"It's a Tuesday night in early October. At the moment, I'm backstage, down a long hallway at the building's industrial rear, behind a nondescript door in a windowless room that more closely resembles a secret hunting lodge. I'm leaning on an actual barrel head, sipping festbier, a golden German lager, by candlelight staring at a taxidermied rattlesnake in the lamplit shadow of a majestic stag's head."
"I'm at Grand Fir Brewing, a Southeast Portland, Ore., brewpub with a décor of wood, rustic steel, and a warmth that embodies the hip-meets-historic vibe of its Buckman neighborhood. This is The Bitterroot Club, Grand Fir's weekly supper club where the brewery's co-owner, Doug Adams, flashes the culinary skills that made him a Top Chef finalist and semifinalist for the James Beard Rising Star Award."
"Tonight, I'll be pairing her aforementioned bready Tamarack Fest festbier with Doug's Columbia king salmon with lemon, fig, and basil, adding some malty sweetness to the rich, savory fish. Next, a charcoal-grilled porkchop with Nardello peppers and hazelnuts provides a salty smokiness that is cut nicely by a crisp and clean-finishing Bandit Run Mosaic American IPA. And then a light-bodied, citrusy Fresh Hop Strata complements lemon buttermilk pie for dessert."
Grand Fir Brewing is a Southeast Portland brewpub featuring warm, rustic decor and a bustling taproom. A private room called The Bitterroot Club hosts a weekly supper club where chef Doug Adams serves a seasonal, locally sourced prix fixe menu paired with beers brewed by his co-owner and wife, Whitney Adams. Doug Adams is a Top Chef finalist and James Beard Rising Star semifinalist. Whitney Adams brings experience from Upright Brewing, Elysian, and 10 Barrel. Sample pairings include a bready festbier with Columbia king salmon, an IPA with a charcoal-grilled porkchop, and a fresh-hop beer with lemon buttermilk pie. The supper club reservation costs $135 per person.
Read at CraftBeer.com
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