USA TODAY names Nostrana a great place to savor winter's flavors

From USA TODAY:

Bon Appetit restaurant editor Andrew Knowlton shares with Kelly DiNardo for USA TODAY his list of 10 spots to tuck into timely treats

Nostrana Portland, Ore.

Many of the foods we crave in winter have a high factor of “umami,” considered the fifth taste after bitter, salty, sweet and sour. Chanterelles, bright orange mushrooms with a meaty taste and fruity smell, are rich in umami, which may be why many consider them “the pinnacle of mushrooms.” Nostrana features a trio of chanterelle dishes that includes scamorza cheese with chanterelles and bruschetta, farro or wheat barley with chanterelles in a risotto-style dish, and chanterelles brushed with marsala wine and served as a rillete. 503-234-2427; nostrana.com

Two Thanksgiving Recipes

Cathy Whims shares recipes for ‘Porky Collards’ and ‘Joyce’s Sweet and Sour Onion Relish’ with readers of The Portland Mercury.

Per the Mercury: “Collard greens become extremely sweet when the temperature drops and it frosts at night,” says Cathy Whims. “In fact, just around Thanksgiving in Oregon.”

Slow Wednesday, 18 Nov: Douglas Gayeton shows 'Slow: Life in a Tuscan Town'

We invite you to join us for “A Slow Taste of Tuscany,” a prix fixe celebration of slow food hosted in restaurants across North America on November 18, 2009

A special Tuscan menu will include:

Fabio’s creamy creamless squash soup
Drunken pork roast with grappa and red wine
Biscotti with vin santo

$75 includes prix-fixe menu and artist’s book. 
Reservations required: 503.234.2427

Nostrana’s regular dinner menu will also be available.

Livestock 2: A Literary and Culinary Event

At Livestock Cathy Whims of Nostrana and Adam Sappington of The Country Cat Dinnerhouse & Bar will display their butchery craft as ranchers share their bond to the land, and writers present short stories exploring the food politics and emotions embedded in eating meat.

Read more

High Fives from Willamette Week!

Nostrana is pleased to have been called out several times in Willamette Week’s 2009 Restaurant Guide.  In addition to inclusion in WWeek’s top 100 Restaurants, Nostrana is thrilled to have received ‘High Five’ accolades for its Bistecca alla Fiorentina and Butterscotch Budino, among others.

See the whole guide here.

And the High Fives here.

Nostrana Named a Portland Monthly Best Restaurant 2009

Nostrana: ‘The Regionalist’  See the full article here.

“Whims rarely leaves you wondering what ingredients comprise a dish. Flavors scream, exemplifying both mastery and a humble restraint.”

Don't miss Nostrana's fourth anniversary and farmers appreciation party Saturday October 17!

Meet, greet, wine and dine with Oregons incredible farmers and wine makers that make Nostrana one of Portland’s best restaurants. Cathy Whims’ menu will showcase the best of the best local ingredients paired with new releases of 2007 Pinot noir from our favorite local producers.

Pair this meal with a bottle of the anticipated ‘07 Pinot noir releases from Cameron, J Christopher, Matello and Westrey. Meet the winemakers too!

Reserve a table: 503.234.2427

Reservation times available: 5 and 7:30 p.m.

$60 not including wine and gratuity