MARCH 2008 ARCHIVES

Welcome to our blog... more to come!

Thursday, March 6, 2008 by Ben

This week's email

Thursday, March 13, 2008 by Ben

Hey, all. Sorry to send this out so late. I'm currently traveling in Boston, on a family support mission, and internet access has been spotty, to say the least. But I've finally got a connection I can use for a couple of hours, so here we are. I'll keep it brief, though.
Has everyone checked out the new web site? If not, please do. We'll be uploading a bunch of new pictures soon, so check back often to see the different pics. Also, I've got a blog area which I'll try to actually use, listing special events and last minute announcements. I think the new site is pretty sweet... I hope you agree.
Anywho. Friday is sold out in advance, so I'm not going to bother even talking about that day. However, Saturday has got some serious potential. We'll be putting together a Cajun spread of epic proportions. We'll be starting out with a vast array of appetizers, served family style. If any of you have come to our Tapas nights, this should be similar; tables laden with goods. You should definitely try to attend this one. Here's what we'll be whipping up for you:
Friday, March 14th

Sold Out

Saturday, March 15th

Appetizers-

Oysters on the Half Shell with Tabasco Mignonette
Fried Pickles
Cajun BBQ Shrimp
Hush Puppies
Louisiana Hot Links with Savoy Cabbage Slaw
Zydeco Meat Pies with Smoked Andouille
Cajun Salad with Chopped Egg and Croutons

Entree-
Chicken and Tasso Jambalaya with Creole Sauce

Dessert-
Chocolate Beignets with Roasted Banana Ice Cream

Price is $40 per person plus wine and gratuity. Dinner begins at 7pm. Please RSVP 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.

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.

Take care, everyone. I'll see you back at Viande tomorrow.

Cajun Night

Tuesday, March 18, 2008 by Ben

Paul PrudhommeFolks, Cajun Night last Saturday was a huge success. The food came out great, in copious amounts, and much fun was had by all. Check out this link to the Gild The Voodoolily blog reviewing the dinner Cajun Night Simpatica Review. It's an entertaining (and gushing) review, and I wanted to share the fun. Thanks for the love, Heather!

This week's email

Wednesday, March 19, 2008 by Ben

Hiya! And so we find ourselves here once again: email time. There's nowhere I'd rather be. I hope everyone enjoyed their St. Patrick's Day weekend (I did). I started out at the Shamrock Run on Sunday, cheering on my wife and her friends as they completed the 8k race. What a great event that was... 16,000 participants, up from 11,000 the year before. I have also been informed (how nice) that I will be participating next year as well. Can't wait...

For those of you who have read the blog, then you know that last Saturday's Cajun dinner was a rousing success, and have seen the pictures and the reviews from the Gild the Voodoolily blog. Well this weekend's dinners should be an excellent followup. On Friday, we'll be hosting a French Farmhouse-themed dinner, and on Saturday Bisteca Fiorentina is the thing (T-Bones steaks for all my friends!). Two killer menus, if I do say so myself (and I do).

Sunday is, of course, Easter. We will be doing business as usual, serving up the best brunch in town. Now in years past, Easter Brunch has been, believe it or not, fairly slow. I think everyone is afraid it will be too crazy to bother, and so everyone stays away. So this year, take a chance and come get some. Of course, now it really will be too crazy, but what are you gonna do?

Enough ado about nothing, here's the menus for the weekend:

Friday, March 21st

Salt Cod Croquettes with Roasted Savoy Cabbage and Walnut Salad with Aioli

Pork Rillettes with Port-Stewed Prunes and Mizuna Mustard Greens

Veal Blanquette with Baby Carrots, Yellowfoot Mushrooms, Truffles and House-Made Butter

Chocolate and Challah Bread Pudding with Fleur de Sel Gelato

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

Saturday, March 22nd

Your Kitchen Garden's Greens Salad with Fried Manilla Clams, Milk-Braised Salsify and Caesar Dressing

Zuppa di Cippole with Rustic Bread and Pecorino Romano

Bisteca Fiorentina with Grilled Fingerling Potatoes and Arugula

Amarena Brandied Cherry Ice Cream Bonbons

Price is $45 per person plus wine and gratuity. Dinner begins at 7pm. Please RSVP 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.

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, everyone! Have a great Easter weekend. Spring is knocking on our doors, and will not be refused! Until next week...

- Benjamin Dyer

Technical Difficulties

Thursday, March 20, 2008 by Ben

I'm having issues sending out the email this week.  Luckily, it's the next post down, and the menus are posted on the menu page as well.  I'll keep working on it (by switching web hosts within the nex few days...).  Sorry about any inconveniences.  Thanks - Ben

This week's email

Tuesday, March 25, 2008 by Ben

First, my most sincere apologies to everyone who didn't receive the email last week. I was having major issues with our web host, which we have resolved (bye old web host!). We're on to bigger and better things now, and as our company's chief technical officer, I am very excited.

But enough computer junk. Let's talk about something fun. First off, no more need to wait until Wednesday for these emails and these menus. Nope, from now on Dave, Jason and I think Tuesday is the day to get together for our weekly meeting, and a fine day to send these babies out to you. That gives you few more days to decide which night you want to come dine, and gives us an extra day to start prepping some goodies just for you.

As a side note, should you ever not receive the email for some reason, and are dying to know the scoop, feel free to check the blog on our new, improved website. I am posting the entire email up there each week.

If you just can't get enough of us (hah!) feel free to take us home in two different periodicals this month. The March issues of both Mix Magazine and Details Magazine have gone out of their way to let the people know that Simpatica has a great Sunday Brunch! But you already knew that, right? But it was nice of them to tell the world.

Anyhow, let's dive right into the menus for this week. On Friday, we'll be bringing you one of our favorite themes: Midwest BBQ. Inspired by a long-standing culinary tradition, we have put together a little something-something that speaks to the roots of a classic culinary history. Check out Friday's menu to see what we came up with. And for Saturday, think French Steakhouse. Why travel to France for this meal when you can just head on over to the Dining Hall for some French-inspired cuisine? And at a fraction of the cost (especially the way the euro is kicking dollar butt right now)? Anyhow, here's the menus for the weekend:

Friday, March 28th
Deviled Eggs with Viande-Made Bacon and Paprika

Arugula and Cornbread Crouton Salad with Apple Cider Vinaigrette

Baby Back Ribs and Glazed Slow-Cooked Pork Belly

Mom's Beans

Long-Cooked Your Kitchen Garden Kale Rapini

Pecan Pie with Buttermilk Ice Cream

Price is $30 per person plus wine and gratuity. Dinner begins at 7:30pm. Please RSVP or call the kitchen at (503)235-1600 to make reservations.

Saturday, March 29th
Onion and Leek Soup with a Gruyere Crouton

Chiled Salad of Crab, Mussels and Prawns with Your Kitchen Garden's Mache on Thin-Shaved Jamon Serrano with a Cracked-Nicoise Olive Vinaigrette

Steak Onglet (Hanger Steak) with Grilled Viridian Farm's Chicories and a Red Wine Reduction

Rosemary Flower Creme Brulee with Brandied Cherries

Price is $40 per person plus wine and gratuity. Dinner begins at 7pm. Please RSVP 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.

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 all, folks. Short and sweet. Oh, by the way, Portland Farmer's Market at PSU starts on April 5th. Get ready to come down and try the new pate's of the season!

- Benjamin Dyer  

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