It’s been an amazing ten years. And now it’s time for us to say goodbye.
Today we have the pleasure of announcing that Chef Roman Deingruber and his wife Amy Kaefer will be the new owners of Nora’s Table, beginning February 7.
We are placing Nora’s in great hands. Roman studied culinary arts in his native Czech Republic from 1987-1990, and moved to New York in 1992 at age 18. He trained under Chef Geoffrey Zakarian at the Royalton Hotel, and moved with Zakarian to Aretsky’s Patroon as a line cook, returning later to the Royalton as sous chef. He then spent nine years managing both Café Gitane and Bread Restaurant in New York. He was asked by the chef of Gjelina to some to Los Angeles to manage the kitchen and expedite at this highly-regarded Venice Beach restaurant, and remained for 6 years.
Amy was owner and general manager of Ruorganic Events in Los Angeles, specializing in natural and organic wedding coordination and catering, from 1986 to 2011, and has extensive interior design and construction experience.
Can you expect changes at Nora’s? We hope so! Roman and Amy will bring new energy, a re-designed interior, and exciting new ideas to the menu in the months ahead. And they plan to expand hours. Nora’s will soon be serving breakfast seven days a week, year round; dinner will remain seven nights a week, and wait for it … lunch will launch this spring as well. See what all that youth and vitality can do for you?
We want to tell you how much your love and devotion to Nora’s Table and Viento have meant to us over this decade. It’s a hard business, especially in the middle of a recession. We’re so glad we survived that, and saw Nora’s soar. Kathy has loved every minute with a knife in her hand. Stu has loved distributing his patented sense of humor as well as wine, beer and food knowledge with guests in the front of the house. We passionately love our farmers, our wine makers, our brewers. And this means the very most to us: we love our staff. Rainbow, Matt, Cuate, Chris, Mike: you are the best crew a chef could ever ask for. And to our current servers, hostesses and dishwashers, and the many who have passed through our doors and remain our friends: Thank you.
It’s been a damn fine run.
And now it’s time for us to look toward other horizons, perhaps sit a spell, hike new hills, drink new wine, write, write, write. And of course, if you think Kathy can quit cooking, well, not gonna happen. How that plays out, we don’t know yet, but pop-up dinners come to mind. We will remain in Hood River. You can’t make us leave.
Stu and Kathy will be hanging out at Nora’s February 4, 5, 6, if you want to come by and meet Roman and say “hey.” Your patronage of these talented, new owners will help Nora’s Table take the next step, and we want to thank you in advance. Roman is already planning for Valentine’s Day, so come check out the new kid on the block.
In the meantime: great stuff on the menu
If you think we’re just resting on our laurels for the next three weeks, think again. Here are two exciting new dishes you can enjoy this weekend:
*Ancho-chili rubbed braised pork shanks, Oaxacan fruit and tomato sauce, cheese gordita
*Mahi mahi, Japanese leek and carrot pancakes, dashi broth, roasted shitaki mushrooms, pickled Kiyokawa Orchard Asian pears.
What makes a beer “Canadian”?
It takes a village to change the beer on our menu. We have four local brews on tap, and this week, we asked pFriem Family Brewing to bring us something different. Since winter hours keeps us passing each other on shifts, Joe sent Kathy a text: “Please put Canadian Dark Ale on the menu tonight.”
But the menu was already printed, so Kathy wrote it on the server’s board: The pFriem beer is now Canadian Dark Ale. And then she asked the kitchen crew, “I wonder what makes it Canadian, eh?” No one knew.
Next morning, Matt, our breakfast sous chef, came in, saw the sign on the server’s board, and crossed out “Canadian.” In his precise penmanship, he wrote above it, “Cascadian.” OK, mystery solved. It’s not Canadian, eh. It’s deliciously Cascadian, and Dark, and Ale-like.
See you soon around Nora’s Table.