Posted on February 21, 2012 by michelle
This Sunday we take guests to the Kingdom of Navarre, Spain with a special dinner created by Chef Erin Williams and pairings by Wine Director Star Black. Guest will enjoy our Chorizo Navarre Board, creamy salt cod brandade, traditional Navarre soup spiced with onions and cinnamon, savory braised rabbit and chorizo, and finish with a decadent flan.
First Course
Navarre Board- Chorizo Navarre, queso Idiazabal, marinated piquillo peppers, pickled celery, boquorones
Second Course
Brandada de bacalao- Salt cod brandade, green salad, crusty bread
Third Course
Sopa de canela
Fourth Course
Braised rabbit, chorizo, rice
Fifth Course
Flan, poached orange slices
Details
Date: Sunday, February 26th
Time: 6 pm
Location: Olympic Provisions Southeast (107 SE Washington)
Cost: $55 dinner + $35 optional wine pairing
To claim your spot, please email info@olympicprovisions.com or call 503-954-3663
About the Pairings
This months dinner has given Wine Director, Star Black the reigns to roam about Spain, and even cross the border a bit into neighboring France in places the Colliure and the Basque country. Look for red wines from lesser known regions like Ribera Sacra and Colliure (France, a vibrant little seaport town of Collioure is nestled on the Mediterranean coast, just north of the Spanish border, in the area known as French Catalonia).
Primitivo Quiles Vermouth Rojo
Most people only think of France or Italy when you mention Vermouth, but we have found a rare Spanish Vermouth. Senor Don Primitivo Quiles is one of the great figures of Spanish wine. His bodega in Monovar is the oldest in Alicante (since 1780), and probably in all the comunidad Valenciana. This Vermouth is tinged with a bit of Muscatelle in addition to the Monsastrell. -Like Averna or a lighter style Italian amaro. Think burnt orange peel, toasted cinnamon; heady, warm flavors that complement the bold Chorizo Navarre. This months pairing starts with a cocktail made from this Vermouth.
Bordatto Basa Juan
Navarre’s close proximity to the Basque region is giving us good measure to highlight some of the fantastic ciders of the region Basa Juan, or “Unruly Man” in Basque mythology is made by a winemaker turned cider maker. He uses up to 30 heirloom varietals of apples in his ciders.
Posted on February 7, 2012 by michelle
This Valentine’s Day you and your loved one will find true love at Olympic Provisions…
Olympic Provisions Southeast
First Course
deviled egg topped with a butter poached prawn
Second Course
Charcuterie Board
Third Course
butter lettuce salad with citrus and tarragon vinaigrette
cauliflower soup with brioche croutons
Fourth Course
Choice of entree:
seared steak, belgian endive, blue cheese vinaigrette, aged balsamic
choucroute garnie
seared scallops, fingerling potatoes, saffron broth
radicchio and raclette bread pudding, fried egg
Dessert
chocolate clemintine tart, chocolate dipped candied orange peel
Cost is $60. Optional wine pairing will be available. Reservations will be taken for all size parties at 503.954.3663
Olympic Provisions Northwest
First Course
oyster on the half-shell
Second Course
Charcuterie Board
Third Course
watercress, blood orange, avocado, olives
potage à la reine
creamy soup of chicken and almonds with pomegranate seeds
Fourth Course
Choice of
rotisserie chicken, almond-rice pilaf, pomegranate aioli, seared blood orange
steak, blue cheese butter, roasted radicchio and potatoes, aged balsamic
smoked chorizo, seared scallop, black rice, salsa verde
truffled lasagna, coddled egg yolk, cheese
Dessert
Choice of:
chocolate-clementine tart
almond panna cotta, dried cherry compote
passion fruit sorbet, almond biscotti
Cost is $60. Optional wine pairing will be available. Reservations will be taken for all sizes parties at 503.894.8136
Posted on January 10, 2012 by michelle
French Provençal Wine Dinner
Chef Alex Yoder has created a beautiful menu to highlight the region of Arles. Guests will enjoy our Arles Board, seasonal salads, savory gratin, hearty fish stew, and finish with a traditional eggs in snow dessert.
First Course
Arles Board- Saucisson d’Arles, white bean puree, Roquefort, olive salad, baguette
Second Course
Mixed lettuce, Dijon mustard vinaigrette, tarragon, chevre
Third Course
Crispy pork belly, frisee, egg mimosa
Yellow Finn potato gratin
Fourth Course
Provençal Fish Stew with saffron and orange, aioli, garlic toast
Fifth Course
Oufs à la neige (eggs in snow) -Baked meringue in a puddle of vanilla crème anglaise
Wine Pairings
Names like Provence and Bandol resonate as gastronomic utopia that needs little to no explanation. Expect Provencal and Languedoc wines as well as surprises from places like Corsica and the Jura.
Details
Date: Sunday, January 29th
Time: 6 pm
Location: Olympic Provisions Southeast (107 SE Washington)
Cost: $55 dinner + $35 optional French wine pairing
To claim your spot, please email meat@olympicprovisions.com or call 503-894-8275
Posted on December 27, 2011 by editor
It is time to make your reservations for your New Years Eve Dinner! (Both restaurants will be accepting reservations for all sized parties) This year we have asked both Chef Erin & Chef Alex to come up with a celebratory meal to finish off the year. These menus will be available in addition to our regular ala carte menu. The Prix Fixe will cost $65 for the dinner and additional wine pairing will be available.
Olympic Provisions Northwest Menu
AMUSE
The Bubbly Oyster: Oyster on the half-shell, shot of bubbly
CHARCUTERIE
Saucisson noisette, salchichon de catalan, pork terrine, accompaniments
SALAD
Winter chicories, lamb prosciutto, pecorino romano, rosemary pinenuts
PASTA
Spaghetti, dungeness crab, preserved lemon, calabrian chiles, scallions
MAIN COURSE (Choice of one item)
Bollito Misto, salsa verde, fig mostarda
Rotisserie Chicken, jeweled rice, walnuts, seared lemon, quince aioli
Wild mushroom ragu, wheatberry pilaf, egg, cheese, parsley
DESSERT
Blood orange granita, chocolate-dipped candied citrus peel, housemade truffles dusted with gold
Olympic Provisions Southeast Prix Fixe Menu
AMUSE
Shigoku oysters on the half shell, champagne mignonette
CHARCUTERIE
Saucisson noisette, salchichon de catalan, pork terrine, accompaniments
SOUP
Cauliflower soup with glazed pork belly
SALAD
Crab and Belgian endive salad with oranges
MAIN
Seared duck breast with mushroom risotto, herbs, and aged balsamic vinegar
DESSERT
Blood orange sorbet, chocolate-dipped candied citrus peel, housemade truffles dusted with gold
Wine Pairings Exciting wine pairings indeed..look for grower Champagne, and some gems from France and Italy and beyond. Expect some classic pairings and a few wild cards!
To make reservations at Southeast call 503-954-3663. To make reservations at Northwest call 503-894-8136.
Posted on December 11, 2011 by michelle
Chef Erin Williams has created a beautiful menu to celebrate the season and Italy. Guests will enjoy a festive salami board, seasonal chichory salads, savory red wine braised goat, and delightful Italian chocolate cake.
L’antipasto
Salami Nola, Quadrello di bufala cheese, panettone toasts, dried black fig pickle, spicy winter citrus jelly, pistachios and olives
Il primo
Wilted chicory leaves with garlic and walnuts
Chilled chicory hearts with anchovy, parsley, and ricotta salata
Il secondo
Goat braised in red wine, roasted potatoes, onions, and fennel
Il dolce
Italian Christmas chocolate and nut cake
Details
Date: Sunday, December 18th
Time: 6 pm
Location: Olympic Provisions Southeast (107 SE Washington)
Cost: $55 dinner + $35 optional Italian wine pairing (Expect wines of Campania & Southern Italy)
To claim your spot, please email meat@olympicprovisions.com or call 503-894-8275
Posted on March 28, 2011 by michelle
September Farmers Markets
Saturday- PSU, Hollywood, Beaverton, Lake Oswego, Oregon City, Vancouver
Sunday- Vancouver, Montavilla, Milwaukie, Hillsdale
Monday- Pioneer Square
Tuesday- Lloyd Center, Cannon Beach
Wednesday- Shemanski Park, Mooreland
Thursday- NW 19th & Everett
Posted on February 1, 2011 by michelle
Come visit Elias on this Friday (Feb. 4) at Saraveza’s Meet the Butcher!
