Chef & Owner of Fratelli, Paul Klitsie
TUESDAY, DECEMBER 11, 2012
1230 NW Hoyt, Portland, OR 97209
PORTLAND, OR –December 4, 2012 — After a several year hiatus, Chef Paul Klitsie is back and once again, presenting his popular “Novello 2012” olive oil focused, four-course collaborative dinner along with three other participating Portland chefs. The dinner will be held on the evening of Tuesday, December 11 at 6:30pm at Ristorante Fratelli, in Portland’s Pearl District. The cost of the dinner is $55 per person, with a $25 per person optional wine pairing. Seating is limited to a total of 53 in the dining room and bar. Reservations are required and can be made by calling the restaurant at 503.241.8800. In past years, the Novello dinner has sold out. Ristorante Fratelli is located at 1230 Northwest Hoyt Street, Portland, 97209, with parking available in the adjacent lot.
The participating chefs will incorporate one of four select Italian Novellos in their dish. These chefs and menu are as follows:
Fratelli’s Executive Sous Chef, Alex Ditton
Pumpernickel Bruschetta with Castelvetrano Olive Tapenade,
Olio Novello Poached Fingerling Potatoes, and Frisee with Sherry Gastrique
Gabe Rosen, Chef/Owner of BIWA
Tombo Tuna Crudo with Avocado, Korean Spices and Olio Novello
John Gorham, Chef/Owner of Toro Bravo and Tasty & Sons
Whole Fire Roasted Pork with Olio Novello
Melanie Hammericksen, Chef/ Instructor at Oregon Culinary Institute
Chocolate Hazelnut Marquise Cake with Olio Novello Ganache and Pear Coulis
The Novello, or new harvest, olive oils have been hand selected by the chefs and include:
Pianogrillo from Eastern Sicily
This oil derives from 72 acres of organic olive trees where the olives are picked by hand. In between the trees grows wild asparagus, caper bushes, lemon, orange and almond trees. The pressing is done on the farm at the oil mill within 12 hours of harvesting. Tonda Iblea is the primary olive that is grown here and produces intensely fruity gold-green oil that is medium spiced and smells like green tomatoes and freshly cut grass.
Tenuta di Capezzana
This Tuscan estate has produced wine and olive oil since the year 802, and is now owned by the Bonacossi Family. Moraiolo and Frantoio are the main olive varietals grown here, with a small percentage of Pendolino and leccino olives as well. Excessive heating of the olive paste is avoided, and the olives are pressed within 12-24 hours after picking. Temperatures are kept below 30 degrees Celsius in order to retain the optimal scent and aromas.
Owner Gianfranco Becchina grows green Nocerella del Belice olives on his estate Tenuta Pignatelli in Castelvetrano Sicily. He walks through his olive groves every day, and when he sees that the olives are covered in a white patina, he calls in the pickers to get the olives quickly harvested. To earn the label “cold pressed”, the temperature, while pressing the olives, cannot exceed 80 degrees fahrenheit/27 degrees celsius. Like the previous two oils, this oil was not filtered. It is stored in stainless steel containers and is bottled to order!
The Laudemio, with twenty estates, twenty historical olive crus, and twenty extra virgin olive oils of inimitable character, is a cold pressed olive oil made from a variety of olives. It’s unique terrain contributes to the bold fragrances and flavors that tell a story of the Tuscan hills.
Fratelli is open for dinner seven nights a week and offers creative and contemporary Italian dishes, excellent Italian wines, attentive service, and private dining options. Visit Fratelli in the Pearl District at 1230 Northwest Hoyt Street, between NW 12th and 13th Street. Dinner begins at 5pm, and parking is available across from the restaurant. For reservations, or for private dining information, call 503. 241.8800, or go to http://www.fratelliportland.com
Fratelli’s new adjacent Parte Dello, answers the quest for small scale private dining. Formerly, Bar Fratelli, the completely redesigned Parte Dello features the simple, low lit, romantic Italian ambiance the restaurant is known for. The new rustic-chic private dining room will seat up to 35 guests, and can be modified to accommodate smaller groups or stand up gatherings for cocktails, mid-day meetings, and sit-down celebrations of any nature. Menu planning for Parte Dello draws on original Fratelli favorites, as well as current selections from Chef Alex’s new menu. The word is out, and Parte Dello is booking up for holiday luncheons, family dinners, and business parties. For information, call 503. 241.8800 and ask for Jace.
Gabe Rosen Article on bon appétit .com
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