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

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

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

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)

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)

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

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

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