Genoa and Accanto Blogity blog blog

Celebrate Oregon Beer Month @ Accanto

2011-07-21T12:15:00.000-07:00

Celebrating Oregon Craft Beer Month

A Special Pairing Menu with Upright Brewing

6:00 pm, Sunday July 24^th, 2011
29^th & Belmont, www.accantopdx.com

or Call us @ 503-235-4900

Five courses with 7 beer pairings for $60

Antipasti Fried Squash Blossoms stuffed with scamorza cheese

Flora Rustica- old-style saison brewed with hops, calendula, and fresh spring yarrow

Gazpacho “Salad” with cucumber, cherry tomato and avocado

Fatali Four- barrel-aged, chile infused wheat beer, 2010 vintage from brewery library

Seared Oregon Sardine with salsa verde

Gose- historic German-style soured wheat beer, lightly salted and spiced with coriander

Salad Little Gem Lettuces with creamy goat cheese dressing,

crispy proscuitto and oil cured olives

Blend Love-3 barrel blend of rye & wheat beers with raspberry, cherry & strawberry

Pasta Squid Ink Maccaroni with calamari, prawns, spicy

San Marzano tomato sauce and herbed breadcrumbs

Seven-- a northwest take on Belgium's modern saisons

Entrée House-made duck sausage with creamy polenta, wilted bitter greens, and cherry gastrique
Four Play- barrel-aged, Oregon cherry-infused wheat beer with souring yeasts and bacteria, from brewery library

Dessert Cherry Clafuiti with Vanilla Gelato and red wine cherry sauce
Billy the Mountain- traditional 19th century English-style old ale, aged over one year, bottled still

2011-04-05T11:55:00.000-07:00

"Festaggiare la primavera"

The daffodils are bobbing their heads and the fruit trees are a bursting in bloom. Yes, spring has arrived, albeit in classic Portland style. The promise of May’s flowers, make these April showers seem almost bearable.

Chef David and crew are celebrating the return of the Farmers Market. Our region’s growers, foragers, and ranchers have remained busy throughout this rainy, cold winter and the fruits of their labors are just beginning to show up in the markets and restaurant kitchens around Portland. This month’s menu celebrates springtime with the precious, fleeting produce that marks the season.

We begin this issue of the newsletter, introducing a new way to enjoy Genoa on the weekdays, when you don’t necessarily have the time, or appetite, for the full 5-course experience, but still want to dine in Portland’s premier dining room.

Michael Garofola shares some of the fascinating inner dialogue that goes on when he assembles the wine pairing for our new menu. Specifically, he describes a very unusual Slovenian Sauvignon he has chosen to pair with one of our dishes.

And finally, we “tip our hats” to the season’s most glorious products, the school graduate. Yes, the spring provides many reasons to celebrate!

Genoa transforms with Prix Fixe Evolution
This month we are beginning a new a tradition at Genoa. On weekdays, we will be offering an abbreviated 3-course option of our regular menu. You can still opt for the full 5-course experience, but for people with less time, or lighter appetites during the week, there is now a new option.

The Mid-Week Three-Course Prix-Fixe
(including a few mouth-watering photos to enjoy!)

First course

Antipasti di salume locale- “gnocco fritto” a savory fried bread from Emilia Romagna topped with Olympic provisions lardo, house made rabbit liver terrine and pearl onions agrodolce

Erbazzone con scarola- savory tartlet filled with grilled escarole, capers, olives, pecorino and eggs with Ayers Creek white bean salad and pickled vegetables

Insalata di asparagi bianchi- a composed salad of grilled white asparagus, hazelnuts and arugula topped with a soft poached farm egg and Oregon black truffles

Pasta Course

Garganelli fatto a mano- hand made pasta quills tossed with prosciutto di parma, peas and

San Marzano tomato cream sauce

Tortellini di ortica in brodo- house made pasta stuffed with fresh ricotta, nettles and lemon zest served in a green garlic broth

Main Course- choice of one of the following

Rombo in porcini al salto- sautéed Alaskan halibut dusted with porcini powder served over a fennel-sunchoke puree with fiddlehead ferns, roasted sunchokes and finished with a lemon crème fraiche

Petto d’anatra – crispy pan roasted breast of Sonoma Magret duck breast with a risotto verde, rhubarb gastrique and pea tendrils

Costata di vitello- grilled boneless ribeye of veal with caramelized fennel, baby carrots, heirloom potatoes, carrot-anise puree, wild mushrooms and veal jus

Three courses for forty dollars

Three course wine pairing for twenty five dollars

From the Cellar Desk of Michael Garofola:
An April Wine Pairing

Wine: Movia Sauvignon, Brda, Slovenia 2006
Menu Item: Erbazzone con Scarola -- Savory Tarlet filled with grilled escarole, capers, olives, pecorino and eggs toppedwith a boquerone. Served on top of Ayres Creek purgatorio bean salad and pickled fruit and vegetables.
Winery Info: Movia has been in the Kristancic family since 1820, even though the estate has been in existence since the early eighteenth century. From the Brda appellation in Slovenia, just over the border from Italy's famed Collio Goriziano DOC (Brda means Collio in Slovene, which in turn translates to "hills" in English). Eighth generation owner Ales Kristancic has been kicking around the cellar since he was a boy, and possesses such an innate wisdom when it comes to his land, soils, and cellar that it's not clear where one begins and the other ends. He is Movia, in other words. Working biodynamically and in a very hands-off, natural fashion in the cellar with no sulphur and no foreign yeasts, Movia is the gold standard for Slovenian wines.
The Pairing: Upon thinking about this pairing initially, I was struck with how many components were on the plate. Herb/Pickle/Fat/Fish/Acid... it has it all. Oh, and don't forget bergamot. Pairings like this are the most enjoyable because they often require wines that are as equally dynamic as the dish, and the possibilities can be really fun.
The nose on the wine suggests menthol and mint, maybe fennel somewhere in there, which for me is atypical for Sauvignon; but this is not just Sauvignon, it is Movia Sauvignon. The mint flavors marry well with the overall first impression of the dish, but it’s the bergamot that creates a really intense sensation. The bergamot is the reason I thought about this wine initially, and I’m happy it works as well as it does. As for the fish element, the fact is there is relatively low acid in this wine for Sauvignon. The fat in the dish balances out the fish taste on its own, so the wine actually acts as a neutral as far as the fish is concerned. The finish of the wine reacts interestingly with the assortment of pickles, especially the apple. Finally, the candied apricot tone that hides rather subtly in the wine on its own becomes highlighted and pleasant as a closing note.

Parting Thoughts: Caps Off to this Year’s Grads

As we close out another newsletter, we would like to tip our hats to the future leaders of our community, emerging from their institutions of higher learning, with fresh ideas and unbridled energy. As you set forth down uncertain paths, celebrate each new experience with the same spirit of discovery that has led you to this great milestone.

Mom and Dad, how do you plan on celebrating this great achievement? Did you know that, in addition to evening gatherings in our Private Dining Room, Genoa is happy to host special lunch/brunch celebrations in the Main Dining Room?

For more ideas and details on graduation celebrations,
Contact our Private Dining Coordinator, Tim Parsons via email: Tim@genoarestaurant.com

Accanto's Facebook Grand Prix-Fixe

2011-03-04T10:52:00.000-08:00

For the month of March we are offering a special 3-course prixe-fixe menu that provides comfort to your pocketbook.
THREE COURSES FOR $21!!!
First Course:
Choose between the chef's selected antipasti, bowl of soup or seasonal salad
Second Course:
Choose any of our famous made-fresh-daily pastas
Third Course:
Finish with Pastry Chef Daniel Jasso's Dessert of the Day

This special offer begins this Sunday March 6th, and will be available all weekday nights, Sunday-Thursdays! For reservations log onto www.accantopdx.com

The "Pick Three Prix Fixe"

2011-02-28T20:08:00.000-08:00

Slushy Rain. Blustery Cold. Tax Season Looming.
March, though famous for being the mother of Spring, can at times, test our ability to stay positive about life in this great city we call home. Chefs David Anderson and Daniel Mondok are excited to announce a March Dine-Out Special called the "Pick Three Prix Fixe".
Every Wednesday this month, guests will enjoy the option of a three-course version of Genoa's famed Italian Tasting Menu, offered for only $35 Dollars!!!
Yes, you are reading this correctly.
Dine with us this month on Wednesday nights, and you have the option of choosing one of the first 3 courses, either the Antipasti, Pasta or Salad, followed by your choice of three entrées, finished with your choice of 3 fabulous desserts created by Pastry Chef Daniel Jasso.
Log onto www.genoarestaurant.com and follow the Open Table reservation link, or simply call us @ 503-238-1464 to make your reservation. HURRY, our intimate dining room has limited seating available.

2010-12-29T12:43:00.000-08:00

La Festa’ccanto

Food + Drink + DJ =
your answer to the question:
“What are you doing for New Years?”

Taking inspiration from the Italian New Year’s tradition of feasting on pork and lentils, the crew at Accanto invite you to celebrate the arrival of the 2011 with a special late night happy hour.

Beginning at 10pm, Chef Drew and his culinary team will treat guests to a buffet of traditional small plates;
*Cotecchino con lenticchie

*Arancini stuffed with pork belly ragu

*Crispy polenta crostini

*Smoked cod topped fingerling potatoes

*Salumi e formaggi

*and more!!

Just 10 bucks gets you a plate for the buffet plus a glass of Prosecco to toast the
New Year 2011.

No Cover
Happy Hour Drink Specials

DJ HG Wells spins Classic 45s
10pm-Close

29^th & SE Belmont

www.accantopdx.com

The Popular Vote Promotion

2010-11-09T08:35:00.000-08:00

THANK YOU FOR YOUR SUPPORT!!!
This past week has been a terrific one for Genoa. Not only were we honored with two nominations in the 2010 Eater PDX Restaurant Awards, but the support of our fans was truly amazing. Even after a long and bitter campaign season, our online community turned out in droves to place us in the #1 spot for Restaurant of the Year, and a statistical dead-heat for David Anderson as Chef of the Year. While the Editorial Board at Eater PDX ultimately chose our friends over at Castagna for their top pick (Congrats to Monique and Matt!), we want you to know just how much we appreciate your support.

TONIGHT WE CELEBRATE THE POPULAR VOTE!
Everyone who dines with us this evening from our online community will be offered Genoa’s five course regional Italian menu (currently featuring the Piedmont) for just $40 (just mention this post!).
Call 503-238-1464 to reserve one of the limited tables right now.
Or log onto www.genoarestaurant.com to book a table via the Open Table reservation system.

Be sure to tell your friends to follow us on Facebook and join us for tonight’s celebration -- Facebook does have its rewards.

Spotlight on Leadership

2010-10-01T14:01:00.000-07:00

David, 32, came to Portland from Ketchikan, Alaska in 2000 and worked his way up through some of this city’s finest kitchens – including Café Azul, Southpark, Lauro and Vindalho. From the beginning, he has been recognized as one of Portland’s best young chefs, with Willamette Week honoring his work as Chef de Cuisine at Lauro Kitchen by naming it “Restaurant of the Year” in 2004. Moving on to Vindalho in 2005 he was featured in Gourmet Magazine, the New York Times and the Wall Street Journal. His commitment to the culinary arts also garnered accolades from the Oregonian’s Diner Issue in 2007, where he was called out as one of Portland’s “Rising Stars”. In 2008, David was crowned as the champion of “Iron Chef Portland”.

David’s second decade in Portland promises to be just as exciting. In addition to the reinvention of Genoa, one of Portland’s most significant culinary icons, this new role has given him the opportunity to highlight and assist the work of the non-profit organizations about whom he feels most passionate. David credits his first Share Our Strength’s “Taste of the Nation” nine years ago, for introducing him to the power of food-related philanthropic events to raise not just funds, but awareness and grass roots support.

Under his stewardship, Genoa and Accanto have become involved in 18 charity events in its first year, raising money and awareness for local and national organizations addressing issues such as hunger, healthcare, homelessness, HIV/AIDS, and education for our community’s disenfranchised youth. Over the last year, there’s a good chance that if you’ve dined at either Genoa or Accanto, a percentage of your dining-dollars may have gone directly to those in our community in need.

Some of the organizations that Genoa has supported are the Cascade AIDS Project, Virginia Garcia Foundation, Portland Farmers Market SNAP Program, Oregon Food Bank, Muscular Dystrophy Association, Sisters of the Road Inc., Impact NW, Urban Opportunities, p;ear foundation, Stand For Children, the Michelle Obama “Chefs Moves to Schools” program, Our House, Growing Gardens, 10/10/10 Chef Face-Off for Leukemia & Lymphoma, and the Classic Wines Auction’s involvement with New Avenues for Youth, Metro Family Services, Friends of Children, Trillium Family Services and the YWCA of Clark County.

Join us as we thank our tireless leader David Anderson!!!

2010-09-07T19:24:00.000-07:00

Setting the Table with Lee Haywood

In the wonderful book "Setting the Table: The Transforming Power of Hospitality in Business" author and restaurateur Danny Meyer speaks of his mission for hiring staff that have 5 core emotional skills.
They are:
1. Optimistic warmth (genuine kindness, thoughtfulness, and a sense that the glass is always at least half full)
2. Intelligence (not just "smarts" but rather an insatiable curiosity to learn for the sake of learning)
3. Work ethic (a natural tendency to do something as well as it can possibly be done)
4. Empathy (an awareness of, care for, and connection to how others feel and how your actions make others feel)
5. Self-awareness and integrity (an understanding of what makes you tick and a natural inclination to be accountable for doing the right thing with honesty and superb judgment)

We tagged along with Lee as he shopped for a new outfit for an up-coming dinner party at two of his favorite stores in Portland, Magpie and Avalon.

When asked about this notion of "Enlightened Hospitality" that is core to the Danny Meyer philosophy, Lee agreed that there may be people pre-disposed to succeed in the service industry.

"Sure, any person can be trained for things to look for, or pay attention to, but I think it is crucial to have an innate sense of what guests might anticipate at any given moment, especially in a multi-course restaurant like Genoa. I believe I have an inherent ability to read people's energy, facial expressions, tone of voice, and mannerisms. All these things speak far louder than words."

In reference to a question of what makes a restaurant truly extraordinary, Lee is quick to mention that it is the relationship between the server and guests. That time shared in the dining experience. "I cannot begin to tell you how fortunate I feel to be part of Genoa 2.0. I feel honored that I am allowed to be, once again, a part of the stories that are created within those four walls."

Perhaps one of his proudest contributions to the Genoa story comes in the form of music.
"The last incarnation of Genoa was silent for the first 35 years. When I became part of the team, I started playing standard and Brazilian jazz from a tiny CD player on top of the fridge in the kitchen. The guests could hear it through the tiny pass window and began to request that it become part of their dining experience. I moved it out into the dining room thus began my tradition of compiling mixes for Genoa. The best music I have discovered for Genoa, is the music you don't really notice, unless something sparks interest and curiosity. I have made many complimentary play-lists for inquiring guests. I love to do it, it is so flattering that people enjoy it."
Having found a perfect vest for his dinner party, and our time together coming to an end, we asked who his dream dinner party guests would be.
1. The English writer and raconteur, Quentin Crisp.
2.Italian wine producer from the Langhe region of Piedmonte, Bruno Giacosa
3. The minimalist composer, Arvo Part
4. Early Netherlander painter, Hiermonyus Bosch
5. The unprecedented, Nina Simone

With his characteristic raised eyebrow and life loving laugh sending us along... Buon Appetito!!!

Good Times for a Good Cause

2010-07-02T22:03:00.000-07:00

In this business it is a rare day when 4 managers can be off site, especially when it's not for a catering event. However, Thursday June 14th was a lucky day for four of our hardest working team members. Executive Chef David Anderson, Operations Manager Chris Grant, Bar Manager Rob Fuller and Events/Marketing Manager Tim Parsons were able to spend a day on the links at The Reserve in Aloha Oregon. Thanks to hard working sponsor and organizer Hitachi Consulting, the event raised $15,000 for the Oregon Food Bank.

Greens of Hope from tim parsons on Vimeo.

The Lewis Learning Garden

2010-06-12T11:55:00.001-07:00

If you've been following Genoa+Accanto's Twitter and Facebook updates you know our Chef, David Anderson, was invited to Washington DC last weekend to attend the launch of Michele Obama's "Chefs Move to Schools" program. By partnering chefs with schools in their neighborhoods, the program begins to address issues of nutrition and obesity at the grass roots level, literally.
On Friday June 11th, David Anderson had the pleasure of meeting three groups of kids at our new partner school, Lewis Elementary in the Woodstock neighborhood. Thanks to the hard work and guidance of "Community Agent/Garden Coordinator" Julia Hamlin, the Lewis students are learning not only where food comes from, but just how delicious healthy home grown produce can be.
The students guided David through the "Learning Garden", sampling a variety of lettuces, sugar snap peas, borage flowers and chives. The group shared stories on favorite foods and different ways you can prepare produce to make it especially tasty. The day in the garden ended with the release of 5 butterflies that the class had raised from caterpillars. David waved goodbye to his new friends with a shout, "I'll be seeing you soon!" This summer David will be attending a session of "Garden Camp" organized and taught by Ms. Hamlin.
Thanks for spending a moment to follow this journey to healthy living.

That's some FINE art

2010-05-13T10:15:00.000-07:00

On Saturday May 1st, Chef David Anderson joined a handful of local restaurants and a slough of other food and beverage providers to treat the donors of the Cascade Aids Project 21st annual Art/Auction to a wide array of small bites prior to the big dinner and auction. Thanks to the generosity of those bidders CAP was able to raise $425,000 to assist members of the Portland community living with HIV AIDS.
A big thanks to all the hardworking volunteers from CAP and our friends at the Portland Concierge Association for making the experience such a blast. Stay tuned for other ways you can join the Team at Genoa lend a helping hand in the community.

The spring in your step. The song in the air.

2010-04-30T02:02:00.000-07:00

If you are reading this post you know drama is not relegated to the stage. In fact, Theater and Fine Dining share many similar facets. Before the door is un-locked and the curtain rises on another culinary production, the Chef assumes the role of creative director.
Hours before the performance begins, local farmers become talent agents, pitching their produce as the next big star to grace the stage on tonight’s menu. The afternoon is busy with rehearsals, each cook doing their part to coax the best performance from every ingredient. Dim the lights, cue the strings, the Host orchestrates the band of waiters so their pitch is in key. The curtain goes up on another night of culinary theater.
Executive Chef David Anderson and his team at Genoa Restaurant invite you and the rest of Portland’s theater lovers, to experience the new 4-course prix-fixe dinner menu before your next trip to the theater. Seating begins early at 5:30 to insure you have ample to time to savor three courses of regional Italian cuisine that has garnered national attention for 39 years. With the push of a button our staff signals Radio Cab and you set off, free of the parking woes of downtown.
As the curtain drops, and the echoes of “ENCORE” still ring in your ear, allow us to take the last bow of the evening. Bring in your ticket stub from tonight’s performance and enjoy a fourth course, dessert or coffee from our sister restaurant next-door, Accanto (literally means next door). BRAVO!!!

Four Courses for Forty Dollars
Reservations @ 503-238-1464

Mo' Myrtle - Cattail Creek lamb rack grilled over myrtle leaves

2010-04-29T20:12:00.000-07:00

Mo' Myrtle has become a battle cry in our kitchen ever since the FedEx truck showed up with our delivery of beautiful myrtle leaves from Vermont. Myrtle has long been a tradition seasoning in Sardigna, our current menus focus. The dried leaves are soaked for a few hours before being tossed on a grate in our grill to smoke and flavor the lamb. The amazing smell that fills the kitchen can only be described as heady.

We are blogging again....

2010-04-29T14:45:00.000-07:00

It's been almost six busy months since we've re-opened and we've been having a blast. Please follow along as we give you a glimpse into our operation and all the fun we're having.