pFriem and Interurban Crawfish Boil

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Crawfish Boil
This Sunday, July 31Interurban will roll out the newspaper and cook up a Southern-inspired feast for its annual summer crawfish boil. The festivities start at 3PM and last until the food runs out. On tap will be six summer brews from Hood River’s pFriem Brewing: Blabaer, Frambozen, Summer Pale, Mango Berliner, Mexican Lager and their Pilsner. 
Baskets of crawfish will be available by the pound with corn and andouille sausage, and served alongside other Southern staples from Chef Johnny Henry including:
  • Soft shell crab po’ boy
  • Cheddar biscuits, collards, Tasso, pickled jalapeño 
  • Heirloom tomato salad
  • Frites, aioli
  • Oysters, moonshine and charred pineapple mignonette 
  • Cold cut slider, ham, salami, mortadella, tapenade 
  • Popcorn shrimp, comeback sauce
  • Little gem comeback salad, smoked egg
  • Cajun spicy marinated bean salad
  • Beignets, house jam
  • Breaded boar chop, grits and red eye gravy
  • Crawfish by the pound

*Menu is subject to change depending on availability. 

Founder of The New School and most frequent contributor Ezra Johnson-Greenough has worked in the craft beer industry for almost 10 years, doing everything from illustrating beer labels to bartending at renowned beer bars and breweries like Belmont Station, Apex, Laurelwood and Upright Brewing. He has also had a hand in creating events like the Portland Fruit Beer Festival, Portland Beer Week, and the Brewing up Cocktails series. He is available for freelance consultation in marketing, events, graphic design and branding. Contact: [email protected]

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