Ragin' Cajun: Cooking for Kids At Simpatica Dining Hall.

Friday, 12 February 2010 10:46 | Written by Byron

CAJUN SENSATIONS: Morrison Child and Family Service's delicious "Cooking For Kids" program—where Portland's best eating establishments turn out tasty dishes in support of this worthwhile organization—did the near impossible last night: pair sizzling Southern comfort food with subtle Northwest wines. It all took place at Southeast's Simpatica Dining Hall (the meal was a collaboration with sister restaurant Laurelhurst Market) where Chef Benjamin Dyer was more than up to the challenge with a menu that included cajun barbecue shrimp, chicory salad with braised tasso, andouille and duck confit gumbo and choco-cinnamon beignets. The spicy vittles were paired perfectly with Scott Paul Wines, including a 2007 La Paulee Pinot Noir. On a cold and windy night the hand-crafted cajun courses (which diners witnessed being created in Simpatica's spacious kitchen) hit just the right tone for a post-Superbowl, pre-Fat Tuesday mid-week meal.