The Lowdown

It’s Punkin Season! Cheffy’s Classic Pumpkin Soup

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At last! It’s Fall! Summer seemed to last forever this year–not that we weren’t grateful–but we’re so ready to finally light a fire in the fireplace, wear long sleeves & get back to the wonderful, cozy comfort food that every autumn brings. At Besaw’s, we know the season has for-reals changed because there’s a new Seasonal Soup! Try this one at home: it uses one pumpkin, one pot (especially if you have an immersion blender) & is the most beautiful creamy orange color.  You could make a vegan version using EVOO instead of butter, or use chicken stock & garnish with yogurt or sour cream. Yum!

Cheffy’s Classic Pumpkin Soup

1 2-3lb pumpkin
2 quarts vegetable stock
1/3 stick butter
3 C mire poix
1/3 t allspice
1.5 T salt
1/2 T pepper
2 2/3 T orange juice
1 swipe orange zest
3-4 sage leaves
1 bay leaf

Toasted Pumpkin Seeds

seeds from one pumpkin, rinsed & dried
EVOO
salt & pepper

Pre-heat oven to 375°F. Scatter seeds on a sheet pan in a single layer & drizzle with olive oil. Sprinkle with salt & pepper & toss to coat. Bake for about 7 minutes until brown & crispy.

Cut pumpkin in half, core & reserve seeds. Roast flesh-side up in a covered casserole at 400°F for about 1 hour, or until tender. Peel skin from pumpkin & reserve. Sauté mire poix in butter until soft. Combine mire poix, cooled pumpkin, stock, allspice, salt, pepper, orange juice & zest in a blender & purée until smooth. Add sage & bay leaf and simmer for 1 hour on low heat. Remove sage & bay leaf, serve with crostini & toasted pumpkin seeds.

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A Big Besaw’s Thank You for Eleventy-One Years!

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A HUGE Besaw’s Thank You to everyone who came to celebrate our 111 years in business last Saturday! There was fabulous food, drink, balloon animals, face painting, games & wonderful music by our friends Rogue Bluegrass & Plum Hill. We raised over $600 for Potluck in the Park from the raffle alone! Some very lucky friends of Besaw’s got to take home some fabulous prizes from Ataula, Betsy and Iya, Dragontree Day Spa, Moberi Smoothies & more!

Looking forward to 111 more years – Come join us for dinner throughout the month of September, as we continue to raise funds for this amazing cause.

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Plum Hill & Rogue Bluegrass at Besaw’s 111th Anniversary Bash!

To get you in the mood for our 111th Anniversary Bash, here’s a little something from one of the bands entertaining us on Saturday, September 13th, Plum Hill. Hope you’ll join us for a fabulous evening of live music, face painting, balloon animals, and of course, Besaw’s signature food & cocktails.

When: Saturday, September 13th from 4-8pm
Where: The Besaw’s Garden, just up the street from the restaurant at 2301 NW Savier
RSVP: Let us know you’ll be there! contact@besaws.com

Don’t forget to get your raffle tickets for a chance to win fabulous prizes from our friends at Betsy & Iya, Ataula, Moberi & more! Tickets are available for purchase up until Saturday in the restaurant (and at the event!) for $1, or come free with your purchase of our delightfully refreshing Watermelon Sangria. All raffle proceeds benefit Potluck in the Park, who’ve been providing a hot meal to anyone in need–every Sunday since 1991–in Downtown Portland’s O’Bryant Square.

 

The Real Deal: Old Timey Photos of Besaw’s!

Gearing up for our 111th Anniversary this September 13th, it’s so much fun to look back at the old-old Besaw’s. Here are some of our favorites! We hope you’ll join us for live music & libations in the garden as we celebrate Eleventy-One years in  business!

The Deets:
Saturday, September 13th 4pm-8pm
Besaw’s Signature Food & Cocktails
Live Music by Plum Hill & Rogue Bluegrass Band
Face Painting, Balloon Animals, Caricatures & Games
Charity Raffle benefitting Potluck in the Park – featuring prizes from Ataula, Moberi, Betsy & Iya, Dragontree Holistic Day Spa & more!
RSVP: contact@besaws.com

The Oak New Kingston Trio Interior II Interior I Exterior Clyde Besaw Bodmen plate mcm177 1937 Besaws mcm193

Besaw’s 111th Anniversary Raffle!

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It’s almost time for our Eleventy-First Anniversary Bash in the Garden on September 13th! From now until the party, $1 from every Watermelon Sangria goes to our September charity, Potluck in the Park, AND gets you a ticket to our super-awesome charity raffle!

We’ve got prizes from some of our favorite neighborhood spots: Betsy & Iya, Ataula, Moberi & more!

Raffle tickets will be available for purchase in the restaurant for $1 each!

RSVP to our 111th Anniversary party: contact@besaws.com

A Li’l Besaw’s History Story

Exterior

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Can you believe what a difference 111 years makes? It’s so strange to look back and see our little restaurant with no awning, no trees, no bicycle parking, and no crosswalk!

Here’s a little visual aid to help with the comparison:

Hope to see all of you at our Eleventy-first Anniversary Party in the garden! Details available here.

RSVP: contact@besaws.com

Eleventy-one Years of Besaw’s!

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That’s right, kids! As of this summer, Besaw’s has been open 111 years (or eleventy-one, as they say in Lord of the Rings). On September 13th, we’re celebrating in the garden from 4 – 8pm with live music by Plum Hill and Rogue Bluegrass Band, balloon animals, face painting & Besaw’s signature food & cocktails.

Our generous friends and neighbors at Ataula, Betsy & IyaDragontree Holistic Day Spa & Popina Swimwear have contributed some fabulous prizes to our charity raffle benefitting Potluck in the Park!

Hope you’ll join us!

Cool as a Cucumber – Cucumber Melon Gazpacho

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Girl, this heat! Our garden is feeling it, and our cucumbers are going crazy! How’s a lady to cool down before our 5 o’clock G&T? May we introduce Besaw’s Cucumber Melon Gazpacho. Take the most cooling ingredients you can think of: sweet honeydew melon, refreshing cucumber & mint, fresh-squeezed lemon juice & bright greek yogurt, and you’ve got a delightfully chilling soup for a quick (& super easy) lunch or appetizer option.

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Makes 3.5 quarts

2 C honeydew melon
3 C cucumber
1 1/2 tsp chopped garlic
1/4 yellow onion
1 C celery
3 mint leaves
1/3 C apple cider vinegar
1/3 C fresh lemon juice
8 C vegetable stock
3 to 4 tsp salt
3/4 tsp white pepper

Peel cucumbers and place in blender with honeydew, garlic, chopped onion, celery, vegetable stock, apple cider vinegar, mint & lemon juice.

Purée all ingredients, garnish with a tablespoon of greek yogurt.

Happy August, Friends!

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Playing with Edible Flowers

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We finally gave our pastry chef his own spot in the garden, and it’s already bursting with sweet edible flowers to garnish his fabulous desserts! Do you have any of these beauties in your garden?  Here are a few of our favorites:

1. Snapdragon
2. Dianthus
3. Nasturtium
4. Pansy

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Sometimes we make our pastry chef do silly things, like decorate the table with flowers for a photo. Here’s one of our desserts, a lovely Lemon Curd Cheesecake with macerated cherries & fresh strawberries.

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Cheffy in the Market

 

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Did you miss Michael at Chef in the Market a couple weeks ago? No sweat, we’ve got his recipe for Pork Tenderloin with Herbed Chèvre & Cherry Rum Glaze right here. Try it at home and let us know what you think!

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