Opening A New Restaurant?

 OX – Clams.
Photo ©Dina Vaila Photography

We love to dine out and my wife, Beverly, is usually up on the latest restaurants.  I don’t know how she finds them. It could be by word of mouth, from the newspaper or on the web, but she learns about them.  In fact, she recently told me that residents of Portland have more restaurants to choose from than residents of New York.  I find that hard to believe.

I Googled “New Restaurants Portland, Oregon” and I’m amazed how many open each year. I often think that owning a restaurant must be a good business, if you can turn the tables several times a night. My wife thinks owning a restaurant would be grueling; long hours, late nights, all the prep, and then cleanup after the customers are gone.

I discovered one company, PeachSuite Hotel Supply, which offers a comprehensive array of hotel suppliesand restaurant supplies. This hotel amenities supplier offers all you need for dining room supplies; china, flatware, and glassware for example. It has a catalog for the bar, kitchen, janitorial supplies, and furniture that you would need if you were to join the movement and open your dream restaurant.

If you do open that restaurant make sure the staff know what to do and make sure the food is excellent. Then call Beverly.

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We Love Al Fresco Dining.

We were invited to a good friend’s 70^th Birthday party.  You know when you give a garden party in Oregon before mid-July or after mid-September, you need outdoor patio heatersto guard against icicles hanging off your guests noses. You may need more than two in our state.

We will be celebrating our 20^th wedding anniversary on July 25^th.  We were married in an orchard on a 90-degree day.  I still can remember the beautiful sight of Bev walking out of the trees on her father’s arm. A year after we were wed, one of Bev’s best friends married on the same date at Black Butte by the lake and it was unseasonably cold for that time of the year.  A wedding can be spoiled if your guests are uncomfortably cold.

We love al fresco dining.  It’s a causal way of dining in a garden atmosphere where we can hear the birds, feel the breeze and the sun and smell the fresh air as we savor the delightful flavors.  In Mexico, when we dine outside, we get the added bonus of the stars and the sounds of the surf.  Very few times has it been cold enough for heaters, but the waiters assured us one cold evening that this was unusual for March. They are trained to say that.

Speaking of casual dining, I love buffets.  I love to go down the event serverline before the tops are lifted imagining what’s been cooked inside.  Then, I grab my plate as I balance my drink while holding my napkin and silver ware.  Next I put down my drink to dish some of the many salads on to my plate. I grab a roll and butter.  Then pick up my drink and move on, all the time chatting with those I’m with about how great everything looks.  There are usually rice or potatoes fixed one of many ways, so I put down my drink and dish up the carbs, pick up my drink and move on.  I’m running out of room before I get to the prime rib. 

I remember being in Dallas at a buffet hosted by my friend John May of May Petroleum.  He was ahead of me in line and when we came to the Baron of Beef.  The chef was slicing off thin pieces to make it last, I suspect.  John said he would like a piece this thick, holding he thumb and forefinger about a half inch apart. When it was my turn, I said to the chef, “I’ll have what he had!” 

When I sat down at the table I realized I forgot to pick up my drink again. Buffets are great.  The best part is going back for dessert.  There are usually more than a dozen offerings and the trick is to eat as many as possible without people getting wise.

On January 15^th of 2014, I will be 70.  I’m going to have a party outside…in Mexico.

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Have You Tried Salt & Straw?

Here's an ice cream store you MUST visit! It's named Salt & Straw, and the flavors may blow your mind.

Kim Malek is the owner and the shoppe has been open since August and here on a windy, cold day, the visitors through the front door didn't end.

I tried several kinds and settled on something conservative: one scoop of Banana with spicy monkey caramel and walnuts in a cup. It had a great taste of bananas and caramel with walnut chunks. The ice cream had a perfect melt. Then I went back for a taste of Pear and Bleu Cheese. It tasted just like pear ice cream with a slight bleu cheese aftertaste. Next I tried Sea Salt ice cream with caramel ribbon.  The sea salt enhanced the caramel and satisfied both yearnings for salt and sweet. Next time I will try Arbequina olive oil.




Bev tried Almond brittle with salted grenache ice cream.  She's hooked! As I said they've been open since August, but already it's Oprah's favorite ice cream and it's been featured in "The Wall Street Journal" and "The Washington Post" and featured on "Sunday Morning."

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Duncan Phyfe Still Lives

We are always interested in the history of furniture.

In our dining room is a Duncan Phyfe dining table. Actually according to Duncan Phyfe - The Man, The Style on the English classics blog, Duncan Phyfe never labeled his furniture, so we probably have a copy of a Duncan Phyfe or a dining table made in the style of the man's designs.

It's an interesting read. At just 26 years old—Duncan Phyfe started his furniture making business in New York City and quickly became one of the most renowned American cabinetmakers of all time.

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Christopher Guy Furniture

This dining table from Christopher Guy is described on his website thusly:

"Sheer elegance and luxury define this magnificent looking mahogany and veneer dining table, complete with delicate marquetry work, a fine example of a contemporary piece with classic appeal."

Ava Living has this video of a furniture fashion show in Paris this year:



Bev & Mike
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