I was recently at a dinner party when I threw out one of my favorite ice breaker questions “What are your top 5 go-to Portland restaurants?” Often it’s many of the same haunts – Clyde Common, Nostrana, Biwa – but a very trusted palate in the group broke out with “Fratelli.” I was intrigued…

When the Dining Month challenge was on, I staked my claim on this restaurant early on (well, one of my colleagues also tried it out for DM, but I won the honor of reviewing it). I’ll start by summing it up with this phrase, “an island in the Pearl.” For as hip and polished as the Pearl District is, there are very few top notch yet affordable restaurants, so Fratelli offers something rare for the region. Tucked into an old brick building and with limited street frontage, sneaking into the restaurant is a bit like discovering a hidden gem. Wood, drapes and tapestries create a warm and intimate environment, that feels both polished and well lived in at the same time. Service was spot on throughout the evening, and the food at times, both met and exceeded my expectations.

The Dining Month menu was different and fun. Rather than 3 courses, it’s actually 4! Guests can choose 2 antipasti from a menu of 8 for the first course(s). I selected grilled asparagus, shaved fennel, and egg salad with honey-lemon dressing and a cannellini beans, mortadella, and pistachio aillade. The grilled asparagus was still crispy and had a nice grassy olive oil that clearly said “it’s early summer, enjoy!” The cannellini beans were good, but not that memorable. What really stood out was what one of my companions ordered – the market inspired frittata. Wow, I must insist that you order this if you go, it transcends a standard egg dish. Then, for the main course, pan roasted Draper Farms chicken wrapped in prosciutto with polenta. Succulent, smokey and absolutely delicious, this dish was enough for two people but I just couldn’t share, nor could I stop myself. Needless to say, I left without a doggie bag. In fact, I did myself in on the entree, so when my cheesecake dessert arrived I barely toyed with it and abandoned half to the table. It was good, but it’s tough to live in the shadows of an excellent entree.

If you only have a chance to go to one more restaurant this June, make it Fratelli.

Last week, Portland had a James Beard homecoming. While the chef and author himself passed away in 1985, the James Beard Foundation has carried on his legacy and chose his hometown of Portland, Oregon to announce this year’s finalists for the Beard Awards – the highest culinary honor in the industry.

To welcome the foundation in true Portland style, and to honor our local nominated chefs – who ended up dominating the Best Chef Northwest category – we helped host a rousing and delicious Beard after party at The Ace Hotel, with Clyde Common and EaterPDX. Curious what was served..? Here’s a quick run-down on the Oregon food and drinks that fueled the after party.

Food: Clyde Common’s Chef Chris DiMinno made Italian combo sandwiches, leek soup, truffle popcorn, baked Alaska cookie sandwiches, and much more. (Note: Chef DiMinno has been invited to cook at the Beard House on June 16th, so save the date and book your plane fare)

Wine: Montinore Estate ‘09 Pinot Gris, ‘08 Graham’s Block Seven Pinot Noir, ‘09 Estate Reserve Gewurtztraminer

Beer: Oakshire Amber Ale

Cocktail: Clyde Common Bar Director Jeffrey Morgenthaler’s barrel-aged negroni

And, curious who attended…? Take a peek at the party photos on Eater, as well as on ByronBeck.com.

Lisa Donoughe & Cathy Whims at the Beard after party

The weekend culminated with the award finalist announcements the next morning, and we were overjoyed that once again Nostrana chef (and Watershed client) Cathy Whims was nominated for Best Chef Northwest! A well-deserved nomination for a chef whose commitment to slow food and authentic, regional cuisine has won the hearts of many. In fact, the final list of chefs for the category are all well-deserving, but we’ll unabashedly stick with Team Cathy. Now, we’ll have to all sit tight until May…

John Neumeister, Cathy Whims, Naomi Pomeroy

Chefs Phillipe Boulot, Vitaly Paley, John Gorham, Chris DiMinno

The Times, they are a changin’.

This song rings true for newspapers across the country as they face dwindling subscription rates due to a myriad of factors, including aging readers, competition from online news sources, and a growing demand for short and immediate stories. The result is a glut of experienced journalists looking to use their craft in a new way. At Watershed, we have a watchful eye on the changing face of journalism, and I’ll be exploring some of those topics with occasional blog entries, so stay tuned and chime in.

Where are all the reporters going and how is that changing journalism? Well, this week our own local good old fashioned black-and-white-print paper featured a telling article (the fact that hard copy papers are still providing the cutting edge news, I think is telling in itself).

Reporter wearing a PR hat: On Tuesday, The Oregonian ran a story about the government agency Metro hiring a reporter to cover… themselves. Titled “Metro’s reporter straddles fine line between public relations, journalism,” this article unveils a growing practice, in which companies provide ‘news’ content to their own engaged audience. It reads like a traditional news piece, but there are no dissenting views or voices.

What are your thoughts on the ethics of this practice? Do you think the average reader would be misled by this ‘reporter style’ writing, or is it a good way to employ  journalists?

Last weekend, Portland’s favorite NW neighborhood bistro, Cafe Nell, celebrated its 2nd anniversary with an outdoor Clambake party that drew hundreds of people to their cozy corner. With revelers – and sand – spilling out of the parking lot party, it was evident that owners Darren and Van Creely and Chef Garrett have created a fan club, and it includes more than neighbors, it includes non-profits too.

The hordes of people were there for the food, the fun and the fundraising. The Cafe Nell team partnered with organizations that promoted a cause that they were truly passionate about – Basic Rights Oregon and the Q Center. “Truly” is a key word here. With Van and Darren’s honest passion for the causes, they were among peers, whether or not they’d ever met their new guests before – they were part of a community, and they were building on that community.

When partnering with non-profits, we recommend to clients that they consider several things. Yes, the size of their mailing list is important, but it’s not the most important factor.

Yes. Choose a non-profit, just choose wisely. Here are a few questions to ask in advance of selecting who you partner with:

1) What are your deep held values, and what organizations are championing those causes?

2) Will your current customers understand the messaging connection to your business?

3) Have past partnerships been handled professionally and been successful?

4) How dedicated are their supporters? Fair weather fans or avid spokespeople?

5) Are they actively engaged with their supporters through social media, events, etc?

Taking the time to start within, then reflecting on how the decision will impact our circles of influence is time well spent, and may mean the difference between a party for your old friends, or a party for your new community.

Test your Kyle MacLachlan trivia…

Can you name the character Kyle played in Blue Velvet?

What’s his liquor of choice in Sex In The City? (hint, it hails from his favorite country)

Who was his love interest in Twin Peaks?

What’s the name of his Walla Walla wine label?

Yes, you heard me right “his wine label”. While stopping through Portland to film, I had the chance to swirl, sniff and sip his beautifully structured ‘06 Pursued by Bear Cabernet Sauvignon. It’s as sophisticated and genuine as the man himself. The only thing that could make this wine experience better would be to follow it with a cup of joe and a slice of cherry pie. (insider reference for all the Twin Peaks fans out there)

Pursued by Bear '06 Cabernet Sauvignon

A crowd of 150 people gathered in Pioneer Square yesterday to show their support of promoting travel to Portland for Travel Rally Day. Speakers shared their remarks and insights on how important the travel industry is to the region’s economy and how many jobs are created from visits to our beautiful state. Yesterday’s showing at the rally was a testament to how passionate the industry workers are, and the resulting media coverage shared that passion with local viewers.

The Watershed crew was there to not only show support for our clients, but to to help spread the word and ensure that media got the scoop. Check out KGW Ch.8 reporter Joe Smith’s news segment from the rally to learn how this industry affects thousands of Oregonian’s and drives billions of dollars to our economy. Watch here!

Joe Smith interviews Travel Portland President & CEO Jeff Miller

Let us know how your business is affected by tourism. Help us celebrate Travel Week and share your stories here.

April 15th is less than a month away and Pazzo Ristorante has created a tax break that doesn’t require accountants or an abacus.  Introducing, the $20.10 Tax Relief Prix-Fixe dinner menu!

The three course dinner allows diners to select their choice of starter, entrée and dessert. The menu changes weekly, and current menu follows:

I.

BARBABIETOLA

roasted beets, brussels sprouts, horseradish mascarpone, salted pistachios

-or-

PROSCIUTTO

san daniele prosciutto, baby cress, grilled ciabatta, marinated grapes

II.

TAJARIN

hand- cut ribbon pasta, cattail ceek lamb ragu, thyme, aged goat cheese

-or-

SPALLINA

grilled cascade natural shoulder tender, olive oil- yukon gold potato puree, oregon truffle confiture

III.

PANNA COTTA

honey – sweetened vanilla custard, buddha’s hand citrus

-or-

SPUMA

frozen meyer lemon mousse, lavender, crushed meringue

Meyer Lemon Spuma

When in Portland, do as the Portlander’s do!

It’s no secret that Portland locals have been embraced biking as a way of life, and there’s truly no better way for visitors to experience this unique aspect of the city than by hopping on two wheels. It’s been three years since we worked with the Hotel Monaco Portland to create the Carless Vacation Package – a hotel package that frees guests of the need for a car – and since the hotel has started building their fleet of complimentary guest bikes.

Now three years later, the Hotel Monaco Portland is not only one of the city’s leading green hotels (Silver Tier Green Seal certified), but it continues to give visitors a memorable and lasting experience… the chance to bike Portland.

This month, National Geographic Traveler features the Hotel Monaco Portland in their March 2010 issue on “Great Bike-Friendly Cities.”

Goodbye  fresh hop beers, and hello holiday ales!

Wow, it’s great to experience the Pacific Northwest’s beer seasons, and the transition from fall to winter is one of our favorites. One reason is that holiday ales pair so well with the hearty cuisine of this season. A side note… if you’re interested in pairing beer with food, I highly recommend checking out this month’s Mix Magazine, which features a full fall beer pairing menu with recipes, created by beer writer Lucy Burningham and Cafe Nell executive chef Andrew Garrett.

Whether planning a pairing dinner or just looking to quench your thirst, the crew at Watershed has done the dirty work of tasting through an abundance of Pacific Northwest seasonal ales for you. This two part tasting process included an in-house tasting of Oregon beers, provided by the Oregon Brewer’s Guild, and a broader Northwest tasting at Seattle’s holiday ale festival. From these two tastings, we’ve put together a palette of earthy, spicey and delicious beers to recommend. Here are our tasting notes!

OREGON ALES:

McMenamins Nutbrown Seasonal

Deschutes Jubelale

Slight peppermint,  sweet, roasty & toasty

Widmer Bros Black IPA (preview – director’s cut)

Big hops on the nose, smooth palate, IPA in black clothing

Deschutes Jubelale

Malty, dark caramel, citrus, floral, layered

Full Sail Wreck The Halls

Tobacco and cigar box, bitter, orange peel

Widmer Brrr...

Full Sail Wassail

Mild, vegetal, stout without the chocolate

Widmer Brrr… (Staff Pick)

Hoppy, malty, balanced, full, like a meal, complete, the all-around favorite!

SEATTLE ALES: (These were the two favorites at the festival)

Beacon Hill Brewing Saison du Bekon

Spearmint, refreshing, big nose, full flavor, light yellow in color, a true stand-out at the festival

Silver City Fat Woody Scotch Ale

Coconut, chocolate and nuts (an Almond Joy!), smooth, addictively delicious

Beacon Hill Brewer Colin Lenfesty & Crew

Calling all frugal foodies!

I’ve just made a great discovery that I must share with you…

Yes, the waning economy may have taken its toll on your pocketbook, but the good news is that it’s never been less expensive to indulge in what used to be a very exclusive culinary tradition – pairing dinners.

Wine dinners are no longer only for people with six digit incomes, and with the growing interest in spirit and beer pairings the wine dinner stigma of hob-nobbing with starch-shirt wine collectors has been distorted beyond recognition. What is gradually taking its place is an emphasis on education, discovery and approachability. The lovely result of this – and the “great discovery” I mentioned earlier – is that these intimate dinners are no longer only once a year and $150 a seat. They’re weekly and they’re $60 a seat!

This epiphany hit last night while pondering my first course (fried squash blossom

Cafe Nell's Squash Blossom

stuffed with crab mousse and drizzled with a balsamic reduction) at Café Nell’s new weekly summer wine dinner – this one featuring Sokol Blosser wines. Each week throughout the summer months, Executive Chef Andrew Garrett will prepare a 5-course wine pairing dinner for the astounding affordable price of $55, wine included.

My words of advice… Don’t wait for the economy to improve to indulge in a pairing dinner. Seize the moment, grab a friend and head to one of the many dinners taking place at restaurants everywhere. I guarantee you’ll spend less than ordering dishes a la carte.