By mlb, on September 4th, 2009%
This is the time of year, before the HUGE fall cooking season, when I’m always in a bit of a posting slump. This means it’s a perfect time to post pictures of a meal out!
Nehalam River Inn
34910 Highway 53
Nehalem, OR 97131
We finally (finally!) went to the Nehalem River Inn for dinner. The occasion? To celebrate jwa’s 38th birthday! We had a very nice meal and, although we didn’t stay there (they had a 2-night minimum, even on a Sunday night), we found a very nice room at the Wheeler on the Bay Lodge & Marina which was about a mile away.
The Garden Room at the Lodge
But first, back to the food.
We got there a few minutes early for our reservation (we were hungry!) but got seated right away. . . . → Read More: Nehalem River Inn (and the River)
By mlb, on June 19th, 2009%
jwa and I went out for a nice Thursday night meal and FINALLY tried Tabla Mediterranean Bistro. So good! Excellent deal with the three courses for $24. We did the wine pairings for an extra $16.
I’m kind of sleepy so this post will be mostly pictures.
Just for fun, we both started the meal with a cocktail — the isadora duncan, housemade lemon-verbena vodka, cassis, tonic, rocks. Mmm!
Okay, three courses (plus desert), let’s go! For the first course, we both had the baby lettuce salad with deviled egg dressing, spiced pepitas, grilled garlic whips, shaved grana padano. It was paired with a 2006 domaine lafond, grenache blanc/rousanne/viognier, from Lirac, France. We both loved the pumpkin seeds (pepitas) here. Note to self: toast pumpkin seeds more often!
For the pasta . . . → Read More: Tabla Mediterranean Bistro
By mlb, on June 5th, 2009%
This was a side dish that worked really well with some grilled albacore tuna steaks. For the fish, I made a quick topping of kalamata olives, green olives, cherry tomatoes, red onion, olive oil, lemon juice and feta cheese. So, it was a Mediterranean kind of a thing (one of my favorite kinds of things).
The zucchini grilled while the fish rested. I think the scores in the zucchini are to let the buttery goodness soak in. This recipe is easily halved or even quartered. I did the later with 2 tbsp butter, 1/2 tbsp lemon, 1/4 tsp each of the spices and a pinch of curry. Oh and yes — there was cheese!
Grilled Zucchini with Garlic and Lemon Butter Baste
recipe adapted from Bon Appétit magazine
8 medium zucchini (about . . . → Read More: Summer Side Dish: Grilled Zucchini with Garlic and Lemon Butter Baste
By mlb, on May 13th, 2009%
Beet salad at the Peerless restaurant — with goat cheese, poblano peppers, pumpkin seeds, orange segments, micro greens and stuff like that
Where we stayed: Peerless Hotel
Where we ate: Peerless Restaurant, Dragonfly Cafe & Gardens
What we saw: Macbeth, Dead Man’s Cell Phone
Lodging:
This was a quick, fun trip. Alas, it was supposed to be part of a much larger trip to California too, but that got postponed due to work issues (not mine). I haz a sad. Anyway, we did still go to Ashland but then drove back to Portland Monday instead of Northern California.
We stayed at the Peerless for the first time. Normally, I like staying in a cottage-type set up where we have a kitchen but since we were going to just be there for two nights, we . . . → Read More: Ashland: May 2009
