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2023 Tickets

IPNC Sample Menus

Plate of raspberries

Continental Breakfast

Friday and Saturday mornings

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

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

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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

Plate of food on a table

Alfresco Lunch

Friday or Saturday afternoon on-campus

Marinated Oregon Dungeness crab,
Washington nectarine, mint,
and white balsamic vinaigrette,
with cucumber, beet, and fennel

Aromatic spice-roasted hen with smoked tomato,
summer vegetable ragout, herb aioli

Macaron Pavlova aux fruits rouges

6 plates of food

Winery Lunch

Friday or Saturday afternoon at winery

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

LUNCH
Chilled corn soup, Dungeness crab salad,
charred corn, pickled gypsy peppers

Warm mushroom salad, Glacier Blue cheese pierogies, foraged mushrooms, grilled radicchio

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Braised pork cheek, white corn grits,
maple-glazed grilled peach, smoked cipollini,
Pinot cherry gastrique

Dark chocolate ganache, hazelnut Dulcey namelaka,
chocolate cake and berries

Plated food

Grand Dinner

Friday evening

Stone fruit, cured meat, goat cheese, herbs
Grape leaf “sushi”
with pickled summer vegetables
Dried tomato, basil, snow pea

DINNER
Oregon Dungeness crab
and Newport pink shrimp,
wildflower honey-roasted black plum,
chanterelle-parsley salad

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

Braised beef short ribs,
summer squash and herb purée,
chanterelle, corn and cherry tomato salad,
Pinot noir and black garlic jus

DESSERTS

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

Coffee, cream and caramel

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

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

Chocolate cake with chocolate mousse,
hazelnut and honey crémeux

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

Man serving salmon to a woman

Salmon Bake

Saturday Evening

CARVING STATIONS
Twin Rivers Fish Company alder-roasted
wild Columbia 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
Roasted corn
with chipotle, lime, crunchy cotija

Summer zucchini, confit tomato, basil

Grilled fingerling potato salad,
summer truffle mayonnaise,
garlic chives

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Six grain salad, summer fruit,
ginger roasted pearl onions

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

Charred broccoli and carrots,
golden raisin and hazelnut chermoula

DESSERT BUFFET
Peach raspberry, cherry, apple,
and mixed berry pies

Wildflower honey
Vanilla bean
Coffee rum horchata

Cookie sundae with salted honey ice cream
and almond brittle

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

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

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

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

Plates of oysters

Sunday Brunch

Sunday Morning

STATIONS
Shrimp roasted corn grits,tasso ham gravy

Foraged mushroom and green garlic quiche
with cave-aged Gruyère

Duck confit, shallot,
and huckleberry quiche with pecorino

Oysters on the half shell

Buttermilk biscuits
with pork sausage gravy
or shiitake mushroom gravy

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

BUFFET
Smoked salmon spread,
Bowery bagels, accompaniments

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Carlton Farms ham

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

Dessert table

Passport to Pinot

Sunday Afternoon

Classic burger
Veggie burger

Classic Chèvre – fresh goat cheese
Iris – semi-firm washed rind goat cheese
Damona – semi-firm, cow’s milk cheese
Nuts and dried fruit

Mini Gorgonzola gougères
Lemon lavender shortbread
Chai shortbread
French nougat

Crown Royale Paella
chicken, chorizo, prawns, clams and mussels
Verdura Paella
baby artichokes, green beans, foraged mushrooms,
gigantes beans, piquillo peppers

Local heirloom tomato gazpacho
Grilled chili shrimp

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Smoked pork belly burnt ends,
Pinot noir and honey glaze
Grilled wild mushroom with chèvre,
smoked honey, and aged balsamic

German– and Czech–style beers

Raspberry pepper soup
with smoked raspberry powder and smetana mousse
Air-dried beef tenderloin basturma
with paprika oil and marinated cherries

Canelés with local berries,
Salt & Straw Double Fold vanilla ice cream
French bread

Margherita pizza
Quattro formaggio with salami
and Calabrian chili honey

Revel Meat Company roast beef,
horseradish, herbs on crostini
Arancini of eggplant and mozzerella

Full Cycle iced coffee floats
with Salt & Straw Double Fold vanilla ice cream

Pinot slurpy with Woodblock Chocolate ice cream

Iced sparkling teas
Cold steeped teas
Hot tea

Campechano taco
beef and pork belly with salsa, onion, and cilantro
Tostada de guacamole
with sweet corn and smoked nopales salad

Green peppercorn pâté with pickled shallots
Mushrooms Rockefeller

Through Rosé Colored Glasses

Sparkling Pinot Noir from Near and Far

Description of 2022 Grand Seminar goes here.
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The Talent

  • Winemaker

  • Winemaker

  • Winemaker

  • Winemaker

WINEMAKER NAME

Winery
City, State, Country

Winemaker bio here.
Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industrys standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.

Winemaker Name
Winery, Location

Read More

Winemaker bio goes here.

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industrys standard dummy text ever since the 1500s.

Winemaker Name
Winery, Location

Read More

Winemaker bio goes here.

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industrys standard dummy text ever since the 1500s.

Winemaker Name
Winery, Location

Read More

Winemaker bio goes here.

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industrys standard dummy text ever since the 1500s.

Winemaker Name
Winery, Location

Read More

Winemaker bio goes here.

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industrys standard dummy text ever since the 1500s.

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