This week's email

Tuesday, February 9, 2010 by Ben

Hey, friends. I hope you've been enjoying this Spring-like weather we've been getting the last few days - I know I have. I hope you are all able to absorb enough of it to last you through the rains that are certainly coming our way once again. I've been out riding my bike and running, preparing for my triathlon (but I'll talk to all of you about that a bit more sometime in the next few weeks), and this weather has been so stimulating, I love it.

I've got a lot of menus to throw at you this week, so I'm going to get right into it. I'm going to jump around a little bit, so pay close attention - I don't want to lose you. First, just a gentle reminder, Laurelhurst Market Restaurant and Butcher Shop will be closed Monday, February15th and Tuesday, February 16th forour employee party. That means no fried chicken next Tuesday, but we'll be right back in it the following week.

Once again, I'm going to post the Simpatica Valentine's Day menu near the end of the email - there are just a few spots left, so if this is the one for you, please make your reservation soon. Just so you know, we are doing some special things for Valentine's Day at Laurelhurst Market. We will be offering our regular menu at the restaurant that night, but we will also be offering a special Price Fixe Menu for 2 as well. Here's that menu, but don't stop there, please read on. Scott has prepared some truly epic menus for this weekend, and I want to be sure you see them.

Valentine's Day Menu For 2
at Laurelhurst Market
(our regular menu will be available as well)

Foie Gras Two Ways - Seared and Torchon, Served with Sally Lunn Toast, Blood Orange Marmalade and Hazelnut Butter

Choice Of
Salad of Baby Greens, Olive Oil Braised Fennel, Picholine Olives, Shaved Pecorino and Your Kitchen Garden Tender Greens
or
Shrimp Bisque with Fresh Louisiana Gulf Shrimp and Creme Fraiche

To Share
Grilled T-Bone Steak for Two with Creamed Trumpet Mushrooms
Choice of Two Sides
Brussels Sprouts with Espellette, Lemon and Garlic
Pommes Frites
Amber Cup Squash Strata with Bearnaise
Roasted Cauliflower Polonaise
Potatoes Robuchon
Collard Greens with House Smoked Ham Hocks

Choice Of
Dulce de Leche Cheesecake with Red Wine- and Spice-Poached Pears
or
Chocolate Pot de Creme with Peppermint Candy Shortbread

Price is $90 for two people

That was a long one, I know. Okay, next up are the menus for this weekend. On Friday, Mr. Ketterman is bringing it with a San Sebastian-Style Tapas menu. I guarantee this one is going to sell out in an instant, so congratulations to all of you early birds who get the worm (the most delicious worm you've ever had). But wait, be sure to read Saturday's menu as well. It's a worm of a whole different flavor (mmm, worms...). Okay, check these babies out. It's a food-filled extravaganza this weekend, so be sure to pace yourselves.

Friday, February 12th

San Sebastian Style Tapas
Lamb Meatballs in Romesco
Mussels Rellenos with Chorizo, Fennel and Breadcrumbs
Piquillos Stuffed with Salt Cod and Potato Brandade
Calamari “Txipirones” en su Tinta
Marinated California Olives
Tortilla Espanola with La Masia Virgin Olive Oil
Romaine Hearts with Piquillo Vinaigrette, Cured Olives, Ossau Iraty and Croutons
Caramelized Cauliflower with Lemon, Capers and Raisins
Monterey Bay Sardines with Shallot, Preserved Lemon and Parsley
Smoked Pork Rib Costillas Asadas with Piment d’Espelette Glaze
Cream Filled Gateau Basque with Tart Cherry Sauce

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

Saturday, February 13th

Fennel Scented Shrimp and Focaccia Spiedini with Sweet Pepper Jam

Endive, Frisée and Cara Cara Orange Salad with Salted Almonds and Oil Cured Olives

Grilled Herb Stuffed Lamb Leg with Phipp’s Heirloom Cannellini Beans, Lamb Jus and Braised Chard with Toasted Garlic and Calabrian Chiles

Espresso Panna Cotta with Pistachio Shortbread and Soft Whipped Cream

Price is $35 perperson plus wine and gratuity. Dinner begins at 7pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.

Sunday Brunch

Brunch is served from 9am to 2pm, and no 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.

Here's the Simpatica Valentine's Day menu for all of you one last time. Remember, this one is almost sold out, so get on it quick!

Sunday, February 14th

Valentine's Day Dinner

Amuse

Wood Grilled Oysters with Chervil Butter and Celery Heart Salad

Endive and Blood Orange Salad with Dungeness Crab Puff

Beef Cheek Brasato al Barolo with Truffled Potatoes and Red Wine Sauce

Frozen Chocolate Mousse, Cacao Tuille, Caramel Sauce and Hazelnuts

Price is $55 perperson plus wine and gratuity. Dinner begins at 7pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.

I think that's all of it. Have a great weekend, everyone. remember, this is your time to show that special someone in your life that you really do care for them and think about them. OR, this is a good opportunity to reveal your feelings to someone who has no idea you care about them and think about them. Good luck either way.

Will you be my Valentine?

Benjamin Dyer

This week's email

Wednesday, January 27, 2010 by Ben

Well, here we are once again ! Remember last week when I wrote that I have great ideas all week then forget them all when I sit down to write this email? Not this week, babies! I took notes! And oh boy, are you in for it! I've got all kinds of stuff to talk about, so let's get down to business.

There's a bunch of small stuff, so I'm gonna get that out of the way first. First off, I've decided to take the plunge into this decade and make a Twitter account. I feel a little like an ass saying this, but if any of you are at all interested in following me on twitter, feel free to sign up for LaurelhurstMkt - I'll be dropping tidbits about special events, foods and whatever about Laurelhurst Market and Simpatica you might need to know. I don't know, it just seemed like a good idea. We'll see.

Next, as we all know, Superbowl Sunday is coming up in a week and a half. We've decided to make a special batch of our special Fried Chicken for thatday. We are now accepting special orders for Super Bowl Fried Chicken. Call us at (503)206-3097 to let us know how much and what pieces. Speaking of fried chicken, I just wanted to remind you that we are doing fried chicken every Tuesday at the butcher shop, and that includes Fried Chicken Sandwiches, as well. So there.

A little further down the calendar we find ourselves at February 14th, Valentine's Day. Do your honey a favor and take them to a very special Valentine's Day dinner at Simpatica Dining Hall. Our chef, Scott Ketterman, has concocted a lover's delight, and I'm very happy to be sharing it with you. Make reservations now, as this one will fill up quickly. Here's the menu and the salient info -

Sunday, February 14th

Valentines Day Dinner

Amuse

Wood Grilled Oysters with Chervil Butter and Celery Heart Salad

Endive and Blood Orange Salad with Dungeness Crab Puff

Beef Cheek Brasato al Barolo with Truffled Potatoes and Red Wine Sauce

Frozen Chocolate Mousse, Cacao Tuille, Caramel Sauce and Hazelnuts

Price is $55 perperson plus wine and gratuity. Dinner begins at 7pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.

Doesn't that sound delicious? I think you owe it to that special someone in your life to treat them to a

fine dinner with the fine Simpatica folks. What could be more romantic?

As for this weekend, we've got another pair of fantastic menus to share with you. Take a look-see and decide which one floats your boat more. Then sign up. Here they be -

Friday, January 29th

French Oxtail and Vegetable Soup with Rustic Bread

Romaine Lettuce with Preserved Lemon Vinaigrette and Ossau Iraty Cheese

Petrale Sole with Opened Clams, White Wine-Parsley Sauce and Yukon Gold Potatoes

Meyer Lemon Tart with Chantilly Cream

Price is $35 perperson plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.

Saturday, January 30th

Penn Cove Mussels with Garlic, Leeks, Sherry, Tomatoes and Crusty Bread

Wild Arugula with Ruby Grapefruit and Julienned Celery Root

Smoky Carlton Farms Pork Loin with Braised Savoy Cabbage and Chestnuts

Saffron Rice Pudding with Fig Chutney

Price is $35 perperson plus wine and gratuity. Dinner begins at 7pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.

Sunday Brunch

I think that about covers it. Don't worry, I'll have plenty more for you next week-I've already started taking notes. Have a good one, talk soon.

This week's email

Wednesday, January 6, 2010 by Ben

Let's hope three times is the charm, right? What the heck am I talking about, you ask? Well, this will be the third time writing this email. Nice, huh? Apparently I'm having some software issues I need to resolve. But that's for another time - right now I just need to get this email out to all of you so you can read the menus and get those salivary glands fired up and pumping. Let's hope it works this time.

To start, I just want to make sure to wish you all a very happy New Year; I hope this year treats all of you well and brings good things to you and your loved ones. But let's not limit it - I even hope it brings good things to the ones you don't love. As Sun-tzu said, "Keep your friends close, keep your enemies closer". Whatever that has to do with anything, I don't know, I'm rambling. Let's bring it back...

Here are the menus for this week, they are so nice. I know many of you are out there exercising, eating better, all that New Year's resolution stuff (I'm right there with you - apparently I'm training for a triathlon). But you need to reward yourself for all that hard work, or it hardly seems worth it, right? Do yourself a favor , come get some Simpatica Dining Hall dinner, or just some Sunday Brunch.

Friday, January 8th

Grilled Calamari with Roasted Cauliflower, Capers, Lemon and Parsley

Winter Endive and Pear Salad with Warm Pancetta Dressing, Parmesan Reggiano and Toasted Almonds

Slow Braised Pork Shoulder with Fennel and Tomato Brodo over Savory Griddled Polenta

Olive Oil Cake with Housemade Orange Marmalade and Chantilly Cream

Price is $35 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 9th

French Onion Soup topped with Croutons and Browned Gruyere

Frisée and Blood Orange Salad with Creamy Champagne Dressing and Cured Black Olive Slivers

Red Wine Braised Piedmontese Beef Short Ribs with Broken Potatoes, Roasted Garlic and Fresh Herbs

Tarte aux Chocolate with Piment d'Espellette

Price is $35 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

Okay, I'm keeping my fingers crossed, I hope you all get this. Thanks for your patience. Seriously, I wish you all a good year. Talk to you next week.

This week's email

Tuesday, December 8, 2009 by Ben

Hey there, folks. I hope you've all been staying warm during this crazy cold snap we've been having. For you out of towners who don't know what I'm talking about, let me break it down for you - it's been really cold this week - the temperature hasn't been above freezing for days. Now, if I was back in Indiana, this would be nothing. But I'm not - this is the Pacific Northwest. And I don't like this freezing cold one bit. Too bad for me, right...

I have a lot to talk about this week, so I'm going to get rightinto it. Be sure to read it all, as I'm sure you'll find something interesting buried in there.

First, some special hours and notes about the holidays at Laurelhurst Market. The restaurant and the butcher shop will be closed on Christmas and New Year's Day; we will be open regular hours on the evenings preceding - Christmas eve and New Year's Eve. We know those are busy days for everyone, so we've got some special reservation policies for those two days. Pay close attention, I'm only going to state this once (this week). On Christmas Eve, we will be accepting reservations for parties of 4 or more (instead of our usual 6). And on New Year's Eve, we will be accepting reservations for parties of all sizes. Got that? Her's the kicker for New Year's Eve - instead of our usual menu, we will be offering a special Price Fixe menu for that night only. It will be multiple courses and we will offer different options for each course. It will be a great menu, I promise. I'll let you know what that menu is in another week or two. To make a reservation, please send an email to reservations@laurelhurstmarket.com. I think that covers it.

On Christmas Eve at Simpatica Dining Hall, we will also be offering a very special extra brunch, from 9am-2pm. What better way to kick off the Christmas Celebration than with Simpatica Brunch? I have no idea... so bring the family on down (what better way to impress Aunt Martha than some brunch in our new and improved Simpatica Dining Hall?). Remember, our reservation policy for groups of 8 or more still applies, so make a reservation for the whole family. Here, I'll give it it's own line for those people who just skim this email.

Special Christmas Eve Brunch
Thursday, December 24th

9am-2pm

Okay, and now for the shameless promotional part of this email.

Have you given any thought, yet, to your Christmas Eve or Christmas Day dinner? It is a hectic and crazy season, so it is definitely in your best interest to reserve something special for your celebrations. Luckily, I have a few special items I've been putting together for just such an event, and wanted to share them with you. Here are some of the highlights:

28 Day Dry-Aged Niman Ranch Bone-In Prime Rib

Carlton Farms Crown Roast of Pork
Fresh Geese
Housemade Hams, Bone-In or Boneless
Piedmontese Beef Tenderloin Roasts
Fresh Game Birds - Pheasant, Guinea Hens, Muscovy Ducks

Anything Else Your Heart Desires

Give me a call at the Laurelhurst Market Butcher Shop and let's talk about what you might need. Also think about some special charcuterie items, like fresh Foie Gras, Foie Gras Torchon, or maybe some of that incredible Foitella (Foie Gras and Chocolate Spread), being made for us by Xocolatl de David. Also, I've been making an old favorite again, Duck Liver Mousse with Porcini Mushrooms (one of my all-time favorite pates). Have me reserve some of these things or anything else you might need. Call me at (503)206-3099.

Oh, a quick note about Holiday Parties... I think we're pretty full up for this holiday season at the Dining Hall, but we might be able to squeeze in a few more off-site holiday parties. Also, sometimes you just don't have the time to throw a holiday party during the holidays (I know I don't). Maybe think about having us cater your post-holiday holiday party, say in January or February (that's when I'm doing ours...). Call or email the friendly folks at the Simpatica head office to talk about your party at (503)235-1600 or email them.

As for this week's Dining Hall, we've got some really incredible offerings. Friday's menu looks fantastic - check out the dessert (remember there's two s's in dessert because you want two helpings...). And on Saturday, we are teaming up with the wizards over at House Spirits Distillery to help release their new whiskey! Have I ever told you how much I love whiskey? But that's a topic for another email entirely (or a support group). Each course of that dinner will be paired with a House Spirits whiskey cocktail, plus a welcome cocktail. Drinks will be designed by House Spirits' Christian Krogstad, Matt Mount, and our very own Evan Zimmerman. I'm getting buzzed just thinking about it.

Here's the menus...

Friday, December 11th

Crispy Shrimp Fritters with Caper Remoulade

Wilted Spinach Salad with Warm Chevre, Anjou Pears and Pistachios

Coq au Vin: Chicken Braised in Red Wine Sauce with Mushrooms, Bacon, Young Turnips and Carrots over Spätzle

Brûléed Bread Pudding with Brandied Cherries

Price is $35 perperson plus wine and gratuity. Dinner begins at 7:30 pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.

Saturday, December 12th

House Spirits Whiskey Release Dinner

Cherrywood Smoked Duck Breast Carpaccio with Quince, Arugula and Olive Oil

Whiskey Flambéed Mushroom and Fennel Vol-au-Vent

Grilled Piedmontese Beef Ribeye with Glazed Cippolini Onions and Pommes Rösti

Warm Chocolate Whiskey Cake with Hazelnut Ice Cream

Price is $65 per person plus gratuity, cocktails included. Dinner begins at 7pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.

If you find yourselves without any dinner plans late in the day on Fridays or Saturdays, it doesn't hurt to give us a call, we sometimes have some last minute cancellations or spots open up, and we'd love to have you come in and eat with us.

Sunday

Brunch

I think that covers it. I think I've taken enough of your time, regardless. I hope you have a great week, and a fantastic weekend. Bundle up, stay safe. Maybe I'll see you at Zoo Lights tomorrow night, for my daughter Emma's 10th birthday. Take care.

This week's email

Tuesday, November 17, 2009 by Ben

OK, so... I just returned home from the delicious and filling Double Mountain Brewer's Dinner at Laurelhurst Market. It's late, I'm stuffed, and I've consumed copious quantities of delicious beer. I'm basically perfect. But I'm not sure how long that's going to last before it all comes crushing down upon me, so I'm going to keep it short and, well, short. We'll see how sweet it is...

First off, I just want to get a little bit of business out of the way. As I'm sure many of you are aware of, Thanksgiving is next week Thursday. Many of you have ordered Turkeys (thanks), but I wanted to mention a few other things. I have a few hams on brine we'll be pulling out and smoking in a few days... if you want one of those call me and let me know. I'm also stocking up on stock (can you tell I've just sampled five different kinds of beer?). Anyways, if you need anything, anything at all to make your holiday perfect, let me know how I can be of service.

Here's the menus for the week, I think you'll like what you see. Make reservations, come to brunch, plan for your Thanksgiving. That's your homework. I'm done.

Friday, November 20th

Porcini, Fennel and Arugula Salad with Reggiano and Laudemio Olive Oil

Risotto with Salami, Chiles and Saffron

Cider Glazed Pork Cheeks with Savoy Cabbage, Chestnuts and Caramelized Pumpkin

Vanilla Bean Panna Cotta with Spiced Huckleberry Syrup

Price is $35 perperson plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.

Saturday, November 21st

Seared Sea Scallop with Apple, Radish and Preserved Lemon

Roasted Beet Salad with Chevre, Candied Walnuts and Citrus Vinaigrette

Wood Grilled Culotte Steak with Bordelaise and Yellow Finn Potato Gratin

Dark Chocolate Pot de Créme

Price is $35 perperson plus wine and gratuity. Dinner begins at 7pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.

Sunday

Brunch

That's it. I'll update the email list next week, I'll post the menus tomorrow. I'll update the blog then, too. Thanks for your patience and understanding, I love you all very much. Sweet dreams, have a good night. Until next time...

This week's email

Tuesday, November 10, 2009 by Ben

Howdy doody! I hope you all enjoyed the sun this morning; I realize it's still early in this whole winter rainy Oregon thing, but still the sun got me feeling all jolly and optimistic. Of course that torrential downpour we got hit with this afternoon threw all of that right out of the window, but it was still nice for a little while.

I've got two splendid menus to pass on to you this week, and honestly I don't feel like dillydallying. Let's just get right into it! There's not a whole lot to say about these menus, but a few choice adjectives do come to mind: delicious is the first one, then maybe tantalizing, delectable and irresistible come tumbling after. I'll let you make up your own minds - read on, dear friends... and then make reservations. Busy both nights? Come have some Sunday Brunch! All of the previous adjectives still apply.

Friday, November 13th

Smoky Lentil Soup with Chorizo and Fennel

Radicchio and Endive Salad with Aged Balsamic and Comice Pear

Red Wine Braised Beef Cheeks with Golden Chanterelles, Streaky Bacon, Roasted Shallots, Parsnips and Carrots

Apple Tart Tatin with Whipped Cream

Price is $35 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 14th

Frisée Salad with Crispy Duck Confit, Apples, Walnuts & Warm Mustard Vinaigrette

Beet Soup with Crème Fraiche

Griddled Pork Cutlet, Smashed Yukon Gold Potatoes & Creamed Brussels Sprouts with Housemade Bacon

Cranberry Cake & Vanilla Bean Ice Cream

Price is $35 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

And now a shameless retail plug.

What better gift could you possibly give to your friends, family, or even those folks you don't really care about but are obligated to give a gift to regardless than either a Simpatica Gift Certificate or a Laurelhurst Market Gift Certificate? The Simpatica GC's are good for use at both dinner and brunches, or to put toward a catered event. The Laurelhurst Market GC's are good at both the Butcher Shop and at the Restaurant and Bar. Either way, it's a win-win. Also, don't forget to show yourself a little love... maybe get one for yourself. Hey, aren't you worth it?

Of course you are.

This week's email

Tuesday, October 27, 2009 by Ben

Howdy folks! I've got a lot of things to talk about this week (again), and not a whole lot of time to talk about them - 'Blazers season opening night tonight (go Blazers!), and I've gotta hurry down to the game.

So here we go. First off, some Laurelhurst Market business... thank you to all of the media organizations who decided to get all of our media exposure out of the way during the same week; I'm referring to the Willamette Week (Restaurant Of The Year runner-up and Top Sandwiches in the City), the Oregonian (review) and Portland Monthly Magazine (Best New Restaurant). Very kind of you all, thank you. Also, (this is important so I'm going to put it all in caps) BEGINNING NEXT WEEK TUESDAY, NOVEMBER 3rd, LAURELHURST MARKETWILL BE OPEN FOR DINNERSEVEN DAYS A WEEK. Cool, huh? It's time. Thisbeing open on Tuesdays, of course, does not apply to the Double Mountain Brewery dinner on Tuesday, November 17th - the restaurant will be closed that day.

Speaking of the Double Mountain Brewery dinner, I've got a menu for you all to check out and information on making reservations.Beer pairings will be included, and the bar will be open as well - feel free to go nuts. Here's the menu and reservation information:

Tuesday,November 17th
Double Mountain Brewers Dinner
at Laurelhurst Market

Passed Appetizers
Salt Cod Fritters with Aioli
Beef Tartare on Grilled Bread with Farm Egg Yolk
A Special Beer Cocktail presented by Evan ZimmermanusingDevil's Kriek and Bourbon

Belgian Style Mussels Frites with Cippolini Onions
Dapper Dan Mild Brown Ale

Arugula and Sorrel Salad with Fennel, Apples, Fresh Porcini Mushrooms andQuince Vinaigrette
'Killer Green' Fresh Hop IPA

Choucroute Garni - Roasted pork belly, Duck Confit and Boudin Blanc with Duck Fat Roasted Potatoes, Sauteed Chard with Orange and Roasted Bosc Pear
India Red Ale

Terrible Two Ice Cream Float
(Bourbon Barrel Aged Brown Ale with Double Vanilla Ice Cream)

Cheese Course with Cheeses Selected by Steve's Cheese
FaLaLaLaLa Winter Ale

Price is $65 perperson plus gratuity, beer flight included. Dinner begins at 6:30pm at Laurelhurst Market. PleaseRSVPor call (503)235-1600 to make reservations.

I wanted to mention those Thanksgiving Turkeys again that I was talking about last week. They're figuratively flying out the door, so if you might want one, definitely give me a call over at the Laurelhurst Market butcher shop. Also, feel free to call me about anything else special you might need for the holiday, like our special housemade hams and such.

While I have your attention, I would like to send a huge shout out and congratulations to our bar manager Evan Zimmerman for taking first place in the Great American Distillers Festival 2009 Mixology Contest. He won the contest with a White Dog Dolly O'Dare. Sounds delicious...

There's a special little event next week at Simpatica Dining Hall I wanted to pass on real quickly. My very dear old friend Erik Raschke (we were college roommates) has just had his first book published, titled The Book of Samuel, and his publishers are flying him over from Amsterdam to do a book tour. On Tuesday, November 3rd, Erik will be doing a reading and book signing over at the Barnes and Noble at the Clackamas Town Center Mall at 7pm. After the reading, we'll be heading over to Simpatica to do a little meet and greet with Erik, and I'll be providing some snacks to keep us fortified. So come to the reading, buy a book, get it signed, then join us, it should be a good time - Erik is hilarious. Maybe we'll

see you there.

Also, I just wanted to mention that we have opened the dining room at Laurelhurst Market during the day for lunch. We now have hot soup, hot coffee, a hot sandwich daily, and usually some sweet treats on hand. Everything is still to go out of the butcher shop, but you're welcome to stay and enjoy it (if that makes any sense whatsoever).

OKAY, ENOUGH ALREADY. Let's get to the menus! We've got two fantastic winter menus lined up for you - I think you'll like what you see...

Friday, October30th

Oxtail-Stuffed Viridian Farms Piquillo Peppers with Toasted Farro

Leek, Potato and Winter Squash Soup with Olive Oil

Spanish-Style Cassoulet with Lamb Shoulder, Chorizo, Cured Pork Belly, Saffron andWhite Beans

Gateau Basque

Price is $35 perperson plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.

Saturday, October 31st

Crispy Fried Razor Clams with Roasted Cauliflower, Venus Grapes and Capers

Your Kitchen Garden Mizuna with Grapefruit Hearts and Roasted Beets

Braised Piedmontese Beef Shortribs with Creamed Horseradish, Spaetzle, Young Parsnips and Carrots

Warm Beignets with Apple Confit and Caramel Sauce

Price is $35 perperson plus wine and gratuity. Dinner begins at 7pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.

Sunday

Brunch

I'm FINALLY done, and just in the knick of time! Gotta run down the game... Have a great Halloween - be safe. Until next week...

This week's email

Tuesday, October 13, 2009 by Ben

Hey there! First, some housekeeping business. I am having an issue with my exclusion list, so if you have previously requested to not receive these emails but suddenly started receiving them again as of today, please drop me a note and I'll be sure to re-remove you (remove@simpaticacatering.com). And for the rest of you - don't get any ideas! What would life be like without my little emails every week, besides devoid of delicious menus andmy witty repartee?

If you're having a hard time answering that last question, I'm about to bring it with two reasons to stay on the email list - Friday's menu and Saturday's menu. Both dinners this week are doozies, I'm getting all excited just reading them myself. Seriously, the two of them are very different from each other, but with the cold wind that's been a'blowin' and the rain that's a'fallin', these menus are speaking to me. Hopefully they do the same for you...

I'm going to leave it at that. Enjoy the menus, we'll see you this weekend. I've gotta go wash this eau de fried chicken parfum from my hair - while the Tuesday Fried Chicken at the Laurelhurst Market butcher shop is delicious, it doesn't come without a price...

Friday, October 16th
Tuscan Kale and Cannelini Bean Soup with Fennel and Parmesan Reggiano

Baby Romaine Salad with Shaved Parma Prosciutto, House Pickled Gypsy Peppers and Toasted Garlic Croutons

Baked Lasagna with Italian Sausage, Roasted Peppers, Tomato, Basil and Mozzarella

Tiramisu

Price is $35 perperson plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.

Saturday, October 17th

Wood-Smoked Quail with Quince, Apple and Chestnut Stuffing over Frisee

Warm Sunchoke Salad Tossed with Cress, Cracked Green Olive, Calabrian Chile and Parsley

Braised Pork Shoulder with Six-Hour Creamy Polenta, Young Carrots and Gremolata

Rustic Bartlett Pear Tart with Mascarpone Gelato

Price is $35 per person plus wine and gratuity. Dinner begins at 7pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.

Sunday

Brunch

Thanks everyone - enjoy your week. I know, it's supposed to rain and be cold, but honestly, isn't it time? Take care.

This week's email

Tuesday, October 6, 2009 by

October already! Sheesh! Man, I can't believe I only have 3 weeks left to completely blow off my Halloween costume until the last second! I need to be sure to not think about that one until it's too late. Thankfully I still have my go-to stilts in my closet collecting dust from last Halloween's frantic last minute scramble. Throw a cowboy hat into the mix and you are ready to... take the kids trick or treating, I suppose.

Anyway, I have good news and I have bad news. I'll do the bad news first - there is no dinner in the Dining Hall this Saturday. I know, I'm sorry. However, how 'bout I make it up to you by making Friday extra special? How about a guest chef, one of your favorites? Besides working for us at Laurelhurst Market, and working for a long time with Alice Waters at Chez Panisse, did you know he was also the personal chef for Joe Montana, one of the greatest quarterbacks ever? I know, right, how cool is that? The man I must be talking about is the one, the only, the inimitable, Troy MacLarty! But don't come just for Troy's dashing good looks and razor sharp wit, his food is damn good too. Here's the menu - read it, learn it, live it.

Friday, October 9th
Guest Chef Troy MacLarty

Beet, Citrus and Fennel Salad

Baby Octopus with Fingerling Potatoes, Green Olives and Romesco

Braised Chicken Leg and Chorizo Stew withViridian Farms Peppers and Pimenton

Almond-Cornmeal Cake with Red Wine Poached Pears

Price is $35 perperson plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.

Saturday, October 10th

Sold Out

Sunday

Brunch

That's all, folks. Talk to you next week.

This week's email

Tuesday, September 29, 2009 by Ben

Hey there! What a week it's been! On this last Saturday, I took the short trip up to Welches, which is about 15 minutes drive east of Sandy. I was there to attend the annual Wild About Game Festival, held by the kind folks over at Nicky USA, our local game meat distributor - folks who make our gastronomically adventurous city a lot more fun to be in. While there, my business partner David Kreifels and our chef de cuisine at Laurelhurst Market, Will Cisa, participated in the cooking competition. The reason I mention this is that David and Will took the first prize honors and I thought all of you should know. Congratulations to them! I'm really very proud.

While at the event, I was hanging out with Pascal Sauton the chef and owner at Carafe Bistro, one of my favorite people. He reminded me that he and our very own Scott Ketterman, chef at Simpatica, will be hosting a Piment d'Espellete celebration at Carafe on Monday, October 5th. Here's a little back story -

"Every October, in the small village of Espelette in the French Basque country, over 20,000 chile fanatics meet to celebrate the only AOC chile in the world: Piment d’Espelette.

During the weekend, music, dance, concerts, and lengthy gastronomic dinners are planned, while more formal celebrations such as the blessing of the chile by a local priest and a contest to name the “Best Chile Producer” are performed.

A few years ago, Viridian Farms, a family-run farm in Dayton, Oregon, obtained some of the cherished Piment D’Espelette seeds and started growing these jewels to the delight of their restaurant accounts, as well as their farmers’ market customers.

At Carafe, we treasure this fruity, delicate, and slightly spicy chile and include it in many of our dishes. So, naturally, we thought it would be fun to recreate the festival right here in our restaurant!"

Nice, huh? It should be a blast. So join them on Monday from 5-9pm for food, wine and celebrating. I'm pretty sure you need to make reservations, so to do that or just ask questions, please call (503)248-0004. Maybe I'll see you there (I'm spending the morning at Great Wolf Lodge with the family, so if I'm not too waterslided out I'll try to come by - Happy Birthday to me!).

OH! I've been meaning to pass this on to you. As I'm sure many of you are aware, the holidays are coming. Now is the time to start planning your holiday parties or planting a bug in the ear of the person who organizes your company parties. Get Simpatica to cater it! Either have it at your space, or have it at ours, it doesn't matter, but don't you want it to be delicious? Also, the restaurant at Laurelhurst Market is closed on Tuesdays - wouldn't it be cool to have a private party there? Heck yeah! For more information, or to set something up, get in touch with Cara or Jamie over at Simpatica at (503)235-1600 or email them at inquiries@simpaticacatering.com. Really, aren't you worth it?

First, however, we have this weekend. I have to say, I am especially excited about this weekend's menus, for a variety of reasons. First of all, Friday's menu has been written by our man Blake Esco, who is freshly returned from his honeymoon in Mexico, and wants to share some of the highlights with you (the culinary ones!). He's put together a really delicious lineup that I think you'll really enjoy - he's even got Mexican Wedding Cookies on the menu (how romantic)! What's that? The chilly weather that just descended upon us got youdown? Drown those blues with Sausage and Beer! Oktoberfest!!! Yeah, baby!

Friday, October 2nd
Mexican Fiesta Night

Baby Octopus and Dungeness Crab Escabeche with Sweet Peppers, Onions and Fried Plantains

Caesar Salad with Heirloom Romaine and Croutons

Mayan Pork "Pibil" Cooked in Banana Leaves on Black Beans and Winter Squash with Salsa de Suegra

Spiced Chocolate Pudding with Mexican Wedding Cookies

Price is $35 perperson plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.

Saturday, October 3rd
Oktoberfest!!!

Housemade Pâté Plate with Rye Crisps and Spicy Mustard

Frisée Salad with Roasted Heirloom Beets, Cornichons and Chopped Egg

Alsatian Choucroute Garni: Sauerkraut Slow-Cooked with Housemade Sausages, Smoked Pork Shoulder, Glazed Pork Belly and Fingerling Potatoes

Black Forest Cake

Price is $40 perperson plus wine and gratuity. Dinner begins at 7pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.

Sunday

Brunch

Love to all of you! I hope you have a great week. Take care.

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