• Chef’s Corner

    Early spring is not a time of plenty. Various wild mushrooms, nettles, dandelion greens appear in the marketplace. The first local produce items to look for will be asparagus, spinach & radishes around the first week of April.

    Spring sturgeon, only available from Native Americans this year, has ended while the halibut and salmon seasons are just getting underway and wild steelhead are beginning to arrive. Even the True Cod that has been so wonderful is beginning to fade. So I continue to work with ahi tuna, which is fabulous, as well crab and scallops and I stay on the lookout for the jewels that pop up periodically.

    Thanks to a referral by some regular customers I was introduced to Popsie Fish Company. This family has been set-net fishing in the Egegik District of Bristol Bay since 1987. Set-net fishing is accomplished from the beach and is known to be less rough on the salmon than drift nets, where most of the fish are caught. This family uses all the best practices. They bleed and ice the fish immediately on catching. They process their own fish and sell it throughout the year, with almost the entire extended family helping out. This is a great family story that we decided to combine with our own. I will soon be adding Popsie wild sockeye as a regular item on our dinner menu.

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What Is A Northwest Freestyle Bistro?


Let’s explain it this way: Janet is a Chicago-Irish-Democrat-Alpha Female-Chef… she makes whatever she wants. It just so happens that she wants to make really great meals using fresh local ingredients.

It often riles some of the local loyalist when we refer to ourselves as “A culinary oasis in a desert named Washington County”. We mean no disrespect. But it still surprises us, given the warm appreciation we receive from so many wonderful customers, that the amazing Pacific Northwest food scene has been so slow to take root west of 23rd and Burnside. If you haven’t been to Bethany’s Table you owe it to yourself to pay us a visit. We promise that you will enjoy your experience of great food and warm hospitality.

Bethany’s Table now serves breakfast on Saturday and Sunday. You will not find a better breakfast anywhere. Period.  What are you up to this weekend? Why not take yourself out to breakfast? You’ll be glad you did.

 

0304050607Willamette weekpeachesJanet and Davidfish tacosfamous flourless chocolate cakecorned beefahi saladFrittataHappy in ValpolicellaLove in the hillsJanetStrawberriesromanescomarsalaMahi mahi

 

Bric-A-Brac

We are open for lunch Monday through Friday, breakfast on the weekends, and for dinner every night of the week. We have a full bar and and an extraordinary selection and well-priced wine list. 

We have six kids and four of them work here… it’s a family affair. And Zoe (at left) is a heck of a greeter.

This is great food, fresh, local, seasonal and beautifully plated.