Page 5 - LO Monthly & LO Homes - February 2014

food

From Scratch,

with love

Story by Barb Randall | Photography by Vern Uyetake
Looking for a special place to take Warner prides himself on operating a
your sweetie for a valentine cel- different kind of restaurant and serving un-
ebration? Treat yourselves to din- common food. The menu changes monthly
ner at Scratch - you’ll feel the love
Chef Patrick Lee Warner has for food. and features locally sourced foods pre- sented in delicious and interesting ways.
“We love Lake Oswego,” he said. “We The January menu featured an appetizer
opened four years ago and it’s been just of a crispy crepe, bay shrimp, green on-
amazing.” The restaurant, located at 149 A ion, parsley, lemon, garlic, oregano chevre
Ave. in downtown Lake Oswego, originally had just seven tables and a very tiny kitch- foam, and as an entŕe pork loin with apple, raisin, sage, sweet potato, brandy,
en. Later he was able to add the space next lemon, black pepper marshmallow.
door, which allowed for expanded seating Valentine’s Day is a special day for War-
and cooking space, even opportunities for
ner; it’s not just a fun holiday to celebrate,
cooking demonstrations and classes.
“It was amazing to come out of the re- it’s his wedding anniversary, too.
“Valentine’s is ‘two-top city;’ all the ta-
cession growing,” he said. He credits the bles at all the restaurants are set for two,”
great response from customers, who in he said. “It’s a fun night, but unless Valen-
turn would credit the success to Warner’s tine’s Day falls on Sunday or Monday, I am
culinary expertise. Even those who haven’t eaten at Scratch have to acknowledge his here working instead of home cooking for my wife.”
prowess in the kitchen: Warner has been Warner said the February menu will be
asked to compete on the Food Network’s
served with some special desserts added.
popular TV show “Chopped” this spring. “There will be some potential for prix
“I was recommended by one of my ven- dors, Nicky USA,” he said. He submitted a ixe menus and we’ll give choices with ac- coutrements,” he said. “I’ll dream up some
questionnaire then passed a screening in- fun desserts, but other than that it will be
terview. Next came a Skype meeting with ‘batten down the hatches!’”
ive of the show’s executives. The meeting Warner advises to make reservations
was supposed to last 45 minutes. “We spent about an hour and a half talking food,” he now, regardless of where you want to dine. For those looking to give an event as a
said. Obviously Warner impressed them as Valentine gift instead of lowers or candy,
he will ilm shows in March to air in April.
consider booking a First Saturday Social
cooking session at Scratch. The irst Sat-
urday of each month Warner frees up the kitchen in the afternoon to present custom-
ized cooking events for small groups.
“Come in for wine while I cook and ex-
plain techniques and answer questions,” he Chef Patrick Lee Warner of Scratch prepares his 1-2-3 Roasted Filet of Beef.
said. “Then the group eats what was made.” Prices range from $75 to $150 per head, de-
pending on the menu selected.
1-2-3 Roasted Filet of Beef
Scratch is open for lunch 11 a.m. to 2
p.m. Tuesday through Friday and for din- Around Valentine’s Day your local grocery will start cutting beef tenderloin
ner from 5 to 9 p.m. Tuesday through Sat- urday. Reservations can be made by calling roasts, which are tasty, tender, and easy to cook and make for an excellent Val-
503-697-1330. Review the menu at scratch- entine’s dinner for two.
foodsllc.com.
Step one:
This 1-2-3 Roasted Filet of Beef is a perfect dish to serve your valentine.
Buy a roast, (ask for a beef tenderloin roast) take it home and rub it with black pepper, allow the beef to slightly age on a plate uncovered in your fridge one
day prior to cooking.
Step two:
Cook the roast. I will typically pull my roast out of the refrigerator two hours
What beverage should
prior to cooking, allowing the meat to come up in temperature will make for a
you serve your valentine?
juicer roast. In a large skillet on medium high heat I sear the roast on all sides.
Champagne and other ine wines are Once browned I place the roast on a baking rack on a sheet pan in a 450 F oven for 7 minutes, then I turn the heat down to 300 F for 18 minutes. The roast
always appropriate. Many chefs, includ- ing Warner, are enjoying stepping out comes out of the oven and rests at least 10 minutes before slicing.
from the kitchen to prepare cocktails, Step three:
using their intuition of what pairs well While the roast is resting, I add a little sliced garlic to the saut́ pan I seared
lead them. One of his signature cocktails the roast in, add one cup red wine and one cup beef stock. Reduce the liquid
is made with Manchego cheese infused vodka, garnished with pickled potatoes by two thirds then remove the sauce from the heat. Swirl in a couple of table-
and onions. Try it.
spoons of sour cream and some fresh chopped parsley, season with salt and pepper to your taste and serve alongside your sliced beef tenderloin roast.
Side dishes: I like a good whipped potato, or baked sweet potato and some
Chef Warner’s Manchego infused vodka is the steamed spinach. But really it’s up to you; a nice olive oil pasta with some par-
key ingredient for one of his signature cock- tails. Here it is garnished with a pickled potato mesan and chili lake, or even an herbed polenta.
and pickled onion.
— Chef Patrick Lee Warner

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LAKE OSWEGO REVIEW
FEBRUARY 2014
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