“It is spring again. The earth is like a child who knows poems by heart.”
-Rainer Maria Rilke
May 25 MEMORIAL DAY KASK & Grüner Closed!
June 1-7 NEGRONI WEEK at Grüner & KASK with proceeds to Urban Gleaners
Halley has concocted the perfect tonic for spring fever – a dream of a drink that evokes bracing bright sun, the heady scent of fresh flowers, and the explosion of buds, birds, and bees:
* 1.5 oz Aria gin
* .75 oz grapefruit juice
* .5 oz lemon juice
* .75 oz German chamomile syrup
* 3 oz Fever-Tree
* lemon slice
In a shaker half-filled with ice
cubes, combine the gin, citrus juices, and chamomile syrup.
Shake well. Strain into a collins glass almost filled with
ice cubes. Add the tonic. Stir and garnish with a
Spring Getaway: Austria
You could say we’re on the same page as Travel + Leisure magazine, whose April issue features an article (“Time in a Bottle”) about the wine-growing regions outside Vienna, and includes a shout-out to Grüner, as well as to Wallsé in Manhattan!
The Wachau and Kamptal regions along the banks of the Danube are the very definition of picturesque, with quaint villages and small wineries. For those of us unable to hop a jet and experience them firsthand, we will host a pair of dinners this month with two of Austria’s most celebrated winemakers, both of whom will be visiting Portland. ✤ The first, on Wednesday, April 15, will feature Paul Achs of Winegut Paul Achs in Burgenland (which is located in another charming wine region) and an all-red tasting of the varietals Blaufrankisch, Zweigelt, and St. Laurent. “Achs is a master of the Blaufränkisch grape variety and is considered one of Austria’s foremost red wine specialists.” ✤ The second dinner, on Tuesday, April 21, will feature Michael Malat of Winegut Malat in Kremstal, and an all-white tasting of the varietals Grüner Veltliner, Pinot Blanc, and Riesling, as well as his Sparkling Brut Reserve. Malek was the first winemaker in Kremstal to produce sparkling wine méthode champenoise. “Perfection continues to be the guiding principle of the Malat winery – and has been for many generations.”
Chef Jake Sheffield has put together two splendid four-course menus (viewable on our website this Wednesday) to complement these wines and vintages not typically found in our neck of the woods. Each dinner is $95.00 per person, gratuity not included. As always, space is limited, so don’t hesitate to save yourself a spot! To book, please contact Sabrina at
503-241-716, or at email@example.com.
We look forward to seeing you at one or both of these very special occasions.
527 SW 12th Avenue
503 241 7163