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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/

Celebrating a Cornerstone of Northwest Cuisine : Besaw's Commemorates Wildwood's History

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Celebrating a Cornerstone of Northwest Cuisine : Besaw's Commemorates Wildwood's History

This Saturday, February 25th, marks the third anniversary of Wildwood's close. We are planning to celebrate one night only with two famed dishes that were staples in Northwest Portland - Skillet Roasted Mussels and Potato-wrapped Dungeness Crab!! This one time special is happening Saturday, February 25th from 5-10pm at Besaw's.

We essentially brought the band back together when we relocated- Wildwood's executive chef, Dustin Clark, signed on with a long-time comrade, Cana Flug, Owner at Besaw's and former General Manager of the farm-to-table pioneer, Wildwood.  Along with our move, we brought on 21 employees from the old Wildwood location including, chefs, bartenders and servers.

Wildwood, originally opened by Cory Schrieber, quickly won praise for its innovative take on using local ingredients. Along with Higgins and Paley’s Place, many consider the restaurant to have played a large part in inventing what is now called “Northwest Cuisine”. - Portland Food and Drink
Flug says she's received about 100 comment cards asking if Besaw's can make Wildwood's famed mussels plate. "I think we're going to have to bring back some of the iconic dishes a few times," she says. "If I can get Dustin to do it after making them for 16 years." - Willamette Week
"We are proud of our past, our present and what this restaurant has meant to the Portland restaurant community for the last 20 years. We are especially proud of the strides our team has made in recent years and the awesome amount of blood, sweat, and tears they have dedicated to the restaurant.” - Cana Flug quoted in the Portland Monthly

SO! We encourage you all to come and celebrate a landmark restaurant that has inspired us all, built our culinary culture up, and nurtured an incredible amount of talent here in Portland, Oregon.

Wildwood celebratory specials on our menu:

Skillet Roasted Mussels - saffron, tomato, garlic, grilled bread

Potato-wrapped Dungeness Crab Cake- fennel, orange, watercress

 

We also want to give our gratitude to Dustin Clark. We are honored to have him as we continue traditions of Northwest cuisine in an ever-changing city. Much love to you Dustin!


Press:

http://www.wweek.com/restaurants/2016/07/12/wildwood-is-portlands-best-undead-restaurant/

https://www.pdxmonthly.com/articles/2014/2/18/wildwood-closing-after-20-years-in-northwest-portland-february-2014

http://www.oregonlive.com/dining/index.ssf/2014/02/wildwood_restaurant_in_northwe.html

http://portlandfoodanddrink.com/wildwood-restaurant-closing-20-years/

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Besaw's 4th of July BBQ!

A quick update in case you missed it. Thanks to everyone who came out to help Besaw's celebrate the 4th of July! photo1 photo2 photo3 photo4 photo5 photo6 photo7

July4th

What are y'all planning for the July 4th holiday? It's on a Friday this year, so there's no excuse not to fire up that grill--or at least eat the bounty from someone else's, right?

In case you're taking on the grilling at home, here's a fun collaboration between Cheffy and our GM, Matt (also a fabulous cook in his own right):

Cheffy's BBQ Sauce Makes enough to marinade about 3 racks of ribs, with enough left over to slather on when they're done.

You'll Need: 1 quart apple cider vinegar 1/4 C black peppercorns 1 T whole cloves 1/4 C coriander 1/4 C mustard seeds 1 T garlic, chopped 1 C white wine or beer 3 quarts tomato purée 1 T fresh parsley, chopped 2 T Worcestershire 1 1/2 C molasses 1/4 C brown sugar

Bring apple cider vinegar, peppercorns, cloves, coriander & mustard seed to a boil. Strain & reserve liquid. Simmer liquid & balance of ingredients on low heat for 2-3 hours, until desired thickness is reached. You can use this tangy sauce to marinade any meat over night, and as a sauce to finish!

Matt's BBQ Baked Beans

1 Lb White beans, soaked for 24 hrs.

After soaking, salt the beans & boil--covering with fresh water by two inches--for approximately 1-1/2 hours.

3 slices bacon, diced and cooked 'til brown 1/2 cup diced onion, sautéed with bacon 1 clove minced garlic, sauéeed with bacon

Cook all above until bacon browns, strain (save bacon grease!) & add to beans.

8oz. Cider Vinegar 1 T Black Peppercorns 1tsp. Whole Cloves 1 T whole coriander 1 T Whole Mustard

Bring all above to a boil, then strain & add to below with beans:

1 T chopped garlic 4 oz. White wine 16 oz. Tomato Purée 1/2 oz. Chopped Fresh Parsley .5 oz Worcestershire Sauce 1/2 cup Molasses 2 oz. Brown Sugar

Bring above to a boil, then add everything together with reserved bacon grease.

Bake all the above at 350 degrees for approximately one hour, stirring regularly until bubbly.

Don't have 24 hours to prep? Don't want to cook at home? That's where Besaw's comes in: Our second annual 4th of July BBQ in the garden is happening from 4-7pm, allowing plenty of time to get down to the fireworks at the waterfront. Cheffy's serving up a menu of BBQ classics, along with every fabulous summertime side you can imagine. Send us an email: contact@besaws.com and we'll make you a reservation! Whether you choose a picnic blanket in the grass, or a table in the garden, this promises to be the easiest 4th of July BBQ you've ever attended.

Menu

One entrée, choice of two sides & dessert:

Laney Family Farms Ground Beef Cheeseburger Two All-Beef Hot Dogs Two Veggie Kebabs $16.00

Elk Cheeseburger Baby Back Ribs Grilled Wild Salmon $20.00

Dessert Lemon Pound Cake & Fresh Watermelon

Sides Corn on the Cobb Potato Salad Simple Green Salad House Veggie Chips Fresh Seasonal Fruit BBQ Baked Beans

 Happy Independence Day, Everyone!

 

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Dinner with Julia

Join us in celebrating Julia Child's 100th birthday this year with a special dinner featuring her most famous dishes! Experience Julia's food just like she would have made. We're re-watching all her videos in anticipation! Here's the link to Boeuf Borguignon, Bon Appetit!

 

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