Sack Lunch Portland

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Sack Lunch Portland

Join our very own Jason French (Ned Ludd & Elder Hall) and our good friend Chris Dimino (Jack Rabbit Portland, formerly Chris King) as they peddle for charity alongside 10 other chefs and friends in the Portland Food Community. Our newly formed TEAM SACK LUNCH PDX will be working hard to raise $55,000 for Chefs Cycle and No Kid Hungry.  We kick off the fundraising:

When // Saturday February 4th 5-8:30PM
Where // Plaza Del Toro // 105 SE Taylor St. Portland, OR 97214
What // A Bike Ho-Down plus Eats & Drinks
Tickets // $10 at the door
Raffle // $20 per ticket for a chance to win a ONE OF A KIND CIELO BASE RACER and other rad items from Lardo and Stumptown
Music // DJ Bonics

Every last dime of Proceeds goes towards our efforts to raise money for our Chef Cycle team for Share Our Strength + No Kid Hungry. Follow along as we ride 300 miles in 3 days Santa Rosa May 16-18th alongside our culinary community from around the nation fighting hunger outside the kitchen. 

Food will be prepared by // Toro Bravo,  Lardo, Jackrabbit, Boccalone, Ned Ludd and Urban Farmer. All chefs, including our newest Portland neighbor, Chris Cosentino, will be on hand nerding on bikes, cooking up a storm & raising money for the cause!

Libations from // Rogue Brewery & Grochau Cellars

Sack Lunch PDX Team //

Chris DiMinno - JackRabbit PDX
Jason French - Ned Ludd & Elder Hall
Rick Gencarelli - Lardo, Grassa, and Beer Belly
John Gorham - Toro Bravo
Chris Carriker - Bluehour
Anna Abatzoglou - Rogue Brewery
Mat Christianson - Urban Farmer at the Nines
Colin Howard - Multomah Whiskey Library
Krista Anderson - New Seasons Market
Kayt Mathers - Play Nice PR
Jeff Morrell - Toro Bravo
Thomas Pisha-Duffy - Pok Pok

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Ned Ludd and the Badass Apron

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Ned Ludd and the Badass Apron

You can’t always explain why two people come together – destiny, kismet, dumb luck. But whatever the reason, the outcome can be straight up magic. Our recent collaboration with badass apron maker Hedley & Bennett is proof of that magical connection. But before we get into how Ned Ludd became a member of the Apron Squad, we’ll tell you a story of our first fateful collaboration.

Ned Ludd Chef-Owner Jason French and creative mastermind Michelle Battista combined their talents personally and then professionally when they opened the gathering space, Elder Hall in 2014. Born out of their shared desire to create community through the pleasures of food and wine, the Hall has been a space for guests to gather, celebrate, and even learn something new while breaking bread around the table.

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Michelle spent years in design and brand consulting, but knew that food was where she belonged. Food was a new frontier she felt she just had to explore. Then she met Jason and this whole other world opened up for both of them.  Jason soon realized he wanted to take his experience as a chef and grow into other creative ventures. “We wondered how should we take all of this magic – our strengths, our creativity – and really weave a fabric together to create something truly special for people to touch, smell, taste and experience,” explains Jason. It wasn’t easy, but their diligent focus on a shared vision allowed life, love and business fall into place. 

Michelle and Jason have been able to mesh their differing styles – she loves white, clean, unfussy minimalism while he loves color and old-fashioned rustic charm – into an aesthetic at Ned Ludd and Elder Hall, drawing inspiration from the hand crafted, clean, and highly functional design of the Shakers. Where Ned Ludd is festooned with nicknacks and relics of another time, Elder Hall evokes clean lines and minimalism, with just enough decor to transport patrons to a place and time of comfort and community. 

Our Hedley & Bennett apron is an extension of how the two approach design together – giving a nod to tradition while feeling thoroughly modern. Both share a love affair with stripes so it was only natural to choose a dark indigo railroad stripe pattern for the body. A navy blue strap ties the waist while gold pops the collar and the iconic HxB ampersand mark. The apron has all the functionality and durability to do the hard work of life in a restaurant and gathering hall, while the fabric, straps and pockets express a feeling of fun and individuality.

We love Hedley & Bennett’s irreverent spirit and jumped at the chance to create something together when the opportunity came up. Michelle felt drawn to Ellen, aka The Apron Lady, just like she was drawn to the world of food. We loved what they cooked up together and feel proud to be a part of creative community that shares beauty, conviviality, and comfort in the kitchen and beyond. Get your own Ned Ludd apron HERE.

Photos // Kaitlin M Green

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      PORTLAND SUPPORTS SMALL BUSINESS COMMUNITY THRU WINTER WEATHER  As you all know  small business  is the economic engine for the City of Portland. When our small businesses face challenges it has long lasting reach and impact on our great City.  This 2016-17 Winter Weather has had a significantly negative impact on our small business community. This lack of economic activity drains tax base and curtails further spending with all businesses that provide materials to those businesses, from food vendors and marketing professionals to professional printers and bookkeepers. Even if businesses are able to open their doors, employees are losing hours from inability to get to work to not enough business to justify their attendance.  We’ve organized along with a number of small businesses across industries, from retail and restaurant to service businesses to offer 10% discounts on gift certificate purchases made thru January 25th, 2017. It is our hope that the greater Portland Community, who has always been a great lover and supporter of their small business community, enjoys the opportunity to save a little at some of their favorite businesses, while lending a huge support to Portland’s businesses and economy!  Please check with individual businesses as these discounted gift certificates may not be available for use in conjunction with other offers, coupons and discounts.  AND this is just a small list of the amazing list of Portland’s small businesses. Please be sure to celebrate and support all the businesses you can this month and always!  Enter SHOPSMALL in promo code for 10% off total     
 
	 Buy Here 
        Black Wagon    Paxton Gate    Spielwerk    Queen Bee    Oregon Deli    North Portland Wellness Center    Collage    Bolt Fabric    Moloko    Ecliptic    Emerald Petals    Alma Chocolates    Ned Ludd    Jane Cowan Waxing + Facial    Anne Bocci    Nonna Tavern    Yakuza    DOC    PDXchange    Eb and Bean    Wanderlust + Wildhearts    Mink    Via Chicago    Crafty Wonderland    Communion    Stormbreaker    Adorn    Gild    Expatriate    Beast    HalfPint    Hello!Good Morning!    Ink and Peat    Tilde    Milagros    Flutter    Akemi    Beacon Sound    Bonnet    Small Fry    Folly    Modern Domestic    Flex and Flow    Wells & Verne    A Children’s Place Books    Gypsy Chic    Grayling Jewelry    Crisp    Cargo    Radar    Somethings    Enter  SHOPSMALL  in promo code for 10% off total

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PORTLAND SUPPORTS SMALL BUSINESS COMMUNITY THRU WINTER WEATHER

As you all know small business is the economic engine for the City of Portland. When our small businesses face challenges it has long lasting reach and impact on our great City.

This 2016-17 Winter Weather has had a significantly negative impact on our small business community. This lack of economic activity drains tax base and curtails further spending with all businesses that provide materials to those businesses, from food vendors and marketing professionals to professional printers and bookkeepers. Even if businesses are able to open their doors, employees are losing hours from inability to get to work to not enough business to justify their attendance.

We’ve organized along with a number of small businesses across industries, from retail and restaurant to service businesses to offer 10% discounts on gift certificate purchases made thru January 25th, 2017. It is our hope that the greater Portland Community, who has always been a great lover and supporter of their small business community, enjoys the opportunity to save a little at some of their favorite businesses, while lending a huge support to Portland’s businesses and economy!

Please check with individual businesses as these discounted gift certificates may not be available for use in conjunction with other offers, coupons and discounts.

AND this is just a small list of the amazing list of Portland’s small businesses. Please be sure to celebrate and support all the businesses you can this month and always!

Enter SHOPSMALL in promo code for 10% off total


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Ned Ludd's 'Almost Famous' Chocolate Chip Skillet Cookie

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Ned Ludd's 'Almost Famous' Chocolate Chip Skillet Cookie

Sometimes messing with a classic is a risky move, but we’re pretty confident that our take on the beloved chocolate chip cookie will please even the pickiest chocolate chip lover. It’s not any harder to prep and bake than a regular chocolate chip cookie. And we’ll dare to say this skillet version is more fun to eat, especially when shared. Just don’t say we didn’t warn you if there’s stiff competition for the last chocolate-y bite.   

Ned Ludd's Super Secret, Almost Famous Chocolate Chip Skillet Cookie

Makes one 10-inch cookie* 

1 cup plus 2 tbsp all-purpose flour

½ tsp baking soda

1 stick unsalted butter, at room temperature

½ cup white sugar

½ cup dark brown sugar

1 large egg

¼ tsp salt

1½ tsp vanilla extract

1 cup 75-percent-cacao dark chocolate wafers** 

Flake salt for finishing

10-inch cast-iron skillet 

MAKE THE DOUGH: Preheat the oven to 375 degrees. In a bowl whisk together flour and baking soda, and set aside. In a standing mixer fitted with a paddle attachment, beat butter and sugar on medium speed until well combined, about 3 minutes. Scrape down the sides of the bowl, add the egg, salt, and vanilla extract, and continue beating until combined. Add flour-soda combo and mix until just incorporated. Using a spatula, fold in chocolate wafers.  

BAKE THE COOKIE: Flatten the dough inside a 10-inch skillet. Bake for around 30 minutes, or until the center is just set. To simulate Ned Ludd’s blackened, bitter crust, turn the broiler on and cook a minute or two longer, taking care not to burn the top completely. Remove from oven and sprinkle with flake salt. Serve with a small glass of milk, or pour milk right over the top while the cookie’s still hot and watch it sizzle.  

*Cookie dough recipe adapted from Joy of Cooking

**Larger and flatter than chocolate chips, high- quality chocolate wafers or “pistoles” (try Valrhona or Guittard brands) yield a velvety, “meltier” texture when baked. Wafers can be found at World Foods, Sheridan Fruit Company, and some supermarkets. 

***DISCLAIMER : This cookie stays piping hot in the cast iron so let it cool and pour the cold milk over it or you will burn the crap out of your mouth. Trust me we've all done it to ourselves at least twice.

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New Year's Resolutions

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New Year's Resolutions

For many, the New Year begins with resolutions that set the intentions for growth, change and evolution. Our little wood fired restaurant is no exception. The coming year is going to be an amazing year for all of us. We’re working hard within our organization to continue to grow and change to be the very best we can be for all of you.

8 years ago this month we opened our doors. We wanted to share our vision for Hand Crafted, Wood Fired Cuisine that reflected the season, championed our producers and the honored the spectacular Pacific NW. Many fond memories have been made with a dedicated staff, an ever-changing menu and the support of our generous patrons. We are stronger and more committed than ever to live our values through food and wine with you.

*New Service Model*

The dedicated staff at Ned Ludd is the engine that drives this fast-moving operation. To provide a fair wage for all, starting January 2nd, we will no longer include a tip line on your bill. Instead, we will add an 18% service charge to every bill. The lion's share is shared among each member of our staff, from the servers to the dishwashers. No additional tipping is expected or necessary. Thank you for your understanding the need for change in our industry which helps our kitchen and service staff receive equal compensation for the exceptional work that each of them do.

*RE-OPENING 7 DAYS A WEEK*

We are excited to announce, starting January 2nd,  we will again be open 7 days a week for dinner service 5-10pm. Last Fall we needed to reset so we closed on Monday and Tuesday. We took those 2 days a week to train a new kitchen staff, restock our larder and update and improve the bones of Ned Ludd. Today, we truly believe our long dedicated luddites and our new family members make up the best team we've ever had.  Every one of us are committed to what the Pacific Northwest has to offer in food, wine, service and experience and we are excited to share that with all of you every night of the week! (Starts January 2nd).

The coming year will require change and evolution that extends far beyond our walls. The affects of our changing industry, changing policy, market shifts and a growing global economy is forcing welcome change. We embrace the change and we hope you'll embrace it with us!

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New Year's Eve Dinner

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New Year's Eve Dinner

Suckling Pig on New Year's Eve

Throughout Eastern Europe, the tradition is to feast on a suckling pig on New Years Eve to bring good luck to your family for the coming year. This New Year's Eve we'll embrace this long honored tradition and bring you an inspired Eastern European Tasting Menu. Optional wine pairings will be available featuring multiple celebratory sparkling varieties. We'll feature freshly roasted suckling pig, hearty goose, delicious vegetable and salads and a weather ready soup! Participate in the entire menu experience or order any dish ala carte. Our delicious, nightly Ned Ludd Winter menu will also be available. 

NYE MENU

Buckwheat Blini, Crème Fraîche, Salmon Roe

Spiced Carrot Soup, Fried Lentils

House Smoked Trout, Rye Bread, Pickled Beets, Sweet Onion, Cultured Butter

Confit & Roasted Goose, Braised Sauerkraut

Roasted Spiced Suckling Pig, Caraway Spaetzle, Garlic Wilted Greens

Apple & Sweet Squash Tart, Candied Nuts, Crème Anglaise


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Dicken's Christmas Eve Dinner

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Dicken's Christmas Eve Dinner

 

*Dickens Christmas Feast*

$65 for Dicken's Feast

$85 with wine pairings

-Creamy Parsnip Soup with Fried Sage

-Frisee, Stilton & Christmas Jam with Walnuts

-Spiced Breast of Goose, Red Cabbage & Goose Confit

-Roast Beast

-Pommes Duchesse

-Yorkshire Pudding & Proper Gravy

-Figgy Pudding with Brandy Sauce

 

*Dishes served a la carte or as prix fixed Christmas Feast*


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PRIVATE PARTY, EXTRAORDINARY SPACE

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PRIVATE PARTY, EXTRAORDINARY SPACE

Our tent is where the magic happens.

Bringing people together is what we love to do and our iconic Beckel Canvas tent is as special as they come. Whether you are planning an intimate gathering or a lively party with dozens of guests, we've got you covered in our cozy, customizable space.

Our heated, water-proof tent seats up to 24 guests comfortably. We sweat the details from the tablescape to the floral arrangements. Mood-setting string lights and warm woolen blankets add to the festive atmosphere. It's not just about throwing a party. We help you create a warm, inviting space that transports your guests. 

Our favorite part of any social occasion? The food and drink, of course! Communal seating makes it easy to share our lovingly created, Northwest-inspired foods and makes it easy to share stories. We offer full bar service and we can work with you to create a specialty cocktail to wow your guests.  

Whatever you have in mind, we can help design a truly memorable party. Get in touch for more details on reserving our tent. We promise it will be a gathering unlike any other.


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SKILLET APPLE CRISP

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SKILLET APPLE CRISP

If the thought of baking an apple pie for the holidays doesn’t exactly make you swoon with anticipation, here’s my alternative that’s made of sugar and spice… and everything nice. Sorry, couldn’t resist.
 
This apple crisp is the laid back, slightly undone, undeniably cool cousin to pie. It packs your favorite cold weather flavors into fun little cast iron skillets. I use the 6.5 inch ones by Lodge, but you can make it in a big skillet if you don’t have the smaller versions. Told you this was laid back.
 
Pick up a few of your favorite apples – I used an heirloom variety called Belle de Boskoop but any tart apple will do – and get ready to fill up the kitchen with the smell of sweet baked goodness. Now who wouldn’t love that?
 
*Recipe from Capers Ogletree of Ned Ludd via Small Suppers*

Skillet Apple Crisp

For the filling:
4-6 apples, cored and ¼ inch sliced
½ cup brown sugar
3 Tbsp cornstarch
1 Tbsp cinnamon
1 tsp nutmeg
1 tsp clove
pinch of salt
1 oz bourbon

For the topping:
½ lb or 2 sticks of butter
1 cup brown sugar
1 cup granulated sugar
1 cup all purpose Flour
1 cup rolled oats
1 tablespoon Kosher salt

Directions:
Preheat oven to 350 degrees. 

Combine filling ingredients in a medium bowl and mix well. Distribute between six 6.5 inch cast iron skillets.

To make topping, cut butter into 1/4" pieces. Place remaining ingredients in a medium bowl and mix well.  Rub butter into dry mixture until a stiff crumble forms. Top fruit with crumble. 

Bake for 15-20 minutes until fruit mixture bubbles, cooking the corn starch.

Enjoy with Bourbon Creme Anglaise or your favorite ice cream.

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CAMPFIRE DINNER

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CAMPFIRE DINNER

In a partnership forged by a shared appreciation for rustic heritage, quality ingredients and the nuances of live-fire cooking, Chef Jason French will be joining Chef Andrew Bachelier at the newly-opened Campfire in Carlsbad, San Diego to host a ‘Mercy of the Chef’ opening night dinner as part of the 13th Annual San Diego Bay Wine + Food Festival, which runs from November 14-20, 2016. On Monday, November 14th from 6:30 to 9 PM guests are invited to join them for a multi-course meal consisting of collaborative dishes that showcase both their unique and shared approaches to harnessing the potential of fresh, seasonal ingredients and fire-driven techniques. In the spirit of gathering around a campfire, dinner will be family-style, with communal tables designed for the sharing of food, drink and conversation alike, all in the expansive Campfire dining room, whose design is credited to the prestigious Bells & Whistles team. Tickets are $125, and include dinner, drinks, tax and tip.

 

MENU

Crudo of baja striped bass, caper berries, cucumber, preserved tomato, coriander

Seed bread French toast with maple rosemary whipped lardo

Salanova lettuce, fuyu persimmon, herbs, black walnut, point reyes farmstead cheese, sunchoke vinaigrette

Spiced coal red curry squash, smoked labneh, home made harissa

Sausage stuffed grilled (marinated )quail with tongue of fire bean ragout, spicy oat brittle and cilantro crema

Huachinango with smoked and grilled alliums, charred yuzu salsa verde

Chocolate pots de creme with smoked meringue and graham sablee


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Perfect Cold Weather Stew

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Perfect Cold Weather Stew

When it seems like Mother Nature flipped a switch and the rain comes full tilt, the warmth of what's cooking in the kitchen is a comforting way to deal with what's brewing outside. Here's a classic lamb stew recipe from the south of France with a decidedly local flavor. This deliciously deep and earthy one-pot meal works just as easily for a small dinner party as it does a family meal... with leftovers everyone will actually get excited about eating. Take note: You can make adjustments – like substituting white wine for red and adding even more green herbs – to suit the warmer months.

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Navarin of Lamb, Vegetables, and Red Wine

Serves 6-8

Ingredients:
4 1-inch lamb leg steaks, cut into 1-inch pieces
3 medium leeks, root end trimmed, whites sliced into 1-inch rounds, green ends reserved
5 carrots, trimmed, peeled and cut into 1-inch rounds
6 medium turnips, trimmed, peeled and quartered
6 button mushrooms, washed and thickly sliced
6 oyster mushrooms, trimmed and thickly sliced
12 small fingerling potatoes
3 Tbs tomato paste
1 small bunch each of rosemary, sage, and thyme
1 bunch of parsley, stemmed and chopped
1 bottle red wine, plus more for drinking with friends
1 quart meat stock or water
3/4 cup good olive oil
Salt and pepper to taste
Good crusty bread

Method:
In a 3 quart Le Creuset brazier heat ¼ cup of olive oil over medium high heat. Season the lamb with salt and pepper. Sear the lamb in small batches, browning the meat evenly and reserving each batch in a small bowl. Add more olive oil as needed for each batch.

Create an aromatic bundle by rolling the thyme, sage and rosemary in a few of the leek greens. Secure with butcher’s twine. Add the remaining olive oil to the pan. Season the leeks, carrots and turnips with some salt and increase the heat. Add the vegetables and aromatics and cook on high heat for 5-7 minutes scraping any lamb bits or juices that have accumulated. Add the mushrooms, potatoes and tomato paste and stir to combine.

Cover the pot with the lid and reduce the heat to medium. Allow to simmer for 10-12 minutes and add the wine and lamb and stir to combine. Season with a pinch to two of salt and add enough liquid (water or stock) to come up 2/3 of stew. Cover, bring to a boil and reduce to low or place in a low oven. Braise the navarin for 30 minutes.

Place the pot in the middle of the dining room table. Ladle into individual bowls and serve with a generous amount of parsley, crusty bread, wine and conversation.

Photos by Emily Hill


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Culinary Breeding Network : Variety Showcase

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Culinary Breeding Network : Variety Showcase

For the third year in a row The Culinary Breeding Network is bringing together farmers, seed breeders and chefs to taste and talk about the depth of vegetable varieties, crops and flavor. And our own Jason French will be there with tomatoes! You're invited to play a vital role in improving the quality of what farmers grow and how it tastes and learn a few things about seeds and heirloom varietals

The VARIETY SHOWCASE is an interactive mixer to build community and increase collaboration between plant breeders, farmers and eaters. We promise you a unique experience to taste new and in-development vegetable and grain cultivars, share opinions and break down the walls between eaters and breeders. 

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