Meals

Over 60 Guest Chefs team up with Northwest farmers to transform locally sourced, sustainable ingredients into edible art. These chefs travel from Seattle, Portland, Eugene and the coasts to share in the celebration of good food and wine. Throughout the weekend, they create unforgettable meals with a treasure trove of Oregon ingredients. We invite you to peruse sample menus from previous events.

The Grand Dinner

FRIDAY EVENING

Celebrate under the stars with Pinot noir from around the world. A quartet of northwest chefs partner to create a stunning menu of regional ingredients. Throughout the evening, IPNC sommeliers will pour an outstanding collection of wines from the IPNC wine library.

Salmon Bake

SATURDAY EVENING

A long-standing tradition of the IPNC, the Salmon Bake dramatically showcases wild salmon roasted on alder stakes over a huge custom-built fire pit. Bask in the warm glow of a lantern lit Oak Grove where cellared Pinot noir and wines from around the world will accompany an extravagant outdoor buffet designed by local chefs, followed by an extraordinary assortment of hand-crafted desserts. After dinner, relax to music and dancing under the stars. The majority of Salmon Bake tickets are reserved for Full Weekend ticketholders. A limited number of a la carte Salmon Bake tickets will be made available in the spring.

Breakfast on the Patio

Friday & Saturday Mornings

Begin each day with an array of locally baked breads and pastries, Oregon’s legendary berries, cured meats, and additional savory items.

Lunch on the Lawn

Friday or Saturday Afternoon

Dine in the beautiful outdoor setting and savor stunning courses prepared for you by an array of guest chefs from the finest Northwest restaurants. Wines from around the world will be brought to your table throughout the afternoon.

Winery Lunches

Friday or Saturday Afternoon

All IPNC guests will enjoy an intimate winery lunch at a local Willamette Valley winery. You will have the unique opportunity to share a meal and conversation with your winery host as well as a handful of Featured Winemakers from around the world. Guest chefs prepare your meal on-site and lavish you with the finest in local ingredients.

Sunday Sparkling Finale Brunch

Sunday Morning

Raise your glass in a festive toast as you bid farewell to the Celebration! Enjoy a sumptuous brunch paired with sparkling wines and Champagne from featured winemakers and favorites.

THE GRAND DINNER

Pole beans, ricotta,
tomato conserva,
sunflower dukkah
Jason Stoneburner, Stoneburner
Seattle, Washington
Confit of whole Nicky Farms rabbit crepinette,
roasted corn, blackberry, and hazelnut salad
Adam Sappington, The Country Cat Dinnerhouse & Bar
Portland, Oregon
Nicky Farms wild Hawaiian venison,
goat cheese soufflé,
pickled garlic scapes
Allen Routt, The Painted Lady Restaurant
Newberg, Oregon
Birthday cake
Nossa Familia Coffee Brazil Aterradinho & Brazil decaf
Smith Teamaker Teas
CARVING STATIONS
Alder-roasted Columbia River King salmon
Smoked Carlton Farms’ pork loins
with peach mostarda
Grilled Hawley Ranch Moroccan lamb sausage
with tomato-braised fennel
BUFFETS
Griddled polenta with creamed corn
and Laurelhurst Market tasso
Smokey baked beans
French curry zucchini, romesco, and rye crunch
Corn, lime, shiitake, seaweed, butter
Heirloom tomato & Hermiston watermelon salad
feta, pickled shallot, wild rocket,
agrumato extra virgin olive oil
Grilled fingerling potato & parsley salad
Walla Walla onions, tarragon aioli
Summer bean & chanterelle salad
haricots verts, romano beans,
yellow wax beans, grilled garlic scapes,
three peppercorn vinaigrette
DESSERT BUFFET
Peach raspberry, cherry and mixed berry pies
Blue Raevan Farmstand
Mini gorgonzola croissants and Mini mushroom croissants
Hazelnut-chocolate shortbread and lemon-lavender shortbread
Honey-butter alfajores and mixed-berry alfajores
Carlton Bakery
Lemon olive oil cake trifle
with Pinot noir blackberries and white chocolate mascarpone cream
Edmonds Community College
French macarons
Grapefruit white chocolate, elderflower pear,
fig and anise, and classic chocolate
Elephant’s Delicatessen
Chocolate Hazelnut Torte
Rich dark chocolate cake layered with caramel
and candied hazelnuts
Raspberry Lavender Chiffon
Light vanilla bean sponge with
lavender-scented raspberry jam and
Italian meringue buttercream
Lisa Horness
Cheese, dried fruit, nuts, baguette and rustic breads
BEVERAGE TENT
Heater Allen Brewing — HOTLIPS Sodas —
Nossa Familia Coffee “Full Cycle” coffee and Brazil decaf —
Smith Teamaker teas
FRUIT
Oregon berries and stone fruits
Fresh cantaloupe, honeydew, and watermelon
PASTRY
Croissants, chocolate croissants, and fruit Danish, baguette (Pearl Bakery)
Bacon Maille croissant, apple cinnamon tart (Carlton Bakery)
Plain, sea salt, everything, and multigrain (Bowery Bagels)
Butter, whipped cream cheese,
Ayers Creek Farm preserves
EGGS & MEAT
Carlton Farms bacon and sausage
Roasted vegetable frittatta
Olympia Provisions sweetheart ham, saucisson sec, and pork pistachio pâté
YOGURT & CEREAL
Yogurt – plain and fruit
Conundrum Unordinary granola –
Maple pine nut praline, Hummingbird (oats, nuts, seeds, cacao nibs)
Bee Local Willamette Valley and Oregon buckwheat honey
Betty Lou’s Just Great Stuff Bars
BEVERAGES
Columbia Gorge Organic freshly squeezed orange and apple juices
Nossa Familia Coffee – Full Cycle and Brazil decaf
Smith Teamaker tea
Chilled heirloom tomato soup
with Oregon Dungeness crab
and pea vine salad
(Noah Bekofsky, Sodexo, Linfield College, McMinnville)

Oregon black cod
Israeli couscous,
marinated summer squash,
black olive purée
(Carlo Lamagna, Clyde Common, Portland)

Purple Rain
(Cheryl Wakerhauser, Pix Pâtisserie, Portland)

Wine Country Lunch at Colene Clemens Vineyards
Guest Chef Katy Millard of Coquine (Portland)

Reception

Chilled carrot and vadouvan soup
smoked almonds and mid-summer herbs

Black pepper biscuit
grilled cherries and rosemary lardo spread

Pinot noir from guest wineries

Lunch

Slow cooked Potxa beans
fennel, bottarga, charred padróns and sieved egg
2014 Colene Clemens Rosé of Pinot noir, Willamette Valley

Summer squash
shaved chanterelles, sunflower seed pesto and schmaltz
2013 Colene Clemens Chardonnay, Willamette Valley

Duck confit
smoked green farro, plum chutney,
pickled mustard seeds, and charred leeks
2009 Colene Clemens Estate Pinot noir Victoria,
Chehalem Mountains

Abbaye de belloc
benne-seed-cocoa-nib crumble and cherries
2012 Colene Clemens Estate Pinot noir Adriane,
Chehalem Mountains

STATIONS
Buckwheat blini with watermelon radish salad,
buckwheat honey butter and borage
Crimean-style seafood cocktail
with Kachka horseradish vodka, dill flower,
and Early Girl tomatoes
Bonnie Morales, Kachka
Portland, Oregon

Oysters on the half shell
Maylin Chavez, Olympia Oyster Bar
Portland, Oregon

Locally-caught wild Chinook salmon sashimi,
Oregon Albacore tuna poke,
Oregon Dungeness crab roll
Kate Koo, Zilla Sake
Portland, Oregon

BUFFET
Fresh melons and berries
Carlton Bakery forest berry tart,
gorgonzola croissants
Pearl Bakery cinnamon crowns, almond croissants,
ham and Gruyère croissants
Gerard & Dominique’s lox-style salmon

Summer Berry Salad
Citrus braised beets, candied walnuts,
Briar Rose Chèvre, baby greens
Fig Salad
Arugula, shaved radish, finocchiona salumi,
spiced Marconas, pepato cheese,
white balsamic vinaigrette
Sunny Jin, JORY at The Allison Inn & Spa
Newberg, Oregon

Savory farm egg, potato and onion torte,
grilled morcilla, hazelnut romesco
Tomatillo-almond gazpacho
with Oregon Dungeness crab
and Calabrian chile salad
Paul Bachand, Recipe: A Neighborhood Kitchen
Newberg, Oregon
Poured by IPNC Maître d’hôtel

Champagne Bérêche et Fils
Extra Brut NV
Champagne Marie-Courtin
Résonance NV
Champagne Henri Giraud
Fût de Chêne MV
R. Stuart & Co.
Rosé d’Or, Brut NV