Shipwreck PDX

I was able to attend Shipwreck PDX at their first pop up in March at Jacqueline, and they made my Eater PDX top pop up list. I plan to attend again at their next pop up in May 15 next from 5 PM to 2 AM at Taqueria Nueve, which is now additionally partnering with Rum Club while waiting for your table. It’s a strong sign how they are continually improving and actively making choices by learning from their experience in March.

Shipwreck PDX food menu Shipwreck PDX drink menu
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Breaking Bread with Meadowlark PDX and Nostrana

I’ve written about the pop-up Meadowlark PDX before, when I had the warm and delicious experience with them for their Seollal Korean New Year Dinner last year in February and then their Springtime Sicilian Cocktail Party also last year. Since the events in our political stage in the United States last fall, Meadowlark has since shifted some of their goals. Headed by Chefs Jen Datka (OCI, Nostrana intern) and Emily Park (Lovely 50-50, Our Table Cooperative), they still do wonderful meals usually with a theme. In addition now, this year they plan to donate profits from each of their benefit events to a different social justice organization. This one I attended was a Breaking Bread with Meadowlark PDX and Nostrana lunch with a focus on Iranian Cuisine.
Breaking Bread with Meadowlark PDX and Nostrana to benefit the Cascade AIDs Project (CAP) with a luncheon featuring Iranian cuisine Breaking Bread coordinator Libby Clow welcomed guests with some kombucha from Farm Spirit after checking their names
First Photo: L-R Chefs Jen Datka and Emily Park of Meadowlark PDX, Chef Cathy Whims of Nostrana,
and to the right standing Breaking Bread coordinator Libby Clow. Second Photo: Breaking Bread coordinator Libby Clow welcomed guests with some kombucha from Farm Spirit after checking their names

In this case, Meadowlark PDX volunteered along with Cathy Whims of Nostrana as chefs for this Breaking Bread lunch event, and the luncheon was organized by Libby Clow, Breaking Bread coordinator. Breaking Bread is a community centered supper club that occurs quarterly and is aimed at connecting members of our local community who may not ordinarily interact over a nourishing meal. It is a completely volunteer and donation based event so the entire $50 tickets went directly to the cause, which in this case is Cascade AIDs Project (CAP). CAP’s mission is to support and empower all people with or affected by HIV, reduce stigma, and provide the LGBTQ+ community with compassionate healthcare.

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Ippai PDX Osechi Dinner

Once a month, Jane Hashimawari pops up as Ippai PDX at Milk Glass Market offering Japanese home style cooking like from her mom. Her simple but comforting meals vary by the monthly theme and season and really do seem like what would be on the table at a regular family dinner if you were doing a homestay. Recently, I attended the Ippai PDX Osechi Dinner, which featured some dishes of traditional Japanese New Year’s Food to give 2017 (or any new year) an auspicious start.
Ippai PDX Osechi Dinner with Jane Hashimawari

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Twisted Filipino December Dinner

It finally happened – Carlo Lamagna (of Clyde Common) held an all Filipino dinner under the pop up Twisted Filipino December 1 and 2 located this time at Holdfast at Fausse Piste. Hopefully this is just the first installment that I experienced, and we’ll see it popping up again and again in 2017 (I overheard he’s hoping to do the next one in January…) Make sure you follow him on his social media (Instagram, Twitter) to be in the know of his next pop up – this one was sold under Brown Paper Tickets for $80. Here’s a look at the 9 courses of this Twisted Filipino December Dinner.

Twisted Filipino December Dinner by Carlo Lamagna, popping up here at Holdfast at Fausse Piste Twisted Filipino December Dinner by Carlo Lamagna, popping up here at Holdfast at Fausse Piste

At the beginning of the evening, Chef Carlo explained how in many ways he was repeating a circle of life – his first Twisted Filipino pop up was also a 2 day dinner event that sold out, was dedicated in honor of his father, but in 2013 in Chicago, when his first son was just a couple months old. This evening, with his second boy also just a few months present, he once again was back solo putting himself on a plate, giving us 9 courses of elevated Filipino food that were nods to his heritage, his history and experience as a chef, and where he wants to go forward.

Also included in this dinner was a welcome sparkling cava drink (Suriol Brut Nature 2012 Cava) and 5 additional glasses from the Spanish region ranging from Basque Cider (Sidra Trabanco Cosecha Propia 2014 Asturius) to electric rosé (Fronton d’Oro Rosado 2014 Canary Island) to bright LA Rodriguez Vina de Martin Os Pasas 2013 white wine (this was my favorite pairing of the evening with the Alimasag and Arroz Caldo), an all purpose red that would go with any meat that was fantastic with the Dinuguan (Gujmaro Tinto Ribeira Sacra 2015), and a sherry (Bodegas Grant La Garrocha Amontillado Sherry Jerez) to pair with the dessert courses. All the drinks were paired by Jeff Vejr of Holdfast.

Course 1: Lumpia Sariwa

This Lumpia Sariwa is Carlo’s fresh take on the usually deep fried lil meat rolls (which you can get at Clyde Comomon) with hearts of palm, watermelon radish, soy bean sprouts, mustard greens, spiced peanuts (with cayenne and sugar) and a slightly open crispy crepe vehicle brought together with a sweet garlicky sauce. I found this a bit too salty for my taste and still prefer the deep fried version which I can eat oh, like 3-6 of.
Twisted Filipino December Dinner by Carlo Lamagna, popping up here at Holdfast at Fausse Piste Twisted Filipino December Dinner by Carlo Lamagna, popping up here at Holdfast at Fausse Piste

Course 2: Pinais na Kabute

Pinais na Kabute, a nod to the traditional cooking in a banana leaf with this pocket filled with various mushrooms, bone marrow, and mushroom tar
Twisted Filipino December Dinner by Carlo Lamagna Course 2: Pinais na Kabute, a nod to the traditional cooking in a banana leaf with this pocket filled with various mushrooms, bone marrow, and mushroom tar

Course 3: Tapsilog

Tapsilog, a variation of a traditional Filipino breakfast usually with air dried beef, garlic rice and fried egg, updated here as a dish of marinated and then shredded and dried beef tapa, garlic rice crisp, soft boiled egg, and a pickled corn chow chow as a nod to Carlo’s time with Paul Virant
Twisted Filipino December Dinner by Carlo Lamagna Course 3: Tapsilog, a variation of a traditional Filipino breakfast usually with air dried beef, garlic rice and fried egg, updated here as a dish of marinated and then shredded and dried beef tapa, garlic rice crisp, soft boiled egg, and a pickled corn chow chow as a nod to Carlo's time with Paul Virant Twisted Filipino December Dinner by Carlo Lamagna Course 3: Tapsilog, a variation of a traditional Filipino breakfast usually with air dried beef, garlic rice and fried egg, updated here as a dish of marinated and then shredded and dried beef tapa, garlic rice crisp, soft boiled egg, and a pickled corn chow chow as a nod to Carlo's time with Paul Virant

Course 4: Ginataang Suso

Wild burgundy snails from his The Snail Guy friend Doug, young coconut, saluyot, serrano and coconut broth with ginger and garlic
Twisted Filipino December Dinner by Carlo Lamagna Course 4: Ginataang Suso, with wild burgundy snails from his The Snail Guy friend Doug, young coconut, saluyot, serrano and coconut broth with ginger and garlic

Course 5: Alimasag

Alimasag, aka how my mom cooks noted Carlo, as he told us a tale of when he was young how they would sear crab with garlic and the roe would get all mixed in and he would pick out every piece even though it meant his food getting cold to make sure he got in on all the deliciousness. Here he makes it easy for us without having to pick out the roe in this dish of dungeness crab, crab roe (with ginger, garlic, a bit of fish sauce, and touch of African hot pepper), housemade alkaline noodles, fingerlime, and chicharron. One of my favorite dishes of the night.
Twisted Filipino December Dinner by Carlo Lamagna Course 5: Alimasag, aka how my mom cooks noted Carlo, a dish of dungeness crab, crab roe, housemade alkaline noodles, fingerlime, and chicharron

Course 6: Arroz Caldo

For me this was one of the most homey dishes and recognizable as more traditional. It also didn’t hurt as Carlo told us his association with this dish of his dad making this all day and having this dish while opening presents at 3 AM. Arroz Caldo with quail, rice porridge, and scallions. Although his twist was to use quail rather than chicken, he got that bird flavor well infused into the porridge.
Twisted Filipino December Dinner by Carlo Lamagna Course 6: Arroz Caldo with quail, rice porridge, and scallions

Course 7: Dinuguan

A dish also called “Chocolate Meat” of braised pork collar glazed with dinuguan sauce, pork blood adobo, crispy pig ear, and steamed rice cakes of puto (which we laughed as admittedly this last word is a bad word in Spanish but hey a light delicious adorable lil cake in this case) to wipe up every lil bit of sauce. Another of my absolute favorites of the night. This is probably the most attractive that dinuguan can hope to ever be, impressive Carlo.
Twisted Filipino December Dinner by Carlo Lamagna Course 7: Dinuguan of braised pork collar glazed with dinuguan sauce, pork blood adobo, crispy pig ear, and steamed rice cakes of puto Twisted Filipino December Dinner by Carlo Lamagna Course 7: Dinuguan of braised pork collar glazed with dinuguan sauce, pork blood adobo, crispy pig ear, and steamed rice cakes of puto Twisted Filipino December Dinner by Carlo Lamagna Course 7: Dinuguan of braised pork collar glazed with dinuguan sauce, pork blood adobo, crispy pig ear, and steamed rice cakes of puto Twisted Filipino December Dinner by Carlo Lamagna Course 7: Dinuguan of braised pork collar glazed with dinuguan sauce, pork blood adobo, crispy pig ear, and steamed rice cakes of puto

Course 8: Ensaladang Prutas

Now into the dessert courses. Here’s a play on a traditional Chinese almond dessert here with fizzy lychee, grape, mineola, Thai basil, and almond jello
Twisted Filipino December Dinner by Carlo Lamagna Course 8: Ensaladang Prutas, a play on a traditional Chinese almond dessert here with fizzy lychee, grape, mineola, Thai basil, and almond jello Twisted Filipino December Dinner by Carlo Lamagna Course 8: Ensaladang Prutas, a play on a traditional Chinese almond dessert here with fizzy lychee, grape, mineola, Thai basil, and almond jello

Course 9: Mamon

Best dessert! Fluffy light chiffon cake with fresh parmesan and marshmallow fluff combining together for his parmesan fluff, pandan ice cream, and white chocolate florentine.
Twisted Filipino December Dinner by Carlo Lamagna Course 9: Fluffy light chiffon cake with fresh parmesan and marshmellow fluff combining together for his parmesan fluff, pandan ice cream,a nd white chocolate florentine. Twisted Filipino December Dinner by Carlo Lamagna Course 9: Fluffy light chiffon cake with fresh parmesan and marshmellow fluff combining together for his parmesan fluff, pandan ice cream,a nd white chocolate florentine.

What do you think of these Filipino dishes? Have you had experience with Filipino cuisine before, do you recognize anything from here? What dish most interests you?

 

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DaNet Review for 2016

I wrote well of DaNet last year in 2015 when I attended and had a belly busting time with the Russian food at the pop up. Since then, DaNet has reduced their pop up to only once a month, which means when they announce their dates you better hop on the phone ASAP. The next dates for DaNet are 6:30 PM Saturday, July 16, 2016 and Saturday, August 20, 2016. The dinners are served family style and are $65 per person with beverage pairings or drinks a la carte extra. Call Imperial to make your reservation 503-228-7222.

It still takes place at Portland Penny Diner and is presented by Imperial and Chef Vitaly Paley, so the best way to get the scoop is to be on the mailing list for all the fun and delicious events they do. Recently in May I was able to get into one of these hot Russian dinners, so here’s my updated DaNet Review for 2016 of what the experience is like.

The doors open at 6:30 PM, where you then check in your name, are given a welcome punch beverage.
Welcome check in and punch at Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley Welcome check in and punch at Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley

You are also here given your  assigned table letter so you know which table to head to, and your dining party name is placed at each seat. Unless you are a large party of 6+ people that will take up a whole tabletop, expect to make new friends / comrades at your table.
Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley, is only once a month and takes up the entire Portland Penny Diner. When you check in, you are given a welcome drink and told which table letter to look for to look for your placecard Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley, is only once a month and takes up the entire Portland Penny Diner. When you check in, you are given a welcome drink and told which table letter to look for to look for your placecard

With the only one night a month, DaNet has expanded to take up the entire Portland Penny Diner.
Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley, is only once a month and takes up the entire Portland Penny Diner Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley, is only once a month and takes up the entire Portland Penny Diner Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley, is only once a month and takes up the entire Portland Penny Diner

The entire diner has been decorated to suit the theme with new artwork and lots of tchotchkes on any decorative shelf available and even the posts had pre Soviet era posters.Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley, is only once a month and takes up the entire Portland Penny Diner Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley, is only once a month and takes up the entire Portland Penny Diner Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley, is only once a month and takes up the entire Portland Penny Diner Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley, is only once a month and takes up the entire Portland Penny Diner

Once you find your seat, you should see two menus before you. The larger dinner menu one has an overview of the four family style courses you will be enjoying. The smaller menu is the specific list of the Zakuski that the dinner menu vaguely refers to as “variety of Russian drinking appetizers”.  The first thing you should do is turn the dinner menu over, which is where the beverage menu is located. I highly recommend selecting a vodka flight to share with your group, or maybe some vodka infusions, to go with the zakuski. Alternatively, there are also several cocktails to select from, or you can choose to have a wine pairing with the first 3 courses. The Bar Czar will probably be at your table shortly to take your drink order.
At DaNet, Once you find your seat, you should see two menus before you. The larger dinner menu one has an overview of the four family style courses you will be enjoying. The smaller menu is the specific list of the Zakuski At DaNet, Once you find your seat, you should see two menus before you. The larger dinner menu one has an overview of the four family style courses you will be enjoying. The smaller menu is the specific list of the Zakuski

Since I wanted the full Russian experience, I decided to order all three of the vodka infusions offered –  an infusion with pear and clove, an infusion with elderberry, and an infusion with apple and ginger. I thought I would sip on these three throughout dinner, but they went so well with the various zakuski I found that I needed a new beverage for the other 3 courses!
Since I wanted the full Russian experience, I decided to order all three of the vodka infusions offered - an infusion with pear and clove, an infusion with elderberry, and an infusion with apple and ginger. I thought I would sip on these three throughout dinner, but they went so well with the various zakuski I found that I needed a new beverage for the other 3 courses! Since I wanted the full Russian experience, I decided to order all three of the vodka infusions offered - an infusion with pear and clove, an infusion with elderberry, and an infusion with apple and ginger. I thought I would sip on these three throughout dinner, but they went so well with the various zakuski I found that I needed a new beverage for the other 3 courses!

I switched to cocktails for the other two courses since I knew there would be tea with the dessert. I tried the tart !pa ye kha lee! or Let’s Get Started cocktail with bubbly, honeyed campari, lemon, and radish gastrique. The radish is a nod to when Chef Paley was on Iron Chef and won Battle Radish where radish was the secret ingredient.
At DaNet, the tart !pa ye kha lee! or Let's Get Started cocktail with bubbly, honeyed campari, lemon, and radish gastrique. The radish is a nod to when Chef Paley was on Iron Chef and won Battle Radish where radish was the secret ingredient. At DaNet, the tart !pa ye kha lee! or Let's Get Started cocktail with bubbly, honeyed campari, lemon, and radish gastrique. The radish is a nod to when Chef Paley was on Iron Chef and won Battle Radish where radish was the secret ingredient.

Meanwhile for the third course with the lamb and cheesy bread, I went with the slightly more bracing but cleansing !za vas! or !to you! cocktail with horseradish and dill infused vodka, mp roux, tea infused vermouth, fermented apple, and peychauds. Although I didn’t try the wine pairings, my other table mates really enjoyed them, particularly the Clos Cibonne Tibouren Rose 2014 was raved about from the second course pairing, and a few asked for an extra a la carte glass of the Lucien Crochet Sancerre 2013, which was paired with the first course, both wines are from France. The third pairing was Gotsa Mtsvane 2013 from Georgia, making the third course fully Georgian.
At DaNet, the slightly more bracing but cleansing !za vas! or !to you! cocktail with horseradish and dill infused vodka, mp roux, tea infused vermouth, fermented apple, and peychauds

First Course: Zakuski

I definitely advise being prompt to the seating as while the drink orders are being taken, some of the zakuski will be served as passed hors d’oeuvre by a server stopping at your table. For this dinner, this included Buterbrodi with sprats, herring butter, cucumber, radish, and green garlic cheese spread.
Zakuski at DaNet Russian Pop Up: Buterbrodi with sprats, herring butter, cucumber, radish, and green garlic cheese spread Zakuski at DaNet Russian Pop Up: Buterbrodi with sprats, herring butter, cucumber, radish, and green garlic cheese spread

The Stuffed Eggs with beet and sumac
Zakuski at DaNet Russian Pop Up: Stuffed Eggs with beet and sumac Zakuski at DaNet Russian Pop Up: Stuffed Eggs with beet and sumac

Then, the family style service started with the zakuski of PicklesPicklesPickles that included pickled mushroom, rhubarb, beet, cranberry and strawberry which was perfect with the vodkas
DaNet zakuski of PicklesPicklesPickles that included pickled mushroom, rhubarb, beet, cranberry and strawberry which was perfect with the vodkas DaNet zakuski of PicklesPicklesPickles that included pickled mushroom, rhubarb, beet, cranberry and strawberry which was perfect with the vodkas DaNet zakuski of PicklesPicklesPickles that included pickled mushroom, rhubarb, beet, cranberry and strawberry which was perfect with the vodkas

Then there was the Monkfish liver served with Everything Matzo crackers
DaNet zakuski of Monkfish liver served with Everything Matzo crackers DaNet zakuski of Monkfish liver served with Everything Matzo crackers DaNet zakuski of Monkfish liver served with Everything Matzo crackers

More fish on the table arrived via the Smoked Fish Plate with steelhead, herring, and black cod
DaNet zakuski of Smoked Fish Plate with steelhead, herring, and black cod

Stan’s Meat Plate with horseradish
DaNet Zakuski of Stan's Meat Plate with horseradish

Herring Under a Fur Coat, salted herring layered beautifully withvegetables, chopped onions, and mayonnaise.
DaNet Zakuski Herring Under a Fur Coat, a layered salad composed of diced salted herring covered with layers of grated boiled vegetables, chopped onions, and mayonnaise DaNet Zakuski Herring Under a Fur Coat, a layered salad composed of diced salted herring covered with layers of grated boiled vegetables, chopped onions, and mayonnaise

This was a particular highlight by Chef Paley as he read from friend Anya Von Bremzen’s book Mastering the Art of Soviet Cooking about Salade Olivier
At DaNet last night, Ken Norris looks on as Chef Paley reads from friend Anya Von Bremzen's book Mastering the Art of Soviet Cooking about Salade Olivier DaNet Zakuski of Salad Olivier

My favorite, as always, is the Warm Blini and Potato Latkes with steelhead caviar, melted butter, and sour cream
DaNet Zakuski of Warm Blini and Potato Latkes with steelhead caviar, melted butter, and sour cream

Here’s my almost done zakuski dish (minus the Herring Under a Fur Coat which is still coming around to me) with my plate displaying from the left and clockwise the Warm Blini and Potato Latkes with steelhead caviar, melted butter, and sour cream; Smoked Fish plate items of steelhead, herring, and black cod; Salade Olivier; Stan’s Meat Plate stuff with horseradish, and Monkfish Liver with Everything Matzo
DaNet Zakuski plate, including from the left and clockwise the Warm Blini and Potato Latkes with steelhead caviar, melted butter, and sour cream; Smoked Fish plate items of steelhead, herring, and black cod; Salade Olivier; Stan's Meat Plate stuff with horseradish, and Monkfish Liver with Everything Matzo

Second Course

We got another reading from Chef Paley to introduce this course, this time from friend Anya Von Bremzen’s book Please to the Table The Russian Cookbook about Ukha
At DaNet last night, Chef Paley reads from friend Anya Von Bremzen's book Please to the Table The Russian Cookbook about Fish Ukha DaNet second course of Fish Ukha with seafood rastegai. The bread is the seafood rastegai with fish mousse inside to accompany the fish stew that boasts crayfish, prawn, salmon and halibut in the broth

The introduction was well worth it to appreciate the complexity of this Fish Ukha, a fish stew that boasts crayfish, prawn, salmon and halibut in the broth and tender morsels of those as well. Chef Ken Norris, who is working with Chef Paley on the new seafood restaurant Headwaters that will be at the Heathman, and who was in the kitchen as part of this DaNet dinner,  is showing off again his sophisticated seafood skillz.
DaNet second course of Fish Ukha with seafood rastegai. The bread is the seafood rastegai with fish mousse inside to accompany the fish soup that boasts crayfish, prawn, salmon and halibut in the broth as well as tender morsels of it as part of the stew DaNet second course of Fish Ukha with seafood rastegai. The bread is the seafood rastegai with fish mousse inside to accompany the fish soup that boasts crayfish, prawn, salmon and halibut in the broth as well as tender morsels of it as part of the stew

And then there’s this seafood rastegai with fish mousse inside to accompany the Ukha.
DaNet second course of Fish Ukha with seafood rastegai. This is the seafood rastegai with fish mousse inside to accompany the fish stew that boasts crayfish, prawn, salmon and halibut in the broth DaNet second course of Fish Ukha with seafood rastegai. The bread is the seafood rastegai with fish mousse inside to accompany the fish stew that boasts crayfish, prawn, salmon and halibut in the broth DaNet second course of Fish Ukha with seafood rastegai. The bread is the seafood rastegai with fish mousse inside to accompany the fish stew that boasts crayfish, prawn, salmon and halibut in the broth

Then there was a Birch Juice palate cleanser, a tradition from Belarus, though the birch here is from Alaska
DaNet Birch Juice palate cleanser, a tradition from Belarus, though the birch here is from Alaska

Third Course

The main course featured Georgian cuisine, specifically Lamb Shashlyk with grilled vegetable caviar (eggplant). A little clay pot offered Lobio Beans, another traditional Georgian bean dish.
DaNet Third course included Lamb Shashlyk with grilled vegetable caviar (eggplant) The main course featured Georgian cuisine, specifically Lamb Shashlyk with grilled vegetable caviar (eggplant). A little clay pot offered lobio beans, another traditional Georgian bean dish.

To accompany the lamb was included Khachapuri cheesy bread with cheese inside of havarti, mozzarella, and feta. There were also three sauces that included ajica (a spicy red pepper sauce), herbed yogurt, and a tkemali wild plum sauce that Chef Paley picked himself at Sauvie Island
DaNet Third course included khachapuri cheesy bread with cheese inside of havarti, mozzarella, and feta DaNet Third course included khachapuri cheesy bread with cheese inside of havarti, mozzarella, and feta, and the three sauces included ajica (a spicy red pepper sauce), herbed yogurt, and a tkemali wild plum sauce that Chef Paley picked himself at Sauvie Island

My dish seems small, but I was already having a had time finishing it – all the one of everything adds up!
DaNet Third course included khachapuri cheesy bread with cheese inside of havarti, mozzarella, and feta; lobio beans; Lamb Shashlyk with grilled vegetable caviar (eggplant); and the three sauces included ajica (a spicy red pepper sauce), herbed yogurt, and a tkemali wild plum sauce that Chef Paley picked himself at Sauvie Island DaNet Third course included khachapuri cheesy bread with cheese inside of havarti, mozzarella, and feta; lobio beans; Lamb Shashlyk with grilled vegetable caviar (eggplant); and the three sauces included ajica (a spicy red pepper sauce), herbed yogurt, and a tkemali wild plum sauce that Chef Paley picked himself at Sauvie Island

Fourth Course

This dessert course included Steven Smith Teamakers DaNet Blend black tea from samovar with accompaniments of which jam is the usual sweetener rather than sugar though it is available. This is along with desserts of Eskimo with smoked milk and chocolate, Pistachio halva made with sesame and tahini, and deep fried dumpling Cherry Vareniki. There were birthdays being celebrated at our table, so an additional candle was added to our dessert platter.
DANet fourth course of desserts of Eskimo with smoked milk and chocolate, Pistachio halva made with sesame and tahini DaNet one of three of the fourth course desserts, deep fried dumpling Cherry Vareniki DaNet Fourth course of desserts include Steven Smith Teamakers DaNet Blend black tea from samovar with accompaniments - of which jam is the usual sweetener rather than sugar though it is available

At the end, your check will arrive with gratuity already included. Just like after Thanksgiving, you will probably feel overly full and want to lie down, but are also completely satisfied with the little bit of everything that was your Russian meal tonight.
Steven Smtih Teamakers DaNet Blend black tea from samovar with accompaniments along with desserts of Eskimo with smoked milk and chocolate, Pistachio halva made with sesame and tahini, and deep fried dumpling Cherry Vareniki

This really is a unique experience to be able to join in on a Russian dinner like this and experience a communal table in a familial atmosphere and Russian food that both respects tradition but also takes advantage of the expertise of someone so experienced like Chef Paley to also improve upon it and take advantage of fresh Northwest bounty. I am always thrilled whenever I can have Chef Paley’s Russian food, and this food is not necessarily easy to prepare – sometimes taking days of work to get ready for this night, and much of it comes from his childhood to recreate the flavor experience he had and techniques from generations of grandmothers so you can have that same love and deliciousness communicated through painstaking patient effort. A big banquet like this would have taken a kitchen full of grandmas aunts and mom’s even with the know how. Fortunately Chef Paley has the skilled staff of Imperial pitching in.

After the Soviet revolution these foods that had proudly been passed through generations of Russians became only a memory for most, and it’s time to bring it back and celebrate it. I can’t recommend DaNet enough for a one of a kind dinner experience. For everyone who wishes there was a babushka in your life, we’ll at least now there’s DaNet and Chef Paley and Imperial.

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