This week's email

Tuesday, September 22, 2009 by Ben

Wacky weather, eh? Whatever, I'll take all the nice, warm, sunny weather I can get my hands on. If only I could trap it in a bottle and dole it out over the long winter months of grey and rainy. I guess that's what most people refer to as "bourbon". I'll have to look into that.

I hope this week's email finds all of you well. I was just down in northwest at Chapman School watching the Swifts divebomb the big chimney there. Super cool - what a neat Portland thing to do. For those of you with no idea what I'm talking about, picture about 20,000 swifts (tiny birds) circle, circle, circle the big non-active smokestack at an elementary school, then (somehat inexplicably) all fly right down the chimney to roost for the night. Neat, huh? But the real fun happens when the hawks show up. Everybody cheers and gasps en masse- good times.

We've got some humdinger menus for you this weekend. On Friday a good old fashioned Scott Ketterman Spanish-influenced menu, including Gazpacho, Basque Pepper Piperade and Fig Tart (!) with Almond Ice Cream (!!!). Yep. Then, on Saturday, a delicious-inspired menu featuring such highlights as Onion Tarts, Wood Grilled Pork Chops with Chanterelle Bread Pudding and Panna Cotta. And to think, those tems are just the beginning! So make some reservations, get down to there, and do it up right! Here comes the fleshed-out versions of the menus...

But first, some brief reminders - don't blink! Sunday Brunch at Simpatica still kicks much ass, and fried chicken Tuesday at Laurelhurst Market will tide you over until the weekends.

Friday, September 25

Moorish Cucumber Gazpacho with Grilled Rock Shrimp and Croutons

Fingerling Potato and Fennel Salad with Prosciutto

Seared Halibut on Basque Pepper Piperade with Saffron Aioli

Fig Tart with Almond Ice 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, September 26

Savory Onion Tart with Manicaretti Fifteen Year Aged Balsamic

Treviso Salad with Shaved Parmesan Reggiano and Warm Pancetta Vinaigrette

Wood Grilled Pork Chops with Golden Chanterelle Bread Pudding and Sicilian Cherry Tomato Relish

Vanilla Panna Cotta with Huckleberry Sauce and Shortbread Cookies

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

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 hope everyone takes care. If any of you are headed up to Mt. Hood for the Wild About Game event this weekend, I'll see you up there. It should be a blast (as usual). See you there!

This week's email

Tuesday, September 8, 2009 by Ben

And a fine how-do-you-do to all of you! I hope at least some of you were able to celebrate a three-dayholiday this last weekend. At first blush, Labor Day seems a bit silly to me. But as I sit here, writing my thoughts down with no premeditation whatsoever, I'm thinking, Hey! Why not have a holiday set aside for just such a reason? I mean, you work really hard (ahem , some of you do...) and you deserve a day off in honor of that, right? Right!

I can't remember the last time I had a three day weekend for Labor Day, but I can tell you what it does mean to me - the kids are back in school! Whether we get more sunny days or not - summer's over. At least in my household. And that's OK. I've already started braising- pork stew, chili - and I am feeling really good about that. Already making plans for the next one (I'm thinking a Thai-style pork stew with lemongrass and Bird chilies).

But enough about my food fantasies - let's discuss yours. More specifically, how they may be fulfilled this very weekend at Simpatica Dining Hall. I know that one of you (hopefully 52 of you, each night) is going to read the menus for this weekend and say, Yes! They've done it! Check off another fantasy, fulfilled! Okay, maybe it won't be that dramatic, but it might come close. Scott Ketterman and crew have drawn the right combination of dishes out of their culinary hats, and I think the menus sound delicious. As usual they really capture what our farmers are still producing, bringing the best of what our region has to offer. And did you notice what's on the menu for Saturday? A braise. Hallelujah and braised lamb shanks!

Friday, September 8

Mussels and Chorizo Cooked Over a Wood Fire with Crusty Bread

Crisp Romaine with Artichokes, Creamy Lemon Dressing and Croutons

Seared Hanger Steak with Applewood Smoked Bacon, Chanterelles and Roasted Tomato

Chocolate Soufflé Cake with Honey Ice Cream and Hazelnuts

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, August 29th

Savory Tomato Tartlet with Housemade Pancetta, Fennel and Pecorino

Baby Oakleaf Lettuce with Shaved Prosciutto and Cherry Tomato Vinaigrette

Slow Braised Lamb Shanks, Sweet Pepper Confit and Sienna Cannellini Beans

Hyssop Leaf Panna Cotta with Plum Conserva

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

Sorry about the two emails this last week - at least it rarely happens. I hope everyone has a fantastic week. I hear the weather is supposed to turn sunny and warm for the rest of the week. Apparently summer isn't over - kids back in school or not. Talk soon.

This week's email

Tuesday, September 1, 2009 by Ben

Hey there. I don't have a whole lot of stuff to get off of my chest this week, so I'll probably keep it brief. I know, I know, those are the emails that usually end up being the longest ones of all. But I'll try my darndest to get us all out of here quickly. A few announcements, blah blah blah, some bomber menus, then sayonara, seeya next week.

First, I would just like to remind everyone that we'll be open for business this next weekend, which is... Labor Day, right (I can never get it straight). Anyway, Simpatica will be rocking two dinners, then Sunday brunch - business as usual. And over at Laurelhurst Market, we'll be open through the weekend, and Monday as well, in both the restaurant and the butcher shop. Come get some!

Speaking of Laurelhurst Market, check out the story and pictures of us in the new issue of Portland Monthly Magazine. Nice.

And that's it. On Friday Scott brings us yet another top-notch Basque menu, followed by a steak menu for Saturday. Winners one and all. Make reservations, get some, then go to Simpatica Brunch on Sunday. Got it? Good. Here -

Friday, September 4th

Dungeness Crab and Sweet Corn Crepes with Fennel and Cherry Tomatoes

Butter Lettuce Salad with Fried Squash Blossoms and Herb Dressing

Basque Bouillabaise "Ttoro" with Lingcod, Canary Fish, Mussels and Crusty Bread

Charentais Melon Ice Cream with Summer Berries

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

Saturday, September 5th

Deviled Eggs with Piment d'Espellette

Heirloom Tomato, Cucumber and Toasted Bread Salad with House Smoked Bacon, Basil and Red Wine Vinaigrette

Marinated and Charcoal Grilled Beef Tri-Tip Steak with Sour Cream Mashed Potatoes and Green Beans

Chocolate Semifreddo with Brandied Cherries and Chantilly 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

That's all, now go gather some friends and come down for some delicious goodness. Aren't you worth it?

This Week's Email

Tuesday, August 25, 2009 by Ben

Howdy, folks! As I stare out at the sky, I see the grey rainy clouds steadily declining, being replaced by blue skies and a bit of sun. Thank goodness. The rain we got last night, while pleasant and good for the yard, begins to stir fears of autumn, causing everyone to get worked up. Up here in the Pacific Northwest, the warm season is a treasured one, and usually all too brief. We love to complain about the heat during the dog days of summer, but as soon as we get our first rain, we start to freak out, knowing all too well that the nice weather can disappear any day - that sunny day yesterday could have been the last one we see for the next few months! Not to worry, though - we're supposed to get a really beautiful and pleasantly sunny week coming our way. But let this be a warning to all of you - take advantage while you still can! Finish up those summer projects you really don't want to finish in the rain, and start clearing space in the garage for your lawn furniture and your grill (unless you're derelict like me and just leave that bad boy out all winter - again!?!). But listen to me - one day of grey and rainy and I become Mr. Doom and Gloom, harbinger of the end of the summer. Pay me no heed...

We still have much of what summer has to offer at our fingertips - corn, melons, peppers, beansand stonefruit. But we're also beginning to see some of the transitional items - chanterelle mushrooms is the most obvious one. But that's one of the beautiful things about this time of year - corn and chanterelles is a match made in heaven! Also, we're seeing some of the seafood transition as well - hello Halibut! I love me some halibut... Anyway, I guess what I'm trying to say (as usual) is to really enjoy what every time of year has to offer, and this time of the year is no exception. There's always something happening out there, you just need to keep a positive attitude and make the best of what you've got available to you. And we've got a lot. Check out the menus, I think you'll see what I'm talking about.

Before I got there, though, I just wanted to do a little product placement. Starting next week Tuesday, we will be offering fried chicken at the butcher counter at Laurelhurst Market. It will be hot and ready to go at 2pm, available until it's gone. Be sure to swing by and pick up some of this tasty goodness. If you want us to hold some for you, feel free to give us a call. This could be Tuesday dinner for you from now on...

By the way, we've got a special guest chef appearance for you on Friday. He's one of the line cooks over at Laurelhurst Market, maybe you've heard of him? His name is Troy MacLarty. Formerly the chef at Lovely Hula Hands, formerlyof Chez Panisse, formerly and presently The Man. There was even once a rumor about a stint as a dancer of some kind, the kind that wears a bowtie... purely speculation on my part. Either way, he's written a menu that should make all of you weak in the knees. And Saturday's menu might make you want to get up and dance as well. Here's the goods:

Friday, August 28th
with Guest Chef Troy MacLarty

Puree of Corn Soup with Pounded Basil Oil and Calabrian Chilies

Summer Chanterelle and Leek Tart with Creme Fraiche and Herb Salad

Northern Halibut with Peperonata, Zucchini, Fresh Shell Beans and Aioli

Amaretto and Caramel Custard

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, August 29th

Griddled Corn Cakes with Pimentos de Padron and Sauteed Calamari

Salad of Your Kitchen Garden's Beets, Chanterelle Mushrooms and Frisee

Wood Grilled Pork Loin with Phipp's Farm White Bean Puree and Heirloom Cherry Tomatoes

Peaches and Cream with Vanilla Shortbread Cookies

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 all, folks. Oh! I just wanted to share one more thing with you. I took the kids this last weekend to see Ponyo, the new movie by Hiyao Miyazaki - cutest movie I've seen in a long time. I usually feel that going to the movies is a huge waste of money, but I take my kids anyway 'cause I love 'em. Not this time - worth every penny. Check it out. See you next week.

This week's email

Tuesday, August 18, 2009 by Ben

What's up, my peeps? I hope this email finds all of you happy and well. I've got a bunch of things to mention, so I'm going to dive right into it.

First off, get your calendars out, whether they be on your phone, or one of those paper dealies with the kittens in all of those compromising, inspirational, yet incredibly cute, situations (hang in there!). Either way, turn to Sunday, September 6th, and write in big red marker (not on your phone, of course) - FASTING DAY - NO SUNDAY BRUNCH AT SIMPATICA. I mean, let's be serious, if you can't get Sunday Brunch at Simpatica, is there really anything else worth eating? Methinks not. Not to worry, though, we still have our amzing brunch available every other Sunday. And if you haven't headed down there recently, maybe it's time to reassess - how much do you love yourself, really?

Next order of business - I would like to direct your attention towards the latest review of Laurelhurst Market as posted by The Willamette Week. Not too shabby, if I do say so. Check out the article, titled Bull Market. 'Nuff said.

And now my latest good cause plug. Remember all that talk about Team In Training and the Leukemia and Lymphoma Society I was making a few months back? My good friend and brother in arms Benny Bettinger, chef at Beaker and Flask, will be hosting his own TNT/LLS benefit dinner soon and I wanted to share the info with you. Definitely sign up for a seat - the food will be wonderful and the money goes toward a great cause; unfortunately, I'm sure most of us have been impacted by these terrible diseases in some way, whether a friend or family member, or just seeing someone else struggling to cope. I'll post the full menu at the bottom of this email, plus the necessary information. If you don't need to see the menu to know you want to attend, just call Andrea at (402)270-4604, or email andreaslonecker@gmail.com.

And for the main event, this week's dinners at Simpatica Dining Hall. Two fine offerings to choose from this week - I like to think the most difficult part ofthese dinners is choosing which one to attend - I have seen people give up and just attend both! For Friday, Scott's whipped upa fun little menu - kind of like how a Spaniard would cook if he was stuck in the Pacific Northwest. Something about the menu just really tickles me - it's just so cute and delicious! And on Saturday, a little more straightforward, equally delicious. Both menus really speak of the height of summer - we're seeing stonefruits, berries, artichokes, tomatoes, peppers - all about as good as they can possibly get. It really is a great time of year. Best to take advantage, as this time of year always seems to slip by way too quickly. Here's the menus:

Friday, August 21st

Stuffed Calamari with Su Tinta Sauce and Padron Peppers

Little Gem Romaine with Creamy Basil Dressing, Fried Lemons and Ossau Iraty

Grilled Monterey Bay Mackerel with Fennel, Sweet Peppers, Red Onion and Poached Potatoes

Almond Blancmange with Blueberry Sauce

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, August 22nd

Grilled Apricots with Braised and Glazed Pork Belly and 12 Year Balsamic

Heirloom Tomato Gazpacho with Dungeness Crab

Hardwood-Grilled New York Strip with Artichokes, Torpedo Onions and Pocha Beans

Peach Cobbler with Vanilla Bean Ice Cream

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

have you come in and eat with us.

Sunday

Brunch

Thanks for all the positive responses and comments regarding last week's pig slaughter. I really do appreciate that so many of you took the time to compliment or to comment on the state of culinary affairs related to the general populace. It was gratifying to hear that so many of you shared either the same experience or point of view.

So here's the goods on Benny's TNT/LLS dinner:

Sunday, August 23rd

at Beaker & Flask

Welcome Hors D’oeuvres

Summer Punch

Stuffed Squid with Heirloom Tomatoes and Chorizo Vinaigrette
House Spirits Aquavit Cocktail by Kevin Ludwig

Charentais Melon, Beets and Bitter Greens with Chicken Liver Mousse Crostini
Matello Rosé Cocktail by Tim Davey

Grilled Quail, Bing Cherry Compote, Spätzle
Patricia Green Cellars 2007 Croft Vineyard Pinot Noir

A Selection of Steve’s Cheese
Upright Brewing Beer

Xocolatl de Davíd–Coffee

Price is $75 per person

To make reservations, please call or email Andrea at (402)270-4604, or email andreaslonecker@gmail.com

I'll talk to you all next week - until then, take care.

-Benjamin Dyer

This week's email

Tuesday, August 11, 2009 by Ben

So, I wanted to share an experience with all of you that was truly one of the best things I've done ina long time. On Sunday, I was invited to come to someone's house just over the river and through the woods of Washington to slaughter and dress a pig that was being raised for their daughter's wedding. Now, this was the first time I had ever done something like this, and I have to admit that while I was very excited, I also had a certain level of apprehension - you never know how you're going to react to a situation like that - would I feel guilty about taking a life? Or would I get squeamish about gutting the animal? As the owner and, I suppose butcher, at a butcher shop, I really felt this was something I needed to experience - I felt it would lend a certain legitimacy to what I did professionally, and it would also give me a further depth of understanding that I think more people should be exposed to. While I'm probably not as bad as most folks, I have noticed that people generally don't like to think of the meat they eat as having been a living animal beforehand.

Anyways, the long and the short of it was this - it was way better than I expected. Accompanied by two of my employees - Ethan Bisagna and Scott Schuyler, we met the pig, put it down with a bullet to the head, hung it (thanks, front-loader tractor!), gutted it, split it, skinned it, then broke it down into usable parts. The whole thing took just over two hours with the three of us working away at it.While this sort of experience probably seems terrible to a majority of my readers, I know there are a few of you who will be pretty jazzed up after reading this. I just wanted to share this with all of you, because as I mentioned previously, it was one of the best things I've done in a while. To have been able to take an animal from hoof to table is a pretty cool feat, and one that I am proud to be able to do - makes me feel good to have spent these many years working this art, and I felt I was able to bring that art to a higher level with my experience the other day.

Thanks for listening.

But enough about me, let's talk about you - more specifically, what are we going to do for you this week? Well... For Friday, we're going to keep it real simple - really focus in tightly on a few items that are really at their peak right now, like stonefruit - peaches and apricots. A nice, light, summer meal. It should be perfect. If you're looking for something with a little more gusto, then take a long, hard look at Saturday's menu - again, honing in on what's best right now - blackberries, watermelon and corn. Look at those flavor combinations and preparations, though - Scott has really done some nice things on his menus for this week (I mean blackberry dumplings? Come on! - I love dumplings...). All right, enough foreplay - here's what you've all been waiting for:

Friday, August 14th

Arugula with Grilled Peaches, Shaved Prosciutto and Aged Balsamic

Slow Roasted, Glazed Pork Shoulder with Heirloom

Cannellini Beans, White Chard and Natural Jus

Apricot Tart with Mascarpone Gelato

Price is $28 perperson plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.

Saturday, August 15th

Dungeness Crab and Sweet Corn Chowder

Creative Growers Baby Romaine with Watermelon, Cured Black Olives and Tarragon Dressing

Cedar Plank Salmon with Wood Grilled Green Beans, Baby Squash and Preserved Lemon

Blackberry Dumplings 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.

Sunday

Brunch

Sounds good? Bon. Chat you up next week.

This week's email

Tuesday, August 4, 2009 by Ben

Simpatica Catering & Simpatica Dining Hall
Week ofAugust 4, 2009

Not to be a bummer, but... August? How the heck did that happen? Rain, rain, rain, heat wave, one month to go... Okay, enough of that.

We've got two fine menus for this week - on Friday Scott will be bringing us his specialty, Spanish food. Those Pocha beans with the clams are really worth checking out - brought to us from our friends Manuel and Leslie over at Viridian Farms - we've got 'em on the menu at Laurelhurst Market right now, as well. Plus, the stonefruits are still going strong, the dessert should be fabulous. On Saturday, Scott's got yet another winner on his hands. See the Eggplant Bayaldi with the fresh Halibut? There's a great story about that one - I'm sure Scott will tell the tale at the dinner, but just know that the direct translation of the name of the dish is, "The Priest Fainted". See? You get well fed and educated here at good old Simpatica Dining Hall! Check it out.

Okay, here's the menus - don't try to resist - you can't.

Friday, August 7th

Navarrese-Style Clams with Fresh Pocha Beans and Garlic

Heirloom Tomato and Cucumber Salad with Herbed Chevre and Black Olive Tosta

Wood-Grilled Pork Loin with Pimiento Andaluz and New Potatoes

Lemon Bizcocho with Viridian Farms Peaches and Blueberry Sauce

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, August 8th

Caramelized Onion, Anchovy and Cured Olive Pissaladiere

Frisee with Creamy Marjoram Vinaigrette, Prosciutto, Half-Dried Tomatoes and Haricot Verts

Olive Oil Poached Halibut with Eggplant Bayaldi and Saffron Sauce

Fig Frangipane Tart with Anise 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.

Sunday

Brunch

That should give you something to chew on. I look forward to chatting next week. Until then, take care.

This week's email

Wednesday, July 29, 2009 by Ben

So remember last week when I was all lovey-dovey about the weather, talking about how great it is that it's so hot out and to enjoy the all-too-fleeting summer? Forget all that - it is damn hot out. Yeah, the river was great yesterday, but the drive there and especially the drive back sucked. I've been lingering in the Laurelhurst Market butcher shop as long as possible today in order to maximize my air conditioning saturation, not looking forward to stepping outside and going home at all. At least I've got a basement to sit in with the family. But who wants to cook right now? Not even me. Can man exist on popsicles alone? If you hear from me next week, then the answer is yes.

Just the thought of turning on the stove or (god forbid) the oven in my house makes me sweat. I want to spend my evenings consuming high quality food in an air conditioned environment. Well guess what? Both Simpatica Dining Hall and Laurelhurst Market are air conditioned. Delicious air to go with delicious food. The menus for the Dining Hall this weekend are good enough to tempt even the sweatiest to venture forth. On Friday night, we are offering one of our alltime favorite and all-time popular dinners - the Grand Aioli. A whole spreadfeaturing everything that's popping at the Farmer's Marketpaired with one of life's greatest condiments - garlic mayonnaise. Check it out. Not to your liking? Mayonnaise not your bag? Then Saturday's menu is for you - a little southern goodness - crawdads, spinach salad with ham hocks, smoked steak with dirty rice, capped off with some cherries jubilee - delicious.

Here's the menus... at the end of the email I'll be talking about some of the things we have at Laurelhurst Market that are especially exciting to me - feel free to read 'em or skip 'em.

Friday, July 31st

Chilled Zucchini Soup with Crème Fraiche and Mint

Salade Nicoise with Haricot Vert, Cured Black Olives, Heirloom Tomatoes and Oil Poached Tuna

Grand Aioli with Sockeye Salmon, New Potatoes, Squash, Fennel, Baby Carrots, Romano Beans

Fresh Goat’s Cheese Parfait with Summer Berries

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

Saturday, August 1st

Oregon Crawdads with Sweet Corn Muffins

Spinach Salad with Ham Hocks, Gruyere Cheese, and Mustard Vinaigrette

Smoked Piedmontese NY Strip Steak with Dirty Rice and Marchand du Vin Butter

Cherries Jubilee with Vanilla Bean 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.

Sunday

Brunch

Alright - I've got some new stuff at the restaurant this week I'm especially jazzed about and I wanted to let you in on them - we've got more Tails and Trotters pork available for sale (simply delicious - finished for 60 days on hazelnuts). Also, we made some mortadella this week which came out really nice - gotta love that Italian Bologna. We are also ready to unleash our Lardo on all of you this week. We found a source for 2" thick backfat - simply amazing - we've been curing it for the last two months. What else? Oh! There's a new dish on the menu that youneed - Shrimp and Grits - prawns sauteed with corn, tomatoes, housemade pancetta and mussels - served over Anson Mills corn grits. Totally delicious.

I guess that's all I've got. I'll have more next week, I have no doubt. Thanks folks.

This week's email

Tuesday, July 21, 2009 by Ben

Man, it's weeks like these that make it all worth it. Sure, it's darn hot out there, and humid, and it makes you sweat. However, that's just the impetus many of us need to head to the river, where the water is still cool most of the day, dunking our heads whenever the broiling sun becomes a bit too much. And the time is now for really enjoying a lot of the bounty that Oregon has to offer, besides the beautiful weather, the cool mountain streams, the beaches...

Like picking blackberries off of our neighbor's bush this morning, or picking plums off the tree in our front yard to make a sauce for tonight's dessert. The dessert of course is what follows dinner, which was some truly incredible albacore caught yesterday by my wife's brother who is a crab fisherman right here on the Oregon coast (and who catches albacore and black cod in the off-season). The time is right and the time is now to enjoy what Oregon has to offer. I just hope this email is maybe a little reminder to those of you who get caught up in the everyday to stop for a second to enjoy what's around you. Sure, it's gratifying to complain about, well, everything (it's too hot, it's too cold, it's too sunny, it's too cloudy, etc.). But isn't it much more pleasant to instead enjoy what those times bring? The fruit is awesome right now, and so are the vegetables. The land around you is bursting with opportunity, like hiking, swimming, fishing, camping, etc. And when the clouds come back - and they will - who cares? So it's raining - what better time than stay in the house with the family and undertake a cooking project, or a baking project?

Before my overwhelming (and all too fleeting) sense of optimism and enthusiasm wane, I should share with all of you the menu for this weekend at Simpatica Dining Hall. Unfortunately, Friday night is sold out. But, hey!, there's still Saturday night, right? That's right! And check out the menu - Albacore! Beans! Cherry tomatoes! Peaches! Yes!

Are you sick of me yet? Here's the menu...

Friday, July 24th

Sold Out

Saturday, July 25th

Chilled Cucumber and Tomato Gazpacho with Fried Croutons

Seared Sea Scallop with Roasted Green Beans, Oil-Cured Black Olives and Cherry Tomatoes

Wood-Grilled Oregon Albacore Tuna with Viridian Farms Pocha Beans, Basil and Smoked Pepper Jus

Springcrest Peaches and Cream in Puff Pastry

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

Swing by Laurelhurst Market this week - I've got some really fun stuff in the works at the butcher shop - I've got a whole Tails & Trotters shoulder available to part out, and maybe even a few pork chops to share. Also, we're getting an extra head and making a Porchetta di Testa (do a google search to find out what that is - sounds gruesome but is totally delicious). Or,pick up one of our sandwiches that got written up in both last week's Willamette Week or the Oregonian's Mix Magazine. Also, we've got a few new items going onto the menu on the restaurant side worth checking out. Either way, you need it and we've got it. See you soon.

This week's email

Tuesday, July 14, 2009 by Ben

Short and sweet this week, folks. There's not a whole ton to talk about...

Friday's menu brings straight comfort deliciousness - a burger night at its finest. Start the out eveningwith a little Green Goddess salad with extra bonus crab on top,follow that with a Simpatica Burger rounded out with housecured bacon and all the fixin's, then top that off with brownies and wild strawberry ice cream. Sounds like a winning hand.

Then on Saturday, our main man Scott Ketterman is bringing it with another one of my favorites - Spanish Paella. This is where Scott truly shines, going from rising star to full on supernova. And those stuffed peppers at the first course? Mmm-mmmmm! Seriously, give this one a close look - reads like good poetry.

If any of you are not sure what to do on the weekend of the 25th, maybe think about buying a ticket to the IPNC Salmon Bake. Jason, Dave and I will be there again holding it down on the meat side of things. This is one of my favorite events of the year (for real).

I guess that's it - check the menus, sign up, enjoy, sleep it off, come get brunch. Okay, you have your homework, talk to you next week when we'll review these simple instructions.

Friday, July 17th
Viridian Farms Romaine with Green Goddess Dressing and Dungeness Crab

Simpatica Cheeseburger with Aged White Cheddar, Housemade Bacon and Zucchini Pickles Served with French Fries

Warm Chocolate Brownie with Wild Strawberry Ice Cream

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

Saturday, July 18th
Salt Cod and Potato Filled Piquillo Peppers with Romesco

Mixed Beet Salad with Cucumber, Preserved lemon and Cypress Grove Chevre

Prawn, Duck and Calamari Paella with Sheldon’s Fava Beans, Saffron and Red Peppers

Blackberry Tart with Pastry Cream and Sweet Basil Syrup

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's it. I hope everyone has a great week. I'll talk to you soon. Until then, take care.

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