This Week's Email

Tuesday, January 31, 2012 by Ben

January 31, 2012

Howdy! I hope this finds all of you well. Once again, no extensive preamble, I am diving right into the thick of it.

On Friday, we've got a humdinger of a seafood menu for you. As Sunday is Superbowl, a seafood menu could be a great way to balance out the fried wings and beer that often come with this annual event. As you've heard me go on and on about how much I enjoy a good razor clam, I'm going to skip by that and talk about the Steelhead we'll be serving with the entree. There is a common misconception that Steelhead is a type of salmon, often mistaken due to the red color of the flesh. While Steelhead are a close cousin to salmon, Steelhead is actually a sea-run Rainbow Trout, one that returns to fresh water to spawn after two or three years at sea. Also, Steelhead can return upriver multiple times to spawn, differing from their Pacific Salmon cousins, who can only make the trip once.

The Steelhead we'll be getting for this weekend's dinner will be coming to us from a new friend, Sunny Davis. Sunny is a member of the Quinalt Indian Tribe, located in the Southwestern corner of the Olympic Peninsula, in Washington. The Steelhead was caught by net by members of Sunny's tribe and delivered straight to us. No lie, these have been some of the most beautiful fish we've gotten to lay our hands on. We will be gently grilling the fish on cedar planks, imparting it with a very light and aromatic smoke that is a perfect balance to the sweet, rich fish. You should really come check this stuff out. Just amazing.

On a different note, on Saturday we will be pairing up with the fine folks from Occidental Brewing in North Portland to deliver a Creole Dinner accompanied by their really tasty beers. I got to sip my way through five growlers of their beers today, imagining how each would pair with the menu Jesse has written, and I think you are in for a treat. There will be a slew of beers on hand for your enjoyment, and a beer flight will be available as well. Dinner might contain a few other surprises, but I'm not going to make any promises (just vague insinuations).

Also, take note that the Valentine's Day menu is up as well. Just think how impressed your girl will be when you let her know that you've got Valentine's Day, "All taken care of." Beautiful menu for a beautiful night.

Tomorrow is pretty much the last day to make special orders with us for Superbowl Sunday. Here's some things to get in on: Fried Chicken, ribs, sausages and wings from Laurelhurst Market. Kal-Bi Pork Ribs or Korean Fried Chicken wings from Ate-Oh-Ate.

I would like to reiterate a few things -

Laurelhurst Market will be closed on February 5, Superbowl Sunday. The Butcher Shop will be open until 3pm that day, which should give you plenty of time to pick up your wings, fried chicken, ribs, bratwurst and the like.

Ate-Oh-Ate will be open from 11am to 3pm on Superbowl Sunday.

Sunday Brunch at Simpatica Dining Hall is the best breakfast in town. Open from 9am to 2pm, see what the buzz is all about.
 
This Week's Menus

Friday, February 3rd

Seafood Menu

Scallop Crudo with Blood Orange, Shaved Fennel, Radish and Chives

Fried Razor Clam Salad with Frisee, Shaved Celery Root, Apples, Laurelhurst Market Bacon and Creamy Pickled Celery Vinaigrette

Cedar Plank Quinault Steelhead with Whipped Potato Parsnip Puree, Garlic Sauteed Spinach and Italian Salsa Verde

Pear Frangipane Tart with Cinnamon Gelato

Price is $40 per person plus wine and gratuity.  Dinner begins at 7:30pm.  Please RSVP or call the kitchen at (503)235-1600 to make reservations.


Saturday, February 4th

Brewery Dinner Featuring Occidental Brewing

Pickled Shrimp with a Royale of Leeks and Hedgehog Mushrooms

Gumbo YaYa - Chicken and House Smoked Andouille Sausage Gumbo

Blackened Rockfish with Creole Sauce, Tasso-Braised Collard Greens and White Corn Grits

Chocolate Beignets with Chicory Ice Cream and Caramel Sauce

A Beer Flight Will Be Available In Addition To Our Wine and Cocktail Selection

Price is $38 per person plus drinks and gratuity. Dinner begins at 7pm. Please RSVP or call the kitchen at (503)235-1600 to make reservations.

Sunday Brunch

Brunch is served from 9am to 2pm, no reservations required. We are now accepting reservations for parties of 8 or more people. To make reservations, call the kitchen at (503)235-1600 or RSVP with your name, party size and the time you would like to come. Your reservation will be confirmed by phone or e-mail.
 

This Week's Email

Tuesday, January 24, 2012 by Ben

Hey there! I hope you've all had a good week. I really want to dive into this week's menus, so here we go!

This Friday, we've got a great little collection of dishes that really speaks to the type of weather we've been having. Starting with a winter-style Minestrone, this is comfort in a bowl - a collection of hearty winter vegetables nestled in stock with white beans and fregola. Not familiar with Fregola? Think Israeli couscous or balls of pasta about the size of a large BB. Great texture and just soak up flavor. next comes a refreshing radicchio salad prepared like a Caesar - the faintly bitter and very crunchy leaves of this chicory pair really well with the creamy, garlicky dressing. Next comes the star of the show - milk-braised Tails & Trotters pork shoulder. Locally raised pork, finished on Northwest hazelnuts; this stuff is some of the finest pork you can get in these here parts - well marbled and great flavor. This is what we use for that crazy double-cut smoked pork chop we serve at Laurelhurst Market. Not everyone is familiar with milk-braised pork, but in all honesty it is one of my favorite preparations for a braised pork dish. If you've never experienced it, this would be the time to have it. The slow-cooked polenta and the sweet & sour kale are a great match, rounding out a great plate of food. Top it all off with some chocolate panna cotta with brandied cherries and somebody tell the fat lady it's time to start singing.

Saturday is no slouch either. Course one: fried razor clams. Do I really need to go any further? Just read the menu. This one speaks volumes all by itself. I'm going to save my fingers for something else.

Some up and coming stuff - next Saturday we will be pairing up with the folks at Occidental Brewing in North Portland for a dinner, pairing their German-style beers with a Creole menu (sounds funny but I really think it's going to work). We're really excited about this one - check out their website to find out a little bit more about the brewers and their beers. Definitely take a peek at the "About Us" page - it's awesome (how's that picture?). This should be a lot of fun; expect a menu on the website in the next few days.

Also, take note that the Valentine's Day menu is up as well. Just think how impressed your girl will be when you let her know that you've got Valentine's Day, "All taken care of." They like it when us boys show initiative on these things.

I would like to reiterate a few things I mentioned in last week's email -

Laurelhurst Market will be closed on February 5, Superbowl Sunday. The Butcher Shop will be open until 3pm that day, which should give you plenty of time to pick up your wings, fried chicken, ribs, bratwurst and the like.

Our famous Fried Chicken is available every Tuesday in the Butcher Shop. We will be offering BBQ for lunch every Wednesday. You can preview the weekly menu on the LM Facebook page or by following us on Twitter at LaurelhurstMkt.

One more thing, this time about Ate-Oh-Ate. By the end of the week, we should be able to show all of the Portland Trailblazers games on the TV. You should come down, crack a Primo, break into some Musubi and and Korean Fried Chicken Wings and root for the home team! Follow us on Twitter for pre-game announcements (game start time, food & drink specials, etc.) @AteOhAtePtld

That's all, folks!

Sunday Brunch at Simpatica Dining Hall is the best breakfast in town. Open from 9am to 2pm, see what the buzz is all about.
 
This Week's Menus

Friday, January 27th

Winter Minestrone with White Beans, Fregola & Parsley Pesto

Caesar-Style Radicchio Salad with Focaccia Croutons & Parmesan

Milk-Braised Tails & Trotters Pork Shoulder with Creamy Seven-Hour Polenta & Tuscan Kale Agro Dolce

Chocolate Panna Cotta with Brandied Cherries

Price is $38 per person plus wine and gratuity.  Dinner begins at 7:30pm.  Please RSVP or call the kitchen at (503)235-1600 to make reservations.

Saturday, January 28th

Crispy Fried Olympic Razor Clams with Lemon, Caper & Parsley-Brown Butter Sauce and Fennel Slaw

Creamy Celery Root & Leek Soup with Dungeness Crab Crostini

Mesquite-Grilled Piedmontese Shoulder Tender Steak with Sauteed Brussels Sprout Leaves, Oil-Cured Olives & Whipped Parsnip Puree

Olive Oil Cake with Vanilla-Orange Marmalade & Pistachio Brittle

Price is $40 per person plus wine and gratuity. Dinner begins at 7pm. Please RSVP or call the kitchen at (503)235-1600 to make reservations.

Sunday Brunch

Brunch is served from 9am to 2pm, no reservations required. We are now accepting reservations for parties of 8 or more people. To make reservations, call the kitchen at (503)235-1600 or RSVP with your name, party size and the time you would like to come. Your reservation will be confirmed by phone or e-mail.

This Week's Email

Tuesday, January 17, 2012 by Ben

January 17, 2012

Hey there! I hope this email finds all of you well. The weather has been pretty fun this last few days, what with the snow and all that. It's kind of a nice break from all the sun we've been getting this winter; I will say, however, that this has been the most pleasant and beautiful winter I've seen in my 15 years here in Oregon. That's a good counterbalance to the winter of 1996, which was probably the worst winter I've seen in Oregon.

But enough chit-chat. I'm looking forward to getting into this week's menu, which stands to be a great experience. We will be revisiting one of our favorite themes, a Tapas night featuring wood-fired paella. These dinners are SO much fun - the plates mounded with food just keep coming and coming and coming. Take a peek at the menu to the right - there's a lot of delicious treats on tap to start with. Then the chefs will be preparing Paella in big, openface pans over a wood fire, gently stirring chicken, chunks of housemade chorizo, Oregon Dungeness crab and Manila clams with the rice and broth until the proper creamy texture is achieved. Man, I'm getting excited right now... And for dessert, Crema Catalana, the Catalan version of Creme Brulee. Look, whatever you have planned for this Friday night, cancel and get some of this. You deserve it.

Plus, this Friday is your only chance to have dinner  with us this week - Saturday is sold out. If for some reason you can't get out of your engagements for this Friday, feel free to make it up to yourself by joining us for Sunday Brunch. Or , maybe you love yourself enough to attend both... :)

I would like to reiterate a few things I mentioned in last week's email -

Laurelhurst Market will be closed on February 5, Superbowl Sunday. The Butcher Shop will be open until 3pm that day, which should give you plenty of time to pick up your wings, fried chicken, ribs, bratwurst and the like.

Our famous Fried Chicken is available every Tuesday in the Butcher Shop. We will be offering BBQ for lunch every Wednesday. You can preview the weekly menu on the LM Facebook page or by following us on Twitter at LaurelhurstMkt.

One more thing, this time about Ate-Oh-Ate. By the end of the week, we should be able to show all of the Portland Trailblazers games on the TV. You should come down, crack a Primo, break into some Musubi and and Korean Fried Chicken Wings and root for the home team! Follow us on Twitter for pre-game announcements (game start time, food & drink specials, etc.) @AteOhAtePtld

That's all, folks!

Sunday Brunch at Simpatica Dining Hall is the best breakfast in town. Open from 9am to 2pm, see what the buzz is all about.
 
 This Week's Menus

Friday, January 20th

Tapas Night featuring Wood Fired Paella

Tapas
-Piquillo Peppers stuffed with House-Cured Oregon Black Cod
-Ham Croquetas with Garlic Aioli
-Seared Broccolini with Lemon, Oil-Cured Olives, and Arbequina
-Cold Avocado and Cilantro Soup
-Smoked Pork Ribs with Piment d'Espellette
-Lamb Meatballs with Romesco
-Radicchio Salad with Queener Farms Apples, Salted Marcona Almonds and Manchego

Paella
Applewood Fired Paella with Draper Valley Chicken, Laurelhurst Market Chorizo, Oregon Coast Crab, Manila Clams and Saffron

Dessert
Crema Catalana with Blood Orange Preserves and Chocolate Cookie

Price is $42 per person plus wine and gratuity.  Dinner begins at 7:30pm.  Please RSVP or call the kitchen at (503)235-1600 to make reservations.


Saturday, January 21st

SOLD OUT

Sunday Brunch

Brunch is served from 9am to 2pm, no reservations required. We are now accepting reservations for parties of 8 or more people. To make reservations, call the kitchen at (503)235-1600 or RSVP with your name, party size and the time you would like to come. Your reservation will be confirmed by phone or e-mail.

This Week's Email

Tuesday, January 10, 2012 by Ben

Hey there, friends! I've got a lot to get to this week, so without a whole lot of further ado, I'm going to get right into it.

To start, I would like to talk about this Friday's Dining Hall Dinner. We are going to be graced with the presence of one of our oldest and dearest friends, Troy MacLarty. This should be a familiar name to most of you, but if you are having a difficult time dredging those memories forward, here's a brief synopsis. Troy arrived in Portland in 2004, leaving behind Alice Waters & Chez Panisse, a stint as private chef for Joe Montana and the proud recipient of "Culinary Student Of The Year " Award from the Culinary Institute of America (or King Of The Retards as Troy put it - he's so modest). Arriving in our fair burg, he was the chef at Ripe's Family Supper then Lovely Hula Hands. After bouncing around for a while (multiple positions with us, more recently Grain & Gristle) he has decided to (finally) open his own doors. As a preview for the general populace, he has agreed to host a dinner in the Dining Hall for your pleasure, showcasing his new direction, the cuisines of India. Exciting, huh? His new digs are going to be in the space next to Salt & Straw, so in a fit of "Welcome, Neighbor!" the folks over at the ice-creamery will be providing the dessert for his dinner. So sweet. And creamy. I went and checked them out the other day, and I gotta say I can understand why I can't turn around withour hearing the words Salt & Straw together. Their ice cream is delicious, and I'm very excited to see what sort of special flavor they are concocting just for this dinner with Troy. You should attend this dinner, it's going to be a rollicking good time.

Now for some housekeeping. Laurelhurst Market will now be accepting reservations for parties of all sizes (not just six or more) on a first come, first served basis, especially for times earlier or later in the evening. You can make reservations via the website or by calling (503)206-3097. Also, the restaurant will be closed on February 5, Superbowl Sunday. The Butcher Shop will be open until 3pm that day, which should give you plenty of time to pickup your wings, fried chicken, ribs, bratwurst and the like. Speaking of which, most of you are well aware of our famous Fried Chicken being available every Tuesday in the Butcher Shop. What you don't know is that starting tomorrow we will be offering BBQ for lunch every Wednesday. This week will offer Smoked Pulled Pork, Slaw and Mom's Beans (the beans your mom would have made for you if she loved you). Following weeks will see things like ribs, brisket, etc. You can preview the weekly menu on the LM Facebook page or by following us on Twitter at LaurelhurstMkt.

More about Laurelhurst Market? Well, we were recently listed on The Daily Meal website among the Top Ten New Steakhouses in America. You can see the slideshow here. Nice, huh?

One more thing, this time about Ate-Oh-Ate. By the end of the week, we should be able to show all of the Portland Trailblazers games on the TV. You should come down, crack a Primo, break into some Musubi and and Korean Fried Chicken Wings and root for the home team! Follow us on Twitter for pre-game announcements (game start time, food & drink specials, etc.)

Alright, get outta here already! Talk soon.

Sunday Brunch at Simpatica Dining Hall is the best breakfast in town. Open from 9am to 2pm, see what the buzz is all about.
 
This Week's Menus

Friday, January 13th

Guest Chef Dinner Featuring Troy MacLarty and salt & Straw

A collection of street food and snacks as a preview of Troy's upcoming new Indian restaurant. Dinner will include (but is not limited to)

Kurkuri Bhindi - Crispy Fried Okra with Amchoor, Chile & Raita

Bhel Puri - a spicy mix of Puffed Rice, Tomato, Green Mango, Carrots and Chutneys

Potato Samosa - Savory Pastry filled with Spiced Potatoes, Onions, Ginger & Peas, served with Tomato & Raisin Chutney

Dahi Papdi Chaat -  Whole Wheat Crackers topped with Sprouted Lentils, Yogurt, Cilantro & Tamarind

Vada Pav - The "Poor Man's Burger" of Mumbai - Spiced Potato Dumpling, dipped in Chickpea Batter & Fried, served on a Roll with Chutney

Goan-Style Shrimp with Saffron Rice

Special Ice Cream To Be Provided By Salt & Straw

Price is $40 per person plus wine and gratuity.  Dinner begins at 7:30pm.  Please RSVP or call the kitchen at (503)235-1600 to make reservations.

Saturday, January 14th

SOLD OUT

Sunday Brunch

Brunch is served from 9am to 2pm, no reservations required. We are now accepting reservations for parties of 8 or more people. To make reservations, call the kitchen at (503)235-1600 or RSVP with your name, party size and the time you would like to come. Your reservation will be confirmed by phone or e-mail.

This Week's Email

Tuesday, January 3, 2012 by Ben

Hey there, everyone, welcome to 2012. I hope all of you had a pleasant, enjoyable sendoff to 2011. More importantly, I wish all of you the best of luck in this coming year - I wish everyone prosperity, health and happiness (not necessarily in that order but if we could hit all three that would be great).

I feel good. I think 2012 is going to be a good year. I know there are a few of you who believe this will be our last, since this is the last year represented by the Mayan calendar. I don't know about you, but when my calendar is out of date, I go to the store and buy a new one (LOL Cats, anyone?). Noone is infallibly forward thinking, remember the Y2K fiasco that wasn't? Maybe it's just the end of an era and we will be ushering ourselves into a new (and hopefully improved) one. I'm going with that answer.

This weekend at Simpatica Dining Hall, we celebrate the bounty of the Oregon Coast, with one of our region's most widely respected and delicious culinary contributions, the Dungeness Crab. As some of you may remember, I have two brothers who are Crabbers out of Newport. I have been anxiously awaiting this time of year so we can bring their catch to our tables to share with all of you. On Friday, we will be rocking a Crab Boil, cooking those succulent, tender crabbies up with some of our Laurelhurst Market-made Smoked Andouille Sausage, one of our best sausages (IMHO). The level of fun contributed by this dinner stands to be surpassed only by it's level of delicious. Don't even get me started on Chocolate Beignets. You need this.

Saturday's menu, not to be outdone by Friday's, starts with more crab, then switches it up with steak for the entree (crafty!). Preceded by prayers for clear skies, we will be dragging out the grill and stoking an applewood fire, laying Piedmontese Bavette Steak over the coals like frosting on a cake - frosting made out of deliciously charred beef. That all sounds great, right? Whatever, I'm going for the Salted Caramel Ice Cream Profiteroles topped with Dark Chocolate Sauce. You need this, too.

Sunday Brunch at Simpatica Dining Hall is the best breakfast in town. Open from 9am to 2pm, see what the buzz is all about.

This Week's Menus

Friday, January 6th

Crab Boil

Cannellini Bean Soup with Smoked Ham Hocks and Parsley Garlic

Wedge Salad with Radishes, Pickled Celery, Russian Dressing and Hush Puppy Croutons

Oregon Coast Crab Boil with Grilled Laurelhurst Market Andouille Sausage
Twice Baked Potatoes with Crab Butter and Chives
Braised Collard Greens

Chocolate Beignets with Bananas Foster Ice Cream

Price is $40 per person plus wine and gratuity.  Dinner begins at 7:30pm.  Please RSVP or call the kitchen at (503)235-1600 to make reservations.


Saturday, January 7th

Oregon Coast Dungeness Crab and Ruby Navel Grapefruit Salad with Arugula and Oil-Cured Olives

Wild Mushroom Risotto with Parmesan Reggiano, Fresh Thyme and Lemon

Applewood Grilled Piedmontese Bavette Steak with Potatoes Dauphine, Marchand de Vin and Creamed Tuscan Kale

Profiteroles Filled with Salted Caramel Ice Cream and Topped with Dark Chocolate Sauce

Price is $38 per person plus wine and gratuity. Dinner begins at 7pm. Please RSVP or call the kitchen at (503)235-1600 to make reservations.
 

This Week's Email

Wednesday, December 28, 2011 by Ben

Well, this is it - the last email of 2011. I hope this year has been what you had hoped and wished for. It's always a little funny looking back on any given year; every year is filled with high points and low points, but I think it is in the human spirit to recall the good stuff more easily. I hope that 2011 was a year full of good memories, and that there weren't too many low points to have blocked out.

As we look forward to 2012, I feel optimistic about what the year holds; I don't think I'm alone in this. I have run into a number of acquaintances over the last few days, the type of folks I probably won't see until next year, and the general message has been one of optimism, that 2012 is going to be an imrovement over 2011, one more step in a direction that is trending toward improvement and finer things. Most of the conversations I've been having conclude with, "Have a happy new year, I think this next one is going to be a good one."

I love it. And sincerely hope that message holds true for all of you.

Before we arrive in 2012, however, we just have a few things to get past, a little housekeeping. We have a dinner in the Dining Hall on Friday, followed by our annual New Year's Eve Dinner on Saturday.

On Friday, we will be starting with a chowder, featuring Oregon Razor Clams. These bad boys are delicious, as is chowder, and when you combine the two, it's especially delicious. Following is an Endive Salad which is being graced with Crater Lake Blue Cheese, a current favorite of ours. Seriously, every time it gets mentioned as an ingredient for one of our menus, someone at the table remarks how much they love that cheese. True story. After the delectable salad, we will be featuring roast Lamb Leg from Hawley Farms. Great stuff, we have been really jazzed about this lamb. You should bring the family down to try it out. If you do, we'll reward you with a piece of warm walnut cake with quince and honeyed creme fraiche. How nice is that?

This is your last chance to secure a place at the 8th Annual Simpatica Dining Hall New Year's Eve Dinner. Join us for an evening of revelry as we say "Aloha" to 2011 and "Aloha" to 2012 (Isn't Hawaiian great? Why mess around with two different words to say hello and goodbye when you can just use one? Genius in the form of word economy). We will greet you with a glass of champagne, feed you heartily and have you out the door in time to ring in the New Year at the location of your choice - you are welcome to have that place be Simpatica, but we won't force you to stay.

On Sunday, what better way to ring in the New Year (or eat away that hang over) than with Brunch at Simpatica Dining Hall? Answer: none. Come get some!

If you are staying in for New Year's Eve this year, you may be in need of some vittles.  Laurelhurst Market butcher shop has all of your party needs (the ones made out of meat) - pates, roasts and the like are all to be had.  Call by Thursday in order to get what you need for the weekend.

Have an enjoyable and safe weekend. We'll see what sort of inspirational message I can come up with next week as we welcome the new year together. Until then, take care.

And Happy New Year.

Holiday Hours at Laurelhurst Market:

Offering a limited number of reservations for New Year's Eve at Laurelhurst Market featuring the regular menu plus some extra goodies - call or email.

This Week's Menus

Friday, December 30th

Oregon Razor Clam Chowder with Laurelhurst Market Bacon and Fried Potato Croutons

Endive and Jonagold Apple Salad with Candied Hazelnuts, Crater Lake Bleu Cheese and Blood Orange Vinaigrette

Slow Roasted Hawley Ranch Leg of Lamb with Cavolo Nero Kale, New Potato-Leek Tart and Lamb Jus

Warm Walnut Cake with Quince and Honeyed Creme Fraiche

Price is $38 per person plus wine and gratuity.  Dinner begins at 7:30pm.  Please RSVP or call the kitchen at (503)235-1600 to make reservations.


New Year's Eve Menu

Caviar on Blini, Oysters on the Half Shell with Champagne Mignonette and a Glass of Champagne

Venison Carpaccio with Horseradish Creme Fraiche, Arugula, Preserved Blood Orange and Shaved Parmesan

Maine Lobster Salad with Frisee, Grapefruit, Fennel, Tarragon and Creamy Citrus Dressing

Beef Wellington with Shaved Foie Gras, Sweet Potato Croquettes and Sauteed Spinach

Orange Flan with Shaved Bittersweet Chocolate

Price is $75 per person plus wine and gratuity. Dinner begins at 8pm. Please RSVP or call the kitchen at (503)235-1600 to make reservations.
 

This Week's Email

Wednesday, December 21, 2011 by Ben

December 20, 2011


Hey! So, first off, happy Hanukkah to all my friends out there who celebrate the Festival of Lights.  Thus kicks off eight days of celebration and reverence, Happy Holidays. This weekend brings the Christmas holiday, Merry Christmas to all of you. I hope this week brings a wonderful period of friends, love and appreciation.

I would like to remind all of you that we have some wonderful dinners available this weekend, a great to way to celebrate with friends and family (hopefully those two terms are not mutually exclusive). On Friday, we officially kick off the holiday celebrations with a a delectable seafood menu.  As we move into this period of decadent meals, often including Prime Rib (hopefully the 28 day dry-aged stuff we are peddling at Laurelhurst Market butcher shop), a seafood menu may be welcome to many of you.

We start this Friday off with a Shrimp Bisque (I love bisque, creamy and delicious). Following are local Razor Clams; truly one of the finest and maybe most overlooked items that our Northwest Coast offers. For the entree, Dungeness Crab Ravioli. Two things, crab and ravioli, that I know I love and hopefully resonates with you as well. To finish, Crepes Suzette; our very famous (and deservedly so) crepes layered with housemade orange sauce and Grand Marnier, lovingly topped with Chantilly cream. Winner. Also, for those of you who are always asking for a seafood menu or pescatarian-friendly menu

SPOILER

this one is for you!

The next night is Christmas Eve. I feel I've driven that menu into the ground, but if you are interested in attending, please feel free to call us and get a reservation; I make no promises about availability, but it is worth a try.

Next week, we've got some really awesome menus available as well; not only New Year's Eve, which stands to be quite a party, but the prior evening as well.  This menu for next Friday really promises what it should - it's not a menu to compete with New Year's Eve, but rather something to complement, to be a delicious alternative or prelude to the evening during which most of us celebrate the passing of the current year and welcome the entrance of the new. If you would like to check out those menus now, please feel free to check out the website, we've got menus for the next few weeks posted...

Now is the time, as well, to secure a place at the 8th Annual Simpatica Dining Hall New Year's Eve Dinner. Join us for an evening of revelry as we say "Aloha" to 2011 and "Aloha" to 2012 (Isn't Hawaiian great? Why mess around with two different words to say hello and goodbye when you can just use one? Genius in the form of word economy). We will greet you with a glass of champagne, feed you heartily and have you out the door in time to ring in the New Year at the location of your choice - you are welcome to have that place be Simpatica, but we won't force you to stay.

If you have not yet done so, please call the butcher shop to order some of our delectable and amazing 28 day dry-aged prime rib. This is quite possibly the finest piece of beef you will ever eat, and there is no better way to welcome your guests to the table. Call the Butcher Shop now to have them reserve you some. We are almost out and we would love to save the last of it for you. Call today. We are saving a few for New Year's Eve, so feel free to plan ahead...

Holiday Hours at Laurelhurst Market:

Closed Christmas Day
Open New Year's Day (Butcher shop opens at 11am instead of 10am)

Offering a limited number of reservations for New Year's Eve at Laurelhurst Market featuring the regular menu plus some extra goodies - call or email.

This Week's Menus

Friday, December 23rd

Seafood Menu

Shrimp Bisque with Lobster Creme Fraiche & Chives

Fried Razor Clam with Pancetta Lardon, Frisee & Caper Brown Butter

Oregon Coast Dungeness Crab & Butternut Squash Ravioli with Fried Lemon & Italian Salsa Verde

Crepes Suzette

Price is $45 per person plus wine and gratuity.  Dinner begins at 7:30pm.  Please RSVP or call the kitchen at (503)235-1600 to make reservations.

Saturday, December 24th

Christmas Eve Dinner

French Onion Soup with Gruyere Crouton

Arugula and Pear Salad with Parsnip Crisps and Creamy Champagne Vinaigrette

Pecan-Smoked Piedmontese Prime Rib with Marchand de Vin served with Yukon Potato Gratin and Creamed Kale

Queener Farms Bramley Apple Tart with Salted Caramel Ice Cream

Price is $45 per person plus wine and gratuity. Dinner begins at 7pm. Please RSVP or call the kitchen at (503)235-1600 to make reservations.



Sunday Brunch

Brunch is served from 9am to 2pm, no reservations required. We are now accepting reservations for parties of 8 or more people. To make reservations, call the kitchen at (503)235-1600 or RSVP with your name, party size and the time you would like to come. Your reservation will be confirmed by phone or e-mail.

Christmas Eve Brunch

Simpatica will be offering Christmas Eve Brunch on Saturday, December 24th. We will be accepting reservations for parties of 4 or more. Please RSVP for reservations or call (503)235-1600.


New Year's Eve Menu

Caviar on Blini, Oysters on the Half Shell with Champagne Mignonette and a Glass of Champagne

Venison Carpaccio with Horseradish Creme Fraiche, Arugula, Preserved Blood Orange and Shaved Parmesan

Maine Lobster Salad with Frisee, Grapefruit, Fennel, Tarragon and Creamy Citrus Dressing

Beef Wellington with Shaved Foie Gras, Sweet Potato Croquettes and Sauteed Spinach

Orange Flan with Shaved Bittersweet Chocolate

Price is $75 per person plus wine and gratuity. Dinner begins at 8pm. Please RSVP or call the kitchen at (503)235-1600 to make reservations.
 

The Thanksgiving Menu At My House This Year

Wednesday, November 23, 2011 by Ben

So, as mentioned in this week's email, I am super excited about Thanksgiving this year.  Also, one of the questions I get asked the most at this time of year by folks is, "So, what do you guys make for Thanksgiving?"  Well, here is your answer.

As my wife and I were flipping through magazines looking for inspiration, I was totally absorbed by a Cajun Thanksgiving menu in Bon Appetit.  Taking elements from there as well as some family favorites and explorations into uncharted territory, here is the menu we came up with.

Air-Chilled Turkey soaked in a Brown Sugar, Burnt Lemon and Fresh Thyme Brine
Etouffee-Style Gravy with Crawfish Tails
Oyster Cornbread Stuffing with Bacon and Roasted Apples
Mashed Potatoes
Sauteed Brussels Sprouts with Bacon, Toasted Pecans & Orange Zest
Buttermilk Biscuits
Kale & Brussels Sprout Leaf Salad with Mustard Vinaigrette
Cranberry Sauce with Juniper & Rosemary
Apple Chutney with Bourbon & Raisins

There ya have it... Have a great Thanksgiving, everyone!

 

This Week's Email

Wednesday, November 23, 2011 by Ben

November 22, 2011

Alrighty, this is it! Thursday is Thanksgiving, one of the greatest holidays ever! Honestly, it's kind of like if you asked a chef, "What are some of your favorite things to do?" The answer would be along the lines of, "Eat, drink and hang out at home with my family." VOILA! Thanksgiving!  Lovely.

I am super pumped up about Thanksgiving dinner this year. I've got the menu all planned out (if you would like to see what will be on the board for the Dyer family et al this year, I've posted it on our Blog page on the Simpatica website. 

If you still need a turkey, I believe we have one 17 lb. air-chilled turkey left (a cancellation). Or, if you have suddenly found out your son is bringing his entire football team over for dinner, we have two 25 lb. Heritage Free-Range turkeys left, $4/lb or offer... It's not too late to call the butcher shop at (503)206-3099 to have the boys over there put your name on it. And you can have them set aside some stock and some bacon for you while they're at it. I think they even have stuffing available... easy money.

Meanwhile, if your tummies are feeling empty and stretched out after Thursday and you need to refill them, or if you have family in town and want to show them how crazy awesome Portland is, bring them down to the Dining Hall this weekend.

On Friday we are featuring Choucroute Garni, one of France's greatest contributions to the culinary world (besides French Fries), a one-pot meal of housemade Sauerkraut braised with Pork Confit, Lamb Ribs & Laurelhurst Market Boudin Blanc sausages (those Boudin are like eating a cloud, but one made of pork, chicken and cream). And the rest of the menu is no slouch, either.

On Saturday, again, no slouching. Winter Minestrone kicks it off, but then check out the Salad course - smoked sea scallops, celery root, fennel, endive, citrus - a great combination. But wait, check out the entee - hay-baked ham. (To read a whole lot of people discussing this technique, look here) Totally delicious, especially when paired with  Sweet Potato-Brie Gratin and Brussels Sprouts with Pancetta. Yowzah!

On Sunday, of course, we have Brunch, still one of the greatest brunches in town. Bring the family in for some fine vittles!

Okay, that's probably more than enough out of me.  I hope all of you have a great Thanksgiving Holiday. I'll be back next week with Christmas Stuff!

p.s. Please do be careful on Friday. There are a lot of crazy black Friday shopper nuts out there. If you are one, please, no punching, biting or spitting. Or running anyone over. Thanks.

Laurelhurst Market and Ate-Oh-Ate will be CLOSED Thanksgiving Day.

Laurelhurst Market Restaurant will be closed Tuesday, November 29th for a private event. The Butcher Shop will be open until 5pm. Yes, we will still have our famous Fried Chicken available that day.
 
This Week's Menus

Friday, November 25th

Choucroute!

Cream of Cauliflower Soup with Parmesan Crisps & Chives

Beef Tartare with Pickled Green Beans, Frisee & Champagne Vinaigrette

Choucroute Garni - Pork Confit, Lamb Ribs & LM Boudin Blanc Sausage braised with Housemade Sauerkraut and Yukon Gold Potatoes

Queener Fruit Farms Bramley Apple Tarte Tatin with Honeyed Creme Fraiche

Price is $38 per person plus wine and gratuity.  Dinner begins at 7:30pm.  Please RSVP or call the kitchen at (503)235-1600 to make reservations.

Saturday, November 26th

Winter Minestrone with Cannellini Beans, Escarole, Swiss Chard & Butternut Squash, Served with Parmesan Reggiano & Toasted Baguette

Belgian Endive & Mizuna Mustard Salad with Smoked Sea Scallop, Shaved Apple, Celery Root, Fennel & Sherry-Citrus Vinaigrette

Hay-Baked Ham with Sweet Potato-Brie Gratin & Brussels Sprouts Sauteed with House Cured Pancetta & Dijon Creme Fraiche

Brandied Apricot-Brioche Bread Pudding with Caramel Sauce

Price is $38 per person plus wine and gratuity. Dinner begins at 7pm. Please RSVP or call the kitchen at (503)235-1600 to make reservations.

Sunday Brunch

Brunch is served from 9am to 2pm, andbno reservations are required. We are now accepting reservations for parties of 8 or more people. To make reservations, call the kitchen at (503)235-1600 or RSVP with your name, party size and the time you would like to come. Your reservation will be confirmed by phone or e-mail.

Christmas Eve Brunch

Simpatica will be offering Christmas Eve Brunch on Saturday, December 24th. We will be accepting reservations for parties of 4 or more. Please RSVP for reservations or call (503)235-1600.
 

This Week's Email

Tuesday, November 15, 2011 by Ben

OK, everyone. Thanks for your continued patience. It seemed to be the general consensus that although last week's new email format was gorgeous on some people's diplays, for most people it was an abject failure. So, here we are again with a new and, hopefully, improved layout.  If it is a total failure for you, please let me know how and I will try to figure out the why. For those of you reading on mobiles, it will probably just look like a simple text email (that's what it looks like on my phone). If you love it, you are welcome to let me know that as well... :)

So, a few things before we get into this weekend's menus. According to Spencer, my head butcher at Laurelhurst Market, we've only got a few of those incredible air-chilled turkeys left, so if you were on the fence, get off of it quickly and get on the horn instead. The time for action is now.  Also, now is the time to reserve your sundry items, like chicken stock, our smoky delicious bacon or slabs of our famous pates. Call the butcher shop soon at (503)206-3099.

Also, we had a really fun visit last week from Lynn Rossetto Kasper, NPR's host of The Splendid Table. She hung out at Laurelhurst for the day, rapping with Spencer about why you should all be frequenting your small, local butcher shops, like the one we happen to have. To see Spencer's smiling face in the video, or read what Lynn had to say, check out the piece here.

For this weekend, we have two great menus to share with you. On Friday, we will be preparing a really great fall menu, featuring succulent, delicious halibut. Good looking menu, lots of nice stuff on there. Saturday's got it going on, as well. Smoked Tails & Trotters Coppa... The coppa is a muscle right in the center of the shoulder, and is honestly one of the prettiest muscles on a pig. Incredibly marbled, it can take some time in the smoker and still come out tender and juicy. Especially when you take a hazelnut-fed pig like the T&T pork.  Really good stuff, try not to miss this one.

Laurelhurst Market and Ate-Oh-Ate will be CLOSED Thanksgiving Day.

Laurelhurst Market Restaurant will be closed Tuesday, November 29th for a private event. The Butcher Shop will be open until 5pm. Yes, we will still have our famous Fried Chicken available that day.
 
This Week's Menus

Friday, November 18th

Creamy Celery Root Soup with Sea Scallops and Black Olive Croutons
Arugula Salad with Roasted Pear, Laurelhurst Market House Country Pate and Toasted Pistachio Vinaigrette
Line Caught Halibut with Caramelized Cauliflower, Black Lentils and White Wine Butter Sauce
New Apple and Raisin Bread Pudding with Bourbon Caramel

Price is $38 per person plus wine and gratuity.  Dinner begins at 7:30pm.  Please RSVP or call the kitchen at (503)235-1600 to make reservations.

Saturday, November 19th

Radicchio Salad with Balsamic and Parmesan Reggiano
New Potato Gnocchi with Brown Butter, Sage and Brussels Sprout Leaves
Smoked Tails and Trotters Pork Coppa with Italian Salsa Verde, Lacinato Kale and Corona Beans
Warm Apple Crostata with Honey Ice Cream

Price is $38 per person plus wine and gratuity. Dinner begins at 7pm. Please RSVP or call the kitchen at (503)235-1600 to make reservations.

Sunday Brunch

Brunch is served from 9am to 2pm, andbno reservations are required. We are now accepting reservations for parties of 8 or more people. To make reservations, call the kitchen at (503)235-1600 or RSVP with your name, party size and the time you would like to come. Your reservation will be confirmed by phone or e-mail.

Christmas Eve Brunch

Simpatica will be offering Christmas Eve Brunch on Saturday, December 24th. We will be accepting reservations for parties of 4 or more. Please RSVP for reservations or call (503)235-1600.

 

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