ONLY 2 Days Left!!!

BCN/PDX Winter Slabs and Slices is your ticket to having your very own supply of specialty-cured local bacon for all of your holiday meals. The flavors on offer range from sweet to savory and all of your winter favorites are on full display! Choose your slab from a list of five flavors and start dreaming of all the things you can do with your slices of heaven.

Each slab of bacon begins as a 2.5 lb slab of fresh local pork belly and gets cured in any number of ingredients ranging from rum and chocolate to ginger root and orange slices. At just $30/slab, orders for BCN/PDX Winter Slabs and Slices can be placed until December 1st. Slabs will be ready for use in your most prized recipes on Friday, December 10th and each flavor will come with a few recipes to show off its glowing flavor profile.

Here are the flavor choices. Slabs that are perfect for everything from candied bacon for desserts and thick slices for Christmas breakfast, to slices that will take your hearty stews and barded roasts to another level. Place your order by December 1st! Gift certificates available!

BCN/PDX Winter Slabs and Slices flavor choices:

*Three Seas*

Dark Chocolate, Cherry Preserves and Guajillo Chiles.

Deep, dark and dense.

*Tea and Cake*

Candied Spiced Orange & Lemon Preserves, Jasmine & Chamomile Teas

Light and floral with a bit of kick from cinnamon and cloves.

*Woodlands*

Pine, Juniper Berries, Rosemary, Sage, Lavender, Maple Syrup & Scotch Whiskey

Full of winter warmth and woodsy aromas.

*First Snow*

House Spirits Distillery Whiskey, Triple Ginger (ground, fresh and crystallized), Orange Zest, Black Pepper, Nutmeg, Brown Sugar and Molasses

Imagine a gingerbread house made out of bacon and you'll be close to the perfection of this

combination of holiday classics.

*Christmas in Florida*

Vodka, Grapefruit, Juniper Berries, Cloves, Tarragon

Bright and cheery with a clean sharpness.

Place orders for BCN/PDX Winter Slabs and Slices until December 1st!

Just $30/slab!! Gift Certificates available!

Place your order and get more info at: theethicalbutcher@gmail.com today!

Chapters New and Old

After the hugely successful party last week, I am ready to roll out a few new projects to get you through the end of this roller coaster of a year! I've got two big announcements and am working on some BIG plans for the new year! 2011 can't come soon enough!

Last Chance BCN/PDX Fridays!

As BCN/PDX Fridays, and all BCN/PDX events are an installment of a greater ongoing project, The Bacon Gospel, I have decided it is time to close the BCN/PDX chapter of The Bacon Gospel. Coming up to the end of its second year, I’ve been happy to add each notch on my belt as I travel with this project. This year has taken me from ranches in Mendocino Valley, CA to restaurants in Covington, KY. Travel has always been central to this project, with a commitment to local sourcing and my interest in meeting and working directly with farmers and collaborating with like-minded chefs and butchers, traveling to other cities is the only way to spread this experience around, hence the aptly named Bacon Gospel. I often receive requests to ship bacon from folks in places like Boston, Vancouver, B.C. and as far away as Israel, but to me, local means local, so my products are not and never will be available for shipment. However, I jump at every opportunity to bring the bacon fairy to new people! I am lucky to be able to use heritage pork from farms all over the country and widen the web I am weaving between myself and others in this movement for sustainable food that is accessible to all. Ending this installment of The Bacon Gospel simply opens the door to many more installments all over the continent. Canadian bacon fans, don't worry, I'm coming back...

While I look forward with great anticipation for new adventures with The Bacon Gospel in the coming years and would also like to turn my focus toward a few other backburner projects, BCN/PDX Fridays have been going strong since Spring and it has been a great way to connect with Portland bacon lovers. In the spirit of wanting to extend this experience to as many PDXers as possible before I close the club to new members, I am announcing a limited time offer for a final round of enrollment in BCN/PDX Fridays!

Sign up for Last Chance BCN/PDX Fridays! between November 22th and December 15th to be among the final few admitted to a clan of local bacon fiends that enjoy month after month of local, heritage breed bacon in dozens of flavors. At only $125, Last Chance BCN/PDX Fridays! is a limited time offer for 6-month memberships. New members will begin receiving their slabs on the first Friday of January. No new members will be added to BCN/PDX Fridays! after December 15th and full-year memberships in BCN/PDX Fridays! are no longer available.

Last Chance BCN/PDX Fridays!, only $125 for 6 months of Bacon Bliss!
This is a perfect holiday gift and gift certificates are available. Just remember to join by December 15th or bid farewell to your bacon dreams forever...

Sign up at theethicalbutcher@gmail.com today!!

In other BCN/PDX news, another fun way to jump on the BCN/PDX train before it pulls away...

BCN/PDX Winter Slabs and Slices is your ticket to having your very own supply of specialty-cured local bacon for all of your holiday meals. The flavors on offer range from sweet to savory and all of your winter favorites are on full display! Choose your slab from a list of five flavors and start dreaming of all the things you can do with your slices of heaven.

Each slab of bacon begins as a 2.5 lb slab of fresh local pork belly and gets cured in any number of ingredients ranging from rum and chocolate to ginger root and orange slices. At just $30/slab, orders for BCN/PDX Winter Slabs and Slices can be placed until December 1st. Slabs will be ready for use in your most prized recipes on Friday, December 10th and each flavor will come with a few recipes to show off its glowing flavor profile.

Here are the flavor choices. Slabs that are perfect for everything from candied bacon for desserts and thick slices for Christmas breakfast, to slices that will take your hearty stews and barded roasts to another level. Place your order by December 1st! Gift certificates available!

BCN/PDX Winter Slabs and Slices flavor choices:

*Three Seas*

Dark Chocolate, Cherry Preserves and Guajillo Chiles.

Deep, dark and dense.

*Tea and Cake*

Candied Spiced Orange & Lemon Preserves, Jasmine & Chamomile Teas

Light and floral with a bit of kick from cinnamon and cloves.

*Woodlands*

Pine, Juniper Berries, Rosemary, Sage, Lavender, Maple Syrup & Scotch Whiskey

Full of winter warmth and woodsy aromas.

*First Snow*

House Spirits Distillery Whiskey, Triple Ginger (ground, fresh and crystallized), Orange Zest, Black Pepper, Nutmeg, Brown Sugar and Molasses

Imagine a gingerbread house made out of bacon and you'll be close to the perfection of this

combination of holiday classics.

*Christmas in Florida*

Vodka, Grapefruit, Juniper Berries, Cloves, Tarragon

Bright and cheery with a clean sharpness.

Place orders for BCN/PDX Winter Slabs and Slices until December 1st!

Just $30/slab!! Gift Certificates available!

Place your order and get more info at: theethicalbutcher@gmail.com today!

Primal Cuts Fête!!!! November 18th!

The Ethical Butcher presents Primal Cuts : A Raucous Book Release Celebration with Author Marissa Guggiana

Nearly a year after my very first event in Portland, I am returning to the place where it all began, The Cleaners at Ace Hotel. I held my first Heritage Breed Supper Club in this stunning space, I am so proud of the work that has gone into pulling this together and how far I’ve come since that very first event. Portland’s food scene is merging with the underground for this spectacular party that combines music, food and art in celebration of the recent release of Primal Cuts: Cooking with America’s Best Butchers. Written and photographed by Marissa Guggiana, this book is a catalogue of butchers of every stripe. It is humbling to be included among this group of 50 people as in love with this craft as I am. From fresh faces to veterans who have weathered the storm of industrial meat and supermarket takeovers, this book is an invitation into a world of blood, knives, ego, and tradition. Author Marissa Guggiana is someone I am now proud to call a friend, we spent a few days together back in spring when she interviewed me for the book ( see post: On Deck). Working together with Tia Harrison of Avedano’s, Dave the Butcher and several others to create and develop The Butcher’s Guild, we are all uniting this body of knowledge and collective drive toward a better way to grow, sell and eat meat, come get to know us!

Primal Cuts: Cooking with America’s Best Butchers does so much to advance the cause and familiarize the nation with those on the forefront of change. With interviews, photos and recipes from each butcher, as well as sections on everything from lamb butchery to curing, this book is a must for every meat lover, chef and butcher you know.

The Ethical Butcher presents Primal Cuts : A Raucous Book Release Celebration with Author Marissa Guggiana is THE event to kick off this holiday season! November 18th, 16 whole animals coming from 3 different farms, 3 chefs cooking and tons more! This party is unlike any Portland has every seen AND it is affordable for everyone! We are leaving the formalities behind for a night of food and fun. Meet and mingle with author Marissa Guggiana and others, chat me up and dance to great music. Enjoy a photo installation of all of my farm visits and a film showing the farms from which this event’s food originates. Taste everything from Smoke Apple and Red Wattle Pork handpies to BBQ Red Wattle Pork and Icelandic Lamb Spareribs. This event is not to be missed!

Only $20 presale, $30 at the door. Check out what’s in store!

*Delicious food!
Savory Pastries and Desserts by Random Order Coffee
Amuse Bouche by Salt, Fire & Time and The Ethical Butcher

* All heritage meats from local farms!
Rabbit, Duck and Chicken from Kookoolan Farms
Lamb from Dolce Farm and Orchards
Pork from Heritage Farms Northwest

* Intelligentsia Coffee!!

* Farm Photo Installation by Alison Picard & Photobooth by Bloodhound Photography

*Raffles for free signed copies of Primal Cuts by Marissa Guggiana and your very own heritage breed pork, lamb and chicken meals prepared by The Ethical Butcher.

*Music by your favorite Portland DJs!
Mr. Charming (Gaycation, Homo Deluxe)
Roy G. Biv (BENT, Homo Deluxe)
Gutter Glamour (Work!, Dirtbag)

$20 PRESALE. $30 DOOR. Buy your ticket today at theethicalbutcher@gmail.com!
Thursday, November 18th 7-11 pm
The Cleaners at Ace Hotel
403 SW 10th Avenue

***AFTER PARTY***
After you fill up on all that local meaty goodness and get dancing to the beats at The Cleaners you’ll want to keep going! Head down the street to Beauty Bar for Homo Deluxe/Primal Cuts After Party!!

Beauty Bar
111 Southwest Ash Street, Portland

Bye Bye Brooklyn

As a farewell to this jungle of streets we call New York City, I will be presenting a four-course Prix Fixe dinner at Ortine in Prospect Heights, Brooklyn. After the supreme decadence achieved using Quattro's Game Farm Duck at the Heritage Breed Supper Club, Brooklyn, I am going for them again. On the phone today, in the kind of New York accent that makes my New York-by-Northwest heart melt, Mrs. Quattro warned me that these were "fat suckers". I laughed as I explained that I knew just how to use that fat, not to worry.

I have admired Ortine since I lived here before, check out one of my very first blog posts, a review of Ortine, here:

http://ethicalbutcher.blogspot.com/2009/04/breakfast-pizza-and-waffle.html

Ortine is a beautiful, cozy spot that makes me feel like I've stepped into a cafe in a college-y woodsy/mountain town you'd find in New England or the Northwest. Chef Sara Peck has the same commitment to local sourcing and traditional foods and preparations that I look for in all of the chefs I work with. We spent a good 5 minutes yesterday discussing her technique for the most divine, silky smooth eggs that are baked onto the breakfast pizzas served at brunch. In culinary terms, the timing is near impossible to master. I still bow to her skill and am so very excited to put out this menu with her. This is a completely perfect way to end this trip that has been so full of triumph and tumult.

The Ethical Butcher 4-Course Prix Fixe at Ortine, Nov 10th

$35/person. Dinner Hours are 5-10 pm

NO reservations required, however RSVP is strongly encouraged.

RSVP and info: theethicalbutcher@gmail.com