This week's email

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.

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...

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.

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.