Annual Dinner

  The story of how the Firehouse restaurant came to be is a charming one.  Husband and wife move to our beloved Portland.  She, Elizabeth, pursues a career in chiropractic and naturopathic medicine, while he, Matthew, a career in the kitchen.  They both look for that perfect place to set up shop.  With a good eye and apt intuition, Elizabeth discovers the beautiful old Dekum Firehouse in the Woodlawn neighborhood for sale.  Matthew protests, but is quickly won over, and a striking idea takes shape; a multi-purpose space for both their businesses and the resurrection of a lovely, historic building.  Joined by longtime Portland chef and business partner, Eric Rose, and pastry chef, Gretchen Glatte, the Busettos have made a delicious contribution to the rich Portland food world..

The Firehouse was the destination for our Annual PCA Dinner and its history, warmth and good food made a befitting setting.

 

 

 

The evening was dedicated to visiting with old friends and new, thanking our governing members who have contributed so much, ushering in a new group of leaders and of course, sharing in the incredible food the chefs prepared for us.  A warm thanks was given to Susan Hauser for her enthusiasm and dedication to leading the PCA as President.  And an equally warm welcome was given to Lota LaMontagne for stepping  up to be our new President.

 

 

To start us off, plump house cured sardines were passed around the table, accompanied by perfectly roasted beets with almonds and buffala ricotta salata, crisp fried cauliflower with capers and braised kale and pecorino on crostini.  Montinore Estate graciously supplied their wines to complement the meal.  The Firehouse has a hand crafted wood oven in the center of the restaurant where much of their food is cooked.  I was ecstatic about the beautifully executed iron skillet mussels that were luscious in their drawn butter and the Neapolitan style pizza that has certainly wedged a spot for itself next to Ken’s, Nostrana’s and Apizza Scholl’s divine pies. 

 

Firehouse makes a point to truly cook throughout the seasons and each dish was a testament to this simple philosophy.  The genius is always in the chef’s ability to preserve the inherent flavors, coax even the subtleties, compliment ingredients through simplicity and bring the food to an even higher representation of its self.  Their simple salad of Simington Farm lettuces with Humboldt Fog cheese, filberts and red wine vinaigrette did carry through on that promise.  So did the rotisserie chicken with crispy pumpkin, sage, and chicories.  Dessert from the very talented Gretchen Glatte ended our meal.  They were the perfect foil for the good food, warm surrounding and wonderful company.  

 

-Brenda Crow