This past Saturday night, we had the pleasure of hosting Michiko Ono Amsden and Daisuke Hasegawa, writer and photographer, from the Asian edition of the Delta Airlines Sky magazine, along with Greg Eckhart, Travel Oregon Global Sales Asia Travel Trade Manager. The magazine is planning a 10-page feature on the Gorge.
We spent two hours wining and dining, and talking about Oregon. Michiko was very interested in the foods from our local farms and Pacific fishery, so Kathy thought they might enjoy our halibut cheeks dish, with a silky corn pudding and a mild citrusy tomatillo and green chili sauce. The corn is from Dickey Farms (shopping tip: Dickey’s will have their fresh sweet corn through at least early November) and the tomatillos and green chilis are from Wildwood Farm.
The dish arrived, and Kathy served some to all three guests. Daisuke and Michiko tucked in to the halibut and began exchanging excited comments in Japanese. Kathy looked from one to the other, trying to divine what they thought of the dish. Daisuke solved the mystery. “That’s how we say, ‘this sucks!’ in Japanese. May I have some more please?” Kathy howled with laughter. Daisuke said, “I like her!” That’s how we bond, American chef and Japanese journalists, over a plate of halibut.
Cheap Date this Week: The Crispy Squigglies
In case you missed it, last Wednesday was the launch of our fall/winter local thank-you promotion, Cheap Date Night. You get two of something for the price of one. We always offer our incomparable fish tacos, and some other item. This week, you can choose our yummy Calamari, fried crispy (and gluten free!) and served on a spicy cabbage and celery slaw with lime chili dressing and peanuts. Two plates for $10.
Do We Burn Things? Heck, Yeah.
Kathy once burned three consecutive pans of phyllo napoleons. One after another. So she has a lot of patience (and forgiveness) when others (and it happens to the best of us) burn a pan of nuts, or crackers, or in the case of Cuate, the bacon.
Last week, he slid a pan of our applewood-smoked bacon in the convection oven to par cook it for breakfast. And promptly forgot about it. He discovered it when it was burned beyond recognition. A few hours later, a breakfast guest ordered her bacon extra-crispy.
Cuate raised his eyebrows at Kathy. “Hey!” he said. “My specialty.”
Mix Magazine Pokes Us
The Portland touring company, Eat Adventures, made Nora’s Table a regular stop on their Gorge tours this summer, and Mix Magazine writes about the neat little company in its current issue. Mix Magazine tags us as the “regionally acclaimed restaurant Nora’s Table.” Well, regionally acclaimed! How about that! Can we pick the region? How about the Western World? Thanks, Angie and Eat Adventures for bringing your adventuresome eaters through our front door.
Join us for Friday Morning Gossip Hour
This Friday, Becky Brun, director of Gorge Owned Business Network will be our Friday morning Egghead host for our newly-launched Friday Morning Gossip Hour, from 8 am to 9 am. Just come in and join Becky at the big front tables, and your coffee is free. Great chance to get to know some other folk in the community, and get a little good gossip (not the malicious kind!) to pass along during the day.
See you this Friday at 8 am around Nora’s Table.
We Have Only Two Words for You: Lamb Chops
Jim Hanna is bringing us some lovely Mountain Shadow lamb chops this week, and beginning Friday, we’re nestling them up to a risotto with chanterelle mushrooms, fried green tomatoes and delicato squash, then giving them a little drizzle of pear gastrique. Yippee!