FEBRUARY 2009 ARCHIVES
This Week's Email
Tuesday, February 3, 2009 by Ben
Okay, I've got a lot of menus and such to go over this week, so I'm not going to waste a bunch of time chatting.
For Friday, we've got a really nice menu lined up, featuring pork chops braised in some of our housemade sauerkraut (delicious!). Be sure to check that one out. Then on Saturday, as promised, I've put together a little Hawaiian menu. We'll start with a trio of Musubi, then I'll be serving a whole bunch of different items, all family style. Should be ono! In addition to those two menus, we've also written the menu for Valentine's Day. Take a peek, I think you'll like it. If so, be sure to make reservations soon; we are already about half full.
Also, as a new element to these emails, I am going to be including some of the wines we are featuring this week at the Dining Hall. Our excellent and talented sommelier Travis Motter works hard to put together a well balanced and approachable wine list each week, in addition to putting together a pairing for each menu we do. Here are some of the wines Travis wanted me to mention:
Sean Thackrey Pleiades XVI
Domaine Serene "Yamhill Cuvee" Pinot Noir
Dom. de la Seigneurie Saumur Champigny
RoxyAnn Pinot Gris
Terredora Dipaolo Falanghina
This part of the email will become a bit more refined and polished over the next few weeks. But it's a start...
Also, remember - Open House next week Thursday (the 12th - I'll remind you again next week). And, one more reminder about Brunch on Saturdays for the next few months - this is your only opportunity to get our Brunch without waiting up to an hour! Okay, here are the menus.
Friday, February 6th
Duck Rillettes with Red Wine-Cippolini Onion Jam on Grilled Breads
Frutta di Mare Seafood Salad served on Your Kitchen Garden Mizuna Mustard Greens and Arugula
Carlton Farms Pork Chops Braised in Housemade Sauerkraut, Served with Duck Fat Roasted Potatoes and Dijon Mustard
Apple Tarte Tatin with Vanilla Ice Cream
Price is $38 perperson plus wine and gratuity. Dinner begins at 7:30 pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.
Saturday, February 7th
Hawaiian Night
Trio of Musubi
-Seared Ahi Poke, Kalua Pig and Cabbage, Spam and Egg
-Served Family Style-
Huli Huli Chicken
Kal-Bi Korean Beef Short Ribs
Rice
Macaroni Salad with Taro Root
Gathering Together Farms Greens with Poppy Seed Dressing
Fresh Malasadas
Price is $32 perperson plus wine and gratuity. Dinner begins at 7pm. PleaseRSVP or call the kitchen at (503)235-1600 to make reservations.
Saturday, February 14th
Valentine's Day Dinner
Olympia Oysters on the Half Shell, Grilled Totten Inlet Oysters and a Chervil and Apple Salad
Salt-Cured Foie Gras on Toasted Brioche with a Sauternes-Black Truffle Jelly
Champagne, Grapefruit and Bay Laurel Granita
Roasted Piedmontese Beef Tenderloin with a Madeira-Black Truffle Sauce, Celery Root-Potato Gratin and White Wine-Braised Leeks
Cherry and Chocolate Cream Tart
Price is $60 perperson plus wine and gratuity. Dinner begins at 7pm. PleaseRSVP or call thekitchen 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.
Saturday and 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.
I think that's it. Have a great weekend, I look forward to talking to you soon.
This week's email
Tuesday, February 10, 2009 by Ben
Yeah! Here we are with another fine week under us. I'm sitting here at the dining hall, staring out the window at the big, fat, fluffy snow flakes drifting by. This has been the craziest weather we've been having. Such a strangely dry winter; it seems most of our precipitation has come in the form of snow, too. It's just weird. Whatever, at least it's not due to global warming, right?
It's a special week, we've got our open house on Thursday, which should be loads of fun, and Valentine's Day on Saturday - which has a really nice menu (in my opinion). That just leaves poor Friday stuck in the middle. Well guess what? Friday stepped up to the plate, and will not be ignored! "Raaaarrr!," says Friday, "Don't sleep on the Tapas!"
Umm... thanks Friday for the interjection. It's true, Friday will be one of our most popular menus, Spanish Tapas Night. Before we get into that menu, though, I'll flesh out some of the things you can look forward to this Thursday night at the Open House. Here's the skinny:
What: Pine Street Studios Open House - Come see what changes the building has gone through in the last few years since being a Rock and Roll haven, now home to Simpatica and Biwa, among others.
When: Thursday, February 12th 6-9pm
Where: 828 SE Ash St.
Who:
Food represented by Simpatica in conjunction with
Ken's Bakery
Grand Central Bakery
Beverages represented by:
Sake by Biwa
House Spirits
Double Mountain Brewery
Anne Amie Vineyards
Music represented by
Northwest Jazz Project Sextet
Sounds good, eh?Should be a fun party. And you're all invited. Also, another reminder about Saturday brunch. It's still a lot lighter than Sunday Brunch as far as the wait goes; I'm telling you, this is the Brunch sweet spot. Check us out Saturdays from 9am-2pm. This deal will only last until the end of April, or sometime thereabouts, so take advantage.
Okay, now for this weekend's menus.
Friday, February 13th
Spanish Tapas Night
Salt Cod Fritters
Salted Almonds Toasted in Extra Virgin Olive Oil
Marinated Claudio's South Philly Cured Meats
Tortilla Espanola with Extra Virgin Olive Oil-Poached Potatoes, Onions and Egg
Smoked and Braised Lamb Ribs
Fideos with Clams, Prawns and Calabrian Chilies
Meatballs in Romesco
Marinated Olives
Mussels Rellenos
Piquillo Peppers Stuffed With Braised Oxtails
Roasted Cauliflower with House-Cured Anchovies, Parsley and Golden Raisins
Braised Leeks with Truffle Vinaigrette
Saffron Rice Pudding with Dried Fruit Syrup
Housemade Sangria Will Be Available For Purchase
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, February 14th
Valentine's Day Dinner
Olympia Oysters on the Half Shell, Grilled Totten Inlet Oysters and a Chervil and Apple Salad
Foie Gras Torchon on Toasted Brioche with a Sauternes-Black Truffle Jelly
Champagne, Grapefruit and Bay Laurel Granita
Roasted Piedmontese Beef Tenderloin with a Madeira-Black Truffle Sauce, Celery Root-Potato Gratin and White Wine Braised Leeks
Cherry and Chocolate Cream Tart
Price is $60 perperson plus wine and gratuity. Dinner begins at 7pm. PleaseRSVP or call thekitchen 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.
Saturday and 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.
Have one fine day. I hope we'll be seeing you at some point this week. Happy Valentine's Day to all you lovers (and prospective lovers) out there.
Oh, by the way, it seemed like everyone had a great time at the Hawaiian dinner the other night (myself included - thanks, Mai Tais!). Instead of an annual kind of a thing, we're talking about making it a quarterly kind of thing, so keep your eyes peeled for the next one. Thanks, everyone.
This week's email
Monday, February 23, 2009 by Ben
Hey, a day early, I know, but I'm going to be busy tomorrow so I wanted to get this out today. Also, one last reminder about tomorrow's Fat TuesdayMardi Gras celebration. We'll be passing out beads and Hurricanes tomorrow night, guilty instigators to a roaring party. So if you feel it would be a good idea to get out those demons before giving them up for Lent, then join us down at the Dining Hall tomorrow evening (Tuesday). I'll lay out the menu for y'all real quick, then we'll talk about what we've got cooking for Friday and Saturday.
Tuesday, February 24th
Mardi Gras Celebration
Oysters Bienville - Oysters Baked on the Half Shell with Bacon, Tasso, Shrimp, Mushrooms and Cream
Butter Lettuce with a Creamy Tarragon Vinaigrette, Dungeness Crab and Shaved Radishes
Slow Roasted Duck and Spot Prawn Jambalaya with Mixed Peppers and Green Onions
Bananas Foster - Vanilla Ice Cream with Brown Sugar Caramelized Bananas
Price is $35 perperson plus wine and gratuity. Dinner begins at 7pm. PleaseRSVP or call the kitchen at (503)235-1600 to make reservations.
Over the course of the next month or two, in the spirit of Lent, we will be doing a little more seafood on Fridays. While inspired by, but not necessarily required by our own religious observation, it seems a good opportunity to celebrate a little more seafood.
This Friday, Scott Ketterman has suggested a traditional Provencal Bouillabaisse. It's likely most of you haven't had it served this way before (it was new to me). Apparently, the traditional method is to serve the broth from the soup first, accompanied by crostini and rouille, a sort of tomato and basil pesto thickened with bread crumbs. Next, the seafood and vegetables are served as the entree - in this case Petrale Sole and Ling Cod with potatoes, carrots, fennel, onions and shallots. I think it sounds awesome. Feel free to make reservations for Fridays dinner, I think it should prove to be quite memorable.
And on Saturday, we'll be preparing the Yang to Friday's Yin - meat! And what better vehicle for meat than a Simpatica Barbecue! Check out Saturday's lineup - irresistible. Okay, here's the menus:
Friday, February 27th
Provencal Bouillabaisse Celebration
Fennel, Tomato and Black Trumpet Mushroom Rillette with Frisee Salad
Soupe du Poisson with Crostini and Rouille
Bouillabaisse of Ling Cod, Petrale Sole, Potatoes, Carrots, Fennel, Onion and Shallots, Served with Garlic Aioli
Tarte au Citron - Meyer Lemon Tart with Whipped Cream and Candied Lemon Peel
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, February 28th
Barbecue!
Shrimp Louis with Deviled Egg and Romaine
Slow-Grilled Barbecue Chicken
St. Louis Pork Ribs
Red Cabbage Hot Slaw with Bacon and Cider Vinegar
Cheddar Biscuits with Honey and Apple Butter
Mom's Baked Beans
Root Beer Floats with Spice Ice Cream and Peanut Brittle
Price is $35 perperson plus wine and gratuity. Dinner begins at 7pm. PleaseRSVP or 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.
Saturday and 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.
Thanks, everyone. Hope to see you tomorrow night. If not have a great day, we'll see you later. Until then, take care.
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