Check back soon for more news of Nora’s Table transformation to Kin. For a taste of Kin, here’s a first bite.
Hello, and well met
Amy and I would like to thank the community for its support and involvement in this three-month process of becoming the new owners of Nora’s Table.
In return for the sense of welcome we’ve been shown by a community we’ve already come to love, we would like to bring the best possible food and service, with a concentration on sustainable practice and its impact on our eco system.
We would ask only one thing: Have patience with us in our transition period! We look forward to meeting you in the weeks ahead.
We have an exciting menu planned for your Valentine’s weekend, both for dinner and breakfast. Here are a few of the dishes we’ll be serving at dinner:
- Turmeric carrot ginger soup with cilantro
- Mustard pork loin with fennel mint salad
- Roasted cauliflower
- Smoked trout
- Lamb chops
–Chef Roman Deingruber
Not goodbye, but farewell
“You may as well say, that’s a valiant flea that dare eat his breakfast on the lip of a lion” — Orleans, Henry V, William Shakespeare
I’m sure Shakespeare did not have restaurant ownership in mind when he wrote this line, but nothing describes this perilous job any better.
So Stu and I come to you as valiant fleas, to say goodbye, and crow a bit that we managed to eat that breakfast, pass a linen napkin, at leisure, across our faces, and stroll away from the lip of the lion, swaggering a bit as fleas are wont to do.
It has been the most amazing ten years, filling your bellies. Perhaps moving your souls a time or two. We have loved it. We didn’t get rich. We didn’t take a bow on the world’s stage. We hardly made a ripple beyond the Gorge.
But I cannot imagine a better way to spend a decade, or better people to spend it with. You have been the best customers any humans could ask to have in their lives. We will be eternally grateful for your patience, your flattery, your dedication.
If you give ten years of your life to something, it better make you laugh. And cry. Mostly though, we’ve laughed. Or as a friend of my brother’s said, “Sometimes you win, and sometimes, you learn.” We’ve laughed in the learning, and cried in the winning, and everything in between.
A couple of words of thanks here. We are thankful for our landlords, Mike and Tassie and Cecily and Josh. You’ve been partners in our success. We are thankful for our staff, or as we think of you, family. We are thankful for our farmers, without whom Nora’s Table would not exist.
And finally, Nora. Mom, everyone here loves your name. And lots of people call me Nora. That must tickle you pink, wherever you are. I hope, at peace, at last.
We hope to see many of our friends this week. And please, come and support Roman and Amy, beginning February 7.
–Chef Kathy Watson
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.
Bully to all our friends and “regulars” who have decamped to some warm corner of the world for the duration. Of winter. Which leaves us here, but not without the Gorge’s charms: An empty stool at your favorite brew pub, a clear path to run the stairs, slack lines at Rosauer’s, crispy cold foot-stamping mornings followed by darkness at 4:45 and a whiskey soon after.
New Year’s Eve at Nora’s Table was one of our biggest nights ever, and it was so cool to see it full with mostly local faces. Is there anything better than Gordy Sato laughing in your dining room? Or guests (Gary, you know who you are) who want to squeeze just one more person into their favorite table, so they bring their own chair?
We are warmed by all the community around us. It’s not a mai tai on the lanai, but it’ll do, pig, it’ll do.
Family Dinner Project, and Art to Go With it
Our Family Dinner Project returns for January with two dinners:
- January 14: An Afternoon Quail Hunt in the Florida Panhandle, By David Hanson
- January 28: My Mom, her Wake, and the Giant Sub Sandwich, by Sarah Sullivan
And for the month of January, when you are in for the Family Dinners (or any other time, of course), please take a moment to wander around our dining room, and enjoy the art from the second graders at Trout Lake School, who drew pictures and stories about what makes dinner with their families so special. Many thanks to Kira Fogarty who worked with the students to create the art, and who’s essay, “Yours, Mine and Ours: A Blended Family Dinner in Trout Lake” will be the focus of our March 4 Family Dinner Project.
And so, here is our essay that inspires our January 14 dinner:
An afternoon quail hunt in the Florida Panhandle
By David Hanson
“There was a time when I tried to cook squirrel on my mom’s cast-iron skillet. She was at work and I was not young. I was 34 years old. The squirrel turned out to be tough and gray and basically inedible, which is a shame because it was shot with love through the window of a panhandle Florida man’s house. All he wanted was for it to be enjoyed by someone who knew how to cook a nicely filleted whole squirrel.
‘I was not the person capable of such rustic culinary skills. I grew up in Atlanta, GA in the nice suburbs, and as a boy we ate spice-less beef stew and ketchup-glazed meatloaf and Ragu lasagna and, when dad was out of town on business, Ore-Ida chicken tenders and fried calamari dipped in pizza sauce. We went to church and we “used our manners” – napkin in lap, elbows off the table, please pass the…, no sir, yes m’am – like a more primitive, capable culture might use a bow-and-arrow. Not until my mid-thirties, after a decade of eating everything that came my way – spicy thai with bohemians in California, monkey brain and roasted Toucan with Quichua people in Ecuador’s Amazon Basin, habañero salsa and homemade ice cream on the streets of Guanajuato, stewed wild hog in Alabama – did I finally develop a pallet capable of withstanding spice and experimental flavor.
‘The squirrel came from Ben Lanier, a man whose grandfather moved to Wewahitchka, FL in the last years of the 19th Century from Alsace-Loraine, France. That man, Ben’s grandfather, was named Lavernor Laveon Lanier Sr., and he began an apiary business in the tupelo and cypress swamps of the Apalachicola River. The honey business continues to this day, sold out of the Lanier’s property in jars labeled “Fancy Tupelo Honey.” The film Ulee’s Gold starring Peter Fonda is based on the family business.
‘I met Ben Lanier while canoeing from source to sea one year down the Apalachicola River. He took me to one of his apiaries and he showed me his house set deep in the Florida panhandle pine woods, a few hundred yards from where the water creeps up and nourishes the tupelo trees that feed his bees.
‘But my story isn’t about Ben or his bees or the squirrel he shot and filleted and gave to me the morning I stopped by his house to say hello.
‘The story is about the meal I ate in the county next to Ben’s. It’s Malone County and the Blackburn brothers live there. I also met the Blackburns years ago while canoeing down the river. I went back to visit them the week before Thanksgiving. I wanted to make photos of them hunting hog and deer and raccoon and quail and fishing for catfish. Most of their protein comes from their backyard, so they are locavores, even though they’ve never heard that term.
‘On the first night, Ricky shot a small buck just as darkness fell. He came tearing out of the woods in his small pick-up to find us, and we grabbed one of the hound dogs and rushed back to the scene of the shot. The dog took off smelling warm blood in old, dead leaves, and we followed with flashlights. The limp, warm deer wasn’t far so we dragged him out and hauled him back to the house in the pick-up. Ricky and his brother Rusty gutted and butchered the deer under a single light bulb hanging from a string in the open-air backyard wood shed. I slept in my tent by the river that night.
‘The next day we sat on buckets in a giant, fallow cotton field, the sky a dull shade of mercury. The center-pivot irrigation equipment sat like spindly, metallic driftwood on the soft, light-brown dirt. We didn’t move or talk. Occasionally the dove would fly, appearing as a fluttering, blurry purple out of the endlessly flat ground like some Biblical prophecy. The closest hunter would raise his gun to his shoulder, squint an eye, close his lips around a plug of tobacco, squeeze the trigger. For a second it seemed everything was breaking. Then the echo faded, the mercury silence spread to the horizon, and we walked to look for feathered protein.
‘The afternoon went on like that. Then we drank bourbon and Coke in a room attached to a barn where a farmer named Charles kept a couch, ribbons from his horse shows, guns, and a fridge with iced glasses and plastic bottles of bourbon.
‘Eventually, we ended up back at Ricky’s house. Ricky’s wife, Paula had been cooking most of the afternoon. The double-wide home steamed in a dew of butter and biscuits and vinegar and pepper sauce. Paula drank Seagrams and Seven from a giant plastic cup. We opened cold Budweisers. She spread the platters of food around the kitchen’s circular table.
Fried quail smothered in gravy,
field peas, tomatoes, squash and onions,
mustard and turnip greens,
and pecan pie.
‘Paula had made everything but the biscuits and cornbread from scratch, the ingredients from the Blackburn’s backyard. Paula told me about when her dad never returned from Vietnam in the ‘60s and how her mom waited for over six years, never giving up on her husband despite no sign of him for three years, the first news of him being alive coming from a fuzzy video released from a Vietnamese prison in 1970. It was another three years until the Paris Accords released Pete Peterson (former Florida Senator) and the other Hanoi Hilton prisoners.
‘Paula told me that story as we ate the feast that hasn’t changed in generations. She learned to cook from grandparents who survived eating squirrel and catfish and deer and turnip greens through the Depression and who begat a son who survived for over three years eating food brought to him through a hole in the floor of his pitch-black cell.
‘We didn’t say anything about the meal at the Blackburns. She didn’t introduce each dish. We didn’t pray over it. We all just sat on the L-shaped couch or cloth Lazy-Boy chairs in their small, warm home and drank cold, bottled Budweisers and laughed at each other and ate the food that they’d cut into earlier that day while still warm with life.”
Our menu for January 14, inspired by David Hanson’s essay, will be:
Roast quail, pan gravy
Black eyed peas
Mustard and collard greens
Biscuits and cornbread
It’s $25 per person. Please make your reservations soon so we know how much to prepare. Your reservation will be held with a credit card. If you reserve on line, please include a note: Family Dinner Project, and we’ll call to take your card number.
See you soon around Nora’s Table.
We loved being in our community this morning, watching kids at Riverside Community Church sing in a wonderful little play written by our own Elaine Busby, kind of a mash-up of the Bethlehem manger and Harry Potter. And proving that his new-found acting skills have a wide range, Matt Rankin, lately George Bailey of CAST’s “It’s a Wonderful Life,” played Lord Voldemort.
And isn’t that Christmas all in a nutshell … Good George overcoming Evil Voldy?
We did have a nice giggle when one of those in the little angel choir, certainly following the music director’s admonition to “wear white” under those angel wings, had on a white t-shirt that said, “What a Week I’ve Had.”
If you’ve had a week … too much shopping, too little contemplation … we send our very best wishes for a precious holiday time, whether you’re enjoying Christmas, Hanukah or Solstice. Hang out with George, and send Voldemort packing.
New Year’s Menu Revealed!
OK, enough contemplation! Get with the program and reserve for New Year’s Eve! Here’s the menu. You can reserve by, in order of preference (ours): call the restaurant, 541-387-4000; Reserve right here at our blog; Reserve through OpenTable.
Why is calling for a reservation our first preference? Cost us nothing when you call; costs us a little when you use our Web site; costs us real bucks when you use OpenTable. BUT, however you do it, do it soon so we are prepared. Are you a last-minuter? OK, last year we were sold out the DAY before, so please don’t call us at 4:00 on Dec. 31 looking for a six-top, Lord Voldemort.
And here’s the menu:
Terrine maison, cornichons, pear mostarda, pickled red onions, baguette
Oysters on the half shell:
— raw, mignonette and fresh grated horseradish
— roasted, fennel hollandaise and anisette butter bread crumbs
Scallop ceviche, blood orange, cannelini beans, pimenton d’esplete flour tortilla crisps
Lobster and shrimp bisque
Beet and apple salad
Kumquat salad, frissee, goat cheese, honey walnuts
Mountain Shadow grilled lamb chops, pistachio aillade, house-made pappardelle pasta, Brussels sprouts, lemon parmesan cream
Mountain Shadow fillet mignon, artichoke and Yukon Gold gratin, mushroom demi glaze
Seared duck breast, gorgonzola and Brussels sprouts risotto, marionberry shallot gastrique GF
Chilean sea bass cheeks, avocado taratour, lemon cauliflower, warm garbanzo bean and carrot salad GF
Pumpkin and ameretti gnocchi, sage and brown butter, grana cheese V
Bananas Foster Crème Brulee GF
Meyer lemon tartlets, poppyseed crust, blueberries
Hazelnut chocolate dacqouise, caramel whipped cream, blood orange sorbet GF
Santa isn’t the only one passing out the goodies. Just in case your e-mail in-box has been cluttered with ads, and you missed it, the deadline has passed for reserving for our second Family Dinner Project, this time a wonderful trip to China with the Crafts/Roach family.
But this is your lucky day! This Santa Chef is offering you another day, clear till tomorrow morning, to reserve. And why is that? Lots of Chinese food, not enough reservations. And that explains our largesse at this late date. Big ol’ smiley face right here.
Here are the details:
Oily scallion cakes
Red cooked shrimp
Dry fried beef
Please join us on Wednesday December 17, and our guests of honor, the Roach-Crafts family. (If you missed Nancy Roach’s great essay about this dinner, please read the post below this one.)
Reserve for any time in the evening, between 5 and 9. Price is $25 per person, MSG will cost you extra.
New Year’s Eve: Not to Early to Reserve
There will be fillet mignon, duck breast and lamb chops. We’ll leave the rest up to your imagination for the moment. We’ll send you the full menu next week, but of course, you may reserve now to get your favorite time.
Just a reminder, we are closed Christmas Eve and Christmas Day. God bless us every one.
Our first family dinner project last week with the Mullis family and a dinner from Ethiopia was tremendous fun, and it sold out. So, a word to the wise, please make sure and reserve soon for our upcoming December 17 visit to China, via the Roach-Crafts family. Reservations close on Monday, December 15. Dinner is $25 a person, and reservations are held with a credit card number.
And now, the wonderful story of how a cookbook, bought off a book sale table in 1980, changed everything for Nancy, Greg, and their now-grown children:
Mrs. Chiang and THE COOKBOOK by Nancy Roach
“Around 1980, Greg and I lived in LA, where we both enjoyed trying real Chinese, Thai and Vietnamese food (as opposed to what we’d found in suburban Detroit and Boston). One day, I was on a bike ride and stopped at a bookstore in Marina Del Rey. I looked at the SALE BOOKS table and saw a book called Mrs. Chiang’s Szechuan Cookbook. I bought it, not knowing that it would assume legendary status in our lives.
“The cookbook is infused with links to Mrs. Chiang’s life in China. The recipes aren’t just lists of ingredients and instructions. Every recipe mentions how the recipe is connected to her family, and many encourage naïve cooks to try new spices or new foods. Someday I want to try the “cold plate” recipe that her dad served at gatherings.
“In the beginning, I was nervous – kind of like the beginning of a relationship. I remember the first time I had to find Szechuan peppercorns … and then I had to find a mortar because they didn’t come ground up. Dinner was late that night. And her comments about dried peppers were a revelation. I was skeptical that touching the seeds would make my hands spicy, so I tested it. Big mistake. And we also learned that if you toss hot dried peppers into a wok, the resulting smoke will not only set off the smoke alarm but also make you cough your lungs out.
“Over the years, we tried many of the recipes in THE COOKBOOK, which is obvious from what it looks like. The book is cracked in multiple places, and it’s pretty obvious which recipes we like because the food stains are numerous.
“Our family feast favorites have landed on Oily Scallion Cakes for hors d’hoevres, followed by Dried Fried Beef and Spinach Salad. Personally, I would add Red Cooked Shrimp (a revelation) and the Cucumber Carrot Salad, but I’m not sure my family would agree. Oily Scallion Cakes are a group effort to make and clean up after … you make a very stiff dough, then make little jelly rolls of dough, peanut oil (or lard), scallions and salt. After that, you cut up the jelly roll and pat the section into pancakes which are then deep-fried and salted. We’ve made these in multiple settings, and everyone – even my wildly picky nephews – have loved them. Dry Fried Beef requires hours of low-temp cooking, which means you need to banish people from the kitchen so they don’t eat it before it’s done. The Spinach Salad is a mix of garlic, sesame oil, soy sauce … and we use versions of the dressing to marinate everything from veggies to meat to fish.
“And Mrs. Chiang has resulted in some interesting experiments. I experimented with a salted chicken (raw) that had to sit for 3 days at room temp, and then get smoked. Greg refused to try it … I tried it and lived … I liked it but have taken so much flak over the years that I refuse to make it again. We had friends and family here for Christmas a few years ago, and I decided to make a duck dish that involved brining (in the fridge this time), steaming, hanging and frying … I hung the duck in the bathtub and once again was mocked.
However, people devoured the duck. The Dry Fried Beans were a mistake in many ways … not sure why. The meatball soup has evolved to an easy favorite. And I used our summer CSA veggies in different versions of THE BOOK.
“Our family has been shaped by this cookbook. We’ve been in multiple oriental markets to find the more exotic ingredients, which exposed us to foods we’d never seen at the grocery store, and helped us feel more comfortable trying different grocery stores and different foods. Our son makes elaborate Indian dishes … he preps spices and herbs into small bowls which he lines and up tosses into the pot at the right time. He learned that from our experience with Mrs. Chiang. When we asked our daughter what she wanted for her special birthday feast at age 5, she said “oily scallion cakes.” And my husband, who grew up on meat and potatoes south of Boston, is happy to help with shopping, prepping, cooking and cleaning for a Mrs. Chiang meal. I actually found a couple of used versions of her cookbook online and gave them to the kids for Christmas recently. Andy had tears in his eyes.
“Katie said ‘I’d rather eat than cook.’ HA!”
So, our meal will be:
Oily scallion cakes
Red cooked shrimp
Dry fried beef
Please join us on Wednesday December 17, and our guests of honor, the Roach-Crafts family.
We learn other things farmers are good for
Kathy sat at Nora’s kitchen bar, a busted pasta crimper in one hand, a useless allen wrench in the other, and an odd assortment of screws, tools, and electrical parts spread out on the counter in front of her.
Yes, the *&%# crimper only costs $12, but when you need it, you need it (plus which, where would you find one in Hood River on a Tuesday afternoon?) and the screw holding the stainless steel roller to the wooden handle had come loose, rendering the crimper completely useless. A long strip of agnolotti dough lay forlornly on the prep board in the kitchen. It was 4:00 pm.
The back door opened, and like he does every Tuesday at 4:00 pm, Paul Brown, one half of the farming team at Wildwood Farm, came through the door, arms piled high with wax boxes.
“Whatcha got going on there?” Paul asked Kathy, and before Kathy could say “butternut squash” (which was in one of the boxes) Paul had muscled Kathy off the stool, pawed through the tool box and the rag-tag screws and miscellany, and put the crimper back together again, better than new, which involved taking apart an old electrical switch. Apparently, farming requires quite a bit of MacGyvering.
Paul was gone in a flash, and Kathy went back to the agnolotti. But she kept thinking about Paul, and all our farmers, who bring skill, good will, good humor, and helping hands, to a very hard, job. Do we reward them enough? Nah. But we can say thanks. Thanks, Paul.
When we asked you to share your stories of family and food, we thought we’d received a few cryptic notes and hastily scratched recipes.
What we never expected were beautiful essays full of tender, funny, and sometimes heartbreaking moments spent sharing food with family and friends. And so we are honored to present the winners of the Family Dinner Project, to be served and enjoyed this fall and winter at Nora’s Table:
December 3: “An Ethiopian Dinner with our New Family” by Lisa Mullis. Lisa tells the story of their family’s first dinner together in a restaurant in Addis Ababa, after waiting for three years to adopt their son and daughter.
December 17: “Mrs. Chaing and THE COOKBOOK” by Nancy Roach. A Chinese cookbook bought off a book sale table in 1980 changed everything for Nancy, Greg, and their now-grown children.
January 14: “An afternoon Quail Hunt in the Florida Panhandle” by David Hanson. A young man from the Atlanta suburbs goes hunting with a good friend who teaches him how to honor simple foods.
January 28: “My Mom, her Wake, and the Giant Sub Sandwich” by Sarah Sullivan. Since Sarah’s mom died unexpectedly last May, Sarah has spent hours poring over her cookbooks, remembering delicious family meals, and a cook who lived by the maxim, “enjoy every sandwich.”
February 18: “Scraping Together Thursday Dinner in Natchez, Mississippi” by Linda Floyd. There was always just enough on the table in Linda’s Mississippi childhood, but her richest memory is of the poorest night of the week.
March 4: “Yours, Mine and Ours: A Blended Family Dinner in Trout Lake” by Kira Fogarty. What happens when two couples who love and share their kids, move to the same community just to farm, preserve, cook and eat together.
Each winning family will be joining us as our guests on the night their family dinner is served. And you can join in. Please reserve in advance. Here are the details of our first dinner:
An Ethiopian Dinner with our New Family
Please join us and the Mullis Family on December 3 for this Ethiopian feast:
Chicken doro wat
Shiro (an African-style hummus)
Injera (grilled teff bread)
Turkish coffee, popcorn (an Ethiopian tradition) and pastry
Price per person: $25
Please reserve now, for any time you wish between 5:00 pm and 9:00 pm on Wednesday, December 3. Reservations will be accepted through Monday, December 1, and will be held with a credit card number.
And here’s Lisa’s essay about her wonderful first family dinner:
“My family’s most special and memorable dinner occurred on November 11, 2013, in Addis Ababa, Ethiopia.
That morning, after a nearly three year long journey, my husband Brian and I left our adoption agency’s care center in Addis with our two children fully and finally in our custody. It was an entirely surreal moment to realize that we were now officially together as family, months and months of anxious waiting over.
The first thing we did after we left the care center was to go out to eat. This would have been entirely novel for our children as only our oldest, then five years old, had ever been at a restaurant and only one time that we’re aware of. The act of sharing our first meal together was so much more than gaining sustenance; it was the ageless ritual of sharing food together to mark the beginning of new relationships.
Ethiopia is a melting pot of cultures, and the only African country to have never ceded its independence since its formation. Ethiopian food is a fusion of Indian, African, European and Muslim dishes. It’s delicious! For our first meal together we had doro wat, tibs, shiro and of course injera.
It may seem surprising that in the year since our kids have been home, we have not had any Ethiopian food other than some shiro (which I really goofed up which probably explains the lack of further forays). Our son Kylan really misses injera. Our daughter Lotti LOVES hummus which is a close relation to shiro (and also my favorite Ethiopian dish). Otherwise both our children really enjoy typical American fare; if they were in charge, pizza would be on the menu every night. We do keep a steady supply of Ethiopian coffee in the cupboard … the best is Tamoca … and a bottle of berbere on the counter—two staples of Ethiopian food culture.
Another thing to note is that coffee is almost always served with popcorn, both during a formal coffee ceremony (which happens frequently to mark special occasions and holidays) and after a meal at a restaurant.
The Family Dinner Project would be a great opportunity for our kids to get a taste of home in their new one.”
Thanksgiving: Another chance for family dinner
Not with us, though. You’re on your own, with the help of your Aunt Sylvia who insists on rolls (“Couldn’t you just butter your stuffing, Aunt Sylvia?”) and Cousin Richard who brings cranberry sausage relish (old family recipe). But it’s a great story, no?
There’s plenty of hubbba-hubbas right now for businesses that refuse to be open for Thanksgiving. Heck, we’ve never been open for Thanksgiving for ten years, with the exception of two years at Viento when we did a free community dinner.
We will be home with our friends and families, and a few who are neither (yet) but have nowhere else to go.
We’ll see you on Friday morning for breakfast though, and we promise: No turkey and stuffing frittatas. We will have outstanding house-made eggnog, and delicious pumpkin pancakes with orange butter. And after you and yours enjoy that breakfast, we hope you will wander through downtown Hood River, including all the side streets (hint: that’s where the chocolate is) and shop here at home. There’s so little joy in fighting the crowds in an urban parking lot. Remember why you are here.
Hope you’ve been thinking about that special dinner in your family history, because we really want to hear your story! And the deadline for submission is November 10.
If you missed our announcement last week, here are the details.
This fall and winter, Nora’s Table restaurant is launching the Family Dinner Project. Send the restaurant your story of an important family dinner, complete with menu and recipes if you have them, and the restaurant will select six winning family dinners.
The dinners don’t have to be fancy to be important enough to share. And don’t worry if you have just one dish … we don’t need a three-course feast, but that would be nice too. We want to hear everyone’s story, and learn how food helped bring families together.
On select Wednesday nights through the fall and winter, the restaurant will prepare each of the winning family dinners. Each of the six winners whose family dinner is selected will win dinner for four the night their family dinner is served at Nora’s. Customers will be able to reserve seats for each of these dinners. Price will vary, depending on the menu.
So, get crackin’ going through that recipe box!
Old Home Week comes to Nora’s
Don’t get us wrong, we love Gorge visitors. But we we loved looking over the dining room last night and seeing nothing but familiar faces. One wag, mouth full of our new pork belly dish, said, “We’ve been waiting for everyone to leave so we could come in.”
And that new pork belly dish…?
We’re curing and braising that pork belly confit, then tossing crispy chunks in a delightful house-made tomato sesame sweet and sour, and serving them with wontons of kobucha squash, lime and sweet pepper, and then adding a little zing with Asian pickled kale flowers.
Just a little old thing Chris and Kathy whipped up for November.
You get to hear some things only once in life:
“Kathy, I’m putting your intestines in the walk-in.”
That was Sous Chef Matt Patterson telling Chef Kathy Watson that the hog casing was going into the cooler. That same casing came out a little later and Kathy made what she is calling Korean bratwurst. It just seemed like the right thing to do, since Kristin and Colin Franger went to all the trouble to create Kraut-Chi at their new local company, Blue Bus Cultured Foods.
Kraut-chi is sauerkraut meets kimchi, and so our bratwurst packs a little Korean heat just to keep up. Our bratwurst is made from Carlton Farms pork shoulder and humanely-raised veal and those Korean spices. You can order a small plate of Korean bratwurst, Blue Bus kraut-chi and spicy hot mustard, for $10.
One day only, Nora’s is joined by Bill and Dick’s Steakhouse
Stu and Kathy have fond memories of their dads, Bill and Dick, loving steak. And so for Father’s Day, in addition to our regular menu, we’ll be offering a selection of steaks and sides, just like a first-rate steak house. Here’s the list:
Mountain Shadow fillet mignon, $28
Mountain Shadow rib eye, $27
Sunnybrook Farm t-bone, $32
Your choice of:
- duck demi glaze beurre rouge
- Nora’s 58 steak sauce
Your choice of:
- Twice-baked stuffed sour cream cheddar potatoes
- French fries
Your choice of:
- Grilled asparagus
- Creamed garlic kale
Yes, reservations for Father’s Day dinner are encouraged. You can reserve online at norastable.com, or by calling us at 541-387-4000. Father’s Day breakfast reservations can be made only by phone.
Other fun new stuff joins our early June menu
Samosas are back, those fried Indian pastries, and this time we’re filling them with duck, potatoes and peas, and serving them with Quercus Farm red currant and fig chutney.
Our delicious mushroom soup is taking a summer break, and this week, we’ve created a spring vegetable minestrone with fava beans, peas, asparagus, white beans, and a summer savory pesto.
Beginning Friday, our spring Chinook salmon will be served with potato spring garlic persillade, and fava bean and spring pea succotash