09/18/2007
By TAMMY MALGESINI
East Oregonian
During a recent trip to Condon, George Murdock, EO editor and publisher, told me to eat at Stanley's Steakhouse, so I could report with authority on the newly-opened restaurant.
I don't know how much of an authority I can be considered - I slather ketchup on every cut of meat I eat.
This was a survival technique I developed as a child to avoid having the Heimlich maneuver used because my mother thoroughly cooked the juices out of every piece of meat she cooked.
Over the years, my husband, whose father was a custom butcher and slaughterer, has made fun of this practice, especially when I do it in restaurants. He has told me it's a slap in the face to cooks and chefs everywhere.
When I checked in to Hotel Condon, I made my dinner reservation and asked to look at the menu. I figured I could plan in advance and avoid the embarrassing faux pas of requesting ketchup for my steak.
During an interview in June, Rick Stanley, co-owner of the hotel and restaurant, had touted the quality prime beef, exclusively from Painted Hills Natural Beef.
"It's all high-end choice and a better beef," he said.
He said he wanted to provide a dining experience beyond merely eating.
Stanley's crew has done just that.
Upon entering the dining room, Taylor Stanley, Rick's daughter, introduced herself and said she would be my assistant server. Before being seated, Stanley directed me to look at the dessert tray, as if to encourage me to remember to leave room for desert.
Moments after being seated, my server, Blake Hendon, introduced himself, as he presented me with an appetizer, compliments of Chef Alan Schneider. The chips, dusted with smoked paprika came with a spinach and artichoke dip. It was delectable.
Along with my Pepsi, I enjoyed Acqua Panna, an Italian water. A basket held four or five types of bread. I ordered a New York pepper steak, coated with crushed black pepper, pan seared, deglazed with brandy and simmered in cream-laced green peppercorn sauce, sans ketchup.
It was a truly pleasurable dining experience, as Rick Stanley had promised.
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Tammy Malgesini is a reporter in the EO's Hermiston Bureau.
