‘Restaurant News’ CategoryNext Page »
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 »
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 »
Valentine’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 »
The Food Of Love!
I actually enjoy 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 »
Last 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 »
The Ground Beneath Our Feet
Many of you know our story: how we took over the meal assembly business at this location and then transformed the space into a restaurant… almost. We are ready to do away with the last remnants of Dinners Ready. The reach-in in coolers in the dining room must go, the ceiling system is a disgrace and the lighting really needs a tune-up. We have already expanded the kitchen – though there is more work to do – and we have built two new toilet rooms in the expansion space but we have yet to figure … Read the rest »
Shortly after we threw in the towel on our attempt to open a second restaurant, The Table, one of our regulars came in and asked about it. Learning that we had walked away, he gave us an outline for a deal to take over a restaurant space in a premium location downtown with extremely (very extremely) attractive terms. It was certainly worth considering. Perhaps our angels had only pushed us out of the previous deal to make room for this opportunity? (Though it had been my conviction that our angels were simply trying to save us from … Read the rest »
For a period of time, as we looked around for an opportunity to grow our restaurant empire, we worked hard on our business plan. A key element of this plan is the ”Vision Statement.” The Vision Statement is comprised of three parts. The Purpose – the star we follow; the Mission – the mountain we intend to climb; our Values – the guideposts we use to find our way. When we did the work on writing the values statements, “Striving” rose to the top of the list. Janet will never say, ”That’s good enough for who it’s for” and she … Read the rest »
There are various pattern languages used in the business of selling. The most common of these focuses on ”overcoming objections.” It is safe to assume that this system wouldn’t be “common” if it didn’t work. But it is the language of sociopathy, not the language of relationship building. For those who shy away from this Say Anything methodology, I recommend the language of Promises and Requests. Here it is incumbent upon the seller to first make a complete catalog of his or her promises. Then, as they hear the considerations of those with whom they wish to do business, they … Read the rest »