IPNC 2017 Menu

A Taste Of Things To Come...

  • Continental Breakfast

    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

  • Winery Lunch

    Wine Country Lunch at Archery Summit Winery
    Guest Chef Noah Bekofsky of 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

  • 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

  • Friday On-Campus Lunch

    Coal-seared Oregon Albacore tuna,
    herbed tomato salad, turmeric yogurt,
    vadouvan-fried shallot
    (Greg Denton & Gabrielle Quiñónez-Denton, SuperBite, Portland)

    May-December Romance
    chicken breast roulade
    with exotic mushrooms,
    giblet scrapple, coq au vin reduction,
    schmaltz onions, house cured lardon
    (Matt Bennett, Sybaris Bistro, Albany)

    Summer Trifle
    apricot gelée, cherry compote, labneh, genoise and
    anise hyssop syrup
    (Mandy Groom, Olympia Provisions, Portland)

  • Saturday On-Campus Lunch

    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)

  • 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

  • Sunday Brunch

    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

  • Passport to Pinot

    AnniePies
    Portland, Oregon
    Pinot cherry | Peach rosé
    Le chocolat frambroise | S’mores
    Blueberry lemon lavender

    The Barberry
    McMinnville, Oregon
    Heirloom tomato and house made focaccia panzanella
    with baby fennel and pinot vinaigrette
    House-smoked brisket with
    Pinot-caramelized onions and horseradish aioli

    Biscuit & Pickles
    McMinnville, Oregon
    Oven dried heirloom tomato-smoked chicken salad
    with crisp shallots, tarragon aioli on herb crostini
    Local mushrooms duxelles with
    Rogue blue cheese fondue, polenta, micro greens

    Bollywood Theater
    Portland, Oregon
    Chicken tikka with kachumber and green chutney
    Dahi papri chaat

    Briar Rose Creamery
    Dundee, Oregon
    Classic Chèvre – fresh goat cheese
    Iris – semi-firm washed rind
    Madrona – semi-soft
    Nuts and dried fruit

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

    HOTLIPS Soda
    Portland, Oregon
    Lemon and pear sodas

    Kachka
    Portland, Oregon
    Raspberry beet soup with green coriander and smetana
    Chicken liver pashtet, cherry lovage salad, rye crisp

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

    Lardo
    Portland, Oregon
    Smoked Denver lamb ribs with mustard BBQ glaze
    and jalapeño cornbread crumbs
    Dirty corn on the cob with garlic butter, Parmesan,
    chili flake and lemon

    Mediterranean Exploration Company
    Portland, Oregon
    Lamb Kibbeh with bulgur wheat, mint and red cabbage
    Hummus Abu Hassan

    Nel Centro
    Portland, Oregon
    Wild Pacific shrimp with Genovese
    Chilled sweet corn soup

    Nossa Familia
    Portland, Oregon
    Affogatos with Pinot noir barrel-aged espresso
    over Salt & Straw vanilla ice cream
    Full cycle Japanese-style iced coffee

    Red Fox Bakery
    McMinnville, Oregon
    Meat balls with red sauce on baguette
    Carrot cake and red velvet cupcakes

    Salt & Straw
    Portland, Oregon
    Arbequina olive oil ice cream with
    Pinot noir fudge and Pinot-cured cherries

    Smith Teamaker
    Portland, Oregon
    Exceptional iced teas

    Tina’s
    Dundee, Oregon
    Mini corndogs with
    Chardonnay Dijon mustard and Pinot noir ketchup
    Crostini with Oregon strawberry, fig jam,
    basil marscarpone, and balsamico honey