Valentine’s Weekend at the Heathman Restaurant – From a Screening of Julie and Julia to Chocolate Tea

Menu items from Wild Chinook Salmon to Oregon Bison Tenderloin,

Smoked Snake River Kobe Beef & Bone Marrow

PORTLAND, Oregon – (January 22, 2010) – The idea of dinner and a movie on Valentines’ Day weekend just got tastier with two screenings of the movie Julie and Julia, along with a six-course menu featuring recipes made famous by Julia Child in her cookbook, Mastering the Art of French Cooking. Culinary Director Philippe Boulot and his team have selected some signature dishes to recreate while guests follow the hilarious antics of Julia Child and her husband in the recent movie success, Julie and Julia.

For those craving more chocolate and less Hollywood, the Heathman Restaurant will offer a Chocolate-centric version of the popular traditional tea on Saturday, February 13^th at noon and 2 p.m. And a special dinner menu will be available on Sunday, February 14^th in the main dining room with dishes including Roasted Bone Marrow and Oysters to Oregon Bison and Smoked Snake River Kobe Beef. Reservations for all events are available at 503-790-7752.

CHOCOLATE TEA

Saturday, February 13, 2010 with seatings at Noon and 2 p.m.

$32 per person

Chef John Gayer’s Assorted Chocolate & Savory Treats

Milk Chocolate Peanut Bar

Chocolate Espresso Éclairs

Pot de Crème on Chocolate Sable Cookie

Toasted Coconut Macaroons

Opera Cake

Carrot Cake Cup Cake

Myer Lemon Custard Tart with Burned Sugar Meringue

Coco Nib Marshmallow

Pork Paté with Pistachios on Chocolate Brioche

French Potato Chip with Goat Cheese Parfait

English Cucumber Sandwich

Deviled Egg

Callebaut Chocolate Chip Scone

Marscapone

Choice of Hot Drinking Chocolates

Guittard Machu Picchu & Pasilla Chili  65%

or

Guittard Madagascar & Chai  65%

or

Callebaut Malted Milk Chocolate 40%

DINNER AND A MOVIE

Enjoy a six-course menu with recipes from Mastering the Art of French Cooking

and watch Meryl Streep and Stanley Tucchi as Julia and Paul Child.

Saturday, February 13 and Sunday, February 14^th; 6:30 p.m.

$75 per person, not including gratuity or beverages

~Course 1~

Steamed Artichokes & Hollandaise Sauce

~Course 2~

Bouillabaise in Aspic

chilled seafood & shell fish in a saffron tomato gelée

~Course 3~

Duck en Croute

De-boned Pekin duck, rolled and cooked in puff pastry

~Course 4~

Lobster Thermidor

broiled lobster with sauce bercy

~Course 5~

Beef Bourguignon

beef braised in red wine, with vegetable garniture

~Course 6~

Tarte Tatin

upside down apple tart with crème fraîche and caramel sauce

About the Heathman Restaurant and Bar

The Heathman Restaurant exemplifies the best of the Pacific Northwest using seasonal ingredients inspired by the flavors and cuisine of France. USA Today recently called the Heathman one of the” favorite hotel restaurants of 2009” and Gourmet Magazine recognized the Heathman as one of Portland’s best “classic” restaurants. Recipient of the James Beard Best Chef: Pacific NW award in 2001, Culinary Director Philippe Boulot partners with the region’s select growers, producers and vintners to find the highest quality ingredients. Boulot was honored by the Academie Culinaire de France as the Académie’s Chef of the Year. The Heathman Restaurant offers casual dining in the Marble Bar and cocktails and live jazz in the historic Tea Court. For reservations, please call 503-790-7752 or visit www.heathmanrestaurantandbar.com. The Heathman Restaurant is located in the historic Heathman Hotel at 1001 SW Broadway in downtown Portland’s cultural district.