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).