PORTLAND, OREGON – July 28, 2010 – With live music performed nightly at 8pm by local jazz, Latin jazz, blues, R&B, and diverse musical artists, Brasserie Montmartre’s magnificent ambiance is reminiscent of the great brasseries of Paris. Unlike most venues, the Brasserie’s nightly entertainment comes with no cover charge and exceptional cuisine.

Executive Chef Chris Hunter and Pastry Chef Melissa McKinney feature Northwest influenced French fare for lunch, dinner, daily happy hour, late night breakfast, and Sunday brunch. Dinner includes such classics as Seafood Bouillabaisse and Steak Frites, while the bar offers more casual fare including the Brasserie Burger, Baked Brie, or Fish and Chips. Desserts tempt with choices like Petite Chocolate Cake or a Trio of Crème Brûlée.

A full bar selection includes modern cocktails as well as classics like the French 75, a beer list featuring local and Belgian brews, and an extensive wine list with New and Old World selections focused on France and the Pacific Northwest. In the Parisian tradition, there is an ample selection of sparkling wines and Champagne by the bottle or glass—the perfect sipper while enjoying the music.

Brasserie Montmartre’s website is always up-to-date with the musical lineup, special events, and deals at www.brasserieportland.com.

AUGUST 2010 CALENDAR

Sunday, August 1st | 11am

Janice Scroggins

Monday, August 2nd | 8pm

D.K. Stewart

Tuesday, August 3rd | 8pm

Matt Tabor

Wednesday, August 4th | 8pm

Andrew Oliver

Thursday, August 5th | 8pm

Bill Beach

Friday, August 6th | 9pm

Barbara Lusch & Dan Gaynor

Saturday, August 7th | 9pm

Retta Christie Trio

Sunday, August 8th | 11am

Eddie Parente

Monday, August 9th | 8pm

D.K. Stewart

Tuesday, August 10th | 8pm

Mike Horsfall

Wednesday, August 11th | 8pm

Kit Taylor

Thursday, August 12th | 8pm

Caili O’Doherty

Friday, August 13th | 9pm

Eddie Parente & Vince Frates

Saturday, August 14th | 9pm

Bobby Torres Trio

Sunday, August 15th | 11am

Janice Scroggins

Monday, August 16th | 8pm

D.K. Stewart

Tuesday, August 17th | 8pm

Mark Simon

Wednesday, August 18th | 8pm

Steve Christofferson

Thursday, August 19th | 8pm

Dave Fleschner

Friday, August 20th | 9pm

Art Lillard Trio

Saturday, August 21st | 9pm

Rhythm Dogs

Sunday, August 22nd | 11am

Eddie Parente

Monday, August 23rd | 8pm

D.K. Stewart

Tuesday, August 24th | 8pm

Vince Frates

Wednesday, August 25th | 8pm

Peter Boe

Thursday, August 26th | 8pm

Dan Gaynor

Friday, August 27th | 9pm

Mike Winkle & Gordon Lee

Saturday, August 28th | 9pm

Bobby Torres Trio

Sunday, August 29th | 11am

Janice Scroggins

Monday, August 30th | 8pm

D.K. Stewart

Tuesday, August 31st | 8pm

Bill Beach

About Brasserie Montmartre:

In 1978, Brasserie Montmartre began its life as a dinner house inspired by Parisian cafe society and was open until 2006 when the Brasserie closed its doors for major structural and seismic upgrades. In November 2009, under new ownership, the legendary restaurant and bar was renovated back to its original grandeur and now exhibits its architectural prestige on the National Registrar of Historic Places. The new construction also achieved a LEED® Gold certification for “green” building. Original antique chandeliers have once again been hung over the stage, hundred-year-old fir columns have been sanded and stained back to their natural pristine state, and artwork from the past century decorates its walls. The new Brasserie Montmartre proudly welcomes you back.

Perfect for weddings, banquets, conferences, and parties, Brasserie Montmartre boasts unique private event options. An elegant space on the second floor seats 90 guests or 130 for a reception style event, a grand staircase leads to a lower-level reception area which seats 45 or 60 for a cocktail party, and the entire restaurant can be reserved to host a party of up to 400 guests.

Hours
Happy Hour 3-6pm Daily

Monday – Thursday:  11am – Late
Friday & Saturday:  11am – Late
Sunday:  9am – Midnight
Sunday Brunch:  10am – 3pm

But this week in his Unexplained Bacon column, Matthew argues that eventually he’ll be reading those books in digital form — and so will you.

We at Culinate love books and the experience of reading books, but we also see tremendous potential in digital recipes (witness the How to Cook Everything app we recently developed for iPhones and iPods). Lucky us: For now anyway, we can have both.

Over the next decade or so, we’ll see many attempts at moving the content of what have traditionally been cookbooks onto other devices — iPads, Kindles, or tablets that haven’t been invented yet. With the addition of audio and video, plus DIY photo uploads and social media links, these new creations aren’t the cookbooks of your mother’s generation.

But I predict they’ll have legions of fans — like Matthew.

What about you? Head over to Matthew’s post and weigh in on the future of digital recipes, cookbooks, and food books.

Kim Carlson
Editorial Director

Join us for dinner Tuesday-Sunday at 5pm or happy hour Tuesday-Friday from 4pm-6pm.

DINNER 2010

APPETIZERS

Soup of the Day - 6

Crisp Wild Mushroom Bites - stuffed with gorgonzola and chives, with chile- lemon dip 6.5

Mediterranean Mussels and Frites - braised in HUB lager, herbs and butter

with hand cut fries - 8.5

Calamari - with sambal dip – 9

Prawns - sauteed with shell on with lemon and mint – 10

Grilled bread – with whipped black olive chevre – 5.5

WEEDS
Equinox Salad - peaches, currants and toasted hazelnuts in greens,

with champagne vinaigrette 7.5

Beets and Bleu - warm bacon, danish bleu cheese and pickled red onions in mesclun greens with balsamic vinaigrette 8

Summer Squash Salad – shaved squash, almonds, lemon, mint and parmesan – 8

Grilled Caesar – shaved hard egg, spanish white anchovies

and creamy garlic dressing – 7

ENTREES

Summer Pot Pie – puff pastry pot pie with spring peas, wild mushrooms, carrots

and asiago mornay – 14

Chick Pea Crepes - stuffed with asparagus, goat cheese, red onion and basil pesto – 13

…add pork, grilled chicken or crispy tofu - 15

Equinox Burger – grilled beef, wild boar (add $2) or housemade vegie patty with lettuce, tomato, onion, pickles and hand cut fries -10

…add sharp, white cheddar, blue cheese or pepper bacon – 1.5

Pork loin - pan seared with spanish chorizo hash and salsa verde – 15

Chicken – grilled chicken breast over pearl cous cous, green beans, olives, spring onions, shaved fennel, feta and mint yogurt – 16

Grilled Tombo Tuna – with slow roasted squash, fried round of eggplant and romesco – 20

Fish & Chips – HUB lager beer battered fresh true cod, with hand cut fries

and lemon caper aioli – 16

Steak – Grilled culotte steak topped with blue cheese, over salad of baby spinach and red onion, with roasted bourbon corn salsa – 19

PASTA

Risotto – with english peas, oyster mushrooms and spinach,

topped with shaved parmesan – 8/14

Penne Rigate – with artichoke hearts, olives, tomato fresca and ricotta salata – 8/15

Fettucine Arrabbiata – with shrimp, mussels and calamari, in tomato sauce of pancetta, chiles and garlic – 10/17

Gnocchi – with wild boar bolognese, fried sage and shaved parmesan – 9/16

DESSERTS – 7
Chocolate Mousse - topped with whipped cream, caramel and candied orange peel

Lemon Tartlet – with raspberry coulis

Farmer’s Market Crisp – with seasonal fruit and whipped cream

Summer Pound Cake – cinnamon pound cake with whipped cream and blueberry-elderflower sauce

830 N Shaver, Portland OR, 97227
www.equinoxrestaurantpdx.com

I know it is technically still July this week but we’ve got some great events going on in August, so this seems like a good idea to let everyone know, so you can get things on your calendars.

For you Northwest shoppers, Sarah Ann returns this Saturday for some Summer shifts, so if you’ve been missing her smile and her encyclopedic beer knowledge, stop in and say hello at the Lovejoy shop.

Read on for all of the details on this Friday’s tasting and what we have in store for the next  few weeks, as well as a reminder that there is still some room at the Fratelli dinner next Tuesday for fans of Tuscan wines!

Cheers,

Darryl and the cork crew

FRIDAY TAS

SUMMER SPARKLING VALUES!
Friday, July 31st · 4pm-7pm
@ NE Alberta Shop · $10 tasting fee

With summer in full swing, it’s time for our semi-annual sparkling tasting.  What could be better to kick off an al fresco evening than a glass of refreshing bubbly?  After last week’s delicious dinner at Lucca where we featured the white Lambrusco from Lini Lambrusca, I can’t stop thinking about this wine.  So we’ll pour it, along with some delicious values from Spain, France and the Anderson Valley.  Come join us.  The festivities begin at 4pm and lasts until the bottles run dry.  Drop in tasting, no reservations needed.

GRENACHE – The Best Domestic vs. Europe
Friday, August 6th · 4pm-7pm
@ NE Alberta Shop · $15 to taste

Chalk this tasting up to the category of dispelling preconceived notions about what you like.  I myself used to fall into the camp of people who would claim ‘I don’t really like Grenache’.  Then I started tasting more broadly the wines from around the world and realized what I don’t like is that tooty-fruity red raspberry style that is syrupy thick and out of balance.  Fortunately, there are some amazing bottles of 100% Grenache which will open your eyes wide, and we’re going to pour you some of the best this Friday.

Come and check out the new arrival of BUCKLIN’s Grenache from Sonoma’s Old Hill Vineyard alongside the 2007 UNTI Grenache from Dry Creek. Both of these are in the mid $30′s range and will show you a side of Grenache you might not expect.  We’ll start out with a 100% Grenache bottling from the Rhone, then a Garnatxa from the Montsant region near Priorat, Spain, and we will end with the Granddaddy, or is that Grand Pere, of Grenache from Bosquet des Papes in Chateauneuf du Pape!  It’s the 2007 vintage  of A la Gloire de Mon Grand Pere and is a stunner that we have just under a case available at $69/bottle.  A great chance to taste before you buy! Stop in anytime between 4pm and 7pm to sip the selections and stock up on whites and rosé for what looks like another gorgeous weekend ahead! Drop in tasting, no reservations needed.

SPECIAL BURGUNDY PRODUCER EVENT with
Thiébault Huber of Domaine Huber-Verdereau &
Patrick & Katherine Essa of Domaine Buisson-Charles
Friday, August 13th from 4:30pm-7pm
@ NE Alberta Shop · $15 to taste*

We are very excited to welcome to stand-out producers from Burgundy for this special tasting on Friday, August 13th.  Domaine Huber-Verdereau has been providing us with delicious Bourgogne Blanc, Rouge and Cremant for years now and Thiebault will be showing off some of his Village bottlings from Volnay and Pommard as well.  Domaine Buisson-Charles was one of the hits at our recent white Burgundy tasting for their old-vine Meursault.  The owners, Patrick & Katherine, will share some of their 1er Cru bottlings with you at this special event.  *Tasting fee will be waived if you buy a case (full or mixed) of the wines from either or both of these producers the night of the event.  Drop in tasting, no reservations needed. But plan to come early – this is going to be a good one!

TINGS RICASOLI DINNER @ FRATELLI COMING UP

TUSCAN DINNER WITH BARONE RICASOLI
Tuesday, August 3rd · 6pm
@ Fratelli Ristorante · 1230 NW Hoyt
$65/person plus gratuity

Ristorante Fratelli and cork present an evening of Tuscan fun with the wines of Barone Ricasoli. In the world of Italian wine, there is no older name than Ricasoli.  Linked to wine since 1141 when Brolio Castle passed into the hands of the Ricasoli family, this historic estate in Gaiole has literally defined the wines of the Chianti region.  It was in 1872 that Baron Bettino Ricasoli wrote down the famous formula for Chianti, and although production rules have changed over the years, the 32nd generation of the Ricasoli family continues to lead the way, reviving their vineyards and showing a dedication to producing some of the most highly awarded and respected wines in the world.

Join us at Ristorante Fratelli on Tuesday, August 3rd, as they showcase a selection of Barone Ricasoli’s finest wines, alongside a menu inspired by traditional Tuscan fare. The evening’s pairings will include the following:

2007 Campo Ceni Toscana IGT
with an antipasti course including Spicy Coppa, Finnochio,
Piave cheese, and stuffed pepper with couscous

2008 Brolio Chianti Classico
accompanied by a traditional Panzanella, served on Romaine leaf
2005 Rocca Guicciarda Chianti Classico Riserva
presented alongside a summer vegetable soup with
pancetta, and duck confit piadini

2006 Castello di Brolio Chianti Classico
matched to tagliatta with wild mushroom agrodolce,
arugula and salsa verde

2004 Castello di Brolio Vin Santo
served with fire roasted nectarines and caramel zabaglione

Ristorante Fratelli is located at 1230 NW Hoyt Street in the Pearl District.  Seating starts at 6:00 with the event beginning promptly at 6:30.  Reservations are being accepted at $65 per person.  Please call for reservations at 503-241-8800 or visit us on the web at www.fratellicucina.com.  All wines will be available to order for pickup at cork with special pricing for attendees at the dinner.

28 July 2010 – Portland, Oregon – Deschutes Brewery is closing down the street in front of their Portland Pub on August 12 from 5 – 9 p.m. for the all-new Deschutes Brewery Street Fare. A benefit for Morrison Child & Family Services, the Street Fare will feature Portland’s best street carts along with local indie music. These popular vendors will pair their specialty dishes with Deschutes ales for an evening of street food, live music and craft beer.

Featured vendors include:

• Potato Champion
• Whiffies Fried Pies
• Grilled Cheese Grill
• Ali Baba
• Mum’s Kitchen
• Slow & Low
• Garden State
• Oregon Ice Works

Live music acts include:

• Sallie Ford & The Sound Outside
• Blue Giant
• With busking by Loch Lomond and Luzelena & Paul from Y La Bamba

An entry fee of $5 includes the first food and beer taster, and additional taster tickets are only $4. All proceeds benefit Morrison Child and Family Services.

For more information, call Deschutes Brewery at 503-296-4906.

PORTLAND, Ore. (July 27, 2010) – Calling all Portlanders! Each July and August huge crowds flock to the Piazza del Campo in Siena, Italy, where representatives from ten of the seventeen city wards compete in Il Palio, a harrowing horse race around the famous tilting Piazza. On August 15, 2010, Nostrana is bringing the race to Portland, and even better, this year’s Il Palio brings even more reason to celebrate because it coincides with Ferragosto, a national Italian holiday that involves elaborate, rustic picnics.

On August 15, from 1 p.m. – 3 p.m., Nostrana will throw its own “Palio di Portland” complete with races, horse heads on broomsticks, a rustic Siena feast, bottles of Rosé and Prosecco, prizes and more!

Executive Chef/Owner Cathy Whims – 2009 and 2010 James Beard Foundation Best Chef Northwest finalist – will serve a Siena-inspired buffet on the patio with dishes like: Frisedda — tomato caper and chili rusks; Scarpaccia — zucchini, spring onion and egg pie; insalata Toscana — rice, cannellini bean, tomato and olive salad; fried Carlo sausages, peperonata-pepper and onion stew; watermelon with and without sambuca. The Ferragosto feast will be paired with Italian Rosés and Prosecco. The lunch is served with two glasses of wine for $25 or unlimited Prosecco for $35, and lunch is offered for kids twelve and under for $7. Gratuity is not included.

Guests are encouraged to bring family, friends, their competitive spirit and of course, any Palio memorabilia, because between bites all are encouraged to participate in the races, which will take place just outside Nostrana. Races will begin at 1:30 p.m. with an awards ceremony to follow at 2:45 p.m. – prizes will be awarded! Feel free to bring your own ‘steeds’ (hobby horses, roller-skates and tricycles).

Reservations for the event are recommended. Please call Nostrana at 503.234.2427 to secure a spot in the races and a seat at the “Palio di Portland” party. The restaurant is located at 1401 SE Morrison, Portland, OR 97214. For more information about Nostrana, visit www.nostrana.com.

Friday, July 30th
5pm-8pm

Immortal Pie and Larder
8029 SE Stark St.
Portland, OR 97215
971-255-1491

Greetings!

Believe it or not, July is coming to an end. I know a lot of you have been out camping, or hosting bbq’s in your backyard and while those are two of the best parts of Summer, you won’t want to enter into August without attending this Friday’s tasting. We’ve got wines that are made for grilling that are also friendly on your wallet. Read on for more info.

See you soon!

Morgan, Andrew, Aimee, Tahlia

Come see Argentina and Chile battle it out for taste supremecy!

Everyone is looking for value these days and, in wine, value can still be found South of the Equator. Both Argentina and Chile have similar histories in winemaking. Spanish colonists introduced wine grapes to both countries and they both started out making lots and lots of wine. Lots and lots of not very good wine. During the 80′s and early 90′s there grew an interest in producing wine for export. This meant modernizing their facilities and focusing on quality. Their star grapes are different, mainly Malbec in Argentina and Carmenere in Chile, but both countries have turned out to be one of the world’s best source of great, everyday wines. This Friday we’ll let you decide who’s got the better value and quality! It’s going to be a tough one!

Friday, July 30th
5-8 pm
5 wines, $7Immortal Pie and Larder
8029 SE Stark St.
Portland Or 97215
www.immortalpieandlarder.com
971.255.1491

Inspired by the highly anticipated Sony Pictures feature film “Eat Pray Love”

In theaters August 13, 2010

Who: Cost Plus World Market, the unique specialty store that features an ever-changing selection of home décor, furniture, and gourmet food and wine, is the exclusive retailer of “Eat Pray Love” tea from The Republic of Tea, purveyor of premium teas.

WHAT: Customers will have the opportunity to try the flavorful tea inspired by Eat, Pray, Love author Liz Gilbert’s best-selling novel and her three destinations of self-discovery.  This exotic tea blends succulent blood orange from Italy, smooth black tea from India, and heartwarming cinnamon from Indonesia.  The tea will retail in the Portland Area for $10.99 and is available in recyclable tins containing 50 all natural, unbleached round tea bags free of unnecessary strings, tags, and staples.

WHEN: Saturday, August 7, 2010

WHERE: Participating locations include:

Cost Plus World Market – Tigard

10108 SW Washington Square Road

11:00 a.m. – 1:00 p.m.

Cost Plus World Market – Portland

2315 NW Westover Road

3:00 p.m. – 5:00 p.m.

In April and May, 2011, I will be leading a hiking and cultural tour of Tuscany. The trip is offered through the Mazamas, a Portland-based hiking club — but it’s not an intensive hiking trip. It’s all about the “real” Tuscany: the food, wine, history, culture, and a few hiking trails. Our guide is a lifelong Tuscan, and we will mostly stay in agriturismo sites on local farms, and spend our days visiting off-the-track sites like local wineries, olive groves, medieval villages, and Italian families. We’ll also get to see the famous cities Florence, Siena, and San Gimignano.

For more information on the trip, see http://www.paulgerald.com/2010/07/trails-and-tables-of-tuscany.html.

For you Portland folks: Please come join me and my assistant leader, Debi Danielson, for an informational meeting about the trip on Wednesday, July 28, 7 p.m., at Mazamas Mountaineering Center, 527 SE 43rd. You do not have to attend this event to go on the trip; I’m just going to show pictures, tell stories and answer questions.

Please get in touch with any questions you may have, and I hope to see some of you Wednesday!

Ciao!

Paulo Geraldo

Smith, founder of Stash and Tazo teas, recently launched a new line of gourmet teas under the label Steven Smith Teamaker. Smith, a customer at Elephants flagship store on NW 22nd Avenue, will be Elephants exclusive tea provider, offering his delicious loose-leaf-style teas in convenient eco-friendly bags.

For more than 30 years, Elephants Delicatessen has sourced the best, local products available. Elephants’ employees say the Steven Smith Teamaker brand is the best bagged tea available, and the product is blended at the company’s headquarters in Portland’s Pearl District. The company’s sustainability standards were also a draw for Elephants, which prides itself on many earth-friendly practices such as one of the first businesses in the city to use green power.

To learn more about Steven Smith Teamaker, visit the company’s web site at www.smithtea.com.

About Elephants Delicatessen:

A locally owned company since 1979, Elephants Delicatessen has remained a pioneer in the gourmet food industry in the Pacific Northwest, and now has four locations. As a deli, café, sack lunch and catering company, Elephants offers a complete menu of great local foods from scratch prepared daily by in-house chefs and bakers. All three retail locations have indoor and outdoor seating, as well as meals available for take-out. Elephants Deli prides itself on its sustainability efforts and was awarded the Portland Office of Sustainable Development’s Recycle At Work Award. The Portland company’s flagship location, in the city’s popular Northwest district, features a full cocktail bar and its Private Garden Room, a venue space for social and corporate events. This location also features cases filled with house-made pastries, breads, salads, soups, classic entrees, as well as a wood-fired pizza oven, wide assortment of artisan cheeses, extensive retail wine selection and distinctive gifts. Locations include: Elephants Delicatessen at 115 NW 22nd Avenue; Flying Elephants at Fox Tower, 812 SW Park Avenue; Flying Elephants at Kruse Way, 5885 SW Meadows Road, Lake Oswego; Flying Elephants at Portland International Airport; Elephants on Wheels, 625 SW Fifth Ave. and Elephants Central Kitchen, home to Catering and Sack Lunch divisions, 1611 SE 7th Avenue. For more information, please visit www.elephantsdeli.com or call 503-224-3955.

Olive Oil festival celebrates local olive oil pressing with tastings, food and estate wine from Durant Vineyards; Local chefs using Oregon Olive Mill oil

Dayton, Oregon (July 23, 2010) –  Oregon’s Willamette Valley has been growing pinot noir and pinot gris grapes for the past four decades. But recently, visionaries like Ken and Penny Durant have embraced a new agricultural and culinary trend in Oregon – olives. The Durants planted a small olive orchard in 2005 and now have 13, 000 olive trees on 17 acres in the Willamette Valley. Two years ago they built the Oregon Olive Mill, Yamhill County’s first olive oil pressing facility, and Oregon’s largest. To celebrate the 2010 olive harvest, the Oregon Olive Mill will host the 2^nd annual Olio Nuovo Festa on the weekend of November 19-21^st. This three-day event honors the age-old Italian tradition that exists around the first pressing of artisan olive oil, celebrating the olive, the harvest and the pressing of the new olive oil. Olive varietals pressed at the Oregon Olive Mill include Arbequina from Spain and Koroneiki from Greece, as well as a Tuscan olive blend.

“Our olive oil festival is very similar to the way the French celebrate the young Beaujolais Nouveau wine,” says Paul Durant, co-founder of the Oregon Olive Mill. “In Italy, and now in Oregon, we are celebrating the new olive harvest fresh from the orchard. Fresh cold-pressed olive oil has long been recognized as the finest, best tasting olive oil available and eagerly sought after for its fruity, grassy flavors,” said Durant.

The Oregon Olive Mill houses an Italian olive press, oil storage area, a boutique bottling line and intimate tasting room. When not harvesting and pressing olives, the Oregon Olive Mill is available for private events with a heated outdoor deck overlooking the Willamette Valley.

Locally Sourced Olive Oil Wins with Portland area Chefs

The Oregon Olive Mill olive oil is sought after by some of the area’s top chefs like Scott Dolich of Park Kitchen, Earl Hook of Meriwether’s and Eric Ferguson at Nick’s Italian Kitchen in McMinnville. “Our restaurant guests love the locally milled olive oil,” said Earl Hook, executive chef at Meriwether’s. “The Oregon olive oil was the missing link that finally gave the wholeness to Oregon food and I am thrilled the Durants have followed their passion to grow olives locally.”

Olio Nuovo Festa – November 19-21, 2010

The weekend events at the Oregon Olive Mill all focus on the newly pressed olive oil and give guests a chance to see first hand how olive oil is made on the imported Italian olive press. Guests will also enjoy tastes of a variety of freshly-pressed olive oils, and sample warm bruschetta grilled and rubbed with garlic, olio nuovo and sea salt. The Durant family will also pour tastes of their estate wines from Durant Vineyards. Guests can also purchase olive oil by hand-filling a bottle from the fusti’s (stainless steel decanters).

Dates: Friday to Sunday, November 19-21, 2010

Time: 11 a.m. to 4 p.m. daily

Cost: Free

Take Home: Fresh-pressed Olio Nuovo available for purchase, along with Durant Vineyards wine

Location: Oregon Olive Mill at Red Ridge, 5700 NW Breyman Orchards Road, Dayton, OR

Phone: 503-864-2200

Email: Info@oregonolivemill.com

Web: www.OregonOliveMill.com

About Red Ridge Farms and the Oregon Olive Mill

Red Ridge is a family-owned, unique destination in Oregon’s Willamette Valley with a nursery and garden shop, the Oregon Olive Mill, Durant Vineyards and lodging in the new two-bedroom cottage and a country apartment. The Durant Family planted their first vineyard in the Dundee Hills of Oregon in 1973 and are considered pioneers in Oregon’s wine industry. Many of the original vineyards continue to flourish and produce grapes today. Leading the way in agricultural ventures, the Durant’s opened Red Ridge Farms in 2001, a herb and specialty plant nursery, and have planted one of the largest olive groves in Oregon. The Oregon Olive Mill is the first olive processing facility in Yamhill County, and the largest in Oregon. Boasting a state-of-the-art imported Italian olive press, 13,000 olive trees over 17 acres and extra-virgin olive oil, the Oregon Olive Mill is part of a new culinary and agricultural trend for Oregon. The olives varietals grown on site including: Arbequina and Arbosana from Spain and Koroneiki from Greece, as well as Leccino (Italian), Picual (Spanish) and Picholine (French). The bottled olive oil is augmented by additional olives from California as the trees reach their full maturity. The Oregon Olive Mill also houses an event space with patio overlooking the Willamette Valley used for corporate and private events. Durant Vineyards produces 900 cases of Pinot noir, Pinot gris and Chardonnay. For more information about upcoming events and lodging availability, please call 503-864-8502. Red Ridge is located at 5510 NE Breyman Orchard Road, Dayton, Oregon. www.redridgefarms.com

Greetings!

We have lots of ideas and classes to inspire your cooking this week. And if you’re too tired to cook, take the night off and let us do the work! Our classes offer a welcome night off.

This Week…

Our classes this week offer a variety options. First up is Girls Night Out. It’s a great opportunity to catch up with old friends and enjoy good food.

Want some more tips for making the most of summer’s bounty? Hands on Eating Local & Vegetarian is on Friday. And on Saturday, Chef André Pianucci serves up more of our local foods in a Fresh Market Brunch.

Girls Night Out

Wednesday, July 28 at 6:00 PM
Lake Oswego

Hands on Eating Vegetarian from your Neighborhood

Friday, July 30 at 6:00 PM
Lake Oswego

Hands on Fresh Market Brunch

Saturday, July 31 at 11:00 AM
Lake Oswego

Kitchen Tip

Instead of the usual “Recipe of the Week”, we thought this would be a good time to offer some ideas for working with our delicious local peaches. If you’re using your peaches in a recipe that requires peeling, here are a few simple steps for getting the job done.

First, get ready a bowl of ice water. Cut a shallow “X” at the bottom of each peach. Then, blanch in boiling water for just a minute- or until the skin starts to separate a bit from the flesh. With a spider or slotted spoon, transfer the peach to the ready bowl of ice water- this stops the fruit from cooking. From there, you’ll be able to easily peel back the peach skin with a paring knife.

Use the fruit in salads, pies, cobblers or crisps, in salsas or chutneys. These versatile fruits are equally good whether sweet or savory.

We look forward to seeing you this week at In Good Taste!

Sincerely,
Barbara Dawson
In Good Taste Cooking School

We hope to see you soon!

Meriwether’s Restaurant
(503) 228-1250  ·  2601 NW Vaughn Street  Portland, Oregon 97210
www.meriwethersnw.com

So why not?

Join us next Sunday, August 1st for 23 dishes and “miniature” drink pairings.  We’ll be at The Woods, where we’ll set a grandiose table for our petite indulgences.  To humor us, a DJ will spin us ‘45-only records throughout the evening.

The Grant Gordy & Alex Hargreaves quartet will be playing following the meal, and the Woods has been gracious enough to allow us to stay to enjoy it!

Below is the menu– I hope it tempts you to join us– RSVP to me at 971-544-1350 or courtney@dindinportland.com.  I’m especially excited for this one!

din mini
The Woods, 6637 Milwaukie Avenue
sunday, august 1st
four pm

$70 plus gratuity for 23 dishes and wine & spirits pairings, as well as admission to the show afterward should you opt to stay.

salmon and gooseberries
Ransom “Small’s” gin

three soups: cauliflower buttermilk, pepper pastis, artichoke Dijon
Petit Chablis

three custards: fresh garlic, mussel saffron, porcini
Demi-Sec Vouvray

Olympia oyster with prosciutto and fenugreek
Manilla clam in heirloom tomato water with bronze fennel pesto
Albacore tuna on lentil salad
Petite Arvine

lemon verbena sorbet

haricots verts with quail egg and chocolate mint mousseline
miniature corn with sorrel salsa verde
Tavel Rosé, 375mL bottle

pressed petal pasta over rabbit and peas
squab and liver sauce with blackcap raspberry
Petit Rouge

three salads: herbs & nasturtium, frisée and pickled currant, heirloom lettuces
Petit Meslier sparkling cocktail

three cheeses & fruits
Petit Champagne Cognac

hazelnut panna cottta with brandied cherry
Muscat Blanc à Petits Grains

Alma chocolate and small-batch coffee

din din
971-544-1350
dindinportland.com

After 4 years in development and 1 full year in commercial production, Portland, Oregon based Tails & Trotters is taking the next step towards commercial production of their Northwest prosciutto and other cured products made from its distinctive hazelnut-finished pork.Tails & Trotters plans to establish a retail outlet to produce & market its prosciutto and other charcuterie, and is turning to an exciting new form of micro-financing to help make it happen by launching a Kickstarter campaign.

Kickstarter is a micro-financing platform that allows people to pledge any amount of money, small or large, to help fund a project – soda business, film project, art installation, or other creative endeavor. Over time, tens or hundreds of small pledges become enough to fund the project. “One of the great aspects of a Kickstarter funding campaign is that it provides our customers to take an active role in our development, and none of the money is committed until the project’s funding goal is fully met,” says Aaron.

To meet their fundraising goal towards opening a retail shop, Tails & Trotters will be holding a series of free prosciutto tastings in Portland and Eugene this summer to publicize both its hazelnut-finished prosciutto and garner support for its Kickstarter project.

5 tastings are scheduled:

·     July 30, Foster & Dobbs (2518 NE 15th Ave, Portland), 4:30-6:30pm

·     August 22, Cheese Bar (6031 SE Belmont St., Portland), 2-4pm

·     September 8, Papa Haydn (5829 SE Milwaukie Ave., Portland) 5-7pm

·     September 10, Cooks Pots & Tabletops (2807 Oak St. Eugene), 6-9pm

·     September 15, Park Kitchen (422 SW 8th Ave., Portland) 5-7pm

To learn more about Kickstarter visit www.kickstarter.com

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What’s New in the Kitchen -

Summer Menu Changes
Here’s what’s new, exciting and fresh on our summer menu. We’re making three new starters including a tangy Chilled Cucumber Soup, with ginger, yogurt and mint, a Potato Cashew Vada with sweet Walla Walla onion chutney and a mouth watering Melon Chaat Salad with lime, chilies and mint. Our newest entrée is a tender and delicious Tandoor Steak with Walla Walla onion rings, served with our house made ketchup… » Make a Reservation

What’s Summer Without a Chilled Cocktail?

The Vindalho bar on a warm summer night is a great place to hang out with friends and neighbors. We’ve put together a thoughtful selection of local microbrews, as well as some very lively and creative cocktail offerings. Here are six new drinks to set your mind and body free.

Tamarind Margarita - Sauza Blanca, tamarind and orange juice

Pomegranate Daiquiri - Saffron Vodka, cherry tomatoes and chaat

Rangpur Rickey – Rangpur Gin, lime and soda

Mumbai Mary – Saffron Vodka, cherry tomatoes and chaat

Horseneck Beach – Bulleit Bourbon and Fever Tree Ginger Beer

White Mint Julip – Vodka, St. Germain, cucumber and mint

The Vindalho Coupon – Print, Dine, Enjoy

There’s no denying we are living through some tough economic times. One of the challenges we all face now is how to continue to dine out while managing the family budget. To help you do just that, we’re offering you a 20% off coupon. Print it out and use it as often as you wish, or capture it on your smart phone and show it to your server… » Download the coupon (PDF file)

Vindalho in the LA Timese LA Times for her May 30, 2010 piece, “Achieving Beervana in Portland, OR” — An excerpt: “Nixing plans for a brew-pub dinner, Lenora lobbies for Vindahlo, an Indian restaurant featuring Northwest ingredients. We feast on roasted pumpkin samosas with fresh mint chutney, saag paneer with house-made cheese, fresh spinach and tomato masala, and tender, organic lamb braised in coconut milk, chilies and curry leaves. Like any self-respecting Portland eatery, Vindahlo has Oregon beers on tap. We order a hoppy, citric Double Mountain India Pale Ale, brewed in Hood River, Ore., and an amber ale from Eugene’s Oakshire Brewing Co.” >

Sweetness Personified – Meet Vindalho’s Pastry Chef
Our new pastry chef, Julianne Richardson hails from Tillamook, Oregon. She’s a cross town pastry chef who works her pastry magic at both Nel Centro and Vindalho. She came on board in January and prior to her arrival in Portland, she interned at Thomas Keller’s Bouchon Bakery in Napa Valley. Courtesy of Julianne, here are three new delicious additions to our dessert menu.

Lemon Ginger Mousse Cake With Blueberry Compote

Chocolate Pistachio Layer Cake

Vanilla Bean Ice Cream “Pie” with Passion Fruit Sauce

Happy Hour at Vindalho | Big Flavors, Low Prices, Outdoor Seating
Our Happy Hour Menu is a cost effective way to sample your way through Vindalho’s menu. Sit at the bar, grab an outdoor table, have a refreshing cocktail, pick a couple of items from the menu, and let the soft summer air wash the day away.

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P.S. Some Things to Keep in Mind
Sunday Nights: We’re open for dinner on Sunday, which is less crowded than on Friday and Saturday nights.

Takeout: Vindalho can prepare your order for pickup. Don’t forget to use your coupon.

Reservations: We take them and it’s easy. To make your dinner reservations online, go to: www.vindalho.com/reservations. Or just call us at 503-467-4550.

Vindalho – 2038 SE Clinton St., Portland, Oregon 97202 || 503-467-4550