It’s been another day of altogether different experiences from yesterday. For our last full day we decided we’d start at the Farmers Market – bustling with trade on this lovely sunny morning. We browsed around enjoying the sight of the freshest of vegetables and seeing plenty of evidence that strawberry season has arrived in full force.
It wouldn’t be Portland without some curiosity though – there were several amusing signs and again, enough raw material for several novels if only we stood still long enough to record it all.
Like in Seattle, the mixed bunches of flowers were looking lovely in the sunshine and many of the market customers were carrying huge bunches home with them.
Best of all were the berries – we were to enjoy some of these later!
Our next stop was the Saturday market, at the other end of the city centre, not far from Voodoo Doughnuts.
There was a long queue outside there this morning!
We understood this market to be “arts and crafts” and knowing Portland to be a creative kind of place, our expectations were high. Too high as it happened, because this market turned out to be like many others, full of pretty mundane things, very few original or well made and as a result, we didn’t linger.
Instead, we took the streetcar to the north western end of the city centre, where Mary recalled a neighbourhood full of interesting streets to potter about in. She was right!
We spent a happy couple of hours in the sunshine, in and out of shops, people watching and finally, gelato-eating.
Very good it was too – my zabaglione and pistachio were excellent.
Across the road, one of my favourite shops was to be found, too. I didn’t even go looking for this one!
Late afternoon by now, and time to return to the hotel to enjoy a bit of sunshine and sadly, to begin the packing up. On this summer Saturday afternoon, Portland was out to play and the riverside park was rather busier than we’ve seen it.
This evening, we had our “Portland Summer Dinner Party” to look forward to. Arriving around 6.30pm, we were welcomed with a glass of bubbly and took our places for a great demonstration as Adam, the chef, cooked dinner for us. The whole seven courses were first class from the first bite to the last.
A tuna amuse-bouche
Oregon White Peach Salad with Shiso, Pickled Onions and summer Radishes
Chilled Cucumber Gazpacho with Marcona Almonds, Cilantro and Creme Fraiche
Baked Shrimp and Crab Cakes with Roasted Pepper Aioli and Watercress
Five Spice Crusted Tuna Loin with Grilled Asparagus and Sesame Noodles
Dry Aged Ribeye steak with Herb butter, warm potato salad and Arugula (I was losing the plot by now and forgot to take a picture of the dish – here’s Adam plating it up for us)
and finally, Fresh Oregon Berries and Angel Food cake with Vanilla Whipped cream, which didn’t stay on the plate long enough to be photographed
We all agreed that it had been a great way to spend our last evening together before setting off home tomorrow. It’s been a great trip!