AUGUST 2008 ARCHIVES
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
Wednesday, August 27, 2008 by Ben
Ok, so some of you may have noticed when I said last week (I quote), "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!!!"
Well,to quote the best line from Arnold Schwartzenegger's Commando, "I lied".
Sorry, we got so caught up in the sheer excitement of the prospect of seeing the silver-haired bandit in action, we completely forgot about all of you; selfish, I know, but... what's done is done. Here's al I have to say about it: just seeing the rapture on Jason's face as the sun set over Bend, Oregon, the blues, greens and pinks reflecting off of Michael MacDonald's silver coif while he sang, nay crooned,"What a Fool Believes" makes everything worth it, whatever "everything" may be.
But now we're back and better than ever. And here are the menus for this weekend, also back and better than ever. That's all I have to say, here's the menus, have a great night, and a great weekend.
Friday,August 29th
Calamari a la Plancha with Stewed Vegetable Pistou
Butter Lettuce Salad with Creamy Tarragon Dressing and Shaved Radishes
Olive Oil-Poached Halibut on Corn, Shellbean and Sweet Bell Pepper Succotash
Triple Crown Blackberry Tart with Lemon Verbena 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,August 30th
Crayfish Bisque
Green Bean and Mint Salad with Almonds and Shaved Prosciutto
Grilled Flat Iron Steak with Potato, Gruyere and Applewood Smoked Bacon Terrine and Sauce Bordelaise
Cream-Filled Profiteroles with Warm Chocolate Sauce
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.
By the way, I just got back from the soft opening of the new Por Que No? on Hawthorne Ave. Congratulations, Brian Steelman on your new place, it's really beautiful. Not even open yet and already a line around the building. Best of luck to you in your new venture. And to everyone else, go down and check it out. Por Que No? I can think of no reason.
Pages:
1