navarre

happy new year 2012.

2012-01-02T23:06:00.000-08:00

new year's eve dinner.

2011-12-24T13:02:00.000-08:00

New Year's Eve Dinner

3 courses

$48.

(not including gratuity)

wine pairing

$25.

please call for reservations.

503.232.3555

New Region: LYON.

2011-12-13T19:58:00.001-08:00

On the specials list so far.....

Pate Lyonnaise

Chicken Liver Mousse Lyonnaise

Celery Root & Salmon Terrine

Head Cheese Lyonnaise

Trout in Beaujolais

Hanger Steak w/ Red Wine Marrow Sauce

Chicken Stew w/ Garlic

Rabbit Stew Lyonnaise

Potato Cakes

Celery Gratin w/ Marrow

Lentil Salad

Celery Root Salad

Endive Salad w/ Roasted Saint-Marcellin & Bacon

Potato Salad w/ Sausage

Salmon w/ Chicken Liver & Escarole

Rabbit Stew Lyonnaise

Chicory Salad w/ Gruyere Dumpling

Polenta w/ Saint-Marcellin

Mashed Celery Root & Apple

Salmon Souffle

Leek Tart

Endive Lyon

Chestnut Stew

Guinea Fowl w/ Mustard & Wild Mushrooms

Jerusalem Artichokes w/ Lardon

Goat Cheese Torte

Jerusalem Artichoke & Hazelnut Salad

Smoked Herring & Potato

Salad w/ Poached Egg & Lardon

Radish Greens & Chanterelles

2011-10-31T22:12:00.001-07:00

2011-09-28T20:27:00.000-07:00

2011-08-16T20:53:00.000-07:00

2011-07-26T16:30:00.000-07:00

2011-07-20T13:53:00.000-07:00

2011-07-13T17:49:00.000-07:00

breakfast.

2011-07-09T14:34:00.000-07:00

2011-05-28T16:14:00.000-07:00

today's delivery.

2011-05-27T20:23:00.001-07:00

2011-04-18T16:47:00.000-07:00

thank you Carlton Cellars and Steamboat Inn.

2011-04-04T17:01:00.000-07:00

thank you steamboat.

we had a great time cooking and staying at the inn.

fell in love with the bright blue river, glowing moss, cozy cabins and wonderful staff.

thank you dave and robin of carlton cellars.

carlton cellars.

steamboat inn.

dinner with Domaine Guillot-Broux

2011-03-12T13:57:00.001-08:00

2011-03-09T16:04:00.000-08:00

On thursday the 10th of March we are proud to host a dinner with Domaine Guillot-Broux www.guillot-broux.com . This is a small Domaine in Burgundy that makes great wines. We have served these wines at Navarre for years and have hosted them once before. The maker is gracious and his wines are spectacular. We will be making a 5 course meal with his wine paired to compliment. He will be there to discuss his wines and hopefully enjoy the meal.

The cost will be 75.00 for the meal with the wine paring, gratuity not included.

Please send an email or call to reserve a place.

Thanks so much, john.

2011-03-09T15:48:00.000-08:00

2011-02-28T18:10:00.000-08:00

valentines day menu.

2011-02-12T08:08:00.000-08:00

1st

clams, mussels, crab and white beans with bottarga

tajerin with sage and brown butter

cured pork loin, duck proscuitto and watercress salad

oysters on the half shell

2nd

pumpkin and goat cheese gratin with brussel sprouts and braised fennel

buffalo loin stuffed with serrano and gabietou with greens and potato gratin

boar stew with chocolate over polenta with greens

trout with saffron wild mushroom sauce, black rice and brussel sprouts

3rd

pear tart tatin

floating island with brandied cherries

chocolate dessert

salt caramel with lambrusco

basque cookie with ruster ausbruch

champagne biscuit with champagne

chocolate with banyuls

3 courses $45.

wine pairing offered $25.

gratuity not included.

call for reservations.

2011-02-10T18:27:00.000-08:00

2011-01-29T16:20:00.000-08:00

2011-01-27T17:38:00.000-08:00

2011-01-15T15:15:00.000-08:00

final menu- new years 2011

2011-01-02T13:58:00.000-08:00

1st Course

2009 Jasnieres, Pascal Janvier, Cuvee Silex Loire Valley, France

- Charcuterie Plate

- Oysters on the Half Shell

- Mustard Tart with Roasted Squash & Braised Endive

2nd Course

2009 Vin de Table, A. Clape, Le Vin des Amis Rhone, France

- Duck Breast, Lentils with Jambonette & Braised Greens

- Monk Fish with Spaetzle, Cabbage & Apples - Lamb Sausage, Loin & Shoulder with Polenta & Braised Greens

- Chanterelle , Black Trumpet & Pig Ear Mushrooms cooked three ways

with Quinoa & Arugula Salad

3rd Course

Cava Grans Moments Brut, Spain

- Buttermilk Cake with Goat Cheese Icing & Berry Sauce

- Pistachio Semifreddo with Brandied Cherries

- Pears Poached in Red Wine with Chocolate Mousse

- Biscotti with 2004 Osterreich Peter Schandl Ruster Ausbruch, Austria

- Champagne Biscuits with Champagne Joel Falmet Brut Traditional, France

- Almond Cookies with Oloroso, Asuncion Alvear, Spain

45. for 3 courses 25. for wine pairing gratuity not included.

Happy New Year. 2011

new years eve.

2010-12-29T08:14:00.000-08:00

I hope the holidays have been good for everyone. All the cooks and I have put our heads together to come up with a menu for New Years Eve Dinner, I think its going to be a good one.

New Years at Navarre will be a three course meal with a few choices. A wine flight will be offered to compliment. We will be taking reservations for all size groups. I will update the blog with menu details soon.

Please come to dinner, raise a glass and enjoy.

NEW YEARS EVE DINNER

prix fixe:

45. for 3 courses
25. for wine pairing

please call for reservations.

john

friday delivery.

2010-10-31T22:44:00.000-07:00

2010-10-31T22:43:00.000-07:00

goodbye laurie and emma lipp. we will miss you.

2010-10-31T22:40:00.000-07:00

2010-09-03T15:37:00.000-07:00

2010-08-27T15:17:00.000-07:00

2010-07-14T21:10:00.000-07:00

NAVARRE + UNA = LUCE

2010-07-10T14:32:00.000-07:00

Giovanna and I are opening a new place it will be called Luce. We are focusing on special events and dinners, both private and public. Luce is located at 2140 East Burnside. We have already had birthday parties, wedding receptions, wine tastings, special dinners- all were private. We are having our first public events in a week and a half. There will be three different events. If interested, please click here for more information, to make reservations or to be put on the mailing list.

We are very excited and hope one of these events are of interest to you.

First Event

A pig dinner with Apolloni Vineyards. Alfredo and I will create a menu that reflects his childhood in Fruili, Italy.

Second Event

Pre-IPNC Dinner with Johannesof Reinisch from Austria and Antica Terra from Oregon.

Both wine makers will be at the Dinner.

Third Event

Cleat Light Dinner with Ashley Helvey and Valet. This will be an instalation by felt artist Ashley Helvey with a meal by Luce and music by Valet to compliment.

Thanks

John

2010-06-23T12:22:00.000-07:00

2010-06-16T22:23:00.000-07:00

Five of Genoa's past chefs, John Taboada, Tommy Habetz, Cathy Whims, Amelia Hard and Jerry Huisinga; joined David Anderson in the kitchen at Genoa on sunday to prepare a 7 course dinner for the generous donors of the Classic Wines Auction.

more photos here.

2010-06-07T22:46:00.000-07:00

2010-05-31T22:03:00.000-07:00

2010-05-06T23:21:00.000-07:00

IACP dinner at Luce.

2010-04-29T12:47:00.000-07:00

IACP dinner at Luce.

2010-04-29T12:41:00.000-07:00

Menu:

John Taboada of Navarre

Cathy Whims of Nostrana

Flowers:

Hilary Horvath

Artwork:

Blair Saxon-Hill

Thank You:

to all the people that helped make this a great night.

Servers.

Cooks.

Organizers.

Attendees.

IACP dinner Artwork.

2010-04-29T12:32:00.000-07:00

Artwork by Blair Saxon-Hill

Fourteen30 Contemporary Gallery

2010-04-10T15:42:00.000-07:00

2010-03-30T12:58:00.000-07:00

Eric and Emily (and Fritz) of Thistle restaurant in McMinnville invited us to cook this past sunday as part of their guest chef series- along with wines from Westrey. We had a good time and some proceeds were to benefit YCAP. Thanks to everyone that attended and made it happen.

Also had a great lunch at Nick's.

guest chef dinner at thistle with westrey wines.

2010-03-30T12:36:00.000-07:00

2010-03-27T16:38:00.000-07:00

2010-02-11T16:05:00.000-08:00

Valentines Day is coming soon.

At Navarre we will be offering a Three Course Meal with wine to compliment.

We so enjoy figuring out a multi-course meal because it's different than what we do everyday.

There will be options for all diets.

We are taking reservations for all size parties.

Call for Reservation 503.232.3555

3 course meal 45.00

Wine Fight 25.00

hope to see you there.

2010-01-30T14:39:00.000-08:00

2009-12-31T11:16:00.000-08:00

Hi,

Hope you all have had a nice time this holiday season.

I have been planning this New Year's dinner with John Willis and Jonathan Kraska who have been working with me at Navarre for quite some time. We have put our heads together to come up with a 3 course menu...

We still have seats left, I think its going to be good.

Here goes...

Best,

John T.

New Years Dinner

A choice of the following:

1^st

Pasta with Caviar

Antipasti Plate

Fennel and Crab

Steak Tartar with Quail Egg

2^nd

Duck Breast, Duck Sausage, Duck Rillette with Roasted Potatoes & Brussel Sprouts

Gnocci with Pumpkin & Mushroom Ragu

Trout with Saffron Sauce and Black Trumpets, Celery Root Mash Potatoes and Honey Glazed Carrots

Buffalo Strip Loin Stuffed with Serrano and Assiago Cheese with Roasted Potatoes and Braised Greens

3^rd

Yogurt Mousse with Lavender Jelly

Lemon Tart with Huckleberry

Chocolate Mousse

Chocolate with Banyuls

Champagne Bisquits with Champagne

Biscotti with Vin Santo

Dried Fruit with Port

Almond Cookies with Sherry

new years eve dinner.

2009-12-30T12:36:00.000-08:00

(dinner above as served by the craig children)

NEW YEARS EVE DINNER

prix fixe:

45. for 3 courses

25. for wine pairing

please call for reservations.

wishing you and yours a very happy new year.

friday delivery.

2009-12-19T17:48:00.001-08:00

2009-12-19T17:47:00.000-08:00

2009-12-03T20:39:00.000-08:00

2009-11-18T21:05:00.000-08:00

2009-11-03T11:53:00.000-08:00

2009-10-14T16:36:00.000-07:00

2009-09-26T13:38:00.000-07:00

2009-08-16T11:48:00.000-07:00

2009-08-15T10:37:00.000-07:00

this mornings delivery.

2009-07-31T12:08:00.000-07:00

2009-07-07T18:03:00.000-07:00

2009-06-12T00:06:00.000-07:00

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.

2009-06-10T11:31:00.000-07:00

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.

2009-06-10T11:28:00.000-07:00

have fun emma lipp.

2009-05-28T12:28:00.000-07:00

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.

2009-05-22T11:49:00.000-07:00

todays delivery.

2009-05-22T11:43:00.000-07:00

last american fare.

2009-05-14T22:05:00.000-07:00

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

2009-05-05T14:32:00.000-07:00

2009-05-05T14:31:00.000-07:00

bon voyage kraska.

2009-05-05T14:23:00.000-07:00

estonia dinner.

2009-04-22T12:39:00.000-07:00

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.

2009-04-17T16:18:00.000-07:00

This mornings delivery from 47th avenue farms!

Burgundy (new region)

2009-03-16T16:27:00.000-07:00

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.

2009-03-13T19:06:00.001-07:00

2009-03-13T19:04:00.000-07:00

st. valentines dinner.

2009-02-18T12:04:00.000-08:00

st. valentines dinner.

2009-02-18T12:01:00.000-08:00

1st

Salad with Beets, Yellow Foot Mushrooms & Seared Goat Cheese
or
Rabbit Compote, Pork Pate, Foie Gras with Figs, Rabbit Terrine & Salami
or
Chestnut & Ricotta Ravioli
or
Warm Crab & Parsnip Salad with Trumpet of Death Mushrooms

2nd

Duck Breast with Lentils & Braised Greens
or
Seared Tombo Tuna with Spicy Sauce , Farro, Carrots & Parsnips
or
Pork Loin in a Mustard Sauce with Polenta & Braised Greens
or
Parsnip Gratin with Braised Greens , Hedgehog Mushrooms & Carrots
or
Buffalo NY Strip Steak Topped with Truffle Butter For Two with Corona Beans , Carrots & Parsnips

3rd

Truffles with Cookies
or
Wild Plum & Black Berry Croustade with Vanilla Ice Cream Topped with Pine Bud Syrup
or
Savoie Cake with Brandied Cherries
or
Pears & Apples Poached in Red Wine with Yogurt Mousse
or
Assorted Cheeses

valentines night action.

2009-02-18T11:53:00.000-08:00

market in lyon.

2009-02-14T13:34:00.000-08:00

market in lyon.

2009-02-14T13:32:00.000-08:00

2009-01-09T13:40:00.000-08:00

sunday snow = very nice breakfast.

2008-12-16T12:23:00.000-08:00

2008-12-05T11:53:00.000-08:00

2008-12-05T11:26:00.000-08:00

Sicilian Specials

2008-10-11T00:25:00.000-07:00

2008-10-11T00:21:00.000-07:00

2008-10-11T00:17:00.000-07:00

The Begining of Fall

2008-09-26T19:03:00.000-07:00

2008-02-28T14:19:00.000-08:00

Menu for Italin Wine Makers Dinner

2008-01-15T10:26:00.000-08:00

A Dinner at Navarre with

Roagna, Piedmont (Barbaresco & Barolo)
Alessandra Bera, Piedmont (Moscato, Dolcetto, Barbera)
Silvio Messana of Montesecondo, Tuscany (Chianti)
Stefano Belloti of Cascina degli Ulivi, Piedmont (Gavi)
Nadia Verrua from Cascina 'Tavijn, Piedmont (Grignolino & Ruché)
Arianna Occhipinti, Sicily (Frappato, Nero d'Avola)
Pietro Vergano, (Chinato)
Bera Moscato

Foie Gras Chocolate Nougat on Pan d' Epic
Vergano, Moscato Chinato with soda water

Crab and Fava Bean Terrine
Salt Cod and Cauliflower Gratin
Leeks with Hard Boiled Eggs
Degli, Ulivi Gavi Filagnotti 04
Tavijn, Grignolino d'Asti 05

Quail Stuffed with Chicken, Serrano and Mushroom Sauce
Purgatory Beans
Radicchio Salad
Bera, Dolcetto Monferatto Bricco della Serra 04
Montesecondo, Chianti Classico 05

Roast of Buffalo with Syrah Lees Sauce
Polenta
Turnips
Greens
Roagna, Barbaresco Paje 99
Occhipinti, "Siccagno" Nero d'Avola IGT Sicilia 05

em>Champagne Biscuits and Truffles
Vergano, Americano Chinato

Wine Maker Dinner (7 Italian winemakers)

2008-01-08T12:05:00.000-08:00

On Monday the 14th at 7:00 Navarre is going to host a wine dinner with seven Italian winemakers.Participants will include:

* Luca Roagna, Piedmont (Barbaresco & Barolo)
* Alessandra Bera, Piedmont (Moscato, Dolcetto, Barbera)
* Silvio Messana of Montesecondo, Tuscany (Chianti)
* Stefano Belloti of Cascina degli Ulivi, Piedmont (Gavi)
* Nadia Verrua from Cascina 'Tavijn, Piedmont (Grignolino & Ruché)
*Arianna Occhipinti, Sicily (Frappato, Nero d'Avola)
* Chinati Vergano with their Stunning Chinati

There will be 4 to 6 courses to compliment these wines.
85.00 for both wine and food.
Reservations 503 232 3555

Because there are so many winemakers there are limited seats please reserve as soon as possible. It really should be a great time

New Years

2007-12-29T00:48:00.000-08:00

New Years Eve Dinner. I am really excited about the meal. The first course will be tapas on the bar. I love all the colors and tastes that come from a proper spread of tapas. After that there will be a choice of main courses. I am thinking about Leg of Lamb Roasted in Hay, Sea scallops with wild mushrooms, and a vegetable stew with all the winter goodnness and the perfume of saffron. A cheese and salad course and a choice of desserts. I can't decide about the desserts- there are so many I want to make. I hope you can make it in. Either way, wishing you a nice new years.

On the 15th of January, Navarre will be hosting 7 winemakers from all over Italy. We will make 4 courses to compliment 8 to 10 of thier lovely wines. We will take reservations for this event. More to come........

New Years Eve. 3 Course Meal. If you would like paired with wine. Dinner 40.00 Wine 25.00 for wine. Reservation Please 503 232 3555

03.14.07

2007-03-14T22:54:00.002-07:00