Día de Muertos Smörgåsbord

The usual suspects: Cheeses from The Cheese Bar and Pastaworks (plus their mixed olives), Bourbon chicken liver mousse from Chop, a baguette from little t – as well as my own home made pickled rainbow carrots and golden beets plus some French breakfast radishes with sea salt. For dessert: Some sea salt and caramel macrons from Pix Patisserie for dessert and some goat cheese with caramel sauce from Portland Creamery.

• • • • • • • • • •

This evening was more about the beer than the food… I busted out a bottle of De Garde Brewing recent Herbes Houblon release (a farmhouse ale aged in oak gin and vermouth barrels), a 2013 bottle of The Ale Apothecary‘s El Cuatro (aged for a year in brandy barrels), a 2014 bottle of Anchorage Brewing‘s Love Buzz (a Saison aged Pinot Noir barrels) and a 2013 bottle of Boulevard Brewing‘s Bourbon Barrel Quad.