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🌜🍅tomato feasting table🍅🌛an incredible meal on a beautiful late summer evening surrounded by people you love is one the greatest joys in life!
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Epic night at @thebitterrootclub , thank you @meilin21 @andrewskala for gracing us with your talent, professionalism and skills. Everytime I cook with Mei - I learn so much, and have so much fun. It was truly and honor. Thanks for trusting me to host you - I don't take it lightly and I never will. ❤️ Several highlights I'll never forget- the absolute silence of the room when Mei's shrimp toast hit the table and people took the first bite 🤯, @ajmccafferty getting to showcase his brilliance with the wine pairings on this one even more than normal, AND HAVING THE 👸 OF SWEETS in the house @kirjensen and our members and guests getting to put a face to match with the love they've enjoyed since day one when ending a meal in our spot. And of course there's no way to end a good night of cooking then with a cold beer and @whitneyburnside makes the best in the world right down the hall at @grandfirbrewing 📸 @nomnom_nori
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Think this was the best dinner yet but just to be safe will need to make another reservation 😁
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Amazing food with amazing friends. Tried Slovenia wine for the first time. It was the perfect pick for today's hot weather. See @thebitterrootclub again in a couple months!
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. 🌾BARLEY SPOTLIGHT🌾 First up in our @nakedbarley spotlight series is the talented baker @kirjensen whipping up a ‘Streaker’ Barley Cake made with barley flour and topped with toasted barley flake-buckwheat honey cream and forced rhubarb compote. {pictured in the second photo} You can taste her creation at the new supper club where she’s blessing us with her desserts - @thebitterrootclub (reservations needed). Get out there and enjoy one of our favorite grains - it might surprise you how tasty it is! 💗 Stay tuned for more barley specials… #flavorbeginswithseed #barleyspotlightseries
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. 🌾BARLEY SPOTLIGHT SERIES 🌾 Soon you’ll be able to taste organic ‘Streaker’ naked barley in its many forms, brought to life by some of Portland’s most thoughtful barley fans: 🍨 Malted milk ice cream by @sarahminnick_ at Lovely’s Fifty Fifty 🍵 Roasted barley tea by Eloise at @sweedeedeepdx 🍰 Toasted barley cake by @kirjensen at @thebitterrootclub 🥗 Whole grain barley, mushroom and chèvre salad by Althea at @barnouveaupdx 🍞 Flaked barley bread by Dillon at @littletbaker 🌾 Barley surprise by @dreamdelipdx Stay tuned for details on each barley creation and when they will be on menus for you to taste! Barley zines and stickers will be available at each restaurant/bakery for our new Naked Barley Fan Club members. 🤓 About Streaker barley: ‘Streaker’ is a naked (hull-less) food barley developed by the Oregon State University @nakedbarley Project. Because the hull falls off naturally at harvest, it can be milled and eaten directly, making it whole grain and easy to use. Streaker is actually a mix of three pure lines—white, brown, and blue—selected to maximize flavor, resilience, and diversity. Bred from parents ‘Strider’ and ‘Doyce’, Streaker is adapted to the Pacific Northwest and represents a new chapter for delicious, regionally adapted grains. #flavorbeginswithseed #barleyspotlightseries
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From the outside, a little unassuming room in a fluorescent-lit hallway behind @grandfirbrewing. Windows covered in butcher's paper and a small upside-down horseshoe on the wall. (We make our own luck.) The inside is filled to the brim with life: abundant food, wine, beer, friendship, and music. Every corner of our 14ft-long table, covered in plates of @dougiepdx and @kirjensen's incredible food and hefty mugs of @whitneyburnside’s beer. If you’re lucky enough to snag one of the eight seats at the chef’s counter, you get to listen to Doug and me banter and work as though we’ve been doing this together for decades. It all just feels so natural. The hospitality, the experience; Nothing is forced, but it remains intentional. The community we have created at @thebitterrootclub is unlike anything I’ve had the chance to be a part of, and it feels like we’re only getting started.
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Reservations for January through March are now open. 🤘 Head on over to @exploretock using the link in our bio to book your seats today. Availability is limited.
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🪻Letting you in on one of of Portland’s best kept secrets @thebitterrootclub is an unadvertised somewhat-secret supper club concept by Chef @dougiepdx and hospitality legend @ajmccafferty, where guests are welcomed with an ice cold mug of @grandfirbrewing beer 🍺 I don’t even really drink beer, and I couldn’t get enough of it because it was so cold and refreshing! Plus, as expected from AJ, the wine list and wine pairing options hit. The evening we visited, the menu (we opted for the wine pairing as well) featured the following: • HONEY-NUT SQUASH SOUP duck confit, matsutaki mushrooms - FRANTZ CHAGNOLEAU, ‘MADRIOAL, POUILLY-FUISSE, BURGUNDY, FRANCE 2022 - • OREGON CHICORIES sweet peppers, fennel, smoked garlic and lemon dressing, parmesean, garlic breadcrumbs - LES VIGNES DE PARADIS, ‘SON ALTESSE’, VIN DES ALLOBROGES, SAVOIE, FRANCE 2020 - • LAN-ROC PORK SUPPER bbq coppa shoulder & slow smoked loin with: herb and caper relish, brown butter balsamic cabbage, IPA & sweet herb honey mustard, and twice baked cast iron potatoes with green chile fonduta - CHATEAU LE PUY, ‘EMILIEN’, VIN DE FRANCE, FRANCE 2022 - (( BONUS POUR: @sacredshorewines Mencia )) • CHOCOLATE STOUT CAKE BY KIR JENSEN coconut stout caramel, coffee cream, cocoa nib crunch - UNIFIED FERMENTS, ‘SOBA’, HEIRLOOM BUCKWHEAT TEA, NEW YORK, USA NV - #supperclub #portland #portlandfood #pdxeats #pdxfood #travelportland #traveloregon #eaterpdx #pomomagazine #tastingmenu #smokedmeats #pnw #pnwfood #datenight
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Evening out with @sara0fa @psshields trying @thebitterrootclub The space is intimate and has upscale hunting lodge vibes that totally had me flashing back to childhood memories growing up in a small town. The seating is set up at a spacious share table where you can easily just "hang" with your party or become one big group. The 4 courses were beautifully presented: 1st course: Creole Crawfish Toast Ripe tomato + crawfish + bacon with a tangy sauce that made the dish pop. 2nd course: Grilled Peach Salad. The standout bite of the night for me was this salad. Grilled peaches are so good, but I can only recall doing it for dessert purposes, so loved it being used in a salad. Getting some sweet peach, green bean, duck confit and creamy cheese all on the fork made for a perfect bite. 3rd course: Charcoal Grilled Ribeye Ribeye is not my go-to meat cut, but I might need to rethink this stance. The depth of flavor from smoke and garlic and other magic turned the ribeye into meaty goodness gold. It was incredible. Of course this is not surprising since Doug is the smoking meat whisperer. I really enjoyed the the spring onion relish. It was the perfect topping for the ribeye, giving each bite a fresh and light vinegary flavor. I am really going to have to figure out how to make this relish because it'd be a huge hit in my family. 4th course: @bairdfamilyorchards Peach Cobbler by @kirjensen Great ending to the meal. The use of cornmeal in the topping was genius and paired beautifully with the peaches. An amazing experience that must be repeated multiple times.
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Don’t mind Doug… he’s just over here in his happy place with one of @kirjensen’s insane pies. Honestly, y’all are lucky this one made it to the table. Come find out for yourself what the hype is all about. We promise it’s real. Reservations for July through September open to members of The Supper Club on June 9th and then to the public on June 16th. Get after it, y’all. 📸: @kliboska
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In beerjacent news @grandfirbrewing is opening their private @thebitterrootclub for reservation based dinners and culinary collaborations! We were honored to be guests at the first seatings in this cozy hunting-lodge inspired space hidden behind the brewpub in southeast Portland. Chef @dougiepdx and @ajmccafferty are doing something really cool and tasty here, with the kind of intimate, warm and personal 16-seat dinners with elevated but unpretentious fare that brewpubs rarely have patience or funds for. At our first dinner we had: Pimento cheese with fried saltines and house pickles that really whetted the appetite. Smoked trout salad with greens from @gatheringtogetherfarm, shaved turnips, green garlic, goddess dressing and heaps of fresh caught and smoked trout! Guajillo butter prawns from the grill, served with crispy cubes of green chili polenta, smoked garlic, and guajillo butter. Charcoal grilled ribeye from Doug's mobile bbq set-up outside the brewpub and served within minutes! Served with flaked salt, and on the side sweet hot candied jalapeno relish, and house made horsey sauce.  Blue Cheese Twice Baked Potatoes with maple pork belly burnt ends. Dessert by @kirjensen of The Sugar Cube fame coming out of retirement! Buttermilk Chess Pie with Camas country rye & cornmeal crust, strawberry conserve, vanilla bean & black cardamom whoop.  The first official Bitter Root dinner is a Surf & Turf themed feast on June 6th with @mariscos.con.onda chef @mrpicklestastygoodness. Can't wait to be seated for future dinners, and even if you can't afford a full supper club membership you can still follow @thebitterrootclub for special opportunities.
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