‘Old Posts’ Category
Next Page »Meet Our Pastry Chef
on Friday, July 29, 2011
I think of Amelia Lane as the secret weapon of Bethany’s Table. Customers almost never see her, nor do many of our employees, due to her unusual hours. Yet we are all quite familiar with her enticing treats, from her flaky, buttery biscuits to her rich, exquisite tiramisu. She’s like a mysterious dessert fairy.
Amelia grew up in the Carolinas eating her grandmother’s famous pecan pie, candied yams, and fresh home-grown tomatoes. “It didn’t exactly occur to me how important those three things were until I entered the culinary world,” Amelia says wistfully, “I realized that I too would like … Read the rest »
Live(ly) Music Coming This Saturday!
on Wednesday, July 20, 2011
  Table Music
June 23rd – 7:30 pm
Mac Potts has played at the Table multiple times. For a while we tried out hosting live music every Saturday night and during that time we had some truly wonderful shows. Mac’s show was a definite favorite. Mac first learned his blues chops from local legend D.K. Stewart, and has studied with jazz pianist Janice Scroggins and New Orleans saxophonist Reggie Houston.  In addition to keyboards, Mac plays saxophone, drums, percussion, and harmonica. He has been playing professionally since the age of 11. We expect him to mostly stay on the keyboard … Read the rest »
Changes at Bethany’s Table
on Wednesday, June 22, 2011What a wonderfully busy year we’ve been having! As word about us has continued to spread, our business has grown tremendously. We’re extremely grateful to our loyal customers who have embraced us so warmly.
Surrounded by positive people, we have been planning some transitions to help us cope with the increased business. Some of you may have noticed our new logo, designed by Portland native Malin Reedijk. We’ve unveiled this in conjunction with our new website, as the first phase of a number of changes. Janet’s daytime assistant, Allea Martin, has been working hard to get the new site launched. … Read the rest »
Ninkasi Beer & The Dawn of Civilization
on Saturday, November 6, 2010In southern Mesopotamia the Sumerians tended the cradle of civilization. There in the land we now refer to as Iraq they laid the foundation stones to life as we know it. They invented the wheel, the plow and most common tools; they began writing and accounting, created the modern clock and calendar, developed irrigation and… they invented beer.
Nestled between the Tigris and Euphrates rivers, the Sumerians created systems and structures to manage the abundance of agriculture and the first-ever concentration of people. For these people, beer was life. Some believe that beer was in fact the point of civilization. … Read the rest »
We’ve Got Booze… and a Happy Hour too!
on Tuesday, May 4, 2010Now there is absolutely no reason that you can’t join us for dinner!
While “We’ve Got Booze” might not be OLCC approved terminology, the fact is that you can now enjoy a cocktail when you visit our Table. Being true to our freestyle roots, we got the license first and then began the work to figure out how we were going to deal with it. What we have figured out so far is that we use good booze, have an interesting and tasty specialty drink list and sell for reasonable prices.
Happy Hour!
So it stands to reason that we’d … Read the rest »
Local Farms – Local Meat
on Sunday, October 25, 2009
Our decision to focus on acquiring the meat we sell by purchasing whole cattle and hogs from local farmers and ranchers has resulted in some unique challenges… and opportunities. Initially we made the choice to change the way we sourced our beef in order to keep our dollars local and avoid fueling the evil, over-subsidized, earth-destroying, corn-fed agribusiness death machine. We purchased whole animals from a farmer in Carlton and had them slaughtered at a local USDA facility. It wasn’t until we began to use the meat in our restaurant that we realized the remarkable differences. Grass Fed Beef – Most of the Story
on Sunday, October 25, 2009Almost All You Ever Needed To Know
About Grass-Fed Beef
The benefits of using grass-fed beef are significant. There is a vast amount of research that indicates an overwhelming case for eating grass fed beef in lieu of the mass produced alternative. Let’s look at facts, here relying on a report produced by the College of Agriculture, California State University, Chico. The Chico report examined the claims that grass-fed beef, or beef produced from cattle fattened on forage only diets (little or no grain), has contain elevated concentrations of vitamin A, vitamin E and increased levels of omega-3 and a … Read the rest »
Angels at Our Table
on Monday, June 22, 2009 |
The stars once spoke to man. It is world destiny that they are silent now To become aware of this silence Can be pain for earth humanity. But in the deepening silence There grows and ripens What man speak to the stars. To become aware of this speaking Can become strength for Spirit Man. |
Rudolph Steiner
At Harvard Business School they probably don’t instruct students to discuss strategic business decisions with their customers, particularly in terms of the evolution of the consciousness soul and world destiny. Perhaps they are right. Confining such conversations to the realm of “what” engenders a … Read the rest »
Menu Changes
on Wednesday, June 10, 2009The restaurant menu and the prepared meals menu each boast a number of new items this month. The big change however is in the number of items that have been pruned from the prepared meals menu. We apologize to those of you who will mourn the removal of your favorites. Yet because you loved the Meatloaf, the Chicken Cordon Bleu, the Shrimp Ravioli, etc. we kept them on the menu month after month. Each month it grew tougher to make room for new items and maintaining inventory became more and more cumbersome. And the menu got a bit stale.
The … Read the rest »
The Duke of Soup
on Wednesday, June 10, 2009Many of you know Jim. Jim is an actor, director, gardener, musician, handyman, truck driver and cook.
And Jim is the Duke of Soup.
Jim’s penchant for making soup is unstoppable. He often doesn’t follow a recipe. He just makes soup and it’s always good.
Jim has developed quite a following. Lately he has been making some great summer soups such as Gazpacho and an Asparagus Vichyssoise. The only problem is, we can’t seem to keep track of all the soups Jim has on hand and his freewheeling style makes it a real nuisance to maintain the online menu.
So … Read the rest »
