Girl chef + Girl Winemaker = incredible night
Chef Kathy and French winemaker Alexandrine Roy of Phelp’s Creek Winery are teaming up for a wine dinner this coming Sunday night, March 10. Yes, there are still seats. Tickets are $75 for wine club members, $85 for non-wine club members. Please call Kathy at the restaurant at 541-387-4000 for reservations. Here is the menu:
Reception: Fleur de Roy Rose of Pinot Noir
Rustic brie and garlic confit tartlets, fig and rosemary jam
1st Course: 2010 Pinot Gris
Oregon Dungeness crab, meyer lemon sorbet, avocado, Asian pears, pea shoots
2nd Course: Coeur de Roy Blanc de Noir
Prawn fumet, grilled prawns, saffron spaetzle, romesco crouton “dunker”
3rd Course: 2010 Phelps Creek Cuvee Alexandrine Pinot Noir
Crisp pork belly, sweet potato gratin, pear and root vegetable relish
4th Course: 2010 Cuvee Alexandrine Gevrey- Chambertin Pinot Noir
Provencal lamb shank, olives, parsley, preserved lemon, roasted fingerling potatoes
5th Course: Vin Dore Gewurztraminer
Panna cotta, almond meringue, candied kumquat, pineapple and sage
Fabulous wines, fabulous food. Please join us.
It’s all Greek to you
Yes, this Wednesday we visit the white sand and blue sea of Greece for our three-course international dinner. And in planning this, our newest chef, Matt Patterson, learned a valuable lesson: be careful what you reveal to Chef Kathy. Last week, he asked what our international dinner would be this week.
“I haven’t decided yet,” Kathy said. “What’s your favorite cuisine?”
“I don’t really have one,” said Matt, “but I’ve been craving Greek food lately.”
“Really? What’s your favorite dish?”
“I love spanakopita,” he said.
“Great!” Kathy said. “You’ll be making it for 35 next Wednesday.”
So here’s the Greek menu, three courses for $15:
• Spanikopita, spinach and feta pie
• Souvlaki arnisious kima: Grilled ground pork and lamb skewers, tzatziki, house-made pita bread
• Ladi Tourta: olive oil, almond and citrus cake, Greek yogurt ice cream
Yes, please make reservations.
A beach in time saves nine
We are just taking a zen moment here to thank our fabulous staff, both in the kitchen and front of house, for giving us (Kathy and Stu and the doggies) an amazing gift we haven’t had for 7 years: a weekend off. We left on Friday night, and returned on Sunday afternoon, fresh from the marvelous Oregon coast. And you didn’t even know we were gone.