We proudly feature some of Oregon and Washington’s best farmers and ranchers on our menu because of the quality of their product. Sometimes this means working with a farm seasonally, to get the region’s best tomatoes, for example, while other times it means working on breeding and feeding methods of cattle, as Chef Matt has done with Scott Laney of Eat Oregon First. One of our most fun relationships has been working with Bob La De Route and his 100% Wagyu. Bob raises only eight animals at a time to ensure each one is nurtured properly. He processes and sells only four every year! That means once a year we get a whole cow in to butcher and work our magic. This Valentine’s Day we’ll offer a special ribeye for two and you’ll see some choice cuts offered on our special’s card for the next couple of weeks! If you want a one-of-a-kind experience come in soon!
With spring starting unseasonably warm, Pastry Chef Carrie Merrill can’t wait for strawberry season. She’s been using a Californian varietal to perfect her shortcake and ice cream recipes and has settled on a nice balance of vanilla, cream, and sweet strawberry syrup. However, Oregon strawberries are one of the state’s oldest and best loved agricultural crops and Chef Carrie wouldn’t dream of using anything but the best. If apple pie is the icon of the good life for America, then strawberry shortcake highlights the heritage of Oregonians. It wouldn’t be summer in Oregon without a bowl of red, ripe strawberries or the luscious dessert of strawberry shortcake. Our climate includes lots of rain, cool nights and warm sunny days. These conditions are perfect for growing the sweetest strawberries as the berries stay on the vine and ripen slowly, allowing the sugars to increase before harvest.
Look for this perfect local dessert to hit our menu as the warm weather continues!