JANUARY 2010 ARCHIVES
This week's email
Wednesday, January 6, 2010 by Ben
Let's hope three times is the charm, right? What the heck am I talking about, you ask? Well, this will be the third time writing this email. Nice, huh? Apparently I'm having some software issues I need to resolve. But that's for another time - right now I just need to get this email out to all of you so you can read the menus and get those salivary glands fired up and pumping. Let's hope it works this time.
To start, I just want to make sure to wish you all a very happy New Year; I hope this year treats all of you well and brings good things to you and your loved ones. But let's not limit it - I even hope it brings good things to the ones you don't love. As Sun-tzu said, "Keep your friends close, keep your enemies closer". Whatever that has to do with anything, I don't know, I'm rambling. Let's bring it back...
Here are the menus for this week, they are so nice. I know many of you are out there exercising, eating better, all that New Year's resolution stuff (I'm right there with you - apparently I'm training for a triathlon). But you need to reward yourself for all that hard work, or it hardly seems worth it, right? Do yourself a favor , come get some Simpatica Dining Hall dinner, or just some Sunday Brunch.
Friday, January 8th
Grilled Calamari with Roasted Cauliflower, Capers, Lemon and Parsley
Winter Endive and Pear Salad with Warm Pancetta Dressing, Parmesan Reggiano and Toasted Almonds
Slow Braised Pork Shoulder with Fennel and Tomato Brodo over Savory Griddled Polenta
Olive Oil Cake with Housemade Orange Marmalade and Chantilly Cream
Price is $35 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, January 9th
French Onion Soup topped with Croutons and Browned Gruyere
Frisée and Blood Orange Salad with Creamy Champagne Dressing and Cured Black Olive Slivers
Red Wine Braised Piedmontese Beef Short Ribs with Broken Potatoes, Roasted Garlic and Fresh Herbs
Tarte aux Chocolate with Piment d'Espellette
Price is $35 per person plus wine and gratuity. Dinner begins at 7pm. Please RSVP or call the kitchen at (503)235-1600 to make reservations.
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, I'm keeping my fingers crossed, I hope you all get this. Thanks for your patience. Seriously, I wish you all a good year. Talk to you next week.
This week's email
Wednesday, January 27, 2010 by Ben
Well, here we are once again ! Remember last week when I wrote that I have great ideas all week then forget them all when I sit down to write this email? Not this week, babies! I took notes! And oh boy, are you in for it! I've got all kinds of stuff to talk about, so let's get down to business.
There's a bunch of small stuff, so I'm gonna get that out of the way first. First off, I've decided to take the plunge into this decade and make a Twitter account. I feel a little like an ass saying this, but if any of you are at all interested in following me on twitter, feel free to sign up for LaurelhurstMkt - I'll be dropping tidbits about special events, foods and whatever about Laurelhurst Market and Simpatica you might need to know. I don't know, it just seemed like a good idea. We'll see.
Next, as we all know, Superbowl Sunday is coming up in a week and a half. We've decided to make a special batch of our special Fried Chicken for thatday. We are now accepting special orders for Super Bowl Fried Chicken. Call us at (503)206-3097 to let us know how much and what pieces. Speaking of fried chicken, I just wanted to remind you that we are doing fried chicken every Tuesday at the butcher shop, and that includes Fried Chicken Sandwiches, as well. So there.
A little further down the calendar we find ourselves at February 14th, Valentine's Day. Do your honey a favor and take them to a very special Valentine's Day dinner at Simpatica Dining Hall. Our chef, Scott Ketterman, has concocted a lover's delight, and I'm very happy to be sharing it with you. Make reservations now, as this one will fill up quickly. Here's the menu and the salient info -
Sunday, February 14th
Valentines Day Dinner
Amuse
Wood Grilled Oysters with Chervil Butter and Celery Heart Salad
Endive and Blood Orange Salad with Dungeness Crab Puff
Beef Cheek Brasato al Barolo with Truffled Potatoes and Red Wine Sauce
Frozen Chocolate Mousse, Cacao Tuille, Caramel Sauce and Hazelnuts
Price is $55 perperson plus wine and gratuity. Dinner begins at 7pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.
Doesn't that sound delicious? I think you owe it to that special someone in your life to treat them to a
fine dinner with the fine Simpatica folks. What could be more romantic?
As for this weekend, we've got another pair of fantastic menus to share with you. Take a look-see and decide which one floats your boat more. Then sign up. Here they be -
Friday, January 29th
French Oxtail and Vegetable Soup with Rustic Bread
Romaine Lettuce with Preserved Lemon Vinaigrette and Ossau Iraty Cheese
Petrale Sole with Opened Clams, White Wine-Parsley Sauce and Yukon Gold Potatoes
Meyer Lemon Tart with Chantilly 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, January 30th
Penn Cove Mussels with Garlic, Leeks, Sherry, Tomatoes and Crusty Bread
Wild Arugula with Ruby Grapefruit and Julienned Celery Root
Smoky Carlton Farms Pork Loin with Braised Savoy Cabbage and Chestnuts
Saffron Rice Pudding with Fig Chutney
Price is $35 perperson plus wine and gratuity. Dinner begins at 7pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.
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 about covers it. Don't worry, I'll have plenty more for you next week-I've already started taking notes. Have a good one, talk soon.
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