IPNC 2016 Menu

A Taste Of Things To Come...

  • Continental Breakfast

    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

  • Winery Lunch

    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

  • 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

  • Friday On-Campus Lunch

    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)

  • Saturday On-Campus Lunch

    Stone fruit salad
    smoked scallop, hazelnuts, yogurt,
    sweet basil, local honey
    (Brian Scheehser, Trellis at The Heathman Kirkland, Kirkland)

    Seared Oregon Albacore
    beans, olives, spring onions, capers,
    organic egg, heirloom tomato,
    creamy herb dressing
    (Chris Flanagan, Dundee Bistro, Dundee)

    Chocolate and hibiscus tamal
    with hibiscus mole
    (David Briggs, Xocolatl de David, Portland)

  • Salmon Bake

    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

  • Sunday Brunch

    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

  • Passport to Pinot

    AnniePies
    Portland, Oregon
    Cherry cream pie
    Le chocolat framboise
    Coconut Key lime

    The Barberry
    McMinnville, Oregon
    Chilled pea soup with agrumato oil and beet crème fraîche
    Heirloom baby tomato salad with bocconcini affumatica, fresh mint, basil
    olive oil, speck and 10 year balsamic

    Biscuit & Pickles
    McMinnville, Oregon
    Local mushroom profiterole with Briar Rose Creamery chèvre crema,
    candied pistachio powder, Even Pull Farms micro greens
    Cocoa-smoked pork loin, heirloom tomato salsa,
    crisp Even Pull Farms basil, olive oil crostini

    Briar Rose Creamery
    Dundee, Oregon
    Classic Chèvre – fresh spreadable goat cheese
    Freya’s Wheel – semi-soft, bloomy rinded goat cheese
    Carena – firm, Alpine-style goat cheese
    Nuts and dried fruit

    Feastworks
    Portland, Oregon
    Garbanzos con morcilla
    stewed chickpeas with Feastworks blood sausage
    Green pole beans, shaved zucchini, olive vinaigrette

    Heater Allen Brewing
    McMinnville, Oregon
    German– and Czech–style beers

    HOTLIPS Soda
    Portland, Oregon
    Ginger ale, pear, marionberry, and red raspberry sodas

    Ken’s Artisan Bakery
    Portland, Oregon
    Cannelés, vanilla ice cream, berries
    French bread

    La Rambla
    McMinnville, Oregon
    Oregon Albacore tuna with Calabrese aioli,
    and spicy avocado salsa
    Housemade goat cheese, melon,
    and jamón Serrano

    Nossa Familia
    Portland, Oregon
    Japanese-style iced Nicaragua coffee

    Red Hills Market
    Dundee, Oregon
    Woodfire-roasted Simmington Gardens baby carrots
    with chardonnay, herb, and honey glaze
    Wood fired polenta bites with pork belly,
    Braised Farms cherry & bacon jam, and spicy micro greens

    Ruddick/Wood
    Newberg, Oregon
    Duck and oat hushpuppy,
    ranch dressing
    Grilled peach & romano bean kebab
    with shiso and Padrón pepper BBQ sauce

    Salt & Straw
    Portland, Oregon
    Sea salt with caramel ribbons
    Pacific Northwest wild-foraged berry sherbet
    Pinot PB&J ice cream sandwich

    Smith Teamaker
    Portland, Oregon
    Exceptional iced teas

    Subterra
    Newberg, Oregon
    House-cured smoked salmon cake
    with classic remoulade
    Applewood-smoked portobello chowder
    with chive oil

    Tacqueria Nueve
    Portland, Oregon
    Beef barbacoa tamales
    with poblano chile mayonesa
    Seasoned vegetable empanada with goat cheese,
    caramelized onion, and spiced tomato jam

    Tina’s
    Dundee, Oregon
    Chilled minted melon soup
    with sea salt flakes
    Deep fried short rib rolls
    with daikon and lemon oil

    Tournant
    Portland, Oregon
    Clam, chorizo, and white bean stew
    Salt-boiled new potatoes with verde and rojo romesco sauce