Watch Us Grow
At Vitality, we've wanted our own kitchen garden for a long time. This month, we took advantage of the ripe Willamette Valley conditions and got plantin'.
- Early Girl tomatoes
- Sun Sugar tomatoes
- Yellow Pear tomatoes
- Brandywine tomatoes
- Green Zebra tomatoes
- Cilantro,lemon grass, fennel,rosemary,oregano,basil,Italian parsley
- Marigolds and Alyssum (for pest control!)
- Walla Walla onions
- Butternut squash
- Jalapeno peppers
- Cayenne peppers
- Pablano peppers
- Leeks
- Beets
- Zucchini
- Carrots
Planting Day!
Having our own raised garden beds right outside will undoubtedly add something special to the summer menu. It will also provide an experiential "outdoor classroom" for some of the free Thursday morning cooking classes with the Vitality staff.
A short Vitality Garden Tour is scheduled for August 26 at 11:35 a.m.
It's our first garden, so it's a learning experience for us. But we're not afraid to get our hands dirty.
Tasting Notes: Blue Pirate Pinot Noir
A local Pinot, Blue Pirate offers quite a bang for your buck. It’s light, crisp and silky initially, and then the tannins express themselves at the end. Notes of cherries, stone fruit and spice top the list of flavors.
Blue Pirate Pinot Noir 2008
Willamette Valley
This wine, as is the case with most pinots noir, is easy to drink. But with the right food pairing it really shines.
Suggested Pairing: Carlton Farms Pork Porterhouse
Oregon Garden Brewfest 2010
We were thrilled when the Oregon Garden Brewfest invited us to be a food vendor at this year's event. The Brewfest drew crowds from across the Northwest, boasting about 200 beers to sample.
Chef Eric and crew cooked up amazing house-made salmon burgers and BBQ beef brisket sandwiches, beer nuts and white chocolate-raspberry brownies. We were definitely a crowd favorite; the smoked brisket nearly sold out !
Chef Eric at the grill.
The Crew
Be sure to check our Facebook page for fan photos from the event. And look for us this summer at more local events, including the Oregon Garden Summer Concert Series!
Dining in The Dark
Our first Dining In The Dark dinner event was a great success! The event was intended to alter the dining experience by relying on other senses. It worked! For example, one thing we learned right away was that when someone is blind-folded, they tend to talk louder. The conversations in the dining room were downright hilarious.
We kept the menu simple with customers choosing between chicken and seafood. We changed up the starches so everyone at the table had something different. Everybody had a great time, including our staff.
Stay tuned for our next Dining in The Dark event, and check out upcoming Saturday night dinner events here.
Start a new tradition.
The Easter Bunny is busy making last-minute preparations at Vitality.
Easter means many things to many people. But most can agree that it's best spent with family.
In addition to planning the Easter brunch menu, we've had a lot of fun thinking of ways to make it enjoyable for all ages. The Easter Bunny will be returning this year, so bring your camera, and your Easter Basket for the egg hunts at 11 a.m. and 1 p.m.
It's our third year offering Easter Brunch, and we do our best to make each one memorable. Last year we even connected two brothers together via Skype - one in Vietnam and the other in our dining room.
We hope we can be part of your family's Easter traditions as well.
Fish on!
Chef Eric Nelson
Lucky for us, Oregon rivers and lakes are chock full of delicious, nutrient-rich fish - a protein that's good for your heart and mind as well as your palate. Unlike fatty meat products, most fish is not high in saturated fat. It's also a good source of omega-3 fatty acids - the type that benefit the heart of healthy people as well as those with cardiovascular disease.
If you're looking for fish on Fridays, don't resign yourself to the standard, greasy fish and chips. The culinary crew at Vitality has developed a healthy alternative that will have you coming back week after week. It starts with oven-baked salmon or halibut coated in Panko and is topped off with baked sweet potato fries.
We're just lookin' out for you.
EVERY FRIDAY AT VITALITY Fish & Chips / $15.99 A healthy twist on a classic. Baked salmon or halibut with house salad, baked fries and dill caper remoulade. Reservations, 971.983.5280.
Tasting Notes: Natura Sauvignon Blanc
Wine Spectator Magazine gave it 87 points. We like it too.
The gloomy weather has us all dreaming of brighter days, so here's a wine from Chile that reminds us of sunshine.
Natura Sauvignon Blanc 2008, Chile
The bouquet is citrus, floral with mild summer stone fruit, indicating that the wine will be refreshing and light. Our tasting did not disappoint - fruity and full - apple, pear, and citrus and just the right amount of acidity to finish. The wine is pleasing from the first sip to the last.
Suggested pairing: Fennel-Pollen Dusted Halibut
A Tease
The effort and teamwork involved in designing and implementing a new menu every season is truly inspiring. We sit around the kitchen after hours dreaming up, creating - and testing - many ideas before the final menu is blessed.
Speaking of being blessed, we're fortunate to be in the Willamette Valley where the best of everything is right out our back door. Each season, we're challenged and delighted to showcase the best our neighborhood farmers, growers and vintners have to offer. Our spring dinner menu, introduced last week, brings back many favorites and some new treasures to discover. Here's but a taste:
- Ribeye Carpaccio With House-Infused Lemon Olive oil
- Thai Lettuce Wraps
- Ginger Lemongrass Steamer Clams
- Raw Thai Vegan Salad
- Carlton Farms Pork Porterhouse with Oregon Apples & Walnuts, Brie Cheese and an Apple Cider Glaze
- Fennel Pollen Dusted Halibut, Seared & Topped with Mango Salsa
- Wild Columbia River King Salmon, Pan Seared and topped with a Roasted Tomato-Saffron Vinaigrette
- Painted Hills All-Natural Beef Burger
- Peanut-Seared Ahi over Buckwheat Soba Noodles with Ponzu Dressing
- Veggie Lasagna Verde With Whole Wheat Pasta and a Rich Pear Tomato Sauce
For complete menus, visit iamvitality.com. Better yet, come in and see us for dinner!
Sweet Success
The fireside tables were the first to be reserved!
If you missed our Valentine's Dinner Event, you might want to start looking for next year's date now. The dining room was transformed to romantic perfection and our team served up a heart-fluttering menu for a restaurant full of sweethearts.
- Tuxedoed Chocolate-Covered Strawberry
- Guittard Dark Chocolate Bread with Cinnamon- Orange Mascarpone
- Coriander Grilled Asparagus and Arugula, Honey Glazed Pine Nuts and Apple Wood Smoked Chevre with Honey Raspberry Vinaigrette
- Champagne Rose Granite
- Seafood Bouillabaisse with a Saffron Broth and Vitality Crostini Red Pepper Rouille
- Peppered Tournedos of Beef with Garlic Chive Smashed Potatoes, Glazed Carrots and Red Wine Demi
- Warm Callebaut Chocolate Cake with Macerated Raspberries, Berry Coulis, Vanilla Ice Cream and Lavender Tuile
Our next dinner event is Saturday, March 6 - Taste of Europe: France. Call 971.983.5280 to reserve.
In the Beginning
Welcome to The Clarified Palate, a blog brought to you by the culinary team of Vitality Food & Sprits in Woodburn, Oregon. It’s our first foray in the blogosphere and we hope you enjoy it!
Executive Chef Eric Nelson
Join us here weekly to continue your Vitality experience. Meet the chefs, share recipes and get insider tips on food, entertaining and nutrition. Get an idea of how a restaurant kitchen really works, from the first scone in the morning to the last dessert plated at night. We want everyone to experience Vitality as we do. The bouquet of a freshly uncorked Oregon Pinot Noir. A seared lamb chop. A vegan masterpiece.
Please comment early and often so we can craft our blog for you, our patrons.
We can’t wait to meet you.
