Viva La Patio!
Patio season is here! As this epic winter of crazy snow and April rain showers are finally beginning to fade into our memories, we’ll be welcoming you onto our patio seating as many days as we can get. Watch our social media for when we reintroduce patio seating! We’ve also added some new menu items to celebrate our local Pacific Northwest spring produce, so be sure you don’t miss those!
We’re very excited to be joining with Tour Spain to celebrate National #TAPASDAY this June and show case the Tapas Tour, tapas history and culture in Portland. We’re hosting a spectacular collaboration dinner featuring a Michelin-starred Spanish chef at our sister restaurant Chesa on June 16! Get your tickets now, they’re selling fast and you won’t want to miss this special night!
As ever, thank you all for your endless support and love. We work hard for you, we love what we do, we always want to share our passion with you, and we are absolutely nothing without you, our loyal patrons.
Our recipe of the month is an element that comes from our new Langostino dish! The head-on, succulent whole prawns come served on a beautiful set including spring asparagus, garlic foam, and this bright but creamy Roasted Red Pepper Puree.
Roasted Red Pepper Puree
2 shallots, sliced
1 tablespoon minced garlic
3 red bell peppers, medium diced
3 red bell peppers, roasted and then diced
Cook shallots with garlic in blend oil until tender, being sure not to get any color on the shallots or garlic. Add diced red bell pepper and cook until tender. Add roasted red pepper and cover with vegetable stock. Cook down until almost all liquid has been evaporated. Blend in a blender until super smooth, and pass through a chinois or sieve. Season to taste with salt and PX sherry.
Sunday May 21, 2017
The grandson of the founder of Fermín Ibérico will be joining us to share memories of the Fermin legacy and to slice ham for tasting. Chef Jose Chesa and Sous Chef Abel Mendoza from CHESA will showcase Fermín Ibérico products with dishes inspired from different corners of the world. Come enjoy Jose Chesa like you’ve never seen him before as he cooks and takes inspirations from his travels and mentors.
Course 1 – China
Lomo Iberico Char Siu: roasted Iberico lomo, stir-fried escalivada, ramps, mung bean sprouts
Course 2 – Mexico
Quesadilla de Chorizo Iberico: Iberico chorizo quesadilla, piquillo de gallo, flor de calabaza, goat cheese, avocado
Course 3 – Italy
Fermin Pork Cheek Risotto: 16-hour braised Iberico pork cheek, bomba rice, manchego cheese, arbequina olive oil
Course 4 – Japan
Pluma Iberica Yakitori: Josper-charred flank steak yakitori, soba noodles, miso-jamon daish, sous vide jadori egg
Course 5 – Morocco
Mechoui Iberico Ribs: roasted charmoula-cumin Iberico ribs, couscous, yogurt
Course 6 – Spain
Cochinillo Iberico: Iberico milk-fed suckling pig, seasonal vegetables
Course 7 – United States
Iberico Apple Pie: Jamon de bellota apple galette, yogurt ice cream