Thursday, October 28, 2010
Tuesday, September 28, 2010
(labor day weekend. number 8.)
Cher Mikkola Cream Scones
A famous recipe from the mother of Secret Restaurant close-associate and often ice cream maker/auxilary baker/shopping helper Aria, adapted to perfection over the years. Recreated here and topped with fresh blackberry compote. Served with local and organic watermelon, pears, strawberries. English Stilton cheese.
Roasted Potatoes De Provence
Pink-centered red fingerling potatoes, roasted with whole cloves of fresh garlic and chopped golden beets. Tossed with mexican rock sea salt, hydrated red rose and hibiscus flowers. Topped with a pureed spinach sauce, made with white onion, shallots, garlic, basil, and lavender. Served on rainbow chard leaves.
Home-made brioche with home-made sweet cream butter and a slice of yellow heirloom tomato.
Fluffy Egg Tartlets
Golden Oregon Wild Chanterelle Mushroom Soufflé (from farm fresh, market eggs) in a rosemary whole wheat pie crust, topped with a Stilton-infused Irish butter hollandaise sauce. Dusted with grated Italian black truffle and lavender flowers. Garnished with Ficoîde Glaciele– "an unusual French green. Delicate texture & lemony, salty taste."
Fried green heirloom tomatoes with a French Batard breading.
Fresh heirloom tomato juice, hot peppers, organic bottled tomato juice, house-pickled pickles, rainbow chard stocks, Russian potato vodka, and plenty o' secrets. Sel gris rim.
Two Featured Coffees:
from Olympia Coffee Roasting Co., Olympia, WA
Guatemala Huehuetenange CODECH Cooperative. The rather accurate description from Olympia Coffee Roasing Co.'s website: "Aromas of ripe fruit and brown sugar perfume the sweet tangy acidity and well- structured body. Heady flavors of honey, strawberry, and orange are reminiscent of baked summer pastries."
from Espresso Roma Café, Eugene, OR
A mysterious bean known to many friends and acquaintances who have spent much time in Eugene, Oregon. My best answer to the often-asked question "how the hell do they make this midnight mind-slam coffee?" is that it is probably Mexican beans, done in a vienna roast and brewed very strongly. We decided to serve this coffee as a distinct contrast to the Guatemalan, and tried to recreate the intensity of the Roma experience with each cup.
Monday, September 6, 2010
This Secret Restaurant was a "return to our roots." These dinners began, quite simply, as much smaller gatherings where Andrew and Lucas practiced their cooking. We decided to go back to that mode of operation and celebrate the height of summer with southern Italian food!
Baguettes from: Fressen (soft and dense) and Grand Central (crusty and airy), broiled with a brushing of olive oil
Wild lobster mushrooms sauteed in butter with fresh garlic
Pesto, made with almonds and an absence of cheese.
Blanched, then marinated broccolini and purple carrots.
Chopped dark heirloom tomatoes and fresh basil in a balsamic dressing
Red butter leaf lettuce, arugula, and massaged rainbow chard. Raw oregon filberts, heirloom tomatoes, summer bell peppers of various colors, and lemon cucumbers. A vinaigrette made using purple carrot juice, chopped basil, garlic, balsamic, and olive oil.
Purple potato gnocchi
Yellow heirloom tomato sauce with saffron.
A slice of fresh mozzarella
Calamari, breaded with red quinoa and fried in coconut oil
Grilled summer squash
Home-made, fresh peach gelato served with peaches prepared in brown sugar, topped with a crumble made from toasted almond cookies.
Also "back to basics," we simply served our 'House Wine'– Evolution (white) and Meditrina (red) from Sokol Blosser of Dundee, Oregon.
Thursday, August 19, 2010
Monday, August 9, 2010
Saturday, July 3, 2010
Tuesday, May 25, 2010
(mid/late may. number three)
• summer rolls
rice paper, thai basil, bean sprouts, mint, wheat noodles
served with peanut sauce
• bean noodle soup
bean noodles, shallots, green onion, garlic whistles, shitake mushrooms, and maitake mushrooms in broth and over jasmine rice.
• green curry
ginger, onion, shitake mushrooms, thai eggplant, thai basil, garlic whistles, and coconut cream. topped with crushed cashews.
• large shrimp
broiled with sesame oil, lemon and chamomile, sea salt, and black pepper
• jasmine rice
with lime zest and tossed lightly with sweetened condensed milk
• papaya salad
traditional street food. a fresh slaw of unripe green papaya and mango incorporating the four classic taste of thailand: sour, salty, spicy, and sweet.
• sea bean salad
sea bean (a salty, juicy, curious vegetable), dandelion greens, purple lettuce, garlic, sesame seeds, sesame oil, chili peppers, lime juice, rice vinegar
• thai iced tea
assam black tea with loads of orange zest, a touch of natural sugar, and sweetened condensed milk
• coconut cassava cake
coconut pandan pudding and cassava/coconut cake flavored with pandan leaf between two meringues, made with cashew and hazelnut meal, coconut, and crystalized ginger. served with coconut cream, mangosteen segments, and more crystalized ginger.
NV Sokol Blosser, "Evolution, Lucky Edition" White Blend, USA
Complex but fun, and eminently drinkable, Evolution has become the house white wine of Secret Restaurant. It was the obvious choice, as the fruity and aromatic mix of nine varietals is light enough to let more delicate ingredients shine but with that touch of residual sugar that tames the heat of Thai bird's-eye chilies. Oh, did I mention it's really, really drinkable? At the end of the night, the rule is pretty much "glasses optional."
The Thai Airways Flight Attendant
A flirty mix of house-infused lychee vodka and muddled Thai basil with palm sugar. Topped off with soda and just a splash of Saké One Moonstone plum saké. A little sweet, a little herbaceous, a little bubbly.
(early may. number two)
• asparagus and cream soup
topped with a long slice of dill havarti and deep fried asparagus heads.
• wild coho salmon
flash fried then broiled, speckled with wild rice and drizzled with a maple/mustard/wine/herb reduction sauce.
• wild rice
with butter, sea salt, and cracked pepper
fresh rosemary and almond pie crust. stuffed with fresh fennel and spring onion, garlic, shitake mushrooms, bok choi, and a local semihard goat cheese
• pecan chocolate cake
layered with a pecan/brown sugar/butter goo in the middle, dressed in whipped cream, nuts, and pungently delicious cinnamon.
2007 Sokol Blosser, "Dundee Hills," Pinot Noir, Dundee Hills AVA Oregon
A return to a very classic Oregon style, this was a must for any dinner featuring salmon. 90% estate farmed certified-Organic Pinot Noir, and all of it grown on the volcanic Jory soil of the AVA that lends the distinctive dusty, earthy character to the wine. Elegant red fruit and floral notes into funky forest-floor and truffle.
2006 St. Innocent Winery, "White Rose Vineyard", Pinot Noir, Dundee Hills AVA Oregon
Grenadine and dried rose petals lead to juicy, fresh cherries and raspberries, mixed in with warm soil and pink peppercorns. Mark Vlossak contracts the fruit from White Rose Vineyard, a high-elevation planting with 25-year-old own-rooted Pommard vines-- a rare treat.
Loweyn's camera was not in attendance at Secret Restaurant Portland #2, so we leave you with these two mysterious film noir-ish images.
Monday, May 24, 2010
• dark walnut baguette/sourdough baguette/rustic potato round
served with :
roasted garlic, melted cambozola cheese, and sautéed morel mushrooms
braised dino kale and northwest smoked salmon
oil and vinegar
• russian sorrel soup
slow-roasted vegetable broth with sorrel, spring turnips, purple carrots and gold potatoes
• fresh egg pasta
baked (in butter and fresh sage) then flaked rainbow trout, topped with lavender/arugula pesto
side of marinated grilled eggplant
• ukranian almond poppy seed cake
topped with fresh vanilla bean/ lavender water ice cream, tossed with lavender flowers and topped with a slice of spring turnip
2004 Giuliano Tiberi Azienda Agricola, "Le Vespe", Sangiovese, Toscana IGT
Coming from just outside of the designated Chianti zone, and with 20% other indigenous blending grapes, the Le Vespe was a easy choice. Ruby red in color, the wine was full of classic Sangiovese flavors like red currant and sour cherries, with a little hint of coffee bean from it's French oak treatment.
2008 La Grange Tiphaine, "Les Cassiers," Gamay, Touraine-Amboise
Made as they would in Beaujolais, this Gamay from the Loire was given the carbonic maceration treatment with all stainless steel aging. Lots of juicy red fruit tempered by the mineral earthiness imparted from 50 year old vines grown in chalk and Silex soils.