Nostrana

Tuesday, 14 Feb: Celebrate Valentine's Day at Nostrana

Thu, 26 Jan 2012 16:22:00 -0800

A very special Valentine’s Day three-course menu. Oysters Apicus! Drunken Pork!

Wine pairings will be offered with the meal. Please call Nostrana for reservations: (503) 234-2427.

New Year's Eve: Ring in 2012 at Nostrana

Wed, 21 Dec 2011 13:56:00 -0800

Chef Cathy Whims presents a celebratory menu that is bound to delight.

Dinner in four courses for $75.

Optionally, wine pairings will be available that draw upon Northern Italian and Oregonian favorites.

Please call Nostrana for reservations: (503) 234-2427.

Olio Nuovo 2011: A Celebration of Freshly-pressed Olive Oils

Thu, 24 Nov 2011 20:40:00 -0800

Walk into an Italian roadhouse during the winter months and you’ll likely set your eyes on a tub filled to the brim with fresh and zesty, first-pressed olive oil—olio nuovo. These are not your typical olive oils; they’re packed with flavor and are coveted in the kitchen.

Cooking Class

On Sunday, December 11, from 12:30p.m to 3:00p.m., Whims will partner up with olio nuovo expert Jeffrey Bergman of Bergman Culinary Concepts to teach a small group of curious Italian food lovers about the nuances of these lively olive oils. The class is $85/person and includes: history of olio nuovo (learn why they are so distinct), a guided tasting (do you know about the ‘cough factor?’), and a demonstration from Chef Whims that highlights four dishes guests can make at home, complete with recipes and instructions to take home. Italian wine pairings and olio nuovo fare will be served as the dishes are prepared.

The Olio Nuovo Cooking Class menu includes: Beef carpaccio with fried capers, celery leaves, shaved parmigiano and Frescolbaldi fresh pressed Olio Nuovo; Ribollita—a fried winter minestrone with Capezzana Olio Nuovo; Grilled Calamari & chickpeas, fennel, lemon and Tremiti olives with Olio Verde Novello; Olive oil torta with poached apricots and citrus zests, finished with Rustichella d’Abruzzo Olio Novello.

Olio Nuovo Dinner

On Monday, December 12 at 6p.m., Nostrana will celebrate the arrival of these first pressed olive oils to the menu by hosting their first-ever Olio Nuovo Wine Dinner. They will prepare the Olio Nuovo Cooking Class menu (above), and Jeffrey Bergman will act as guest ‘olio nuovo sommelier’ for the evening. Dinner is $85/person, and includes wine pairings. Gratuity is not included. Please call 503-234-2427 to make a reservation for the cooking class and/or the wine dinner.

Olio Nuovo Flight

As is the tradition throughout Italy, Nostrana is showcasing these incredible olive oils in savory flights and in a variety of sweets on the menu beginning Monday, December 12 until it runs out. Savory dishes last year included: pink shrimp and white polenta with Frantoio Becchina Olio Verde; Purée trio: carrot, potato, lentil with Tenuta di Capezzana; Zuppa di frantoiana (Olive Harvest Soup with Winter Beans and Greens) with whole-wheat bruschetta and Frescobaldi Laudemio. Nostrana’s Olio Nuovo dishes will be available during dinner service. Prices vary.

Bottles of the fresh olive oil are a rare and thoughtful gift for food loving friends and an excellent dinner party accessory. First press Italian olive oils will be available at the restaurant beginning December 12. Prices range from $30 - $60.

Seeking The Wine and Food Holy Grail on Mt. Etna and in Noto

Sun, 20 Nov 2011 14:06:00 -0800

Cathy Whims on her most recent trip to Sicily.

My new business partners and I always knew that the Oven and Shaker menu would largely be pizza. After all, the restaurant’s name refers to our massive wood burning oven shipped directly from Milan (I call it the Bentley of pizza ovens). But we also decided that fried antipasti would be an important aspect of our menu as well. When the opportunity to travel to Sicily with my friend Faith Willinger, food editor for the online Atlantic Magazine, I thought what better way to research Italian street food than to visit the place that elevates this cuisine to its highest.

October 1, 2011

Day one of my ten day food adventure and research trip for my new bar and pizzeria.

Arrived in Catania, Sicily through Rome –There are an astonishing number of flights between the two cities and I know this because we missed a late afternoon flight and were still able to get there that night.

Awoke at the lovely Donna Carmelo resort with a view of Mt. Etna and the sun rising over the Ionian Sea (even sleep starved I became excited).

Met with Guido Scofa, a forward thinking and elegantly spoken heirloom fruit tree farmer at his palmento in Zafferano.

He is slowly restoring and planting trees with aid from the Italian government.

After talk of green clementines and the rare zu Matteo grape that only grows on Mt. Etna (which he hopes he can be the first to make into wine) we followed him on his scooter to one of his favorite seaside restaurants, La Grotta, in Santa Maria La Scala.

He chose huge, but tender, calamari, gamberi and occhi di bue (a rare and prized mollusk) which they combined and weighed at the kitchen counter together, one price fits all.

They were swept away for an insalata di mare, quickly boiled and dressed with lemon, oil and parsley.

After much discussion he chose a fairly large fish to grill that fed all seven of us, again garnished only with good olive oil and parsley.

You can choose to sit inside in a tiny actual grotto or outside overlooking the working harbor.

We enjoyed a crisp Carricante white wine, a lovely Saturday afternoon.

We then moved on to Linguaglossa, on the northeast side on Mt. Etna at the Shalai resort, a beautifully restored hotel with health spa and a fantastic restaurant.

After glasses of Murgo, a sparkling wine from Etna that tastes like you are drinking a red wine, we tucked into spaghetti with a puree of wild cime di rapa (bitter greens) with garlic and chili on a bed of black olive puree and followed that with the slow food Presidio sanctioned Nero di pork stinco (shank), meltingly tender and delicately sauced.

How do the Italians make their potatoes so delicious, crunchy on the outside, but creamy on the inside? Determined to find out.

Per bere, Etna Bianco from Alfredo Graci (who we are soon to be reunited with after meeting him in the delightful San Francisco wine shop, Biondivino, a year ago) and the fantastic bright, light bodied blend of Nerello Capuccio and Nerello Mascarello.

Tomorrow Taormina. Dreaming of “Mighty Aphrodite”.

What Do You Have In Your Pantry - Rodale.com

Sat, 05 Nov 2011 15:50:44 -0700

What Do You Have In Your Pantry - Rodale.com:

Cathy Whims shares Cucina Povera recipe ideas with Amy Ahlberg at Rodale

What Do Wine Experts Recommend for Cheap Drinking —NYTimes.com

Wed, 02 Nov 2011 11:58:43 -0700

What Do Wine Experts Recommend for Cheap Drinking —NYTimes.com:

Cathy Whims on what she’s drinking while postponing dinner prep.

Tuesday, 25 Oct. Nostrana welcomes Marissa Guggiana

Fri, 21 Oct 2011 00:00:00 -0700

Tuesday, 25 Oct. 5P–‘til Nostrana welcomes Marissa Guggiana, founder of Butcher’s Guild & author of Off The Menu Staff Meals in America’s Top Restaurants.

Copies of Off the Menu will be available for purchase and the author will be present for signing during dinner. Our menu for the evening will include dishes featured in the book.

Reservations are not specifically required for the evening, but we encourage you to reserve seats for dinner: (503) 234-2427.

Wed, 12 October: a Tuscan feast featuring the wines of Fèlsina

Thu, 06 Oct 2011 13:29:06 -0700

A celebration of Sangiovese from the heart of Chianti Classico. For more information, please visit: p0.vresp.com/X0XN3v

On Wednesday, 12 October, Chef Cathy Whims and Wine Director Nicholas Suhor invite you to join them in welcoming Fèlsina’s Andrea Bonivento with a tradition
al Tuscan feast. The menu will consist of Cathy’s Tuscan favorites, including:

Pappa al pomodoro, a soup of tomatoes and bread
Pici, hand-rolled pasta
Bistecca alla Fiorentina, the wood-grilled, dry-aged, 1-kilo beef rib steak

Dinner commences at 6:30. Seats are limited. Pricing is $95 per person, inclusive of wine.

Please contact the restaurant for reservations: (503) 234-2427.

Sun, 16 October: a farmer's market and book signing with Ashley Gartland

Thu, 06 Oct 2011 10:00:00 -0700

3rd Annual Palio di Portland—Sunday, August 21st at Nostrana

Thu, 11 Aug 2011 15:50:00 -0700

SUNDAY AUG 21ST, 1PM – 3PM

Executive Chef/Owner Cathy Whims—three time James Beard Foundation Best Northwest Chef finalist—will serve a Siena inspired buffet on the patio. The Ferragosto feast will be paired with Italian Rosés and Prosecco. The lunch is served with two glasses of wine for $30 or unlimited Prosecco for $40, and $8 for kids twelve and under.

The races will begin at 1:30 p.m., with an awards ceremony to follow at 2:45 p.m. with gifts awarded. Feel free to bring your own ‘steeds’ (hobby horses, rollerskates, and tricycles)!

Reservations for the event are recommended.

Please call Nostrana at 503.234.2427 to secure a spot in the races and a seat at the “Palio di Portland” !

Burgers & Brunello, Sunday 31 July

Sun, 31 Jul 2011 00:52:37 -0700

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.

Winemaker Dinner with Martin Foradori of J. Hofstätter

Sun, 17 Jul 2011 17:03:00 -0700

Wednesday, 27 July, 7:30 PM

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.

Cathy Whims to Kick Off 'Chef in My Garden' Series

Sun, 29 May 2011 15:51:00 -0700

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:

http://www.growing-gardens.org/

25 May: Nostrana + Mitchell Wines Host a Dinner with Fulvio Bressan

Thu, 19 May 2011 13:38:00 -0700

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.

Meet Connie Green & Sarah Scott, Authors of the Wild Table on Wednesday, 18 May

Thu, 12 May 2011 13:03:00 -0700

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

Nostrana Welcomes Giuliano Hazan

Thu, 28 Apr 2011 08:54:15 -0700

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

"What will it be like, I wonder, to teach green cooks after working with my veteran staff? My staff’s..."

Thu, 28 Apr 2011 08:53:14 -0700

“What will it be like, I wonder, to teach green cooks after working with my veteran staff? My staff’s skills have been polished to a high gloss by the wearing repetition of food preparation.”

- 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.

Easter at Nostrana

Tue, 19 Apr 2011 13:22:52 -0700

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

Behind the Bar with Nostrana's Douglas Derrick

Sat, 02 Apr 2011 15:23:41 -0700

Behind the Bar with Nostrana's Douglas Derrick

Negroni Social, Friday, April 1

Fri, 25 Mar 2011 11:15:02 -0700

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.