I just got a call from the Oregonian and was told that Navarre has been named restaurant of the year. A strange and wonderful declaration. Over the years there has been so much hard work. Figuring out how to open the doors with Garcia and Susan. Working out our relationship with farmer Laura and how to process and cook all the produce she has been able to grow for us. There has been so much hard work by so many people, in the kitchen and on the floor. The thing that really stands out in my mind are the regulars that have braved the quirkiness over the years and have supported Navarre by eating and drinking and sharing a small bit of their lives with us. The richness that I have been privy to enjoy over the years with those that I work with and those i get to serve and dine with has been extraordinary. I really want to thank everyone for the support and also ask for patience with all the attention this may bring.
-John

shelves + product = take it home with ya.

the shelving is finished and now we are busy filling it up with all sorts of product for our pantry and yours.
it is all (mostly) for sale-
for you to take home- for you to enjoy & share your ideas- for you to find new ways to use it.
we have also re-stocked the spanish cider glasses in all three sizes for purchase and all of our wines are available at retail prices.

have fun emma lipp.

or as they say in estonia:

(according to google...)

-give good and get good.
-he who rows goes far.
-if you go only once around the room, you are wiser than he who sits still.
-make fun of the man, not of his hat.
-respect bread because bread is older than we are.
-the cork is always bigger than the mouth of the bottle.

straight from the farm.

todays delivery.

last american fare.

susan's last american meal before her time in africa.

bon voyage kraska.

estonia dinner.

Estonia dinner you ask? I am trying to figure it out myself.
Estonia is the northernmost Baltic nation located across from Scandinavia, next to Russia and above Eastern Europe. The food is influenced by all of these places. I have been introduced to Estonia by Emma Lipp
Emma works at Navarre and she is about to embark on an artist in residency in Estonia. She will be at the MoKs Center for Art and Social Practice in rural Mooste, a village in southwest Estonia. I agreed to explore the food of this place in the form of a fundraising dinner at Navarre.

The Dinner will be 3 courses and cost 40.00
Emma Lipps dad makes wonderful wine which will be poured with the dinner.
Call Navarre for reservations 503 232 3555
8:30 on Monday the 27th

for more information, here is Emma's blog about Estonia: http://thatforeignplace.blogspot.com/

pounds.

This mornings delivery from 47th avenue farms!

Burgundy (new region)

Periodically we focus on a place in the world and create a sub-special list highlighting the food and a sub-wine list highlighting wine. The idea is to explore the food and wine , hopefully finding some magic when enjoyed together.

Burgundy.

I chose this region because it is a place driven by a great repertoire of food and some of the most extraordinary wines in the world. I have tasted so many great wines and have to admit having felt way over my head more than once. Some of these wines are so good and simply easy to enjoy. While others are complex and demanding, requiring food and patience to experience what they have to offer. The wine list is coming along- we have about 16 whites and 14 reds, a pink and a sparkling. Many of these by the glass. I have more to taste and many many more waiting to be ordered. We have a sub-special list that is quite extensive already. The food is a lovely mix of what I call picnic food and sauce driven rustic dishes. I was first intrigued by the picnic food. Mainly pates and salads which work well both at room temperature or warm. We have gone pate crazy with 6 different ones on the menu at last count. The sauce driven food is so interesting to cook and when paired with the wine, it really sings. We have a long list of recipes and dishes we want to explore , including some breakfast and deserts.