Category

A Well Crafted Pantry

Category
TOAST 2017 | A Well Crafted Party
Cocktails

Things to Do in Portland: TOAST 2018

6 Comments Cocktails

Every March I’m excited that I live in Portland for the beautiful Spring trees in bloom, restaurants opening putting out menus with fresh seasonal items, Portland Dining Month, and the view of Mt. Hood. However, this March, I have one extra reason to be excited March is here: TOAST! The Oregon Distillers Guild is bringing back TOAST for the eighth year.

This post is written in partnership with the Oregon Distillers Guild on behalf of TOAST. All thoughts and opinions are my own. TOAST is a 21-and-over event and this post is meant for my readers interested in learning more about the TOAST event.

Bradley Tonic at TOAST 2017 | A Well Crafted Party

TOAST 2018

The 8th Annual TOAST event is presented by Bruni Glass The Tiffany Center from 5 PM to 9 PM on March 24, 2018.

Toast is where some of the best small-batch, handcrafted spirits are on display as 40+ distillers from the Northwest and five of Portland’s top chefs delight your palate during this exciting tasting event. Participants can taste from more than 150 spirits.  Spirits include whiskey, gin, vodka, rum, liqueur, grappa, brandy, absinthe, aquavit, starka, baiju, and more.

 Where (and when) is TOAST this year? 

TOAST has changed venues a couple times over the years, each time I’ve been pleased with the location. This year, TOAST takes place at the Tiffany Center (1410 SW Morrison St. Portland, OR 97205). While TOAST took place in February last year, this year it takes place on Saturday, March 24, from 5pm-9pm.

Walter Collective at TOAST 2017 | A Well Crafted Party

What to expect from TOAST?

Expect to eat and drink a lot. Obviously, with over forty distillers from the Northwest, you’re gonna get to try some tasty liquors. Be prepared to imbibe safely by coming on a full stomach, drinking plenty of water, and watching how many tasters you accept. I tend to take a lap around the entire thing and make a list of the items that I truly want to try. Thankfully, the event is over several hours so when going, my husband and I take our time and check in on how we are doing often. We usually also share tasters so that we can try a sip or two of several without overdoing it.

This year’s line up of distilleries, vendors, and restaurants are getting me excited! I always try a few new-to-me distilleries as well as see what my favorites are bringing to the event. Whatever you do, don’t miss out on the vendors that are bringing tonics, syrups, bitters, and the like. I always find something my home bar is in need of! 😉

Distilleries include: 4 Spirits Distillery, 503 Distilling, Aria Gin, Backdrop Distilling Crater Lake Spirits, Big Bottom Distilling, Bull Run Distillery, Clear Creek Distillers, Crescendo, Drink Think, Drop Shop Eastside Distilling, Elixir, Freeland Spirits, Heritage Distilling Co., Hood River Distillers, House Spirits, Mcmenamins, New Basin Distilling Co., New Deal Distillery, Oregon Spirit Distillers, Pilot House Spirits, Ransom Spirits, Rogue Spirits, Rolling River Spirits, Sinister Distilling Co. Stone Barn Brandyworks, Swallowtail Spirits, Townsends, Trail Distilling, The Walter Collective, and Wanderback Distillery.

The Walter Collective (pictured above) is one of my favorites to try each year. I’m obsessed with their beautiful packaging and love their products.

The Waiting Room at Toast 2017 | A Well Crafted Party

Restaurants include: LeChon, Pope House Lounge, The Waiting Room, Stella Taco and Rally Pizza

The Waiting Room is back again this year and I’m thrilled because I loved their donut and chicken bites from last year!

Other vendors include: Anton Tonics, The Bitter Housewife, Raft Syrups, Portland Syrups, Interrobang Vermouth, and Sage and Sea Farms

How do I get to TOAST?

First off, let me highly recommend NOT driving to TOAST. Either bring a designated driver (tickets for DDs are only $15 and include tasty plates from chefs and non-alcoholic drinks!), take public transportation, or get a Lyft. You don’t want to even think about driving after enjoying the tastings and you don’t want to have to worry about the car in the meantime. However, if you are the DD there are several parking garages near the Tiffany Center. The MAX and buses all have stops near there as well!

How do I get tickets to TOAST?

General admission tickets are $45 and all-inclusive. Your ticket gets you entry to the event, spirit tastings, a commemorative glass, and small plates from the chefs. Go even bigger and get VIP tickets for $65, which includes 2 cocktail tickets, early entry (4pm) and the distillers after-party from 10 – 11 p.m. Designated driver tickets are available for $15 and include entry to TOAST, non-alcoholic drinks, and small plates from the chefs. Buy your tickets!

Can I buy my favorites?

Yes! In my experience, nearly all of the distilleries and vendors offer purchases there at the event. They give you a ticket and you pick your purchases up as you leave the venue– which means you don’t have to carry your items all over the venue! I tend to leave with at least a few bottles!

 

Are you going to TOAST this year? What are you looking forward to?

If you are not going to TOAST but are interested in seeing what is good then follow along on my Instagram stories on Saturday evening. I’ll be sharing all my favorites.

 

by
Keep Reading
A Well Crafted Pantry

Corned Beef and Cabbage Hand Pies

No Comments A Well Crafted Pantry

I recently discovered that corned beef and cabbage isn’t actually Irish, but it certainly is a traditional dish at my St. Patrick’s Day celebrations! I look forward to it each year. This year I decided an appetizer twist on this classic St. Patty’s Day meal was necessary.

Corned Beef and Cabbage Hand Pies

This recipe makes 24 three-inch hand pies. However, if you have a large piece of corned beef you could easily add more pie dough to your plans and make more!

Ingredients:

  • 1.5 lb corned beef roast
  • 1/4 a head of cabbage thinly sliced
  • 1/2 medium-sized yellow onion thinly sliced
  • 4 nine-inch rounds of pie dough (I did pre-made but you could absolutely make your own!)
  • 1 egg
  • Olive oil, salt, & pepper

Corned beef takes a long time to make. However, it’s delicious and completely worth it! Follow the directions that come on your corned beef roast. I used my crockpot and cooked the roast on low for 8 hours. My directions will begin after the corned beef is cooked. You could absolutely pick up corned beef at a deli and make this dish!

Pre-heat your oven to 450 degrees F.

Directions:

  1. Sauté your cabbage and onion in a saucepan over medium heat until slightly translucent and browned.
  2. Dice your cooked corned beef and mix into the cabbage and onion mixture.
  3. Cut circles from your pie dough using a cookie cutter or glass.
  4. Using a rolling pin, roll out your circles of dough just a bit.
  5. Pile the corned beef and cabbage mixture in the center of a pie dough round. Top with another round of pie dough and crimp the edges to seal. Continue until all pie dough is used.
  6. Put on a parchment lined cookie sheet. Cut small slots into the top of each pie to let steam out.
  7. Crack your egg into a small dish and add a tablespoon of cold water. Whisk the egg until it makes an egg wash. Using a pastry brush or your fingers, brush egg wash onto each pie.
  8. Bake in the preheated oven for approximately 10-12 minutes or until browned.
  9. Serve with mustard or a delicious Russian dressing.

Do you have St. Patrick’s Day plans? Share below!

by
Keep Reading
A Well Crafted Pantry

Bangers and Mash Bites

No Comments A Well Crafted Pantry

Often when having friends and family over for traditional holidays, I try to stick to tradition while giving it my own spin. St. Patrick’s Day is a perfect opportunity to give a spin to the more traditional dishes. Bangers and Mash is a favorite Irish dish with mashed potatoes, pork sausage, and a wonderful onion brown gravy. I wanted to make an appetizer that would give that same flavorful punch in a bite! These Bangers and Mash Bites take some effort, but they are completely worth it!

Bangers and Mash Bites

You can really get creative with this idea and do a version of potato skins or even a version of Irish Nachos. But, I love how these little potatoes look so interesting and pack a lot of favor in a single bite. This recipe makes approximately 24 bites depending on the size of your potatoes. I did have leftover filling.

Ingredients:

  • 24-28 mini potatoes (a few extra helps in case you make a mistake while hollowing them out.)
  • 2 tablespoon Irish butter
  • 1/2 cup heavy cream
  • 2 links of good quality pork sausage. I used a smoked sausage.
  • 1 packet of brown gravy + 1.5 cups water
  • 1/2 medium-sized yellow onion diced
  • 1/2 cup of shredded Irish cheddar (more for garnish)
  • Parsley to garnish

Directions:

Preheat your oven to 425 degrees F.

  1. Wash your potatoes and take out any eyes you see. Put in a pot of salted water to boil.
  2. Be careful to not over-cook your potatoes. They are done when you can easily poke a fork into them, but are overdone if the mash under the weight of the fork. Strain and rinse in ice cold water. This will make them cool enough to work with.
  3. Cut a small sliver off the bottom and top of each potato. This way they will stand up and you’ll be able to easily access the inner potato.
  4. Using a melon baller or small spoon, carefully scoop out the insides of the potato. Don’t throw the innards out! That will be your “Mash.” Put all the filling in a bowl. Place the hollowed put potatoes in a lightly greased baking dish.
  5. Make your mash by adding the cream and butter to the mixture of potato and mashing it with a fork. Set aside.
  6. Dice your sausage and onion and fry in a pan over medium heat. Stir so it doesn’t stick or get too brown. Once cooked through (the sausage and onions will be slightly browned and will smell awesome) you’ll add in the packet of brown gravy mix and water. Stir and let thicken.
  7. Mix in the mashed potatoes until all is incorporated.
  8. Scoop the mixture into each potato. You may have some filling left over.
  9. Place potatoes in the oven for 15 minutes. Pull out, top with cheese, and put back into the oven for another 5 minutes or until the cheese is melted and slightly browned.
  10. Serve warm!

What’s your favorite St.Patty’s Day dish? Comment below!

by
Keep Reading
Load More