Join us for Happy Hour with great drinks and delicious apps!

We are so excited to celebrate our one year anniversary at Cabezon Seafood Restaurant in Portland. We not only survived our first year, we thrived! To thank all of our lovely guests we are offering a special prefix menu, 3 courses for $28. Dave has created a menu beginning with a beet and Truffle Tremor tart, followed by a Brandade crusted Petrale Sole with green lentils and kale, finishing with ginger cake and lemon mousse. We hope you will come join us.

Celebrate With A Special Prix Fixe Menu All Week

(Portland, Oregon) October 12, 2010. The owners of Cabezon are pleased to announce their one year anniversary on November 27th, 2010. At a time when the fail rate of most restaurants is between 25%-50% within the first year, this small neighborhood restaurant has thrived. To celebrate the anniversary of Cabezon’s opening, Chef David Farrell has created a special Prix Fixe menu.

For $28 the 3-course menu will have two choices per course and will run for the entire anniversary week: Nov. 22nd-27th, Monday-Saturday. (Cabezon is closed on Thanksgiving Day). This prix fixe menu has several guest favorites – first course: Arugula Salad or Blini Appetizer; Main Course: Grilled Hangar Steak or Fish of the Day; Dessert: Belgian Chocolate Pot de Crème or Seasonal Fruit Crisp. Cabezon encourages everyone to make a reservation and help them celebrate! The owners will also give a complimentary glass of champagne to any guest that can show that their anniversary is the same day – November 27th.

Cabezon Restaurant and Fish Market is located in Portland’s Hollywood District. It is a seafood bistro serving Pacific Coastal cuisine by acclaimed Chef David Farrell.

Cabezon serves “Coastal Cuisine with a Passion” – elemental seasonal cooking driven by the offerings of the day from local producers and the bounty of the Pacific Northwest. The menu changes daily based on availability and seasonality. Recent items include: Shiso wrapped white shrimp with avocado mousse, jicama and watercress $11, Pan roasted Ling Cod with artichoke Barigoule, with carrots, potatoes and fines herbes $20, Draper Valley Farms chicken breast with fried green tomatoes, creamy polenta and chanterelles $19. A few menu staples are Cornmeal Blinis, Local Oysters on the Half Shell, chef made pates, and seasonal ice creams. The Callebaut Belgian chocolate pot de crème has become a favorite among regular guests.

The Fish Market is located at the front of the restaurant and is open Monday-Saturday from 2pm-6pm. Fresh local fish is brought in daily and is sold whole or by portion. Chef David is happy to give suggestions on the best preparations for these fish.

At Cabezon, the small, but diverse wine list features boutique, hands-on producers mostly from the West Coast with a few select European wines to balance the list. Co-owner Jackie Speck developed the list. Wines by the glass run $7-$11; bottles from $24-$80 with most in the $40 range.

Chef David Farrell has a long career working at many different restaurants around the country. He is a graduate of the New England Culinary Institute. His career includes stints at Stars and Postrio in San Francisco; and chef positions at Mosaic in Atlanta; Santacafe and Ristra in Santa Fe. While chef at Ristra he was invited to host a dinner at the James Beard House in NYC. He was most recently the chef at Moosse Café in Mendocino where he and Jackie met.

If you’d like more information about Cabezon, or to schedule an interview, contact: Jackie Speck, co-owner at (503) 238-3876, or jaxspeck@gmail.com. Menus, directions and general information can be found on the website at: http://cabezonrestaurant.com.

Cabezon Restaurant and Fish Market is located in Portland Oregon’s Hollywood District. This 30-seat, mid-priced fish restaurant quietly opened in November 2009. Serving Pacific Coastal cuisine and open for Dinner six nights from 5:30pm-9:00pm (Mon-Thurs), and until 9:30pm Friday and Saturday. Outside dining during warmer months. Co-owners Jackie Speck and Chef David Farrell. Cabezon is on Facebook

A friend of ours made a little video that shows off our new outdoor seating. We recently bought some beautiful plants and planters to create a fun, garden like environment. Please come join us at Cabezon and enjoy some of David’s creations. People are raving about the Shiso wrapped white shrimp with avocado mousse and watercress as well as the mesquite grilled local Sturgeon with roasted beets, summer squash and salsa verde. Lovely stuff to have outside in the Portland summertime. Summertime Rolls!

Here’s the video….

Come enjoy our fresh seafood dishes and fantastic wine selection outside on the new patio.

We’ve created a lovely garden atmosphere and we hope you will enjoy dining alfresco while the weather is gorgeous.

Seafood is very safe to eat, but raw or undercooked seafood can be unsafe due to viruses, bacteria or parasites. Here are some steps you can take to keep your seafood safe.

Buying

• Buy fresh seafood only from reputable dealers who keep their products refrigerated or properly iced, such as Cabezon Fish Market.
• Be aware of possible cross-contamination of cooked and raw seafood if displayed in the same case. Make sure the raw fish is on a level lower or well separated from the cooked fish so that the raw fish juices don’t flow onto the cooked items.
• Never buy dented cans of seafood.
• Don’t buy frozen seafood if the packages are open, torn, or crushed on the edges.
• Be sure that frozen shellfish is packed in close-fitting, moisture-proof containers.
• Buy fresh or frozen seafood at the end of your shopping trip so it will not warm in your cart.
• Go directly home and refrigerate or freeze your seafood immediately. If your trip is longer than 30 minutes, place your seafood in a cooler with ice.

Tips for Selecting Fresh Fish

• Look for firm, shiny flesh that bounces back when touched.
• If the head is on, the fish’s eyes should be clear and bulge a little.
• The gills should be bright pink or red with no slime.
• The fish should smell like a fresh ocean breeze—not “fishy.”
• Scales should be shiny and cling tightly to the skin.
• Steaks and fillets should be moist with no discoloration.

Tips for Selecting Fresh Shellfish

• Shells of live clams, mussels, and oysters may gape naturally but will close tightly when tapped, indicating they are alive.
• Live crabs and lobster will show some leg movement.
• Freshly shucked scallops and oysters have a fresh odor.
• A slightly milky or light grey liquid surrounds freshly shucked oysters.
• Shrimp should have a fresh odor and firm meat.

Storing

• Store fresh fish in its original wrapper.
• Avoid crowding in the refrigerator; allow air to circulate freely around the package.
• If not cooking within 1 to 2 days, wrap seafood tightly in moisture-proof freezer paper or foil to protect it from air leaks and store in the freezer.
• Live shellfish should be refrigerated in containers covered with clean, damp cloths—not airtight.
• Discard shellfish, such as lobsters, crabs, oysters, clams, and mussels, if they die during storage or if their shells crack or break. Live shellfish close up when the shell is tapped.
• Store canned seafood in a cool, dry place for up to one year.
• Pasteurized products such as crabmeat can be stored up to 6 months in the refrigerator. Once opened, use within 3 to 5 days.

Preparing

• Wash hands thoroughly with hot soapy water before and after handling any raw seafood.
• Thaw frozen seafood in the refrigerator, never on the counter. You may also thaw in cold water in an airtight plastic bag, changing the water every 30 minutes. If thawing in the microwave, cook the seafood immediately afterwards.
• Never refreeze previously frozen seafood.
• Marinate seafood in the refrigerator, not on the counter. Discard marinade once it has mixed with raw juices. If you want to use the marinade as a dip or sauce, bring to a rolling boil before serving or reserve a portion before adding raw seafood.
• Keep raw seafood separate from ready-to-eat foods, such as salad ingredients.
• Never use the same utensils or plates for raw and cooked food.
• Clean and disinfect surfaces, utensils, and cooking equipment after any contact with raw seafood.

Cooking

Always cook fish thoroughly. Start by using the 10-minute rule. Measure the fish at the thickest point. Cook 10 minutes per inch, turning the fish over at the half-way point. Add 5 minutes if the fish is cooked in foil or sauce. (The 10-minute rule does not apply to deep-frying or microwaving.)

The FDA recommends cooking most seafood to an internal temperature of 145°F for 15 seconds. If you don’t have a meat thermometer, here’s how to check your seafood:

• For fish, the flesh should be opaque and flake easily with a fork.
• Shrimp turns pink and the flesh becomes white and firm. Boiling 1 pound of medium shrimp takes from 3 to 5 minutes.
• Lobster turns red and the flesh becomes white. When boiling, allow 5 to 6 minutes per pound.
• Scallops turn milky white and firm. They cook in 3 to 4 minutes.
• Clams, mussels, and oysters are done when their shells open. Throw out any that stay closed.
• Shucked clams take from 2 to 5 minutes to cook, depending on size. Oysters cook in about 2 to 3 minutes and their edges will start to curl.
• When using the microwave, rotate the dish several times to ensure even cooking. Follow manufacturer’s recommendations, including standing times.
• Leftover cooked seafood should be refrigerated as soon as possible and used within 1 or 2 days.
• If cold or hot seafood has been left out at temperatures between 40°F and 140°F for longer than 2 hours, discard.

Seafood Storage Chart

Of Special Concern

Raw Seafood

To reduce the risks of eating raw seafood, make sure raw clams, mussels, and oysters come from certified waters. If using raw fish for sushi, sashimi, or ceviche, freeze it at 0°F or lower for at least 24 hours (or buy previously frozen) to destroy potential parasites.

People with certain diseases (such as diabetes, liver disease, weakened immune systems, and cancer) should never eat raw seafood because their diseases or the medicine they take may put them at risk for serious illness.

Mercury and Pregnancy

Levels of mercury, which is found in water from naturally occurring sources as well as industrial pollution, tend to be higher in long-lived, larger fish having more dark meat, particularly shark, swordfish, king mackerel, and tilefish. The FDA has advised pregnant women (along with nursing mothers and young children) to avoid eating these types of fish out of concern that mercury in them may harm a baby’s developing nervous system. If they choose from a variety of shellfish, canned fish, smaller ocean fish, or farm-raised fish, pregnant women can safely eat 12 ounces per week of cooked fish.

Sources:

1. Partnership for Food Safety Education — a public-private coalition of industry, government and consumer groups dedicated to educating the public about safe food handling to help reduce food-borne illness.
2. Food Marketing Institute — a non-profit association conducting programs in research, education, and public affairs on behalf of retailers, wholesalers and consumers.
3. Food and Drug Administration (FDA) Center for Food Safety and Applied Nutrition
4. U.S. Department of Agriculture (USDA) Food Safety and Inspection Service

The results are in! This year’s celebration of all things Oregon, but most specifically our wonderful Oregon seafood and wines was a huge success. Scheduled in the quiet of winter, and smack dab in the middle of the Dungeness Crab season, it was a popular event in Portland, the gateway to the Oregon coast and the Oregon wine country.

Best of Show
Spindrift Cellars 2006 Reserve Pinot Noir
Double Gold
Willamette Valley Vineyards 2008 Riesling
Gold
Spindrift Cellars 2008 Pinot Noir
Wildaire Cellars 2008 Timothy Pinot Noir
Capitello non vintage Sparkling Brut
Willamette Valley Vineyards 2008 Dry Riesling
Noble Estate 2009 Semi Sparkling Dessert Muscat
Silver
Cubanisimo Vineyards 2008 Estate Pinot Noir
Melrose Vineyards 2007 Vintage Select Pinot Noir
Seufert 2007 Vista Hills Vineyard Pinot Noir
VX-Vercingetorix 2006 Pinot Noir
Pheasant Valley Winery 2006 Cabernet Sauvignon
Pheasant Valley Winery 2007 Chardonnay
Agate Ridge Vineyard 2008 Barrel Fermented Viognier
Willamette Valley Vineyards 2008 Pinot Gris
Bronze
Arcane Cellars 2008 Pinot Noir
Cubanisimo Vineyards 2008 Pinot Noir
Duck Pond Cellars 2008 Pinot Noir
Kathken Vineyards 2008 Pinot Noir
Silver Falls Vineyards 2008 Pinot Noir
Coelho Winery 2007 Paciencia Pinot Noir
Cardwell Hill Cellars 2007 Estate Bottled Pinot Noir
Barking Frog 2007 Blakeslee Pinot Noir
Methven Family Vineyards 2007 Citizen’s Cuvee Pinot Noir
Suefert Winery 2007 Momtazi Pinot Noir
Seufert Winery 2007 Pinot-Licious Pinot Noir
Sweet Cheeks Winery 2007 Pinot Noir
Willamette Valley Vineyards 2007 Pinot Noir
Methven Family Vineyard 2006 Reserve Pinot Noir
Seufert 2006 Barrel Select Pinot Noir
Girardet 2008 Baco Noir
Barking Frog 2008 Barbera
Agate Ridge Vineyard 2007 Estate Bottled Primitivo
Wildaire Cellars 2008 Tempranillo
Crater Lake Cellars 2008 Grenache
Spangler Vineyards 2007 Petite Sirah
Terra Vina Wines 2007 Proprietor’s Reserve Sangiovese
EdenVale Winery 2003 Cabernet Franc
Silo Vino by Terra Vina Wines 2007 Cab/Syrah
Duck Pond Cellars 2005 Merlot
Zerba Cellars 2006 Syrah
Cliff Creek Cellars 2006 Cabernet Sauvignon
Troon Vineyard 2006 Cabernet Sauvignon
Zerba Cellars 2006 Cabernet Sauvignon
Crater Lake Cellars 2008 Old World Blend
Misty Oaks Vineyard 2007 Goblers Knob Red Blend
Troon Vineyard 2006 Old Vine Meritage Red Wine
Palotai 2006 Attila Bordeaux Blend
Cubanisimo Vineyards 2008 Rosado de Pinot Noir
Spangler Vineyards 2008 Chardonnay
Duck Pond Cellars 2007 Chardonnay
Silver Falls Vineyards 2008 Estate Chardonnay
Willamette Valley 2006 Griffin Creek Viognier
Agate Ridge Vineyard 2008 Sauvignon Blanc
Zerba Cellars 2008 Semillon
Duck Pond Cellars 2007 Pinot Grigio
Sweet Cheeks Winery 2008 Estate Pinot Gris
Capitello Wines 2008 Pinot Gris
Misty Oaks Vineyards 2008 Pinot Gris
Maryhill 2008 Pinot Gris
VX-Vercingetorix 2008 Pinot Gris
Melrose Vineyards 2008 Pinot Gris
Crater Lake Cellars 2008 Pinot Gris
Maryhill Winery 2007 Winemakers White
Methven Family Vineyard 2008 Riesling
Girardet 2008 Riesling
Silver Falls Vineyards 2008 Riesling
Silver Falls Vineyards 2008 White Table Wine
Namaste Vineyards 2008 Peace White Table Wine
Arcane Cellars 2008 Riesling
EdenVale 2003 Late Harvest Viognier
Girardet 2007 Frostbite Gewurztraminer
Capitello Wines 2008 Dolcino Gewurztraminer
Troon Vineyard 2007 Insomnia Port Tempranillo

The halibut fishing season kicked off on March 6th, a full 15 days earlier than last year, and Pacific Seafood, a Portland based company will be taking advantage of the increased allowable harvest. The longer halibut season is, no doubt, partly due to the efforts of companies like Pacific Seafood to promote sustainable fishing practices and to discourage practices and policies that lead to overfishing.

“Halibut is consistently in demand and we are pleased with the responsible stewardship of the fishery by the International Pacific Halibut Commission (IPHC). We are supportive of all responsible management practices based on verifiable science data and research. Pacific Seafood is committed to the stewardship of a sustainable resource and fully supports responsible management practices,” said president and CEO of Pacific Seafood, Frank Dulcich.

Halibut has become increasingly popular due to its low calorie and fat content. Studies show that consuming white fish has increased health benefits such as a primary source of Omega 3 fatty acids, a good source of B-vitamins and has been shown to reduce stroke and heart attack if eaten regularly. Halibut is naturally lean and has a mild flavor, making it perfect for a variety of cooking applications.

The halibut caught and processed by Pacific Seafood is certified by the Marine Stewardship Council (MSC) which is an international organization that assesses and certifies that fisheries meet set standards for sustainable fishing. The certification indicates that the fish have been caught in an environmentally responsible way, and that the participating fisheries do not contribute to the global problem of overfishing.

5300 NE Sacramento St. Portland, OR (503) 284-6617