-Breakfast at Wimbledon-

or other such summer brunches

Since 1877, The All England Club has played host to the biggest tennis tournament in the entire world.  The second Sunday of the fortnight has forever been the day reserved for the gentleman’s final.  Here stateside, the match takes place in the morning as we in Portland find ourselves a full eight hours behind Big Ben and racquet-swinging London.  And so we have our own American tradition of waking early, perhaps dressing in all-whites, convening with the other cognoscenti, having a splendid breakfast, and witnessing greatness via NBC.  But really, this menu is great for any old summer brunch.

Hair-of-the-Dog

The Devil’s Bloody Mary

The Pimm’s Cup

Strawberry Belini

Menu

Smoked Salmon Hash

with Yukon Golds, Bacon, Parsley, and Pickled Onion

Soft-Boiled Farm Eggs

Creamed Spinach

Tender House-Baked Scones

Strawberries and Cream

Tea & Coffee

-July Farm Dinner-

Come July, summer has finally (actually) arrived in Portland.  Life, in some ways, slows down.  Social gatherings, though, abound; but they have a different feeling than those of the winter holidays.  The parties and dinners of summer are more relaxed, less traditional, more whimsical, and of course, take advantage of outdoor living and the incomparable Pacific Northwest summer and landscapes.

Out on the farm, things are in full swing.  Berries of all kinds take center stage.  Stone-fruits are ripening on the tree.  Robust tomato plants promise their own harvest a little later.  Sauvie Island is a perfect get away for Portlanders — so close to the city yet in many ways a world apart.  Bright and clear views of Hood and St. Helens make a  perfect backdrop for the agricultural scenery.  Crossing the Sauvie Island Bridge is both real and symbolic.  Arriving on the farm just before dusk, you are greeted with a refreshing cocktail.  The smells of the countryside mingle with those of the sumptuous feast ahead.  Everything is taken care of.  There are no worries here, only wonder.

Cocktail

The Sauvie Islander

Light Rum, Muddled Berries and Basil, Lime, Splash of Soda

Hors d’Oeuvres

Pork Rillettes and Spicy Raspberry Jam

on Grilled Toasts

Zucchini and Chevre Croquettes

Cucumber Gazpacho Shots

with Pimenton Oil

Salad

Bella Organic Farm Baby Greens

with Bing Cherries, Hazelnuts, and Oregon Blue

Dinner

Grilled Salmon Fillets

with a Fennel and Herb Salad Garnish

Creamed Kale

Wild Rice

Dessert

Bella Berry Pie

Vanilla Bean Ice Cream

-September Farm Dinner-

For eating, September is perhaps the most wonderful month of the entire calendar.

All of summer’s work on the farm points to this.  Tomato plants bend with red bounty.  Squashes, eggplants, peppers, melons, corn, salad greens, and still more offer up their tender selves with grace.  It is truly an embarrassment of riches.  For a cook or a chef, the work is but a light treatment of perfect ingredients – a dash of olive oil here, some light grilling there, a squeeze of lemon, pinch of salt.  The parties of September are extra special celebrations of abundance; the meals themselves are little reminders of the summer gone by, the last heatwave of August locked up in the heart of a tomato.

Cocktail

“The Change of the Seasons”

Gin, Muddled Blackberries, Sage Syrup, Soda

Hors d’Oeuvres

Provencale Ratatouille

on House-Baked Gruyere Crackers

Corn Pizzettas

Two-Bite Flatbreads with Fresh Sweet Corn,

Caramelized Onions, and Smoked Mozzarella

Salad Course

Spinach with Melon, Prosciutto, Shaved Pecorino

and Minted Champagne Vinaigrette

Dinner

Brined and Roasted Pork Loin

with Green Tomato Emulsion Sauce

Creamed Kale with Roasted Chiles

Crushed and Fried New Potatoes

Dessert

Warm Fig Tarts

with Honey Ice Cream and Candied Hazelnuts

-Tiki Cocktails and Dinner-

Stylish cocktail parties and dinners are a must for today’s smart, urban crowd.  And few things are more stylish and devilishly fun than an up-to-date take on Tiki culture.  Summer is the time for these swanky soirees; your swinging pad, the perfect setting.  Imagine arriving at a friend’s house near dark.  Paper lanterns, or maybe torches, cast a glamorous glow over the guests and the outdoor spaces.  But nothing is overdone here or [“eek!”] tacky. That just wouldn’t be Modern.  No, this is all sultry sophistication: cocktails that invigorate and foods that seduce.  Pure pleasure and hip, never tired, trends.

Of course, Tiki works as a dinner or a cocktail party; here it is in the dinner format.

Cocktail

The Devil’s Mai-Tai

Hors d’Oeuvres

Sweet and Sour Eggplant Rangoons

Assorted Yakitori Skewers with Dipping Sauces:

Shoyu-Glazed Chicken Thigh and Pineapple

Crispy Rumaki

Pickled Quail Egg

Five-Spice Prawns

Salad Course

Beet and Hamachi

with Citrus, Arugula, and Crispy Fried Shallots

Dinner

Spicy Korean-Style Flank Steaks

Kimchee Salad

Cucumber Fried Rice

Summer Yakisoba:

Roasted Tomato, Peppers, Summer Squashes, Scallions,

Sesame Oil, and Buckwheat Noodles

Dessert

Wonton Plum Purse, Star Anise Ice Cream, Ginger Caramel

-Casual Buffet Dinner-

Lowcountry chicken “Country Captain”
tomato curry with currants, almonds and toasted coconut
served over stock-steamed rice
-OR-
Balsamic Braised boneless shortribs of beef
with caramelized onion mashed potatoes
-garnished with olive, walnut and parsley relish-
Butter lettuce salad with cornbread croutons, pickled red onion,
and roasted butternut squash

-Winter vegetables-
Quarter turned organic carrots, with Italian caper salsa verde
and balsamic roasted brussels sprouts

-More ideas for Small Plates Stations-