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Amy & Kevin's Engagement Shoot

engagementshoot4engagementshoot3engagementshoot5engagementshoot6With an almost 111 year history, Besaw's has been privy to some pretty amazing life events. We can't help it, we're lucky! Check out our friends Amy & Kevin's sweet engagement shoot, and their story (as told by Kevin):

The first time we went to Besaw's- I remember it like it was yesterday. On September 23, 2011 Amy and I went on our first date, dinner at Le Pigeon, a live comedy show and drinks at slow bar. My life changed that night because I fell deeply in love, we were so enamored with each other. We talked late into the night, and when we woke the next morning we didn't want the date to stop, so Amy said "we should try breakfast at this spot by my house", and that spot was Besaw's. We sat at the bar at the far end. We loved everything about it,

I had the farmers scramble and a screwdriver and Amy had the avocado omelet- her favorite and usual to this day. 
We did the shoot there because we not only go to Besaw's regularly, we went on Sept 23 2012 ( our one year anniversary) and when I proposed marriage I asked her first thing in the morning on Sept 23 2013 (our two year anniversary) so we could get up and go celebrate the engagement at Besaw's. Also Amy plans to incorporate Besaw's into the pre wedding activities. So all in all, we love Besaw's because it always brings us back to that first really long date when we both fell helplessly in love, and we cherish all the time we spend there. 

A HUGE Besaw's family congratulations to this beautiful couple! Photos by Jennifer Alyse Weddings.

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Besaw's Homemade American Cheese

VELVEETA smallIf you're like us, sometimes you crave the processed stuff. We know! It's terrible, especially coming from Besaw's. But admit it, sometimes all you want is that classic, oozy grilled cheese sammich made with Velveeta. Fear not, however, we've come up with a work-around. Now you can make the perfect grilled cheese you crave at home, without the processed cheese food. You'll Need:

1 1/2 lb grated cheddar, divided into 3 equal parts 1 1/2 C almost-boiling water, divided into 3 equal parts 1/2 plus 1 T instant dry milk, divided into 3 equal parts 1/2 envelope unflavored gelatin (about 1 1/2 t) divided into 3 equal parts Note: dividing up the above ingredients makes this recipe easy to make in a blender. You can skip that step if using a Cuisinart and make in one batch.

To Make:

Line a loaf pan with plastic wrap (we used an 8"x4"x2" pan). Add 1/2 C water, 3 T powdered milk and 1/2 t gelatin into blender and blend until gelatin is dissolved. Add 1/2 lb cheddar cheese and blend until smooth. Quickly pour into loaf pan--this stuff sets up fast! Repeat the above two more times, layering mixture into your loaf pan. Cover with plastic wrap and chill overnight before unmolding.

Melts fantastically on burgers and makes a great dip!

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Besaw's is Built on Game!

photo (68) Like many of us who love to cook, Cheffy has amassed quite a large collection of "favorite" cookbooks. Arguably none is so well-loved as his 1943 edition of Irma Rombauer's Joy of Cooking (we had to get extra-special permission to use it for this post). If the specific edition doesn't ring a bell, you might start by comparing your own copy to the original: there have been many, many changes to Joy over the years. One reason this early version's a go-to in Besaw's kitchen - its fantastic chapter, "America was Built on Game."

In our continued effort to support sustainable farming practices at Besaw's, Cheffy is partnering with our friends at Nicky USA to create some exciting options for breakfast, lunch and dinner. Our Elk Burger at dinner has been a fantastic success, and we've been ramping up our repertoire with special menu items featuring duck, goat, buffalo, venison, elk & pheasant.

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On April 22nd - 26th from 5-10pm, join us for a tribute to the beloved classic, Joy of Cooking: "America was Built on Game". Cheffy's selected some of his favorite recipes, adding a seasonal Besaw's twist, of course.

PRIX FIXE MENU - $32

Duck Liver Paté, toast points, micro greens Grilled Pheasant, fiddlehead ferns, roasted fingerlings, hollandaise Sweet Potato Pudding, vanilla whipped cream

We'll also feature a fabulous libation paired with each course for $24.

Reservations: contact@besaws.com | 503.228.2619

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Easter Shenanigans With The Besaw's Bunny

   

IMG_4851After a long and unusually snowy winter, the Besaw's Crew is ready for Spring! Tulips and daffodils abound in the garden, where Cheffy's been starting his spinach and early beets. Speaking of beets, we hear the Besaw's Bunny has been spotted nibbling on dandelions! It's only a couple weeks 'til Easter, after all, and he needs to get his strength up for the hunt!

While we adults enjoy an Easter Bloody Mary and a lovely Easter Brunch on Sunday the 20th, the kiddos have four chances to join the Besaw's Bunny scouring the garden for brightly colored goodies.

The hunt starts at 10am!--bring your own Easter Basket or decorate a bag at our craft table. Plus, it's free! The fun continues on the hour at 11am, Noon and 1pm--sign up at our Garden Gate, just up Savier from the restaurant.

We want to see your Easter Pics! Help us follow the Besaw's Bunny and his Shenanigans on Instagram and Twitter April 19th & 20th with #bunnysighting and #besawsbunny! We'll feature the best ones on our blog!

Happy Easter!

Love,

Besaw's

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