Rodenbach, Grand Cru – One of the world’s top sours.  Sweet/sour fruit and light acetic notes mingle with woody complexity in the aroma.  This hasn’t been in Oregon for a while so grab it before it disappears.

Churchkey, Pilsner – Well first off, this looks great.  Served up in mid-twentieth century flat-top cans Churchkey Pilsner is a novel beer.  Big and bitter with a refreshing quality it’s a very well construed lager.

Firestone Walker, Wookie Jack – Wookie Jack is a mash up of the popular Black IPA and Rye IPA styles.  Bringing together the peppery rye character and the rich darker roasts we all know and love.  The beer is then double-dry-hopped with the sought after Amarillo hop variety with its floral, spicy bouquet of orange and grapefruit.

21^st Amendment, Hell or High Watermelon – It’s back!  The sweet and fruity favorite from last summer is once again in season.  Flavored with watermelon, this wheat beer offers up something a little cheeky for the hot summer months.

Julian, Hard Cider – Fresh apples and pears on the nose.  An airy texture pairs with a light acidity to make this trip over the tongue.  Moderately dry in the finish with a hit of sour apple.

Julian, Cherry Bomb – An excellent balance of tart green apple and sweet Montorency cherry.  The cherry flavor is so fresh and unique I urge you to give this a try!

Sierra Nevada, Hoptimum – A bitterness like the essential oils of an orange peel grips the tongue. It is lifted slightly by a peppery, dry cedar character.  This here is a sippin’ IPA.

Avery, New World Porter –  One hell of a hoppy porter.  Some might call it a Black IPA, or Cascadian Dark Ale or maybe even an American Black Ale.  Whatever they’re calling it this year it’s still damned tasty.  The folk at Avery get it right 9 times out of 10 and this is one the 9.

Anderson Valley, Summer Solstice – Another favorite from last summer.  This cream ale offers savory nuttiness with a cut of sweet satsuma.  Wonderfully mellow and drinkable.

Four in Hand, River Card Wheat – Crackers mix with green apple and honey on the nose.  Light and drinkable.  Only 200 cases came into the state.

Rogue, Dad’s Black IPA – An assault of bitter roast coffee and rough hop bitterness.  This definitely packs a punch.  Only here for a short season so stop in and grab a bottle for Dad!

Widmer, Raspberry Russian Imperial Stout – Chocolatey malts pair wonderfully with juicy raspberry flavor.  The finish grows with an underlying smoky character and a tingle of coffee.  Intensely malted.

10 Barrel Brewing, Oregon Brown – A complex brown from one of our favorite breweries.  Unapologetically dark for this time of year (seriously, read the label) with rich chocolate and roast qualities.  It still packs in that NW hop punch though.

Natian, Undun Blonde – Served up in a 16oz can and brewed right here in Portland, Undun Blonde has already become a staple for me on our few sunny days of 2012.  A crisp bitterness and smooth biscuitty character.

Summer is here and we’ve got some great new beers to kick it off right! Cheers! -Philip, Beer Specialist at WFM Pearl

Lagunitas, Imperial Red – Heaps of thick caramel malt mingle with citrus and berry hop notes all tied together with a heavy Lagunitas punch of booze.

Bockor, Bellegem’s Bruin – An excellent beer to start your adventures into Belgian sours.  Funky wood and tart cherry greet the nose.  In the mouth deep caramel provides the bass note to the zippy cherry and grape flavors.

Carlton, The Duke – A delicately balanced concoction of Apple and Blueberry.  Dry, earthy and bright purple!

Carlton, Carry Nation – A light and sweet cider made exclusively from Oregonian apples. 

Flat Tail, Rough Cut IPA – Intense citrus and spice from the hops with a remarkably crisp finish.  A great new addition or Oregon’s selection of killer IPAs.

Ace, Perry – Smooth and rich with layer-upon-layer of juicy pear flavour.  A little on the sweeter side but with a hint of tartness to cut through it.

Ace, Joker – Light and drinkable but with an intense dryness resulting from the inclusion of that hungry Champagne yeast. 

Ace, Apple Cider – A classic, balanced cider with fresh and rosy apple flavour.

Rabbit’s Foot, Sweet Mead – Sweet honey and flowery blossoms meet a hint of alcohol heat.  In the finish there is a tingle of vanilla too.  Wonderful complexity.  A great after-dinner treat.

Harvester Brewing, Dark Ale – A gluten-free brewer based right here in Portland!  This dark ale has heaps of strong coffee and toasty nuttiness make this beer incredibly full and rich.  The hops take the back-seat and let the strong roast have its way with you.

Harvester Brewing, Pale Ale – Lightly bitter with a toasted nuttiness.  The hops are grassy and mellow. Very drinkable.

Harvester Brewing, Experimental Red Ale – Light roasty flavours join with a handful of dark smokiness.  Levels of complex malt flavour lend a great depth to this ale.

Leinenkugel’s, Summer Shandy – It’s back!  Last year’s summer favourite returns.  This take on the classic English afternoon tipple brings fresh, natural lemon flavour and thirst-quenching ale together to make the perfect sunny-day beverage.

Philip is back with a bunch of new beers in our beer cooler. Check out his tasting notes below and swing on by the Pearl to give one a try today!

Heater Allen, Smoky Bobtoberfest  - A brand new smoked märzen from Heater Allen out in McMinnville.  Authentic, interesting and delicious.

Hair of the Dog, Fred – Making a return after a short absence from the shelves.

Boulevard, Harvest Dance – A surprisingly well-rounded and easy to approach wheat wine combining a spicy Belgian yeast with the complexities of French and American oak on top of Muscat grape juice.

Boulevard Rye-on-Rye 2012 – A smooth and delicious rye ale aged in whiskey barrels results in a mellow and complex sipping beer.

Genesee, Cream Ale – Light and quaffable with a crisp hop bite.

Terminal Gravity/Double Mountain, Gravity Mountain IPA – A collaborative IPA from two of Oregon’s best loved breweries.

Belhaven, Twisted Thistle IPA – A remarkably balanced Scottish IPA.

Fox Barrel, Rhubarb & Elderberry Cider – Sweet and musky elderberry fruit up-front with a tart Rhubarb finish.

Fox Barrel, Ginger & Blackcurrant – Intense blackcurrant fruit mixes with snappy ginger and produces a clean, dry finish.

Hopworks, Galactic Imperial Red – An explosion of intense hopping and rich malt backbone make this beer pack a real punch.

New Belgium/Elysian, Trip XII – A collaborative pink peppercorn IPA that really brings  a new and interesting spice to the beer world.

New Belgium, Tart Lychee – A lightly sour and tropical brew with plenty of delicious fruity flavor and a light oak character.

Sierra Nevada, Southern Hemisphere Harvest Fresh Hop – Celebrate Fresh Hop Season down under with this well-assembled pale, brewed to characterize antipodean hop varieties and flavor.

Pike Brewing, Double IPA – Big rich and malty with plenty of zingy grapefruit hop character to balance it out.  A classic NW DIPA.

Lefebre, Blanche de Bruxelles – A perfect summer beer.  Light and refreshing in the characteristic Belgian Wit style.

This is the first of our monthly updates on goings on in the world of beer.  These could come in the form of a Brewery Spotlight, comments on an exciting new trend or top ten lists.  Whichever it happens to be, I hope to give you something new and interesting every month.

So who am I to do that?  I’m Philip, and I’m the beer buyer here at Whole Foods Market in Portland’s Pearl District.  I’ve been a Portland resident for almost 365 days and I’ve spent plenty of those exploring the vibrant beer culture we have right here on our doorstep.
Craft beer however is something I have been a part of since before I left University back in London, UK.  I got a part-time job at a specialist beer retailer which translated into a full-time position as soon as I handed in my dissertation.  Since then I have spent time in most aspects of the industry from being a brewers apprentice at a large UK brewery to helping out at small breweries on this side of the Atlantic. Finally I landed here, in craft beer Mecca.  It’s been a whirlwind so far and I look forward to sharing everything I have learned with you as well as what there is to come.

So what have I got for you this month?  Well, I’ll keep it short and just give you a heads up about some great stuff we have going on in-store.

• We have some amazing deals on canned beer in May, perfect to make the most of the glorious weather we have been having and with a 12pk of Copper Bell lager at just $4.99 you’d be a fool not to preempt all the outdoor fun there is to come and stock up!
• In the second half of the month we’re giving you your favorite local beers at a ridiculous price.  All our Deschutes 6-packs will be on sale for $6.94! That’s over $2 off and the best price in town.
• We also have some exclusive new ciders from  Wandering Aengus that you can only find at Whole Foods Market stores!

You can find me in hanging out in the beer cooler at the Pearl store most days of the week, please stop by and introduce yourself! I’d love to meet you and hear about some of your favorite beers or to exchange tasting notes. Also, pretty much every Sunday from 4-7 we host a beer tasting with one of our awesome vendors. Stop by for a sample and a chance to meet some other beer enthusiasts! Here is a list of all our scheduled tastings and other events for your diary in May:

Thursday, May 3 – In store Tasting: 21^st Amendment Brewery 4-7pm
Sunday, May 6 – In store Tasting: Stone Brewing 4-7pm
Friday, May 11 – In store Tasting: Angry Orchard Cidery 4-7pm
Sunday, May 13 –  In store Tasting: Wandering Aengus Cider 4-7pm; Fredfest @ Hair of the Dog Brewing
Saturday, May 19 – In store Tasting: Angry Orchard Cidery 4-7pm
Sunday, May 20 – In store Tasting: Deschutes Brewing 4-7pm
Sunday, May 27 – In store Tasting: 10 Barrel Brewing 4-7pm

-Philip

Here at Whole Foods Market in the Pearl we have Mason Bees available for purchase. Just by purchasing these bees and providing them a home you are increasing the disappearing habitat of the native mason bee.

The mason bees will give back to you by pollinating your garden and providing you a better growing season!

These bees also provide a fun experience for the kids. They can help teach kids about pollination and why bees are important to have around and mason bees are non-aggressive by nature, so no need to worry about painful bee stings.

In addition to the bees, we also sell habitats for them to live, many of which will work in an urban environment. These bees will only be available until about mid-May, so stop by our floral department today to find out more information or to purchase your bees!

It’s the holidays and time to get busy shopping and planning your Thanksgiving menu and guest list.  Oh no! You just found out that your cousin Chloe was recently diagnosed with Celiac Disease and she always comes to your house for Thanksgiving?! What are you going to make for her and how do you plan your meal around Gluten Free guests at Thanksgiving and the holidays?

No worries … here are a few Gluten Free entertaining tips to enjoy the holidays!

• Shop at your favorite Whole Foods Market and ask the customer service area for a printout of the Gluten Free foods.  An eco-friendly option with your iPhone or smartphone – use the free Wifi while shopping at Whole Foods Market to look up the store’s list of Gluten Free, Gluten Free and Casein Free Foods available to purchase.
• Plan your meal including appetizers, main course and dessert.
• Check off ingredients used for each part of the meal and learn more about Gluten Free ingredients or hidden gluten found in foods.
• Keep it natural – most foods that are not in a package are Gluten Free.
• Carefully read labels.
• Ask the staff at the Whole Foods Market for help if you are not sure if something is Gluten Free.
• Invite your Gluten Free guest to give you a list of their favorite Gluten Free foods.
• Ask your guest to make a special Gluten Free recipe to share with other guests.
• Suggest that your guest bring their favorite Gluten Free crackers or bread to the meal.
• Keep the packaging of all ingredients you use, if you can, just to make sure that your guest can see that it is Gluten Free.

Gluten Free Food – Thanksgiving food

• Appetizers – Gluten Free crackers and look for Gluten Free cheese, most are but beware that shredded cheese can contain gluten, to help the pieces not stick and clump.  Please look at the label for ingredients. Pumpkin Seeds – CB’s Nuts with Sea Salt GF, GF pretzels – Snyder’s and Glutino both great snacking options.  Beware of dips unless homemade and you know the ingredients.
• Turkeys that are Gluten Free – ask the meat department to assist you.
• Potatoes – make from scratch with Yukon Gold or instant Betty Crocker Potato Buds are GF.
• Sweet Potatoes naturally GF.
• Vegetables naturally GF just make sure that anything you add to them such as broth or soup is GF. Pacific Foods and Imagine offer Gluten Free products broth products. Just be sure to read the label.
• Stuffing or dressing … call it what you will but here is an easy recipe – Gluten Free Stuffing with Fennel and Rosemary Sausage
• Gravy – Use cornstarch slurry to make the gravy instead of regular flour and no worries for anyone.  Make sure to add the cornstarch to warm or hot water first, then to the turkey drippings, add some sea salt, black pepper, thyme and tarragon.  Just make sure the guest that is GF pours the gravy first to make sure that the gravy doesn’t touch other gluten foods.
• Salad – make a simple olive oil and balsamic dressing with pomegranate seeds and spices.  Look for salad dressings that are certified GF – Fosse Farms Cranberry dressing perfect for the holidays!
• Bread and rolls – easy to make Maninis Gluten Free – Rustic Multigrain Bread Mix.

• Desserts – look for easy Gluten Free dessert ideas online – Gluten Free Pumpkin Pie with Gluten Free crust! Use Maninis Multiuso  - Multipurpose Gluten Free flour to make the crust.  It really is so easy This is a good easy recipe for your Gluten Free guest to make and bring to the meal.

• Apple Cider – non alcoholic – Organic Cider Columbia Gorge, served hot
• Finn River Farms – Hard Apple Cider and Black Currant wine is Gluten Free
• Gluten Free beer – Greens, Redbridge, Bards and New Grist.
• Wine is also a lovely option to serve with the meal.
• Dry Soda – Blood Orange, Vanilla, Juniper Berry and so many more flavors. Rediscover clear soda that is made with four natural ingredients including a little cane sugar – less than 19 grams of sugar and 45 – 70 calories per serving. No coloring!

Tips on preventing cross contamination -

• Set up a table with Gluten Free appetizers and food for the meal.
• Make a sign to designate the area Gluten Free so that other guests know that it is Gluten Free food.
• Make a menu that includes the ingredients of the meal. This is a great way to let all the guests know what you are serving and to showcase all the hard work and love you have put into the meal.
• Only use utensils designated for Gluten Free foods for serving appetizers and the meal. Use disposable items like toothpicks to pick up hard cheese.
• Allow the Gluten Free guest to be served first for the main meal and desserts to avoid cross contamination from other utensils dipping into dishes of food.

I hope these Gluten Free entertaining suggestions help you and your guest enjoy the holidays. The holidays can be a stressful time of the year.  All you need is some communication and planning with your Gluten Free guest and everyone will be able to enjoy a traditional Thanksgiving meal. The most important thing is to make all the guests feel welcome.  I also recommend shopping at off peak times prior to the holiday.  Make a list, check it twice and save yourself the extra trips!

I’ve included a few of my favorite product pictures for you to look for while shopping.

Try these new Martin’s Marvelous Crisps – Gluten Free Nut Free Crackers in a variety of flavors.

Try these new Martin’s Marvelous Crisps - Gluten Free Nut Free Crackers in a variety of flavors.

A bowl of Pumpkin Seeds from CB’s Nuts

Maninis Gluten Free Flour Mixes – for rolls, bread and pie crusts!

Pamela's Cornbread & Muffin Mix

Lisa Garza

Gluten Free Foodies blog

http://www.glutenfreefoodies.blogspot.com

One of the principle rules of the Queens of Couponing is not to spend the coupon when an item is regular price, but wait until the item goes on sale. This is where you can often get unimaginable steals. Our Whole Deal coupons can be found both on line and in our stores. We do pull the booklet at the end of October, but the coupons inside don’t expire for another month! So next time you are in the store, grab a few, clip, and hold on for safe keeping- just don’t forget to use them.

As we are getting ready to pull the October issue off the floor, I scanned the aisles for some killer deals and here is what I found:

De Boles pasta is currently on sale 2 for $4- regular price $2.69 each. Combined with the Whole Deal coupon of $1.oo off and 1 DeBoles Pasta, you are only paying $1 per box of pasta!?!?! Saving $1.69 a box! Flavors include Oat Bran, Multi Grain, Jerusalem Artichoke Flour, and Gluten Free Rice Spirals.

Earths Best’s have a variety of frozen goodies for your little one. The Whole Deal coupon is good for $1 off any Earth’s Best Frozen Product. Right not Frozen Waffles are on sale for $2.39, regular price $2.99, Baked Chicken Nuggets, $7.99- reg $9.99. use that Whole Deal Coupon and save $1.60 off regular price of waffles and $3 off regular price of chicken nuggets!

Ethnic Gourmet’s line of frozen ethinc entrees are on sale for just $2.99- regular price $3.99 each. Use that Whole Deal coupon for $1 off any Ethnic Gourmet Frozen Entree, 9-oz or larger and save 50% off the regular price.

Imagine 16oz Gravy is on sale 2 for $4, and their 32oz Soups are on sale for $3.39- regular price $3.99.  Use the Whole Deal Coupon for $1 off and save 50%off the retail price of gravy and $1.60 off the regular price of soup!

Finally Muir Glen Organic 14.5oz cans of Tomatoes 2 for $3- regularly $2.19 each. Use the Whole Deal coupon, $1 off any 2 Muir Glen Products and save $1.44 off each can!

Talk about killer savings for stocking your pantry!

Our sale prices are good through Tuesday November 1st, 2011.

In addition to being tres tasty, Alaskan Spot Prawns are uber sustainable as all spot prawns are caught using pots, not troll nets like most prawns from commercial fisheries. Off all the fishing methods pots have the fewest environmental impacts with virtually no bycatch and limited habitat damage according to Seafood Choices Alliance.

I will be picking up a pound or so to eat over the weekend I’ve got a garlic and shrimp recipe I clipped from a cook’s illustrated eons ago that is burning a hole in my recipe collection, but I bet these beauties would be great in a Thai curry, or coconut soup, sauteed with butter and garlic and tossed with pasta, poached and served with cocktail sauce and avocado?!? Yum.  Here are a few recipes from our archives to get you inspired:

Shrimp Tacos with Pineapple Salsa

Shrimp and Grits.

Brown Rice Pilaf with Shrimp and Wilted Radicchio

Gluten Free Grilled Chop-Chop Salad with Grilled Hamburgers or Chicken

Serves approximately 8 – 10 people

Let the grilling season begin!

I love to grill everything and this salad is the perfect blend of cold, crisp to smoky sweet and hot! Grilling the vegetables allows for the sweetness to come out while absorbing the smokiness from the grill.  Notice how the vegetables change in texture and color. The aroma of the vegetables grilling and smoking is so intoxicating; you will quickly build an appetite. Enjoy the meat with some Gluten Free Bakehouse bread or hamburger buns or just put it on top of your salad. Blackhorse BBQ sauce is GF, heart healthy and low in sugar and tastes really great on the burgers.

Check out our Gluten Free shopping list online to make your shopping experience easier.

Ingredients to be grilled

1 Poblano pepper

1 red pepper

1 yellow pepper

1 orange pepper

3 young sweet Walla-Walla onions, with stalks

1 large head of broccoli

2 corn on the cob

1 lb hamburger

4 chicken breasts

2 – 4 large breasts with the bone and skin

Grapeseed oil – great for grilling and has a high burning point

Salad Ingredients

1 medium bunch of radishes

1 medium red/purple onion

1 head of Iceberg lettuce

1 head of Romaine lettuce

Extra Virgin Olive Oil

Balsamic Vinegar

1 lime, freshly juiced and zested

Smoked Sea salt and freshly ground black pepper

Directions

Wash all of the vegetables, leave them whole and do not cut them before grilling.

Completely remove the silk and husks from the corn.

Heat the outdoor grill to medium-high.

Brush all sides of all the vegetables to be grilled – peppers, corn and broccoli, with grapeseed oil.  Place the oil coated vegetables on the barbeque grill when it reaches a temp of 250-300 degrees. Let the vegetables cook, with the grill closed, on each side for 5-10 minutes or until you begin to see the black marks appear.  Use long tongs to turn the vegetables over.  When all sides have black marks the vegetables are done.  Place on a cooling rack to cool, 10-15 minutes.

Use grapeseed oil on the chicken, both sides.  Season the hamburger and chicken with your favorite seasonings.  I like dried Zócalo Gourmet Aji Limo and Aji Amarillo because the flavors are smoky and peppery but not too hot.  Grill on both sides.  The burgers are ready when the internal temperatures reach 160 degrees.  The chicken is ready when the internal temperature reaches 165 degrees.  Please take the meat off of the grill and use a thermometer to check the temperature.

Chop the lettuce, red onion, and radishes into small pieces, all approximately ½ inch and put it all into an extra large bowl. When the peppers, broccoli and corn have cooled to the touch, cut and remove all of the stems and seeds from the peppers. Cut into ½ inch pieces and put it into the bowl.  Use a knife or tool to remove the kernels of corn and add to the bowl. Chop the broccoli into extra small bits and add to the bowl. Mix well with your hands or salad tongs.  Sprinkle approximately 2 tsp. of smoked sea salt, grind some fresh ground pepper and add approximately 3-4 Tbs. of extra virgin olive oil, 1 Tbs. of balsamic vinegar, lime juice and zest.  Mix well. Serve on plate, top with meat and enjoy with friends.

Have a safe and Happy Memorial Day!

Lisa Garza

Gluten Free Foodies

http://www.glutenfreefoodies.blogspot.com

But what about the leftovers? Even at our hungriest, my household doesn’t finish a whole bird. Instead of picking left over meat off the bird for soup or sandwiches, we’ve got two fantastic recipes for elegant rotisserie chicken salads from our friends at the International Culinary School at the Art Institute of Portland.

From Student Chef Schareane Elzinga

Wilted Kale Salad with Shredded Chicken

Enjoy playing with the elements of this warm salad and changing it to include ingredients you have available—substituting different hardy greens or roasted vegetable.  This dish is a great way to utilize extra chicken in a healthy dish that is fresh and simple.  Serve this warm salad on its own or as a side with a light summer meal.

2 tablespoons olive oil
¾ cup leeks, sliced lengthwise & very thinly sliced
2 garlic cloves, minced
1 medium golden beet
¾ cup chicken, shredded
4 cups kale, tough stems removed, sliced into thick ribbons
juice of half lemon

salt and pepper, to taste
2 tablespoons sliced almonds, toasted

Coat beet lightly in olive oil, wrap in foil and roast at 375° until cooked through, about 45 minutes to 1 hour.  Cool, peel and dice.
Heat olive oil in sauté pan over medium heat.  Add leeks and a pinch of salt.  Cook until leeks have softened and sweetened slightly, about 6 to 7 minutes.  Try not to brown leeks.
Add the garlic and cook another minute. Add beets and shredded chicken.  Warm through. Season with salt and pepper. Add kale and lemon juice.  The lemon juice will help steam the kale.  Cook until kale is lightly wilted, about 3 – 4 minutes.
Top with toasted almonds.  Serve immediately.

And From Student Chef Paola Briseño

Chicken and Asparagus Salad

Yield: serves 6 as a side dish
2 bunches asparagus, trimmed
1 rotisserie chicken or about 3 cups, shredded, skin removed
1 pint of grape or cherry tomatoes, halved
½ cup silvered almonds, toasted
3 tablespoons olive oil

Lemon and dill dressing

Freshly squeezed juice and finely grated zest of 1 large lemon (about 1/4 cup juice and 2 or 3 teaspoons zest)
1/3 cup olive oil
2 tablespoons chopped fresh dill sprigs
1 large shallot, sliced thin soaked in the lemon juice.

Combine 2 tablespoons of olive oil and the zest of 1 lemon, coat asparagus with mixture, and sprinkle with salt.
To cook the asparagus, put a large skillet over high heat for 3 minutes. Add 1 tablespoon olive oil, then asparagus. Cook, stirring, until asparagus are dry and beginning to brown.
Slice asparagus diagonally into bite-sized pieces.
Put the asparagus, chicken, tomatoes and silvered almonds into a large bowl.
Make dressing: Combine lemon juice and shallots mixture with olive oil and dill, mix well. Season with salt and pepper.
Toss dressing through salad, mix to combine. Serve chilled or at room temperature.