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Saturday, October 8, 2011

Duck Breast, Arugula, Blueberries, Smoked Almonds, Oats, Huckleberry-Lavender Sauce

















4 duck breasts, excess fat and silverskin trimmed, tenderloins removed
3 cups steel cut oats
Almond flour
Cocoa nibs
1 pound of butter
4 cups arugula
1 cup blueberries
20 whole peeled almonds
4 cups huckleberry, fresh or frozen
1 cup dried lavender
5 sprigs of thyme
1 lemon
Extra virgin olive oil
Finely ground sea salt
Flaky finishing salt such as Maldon or Meadow Flake

                                                                                

For the Duck Breast:
Prepare a 5% brine – 1 liter of water and 50g of kosker salt – and submerge the breasts completely. Refrigerate for 1-2 hours while you prepare the oats, sauce, and nuts.

For the Oats:
Heat the butter on high in a stainless steel pot, once melted stir in the oats and continue to cook on medium-high, stirring often, until the butter browns and the oats are cooked through. They should be golden brown and have a roasted nutty character from the brown butter. Remove to a coffee filter or cheesecloth set in a strainer to drain off the excess butter and cool. While cooling toast a few tablespoons of almond flour on a cookie sheet in the oven until light golden brown and grind a few tablespoons of cocoa nibs in a spice/coffee grinder. Mix the oats, almond flour, and cocoa nibs together in a bowl and season with salt.

For the Sauce:

In a stainless steel pot bring the berries to a simmer, if using frozen no extra water is necessary, if fresh, a few tablespoons of water might be needed. Continue to cook the berries down, they will release a fair amount of juice which needs to be concentrated. Meanwhile, in another pot, bring the lavender and thyme with enough water to fully submerge, up to a boil. Turn of the heat and let the herbs infuse the water. Puree the cooked berries in a blender and put through a tamis or fine mesh strainer to remove any seeds. You should have a thick huckleberry puree. Use the strained lavender water to adjust the consistency back to a smooth sauce, careful not to use too much or the sauce will be too “perfumey”
Smoke the almonds gently using any method available to you, if unable, just toast them in the oven with a little olive oil and salt.

To cook the Duck:
Use two large flat cast iron pans or black/French steel pans that will hold two breasts without overcrowding. Dry the breasts very well on paper towel and season both sides with sea salt. Place them, two to a pan, skin side down into the cold pans and place on low heat. As the fat renders out you can slowly turn the heat up to medium. Take your time, you want to render as much fat as possible and achieve a golden brown crispy skin. Use the hot rendered fat to baste the flesh. Cook to medium rare or medium depending on preference and remove to a plate to rest for at least five minutes.

To Plate:
Dress the arugula and blueberries with lemon juice and olive oil.
Slice each breast into two slices.
Sauce the plates with the huckleberry/lavender sauce.
Place the duck slices on each plate and garnish with finishing salt.
Mound the arugula and blueberries next to and on top of the duck.
Garnish with the almonds and any more blueberries if desired.
Spoon oats over the the duck and arugula.




Monday, September 19, 2011

Happy 10th Anniversary Lan Su Chinese Gardens!

This past week we had the absolute privilege to celebrate with Portland's beautiful Lan Su Chinese Garden as they rang in their 10th Anniversary! Serenaded by a beautiful jazz trio this strolling garden party was full of amazing foods and drinks from many great Portland restaurants. Thank you to everyone for helping this fundraiser and celebration become a complete success! We had an amazing time.

Whitney Setting Up Our Mini Dessert Display 
Salted Caramel & Pistachio French Macaroons 

Guests Mingling

Whitney & Guests Talking Sweets

The Sun Peeking Out

Guests Enjoying The Foods & Drinks

Our Friends from Departure Serving Up Steamed Buns

Mingling

Quiet Goodnight!

Tuesday, August 16, 2011

Community Profile: STEVE SMITH TEAMAKERS

Tucked down on NW 16th & Thurman, in the lower part of Portland's quiet, tree lined Northwest neighborhood stands a beautifully rustic old blacksmith building with a simple elegant sign hanging off the sign that reads: Steven Smith Teamakers
As you walk in the door you float comfortably into the warm sensual smell of teas lingering together. Natural light flows in the old large windows above the seating area, and a friendly knowledgeable face greets you at the counter. You can't help but be drawn in by the charm of the exposed brick or the large fishbowlesque window that allows you to peek into something magical. 

I sat down with Amy and Tony, two of the eight person team that runs Smith Teamakers first hand, over a single pitcher of their speciality iced black tea and over an hour later was overflowing with awe at the amount of knowledge I had just consumed about the tea world.

Steven, teamaker and artisan, started his tea story as the co founder of Stash Tea Company, then later as the “master tea shaman” at TAZO and as the story goes “is one of the humblest leading figures in the global tea scene.”
His entrepreneurial spirit led to the birth of Steven Smith Teamakers where simple beautiful ingredients are hand crafted into outstanding products.

All their teas are hand plucked from China, Sri Lanka, and India, while their botanicals come from different places all over the world, including here in Oregon. Everything is purchased in small quantities to maintain the freshness and integrity of the product -- thanks to Steve's ability to network and maintain friendships and professional relationships with the providers.

That mutual respect flows like water out of a tea pot into the craftsmanship of each tea filled sachet that is processed by their FOOSO at 30-40 bags per minute – as to not crush the leaves – and then hand checked and packaged into their gorgeous boxes.


33 blends, varietals, and single origins are available for purchase while 12 are available in cartons. They also sell delicious iced teas and fruit teas (teas that have been hand blended with fruit infused water).

For more information on Steven Smith Teas visit their awesome website SMITHTEA.COM where you can learn more about where you can purchase their teas and even enter the batch number (found on the bottom side of your tea carton) to see where your tea is from, who boxed it, and what was happening that day! 

Papa Haydn is thrilled to not only be serving Steve Smith teas, but also to have such an intellectual and wonderful business partner based here in Portland, OR. Thanks for such an awesome visit, tea makers. We can't wait to see you in our neck of the woods soon!

Wednesday, August 3, 2011

Community Profile: Dessert Contest Winner June/July!

Drum roll please! Congratulations to -- Jenny Stalder and her photo of our Passion for winning the first monthly Dessert Photo Contest at Papa Haydn West!

I had the pleasure of sitting down over a glass of ice tea yesterday in hopes to get to know a little more about the young woman who loved our desserts so much that she not only entered our contest but found a way to win!

Passion
By: Jenny Stalder

At 25, Jenny works as a Digital Communications Specialist for companies and businesses such as Jenny Craig and Johnny Rockets. AKA she knows how to work the social media system! Originally from Kansas City, Missouri Jenny transplanted herself to Portland for work and friends. A self proclaimed “dessert freak” she frequents our restaurant almost once a week in hopes of trying every dessert on the menu at some point. “I love the variety of the desserts, how pretty they are and the flavors,” she said.

June/July Contest Winner: Jenny!

When she isn't hanging out with girlfriends at Papa Haydn she also loves to play tennis, exploring the beautiful outdoors of Oregon, discovering new delicious eateries around the city, and watching movies.

Thanks Jenny, for sharing your photo with us and bringing new and old fans to our restaurant throughout the month! We can't wait to see you again soon!

Wednesday, July 20, 2011

A Date With Pinot


An hour outside of Portland the hills become greener and the population thins out. Out here, you can almost smell the sunshine on Oregon's warm summer breeze. There was a peaceful lull to the Oregon countryside Monday morning as our shuttle bus scooted down the highway towards the small town of Dundee. Soon the hills were rolling with rows of grape vines below blue skies and large white clouds. 

Sokol Blosser Winery broke ground 40 years ago on the lush red volcanic soil of Oregon by Bill and Susan Sokol Blosser. Certified organic in farming and wine production, Sokol Blosser  has believed from the start in sustainable farming practices. By using solar panels, recycling, organically farming (USDA certified), and maintaining their naturally cooled underground wine cellar --  Sokol Blosser Winery has not only become an Oregon leader in creating beautiful wines but also in spreading the word about sustainability.



"Our devotion to world class quality is paralleled by a desire to achieve it sustainably," they say. Their belief in maintaining the "good to the earth" theory, or in other words, if it came from the ground it can go back to the ground, is the strong base of their sustainability practices.

The group of us from Papa Haydn West had the great privilege of being led on a walking tour around the winery by Sokol Blosser's Western Brand Ambassador, Lee Medina and second generation wine grower and Co-President Alex Sokol Blosser. They filled our glasses with vintage wines, our stomachs with delicious food, and our heads with an abundance of wine knowledge.



Oregon, in the past thirty years, has become one of the front runners in Pinot Noir production. More recently though, international wine connoisseurs have been flocking to our beautiful state to see what the commotion is all about. Perhaps it is the beautiful rich volcanic soil that is perfect for Pinot growth. Maybe it is the mild summers and the crisp clean air of the country side. But more than likely, it is a combination of those things paired with Oregonian's strong desire and commitment to treat the earth with respect and love.




Sokol Blosser, our hat is off to you and your commitment to creating amazing wines and treating the earth with the respect it deserves. It is an honor to be friends and business partners. See you again soon!


For more information about how you can go and visit Sokol Blosser Winery yourself, visit their website at: Sokol Blosser Winery.

Photography © 2011 Jesse Mojica Photography

Wednesday, July 6, 2011

Welcome Our New Head Chef, Matt Dubois

Matt Dubois, a good humored young man of 30, grew up in the midwest state of Michigan. For him, his path as a chef began at Tula's, a jazz club in Seattle where he worked while going to school for audio production. But it wasn't until after Matt moved from Seattle to Florida that he really discovered the passion he had for creating beautiful dishes. There he worked in a spanish tapas bar and at a classical french nouveau bistro.
When family brought him back to Chicago, Matt decided to attend culinary school at Kendall. During that time he was able to train under Suzy Crofton at Crofton on Wells, and attests that much of his knowledge and influence came from working with her. While Matt was there, Crofton on Wells, received three and a half stars from the Chicago Tribune.
Portland's beautiful weather and scenery called to Matt and his family and eventually they headed out west. "We came out here for the beautiful weather,  beautiful products, and the upcoming market and fast growing food and community," he said. Here, Matt's skills were trained and honed at locally known Castagna and then eventually, and happily, he came to us as our new head chef. With being in tune with staying local and having strong relationships with where your food is coming from being the backbone of Portland's food scene, Matt has done wonders for Papa Haydn in the few weeks he has been here. From the blossoming relationship with Kookoolan Farms where the ducks were raised especially for us -- to the wild salmon coming from the Columbia River, Matt has a high respect for maintaing our relationships with local farms. "...The arugula I got today looks completely different than what you would get from any of the big companies...and it tastes better...and of course it's a better business model..."he said.
Columbia River King Salmon, Shimeji Mushrooms, Leeks,
Cucumbers, Vegetable Vinaigrette, Salmon Roe
Papa Haydn West is thrilled to welcome Matt to our team and excited to see our menu transition with the seasons. This summer the features of wild caught King Salmon from the Columbia River (pictured) and the Oregon grown New York Strip with housemade Smoked Tomato Jam are the favorites so far. Come down and see what other exciting fresh and local food we have to offer, you can always take a dessert to-go.

Wednesday, June 29, 2011

Stories Best Served With Dessert

If you know us, you know what Boccone Dolce means. If you have yet to meet us, you probably have heard your friends rave about us. But regardless if you are a loyal old friend or a new regular, we'd like to welcome you into our home. Sit down, have a pot of local Steve Smith Bergamont Tea with our Walnut Shortbread and relax.

Papa Haydn East and West has become an established and well known name in the Portland community over the past 30 years. We've grown from a small deli counter driven by the American dream to a community oriented, fine dining establishment that cherishes fresh, local, and seasonal products. We are proud of what we have become, but not too proud to forget we couldn't have done it without you -- our local community.

Since it is the 21st century, we decided to catch up with the trends and start sharing the life of our restaurant with you in a more direct fashion. Because we know you can't come in every day (although we'd like you to!) we do want you to be able to keep up with the exciting happenings at Papa Haydn's. From our seasonal menu, delectable desserts, and our hands on work with our home community. We want you to see us not just as a restaurant, but as a part of Portland itself.

So, stay tuned to us on our blog posts, Facebook, and Tweets. There are plenty of stories to share and memories to make. And if you do have the chance, come down and see us in person, sometimes stories are better served with dessert.