Many thanks to Hunt & Gather Catering for the invite to The Redd on Salmon opening celebration. As always, all opinions are my own.
Last Saturday, The Redd on Salmon Street officially opened its doors to the Portland community. The newly renovated Ecotrust venue, The Redd, combines an industrial aesthetic with historic Pacific Northwest roots and offers a neighborhood hub to foster collaboration and community. The grand opening celebration was a feast of small bites, regional beverages, cooking demos, and entertainment. Thanks to Hunt & Gather Catering, I had an opportunity not only to attend the opening festivities, but also experience the flurry of activity at The Redd on Salmon as chefs put the finishing touches on their dishes and attendees began trickling into the venue.
I was pleasantly surprised to discover many vegan bites at The Redd on Salmon, and I borrowed a wooden board from Hunt & Gather Catering to help collect all the tasty morsels. My favorite bite of the event? Hunt & Gather’s buckwheat crisp hands down. Despite having the word “hunt” in their name, Hunt & Gather offers exquisite, fine dining vegan cuisine as well. The crisp is a chicharrón-style cracker made of buckwheat topped with organic purgatorio bean puree, morel mushrooms, grain fermented radish, olive oil caviar, Blue Evolution seaweed, and wood sorrel. Those flavors and textures. What a work of art. Anyone wanna guess how many of these crisps I had?
Buenos Dias Catering’s Oregon Primavera was another one of my favorites. Polenta and herbs meets a fresh olive tapenade, butternut squash puree, and hazelnuts. By the way, Buenos Dias Catering is the same folks behind Verde Cocina. We were lucky to have some sunshine that day, and when I needed to warm up further, I sipped on a tasty vegetable soup with Blue Evolution seaweed. Garden Bar had a refreshing Bliss Detox salad loaded with plenty of veggies. Look Ma, I ate a salad! For sweets, I caught part of Chef Salimatu Amabebe’s cooking demo featuring a vegan, gluten-free take on chin chin, a classic Nigerian dessert. The Art of Catering had a delicious coconut panna cotta with kaffir lime and Thai basil. Their booth display as lovely as their plates of panna cotta.
In between bites, I enjoyed on local wine, kombucha, and cocktails. Hunt & Gather had a refreshing Italian greyhound with gin, aperol, and fresh squeezed grapefruit juice. The Silver Julep, a mobile bar inside a classic Airstream trailer, was parked at The Redd on Salmon too. In addition to local wines, they offered a concoction of pineapple, lemon, and Tam’s ginger-thyme elixir. If you ever get a chance, hang out in the lounge nook inside the Silver Julep. All the design details in there are so thoughtful.
Note: This post is in collaboration with Hunt & Gather Catering. I was invited as their guest to The Redd on Salmon grand opening celebration and received a complimentary ticket. This was not in exchange for a positive review and all opinions expressed here are my own.