Lauro Newsletter :: Late Summer 2006
Late Summer to Indian Summer

Early September in Oregon is the perfect time to savor the peak flavors of summer produce. All the ingredients we love are at the height of perfection. The neighborhood is quiet so the dining is easy.

The charming and affable Daren Hamilton is back at the door, ready to greet and seat you. Daren is always happiest surrounded by pasta, red wine and Lauro regulars. Stop in for your favorite dish, a new menu item or a creative nightly special.

Current menu highlights include Gazpacho with Hard Cooked Egg and Smoked Ham, Local Heirloom Tomatoes with Fresh Mozzarella and Basil, Summer Melon Salad with Feta, Pine Nuts, Olives and Mint, Fresh Oregon Bay Shrimp with Mango and Avocado, Grilled Wild Salmon with “Turlu Turlu” and Walnut Garlic Tarator Sauce. Seasonal dessert highlights include Peach Cobbler with Brown Sugar Ice Cream and Blackberry Napoleon with Orange Sabayon.

view our summer menu

Local Farmers in Peak Season

At Lauro we are committed to purchasing the best local and regional products available. In addition to longstanding suppliers like Singing Pig Farms, Viridian Farms and Flamingo Ridge Organics, we have added a couple of new farms to the mix.

Operating “microfarms” in the Eugene area, Creative Growers and Groundwork Organics grow almost exclusively for restaurants. Beautiful greens, herbs, corn, melons, tomatoes and squash are in high season and dominate Lauro’s menu.

Red Hot Rosé!

You have probably noticed that rosé is enjoying a lot of attention these days, written up recently in The New York Times for its increasing broad appeal. Rosé is being celebrated and analyzed down to the last shade of pink. We bring in rosé for the summer months, offering at least three delicious options. For lovers and lovers of red wine, rosé may be the perfect late summer fling.

Less time in contact with the skins during the fermenting process means that these wines are not as dry as typical reds, but they still retain their structure and great flavors. Daren has carefully chosen the following wines for your drinking pleasure:

Chiaretto, Tenuta Maiolo, Provenza, Italy 2005, our most popular rosé, is available by the glass. Chiaretto has a delicate scent, good body and is a bit rounder than most rosés.

Montepulciano d’Abruzzo, Cerasuolo, Torre Dei Beati, Italy 2005 tastes like cherries in a glass. It boasts a fruity aroma and a rich, earthy softness. Montepulciano can stand up to strong flavors: try it with our Wild Salmon, the Goat Cheese Stuffed Chicken Breast or your favorite summer pizza.

Coteaux du Langudoc, Mas Jullien, France 2005 is a deep salmon color. This rosé presents with a great deal of character. Mas Jullien is known as a small producer of indigenous varietals from the Languedoc region of the Rhone Valley. Fruit and terroir dominate, creating a wine that is fresh, dry and stands up to rich flavors. Enjoy the Coteaux with our Mediterranean Mussels, Roasted Pancetta-Wrapped Apricots or Seafood Paella.

There’s No Place Like Home

It seems that our Pastry Chef Nancy Forrest has traveled the world only to land right back in Portland. A native Portlander, Nancy has always been a student and a teacher. After receiving her degree in Art History from Whitman College, Nancy returned to Portland. In 1987 Nancy joined her sister Linda Colwell, also a chef, in Boston and environs where she worked in corporate dining rooms, catering kitchens and helped launch highly acclaimed restaurants including Aigo Bistro. Nancy polished her technique with advanced culinary training at La Varenne Ecole de Cuisine in Paris, France. In 1994 she returned to Portland to serve as Pastry Chef for the opening of Cory Schreiber’s nationally recognized restaurant Wildwood. Since 2004, Nancy’s flan, gateau, house made ice creams and sorbets have been the perfect finish to an evening at Lauro.

Now a Richmond neighbor and Mom to Ellie and Bella, Nancy walks two blocks to work. You can learn from Nancy firsthand in her classes at In Good Taste Cooking School and EVOO in Cannon Beach. Nancy volunteers in the scratch kitchen at Abernethy Elementary School, where sister Linda also cooks and runs the Garden of Wonders program. For fun, Nancy helps husband Peter Forrest keep bees on property in Milwaukee. The honey they produce often enhances the desserts served at Lauro.

Greetings from Lauro Kitchen & Friends

Lauro is proud to be named in several excellent publications that tell the world about our corner of Southeast Portland. Magazines Alaska Airlines, Horizon Air and the new Oregon’s Culinary Escapes, published by the Oregon Culinary Tourism Association, all include Lauro and the burgeoning Division/Clinton Dining District. We appreciate the recognition of our eclectic, international and high-quality dining district. Since we opened in July 2003, it has been especially gratifying to welcome newcomers to the neighborhood including Eugenio’s, Hedge House, Nuestra Cocina, Pix Patisserie and Pok Pok. Clinton’s star is rising with the Savoy Tavern & Bistro and our sister restaurant Vindalho. Stay tuned – there should be more to come.

Lauro Kitchen is open Tuesday through Saturday from 5 p.m. to 10 p.m. and Sunday and Monday 5 p.m. to 9 p.m. Complimentary parking is available in our private lot on the west side of the building. Seating is on a first come, first served basis. Please try to arrive early to insure a table for you and your party.

Salud,

David Machado Chef and Owner Lauro Kitchen

Daren Hamilton General Manager and Partner Lauro Kitchen