On July 20th, we will have the pleasure of hosting a very unique winemaker dinner. Marty Clubb, owner and managing winemaker of L’Ecole N° 41, will be joining us together with Joe and Kristina Czarny, graduates of Walla Walla Community College’s Enology and Viticulture program. This will be an excellent opportunity to show off not only the accomplished wines produced by L’Ecole N° 41, but also to meaningfully demonstrate how Walla Walla stakeholders have banded together to create a case study of doing well by doing good. You can make your reservation to the dinner by clicking … Read the rest »
Maria Ponzi is coming so Janet has pulled out all the stops!
Bethany’s Table declared 2017 as our “Year of Walla Walla.” We should have declared it as our “Year of Superstars and Visionaries.” For we are so pleased and honored to take a break from Walla Walla to host Maria Ponzi, President of Ponzi Vineyards, for a memorable night of eating, drinking and storytelling.
Ponzi Vineyards was founded in 1970 when Dick … Read the rest »
Did you know that the Pacific Northwest played a significant role in establishing Father’s Day as a national holiday? There had been a celebration of fatherhood promoted by the Catholic church in Europe since the middle-ages, as St Joseph’s Day, celebrated on March 19th. The celebration was brought to Latin America by the Spanish and Portuguese, where Father’s Day is still celebrated in March. The Coptic Church has also celebrated Father’s Day as St Joseph’s Day, apparently since the 5th century, but that date is set as July 20th. Except for within the Catholic tradition, … Read the rest »
Last month I wrote about how I buy produce. That task has gotten a lot easier now that the farmer’s markets have reopened and the abundance is rolling in off the valley floor. However, my challenges purchasing beef have gotten much more difficult. For years my job was made easy because of Oregon Natural Meat. Stephen Neal and his family ran this small operation and it was the perfect solution. Stephen’s nickname is Dr. Meat. He has a PhD in food safety, once taught at Oregon State and consults on matters of food safety for governments around the world. They … Read the rest »
It is my pleasure to welcome this year’s new produce. Spring is always the best time of year for me because I am so ready for fresh greens and color. The last few Saturdays I have gotten up early and headed down to the Portland Farmers Market. It’s been helpful to talk with some of the farmers to see what the timing of the different crops will be. Right now there are so many raabs (broccoli, kale, cauliflower, Brussel sprouts) and you’ll find them on your plate at the restaurant, adding both beauty and flavor. I have been buying baby … Read the rest »
Our “Year of Walla Walla” continues as we host Pepper Bridge Winery and Amavi Cellars winemaker, Jean Francois Pellet, for an evening of tasting truly world-class wines together with unique and insightful food pairings. There will be six wines to taste, five courses of brilliantly crafted food and loads of fun. Wine will be available for purchase the day of the event for a substantial discount. You really shouldn’t miss this dinner!
Kicking off our “Year of Walla Walla,” we are so pleased to host a winemaker dinner featuring Five Star Cellars on Thursday night, April 20th. Most of you know about the explosion of wineries and convergence of talent and opportunity that makes the Walla Walla Valley a winemaking mecca. It’s in the air when we travel to Walla Walla. The generosity and congeniality we experience as we engage the wine and hospitality community in Walla Walla is like a warm bath. One senses an ease with which these folks associate with each other that comes from … Read the rest »
It’s A Family Thing
Owning a restaurant that is really a family-run enterprise makes for some really good stories. All six of our kids have worked in the restaurant. The first of these was my oldest son, John. I caught a lot of grief from qualified staff when I initially installed John to wash dishes and do prep. He was, shall I say, willfully inanimate. But things progressed and John became useful. Happiest when challenged by learning new things, John progressed to work with Kyle on the hot line. And then we hired Lauren.
Lauren came to us with very … Read the rest »
Meet Jon Jennison & Taste His Wines
When: Thursday, March 23rd
Time: 6:00 pm – 9:30 pm
Thistle Winery’s vineyard is located in the Dundee Hills, where the very best of Oregon Pinot Noir grapes are grown. Winemaker Jon Jennison is a regular customer at Bethany’s Table and he and his wife, Laura, are close friends with many of our oldest and most dedicated customers. This dinner will definitely have and insider’s feel to it and there will be loads of laughs and great conversation.
We will be hosting the event in our newly constructed private dining room, which seats … Read the rest »
Join Us In Purchasing Some Fabulous Wines
(and support the wonderful work these folks are doing)
Last year we had one of the all-time best experiences when we went to Walla Walla for the first ever Reveal Walla Walla Valley Wine Auction. There were 40 or so lots of wine auctioned, but that is almost beside the point. The warmth and generosity we received from the collaborative and quirky cast of characters turned us into customers for life. We are going back again this year and we want your help.
Among the lots we tasted last were some … Read the rest »
It has been a long winter. Do folks seem edgy to you? Just how much Seasonal Affective Disorder (SAD) is out there? The numbers are a little hard to parse out. SAD is a form of major depressive disorder (MDD); in other words, patients with SAD can be just as depressed as patients with MDD and are often more so. The only distinction between these depressive disorders is the timing of the episodes, which occur during the short, dark days of winter in patients with SAD. Research consistently turns up 6% as the percentage of the US population that is … Read the rest »
It is fascinating how our Irish blood washes away the remnants of our remaining family tree on this day. There is sentimentality to this aspect of our heritage that swells with the imagery of shamrocks and leprechauns, Guinness and whiskey. And there is a yearning to warm oneself with the songs and landscape of this lush piece of Earth.
Paddy’s Day festivities pose a new set of challenges for us this year. The dining room is larger, and it’s L-shape makes it hard to sing and tell stories to the entire room. And it arrives on a Friday. So we … Read the rest »
Closing September 3rd through the 19th
Have you heard the term “scratch kitchen” before? It signifies a kitchen that does not use processed foods and makes everything from raw ingredients. Bethany’s Table is a scratch kitchen. Inspections by the local health authority have required some additional training. The inspectors in Washington County don’t see many scratch kitchens.
In that vein, Bethany’s Table is a “scratch restaurant.” It was built from raw ingredients, one trip to Home Depot at a time. In 2008 we were holding the bag on a meal … Read the rest »
The signs of spring arrive well before spring crops. We will get some baby chard and kale, but we still largely rely on the squash and root crops that got us through the winter. It is actually the foraged veggies – fiddlehead fern, miner’s lettuce, sea beans – that first liven up our plating arts. Local asparagus will arrive soon and disappear just as quickly. But it … Read the rest »
It feels like Easter is flinging itself at us. In 2014 Easter took forever to get here and arrived finally on (Gregorian) April 20th. Easter in the West occurs on the first Sunday following the Paschal Full Moon, which is the first full moon (give or take a day or two) occurring on or after the Spring Equinox. In 1818 the Paschal Full Moon happened on the equinox, which was a Saturday, so Easter that year was the earliest date possible, March 22nd. The latest date possible for Easter is April 25th, which last occurred in 1943.
Originally Easter … Read the rest »