Cascina Spinasse Blog

BEHIND-THE-SCENES with CHEF STUART LANE

2017 Valentine’s Day at Spinasse

Spinasse interior verticalSpinasse-23 Tajarin vertical
VALENTINE’S DAY- TUESDAY, FEBRUARY 14TH, 2017
Chef Stuart and his culinary teams have designed menus that will make for a great Valentine’s Day celebration with their amazing food and Italian wine and spirits.

Spinasse
5-11pm {no a la carte available}
$100 per person + tax and gratuity | $50 optional wine pairing

Six-course dinner with options to curate your own menu. Select a wine pairing that has been hand-picked for each course or a choose a splurge-worthy bottle of Italian wine from our notable, Piemontese list.

MENU {We are unable to accommodate dietary restrictions on this evening}
Course 1 {choice}
Endive, orange, fennel salad

Or

Baby romaine, salame chop salad

Course 2
Bigne stuffed with Lobster and black truffle

Course 3 {choice}
Braised beef with potato gnocchi

Or

Calamari risotto

Course 4
Braised rabbit tortellini

Course 5 {choice}
Braised boar neck with chestnuts

Or

Poached sturgeon with rice polenta

Course 6 {choice}
Citrus cremeaux with shortbread and almonds

Or

Caramel and chocolate mousse with chocolate shell on a hazelnut cake

Call for a reservation (206) 251-7673

 

 

Saturday lunch with Francesca Vajra

Saturday, September 24

Lunch begins at noon {Limited seating}

$40 per person + tax and gratuity

CeQI7LTVIAAlhHK
We are delighted to welcome the daughter of Aldo Vajra, who established G.D. Vajra winery in 1972, for a winemaker lunch at Spinasse.

Francesca will be making her annual pilgrimage to Seattle sharing her delicious wines from Piedmont and we’ll be pouring some of our favorites.

Chef Stuart will craft 3 courses to accompany the wines: a Chicory salad with Barolo vinegar and hazelnuts, Gnocchi with porcini and Milk-braised pork.

 PLEASE CALL FOR A RESERVATION (206) 251-7673

Valentine’s Day- Love or Lust?

Chef Stuart and the Spinasse team are ready to help you celebrate on Valentine’s Day with two menus that pay homage to this noted day of passion.  Love or lust?  Either way you can’t go wrong!

Spinasse-53 Dining Room small Spinasse-9 Tajarin

VALENTINE’S DAY- SUNDAY, FEBRUARY 14TH, 2016

5-11pm | 5-courses

$95 per person + tax and gratuity
$45 optional wine pairing

Click for a reservation or call (206) 251-7673

Menu one: Love

Alaskan Dungeness crab Russian salad

Idaho Trout in carpione

Raviolo with egg yolk, ricotta and lemon zest.

Saccocia (rolled and roasted pork belly) with herbs and roasted carrots

Hazelnut torrone semifreddo with caramelize honey sauce

________________________

Menu two: Lust

Rabbit and foie gras terrine

Warm salt cod bruschetta

Fontina caramelle with pinenuts and sage

New York steak with white truffle butter and potato gratin

Chocolate bonet with almond cream.

 

Are you Wild About Game?

 

Rd_3_Wild_About_Game_Chef_Match_Up

If you haven’t attended Wild About Game in Portland before, consider making the trek down I-5 on Sunday, October 11, 2015.  Organized by Nicky USA, butchers and purveyors of specialty game and high quality meat, this delicious event runs from 11:30-4pm and is focused on, you guessed it, all things game.

Our own Stuart Lane will be there, battling head-to-head with Chef Andrew Mace of Portland’s Iconic Le Pigeon.  The protein they’ll be preparing for judging is quail. With Mace’s French focus and Lane’s Northern Italian, it will be fun to see who handles this petite bird better.

Find more information and tickets here.

 

 

 

 

 

Pop-Up Pasta Dinner Next Wednesday

Tom Barwick Pasta vertical

SUMMER PASTA POP-UP!

WEDNESDAY, AUGUST 19
5 Courses- $75
Optional Wine Pairing-$40

Spinasse pasta lovers should not miss this dinner next week from Stuart and team. Includes a complimentary glass of bubbles to start.

It should be a delicious event, don’t miss it!  Call for a reservation (206) 251-7673

 MENU

Goat cheese gnocchi with roasted heirloom cherry tomatoes

Trofie with basil pesto and toasted walnuts

Chestnut gnocchi with speck ragu and huckleberries

Raviolo with fresh ricotta, chicken yolk, lemon zest, duck brodo and zucchini

Vanilla panna cotta with blueberries

Site Design: Gina Tolentino gongfan.com

© 2018 Cascina Spinasse Blog