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Wednesday, January 21, 2009

Food Brownlow Pork Preview This Weekend @ Beast

Posted by Patrick Alan Coleman on Wed, Jan 21, 2009 at 3:51 PM

You may have missed yesterday's post about Morgan Brownlow amidst all the Adams bullshit and Obama awesomeness.

The gist was that Brownlow, once acclaimed of Clarklewis, is moving full steam ahead on his Portland charcuterie. The Mercury reached Brownlow via e-mail yesterday, and he was kind enough to give us this update (which, based on the formatting, I'm assuming is a kind of poem ):

we have been test running the logistics of the biz for several years.
and specially raising our hogs thru a special finishing diet.
our response has been very positive as we have been sampling our product...
in portland over the last year...(and seattle also)
garnering support and taste results/praises
our pork is food alliance certified...
quite tasty too.

The special finishing diet, according to sources, is hazelnut. But the "quite tasty" part is obviously the bigger issue. The question on everyone's lips is, "Is it? You know... Quite tasty?" The good news is dinners at Beast this weekend will be some of the first to taste Brownlow's tails and trotters pork.

Chef Naomi Pomeroy is "so excited," about getting a chance to work with Brownlow's product. "I know him very well," she says, "I think he's a super skilled butcher and I'm glad he's using that skill."

Pomeroy will be using pork shoulder from tails and trotters, which she plans on stuffing with house pancetta and finishing with a whole grain mustard demi-glace.

Though Beast may be booked this weekend (I'm being vague because I didn't get confirmation if it was booked or not), there is always a chance for last minute cancellations. Pomeroy suggests that folks who have not made reservations can call 24 hours in advance to see if anyone has given up their spot in the dining room.

It could be worth your while.

 

Comments (13) RSS

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1
Morgan Brownlow is a good cook, and I'm looking forward to trying his charcuterie, but not until he starts using capital letters. That lower-case/verse thing is not cute, whimsical, charming, or unique. It's lame. And when making as good a product as I'm betting it's going to be, pretentiously unnecessary.
Posted by jake on January 21, 2009 at 4:01 PM · Report
2
Oops! I just realized I capitalized the name of his business... Hold on Jake, I'll fix it! There, all tiny little letters. Much better!

hugs/kisses
Patrick
Posted by Patrick A. Coleman on January 21, 2009 at 4:06 PM · Report
3
"Though Beast may be booked this weekend"

I feel very A Cat right now but... it IS booked this weekend?
Posted by Alison Hallett on January 21, 2009 at 4:13 PM · Report
4
Thank you so much, Patrick!

Your quick response to this matter is very impressive.

Keep up the good work!
Posted by jake on January 21, 2009 at 4:33 PM · Report
5
Allison, unless you're ready to post some fucking cats, please stay on topic.
Posted by A cat on January 21, 2009 at 5:50 PM · Report
6
Thank you for clarifying, Patrick. I hope the self-flagellation was minimal this time.
Posted by Alison Hallett on January 21, 2009 at 9:22 PM · Report
7
CATS, ALLISON!!!
Posted by A cat on January 21, 2009 at 11:40 PM · Report
8
I'm ignoring you until you spell my name correctly.

Petty? Yes.
Posted by Alison Hallett on January 22, 2009 at 12:42 AM · Report
9
Ironically, beast's website is in ALL CAPS. how does one identify a snarky all lowercase supplier when one's menu is in ALL CAPS?
Posted by i_can_spell_alison on January 22, 2009 at 10:43 AM · Report
10
CATS!!!, ALISON! POST SOME FUCKING CATS!!!
Posted by A cat on January 22, 2009 at 10:56 AM · Report
11
We still have some spots Friday at 8:45 as of right now...
Posted by Naomi Pomeroy on January 22, 2009 at 12:16 PM · Report
12
CAT FRIDAY!!! IT'S CALLED "CAT FRIDAY", NAOMI!!! ASK ALISON!!!
Posted by A cat on January 22, 2009 at 12:36 PM · Report
13
unfortunately I will not be attending this much anticipated event. I refuse to eat meat purchased through brokers. I will however support LOCAL Oregon farmers who deliver direct from their farms to my tables. What a disappointment. Portland area restaurant chefs should be checking the facts before they buy!!!
Posted by fish on June 29, 2010 at 4:32 PM · Report

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