the trip at our meeting point at Morrison’s Lodge, or meet us there at 8:15 a.m. the morning of the trip. We’ll transfer in our van to the Rand Boat launch on the Rogue River, just 15 minutes away. At the river’s edge we’ll provide a thorough safety orientation, fit everyone with a PFD (personal flotation device) and then board the rafts and inflatable kayaks. You’ll have your choice of riding in an oar-powered raft, paddle raft or inflatable kayak.

At first the river is gentle and gives us time to perfect our paddling skills and settle in. After an hour or so we reach Grave Creek where the road ends and the federally-protected Wild & Scenic section of the Rogue River begins. We stop for lunch near the impressive Class V rapid called “Rainie Falls.” Guides run the boats through a fish ladder while guests walk around the rapid. The day continues as we ride the waves through a number of fun Class II and Class III rapids. Around 4:30 we arrive at the Black Bar Lodge, check into our rooms and get settled in. You might want walk and explore the property, relax in the surrounding forest or even take a nap. There’s time to sit and visit with friends while our gluten free meal is prepared by our chef including some wonderful hors d’ oeuvres. Around 7:00 we assemble in the lodge’s charming dining room for a family-style dinner. The remainder of the evening is yours to enjoy in the lodge or outside under the stars.

DAY 2 – We meet about 7:30 a.m. for breakfast then pack up and head back to the river. We launch around 9:00 a.m. and begin another day of serenity and excitement rolled into one beautiful Rogue River canyon. We run a series of exhilarating Class II and Class III rapids, gaining confidence around every bend. Lunch is enjoyed on the river’s edge…usually at a historic site or a location where we can take a short walk. In the afternoon we visit the historic Rogue River Ranch that is a step back in time and a chance to learn about the early pioneers of the river.

We float just a little farther to Marial Lodge where we end our day of rafting. Just as they did the night before, Nadine and our chef prepare hors d’ oeuvres. Nadine is available to discuss the challenges of living a gluten free life and offers helpful tips and lively discussions. Our family-style dinner is served at 6:30. Then we head out on a nice hike on a gentle trail near the lodge to view the canyon and a lovely waterfall. Once back on the lodge, relax on the deck before heading to bed.

DAY 3 – Nothing is better than waking up to the song of birds and the quiet of the forest – such a soothing alternative to an alarm clock. Breakfast is served about 8:00 a.m. and then it’s time to pack up and head to the rafts once again. We start the day boating through Mule Creek Canyon, followed by Blossom Bar (considered by most to be the most thrilling rapids of our journey) and finally the Devil’s Staircase. Soon we’re floating in gentle waters and keeping eyes peeled for wildlife such as black bear, great blue herons, osprey and deer. We enjoy lunch on a sandy beach on river’s edge and then continue to the take-out at Foster Bar. Usually we arrive at Foster Bar at 3:00 p.m. Here we load our gear into the vans and then have a two-hour drive back to our starting point. We try to have guests back to their vehicles by 5:00 or 5:30 p.m.

  • Trip is designed and accompanied by RN Nadin Grzeskowiak, an expert in gluten free food and diet who will monitor all foods to be sure that they do not exceed 10 parts gluten per million as well as share her tips for living a gluten free life.
  • Food served will be organic, fresh and delicious and prepared by a knowledgeable chef.
  • We provide talented whitewater guides as well as our gluten free experts.
  • Lodge-to-lodge trip featuring fun, exciting whitewater during the day and comfortable, private cabins at night.

Thanks to Ashleigh Chatel for the tip!

Beyond Rice

The title of this post belies the fact that I eat rice on a nearly daily basis. My trusty Zojirushi rice maker is on almost 24/7.  But despite my love affair with the world’s most eaten food, there are days when it bores me, or just doesn’t work well with a particular meal.  At those times, it would be nice to have some unique options in the grain department.  Technorati has a nice summation of three more uncommon grains that are all naturally gluten-free.

Gluten-Free Whole Grains – Moving Beyond Rice

By Molly Robson

Let’s say you’ve just started your gluten-free diet. Maybe you have been diagnosed with Celiac Disease, a Candida imbalance, or are on a general elimination diet. Or perhaps you’ve just noticed a slight gluten intolerance and want to cut back. It’s possible you’re curious what all the fuss is and want to experiment with your own gluten intake.

It’s all too easy to reach for the rice – and I’m not just talking Uncle Ben’s here. Rice cakes, rice bread, rice crackers – they’re a convenient and safe option for anyone avoiding gluten. While brown rice and wild rice certainly offer some nutritional benefit (mostly in the form of fiber), it remains a relatively bland and mineral-deficient food source.

However, there are several other gluten-free whole grains available that often go unnoticed or avoided, simply because they aren’t as widely available or known about. These grains can be bought at any health food store, online, or at an increasing number of grocery stores. The best way, I’ve found, is to buy it from a bulk bin. Stock up with a bag that you can transfer to a glass jar at home. All of these grains last for months in this fashion. Best of all, this means you’ll always have an option for any meal of the day that provides extra protein and micronutrients.


First on the list is quinoa (pronounced “keen-wah”), a whole grain that’s getting a lot of love lately and for good reason. This South American seed can be bought in its white or red variety and is cooked in a similar way to rice: simmered in twice its weight of water until fully absorbed and fluffy. It has a slight crunch, even when cooked, and a subtle nutty flavor that lends itself well to an oatmeal alternative at breakfast. I like to make warm salads with quinoa, in a similar fashion to couscous, with lots of chopped vegetables, maybe some roasted squash, a few toasted seeds, and a drizzle of olive oil. In the summer, cooled down, it works great in the same way, as a salad mixed with a cup or two of freshly chopped herbs and soft avocado pieces.

Nutritionally, quinoa is king. It stands alone as a complete protein. This means that it can and should be a staple in any vegetarian or vegan diet, especially if you are avoiding gluten. Breakfast can be tricky when you’re trying to find protein sources that don’t involve eggs, tofu, or dairy, so a bowl of quinoa is a wonderful option. It also contains a healthy amount of minerals, such as magnesium, iron, and copper, and B vitamins, such as folate.


Millet is another versatile gluten-free grain that can be used in a number of different ways. Once cooked, it can go from grainy like white rice to soft like mashed potatoes, so the options are numerous. While it is known as “bird food”, humans can benefit from eating millet too. In much the same way as quinoa, cooked millet for breakfast is a delicious treat, especially when combined with some toasted nuts and seeds and chopped fruit. Next time you want to make mashed potatoes, try millet instead. When cooked to a soft, mash-like consistency (about 25-30 minutes), it can be served as a side or on top of a traditional Shepherd’s or Fish Pie. The photo above shows a simple supper of stir-fried vegetables and tempeh alongside “millet mash”.

The key nutritional components of millet are its high levels of phosphorus, manganese, magnesium and B vitamins. While traditional wheat does contain B vitamins, these precious nutrients are stripped out during processing and manufacturing of products like bread, pasta, and crackers. Eating whole grains such as millet in their natural form will ensure the vitamins and minerals stay intact.


This Mexican grain (which is actually a seed, similar to quinoa) is another tasty and healthy option for anyone avoiding gluten. Not only can it be cooked in the same manner as the other grains I’ve mentioned, it can also be popped like popcorn. This cooking method adds texture and flavor to any number of recipes, including granola, breads, salads, and crackers. Amaranth flour is also a great alternative to a more traditional wheat flour in gluten-free baking.

High in protein, amaranth should also be considered a staple grain as part of a healthy gluten-free diet. It also contains a good amount of fiber, B vitamins, minerals, and another group of nutrients called phytosterols. These plant-based compounds have been found to reduce LDL cholesterol and contain anti-inflammatory and anti-oxidant properties.

Local Author Releases Cookbook ‘The Gluten Free Asian Kitchen’

“The Gluten-Free Asian Kitchen”
Laura B. Russell
Celestial Arts, $23, 201 pages

Via The Oregonian

In a nutshell: For anyone who’s gluten-intolerant, Asian cooking can be a minefield because so many staples, like soy sauce and hoisin, contain wheat. But with Russell as a guide, the diverse world of Asian food can be a safe and delicious place to eat. (Full disclosure: Russell writes FOODday’s monthly Gluten-Freedom column.) Moreover, the recipes in “Asian Kitchen” look so appetizing and accessible that even those of us who do eat gluten will gladly take a seat at the table.

Take a taste: Yakuza Cucumber and Avocado Salad: Korean-Style Chicken Tacos; Steamed Sea Bass With Sizzling Ginger; Pork Tonkatsu; Five-Spice Berry Crisp; Mango With Sweet Rice and Coconut Sauce

What’s hot: The book’s guide to gluten-free Asian ingredients is exceptionally well done, covering everything from kecap manis to tempura batter. For each ingredient Russell provides a gluten status, an alternative, if any, and available brands. We’re also happy to see that most of these dishes can easily be done on a weeknight.

What’s not: The curry soup recipe calling for 3 tablespoons of red curry paste might be way too spicy for those of us with tender tastebuds. You have been warned.

–Katherine Miller