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Thursday, April 9, 2009

Food Big News in Local Cured Meat

Posted by Patrick Alan Coleman on Thu, Apr 9, 2009 at 5:21 PM

d261/1239322677-charcuteriechabbert.jpg

I called Clyde Commons' owner Nate Tilden this afternoon to get his perspective on the exodus of bartenders Tim Davey and Kevin Ludwig, and sous chef Ben Bettinger, who are working to open Beaker and Flask in the near future. You’ll be able to read his perspective tomorrow on Blogtown. But in addition to his take on their departure he gave me some additional news: The organization behind Clyde Commons is planning on opening a charcuterie retail space and wine bar.

This is exciting because, as Tilden pointed out, it’s very difficult to get government certification to make and sell your own cured meat products in a retail setting. Many area chefs have been making charcuterie for their own eateries (which is much easier), but Portland lacks any place for serious home made salumi—the closest thing is Salumi in Seattle.

Meat will be provided by local farms Cattail Creek (lamb), and Square Peg (pig). Tilden is keeping the identity of the chef who will be producing the products close to the chest, but did offer that he was from Europe. Switzerland to be exact.

Tilden said that there would be plenty of seating at the retail space where customers will be able to hang out and enjoy a glass of wine along with cured treats. Watch here for more information as details become available.

 

Comments (10) RSS

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1
Jason Barakowski is actually the chef at Clyde. Ben was the sous chef.
Posted by foodfood on April 9, 2009 at 5:29 PM · Report
2
Oops, forgot the "sous."
Posted by Patrick A. Coleman on April 9, 2009 at 5:44 PM · Report
3
30 tables? that's pretty big, any idea where this is gonna be?
Posted by Alison Hallett on April 9, 2009 at 6:37 PM · Report
4
That does seem big. I revised the post because my excited scrawling notes are unclear weather 30 related to seats or tables. I suspect seats. Doh!

I wasn't given location information, unfortunately. But Tilden did say that it took a very long time to find the right space. Which makes sense when you think how important a curing room is. Everything needs to be just right for things to work the way their supposed to--not to warm, not to humid, etc.
Posted by Patrick A. Coleman on April 9, 2009 at 6:46 PM · Report
5
Weather? Jesus Christ! Whether. Fuck it, I'm done for today.
Posted by Patrick A. Coleman on April 9, 2009 at 7:46 PM · Report
6
Wow PAC, cured meats must give you such a hard on that your brain loses blood flow.

That said..

YYYYYYYYYYYYYUUUUUUUUUUUUUUUUUMMMMMMMMMMMM!!!

CURED MEATS MUTHAFUCKAS!!!
Posted by Graham on April 9, 2009 at 9:09 PM · Report
7
PAC,

I'm working on the differences between too and to with my 2nd grader. I had her find the typos. She was two for too.

"Not to hot, not to humid..." Thanks for helping educate the lilun!
Posted by egads on April 10, 2009 at 8:25 AM · Report
8
Anything I can do to help!

Now let's see... I also used the wrong "their" there. Aaaaand... Nope, I think that's it. Damn. I've been doing so much better in my posts, I guess all my bad grammar just built up for this one immaculate fuck nugget of a comment. Asshole = me.

Which reminds me... You're using Blogtown to educate the lilun? Holy God! That will either be one amazingly smart and witty kid, or one seriously disturbed kid. I hope it's the former.
Posted by Patrick A. Coleman on April 10, 2009 at 8:53 AM · Report
9
Is this place going to be on Glisan across from Music Millenium?
Posted by dpbailey on April 11, 2009 at 1:09 PM · Report
10
Yeah, I had heard the same from Nate and posted on PortlandFood.org:

http://www.portlandfood.org/index.php?show…

This is what I wrote about it:

Was talking to Nate a couple days ago and learned they're moving forward on a 2nd location. It will be in Industrial SE, on Stark between Water and 2nd, I think. Can't remember the name of the building.

It's going to be more of a cafe and wine bar. Sounded similar to Evoe or Petisco or Foster & Dobbs, but with a small deli case, like similar to what you see at Chop/Viande, rather than F&D. They'll have a hood, but it sounds like they're aiming for simplicity. Their plan is to do their own charcuterie and are even looking into the idea of getting approval to sell charcuterie outside their own store, perhaps a smaller-scale Salumi/Fra'Mani sort of thing. (Sorely needed in this town, imo.)

There's a space currently used for wine tastings in the building, I believe, that they're looking to use for catered/special dinners, etc.

It's an off-the-beaten path location, except for all the people who work down there. And it could become a destination like Clarklewis or Bunk.
Posted by extramsg on April 12, 2009 at 5:11 PM · Report

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