Simpatica Dining Hall Events This Week – 2.17.10

Hey there!  I hope this email finds everyone well.  It’s Mardi Gras today, and I am in a Cajun BBQ Shrimp coma (that’s about as wild as I’ll be getting tonight).  I plan on watching as much Winter Olympics as possible while I digest off my full belly.  I want to thank you folks for your patience with us over the last two days, while the butcher shop and restaurant were closed.  We’ve been doing a bunch of upkeep on the restaurant (painting, cleaning, dusting – Spring cleaning…), as well as holding a long overdue employee party last night.  Too much fun.  Dunk tank, Sumo Wrestler fat suits, a Zydeco Band and food from some our favorite friends (thanks to Bryan at Por Que No and Andy Ricker at Pok Pok for keeping us fortified).  It was quite an event.  Thanks to all of my employees for everything you do for us.  We would be nothing without you.

But time stops for noone, and it’s time to get back to work.  Two great menus for you to contend with this week.  On Friday, Scott has put together a great little Late Winter Italian menu for you, replete with Butternut Squash Agnolotti and Oregon Black Cod (Black Gold, my fisherman brother-in-law calls it).  Delicious.  And on Saturday, our man Blake has crafted a really pretty Argentinian menu.  Check out the entree – Wagyu Bavette with Chimichurri.  Need a translation?  Wagyu is the strain of cattle that Kobe beef comes from, raised here in America.  Bavette is the much more poetic name for Sirloin Flap, my meat crush of the last summer.  Tender, great texture and grain, and super delicious.

Okay, I’m gonna wrap it up.  Read the menus, sign up for a dinner, go to brunch, show some love to the people around you.  Easy, right?

Friday, February 19th

Fra’ Mani Salame Plate with Oil Poached Baby Artichokes and Housemade Pickles

Handmade Butternut Squash Agnolotti with Brown Butter, Sage, Toasted Garlic and Pecorino Romano

Seared Oregon Black Cod with Meyer Lemon, Croutons and Capers over Spinaci All’Agro

Bitter Orange Walnut Cake with Soft Whipped Cream and Blood Orange Syrup

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, February 20th

Roasted Squash and Lamb Empanadas Argentinas with Cumin and Raisins

Romaine Hearts with Smoked Aged Provolone, Sherry Vinaigrette and Croutons

Wood Grilled Wagyu Bavette Steak with Chimichurri and Roasted Fingerling Potatoes

Vanilla Bean Ice Cream with Roasted Bananas and Dulce de Leche

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, thanks everyone.  I look forward to having more to talk about next week.  Until then, take care.

Benjamin Dyer