Dyer and his partners are opening a third east-side eatery, this time with a Hawaiian theme.
Hi! I hope this finds all of you well. It's been an interesting week - would you like to hear about it? Of course you would! This last Sunday, I was a judge at Cochon 555, an national event to promote heritage pork breeds. 5 chefs, 5 winemakers and 5 pigs. Sounds great, huh? Big, huge congratulations to Jason Barwikowski, chef at Olympic Provisions, for really impressing both the judges and the crowd, and taking top honors at the event. A good time was had by all. Well, most of us. Actually, it ended rather poorly. If you would like to find out more, maybe do a search for "food fight pig breeds". Some people are just really passionate. 'Nuff said. There have been a number of rumors floating around regarding a new Hawaiian restaurant (mostly floated by me). I wanted to take a second to put a few of these rumors to rest. First - yes, it's true we will be opening a Hawaiian plate lunch restaurant. Yes, it's true, we've signed a lease on a location and are finalizing floor plans so we can begin construction. Yes, we have a name picked out. No, I'm not going to tell you what it is. Maybe next week. It's going to take us a few months to do all the work and open - we're hoping for August. I think our menu is pretty much done - we just need to finalize a few recipes, tweak a few ideas, but we should be there pretty soon. Here's the FAQ - yes, we will have Spam (Musubi, of course); yes, we will have Loco Moco; and Shave Ice (not crushed ice - Shave Ice). That's it for now, that should give you something to mull over. Oh, yeah - East Side! Okay, I just got off the phone with Jason. We're going to tell you. The name? (Ate-Oh-Ate). Not sure why? Call someone in Hawaii. And the address? 2452 East Burnside St. That's right, seven blocks down the street from Laurelhurst Market. Sixteen blocks up from Simpatica. So there you have it. I'm suuuper excited. Hopefully a lot of you are too. And now for this weekend's menus. What is there to say that hasn't been said before? They are delicious, they are tantalizing to the tastebuds, and they are a screaming deal. Can't make it out for dinner this weekend? How about Brunch on Sunday? How about both? All three? Here's the options... Friday, May 21st Groundwork's Baby Arugula Salad with Preserved Lemon Vinaigrette, Ossau Iraty Cheese and Fried Almonds Sorrel and Potato Soup with Piment d'Espellette and Arbequina Olive Oil Roasted Madras Style Chicken with Chickpea Puree, Walla Walla Onion Raita, Crispy Escarole and Apricot Jus Pistachio, Cardomom Ice Cream with Biscotti Price is $35 per person plus wine and gratuity. Dinner begins at 7:30pm. Please RSVP or call the kitchen at (503)235-1600 to make reservations. Saturday, May 22nd Handmade Mozzarella with Pea Tendrils, Roasted Breakfast Radishes and Salsa Verde Fennel and Green Garlic Soup with Razor Clam Dumplings and Lemon Oil Slow Roasted Oregon Spring Chinook Salmon with New Crop Potatoes, Diva Cucumbers and Calabrian Chiles Lemon Pound Cake with Strawberry Ice Cream and Sweet Basil Syrup Price is $38 per person plus wine and gratuity. Dinner begins at 7pm. Please RSVP or call the kitchen at (503)235-1600 to make reservations. Sunday Brunch Brunch is served from 9am to 2pm, and no reservations are required. We are now accepting reservations for parties of 8 or more people. To make reservations, call the kitchen at (503)235-1600 or RSVP with your name, party size and the time you would like to come. Your reservation will be confirmed by phone or e-mail. So, I'm really, really close to meeting my goal of raising $3,400 to donate to the Leukemia & Lymphoma Society. I am humbled by the generosity that so many of you have shown to me and to the cause I have been fighting to support. If you are interested in helping me achieve my goals, please check out my fundraiser page at http://pages.teamintraining.org/or/pctri10/bdyer4 . Unfortunately, we all know someone who has battled, or continues to battle, some form of cancer; whether a blood cancer, or another kind of cancer, it is something that is becoming steadily more prevalent in our society. As we rage forward in our drive to mechanize, chemicalize and pursue forward progress, our bodies are subjected to more and more harm. As we all know, it's difficult to remove ourselves from these contributing factors - not all of us can move to a remote island and eat organic foods and get plenty of clean air (while staying out of the sunlight which continues to be more and more harmful). So all we can do is figure out new and better ways to fight and treat the cancer that continues to grow and become stronger. And that is why I'm working with Team In Training. Aloha. Benjamin Dyer