Warm and nourishing locally made pozole and bone broth at monthly pop-up this winter
Portland, Oregon (Jan. 11, 2018) – Broth Bar and Pozole to the People are teaming up for three winter pop-ups featuring three soul-satisfying soup flavors using the pozole soup starter and a different bone broth flavor each month. Pozole has historically been a celebratory dish found in Mexican and Southwestern communities for generations. “My version of pozole is a classic soup that is slow cooked and teeming with hominy, chiles and spices,” says Chris Bailey, founder of Pozole to the People.
With a foundation of hot, pasture-raised bone broths and Pozole to the People soup starters, the winter pop-ups will feature local, seasonal ingredients, creating deep, layered flavors that taste of the Pacific Northwest. Each month will showcase a new take on pozole and broth with surprise ingredients such as clams, pork broth, winter squash and eggs. Expect the unexpected!
POP-UP DATES and MENUS:
· January 19, 2018, 6-8 p.m.: Pozole to the People soup starter with pork bone broth, roasted squash, mushroom and dropped egg. ($15 per bowl including garnishes)
· February 9, 2018. 6-8 p.m.: Pozole to the People soup starter with turkey bone broth, onion, oregano and more pork. ($15 per bowl including garnishes)
· March 16, 2018, 6-8 p.m.: Pozole to the People soup starter with shellfish, clams, pork bone broth, pepper and tomato. ($15 per bowl including garnishes)
Broth Bar by SFT
115 NE 6th Ave., Portland, Oregon 97232
About Broth Bar by SFT
Sisters Tressa and Katie Yellig opened Broth Bar, the country’s first dedicated bone broth café, in August of 2015 in Portland, Oregon. Tressa has been making and selling her bone broth in Portland since 2009, when she founded Salt, Fire and Time. After six years of building a wellness community around traditional foods, she saw the need for a place to gather, and a place to provide customers with a quick and convenient way to incorporate bone broth into their daily lifestyle. She partnered with her sister Katie, who had recently left a corporate career in the beverage business, and Broth Bar was born. Broth Bar’s bone broth stands above others in the market because of its purity. sourcing bones directly from Pacific Northwest farmers and ranchers who raise their animals as nature intended on pasture, grass-fed and grass-finished (and when feed is needed, it’s hormone, antibiotic and GMO-free). Salt, Fire and Time’s bone broth contains almost 2 pounds of bones per quart, and is cooked in small batches for three days to release the maximum amount of beneficial micronutrients. Broth Bar is also the retail shop for Salt, Fire and Time’s line of jarred bone broths, kombucha, grass-fed beef jerkies and other nutrient dense foods. Everything served in the café is gluten free, paleo friendly and selected with a focus on wellness. Broth Bar ships bone broth nationwide and can be found in the freezer section of grocery stores in Oregon. Learn more at www.saltfireandtime.com and follow us on Instagram and Twitter @brothbarsft and Facebook at Salt, Fire and Time.
About Pozole to the People
Pozole to the People makes fresh pozale from scratch in the Portland, Oregon kitchen. Founder Chris Bailey spent time in Mexico and Arizona and adopted the soothing ritual of preparing smoky chiles, hominy and chunks of pork into a nourishing stew accompanied by fresh tortillas. His recipes are adapted from family recipes from Arizona. Since a good pozole takes hours to make from scratch, Bailey and his team created a vegan-friendly, gluten-free pozole soup starter that pairs perfectly with pork, chicken, seafood, vegetables or a meat substitute. Launched at the Portland Mercado, Pozole to the People are available in select Portland area grocery stores. Learn more at www.pozoletothepeople.com and follow us on Facebook and Instagram @pozoletothepeople.com