Summer 2008

Vindalho Newsletter :: Wings, Rings and Other Things

Summer is a time of pleasure, dining outdoors, sipping handmade cocktails and savoring delicious Indian-inspired appetizers. Our chef de cuisine David Anderson has been up to some mischief in the kitchen. His riffs on Indian traditions might make you rethink chicken wings and onion rings. His sweet and spicy Masala Chicken Wings, with a cool and tart tamarind yogurt sauce, or his crispy and light Walla Walla Sweet Onion Rings just might grab you. Consider yourself forewarned — once they have you, they won't let go.

Our new summer menu shines with quality ingredients and seasonal creativity: Roasted Corn and Potato Samosa, Paneer and Vegetable Seekh Kababs, Black Pepper Prawns, Eggplant Tomato Curry and Green Bean Thoren.

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All Hail The Iron Chef

In a recent battle of the chefs, chef de cuisine David Anderson was declared Iron Chef, Portland in May at a benefit for the Children's Relief Nursery. Matched against chef John Newman of Newmans at 988, David created a seared lamb sirloin with dirty rice to take the title. The sold-out evening raised more than $300,000 for a very worthy cause. Next year David will defend his title against Country Cat chef Adam Sappington.

As the reigning Iron Chef, Portland, David will be one of four chefs battling for the title Iron Chef, Oregon next month during The Bite of Oregon, August 8th & 9th at Waterfront Park. This premier culinary competition brings Oregon's finest chefs together to battle one another with identical kitchens, tools and pantry plus a "secret ingredient." Each chef will have thirty minutes to plan, prepare and plate an entrée for the 3-judge panel of experts. Preliminary rounds are held Friday evening August 8th: Chef John Newman of Newmans 988, Cannon Beach vs. Chef Ryan Barnett, Fireside Red, Bend. Vindalho's own Portland Iron Chef Champion David Anderson takes on Chef Neil Clooney, Dragonfly, Ashland. The victors of the preliminary round meet up the following day, Saturday, August 9th at 7:30 pm to see who will win the Shun Cleaver and the coveted title Iron Chef, Oregon. Cat Cora of The Food Network is scheduled to be the guest host.

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The Bar

"Just sit right back and hear a tale of..." two perfect summer cocktails. Were they stranded on a desert island‚ the first one is definitely more Ginger than Mary Ann. Ginger Caipirinha is made with Cachaca, fresh ginger, lime and ginger syrup. The most popular distilled alcoholic beverage in Brazil, Cachaca makes for a smooth and distinct refresher with a touch of glamour. The flavors of ginger and lime add tropical notes of pepper, sweet and sour. Shaken with ice she is the perfect date to accompany you on your next "three hour tour."

Need more kick and fizz to get your first mate in order? Ask our bar crew to mix up a Mumbai Mule. This classic cocktail from the 1940's has undergone a Spice Route twist. It combines lime vodka, Serrano syrup and ginger beer for a delicious summer pour to get your voyage started from our tropic port.

Prefer a tall, frosty one as you set sail? You're in luck. Our expanded beer program offers many new options by the bottle and four taps featuring the best Oregon micro brews have to offer: Hop Works Organic Lager, New Old Lompoc Condor Pale Ale, Double Mountain Hop Lava IPA, and Ninkaski Believer Red Ale.

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Storm Large and the Lamb Balls

the question is

question: Where is the best place to spend a hot August night?

answer: "I like to have dinner at Vindalho on SE Clinton Street because they have big, roll-up bay doors that open up on summer nights; exotic drinks; and badass lamb balls..."

Pick up the brand new issue of Portland Spaces to read a great quote from our friend and neighbor Storm Large. Come in anytime Storm, the balls are on us.

More good reads on the newsstand include two articles in award-winning regional magazines. Top-notch pub VIA includes a feature story on the "four-star food" and the rise of dining on Portland's Eastside. The article opens and closes with historical notes on Division-Clinton Dining District by chef/restaurateur David Machado.

The current issue of Northwest Palate profiles chef/restaurateur David Machado and his role "sparking the city's growth as a nationally recognized dining destination" in the July/August issue.

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