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Besaws

Vote for Best of PDX 2018

Vote for Best of PDX 2018

Woohoo!

We've been nominated for Best Brunch and couldn't be happier. Thanks Portland!

 We are also super stoked our sister bar, The Solo Club, was nominated for Best Bar, Best Cocktail Lounge, AND Best Date Bar- dang!

Good job y'all! Go vote now for your favorites- XOXO

 

Dustin Clark competes in the Feast Portland Sandwich Invitational!!

Dustin Clark competes in the Feast Portland Sandwich Invitational!!

We will be cheering on our man, Dustin Clark tonight at Feast! He's coming to take the Sandwich Invitational trophy with a coffee-chile wild boar sandwich topped with his secret-recipe pimento cheese and bread & butter pickle slaw served in between to fabulous slices of Hawaiian bread. YUM! Good luck D!! - Love your crew at Besaw's and The Solo Club

"When 19 all-star chefs bring their ‘A’-game to the RoseQuarter, the awesomeness scoreboard is gonna light up like a Blazers blow-out win. Expect a high-flying affair where our featured chefs put some crazy spin-moves on the classic definition of “sandwich.” Throw down some title-worthy cocktails, exceptional craft brews and fine wines, then join our panel of esteemed judges in voting for your favorite creation. Who will hoist the coveted Sandwich Invitational championship trophy? Will there be a ticker-tape parade through downtown Portland for the winner? We refuse to speculate." - Feast, Sandwich Invitational 2017

"Chef Dustin Clark’s rise to Portland’s culinary elite, stemmed from an innate Pacific Northwest Cuisine sensibility: source the finest local ingredients, know your farmers and make lasting relationships, follow your passion, and the cuisine will reflect the integrity. After attending New England Culinary Institute in Vermont, an externship provided Dustin the inspiration to relocate from his home in South Dakota to Portland, Oregon. Dustin’s first few years were split honing his skills between restaurant legend, Zefiro, and what would come to be known as the legendary Pacific Northwest Cuisine restaurant, Wildwood – two groundbreaking restaurants in Portland’s modern dining history. Under the tutelage of Wildwood founder Cory Schreiber, Dustin quickly climbed the ranks, reaching Executive Chef within a few years. Dustin is widely recognized as having elevated Wildwood to its iconic status through his innovative palate and flavor combinations, rigorous technique, as well as being one of the earliest adopters of farm-to-table cooking. In his current role of Executive Chef at Besaw’s, Dustin explores the opportunity to to elevate the game on classic comfort foods, and evolve yet another Portland institution. His long-standing farmer relationships and love of quality product are helping establish the new location of Besaw’s as a neighborhood staple. Next door, the menu at The Solo Club, where Dustin is Executive Chef and Partner at the jewel-box bar, draw inspiration from his travels from around the globe with influences as far away as the Mediterranean and Asia." -Feast Portland 2017

Direct text pulled from:

https://feastportland.com/presenter/dustin-clark/

https://feastportland.com/event/sandwich-invitational/

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Spring at the Races

The recent hit of sunny spring weather has us dreaming of fruity and floral cocktails, perfect for sipping on Besaw's patio or in your own back yard. One easy way to get a jump on the season—without having to wait for spring's bounty—is to use dried ingredients to infuse your spirit of choice. This way, you get to experience flavors from the peak season, and they won’t spoil nearly as quickly.

The new favorite on our menu is called Spring at the Races, and was adapted from a recipe by Jason Kosmas and Dushan Zaric in Speakeasy, Classic Cocktails Reimagined, From New York’s Employee’s Only Bar. We used a simple lavender-infused gin and sweet pink grapefruit juice for ours. The resulting cocktail has a lovely floral quality with a hue to match. If you like an experiment, try infusing your gin with herbes de provence, tea leaves or dried mint; whatever suits your fancy. More recipes for fun infused-spirits can be found here.

Lavender-Infused Gin

2 teaspoons organic dried lavender

1 (1-liter) bottle gin

Place the lavender in a small saucepan over low heat. Add 2 cups of the gin and bring to a boil. Immediately remove from the heat and allow to cool. Add the remaining gin. Strain the mixture through cheesecloth into a bottle and discard the lavender. Store at room temperature away from sunlight. Will keep indefinitely.

Spring at the Races

2.5 oz lavender-infused gin

5 oz ruby red grapefruit juice

Serve with a sprig of fresh lavender for garnish.

Enjoy the spring sun!

xoxo, Besaw’s

 

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This Year in Specials

We love looking at great pictures of food; what restaurant team doesn't? Here are some of the fabulous Besaw's meals you may have missed, courtesy of Chef Michael Uhnak. Photographed by Event Coordinator and Office Manager, Kate Stone.

 

 

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