Where does time escape to? It’s hard to believe it’s been 2 years of serving eats at this corner of NE Fremont and MLK. On July 6, 7 and 8th we are giving away FREE BEER and CAKE because it’s our birthday and we can give away beer if we want to (just order an entrée when with us)!
Churn, baby, churn!
On July 9th chef/owner Cameron will be at Pioneer Square hand-churning a creative summer ice cream in the first annual Dairy Farmers ofOregon Ice Cream CHURN-A-MENT. Head downtown at noon on that day to cheer Cameron’s team and biceps on! Umpqua, Tillamook and Julie’s Organic Ice Cream will be onsite with free samples.
The Bite of Oregon benefits Special Olympics and is an outdoor food festival with beer, wine and live music August 7, 8, 9th. belly will be at the Chef’s Table Saturday night. Head to TomMcCallWaterfrontPark to talk to the chef and sample some goodies.
Spring has done sprung and we are excited for a few things!
1) The long-awaited arrival of spring produce. You gotta’ try the asparagus soup!
2) Wine Class, Saturday May 22nd. Get in here at 4pm and taste 5 wines from around the globe. Snacks will be served and you get a glass of wine upon completion of class. 12 bucks.
3) Cocktail Class, Saturday June 5th.
Want to learn how to throw bottles like Tom Cruise in Cocktail? Don’t sign up for this class. Want to learn 3 tasty, exciting cocktails from our celebrity barkeep, Boyd Scruggs? Get in here!
15 bucks. 4pm. Stay for happy hour!
4) Lunch. We are serving it Tues-Sat. I have eaten all the sandwiches. Not in one sitting, but I made it through the list. My faves are the Shrimp Fritter Po Boy and the Short Rib Reuby and the Pork Belly Dip. Is it okay to have 3 favorites?
Happy Spring. Come see us. We love to fill the belly!
We have revamped the cocktails menu entirely. My personal fave right now is the Gin & Toxic.
It’s local Aviation gin, Pimms #1, Lillet Blanc, and fresh squeezed grapefruit over ice.
The dinner menu has a new star called the Porchetta. Ever heard of it? Cameron takes a pork loin, wraps it in pork belly, rubs it in herbs and love, sears it, then roasts it.
http://en.wikipedia.org/wiki/Porchetta
Valentine’s Day is coming up and you can be sweet to your sweetie with 3 courses and a glass of bubbles for 49.-
Stay tuned next month for dates on cooking and cocktails classes that are in the works.
Cheers to 2010 and get in here and fill the belly!
I don’t understand why Cupid was chosen to represent Valentine’s Day.
When I think about romance, the last thing on my mind is a short, chubby toddler coming at me with a weapon.
~Author Unknown
Join us Dec 31st for 4 courses and a glass of bubbles for 65.
Be always at war with your vices, at peace with your neighbors, and let each new year find you a better man. ~Benjamin Franklin
CHOOSE ONE FROM EACH COURSE.
FIRST
ahi tuna tartar ‘nicoise’, house potato chips
celery root soup, duck confit, apple fennel salad
house black truffle tajarin pasta, shaved grana padano cheese, poached quail egg
pan-seared foie gras, apple tart, apple cider gastrique (8. supplement)
Have you heard of the Old Library Studio in NE PDX? It’s a non-profit recording studio for at-risk and neighborhood teens. Mixing music and mentorship, we love this organization’s work in our community.
“Intimate Evenings with World Class Chefs & Musicians” is a fundraising event to benefit this local cause. Meet at the Fleur de Lis bakery and enjoy music (Marv and Rindy Ross), apps (caterer Sasha Kaplan), dinner (chef/owner Cameron Addy of belly) and dessert (Greg Mistell of Fleur de Lis bakery) on Sunday November 8th for $100.00.
Sign up and discover a delicious way to give back to your community!
Need inspiration for holiday cooking? Cameron will be holding cooking classes at the Whole Foods on NE Fremont to share some festive and fun appetizers to impress your holiday guests.
Each class is limited to 30 people, so sign up early!
Sunday Nov 22nd, 4pm-5pm
Holiday Snacks 101
(crostinis, chips/dips, and other eats while waiting for dinner)
5.00 per person (last day to register is Friday Nov 20th)
Sunday Dec 6th, 4pm-5pm
Simple Holiday Cooking (in an hour!)
(learn 3 easy courses to impress your guests)
10.00 per person (last day to register is Friday Dec 4th)
Call Whole Foods Guest Services to register!
503.288.3414
Willamette Week’s Top 100
The Willy Week had some kind things to say about us.
“belly would rank among the best dinners in Portland at double the price. As it stands, the place is a model of affordability and craft.”
You may have seen this on AM Northwest, and due to popular demand- we are posting it for you!
Sour Cream Poundcake with Sweetened Mascarpone & Sauteed Peaches
Sourcream Poundcake (makes two 9×5 loaves)
1/2lb butter, unsalted
3C sugar
1C sour cream
1/2t baking soda
3C AP flour
6 large eggs
1t vanilla
Preheat oven to 350. In mixer, cream butter and sugar with paddle attachment until pale and light. Add sour cream and mix one minute. Sift flour and baking soda together. With mixer on low speed, add 2 eggs and mix until incorporated. Add 1/3 flour mixture. Alternate 2 eggs and flour mixture until all is incorporated. Add vanilla and mix. Grease loaf pans. Divide batter equally and bake one hour or until inserted toothpick comes out clean.
Sweetened Mascarpone
1C mascarpone cheese
1/4C powdered sugar
3T heavy cream
1T freshly squeezed orange juice
Combine all ingredients and whisk until smooth
Peaches (serves 4)
2C peaches, peeled and chopped
1C sugar
3T butter, unsalted
pinch of salt
1/4C brandy
In small saute pan, combine peaches, sugar, butter and salt over medium-high heat. Once butter and sugar have melted, turn off heat. Add brandy. Return to high heat. Ignite pan with match or gas burner. (BE CAREFUL, pan will flame for a moment.) Simmer until sauce thickens slightly. Remove from heat.
To Assemble:
Cut two 1/2 inch slices of cake and spread 1/4 of mascarpone mix in between slices like a sandwich. Place “sandwich” on plate. Top with 1/4 of peaches (don’t forget the sauce).
Recession Proof Mixology is a wonderful event where House Spirits Distillery (local creators of *Aviation Gin & Medoyeff Vodka; www.housespirits.com) pair up with a local joint and offer signature cocktails for FIVE BUCKS.
Stop in on Wednesday September 9th from 5 to 8pm to watch the barkeeps working their magic and enjoy dinner and/or happy hour with us. Happy hour is 5-7pm daily or all darn day at the bar top.
*Look for a recipe from us in the Oregonian’s MIX magazine this month featuring this tasty gin.
New Menu
We tweaked the menu ever-so-slightly and added more small plate selections. We still offer 3 course dinners for 25.00 and the house-ground burger isn’t going anywhere. Our menu changes each week by
3-4 items celebrating what’s fresh and local. Check it out:
We know, we know- it’s too early to be thinking about summer coming to a close but if you are planning your company party, family gathering, wedding rehearsal or other group event. . .we can help!
Happy Birthday, belly!
Our first birthday was too much fun. Cameron grilled leg of lamb, sirloin, pork belly and sausages. His pork curry was a hit. We saw so many supportive faces of friends who love and support belly and met many new faces who had been meaning to check us out. The night ended as we locked the doors and toasted our amazing staff that has been with us all year long.
Happy Hour gets happier…
Portland Happy Hour Guidebook gave us a score of a 9 outta’ 10 for 2009. We are striving for a 10 and changed our hours, menu and added the fun perk of happy hour all day at the bar top (our way to savor and sip summer).
The menu is 2-6 bucks, available 5-7pm daily or ALL DARN DAY at the bar top so come in and BELLY UP.
Plate & Pitchfork recap
I had the great pleasure of eating next to my favorite friend and sister JEN at Domaine Drouhin to savor every bite prepared by Cameron and Daniel Mondok of Sel Gris. The rain made for a true Oregonian experience. Why can’t I eat four courses with wine pairings outdoors everyday? The dinner sold out online in 30 minutes. I highly recommend attending one of these amazing summer events. Search for available dates, chefs and wineries at http://www.plateandpitchfork.com/dinners.asp
PS: The view at DDO is truly amazing.
New Menu
After a year of reflection, we are tweaking the menu ever-so-slightly. Given these strange and straining economic times, we are all eating differently it seems. We are sharing more bites with one another, looking for deals and watching those budget lines. We enhanced our small plates offerings- check it out athttp://www.bellyrestaurant.com/menus/Belly_DinnerMenu.pdf
And…
Willamette Week had some kind things to say about us in the FINDER edition. Have you picked yours up?
It’s hard to believe that it’s been nearly a year of serving eats in the neighborhood!
To commemorate our first birthday,
we are celebrating with
belly’s birthday BBQ (it’s an open house)
on Tuesday July 7
from 6pm until we are outta’ grub.
We’ll park a smoker on the sidewalk (our friend Madison who owned Lagnaippe has a beast of a grill that he is graciously allowing us to play with) and Cameron is talking, of course, about pork belly.
The bar will be selling cocktails, kids are welcome and we hope to see you if you whether a fan or a first-time friend.
Serving from 6pm until we run outta’ things to grill up.
RSVP at 503.249.9764 or northeastrestaurant@yahoo.com
***Note: we will not serve dinner on this night***
BELLY UP with belly’s happy hour. Daily from 5 to 6pm.
house-ground burger
hand-cut fries
oysters on the half shell
field greens salad, feta balsamic
aged white cheddar mac n’ cheese
bowl o’ soup
margherita pizza
wild leek risotto
&
drink specials, too
2 to 6 bucks
Plate and Pitchfork is coming up. Go to www.plateandpitchfork.com for dates and look for Cameron and Daniel Mondok from Sel Gris to pair up in mid-June.
The Oregonian reviewed us in May (h o o r a y). Check out what they had to say at:
