The Lowdown

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!

PSU DEMO

Beth’s Watermelon Sangria

Watermelon Sangria Dive

If you’re like us, you probably love love love sangria. It’s so pretty and summery–not to mention a great way to use up all that super-ripe fruit from the farmer’s market binge last weekend. Plus, it disguises a cheap bottle of wine!

Beth’s Watermelon Sangria uses a few key upscale ingredients to make this version extra fancy & popping with summer color. Makes about 16 servings, perfect for that impromptu weekend BBQ.

You’ll Need:
12 C cubed watermelon, divided
1 750 mL bottle dry white wine
1 C vodka
1/2 C Benedictine
1 medium lime, quartered
1 orange, cut into wedges
1 C fresh berries–optional–we like blackberries, because the season collides nicely with our local watermelon.

Place 8 cups of watermelon cubes in a blender & blend on high until smooth. Strain juice through cheesecloth or a mesh strainer into a large pitcher. Pour the wine, vodka & Benedictine into the pitcher. If you think it needs more sweetness, you can add about half a cup of simple syrup to the mix as well. Stir to combine. Mix the remaining 3 cups of watermelon cubes, the lime quarters, orange & berries into the sangria. Chill for 4 hours before serving.

Beth likes to garnish it with some watermelon balls and a bright sprig of mint.

Cheers!

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Growing Gardens

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If you love Besaw’s as we do, you know we’re super passionate about knowing the folks who grow our food & growing our own whenever possible. We’re lucky to have a garden spot of our own, where we grow several kinds of kale, sugar snap peas, summer squash, zucchini & lots of little tomatoes. It’s not only about sustaining our food supply. Our garden is the prettiest part of the block, gardening is a great stress-reliever, and food grown at home (or at Besaw’s!) is healthful–and tastes better–than what the average person can get at the store.

Our featured charity this month, Growing Gardens, has a mission close to our hearts: helping people grow their own food in Portland, Oregon by building organic Home Gardens in urban backyards and schools. Their Youth Grow school garden clubs create future veggie eaters and cultivators. Their Learn & Grow classes cover cooking, preserving & more.

Check out their video on “Digging at the Root of Hunger.”

Join us for dinner throughout the month of July & we’ll donate a percentage of proceeds to Growing Gardens!