Yikes!

Sometimes, you just have to roll with the punches........We had a burst pipe in the Sixth Street.....water through the ceiling, through the pool table, into the kitchen......Yikes!

Hey we need everyone's help! Please keep coming to your regular lunches, but starting on Friday, just come on over to Celilo. We will be serving the Sixth Street's Lunch menu, but it will be at Celilo!

We are also going to add Sixth Street menu items to the Celilo menu, so you don't have to go through withdrawals.......That, combined with the happy hour specials and everyone should have their old favorites at their favorite prices. Please join us!

WE WILL BE OPEN FOR LUNCH AT CELILO SEVEN DAYS A WEEK, FROM 11:30 to 3:00
WE WILL BE OPEN FOR DINNER AT CELILO (WITH SPECIAL SIXTH STREET DISHES) TUESDAY THROUGH SATURDAY FROM 5:00

Check it out!

How to Brown a Creme Brulee

This is pretty straightforward. With a little practice and a deft hand, you'll get this one down quick, and be able to impress your friends at the next dinner party. This also has a high "poseur" factor. Save yourself the dough and use the torch you can get from the hardware center. Cheaper, and it comes in handy when you need to sweat some copper joints.

We start with the Creme Brulee plain.......like so.

Next, sprinkle sugar on the top. swirl the Brulee to evenly spread the sugar across the top.

Pour off the excess.........

Then begin with the torch.....start at one edge, and work your way around the Brulee, sweeping the flame from the edge towards the center, in short sweeps. Keep the flame moving, but at a constant height from the Brulee.

Work your way around the Brulee, browning the sugar. It should just begin to bubble as you are finished

When it is done, it will look evenly browned. Give it about a minute or two to let the sugar set. IT'S HOT SO BE CAREFUL!

We garnish with a piece of butterscotch crumble.

Finis!

Skillet Mussels

Ok, So here goes. I know we use the phase "ripping hot" alot, and light stuff on fire a bunch, so this of course comes with the usual caveats. Pay attention, and be careful. Please.

1. Ripping hot pan. Table spoon of oil as the pan comes to temperature (That's a French top stove. If you've never seen one, come on in and ask to take a look. the whole top is a cooking surface. Very fun to cook on!)

Toss the mussels in.........

A Little Fennel, pinch of Chili Flakes

Let the sit on the stove for about a minute..then.......

....Toss it in a (yes, you guessed it) Ripping Hot Oven (400 Degrees) for another five minutes

Plate it up, in the (now, ripping hot) skillet, little black pepper, olive oil and a touch of fennel pollen. (Like you might have that kicking around....)

Mushroom Tagliatelle

We love wild mushrooms and use them whenever we can. A great substitute comes from Hood River Organic. They cultivate fantastic crimini mushrooms which you see featured in this dish.

In a warm pan, saute mushrooms with sliced garlic and fresh thyme. Season with salt and pepper.

Cook the mushrooms through and be careful not to burn the garlic. If you are using dry pasta, start it now. At Celilo, we make our own pasta. It cooks for a shorter period of time so you can wait 5 minutes longer.

Add some stock or pasta water to make a sauce for the pasta.

Reduce the liquid until it is mostly evaporated.

Add the cooked pasta to the mushroom pan.

Toss the pasta with some olive oil and fresh herbs. I like parsley and chives.

Plate the pasta in a shallow bowl. Sprinkle fresh grated Parmesan cheese on top and enjoy.