Nostrana utilizes
locally sourced and natural ingredients to create delicately crafted Italian
cuisine.
This Sunday, 31 July, we’re pulling the cork on some of our favorites from Montalcino and throwing burgers on the wood grill. Brunello & Rosso di Montalcino will be poured in flights and quartini. We’ll be grilling both our pork & porcini burgers, as well as our interpretation of the legendary Mac Dario burger.
The menu will be offered to the entire dining room, but reservations are strongly recommended. Call us: 503 234-2427.
Nostrana celebrates the kickoff of this year’s International Pinot Noir Celebration by welcoming Martin Foradori of J. Hofstätter from Northern Italy’s Alto Adige.
Founded by Joseph Hofstätter a century ago, the estate comprises extensive vineyards with five historic manor houses located on either sides of the Adige Valley. Today, Joseph’s grand nephew, Martin Foradori-Hofstätter passionately maintains a delicate balance between tradition and innovation, producing wines of exceptional character and typicity.
Chef Cathy Whims presents a menu of Northern Italian favorites to complement Martin’s elegant Pinot noir, Lagrein and Pinot grigio.
Planned for the evening’s menu are: • Fricco & fava bean salad • Canederli with peas • Risotto of blueberries and summer chanterelles • Rabbit with bacon and mustard, potato pancake • Cherry strudel
Need a little further encouragement? See this interview with Martin.
Dinner, inclusive of wines: $85. Call for reservations: 503 234-2427, seats are limited.
SUNDAY JULY 10 Cathy Whims of Nostrana, in the garden of Fran and John von Schlegell.
Cathy creates classical and inventive Italian cuisine that reflects her close, personal relationships with Northwest farmers. Savor the evening in Fran and John’s garden that frames the simple yet bold architecture of the house and blends it into the surrounding hillside with simple and repeated textures in the restrained colors of the Willamette valley.
Wine: Cristom Sponsor: Endeavour Capitol
for tickets and the full line-up of chefs and gardens, go to:
Fulvio Bressan is an impassioned, artisan winemaker that makes wine according to a manifesto that covers everything that his estate producers. His wines are considered by connoisseurs and critics to be among the very best of those produced in Friuli’s Farra d’Isonzo.
The evening’s menu, by Chef Cathy Whims:
We hope that you’ll join us for what is sure to be a very memorable evening.
For reservations, please call the restaurant at: 503.234.2427
For more information on Fulvio’s estate and his wines, please visit Bressan on the web.
For retail wine inquiries, please contact Liner & Elsen.
Please join us for a reception from 5–6 PM. The authors will be available for book signing all evening.
Limited seats available for a family-style dinner with the author of wild & foraged foods, featuring recipes from The Wild Table commencing at 6 PM. The evening’s menu follows below.
Cathy Whims on Sarah Scott:
“I first met Sarah Scott in 1989 at Beringer Vineyard when we were in the first class of The School for American Chefs - an intensive course of culinary studies taught by Madeleine Kamman (the francophile part of my career). We were both products of the South and bonded immediately over those classes. She has gone on to a career as the Head Chef for Mondavi Wines, and later as an accomplished writer. She is very knowledgeable about all things wine and food and can light up a room with her laugh. We are so happy to have her at Nostrana for a book event with the publication of The Wild Table, which she co-wrote with Connie Green. Not only is it a wonderfully informative and beautifully photographed book, but the topic of wild edibles speaks to our philosophy of local and sustainable foods.”
For reservations please call 503-234-2427
Join us Sunday May 1st as we welcome teacher and cook book author Giuliano Hazan for an evening of recipes from his books 30 Minute Pasta and Everynight Italian. Begin with a reception and book signing and then stay for an intimate dinner with the author, son of Marcella Hazan.
According to chef/owner Cathy Whims, “If I had to name one person in my career who has inspired me to cook Italian food it would be Marcella Hazan. Her Essentials of Classic Italian Cooking is a bible of Italian cuisine. When I had the chance to meet her at my old restaurant, Genoa, I was nearly speechless. When I finally took her class in Venice I could not have asked for a better teacher. When I was fortunate enough to host her at a dinner at Nostrana it was one of the high points of my career. It is with great anticipation that Nostrana welcomes her son, Giuliano Hazan, for a special dinner. When you taste his delicious food you will understand the family connection.”
We look forward to Giuliano’s visit. Space is limited, so don’t wait!
For reservations, call 503-234-2427
— From Cook; repeat; repeat on Culinate, in which Chef de Cuisine Kelly Myers shares some thoughts upon her departure from Nostrana. She will be missed dearly. We wish Kelly the best in her new role.
Join us Sunday April 24 as we celebrate Easter with the beautiful flavors of spring. In addition to our menu full of your favorites, we offer a special three course menu:
Radish top & potato soup or Shepherd’s salad
Wood-oven roasted Alaskan Halibut or Braised Lamb Marche-style or Spinach lasagne
House-made gelati or La Colomba (traditional Easter cake) & Moscato d’Asti
$39 excluding beverages & gratuity. For reservations, call 503-234-2427
Nostrana is hosting the first annual Negroni Social on Friday, April 1st. Over the course of the past year we’ve given special attention to a unique Negroni variation each month. The Negroni Social is a celebration of all things Negroni, featuring all twelve ‘Negronis of the Month’, as well as the quintessential classic cocktail. The restaurant will play host to the city’s finest mixologists and media during an after-hours gala to benefit Outside In.
The Rooster Bar at Nostrana is led by Bar Manager Douglas Derrick. Douglas’ strong passion for seasonality and the classic Negroni flavor profile compelled him to create a Negroni variation for each of the past twelve months. Ingredients, glass, garnish and even ice selection are thoughtfully married utilizing mixology-grade craft and ingenuity to present cocktails that are classically Italian in their sensibilities, yet distinctly ‘ours’. The concepts for ‘Negroni of the Month’ and the ‘Negroni Social’ were co-developed with wine director and in-house graphic designer Nicholas Suhor. The Oregon Bartenders Guild joins us as a partner for this event.
The event is invitation only, but those wishing to attend have an opportunity to win tickets via our friends at Eater. Eater will select five winners Wednesday, March 30.
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