FRUIT
Oregon berries, Northwest cherries, and Washington State stone fruits
Cantaloupe, honeydew, and watermelon

PASTRY
Pearl Bakery chocolate croissants, cheese Danish, shortbread cookies, and ginger cookies
Carlton Bakery bacon croissant, apple cinnamon tart
Bowery Bagels plain, sea salt, everything, and multigrain
Butter, whipped cream cheese, Ayres Creek Farm preserves

EGGS & MEAT
Summer vegetable frittata
Carlton Farms savory pork sausage
Carlton Farms Canadian bacon
Olympia Provisions Sweetheart ham, saucisson sec, and pork pistachio pâté
Pearl Bakery baguette, grain mustard

YOGURT & CEREAL
Yogurt – plain and fruit
Bob’s Red Mill honey almond granola (GF)
Bee Local Portland farmland honey and Willamette Valley honey
Betty Lou’s Just Great Stuff Bars
organic, vegan, gluten-free

BEVERAGES
Columbia Gorge Organic
freshly squeezed orange and apple juices
Nossa Familia Coffee
Teodoro’s Italian and Brazil decaf
Smith Teamaker teas

Grilled corn
and cherry tomato chaat
(Troy MacLarty, Bollywood Theater, Portland)
•
Roasted veal strip, shiitake mushroom,
grilled torpedo onion, smoked shellfish tonnato
(Aaron Bennett, St. Jack, Portland)
•
Strawberries!
One per person, please
(Cheryl Wakerhauser, Pix Pâtisserie & Bar Vivant)

HORS D’OEUVRES

Stone fruit, cured meat, goat cheese, herbs
Grape leaf “sushi”
with pickled summer vegetables
Dried tomato, basil, snow pea
Brian Scheehser, South Seattle College
Seattle, Washington

DINNER
Oregon Dungeness crab
and Newport pink shrimp,
wildflower honey-roasted black plum,
chanterelle-parsley salad
Philip Oswalt, Multnomah Athletic Club
Portland, Oregon

Seared Oregon Albacore tuna,
smoked tomato coulis, shell and pole beans,
crème friache, fried black pepper
Rocky Maselli, Marché
Eugene, Oregon

Braised beef short ribs,
summer squash and herb purée,
chanterelle, corn and cherry tomato salad,
Pinot noir and black garlic jus
Ben Bettinger, Laurelhurst Market
Portland, Oregon

DESSERTS

Tanzanie kabosu ganache,
Zephyr caramel noodles,
chocolate coconut cake, yuzu curd
Barking Frog

Coffee, cream and caramel
Castagna

Thai incense-smoked ganache with candied cashews,
coconut ash, and cured egg yolk
Langbaan

Chocolate root beer cake, macerated cherries,
vanilla crème fraîche sauce, malt crumb
Little Bird Bistro

Chocolate cake with chocolate mousse,
hazelnut and honey crémeux
Washington State Convention Center

Nossa Familia Coffee
Teodoro’s Italian Roast and Brazil decaf
Smith Teamaker Teas

Wine Country Lunch at Hawks View Winery
Guest Chef Andrew Toombs of JORY at the Allison Inn & Spa (Newberg)

Reception

Albacore crudo, citrus, fennel, lavash cracker
Smoked scallop cucumber salad, gaufrette potatoes
Willapa Bay oyster corndogs

Hawks View 2017 Cellar Series White Pinot noir, Chehalem Mountains

Lunch

Chilled corn soup, Dungeness crab salad,
charred corn, pickled gypsy peppers
Hawks View 2017 Pinot gris, Chehalem Mountains

Warm mushroom salad, Glacier Blue cheese pierogies,
foraged mushrooms, grilled radicchio
Hawks View 2014 Cellar Series Pinot noir, Chehalem Mountains

Braised pork cheek, white corn grits,
maple-glazed grilled peach, smoked cipollini,
Pinot cherry gastrique
Hawks View 2016 Hawks View Vineyard Pinot noir, Chehalem Mountains

Dark chocolate ganache, hazelnut Dulcey namelaka,
chocolate cake and berries
Hawks View 2017 fortified Pinot noir, barrel samples

Marinated Oregon Dungeness crab,
Washington nectarine, mint,
and white balsamic vinaigrette,
with cucumber, beet, and fennel
(Adam Sappington, The Country Cat, Portland, Oregon)
•
Aromatic spice-roasted hen with smoked tomato,
summer vegetable ragout, herb aioli
(Jason French, Ned Ludd, Portland, Oregon)
•
Macaron Pavlova aux fruits rouges
(Dominique Geulin, St. Honoré Boulangerie, Portland, Oregon)

CARVING STATIONS
(Jason Stoller Smith, Timberline Lodge, Portland, Oregon)
(Ben Dyer, David Kreifels, and Jason Owens, Reverend’s BBQ, Portland, Oregon)
Twin Rivers Fish Company alder-roasted
wild Colombia River Chinook salmon

Spice-rubbed and smoked
Carlton Farms pork shoulder
with peach, jalapeño, and ginger chutney

Slow-roasted Carlton Farms rib roast
with balsamic-red wine braised mushrooms
and sweet onion

BUFFETS
(Matt Christianson, Urban Farmer, Portland, Oregon)
Roasted corn
with chipotle, lime, crunchy cotija
(gluten free, vegetarian)

Summer zucchini, confit tomato, basil
(gluten free, vegan)

Grilled fingerling potato salad,
summer truffle mayonnaise,
garlic chives
(gluten free, vegetarian)

Six grain salad, summer fruit,
ginger roasted pearl onions
(vegan)

Heirloom tomato bread salad,
goat feta, olive, oregano
and white balsamic vinaigrette
(vegetarian)

Charred broccoli and carrots,
golden raisin and hazelnut chermoula
(vegan)

DESSERT BUFFET
Peach raspberry, cherry, apple,
and mixed berry pies
Blue Raevan Pies

Wildflower honey
Vanilla bean
Coffee rum horchata
One Fork Farm Caramels

Cookie sundae with salted honey ice cream
and almond brittle
Ruby Jewel

S’mores
Salty cocoa mello
Honey lime coconut
Savory cherry Pinot
AnniePies and BABES

Mini date cakes with toffee glaze
Mini cheesecakes with raspberry
Flourless chocolate cake bars
Chocolate and classic mini cupcakes
Elephants Delicatessen

Assorted cheeses, fresh and dried fruit, nuts, and sliced baguette

BEVERAGE TENT
Heater Allen Brewing beer
HOTLIPS sodas
Nossa Familia coffees
Smith Teamaker teas

STATIONS

Shrimp roasted corn grits,
tasso ham gravy
Bunk Sandwiches
Portland, Oregon
&
Valley Commissary
McMinnville, Oregon
•
Foraged mushroom and green garlic quiche
with cave-aged Gruyère
Duck confit, shallot,
and huckleberry quiche with pecorino
The Barberry
McMinnville, Oregon
•
Oysters on the half shell
Olympia Oyster Bar
Portland, Oregon
•
Buttermilk biscuits
with pork sausage gravy
or shiitake 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

Smoked salmon spread,
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

Champagne Jose Michel et Fils
Brut Tradition NV

Ponzi Vineyards 2014 Sparkling Brut Rosé

Soter Vineyards Mineral Springs Brut Rosé

Champagne Laurent-Perrier Rosé NV

Bless Your Heart Burgers
McMinnville, Oregon
Classic burger
Veggie burger
•
Briar Rose Creamery
Dundee, Oregon
Classic Chèvre – fresh goat cheese
Iris – semi-firm washed rind goat cheese
Damona – semi-firm, cow’s milk cheese
Nuts and dried fruit
•
Carlton Bakery
Carlton, Oregon
Mini Gorgonzola gougères
Lemon lavender shortbread
Chai shortbread
French nougat
•
Crown Paella
Portland, Oregon
Crown Royale Paella
chicken, chorizo, prawns, clams and mussels
Verdura Paella
baby artichokes, green beans, foraged mushrooms,
gigantes beans, piquillo peppers
•
Ember and Vine
Portland, Oregon
Smoked pork belly burnt ends,
Pinot noir and honey glaze
Grilled wild mushroom with chèvre,
smoked honey, and aged balsamic
•
Heater Allen Brewing
McMinnville, Oregon
German– and Czech–style beers
•
Kachka
Portland, Oregon
Raspberry pepper soup
with smoked raspberry powder and smetana mousse
Air-dried beef tenderloin basturma
with paprika oil and marinated cherries
•
Ken’s Artisan Bakery
Portland, Oregon
Canelés with local berries,
Salt & Straw Double Fold vanilla ice cream
French bread
•
La Rambla
McMinnville, Oregon
Local heirloom tomato gazpacho
Grilled chili shrimp
•
Pizza Capo
McMinnville, Oregon
Margherita pizza
Quattro formaggio with salami
and Calabrian chili honey
•
The Nightwood Society
Portland, Oregon
Revel Meat Company roast beef,
horseradish, herbs on crostini
Arancini of eggplant and mozzerella
•
Nossa Familia Coffee
Portland, Oregon
Full Cycle iced coffee floats
with Salt & Straw Double Fold vanilla ice cream
•
Salt & Straw
Portland, Oregon
Pinot slurpy with Woodblock Chocolate ice cream
•
Smith Teamaker
Portland, Oregon
Iced sparkling teas
Cold steeped teas
Hot tea
•
Taqueria Nueve
Portland, Oregon
Campechano taco
beef and pork belly with salsa, onion, and cilantro
Tostada de guacamole
with sweet corn and smoked nopales salad
•
Tina’s
Dundee, Oregon
Green peppercorn pâté with pickled shallots
Mushrooms Rockefeller