Winter 2008

Vindalho Newsletter :: Love Me Tandoor!

We are definitely feeling the love in 2008. Vindalho is filled with energy, excitement and tantalizing aromas. Happy diners are exploring the flavors of the Indian subcontinent and enjoying their travels along the Spice Route with us.

To celebrate the evening dedicated to love we offer an exceptional list of Valentine Specials:

Dungeness Crab Soup with Ginger and Warm Spices, Six Sinku Oysters on the Half Shell with Chile-Lime Mignonette, Pan-Seared Diver Scallops with Mango-Coconut Curry and Spicy Cabbage Salad, and Tandoor Roasted Lamb Sirloin with Black Pepper Jus, Masala Mashed Potatoes and Grated Carrot-Cashew Relish.

Reservations are highly recommended and can be made by calling 503-467-4550 after 3 pm or by email to: david@vindalho.com

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Spring Cooking Classes

Vindalho chef David Anderson will help chase away the winter blues with a brand new slate of Spring Cooking Classes. Select one of these intensive sessions:

The Bengali Cuisine of Calcutta - Sunday, March 16
Parsi Cooking of Bombay – Sunday, April 13
The Tropical Food of Sri Lanka – Sunday, May 18

Twelve students will join our chef de cuisine at the Vindalho kitchen counter to explore three distinctive regions and their culinary traditions. Each class runs from 4-7 pm and includes dinner and specially selected wine and beer pairings. Students will receive recipes, a recommended reading list plus locations and tips on ingredients sourcing. Classes are $75 per person; include food, beverage and gratuity.

Reservations can be made by calling 503-467-4550 or by email to: david@vindalho.com.

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New from the Bar

A trio of new cocktails is currently being mixed at the Vindalho bar. One is striking in pink, the next wears a deeper shade of crimson and the last sports a bright flower. Odds are that you’ll find one that is right for you.

Aviation Cocktail is our most popular addition to the list. Neither sweet, nor tart this combination of Aviation Gin, Luxardo Cherry Liquor, West Indian Orange Bitters and a squeeze of lemon is a complex cocktail that will take you on a ride. After a dry start, the unexpected flavors meet, rev up, tour your palette then finish with a collision of cherry and orange. Fasten your seatbelt.

Created with Oregon's own Sub Rosa Saffron-Infused Vodka, Chaaty Mary deserves a talking to. She turns the traditional bloody upside down. Spice and kick say “hello” with dashes of tamarind, chaat masala and chile. Can we talk?

For a mature twist on the Vodka Gimlet, consider the Elder Gimlet. Fresh lime, a touch of syrupy nectar from wild elderberry flowers and Absolut Vodka meet up for a cordial, adult drink. The elderberry softens the usual sour just a bit – yet she isn’t flowery. Actually, she is in her prime.

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Cuerda Jazz Series Resumes

The acclaimed young guitarist Michael Pardew continues his Cuerda Jazz Series with monthly gigs at Vindalho. Join us on specially scheduled Thursday evenings, featuring Mike Pardew and a list of top-notch session players.

March 6 – with Tim McLaughlin, guitar
April 10– with Damian Erskine, bass guitar
May 8 – with John Stowell, guitar

Many of the pieces Pardew and friends perform in the series are from his duo CD Transgression, pairing him with world-class jazz guitar legend John Stowell. Joining Mike this winter and spring are top players on the West coast jazz scene; each plays in various cutting-edge ensembles.

Music begins at 9 pm and ends at 11 pm. Fans of all ages are welcome and there is no cover charge.

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Winning Press

Vindalho was honored to be named one of America’s Best 100 Restaurants by Gourmet magazine in their Restaurant Issue October, 2007. This coveted accolade was bestowed upon us with special recognition for our farm-to-table approach and commitment to seasonal and local ingredients. Highlights include the magazine’s comment “…a unique melding of Northwest produce and Spice Route flavors, executed with a sure hand.” Read more at Vindalho and peruse other recent coverage. The article in the New York Times, A Golden Age of Dining and Drinking that includes Vindalho and other local standouts such as Paley’s Place can be enjoyed via our Press section.

A total knockout was delivered in the FoodDay section of The Oregonian this week. Writer Kathleen Bauer wove together an entertaining and unique story Twin Chef Face-Off, featuring Vindalho chef de cuisine David Anderson and his identical twin brother Raymond Anderson, sous chef at Nuestra Cocina. Identical twins, identical ingredients. What happens when you mix the two together? Brotherly sparring, kitchen drama and great dishes that represent the distinct cuisines they explore everyday. Congratulations to David, Ray and Kathleen on an exceptional piece.

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