Simpatica Catering and Dining Hall

It is Super Tuesday today, which is sooo exciting. No matter which candidate you are voting for today, be it John McCain or Barack Obama, I think we can all agree that no matter who wins, George Bush is finally out. Hallelujah! I wish this country the best of luck, and I send all my prayers to our new president; they will be inheriting a super-sized mess. Yeesh! I might send this email out tomorrow, so it doesn't get lost in all of the post-election night email flurry. While the election is very important, February is still months away, and we can't forget the next few months. And Simpatica.

Quick note:I wanted to wish us a happy anniversary. On November 1st, 2003, we took ownership of Viande Meats & Sausage. The following summer we started Simpatica, and here we all are today! So happy 5th anniversary to us! Nice.

I've got a lot of business to go over with you this week. I'll be spending quite a bit of time talking about Thanksgiving with you, and some of the things we'll be offering this year. As usual, we'll have Turkeys, but we'll also be offering something new this year: prepared holiday dinners. If this is something even remotely interesting to you, read to the bottom of this email where I'll really go into some depth into what I'm talking about. And let's not forget this week's dinners, too.

First off, I would like to send a heartfelt congratulations to Rachel Hightower, one of our catering coordinators. Rachel has taken a job with the Jupiter Hotel / Doug Fir as their new Event Coordinator. Rachel has been with us for a few years now, and we wish her the best of luck in her new venture.

Now, let's talk Turkey. This year we will be selling all natural, local fresh Northwest Heritage Turkeys. These are the same farmers who were producing Turkeys for Draper Valley farms, which is where we currently get our chickens. They are raised in Washington and are a really nice product - hormone free, antibiotic free, free range. They will be available for pickup the Monday, Tuesday and Wednesday preceding Thanksgiving. We will have all sizes, from 8lbs to 20lbs and up, and the price will be $3.50 per lb. To reserve one, give us a call at Viande at (503)221-3012. We are open every day from 9:30am to 7pm. We can also get any sort of other special thing you might want for Thanksgiving, too like roasts, game birds, etc. You might even want to reserve some things like chicken stock, bacon, sausageor anything else you think you might need from us that week. That way you can just swing in and we'll have everything ready for you. Just something to think about.

Or maybe you love Thanksgiving but don't want to cook at all? Or maybe you've got family coming over and don't want the hassle of preparing food for that many people, or maybe you found out you have friends coming over, but don't actually like them enough to go through the trouble of cooking? Maybe you just want something especially awesome this year? Simpatica will be preparing Thanksgiving food, ready for pickup the day before Thanksgiving and ready to just reheat and serve. Check out the menu at the bottom of this email for more information.

Okay... two really nice looking menus for this week. Remember, you may have something to celebrate after today. Or, you may just want to drown that misery in some delicious food and copious amounts of wine. Either, way, we'd love to see you.

Friday, November 7th

Fresh Porcini Mushroom, Fennel and Arugula Salad

Handmade Pappardelle with Rabbit Sugo

Herbed Roast Leg of Lamb with Braised Cavolo Nero and Natural Jus

DESSERT (TBA)

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

Saturday, November 8th

Seared Diver Scallops on a Squash and Apple Puree with Lentil Demi-Glace

Butter Lettuce with Gruyere Cheese, Rye Croutons and Dijon Vinaigrette

Mesquite-Grilled Flat Iron Steak with Sweet Potato and Chestnut Griddle Cakes and Brown Butter Savoy Cabbage

Warm Chocolate-Hazelnut Torte with Roasted Pear Gelato

Price is $35 perperson plus wine and gratuity. 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

Ok, here's the Thanksgiving Prepared Food Menu. Basically how it works is like this: it is priced per person, you select which entrees or sides you want and how many portions you want, then we prepare it all, put it right into oven-safe containers, and all you need to do is reheat it following the provided directions. The meal will be ready for pickup from Simpatica any time on Wednesday the 26th. We will also deliver it anywhere in the Portland Metropolitan area for a fee of $25. Reservations for the food must be made by Friday, November 21st and secured with a credit card. There is a 4 person minimum order.

Roasted NW Heritage Turkey $5

Stuffed Roasted Carlton Farms Pork Loin $5

Mashed Yukon Gold Potatoes $3

Cornbread and Andouille Stuffing $4

Cranberry Relish $2

Brussels Sprouts with Pancetta $4

and Sage Cream

Yeast Rolls$1

Viridian Farms' Squash and Brie Gratin $4

Braised Greens with Ham Hock $4

Cippollini Onions

Poultry Gravy $5/Pint

$9/Quart

Mel's Famous Apple Pie$18 each

Mel's Famous Pumpkin Pie $18 each

The Works: Turkey or Pork, Mashed Potatoes, Stuffing, Cranberry Relish, Brussels Sprouts, Rolls, Gratin, Greens and Gravy: $25 per person

To make an order, please call the Dining Hall at (503)235-1600 or email inquiries@simpaticacatering.com by Friday, November 21st. If necessary, please inquire regarding vegetarian options.

That should do it. Good luck to everyone today. It's a very exciting time in our country, and I look forward to a new administration. Have a good day, everyone.

Hey there! Well, it is certainly Autumn outside. Cold, windy and rainy. I have to admit, there's a certain part of me that really cherishes this time of year. I guess that's the part of me that has become an Oregonian. Funny, huh? Growing up in Hawaii, I never thought I would feel so strongly about the cold and rainy weather (in a positive fashion), but it has really become a part of me. If you've been following these emails for any length of time (over a year), then you've heard my spiel about the changing of the seasons and what that means as a cook, and how much I've come to appreciate and value that change. I'll expound on it, I'm sure, at a later date. Something to look forward to, eh?

I don't have a whole lot of news this week, just a continuation of the same stuff I mentioned last week:Turkeys and our Simpatica Thanksgiving To-Go menu. What IS new are the menus for the week. Two more ultra-fine offerings from our boy Scott Ketterman. I love that guy. Definitely check them out.

First the menus, then read ahead for the info. Thanks, all.

Friday, November 14th

Savory Galeaux d’Eysienes Squash and Leek Soup

Forest Mushroom Tart with Manchego, Roasted Cipollini Onions and Frisée Salad

Moulard Duck Breast with Tender Young Turnips and Smoked Consommé

Dessert by Mel Pincolini

Price is $40 perperson plus wine and gratuity. Dinner begins at 7:30 PM. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.

Saturday, November 15th

Cider Glazed Quail Stuffed with Quince, Apple and Chestnut

Gathering Together Farms' Greens, Shaved Radish, Bleu Cheese and Herb Vinaigrette

Braised Short Ribs with Parsnips, Carrots and Späetzle

Poached Pear Tart with Whipped Crème Fraiche

Price is $35 perperson plus wine and gratuity. 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

Now, let's talk Turkey. This year we will be selling all natural, local fresh Northwest Heritage Turkeys. These are the same farmers who were producing Turkeys for Draper Valley farms, which is where we currently get our chickens. They are raised in Washington and are a really nice product - hormone free, antibiotic free, free range. They will be available for pickup the Monday, Tuesday and Wednesday preceding Thanksgiving. We will have all sizes, from 8lbs to 20lbs and up, and the price will be $3.50 per lb. To reserve one, give us a call at Viande at (503)221-3012. We are open every day from 9:30am to 7pm. We can also get any sort of other special thing you might want for Thanksgivingtoo like roasts, game birds, etc. You might even want to reserve some things like chicken stock, bacon, sausageor anything else you think you might need from us that week. That way you can just swing in and we'll have everything ready for you. Just something to think about.

Or maybe you love Thanksgiving but don't want to cook at all? Or maybe you've got family coming over and don't want the hassle of preparing food for that many people, or maybe you found out you have friends coming over, but don't actually like them enough to go through the trouble of cooking? Maybe you just want something especially awesome this year? Simpatica will be preparing Thanksgiving food, ready for pickup the day before Thanksgiving and ready to just reheat and serve.

Ok, here's the Thanksgiving Prepared Food Menu. Basically how it works is like this: it is priced per person, you select which entrees or sides you want and how many portions you want, then we prepare it all, put it right into oven-safe containers, and all you need to do is reheat it following the provided directions. The meal will be ready for pickup from Simpatica any time on Wednesday the 26th. We will also deliver it anywhere in the Portland Metropolitan area for a fee of $25. Reservations for the food must be made by Friday, November 21st and secured with a credit card. There is a 4 person minimum order.

Roasted NW Heritage Turkey $5

Stuffed Roasted Carlton Farms Pork Loin $5

Mashed Yukon Gold Potatoes $3

Cornbread and Andouille Stuffing $4

Cranberry Relish $2

Brussels Sprouts with Pancetta $4

and Sage Cream

Yeast Rolls$1

Viridian Farms' Squash and Brie Gratin $4

Braised Greens with Ham Hock $4

Cippollini Onions

Poultry Gravy $5/Pint

$9/Quart

Mel's Famous Apple Pie$18 each

Mel's Famous Pumpkin Pie $18 each

The Works: Turkey or Pork, Mashed Potatoes, Stuffing, Cranberry Relish, Brussels Sprouts, Rolls, Gratin, Greens and Gravy: $25 per person

To make an order, please call the Dining Hall at (503)235-1600 or email inquiries@simpaticacatering.com by Friday, November 21st. If necessary, please inquire regarding vegetarian options.

C'est bien? Take care, friends, talk soon.

-Benjamin Dyer

Well, we're in the final stretch before Thanksgiving... one more week to plan what is for most people the biggest feast of the year. The phone at Viande has been steadily ringing; the turkeys are being claimed and people are placing their orders for hams, roasts, chicken stock, etc. It's pretty exciting, as it really kicks off the Holiday season for us. Thanksgiving is really just a warm up for Christmas, which is (for everyone in retail) totally insane. But it is WAY too early to even mention Christmas - sorry.

Just another reminder, we are preparing a variety of fantastic accoutrements for Thanksgiving over at Simpatica this year. The deadline for ordering is this Friday, so be sure to get your orders in soon. The menu is at the bottom of the email if you need to peruse it one more time.

While we're talking deadlines, I just want to mention holiday parties at Simpatica one last time. If you are thinking of having a company party or just want to throw a sweet holiday party for friends and family, there are a few dates still available. We had a cancellation today which reopens Saturday, December 20th. In fact that whole week starting December 14th and continuing through the 20th is fairly open. Otherwise, we are fairly well booked. It never hurts to check, though if you are looking for something outside that window. Also, the 8th and 9th of December are still pretty light. Just something for some of you to think about.

Okay, let's see... we will be having dinners the weekend following Thanksgiving, so if you are having family in from out of town, this would be a good opportunity to show them one of the things that makes Portland special (Simpatica Dining Hall). We'll probably do something fairly simple for the Friday dinner (Burger and Fries night?), and something a little less simple for the Saturday dinner. Anyways, just keep us in mind.

As for this weekend, we've got two menus lined up. Friday is straight up comfort food. Pot Roast, anyone? I'll tell you, when it's cold and rainy out there's not much better than a nice Pot Roast. MM-MMM. And on Saturday, something a bit more fancy, but equally delicious. Check it out:

Friday, November 21st

Louisiana-Style Crawfish Pies

Radicchio Salad with Apples, Dried Cherries, Candied Nuts and Blue Cheese

Fork Tender Pot Roast with Shallots, Root Vegetables and Potatoes

Classic Yellow Layer Cake with Chocolate Frosting and Vanilla Frosting

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

Saturday, November 22nd

Pancetta-Wrapped Prawns with Baby Fennel and Aioli

Roast Beets with Preserved Meyer Lemon, Mizuna and Herbed Goat's Cheese

Italian Sausage and Prune Stuffed Pork Loin with Braised Savoy Cabbage

Apple and Quince Tarte Tatin with Vanilla Ice Cream

Price is $35 perperson plus wine and gratuity. 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

Now, let's talk Turkey. This year we will be selling all natural, local fresh Northwest Heritage Turkeys. These are the same farmers who were producing Turkeys for Draper Valley farms, which is where we currently get our chickens. They are raised in Washington and are a really nice product - hormone free, antibiotic free, free range. They will be available for pickup the Monday, Tuesday and Wednesday preceding Thanksgiving. We will have all sizes, from 8lbs to 20lbs and up, and the price will be $3.50 per lb. To reserve one, give us a call at Viande at (503)221-3012. We are open every day from 9:30am to 7pm. We can also get any sort of other special thing you might want for Thanksgivingtoo like roasts, game birds, etc. You might even want to reserve some things like chicken stock, bacon, sausageor anything else you think you might need from us that week. That way you can just swing in and we'll have everything ready for you. Just something to think about.

Or maybe you love Thanksgiving but don't want to cook at all? Or maybe you've got family coming over and don't want the hassle of preparing food for that many people, or maybe you found out you have friends coming over, but don't actually like them enough to go through the trouble of cooking? Maybe you just want something especially awesome this year? Simpatica will be preparing Thanksgiving food, ready for pickup the day before Thanksgiving and ready to just reheat and serve.

Ok, here's the Thanksgiving Prepared Food Menu. Basically how it works is like this: it is priced per person, you select which entrees or sides you want and how many portions you want, then we prepare it all, put it right into oven-safe containers, and all you need to do is reheat it following the provided directions. The meal will be ready for pickup from Simpatica any time on Wednesday the 26th. We will also deliver it anywhere in the Portland Metropolitan area for a fee of $25. Reservations for the food must be made by Friday, November 21st and secured with a credit card. There is a 4 person minimum order.

Roasted NW Heritage Turkey $5

Stuffed Roasted Carlton Farms Pork Loin $5

Mashed Yukon Gold Potatoes $3

Cornbread and Andouille Stuffing $4

Cranberry Relish $2

Brussels Sprouts with Pancetta $4

and Sage Cream

Yeast Rolls$1

Viridian Farms' Squash and Brie Gratin $4

Braised Greens with Ham Hock $4

Cippollini Onions

Poultry Gravy $5/Pint

$9/Quart

Mel's Famous Apple Pie$18 each

Mel's Famous Pumpkin Pie $18 each

The Works: Turkey or Pork, Mashed Potatoes, Stuffing, Cranberry Relish, Brussels Sprouts, Rolls, Gratin, Greens and Gravy: $25 per person

To make an order, please call the Dining Hall at (503)235-1600 or email inquiries@simpaticacatering.com by Friday, November 21st. If necessary, please inquire regarding vegetarian options.

Have a great weekend, everyone. You'll hear from me next Tuesday, right before the Feast. Take care, all.

This Thanksgiving holiday is nearly over. I couldn't be happier. While it may not be nearly as busy for me as Christmas, it is twice as difficult. On this holiday, nearly everyone wants the same thing: Turkey. As a retailer, you need to order your birds months in advance, specifying type, size and quantity. Then you (ideally) presell them all to your clientele, hoping and praying that when your birds finally show up, they will be the correct type, size and quantity. You are, proverbially and literally, placing all of your eggs in one basket. And if something goes wrong along the way, there is almost nothing to be done about it. You have just managed to ruin someone's meal with their family and friends. That's a lot of pressure. This one has gone rather smoothly so far(one more day for it all to fall apart, though! Excuse me while I knock on wood). Anyhow, I look forward to joining my friends and family and doing some relaxing and eating on Thursday. Oh yes, and of course giving thanks for the bounty of blessings I have been fortunate enough to receive. I hope all of you have a great holiday, and remember to take a moment to be thankful for what is good in your life. I'll be thinking of all of you, for one.

Before I get into the menus, I would like to send a heartfelt congratulations to my friends Nick Woods and Tommy Habetz, who have finally realized one of their dreams, manifesting itself in the form of Bunk Sandwiches. Located on East Morrison Ave. just east of Martin Luther King Jr. Blvd., they are now open for breakfast and lunch service. Swing by, check it out, get some breakfast sandwiches, ruminate, enjoy, and return for some lunch! Seriously, though, you should go say hi and show them some love. I promise they'll show some back.

We wanted to keep Friday's menu fairly simple as a follow-up to Thursday's gustatory olympics, so we went with a Burgers and Fries night, one of our most popular menus. Check out the menu and decide if you can really resist the floats for dessert! By the way, Turkey leftovers are much better on Sunday evening, which leaves you ample opportunity to come to dinner on Saturday, then brunch on Sunday. Saturday's menu is no slouch, either. If you make reservations, please remember that we are closed on Thursday, so don't get freaked out if you don't get a confirmation call 'till Friday. Thanks. Here's the menus for the weekend:

Friday, November 28th

Romanesco, Almond and House-Dried Raisin Salad with Crispy Pork Belly

Simpatica Bacon Cheeseburgers with Fries, Aioli and House-Pickled Vegetables

Root Beer Floats with Sweet Spiced Ice Cream

Price is $25 perperson plus wine and gratuity. Dinner begins at 7:30 PM. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.

Saturday, November 29th

Sunchoke Soup with Parsley Oil

Gathering Together Farms Greens with Celery Root, Apple and Manchego Cheese

Brown Butter Skate Wing with Lemon, Capers and Breadcrumbs on Wilted Spinach

Warm Pear Crisp with Butter Pecan Ice Cream

Price is $35 perperson plus wine and gratuity. 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

That's all of it. Seriously, everyone, have a great Holiday... take some time to relax and enjoy yourselves. I'll talk to you next week. Much love.

NOVEMBER 2008 ARCHIVES

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