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All bloody mary, all the time.
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Yale Union (YU) center for contemporary art
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Le Bistro Montage
Montage's "Bloody Miles" from bartender Steve Dodge was made with house infused Andouille Sausage Absolut Vodka, horseradish, celery salt, lime, worchestershire, Tobasco, and a proprietary blend of other spices. Smokey, full of heat, and garnished with Spam. This is Portland, after all.
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Pine State Biscuit's cornmeal crusted Carolina catfish mini biscuits with vinegar slaw and sweet pickle remoulade.
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Stumptown Coffee kept the crowd caffeinated
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Irving Street Kitchen
Last year's judges' choice and audience choice winner managed to charm the public once again, claiming the People's Choice award and bragging rights for another year with their fresh and zesty Irving Street Bloody Mary.
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The Florida Room
The Church of the Bloody Mary (aka the Florida Room) representing at Country Brunch.
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Satisfied brunchers!
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The Lauretta Jean's team brought buttermilk biscuits with country sausage gravy and mini tart cherry pies.
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Lauretta Jean's mini tart cherry pies in an all-butter crust.
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Country Brunch revelers
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Boke Bowl served up Boke Eggs & Bacon: Fried Quail Eggs with Pork in Black Bean sauce over Rice Tots.
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The Olympic Provisions "Olympic Mary" with house mary mix, vodka, pickles, and (what else) a salami garnish.
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Zenger Farms' Jill Kuehler and Portland Monthly's Randy Gragg talk about the Country Brunch beneficiary, Zenger's Urban Grange.
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Country Brunch reveler
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Irving Street Kitchen's bartender "Fresh Mike"
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Country Brunch revelers
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Caleb Klauder Country Band
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