Spring At Last

Posted by David Bowles on Wednesday, May 3, 2017

13658997_10201961719480308_6734169357586542467_nIt 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 »

Categories: Restaurant News

Pepper Bridge – Amavi Winemaker Dinner

Posted by David Bowles on Tuesday, May 2, 2017


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!

Five Courses – Six Wines – Great Conversation: $85 plus gratuity 
May 18th – 6 PM

Register by clicking here or call the restaurant at Read the rest »

Categories: Restaurant News, Wine

Five Star Cellars Winemaker Dinner

Posted by David Bowles on Thursday, April 6, 2017

home-slide2Kicking 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 »

Categories: Restaurant News, Wine Tags: , ,

No Brunch For You

Posted by David Bowles on Tuesday, April 4, 2017

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.

John and LaurenLauren came to us with very … Read the rest »

Categories: Restaurant News

Thistle Winemaker Dinner

Posted by David Bowles on Thursday, March 16, 2017

Meet Jon Jennison & Taste His Wines

When: Thursday, March 23rd
Time: 6:00 pm – 9:30 pm

403_Open_doorsThistle 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 »

Categories: Restaurant News, Wine

Iconic Walla Walla

Posted by David Bowles on Thursday, March 16, 2017

Join Us In Purchasing Some Fabulous Wines

(and support the wonderful work these folks are doing)


home-slide2Last 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 »

Categories: Restaurant News

Dog Days of Winter

Posted by David Bowles on Tuesday, March 7, 2017

SAD2It 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 »

Categories: Restaurant News

Paddy’s Day Singing & Storytelling at the Table

Posted by David Bowles on Saturday, March 4, 2017

tollymoreIt 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 »

Categories: Restaurant News Tags: , ,

Closing for the Final(?) Remodel

Posted by David Bowles on Wednesday, August 31, 2016

Closing September 3rd through the 19th


New wine bar in progress

Looking good – but still a work in progress

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 »

Categories: Remodeling & Expansion, Restaurant News

Janet’s Springtime Corner

Posted by David Bowles on Tuesday, March 22, 2016

Big FishA first-of-the-season halibut arrived at our doorstep today. This $500 fish was swimming in some cold, cold water just a couple of days ago. The meat is rich and succulent. I love spring.

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 »

Categories: Restaurant News

When Is Easter?

Posted by David Bowles on Tuesday, March 22, 2016

Icon of the passionIt 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 »

Categories: Restaurant News

Janet’s Corner

Posted by David Bowles on Saturday, January 30, 2016

I touch the dough, I talk to the dough. We argue and, yes, even laugh from time to time. The bread begins as simply flour, water, salt. Just that. Flour, water, salt.  Then it becomes a living thing. I pour hard work and love into every step of the process. One simply needs to pay attention. Depending on temperature and humidity, I get know each batch, and every one is a little bit different. It’s an investment that is well worth the effort. You will know this if you have tried our bread.

I have had many conversations about food … Read the rest »

Categories: Restaurant News

The 6th Love Language

Posted by David Bowles on Friday, January 29, 2016

food is loveValentine’s Day is a big day in our world. Janet really turns up the heat. She lands on a theme just after the first of the year and the eats, sleeps and drinks with her ideas for a week or two. She then spends two or three more weeks designing her menu. This year she decided to keep it simple so she limited the prix fixe menu to six courses (counting the amuse bouche) with no more than five items from which to choose per course. Sounds like a lot but a couple years ago she offered the same number … Read the rest »

Categories: Restaurant News

Janet On Valentines Day

Posted by David Bowles on Thursday, January 28, 2016

The Food Of Love!

I actually MostlyMarthaenjoy Valentine’s Day so much more since I have started Bethany’s Table. With a mix of customers that includes dining experts as well as novices, I have found a fantastic audience that has come to look forward to what crazy thing that might come up with this year. Play and explore with ideas and recipes to see what my staff and I can pull off.

Every year I like to have a theme. It’s fun to explore within those boundaries. This year my theme is simple, although it did not start out that way! … Read the rest »

Categories: Restaurant News

Retirement… Not

Posted by David Bowles on Wednesday, January 27, 2016

hindsightLast autumn we were short on staff at Bethany’s Table. It was a tough time. We lunged and stumbled for two months trying futilely to hire a cook and a server. What might it had been like if we were trying to staff a new restaurant with 35 fresh employees? Toward the end of our attempt to open The Table I would often find myself talking to customers about it, telling them I felt like I was pushing a large boulder up a hill while my angle was on the uphill side, pushing back. My angel was right. For this … Read the rest »

Categories: Restaurant News

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