Oregon is Great for Cheese and Tacos

Monday morning and our last day in Oregon started late and after getting some exercise and fresh air we were surprisingly ready to eat again.  The Jory menu at The Allison Inn had Crab Benedict with a Grainy Mustard Hollandaise and so we were on.  The crab the night before had been one of our favourite dishes and was equally good in the benedict.  Big chunks of crab in the cake, perfectly formed poached eggs with bright orange yolks and the mustard hollandaise was a new discovery we'll probably try at home.

The wines and cheeses from dinner Sunday night had been chosen by Ron Acierto Maitre des Fromages, who has an impressive knowledge and is locally inspired.  Ron had arranged for us to visit Briar Rose Creamery so it was our first destination of the day.

Sarah Marcus is making great goat cheeses there, her Freya won 1st Place at the American Dairy Goat Cheese Competition 2012.  It's a delicious semi-soft aged cheese.  A wheel made it home with us so, we'll be eating it regularly at The Travel Group's Friday Wine and Cheese for a few weeks.   Oregon has plenty of great cheeses being made and we look forward to finding more of them next visit.

Freya by Briar Rose








We'd planned to have an early dinner on the way to the airport at Screen Door but I'd messed up and they weren't open till 5 on Monday's.  A disappointment but it meant we got to try Por Que Nos for tacos.  We love tacos and these were GOOOOOOD.  The products are locally driven and top quality; line caught cod in the Pescado, wild shrimp from sustainable fisheries in the Camarones.  We had a Pescado, a Calamari and a Camarones taco each.  For $11, it was an excellent value meal.  There are 2 locations on the eastside of Portland.  Big thumbs up!