2012 Restaurants
1910 –An American Bistro
1910 Main Street, Forest Grove
Featuring Executive Chef Dolan Lane
Dolan Lane, a leader in Farm to Table cooking at the well-known Clarklewis restaurant in Portland, joins forces with Kathy Compton at 1910 Main.
The hardest phone call clarklewis’ Executive Chef Dolan Lane ever had to make was to his father – to say that his love of food was greater than his love of photography: he wanted to leave university. Fortunately dad was supportive, and Lane’s culinary career, simmering since his first job in a mom n’ pop pizza restaurant, kicked into high gear.
Lane graduated from San Francisco’s California Culinary Academy but gives greatest credit for the chef he’s become to a series of generous mentors, including Walter Pisano of Seattle’s Tulio Ristorante; Marsha Polk-Townsend in San Francisco and most recently Kenny Giambalvo at Bluehour in Portland. “People have always been good to me, have shown me a little more in each position I’ve taken, from making fresh mozzarella with Walter to learning French techniques from Kenny. I learned cooking, but I also learned hospitality and warmth for guests. You’re inviting them into your home for a meal.”
Lane came to Portland to work at Pazzo under Giambalvo, whom he later followed to Bluehour, where he worked until taking the helm
The hardest phone call clarklewis’ Executive Chef Dolan Lane ever had to make was to his father – to say that his love of food was greater than his love of photography: he wanted to leave university. Fortunately dad was supportive, and Lane’s culinary career, simmering since his first job in a mom n’ pop pizza restaurant, kicked into high gear.
Lane came to Portland to work at Pazzo under Giambalvo, whom he later followed to Bluehour, where he worked until taking the helm.
1910 Main – An American Bistro
1910 Main Street, Forest Grove
Grendel’s Restaurant
2004 Main Street, Forest Grove
Pacific University Catering
2043 College Way, Forest Grove
2012 Menu
First Course
Cornish Garden Vegetable Pasty with Heirloom Tomato Salad
Grendel’s English Pub
2011 Montinore Estate Boreallis
2011 Patton Valley Pinot Noir Rose
Second Course
Mixed Field Greens with Rogue Creamery Oregon Bleu Cheese, Gravenstien Apples, and Roasted Walnuts
1910 Main – An American Bistro
2006 David Hill Estate Muscat Port
NV Sake One Monokawa Organic Sake
Entrée
Painted Hills Beef Tenderloin Medallions with Pinot Noir Reduction Poached Berries and Grilled Farmers Market Vegetables
1910 Main – An American Bistro
2009 Apolloni Soleggio
2008 Zimri Pinot Noir
Dessert
Oregon Marionberry Sorbet with Hazelnut Biscotti
Pacific University Catering
2006 Gresser Pinot Noir
Plum Hill Velvet Pinot Noir Port
Accompanied with Freshly Roasted Main Course Blend
BJ’s Coffee