Well this week has gotten interesting, hasn’t it? As you may know, my full time gig is working at Intel out in Hillsboro. So needless to say, Wednesday got a bit funky for me. After spending a few hours at the gym and grabbing dinner in an attempt to wait out the traffic, it appeared that was a lost cause. Google Maps still showed dark red everywhere with an expectation of 2+ hours home! My friend Rachel and her husband Alex were superstars and generously let us be unexpected house guests super late at night. So at least we didn’t need to sleep in our car!
One thing I really love about the Portland culinary scene is how collaborative it is. From Alma Chocolates using Smith Teamaker blends, to popup dinners featuring multiple chefs all over town, you see the support everywhere. But who doesn’t also love seeing a great competition, right? That’s what makes shows like Top Chef so successful and fun to watch. (And side note, am I the only one who totally wishes I could be one of those diners during Restaurant Wars? Someone please tell me how you get that gig.)
Here we are, in the midst of the holiday party season. Between my book club’s annual holiday afternoon tea, a holiday wine crawl, cookie exchange and work parties, I’m already stuffing myself with too many cookies and wines! But ’tis the season, right?! What about you? Are you hosting any parties this year? If so, this is the cocktail you need to have.
I enjoyed it at Feast‘s Night Market event where Sokol Blosser served it up (where they also taught folks like me to saber a champagne bottle, amazing!). I admit I’m often intimidated by making cocktails, especially ones with syrups. The spiced pear syrup makes this drink outstanding, but it is surprisingly easy to make. It is worth getting past the intimidation. I promise.