Fresh, Local, Organic, Seasonal, Sustainable.
At the Doubletree Hotel Portland, we believe that some of the best, freshest flavors can be found in our own backyard. We buy about 35-60% of all our food ingredients from within a 300 mile-radius. By relying on our network with local farms and growers, we are proud to serve Northwest specialities - whether it's one guest sitting down to lunch, to a banquet serving 800. What could be fresher than seafood just caught on the Coast, or berries just picked on a nearby farm?
We build our menus based on what's available that week, letting us capitalize on outstanding flavors and products. And, the fresher the product is, the better the flavor profile. Our team of talented chefs works together to produce unique local recipes for our restaurants and guests.
Our Partners and Growers
When we source our menus, we focus on Local and Sustainable first: supporting our local farms, ranches, creameries, and foragerts. Our partnerships include Painted Hills Beef, Rogue River Creamery, Tillamook Cheese, Shepard's Grain Flour, and Willamette Valley Cheese. In addition to Deep Roots Farms out in Albany, our other produce comes from Duck Delivery, a Food Alliance distribution house for certified local products. When available, we capitalize on serving Food Alliance certified produce.
Our seafood is mainly caught off the Coast, and we use Seafood Watch for information regarding supply and fishing methods. Our dairy products come from Sunshine Dairy, just down the road from the hotel, and Classic Foods makes us speciality spices using local products.
These local partnerships greatly enhance the creative culinary options for the events that come to our hotel. Sustainable food service is directly connected to what is available, our menus are created originally for your event.
For more information on our fresh local restaurant menus, ask Chef Sean Eveland or call our Catering Department at 503.331.4992.
Featured Recipe
Squash Bisque
Ingredients
1/4 cup butter
3 cups chopped onion or 2 medium onions
3/4 cup chopped carrots
1/2 cup celery
4 pounds smooth skinned squash like butternut-peeled, seeded, and cut into 1 inch cubes
6 cups of chicken or vegetable broth
1/2 cup of cream
Preparation
Melt butter in a heavy large pot over medium heat. Add onions, carrots and celery; saute until onions are beginning to soften, about 5 minutes. Add squash and broth. Bring to a boil. Reduce heat and simmer uncovered until squash is tender, about 25 minutes. Working in batches puree in blender until smooth. Return to pot. Stir in cream, and season to taste with salt and pepper.
This soup is really good to double so you can freeze half. Of course you need to do this before you add the cream, then let thaw in refrigerator for 2-3 days.
Also add your favorite flavors like sage or curry. If you like a little heat add a couple of jalapenos or some Thai curry. Of course if you do not want to add cream try adding coconut, almond or soy milk, the result just will not be as creamy but still delicious.
Flavors of the Season
Executive Chef Steven Ward
Right now we are getting some great tomatoes and squash from Deep Roots farm in Albany, OR who provide us with much of our local seasonal produce.
Potatoes are just coming on, and we just enjoyed the first run Butternut squash...which we made into some fabulous créme brule. As the squash season moves along we plan to roast them in brown sugar and rosemary and serve them with our wild Columbia River salmon and fresh poultry that has been complimented with foraged chantrelles.
We are serving juicy Painted Hills Beef from Fossil, OR - a grass fed animal with nice marbling and terrific flavor profile, paring it with roasted Yukon Gold potatoes that were just pulled from the ground. Visit our Culinary Blog to see some of our featured recipes and insight, and to add your own!
