This week's email
Tuesday, April 21, 2009 by Ben
Hey! I just got back from the Blazers playoff game against the Houston Rockets (which Portland won, by the way!). And now I'm writing this email; how's that for dedication? You would know how much dedication that was if you could see how much I need to hit the delete key (stupid fingers!). So excuse me if this email isn't as tight as most of them, I'm riding aBlazers high..
First off, I want to mention that we are rapidly running out of Saturday brunches over at Simpatica Dining Hall. Our last Saturday Brunch will be May 2nd. I'm telling you, Saturday is the way - if you want Simpatica Brunch with little to no wait, then Saturday is the answer - until the 2nd. So get your butts in here, before it's too late!
Okay - I want to talk about the dinners this week. For Friday, Scott Ketterman, Dining Hall Chef, has put together a really cool menu. To kick the new sunny season off right, Scott has put together a really fantastic Cuban menu for you -Scott will be busting out the rotisserie and doing up some goods, seriously. I might be there just to eat - no lie. Or I might just show up in the kitchen for the pork scraps and some Tres Leches Cake (one of my favorites - the cake, I mean, but I love pork too!).
And on Saturday, we have a kind of a new face presenting a dinner for you. I would like to take this opportunity to introduce Will Cisa, our new Chef de Cuisine at our new restaurant (which I'll be spilling the beans on next week - pinky swear!). Will Cisa joins us most recently from Urban Farmer - but Will goes way further back than that with us - he's been working for us off and on for a while, now. Hailing from the Southeast, Will brings one of our favorite cuisines to us, and judging from his menu for this coming Saturday, you can see why... I just have to say, Shrimp and Grits? Come on! Preceded by housemade Pimento Cheese? Dang, pulling out all the stops! This should be great - maybe I'll have to come to both dinners.
Anyway, here's the menus. They're fantastic. Like a game of poker - read 'em and weep...
Friday, April 24th
Cuban Fiesta Dinner
Scallop and Shrimp Ceviche with Avocado and Yucca Chips
Your Kitchen Garden Arugula with Grapefruit Segments, Red Onion and Cilantro Vinaigrette
Cuban-Style Spit Roasted Citrus-Glazed Pork with Castro Spice Rub, Phipp's Heirloom Cranberry Beans and Rice and Fried Plantains
Tres Leches Cake
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, April 25th
Low Country Dinner
Charleston "Antipasti" with with Housemade Pimento Cheese, Deviled Eggs, Spiced Nuts and My Mom's Cheese Cracker's
Semolina-Fried Oysters with Watercress and Housemade Pancetta
Shrimp and Anson Mills Grits
Pecan Sandies with Butter Pecan Ice Cream
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.
I'm spent - sorry for any typos I didn't catch. Have a great week, everyone - I'll be talking to you next week.
This week's email
Tuesday, April 14, 2009 by Ben
Howdy! I hope this email finds all of you well. I've got a real short one for you this week - there's just not a whole lot I can talk about. Next week, I'll have a small announcement for you, then the week after I plan on telling you everything there is to know about the new project we've been working on. So be sure to read the email on the 28th for the full run down. For now, we have the food.
Scott Ketterman continues to rock it at the Dining Hall, and this weekend's menus should be a good example of what he brings to the table (all puns intended). Seriously, though, knowing he's got everything under control allows me to sleep at night. Lovely. Here's what's up:
Friday, April 17th
Housemade Mozzarella with Prosciutto, Gathering Together Farms' Arugula and Saba Dressing
Tuscan Kale, Phipp's Heirloom Cannelini Bean and Tomato Soup
Slow Roasted Pork Shoulder with Carrots, Fennel and Creamy Polenta
Pineapple Upside Down Cakewith Ginger Gelato
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, April 18th
Frisee and Fingerling Potato Salad withCreamy Lemon-Caper Dressing and Chicken Liver Bruschetta
Tagliatelle Pasta with Sheldon’s Rapini, Chiles, Garlic and Toasted Breadcrumbs
Chicken Cooked in White Wine with Early Morels, Dijon Mustard and Roasted Asparagus
Rhubarb Semifreddo with a Butter Almond Cookie
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.
All that's left to say is, Go Blazers!
This week's email
Tuesday, April 7, 2009 by Ben
Hey everyone. Have you been enjoying the sun, or what? I had forgotten how good it felt to throw on a pair of shorts and some slippers and hit the streets. Of course, now it's cold and gusting outside - but I enjoyed it while it lasted. It's a good reminder of what is to come. Yay, Spring!
Speaking of Spring, Easter is this Sunday. What better way to celebrate the holiday than at Simpatica Brunch? People usually get scared away from us on Easter, figuring we're totally buried, but that's generally not the case. Come see for yourselves. No promises, though. Also, be sure to take advantage of those Saturday brunches while you still can - they may only go until the end of this month!
By the way, you have all been very patient regarding information about our new restaurant, and I really appreciate that. In only a few short weeks I will divulge all of our information about it - the name, location, concept - everything - heck, maybe I'll even tell you when we're opening (once we figure that out for ourselves...). I will say this - I am crazy excited about everything that's been happening over there - we finished painting the exterior of the building today and we are painting the interior over the next few days. It's really coming together and I can't wait to share everything with all of you.
But on to the meat of the matter - this weekend's menus. Simpatica Dining Hall is full steam ahead under the watchful eyes of Scott Ketterman, and we couldn't be happier. Come see what Scott's got up his sleeves - you won't be disappointed. Check out this weekend's menus, they are no joke. On Friday night, Scott manages to capture the current bounty beautifully, featuring nettles, Oregon black cod, and upland cress. And on Saturday night, just to get the Easter holiday started, nothing says "Hi, Spring!" better than a nice lamb leg. Right? Oh, I'm right.
Friday, April 10th
Calamari a la Plancha with Rouille and Baguette
Nettle Soup with Creme Fraiche
Cedar Plank Roasted Black Cod with Grilled New Potatoes, Endive, Olives and Upland Cress
Rhubarb and Vanilla Panna Cotta
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, April 11th
Early Morel and Leek Tart with Fromage Blanc
Arugula, House Cured Tuscan Pancetta, Red Wine Vinaigrette and Pecorino Romano
Herb Roasted Leg of Lamb with Gathering Together Farms Spring Kale, Phipp's Heirloom Cannelini Beans and Natural Jus
Warm Rhubarb Strudel with Mascarpone Ice Cream
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.
I hope all of you have a great week. For those of you planning to celebrate Easter, Happy Easter! I'll talk to you folks soon - until then, take care
This week's email
Tuesday, March 31, 2009 by Ben
Hey! I hope this week's missive finds everyone well -did you have araging spring break? Hah.
First off, I want to thank everyone who came to the benefit dinner last week, we were able to raise $3,500 for the Leukemia and Lymphoma Society, which is awesome. PLUS, as an added bonus, I had a great time in the kitchen with the guest chefs - Pascal, Troy, Tommy and Tanya. Thanks to everyone for their generous help and thank you, thank you to all of you winemakers who so generously provided for the guests. You folks are all awesome.
I want to start out by talking some biz. As many of you know, Jason, Dave and I are quickly approaching the opening of our new restaurant/butcher shop (we're still shooting for early May). With this new venture, our attention will be elsewhere, and we would hate to leave Simpatica in the lurch. As such, we have hired a new chef for Simpatica Dining Hall and Simpatica Catering Company - and I wanted to introduce him to you. Maybe you've heard of him: Scott Ketterman? Scott has been working with us for quite a while now, and if you've eaten here at all in the last year or so, then it's more than likely you've had his food. It's a perfect match for everyone, and we're all really excited about it. When the new venture happens, Simpatica will stay very much the same - Dining Hall on Fridays and Saturdays and Brunch on Sundays (so don't go freaking out). From the outside, the transition should be fairly seamless - and from the inside, pretty much the same. I couldn't be happier, and hopefully you will share the sentiment. So, a hearty welcome and congratulations to Scott!
As for this weekend, we've got two really fun menus for you. On Friday, one of everyone's favorites - Burger Night! Oh man, a Simpatica Burger with housemade fries, followed with some hot fudge sundaes... what could be better? And to add some juxtaposition, how about some Spanish-inspired food for Saturday? Scott was gettingespecially animated about the Callos Stew - and when Scott gets this excited about something, you know you're in for a treat.Yum. I'm getting geeked out just thinking about it. Okay, here's the lowdown:
Friday, April 3rd
Simpatica Burger Night!
Romaine Lettuce with Green Goddess Dressing, Grilled Prawns and Shaved Radishes
Simpatica Cheeseburger with Aged White Cheddar, Housemade Bacon andHouse Zucchini Pickles Served with French Fries
Hot Fudge Sundaes with Vanilla Ice Cream, Toasted Almonds and Whipped Cream
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, April 4th
Curly Endive and Apple Salad with Piquillo Peppers and Shaved Jamon Serrano
Spanish Callos Stew with Beef, Chorizo, Peppers, Tomato and Smoked Paprika, Served with Rustic Breads
Wood Grilled Pork Loin with Romesco, Slow CookedPotatoes and Your Kitchen Garden Rapini
Cream-Filled Almond Gateau with Rhubarb Compota
Price is $40 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.
Off to the Blazers game - talk to you folks soon!
This week's email
Tuesday, March 24, 2009 by Ben
A fond hello to all of you. I just got back from a whirlwind trip to Sonoma last night (24 hours of travel and a 36 hour stay - whoosh!), and it's funny howone cantravel 500-600 miles south and progress a few weeks forward in the season - everything was in bloom down in wine country, with the most incredible purples, blues, pinks and especially greens bursting everywhere. I think I carried a little bit of that back with me, and I'm feeling very lovely today. I hope spring comes soon for everyone.
However, I'm pretty sure I would feel the same way about the menus for this weekend regardless of my trip. Friday's menu is full of family and love, and I think I'll present it in a slightly different format this week, in order to share it the same way it was shared with me. Saturday's menu is no slouch, either, and I think it will speak to a lot of you in a different way. Saturday's menu captures the essence of late winter, incorporating vegetables set to store last summer with the early crops that are poking their delicate heads out of the ground right now at our local farmer's plots. It's really a special time right now, as we transition from winter into a fresh, new and very vibrant season: spring. There's a lot wrapped up in this time of the year: the days are growing longer, the bulbs are starting to send shoots toward the sky, the farmers have their starts ready for the ground and people are starting to wake up from their winter hibernation and make plans for the new, and very welcome, warm weather.
As mentioned previously, I am going to present this Friday's menu as it was shared with me. It has been shared with us by Mel Pincolini, one of our cooks who has been with us for a number of years now. Mel comes from a long line of Italian chefs, and we have been fortunate to have her share some of her family's traditional recipes with us. This week's menu is brought directly from her roots, and each dish is a part of her history. With each course I will include her story as it was told to me.
Friday, March 27th
Mel Pincolini's Family Recipe Dinner
Salad of Marinated Mushrooms, Agrodolce Shallots, Bitter Greens and Prosciutto - made with my housemade red wine vinegar made with my own red wineas my family has always made it
Chard Torta -very much like a galette, a delicious chard, onion, parmesan filling in a rich, tender pie-like crust
Fresh Pasta with Genoese "Tucchi" -the tucchi is my great aunt Grace's version of Genoese bolognese (tocco),the traditional sauce of Liguria, where my family is from
Florentine Pound Cake with Lemon Mascarpone Sauce -my nonni's wonderful cornmeal pound cake with a lemony mascarpone custard sauce
That's it! Simple, rustic, country Italian cooking
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, March 28th
White Bean Stew with Guanciale and Last Summer's Tomatoes
Mizuna Salad with Lardons and Red Wine -Poached Egg
Braised Piedmontese Beef Shortribs on Handkerchief Pasta and Watercress
Chocolate Panna Cotta with Espresso-Caramel Sauce
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.
I just wanted to include a quick reminder about Thursday's dinner, as well. We still have a few seats left, and I would love to fill them - the more seats we fill, the more we can donate to the cause. As a benefit to the Leukemia and Lymphoma Society and Team In Training, I have organized some of Oregon's top chefs and winemakers to bring to you folks an incredible evening. Five courses, five chefs and six different winemakers. Check out the menu we've crafted and then read on for more information about who's who and what's what.
Thursday, March 26th
Leukemia and Lymphoma Society Benefit Dinner
Chef Benjamin Dyer - Simpatica Dining Hall
Selected Charcuterie - Rabbit Terrine with Pistachios, Pork Rillettes with Fresh Herbs and Cognac, Salmon Rillettes with Preserved Lemon and Piment d'Espillette, Served With Housemade Pickles and Dijon Mustard
2008 Sineann Sauvignon Blanc Marlborough NZ
Chef Troy Maclarty - Lovely Hula Hands
Stinging Nettle and Potato Soup with Creme Fraiche
2007 J. Christopher Christo Misto
Chef Pascal Sauton - Carafe
Alaskan Sea Scallops with Celery Root, Apple and Duck Confit Salad
2006 Daedalus Willamette Valley Pinot Noir
Chef Tommy Habetz
Confit of Lamb Shoulder with Carrots and Braised Greens, Served Over Grilled Rustic Breads with Italian Salsa Verde
2006 Scott Paul Wines La Paulee Pinot Noir
2007 Owen Roe Ex Umbris Syrah
Chef Tanya Fallon - Ken's Artisan Bakery
Roasted Pineapple Financier Tart with Key Lime Chiboust
2006 Andrew Rich Gewurztraminer
Price is $125 perperson, wine included. Dinner begins at 7pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations. Most of you know who I am, but I thought I'd tell you about some of my guest chefs.
Troy Maclarty is the chef at Lovely Hula Hands. Previously, he was the chef at Ripe's Family Supper, and prior to that worked with Alice Waters at Chez Panisse. If you haven't dined with Troy before, I can't recommend his restaurant enough - one of my favorites.
Pascal Sauton is thechef/ownerof Carafe Bistro, located downtown on Market Street.Originally from France, Pascal is one of the most loveable characters Portland's food scene has to offer (seriously - if you haven't met him, he's a peach). His personality shines through his food - a smile to match the one he's always wearing.
Tommy Habetz arrived in Portland from Florida, where he was working with Mario Batali. As opening chef at Ripe's Gotham Building Tavern, Tommy quickly made a name for himself before moving on to Meriwether's. Most recently, Tommy has been wowing Portland with Bunk Sandwiches, his new project with business partner and co-chef Nick Wood.
Last but certainly not least is a name many of you might not know, but will remember after you leave the dinner. Tanya Fallon is a patissiere and baker at Ken's Artisan Bakery, in NW Portland. Tanya has a long and storied career behind her, as opening pastry chef at Michael Mina Bourbon Steak in Miami, pastry chef at Big Rock Chop House and Reserve, Ritz Carlton Chicago and Detroit, and with Chef Takashi Yagahashi at Tribute Restaurant and Chicago's Ambria Restaurant. This is actually my first time working with her, and I honestly can't wait.
These people have all generously donated their time to this great cause, as have all of the winemakers. All proceeds of the dinner will go directly to benefit the Leukemia and Lymphoma Society. Because this is a benefit, $75 of each ticketcan be claimed as a charitable donation. So please, show your support, and get an incredible meal paired with some incredible wines. It should be an event you won't soon forget.
Okay, that's all. Talk to you in a few days.
This week's email
Tuesday, March 17, 2009 by Ben
Happy St. Patrick's Day, everyone! I hope the leprechaun left you lots of candy and eggs in your baskets. No wait, coal in your stockings? Hmmm... what the heck does the leprechaun leave you with? Oh yeah, a hangover! May your hangovers shine like rainbows and be full like pots of gold! From the sound of what is coming out of me right now, mine should be a doozy... better make this quick.
Two fine menus for you this week. On Friday, we'll be doing good old-fashioned Fish n' Chips. I'll tell you what: I love me some fish n' chips, and if you're like me, then you should definitely get a piece of Friday night's dinner. Hand cut fries, tartar sauce, the works. And on Saturday, we'll be doing steak, one of our favorite things - besides pork, lamb, poultry and seafood.
Check out the different cut: the Bavette. This is the top flap from the sirloin - tender, with great texture and flavor. You should really sample this one for yourselves... Match this with a lowcountry-style pickled shrimp salad and you have a winner on your hands.
Now, if you read to the bottom of last week's extra long email, then you heard me mention a very special benefit dinner I'm organizing for next week, featuring numerous guest chefs and a some top-notch wines to go with them. I'm still getting it together, so I don't have all of the details for you at the moment. I will reprint what I wrote last week, then in a few days I will send out a special announcement about the event. You are still more than welcome to reserve seats now, of course. I will reprint the notice following the menus for this weekend.
Friday, March 20th
Fish n' Chips Night
Celery Root and Leek Soup with Parsley Pistou
Warm Jerusalem Artichoke and Endive Salad with Olives and Chiles
Pacific True Cod Fish and Chips with Tartar Sauce and Lemon
Lemon Curd Tart with Chantilly Cream
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, March 21st
Steak Night
Lowcountry Shrimp Salad
Ricotta Gnocchi with Long Cooked Rapini'
Bavette Steak and Mizuna Salad with Blood Oranges and Black Olives
Olive Oil Cake with House Preserved Plums
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.
Okay, last but certainly not least... I've been putting together a very special benefit dinner for later this month - Thursday, March 26th, to be precise. In order to benefit The Leukemia and Lymphoma Society (LLS)through Team In Training, I've put together an all-star cast of chefs and winemakers who have been generous enough to donate their time/wares. So far I've got the following folks lined up to help me out - each chef will prepare one course, paired with one or two of the minemakers listed below. Here's who and what I've got lined up so far (I should have a menu written for you within a few days):
Chef Pascal Sauton Carafe Restaurant
Chef Jason Barwikowski Clyde Common
Chef Troy MacLarty Lovely Hula Hands
Chef Benjamin Dyer Simpatica Dining Hall
Winemakers/Vineyards
Scott Paul Wines
J. Christopher Wines
Daedalus Cellars
O'Reilly's Winery
Sineann Wines
Andrew Rich Wines
Stellar, huh? I think I might try to line up one or two more chefs; I'll have that dialed in the next day or two, with all of the other details, but I wanted to get you marinating on this one early. Tickets will (likely) be $125 per person, which includes food and wine - all proceeds will go directly to benefit LLS and $75 of the ticket pricewill qualify as tax-deductible donations - it's a win-win! Please feel free to make reservations starting now, I think this event should go fairly quickly once word gets out... to do
so, please call the Dining Hall at (503)235-1600 or
email us.
Okay, that's all. Talk to you in a few days.
This week's email
Tuesday, March 10, 2009 by Ben
Boy howdy! I've got a huge email this week, filled with menus and events galore. I'm going to start my way at the top and work my way down - reaching as far as the end of the month... No time to dilly-dally, let's get into it! I think what I'll do is discuss each event and follow it with the menu -it seems to make the most sense (to me, at least). So read all the way to the bottom, so as not to miss any important announcements.
As you all know, we will be hosting a very special winery dinner in the Dining Hallwith Domaine Serene Vineyards on Friday, March 13th. While Friday the 13th is generally considered to be bad luck, the only bad luck here is if you fail to make reservations for this dinner! Check out the menu, as well as the wine pairings - how can you resist this baby?
Friday, March 13th
Winemaker's Dinner with Domaine Serene Vineyards
Roasted Pear and Frisee Salad with Brown Butter Vinaigrette, Crisp Shallots and Pear Butter Crouton
Cote Sud Chardonnay 2006
Sauteed Veal Sweetbreads, Composee of Winter Vegetables and Black Truffle-Madeira Sauce
Winery Hill Pinot Noir 2005
Cherrywood Smoked Duck Breast, Puy Lentils with Duck Confit andRed Wine Reduction
Evenstad Reserve Pinot Noir 2006
Chocolate Hazelnut Gateau with Vanilla Bean Ice Cream
Seven Hills Vineyard Rock Block Syrah 2005
Price is $75 per person, wine included. Dinner begins at 7:30pm. PleaseRSVP or call the kitchen at (503)235-1600 to make reservations.
Okay, now on Saturday the 14th, we have two things going on... First, we have dinner in the Dining Hall - check out the lentil soup, then the sausage-wrapped pork tenderloin - mmm, mmmm, mmmmm. Okay, so maybe you would love to get some of our food but are feeling a bit more philanthropic? Come visit David, Jason and I at the Laurelhurst School Auction being held at the Bossanova Ball Room Saturday from 6pm to 2am. We three will be throwing down some tasty grubs, keeping the people fueled while they exercise those auction-number arms. To sign up for the auction, check out the
website. But seriously, do this only if the dinner is already sold out. We'll see you there! Also on Saturday, we'll be starting theday right with our world-famous brunch - this Saturday brunch only lasts until the new restaurant opens, so get in on thissoon. Okay,here's Saturday's menu:
Saturday, March 14th
Mixed Citrus Salad with Shaved Fennel and Your Kitchen Garden Mizuna
Smoky Lentil Soup with House-Cured Pancetta and Creme Fraiche
Fennel Sausage-Wrapped Pork Tenderloin, Braised Red Cabbage and Roasted Cippolini Onions
Espresso Panna Cotta with Lemon Shortbread
Price is $35 perperson plus wine and gratuity. Dinner begins at 7pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.
As many of you are aware, St. Patrick's Day is fast approaching. Now while some of you may prefer to hit Kell's and wade through green-tinted vomit and drunk college kids (I'm not judging - certain years you would have found me there, wiping green-tinted vomit off of my own face) - some of us prefer to celebrate in style - at Simpatica Dining Hall. This will be our 4th annual St. Patrick's Day dinner, and this one promises to be no less delicious than any of the others - if you haven't had our corned beef shortribs before, may the ghost of Danny O'Flannery take you! These are honestly one of my favorite things - honest. And the rest of the menu is sweeter than a pot o' gold - heck, I might go in just to eat that night - I'm getting myself all riled up over here.
Tuesday, March 17th
St. Patrick's Day Celebration
Crisp Fried Oysters on Warm Curly Endive and Salsify Salad
Corned Beef Short Ribs with Colcannon (Mashed Potatoes with Cabbage and Onion - Awesome!) and Roasted Carrots
Baked Apple Dumplings with Vanilla Ice Cream
Price is $30 perperson plus wine and gratuity. Dinner begins at 7pm. PleaseRSVP or call the kitchen at (503)235-1600 to make reservations.
Okay, last but certainly not least... I've been putting together a very special benefit dinner for later this month - Thursday, March 26th, to be precise. In order to benefit The Leukemia and Lymphoma Society (LLS)through Team In Training, I've put together an all-star cast of chefs and winemakers who have been generous enough to donate their time/wares. So far I've got the following folks lined up to help me out - each chef will prepare one course, paired with one or two of the minemakers listed below. Here's who and what I've got lined up so far (I should have a menu written for you by next week):
Chef Pascal Sauton Carafe Restaurant
Chef Jason Barwikowski Clyde Common
Chef Troy MacLarty Lovely Hula Hands
Chef Benjamin Dyer Simpatica Dining Hall
Winemakers/Vineyards
Scott Paul Wines
J. Christopher Wines
Daedalus Cellars
O'Reilly's Winery
Sineann Wines
Andrew Rich Wines
Stellar, huh? I think I might try to line up one more chef; I'll have that dialed by next week, with all of the other details, but I wanted to get you marinating on this one early. Tickets will (likely) be $125 per person, which includes food and wine - all proceeds will go directly to benefit LLS and the price of the tickets will qualify as tax-deductible donations - it's a win-win!. Please feel free to make reservations starting now, I think this event should go fairly quickly once word gets out... to do so, please call the Dining Hall at (503)235-1600 or
email us.
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.
Wooh, was that enough for all of you? That was a long one, but we made it - together. Above all, have a great week everyone. Maybe on Sunday I'll see you down at the Shamrock Run - a bunch of us will be running the 8k event - including myself and Jason. Come see some of your favorite chefs sweat out all their toxins and chase their demons! Hey - it's not too late to sign up, come join us! Okay, until next week - take care.
This week's email
Tuesday, March 3, 2009 by Ben
A fond and heartfelt Hello to all of you. I hope this last week was a great one for all of you. I'm especially chipper this evening, although I would be hard pressed to tell you why. Perhaps it's because of the weather... we've had some really nice sunny days - the bulbs are already starting to come up in the yard; but the mountains are still snowy (great spring snowboarding yesterday). Perhaps it was the celebration of National Pig Day the other day (a day to honor the magical animal). Maybe it's the amount of work that's been completed on our new restaurant/butcher shop. Maybe it's this week's menus.
Either way, I'm gonna milk this all-too-fleeting feeling of elation and bang this email out before it subsides. No joke, though, I've got two stellar menus to share with you for this weekend; also, I've got the menu for a very special winemaker's dinner with Domaine Serenewe'll be holding in the Dining Hall next Friday, March 12th.
This Friday, we'll be continuing with our seafood theme, offering one of Oregon's finest bounties - Black Cod. We will begrilling this on local cedar planks,oneof our favorite ways to prepare this succulent and delicious fish. Throw in some mussels steamed with Calabrian chilies, and finish up with some warm lemon pound cake with anise gelato, and you've got a real humdinger of a meal in the works.
On Saturday, Scott will be presenting a unique and very special Asturian dish - Fabadas Asturianas. Asturias is located on the northern coast of Spain, next to the Basque region. Fabadas Asturianas (Beans in the Asturian Style) is often compared to the French Cassoulet - however the two dishes are by no means interchangeable. While Cassoulet is often dense, thickened with bread crumbs, the Spanish version is a bit more stew-ish, but similar in it's broad variety of meats nestled within. Scott's version for Saturday will contain Pork Shoulder, Spanish Chorizo, Lamb Ribs and Phipp's Heirloom White Beans. This is one dinner definitely worth checking out.
On Friday, March 12th, we will be teaming up with Domaine Serene, one of our distinguished region's most distinguished winemakers. We've sampled their wares, and put together a menu that (we think) really complements the flavors of their products. These events are always really spectacular, and definitely something not to miss. So sign up early, this one should go really quickly.
Friday, March 6th
Mussels Steamed with Garlic, Parsley, Calabrian Chilies and White Wine
Beet and Orange Heart Salad with Slivered Olives and Mache
Cedar Plank Roasted Oregon Black Cod with Italian Salsa Verde and Olive Oil-Roasted Potatoes
Warm Lemon Pound Cake with Anise Gelato
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, March 7th
Fabadas Asturianas
Salt Cod and Potato-Stuffed Piquillo Peppers with Romesco
Butter Lettuce with Creamy Lemon Dressing and Croutons
Fabadas Asturianas - Asturias Style Beans with Phipp's Heirloom White Beans, Spanish Chorizo, Pork Shoulder and Lamb Ribs
Pear Almond Tart with Whipped Creme Fraiche
Price is $35 perperson plus wine and gratuity. Dinner begins at 7pm. PleaseRSVP or call the kitchen at (503)235-1600 to make reservations.
Friday, March 13th
Winemaker's Dinner with Domaine Serene Vineyards
Roasted Pear and Frisee Salad with Brown Butter Vinaigrette, Crisp Shallots and Pear Butter Crouton
Cote Sud Chardonnay 2006
Sauteed Veal Sweetbreads, Composee of Winter Vegetables and Black Truffle-Madeira Sauce
Winery Hill Pinot Noir 2005
Cherrywood Smoked Duck Breast, Puy Lentils with Duck Confit andRed Wine Reduction
Evenstad Reserve Pinot Noir 2006
Chocolate Hazelnut Gateau with Vanilla Bean Ice Cream
Seven Hills Vineyard Rock Block Syrah 2005
Price is $75 perperson, wine included. Dinner begins at 7:30pm. 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.
I made it, without losing my enthusiasm. Job well done. Take care, my friends - talk next week.
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.
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.
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