The Tragedies Theater Company to Perform The Butler Did It: A Murder Mystery for a Live DVD Recording

The Tragedies Theater Company will
present their original comedy The Butler Did It: A
Murder Mystery at the Interstate Firehouse Cultural
Center on Saturday, May 6, 7:30 and 9:30pm, $5 and
Sunday matinee, May 7th, 1:00pm for $3. The show will
be recorded live at all three performances for cable
television and a DVD.

The Butler Did It was originally performed in
January as part of the Epilepsy Foundation's annual Out of the
Shadows Gala. The murder mystery farce features such
characters as Edgar Allen Poe IV and Agatha Christie,
both of whom suffered from epilepsy.

Kelly Linss, house-scribe for The Tragedies, tells us,
"When you take a murder mystery and remove all
pretense of mystery or suspense, what you are left
with is pure distilled comedy moonshine - strong,
sharp and lethally funny. In a send-up of the
traditional British parlour mysteries, The Butler Did
It dispenses with the 'whodunit?' and leaves only the
question of 'how will he do it next?' A combination of
wry, intelligent dialogue and farcical nonsense..."

Director Brian Linss says, "This show is certainly a
departure from our normal sketch comedy roots, but the
audience will still be treated to plenty of clever
laughs and sly innuendos."

Be part of a studio audience as The Tragedies film
the
show for their debut DVD release. There will be a wine
reception beginning at 6:30 included in the price of
admission.

Jordana Barnes of The 3rd Floor says,"The Tragedies
have chemistry, fresh ideas and set the stage to make
sure you have a great night at the theatre. The
performers are comedically strong!"

The cast of The Butler Did It includes Brian Linss as
the Narrator, Doug Mitchell as Stodges, Ginger
Driscoll as Constance Thorne, Dylan Hillerman as Edgar
Allen Poe IV, Vivian Fiallo as Lili Larue, Kelly Linss
as Agatha Christie, Tony Cull as Gordon Effing-Bennet
and Annie Vergnetti as T. Reynolds Mircensign.

The Butler Did It opens Saturday, May 6th at 7:30 and
9:30pm and admission is $5. There will also be a
matinee on May 7th at 1pm for $3. For reservations and
tickets for The Butler Did It, call Brian at (503)
367-2100 or email webmaster@thetragedies.com. The
Interstate Firehouse Cultural Center is at 5340 North
Interstate Avenue. For directions, call 503-823-4322
or email them at office@ifcc-arts.org.

PORTLAND, Oregon – (April 28, 2006) – Mother’s Day Brunch has always been a seasonal tradition at the Heathman Restaurant and Bar. Starting this coming Mother’s Day, Chef Boulot will offer a second option for moms hungering for French cuisine with a local, Pacific NW twist with the new Mother’s Day Supper prix fixe menu or buffet. The traditional brunch prix fixe and buffet are also available. Reservations are
available for both brunch and supper at 503-790-7752.

New pastry chef John Gayer will roll out his own chocolate and sweet creations in time for Mother’s Day. Gayer was recently promoted to executive pastry chef after three years at the Heathman working with
Heidi Weisner. Prior to the Heathman, Gayer worked at Grand Central Bakery, George’s on the Cove in La Jolla, CA and Sundance Resort in Utah. He graduated from the California Culinary Academy.

Mother’s Day Supper Prix Fixe Menu, 3:00 p.m. to 9:00 p.m.; $45 per adult, $19 children 12 and under.
Prix fixe Supper Menu will be served in the dining room and offers a choice of appetizer, entrée and dessert. Highlights include:
• Rack of Carlton Pork with Hermiston asparagus, butter whipped potato and mustard sauce Robert
• Pesto Crusted Wild Salmon with sautéed spinach and red onion caper relish
• Bucatini Carbonara, Virginia Ham, peas, cream and parmesan with a poached egg

Mother’s Day Supper Buffet with seatings at 4:30 and 5:00 p.m.; $45 per adult, $19 children 12 and under.
Supper Buffet highlights include:
• Fresh Northwest Seafood Display including Westcott Bay Mussels, Steamed Manila Clams, Fresh Shucked Oysters and Chilled Poached Salmon
• Roasted and Carved New York Strip and Citrus Smoked Pork Racks
• John’s Selection of Sweets: White Chocolate Orange Cheesecake, Devil’s Food Cake and Strawberry Rhubarb Crisp

Traditional Mother’s Day Brunch:
The traditional Mother’s Day Brunch Buffet will have seatings at 10:00 a.m. and 10:30 a.m. and then again at 12:30 p.m. and 1:00 p.m. for $38 per adult and $14 for children 12 and under; and the Brunch Prix Fixe will be served from 10:00 a.m. to 2:30 p.m. in the dining room for $38 per adult and $14 children 12 and under.
Brunch highlights include:
• Strawberry Soup with crème de cassis and peppermint granite
• Eggs Benedict
• Dungeness Crab Omelette
• Chocolate Terrine with Grand Marnier Crème Anglaise

About the Heathman Restaurant and Bar
The Heathman Restaurant exemplifies the best of the Pacific Northwest using seasonal ingredients inspired by the flavors and cuisine of France. Recipient of the James Beard Best Chef: Pacific NW award in
2001, Philippe Boulot partners with the region’s select growers,producers and vintners to find the highest quality ingredients. Chef Boulot was recently honored by the Academie Culinaire de France as the
Academie’s Chef of the Year. The Heathman Restaurant also offers casual dining in the adjacent Marble Bar and outside at the sidewalk café. Cocktails and live jazz are available in the intimate Tea Court. For
more information, please call 503-790-7752 or visit www.heathmanhotel.com. The Heathman Restaurant is located at 1001 SW Broadway, Portland, Oregon in downtown Portland’s cultural district.

BONNE FÊTE MAMAN AT ST. HONORÉ BOULANGERIE
A rose for the “maman” in your life on Mother’s Day; Play with
Dough…for Kids in Need on Saint Honoré Day!

PORTLAND, Oregon (April 26, 2006) — Treat your “maman” to a
complimentary rose and an assortment of strawberry desserts and a new
sandwich at St. Honoré Boulangerie on Mother’s Day. Strawberries return
to the pastry case with a Strawberry Tart made with puff pastry filled
with creamy custard and topped with a mound of fresh strawberries and
the Strawberry Mille Feuille with puff pastry both on bottom and top
and filled with a mousseline cream and packed with strawberries. A new
sandwich is the Pan Bagna, a flat roll drizzled with balsamic
vinaigrette and filled with lettuce, tomatoes, hard boiled eggs,
roasted peppers, roasted garlic, red onions, Ortiz tuna, and Nicoise
olives.

Saint Honoré Day – May 21, 2006 from 10 a.m. to 2 p.m.; 4 Galette
Sucres, $5 donation
St. Honoré Boulangerie will transform into a hands-on bakery on Sunday,
May 21st as visitors of all ages handcraft their own Galette Sucre, a
round, flat sweet brioche bread made of eggs and butter and sprinkled
with sugar. Each Galette Sucre will be baked in the clay firebrick oven
and served warm – to the delight of the young bakers. This annual
fundraising event will benefit CASA for Children, a local nonprofit
that recruits, trains, supervises and supports local citizen volunteers
– Court Appointed Special Advocates, or CASAs – who advocate for the
needs and best interests for abused and neglected children. CASA Cards™
will also be available for purchase.

About St. Honoré Boulangerie:
A neighborhood bakery and café located in Northwest Portland’s Nob Hill
neighborhood, St. Honoré features authentic, artisan French bread,
pastries, and savories. The menu and décor reflect Geulin’s heritage
growing up in his family’s boulangerie in Normandy. Geulin received
France’s prestigious “Meilleur Ouvrier de France” award in the
boulangerie category from late French President Francois Mitterand in
1990. Committed to using locally produced ingredients and sustainable
flour, Dominique partners with farmers to make sure his grains are the
highest quality available. St. Honoré is located at 2335 NW Thurman and
is open daily from 7-8 p.m. For more information, please call
503-445-4342 or visit the web site at www.sainthonorebakery.com

DO JUMP! proudly premieres And then... a new work inspired by the paintings of Marc Chagall. This visually stunning work of aerial dance, circus arts, video and live music, draws inspiration from Chagall, taking the audience on a playful journey celebrating life, love, color, shape and spirit. Chagall said, "the dignity of the artist lies in his duty of keeping awake the sense of wonder in the world." Do Jump! concurs with this belief, striving to inspire people with pedestrian images that evoke memory, illuminate the mysterious, and breakdown barriers to time and place.

This show is the 30th new work Robin Lane has created for DO JUMP! After nearly three decades, Do Jump! remains a pioneer in aerial dance, touring throughout North America, including performances on Broadway at the New Victory, at the Kennedy Center in Washington D.C., the Geffen Playhouse in Los Angeles, and the Performing Arts Center in Cerritos, CA.

If you aren't familiar with Do Jump, they combine dance, acrobatics and trapeze. Cool. But even cooler that it's unpretentious and the prices for performances are affordable.

Pastrami King Brings Classic New York Deli Flavors to Hillsdale Farmers Market

The deli flavor of old New York is coming to The Hillsdale Farmers Market. Beginning Sunday, May 21st, Pastrami King will serve belly-busting sandwiches stuffed with hand-crafted pastrami, cured and slow-smoked over oak by LOW BBQ.

Sandwiches will start at only $5.25 with a side of potato salad or cole slaw and a wedge of Pastrami King’s house-made dill pickles. Meat and salads will also be available by the pound. Another Jewish deli classic, chopped
liver, will be on offer by the pound or as part of "Ken’s Special"—a half-pound of pastrami on rye with chopped liver, cole slaw, Russian dressing, and a bib!

Pastrami King’s high quality beef is grown locally and fed a 100% vegetarian diet. Their menu promises that, “We never take shortcuts and think you’ll never taste a better pastrami west of the Hudson.”

About Ken Gordon
Ken Gordon is chef-owner of Ken’s Place Restaurant on SE Hawthorne Blvd. Every Tuesday his restaurant is transformed into LOW BBQ where smoked beef, pork, sausage, and salmon delight customers looking for the soul-satisfying flavors of slow food.

About Nick Zukin
Food blogger known online as Extramsg, he authors the Portland food blog extramsg.com. He also moderates the local food discussion forum, PortlandFood.org. He also occasionally teaches cooking classes at In Good
Taste.

Little Pots & Pans will be back at the Hillsdale Farmers Market this week with tarts and some other goodies for you all to enjoy.

This week, I’m going to leave the tart menu the same as the first week, so if you had a favorite from the prior week’s menu, you can enjoy them again.

So come on out—hope the weather cooperates this weekend, say hello and enjoy some tarts (they’re great to take to work for lunch!).

Please feel free to forward this to anyone that might be interested in maternity skirts.
If you are interested and can't make it to Last Thursday, please email me at -nevepdx=at=gmail=dot=com-
For those not familiar with last Thursday, it is held every month, during the summer, on the last Thursday of the month on NE Alberta Street where artists and crafters gather to show and sell their wares either on the street itself or in galleries. Last Thursday extends from 10th - 32nd street.

I will try to set up near ne alberta and 23rd street. Keep looking if you don't see me at that location.

I only have a limited quanitity of skirts since they are not mass produced. I will take special orders if skirts happen to run out.

DIXIE’S TUPPERWARE PARTY AND SHOW A BENEFIT FOR Q CENTER @ THE JUPITER HOTEL Sneak Preview of Off-Broadway Show Features the Queen of Tupperware and Kicks off Portland’s Pride Week June 12

PORTLAND, Oregon (May 16, 2006) — This is not your mom’s Tupperware party! The Jupiter Hotel will host a sneak preview of Dixie’s Tupperware Party on June 12 from 8:30-10:00 p.m. followed by a DJ dance party to kick off Portland Pride week. The show and party are a benefit for Q Center, which builds public awareness and support for Portland’s Lesbian Gay Bisexual Transgender Community. The off-Broadway show features Dixie Longate, Queen of Tupperware. Besides new, highly inventive uses for Tupperware, you’ll learn all about Dixie’s life, from her tragic descent into drugs, sex and prison to finding her calling selling “plastic crap” to her star turn at Jubilee, Tupperware’s annual gala awards. The benefit is $25 at the door or $5 for the DJ after-party beginning at 10:00 p.m. The Jupiter’s DreamBOX space will feature a no host bar with food by Salvador Molly’s. For hotel packages, please visit www.jupiterhotel.com or call 503-230-9200.

MORE JUNE EVENTS @ THE JUPITER HOTEL

• June 13, 2006, 6 p.m. -9 p.m.
Latino Gay PRIDE 2006 Noche de Familia Y Mariposas
First Annual Latino Gay Pride Fiesta is part of El Hispanic News’ celebration of its 25th anniversary @ the Jupiter Hotel.

• June 24, 2006, $25 for Saturday event only
TIKI-KON: NW Tiki Crawl 2006 @ The Jupiter Hotel
The Jupiter will transform into the NW Tiki-Kon with rums provided by 3D Spirits, tikirific decorations by Bamboo Craftsman, live music, tiki drinks, tiki shopping vendors and more.

About The Jupiter Hotel
With 80 contemporary and affordable guestrooms and suites, Wack Hair Salon, Ivy Boutique, Mana Massage; dreamBOX conference room, iPod and MP3 platforms, and Wi Fi access, the Jupiter is a destination for travelers looking for a unique experience in urban hospitality. Co-owners Kelsey Bunker and Tod Breslau have received national recognition for the hotels transformation. The Jupiter recently appeared on Food and Wine’s “Go List’ of the best restaurants and hotels in the world and was also featured in Condé Nast Traveler’s annual “Hot List” of the world’s best new hotels. GQ chose the Jupiter as one of 4 best “new-old hotels” in its September 2005 issue. The adjacent Doug Fir Restaurant, Bar and Lounge is open daily until 4 a.m. and offers cutting edge musical acts every night in the underground nightclub. The Jupiter Hotel is located at 800 E. Burnside, Portland, OR. For further information or to make a reservation, visit www.jupiterhotel.com or call 503-230-9200 or 877-800-0004.

I'm sure most of you have heard about our little venture - The Pastrami King - and the overwhelming success at the Hillsdale farmer's market on Sundays.

Well...Starting Saturday, July 8th - and every Saturday thereafter - from 9:30 AM to 2:30 PM, we'll transform Ken's Place into "Kenny and Zuke's," serving authentic N.Y. Deli brunch and lunch dishes, all made on the premises. Offerings will include Corned Beef Hash and Eggs, Handmade Bagels with Nova Lox, NY Cheesecake, Potato Latkes, and of course our own house-cured and smoked Pastrami - in Sandwiches, in Reubens and with Eggs. Oh, and real NY Egg Creams and Cel-Ray Soda!

All will be available to eat on the premises, and to-go as well. I'll send out the full menu within the next week or so.

Circle July 8th on your calendar...You're not going to want to miss these goodies!

Ken

Bastille Day At Carafe—From Whole Roasted Pig To Gypsy Jazz Trio And Pétanque: An evening of French cuisine, wine and entertainment for the whole family

Pascal Sauton, chef/owner of Carafe hails from Paris and knows how to entertain with French savoir fare.

Sauton and his wife, Julie Hunter will throw a party to celebrate Bastille Day on Friday, July 14, 2006 from 4 p.m. to 9 p.m. at Carafe, 200 SW Market Street. Festivities include live music with the Gypsy Jazz Trio, Pétanque and Palet Breton games and French food—from whole roasted pig and grilled sausages to salads, pastis and French wine and beer. No reservations are necessary. For more information, visit carafebistro.com or call 503-248-0004.

Bastille Day Menu:
Whole Roasted Pig with whole grain mustard on a roll, $6
Grilled Sausages (Merguez and Toulouse) with Dijon, $5
Burgers with Swiss, $5
Pasta Salad, Potato Salad, Potato Chips, $1.50

Dear Friends of Ken's,

Oy! Here it is already, my menu for the May 7th Sunday Dinner entitled "Homage to the Second Avenue Deli." What? You think I forgot?

The 6:45 seating is booked already, though no wait list as of yet. So come to the 4:30? It still has 4-6 openings?

Oh, and for those who've missed out on this, we should have an announcement very soon concerning certain deli products and a certain farmer's market out around Hillsdale (alright, in Hillsdale). Stay tuned!

Sunday Dinner with Family and Friends
Homage to the Second Avenue Deli
May 7, 2006

Mushroom Barley Soup

**********

A Selection of Smoked and Pickled Fish with Garnishes and Michaels Pumpernickel

**********

Ken's House-smoked Artisan Pastrami
Our Own Dill Pickles and Cole Slaw
Chopped Chicken Livers
Potato Latkes
Michael's Rye Bread

**********

New York-style Cheesecake

$31.75 per Person with Wine and Beer
$24.50 per Person without Wine or Beer
Kids under 12 - $18.75

Seatings at 4:30 and 6:45 P.M.

A new option for relaxation and retreat in the Local 49 building at SE 21st and Clinton.

Löyly, a Finnish word for the steam created by pouring water on hot sauna rocks, is a sauna and steam facility that opened on January 4th. Developed around a communal sauna and steam room, the concept is a popular way to warm up and relax in countries such as Finland, Russia and Turkey.

An entry fee of $15 allows a visit for up to three hours including use of robe, sandals, and towels. Massage rooms and a spacious tea lounge provide a comfortable retreat for relaxation and cooling after and during the sauna experience. Single portions of locally made beauty products like lemongrass sea salt body scrub are available at the sales counter.

Owner Jessica Kelso set out to blend the accessibility and warmth of a traditional Scandinavian sauna with the modern qualities of an upscale American day spa.

Designed by Brendon Farrell, Löyly has a serene and minimalist feel, with a comfortable combination of natural and man made elements to create a striking and accessible urban retreat.

Brendon Farrell is an Oregon native currently living in New York with architectural and furniture projects on both coasts.

Hours are separate for women and men with massage therapists available on site.

Reservations are taken but not required.

Löyly Sauna, 2713 Se 21st Ave. Portland, OR. 97202

For more information visit www.loyly.net or call 503-236-6850

Oh man, do we have some press releases. I still have a backlog, there will be more...

• The Tragedies Theater Company to Perform The Butler Did It for Live DVD recording
• The Hazzards are playing Fez Ballroom on Thursday, April 27th
• New spa with Old World concept opens in southeast Portland
• Willamette Valley Wineries support New Orleans
• 5/7 Deli Night at Ken's Place

OREGON WINE COMMUNITY SUPPORTS REBIRTH OF NEW ORLEANS Six Willamette Valley Wineries Travel South as Sponsors of the 15th Annual New Orleans Wine and Food Experience

Portland, OR – April 25, 2006 – Representatives of six Willamette Valley wineries will miss the Memorial Weekend in Wine Country open house this year as they head to New Orleans to help sponsor the 15th
Annual New Orleans Wine and Food Experience (NOWFE). Wineries participating in the Oregon Wine Collaborative sponsorship are A to Z, Adelsheim, Bethel Heights, Chehalem, Elk Cove, and Rex Hill. Activities will include an all-Pinot dinner at Bayona with celebrity chef Susan Spicer, three grand tastings, and a featured seminar about “Oregon Pinot Noir.”

“Oregon wines have long found a welcome in New Orleans with its great wine and food tradition, and now the Oregon wine community wants to help the city rebuild that tradition after the devastation of Katrina,”
said Shirley Brooks of Elk Cove Vineyards, organizer of the Oregon Wine Collaborative NOWFE sponsorship. “In spite of overwhelming obstacles facing the food and wine community in New Orleans, including severe staffing pressures, the overall mood is upbeat and hopeful and the French Quarter is basically back. This just reinforces our desire to do what we can to help make this event a success,” said Brooks.

“We are extremely indebted to our sponsors for their support of the New Orleans Wine & Food Experience. This event is so important to the culinary culture and rebuilding efforts of the city of New Orleans and we are thrilled to partner with these wonderful companies,” said NOWFE president Rick Gratia.

About the New Orleans Wine and Food Experience:
The 15th annual New Orleans Wine and Food Experience will be held May 24 – May 28, 2006. Sponsors include: The Gallo Family Vineyards Premium Wine Portfolio, Gourmet, American Express, the Oregon Wine Collaborative, Nestlé Waters, The Hilton New Orleans Riverside, and The Times-Picayune. Some of the events include: Vintner Dinners: Wednesday, May 24, 7pm; Royal Street Stroll: Thursday, May 25, 5:30 – 8:30pm; Grand Tastings: Friday, May 26, 5 – 8pm and Saturday, May 27, 1 – 4pm; Seminars & Programs: various times and locations on Friday, May 26 and Saturday, May 27; Bubbles & Brunch: Sunday, May 28, 11am – 2:30 pm. For more information, please visit http://nowfe.com.

About Willamette Valley Wineries Association
The WVWA is a non-profit industry association dedicated to achieving recognition for the Willamette Valley as a premier wine producing region. Currently, the organization has 133 members representing
wineries and tasting rooms throughout the Willamette Valley region – from Portland to Eugene. Memorial Weekend in Wine Country (May 27-29, 2006) and Wine Country Thanksgiving (November 24-26, 2006) are the two oldest wine touring events in Oregon sponsored by the association. The Board of Directors includes: Paul Hart, president and owner of Rex Hill Vineyards; Josh Bergstrom, Bergstrom; Bill Hatcher, A to Z; Lisa Jenkins, Duck Pond; Harry Peterson-Nedry, Chehalem; Steve Vuylsteke, Erath Vineyards; Pat Dudley, Bethel Heights; Annie Shull, Raptor Ridge and Ken Evenstad, Domaine Serene. For more information or to request a wine touring map, please visit www.willamettewines.com or call 503-297-2962.

Benefit Dinner at Carafe with Stoller Vineyards to Benefit Children Relief Nursery

In preview of this year's "Portland Iron Chef" Competition, Carafe's Chef and Original Portland Iron Chef Pascal Sauton will create a dinner with the assistance of: Melissa Burr, winemaker at Stoller Vineyards, who will present her wines.

Portion of the proceeds from this dinner will be donated to Children Relief Nursery.

April 12, 2006 – 6:30pm
$95.00 per person, including wines and gratuity

Reception
Cervelle de Canut
House Country Pâté on Crostinis
Gougères with Braised Oxtail
Chehalem Vineyards Pinot Blanc

Dinner
Dungeness Crab and Cod Salad with Avocado, English Peas and Saffron Mayonnaise
Stoller Vineyards Chardonnay '04

Rabbit Confit, White Beans and Mache with Pinot Noir Vinaigrette
Stoller Vineyard Pinot Noir "JV" '04

Roasted Carlton Farms Pork Tenderloin, Truffle Sauce, Ayer's Creek Polenta,
Stoller Vineyard Pinot Noir "Estate" '03

"French Trifle": Layers of Crème Brulée, Génoise and Marinated Mango with Gelée au Sémillon
Stumptown Coffee

Please email or phone us at Carafe with your reservation
*Limited Seating*

CARAFE
200 SW Market St. Portland OR, 97201
503 – 248 0004
www.carafebistro.com

For more information on the 2006 "Portland Iron Chef" competition and Children Relief Nursery, visit: www.crn4kids.org

Sunday, April 16, 2006: Sweet and Savory Easter Indulgences Around Portland

EVERETT STREET BISTRO
1140 NW Everett Street, Portland, OR 97209; 503-467-4990;
www.everettstreetbistro.com
This neighborhood bistro offers a wide menu—from daily breakfast, lunch and dinner to cocktails and a delicatessen-style take-our counter specializing in desserts, cheese and charcuterie.

Sunday Brunch begins at 7:00 a.m. and includes:
• Grand Marnier French Toast ($8)
• Everett St. Benedict with Dungeness Crab, baked eggs, spinach and Creole hollandaise on sourdough ($12)
• Dutch Baby, German style pancakes with caramelized apples, topped with powdered sugar ($8)
• Lemon Ricotta Pancakes with marionberry compote ($8)

OLEA
1338 NW Hoyt, Portland, OR, 97209; 503-274-0800;
www.olearestaurant.com
Executive Chef Scott Shampine, formerly of Hurley’s and the French
Laundry oversees the kitchen at Olea, specializing in a menu rooted in
the flavors and cuisine of the southern European countries of Spain,
Italy and France.

Chef Scott Shampine will offer a “first-time” Easter Brunch menu on
April 16th from 10:00 a.m. to 5:00 p.m. with items from the regular
dinner menu, as well as new brunch items including:
• Eggs Oleadict with polenta English muffins, Dungeness Crab, corn hollandaise and poached egg ($18)
• Artichoke Frittata with buffalo ricotta and spaghetti ($14)
• Soufflé omelet with crispy duck, asparagus, summer truffles and Fontina ($9/$16).

PAPA HAYDN
5829 SE Milwaukie, Portland, OR 97202 (503-232-9440) and 701 NW 23rd
Avenue, Portland, OR 97210 (503-228-7317);
www.papahaydn.com
A veteran on the restaurant scene for 26 years, Papa Haydn East in the
Westmoreland neighborhood offers a European restaurant with Northwest
ingredients and an extensive German wine list. Owners and sisters,
Evelyn Franz and Heidi Van Dyke are known for their world famous
desserts and have managed to infuse a separate identity for each of
their restaurants. Papa Haydn West in Portland’s Northwest neighborhood has a more modern design with large art canvases dotting the walls and a glass case filled with Papa Haydn’s desserts and cakes. Chef Cameron Addy has expanded the menu with seasonal dishes using the best local ingredients.

Papa Haydn (both locations): Easter desserts created by co-owner Evelyn Fraussy and pastry chef Natasha Ohlman:
• Petit Four sampler including two each of: traditional almond cake filled with apricot jam glazed with fondant; almond cake filled with raspberry jam glazed with fondant; and lime chiffon cake filled with coconut gianduja ganache and glazed with a coconut gianduja glaze.
• Truffle sampler: coconut gianduja filling in a bittersweet shell; white chocolate raspberry filling in a swirled white and bittersweet shell; and white chocolate lime filling in a white chocolate shell.
• Breakfast breads: hot cross buns; orange crumble top muffins;
rosemary and ham scones; lavender honey madeleines; and brioche.
• Coconut Cake: An Italian cream cake with hazelnuts and coconut
layered with a coconut cream and iced in an Italian butter cream.

And some Brunch options served Sunday at 10:00 a.m.
• Haydn Scramble with sausage, sun-dried tomatoes, Tillamook cheddar and mushrooms ($10)
• House-made Pastrami Hash with Niman Ranch pastrami with Yukon gold potatoes, fresh herbs and two eggs over easy ($12)
• Smoked Salmon Benedict topped with poached eggs and dill hollandaise sauce ($12)

JO ROTISSERIE AND BAR
715 NW 23rd Avenue, Portland, OR 97210 (503-222-0048); www.papahaydn.com
With wood-oven roasted dishes on the seasonal menu and a lively
“Cocktail Party” happy hour offered every afternoon, Jo Bar deftly
blends a contemporary dining scene with the casual ambience popular in
the Pacific Northwest.

Easter Week Special:
• Warm lime fondue served with a selection of house-made cookies and seasonal fresh fruit.

THE HEATHMAN RESTAURANT
1001 SW Broadway, Portland, OR 97205; (503-790-7752);
www.heathmanhotel.com
The Heathman Restaurant exemplifies the best of the Pacific Northwest
using seasonal ingredients inspired by the flavors and cuisine of
France. Chef Boulot received the James Beard Best Chef: Pacific NW
award in 2001, the “Chevalier de l’Ordre du Merite Agricole” or Knight
of the Order of Agricultural Merit presented by the Ambassador of
France and was recently honored by the Académie Culinaire de France as
the Academie’s Chef of the Year.

Easter Brunch menu created by Chef Philippe Boulot includes a la carte
items off the regular French and Pacific Northwest-inspired brunch
menu, as well as a festive “Easter” buffet with seatings at: 10:00
a.m./10:30 a.m. and 12:30 p.m. and 1:00 p.m.; children under 12, $14
and adults $41. Dining room seatings between 10:00 a.m. and 2:30 p.m.
• Oregon Dungeness Crab Omelette ($16.95)
• Brioche French Toast ($9.75)
• Roasted Bosc Pear and Cabecou Feuille with goat cheese, arugula and pomegranate glaze ($9.25)
• Lemon Poppy Seed Pancakes ($9)

ST. HONORE BOULANGERIE
2335 NW Thurman, Portland, OR 97210; (503-445-4342);
www.sthonorebakery.com
This authentic French bakery is a neighborhood gathering spot for café
au lait, croissants, bread, pastries, soup, sandwiches, or salads.
Known as “Master Baker,” owner Dominique Geulin grew up above his
family’s bakery in Normandy and received the prestigious Meilleur
Ouvrier de France award for baking. Today Geulin oversees an airy, open kitchen where he crafts popular treats like chocolate éclairs, pain au chocolat, baguettes, and croissants.

Easter Treats include:
• French “Macarons” in a variety of flavors including: green tea with chocolate ganache, lemon with lemon buttercream, almond with rose
buttercream and orange anise with orange cream. (12 for $9.95).
• Madeleines, small, buttery sponge cakes eaten as a cookie and baked in a special mold. (6 for $5.25).
• Brioche rolls in a pull-apart loaf filled with orange flower creamy custard and sprinkled with chouquette rock sugar. ($6.95).

Size doesn’t matter!

The Portland International Short Short Film Festival is currently
seeking submissions for its 2006 festival. Now in its fifth year, PISS
Fest! showcases films from around the globe that run the gamut of
themes and styles—from the dark and avant-garde to the hilariously
absurd—with the only common thread among them being running time: ten
minutes or less.

The deadline for entry is June 30, 2006, late entry deadline is July
14, 2006. Entry form and more details can be found at
http://zonkerfilms.com.

PISS Fest! will be held October 19-21, 2006 at the historic Hollywood
Theatre in Portland, Oregon.

The 5th Annual PISS Fest! is produced by Portland's own, Zonker Films
and Sour Apple Productions.

Send your submissions and 20 bucks to:

Sour Apple Productions
Attn: Tara Johnson-Medinger
1207 NE Alberta St. #109
Portland, Oregon 97211
Please make checks payable to Sour Apple Productions

Questions? Please contact:

Tara Johnson-Medinger
Sour Apple Productions
tara@sourappleproductions.com