The author of The Bloody Mary, will guest bartend for the day, featuring a menu of five Bloody Mary cocktails from his new book
PORTLAND, Ore. (May 9, 2017) –On Saturday, May 20th, Tusk will host friend, author and lifelong barman Brian Bartels to mix up a special menu of five Bloody Marys from his recently released book, The Bloody Mary: The Lore and Legend of a Cocktail Classic, with Recipes for Brunch and Beyond (Ten Speed Press). Tusk’s brunch menu will be available throughout the day, including new additions like the Breakfast Sandwich with a farm egg, fresh cheese, sprouts, and salad on a sweet onion soft roll, and Frittata with potatoes, asparagus, green garlic, cheese curd and cumin — alongside the restaurant’s list of weekend brunch cocktails and pastries. Tusk is taking reservations for this event, and weather permitting, patio seating be open as well.
When: Saturday, May 20th, from 10:00am-3:00pm
Where: Tusk, 2448 E Burnside, Portland, Oregon
Details: Five Bloody Marys from Bartels’ book will be available in addition to Tusk’s brunch and cocktail menu. All food and drink will be available à la carte, and reservations are recommended by calling Tusk at 503.894.8082 or going to tuskpdx.com
About the Author
Brian Bartels was raised in Wisconsin, consecrated Bloody Mary territory. He has been a writer and bartender his entire adult life, and first worked the stick during a busy Saturday brunch service, where he learned his first cocktail, the Bloody Mary, the fast and hard way: spilling the pre-made mixture over his hands and wrists instead of inside the pint glass. He now lives in New York City, where he is a managing partner and bar director for the beloved restaurants Joseph Leonard, Jeffrey’s Grocery, Bar Sardine, Fedora, and Perla.
Tusk’s vegetable-driven, Middle Eastern-inspired menu is the creation of Submarine Hospitality Founders Joshua McFadden and Luke Dirks with Executive Chef/Partner Sam Smith. Smith’s time spent as opening sous chef at Philadelphia’s acclaimed Israeli restaurant Zahav, followed by his years as Chef de Cuisine at Ava Gene’s informs the ever-changing seasonal menus. All vegetables and most flours and grains are sourced directly from local farms Smith has built close relationships with over the years, and the dishes are meant to be shared in a convivial dining atmosphere. All flatbreads are baked in-house. The dessert program, helmed by former Le Pigeon pastry wiz Nora Antene, along with the cocktail menu by Bar Manager Tony Contreras, are equally as seasonal. Tusk was recently named a FOOD & WINE Restaurant of the Year 2017, and the restaurant has received praise from Bon Appétit, The New York Times, PUNCH, Portland Monthly, The Oregonian and others. Tusk is located at 2448 E Burnside, Portland, Oregon, and open for dinner 7 nights a week (until midnight Mon.-Sat. and 10pm Sundays), and brunch on Saturday and Sunday. Tel. 503.894.8082 tuskpdx.com Instagram: @tuskpdx Facebook: TuskPDX