180 LAUNCHES MONTHLY CHEF XURRO COLLABORATIONS WITH 16 ROTATING CHEFS
Portland’s first xurreria welcomes local chefs to showcase xurros inspired by their favorite childhood sweets and memories beginning with Lardo’s Rick Gencarelli’s “Xurroli” during the month of April
Beginning Friday, April 1, Portland’s first xurreria will launch the Chef Xurro Collaboration series, a rotating monthly xurro special. An integral part of chef José Chesa and partner/chef David Martin’s childhood growing up in Spain, they along with co-owner Cristina Baez, will welcome local chefs to create their own xurro creations, inspired by their favorite sweets and memories from childhood. All special xurro proceeds will benefit the charity of each chef’s choice. 180 offers fresh, made to order authentic Spanish xurros (chu rōs) from award winning chef, José Chesa, Cristina Baéz, and David Martin. The small shop, located at 2218 NE Broadway, Portland, Ore., features a large open kitchen allowing guests to watch as xurros are made to order in a xurros machine imported from Spain.Kicking off a year of creative collaborations, 180 will welcome Rick Gencarelli chef/owner of Lardo for the inaugural Chef Xurro Collaboration. Gencarelli’s xurro is a mash up of the Italian classic, the cannoli, and the Spanish classic, the xurro. The Xurroli will feature a xurro stuffed with sweetened ricotta and served with a chocolate sauce flavored with orange and pistachio. Inspiration leans heavily on visits to New York’s Puglia Bakery, a ritual Gencarelli used to do with his father each and every Sunday growing up. The creation will be available the entire month of April beginning Friday, April 1. All proceeds of the Xurroli will benefit Dollar for Portland.
The 180 Chef Xurro line-up includes:
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April
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Rick Gencarelli
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Lardo
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May
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Chad Norman
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Ataula
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June
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Joshua McFadden
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Ava Gene’s
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July
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Sarah Marshall
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Marshall’s Haute Sauce
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August
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Earl Ninsom
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PaaDee, Langbaan
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September
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Gregory Gourdet
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Departure
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October
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Elizabeth Nathan
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Eb & Bean
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November
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Alana Kambury
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Starvation Alley
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December
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Nora Antene
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Tusk
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January 2017
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Vitaly Paley
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Paley’s Place, Imperial, Portland Penny Diner, Headwaters
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February 2017
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Damian Magista
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Bee Local
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March 2017
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Ryan Roadhouse
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Nodoguro
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April 2017
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Naomi Pomeroy
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Beast, Expatriate
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May 2017
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Peter Cho
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Han Oak
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June 2017
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Nate Snell
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Pip’s Original
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July 2017
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Sarah Hart
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Alma Chocolate
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Additional example xurro specials include:
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Chad Norman, sous chef at Ataula
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Available the month of May 2016
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Norman’s cookies and cream xurro will be covered in white chocolate and be served with homemade Oreo sprinkles. His favorite milkshake flavor and dessert from childhood, Norman has fond memories of making milkshakes at his grandmother’s house with all of his cousins, serving them up in old school root beer float glasses.
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Joshua McFadden, chef/owner of Ava Gene’s
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Available the month of June 2016
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McFadden will prepare a xurro stuffed with peanut butter cream, dipped in chocolate and then again in salted peanuts. A flavor combination familiar to any child (and adult).
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Sarah Marshall, chef/owner of Marshall’s Haute Sauce
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Available the month of July 2016
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Marshall will bring her own strawberry cucumber jam to create a xurro dipping sauce. Made with local strawberries and cucumbers with a touch of dried pimente from Groundwork Organics. Inspired by flavors from her childhood spent with strict hippie parents wholly against sugar, especially sugary drinks. Marshall would secretly collect Watermelon Jolly Ranchers as a child, creating her own DIY Kool-Aid. She created the jam with these flavors in mind.
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180’s Chef Xurro Collaboration series will feature a new collaborative xurro each month through the year starting on the first of the month. For more information and details visit www.180pdx.com follow 180 on social media @180pdx and/or join the conversation with #180pdx.
About 180
Although Americans may be familiar with the churro they get every year at the local county fair, it doesn’t compare to authentic xurros ( chu rō) from Spain. Originally dreamed up by husband and wife team José Chesa and Cristina Baéz, long time friend David Martin joined forces with the couple to bring 180, Portland’s first xurreria, in order to share the traditional and beloved Spanish xurros. José and David were raised eating these scrumptious treats in Spain and are eager to transport those young and young at heart to the streets of their youth, where they can watch xurros made to order and fried at 180 degrees celsius (hence the name) through large windows in the open kitchen space. The menu features plain, sugar & cinnamon, chocolate covered, or filled xurros, expertly paired with hot chocolate supplied by Cocanú and coffee from Local Roasting Company. Address 2218 NE Broadway St.,Portland Ore. 97232 Website: www.180pdx.com; Twitter/Instagram/Facebook: @180pdx; email: hola@180pdx.com phone: (503) 477-9163
