Summer is Here!

The sun is out, the shades are on, and we are kicking out a new Dinner menu to match the cheerful weather and the local produce we're getting in now! We have a very talented team of individuals that have collaborated for the newest menu including: Sous Chef, Ben Chase; Executive Chef, Dustin Clark; Kitchen Manager, Sid Conner; and Heavy Metal Specialist, Ryan Perman. Together they created a diverse range of flavors and experiences that sing Summer.

Here's a peak of what's happening now. See the full menu here.

Sockeye

Salmon

roasted cauliflower, rapini, carrot broth

Porchetta

braised radishes, oyster mushroom purée, salsa verde

Spring Onion Tart

strawberries, goat cheese, burnt honey vinaigrette

 

Nashville

 Hot Chicken

potato salad, house honey mustard, bread & butter pickles

Country Brunch hosted by Portland Monthly!

Country Brunch hosted by Portland Monthly!

THE SIXTH ANNUAL COUNTRY BRUNCH

IT’S BACK! On Saturday, May 20, Portland Monthly is pulling out all the stops to give our food-loving readers—and weekend day drinkers—the ultimate brunch experience! We’re headed to the country (a.k.a. Rossi Farms) joined by chefs from our editors’ favorite brunch spots. While they’re dishing up Portland’s most beloved meal, the city’s most innovative mixologists will face off in the one and only Bloody Mary Smackdown, presented by Effen Vodka. And did we mention this extravaganza is a fundraiser for the Curriculum of Cuisine?

Tickets are selling like hotcakes, so don’t wait! Reserve your spot for the best brunch in town.

FEATURING BRUNCH & BLOODIES FROM:

Besaws, Doug Fir Lounge, Fried Egg I’m In Love, Irving St. Kitchen, La Moule, Lauretta Jean’s, Olympia Provisions, Pine State Biscuits, Pono Farms Soul Kitchen, Prasad/Harlow, Raven & Rose, Red Star Tavern, Seastar Bakery, The Solo Club, Verdigris, and Vivienne 

MORE ABOUT THE CURRICULUM OF CUISINE:

A rigorous bite of culinary education, food justice, and career exploration for high school students, The Curriculum of Cuisine brings chefs into the classroom and offers young adults the opportunity to learn essential culinary skills through hands-on experiences in conjunction with various core subjects. 

DETAILS

Date: Saturday, May 20

Time: VIP Entry - 10am | General Admission Entry - 11am

Location: Rossi Farms | 3839 NE 122nd Ave, Portland

Cost: VIP Brunch & Bloodies - $50 | General Admission - $40

Recipe: Roasted Beet and Grilled Carrot Salad

Recipe: Roasted Beet and Grilled Carrot Salad

This beautiful dish is going to be leaving our menu this Thursday! However, we love it so much, we are just not ready to say goodbye forever. So, here's the lowdown on how to make one of our favorites. Thanks for sharing, Dustin!

Roasted Beet and Grilled Carrot Salad

Serves 4

Ingredients:

1/2 lb mixed beets

1/2 lb rainbow carrots, peeled

1/4 c parsley leaf

1/4 c pistachios, toasted, shelled

1/4 c sheep's milk feta

 

1 T sherry vinegar

3 T olive oil

3 garlic cloves, minced

Heat oven to 350°F. Toss beets with canola oil and season with salt. Cover and bake until fork tender, 1-2 hrs. While still warm, use a towel to peel beets. Cut into bite sized wedges and cool. Meanwhile, blanch carrots in boiling salted water until just done. Lightly oil and char on a grill. Cut into bite sized pieces and cool.

Prepare vinaigrette. Caramelize garlic in 3 T of olive oil and cool. Combine the vinegar and oil in a jar with the garlic, season, and shake until combined. Adjust acid to preference. Toss beets, carrots and parsley with dressing.

Serve cooled mixed beets and carrots on room temp chickpea purée; top with pistachios and feta. 

Chickpea purée:

1 # dry chickpeas, sorted and rinsed

8 C water

¼ t baking soda

3 cloves garlic, minced

2 t kosher salt

2 oz lemon juice, fresh squeezed

1/3 c tahini

¼ c brown butter

1 t cumin, toasted and ground

Diners' Choice Award!

Diners' Choice Award!

We are honored to have received a Diners' Choice Award this year! We have some of the most talented folks in Portland working with us and this award belongs to them. We are forever grateful for our staff and the lovely community that joins us day in and day out.

With so much love, cheers to you all!

The Besaw's Crew