FEBRUARY 1, 2018 // 21
Food for thought at Sou’wester workshop
A delicious sandwich
Discover your inner sandwich artist
SEAVIEW, WASH. — Join Tommy Habetz,
of Portland’s Bunk Sandwiches and Pizza
Jerk, for sandwich philosophy, sandwich
construction and sandwich eating 10
a.m. to 2 p.m., Saturday, Feb. 3, at the
Sou’wester Lodge in Seaview (3728 J
Place).
Working in one of the Sou’wester
kitchens with both fresh local ingredients
and the sorts of things anyone might have
handy in their own kitchen, we’ll learn
how to make one Bunk classic, and also
develop and write the recipe for a brand
new sandwich of our own.
Hailing from the kitchens of Mario
Batali and Bobby Flay, Habetz joined forc-
es with Nick Wood in 2008 to start Bunk
Sandwiches.
Made with high-quality ingredients,
Bunk sandwiches are creative and comfort-
ing, satisfying and delicious. Its signature
sandwiches — such as the Pork Belly Cu-
bano, the Meatball Parmiagiano Hero and
the Pulled Pork with Apple Cabbage Slaw
— have garnered national media attention
from the likes of The Food Network, Food
& Wine Magazine and Travel + Leisure.
Bunk has since expanded to five loca-
tions in Portland (as well as outposts in
the Moda Center and Providence Park). In
November 2015, Habetz also opened Pizza
Jerk, a New Haven-style pizza joint in the
Cully neighborhood of Portland. Pizza Jerk
was named one of Bon Appetit’s “Best
New Restaurants of 2016.”
The cost of the workshop is $45, which
includes lunch (and you’ll be making it!).
Tommy Habetz
Bring a beverage or favorite bag of
chips, and a potential sandwich ingredient
if you’re so inclined. Hot tea and coffee are
provided.
All workshops are open to the public.
This one will allow a maximum of eight
students. RSVP via souwesterfrontdesk@
gmail.com, or call 360-642-2542.
This class is part of the fall/winter 2017-
18 Workshop Series at The Sou’wester.
Visit souwesterlodge.com/calendar to see
the entire schedule of more than 28 art-
ist-led workshops.
SEAVIEW, WASH. — Geena
Barker and Ingrid Abbate
will teach a workshop, “The
Gut-Brain Connection: How to
Maintain Mental Health from a
Nutritional and Herbal Perspec-
tive,” 10 a.m. to 2 p.m. Sunday,
Feb. 4, at the Sou’wester Lodge
in Seaview (3728 J Place).
This workshop will include
details on what nutrients our
brains and bodies need to be
happy and healthy and how to
acquire those nutrients. There
will be information on address-
ing mental health through diet,
as well as herbal remedies. We
will address topics ranging from
general mood management
to schizophrenia and autism.
There will be a lecture portion
and hands-on activities, includ-
ing making a take-home herbal
concoction.
The goal is for people to
walk away with a better under-
standing of how their brains
and bodies function so they can
have a fuller image of mental
health and its intricacies and ap-
ply that knowledge to practicing
holistic self-care with them-
selves and their loved ones.
Barker is a certified Nu-
tritional Therapy Practitioner
through the Nutritional Therapy
Association.
Abbate is an herbalist and
licensed massage therapist in
Olympia, Washington. She has
studied and practiced herbalism
for more than 10 years and has
been dedicated to community
herbalism, herbal healthcare ac-
cessibility and herbal education
throughout her career.
The cost of the workshop is
$30, plus a $5 material fee (paid
directly to the instructors).
Bring note-taking materials
and a sack lunch and/or snack.
Hot tea and coffee are provided.
All workshops are open to
the public, though this one is
geared toward adults. RSVP
via souwesterfrontdesk@gmail.
com, or call 360-642-2542.
This class is part of the fall/
winter 2017-18 workshop series
at the Sou’wester. Visit sou-
westerlodge.com/calendar to
see the entire schedule of more
than 28 artist-led workshops.
PHOTOS COURTESY SOU’WESTER LODGE
Geena Barker
Ingrid Abbate