Join us for lunch this Saturday at 1pm in collaboration with Jamie Oliver’s Food Revolution Day! We stand up for real food, and so do you. Show your support at Oregon’s only Food Revolution Day Event. Dine with us and join the movement!

Find out more about the Food Revolution Day here.

With Love, Chef Abby

Food Revolution Day Menu

May 19^th 2012:  1pm-3pm

Menu is Locally Sourced, and is 100% Gluten Free, Dairy Free and Soy Free.

STARTER
New Potato Gnocchi with Sweet Basil Pesto, Garlic Pea Vines

 MAIN
Wild Spring Salmon Served with a Fennel and Radicchio Slaw

Served with:
Grilled Baby Chiogga Beets with Fresh Oregano

Baby Gem Lettuce Salad with Chive Buds, Breakfast Radishes and Hazelnut “Feta”

DESSERT
Local Strawberries in Peppered Balsamic Syrup, Coconut Whip Cream
Crispy Almond Tuile 

RESERVE YOUR SPOT!

So do you!

We loooove great, seasonal food!!!

So do you!

Bring your Mother to Brunch this Sunday May 13th and enjoy an amazing four course meal made for daytime enjoyment.

Yes:
*Kids are welcome! Bring your own booster seat if needed.
*We serve bellinis! And champagne, and white wine, and fresh OJ.
*We serve tea and coffee!

Sign up today, space is limited at this first of the season Abby’s Table brunch!
RSVP NOW

Our Mother’s Day Brunch Menu
As always, menu is 100% gluten, dairy and soy free.

FIRST
Fresh Strawberry Filled Crepes with Lemon Zest

SECOND
Baby Gem Lettuce Salad with Sweet Pea Shoots, Edible Flowers,
Toasted Hazelnuts, French Tarragon Vinaigrette

MAIN
Whole Poached Wild Salmon with a Chive “Crème Fraiche”

Vegan/Veg: Whole Poached Portobellos with a Chive “Crème Fraiche”

Served with:
Glazed Baby Chiogga Beets with Lemon and Sweet Basil
Local Asparagus and Spinach Frittata 

DESSERT
Pecan Sticky Rolls with Cinnamon Frosting

BEVERAGES:
Bellini – $7/glass

French Press Coffee – $4 (Serves 2-3 people)

FireFox Teas – $2.50/person

Proudly Serving Portland Coffee Roasters Coffee and FireFox Teas.

RSVP HERE
**Please specify if you are either vegan or vegetarian when making your reservation, thank you! 

It is amazing to see the progress from where the dinners started 3 years ago, and I am so thankful for all the overwhelming support from Portlanders over the years!  Truly the dinners have evolved as our market grows. We have long been the biggest steal for a supper club experience in town! And at our new $30 price point, we still offer an affordable price for an amazing 4-course dinner with delicious local wines, sakes and beverages.

In an effort to continue to offer amazingly fresh, farm direct produce and carefully sourced fish and meat each week, we have to increase our prices as a result of increased cost. Do not fret! We do not plan to increase the price again for a long time, until it is again necessary according to our costs for high quality local foods. We have set our corkage at a friendly low price ($5) so that you can bring your wine in, or try out awesome local vintages or kombucha for sale at great prices!

Interested in how committed we are to sourcing local?

Check us out on Real Time Farms!

Real Time Farms scouted us out in Portland and now we are fully “mapped” on their food source tracking system.

As we raise the price, we are able to source even more local foods, including local eggs, nuts and olive oil!!!

That’s what I think, too:) Food is medicine, and our Saturday dinners at Abby’s Table are the tastiest spot in town to learn some new kitchen cabinet secrets!

Check out our newest collaborator for the Open Kitchen, former chef-turned naturopathic doctor and hydrotherapist Dr. Louise Rose. I have already learned so much from her, and I am thrilled to partner with her as one of the chefs for this dinner. Yes, there will be two of us! Tressa Yellig, owner of Salt, Fire and Time is joining me (Chef Abby) to create the delicious meal this weekend.

Sign up and learn more on the Open Kitchen website!

Interested in this week’s menu? See below. Drooling is allowed!

Menu 4.28.12
As always, menu is gluten, dairy and soy free.

FIRST

Cup of  Bone Broth with Nettles

Vegan: Cup of Miso Soup with Nettles

SECOND

Wild Salmon Cakes with Spicy Sauerkraut

Vegan: White Bean Cakes with Spicy Sauerkraut

MAIN

Grilled Lamb Chop with Chilies and Garlic

Vegan: Grilled Portobello Mushrooms with Chilies and Garlic

Warm Salad with Dandelions, Local Greens, and Artichokes

Roasted Beets with Turmeric and Ginger

DESSERT

Spicy Gingersnaps with Local Honey and Bee Pollen

Rose Hip Tea

$45/person
RSVP here! 

This round of Wellness dinners in April both focus on allergies. On April 14th, I have the pleasure of featuring a menu put together with the expert advice and insight of Dr. Cora Forsten, ND and LAC, practitioner of Essential Family Medicine.

Cora and I pow-wowed last week over tea to develop this menu, and as always I learn so much from our meetings about how to stay healthy with little kitchen tricks and powerful food combinations.

Check out the menu below and join us for a true Open Kitchen experience! Looking forward to cooking for you soon. More information here.

RSVP! Tickets available here.
$45/person 

Menu 4.14.12
As always, menu is 100% gluten, dairy and soy free.

FIRST

Chinese Tonic Soup with Astralagus  and Wild Mushrooms
Toasted Dulse

SECOND

Local Bitter Greens Salad with Wild Arugula and Dandelions
Lemon, Black Pepper and Licorice Vinaigrette

Drink: Apple Cider Vinegar Apertif

MAIN
Curried Mussels and Shrimp with Coconut

Vegan: Curried Adzuki Beans with Coconut

Served with:
Crispy Sweet Rice Cakes with Radish
Sauteed Swiss Chard and Kale with Green Onions

DESSERT
Rhubarb and Berry Crisp with Pine Nuts
Coconut Whip
Read more here!

Check out the menu and sign up here to reserve your spot today! Spaces are going fast!
Event Info

Menu 3/24/12: Saturday Wellness Series
7pm
As always, menu is 100% gluten free, dairy free, soy free!

FIRST
Local Mussels in a Curried Coconut Sauce

SECOND
Asparagus Ribbon, Haricot Verts Shoots and Local Salad Cress
Ginger-Leek Vinaigrette, Toasted Cashews

MAIN
Bacon Wrapped Wild Cod with a Lime-Cilantro Ghee
Veg/Vegan: Lettuce Wrapped Portobello with Lime-Cilantro Ghee

Both Entrees Served with:
Wokked Bok Choy and Leafy Greens with Garlic
Roasted Brussel Sprouts and Radishes in a Chickpea Miso Glaze

DESSERT
Coconut Pudding with Fresh Vanilla Bean
Mint Garnish

 Sign up here

There are many myths about heart health, including controversy surrounding fat and cholesterol. I am here to tell you that you are in for a treat if you attend the dinner this Saturday! There are many good fats to include, and moreover, the “good fats” help support the cardiovascular system! Along the same lines, cholesterol is an important part of the body’s workings, and I am sure Dr. Alexis Shields will be discussing the cholesterol myths at the Wellness Dinner this weekend.

Learn more about the event, and sign up today through Friday evening at Tickets to Oregon!

Also, learn more about the Open Kitchen, a partner business to Abby’s Table. Let’s build a healthy community through delicious food, connecting with people and sharing good company!

Menu 2.25.11: Health Healthy Menu

Menu is 100% gluten, dairy and soy free.

First
Avocado Stuffed Deviled Eggs
Vegan: Avocado Salad Stuffed Endive Cup

Second
Spinach Salad with Seasoned Black Beans, Artichoke Hearts and a Creamy Papaya Vinaigrette

Main
Caribbean Style Wild Rockfish with a Red Pepper Relish
Vegan: Caribbean Style Quinoa Cake with a Red Pepper Relish

 Served with Garlic Roasted Broccoli and an Carrot-Arame-Turnip “Slaw”

 Dessert
Macadamia Nut Shortbread
with a Vanilla Bean Coconut “Cream”

$45/person

MORE INFORMATION:
The February 25th Wellness Dinner features a collaboration with both Dr. Shannon Weeks (from the Elixia Wellness Group) and Dr. Alexis Shields (from the Montavilla Wellness Center) with Chef Abby Fammartino from Abby’s Table. The naturopathic physicians forwarded a list of ingredients to the Open Kitchen specifically focusing on heart healthy foods. Chef Abby and the Open Kitchen designed a four course meal intended to be the table of contents for this dining workshop. Guests will be able ask the doctors questions about these foods, their relationship between food and health, and the “food as medicine” movement.

Read more: http://theopenkitchenpdx.com/wellness-dinners-at-the-open-kitchen-in-portland/wellness-dinner-heart-healthy-foods/#ixzz1n5UA0sKW

my mission is to empower people to create vibrant health in their everyday life.

It’s a joy to me to now have a service that is accessible to people everywhere, teaching them how to cook they way we do in their own homes.  Some of the favorite things I share are recipes I make in a flash at home, while also sharing “fancy” seeming recipes that are actually a cinch to make!

In short, I love the new Healthy Kitchen membership because it is a vehicle to help people become more aware of how food impacts their health and happiness.  I am offering tips, recipes, and suggestions for how to truly feed your body, and in turn I am starting to see subtle changes in the lives of those who “subscribe”.

Let me be a resource to you!  When your health is in alignment, you feel happy, fulfilled and more receptive to your surroundings. You feel ready to participate in your life, and thus are participating in building a healthy food culture in your community.  So, take the plunge!  Get inspired!  Share bountiful food with loved ones!  And, most importantly, be happy being yourself, whatever your dietary needs are.

Wondering how it works?  Here is my quick tutorial to what you will experience as a member:

1. Open your weekly email notifying you that this week’s recipe is up on the member page!  Log in to view the recipe, and print out the handy dandy weekly shop list and recipe.

2. Check your pantry. We have a pantry list to save you money and time – we even let you know exactly how much of the ingredients you need, so that you don’t have to purchase what you already have!

3. Shop for the recipe. We include a detailed list of what you need for the recipe, along with some bonus produce and ingredients to make more meals out of the one featured recipe.

4. Follow the suggested weekly plan.  It’s easy!  Start with Day 1 and move along to Day 4 for the full spread.  If you just want to make the featured recipe, simply purchase the ingredients just for that recipe, and admire a job well done!

Fun tips to make your membership extra special:

• Visualize: watch the monthly video, and print out the recipe to try for yourself!
• Feed your Brain: tune into our audio chats!  Get educated with health information relevant to the month’s topic.
• Ask for help: Utilize the “Ask Abby” feature for questions, ideas, and to share your story with me!

Ready to give it a go?

Subscribe here.  Your annual membership begins on the date you subscribe!

With Love, Abby

This Valentine’s Day, we have you covered.  Order a sumptuous dinner for two with delectable treats, and share it in the comfort of your home, with the one you love.   

 We’ve carefully designed a menu with three entree options: Red Hot (lamb), White Heat (crab) and Mellow Love (mushrooms).  Enjoy a healthy dose of aphrodisiac foods and just the right amount of culinary intrigue to create a spark!

 Choose a main course and an assortment of treats!  Order cut off time: Sunday February 12th at 6pm.

We’ll have your order ready for pick up at the kitchen: Tuesday February 14th, between 3pm-6pm.

To order: Simply  email or call 503-828-7662 today through Sunday February 12th!

Abby’s Table: Valentine’s Day Dinner for Two
All menus are 100% gluten, dairy, soy and corn free.

$25/person ($50/menu for two)

 Honeyed Figs Stuffed with Almonds
Served with a Warm Arugula Salad, Citronette Dressing

 Choice of Entree:

Braised Oregon Lamb Shank with a Spiced Wine Sauce
Dungeness Crab Cakes with a Red Pepper Coulis
Hazelnut Stuffed Portobellos with a Wild Mushroom Sauce 

Served with:
Asparagus Spears with Black Pepper and Lemon

Creamy Risotto with White Truffle Oil and Roasted Garlic

“Nude” Pudding Chocolate Fondue*
with Poached Pears, Strawberries and Ginger Cookies 

*Our fondue contains our delicious Nude Pudding, which is avocado and raw chocolate based (avocado is a known aphrodisiac!). 

Select your Delectables:
$3/each – Kumamoto Bay Oysters (OR)

$25/bottle – Prosecco (Adami, Italian bubbles)

$25/bottle – Pinot Noir (J. Christopher Two Worlds, OR)  

$30 – 1 dozen locally grown roses* by Botanica Floral Design

$15 – 6 locally grown roses* by Botanica Floral Design  

$6/pint – 50 Licks Lemon-Sorbet (vegan)

$6/pint - 50 Licks Vanilla Ice Cream (contains dairy)

$2/each – Raw Chocolate Truffles with Sea Salt

 *Most of the roses sold in grocery stores and florists here in the US are grown in Columbia and Ecuador and have been heavily sprayed with pesticides and fungicides. Here at Botanica Floral Design, we only sell local and/or sustainably grown roses. Please note: Our locally grown roses are smaller than the roses grown in Central America but come with a much smaller environmental footprint, are more fragrant and longer lasting. 

Buon appetito!

 Love,
Chef Abby 

*Featured Image Photo by C. Lang Photography

Order Information:
email or call 503-828-7662 today through February 12th!

In preparation for the upcoming Chinese Five Phase Dinner, Abby asked me to share some of the concepts and ideas behind Chinese dietary therapy.  I hope that this helps you to savor the thoughtful planning Abby has put into the menu, and also provides some ideas to take into your own kitchen.

The Chinese believe that the body is a reflection of the natural world, and that the key to health is moving in synchronicity with the seasons.  Each of the five seasons – spring, summer, late summer, fall, and winter – have different energies and actions both in nature and in the body.  When we observe nature we see constant change and movement, both in the weather and seasons, and health is the ability to adapt to those changes.

Since winter is the theme of this upcoming dinner, let’s use it as an example. Winter is a time when the natural world contracts — the sun is low, leaves decompose, and animals hibernate. In Chinese medicine, our energy is thought to similarly contract in the Winter, concentrating internally. One can think of this as storing energy into an ‘internal seed’ in Winter, readying oneself to re-emerge as Spring approaches.

So, how does this relate to food?  In terms of diet, it is the flavor and thermal nature of foods that give them therapeutic properties and can be used to help align the body with the seasons.

The five flavors of sour, bitter, sweet, spicy, and salty each relate to a season. They are meant to be balanced and used together to promote healthy organ function.  In the Winter, salty and spicy flavors are used to promote health. Salty flavor is thought to act to direct energy downwards, mimicking the contracting nature of Winter.  But too much salt is not healthy in Chinese medicine; we can balance out this strong draining action with pungent or spicy flavors, which tend to bring energy to the surface of the body.  This is why we tend to sweat when eating a spicy meal!

The temperature of food, or qi, falls into one of four categories.  We think of a food as being either cold, cooling, warming, or hot natured, ranging in intensity.  This concept is a little easier to understand. Take watermelon as an example, its cold nature is what allows us to feel refreshed when eating it on a hot summer day.  Likewise, a warm beef stew cooked with red wine helps us endure those frosty winter days.  On this spectrum, there are certain foods which are neutral in qi, such as rice and oats, that have neither a strong cooling or warming affect on the body.

Chinese dietary therapy isn’t just about the foods themselves.  That is the beauty of cooking – depending on how we prepare a dish, or combine foods together, we are able to adjust the flavors and natures of the foods we eat.  Generally speaking, longer cooking-time tends to make a food more warming, while raw foods are seen as more cool in nature.  Naturally, people tend to eat more slow-roasted, or stewed foods in the winter, and more salads in the summer.  That said, you can make a salad less ‘cold’ by either adding ‘warm’ foods to the salad (e.g. onion, nuts), make a dressing out of fennel and ginger (also ‘warm’ ingredients), or gently wilting the greens.

I hope that gives you a brief introduction to Chinese dietary therapy.  Food can help us move in accordance with nature, and food can be medicine.  If you have questions about a specific health concern, please consult a licensed practitioner.

To register for the 5 Phase Dinner on February 11th at 7pm, click here.

February 11th Menu below:

Water Focus Menu
As always, menu is 100% gluten, dairy and soy free.

FIRST
Warm Endive and Watercress Salad with Wild Salmon and a Fennel-Arame Sauté

SECOND
Crispy Quinoa Cake Served with a Green Bean, Lentil and Roasted Hazelnut Salad
Served with a Lemon-Clove Vinaigrette

MAIN
Warming Spiced Lamb Stew with Turnip and Butternut Squash
Served with a Sweet Rice and Roasted Garlic Risotto

Vegan: Warming Spiced Wild Mushroom Stew with Turnip and Butternut Squash
Served with a Sweet Rice and Risotto

DESSERT
Toasted Black Sesame Seed Cookies
Served with Herbal Masala