SEPTEMBER 2009 ARCHIVES
This week's email
Tuesday, September 1, 2009 by Ben
Hey there. I don't have a whole lot of stuff to get off of my chest this week, so I'll probably keep it brief. I know, I know, those are the emails that usually end up being the longest ones of all. But I'll try my darndest to get us all out of here quickly. A few announcements, blah blah blah, some bomber menus, then sayonara, seeya next week.
First, I would just like to remind everyone that we'll be open for business this next weekend, which is... Labor Day, right (I can never get it straight). Anyway, Simpatica will be rocking two dinners, then Sunday brunch - business as usual. And over at Laurelhurst Market, we'll be open through the weekend, and Monday as well, in both the restaurant and the butcher shop. Come get some!
Speaking of Laurelhurst Market, check out the story and pictures of us in the new issue of Portland Monthly Magazine. Nice.
And that's it. On Friday Scott brings us yet another top-notch Basque menu, followed by a steak menu for Saturday. Winners one and all. Make reservations, get some, then go to Simpatica Brunch on Sunday. Got it? Good. Here -
Friday, September 4th
Dungeness Crab and Sweet Corn Crepes with Fennel and Cherry Tomatoes
Butter Lettuce Salad with Fried Squash Blossoms and Herb Dressing
Basque Bouillabaise "Ttoro" with Lingcod, Canary Fish, Mussels and Crusty Bread
Charentais Melon Ice Cream with Summer Berries
Price is $40 perperson plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.
Saturday, September 5th
Deviled Eggs with Piment d'Espellette
Heirloom Tomato, Cucumber and Toasted Bread Salad with House Smoked Bacon, Basil and Red Wine Vinaigrette
Marinated and Charcoal Grilled Beef Tri-Tip Steak with Sour Cream Mashed Potatoes and Green Beans
Chocolate Semifreddo with Brandied Cherries and Chantilly Cream
Price is $35 perperson plus wine and gratuity. Dinner begins at 7pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations. 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, now go gather some friends and come down for some delicious goodness. Aren't you worth it?
This week's email
Tuesday, September 8, 2009 by Ben
And a fine how-do-you-do to all of you! I hope at least some of you were able to celebrate a three-dayholiday this last weekend. At first blush, Labor Day seems a bit silly to me. But as I sit here, writing my thoughts down with no premeditation whatsoever, I'm thinking, Hey! Why not have a holiday set aside for just such a reason? I mean, you work really hard (ahem , some of you do...) and you deserve a day off in honor of that, right? Right!
I can't remember the last time I had a three day weekend for Labor Day, but I can tell you what it does mean to me - the kids are back in school! Whether we get more sunny days or not - summer's over. At least in my household. And that's OK. I've already started braising- pork stew, chili - and I am feeling really good about that. Already making plans for the next one (I'm thinking a Thai-style pork stew with lemongrass and Bird chilies).
But enough about my food fantasies - let's discuss yours. More specifically, how they may be fulfilled this very weekend at Simpatica Dining Hall. I know that one of you (hopefully 52 of you, each night) is going to read the menus for this weekend and say, Yes! They've done it! Check off another fantasy, fulfilled! Okay, maybe it won't be that dramatic, but it might come close. Scott Ketterman and crew have drawn the right combination of dishes out of their culinary hats, and I think the menus sound delicious. As usual they really capture what our farmers are still producing, bringing the best of what our region has to offer. And did you notice what's on the menu for Saturday? A braise. Hallelujah and braised lamb shanks!
Friday, September 8
Mussels and Chorizo Cooked Over a Wood Fire with Crusty Bread
Crisp Romaine with Artichokes, Creamy Lemon Dressing and Croutons
Seared Hanger Steak with Applewood Smoked Bacon, Chanterelles and Roasted Tomato
Chocolate Soufflé Cake with Honey Ice Cream and Hazelnuts
Price is $35 perperson plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.
Saturday, August 29th
Savory Tomato Tartlet with Housemade Pancetta, Fennel and Pecorino
Baby Oakleaf Lettuce with Shaved Prosciutto and Cherry Tomato Vinaigrette
Slow Braised Lamb Shanks, Sweet Pepper Confit and Sienna Cannellini Beans
Hyssop Leaf Panna Cotta with Plum Conserva
Price is $35 perperson plus wine and gratuity. Dinner begins at 7pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations. 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.
Sorry about the two emails this last week - at least it rarely happens. I hope everyone has a fantastic week. I hear the weather is supposed to turn sunny and warm for the rest of the week. Apparently summer isn't over - kids back in school or not. Talk soon.
This week's email
Tuesday, September 22, 2009 by Ben
Wacky weather, eh? Whatever, I'll take all the nice, warm, sunny weather I can get my hands on. If only I could trap it in a bottle and dole it out over the long winter months of grey and rainy. I guess that's what most people refer to as "bourbon". I'll have to look into that.
I hope this week's email finds all of you well. I was just down in northwest at Chapman School watching the Swifts divebomb the big chimney there. Super cool - what a neat Portland thing to do. For those of you with no idea what I'm talking about, picture about 20,000 swifts (tiny birds) circle, circle, circle the big non-active smokestack at an elementary school, then (somehat inexplicably) all fly right down the chimney to roost for the night. Neat, huh? But the real fun happens when the hawks show up. Everybody cheers and gasps en masse- good times.
We've got some humdinger menus for you this weekend. On Friday a good old fashioned Scott Ketterman Spanish-influenced menu, including Gazpacho, Basque Pepper Piperade and Fig Tart (!) with Almond Ice Cream (!!!). Yep. Then, on Saturday, a delicious-inspired menu featuring such highlights as Onion Tarts, Wood Grilled Pork Chops with Chanterelle Bread Pudding and Panna Cotta. And to think, those tems are just the beginning! So make some reservations, get down to there, and do it up right! Here comes the fleshed-out versions of the menus...
But first, some brief reminders - don't blink! Sunday Brunch at Simpatica still kicks much ass, and fried chicken Tuesday at Laurelhurst Market will tide you over until the weekends.
Friday, September 25
Moorish Cucumber Gazpacho with Grilled Rock Shrimp and Croutons
Fingerling Potato and Fennel Salad with Prosciutto
Seared Halibut on Basque Pepper Piperade with Saffron Aioli
Fig Tart with Almond Ice Cream
Price is $35 perperson plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.
Saturday, September 26
Savory Onion Tart with Manicaretti Fifteen Year Aged Balsamic
Treviso Salad with Shaved Parmesan Reggiano and Warm Pancetta Vinaigrette
Wood Grilled Pork Chops with Golden Chanterelle Bread Pudding and Sicilian Cherry Tomato Relish
Vanilla Panna Cotta with Huckleberry Sauce and Shortbread Cookies
Price is $35 perperson plus wine and gratuity. Dinner begins at 7pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations. If you find yourselves without any dinner plans late in the day on Fridays or Saturdays, it doesn't hurt to give us a call, we sometimes have some last minute cancellations or spots open up, and we'd love to have you come in and eat with us.
Sunday
Brunch
Brunch is served from 9am to 2pm, and no reservations are required. We are now accepting reservations for parties of 8 or more people. To make reservations, call the kitchen at (503)235-1600 or RSVP with your name, party size and the time you would like to come. Your reservation will be confirmed by phone or e-mail.
I hope everyone takes care. If any of you are headed up to Mt. Hood for the Wild About Game event this weekend, I'll see you up there. It should be a blast (as usual). See you there!
This week's email
Tuesday, September 29, 2009 by Ben
Hey there! What a week it's been! On this last Saturday, I took the short trip up to Welches, which is about 15 minutes drive east of Sandy. I was there to attend the annual Wild About Game Festival, held by the kind folks over at Nicky USA, our local game meat distributor - folks who make our gastronomically adventurous city a lot more fun to be in. While there, my business partner David Kreifels and our chef de cuisine at Laurelhurst Market, Will Cisa, participated in the cooking competition. The reason I mention this is that David and Will took the first prize honors and I thought all of you should know. Congratulations to them! I'm really very proud.
While at the event, I was hanging out with Pascal Sauton the chef and owner at Carafe Bistro, one of my favorite people. He reminded me that he and our very own Scott Ketterman, chef at Simpatica, will be hosting a Piment d'Espellete celebration at Carafe on Monday, October 5th. Here's a little back story -
"Every October, in the small village of Espelette in the French Basque country, over 20,000 chile fanatics meet to celebrate the only AOC chile in the world: Piment d’Espelette.
During the weekend, music, dance, concerts, and lengthy gastronomic dinners are planned, while more formal celebrations such as the blessing of the chile by a local priest and a contest to name the “Best Chile Producer” are performed.
A few years ago, Viridian Farms, a family-run farm in Dayton, Oregon, obtained some of the cherished Piment D’Espelette seeds and started growing these jewels to the delight of their restaurant accounts, as well as their farmers’ market customers.
At Carafe, we treasure this fruity, delicate, and slightly spicy chile and include it in many of our dishes. So, naturally, we thought it would be fun to recreate the festival right here in our restaurant!"
Nice, huh? It should be a blast. So join them on Monday from 5-9pm for food, wine and celebrating. I'm pretty sure you need to make reservations, so to do that or just ask questions, please call (503)248-0004. Maybe I'll see you there (I'm spending the morning at Great Wolf Lodge with the family, so if I'm not too waterslided out I'll try to come by - Happy Birthday to me!).
OH! I've been meaning to pass this on to you. As I'm sure many of you are aware, the holidays are coming. Now is the time to start planning your holiday parties or planting a bug in the ear of the person who organizes your company parties. Get Simpatica to cater it! Either have it at your space, or have it at ours, it doesn't matter, but don't you want it to be delicious? Also, the restaurant at Laurelhurst Market is closed on Tuesdays - wouldn't it be cool to have a private party there? Heck yeah! For more information, or to set something up, get in touch with Cara or Jamie over at Simpatica at (503)235-1600 or email them at
inquiries@simpaticacatering.com. Really, aren't you worth it?
First, however, we have this weekend. I have to say, I am especially excited about this weekend's menus, for a variety of reasons. First of all, Friday's menu has been written by our man Blake Esco, who is freshly returned from his honeymoon in Mexico, and wants to share some of the highlights with you (the culinary ones!). He's put together a really delicious lineup that I think you'll really enjoy - he's even got Mexican Wedding Cookies on the menu (how romantic)! What's that? The chilly weather that just descended upon us got youdown? Drown those blues with Sausage and Beer! Oktoberfest!!! Yeah, baby!
Friday, October 2nd
Mexican Fiesta Night
Baby Octopus and Dungeness Crab Escabeche with Sweet Peppers, Onions and Fried Plantains
Caesar Salad with Heirloom Romaine and Croutons
Mayan Pork "Pibil" Cooked in Banana Leaves on Black Beans and Winter Squash with Salsa de Suegra
Spiced Chocolate Pudding with Mexican Wedding Cookies
Price is $35 perperson plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.
Saturday, October 3rd
Oktoberfest!!!
Housemade Pâté Plate with Rye Crisps and Spicy Mustard
Frisée Salad with Roasted Heirloom Beets, Cornichons and Chopped Egg
Alsatian Choucroute Garni: Sauerkraut Slow-Cooked with Housemade Sausages, Smoked Pork Shoulder, Glazed Pork Belly and Fingerling Potatoes
Black Forest Cake
Price is $40 perperson plus wine and gratuity. Dinner begins at 7pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.
If you find yourselves without any dinner plans late in the day on Fridays or Saturdays, it doesn't hurt to give us a call, we sometimes have some last minute cancellations or spots open up, and we'd love to have you come in and eat with us.
Sunday
Brunch
Brunch is served from 9am to 2pm, and no reservations are required. We are now accepting reservations for parties of 8 or more people. To make reservations, call the kitchen at (503)235-1600 or RSVP with your name, party size and the time you would like to come. Your reservation will be confirmed by phone or e-mail.
Love to all of you! I hope you have a great week. Take care.
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