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

HORS D’OEUVRES
Oregon Dungeness crab salad,
shaved DeNoble Farms Chioggia beets,
fennel, cauliflower, and celery,
black rice tuile, trout roe, seagrass, blossoms
Masa cakes,
braised jackfruit in chocolate adobo,
apricot avocado leaf salsa, lime crème
Andrew Biggs, Hunt & Gather Catering
Portland, Oregon
DINNER
Oregon Albacore tuna tartare,
onion “yolk”, charred onion dust,
avocado, onion cracker
John Gorham, Toro Bravo
Portland, Oregon
Octopus carpaccio,
potato and summer bean salad,
chorizo vinaigrette, nasturtium
Vitaly Paley, Headwaters at The Heathman
Portland, Oregon
Nicky Farms Oregon bison and
house-grown shiitake mushroom ragout,
Hudson Valley foie gras bread pudding,
mustard greens
Matt Christianson, Urban Farmer
Portland, Oregon
Solar Eclipse
Cheryl Wakerhauser, Pix Pâtisserie & Bar Vivant
Portland, Oregon
Nossa Familia Coffee Teodoro’s Italian Roast and Brazil decaf
Smith Teamaker Teas

SALMON BAKE

CARVING STATIONS
Alder-roasted Seafood Producers Cooperative
Wild Alaskan Chinook salmon
Herb-roasted and smoked Carlton Farms
pork shoulder with Baird Family Orchards
peach mostarda
Korean-cut beef short ribs, romesco
BUFFETS
Salad of green pole beans,
tomatoes, olive vinaigrette
(vegan, gluten free, dairy free)
Summer greens,
pickled strawberries, Parmesan
(vegetarian, gluten free)
Israeli couscous, fennel,
arugula pistou
(vegetarian)
Turmeric chickpeas, spinach, fried onions
(vegan, gluten free, dairy free)
Pearl barley, hearty greens, radish,
almonds, Pecorino
(vegetarian)
Grilled summer squash, charred corn,
chimichurri
(vegan, gluten free, dairy free)
DESSERT BUFFET
Peach raspberry, apple, and mixed berry pies
Blue Raevan Farmstand
Oregon hazelnut cotton candy
Ginger cotton candy with lemon cookie crumble
Candy Babel
Mini gorgonzola croissants and Mini mushroom croissants
Hazelnut-chocolate shortbread and lemon-lavender shortbread
Honey-butter alfajores and mixed-berry alfajores
Carlton Bakery
French macarons
vanilla bean, fig and anise,
pear and citron, and
caramel with Jacobsen sea salt
Elephant’s Delicatessen
Pinot sangria cupcakes (gluten free)
orange cake, Marionberry-Pinot jam,
Pinot buttercream
Kyra’s Bakeshop
Assorted cheeses, fresh and dried fruit, nuts, and sliced baguette
BEVERAGE TENT
Heater Allen Brewing beer
HOTLIPS sodas
Nossa Familia coffees
Smith Teamaker teas

BREAKFAST ON THE PATIO

FRUIT
Oregon berries, Northwest cherries and Washington State stone fruits
Cantaloupe, honeydew, and watermelon
PASTRY
Pearl Bakery croissants, chocolate croissants, and fruit Danish, baguette
Carlton Bakery bacon Maille croissant, apple cinnamon tart
Bowery Bagels plain, sea salt, everything, and multigrain
Butter, whipped cream cheese, preserves
EGGS & MEAT
Frittata
Carlton Farms bacon and sausage
Olympia Provisions sweetheart ham, saucisson sec, and pork pistachio pâté
YOGURT & CEREAL
Yogurt – plain and fruit
Bee Local Willamette Valley and Oregon buckwheat honey
Betty Lou’s breakfast bars organic, vegan, gluten-free
BEVERAGES
Columbia Gorge Organic freshly squeezed orange and apple juices
Nossa Familia Coffee Teodoro’s Italian Roast and Brazil decaf
Smith Teamaker tea

LUNCH ON THE LAWN

Halibut quenelle,
Oregon Dungeness crab nage
(Daisley Gordon, Café Campagne Seattle, Washington)

A study in duck
Duck breast, foie gras Milanese,
baby choy, maitake, cassis agrodolce
(Paul Bachand, Recipe, Part Deux Newberg, Oregon)

Chocolate-blackberry ganache with sweet corn
and roasted peaches
(David Briggs, Xocolatl de David Portland, Oregon)

WINE COUNTRY LUNCH

At Archery Summit Winery
Guest Chef Noah Bekofsky Sodexo at Linfield College (McMinnville)
Reception
Wild mushroom and burrata crostini
Duck confit rillettes, frisée, cherry preserves
Wines from host and guest wineries
Lunch
Roast halibut, warm lentil salad, fennel confit,
blistered Brandywine tomatoes
Archery Summit 2015 Renegade Ridge Pinot noir, Dundee Hills
Herb-crusted wild Chinook salmon,
heirloom carrots, roasted morels, huckleberry Pinot jus
Archery Summit 2015 Whole Cluster Cuvée Pinot noir, Dundee Hills
Oregon lamb rack, fingerling potato and leek hash,
ramp pesto, black garlic demi
Archery Summit 2014 Arcus Estate Pinot noir, Dundee Hills
Valrhona chocolate and hazelnut torte,
Tahitian vanilla and cardamom ice cream,
chocolate soup
Archery Summit 2015 Red Hills Estate Pinot noir, Dundee Hills

STATIONS
Loco Moco with beef patty, fried rice,
wilted greens, and mushroom gravy
Bunk Sandwiches
Portland, Oregon
&
Valley Commissary
McMinnville, Oregon

Orange brioche French toast
filled with sweetened ricotta
and topped with fresh apricot jam,
raspberries, and whipped cream
Macrina Bakery
Seattle, Washington

Oysters on the half shell
Olympia Oyster Bar
Portland, Oregon

Biscuits and sausage gravy
Biscuits and portobello mushroom gravy
Pine State Biscuits
Portland, Oregon

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

BUFFET
Carlton Farms ham
Alaska Gold Seafood smoked salmon,
cream cheese, Bowery bagels,
accompaniments
Fresh melon and berries
Carlton Bakery forest berry tart,
gorgonzola croissants
Pearl Bakery cinnamon crowns,
almond croissants,
ham and Gruyère croissants
Poured by IPNC Maître d’hôtel

Argyle
Vintage Brut 2014, Willamette Valley
Domaine Muré 2012 Grand Milléseme
Crémant d’Alsace
Champagne Jean Josselin
Cuvée des Jean
Champagne R.H. Coutier
Brut Rosé