This week's email
Tuesday, August 19, 2008 by Ben
Howdy! For all of you complaining about the heat last week:cool enough for you now? I just heard we're supposed to get a winter-type storm ripping through here tonight. Nice. Just last week I remember talking about how wacky the weather's been getting. Case in point. Whatever.
Despite the weather, we do have a ray of sunshine to share with you:this week's menus. On Friday, David has some real yummies lined up, showing off some of the great produce our farmers have been delivering. And on Saturday, Scotty Ketterman will once again share one of his fabulous menus with you. Check them both out, there's something for everyone here...
Friday,August 22nd
Sauvie Island Organics Greens with Smoked Flat Iron Steak, Cherry Tomatoes, Apple Mint and Horseradish-Red Wine Vinaigrette
Squash Blossom and Ricotta Ravioli with Roasted Zucchini and Parsley Pistou
Seared Diver Scallop with Creamed Sweet Corn, Pepper Relish and House-Cured Pancetta
Amaretti Crumb-Filled Baird Family Farms Peaches with Basil Gelato
Price is $40 per person plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.
Saturday,August 23rd
Rabbit Porchetta with Green Tomato Relish and Mixed Greens
Heirloom Tomato, Smoked Bacon and Caramelized Onion Pizza with Summer Squash Salad
Grilled Cattail Creek Leg of Lamb with Slow Cooked Roquefort Beans and Herbed Jus
Almond and Fig Tart with Anise Ice Cream
Price is $40 per person 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.
That's the long and short of it (mostly short). Stay bundled up. Oh, by the way, I might try to send the email out a little early next week; we'll all be in Bend seeing Michael MacDonald. Ya Mo Be There!!!
This week's email
Tuesday, July 22, 2008 by Ben
Hey, all. Got a quick and easy one this week. I hope everyone's been enjoying the weather. Personally, I've been loving it... these cool mornings morphing into a beautiful sunny day have been stellar. Kind of like Goldilocks says, "Not too hot, not too cold, but juuust right."
Speaking of just right, check out Friday's menu. Still riding high from last year's trip to Provence, Dave and Jason have put together yet another French-inspired farm fresh dinner this week. As David so aptly put it, "I love this time of year... you can just lay out a table full of ingredients in front of you, then just mix and match flavors, and the ingredients are so good, you can't go wrong." Well put, Dave. The produce right now is simply incredible, making a cook's job sooo easy. It's awesome. The other thing about Friday... it's our only dinner this week. Unfortunately the Dining Hall is not available for a dinner on Saturday. So get in on this incredible feast we have lined up for Friday. Her's the lineup:
Friday,July 25th
Tomato, Fennel and Black Olive Salad
Squash Blossoms with White Bean Puree and Extra Virgin Olive Oil
Roast Green Beans with Spring Onions and Bacon, Served with Brochettes Three Ways: Cattail Creek Leg Of Lamb, Pancetta-Wrapped Monk Fish and Summer Squash, all Grilled Over Cherry Wood
Blackberry Creme Fraiche Tart with Lavender Gelato
Price is $40 per person plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.
Saturday,July 12th
SOLD OUT
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 don't know how many of you are planning to attend IPNC this weekend but if you are, we'll be there in full force. Jason, Dave and I will be providing the meat for Saturday Night's Salmon Bake(dinner for 1100 people... should be a blast). Swing by and say hi. Until next week...
This week's email
Tuesday, July 15, 2008 by Ben
And a fine hello to everyone! I would like to start by thanking everyone who responded to last week's email. It's nice to know some of you are actually reading it, and even better to get some positive feedback. It really means a lot to me that so many of you actually took time out of your days to comment on the state of omnivorous affairs in this country.
But on to more pressing issues: this week's dinners. The magic number this week is two: two dinners, two guest chefs, and only two hands to eat with. After you read the menus, you may wish you had more. On Friday we will be fed by a fellow who by now should be very familiar to you, our man Scott Ketterman. Scott continues to please with his Iberian-inflected cooking style... It's as if you took Simpatica's usual fare and sent it to Spain for a few months. Just delicious and fits right in. And on Saturday, a face some of you may be growing to recognize (especially if you've dined with us any time in the last few weeks): Nick Wood. Before moving to Portland a year and a half ago, Nick spent six years living, cooking and eating in New Orleans, where he was the sous chef at Brennan's and the executive chef at Martinique Bistro. After arriving in our fair burg, he hooked up with Tommy Habetz (there's the connection...), working as his sous chef at Meriwether's. He is also helping Tommy put together his new project. So we're all fortunate to have him moonlighting at good old Simpatica Dining Hall.
Here's the goods:
Friday,July 18th
Presenting Chef Scott Ketterman
Sauvie Island Mixed Greens with Pickled Blueberries and Goat Cheese
Provencal Soupe au Pistou with Green Beans, Tomatoes and Basil
Slow-Roasted Sockeye Salmon with Eggplant Bayaldi and Saffron Jus
Lemon Sherbet with Espresso Tuille Cookies
Price is $35 per person plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.
Saturday,July 12th
Presenting Chef Nick Wood
Rabbit and Pancetta Gumbo
Tomato Salad with Fried Squash Blossoms and Crawfish Aioli
Crispy Pork Belly and Shoulder with Grits, Fava Beans and Pickled Mustard Seeds
Cane Syrup Cake with Blueberry Jam and Creme Fraiche
Price is $35 per person 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.
Hey, by the way... I don't know if any of you have noticed, but the berries have been rocking recently. I took some family in to Simpatica Brunch this last Sunday and got some killer blueberry pancakes with homemade blueberry syrup and chantilly cream. We'll have them again this week. You should really think about getting some.
This week's email
Tuesday, July 8, 2008 by Ben
I hope everyone had a safe, fun 4th of July. It's been so nice feeling like summer is finally here. It changes everything: people are in a good mood, the scenery is especially beautiful, and the local produce has been truly incredible. I've been subsisting mainly on fruits and veggies garnered at our incredible Farmer's Markets, and it feels wonderful.
Before I talk about this week's menus, I wanted to spend a little bit of time on one of my favorite places, my soapbox. As some of you may have heard, Fred Meyer/Kroger issued a huge recall of some 5.3 MILLION lbs. of tainted (E. Coli)ground beef last week, right before the holiday weekend. I received a lot of questions from customers, mostly regarding what I thought about it. I decided I would include those thoughts into this week's email. Now, I realize for most of you that I'll be preaching to the choir, but still, maybe some of you can bring this up in conversation amongst your friends, or even just mull over what I'm about to say. I am often struck by Americans' attitude toward the consumption of meat. Many Americans seem to hold the belief that daily meat consumption is on par with some sort of god-given right. That meat should be plentiful, and that meat should be cheap. Most people don't care where their meat comes from, just so long as it's inexpensive. This level of consumption has forced/enabled many companies to produce their meat, especially beef, pork and chicken, ata much lower standard of animal well-being and a need to do it cheaply as possible. So am I surprised that an event like what happened last week came to pass? Not at all. Perhapsthe American populace needs to take a long, hard look at what they put into their bodies, and what sort of practices are used to raise the food they consume. My reaction to these events is twofold. First, this is yet another example of why people should support their local butcher and treat themselves to a higher quality product. Unfortunately, and I know this better than almost anyone, a higher quality product is more expensive, as a higher level of care and love is needed to produce a healthier, happier animal. Which leads me to my second point, and this one may seem very strange coming from a butcher...maybe the high level of meat consumption is not the self-evident right most of us have been led to believe. I'm pretty sure there was no clause in the Declaration of Independence or the Bill of Rights that referred to meat consumption. Maybe eating meat should be more of a special occasion. Instead of eating some crappy meat everyday, maybe you should eat something that costs two or three times as much (but with a quality at a much higher level of magnitude) once every two or three days. It may be more expensive, but it's not going to make you drop dead (or give you Mad Cow disease). Plus it tastes better. Just a thought. But really, aren't you worth it? I think so.
Anyway, thanks for listening. As for dinner this weekend, I'm afraid we only have dinner available on Saturday. Friday is sold out, with a private event. Saturday's menu is very nice, though. We'll be visited once again by our good friend Tommy Habetz, who is keeping in form while building a permanent home for his culinary talents. When I have some hard facts about his new project, I'll be sure to share them with you first. But for now, you'll have to be satisfied with what he'll be doing at Simpatica Dining Hall. Here's the menu:
Saturday,July 12th
Presenting Chef Tommy Habetz
Pork Liver Bruschetta with Grilled Fennel, Arugula, Pickled Cherries and Fernet Vinaigrette
Risi E Bisi (Risotto with Viridian Farms Peas)
Braised Rabbit Hindquarters with Black Olives and Hot Chilies, Served with Cavolo Nero with Garlic and 6-Hour Polenta
Italian Prune Plum Tart with Honey Cream
Price is $40 per person 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.
That's it, thanks for letting me proselytize. I really do think the American populace on the whole need to really take a long, hard look at how they consume. Fortunately, I feel Portland is a number of steps ahead of the pack. Not only are people more conscious here about their food, we are forunate in that we have plenty of opportunity and resources to do so, fueled by an active community of farmers, ranchers and (best of all) caring consumers (that's you). Have a great week, enjoy the beautiful weather. Until next week.
This week's email
Tuesday, June 24, 2008 by Ben
I'm just going to come right out with it: I love vacation. No really, it's true. And I'll tell you something else... I'm pretty good at it, too. Whether laying in the sun at Kua Bay, or riding 4-wheelers on the Kohala coast, sea-kayaking down in South Kona, or just sucking down Poke and beer next to the opae-filled brackish ponds and black sand at Manini Beach, I've got it down. Now most of you are probably thinking I'm the Master of the Obvious, but hold on one sec. Growing up in a place that's a global tourist destination, I've seen my fair share of people on the road. And some people really aren't that good at it. Some people hate being out of their safe zone, away from their homes, away from the things they're familiar with, forced to experience new foods, new climates and new experiences, all the while dealing with sunburns, sand in their shorts and the rest of their cranky family members. But not me, boy. I love it. Now I don't know who actually reads this email, but if any of you work for, say, the travel channel or whatever, and need a new host to travel around and have fun, email me - let's talk.
But as they say, all good things must come to an end, as must this vacation. I count myself among the fortunate, however, because at least I get to return to my dream job. One thing I do really appreciate is that everywhere I travel, be it Hawaii or Europe, I am always reminded of how great the Pacific Northwest is in general, and specifically Portland. Great people and great food. Wherever I go, when someone finds out I'm a chef from Portland, I'm always greeted with Ooohs and Aaahs, because my friends, the word is out. People know we've got it going on, andI am so proud and honored to be a part of it. Sheesh, listen to me, you'd think I'm homesick or something (maybe a little...). Anyways, let's turn to the task at hand and talk about food, more specifically what we've got lined up this weekend at Simpatica Dining Hall.
As I've teased over the last few weeks, we've got a dinner coming up on Friday, June 27thfeaturing the fine wines from Oregon's very own Appoloni Vineyards. Located in Forest Grove on40 acres ofLIVE certified sustainable farmland, Appoloni produces premium Pinot Noirs and Italian-Style whites. For their dinner with us, they'll be rolling out a few new releases, including their '06 Pinot Noirand their '07 Pinot Blanc. Dinner will be$75, which will include both food and wine. Read on for the menu. But don't stop there, Saturday's menu is no slouch either. Here's what we've got lined up:
Friday,June 27th
Appoloni Vineyards Dinner
English Pea Soup with Dungeness Crab
Savoy Spinach Salad with Warm Pancetta Vinaigrette, Farm Fresh Egg and Cornbread Croutons
Smoked Duck Breast on New Potato, Fennel and Duck Leg Confit with a Cherry Gastrique
Oregon Strawberries with Baked Italian Meringue and Shaved Chocolate
Price is $75 per person plus gratuity, wine included. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.
Saturday,June 28th
Crawfish Tail Fritters with Sauvie Island Organics Mizuna and Braised Baby Fennel
Phipps Cranberry Bean and Your Kitchen Garden Kale Soup with Applewood-Grilled Viande Bacon and Green Garlic
Grilled Cross-cut Piedmontese Beef Short Ribs with a Picalilli Glaze and Fava and Sweet Potato Hash
Wood-Fired Banana Splits with Cinnamon Ice Cream and Strawberry Rhubarb Preserves
Price is $40 per person 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 think that's it. I can't wait to see all of you when I get back, I hope all of you have been well. As much as I love leaving, I love coming back to all of you. See you soon!
- Benjamin Dyer
This week's email
Monday, June 16, 2008 by Ben
Hey everyone! I'm sending this out a day early because I'll be gone tomorrow, my usual dayto send these bad boys out. Why, you ask? Well, every summer my children (Emma, 8 and Bjorn, 6) spend about a month with my mother, who still lives in Hawaii. I suppose SOMEONE has to take them over, so I <ahem> am going to have to suck it up and do the filial duty, you know, as both a loving father and a loving son. So I thought I'd get this email out of the way now, because, you know, the airlines are always losing luggage and all, and since I'm flying luggage class (the cargo hold is actually bigger than the seats these days), better safe than sorry. Right? You understand. Actually I'll be doing research for my Hawaiian cooking class I'll be doing July 9th at In Good Taste. I swear. Strictly research and family duty. And that's all. I certainly won't be enjoying myself.
Anywho, this weekend we've got not one but two guest chefs again... Scott Ketterman on Friday and (back by popular demand) Tommy Habetz on Saturday. Tommy's got a project he's working on (his own gig), so he's using the Simpatica crowd as guinea pigs. Actually, what I MEANT to was that he's sharing some of his new dishes with a lucky few of you. So come on in and get a sneak peek at what Tommy has in store for all of us. First an announcement or two (nothing new), then I'll get on with the menus.
As yetanother reminder, on Friday, June 27th, Simpatica Dining Hall with be teaming up with the fine folks from Apolloni Vineyards. If you came out to our Plate and Pitchfork dinner two years ago, then Apolloni should be a familiar face and name. If not, then let me tell you a bit about them. Located in Forest Grove on40 acres ofLIVE certified sustainable farmland, Apolloni produces premium Pinot Noirs and Italian-Style whites. For their dinner with us, they'll be rolling out a few new releases, including their '06 Pinot and their '07 Pinot Blanc. Dinner will be$75, which will include both food and wine. Reservations can be made by calling the Dining Hall at (503)235-1600 or emailing us at
rsvp@simpaticacatering.com. I'll be posting the menu in the next week or two, but you should definitely think about getting in on this one as early as possible.
That's enough jabbering and jawing, here's the menus for the weekend:
Friday,June 20th
Presenting Scott Ketterman
Little Gem Lettuces with Creamy Lemon Vinaigrette, Basil and Oil-Cured Olives
Piquillo Peppers stuffed with House Cured Salt Cod and Potato Brandade
Moorish-Style Braised Cattail Creek Lamb Shanks with Carrots, Spring Onions and Fava Beans ala Grecque
Dark Cherry-Filled Gateau with Whipped Creme Fraiche
Price is $35 per person plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations. Saturday,June 21st
Featuring Chef Tommy Habetz
Pickled Beets with Arugula, Horseradish and Cacio di Roma
Stubby Pasta with Bone Marrow Bologese
Rock Fish with Chickpeas, Hot Peppers and Bagna Cauda Vinaigrette
Bay Leaf Panna Cotta with Cherries and Caraway Shortbread
Price is $35 per person 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.
One more plug! If you've been into Viande recently, you've probably seen two new faces behind the counter. Well, those faces have names: Tom Daly and Mike Jennings (Tom's the one with the glasses and the Salvador Dalimoustache on his finger). On Sunday, June 22nd, Tom and Mike will be hosting a special dinner at Echo, on MLK. I told them I would put the word out, because I think they're great guys and I would like to see what they can do when they're not slinging meat behind the counter. The dinner will be by reservation only, with seatings slotted throughout the evening, so pick a time that works well for you, then call and make a reservation at (503)460-3246. Dinner will be $60 per person, wine included. Here's the menu:
Mike and Tom's Echo Dinner
Butter-Poached Monkfish with Grilled Asparagus and Bacon
Mache and Radish Salad with Preserved Lemon and Grapes
Steamed Mussels with Morel Mushrooms
Smoked Braised Pork Belly with Boiled Masa Harina Balls and Cherry-Chipotle Jelly
Marinated Flat Iron Steak with New Potatoes and Market Greens
Voodoo Pound Cake with Strawberry Ice Cream and Candied Rosemary
That's all folks! At this time tomorrow I'll be smelling the flowers, listening to the wild boars snort and staring at the Pacific Ocean. I'll be in touch, though, I promise. I'll talk to you soon. Until then, take care. Mahalo!
This week's email
Tuesday, June 10, 2008 by Ben
This weekend, we will be featuring not one but two special chefs in the Dining Hall Kitchen. On Friday, we will be focusing on the talents of Mel Pincolini. Mel is one of our regular cooks, and by far one of my favorites. Hailing from a long line of Italian cooks, Mel continues to consistently bring the goods with a grace and a smile that are infectious. If you've been in for brunch, she can always be seen pumping out some top-notch food, usually with a great smile on her face. Check out the menu she's put together for you, I think it speaks for itself. You definitely don't want to miss this one.
On Saturday, we will be opening our kitchen to Chef Tommy Habetz. This will be Tommy's second stint with us at the Dining Hall, and I'm sure he'll be delivering again. Tommy, formerly head chef at the Gotham Building Tavern and at Meriwether's, will be putting togetheran assortment of Roman-inspired treats, presenting a lineup of smaller plates brought out in succession. Check out the menu below to see what he's got in the works.
Also, just as another reminder, on Friday, June 27th, Simpatica Dining Hall with be teaming up with the fine folks from Apolloni Vineyards. If you came out to our Plate and Pitchfork dinner two years ago, then Apolloni should be a familiar face and name. If not, then let me tell you a bit about them. Located in Forest Grove on40 acres ofLIVE certified sustainable farmland, Apolloni produces premium Pinot Noirs and Italian-Style whites. For their dinner with us, they'll be rolling out a few new releases, including their '06 Pinot and their '07 Pinot Blanc. Dinner will be$75, which will include both food and wine. Reservations can be made by calling the Dining Hall at (503)235-1600 or emailing us at
rsvp@simpaticacatering.com. I'll be posting the menu in the next week or two, but you should definitely think about getting in on this one as early as possible.
Enough preamble, here's the menus as they stand:
Friday,June 13th
Presenting Mel Pincolini
Viridian Farms Asparagus, Baby Artichoke Heart and Fresh Porcini Mushroom Salad with Grappa Vinaigrette, Shaved Parmesan and Truffle Salt
Pan-Fried Pork Shoulder Ravioli with Fennel Jam and Roasted Olives
Spice Butter-Poached Rabbit Hindquarters with a Cacciocavolo and Beet Green Spoonbread and Glazed Beets
Cinnamon Pound Cake with Warm Strawberries and Creme Fraiche
Price is $40 per person plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations. Saturday,June 7th
Roman Dinner Featuring Chef Tommy Habetz
Viridian Farms Chicories and Chicken Livers with Viande Pancetta and Anchovy Vinaigrette
Semolina Gnocchi with Roast Viridian Farms Asparagus and Poached Egg
Grilled Octopus with Fava Bean Puree and Peperonata
Cattail Creek Farms Lamb Shoulder Bruschetta with Green Garlic and Mint Sauce
Sweet Lard Cakes with Strawberries, Mint and Cream
Price is $40 per person 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.
One more plug! If you've been into Viande recently, you've probably seen two new faces behind the counter. Well, those faces have names: Tom Daly and Mike Jennings (Tom's the one with the glasses and the Salvador Dalimoustache on his finger). On Sunday, June 22nd, Tom and Mike will be hosting a special dinner at Echo, on MLK. I told them I would put the word out, because I think they're great guys and I would like to see what they can do when they're not slinging meat behind the counter. The dinner will be by reservation only, with seatings slotted throughout the evening, so pick a time that works well for you, then call and make a reservation at (503)460-3246. Dinner will be $60 per person, wine included. Here's the menu:
Mike and Tom's Echo Dinner
Butter-Poached Monkfish with Grilled Asparagus and Bacon
Mache and Radish Salad with Preserved Lemon and Grapes
Steamed Mussels with Morel Mushrooms
Smoked Braised Pork Belly with Boiled Masa Harina Balls and Cherry-Chipotle Jelly
Marinated Flat Iron Steak with New Potatoes and Market Greens
Voodoo Pound Cake with Strawberry Ice Cream and Candied Rosemary
That, my friends is it. I will be emailing you from a different place next week, I'll let you know where once I get there. I hope you all have a wonderful weekend, and remember:Father's Day is this Sunday! Allow this to be your warning to go out and get Dad something special. OK, take care all.
This week's email
Tuesday, June 3, 2008 by Ben
Hello, my friends! I hope this email finds everyone well and happy. I've got two menus for you this week, plus an announcement about a very special event coming up later this month with Apolloni Vineyards.
On Friday, June 27th, Simpatica Dining Hall with be teaming up with the fine folks from Apolloni Vineyards. If you came out to our Plate and Pitchfork dinner two years ago, then Apolloni should be a familiar face and name. If not, then let me tell you a bit about them. Located in Forest Grove on40 acres ofLIVE certified sustainable farmland, Apolloni produces premium Pinot Noirs and Italian-Style whites. For their dinner with us, they'll be rolling out a few new releases, including their '06 Pinot and their '07 Pinot Blanc. Dinner will be$75, which will include both food and wine. Reservations can be made by calling the Dining Hall at (503)235-1600 or emailing us at
rsvp@simpaticacatering.com. I'll be posting the menu in the next week or two, but you should definitely think about getting in on this one as early as possible.
Now, for this weekend we've got some goodies in the works. On Friday, our go-to guy Scott Ketterman will be sharing more of his fine craft with all of us, whipping up some asparagus soup, followed by some wood-fired pork loin. And on Saturday, a fine variety of tasties, including a little smoked trout, maybe some cotechino-stuffed pork tenderloin with mushroom spaetzle and a left-right of lemon curd tarts with fresh strawberries. Also, the goat cheese will be wrapped in Fig Leaves from Jason's yard (remember Axis Supper Club?). Here's the menus as they stand...
Friday,June 6th
Baby Beet, Cucumber and Sweet Basil Salad with Dungeness Crab
Asparagus Soup with Creme Fraiche
Wood-Grilled Carlton Farms Pork Loin with New Potatoes, Spring Onions and Piquillo Peppers
Oregon Strawberries with a Muscat and Mint Sorbet
Price is $35 per person plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations. Saturday,June 7th
Smoked Trout with Shaved Fennel and Spring Onion Salad with Polenta Croutons
Grilled Fig Leaf-Wrapped Goat Cheese with Rhubarb Mostarda and Grilled Walnut Toasts
Cotechino-Stuffed Pork Tenderloin with Mushroom Spaetzle and Your Kitchen Garden Spinach
Bruleed Lemon Curd Tart with Viridian Farms Strawberries and Chantilly Cream
Price is $40 per person 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.
That it, boss. Maybe if we're lucky the sun will shine on us this weekend. I sure hope so. I hope everyone has a great week. Talk to you later
This week's email
Tuesday, May 27, 2008 by Ben
Good afternoon. I hope everyone has been well. I've got another short email this week. Next week I'll come up with something interesting to talk about, I promise. Actually I do have something silly to pass on. Earlier today I received an email from John Newmeister, my lamb farmer over at Cattail Creek Farms (you know, that guy who has the most incredible lamb there is?). He sent me a few links to some silly web sites, and I thought I'd go ahead and pass one of them along. Ever been curious about wearing meat as both fashion and function? Check out
hatsofmeat.com. Nice. Maybe a side project at Viande?
We've got two really stellar menus this week. No joke. I think the most difficult thing about these menus will be deciding which night to attend. I'm not going to go into too much detail in advance, I think the menus do a pretty good job of speaking for themselves. Here's the goods...
Friday,May 30th
Viridian Farms Asparagus and Soft-Boiled Duck Egg On Crostini with Oil-Poached Artichoke Vinaigrette
Halibut Cheeks on Your Kitchen Garden Fennel and Eggplant Caponata with Golden Raisins and Madeira
Cattail Creek Lamb Shanks with English Pea and Mint Risotto and Green Garlic Gremolata
Strawberry Crostada with 12-Year Balsamic Gelato
Price is $40 per person plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations. Saturday,May 31st
Foie Gras Torchon with Pickled Strawberries, Buttered Brioche and Fleur de Sel
Sauvie Island Organics Greens with Crispy Pancetta, Grilled Red Onions and Dijon Vinaigrette
Slow-Smoked Piedmontese New York Strip with Rosemary Pesto, Sweet Potato and Brie Gratin, Viridian Farms Asparagus and Sauce Bordelaise
Rhubarb and Dried Cherry Cobbler with Pistachio Gelato
Price is $45 per person 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 enjoyed the long weekend (I sure did). Maybe I'll see some of you tonight at my Bacon Class (redux) at Foster and Dobbs. Otherwise, maybe I'll see you down at the Farmer's Market. Until then, take care.
This week's email
Tuesday, May 13, 2008 by Ben
Hey, all. From what I understand, we're about to get our first heat wave of the summer. People are already complaining about how hot it's going to be. At least that's a nice departure from the usual complaining about the gray skies. There's always something to complain about, right? Thank goodness...
Two really fun menus this weekend. On Friday, we'll be putting together a Greek Night, which may be a first for us. A few highlights? Try Wood-fired chicken marinated in lemon and Ouzo, grilled squid salad, or maybe Loukoumades, a fried donut ball drizzled with honey and cinnamon sugar. And on Saturday, Scott Ketterman will be sharing another one of his fine Spanish-Inspired menus with you; definitely peruse that menu, there's some exciting stuff in the works. Anyhow, here's the rundown:
Friday,May 16th
Dolmas Filled with Ground Beef and Arborio Rice
Grilled Flatbreads with Tzatziki and Radish Slaw
Grilled Squid and Cardoon Salad with Garbanzo Beans and Mint
Wood-Fired Chicken Marinated in Lemon and Ouzo, Served with Risotto-Style Orzo Pasta
Loukoumades - Fried Donut Balls Drizzled with Honey and Cinnamon Sugar
Price is $35 per person plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations. Saturday,May 17th
White Asparagus Cojonudos with Mustard Vinaigrette and Mizuna
Smoked Salmon Tartare with Potatoes, Capers and Soft-Boiled Egg
Herb-Stuffed Rabbit Leg with Spring Carrots and Laurel Jus
Lemon Bizcocho with Rhubarb Jam and Creme Fraiche Ice Cream
Price is $40 per person 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.
Stay out of the heat, and if you do have to go out, stay fortified with a frosty beverage. Take care.
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