Bread & Brew: Celebrate Earth with weekend of food, drink, demos, talks
Earth Day is upon us, and there's no better way to care for the planet than to support gardens, farm-to-table food and sustainable living at home.
Here's a roundup of weekend events to keep you inspired:
• Distillery Row will host its monthly cocktail crawl as a benefit for Portland-based Growing Gardens, a nonprofit that uses the experience of growing food in schools, backyards and correctional facilities to cultivate healthy and equitable communities.
This month's crawl is set for noon to 7 p.m. Saturday, April 21, at 10 distilleries, including an expansion from Southeast Portland to Northwest Portland's Bull Run Distilling and Martin Ryan Distilling Company, which makes Aia Gin.
Guests get tips and recipes, tastes of local spirits, and plenty of interaction with the distillers themselves. Proceeds from this month's featured cocktail, the gin and tonic, support Growing Gardens.
Distillery Row's members include House Spirits Distillery, New Deal Distillery, Wild Roots Vodka, Vinn Distillery, Thomas & Sons Distillery, Stone Barn Brandyworks, Eastside Distilling and Rolling River Spirits.
Tasting flights start at $5, or a Distillery Row passport is $20 and covers all tastings.
For more: www.distilleryrowpdx.com
• Two downtown restaurants are teaming up to honor Earth Day by offering a series of free public workshops, based on sustainable food practices.
The chefs, gardeners and bartenders at Urban Farmer and Departure (both located adjacent to The Nines Hotel) will offer tips and demonstrations for a healthy ecosystem, reducing waste, and producing clean ingredients.
The workshops will include practical skills as well as tours of the restaurants and gardens, cocktail tastings and takeaways such as honey sticks, pickled vegetables and more.
All events start at 3 p.m. in the Urban Farmer lobby on the eighth floor of The Nines hotel, 525 S.W. Morrison St.
Here's the lineup:
Thursday, April 19, 3-5 p.m.
Urban Farmer and Departure chefs will lead a demonstration and tasting featuring all things canned, pickled and fermented. Food and cocktail pairings will wrap up with canning takeaways for the pantry.
Friday, April 20, 3-5 p.m.
Learn about mushroom cultivation, including Oregon's "humongous fungus," the largest interconnected fungus network on the planet, with guest speakers, mushroom cocktails and snacks.
Saturday, April 21, 3-5 p.m.
Tour the hydroponic garden in the hotel's basement and learn about the restaurant's in-house farming and foraging. Call ahead or make a reservation online to arrange a tableside conversation or taste from a resident chef.
Sunday, April 22, 3-5 p.m.
The restaurant teams will lead a conversation on community, traceability in food, personal best practices and beekeeping, plus snacks and takeaways for the pantry.
For more: www.thenines.com