Join us for some of our favorite holiday things: Eggnog! Hot Buttered Rum! Motown Christmas jams! Come for the 'Nog, stay for dinner.
Join us for some of our favorite holiday things: Eggnog! Hot Buttered Rum! Motown Christmas jams! Come for the 'Nog, stay for dinner.
A little inspiration for Thanksgiving Leftovers: Bounty of Beets? Purée them and add to your favorite waffle mix for fun fall color! Swamped with sweet potatoes? They're great in pancakes. Winter Squash and pumpkin make great additions to bread.
We decorated our butcher paper "tablecloth" with fall leaves and curly squash vines in colored pencil before plopping our breakfast right on the table--like a clam bake, but breakfast-style!
It's lookin' like a fabulous Black Friday Brunch. Besaw's is open on Friday, November 28th for breakfast, lunch and dinner. Hope to see you there!
How to make your Thanksgiving Brussels more fun?! We gotchoo.
Cheffy's recipe uses crispy fried turkey skin instead of fried onions on top of this classic, creamy brussels preparation. Trim large pieces of skin from the underside of your Thanksgiving turkey before roasting - you'll get more of the crispy skin you love, and no one will notice it's missing!
Creamed Brussels Casserole with Crispy Fried Turkey Skin
1 lb brussels sprouts, trimmed and cut in half
1 C white wine 2 C heavy cream 1 T rosemary, finely chopped 1/2 cup plus 2 t cotija salt & pepper 2 C arugula 2 radishes, thinly sliced juice of 1 lemon 2 T EVOO, plus more for frying skin from 1 turkey breast or underside of turkey 1/2 C Bob's Red Mill Gluten Free Pancake Mix
Layer casserole with brussels sprouts, pour in white wine & heavy cream. Sprinkle with salt, pepper and 1/2 cup cotija. Cover and bake at 350 for 30-45 minutes until brussels are fork-tender.
Cut turkey skin into roughly 2x3" pieces. Dredge in pancake mix, then pan fry to crispy, golden brown. The gluten-free pancake mix puffs up when fried for a fluffier texture.
In a bowl, toss arugula, sliced radish, lemon juice and 2 T EVOO. Arrange across top of casserole, sprinkle with remaining cotija, then top with fried turkey skin.
Happy Almost-Turkey Day!
Two things you may or may not relate to, from the creative people at Besaw's:
1. Fall is for Whiskey, and 2. We have a bit of a thrift shop addiction.
Whiskey is right for every season, you say? Maybe. But its beautiful color sure goes great with our new fall tablecloth and vintage amber glass coupe.
Our perfect fall cocktail: The Bear 2.5 oz James Oliver Rye 1 oz Benedictine 1 dash bitters garnish with an orange twist
Happy Fall, y'all!
Besaw's is reminiscing about all things Halloweenie this week, which involves some of our very favorite things: Candy! Jack o' Lanterns! Costumes! Here's a few of our favorites - we can't wait to dress up tomorrow!
Angela, Beth and Matt in their Halloween finery.
Bartender Bobby - the Devil Himself!
Just a couple'a Predators stopping by for Coffee... (Our friend Alex from OldSchoolPDX is totally rad).
Happy Halloween, Everybody! Come see us on your trick or treating route!
With everyone talking #pumpkinspice everything this fall, Besaw's Pastry Chef Matt Sauer decided to go a lighter route; pumpkins are the fruits of summer, after all. His Pumpkin Mousse is bright and lemony, served with a spiced churro that'll have you thinking of your visit to the State Fair only a few weeks ago.
Forget this rain, right?
Fall's dark, roasted veggies make for a healthy & hearty salad, served here with Cheffy's Classic Pumpkin Soup. Prep these simple components ahead of time to make a beautiful starter or add protein for a colorful entrée.
Beets are super easy to prepare ahead of time & can be used warm or chilled later. At home, Cheffy throws whole beets wrapped in foil into the crockpot & leaves them to cook overnight on low. Once fork tender, peel, slice & set aside. Acorn Squash roasts quickly when cut into 1" wedges; just spread--cut-sides down--evenly on a cookie sheet, sprinkle with EVOO, salt & pepper, then roast for about 25-30 minutes. Braising Greens can get tougher as we get closer to winter. Cheffy uses fresh greens in this recipe, which hold up well to a bright, spicy Buttermilk Ginger Vinaigrette. To soften greens, toss with vinaigrette & "massage" lightly, then set aside while prepping other ingredients. Toss Radishes with lemon juice, EVOO, salt & pepper. To add a bit of crunch, Cheffy loves these crispy-fried Green Beans, but the recipe works just as well with fresh or blanched beans. For Cheffy's version, dredge blanched beans in egg wash, then gluten-free pancake mix. Pan-fry until crispy & golden brown, then sprinkle with salt & pepper. Allow to dry on a paper towel until plating.
To compose this salad, arrange sliced beets on the plate, alternating with wedges of roasted squash. Top with greens, crispy green beans and a sprinkling of marinated radish.
The Veggies: 2 chioggia beets 1 acorn squash, cored & seeded 3 radishes, chopped braising greens (kale, chard, mustard greens) 2-4 handfulls green beans, blanched 1 lemon EVOO Salt & Pepper 1/2 C Bob's RedMill Gluten-Free Pancake Mix (We like this mix because it puffs up like fried chicken!)
Buttermilk Ginger Vinaigrette: 1/3 C freshly chopped ginger 1/3 C apple cider vinegar 1 C EVOO 1/3 C buttermilk
Don't forget your fall-themed tablecloth & mini-pumpkins!
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.
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.
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! firstname.lastname@example.org
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.
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: email@example.com
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!
Raffle tickets will be available for purchase in the restaurant for $1 each!
RSVP to our 111th Anniversary party: firstname.lastname@example.org
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:
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.
Hope you'll join us!
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.
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!
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
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.
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.
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!