Bearded dudes? Check.
Amazing food carts? Check.
Home smoked pastrami and freshly baked bagels? Oh you know it.
Yes folks, I’m back in Portland, Oregon, home of Kenny and Zuke’s, and the finest eating town in the land. Tomorrow night I’ll be hosting a very special event at Kenny and Zuke’s, and I’d love for all of you who are nearby to come on out. $15 buys you entry, which includes pastrami, knishes, chopped liver, bagels, and the rest of the works that Kenny and Zuke are laying out for you. I’ll give a talk, sign some books, and happily shmooze.
Want to know more? Check out the advance press:
Says Portland Eater:
Nick A. Zukin–the Zuke in Kenny & Zuke’s–writes in to tell the transom about tomorrow’s pastrami-riffic event. David Sax, Canadian, writer, blogger, and author of Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen, will be spending an hour or two at the downtown deli, right next door to the Ace Hotel, tomorrow evening, starting at six. As Zukin reminds, “David spotlighted Kenny & Zuke’s in Gourmet Magazine as one of two shops that represent the future of delicatessen. He also named Kenny & Zuke’s as one of the top 10 delicatessens in North America.” (That was, just FYI, in Maxim, under the headline Stupid Fun.) Resident New Yorkers have been curious about Kenny & Zuke’s seemingly endless appeal in the face of the slightly fussy deli case and all-around not-yelling-at-you-ness of the staff, but word is that the bagels–from a recipe developed by part-owner and Oregonian writer Michael C. Zusman–are good, and the pastrami verging on Katz’s-worthy.
What: David Sax Pastrami-Ganza
Where: Kenny & Zuke’s, 1038 SW Stark St
When: February 2nd, 6pm
RSVP: firstname.lastname@example.org, or 503.222.3354