Viande Meats

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From the newest Simpatica letter: ...remember how I told you a month or two ago that the new project will include a butcher shop in a restaurant? Well, as of Thursday, January 1st, Viande Meats & Sausage will no longer be located inside City Market. It will be... nowhere. We will be relocating [...]

Build-outs and Raids and Porters, Oh My! by Patrick Alan Coleman Viande Meats and Sausage has pulled up steaks (ha!) from City Market in order to relocate to a new Eastside location. The location remains undisclosed, but Viande partner Jason Owens told the Mercury that construction would begin this week on a building, owned by Viande, on East Burnside. Rumor is that you may hear some swinging hammers at the old Laurelhurst Market building. Portland police raided Ibiza, a tapas restaurant and club in Old Town, on the morning of January...">

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Viande Meats and Sausage is one of Portland's treasures, dedicated to the art of charcuterie and the time-honored tradition of the neighborhood butcher shop. We're proud to stock their terrific patés ? the silky chicken liver with brandy soaked currents and pistachios, the rustic venison with dried cherries and hazelnuts, the goose and leek ? all delicious! If you've ever thought about making paté at home, come and learn from one of Portland's finest: Ben Dyer, the owner/chef of Viande Meats and Sausage and "Artisan of the Year" in the 2006 Willamette Week Restaurant Guide Ben will be discussing charcuterie and demonstrating how to make paté in a class on Tuesday, January 22. Join us for a delicious lesson!

When: Tuesday, January, 22 at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $20. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Participants receive a 10% discount on purchases the evening of the class.

Winter 2008 classes and events feature Benjamin  Dyer from Viande Meats & Sausages and Ken Collura from Andina - along with a round-table discussion with aspiring cheesemakers PORTLAND, Oregon (Dec. 17, 2007) - Foster & Dobbs owners Luan Schooler and Tim Wilson have a delicious solution to chase away the winter chills. The first monthly Foster & [...]

T-Bone, Rib-eye, Chuck, Tenderloin, Tri-Tip, Flank Steak? What do they all mean? If you can identify them as cuts of beef, but aren't exactly clear on how they differ or what's the best way to prepare them, join us for The Right Cut, a class with Ben Dyer from Viande Meats & Sausage. Ben is our favorite Meat Man in Portland ? he's smart, funny, and he really knows his stuff. He'll be sharing his expertise on how to select the right cut for the right use and how different types of muscle respond to cooking. You'll never be befuddled at the meat counter again!

When: Tuesday, September 16th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $20 per person. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Cancellations must be made 24 hours in advance of class for refund. Participants receive a 10% discount on purchases the evening of the class.

As a food editor and writer of a weekly column devoted to the variety of comestibles in our fair city, I am occasionally given the opportunity to eat a huge steaming pile of crow.

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My dreams have finally happened.

Six weeks ago, I opened The Horse Radish, a cheese and wine bar in Carlton. It's been quite an experience opening it up and an exciting experience operating it.

In The Horse Radish, we offer some great cheeses, a few specialty meats, great pates (from Ben at Viande Meats!), fresh local bread and other specialty gourmet food. We are also a wine (and beer ) bar offering great local wines by the splash, glass or bottle as well as a few small plates of different selections (i.e. caprese salad, antipasto plate, wild mushroom ragout...). Wine is also sold retail.

From The Horse Radish, you can walk to at least 6 tasting rooms. After walking around and tasting, you can then walk to The Horse Radish, relax in a comfy chair and fill up so you can walk better !

99% of the time I am there, so please check us out and introduce yourself!

Sabra

P.S. We've got some entertainment booked for the next two Fridays! I'll announce it shortly!

The Horse Radish
211 W. Main St.
Carlton, OR 97111
503-852-6656

Thursday-Monday
9 am - 7 pm
(Fri/Sat 'til 9 pm)