品尝芦苇的味道b| Sallyportal |芦苇杂志

品尝芦苇的味道

By 尼斯玛·伊莱亚斯，12岁 on 2013年6月26日上午10:22

剁碎的猪蹄配上海带和胡椒蒜泥蛋黄酱，甜与辣的混合令人兴奋。利亚·纳什摄

新鲜的面包，甜甜的蜂蜜，还有清脆的葡萄酒。 It’s not heaven, but it may be the next best thing: Gastronomy Northwest, the annual festival of food and drink produced by and for 校友, was held on Saturday afternoon of Reunions ’13: 里德fayre.

Making a piquant comeback from last year were 大卫·奥崔 ’89 and his partner 艾米Wesselman ’91 of the Westrey Wine Company, who served a delicate 2012 pinot gris and a refreshing 2010 pinot noir (you may have heard of 他们冉冉升起的儿子们?). Also returning was the 清溪酒厂, operated by master distiller 史蒂夫·麦卡锡 ’66 and his wife, artist 露辛达·帕克·麦卡锡 ’66. The Portland distillery employs mostly 里德ies and specializes in brandies and liqueurs created from the fruit grown in the family’s orchards at the foot of Mount Hood. 他们的夏季罗甘莓利口酒强调了浆果的自然酸味，同时完美地满足了喜欢甜食的人。

里德’s underground restaurant, /罕见/, made a distinctive impression by serving minced pig trotters with gochujang, a spicy alioli made from egg yolks and chili and peppered with sesame seeds. Handling the /罕见/ table this year were Stephanie Bastek ’13 and Dieter Mackenback ’14, who both love to experiment with Korean food, which inspired the savory, fermented alioli.

A hop and a table away was Emily Johnson ’02, who came all the way from her family orchard in Nebraska to give 里德ies a taste of artisanal fruit and wine vinegars from her family owned company, 乔治保罗醋. 口味包括草原白、红和覆盆子。 The Emilia balsamic made in the traditional balsamic style and named after Emily herself, was the most popular among tasters—the sample ran out in no time.

Alumni eager to to try something new made a beeline for the honeycomb table of 罗伯特·库姆斯 ’90. Bob, who runs an 养蜂场 of about 30 hives in North Bend, Washington, prides himself on selling the most natural, unfiltered, and unprocessed form of honey he can find—I'm still dreaming about the luscious goodness of his knotweed lavender and blackberry.

The honey made for a mouthwatering combination with the fresh dense bread of Diane Vireday ’89 of Sweetrock农场瑞士面包店和草药店. 不出所料，她的桌子是最受欢迎的桌子之一，各种身材和年龄的人都挤在一起，抢夺一片精心制作的瑞士面包。 The crowd pleaser—and my favourite as well—was the braided zopf, a rich, golden bread that tasted divine with Bob’s luscious honey.

为了净化我的味蕾，我去了林地帝国麦芽酒酿造厂朝圣，它提供了一种独特的想象力和风味与手工制作的爱达荷啤酒的混合。 Started by Keely and Rob Landerman and brought to Gastronomy by Robert Brewer ’92, the names of the beers are inspired by lyrics from songs and passages from books, among other things. Their “In the Morning” ale, made from fair trade coffee, boasted a rich, dark scent and an aromatic aftertaste of coffee and burnt sugar that lingered long after it was all gone.

I wound down the afternoon in the best possible way—with the fresh, hand-pressed tortillas of Daniel Thomas ’89. Daniel is the maestro of the sophisticated Portland restaurant Xico, praised by 波特兰每月 for its “fresh and seasonal take on regional Mexican cuisine.” Daniel grinds organic corn to make the 玛莎 (Spanish for dough), which is the primary ingredient of the golden tortillas. Add a dollop of sour cream and two types of salsa, and you get an explosion of tropical flavor and texture that will leave you hungry for more.

Tags: 团聚, 里德fayre, 校友, 美食

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