• Home
    • About
      • Home
      • About the Site
      • The Authors
      • Terms of Service and Privacy Policy
      • Email me
    • Reviews
      • List of All Reviews
      • Best of Portland by year
        • Reader Survey: Best of Portland Food 2017
        • Best of Portland 2015
      • Steakhouse Roundup
        • Steakhouse Reviews Introduction
        • El Gaucho Steakhouse
        • Morton’s Steakhouse
        • Ringside Steakhouse
        • Ruth’s Chris
        • Steakhouse – Results
      • Product/Business Reviews
        • Retailer Reviews
        • Product Reviews
    • Topics
      • Food Writing
        • Alcohol Related
          • Beer
          • Wine
          • Spirits
        • April Fools Stories For Portland
        • Contests and Competition
        • Food Memories
        • Travel Writing
      • Authors / Book Reviews
      • Cheese information
      • Interviews: Honest dialog with people in the Portland food industry
      • Portland Food and Restaurant News and Discussion
      • Recipes
    • Guides
      • Guide to Portland coffee
        • Portland Coffee Guide
        • A Map of our favorite Portland coffeehouses
        • Reader Survey: Best Coffeehouses in Portland 2017
      • Guide to Local Wine Shops
      • Guide to Portland Bakeries
      • Guide to Portland Distilleries
      • Guide to Portland’s Beer Shops
    Portland Food and Drink

    Portland Food and Drink

    Restaurant News and Information For Portland Oregon Area Restaurants and Bars

    • Facebook
    • Instagram
    • Send me email!

    A Few Changes at Trifecta

    By PDX Food Dude Last Update December 6, 2013 Leave a Comment

    Trifecta Pork Shanks
    Trifecta Pork Shanks

    Ken Forkish of Ken’s Artisan Pizza/Bakery dropped me a note this week about changes at his new restaurant, Trifecta. He’s shut Trifecta’s bakery for daytime pastry and coffee sales for the time being. He hopes to go open it back up after the city is done with the SE Alder street construction next year.

    They are still selling bread from 4pm every day. According to Ken, “I’m baking levain breads and baguettes daily in the afternoon with the help of one of my bakers from KAB [Ken’s Artisan Bakery] that I brought over here. Our baguettes are similar to KAB, but the levain breads are new. Right now I’m baking a 75% rye bread 2 – 3 days/week, a pain de campagne (we’re just calling it ‘Country Bread’), and I’ve been playing around with a mixed whole grain bread that I call Field Blend — this week it’s Field Blend #3, with 25% whole rye flour, 25% whole wheat flour, and 50% white wheat flour. I really love this earthy loaf, and it reminds me very much of the house bread I had at L’Arpege in Paris early this year. Further bread-ish experiments will continue. I’m fond of the uniqueness the late afternoon baking gives to the Tavern. I’ve been tweeting (@KenForkish) when the Rye is baked so if people want to know they can follow me on Twitter. For this much rye flour, I’m proud of the volume in the loaf.”

    Ken says he’s only selling a few loaves a day at retail, but he’s hopeful that folks will start coming in for a loaf of bread and maybe a drink at the end of their day.

    I had dinner at Trifecta week before last, and was pretty impressed. Try the wood-roasted Brussels sprouts with chorizo, the crispy pork shank, or the three potatoes in duck fat!

    Related

    Category: Portland Food and Restaurant News and Discussion.

    Previous Post: « Cocotte Announces Expanded Dining Room
    Next Post: “Eat with Security” a Whole New Level of Stupidity »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    © 2023 · PortlandFoodandDrink.com • See Terms of Service and Privacy Policy