PDX Food Press » Ned Ludd

Hands On For Haiti benefit and art auction

Food Dude — Tue, 23 Mar 2010 07:28:39 +0000

Ned Ludd is proud to be participating in this amazing event to help raise funds for those affected by the earthquake in Haiti.

“Hands on for Haiti ,” an art and culinary auction and benefit for Mercy Corps will be held on Thursday, April 1st from 6-11 p.m. at 1035 NW Lovejoy (the former Eddie Bauer space). The silent auction will run from 6-9 p.m. followed by live music. Tickets are $15 and include a silent art and culinary auction featuring Portland ’s best restaurants and the region’s most progressive and talented artists; as well as live entertainment. Mini sandwiches – both savory and sweet – will be available for $1 each prepared by chefs including John Stewart of Meat Cheese Bread, Karl Zenk of the Heathman Restaurant and Bar, Ken Gordon of Kenny & Zuke’s and pastry chef Lauren Fortgang of Paley’s Place. Beer and wine will be available for $4 per glass with all proceeds to benefit Mercy Corps. Included in the auction will be a gift certificate for dinner here at Ned Ludd

Tickets are available in advance for $15 online at http://www.brownpapertickets.com/event/103572
or in person at Eastmoreland Market at 3616 SE SE Knapp Street,
the Siteworks office at 1255 NW 9th Avenue in the Pearl District
or at Ned Ludd at 3925 NE MLK, Jr. Blvd.
Cash or check accepted.
Tickets will also be available at the door the night of the event.
For more information about the event is available here.

Ned Ludd
An American Craft Kitchen

3925 NE MLK Jr. Blvd.

Portland OR, 97212

503.288.6900

Ned Ludd Valentines Dinner

Food Dude — Sat, 30 Jan 2010 08:21:12 +0000

Special Valentines Dinner at Ned Ludd

Ned Ludd will be doing a special prefix Valentines day dinner on Sunday February 14th. The dinner will be six courses, with drink pairings for each course and $85 a person. There will be two seating’s at 5:30 and 8:00. What is going to make this dinner even more special will be the distinct way we have decided to present each course of the menu. For each course the couple will have two different plates. For example the salad course could be smoked trout, endive, and lemon cream for one plate while the other could be scallops, cilantro and escarole. This, we believe, allows for the unique experience of you and your date literally sharing a meal together.

We are in the process of finalizing the menu, which will be posted on the website very soon. But for now know that it will feature the same seasonal, thoughtfully prepared wood-fired fare you’ve come to know and love from the Ludd. If you have any questions or would like to make a reservation feel free to call the restaurant any time at 503.288.6900.

happy valentine’s day,
xoxo
ned ludd
3925 NE MLK Jr. Blvd.
Portland OR, 97212
503.288.6900

RPM This Thursday, January 14th at Ned Ludd

Food Dude — Tue, 12 Jan 2010 00:41:18 +0000

RPM This Thursday, January 14th at Ned Ludd

The good mixologist at House Spirits will be movin’ and shakin’ (pun definitely intended) behind the bar at Ned Ludd this Thursday, January 14th starting at 5:30. Joining them will be our own Suzanne Allard. We will be serving our regular dinner menu that evening so you can come in for a meal, accompanied with one of the nights special cocktails, or just hang out at the bar and enjoy one of the night’s special creations. Read on for the night’s drink menu:

RPM @ Ned Ludd

Thursday January 14, 2009

This Evening’s Liquid Opportunities…

The Caravan

Medoyeff Vodka kissed with notes of Cardinal Mendoza, Cumin, and Saffron

The Swedish Nightingale

Krogstad Aquavit shaken vigorously with lingonberry and freshly squeezed lime juice

The Income Tax Cocktail

An “Improved Bronx Cocktail”. No more, no less!

Aviation Gin shaken with Sweet and Dry Vermouth, freshly squeezed orange juice, and healthy dash of Angostura Bitters

The Pegu Club Cocktail

Essentially a complex “gin margarita”, this remedy (seriously!) was favored by British Officers stationed in Rangoon, Burma many, many years ago.

Aviation Gin, Grand Marnier, and freshly squeezed lime juice finished with a touch of Angostura Bitters.

Bubbles and Yellowjackets

Hand pressed spearmint and Aviation Gin shaken with freshly squeezed lemon juice and house made clover honey syrup all lengthened with a dry burst of brut champagne
We’ll see you Thursday!

ned ludd
3925 NE MLK Jr. Blvd.
Portland OR, 97212
503.288.6900

Ned Ludd New Year’s Menu

Food Dude — Sun, 20 Dec 2009 07:34:14 +0000

We will have two seatings, 6pm and 9pm. The cost is $65 per person excluding gratuity. The 9pm seating will include a champagne toast at midnight.

Happy Holidays!

birthdays, chicken, liquor and yuletide cheer.

Food Dude — Sat, 05 Dec 2009 09:41:23 +0000

Ned Ludd’s First Birthday!

Next Friday, December 11th, Ned Ludd will celebrate our first birthday. It’s hard to believe it’s been an entire year already. It seems like just yesterday Jason and Ben were discussing the opening night menu and Curtis was outside forging the iron for our curtain rods just hours before we were set to open. It’s been a fantastic year, we couldn’t be happier with where we’re at, the people we’ve met, and everything we’ve accomplished. We are so grateful to each and everyone of you who have come through our doors to share a meal with us. Thank you. In true Luddite fashion it will be service as usual on the 11th, so stop in, say hi, and let’s reminisce about those first meals a year ago.

Ned Ludd gift certificates
As the holidays draw near you’re probably wondering what to get that special foodie in your life. Oh, what’s that? Ned Ludd has gift certificates available? And they’re beautifully hand printed on recycled card stock?! Problem solved.

Purveyor Spotlight: Afton Field Farm

It’s only for the amazing purveyors in our area that we feel we can do what we do. One such purveyor that we’re particularly excited about are our friends Tyler and Alicia Afton of Afton Field Farm in Corvalis, Oregon. In 2002-’03 Tyler Afton spent a year at Polyface Farm in Virginia as an intern with sustainable farmer extraordinaire Joel Salatin. When Tyler returned to Corvallis, Oregon he started Afton Field Farm on about 10 acres. They now own and manage 106 acres using Salatin’s methods; raising pastured poultry (for eggs and meat), grass-fed beef, oak savanna pork, turkey, lamb, and bees for honey.

All of their animals are raised on pasture or in the woods using Managed Intensive Rotational Grazing methods. The beef and lamb are strictly grass fed from birth to slaughter and all other animals, layer chickens, broiler chickens, hogs, & turkeys, get a large part of their diet from the pasture and woods – the rest supplemented with the farm’s own custom grain mixes. Afton process all of their poultry on-farm, and the large animals are butchered at Dayton Meats, in Dayton, OR. These are fantastic animals, treated with exceptional care and we are very honored to highlight their pastured chicken on our menu this month. As we understand we are the last restaurant in town to have these birds until next season.

Cocktails
We are happy to report that the cocktail menu is in full swing. Our bartender, Suzanne Allard, has been creating some fantastically delicious drinks and every week we are all excited to see what she is going to come up with next. You can see the most recent cocktail menu here.

Thank you and happy holidays,

Ned Ludd
3925 NE MLK Jr. Blvd.
Portland OR 97212
503.288.6900
nedluddpdx.com

latest news from ned ludd

Food Dude — Mon, 07 Sep 2009 01:19:33 +0000

September news from ned ludd

It’s been a great summer here in Portland and at Ned Ludd. To catch everyone up on what’s been happening in the Ned Ludd universe, Jason cooked a great dinner for Plate and Pitchfork with Gabriel Rucker from Le Pigeon, lunch on the Porch is in full swing, and the garden has grown to a point where the term “out of control,” is an understatement. That being said, it’s been a wonderful experience to be able to use our own produce, grown right out back in some of our own dishes.
In this issue of the newsletter we’re going to give you a heads up on some great events we’re doing in September and highlight one of our favorite producers, Dave Hoyle, at Creative Growers.

Community Garden Benefit Dinner -
September 23rd, 6:00 PM
If you have never been in the lot behind the restaurant, take a look next time you’re in. Nestled up against the back of our building is our very own garden, with our extra wood for the oven against the fence on the north side of the perimeter. The rest of the lot is the King Neighborhood Shortcut Community Gardens, a community garden sponsored by the Oregon Sustainable Agriculture Land Trust. OSALT is a local organization committed to maintaining urban agricultural land and educating communities on the benefits of such spaces. Short Cut started in May of this year, after OSALT was able to procure the space behind Ned Ludd from the city through a land swap. It’s a beautiful space, take a minute to stroll through it next time you’re in. A lot of time, hard work, and wonderful donations have gone into making the garden what it is so far. The next project for the garden will be building a two-thousand gallon water catchment and reclamation system that will provide rain water for both the Ned Ludd garden and all of Shortcut’s community lots year-round, as well as some additional maintenance to the space. To show our appreciation for Short Cut allowing us to use some of their space we are holding a benefit dinner Wednesday, September 23rd, starting at 6:00 pm. Dinner will be held in the garden, weather permitting, under the cherry tree. We will be serving six courses with drink pairings for each course and all of the food highlighted in the dinner will be sourced as close to Portland as we can possibly get. In attendance will be the heads of OSALT, the garden’s new program directors – Gary Nash and Aimee Jo Bartholomew from Cycle Crop Farms – as well as the community liason for the garden, to discuss the process, what OSALT does and the future of the space both as a community garden and educational facility. Tickets for the dinner are $75 and are going to go fast as space is limited to 35 seats. If you have any questions or would like to purchase a ticket please call the restaurant or ask your server next time you’re in.

Upright Brewing Showcase -
September 30th, 6:00 PM
Our other speciality dinner for September will be a showcase of one of our favorite new, local brewers, Alex Ganum of Upright Brewing. This dinner will be five courses with pairings from Upright with each course. Alex uses Belgian yeast strains, open-top fermentation along with a number of other Old World traditions to create beers that are strictly Northwest. This is why we feel Upright and Ned Ludd are such a wonderful fit: taking European tradition and local ingredients to create something completely new that could only happen in such a wonderful place like Portland. Our chef, Ben Meyer, has been working very closely with Alex to develop a menu that will both complement and highlight Alex’s wonderfully unique brews. Alex will be on hand to talk about his brewing methods, while Ben will be discussing how he developed the menu to highlight the different beers. The showcase will be here at Ned Ludd. Tickets for this dinner will be $60 and space is limited to 40 seats, so they’re going to go fast. If you have any questions, or would like to purchase a ticket please call the restaurant, email us, or ask your server next time you’re in.

Highlight: Creative Growers
Creative Growers is a small family farm located in the foothills of the coast range west of Eugene. For the past ten years David and Lori Hoyle have been growing high quality, certified organic vegetables, fruits and culinary herbs for local restaurants and farmer’s markets in our area. They specialize in heirloom and European varieties chosen for their superior flavor, nutritional value and visual impact on the plate. Their thoughtfulness and the quality of their produce make them a delight to work with. If you’re in eating in the next few weeks you will see a number products from Creative Growers highlighted on our menu, including their heirloom tomatoes, eggplant, as well as a number of great herbs and greens. Creative Growers attends two farmers markets in the area: Hillsdale and the Westmoreland market in Sellwood.

Thanks, we’ll see you soon

Ned Ludd
3925 NE MLK Jr. Blvd
Portland OR, 97212
503.288.6900
nedluddpdx.com