Millennial pink took over your Instagram feed. Now it’s coming for your food.

Millennial pink took over your Instagram feed. Now it’s coming for your food.

The Washington Post

Maybe you’ll start your day with a pink smoothie bowl, full of chia seeds and raspberries and other pink fruits. On your way to work, you’ll pick up a Starbucks pink drink — a “crisp, Strawberry Acai Refreshers Beverage, with … accents of passion fruit” and an Instagram cult following. For lunch? A bowl of pink beet hummus, maybe garnished with some suddenly everywhere watermelon radish, the perfect shade of fuchsia. Wash it down with a blush-colored can of La Croix. Dessert?

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We Taste-Tested 10 Canned Wines So You Don’t Have To

We Taste-Tested 10 Canned Wines So You Don’t Have To

Bloomberg Pursuits

The wine-in-a-can revolution began its ascent in 2004 when film director, hotelier, and winemaker Francis Ford Coppola introduced Sofia Blanc de Blanc, a gift to his daughter, which also came with an attached straw. Over the years, the Sofia collection has mimicked the overall growth of canned wine, expanding to include canned takes on riesling, still rosé, chardonnay, and, this year, the Sofia Brut Rosé.

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Canned wine is cheap and convenient. Here’s where to drink it around Washington

Canned wine is cheap and convenient. Here’s where to drink it around Washington

The Washington Post

Cans: They’re not just for beer anymore. An increasing number of wineries have seen great potential in packaging their wine in aluminum cans, and consumers are drinking it up. Last year, canned wine sales totaled $14.5 million, a substantial increase from $6.4 million in 2015, according to Nielsen reports.

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Chefs’ Week PDX

PunchCan_1 This past February we were a part of the second annual Chefs’ Week PDX, a four day dinner and party series that brings together some of the best west coast chefs, local artisans and purveyors to celebrate community and creative  collaboration. Some of the highlights for our team: working with our friend Gregory Gourdet to create a delicious canned punch wine, tasting through some spectacular modern cuisine by all chefs at Ataula, watching the reactions of guests as Chef Aaron’s Pot au Fue’s were set down on each table,  Chef Doug’s elk leg at Nedd Ludd, and the gastronomical spectacle that is a 26 course meal finale put on by all chefs involved at Departure. We are proud to be a part of a city that can offer both the resources and creative genius to put together this kind of event, and give a huge round of applause to Gregory Gourdet, Carrie Kissell, and Drew Tyson for making it all happen.

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Photography by Julia Saltzman

 

Tasting Truck Build Out

Our Citroën H-van has been spending its evenings with another crew.  The good folks over at Orange PDX  took a few slabs of old barn wood and some steal to create an amazing build out for our tasting truck. Thanks Orange for letting us roam around and capture some behind the scenes moments and Wendy Etter for the great design.  We look forward to seeing you all at our weekend home on SE Division and 33rd!

TruckBO_1TruckBO_15TruckBO_16TruckBO_17TruckBO_2TruckBO_3TruckBO_18 TruckBO_20 TruckBO_21TruckBO_12TruckBO_4TruckBO_10TruckBO_13Photography by Julia Saltzman