Portland’s Spanish tapas bars Bar Botellόn and Bar Vivant have teamed up to bring a running of the bulls to Portland! No real bulls, just bullshit bulls (aka: whatever your creative minds dreams up that represents a bull and is used to chase runners!) On May 5th, all participants will gather at Bar Botellόn for drinks and a “bull show” (similar to a dog show but with the bullshit bulls) before embarking off on a Pamplona style one-mile run to the Bar Vivant corridor. There, the party continues with a Basque style cider Txotx and the goring of the bull piñata. Best “bull” wins a $50 gift certificate to each Bar Botellόn and Bar Vivant plus a trophy!
After the run join us for a cider Txotx with Basque Isastegi cider! Be prepared to catch the cider in your glass. Or go thirsty. $10 for runners and $15 for non-pamplona participants (1:30PM)
HOW TO TXOTX!
In Basque country, the local cider is fermented and then held in huge barrels from January to April, when the weather warms and the rest is bottled. These siderias open their door for guests to drink from the barrel. When some yells, “Txotx!” that means the cider is about to flow so grab your glass and head to the barrel. How to Txotx like a Basque:
1. Less more often! Only catch a small amount to keep the effervescence alive. Stop filling just past your second finger.
2. Queue up! Have your glass under the person’s in front of you, ready to catch the stream when they pull up.
3. Yell “TXOTX!” Want more cider? When you hear Txotx the barrel master will let the cider flow. (FYI – Txotx rhymes with roach.)
Another bit of San Sebastián making its way to Bar Vivant…the Cider House Dinner! Traditional menu served in our courtyard with very large, rare steaks grilled by The Parish, Spanish Trabanco cider and local Finnegan cider. When you hear, “Txotx!” grab your glass, head to the barrel and try to get more cider in your glass than on your shoes. Or go thirsty!
Spanish Trabanco & Local Finnegan Ciders al Txotx
Chorizo in Cider
Salt Cod Omelet
Big Ass Rib eye Bone-In Steak, Grilled by The Parish
(served rare unless otherwise specified)
Idiazabal Cheese, Quince, Walnuts
Just outside of San Sebastian there are a myriad of farms producing cider. The apples are harvested in the fall placed in huge oak barrels to ferment. The cider usually finishes early February. From this time to about April (when it gets too warm and bottling is necessary) producers host Cider House Dinners. For a fixed price you get the set menu and all the cider you can drink straight from the barrels. The menu is much the same at all houses and is served family style. Throughout the evening, when someone yells “TXOTX” (choch) you grab your cider glass and head for the barrels where a key master releases the cider in a stream for you to catch. Yes, catch! Let the cider hit the inside wall of your glass and only catch as much cider as you will drink before the effervescence from the catch dissipates. The next person in line follows through with their glass ready under the current catcher.
We are serving Spanish Trabanco and local Finnegan Cider, as they both use true cider apples, not the culinary apples that are put into most US ciders, giving a dry cider with complexity and character.