Fall 2007

Vindalho Newsletter :: Announcing Fall Classes

We have enjoyed a wonderful summer season at Vindalho and are confident that the great food and exceptional company will continue as fall settles in.

A small group, limited to fourteen students, will join chef de cuisine David Anderson at the Vindalho kitchen counter to explore the ingredients, techniques and flavors of Indian cooking in our new series of Fall Cooking Classes. Indian food is dominated by subtle spices and flavor combinations as well as dramatic techniques, such as our tandoor ovens fired to 700°. See how it’s done and embark upon or enhance your own personal culinary journey with Indian cooking.

Indian Appetizers: Samosas, Pakoras, Vadai and Koftas – Sunday, September 23

The Tandoor Oven: Kebabs, Naan, Marinades and Chutneys – Sunday, October 21

Masalas and Curries: Spice Blends, Curries, Tarkas and Poriyals – Sunday, November 11

Each class includes dinner and specially selected wine and beer pairings. Students will receive recipes, a recommended reading list and locations and tips on ingredient sourcing. Classes are $75 per person, from 4–7 p.m.

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

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Standout 2007

The Oregonian’s annual issue of Diner, selected Vindalho as a 2007 Standout in the Neighborhood Bistro category and showered us with accolades including “Smart, gutsy, food-savvy. How do I get in?” In addition, chef de cuisine David Anderson was commended with ”David Anderson is a real comer, and he’s just winding up.” We accept this hard-earned praise with pleasure and pride.

In late summer 2006 we were proud to participate in the season finale of Plate & Pitchfork with our good friend Vitaly Paley. Together we created an Indian-influenced menu that included samosas, curried corn bisque and braised lamb. Our feast was held at the Baggenstos family farm in Sherwood, Oregon. The dinner and our intensive preparations were part of a film created on the farm-to-fork movement and the importance of preserving family farms. Endless Feast ran on public television across the country earlier this year.

PDX Magazine’s July issue featured Vindalho in their well-done piece on the Clinton neighborhood. Our relaxed street of bike riders, families and hipsters plus music, art and great food continues to garner attention. PDX Magazine got it right declaring Clinton “Southeast’s Sassiest Strip.”

MIX, Portland’s new food and drink magazine, honored chef David Machado in its feature story on the old school naming the new school of talented chefs. Asked to select “the next wave” of leading Portland talent, David chose Oswaldo Bibiano, chef/owner of Autentica. Oswaldo has worked for David at both Pazzo and SouthPark. Those years are evident in Oswaldo’s light-handed approach, particularly with seafood. Congratulations David and Oswaldo.

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Do a Double Take

Chef de cuisine David Anderson, and his identical twin brother Raymond Anderson, Nuestra Cocina’s sous chef, will be delivering a two-fisted punch as Chef in the Market on Saturday, October 6 at the Portland Farmers Market. During The Wedge, where Portland celebrates cheese, the brothers will honor their favorite fromages and possibly tie them in to their respective ethnically focused restaurants. These cookin’ twins will be holding court on the Chefs stage, first David at 10 am and Ray at 11 am (or is that Ray at 10 and David at …never mind). Plan on a stop to see the Brothers Anderson work wonders with cheese. By the way, has anybody ever seen these guys at the same time? Just checking.

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A Very Special Event

Where in the world is Cory Schreiber? Sunday, October 7th, he’ll be at Vindalho teaming up with us to create a four course, sit down feast that benefits the Sauvie Island Center. Since leaving Wildwood, Cory has put in serious time as a Board Member of the Sauvie Island Center, a nonprofit organization that works an organic farm and leads agricultural education with hands-on activities for young people in our community. This organization does important work and connects all of us to where our food comes from.

Tickets are $90 per person and include wine and gratuity. A portion of the cost is tax deductible. This will be a small gathering so please purchase your tickets right away. Do so by contacting Shari Raider at 503-621-6921 or siorganics@aol.com. Make a reservation by phone or email. You’ll receive confirmation after sending your check to Sauvie Island Center Vindalho Fundraiser, 20233 NW Sauvie Island Road, Portland, Oregon 97231.

And the menu: pickled pumpkin with cumin and cider, spiced black bean puree on fennel seed cracker, roasted beet and sprouted dal chaat salad, cauliflower and onion pakoras with chutney, pan-fried shrimp with Goan green coconut curry and shaved radishes, braised Ford Farm Highland Beef with Ayers Creek Farms red flint polenta and coastal artichokes with red chiles, roasted fall vegetable Korma and baked Sauvie Island Apple with warm spiced rice pudding and walnuts.

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The Bar

Each season new cocktails are dreamed up, and then shaken up at the Vindalho bar. This season’s standout is a beautiful little number called Ruby My Dear. She seems safe enough, all pale salmon colored in her glass, iced and quiet; but drink it down and she’ll rise up with kick and sass.

Fresh grapefruit is muddled with cilantro then Ruby Red Vodka, Triple Sec and Serrano Syrup join in. She plays sweet, seamless at first and then belts it out at the end with citrus and heat. Ruby My Dear is intended for the adult palette. We recommend that you enjoy her with the Lamb Seekh Kebabs and a little Thelonious Monk.

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