Where does our salad come from? Let’s do a ride-along
All summer long, we revel in fresh salad greens. And then comes the fall and the dreaded arrival of the Earthbound Organic greens from California. They aren’t horrible, but we are spoiled by the crisp bite and juiciness of fresh, local leaves, as opposed to ones that have spent time in a cold storage warehouse 600 miles from here.
This fall, with so many of our farmers raising greens in their new hoop houses, and with the warmer and drier October, we STILL have local salad greens, and we may for a while. Wahoo! But not from just one farm. Right now, we are blending a beautiful baby arugula mix from Quercus Farm, with giant Arugula leaves from Zion Farm, tender little romaine leaves from Seed to Table Farm, and baby kale from Wildwood Farm. It’s a zesty, spicy mix, and it’s all ours, just for you.
Razor clams are in the house!
It’s fresh razor clam time, a period so brief and beautiful that we just have to tell you about it. This Northwest delicacy is one of the things that make us happy to live on the Left Coast.
While these clams are usually pounded, breaded and fried (and there isn’t anything wrong with that!) we’ve decided to grill them and brush them with chermula, an herby Middle Eastern sauce with mint, cilantro, parsley, lemon, olive oil and pimenton d’esplette. The grilling brings out the clams’ natural sweetness. We’re serving the clams with roasted Saur Farming fingerling potatoes and Hood River Organic eggplant, and avocado taratour, a delicious mash-up of avocado and sesame tahini.
Get them through this weekend, while they last.
The return of the braise
We love slow-cooked meats, and the fall is just the perfect time to return them to the menu. We’ve making a hearty lamb shank ragu with Mountain Shadow’s excellent lamb, and serving it on house-made pappardelle pasta, with lemon garlic parsley gremolata.
Ready, Set: It’s almost time for Cheap Date Night
There are 19 Wednesdays between November 1 and April 1 (excluding Christmas Day and New Year’s Day, which fall on Wednesdays this year), and we are going to make sure every one of them is delicious, heartwarming, and memorable. How, you say? No problem. Our theme this year is One Pot Wonders of the World. We’ll be serving our yummy dinner-sized portion with a green salad, and it’ll be $15 per person. Handmade, local ingredients, with flavors from around the world. Here’s the schedule:
November 6, Duck gumbo
November 13, Boullaisbaise
November 20, Burmese pork curry
November 27, French cassoulette (Thanksgiving Eve)
December 4, Italian beef and pork meatballs, tomato vodka cream sauce and pasta
December 11, Shrimp ettouffe
December 18, Beef stroganoff
January 8, Chicken and dumplings
January 15, Paella
January 22, Feijoada
January 28, Pork vindaloo
February 5, Chioppino
February 12, Oxtail and mushroom ragu, pappardelle pasta
February 19, Chicken tagine
February 26 Beef Bourguignonne
March 5, Portuguese fish and chorizo stew
March 12, Pork and green chili posole
March 19, Crawfish jambalaya
March 26, Greek stifado
And you are correct, we will BE OPEN all winter. No January closure this year. YES, you can make reservations for each and every Wednesday dinner by calling today. We do sell out of these great dinners, so be smart and park yourself here each Wednesday.
See you soon around Nora’s Table.
It was a no brainer for us to go with highly durable sign letters for our outdoor coverage. It was actually quite reasonable priced considering we did the installation our self. The guide that we found made the process super easy and we would definitely recommend using it if your business needs a sign.