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SEATTLE AND PORTLAND'S BEST WATERFRONT SEAFOOD RESTAURANTS

CHEF'S BLOG - PORTLAND

by Dana Cress,
Executive Chef for Salty's on the Columbia River [ Email ]

December 2008

There is something magical and memorable about the holidays at Salty's. This year we inherited 13 additional life-size nutcrackers to adorn the store. Wreaths, icicle lights, upside-down trees, Santas and more are treasures to discover when you visit. In tandem with the spirit of the season, my chef team and I are created a select market sheet for Christmas Eve and a select menu for New Year's Eve. Some ingredients we are working with are Local Dungeness crab from the Long Beach Peninsula, straight off the little local boats, too bad for the big ships. We will also be using Oregon Cranberries in our Candied Apple Waldorf Salad. Santa will be here for brunches in December. The Christmas Ships are running on the Columbia starting December 10th. Whether it's a family gathering or a company party, we would love to serve you!

October - November 2008

Oregon is truly one of the richest regions of the United States. We have so many local farms, distilleries and wineries producing incredible products. October brings crush, late harvested produce (our sunny season came late!) and the Oregon Bounty promotion (http://www.traveloregon.com/Bounty.aspx). There are wine dinners, sake tastings, picnic packs and so much more. We'll be part of the fun, creating a true taste of Oregon.

Fall also brings the return of Salty's “3 Courses for $30 Dinner” – three courses for just $30 through October and November – daily for dinner. Naturally, we'll highlight Oregon ingredients and wines. I'm especially proud to feature cedar-planked roasted salmon with Heritage Farms honey crisp-apple brandy glaze and whipped Silver Falls Creamery rosemary peppercorn and olive oil chèvre sweet potatoes and Heritage Farms apple butter. This really says fall! Silver Falls Creamery typically stops producing their Rosemary Peppercorn and Olive Oil Chèvre this time of year, but made a few small batches just for Salty's on the Columbia!

Before you know it, Thanksgiving will be here. Let us work our magic, whether you want to dine with us or at home. Join us for our buffet on Turkey Day and let us do the dishes or order from our Take the Holidays Home menu. We prepare the food, box it up and you take it home and heat it. We won't do the dishes, but at least you won't have to start the bird at 2 a.m. this year! See our menus at http://www.saltys.com/portland/menus.asp then make reservations online at http://www.saltys.com/reservations/ - see you soon!

Cheers to the season!

September 2008

I'm happy to announce that Tim Bottler, a local Portlander and happy hour regular here at the Portland Salty's, is our winner for the Salmon Recipe Contest. He submitted a gingered salmon recipe with a sesame date sticky rice, golden curry sauce and shiitake mushrooms. We loved it! See Gingered Salmon with Curry Sauce, Shiitake Mushrooms and Sesame Date Rice for the recipe. Thanks, Tim!

September is harvest time. With summer coming to an end, we will feature local Oregon fall produce. In addition, Salty's “Aw Shucks” Amorous Oyster Festival starts. Look forward to specials featuring oysters from Oregon beaches. Here's our September Market Sheet for Salty's in Portland. We look forward to serving you!

Sweet Potato Bisque
Local Oregon Sweet Potatoes

The Dish: We will start by roasting sweet potatoes and letting them cool. We will then sauté onion and garlic, stir in butter, flour, and deglaze with a vegetarian stock. We will then incorporate the Oregon sweet potato and blend. It will be finished with buttermilk, nutmeg, ginger, salt, pepper, and thyme.
Garnish: Chives
Service: Lunch and Dinner

Sesame Apricot Short Ribs
Sesame Braised Short Ribs and Apricot Sauce

The Ribs: The ribs will be cleaned and scored. They will be braised in veal stock, sesame oil, green onion, ginger, and Worcestershire sauce.
The Apricot Sauce: The sauce will consist of onion, garlic, ginger, and poblano peppers that have been sautéed. We will then add sesame oil, fresh apricots, and orange juice; it will then reduce for an hour. After reducing, we will blend and finish with toasted sesame seeds, salt, pepper, and marjoram.
Garnish: Sesame Seeds and Green Onion
Service: Lunch and Dinner

3 for $30
Crab Cakes, Salmon and Halibut Medallions, and White Chocolate Mousse Cake

The Crab Cakes: Three one-ounce crab cakes.
Salmon and Halibut Medallions with Caribbean Rum Peach Chutney: The salmon and halibut will be seared with salt and pepper and served over rice and veggies. The Caribbean Rum Peach Chutney will be sautéed with red bell peppers, garlic, red onions, and poblanos. We will then add Caribbean Rum, fresh local peaches, brown sugar, and apple cider vinegar. After reducing, we will finish with salt, pepper, and marjoram.
Service: Dinner

Pear Brandy Halibut
Baby Head Lettuce, Oregonzola Cheese, Candied Walnuts,
and Lemon Parsley Vinaigrette

The Halibut: The Halibut will be a five-ounce cut for both Lunch and Dinner. The halibut will be cedar plank roasted.
The Lemon Parsley Vinaigrette: Lemon, lemon basil, parsley, extra virgin olive oil, and rice wine vinegar all blended together.
The Pear Brandy Reduction: We will be combining red Bartlett pears, fresh apple cider, brandy, vanilla bean, cloves, cinnamon, all spice, Szechwan pepper, honey, shallots, lemon juice, and brown sugar. We will be reducing till it coats the back of the spoon, then strain and cool.
The Candied Walnuts: We will bring sugar, egg, water, salt, cinnamon, white pepper, nutmeg, and ground ginger to a boil. We will then toss this mixture with walnuts and bake in oven at 250 degrees.
The Baby Head Lettuce: Red oak leaf dandelion greens, mizuna, sorrel, and lambs lettuce.
Garnish: Edible Flower
Service: Lunch and Dinner

Tim Bottler's Gingered Salmon
Shiitake Mushrooms, Curry Sauce, and Sesame Date Rice

The Salmon: five ounces for both Lunch and Dinner. The salmon will be marinated in a fresh ginger and soy marinade, then sautéed.
The Mushrooms: The shiitake mushrooms will be de-stemmed, sautéed, and finished with ginger, soy, and garlic herb butter.
The Curry Sauce: The curry sauce is a basic mixture of curry paste, hot water, and coconut milk.
The Rice: We will be using Jasmine rice, fresh local Medjool dates, and toasted sesame seeds.
Garnish: Cilantro Sprig
Service: Lunch and Dinner

S'mores Sundae
S'mores sundae with hot chocolate house made graham cracker and marshmallow chocolate sauce and ice cream with cocoa on the side.

Make your Restaurant Reservation online now and come enjoy fresh local Portland, Oregon, fare.

August 2008

August is a great time in a Chef's kitchen – with harvesting in full swing, there's plenty of fresh local items to play with. Here are the details behind the August market sheet for Salty's in Portland.

Strawberry Melon Soup
Yellow Doll Watermelon, Fresh Local Strawberries, Garnished with Crispy Proscuitto

The Melons: We will use a Yellow Doll Watermelon which has a yellow meat, and sweetened flavor. We will also be using a Musk Mellon, which has an orange to yellow flesh, and also sweetened flavor.
The Strawberries: Strawberries will be fresh and local.
The Soup: In addition to the Melons and Strawberries, we will add sugar, lemon juice, pomegranate juice, and cranberry juice. All will be puréed together.
The Garnish: Crispy Prosciutto
Service: Lunch and Dinner, Cup and Bowl

Blackberry Mint Sole Paupiette
Micro Arugula, Chevre Cous Cous, Lime Chili Vinaigrette

The Sole: Sole is a flat-fish with an elongated-oval shape. We will use Petrale, Lemon and Rex Sole – all of which are very similar. This fish has a delicate flavored flesh and firm texture. We will use 4-ounce sole for this dish.
The Cous Cous: Cous cous is a species of pasta, originating in North Africa. Rather than being in the form of noodles or shapes, cous cous is small and round. We will use a Mediterranean Cous Cous. We will add red onion, mint, and chévre (goat's milk cheese) after cooking.
The Vinaigrette: We will infuse crushed chilis, lime leaves and canola oil. We will then add lime juice and rice wine vinegar.
The Paupiette: Paupiette = stuffed and rolled). We will use 4 ounces sole, stuffing it with blackberries, shallots, mint, chévre, salt and pepper, and rolling. After rolling, we will sear and finish it in the oven.
Service: Lunch and Dinner

Blue Plate Special
Smoked Clam Linguini, Crimini Mushrooms and Preserved Lemons

The Clams: We will use Manila Clams. 3 at lunch, 5 at dinner. We will also be using chopped sea clams that will be smoked.
The Dish: We will be adding shallots, crimini mushrooms (baby portabellas), and preserved lemons to the clams, deglazing with white wine, adding salt and pepper, adding linguini (flat, long noodle) and finishing with garlic herb butter.
The Garnish: Red and Yellow Julienne Peppers
Service: Lunch and Dinner

Seared Scallops
Celery Root Puree, Carrot Emulsion, and a Pinot Noir Sauce

The Scallops: We will be using 7oz of U-10 scallops, that will be seared;
(Generally 3-4 scallops).
The Puree: We will simmer chopped celery root, heavy cream, salt and pepper till the celery root becomes tender, then puree and strain.
The Emulsion: We will bring carrot juice, cardamom, cloves, and nutmeg to a boil and reducing by half. We will then slowly whisk in olive oil using an emersion blender.
The Sauce: We will use onion, carrot, and celery; also known as mire poix. We will start by sautéing these items in olive oil, and deglazing with pinot noir and veal stock, and reducing by half and straining.
Service: Dinner

Tequila Sunrise Halibut
Cilantro Lime Glaze, Black Bean Cakes, Guacamole

The Halibut: We will be using 6oz of Halibut.
The Marinade: We will combine pomegranate juice, sugar, cherries, orange juice, tequila, green onion, jalapeño, cilantro, salt and pepper. It will be reduced down to a syrup consistency and strained. The halibut will be marinated at the beginning of each day.
The Glaze: We will toast and gently crack coriander seed (the seed of a cilantro plant), then combining with lime juice, honey, brown sugar, orange juice, lime zest, Mexican chili's, and cilantro. It will be reduced to a syrup consistency then strained.
The Bean Cakes: It will consist of black beans, sofrito (Spanish sauce made by sautéing onion, poblano pepper, carrot, celery, and garlic), lime juice, avocado, jalapeño, pepita seeds (aka Pumpkin seeds), basil, panko (aka Chinese bread crumbs), salt, pepper, paprika, and soy sauce. It will be made similar to making meatloaf.
The Guacamole: The guacamole will consist of avocado, green onion, cucumber, chipotle peppers, lime juice, cilantro, cumin seeds, salt, pepper
Garnish: Toasted pepitas
Service: Dinner

Chef Dana's Black Bean Burger
Bay Shrimp, Guacamole, Heirloom Tomatoes, and Onion Rings

The Burger: The burger will be the Black Bean Cake that is used on the previous dish.
The Dish: The burger will be topped with guacamole, bay shrimp, and heirloom tomatoes, and served with onion rings
NOTE: Remove the Bay Shrimp and this is a great option for your
vegetarian guests.
The Service: Lunch

Fresh Berry Cheesecake
Fresh Local Berries

A pastry crust topped with cream cheese, sugar, half and half, vanilla, seasonal mixed fresh berries, lemon juice, cornstarch, and sour cream. (This recipe is unusual in that it contains no eggs, it is not baked).

Make reservations today at SALTY'S ON THE COLUMBIA RIVER
Call for parties of 11 or more.

OR you may call Columbia Beach at (503) 288-4444

June 2008

Summer is almost here and that means fresh local produce ! My chef team and I anxiously anticipate this season every year.  Berries, heirloom tomatoes and Northwest produce are plentiful from local farms. I grow several species of heirloom tomatoes in my backyard every year and have started growing herbs in pots on our east deck here at the restaurant on the Columbia River.

Mango, cucumber, papaya, coconut, heirloom tomatoes, watermelon, rhubarb and, last but not least, an ice cream sandwich, are all arriving on our June menu.  Stay tuned!

World of choices to stretch dollars at Salty's.

A topic that is on all of our minds is the economy, rising costs and other realities impacting our daily financial decisions (it’s on my mind both personally and professionally).  We are excited to offer many options for you to stretch your dollars at Salty’s – but at the same time deliver quality at a good price – value.

On our dinner menu you'll find  half-size and half-priced portions   of our famous cioppino, smoked salmon along with crab Mac and cheese. The dinner menu now has an à la carte section called “Simply Grilled.” It features wild salmon $23.95, Alaskan halibut priced daily, or prawns $19.95. You can add sides - or not - for $3.95. Choose grilled polenta cake, cilantro lime rice, grilled baby bok choy, rosemary red potatoes, fries or garlic mashed potatoes or veggies. It doesn’t get any better!

Did you know that Salty's was voted a   perfect score of ten in the Portland Happy Hour Guidebook? Check out www.happyhourguidebook.com and when you buy the book be sure to flip to the back for a two-for-one entrée good at Salty’s in Portland. We expanded our happy hours to Monday to Friday 2 to 6 p.m. and Sundays from 4:30 p.m. to closing. We’ve also added a few new items like our Flatbread of the Day. See our menu at http://www.saltys.com/portland/menus/Portland_Happy_Hour.pdf

Did you see Salty’s in Portland on KGW’s Dining Deals? Visit http://www.kgw.com/business/money/stories/kgw_
051608_business_money_dining.108173398.html to read all about it.

Did you know if you fill out a comment card, we mail you a postcard with an offer for a free dessert?

Another option to stretch dollars is to choose appetizers as entrees.  Our appetizers serve as “small plates” – it’s your choice. We let you decide!  If you have questions, just ask! We aim to please!

Happy Dining!

Chef Dana

April/May 2008

Spring has nearly sprung in Portland and I am excited for the abundance of produce and the arrival of fresh wild caught salmon that spring delivers!

We just launched our spring/summer menu. Think grilled polenta cake, grilled corn salsa, pineapple-chili glaze, cilantro-lime rice, red pepper-sweet onion chutney, black and tan onion rings, pineapple-mango salsa, summer greens with a strawberry vinaigrette. These are warm weather-inspired accompaniments to our prime steaks, sandwiches and, of course, fresh seafood.

In other news, our May Market Sheet launches soon. I highly recommend the Drunken Oysters. They are Madiera-marinated and broiled with a fresh herb and shallot relish topped with crispy prosciutto.

We had a wonderful Winemaker's Dinner here in Portland featuring Seven Hills Winery. We served five courses - well, you could call it eight since our Pastry Chef Darla couldn't decide on a dessert so she made three for our guests to enjoy. Cream cheese flan with Asian pear was the favorite of the group. We featured five wines in an intimate setting of 25 people with the winemaker himself, Casey McClellan. I enjoy these events because I aspire to pairing food flavors that best compliment the wine. I hope you will consider the Chateau Ste Michelle Winery Winemaker's Dinner coming up this summer on August 8. Weather permitting, we'll sip and savor on the decks with five white wine selections.

February 2008

Dana's Dish

PORTLAND – Ever hear of “sliders”? Perhaps you've been to White Castle and had one of their famous small square burgers? This month our chef team is having fun with our own seafood version of sliders by serving Crab Cake Sliders with a cup of our award-winning seafood chowder for lunch! Each mini-burger is a layering of Pacific crab, arugula, red onion, shaved celery and lemon-thyme aïoli.

We are also playing with sturgeon in our kitchen. I often see fishermen outside our restaurant windows fishing for these big fellas on the Columbia River. Sturgeon can range from 60 to 3000 pounds. I sometimes refer to them as dinosaurs given their size and their ability to hang around since the earliest days of existence. Prized for their caviar, the flesh is really versatile to work with. You can grill, sauté, pickle, smoke, bake or braise sturgeon; our presentation is a fillet of meaty sturgeon dusted with smoked salt and grilled. Accompanied by cauliflower purée and creamed spinach, this dish is my personal recommendation when you dine with us in February. There's also the Crab Lover's Feast paired with Wine Flights of Fancy. It makes every day Valentine's Day. Be sure to check out on my Market Sheets at http:www.saltys.com/portland/menus.asp - our restaurant menu page.

In other Dish news, I am a new Dad as of January 9. My wife is also a chef and we are happy that our new "Sous Chef" Jayda, is finally here!
Happy Dining in Portland!

January 2008

Chef's Product Knowledge for the February Market Sheet (rollout - January 31st)

Appetizers

Crab-stuffed Mushrooms
(Lunch & Dinner Service)
Mushrooms: We will be using 3-4 Crimini Mushrooms. Crimini Mushrooms are also known as Baby Portabellas.
Stuffing: The stuffing will consist of Gouda Cheese, King Crab, Garlic, Parsley, Salty, & Pepper.
Sauce: Grain Mustard Hollandaise. Hollandaise is one of the five Mother Sauces. The Grain Mustard Hollandaise consists of egg yolks, clarified butter, grain mustard, blood orange juice, sriracha, & salt.
Preparation: We will be de-stemming the mushrooms & removing the gills, & drizzling with truffle oil. The mushrooms will be stuffed, sautéed, & topped with bread crumbs.
Presentation: The Mushrooms will be placed upon Frisee, & topped with the Grain Mustard Hollandaise.
(Frisee= Feathery vegetable with a mildly bitter flavor,
member of the Chicory family.)

Entrees

Crab Cake Sliders & Cup of Chowder
(Lunch service only)
Crab Cakes: (2 sliders per order). We will be using one 2-ounce crab cake per slider.
Arugula Slaw: Consists of arugula, red onion, shaved celery, tossed with lemon thyme aioli.
Presentation: Each plate will receive 2 sliders (two 2 ounce crab cakes) & cup of chowder. Each slider will have 1 ounce of Arugula Slaw & be served within a Sourdough bun.
(Slider= a mini burger/sandwich).

Salmon Picatta
(Lunch & Dinner Service)
Salmon: Copper River Salmon. Lunch- 5oz, dinner- 6oz.
Sauce: We will be using a Picatta Sauce; consisting of white wine, garlic, shallots, capers, lemon juice, & thickened with flour.
Starch: Roasted Sun Chokes, (aka Jerusalem artichokes). This vegetable is not truly an artichoke, but a variety of some flower; with lumpy, brown skin tuber that often resembles a ginger root. The white flesh of this vegetable is nutty, sweet & crunchy, & is a good source of iron.
Preparation: We will be pan-searing Copper River Salmon & adding Picatta sauce, & will be finished in the oven.
Presentation: Salmon will be place over Roasted Sun Chokes, House veg, & topped with Picatta sauce.

Blue Plate Special
Prawn Pasta Fra Diavolo
(Lunch & Dinner Service)
Pasta: Linguini (long, narrow, flat noodle)
The pasta consists of red, yellow, & green peppers, chili flakes, 21/25 prawns (Lunch- 2, Dinner- 4), garlic, shallots, white wine, tomato bisque, oregano & basil.
(Fra Diavolo= Italian word for Devil. The term describes sauces (usually tomato-based) that are moderately spiced with chilis).

Grilled Smoked Salt-Dusted Sturgeon
(Lunch & Dinner service)
Sturgeon: (Lunch- 5oz, Dinner- 6oz). The Sturgeon will be seasoned with a smoke salt & then grilled.
Starch: Cauliflower Mash; consisting of roasted garlic, shallots, butter, S & P. The Cauliflower will be steamed till soft, then mashed w/ garlic, shallots, & butter.
Veg: Cream spinach; consists of garlic, shallots, spinach, heavy cream, nutmeg, salt, & pepper. We will be sautéing the garlic & shallots, then adding spinach till all liquid is cooked out. Heavy cream will be added, along with nutmeg, S & P. Once mixture thickens, it will be pureed with immersion blender till smooth.
Sauce: Roasted Red Pepper Coulee; consists of roasted red peppers, blend oil, salt & pepper. We will be combining all ingredients & blending will smooth, then straining.
Presentation: Plate will be coated with Crème Spinach. Cauliflower mash will be placed in the middle of the plate & topped with the Sturgeon. Random dots of Coulee will placed around the plate.
Garnish: Fried garlic chips.

Dessert

Fresh Fruit & Vanilla Mousse
in Puffed Pastry
Served with Berry Coulee
We use all butter puff pastry to form a container by hollowing out the center & filling with a vanilla mousse made with 4 kinds of vanilla, bean, paste, liquid, & powder. It also contains milk, cream, pasteurized egg yolks, sugar, & gelatin. This mixture is then topped with seasonal fresh fruit & lightly glazed with a neutral glaze to give it a shine. Pistachios & a bright berry sauce for color.

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