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

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

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

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.

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

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....

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.