IPNC 2018 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 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

  • Friday On-Campus Lunch

    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)

  • Grand Dinner

    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

  • Winery Lunch

    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

  • Saturday On-Campus Lunch

    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)

  • Salmon Bake

    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

  • Sunday Brunch

    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

  • Passport to Pinot

    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