Harvester Brewing: Review: Local, Dedicated, Gluten-Free

James Neumeister (Left) & John Dugan (Right)

When I first heard about Harvester Brewing, the pioneer brewmasters who started the first dedicated gluten-free (GF) beer brewery in Portland, my cheek muscles nearly seized from the sudden grin blossoming on my face. I've combed the GF beer aisles of Whole Foods and New Seasons before, and I've tried several damn good GF beers from other parts of the world. But you must know this: Portlanders have a thing for local, and I am right there with them. I am proud to know that our beermongering city has come of age and joined the GF movement grown-up style.

Harvester had a tasting last night at Belmont Station--part beer retailer, part beer bar that boasts of having over 1,200 beers in circulation. I was happy to see that our new beer makers were getting a lot of attention from GF and Non-GF drinkers alike. Harvester featured three beers: Pale Ale, Dark Ale, and Experiment Red Ale. Each beer is made of the same ingredients: chestnuts, GF oats, sorghum, cane sugar, hops, and yeast. The chestnuts are roasted to varying darknesses, which changes the consistency, color, and flavor of the beer. When asked if he planned to use other grains, head brewmaster, James Neumeister, said they were willing to experiment with other grains, including buckwheat, something I've always wanted to taste in a GF beer.

I was told that the GF oats are grown in Montana on an isolated farm. That means their are no gluten-containing grain farms in the vicinity. If that isn't enough, the GF oats are sent to a facility in Seattle for testing before making their way to Harvester Brewing. That tells you how serious these guys are about keeping customers safe.

Harvester is a two-man operation. It was started by James Neumeister in 2009, and he was joined by his partner, John Dugan, in May of 2011. Together they are creating a variety of beers that make taste buds, and sensitive tummies, very happy.

Here's the thing. These guys are just getting started. Their beers are good, but they will improve as the company and its brew masters mature with time. We need to keep our eyes on these guys, and support them by buying their products, and by asking our local beer retailers and restaurants to carry their products. If we do this for them, we will have delicious, dedicated, GF beer flowing copiously throughout our lovely river city. And people like us will be able to order a GF beer at any location we damn-well please, thank you very much!

The following are my tasting notes for each beer:

Experiment Red: An intense ale with dark, smoky, and bitter notes, with a hint of molasses in the mouth. The beer was not well balanced or very complex, and it left a bit of an aftertaste, but it had a lot of potential. I expect this one to mature as they master their technique.

Pale Ale: A refreshing, crisp, aromatic beer with a rich, silky texture. A well-balanced brew that is ripe for summer BBQs. I heard that Steve's Cheese will be selling Harvester, and I hope this fine beverage will be on the menu. It will stand up to sharp and pungent cheeses like a champ.

Dark Ale: A delicious, creamy, smoky beer with molasses on the finish. It isn't quite balanced just yet, but it is very drinkable now, and I am confident that the Dark Ale is going to be a future prize contender.

You can find Harvester beers at all New Seasons grocery stores (accept Arbor Lodge, so ask for it) and at Bridgetown Beer House, Saraveza (Yeah!), Food Front Coop, and more. Click here for a complete listing. As of right now, the beers are being sold for $5.99 per bottle. For the GF crowd, you know that's a good price. So go and get you some, and remember to drink responsibly. Make someone else drive.

Click here to "Like" Harvester's Facebook page.

Bob's Red Mill: My New Heroes are Bob and Charlee Moore

The store sells every single product Bob's Red Mill produces, and it houses a restaurant that serves many of their products, including gluten-free mixes and baked goods. (The restaurant is not GF certified.)

In the past, whenever I heard the name Bob's Red Mill, I thought of grain products packed in little plastic pouches, a red barn, and paintings of a bearded man who looked a bit like Santa Clause. I knew that Bob's Red Mill was like a grain sanctuary, and that they sold gluten-free grains and mixes as well as many other products. I knew that lovers of Bob's whole grains spanned the U.S., but I didn't know that demands for Bob's quality products come from around the globe, and that their labels are written in other languages, including Arabic.

I certainly didn't know anything about Bob Moore and his amazing wife Charlee, or their story of overcoming tragedy, or their devotion to humanitarianism. On our way to tour Bob's Red Mill, I had it in mind that I would write an article about the Whole Grain Store and the Mill itself, but that changed when I learned about these two pioneers of industry.

Bob surprised us with a visit at the end of our tour. I swear the man just appeared. It was almost like seeing Santa Clause in person. I was star struck, but I think I hid it well. It turns out, I wasn't the only one.

It was a dreary Monday morning drive to the store, and my companions and I had a burning anticipation for a whole grain breakfast and a cup of coffee.

I don't think any of us were prepared for what we saw when we walked through the sliding front doors. Shelves stocked with every Bob's Red Mill product you can think of fanned out across the front of the building. In the back right corner of the building, wooden tables dotted the space. A loft space up above ran almost the entire periphery of the building, and people sat and ate their breakfasts while looking down upon the bustling store. Seriously friends. If you've never been to the Whole Grain Store, you really should go. It's like going back in time, yet modern-day conveniences provide you with creature comforts. And some (but not all) of Bob's products cost a lot less at this store than they do at other grocers, such as Fred Meyer, Whole Foods, and New Seasons.

We ordered breakfast at a counter in the back of Bob's Whole Grain Store, took a number, went to our table, and sipped coffee in anticipation. I ordered the "wheat-free," vegan pancakes--made from the gluten-free pancake mix--and a slice of turkey ham. (The pancake mix is made in Bob's dedicated gluten-free facility, but the restaurant is not certified, so they have to call all their gluten-free products "wheat-free" in the restaurant.) My pancakes were cakey, a little dense, and delicious. They endlessly drank maple syrup like sponges, but they never seemed dry. The turkey ham was good, but the pancakes trumped the ham so I gave it to my neighbor.

Everyone else at the table ordered Bob's Favorite Breakfast: two eggs any style, corn grits, and biscuits. I thought it was weird that everyone ordered the same thing, because the restaurant menu is huge, and it offers a gluten-free and a vegan menu. Plus they had a specials board. Some of my companions ordered cereal and Belgian waffles to go with their meals. They said the waffles were a little chewy, but they said nothing about the cereal, which probably meant it was good. Everyone confirmed that the biscuits (shown above) were more like whole wheat rolls than flakey biscuits, but they said they were good. Judging from what I saw, my order was the better choice.

The dedicated gluten-free mill. 

Arriving at the mill a few minutes late, and stuffed, we were just in time to hear Kristie, our tour guide, explain how Bob recently willed his entire company to his employees. That certainly got my attention. According to Kristie, every employee is eligible to received a gifted share of company profits. It's entirely voluntary. (Who wouldn't volunteer to receive extra income?) Starting this march, they will begin collecting a share of the profits as partial owners. This happens once a year until they either quit or retire from Bob's. Employees have to sell their shares back to the company when they leave Bob's Red Mill.

Kristie then held up a book titled, "People Before Profit." In it, Bob's business (and probably his life-) philosophy are illuminated, a philosophy he and his wife, Charlee, both seem to agree on. I haven't read the book, but I got the impression that it was about using company profits to create a thriving community, starting with employees, and branching out into the local, and perhaps extended, communities to enrich the lives of others. 

Kristie wore a twinkling expression of love an admiration when she spoke about Bob. It was a thought provoking look. I have never once admired nor loved one of my employers, although I've liked one or two. I certainly haven't loved an employer with my heart like Kristie does. I was beginning to think Bob really was Santa Clause.
(I regret not getting a picture of Kristie. Sorry folks.)

The history of Bob's Red Mill goes back to the '60s. Bob, whose DNA is practically fortified with a family line of grain milling, became passionate about milling stones and their reputation for producing quality grain products. He opened his first mill in California with his wife, Charlee. That worked out for a while, but good ol' Oregon was the ultimate destination for Bob's mill.

A picture of Bob sharpening a Mill Stone. Informative pictures like this one decked the walls of the area dedicated to the tour. 

In 1978, Bob bought an old mill in Oregon City, and for years he milled the grain while Charlee ran the store (in pictures, it looked like a quaint Amish store) and did the bookkeeping. People came from miles around to buy Bob's quality grains, until 1988, when the mill burned down in a fire. At 63, Bob had to rebuild their entire operation from scratch. Like a phoenix rising from the ashes, the new Bob's Red Mill was erected in Milwaukie, OR ten years later. And today the company continues to expand at an approximated 24% annual rate.

Bob posing with the restaurant teams of Park Kitchen and Bent Brick. I tagged along on behalf of Eating Friendly. 

The thing is, I can tell you how clean both the gluten-free and main facilities are. I can tell you that the corn they process is non-GMO, organic, grade-A corn sourced from only two farms in the entire U.S. I can tell you that all their products are superior quality. I can tell you that stone milling keeps the temperature of the grain cool enough for it to retain its vital nutrients. (Anything above a certain temperature (approx. 110 degrees) can chemically alter the grain.) I can tell you that they store their grains in two-ton, one-use bags that have handy ties at the bottom, which allow them to funnel their products into smaller bags at appropriate production times. I can tell you that their process time--from receiving, to processing, to shipping grain products--is about three weeks, which means fresh. I can tell you that they process and sell other products, such as beans and seeds (including chia and flax). I can tell you that they test all their gluten-free grains at regular intervals to provide safe, quality ingredients to sensitive eaters. I can tell you that they have an on-sight kitchen that conducts regular product testing, and that the staff really enjoys participating in quality control, and that the successful recipes make it into a cookbook that is sold at the Whole Grain Store.

But I want to tell you that, in the middle of Bob's mill, next to the break room, sit two upright pianos. Sheet music rests on the lip of each piano. Both instruments are in tune. Kristie told us Bob had been playing when the first of the tour group arrived, and we had just missed it. Apparently Bob has regular play-offs with one of the staff members named Nancy. The pianos are available to anyone who wishes to play during break. I can tell you that Bob seemed like a nice man with a healthy dose of patience. He comes to the mill and the Whole Grain Store just to meet his customers.

I also want to tell you that Bob's sends clean, left-over grains to a shelter that provides homeless people with baked goods. Their two-ton, one-use bags are sold to farmers and similar business owners that need bags for grain storage. According to Kristie, "nothing is wasted" at Bob's Red Mill.

I came away from the tour thinking about Bob and his wife Charlee, two people who followed one man's passion, who opened and ran a humble grain mill and store together, who raised a family on top of all that, who persevered and started over late in life, and who have built a little world of their own in Milwaukie, OR, which behaves like a living time capsule. These two people have touched the lives of many, and they continue to change lives for the better every single day they are alive. I am glad I got to see that the 1% includes goodhearted people like Bob and Charlee Moore.

*****

Find a list of Gluten-free products produced by Bob's Red Mill.

*****

Bob's famous packaging: the four bag box that holds the products upright.

The Gluten-Free Corn Stone Miller. It can detect when a corn grain is too big for packaging. That grain gets picked up and cycled back into the pile with larger kernels. The hulls are collected and sold to farmers for animal feed.

A Stone Mill Wheel. Bob usually sources them from Denmark. He said he has about 100 in use on-site.

An old Stone Mill. You can see the wheels at the bottom. Bob said the wheels never touch, or at least, they're not supposed to. When they do, it ruins the grain. If you're wondering if Bob's wheels have ever touched, the answer is yes, once. He looked regretful but wise from the experience.

These one-use storage bags can hold up to two tons. As you can see here, that's a lot of grain.

Bob had a small collection of old-fashioned mills on the tour.

This is what it looks like today.

Back to Eden Bakery Boutique: Review

(To read my latest update about Back to Eden Bakery, click here.)

Tucked into a corner of the NE Alberta district, a shoebox Bakery Boutique--not much wider than a hallway--serves up vegan goodies to the discerning eaters of Portland, Oregon. They call themselves Back To Eden, and they do their best to source local, organic products and provide their guests with healthy alternative sweets and treats.

Aside from being entirely vegan, Back To Eden offers gluten-, soy-, and sugar-free options, and that just makes me happy. For those of us who can't eat dairy, all we have to do is choose from the list of gluten-free desserts, and then indulge with delight.

Back To Eden is not a certified, dedicated gluten-free bakery. So, for those of you who can't ingest even trace elements of gluten, Back To Eden is probably not your best option. They do bake all of their goodies in-house, and although they try to separate gluten containing products from the gluten-free, there is always a chance of cross contamination, even if it's slight or microscopic. For the rest of you, the atmosphere is warm and welcoming, albeit a little too cozy at times, and the gluten-free options are abundant.

Top shelf from left to right: Peanut Butter Fudge/Almond Fudge, Black & White Cheesecake, Peanut Butter Amaranth Bar, Chocolate Nut Truffle. Middle Section: Chocolate Lover's Cake. Bottom shelf from left to right: Carrot Cream Cheese Cake, Pistachio Rosewater Mini Cake, and Chocolate Hazelnut Toffee Bar. (All but the pumpkin whoopee pies on the bottom left are gluten-free. That's why I didn't list them.) Most of their baked goods are sweetened with organic evaporated cane juice.  

The Almond Fudge (pictured above) was too sweet for my taste. And while I enjoyed the amaretto flavor, I would have preferred that the natural almond flavor be lightly sweetened instead of being overwhelmed by too much sugar. I felt like I was eating frosting straight, but maybe that's just me.

The Pistachio Spice Cupcake (pictured above) was good when I ate the frosting and the cake together. But when I ate them separately, I could tell that they were balancing each other out in sweetness. The frosting was very sweet, and the cake tasted more like a spiced muffin. It was good, but I think I would have enjoyed it as a breakfast cake with coffee, instead of having it for an afternoon dessert.

The Chocolate Hazelnut Toffee Bar (pictured above) had a cookie on the bottom, a thick layer of ganache on top, and a hazelnut toffee crumble sprinkled over the ganache. The first time I had the Chocolate Hazelnut Toffee Bar, the cookie wasn't completely baked, which made me think that the bottom layer was made out of almond butter. While I liked its texture, and I thoroughly enjoyed it, I liked it better when I had it again a few days later. The cookie had been baked through, which gave it more of a crunch, and the toffee flavors were more prominent. It was harder to eat than the par-baked version, but the toffee, chocolate, and hazelnut flavors were more pronounced and more balanced.

Black & White Cheesecake

The Black & White Cheesecake was excellent! And for those of you who don't eat dairy, you know how valuable a good vegan cheesecake can be. This was no exception. The crust was nut-based, and it tasted like there were gluten-free chocolate cookie crumbles in the mix. The crust had a nice texture, and it was moist. The middle layer tasted like it was made from tofu. It had a fluffy, creamy, cheesecake texture and a light amaretto flavor. The ganache topping was thick, rich, and salty/bittersweet. The combination was a multi-textured, chocolaty, salty/sweet confection that was hard to savor slowly. It was a good thing I was taking notes. Otherwise, I may have eaten the entire slice in mere seconds. It went great with a cup of coffee mixed with agave syrup and So Delicious coconut milk creamer (keeping it soy-free.)

Maple Walnut Scone (contains gluten)

My partner had the Maple Walnut Scone, which contained gluten. He said it was flaky and biscuit-like. He said it wasn't very sweet, but it was tasty, and it was an excellent accompaniment to his morning cup of coffee.

You will have to try the rest of the above featured desserts for yourself.

The top-shelf items: Pistachio Spice Cupcake (GF), Seeded Bagels (contain gluten), and Chocolate Peanut Butter Cupcakes (GF).

Wait! There's more! Every day for lunch, Back to Eden offers a gluten-free soup of the day with a gluten-free cornbread muffin. Other lunch options are Grilled Cheese with Daiya Cheddar or Pepperjack vegan cheeses, savory hand pies, and quiche (not gluten-free.) I was hoping they offered gluten-free bread and bagel options, but with limited space and facilities, providing gluten-free bread and bagels for lunch could cause cross contamination. You've got to respect them for understanding the importance of that.

The tiny Back To Eden is also a soft-serve vegan ice cream parlor, and it has a huge menu of Specialty Shakes, Sundaes, and Single and Double Servings with toppings and sauces to choose from. They even have a Banana Split! All of their ice creams come from Chicago Soy Dairy. And for the soy-sensitive, they will substitute Luna & Larry's Coconut Bliss Ice Cream for an extra dollar.

Basically, you can go there in the winter and eat soup and muffins, or drink a hot cup of coffee or tea and eat cake (or cheesecake, or bars, or truffles...) In the summer, you can get your ice cream fix--gluten-free and vegan style.

Just remember to say excuse me if you bump into another patron while making your way to the counter or to your seat. If you're friendly, you may even make a few new friends who share your love for alternative eating. Being friendly is always preferred to being snooty, antisocial, or just plain mean. But if you're allergic to people, well, we will try to keep an open mind.

Blossoming Lotus: Restaurant Review

In 2002, the Blossoming Lotus opened in the Portland Pearl District and became a bustling vegan restaurant inside of Yoga in the Pearl.  They were my healthy food alternative to the meat-heavy, rich dishes that often passed my lips, thanks to my connection to talented chefs throughout the city. But even though I ate there often, I became habitual about ordering certain dishes. For a long time, I thought about reviewing the restaurant for Eating Friendly, but I felt that my limited knowledge of its menu was unworthy of an article.

Since then, I have tried a number of tasty dishes at the Blossoming Lotus, which is now located on NW 15^th Avenue, just north of Broadway Blvd and right behind Pete’s Coffee. The dishes at a recent lunch date are the subject of this article. (I finally remembered to bring my camera and take notes.)  I hope you enjoy looking at the pictures as much as I enjoyed eating the food.

Live Nachos

For our appetizer, we ordered the Live Nachos, which are described on the menu as "spiced tomato & walnut chips, zucchini tahini nacho cheese and ground pecan chorizo topped with onion, tomato, cilantro, scallion, cashew sour cream and avocado ranch served with a lime wedge." 

The "chips" were crispy and light with a hint of chili spice. They had an interesting texture that was fun to crunch. The toppings were a combination of tangy, creamy, nutty, sweet, and spicy (but not too spicy for sensitive types), making for a richness that was satisfying yet light. While they were similar to nachos in some way, they were also unique. This is a gluten-free, soy-free, live/raw appetizer that is absolutely delicious and interesting in flavor and in texture. I can see this working as easily in summer as it does in winter, because its components are light and refreshing, but also hearty and rich.

Live Falafel Wrap

For lunch, I ordered the Live Falafel Wrap, a gluten-free, soy-free, live/raw dish that is described on the menu as "walnut & brazil nut falafel, tahini-cilantro pate, cucumber, onion and fresh tomato, wrapped in a leafy green, served with cashew sour cream."

I expected the leafy greens (which looked like raw chard) to be bitter and stringy, but to my surprise, they were tender and not bitter at all. In fact, the main sensation was a refreshing crunch; the leafy greens, the cucumbers, and the walnut and brazil nut falafel were crunchy and light. The tahini-cilantro pate was a nice accompaniment similar to hummus, but also unique in that it was more dense, making it easier to hold the wrap together. This dish is very refreshing and delicious, with nutty, herbal, vegetal flavors and a hint of cumin and other Mediterranean spices. I would have liked the walnut and brazil nut falafel to have more cumin and other flavors that make it more like original falafel, but still, this was a very delicious meal. 

Remember to order extra napkins with this dish. It tends to fall apart while you eat it.

Southwest Bowl

The Southwest Bowl is one of my favorites. I couldn't leave the restaurant without sharing it with my date. It is a gluten and soy-free dish with "brown rice, spicy butternut & black bean chili and steamed greens topped with avocado ranch, roasted red pepper sour cream, scallions, and cilantro." This hearty meal offers the best of all possibilities: greens, legumes, grains, and exciting accompaniments. The kale is steamed until tender and served over the chili, which is spicy/sweet. Everything is served separately but together, stacked if you will, into the bowl, so that you can mix and match your combinations. This is definitely a wintery dish, but I've eaten it in warmer months with satisfaction. While I love the large portion of kale, I wish they would chop it up a little more so that it is easier to mix with the other ingredients. I recommend ordering avocado slices to go on top. If you are a light eater, like myself, you can get at least two meals out of the Southwest Bowl. 

Live Fudge

I'm not sure what ingredients go into the live fudge, but it is like a large chocolate truffle with flavors of coconut, cinnamon, and salt. It's served cold, but it melts into a creamy confection while inside the mouth.  They are usually encrusted with walnuts. I can't stop myself from eating one whenever I go into the restaurant, even if I order food to go.

I don't believe that the Blossoming Lotus is a dedicated gluten-free facility. They are vegan, however, so no animal products here. That doesn't keep the chef, Wes Hannah, recently voted sexiest chef in Portland, from creating fabulous, healthy cuisine that satisfies all kinds of diets, especially for those of us with sensitive digestive systems. 

Blossoming Lotus is a busy restaurant, so expect a bit of a wait. And don't be surprised if the service is a little slow. If no one greets you at the door, write your name on the waiting list, so that you get a table before the people who come in after you. If they know about the waiting list, they will write their name before yours, sometimes knowing full-well that you haven't written your name down. If you order something from the bar (fresh juice, cocktail, wine, beer) remember to check on the order if it takes very long. The bar is sometimes ignored by the busy staff. The more complicated the drink, the longer it will likely take.

Take care, my friends, and enjoy Eating Friendly.

Our Daily Red Sulfite-Free Wine: Product Review

Meet Our Daily Red, an organic, sulfite-free (SF), California red wine. This rather popular alternative has not only cornered the SF wine market, they've begun producing other wine labels as well, which I plan to review, but not today. I've enjoyed SF red wines from other makers in the past, but they never seemed to stick around for long. Our Daily Red has somehow managed, not only to stick around, but to build a loyal fan base. I think it's because they make a very affordable, alternative wine that tastes as good, or better, than higher-priced wines made with sulfites.

The 2010 vintage of Our Daily Red is light and fruity with a lot of cherry upfront, and hints of blueberry and currant at the finish. A clean, very drinkable, well balanced red. The nose suggests cherries, raspberries, blackberry compote, and custard. Get this folks, it sells for $8.49 a bottle! (Fred Meyer sells it for $10.49)

When I sipped Our Daily Red, and made notes for this article, my palate got a little carried away. So, for the heck of it, I thought I would share with you the pairings I was craving. 

Suggested Pairings:

1. Apps and salads:

• This wine calls for cheese! Pungent, aged cheeses, and triple cream cheeses, especially one's made with goat and cow’s milk. It can even work with very softly flavored cheeses, like chevre and marscapone.
• Delicate, buttery savory tarts.
• Crepes, savory and sweet.
• Yogurt.
• Green salads with a light, herbaceous or garlicky vinaigrette, especially salads with nuts, cherries, and goat cheese, as long as the dressing isn't sweet.

3. Dinner:

• Meats: pork, duck, and chicken (dark meat), especially grilled.
• Could pair nicely with rice and chutney.
• Braised spinach and/or chard.

2. Desserts: 

• Summer berry tarts, crostadas, and crumbles.
• Panacottas.   

Someone recently asked me if sulfite-free wines produce milder hangovers. My answer was yes, and cleaner wine buzzes too, especially if you're sensitive to sulfites. In Portland, you can find Our Daily Red at Fred Meyer Grocers, Trader Joe's, New Seasons, and Safeway. To find out who else carries Our Daily Red, you will probably have to contact the winemakers by email.

Just a little note: This wine's flavor ranges from dark and fruity to a little on the dry side. I think the inconsistency is due to its lack of preservatives. However, every bottle I've sipped from has been very drinkable and enjoyable. 

Be well, and enjoy Eating Friendly!

Green's GF Dubble Dark Ale: Product Review

Beer was one of the first things taken from my menu when I first went gluten-free (GF.) Many years passed before a friend of mine thoughtfully bought me a six-pack of GF beer that was made from sorghum. It tasted like Keystone Light. In other words, it was swill. Years passed again until only a few weeks ago, where I found myself in a local Portland brewery that served a fantastic GF pale ale (more on this later.) 

At first, I wasn't sure that I would still have the palate for beer, but it turns out, it's like riding a bicycle. And once I opened the door, the craving for beer came washing in. I didn't want to be chained to a brew pub, so I decided to see what the local grocer was carrying. Not much, it turns out. At least, not if you're looking for a decent beer and not a close rendition of domestic pee-juice.

The other issue about buying GF beer is the sticker shock. Many bottles of what looked like decent beer were outrageously priced. I decided to consult an expert and called for the beer master who managed that section of the grocery store. 

The manager guided me to a single beer, which she said was absolutely amazing. Keeping an open mind, and swallowing back my sticker shock (over $6 for sixteen ounces!) I decided to go for it.

Introducing Green's GF Dubble Dark Ale, a delicious, creamy glass of beer-heaven with notes of caramel, molasses, and orange zest.

I enjoyed this smooth, frothy brew while reading a book and relaxing in my hammock. It was  satisfying enough to quell my beer craving...at least for the time being. Did I think it was worth the price? Absolutely! I'm now on the hunt for other beers brewed by Greens. I'll let you know when I try them.

Green's is from the UK, and may be hard to find at your typical grocery store. Fortunately, Green's provides access to their distributor through their website, who in turn provides a list of grocery stores and restaurants that carry Green's beers. If you want to find Green's in your part of the world, scroll back up to the hyperlink and simply click it.

As always, I'm glad to be sharing my knowledge with you. Be well, and keep Eating Friendly.

Burt's Five Star Summer Sizzler: Product Review

Not long after I created Eating Friendly, a man named Burt sent me an email requesting that I do a product review. A few emails and a few days later, I received two bottles of Burt's Five Star Meat Marinade for my grilling pleasure. 

Burt's Five Star prides itself on being an all-natural marinade with no msg, sugar, carbs, preservatives, gluten, oils or fats. However, Burt insisted that, although the marinade was good for the health conscious grill master, it was made for the careless carnivore as well. He also insisted that the marinade was just as good on vegetables as it was on meat, and that vegetarians could enjoy the Five Star experience along with their meat-eating friends.

The history of Burt's Five Star originates with Burt's grandma, whose marinade often stole the show at family and social gatherings. Now Burt is sharing grandma's recipe with you. 

I marinated a gigantic rib-eye steak for 24 hours. I also marinated a few onion slices for about an hour before grill-time. I tossed the steak on the grill, along with sliced apricots and the marinated onions. I also simmered diced mushrooms and onions (not marinated) in a cast iron skillet over the coals. Afterward, I paired everything with a salad of hazelnuts and butter lettuce, in which I threw chunks of grilled apricot. I tossed the salad with a homemade grilled apricot vinaigrette.

I was wondering what made Burt's marinade so special, other than its health benefits. But Burt's Five Star really is unique. It doesn't overpower the meat, and its tangy, mesquite flavor was so reminiscent of barbeque that I immediately knew that the marinade would taste like I had grilled out, even if I had used it on meat roasted or broiled in the oven. The steak was simply delicious, and I was instantly transported to a neighborhood BBQ, even though I actually ate alone on this occasion. And the marinated onions were so tender and full of flavor that I wished I had marinaded and grilled more vegetables. The only down side to Burt's Five Star Marinade is the price. Each sixteen ounce bottle costs over ten dollars.

I wanted to do another go-round with Burt's Five Star, only this time in the oven. Unfortunately, our kitchen is under renovation and our oven is out of commission. At this point, I am beginning to wonder if I will ever get to try Burt's marinade indoors. I guess you and I will both have to wait until the cooler season. But for now, it's still grilling season. I'm sure Burt would appreciate it if you checked out his website and purchased his delicious marinade online.

And if you like a cold beer with your steak, and you're gluten-free, read my next article about Green's GF Dubble Dark Ale. 

As always, be well, and enjoy Eating Friendly.