Sips & Sites & Bites

Sipping whiskey and noshing on five-star tartare, all while benefiting food-focused charities? Sign me up. 

Portland’s Westward Whiskey kicks off its inaugural Portland Tartare Tour, a week-long food and whiskey cocktail pairing tour to benefit three local food-focused charities. 

Throughout the week of March 18th-24th, five participating bars & restaurants – Olympia Provisions, Fools & Horses, Bellwether Bar, LeChon, and Scotch Lodge –  will offer unique and creative pairings available for one week only.

Westward Whiskey will pair its distinct flavor profile with the rich, meaty flavors of a handmade tartare offering. Additionally, a portion of proceeds from the sale of each cocktail will support a charity of each restaurant’s choosing, including Partners for a Hunger-Free Oregon, Zenger Farm, and Milk Crate Kitchen.

Where to go in Portland: 

• Olympia Provisions, Elias Cairo’s beloved charcuterie purveyor and Westward’s Southeast Portland neighbor (raising funds for Zenger Farm)
• Fools & Horses, Collin Nicholas’ cocktail bar and Hawaiian Paniolo-inspired kitchen featuring food from Chef Casey Lee Gipson in Portland’s Pearl district (raising funds for Hunger Free Oregon).
• Bellwether Bar, the Southeast Portland restaurant from Olympia Provisions alum Chef Jimmy Askren and owner Ansel Vickery (raising funds for Milk Crate Kitchen)
• LeChon, the wood-fired South American restaurant on the Portland waterfront from Chef Jaco Smith  (raising funds for Hunger Free Oregon)
• Scotch Lodge, the whiskey bar from Tommy Klus and chef Tim Artale, who will feature cocktails from Lo Wyatt-Zulueta

For a sneak peek, check out a preview of the limited menu:

• Olympia Provisions:
  • RAWHIDE: Westward Whiskey Original, Fennel Simple Syrup, and Cardamom Bitters
  • TARTARE PAIRING: Teres Major, Chopped Cerignola Olives, Shallots, Chopped Parsley, Freshly Ground Black Pepper, and Olive Oil to Taste
• Fools & Horses:
  • TALLOWED GROUND: NY Strip-Washed Westward Whiskey Stout Cask, Pan Fried Capers, Dill, Olive Juice, Lemon, Simple Syrup and Egg White
  • TARTARE PAIRING: Prime Organic Grass-Fed Top Sirloin, Shallots, Caper, Herbs and Dijonnaise served on Parmesan Mushroom Risotto Cakes
• Bellwether Bar:
  • NO. 56: Westward Whiskey Original, Salted Maple Syrup, Tiki Bitters and Citrus Oil
  • TARTARE PAIRING: Northwest Beef, Cured Duck Yolk, and Aioli served with Rustic Sourdough
• LeChon:
  • STAINED GLASS: Westward Whiskey Original, Pineapple Rum, Aloe Liqueur, Luxardo, Honey and Lemon, Garnished with a Cherry
  • TARTARE PAIRING: Snake River Farms Wagyu Beef, Fermente Fresno Peppers, Pickled Pebre, Aji Crema
• Scotch Lodge:
  • BROWN BUTTER OLD FASHIONED: Brown Butter-Washed Shiitake Infused Westward Whiskey Original, Vanilla, and Bitters
  • TARTARE PAIRING: Coulotte Steak, Pine Nuts, Shiitake, Cacio de Roma, Rakkyo

For more information, check out the event page here.