Portland Tribune

By :Braden Johnson

The Portland Pickles Mascot

( Phot0 by: Tribune File Photo: Chase Allgood )

In only two seasons, the Portland Pickles have established themselves as a successful organization and entertainment option. But owners say the team has barely scratched the surface building its brand.
Heading into Year 3, which begins on Friday at home against the Port Angeles Lefties, Pickles co-owners Bill Stewart and Alan Miller hope to expand the fan experience at Walker Stadium.
The Pickles, a summer wood-bat baseball team, are the newest member of the well-established West Coast League. That will provide new and closer opponents, such as the Corvallis Knights and Bend Elks.

The Pickles also have revamped the concourse and concessions at their Lents Park stadium, added promotions and brought in new sponsors and partners.
“We have a really golden opportunity because we are the Pickles — MLB can’t tell us not to do something, and the only people who are going to judge us are the fans,” Miller says.
Stewart called 2017 a “learning experience” for the Pickles and their revised ownership group. The front office ramped up promotions, giveaways and entertainment acts, while adding right-field berm seating and the long-awaited field box seats.

The club averaged more than 1,600 fans per home game at Walker Stadium in 2017. That ranked 18th among all college summer baseball organizations, according to Ballpark Digest. It was a slight bump from the 1,561 average in 2016, the Pickles’ inaugural season as a member of the Great West League.
Miller, a Southern California resident and businessman who founded COLLiDE Agency and develops marketing campaigns, has focused on being more creative with Pickles promotions.
This year, the Pickles will bring back several popular theme nights, including Columbia Bank Night and Star Wars Night on July 1 and 21, respectively.
But the club is tapping different markets as well. The Pickles will have their first Pride Night on June 14 and will try some other ideas, such as Independence Day Hangover (July 5) and ’80s Night (July 11).

Miller is the mastermind behind the additions, “because I’m personally such a fan of minor league sports,” he says.
“A lot of nights are done around the country because it’s just a filler night. And I have a certain disdain for that, because it’s very uncreative,” Miller says.
Stewart and Miller, as well as co-owner/Seattle Seahawks punter Jon Ryan, are excited to test out Mexican Baseball Night on June 20. Miller and Ryan have attended games in the Mexican Baseball League and want to bring that experience to Portland. The Pickles will play that night as a team from Mexico, with music from the league and Latin American food options at certain concession stands.
When it comes to merchandise sales, Stewart and Miller say premium giveaways, such as hats, T-shirts and bobbleheads, see the most traction. The Pickles are planning three 2018 bobblehead giveaways, including a Ryan-themed design.

Also on the schedule is a Hawaiian T-shirt giveaway on June 8 and Adventist Health scarf giveaway on July 27.
Stewart worked to expand customer service and increase in-game entertainment during the offseason. From talking to fans in 2016 and 2017, he says he learned there is a demand for more variety.
“We learned a lot, that if we invest back into our product, then fans will support it,” he says. “It also told us we can be a lot more creative.”

The Pickles have partnered with Oregon Food Bank and Hollywood Senior Center to add ushers on the concourse and in the pavilion and outfield seating areas.
Stewart says the front office also relocated concession stands to the edge of the left- and right-field berms to clear up congestion on the concourse and bring products closer to fans.
Stewart will bring back the ZOOperstars! and Tyler’s Amazing Balancing Act for in-game entertainment, and the Pickles have added Birdzerk! for shows on June 29 and July 3.

Stewart expects group ticket packages to become more popular. The Pickles are opening up the Northside Ford Party Deck, which sits below the press box, to fans in 2018. It features a cook-to-order chef, and holds 20 to 30 people at $30 per ticket.
“I think it’s going to be popular,” Stewart says. “Not those first couple sets of games, but once people realize it’s only eight dollars more (than other private areas), it’s going to become a very popular area.”

Miller says his work at COLLiDE has a “lot of carryover” with creating new business partnerships with the Pickles.
Miller began working with New Era in and Baseballism to create new hat designs in 2017. This weekend, the Pickles are releasing a full New Era hat collection with three new designs.
Miller also helped create a partnership with the Trail Blazers. The Pickles attended a game at Moda Center in February and will have a Portland Trail Blazers Night on July 12.
The Pickles also are releasing a Blazers-themed merchandise line this weekend, including a “Dill City” hat that incorporates the teams’ logos.

They were really the first (sports) organization in the city to welcome us,” Stewart says. “They’ve bent over backwards to help us when they don’t have to. They’re creative guys who only want to see us succeed, and they come out to games.”
Nike has partnered with the Pickles to create new uniforms for the team.
And, the Pickles have added five day games to their schedule in attempt to continue bringing in youth groups and fans from retirement homes. The team played afternoon exhibition games on July 3 and 4 in 2017, and Stewart says it added a new element to the ballpark.
“It brings in a whole different market to us,” Stewart says, “and that’s exciting to see, because sometimes those people don’t want to come out on a Tuesday night. They want to come out on a Saturday afternoon.”
Even with changes made to the concourse, concessions and merchandise, the Pickles are leaving elements at Walker Stadium the same as they were in 2017.
League games Monday-Saturday again will start at 7:05 p.m., and Sunday games are still at 5:05 p.m.

The Pickles are retaining their weekday food and drink specials, as well. Their “$2 Tuesday” returns — with domestic beer, water, soda, hot dogs, popcorn and cotton candy all for the same price. On Wednesdays, $3 craft beers will be offered, and $2 domestic beers, water and soda will be available on Thursdays.
Public-address voice Robert Jones is back for his third season.

“I really believe he’s one of the best in the business,” Stewart says. “He has a great command of what he has to do, and he energizes the crowd. He’s a real special guy.”
Miller says the goal is to continue to make the ballpark experience multi-generational and add to the fan experience. He says he expected to start from scratch in 2017, when he joined Rose City Baseball LLC, and was “blown away” by how supportive (Pickles) fans already were.
“The dads can sit back and drink any of the 22 beers we have on tap, and the kids can run around and get autographs. For the baseball fan, you can sit up close and watch a really good product, and then you have all the fun promotions and giveaways.
“We’re going to treat this like Portland’s major league baseball team.”

By: John Strand

HPR 

(Photo By :Ben Myhre)

A different way to make fried Pickles !

If you haven’t had the fried pickles from Toasted Frog, you are really missing out on something special. They are like no other fried pickle I have eaten before. If pickles can be magical, I am pretty sure that Peter Pan made a special stop to sprinkle some pixie dust on the Toasted Frog fryers. They even were recently featured on The Cooking Channel’s show “The Best Thing I Ever Ate.” Today, I am going to give you a copycat version of the Toasted Frog fried pickles that you can make at home.

Are These Pickles Better Than The Toasted Frog?
No, these pickles are not better. Make sure to get down to the Toasted Frog to eat some pickles, have a pizza, or checkout whatever marvelous thing they have on special. The recipe in this article, however, is a great way to make fried pickles for your family or for when you don’t want to go out to eat.
I made several attempts to get these pickles as close as possible to the original and I think we come close. While we cook the pickles ourselves, I did decide to pick up some Chipotle Ranch from the grocery store to dip these guys in. This is a great dipping sauce for these pickles that stays somewhat true to what they offer on site.

Fried Pickles Are Easy

You think it might be hard to make something that tastes so good, but it isn’t. You just need a way to deep fat fry things, an oven, and a few ingredients. How many ingredients? Four. The recipe only calls for pickle spears, egg roll wrappers, havarti cheese, and a little bit of water. The fried pickles do get cooked twice. I cook them once in a fryer to give them that crunchy egg roll texture, but then I add them to the oven for a few minutes to help melt all that beautiful cheese and warm the pickle inside.
Be Careful When You Deep Fat Fry Things
Whether you have a Fry Daddy or you fry in a deep pot like I do, make sure to use the utmost precaution when cooking with that much hot oil. Peter Pan might bring some magic to the Toasted Frog, but he isn’t going to help at home if you start a grease fire. So, once again, cook with caution and care.
Recipe

Ingredients
4 Eggroll Wrappers
4 Pickle Spears
4 Ounces Havarti Cheese, cut into pieces the length of the pickles
Water, for the edges of the egg roll wrappers
Oil, for frying

Instructions
Dry Pickles. Dry with paper towels and allow to sit out for a few minutes.
Preheat oven to 425F.
Heat oil on stovetop.
Place one eggroll wrapper on a flat surface so it is a diamond shape from your position
Place pickle on wrapper.
Place cheese in front of pickle.
Lightly wet all edges of eggroll.
Fold the corner closest to you over pickle.
Fold two outer corners in and tightly roll.
Set aside and repeat for other 3 pickles.
Once oil is heated, gently place 2 pickles in fryer for one minute or until eggroll is golden brown.
Place on paper towel covered plate to remove excess oil.
Repeat steps 11 and 12 for other two pickles.
Place all four pickles on baking sheet and put in oven for 5 minutes.
Remove, cut in half, and serve with sauce of choice.

By :Erik Fideor

College Avenue Magazine 

Photo credit: Erik Fideor

Try this sweet,tangy and spicy pickle hummus !

Hummus balances health, taste and ease-of-preparation in a way that makes it perfect for party platters and packed lunches alike. This recipe is versatile because you may adjust the proportion of ingredients to result in a final product perfect for your taste, whether that be more spicy, sweet, tangy or mild. Experimenting is at least half of the fun, but rest assured that these base ingredients will result in a delicious dish nearly every time.

Salted garbanzo beans tend to have a better flavor, and one batch can serve enough for four to five to enjoy in one sitting or two to three servings for one person. Start by straining the garbanzo beans in the sink with a strainer or sieve and rinsing them with cool water. Pour them into a food processor and then lightly and evenly coat them with onion and garlic powder. You may use fresh chopped onion and garlic, but mince them as finely as possible and give more time blending to ensure that the ingredients become thoroughly mixed in the hummus. Powder tends to be a bit easier in that regard.

The next three ingredients compose the main flavor of the hummus, so they can be tailored to your preferred flavor. Look for sweet and/or spicy pickles that are brined with peppers for the best results. If you love heat, go for the more spicy varieties. The garbanzo beans will absorb some of the heat, so air on the side of more intense flavors for noticeable results. Add in around four or five pickle chips (or one to 1 ½ spears) along with some of the brine (which is typically vinegar, water and salt). This will make the hummus smoother and add to the flavor.
To heat up the hummus, add in canned cherry peppers. They are hot, slightly sweet and tangy. Perfect to compliment the pickle taste and will not detract as much as jalapeños or banana peppers. Whole cherry peppers are fine to use as well, add about three or four slices to the mix, along with about one teaspoon of their brine as well. Do not worry if the hummus does not taste hot enough yet, as you can serve the dish with pepper slices on top or from the jar at the end.

If at this point you want a tangier flavor, add white wine vinegar to taste. But be careful that you do not overdo it. There is already vinegar in the pickle and cherry pepper brine, but they will also have hot or sweet flavors like the taste of the other ingredients. Start with one teaspoon and add ¼ teaspoon after each mix until you are happy with the flavor.
While mixing, the garbanzo beans will start out dry and may not be smooth. The liquid from the pickles and peppers along with their brine will help make the hummus smoother and creamier. The end result should hold its shape and not drip. Liquid should not pool at the edges or bottom of the hummus. The consistency will be wetter than mashed potatoes but drier than tomato paste. Think re-fried beans only smoother and lighter.

Chill the hummus for an hour in a bowl with a damp cloth or plastic wrap over the top and smooth the top with a spatula for a clean presentation. The flavor will intensify the longer the hummus sits in the refrigerator, so eating it immediately may give a more mild taste. Try folding in the edges and run the spatula across the top in a wide circle to make a bun shape, and then use the edge to make curved marks going from the outside edge toward the center. Optionally, garnish the top by sprinkling sesame seeds or cherry pepper slices if you like extra heat.
Serve your hummus with sliced baby carrots and celery sticks to provide a healthy alternative to snack foods, or crackers or toasted bread for indulgent flavors. Other good vegetables to scoop or dip with include broccoli, cauliflower, roma or cherry tomatoes or even a raw bell pepper.

What you will need:

· Blender or food processor
· Spatula
· Bowl
· Strainer/Sieve
· Sliced cherry peppers
· Sweet (and spicy/tangy) pickles
· White wine vinegar
· Garlic powder
· Onion powder
· 1 Can of garbanzo beans (chickpeas)
· Optional, sesame seeds
· Baby carrots, celery, cauliflower, broccoli, crackers, tortilla chips or toasted pita/naan style bread for dipping.
Directions:
1. Open one can of garbanzo beans and rinse with cool water. Pour into blender or food processor.
2. Lightly coat the garbanzo beans with onion and garlic powder.
3. Add one teaspoon of white wine vinegar.
4. Add four to five sweet pickle chips (approximately 1 – 1 ½ spears), and one to two teaspoons of the juice from the jar.
5. Add three or four cherry pepper slices and one to two teaspoons of the juice from the jar.
6. Blend until smooth, scraping the sides to ensure even mixing. The consistency should be moist but not soupy and hold its shape when stirred.
7. Chill for one hour or serve immediately with carrot, celery, cauliflower, broccoli, crackers, tortilla chips or toasted pita/naan style bread. Optional, garnish with sesame seeds or additional cherry pepper slices.