Nostrana—literally 'ours'—invokes local. Simple food from honest ingredients. Pure. Regional. Italian. Nostrana utilizes locally sourced and natural ingredients to create delicately crafted Italian cuisine.

Dinner Sun–Th 5–10
Dinner Fri–Sat 5–11
Lunch Mon–Fri 11:30–2

Reservations recommended

Trash Fish Supper

image

The oceans have changed more in the last 30 years than in all of human history. Decades of intense fishing have diminished species high on the food chain, opening up a new world of underused, under appreciated and surprisingly tasty fish. Don’t think of it as trash fish—it’s the best seafood you’ve never tried.

On Sunday, Nov. 10, Nostrana will play host to an afternoon “Trash Fish Supper,” featuring four of Portland’s most exciting chefs – Cathy Whims (Nostrana, Oven & Shaker), PJ Yang (Bamboo Sushi), Kelly Myers (XICO) and Kevin Gibson (Evoe) - preparing little-known species in their signature styles. You’ll try YELLOWTAIL ROCKFISH, IVORY KING SALMON, PACIFIC SKATE WING, WOLF EEL and SAND DABS in a multi-course, early afternoon supper with wine.

The dinner will benefit Chefs Collaborative (www.chefscollaborative.org), a national non-profit network of chefs changing the sustainable food landscape using the power of connections, education and responsible buying decisions. Local organizers are part of the Chefs Collaborative network, and also host the annual Farmer Chef Connection.

Tickets to the supper are being sold “Kickstarter-style,” with a range of reward levels and prizes going to contributors, details at www.trashfish.net.

Up for grabs are collectible art prints, a copy of the newly published “Chefs Collaborative Cookbook,” a private gnocchi making class in your home taught by James Beard Award-nominated chef Cathy Whims, a private ceviche and salsa-making class with XICO chef Kelly Myers, and more.

Waste not. Eat well. Do good. Join us on Nov. 10.

P.S. Can’t attend the Trash Fish Supper, but want to support Chefs Collaborative’s sustainable seafood work? Contribute the event (and earn delicious rewards!) at www.trashfish.net


DETAILS:
Trash Fish Supper
www.trashfish.net
SUNDAY, NOVEMBER 10, 2013, at
12:30 IN THE AFTERNOON

@NOSTRANAPDX
1401 SE Morrison St.
Portland, Oregon

Cathy Whims Four-Cheese Polenta Featured in the Wall Street Journal

Half rustic polenta, half cheesy fondue, this recipe from Portland’s Cathy Whims is pure indulgence →

'FALL IS MY FAVORITE season,” said Portland, Ore., chef Cathy Whims. “Everything tastes so amazing.” This year has proved particularly good for one of Ms. Whims’s favorite seasonal ingredients, chanterelle mushrooms. They always grow prolifically around Portland, but this September they sprouted early, and they have lingered. In her first Slow Food Fast contribution, Ms. Whims uses the fruity, golden mushroom in a ragout, spooned over a sumptuous four-cheese polenta.

Read more…

Friday’s Dinner Celebrates Italian Culinary Legend Marcella Hazan

image

Join us this Friday, October 4th for a memorable dinner to celebrate the life and influence of Marcella Hazan. To plan this special tribute menu we shared Marcella stories, reviewed Cathy’s notes from her time studying with Marcella in Venice, and perused our collection of Marcella cookbooks. We’ve enjoyed planning a classic Italian menu that we know would make Marcella proud.

Read the full story of Cathy’s remembrance of her time spent learning from her beloved mentor.

OregonLive: Nostrana’s Cathy Whims remembers her hero, Marcella Hazan

MARCELLA 3-COURSE TRIBUTE MENU: $35

A recollection of Cathy’s first day studying with Marcella. 

Rigatoni Napoli-style, sweet peppers, tomato filets, basil, parmigiano 

Pork Braised in Milk Bolognese-style

Swiss Chard Stalks alla Parmigiano

Green Apple and Grappa Sorbetto

In addition to the above three course tasting menu, a la carte Marcella favorites will be available and our regular seasonal menu.

image

Cathy Whims, Marcella Hazan and her husband Victor at Marcella’s book tour dinner hosted at Nostrana. 

A Taste of Feast Portland 2013

We were thrilled to be a part of the 2nd annual Feast Portland festival. For most of the weekend we were working hard in our kitchen here at Nostrana to prep for our big collaboration dinner with Chef Stephanie Izard. We did get the chance to sneak out to a few of the inspiring events and captured photographs of our lovely Cathy Whims in action. Enjoy our Feast Portland 2013 photo blog below. 

Chef Cathy’s cooking demonstration at the Feast Grand Tasting event.

image

Scott DeSimon from Bon Appetit Magazine emceed the demo. Elyse Kopecky from freshabits.com assisted Cathy.

image

Cathy demonstrated a Venetian-inspired dish called Sole in Soar. We wished we had a crusty baguette to sop up the luscious sauce. 

image

We were excited to show our support for GMO labeling by attending the GMO & Transparency Talk. Cathy hosted an after party at Raven & Rose to raise money for Washington’s Yes on 522 campaign. Cathy meeting Robyn O’Brien.

image

Chef Stephanie from Girl and the Goat in Chicago and Chef Cathy collaborated to create a memorable menu complemented by local wines from Chehalem and Elk Cove vineyards.

image

image

It was a delicious blast having Chef Steph in our kitchen for the day and night.

image

image

image

Our Nostrana family behind the dinner’s success. 

image

image

image

We’re still dreaming of roasted goat necks and reverse ravioli! 

image

Cheers to all the organizers and sponsors who make Feast PDX possible!

This thing of Ours: La Cucina Italiana profiles the annual farmer dinner at Nostrana

image

On newsstands everywhere and on the web, we’re thrilled to share a look at our annual Farmer’s Dinner with the readership of one of our favorite magazines, La Cucina Italiana.


Find the full article here. A slideshow of the meal may be found here featuring wonderful photography by Dina Avila. Also, find recipes from the meal here.

Summer Winemaker’s Dinner at Anne Amie Vineyards

On September 14th we were lucky enough to take a road trip to Anne Amie Vineyards for their annual end-of-summer Winemaker’s Dinner showcasing one of Portland’s top chefs. This was a special evening for us as our very own Cathy Whims was the featured chef. Cathy had been asked to create a memorable four-course meal that celebrated the local bounty of the Willamette Valley and brought out the richness of the Anne Amie Pinots.

When Cathy discovered Anne Amie had its very own four-deck pizza oven outside its tasting room, she happily accepted the invitation to cook a summer feast. Her and Anne Amie winemaker Thomas Houseman worked together to plan the summer dinner. Thomas is fanatical about pizza so the evening naturally began with wine tasting on the terrace and a sampling of Cathy’s favorite seasonal pies.

Cathy’s famous “Octopie” was a huge hit. It combines generous amounts of octopus with garlic, capers and red pepper on top of her own homemade crispy crust. Another favorite was her pizza topped with plums and prosciutto and highlighted with rosemary. This pizza had the perfect balance of sweet and salty.

The evening continued around the dinner tables with a Pinot noir blanc that paired perfectly with Cathy’s pasta salad. This wasn’t just any pasta salad. According to Cathy, “Americans gave pasta salad a bad reputation.” Cathy’s Insalata di Spaghettini included roasted eggplant, grilled fennel, olives, and Mama Lil’s peppers, all of which were tossed in a fragrant extra virgin olive oil.

The main course was slow cooked in advance over our wood-burning grill at Nostrana. It was a smoky rotisserie chicken drizzled with cherry sauce and served with honey-braised collard greens and a sage bread pudding.

For dessert Cathy selected a classic favorite and dressed it up for the evening. She served Faith Willinger’s Tuscan-style brownies made with olive oil and topped with a blueberry buttermilk gelato and salted candied walnuts.

In case you missed out on the night, below are a few photographs worth salivating over. And before the warm weather is over we welcome you to join us on our patio for more hand-tossed pizzas, inventive pastas and savory wood-fired meats. In September, the local produce inspires a new menu daily at Nostrana. 

Chef Cathy meeting the guests…

image

The Menu for the evening…

image

Plum & Prosciutto Pizza…

image

Making pies out back with Marcus…

image

True Italian pasta salad…

image

Chef Cathy Cooks at the Portland Farmers Market

Every Saturday at the Portland Farmers Market, a favorite Portland-area chef demonstrates how to turn seasonal ingredients into simple, delicious dishes. Last Saturday, our very own Cathy Whims cooked alongside Portland Monthly’s Allison Jones and Real Good Food’s Jim Dixon. Together the three of them provided the crowd with some serious inspiration for their next dinner party. Read on for a taste of the event.

As the Chef in the Market, Cathy demonstrated three Catalan-inspired dishes and instilled in her audience the importance of starting with the best ingredients. “If you have great ingredients than whatever you make is going to taste delicious,” said Cathy, who for five consecutive years has been nominated by the James Beard Foundation for Best Chef: Northwest. She focused her recipes around the juiciest ingredients currently available at the farmers market, including tomatoes, eggplant, zucchini and microgreens.

Another key to maximizing the flavors in simple dishes is using high-quality extra virgin olive oil and unrefined sea salt. Olive-oil connoisseur Jim Dixon explained to the audience that the majority of olive oils sold in grocery stores are actually refined blends. The term “extra virgin” is not regulated in the US. Jim’s advice is to look for the COOC Seal of Certification on the back of the bottle. To maximize the flavor of sea salt without any of the bitterness, Cathy uses an unwashed and unrefined sea salt from Sicily. Such sea salt tastes superior to refined ones and is high in healthy minerals.

Lastly, if you want to get rave reviews from your dinner guests, it’s worth making a separate trip to your favorite bakery. For the Pan Bagnat, Cathy used a loaf of Nostrana’s own ciabatta, baked in our wood-burning oven, which perfectly soaked up all the juices from the tomatoes, olive oil and red wine vinegar and the flavors from the fresh herbs and garlic. At the end, samples of her dishes were quickly devoured by the audience.

Enjoy the Pan Bagnat recipe below at your next dinner party and we hope to see you soon at Nostrana for more culinary inspiration from Chef Cathy Whims.

 

Recipe for Pan Bagnat

Adapted from Delicioso, The Regional Cooking of Spain, Penelope Casas

Ingredients 

  • 1 lb assorted ripe tomatoes, all colors and sizes
  • sea salt and freshly ground pepper
  • 2 garlic cloves, peeled and minced
  • 2 anchovy fillets, roughly chopped
  • 1 tsp salted capers, soaked 10 minutes in water and rinsed
  • 3 T best quality extra virgin olive oil, plus more to taste
  • sprinkle of red wine vinegar
  • pinch red pepper flakes
  • dozen red basil leaves
  • dozen Italian parsley leaves 

Directions

Slice tomatoes in thick slices or wedges. Season with salt and pepper. Add everything except half of the basil and parsley leaves. Let marinate 5 – 10 minutes.

Split bread or rolls and pull out some of the crumb. Spoon tomato salad on the bottom half. Lay basil and parsley on top and cover with the top of the bread. Wrap in aluminum foil and weight with a heavy object. Unwrap and eat in about an hour.

The Proof is in the Farmer and the Pudding

image

When I first saw Gene Thiel’s scruffy, misshapen, and uncharacteristically sized potatoes, I was skeptical. And even though we had just met, Gene himself was teasing me relentlessly.

Thank you to Rich Meyer, former longtime Sous Chef at Higgins for introducing us.  A few short hours after our introduction and I was cooking these potatoes at Genoa, all my fellow chefs were swooning over their out-of-this-world creaminess and depth of flavor.

Since then, they have been the soul of our potato gnocchi every Thursday at Nostrana and we eagerly awaited Gene’s 7 hour trek from Joseph, Oregon to deliver them to us. We will miss Gene’s teasing and his American western cowboy cynicism. We will now look forward to his son’s Patrick’s delivery.

Here is a link with a lovely ode to Gene by Karen Brooks of Portland Monthly

Big Pink at Nostrana

~The menu for the evening will feature~

Antipasti Misti:  carta di musica, Mediterranean eggplant caviar, provencal fennel & almond purée, zucchini & egg in carpion

Cappon Magro:  a Ligurian seafood extravaganza with prawns, rockfish, scallops, mussels, clams, green beans, potatoes, beets, and salsa verde, all atop sea biscuits

Zuppa di Pesce:  velvety fish soup flavored with orange & Pernod, served with croutons, rouille, and aiöli

Lemon, Cucumber, and Red Bell Pepper Salad

Watermelon Bombe:  watermelon sorbetto, pistachio and vanilla gelato, chocolate chips


~Wines for the evening will include~

André Clouet Champagne Brut Rosé NV France

Cameron ‘Ramato’ Pinot Grigio 2012 Oregon

Cameron ‘Saignée’ Pinot Noir 2011 Oregon

Cameron ‘Pink Nebbiolo’ 2010 Oregon

Chateau de la Rouviére ‘Bandol Rosé’ 2012 France

A Southern Summer Supper at Southeast Wine Collective

image

We are excited to share with you that Nostrana’s Chef Cathy Whims will be joining Southeast Wine Collective July 24th for their next installment of their Supper Series dinner.

Rumor has it that Chef Cathy will be digging into her North Carolina roots for a very special and one time North Carolina style feast in honor of her mother Ann’s delicious Southern cuisine. 

For more information, menu, and reservations, visit the Southeast Wine Collective website.  Space is highly limited, so reserve your spot now. 

Nostrana Reservations