Nicky USA is proud to announce the Nicky USA Curated Portland Chef Beer Series with Gilgamesh Brewing to benefitThe Portland Kitchen. A long-time member of the Portland culinary community, Nicky USA has become the premier butcher and game meats purveyor for the Northwest. Over the 26 years that Nicky USA has provided restaurants and home cooks alike with exceptional proteins, they’ve gotten to know, and become close partners with chefs throughout the region. Their passion is bringing together the best ingredients and culinary talent to create delicious experiences for our community. When the opportunity came to combine forces with Gilgamesh Brewing, Nicky USA asked their chef friends to join the team. As a result, Gilgamesh Brewing is launching three different small-batch beers over 6 months, each brew a unique collaboration with a different Portland chef that explores their personal culinary style.
A Deaduardo Lager Happy Hour release party at Honky Tonk Taco will kick off the series on Wednesday, August 31 from 4-6 p.m. Clyde Common and Honky Tonk Taco Chef Carlo Lamagna has been working closely with the brewers at Gilgamesh to create the first Nicky USA Portland Chef Collaboration brew, the Deaduardo Lager. The beer will be perfect to pair with menu items from his new project, Honky Tonk Taco. Samples of the beer (21 and over, please) and a special taco prepared by Chef Lamagna will be available complimentary during the release party on August 31, to all guests while supplies last.
“Honky Tonk Taco celebrates a deliciously inauthentic approach to the classic south of the border treat. We just want to serve great tacos in a relaxed, comfortable atmosphere for all our friends, old and new. I chose a lighter beer style to complement our food and added a touch of two of my favorite ingredients to create something personal, but approachable to many styles of cooking. Hibiscus and coriander add a floral note and a whiff of complex aromas to the beer and will pair nicely with a variety of cuisines. What makes it taste even better is that a portion of the proceeds goes to support The Portland Kitchen,” says Chef Carlo Lamagna, of Clyde Common and Honky Tonk Taco.
The Deaduardo Lager will be available September 1st. through October 31st, or until sold out.
The initial Nicky USA Curated Chef Collaboration Series includes:
Sept. – Oct. 2016 (or until sold out)
Carlo Lamagna
Honky Tonk Taco
Deaduardo Lager
Nov. – Dec. 2016 (or until sold out)
John Gorham
Shalom Y’all
Turkish Coffee Stout
Jan. – Feb. 2017 (or until sold out
Aaron Barnett
La Moule
La Moule
De L’Amour Farmhouse Ale
Each beer will be available at the Gilgamesh Brewing Campus in Salem, the participating chef’s restaurants, as well as retail stores including Zupan’s Markets and Green Zebra Grocery. The Deaduardo Lager will be available at Clyde Common and Honky Tonk Taco. $1 from the sale of each bottle, and $10 per keg will benefit The Portland Kitchen (TPK) which sets the table for successful futures by using food and cooking to empower underserved teens to create healthy lifestyles, prepare for meaningful employment, and become engaged citizens in our community. Nicky USA helped raise over $15,000 last year for TPK through fundraising efforts and product donations. For more information on The Portland Kitchen, visit:http://www.theportlandkitchen.
org/
About Nicky USA
Founded in 1990, Nicky USA is the Northwest’s leading butcher and purveyor of specialty game and high quality meats. The Portland-based company has forged relationships with local, national and international ranchers, as well as James Beard Award-winning chefs in an effort to make game a mainstay of specialty markets and fine restaurants. With the purchase of their very own 35.9-acre farm in Aurora, Ore., owner Geoff Latham is able to raise game for Nicky USA and host friends and customers. The company has built one of the nation’s only mobile processing units (MPU) for the sustainable and humane processing of animals, specially designed to process both poultry and hooved animals, making it the only USDA-compliant unit of its kind allowing complete control of the process from field to table. Aside from selling specialty game and high quality meats, Nicky USA hosts Wild About Game on October 2nd, 2016, an annual head-to-head cooking competition and the meatiest culinary celebration in the Northwest. Nicky USA expanded in 2013 with a second location in Seattle. Orders for either location can be made by calling 1.800.469.4162. For more information, visitwww.nickyusa.com. Follow @NickyUSA on Twitter and Facebook, and @Nicky.USA on Instagram, as well as #NickyFarms on all channels. To learn more about Nicky USA and Nicky Farms, view the 25th anniversary videohere.
About Nicky Farms
Nicky Farms is the house brand of Nicky USA. Launched in 2009 to support Nicky USA’s small, independent ranchers and growers, Nicky Farms products include Northwest raised rabbit, quail, elk, venison, water buffalo, goat and American bison. They can be found on the menus of the Northwest’s best restaurants and the shelves of leading retailers such as New Seasons Markets, World Foods, Zupan’s Markets, Metropolitan Market, and Central Co-Op. For more information, visit:www.nickyusa.com/nicky-farms
About Gilgamesh Brewing
Once located in the woods of Turner, Oregon, Gilgamesh Brewing has expanded and moved into a new facility in South Salem on Madrona Avenue. The three Radtke brothers, and their father, Lee, spent the summer of 2012 recreating a former grass seed warehouse into a full-scale brewery. They also transformed the warehouse office building into a handcrafted restaurant featuring custom woodwork and metal fabrication. Pringle Creek runs along the covered back patio, which opens up into the property’s large back yard creating a nice ambiance. The Gilgamesh motto is “a beer for everyone” and the range of selection provides the delicious proof.
More at gilgameshbrewing.com.
About Chef Carlo Lamagna, Chef/Owner Honky Tonk Taco, Executive Chef Clyde Common
Carlo Lamagna is chef/owner of the newly opened Honky Tonk Taco, serving deliciously inauthentic tacos, and the Executive Chef at Clyde Common where he leads the kitchen in preparing simple yet exquisitely executed food from a menu that has no boundaries or borders. Lamagna was born in the Philippines, and lived in Canada and Michigan until he was a teenager when he returned to the Philippines. Starting out as a psychology major in college, it wasn’t long until he discovered his passion for cooking and moved back to Michigan at 20 to begin his culinary career.
Lamagna cooked at several restaurants in Detroit before attending culinary school at the Culinary Institute of America in Hyde Park, New York. After graduating, he moved to Chicago and worked with Bruce Sherman at North Pond where he learned the importance of seasonality and supporting local farmers and purveyors. From here, Lamagna went to Europe, traveling to Germany, France and Spain to gather more culinary perspective. From the anchovy and Serrano ham pinxtos in San Sebastian, to a classic duck casserole in Lyon, France, to blutwurst and brats in the Black Forest in Germany, each destination has helped shape his cooking style today.
Returning to Chicago, Lamagna started working with Paul Virant, whose vast knowledge of preserving and pickling opened Lamagna’s eyes to a different way of cooking. At the core of Lamagna’s cooking is his family and his Filipino heritage, both of which played significant roles in his career. The food he ate while growing up, from his mom’s potatoes and beef on rice, his brother’s chili, his dad’s pork adobo, and his sister’s baking, all hold a special place in his heart and have been large influences in his cooking today. At Honky Tonk Taco and Clyde Common, Lamagna’s dishes are a glimpse into his life: where he’s come from and where he’s been, coming together to make something new. He uses classic techniques with modern, beautiful plating, and his food is old school flavor, with new school style.
Lamagna enjoys seeking out the off-the-beaten path and odd places to eat in addition to his regular stand-bys of tacos, fried chicken, dim sum and Vietnamese. Outside of work, Lamagna enjoys spending time with his family, hiking and traveling. He also loves practicing martial arts, including Brazilian Jiu Jitsu and Arnis.
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