Hello Again! – Summer 2020 News from Q Restaurant & Bar
THE FRUITS OF SUMMER
Well, hello again!
We’re back to the swing of service this Thursday, July 9th. We look forward to welcoming you!
Here’s what you need to know:
Tuesday – Friday:
11:30am – 2:30pm
Reservations are required.
Last-minute walk-ins welcome by phone call confirmation. We’ll need the name and phone number of one guest in your party.
Please arrive promptly for your reservation and be mindful of keeping proper social & physical distance with other guests.
Tuesday – Saturday:
5:00 – 10:00pm
Ten guests maximum per party.
Masks or face coverings are required for entrance
(if you by-chance have forgotten one, we’ll happily provide a mask).
Current menus are online and available for viewing at your convenience.
FROM OUR RECIPE BOX:
Nutty Stone Fruit Cardamom Crisp
We’re serving a version of this crisp on our dessert menu utilizing Maryhill peaches from Washington and pluots. Feel free to use whatever stone fruit is in peak season, sourcing from your friend’s tree or a local farmer’s market. Chef Annie likes using cardamom as a refreshing alternative to nutmeg.
1 c toasted chopped pecans
2 ½ c all purpose flour
½ c dark brown sugar
½ c granulated sugar
½ tsp kosher salt
½ tsp ground cinnamon
½ tsp ground cardamom
½ lb (1 cup) melted butter,
cooled to room temp
Nutty Cardamom Crumble Topping
Preheat oven to 350 degrees Fahrenheit.
Place chopped pecans in a single layer on a rimmed baking sheet and toast in oven at 350 degrees Fahrenheit for 8-10 minutes, until fragrant and browned.
In a medium mixing bowl, whisk together dry ingredients (everything but the butter).
Drizzle butter into dry mixture. Stir to combine, careful not to over-mix –leave lumpy, the crumbs should be approximately 1-inch pieces.
6 large peaches, peeled and cut into thick wedges
6 plums, peeled and quartered into wedges
½ cup -1 cup granulated sugar:
–start with ½ cup sugar and adjust according to the sweetness of your stone fruit and your personal preference
½ teaspoon ground cinnamon
3 tablespoons cornstarch
pinch kosher salt
Stone Fruit Filling
Preheat oven to 375 degrees Fahrenheit.
Mix all ingredients together. Pour fruit mixture into a 9×13″ pan. Top with crumb mixture.
Bake at 375 degrees Fahrenheit, until fruit mixture is bubbling and crumb topping is browned —approximately 45 minutes to 1 hour.
Serves 8-12 people
Serve with vanilla ice cream
Meet the Q Crew:
ASSISTANT GENERAL MANAGER
Gigi Minshull, a Bay Area native, studied music at San Francisco State. Gigi first worked in restaurants as a teenager and has over eight years’ experience in bar & restaurant management. After moving to Portland seven years ago, she joined our management team in September 2019. Gigi manages our service staff and shares our commitment to providing outstanding hospitality to every guest.