Don’t miss the Curse of the Haunted Curds – the Brewer’s Revenge – on Thursday (29 October 2015) at Deschutes Brewery Portland Public House (210 NW 11th).
From 11 AM to 8 PM visitors to the pub can order a special poutine sampler plate ($10 donation) featuring poutines from five chefs from area pubs (Deschutes, Fat Heads, Portland Brewing, 10 Barrel, Rogue). Each poutine features a gravy made with one of their beers, and event sponsor Face Rock Creamery‘s Vampire Slayer garlic-cheddar curds.
At 6 PM a judging panel including cheesemonger Steve Jones will decide on a winner. The “People’s Choice Award” will also be presented to the chef who received the most votes from diners who ordered the poutine sampler throughout the day.
Read more at Dave Knows Portland!
This post originally appeared on 25 August 2007 at Dave Knows Portland. It references a defunct happy hour at the restaurant Gravy, so bear in mind the drink and happy hour specials mentioned are no longer available. However, Heather and I noticed while ordering breakfast this past weekend that gravy fries are still available, on the lunch menu! When we next have the opportunity we will try said fries again and take some photos. But until then, I hope this old review will give you a taste of what to expect!
Gravy (3957 N Mississippi) is known for its breakfast (and the 30 people out front Saturday and Sunday late mornings waiting to get in), and rightfully so.
But Gravy also has a happy hour . . . and Gravy Fries.
I tried them for my first time last night. As I have long been searching for poutine in Portland (which I’ve found), I thought I’d give them a try to see how they compare.
They hold up quite nicely. The pleasant surprise was the shredded cheddar on top. I understand our New Jersey and New York brethren refer to gravy fries with cheddar as disco fries.
The gravy is rich and plentiful, with mushrooms and bits of unidentifiable vegetables. It was a bit too salty, but perhaps one of my companions got to the bowl first with the salt shaker; I will have to investigate.
You can pick at the crispy fries at the top with your fingers, but I recommend a fork (or maybe even a spoon) for the majority of the fries deep in the bowl. After I’d downed the fries, a bit of gravy remained at the bottom of the bowl. I snagged a few fries from a companion’s plate to soak up the goodness.
Only $3 and with a $1.50 pint of Pabst, damn, an excellent deal on Mississippi!
Gravy made from a roux and real beef or chicken stock is ideal for poutine, but when time is of the essence, or you just don’t have the ingredients handy, it’s nice to know you have a can or packet of gravy mix in the cupboard.