Category

2017

La Fheile Padraig (St. Patrick’s Day)

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The coming of St. Patrick’s Day gave me cause to reflect. I realized I was not familiar with Irish cuisine. I got a lot of assistance from our good friend Eamonn Hughes. We found that mid-March, in Oregon, was a great time to celebrate Ireland. I decided to make my own version of a traditional breakfast, with blood sausage, pork brisket, Irish bacon, sous vide egg and roasted tomato. Some other inspirations were: oysters, cabbage, bacon, hollandaise, potato crusted monkfish with mussels and green garlic nage, and of course spring lamb encroute with spring vegetables.

-Chef Allen Routt

LA FHEILE PADRIAG – MENU

Canapes
Cheese and Potato Croquet
Duck Confit Pasties
Smoked Salmon and Roe on Soda Bread
Sour Cream and Chive Potato Chip

Amuse-bouche
Netarts Bay Oyster with Shaved Cabbage, Bacon, and Hollandaise

Mid-Course
Potato Crusted Monkfish, Mussels, Herb Nage, Sea Beans

Traditional Breakfast
Roasted Tomato, Blood Sausage, Potatoes, Pork Brisket, Brown Butter Egg Yolk, Irish Bacon

Main Course
Pastry Crusted Lamb Loin, Red Cabbage, Spring Vegetables, Lamb Jus

Cheese
Dubliner, Raisin Mostarda, Wholemeal Bread

Dessert
Guinness Stout Cake, Granny Smith Apple Tart, with Caraway Anglaise and Coffee Brown Sugar Ice Cream

Mignardises

Cheese

March 18, 2017

Traditional Breakfast

March 18, 2017

Canapes

March 18, 2017

Main Course

March 18, 2017

Amuse-Bouche

March 18, 2017

Vegan

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I wanted to try to understand the Vegan philosophy and see if I could develop a menu around those principles – without feeling as though it was a challenge or an omission. Though it was a challenge, I found some new dishes that I enjoyed quite a lot and discovered some interesting techniques. The Banh Xeo Jessica and I found recently at a Vietnamese restaurant is one of my new favorite foods, and lended itself nicely to being vegan.Once again, I realize, umami si at the center of my cuisine, and leaned on it heavily to give the dishes a well rounded depth and richness.

*Tip – You can make a delicious and flaky crust using coconut oil instead of butter. 

VEGAN – MENU (EDIBLE MENU)

Canapes
Composition of Vegetables & Gazpacho
Bahn Xeo
Pasta – Garlic & Parsnip
Pot Pie
Pecan Cheese
Lemon Meringue

Vegan

March 18, 2017

Vegan

March 18, 2017

Vegan

March 18, 2017

Pasta

March 18, 2017

Vegan

March 18, 2017

100 Mile Radius

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This may have ben of of the most enlightening, and the most challenging experimental to date. I started by thinking of the ingredients it would be difficult to get, then I started walking around the kitchen and realizing almost everything we use regularly comes from much closer than that. It gave me an opportunity to jump in the truck with Matt and drive around the countryside, meet some farmers, and reconnect to some sources. Forged a new relationship with Champoeg Creamery, and got some help from Briar Rose, Mustard Seed Farm, Frog Eyes Wasabi, and Sudan Lamb. It was a great reminder of how great Oregon agriculture is.

-Chef Allen Routt

100 Mile Radius – MENU

FARM TOWN BOUNTY
Red Ridge Farms Dundee Olive Oil
Mother’s Choice Oregon City Butter
Garry’s Meadow Fresh Mulino Cream
Mustard Seed Farms St. Paul Red Cabbage, Oca, Red Cale, Spaghetti Squash
Jacobsen Salt Co. Netarts Sea Salt
NW Fresh SW Washington Razor Clams
Frog Eyes Portland Wasabi
Shepard’s Grain Portland Flower, Miner’s Lettuce
Champoeg Creamery St. Paul Chicken
SuDan Farms Canby Lamb Loin
Super Natural Farm Willaminia Pork
Willamette Valley Cheese Company Salem Boerenkaas Cheese
Bauman’s Farm Gervais Apples, walnuts, honey, marrionberries
Moonstruck Portland Chooclate
Sunshower Hil Farm Newberg Mint Tea

100 Mile Radius 6

March 18, 2017

100 Mile Radius 4

March 18, 2017

100 Mile Radius 5

March 18, 2017

100 Mile Radius 3

March 18, 2017

100 Mile Radius 2

March 18, 2017

100 Mile Radius 1

March 18, 2017

Steamed!

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I think we all love the cooking process of steaming, and I think we should all do a lot more of it. There actually aren’t as many readily available equipment for steaming as you’d think. It’s an incredibly versatile, fast, and healthy way to cook. The process also requires a lot less natural resources. And it’s fun. So we steamed some cheddar biscuits for a canapé, Atlantic cod wrapped in cabbage leaves, reinterpreted chawanmushi with a bao bun crust, half of an avocado stuffed with Dungeness crab, and did a quasi crab boil in a banana leaf with fingerling potatoes, cippolinis, octopus and homemade chorizo.

It was definitely a challenge to set up the kitchen line with all steamers and no baking or sautéing! Another first for our kitchen.

Follow the Experimental Experience
#tplexperimental

STEAM – MENU

Canapes
Oregon Dungeness Crab
Lightly Steamed Avocado, Steamed Fresh Tomato Sauce
Chawanmushi
Steamed Bun Encrusted Custard, Diver Scallops
Cabbage Wrapped Cod
Steamed with Carrot Puree and Green Garlic Sauce
Chorizo & Octopus Stew
Steamed in Banana Leaf with Fingerlings, Cippolinis, Brussels Sprouts and Baby Carrots
Steamed Tart
Rhubarb, Pear, Brandy Sabayon
Mignardises

Steamed

February 18, 2017

Steamed

February 18, 2017

Steamed

February 18, 2017

Avocado & Crab

February 18, 2017

Steamed

February 18, 2017

Atlantic Cod

February 18, 2017

Steamed Cheddar Biscuits

February 18, 2017

The Kitchen

February 18, 2017

The Oregon Coast

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The idea to explore the bounty of the Oregon Coast came from Donnie in early December. We both love the coast, and collectively decided we should learn more about what was available and who some of the key contact people would be. We have had a relationship with Northwest Fresh seafood here in Newberg since they opened, so we started with having them bring some of the small scale catches. We’ve also had a long connection to Travis at Nevor Shellfish Farm in Netarts, so we called on him for some product and advise, as well as frog eyes wasabi and Jacobsen sea salt just down the road from him. Then we were fortunate enough to discover Jared Gardner at Nehalem River Ranch. He supplied Beef, honey and eggs. Tom DeNobles, at DeNobles Family Farm provided us with beautiful coastal vegetables.  It was a lot of fun running over to the coast to pick up the different products and get to know the producers.  ~Allen Routt, Chef/Owner

Oregon Coast Menu

ANIMAL
Oyster
Clam
Mussel
Wild Steelhead
Live Dungeness Crab
White Cheddar
Alabacore
Beef

LAND
Huckleberry
Flowering Purple Broccoli
Leeks
Celery
Rossa Potatoes
Parsley
Cilantro
Brussel Sprouts
Kosher Salt
Wasabi
Eggs
Honey

WITH SPECIAL THANKS TO
Northwest Fresh Seafood
De Nobles Farm Fresh Produce
Nehalem River Ranch
Jacobsen Salts
NevØr Shellfish
Tillamook Cheese Company
Frog Eyes Wasabi

Steak

February 18, 2017

Sour Cream Ice Cream

February 18, 2017

Fish

February 18, 2017

Egg

February 18, 2017

Cheesecake

February 18, 2017

Tuna

February 18, 2017

Chinese New Year

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THE YEAR OF THE ROOSTER

Our pastry chef Bethany came up with this one, and I instantly loved the idea. Admittedly, I knew very little about the background, but it was an incredible opportunity to learn and embrace the traditions of a rich culture. We place a strong emphasis on family and community. That resonated with us. We were able to take time to reflect on the successes of the year gone by, and celebrate new beginnings as the people we wish to become. We served a lot of dumplings and noodles, fish and chicken, all in the hopes of prosperity. We even pulled together a family style Peking Duck reimagined. The best part though, was having so many familiar faces of long time guests (our extended family of guests) join us for this celebration in our dining room. As well, we got an overly gracious welcoming with our new friends at Lan Se Chinese Garden for some inspiration.

CHINESE NEW YEAR  – MENU

Chilled Wood Ear Mushroom Salad
Pulled Chicken and Rye Noodles
Dim Sum
Crispy Opakapaka and Fermented Black Beans
Deconstructed Peking Duck
Durian Nian Gao
(Chinese New Year Cake)

Durian Nain Gao

March 18, 2017

Dim Sum

March 18, 2017

Crispy Opakapaka & Fermented Black Beans

March 18, 2017

Pulled Chicken & Rye Noodles

March 18, 2017

Deconstructed Peking Duck

March 18, 2017

Chinese New Years

March 18, 2017

From the Wood Fire Oven 1/25/17

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It’s always a treat to Oregonians when we get a little faux spring in January or February, especially when the winter has been particularly harsh. So, we seized the moment! Our wood fired ‘pizza’ oven is one of my favorite aspects of The Painted Lady, an one we’re constantly trying to include more into our arsenal. We enlisted the assistance from close friend and resident wood-fire expert, Kris Utz, owner o fRenaissance Catering, to collaborate and bring in his two ovens. We ran the entire menu out of the three ovens. The fickle flame is definitely a different animal from a control knob gas, but it lends flavors and penetrating heat are a thing unlike any other.

The fire braised short ribs with pan roasted Wagyu steak were the clear favorite, though octopus was a surprising hit. Guests at the Painted Lady may see a Chef at the Patio Wood-Fired Station this season.

Follow the Experimental Experience
#tplexperimental

WOOD-FIRED – MENU

CANAPES Cyril Zangs, Easy Cider
FLATBREAD Rogue Creamery blue cheese, carmelized onion, spinach
CHILI FIRE ROASTED OCTOPUS Puy lentils, Our Table Farm potatoes, watercress, 2015 Les Capriades, Pet’Sec Rose
SEMOLINA CANNELLONI Oregon Dungeness crab, ricotta, leeks, parmesan, 2011 Foureau, Brut Reserve Vouvray
CARLTON FARM PORK BELLY Manila clams, confit fennel, red pepper stew, 2015 Marie Thibault, La Roue Qui Torne Rose
BRAISED BEEF SHORT RIBS/NY WAGYU Israeli couscous, eggplant, pesto, sesame, Le Sot de l’Ange, Red is Dead
CALVADOS PINEAPPLE PITHIVIER Pine ice cream, salted caramel cashews, Gio Dmoinico Negro, Birbet Brachetto

The Team

February 16, 2017

Flatbread

February 16, 2017

CALVADOS PINEAPPLE PITHIVIER

February 16, 2017

BRAISED BEEF SHORT RIBS/NY WAGYU

February 16, 2017

CARLTON FARM PORK BELLY

February 16, 2017

CHILI FIRE ROASTED OCTOPUS

February 16, 2017

Pasta 12/28/16

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We thought it would be really fun to explore one of the worlds most favorite foods, and play with making some styles of pasta that we don’t traditionally use at the painted lady. Another aspect of the experiment is to a pasta tasting menu, not uncommon, but to keep it from getting heavy or overly burdensome. To emphasize diversity in flavors and textures and not overwhelm the palate.

~Allen Routt, Owner & Chef

PASTA- MENU

Canapes

Terrine of Dual Flavored Pastas
Duck Confit, Foie Gras, Perigord Truffles

Ciabatta Gnocchi
Roasted Pork Broth, Collard Greens, Cippolinis, Pesto

Hand Rolled Orecchiette
Homemade Italian Sausage, Rapini, Garlic, Olive Oil

Lobster Gratin
House Made Penne Pasta, Gruyere

Pork Cheek Ragout
Chevre Girelle

Ricotta & Golden Raisin Gnudi
Honey Rosemary Ice Cream, Tomato Pear Chutney

Mignardises

Ricotta & Golden Raisin Gnudi

January 8, 2017

Lobster Gratin

January 8, 2017

Terrine of Dual Flavored Pastas

January 8, 2017

Wine Pairings

January 8, 2017

Ciabatta Gnocchi

January 8, 2017

Pork Cheek Ragu

January 8, 2017

Hand Rolled Orecchiette

January 8, 2017

Charlie Trotter – 1/4/17

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What I thought would be one of the easier Experimentals, became one of the more challenging.

THE BACKSTORY:
My friend Andrew Turner from valley wine merchants across the street, gave me a mint condition menu from Charlie Trotters for Christmas. It so happened it was from a Wednesday in aug of 95, and we thought, why not recreate it? Coincidentally that was where Jessica and I had our honeymoon dinner, and I was always, of course, a huge fan of his work.
I thought using a menu another chef had written would be easier, but trying to take a great chefs collection of dishes, and trying to give them justice and make them our own is incredibly challenging.

Throughout the creative process of something isn’t organically coming together there’s always the flexibility of going in a different direction, this was taking a seven to ten word description and realizing how those elements come together for us.

Follow the Experimental Experience
#tplexperimental

CHARLIE TROTTER – MENU

  • Marinated yellowfin tuna with caviar creme fraiche, preserved papaya, daikon pulped avocado & spice herb sauce
  • Sea bass with manilla clams, oven dried tomatoes, butter radishes, fennel sauce & mustard vinaigrette
  • Sonoma foie gras & Maine lobster with yucca, tiny beets, braised collard greens & red wine essence
  • California pigeon breast with truffled potato ravioli, tiny carrots & sweetbreads
  • Honeydew melon soup with lime-yogurt, cantaloupe & watermelon sorbets
  • Vanilla creme brûlée tart with peaches and bing cherries
  • Mignardises

January 9, 2017

Creme Brûlée

January 9, 2017

Yellowfin Tuna

January 9, 2017

Sea bass with manilla clams

January 9, 2017

California pigeon breast

January 9, 2017

Sonoma foie gras & Maine lobster

January 8, 2017

Izakaya 12/21/16

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Sometime in the late fall, Donnie (who has been running our lead station in the kitchen for a while now) asked if I had seen ‘Midnight Diner’ on Netflix. I hadn’t, and when I did I loved the premise. A bar/ diner in Tokyo, run by an interesting and dynamic cook. Open from midnight to 7 am, only runs one dish at a time. He can prepare whatever his guests want, as long as he has the ingredients.

We decided we should experiment with some of Japan’s traditional bar food, and some of the dishes highlighted on the show. Food so close to Donnie and my hearts and some of the food we enjoy the most. Transcendent bar food.

Follow the Experimental Experience
#tplexperimental

IZAKAYA – MENU

SNACKS
Cocktail – Tori highball
Pickled vegetables, Prawn cracker and avocado mousse, Chicharrón & Umami popcorn

SASHIMI
Cocktail – Momokawa Nigori
Smoked scallop, salmon poké, shaved fennel and seaweed salad

OMLETTE RICE
Tomago on fried rice

SKEWERS
Chicken, octopus, shitake

FRIED PORK CUTLET
Shata Shuzo “Dance of the Demon” shaved cabbage and Tonkatsu sauce

RAMEN
Quail egg, enoki mushroom, broth & accompaniments

TEMPURA
Hoji-Cha roasted green tea
Meyer lemon mochi, soy sauce ice cream, sesame caramel & candied coconut

Tempura

January 9, 2017

Ramen

January 8, 2017

FRIED PORK CUTLET

January 8, 2017

OMLETTE RICE

January 8, 2017

Sashimi

January 8, 2017

Snacks 2

January 8, 2017

SNACKS

January 8, 2017

Skewers

January 8, 2017