http://www.extramsg.com ExtraMSG: Culinary Blog and Portland Food Guide en-us http://www.extramsg.com/modules.php?name=News&file=article&sid=2960 Dinerware, Inc., a leading developer of intuitive touchscreen POS (point of sale) systems for independent restaurants and chains, today announced the opening of an office in Portland, Oregon. Customers in the greater Portland area will now have more immediate access to local resources that can provide on-site sales consultations, system installation, user training and follow-up support. Dinerware, in turn, will be better positioned to serve the needs of the region's growing, vital restaurant economy. <br> <br> "There is tremendous demand for Dinerware within Portland's restaurant community," said regional manager, Adam Pinyoun. "Many local area restaurants already rely on our system including Lauro Kitchen, Toro Bravo and Vindalho. These restaurants have chosen Dinerware based on its affordability, ease-of-use and reliability." <br> <br> "Expanding to Portland signals their continued superior support and service to their customers," said David Machado, chef and owner of both Vindalho and Lauro Kitchen. "I exclusively use Dinerware POS at my restaurants, Vindalho and Lauro Kitchen. It is simply the most user friendly, intuitive and stable restaurant computer system in any price range." <br> <br> "The enthusiasm of our longtime Portland clientele has been sending an ever-increasing stream of customers our way," Pinyoun said. "The demand generated by our customers' satisfaction is the primary reason we are here." <br> <br> Pinyoun, who relocated from Dinerware's Seattle headquarters, brings more than four years of experience with the company. "Adam Pinyoun's earlier tenure as Dinerware's Support and Services Manager makes him a skilled, knowledgeable resource for prospective and existing customers," said Dinerware CEO Jeff Riley. "Adam has overseen all new installations in the Seattle area for the past two years. His ability to assist restaurateurs as they assess their POS needs and help them deploy Dinerware makes him a valuable asset to the Portland-area restaurant community and continues to establish Dinerware as the leader in restaurant POS technology." <br> <br> About Dinerware Incorporated <br> <br> Dinerware is an intuitive restaurant touch screen system designed for independent restaurants. End users easily automate with the latest technology helping to lower the Total Cost of Ownership. To contact Dinerware's Portland office, call (503) 442-1398. Visit www.dinerware.com for additional details, or their headquarters at 4511 Shilshole Ave NW, Seattle, WA 98107. Call (206) 297-0561 or toll free (866) 346-3792. <br> http://www.extramsg.com/modules.php?name=News&file=article&sid=2959 Winter wine tasting season in Oregon’s Willamette Valley kicks off with the 25th annual Wine Country Thanksgiving from November 23-25, 2007 from 11 a.m. to 5 p.m. each day. This annual event traditionally held the weekend after Thanksgiving brings families together to explore the pastoral beauty of the Willamette Valley and taste a wide range of Oregon wine -- from Pinot Noir to Riesling, Syrah and Pinot Gris. Many small, family-owned wineries only open to the public during Thanksgiving and Memorial Day weekends allowing for opportunities to meet the winemaker and sample new releases. Each winery organizes their own events ranging from artisan food tastes of local cheeses and hand-dipped truffles to art displays and live music. For a complete listing of wineries open during Thanksgiving weekend, along with details about special events and individual tasting fees, visit www.willamettewines.com to request a touring map and guide.<br> <br> Wine Country Thanksgiving Grows from Nine Wineries to 120<br> The Willamette Valley recently celebrated 40 years as a wine producing region, dating back to 1965 when David Lett, and his wife, Diana, planted 3,000 pinot noir vines in the Dundee Hills. But it wasn’t until the early 1980s when a small group of vintners banded together to hold open houses at all the wineries in the Yamhill Valley. The original nine wineries were Adelsheim, Amity, Arterberry, Chateau Benoit, Elk Cove, Erath, Eyrie, Hidden Springs, and Sokol Blosser. “Wine Country Thanksgiving became our biggest retail weekend of the year,” said Susan Sokol-Blosser in her recent book, At Home in the Vineyard. “As the number of participating wineries grew, so did the number of visitors and the popularity of wine touring.” Wine Country Thanksgiving is now celebrating 25 years of annual open houses with more than 120 member wineries welcoming visitors to the Willamette Valley.<br> <br> About Willamette Valley Wineries Association<br> The WVWA is a non-profit industry association dedicated to achieving recognition for the Willamette Valley as a premier Pinot Noir producing region. Currently, the WVWA has 165 members representing wineries and tasting rooms throughout the Willamette Valley region – from Portland to Eugene. Memorial Weekend in Wine Country (May 24-26, 2008) and Wine Country Thanksgiving (November 23-25, 2007) are the two oldest wine touring events in Oregon. The WVWA Board of Directors includes: David Adelsheim, Adelsheim Vineyard; Josh Bergstrom, Bergstrom Winery; Harry Peterson-Nedry, Chehalem; Pat Dudley, Bethel Heights; Annie Shull, Raptor Ridge and Steve Vuylsteke. For more information or to request a wine touring map, please visit www.willamettewines.com or call 503-646-2985. http://www.extramsg.com/modules.php?name=News&file=article&sid=2958 “Family, Food, Celebration” – The Heathman Restaurant and Bar’s longstanding Thanksgiving tradition of a grand buffet as well as a prix fixe menu brings generations together to celebrate the day and the bounty of Northwest ingredients prepared by award-winning Chef Philippe Boulot. The Heathman offers the prix fixe menu in the dining room, and the holiday buffet on the second floor mezzanine and private dining rooms. Both the prix fixe dinners and the grand buffet are $46.50 per adult and $18 per child under 12. For reservations, please call 503-790-7752.<br> <br> Holiday Menu Selections – from Anderson Valley Ranch Lamb to Caramel Pumpkin Cheesecake<br> Thanksgiving menus at the Heathman always highlight such traditional winter items as curried butternut squash soup, roasted turkey with sage stuffing, and, of course, pumpkin pie. Chef Boulot, using the bounty of the Pacific Northwest, also brings Dungeness, mango & avocado salad to the appetizer menu, and papillotte of salmon & shrimp mousse and gigot of Anderson Valley Ranch lamb sept heures as entrées. The grand buffet selection abounds with seasonal appetizer and vegetable displays, as well as a wide assortment of seafood delicacies and entrees. Pastry Chef John Gayer has created an array of holiday desserts … chocolate chestnut mousse cake with a burnt orange sauce and his famous pecan pie with ice cream and toffee sauce. Chef Gayer’s pastry display for the grand buffet includes bread pudding, pear frangipane tart, pumpkin cheesecake, along with a variety of holiday cakes and cookies.<br> <br> Afternoon Tea: A Cherished Tradition<br> Indulge in one of The Heathman’s most cherished traditions – Afternoon Tea – in the hotel’s historic tea court and mezzanine. For more than a decade, the Heathman has hosted this popular ritual every weekend throughout the year. With the Tea Court decked in holiday splendor, tea service will be available on weekends until Thanksgiving and then “daily” the day after Thanksgiving through New Year’s Day with multiple seatings at 11 a.m., 1 p.m. and 3 p.m. Executive Chef Philippe Boulot and Pastry Chef John Gayer’s tea menu emphasizes local ingredients and draws inspiration from France and Hawaii, with new items including smoked salmon salad profiteroles, John’s famous lanai banana bread. Other items include paté maison, classic cucumber sandwich and a Parisian opera cake. The Afternoon Tea Menu at The Heathman also includes “The Peter Rabbit Tea for Little Sippers” (12 and under) featuring cheddar and swiss blocks, goldfish crackers, bologna sandwich, chocolate cupcake, “Ants on a Log” and hot cocoa. Afternoon Tea is $28.50 per person and The Peter Rabbit Tea $12.95. Reservations are required and should be made 48 hours in advance at 503-790-7752.<br> <br> About the Heathman Restaurant and Bar<br> The Heathman Restaurant exemplifies the best of the Pacific Northwest using local ingredients and ingredients inspired by the flavors and cuisine of France. Gourmet Magazine recognized the Heathman as one of Portland’s best restaurants in the 2005 Restaurant Guide. Recipient of the James Beard Best Chef: Pacific NW award in 2001, Philippe Boulot partners with the region’s select growers, producers and vintners to find the highest quality ingredients. Chef Boulot was honored by the Academie Culinaire de France as the Academie’s Chef of the Year. The Heathman Restaurant also offers casual dining in the adjacent Marble Bar and outside at the sidewalk café. Cocktails and live jazz are available in the intimate Tea Court. For more information, please call 503-790-7752 or visit www.heathmanrestaurantandbar.com. The Heathman Restaurant is located at 1001 SW Broadway in downtown Portland’s cultural district.<br> http://www.extramsg.com/modules.php?name=News&file=article&sid=2957 Vitaly and Kimberly Paley let loose every week for their informal Wine Wednesday tradition when they pair flights of wine with food not typically served at the restaurant. “We try to demystify wine with a playful approach,” says Kimberly Paley. “We want our customers to come in each Wednesday and be surprised – from the wines we select to the food pairings.” <br> <br> Wine Wednesday is offered each week with three flights of individually priced wines and a complimentary “mystery” wine. If guests can guess the varietal and producer of the mystery wine they receive their flight “on the house.” Chef Vitaly Paley enjoys being creative with the food pairings and chooses ingredients and dishes that compliment the wines or reflect the food of the region. Wine Wednesday is available every Wednesday in the bar or dining room from 5:30 p.m. to 10:00 p.m. <br> <br> NOVEMBER 2007 Wine Wednesday Flights<br> <br> Wednesday, November 7<br> South of the Border: Reds & Whites<br> <br> Wednesday, November 14<br> Zesty Zinfandels<br> <br> Wednesday, November 21<br> Wines for the Bird<br> <br> Wednesday, November 28<br> Hooray for Cru Beaujolais<br> <br> About Paley’s Place:<br> Paley’s Place offers Pacific Northwest regional cuisine, served in the warm and inviting setting of a Victorian home. Chef and owner Vitaly Paley creates seasonal menus from the bounty of the Northwest – fresh organic ingredients supplied by local farmers, growers and purveyors – with Southern French and Northern Italian influences. Chef Vitaly Paley received the 2005 James Beard Foundation Best Chef Pacific Northwest award and Paley’s Place was featured on the Food Network Awards show and selected as one of the Top 50 Restaurants in the United States by Gourmet Magazine. Weekly Wine Wednesday highlights an extensive wine list which focuses on varietals from Oregon, Washington and France, with additional selections from around the world. Seating is intimate – both in the dining room and the bistro and bar area where diners can grab a light meal, cocktail, or glass of wine. Chef Paley has also created the PaleyBar, an organic energy bar available in four flavors and available at Whole Foods and other gourmet grocers and outdoor stores, as well as online at www.paleybar.com. For reservations and information, please call 503-243-2403 or visit www.paleysplace.net. Paley’s Place is located at 1204 NW 21st Avenue, Portland, Oregon.<br> <br> http://www.extramsg.com/modules.php?name=News&file=article&sid=2956 Known as “primeur” or the year’s first wine, Beaujolais Nouveau has enjoyed popularity in the United States since the 1970s and continues to draw revelers who want to be among the first to sip the newest vintage. Chef Philippe Boulot of the Heathman will partner with the French-American Chamber of Commerce of the Pacific Northwest and the Alliançe Française de Portland to present the 6th annual Beaujolais Nouveau Fête and Wine Auction on Friday, November 16th at 6 p.m. at the Heathman Restaurant, 1001 SW Broadway. <br><br> Tickets are $55 per person in advance and $75 the night of the event with proceeds benefiting the FACC and the Alliance Française de Portland. For tickets, please call 503-516-5914 or purchase tickets online at www.beaujolais-pnw.org. Event guests will also enjoy live music and a silent auction featuring wine and premium packages such as a holiday on the French Riviera and a raffle for two Air France tickets for travel on the new Seattle to Paris route.<br><br> “The traditional custom of celebrating Beaujolais Nouveau has become a popular event in the Francophile community,” says Philippe Boulot, executive chef of the Heathman and native of Normandy. “Portland’s celebration is among the largest in the country.”<br><br> Beaujolais Nouveau Menu<br><br> Passed Hors d’oeuvres:<br> Pear and Blue Cheese Crostini<br><br> Puff Pastry with Grilled Duck Breast<br> Chicken and Apple Brochettes<br> Endive Leaf with Goat Cheese Parfait<br> Salmon Tartare on a Crispy Wonton<br> Cauliflower Vichyssoise with Crab<br> Baked Snail<br> Bay Shrimp Salad on a Crispy Wonton<br> Seafood Poached New Caledonian Prawns on Ice<br> Kitchen Smoked Salmon<br> Mussels & Clams Rémoulade<br> Smoked Trout & Sturgeon<br> Oysters on the Half Shell<br> Goose Point Oysters on the Half Shell Charcuterie<br> Serrano, Sweet Catchetorini, Spicy Coppa, Prosciutto, Housemade Paté<br> Marinated Olives & Cornichons<br> <br> Cheese<br> Camembert, Maroilles, Ossau iraty, Tome de chevre, Pont l’eveque<br> Reblochon, Fourme d’ambert, Roquefort<br> garnished with sliced fresh fruit, Membrie paste, Apple Calvados Terrine<br> served with baguette<br> <br> Brandade de Morue<br> Salt cod infused with garlic & olive oil, mashed potatoes and melba toast<br> <br> Anderson Ranch Baby Lamb<br> Grilled vegetables with herbed cous-cous & harissa jus<br> <br> Dessert & Coffee<br> Grand Marnier Crêpes Suzette<br> Chocolate Soup with brioche toast, candied caramel,<br> coco nougatine seasoning<br> Chef’s Section: Petits Fours<br> <br> On-line Auction Promotes French Culture<br> Mark your calendars for the on-line auction from October 29 through November 14, 2007. Proceeds from the online auction, as well as the Beaujolais Nouveau Fête will benefit the French-American Chamber of Commerce (FACC) and the Alliance Française de Portland. Simply log onto www.afportland1.cmarket.com and place your bids on items with a French flair. Bid at your leisure on Paris apartments, private beach homes, restaurant certificates and one-of-a-kind adventures.<br> <br> About the French-American Chamber of Commerce/Pacific Northwest Chapter<br> Created in 1986, the FACC is a non-profit organization that seeks to contribute to the development and improvement of economic, commercial and financial relations between France and the United States. The FACC is also a networking group that helps its members develop business contacts by sponsoring social and business functions, like the annual Beaujolais Nouveau Fête.<br> <br> About Alliance Française de Portland<br> The Alliance Française de Portland is a nonprofit organization that promotes cross-cultural understanding through French language classes and events that celebrate French language and culture, such as the Bastille Day celebration that draws thousands of visitors each year. The group is part of the worldwide Alliance founded in 1883 and which today has 1300 chapters in 130 countries.<br> <br> About the Heathman Restaurant and Bar<br> The Heathman Restaurant exemplifies the best of the Pacific Northwest using seasonal ingredients inspired by the flavors and cuisine of France. Gourmet Magazine recognized the Heathman as one of Portland’s best “classic” restaurants in the 2005 Restaurant Guide. Recipient of the James Beard Best Chef: Pacific NW award in 2001, Philippe Boulot partners with the region’s select growers, producers and vintners to find the highest quality ingredients. Chef Boulot was recently honored by the Academie Culinaire de France as the Académie’s Chef of the Year. The Heathman Restaurant offers casual dining in the adjacent Marble Bar and cocktails and live jazz in the historic Tea Court. For more information, 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. http://www.extramsg.com/modules.php?name=News&file=article&sid=2955 Join the Portland Farmers Market in celebrating the bounty of fall at their annual Great Pumpkin Event, from 9 a.m. to noon, Saturday, October 27, on the campus of Portland State University between SW Harrison and SW Montgomery Streets. <br> <br> Typhoon! restaurants and Food Services of America are generously donating pumpkins to anyone interested in carving a jack-o-lantern on-site to enter in a carving contest or to simply display at home. The carving contest will be judged at 12:30 p.m. with prizes awarded in numerous categories, including: adults 18 and older, family, teens, juniors and youth. Prizes will also be awarded for the funniest, spookiest, and most creative jack-o-lantern carvings. <br> <br> Participants can also enjoy complimentary hot cider and pumpkin pie topped with fresh Organic Valley whip cream. A costume parade at 12 p.m. will round out the fun. As a special treat for home cooks, Chef Andy Ricker of Pok Pok will lead a cooking demonstration at 10 a.m. on the market’s main stage.<br> <br> The event’s generous sponsors include, Typhoon! restaurants, Organic Valley Family of Farms and Food Services of America.<br> <br> About Portland Farmers Market<br> Four urban farm-direct markets make up the Portland Farmers Market. These outdoor markets run from April through December and serve more than 20,000 shoppers weekly. With more than 200 vendors from Oregon and Washington – including farms, bakeries, nurseries, meat and seafood providers, cheese makers and specialty food producers – the Portland Farmers Market is a true showplace of Northwest agriculture. The Portland Farmer’s Market is a registered 501 (c) 6 non-profit organization. For more information visit www.portlandfarmersmarket.org<br> http://www.extramsg.com/modules.php?name=News&file=article&sid=2954 Week of October 17th, 2007<br> <br> Hunker down, folks, I've got a long and informative email headed your way. I've got two top notch menus for this weekend to talk about, a very special winemaker's dinner next week to talk about, and a little bit of this and that at the end. It should be a good one, though, so hold tight, 'cause here we go.<br> <br> First, this weekend:<br> Friday, October 19th<br> <br> Squid, Clam and Mussel Salad with Braised Baby Fennel and Extra Virgin Olive Oil<br> <br> Warm Celeriac, Apple, Smoked Ham Hock and Viridian Farms' White Beans with Gewurtztraminer Vinaigrette<br> <br> Milk-Braised Carlton Farms' Pork Shoulder with Squash and Pepper Gratin and Braised Greens<br> <br> Poached Pear with Hazelnut Ice Cream<br> <br> Price is $40 per person plus wine and gratuity. Dinner begins at 7:30pm. Please RSVP or call the kitchen at (503)235-1600 to make reservations.<br> <br> Saturday, October 20th<br> <br> Chicken and Trophie Noodle Soup<br> <br> Radicchio and Brie Salad with Grape Vinaigrette<br> <br> Smoked Beef Tenderloin with Chestnuts, Brown Butter Cauliflower and Balsamic<br> <br> Chocolate Souffle with Candied Hazelnut Creme Anglaise<br> <br> Price is $40 per person plus wine and gratuity. Dinner begins at 7pm. Please RSVP or call the kitchen at (503)235-1600 to make reservations.<br> <br> <br> Sunday<br> Brunch<br> <br> 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.<br> <br> And that's the weekend.<br> <br> Now, on Tuesday, October 23 we will be hosting Triage Wines and two of their winemakers in the Dining Hall. These gentleman, Guillaume Reynouard of Manoir de la Tete Rouge (Loire) and Eric Monne of Clot de L'Oum (Rousillon), will be joining us at our table to break bread, sharing some of their sweet and sultry offerings (and some wine, too!). We will begin the evening with a few champagne courses, then move into four courses highlighting their red wines. This should prove to be an incredible and very fun evening. The price of the dinner includes food and wine. As an added bonus, any wines ordered that evening through Cork Wine Shop will be at a discounted price. So come down and get some great food, great wine accompanied by the actual winemakers, and some great deals on some wine to take home. It's a win-win situation, and you definitely shouldn't pass it up. To sweeten the deal, check out this menu:<br> Tuesday, October 23rd<br> Triage Winemaker's Dinner<br> <br> Seared Scallops with Apple, Almond and Endive Salad<br> <br> Cherrywood-Smoked Quail, Chanterelles and Celery Root<br> <br> Beef Daube Provencal, Heirloom Carrots and Fingerling Potatoes<br> <br> Chocolate Hazelnut Gateau with Vanilla Ice Cream<br> <br> Price for food and wine is $85 per person plus gratuity. Dinner begins at 7pm. Please RSVP or call the kitchen at (503)235-1600 to make reservations.<br> <br> Sounds good, eh? The only dilemma is, how to choose between them? I leave that up to you (contrary to popular belief, I can't do everything!) I'm sure you'll be just fine.<br> <br> Ummmm, what else? OH! Always willing to do my part to support my good man Gabe Rosen over at Biwa Restaurant just down the hall from us, I have promised to give you folks first crack at joining Gabe's email list. I can't promise the emails will be as good as mine (as I laugh out loud at my own stupidity), I'm sure they will be wonderful, and keep you well informed of the very delicious goings-on in Gabe's culinary dojo. Drop Gabe an email at gabe@biwarestaurant.com to join the culinary shibboleth.<br> <br> I think that's it... I'll soon have news regarding Thanksgiving food opportunities (turkeys, hams, Turduckens, etc). Keep your eyes peeled. Thanks so much for listening to me once again. Talk to you next week.<br> <br> - Benjamin Dyer<br> <br> <br> Simpatica Catering & Simpatica Dining Hall<br> Week of October 17th, 2007<br> <br> <br> Hunker down, folks, I've got a long and informative email headed your way. I've got two top notch menus for this weekend to talk about, a very special winemaker's dinner next week to talk about, and a little bit of this and that at the end. It should be a good one, though, so hold tight, 'cause here we go.<br> <br> First, this weekend:<br> Friday, October 19th<br> <br> Squid, Clam and Mussel Salad with Braised Baby Fennel and Extra Virgin Olive Oil<br> <br> Warm Celeriac, Apple, Smoked Ham Hock and Viridian Farms' White Beans with Gewurtztraminer Vinaigrette<br> <br> Milk-Braised Carlton Farms' Pork Shoulder with Squash and Pepper Gratin and Braised Greens<br> <br> Poached Pear with Hazelnut Ice Cream<br> <br> Price is $40 per person plus wine and gratuity. Dinner begins at 7:30pm. Please RSVP or call the kitchen at (503)235-1600 to make reservations.<br> <br> Saturday, October 20th<br> <br> Chicken and Trophie Noodle Soup<br> <br> Radicchio and Brie Salad with Grape Vinaigrette<br> <br> Smoked Beef Tenderloin with Chestnuts, Brown Butter Cauliflower and Balsamic<br> <br> Chocolate Souffle with Candied Hazelnut Creme Anglaise<br> <br> Price is $40 per person plus wine and gratuity. Dinner begins at 7pm. Please RSVP or call the kitchen at (503)235-1600 to make reservations.<br> <br> <br> Sunday<br> Brunch<br> <br> 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.<br> <br> And that's the weekend.<br> <br> Now, on Tuesday, October 23 we will be hosting Triage Wines and two of their winemakers in the Dining Hall. These gentleman, Guillaume Reynouard of Manoir de la Tete Rouge (Loire) and Eric Monne of Clot de L'Oum (Rousillon), will be joining us at our table to break bread, sharing some of their sweet and sultry offerings (and some wine, too!). We will begin the evening with a few champagne courses, then move into four courses highlighting their red wines. This should prove to be an incredible and very fun evening. The price of the dinner includes food and wine. As an added bonus, any wines ordered that evening through Cork Wine Shop will be at a discounted price. So come down and get some great food, great wine accompanied by the actual winemakers, and some great deals on some wine to take home. It's a win-win situation, and you definitely shouldn't pass it up. To sweeten the deal, check out this menu:<br> Tuesday, October 23rd<br> Triage Winemaker's Dinner<br> <br> Seared Scallops with Apple, Almond and Endive Salad<br> <br> Cherrywood-Smoked Quail, Chanterelles and Celery Root<br> <br> Beef Daube Provencal, Heirloom Carrots and Fingerling Potatoes<br> <br> Chocolate Hazelnut Gateau with Vanilla Ice Cream<br> <br> Price for food and wine is $85 per person plus gratuity. Dinner begins at 7pm. Please RSVP or call the kitchen at (503)235-1600 to make reservations.<br> <br> Sounds good, eh? The only dilemma is, how to choose between them? I leave that up to you (contrary to popular belief, I can't do everything!) I'm sure you'll be just fine.<br> <br> Ummmm, what else? OH! Always willing to do my part to support my good man Gabe Rosen over at Biwa Restaurant just down the hall from us, I have promised to give you folks first crack at joining Gabe's email list. I can't promise the emails will be as good as mine (as I laugh out loud at my own stupidity), I'm sure they will be wonderful, and keep you well informed of the very delicious goings-on in Gabe's culinary dojo. Drop Gabe an email at gabe@biwarestaurant.com to join the culinary shibboleth.<br> <br> I think that's it... I'll soon have news regarding Thanksgiving food opportunities (turkeys, hams, Turduckens, etc). Keep your eyes peeled. Thanks so much for listening to me once again. Talk to you next week.<br> <br> - Benjamin Dyer<br> <br> To unsubscribe from our e-mail list, please click here. We respect your right to privacy. <br> <br> www.simpaticacatering.com<br> <br> Check out our web site for information about who we are and what we do. <br> <br> We are located at<br> 828 SE Ash St.<br> (503)235-1600<br> <br> Check out our meat shop and charcuterie, Viande Meats & Sausage. Located inside City Market at <br> <br> 735 NW 21st Ave. <br> (503)221-3012<br> <br> For information regarding catering, please contact Cara Busacker at (503)956-6494 or email her.<br> <br> http://www.extramsg.com/modules.php?name=News&file=article&sid=2953 Weekend of October 19th, 2007 <br> <br> Greetings!<br> <br> WASHINGTON STATE <br> <br> Our neighbors to the north are really hitting their stride with wine these days. This is the time of year when we get to dive into all of the new realeases. I think the wines from Washington state do an amazing job at representing "place" as well as offering the consumer a bridge between the old-world styles of wine from Europe and the bigger modern style winemaking that is prevelent in California wines. We are showcasing 4 wines (2 reds, 2 whites), for you. <br> <br> Come and join Vinideus and John Apro from D'Vine distribution for a most memorable tasting.<br> <br> 2006 Fidelitas, Semillion, Columbia Valley <br> This wine is blessed with it all. This lovely, well-balanced wine brings figs, apple and spicy (not hot) floral aroma. Its delicate balance of fruit and oak make it a delightful companion to white fish, shell fish and chicken - all foods light and delicious.<br> <br> 2006 Mark Ryan, Chardonnay, Columbia Valley<br> Grape sources are Conner-Lee and Stillwater Creek, and as befits them, the wine was given first-class treatment: French oak, native yeasts, lees stirring, etc. The results are impressively rich and creamy, packed with tropical fruit, mango, pineapple, apricot - whatever you call it, it's yummy stuff.<br> <br> 2005 Basel Cellars, Cabernet Sauvignon, Walla Walla Valley <br> <br> Pheasant Run Vineyard was established in early 1996 in the deep, sandy loam soils for which the Walla Walla Valley is famous. Bordeaux varietals thrive here and this 100% Estate Cabernet Sauvignon exemplifies the results. This is a blend of four separate blocks of Cabernet, each vinified separately and expertly combined to create a complex wine. This 100% Cabernet Sauvignon was aged in 100% new Oak, 68% French and 32% American. It is almost brooding in the glass, with dark, earthy scents of Cedar, sweet Plums, Tobacco Leaf and wet stone, flavors of red and black fruits and a hint of Whiskey barrel on the finish complement the elegant, integrated tannins. <br> <br> 2005 Sheridan Vineyards, " Kamiakin", Yakima Valley <br> The color has a dark Ruby center with a vibrant Garnet rim medium bodied, on the palate Kamiakin delivers Cherries, Currant and Anise. The wine is soft and supple and ready to drink now.<br> <br> We would like to thank the Daily Cafe for providing the appetizers for Friday nights tasting in the Pearl.<br> <br> Come and enjoy more great Washington State wines from Vinideus!<br> <br> Below is what we are sharing this week. <br> <br> In the Pearl <br> <br> October 19th, 2007 (5pm - 8pm) <br> NEW RELEASES<br> From WASHINGTON<br> <br> 2006 Fidelitas Semillon<br> 2006 Mark Ryan Chardonnay<br> 2005 Basel Cellars Cab. Sauv<br> 2005 Sheridan Kamiakin<br> <br> * Appetizers provided by the<br> Daily Cafe'<br> <br> <br> October20th, 2007 (2pm - 8pm) <br> 2000 vs. 2005<br> <br> 2000 Cuvee PFS Bordeaux<br> 2005 Cuvee PFS Bordeaux<br> <br> Come and taste 2 historic<br> vintages. <br> <br> In Beaumont Village <br> <br> October 19th, 2007 (5pm - 8pm) <br> 2000 vs. 2005<br> <br> 2000 Cuvee PFS Bordeaux<br> 2005 Cuvee PFS Bordeaux<br> <br> Come and taste 2 historic<br> vintages<br> <br> October 20th, 2007 (5pm - 8pm) <br> NEW RELEASES<br> From WASHINGTON<br> <br> 2006 Fidelitas Semillon<br> 2006 Mark Ryan Chardonnay<br> 2005 Basel Cellars Cab. Sauv<br> 2005 Sheridan Kamiakin <br> <br> UPCOMING EVENTS: <br> <br> Thursday, October 25th, 2007, 6:30pm - 9pm <br> <br> The Daily Cafe' and Frederic Raclot from Vinideus are teaming up to present a Southern France wine dinner. Call the Daily Cafe for reservations. Cost is $75pp, gratuity not included. <br> <br> MENU<br> <br> seared diver scallops <br> with lettuce-brown butter sauce <br> 2005 chateau du rouet, Belle Poule, Blanc<br> <br> duck terrine <br> with armagnac prunes, brioche croutons <br> 2004 chateau aigues vives, rouge<br> <br> braised pork cheeks <br> boulangerie potatoes <br> 2002 chteau du rouet, Severac, Alicante<br> <br> rustic carmelized pear galette <br> fromage blanc <br> nv le rouet, sparkling muscat<br> <br> CALL the DAILY CAFE to make Reservations. <br> (503)-242-1916 <br> <br> Saturday, November 3rd, 2007 (5pm - 8pm) <br> <br> 6th Annual Wines of France <br> <br> Cost: $30 at the door or call<br> (503)-452-4160 for advanced tickets<br> <br> Where: The Portland French School<br> 6138 SW Corbett Avenue<br> Portland, OR 97239<br> <br> 40 French wines hand-selected<br> by local Sommeliers for quality and value,<br> light fare, and live music Gypsy Jazz Trio.<br> www.portlandfrenchschool.org<br> <br> Vinideus in the Pearl | 1019 NW 11th Avenue (at Lovejoy) | Portland | OR | 97209 <br> http://www.extramsg.com/modules.php?name=News&file=article&sid=2952 Artist's reception<br> <br> Cathy Pitters' "Saints and Icons" show <br> Come by Alma Thursday evening (10.18.07) for an opening reception for artist Cathy Pitters' new show "Saints and Icons". You may remember her beautiful found object shrines and crosses from this time last year and now she is back with new work. There will be warm chocolate bread pudding for your belly and beautiful art for your eyes! 7-9 PM @ 140 NE 28th Ave. (between Couch and Davis). <br> <br> Sarah Hart <br> Alma Chocolate <br> <br> --------------------------------------------------------------------------------<br> <br> email: sarah@almachocolate.com <br> phone: 503 517 0262 <br> web: http://www.almachocolate.com <br> http://www.extramsg.com/modules.php?name=News&file=article&sid=2951 Living with celiac disease does not have to limit your culinary adventures. Join us to celebrate the launch of “Gluten-Free Girl: How I Found the Food That Loves Me Back…and How You Can Too” by blogger Shauna James Ahern at Andina Restaurant on Sunday, Oct. 28 from 6-8 p.m. The book party is $55 and includes a variety of gluten-free appetizers prepared by chefs at Andina, as well as cocktails and a signed copy of the book. For reservations, please call Andina at 503-228-9535.<br> <br> “We are honored to celebrate Celiac Awareness Month and support Shauna in the publication of her memoir on living with celiac disease,” says Andina owner Doris Rodriguez de Platt. “Peruvian cuisine is well-suited to a gluten-free diet with ingredients like quinoa, maize and tubers.” Andina offers diners a gluten-free menu featuring signature dishes like Mango, Passion-Fruit and Prawn Cebiche; grass-fed lamb served atop a grilled Peruvian yellow potato and two cheese timbale; and passionfruit mousse. Andina’s gluten-free menu was recently mentioned in Gourmet Magazine.<br> <br> According to Ahern, about one in 100 Americans is affected by celiac disease, which involves the physical inability to digest gluten, the elastic protein in wheat, rye, barley, triticale, kamut and spelt. But, only three percent of sufferers have been diagnosed.<br> <br> About Shauna James Ahern:<br> Ahern was diagnosed in 2005 with celiac disease. She started the Glutenfreegirl.com blog to chronicle her journey from a life of perpetual illness to her re-birth as the healthy and energetic person she had always hoped to be. While she had discovered a love for food and cooking as a young adult, it wasn’t until after her celiac diagnosis that she learned how diverse and satisfying food could be, despite what many people consider a culinary death sentence. Instead of giving in, she empowered herself to say “yes” to a life filled with good health, love and laughter. Along the way, her blog gained worldwide attention and now gets 3,000 hits daily. “Gluten-Free Girl: How I Found the Food That Loves Me Back…and How You Can Too” is Ahern’s debut book. For more information, visit www.glutenfreegirl.com.<br> <br> About Andina: Andina draws inspiration from the native culinary traditions of Peru, as well as the contemporary cooking by some of Peru’s leading chefs. Owner Doris Rodriguez de Platt, collaborates with her team to develop a menu that celebrates the restaurant’s Andean roots with a Novo-Peruvian attitude. The chefs prepare native ingredients with a mind toward modern technique and innovation. The lively scene at the adjacent Bar Mestizo is fueled by an extensive tapas selection, Latin-American cocktails, a raw bar and nightly live Latin-inspired music. Andina is located at 1314 NW Glisan in Portland, Ore. Call 503-228-9535 for reservations. Visit www.andinarestaurant.com for more information.