Tag Archives: Portland

Meet the Official Jelly of Rockstars, Royalty, and Voodoo Doughnuts

11 Mar

Kellys Jelly Jar

Kelly’s Jelly – hovering above Mt. Hood

By Molly Norton

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“The way I see it, life is a jelly doughnut. You don’t really know what it’s about until you bite into it. And then, just when you decided it’s good, you drop a big glob of jelly on your best T-shirt.”

― Janet EvanovichHard Eight

But if you’re really lucky, that jelly will be Kelly’s Jelly and that doughnut will be from Voodoo Doughnuts – two tastes that mate once a week to birth a quintessential Portland treat (check them out on Thursdays at Voodoo, Portlanders).

We caught up with the mistress of jelly-making herself, Kelly Calabria, at Blue Moon Coffee in Lake Oswego. Blue Moon features Kelly’s blueberry lemon jelly in their drool-worthy gluten-free jam thumbprint cookies, so it was a perfect place to do jelly reconnaissance.

Kellys Jelly Portland Monthly Mag

Kelly’s Jelly – A Prestigious Portland Pantry Pick!
(photo by Allison Jones – Portland Monthly Mag)

Fascinating Facts about Kelly and Kelly’s Jelly

  • Kelly’s Jelly is a a true Portland story: borne from a jelly-and-tear stained family recipe found on a scrap of paper, The Calabrias started making their famous Habanero pepper jelly for family and friends and it quickly morphed into a mighty local empire – all through word of mouth. (Thanks, Aunt Dani!)
  • Kelly and Adam once hired the founder of Voodoo Doughnuts’ band “Karaoke From Hell” and their relationship was forever cemented — in jelly and sweet, sticky doughnut glaze (hat tip to Voodoo founder, Tres Shannon).
  • Kelly’s Jelly has delighted a Royal family in Kuwait and has traveled as far as Europe and South Africa.
  • The Jelly recently captured First Place in the international Scovie Awards – the world’s largest spicy food competition.
  • Kelly holds a degree in biology from University of Oregon – which explains why this jelly has a perfect consistency and flavor balance.
  • In true Portland fashion, Kelly’s Jelly is
    • Gluten-free – wheeeeee.
    • All natural, uses the highest quality, fresh & locally sourced berries and peppers (whenever possible).
    • Committed to supporting all entrepreneurs and local business owners.
Olympic Provisions Photo

Kelly’s Jelly and Olympic Provisions: Together Forever

Cool Stuff You Can Do With Kelly’s Jelly

  • Need a quick appetizer? Pour the Habanero Pepper Jelly over the top of a brick of cream (or goat) cheese et voilà! You can also spread the cheese over a slice of sweetheart ham from Olympic Provisions, add jelly, and roll.
  • Layer a buttery cracker with delicate chicken liver mousse from Olympic Provisions and a tsp of Kelly’s Blackberry, Tayberry, or Marionberry jam on top and watch your guests fight over the last one.
  • Millions of people are now using the Habanero Pepper Jelly in place of chutney in South Asia — ok, maybe not yet, but it’s coming.
  • More recipes can be found here – including “Kelly’s Jelly 3 Ways,” “Kelly’s SuperBowl Wings,” and Crave Bake Shop’s “Spicy Bellini Cupcake,” as seen on Food Network’s “Cupcakes Wars.”

Where to Buy

For your all your cooking and gifting needs, Kelly’s Jelly can be found throughout the land at several fine establishments, including Zupan’s, New Seasons, and Market of Choice.

Don’t live in Oregon? You can sate your craving by ordering online. Everybody is doing it.

Note: This is a Fan Site. No Jelly was harmed in the making of this blog post – nor did any money or cases of jelly change hands.


Cacao! The Dream of the 90’s is Alive in Portland

12 Jun

By Molly Norton

There’s a Portlandia marathon running on IFC today. If you haven’t already, check out this highly amusing music video by Fred Armisen and Carrie Brownstein (from the band Sleater-Kinney).  Classic Portland.

The first episode is sublime: a couple on a date are inquiring as to whether the chicken they are about to eat at Gilt Club is local. And exactly how local? And it just gets funnier from there. (perhaps No Guilt Club would be more àpropos?)

Can’t wait for the next season.  Cacao, Portlandia!

Splendor in the Glass: Food and Wine Pairing with Pink Martini

27 May

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By Molly Norton

Pairing with Pink Martini's Timothy Nishimoto

Okay, so it wasn’t a dinner party with the globally acclaimed jazz band Pink Martini, but rather an evening of wine and food pairing with Pink Martini’s singing celebrity sommelier, Timothy Nishimoto. Who knew a person could be an international singing sensation, operate a vibrant lounge business, AND be a certified sommelier? Timothy’s wine bar and bistro, Vino Paradiso has a great vibe and does some kick-butt wine tasting dinners. The New York times called it “Portland’s Swankiest Wine Bar.” Check them out here. Read Timothy’s interview in Wine Spectator magazine here.

The Strategy

Anyway, back to the dinner party. After attending a wine and food pairing demonstration at the California Culinary Institute, we were interested in hosting something similar for a local group of parents – since becoming a parent can rather limit fancy evenings out (or any evenings out that don’t involve sippy cups and goldfish crackers). In researching Timothy and his philosophy on wine, he jumped out as being the perfect person to with whom to collaborate; he had a non-snob approach to wine, focused on local (where possible), and highlighted bottles that were delicious and affordable.

DIY Food and Wine Pairing

Timothy was a terrific collaborator; he made suggestions based on the types of food we wanted to serve and we came up with a crowd-pleasing menu with both veggie and non-veggie options quickly. Best of all, he trucked down to our house with the wine and appropriate glassware. What a star.

Most of the ingredients are easy to find at your local farmers’ market/grocery store and truffle oil can be procured from Whole Foods for about $14 a bottle (and lasts a long time).


Oro Prosecco di Treviso, from the Veneto region in Italy $13
Paired with smoked almonds and St. André triple cream brie
The nuttiness of the almonds picked up the nuttiness in the Prosecco and the slight effervescence helped tame the lovely rich fattiness of the triple cream (rich fattiness is a cheese descriptor, right?).

Pine Ridge/Archery Summit “Forefront” Pinot Noir, ’08, from Willamette Valley $22
Paired with truffled wild mushroom crostini with thyme
This was a huge hit (get the recipe here)

Truffled Wild Mushroom Crostini

There is no more perfect combination that an earthy Pinot Noir matched with earthy mushrooms. This pairing even won over those who weren’t mushroom fans.

Huntington Petite Sirah, ’07, from various vineyards in California $11
Paired with dates wrapped in bacon (and grilled until bacon is crisp)
For this course we grilled Angus beef skewers with a little Herbs du Provence. We also paired this with milk chocolate.
I’m a big Sirah/Syrah/Shiraz fan and this is one of my favorites. And Huntington is totally affordable. The smokiness and weight of the Syrah matches really nicely with grilled meats (and bacon).

La Morandina Moscato d’Asti, ’08, from the Piedmont region of Italy $19
Paired with peach and cucumber sandwiches with basil cream cheese
This was also an excellent match thanks to Timothy’s excellent palate – the peachy, creamy, refreshing Moscato matched the peachy cheese in the sandwich, the crispness of the cucumber, and the basil “herbaciousness.”

Splendor in the Wine Glass

The event opened with Timothy’s instruction and tastings in the kitchen and ended with casual wine tasting around the fire where he shared his experiences wine tasting during travels and tours with the band. Afterwards, guests walked away with several bottles of wine, Pink Martini’s new Splendor in the Grass album, and a new appreciation for the art of matching wine with food.

Time Magazine Heralds Portland as America’s “New Food Eden”

22 May

By Molly Norton


The New York Times and Gourmet Magazine have lusted over PDX’s pork belly, purveyors, produce, and pastrami (not to mention our food carts, waffles, and outstanding locavore scene).

Cooking Light magazine recently published an 11 page spread on Portland.

Best of all, Time magazine has trumpeted Portlandia as being the “New Food Eden.”

Check out the full article by Josh Ozersky.

When I found myself heading to Seattle for business recently, all I could think about was Portland. The Oregon city is America’s new food Eden, a confluence of every fertile trend in contemporary gastronomy. Locavorism, the New Naturalism, food trucks and so on — they’re all there. I had the sense that if I went to Portland and ate around, I might get in on the ground floor of something great, the culinary equivalent of such local musical heroes as Elliott Smith or Modest Mouse. (Hell, I would settle for the food version of the Decemberists.) My guide, Kaie Wellman, who created and writes the city’s eat.shop guide, saw to it that I got the Portland essence.

Read more: http://www.time.com/time/nation/article/0,8599,2031652,00.html#ixzz1NTaevpmL

This calls for (yet another) Portland-centric food blog. For foodie adventures with and without the kids.


Crabs, Clams, and Cava on the Columbia
(photo by Molly Norton)