DOCSLIB.ORG

2009 International Pinot Noir Celebration Program

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
2009 International Pinot Noir Celebration Program Linfield University DigitalCommons@Linfield Willamette Valley Archival Documents - IPNC 2009 2009 International Pinot Noir Celebration Program International Pinot Noir Celebration Follow this and additional works at: https://digitalcommons.linfield.edu/ipnc_docs Part of the Viticulture and Oenology Commons Recommended Citation International Pinot Noir Celebration, "2009 International Pinot Noir Celebration Program" (2009). Willamette Valley Archival Documents - IPNC. Program. Submission 21. https://digitalcommons.linfield.edu/ipnc_docs/21 This Program is protected by copyright and/or related rights. It is brought to you for free via open access, courtesy of DigitalCommons@Linfield, with permission from the rights-holder(s). Your use of this Program must comply with the Terms of Use for material posted in DigitalCommons@Linfield, or with other stated terms (such as a Creative Commons license) indicated in the record and/or on the work itself. For more information, or if you have questions about permitted uses, please contact [email protected]. IPNC INTERNATIONAL PINOT NOIR CELEBRATION July 24-26, 2009 Planet Earth s Premier Pinot Noir Event " The IPNC is an ideal mix o f head onism and educati o n .,," -Eli n McCoy, Bloomberg TWENTy-THI RD ANNUAL INTERNATIONAL PINOT N OIR CELEBRATION JULY 24 - JULY 26 TABLE OF CONTENTS W ELCOME .... .. · .. 2 GENERA L INFORMATION .. .... 3 FEATURED SPEAKERS. .. 4 SCHEDULE GROUP A . .6 GROUP B .... ... .... 7 EVENT D ESC RIPTIONS. · .. 8 PASS PORT TO PINOT 11 LINF IELD COLLEGE M AP ... .. .. .. 36 FEATURED WINER IES AUSTRALI A. ........ 12 AUSTRIA. 13 C ANADA ... • . .. ... 14 FRANCE. · ... 14 N EW ZEALAND. · .. 21 UNITED STATE S . · . 23 C ALIFORNIA . ... 23 OREGON .. ....... • • ... .. .. ... 31 WASI·lI NGTON .. .48 FEATURED C HEFS .49 IPNC CHEFS ' SUPPORT T EAM . · . 66 W INE SERVICE. .67 T HANK Y O U. 68 B OARD OF DIRECTUI<) .. .. ... .. ...... .. 70 ALPHABETICA L INDEX O F FEATURED W INER IES .. .. ........ 71 FE ATU RED CHEFS. 72 RE SIDENT ARTIST .......... · ...72 WELCOME! GENERAL INFORMATION Thank you for the pleasure of your company at the IPN C GIFT SHOP & CONCIERGE Guest messages, lost and found items, organic logowear TWENTy-THIRD ANN UAL such as t-shirts and ballcaps, and Riedel glassware ca n be I NTE RNATI ONAL P INOT N a iR C ElE BRATION found at the IPNC Gift Shop & Concierge, located in Ri ley Hall (#2). To re ac h th e Gift Shop & Concierge, please ca ll 503/883-2791. We welcome you to a luxurious weekend of world-class wine, exquisite cui sine, and international camaraderie, HOllrs: where w inemakers and wine devotees from around the Thllrsday: 3:00 p.m. - 6:00 p.m. world ga ther to celebrate an elusi ve and wonderful gift of Friday: 7:30 <l .m . - 8:00 p.m. nature - Pinot nair. Satllrday: 8:00 a.m. - 7:00 p.m. Slinday: 9:00 a.m. - 72 :30 p.m. * ' relocated to Oak Crove from 2:00 p.m. - S:30 p.m. One of the world's oldest known grape varieties, Pinot nair is revered for its unique abi lity to produce w ines that COMPLIMENTARY SHUTTLE SERVICE embody both strength and delicacy. Th ere are on ly a few A shuttle to and from off-campus lodging wil l depart Linfield regions in the world w here it can be grown successfully, at posted times throughout the weekend. The sc hedu le will and the climates and soils of these re gions are as distinctive be posted on the sidewalk in front of Dillin Hall (#33), and as the winemakers th emselves. Pinot nair reflects these at the concierge desk in Riley Hall (#2). YO li w ill also find differences, as well as the common threads of care and a copy in your registration packet. dedication required to transform this capricious grape into ROOM KEYS FOR CAMPUS LODGING fine wine. You w ill be able to pick up your room keys during registration. At the end of the weekend, plea se return your keys to the drop boxes in Dillin Hall (#33), or to the Pin ot noir ha s enjoyed much success since th e first Conferences office on the so uth side of Renshaw Hall (#32). Internalional Pinal Noir Celebration was held in 1987. Do not leave your keys in your room. Linfield will charge The number of Pinot nair growing regions and the you for lost keys. number of excellent Pinot nair producers worldwide have grown apace with the increase in overal l quality and TElEPHONES public appreciation of the wines. This shared affection Phones are loca ted in Riley Hall at the Gift Shop (#2 ) and has continued to inspire our annual Celebration, w here the H ea lth & Human Performance building (#48). All winemakers from four continents and both hem ispheres campus phones req uire a calling card for long-distance pour their wines for you to explore and en joy. calls. Please press "9" to dial out, and be sure to include the area code for local calls. Thi s year we come together once again in the spirit of BUILDING NUMBERS friendship and the common pursuit of Pinot noir in all its Refer to the Linfield map in the centerfold of this program. grand diversity. INTERNET Internet and W iFi are avai lable on campus . Refer to the handout in your regstration packet for instn:Jdions and locations. EARL Y BIRD SPECIAL! SA VE THE DATE! RESTROOMS Located in Dillin Hall(#33), Riley Hall (#2), Walker The Twenty-Fourth Annual International Pinot Nair Celebration Hall(#3), and Melrose Hall (#1). will be held at Linfield College, Ju ly 23-25, 2010. We invite our 2009 attendees to benefit from an exclusive EARLY BIRD SMOKING SPECiAl. IPNC ti ckets are available to you for $875 . Offer ends Linfield is a smoke-free campus. Thank you for not August 1, 2009. Register online or at the IPNC Gift Shopl smoking. PETS Guide dogs only. Pets are not permited. 2 3 FEATURED FEATURED SPEAKERS SPEAKERS JANCIS ROBINSON LAURENT MONTALIEU 2009 MASTER OF CEREMONIES Entrepreneur and winemaker laurent Montalieu grew Prolific author, Master of Wine, broadcaster, and world­ up in Bordeaux and took his very first steps in hi s great renowned wine educator, lancis Robinson is your Master grandfather's vineya rd in Medoc. From a young age, he of Ceremon ies. With an almost endless list of book titles immersed himself in studies of vineyard management and and internati onal accolades to her name, Jancis is among winemaking, working in wineries in France and Ca lifornia the most accomplished wine profess ionals in existence. before moving to Oregon. Laurent joined Willa Kenzie Estate Since 2000, she has ded icated much of her time to her in 1995 as a partner and winemaker. In 2003, he launched purple pages at www.jancisrobinson.com. a resource "for Solena Ce llars with his wife Danielle Andrus Monta li eu. In people who love good wine. " addition, LalJrent also serves as the winemaker, co-folJnder, and managing member of the NW Win e Company and TERRY CASTEEL Grand Cru Estates. Winemaker, co-owner, and co-founder of Bethel Heights Vineyard, Terry Casteel has al ways sought to capture in LYNN PENNER-ASH wine the synergy between Pinot noi r and the Bethel Heights lynn Penner-Ash bega n crafting award-winning Pinot noir estate vineyard. Terry explains, " I look for a tran spa rency in Oregon in 1988 before starting her premier winery, in olJr winemaking that allows the cha racter of the site to Penner-Ash Wine Cellars, in 1998 with her husband Ron . show through." With a master's degree in divinity and a Her interest in winemaking grew out of an early passion doctorate in educational psychology, Terry began making for the sciences. Lynn stud ied botany at the University wine in his Se attle basement in the 1970s. In 2005, 21 of California, Da vis where she changed her degree from years after Bethel Heights' first vintage, Terry was happily vitiClJl ture to oenology. Sin ce her years as President and joined by hi s son Ben and today th ey work togelher as co­ Chief Operating Officer at Re x Hill Vineyard s and Winery winemakers. from 1993 to 2002, Lynn ha s continlJed to craft award­ winning wines, paving a way for a new generation of STEVE DOERNER winemakers in Oregon. In 2008, Steve Doerner celebrated his 30th year as a winemaker. After yea rs making wine in Californi<l, Steve DAVID SCHILDKNECHT moved north to Oregon to join Paul Gerrie, founder and David Schildknecht trained in philosophy and worked owner of Cristom Vineyards. With a degree in biochemistry as a restaurateur before spending a quarter century in the from the University of California, Davis, Steve applies wine trade, whi le also writing on the side. Since 2007, he his experience an d knowledge to his phi losophy of has reported full time for Robert Parker 's Wine Advocate, winemaking. He favors meticlJlous vi neya rd management covering AlJstria, Germany, and much of France. A alld a minimalist approach in the cel lar, explaining " the columnist fo r The World of Fine Wine (UX) and Vinaria winemaker's job is to optimize what nature - the vi neyard (A ustr ia) as well as a regul ar contributor to Wine & Spirits - provides." (U.S.), Schi ldknecht is a contriblJtor to the third edition of The Oxford Companion to Wine and a co-alJthor of the FRAN(:OIS MILLET seventh edition of Robert Parker's Wine BlJyer's Guide. His After comprehensive sludies al the distinguished University life in wine occasiona ll y permits him to pursue his passion for music, history, and his infinitel y to lerant wife of three of Bourgogne, Dijon, Fran~ois Millet spent three yea rs as a consulting oenologist for various domaines before joining decades.
Load more

Recommended publications
  • 2010 International Pinot Noir Celebration Program
    Linfield University DigitalCommons@Linfield Willamette Valley Archival Documents - IPNC 2010 2010 International Pinot Noir Celebration Program International Pinot Noir Celebration Follow this and additional works at: https://digitalcommons.linfield.edu/ipnc_docs Part of the Viticulture and Oenology Commons Recommended Citation International Pinot Noir Celebration, "2010 International Pinot Noir Celebration Program" (2010). Willamette Valley Archival Documents - IPNC. Program. Submission 15. https://digitalcommons.linfield.edu/ipnc_docs/15 This Program is protected by copyright and/or related rights. It is brought to you for free via open access, courtesy of DigitalCommons@Linfield, with permission from the rights-holder(s). Your use of this Program must comply with the Terms of Use for material posted in DigitalCommons@Linfield, or with other stated terms (such as a Creative Commons license) indicated in the record and/or on the work itself. For more information, or if you have questions about permitted uses, please contact [email protected]. r U") C'.l I M C'.l >- .-J :::> -"') ~ z: o -l- oCI: a: a:l UJ .-J UJ c..J a: o -z: l- o z: -D- .-J oCI: z: o -l- oCI: z: a: UJ l- z:- "One of the most enjoyable wine weekends in the world." -Janc is Robinson TWEN Ty- FOURTH A NNUAL INTERNATIONAL PINOT N OIR CELEBRATION JULY 23 - JULY 25 TABL E OF CONTEN TS W ELCOME ..... .... .. ........ .. .. .. ...... ... .. .... .......... .... 2 GENERAL INFORMATION ..... ................... 3 INTERNATIONAL PINOT NOIR CELEBRATION FEATURED SPEAKERS ...... .4 rBB~EDAYS SCHEDULE GROUP A ..................•... ... ..............•..•..•..•..•..• ... 6 BP REVELRY IN GROUP B . ..... 7 OB.EG~K EVENT D ESCR iPTI ONS .. ........................•. •.. ......• ...... 8 WINE OBUNTBY PASSPORT TO P INOT ............
    [Show full text]
  • 2011 Annual Report
    2011 dear morrison friends, of the lavender flowers, at first just a haze, and then, walking further into the garden, the tomatoes, the squash, the One day this summer, as I drove up to our Hand In Hand cucumbers, and the magnificent sunflower…all the colors of Campus, I looked across the playground to the Therapeutic life, flourishing in richly appointed detail. Garden. At first, all I could see was a blur of orange and green. As I moved closer, I began to see both yellow and Morrison is like that: from a distance, we are a large agency, red flowers, as well as the mossy leaves of the squash plant, serving over 5000 children this year. Looking closer, you the dark waxy leaves of the rhododendron and over to the begin to see the complexity inherent in meeting the needs side, the neon green spikes of the Japanese Iris. of children with all kinds of traumatic life experience. We have programs that treat families in the community; some I parked my car close to the fence, drawn to the peaceful children live with us because their needs are so great, and setting provided by the garden, and as I walked through the others receive group treatment in a classroom setting, in gates, what I saw changed as though I were staring through one of our clinics, or in their daycare. We treat children from a kaleidoscope. I saw marigolds, little orange buttons, all walks of life in whatever way is most effective for growth shaded and protected by the larger plants.
    [Show full text]
  • Restaurant and Chef Award Semifinalists
    2012 JAMES BEARD FOUNDATION AWARDS Restaurant and Chef Award Semifinalists BEST NEW RESTAURANT Restaurant 1833, Monterey, CA Altura, Seattle Salt, St. Louis AQ, San Francisco ShinBay, Scottsdale, AZ The Bachelor Farmer, Minneapolis Tashan, Philadelphia Bistronomic, Chicago Tertulia, NYC The Catbird Seat, Nashville, TN Trade, Boston The Dorrance, Providence, RI Tremont, NYC The Farm and Fisherman, Philadelphia Yardbird Southern Table & Bar, Miami Beach, FL Fiola, Washington, D.C. Zeppoli, Collingswood, NJ Harvest, Louisville, KY Isa, NYC OUTSTANDING BAR ProGRAM Little Serow, Washington, D.C. Anvil Bar & Refuge, Houston The Macintosh, Charleston, SC Arnaud’s French 75 Bar, New Orleans MB Post, Manhattan Beach, CA The Aviary, Chicago Next, Chicago Bar Agricole, San Francisco Ollie Irene, Mountain Brook, AL Beretta, San Francisco Park Tavern, San Francisco Clyde Common, Portland, OR Petite Jacqueline, Portland, ME The Columbia Room, Washington, D.C. Picca, Los Angeles Cook & Brown Public House, Providence, RI Pistou, Burlington, VT Cure, New Orleans Pondicheri, Houston Drink, Boston 1 James Beard Foundation 167 West 12th Street, New York, NY 10011 The Esquire Tavern, San Antonio, TX Stephan Pyles, Stephan Pyles, Dallas The Franklin Mortgage & Investment Co., Philadelphia Frank Ruta, Palena, Washington, D.C. High West Distillery & Saloon, Park City, UT Nancy Silverton, Pizzeria Mozza, Los Angeles Holeman & Finch Public House, Atlanta Holly Smith, Cafe Juanita, Kirkland, WA La Belle Vie, Minneapolis Janos Wilder, Janos, Tucson, AZ The Old Fashioned,
    [Show full text]
  • Seven Chefs Seven Gardens Seven Enchanted Evenings…
    SEVEN CHEFS SEVEN GARDENS SEVEN ENCHANTED EVENINGS… CHEF IN MY GARDEN Join Portland’s most innovative chefs as they create exquisite meals using seasonal, local ingredients paired with the best wines and take-home sweets, in the area's most beautiful and interesting gardens. TIME SUNDAYS, 4 TO 9 PM TICKETS $125 PER DINNER ($80 TAX-DEDUCTIBLE) SEATING IS LIMITED ADVANCED PURCHASE REQUIRED CONTACT [email protected] 503 284 8420 — JULY 11— Kenny Giambalvo {BlueHour} —JULY 18— Kasey Mills {Toro Bravo} —AUGUST 1— Gabe Rucker {Le Pigeon} —AUGUST 8— David Anderson {Genoa} —AUGUST 15— Dolan Lane {clarklewis} —AUGUST 29— Jake Martin {Fenouil} —SEPTEMBER 12— Scott Ketterman {Simpatica} JULY11 Kenny Giambalvo of Bluehour, at the home of Maryellen Hockensmith and Michael McCulloch. Chef Kenny draws on his Italian heritage and classical French culinary training to create his seasonally inspired dishes from the vast bounty of the Pacific NW. Enjoy a wonderful meal in the setting of a Pietro Belluschi-designed home with breathtaking overlooks and owner-designed cascading terrace gardens. Wine: Adelsheim Sweets: Two Tarts JULY18 Kasey Mills of Toro Bravo, in the gardens of Carl Munz. Chef Kasey Mills showcases his appreciation of purity with a focus on classic regional dishes. Enjoy his wide array of specialties in a unique double garden setting in NE Portland. Carl Munz opens up his adjoining lots to reveal a layering of various styles of urban backyard gardening. Wine: Purple Hands/ROCO Sweets: Alma Chocolate AUGUST1 Gabriel Rucker of Le Pigeon, at Lonesomeville Pottery Co. Chef Gabriel Rucker serves vibrant French-inspired food using classic techniques to build and develop flavors.
    [Show full text]
  • 2015 International Pinot Noir Celebration Program
    Linfield College DigitalCommons@Linfield International Pinot Noir Celebration (IPNC) IPNC Documents Collection 2015 2015 International Pinot Noir Celebration Program International Pinot Noir Celebration Follow this and additional works at: https://digitalcommons.linfield.edu/owha_ipnc_docs Part of the Viticulture and Oenology Commons Recommended Citation International Pinot Noir Celebration, "2015 International Pinot Noir Celebration Program" (2015). IPNC Documents. Program. Submission 3. https://digitalcommons.linfield.edu/owha_ipnc_docs/3 This Program is protected by copyright and/or related rights. It is brought to you for free via open access, courtesy of DigitalCommons@Linfield, with permission from the rights-holder(s). Your use of this Program must comply with the Terms of Use for material posted in DigitalCommons@Linfield, or with other stated terms (such as a Creative Commons license) indicated in the record and/or on the work itself. For more information, or if you have questions about permitted uses, please contact [email protected]. THISBOOK BELONGS To: TWENTY-NINTH ANNUAL INTERNATIONAL PINOTNOIRCELEBRATION JULY 24 -JULY 26, 20155 TABLE OF CONTENTS 2 GENERAL I NFORMATION 3 SCHEDULE GROUP A GROUP B TRANSPORTATION ...... 6 MASTER OF CEREMONIES 7 THE GRAND SEMINAR 7 UNIVERSITY OF PINOT 8 IPNC SPEAKERS 10 EVENT DESCRIPTIONS 14 AFTERNOON ACTIVITIES 16 FEATURED WINERIES AUSTRALIA 18 CALIFORNIA 18 CANADA 26 FRANCE (BURGUNDY & CHAMPAGNE 2 7 ITALY 33 NEW ZEALAND 35 OREGON 37 SOUTHAFRICA 56 LINFIELD COLLEGE MAP 40 FEATURED CHEFS 57 lPNC CHEF SUPPORT TEAM 73 WINE SERVICE 7 4 BOARD OF DIRECTORS & STAFF 75 THANKYou 76 ALPHABETICAL INDEX FEATURED WINERIES 78 FEATURED CHEFS 79 SUPPORTERS Back Panel I WELCOME! 29TH ANNUAL INTERNATIONAL PINOT NOIR CELEBRATION Thank you for the pleasure of your company at the 29th Annual International Pinot Noir Celebration! Thehistory and camaraderie shared between members of the Pinot noir community are unique in the world of wine.
    [Show full text]
  • 2010 Annual Report
    dear morrison friends, The photo on the cover resonates with me-it speaks to that dear friends, new connections in our community Held annually in December, the Chefs’ Challenge is an Iron very important parent/child relationship. It speaks about create new opportunities Chef-style, beer pairing competition featuring six chefs from I have a very clear image of my father’s hands-they were hope, guidance and love that launches us safely into a As a Board Member since 2003, I am honored to have Portland’s top restaurants, complete with celebrity judges Deschutes Brewery… a model for good business large but gentle, and somehow he was able to use those larger world. It nods at family, all that is good in all of us. the opportunity to partner with Tia Gray Stecher and and a People’s Choice Award. oversized fingers to complete delicate tasks, like untangling But mostly, it speaks of how hope connects us and helps her team to lead an organization that is doing such In the summer, the team launched the first annual Deschutes my mother’s necklace, or fixing the tiny mechanical parts us to soar in unlimited possibility. critical work in our community. Our vision is to be able of a broken clock. I can still see and feel how it was to have to help every child that comes to our doors, and with Brewery Street Fare which paired ten of Portland’s food cart him wrap that very big hand around my little fingers to We at Morrison have been connected by hope.
    [Show full text]
  • 2012 Annual Report
    ANNUAL REPORT zengerfarm.org Dear Friends, Cheers to Zenger Farm’s 13th outstanding year of providing food and farming education. In 1994, a group of community members stood on the Zenger property in the rain. Their vista was one of 16-acres of overgrown farm fields and a dilapidated farmhouse. They took it all in, and they allowed themselves to dream: “What if the farm fields grew abundant with fruits and vegetables? What if the farmhouse became a community gathering and learning space? What if school children came here to see where healthy food comes from?” Though hopeful, I doubt anyone shivering in Jill Kuehler, the rain that day imagined a time would come when those dreams would Executive Director be realized to the extend they are today. Today, we’re more than 16-acres of healthy land preserved in the heart of a city. We’re a thriving food center where every year over 5,000 students walk the fields during field trips and summer camps, 1,000 families participate in workshops about healthy eating on a budget, and nearly 1,000 diverse neighborhood residents shop at our farmers market, the Lents International Farmers Market (LIFM). After college, I spent two years as a Peace Corps Volunteer in Guatemala, where I provided health education in rural schools. I taught hundreds of lessons on basic hygiene and healthy lifestyles, but the moment that stuck with me the most was a meal that was provided in my honor on my last day at the school, Pajomel. All of the meal’s ingredients came from the school garden we’d built together.
    [Show full text]
  • John Gorham Restaurateur, Chef John Gorham Is Co-Owner and Executive Chef of Iconic Portland Restaurants Toro Bravo
    John Gorham Restaurateur, Chef John Gorham is co-owner and Executive Chef of iconic Portland restaurants Toro Bravo, Tasty n Daughters, Tasty n Alder, PLAZA DEL TORO; co-owner of Mediterranean Exploration Company, Bless Your Heart Burgers, and Shalom Y'all; and founder of the La Ruta PDX gastronomic festival. Gorham believes that a chef’s cuisine and style is influenced by a trade route composed of travels, past work, cities lived in, and foods that their family made growing up. A ‘chef of the people’, Gorham celebrates a range of global cuisines at his influential restaurants; each with a unique identity but all embodying the quintessential Portland dining experience of family-style dishes, house-made charcuterie and seasonal sustainably-sourced ingredients. Gorham relocated frequently throughout his childhood, and during that time gained an appreciation for the art of hospitality growing up in the South. His grandfather helped him develop a love of food and the joy that comes with good dining. Cooking at home at a very young age, Gorham enrolled at the American Culinary Federation in Williamsburg, Virginia at age seventeen. In 1993, he moved to Eugene, Oregon to work at Café Zenon where for six years he focused on his charcuterie skills and the direct relationships between farmers and chefs. In 1999, Gorham moved to the Bay Area and worked with some of the most influential culinary figures of the time, including Chris Rossi, Judy Rogers, and Jean Pierre of Chez Panisse. He later co-opened Café Centro, which was listed as a Top 100 Restaurant by San Francisco Magazine and received three stars from ​ ​ the San Francisco Chronicle.
    [Show full text]
  • 2011 James Beard Foundation Awards Restaurant + Chef Award Semifinalists
    2011 James Beard Foundation awards RestauRant + Chef awaRd semifinalists BEST NEW RESTAURANT Piccolo, Minneapolis ABC Kitchen, NYC Prospect, San Francisco A-Frame, Los Angeles Recette, NYC Amis, Philadelphia The Refinery, Tampa, FL Bar Agricole, San Francisco Salt of the Earth, Pittsburgh Barbuzzo, Philadelphia Shepherd’s Pie, Rockport, ME Baru 66, Windsor Heights, IA Staple & Fancy Mercantile, Seattle Benu, San Francisco Star Noodle, Lahaina, HI Bootsie’s Heritage Cafe, Tomball, TX Sugarcane Raw Bar Grill, Miami China Poblano at the Cosmopolitan, Las Vegas Torrisi Italian Specialties, NYC ChoLon, Denver Uchiko, Austin, TX Commonwealth, San Francisco Waterloo & City, Culver City, CA Community Table, Washington, CT Cook & Brown Public House, Providence OUTSTANDING CHEF Elise Coastal Dining, Pensacola, FL José Andrés, minibar by José Andrés, Washington, D.C. Estadio, Washington, D.C. Ben Barker, Magnolia Grill, Durham, NC Girl & the Goat, Chicago Gary Danko, Restaurant Gary Danko, San Francisco Husk, Charleston, SC Robert Del Grande, RDG + Bar Annie, Houston Kushi Izakaya & Sushi, Washington, D.C. Jose Garces, Amada, Philadelphia Menton, Boston Suzanne Goin, Lucques, Los Angeles Mondo, New Orleans Sam Hayward, Fore Street, Portland, ME Nobuo at Teeter House, Phoenix Paul Kahan, Blackbird, Chicago Melissa Kelly, Primo, Rockland, ME Mindy Segal, Mindy’s HotChocolate Restaurant and Donald Link, Herbsaint, New Orleans Dessert Bar, Chicago Tony Mantuano, Spiaggia, Chicago Philip Speer, Uchi, Austin, TX Michael Mina, Michael Mina, San Francisco
    [Show full text]
  • 2012 International Pinot Noir Celebration Program
    Linfield University DigitalCommons@Linfield Willamette Valley Archival Documents - IPNC 2012 2012 International Pinot Noir Celebration Program International Pinot Noir Celebration Follow this and additional works at: https://digitalcommons.linfield.edu/ipnc_docs Part of the Viticulture and Oenology Commons Recommended Citation International Pinot Noir Celebration, "2012 International Pinot Noir Celebration Program" (2012). Willamette Valley Archival Documents - IPNC. Program. Submission 26. https://digitalcommons.linfield.edu/ipnc_docs/26 This Program is protected by copyright and/or related rights. It is brought to you for free via open access, courtesy of DigitalCommons@Linfield, with permission from the rights-holder(s). Your use of this Program must comply with the Terms of Use for material posted in DigitalCommons@Linfield, or with other stated terms (such as a Creative Commons license) indicated in the record and/or on the work itself. For more information, or if you have questions about permitted uses, please contact [email protected]. “IPNC is one of those rare wine gatherings that works on every level.” -Eric Asimov, The New York Times TWEN T Y -SIX T H ANNU A L IN T ERN at ION A L PINO T NOIR CELEBR at ION JULY 27 - JULY 29 ta BLE OF C ON T EN ts WEL C OME ........................................................ 2 GENER A L INFORM at ION .................................................3 SC HEDULE GROU P A .....................................................................4 GROU P B ....................................................................5
    [Show full text]
  • Conservation Education Community Science Partnership
    WINTER 2018 Wetlands VOLUME 10 ISSUE 2 conservation community science partnership education TheWetlands Conservancy THE WETLANDS CONSERVANCY builds community, creating strong, long-lasting relationships with diverse partners. We encourage people to explore and discover how wetlands central coast play a vital role in their everyday lives, inspiring them to protect and preserve wetlands throughout Oregon. n Conservation of Oregon’s greatest wetlands rely on the actions of local communities, landowners, non-profits, and public agencies. TWC offers sup- port and technical assistance to others working to conserve them. In partner- ship with businesses, TWC showcases the ecological, social and economic value of conserving Oregon’s wetlands. portland metro 2 TheWetlands Conservancy willamette valley harney county 3 OF OREGON’S GREATEST 55%WETLANDS ARE PERMANENTLY CONSERVED Oregon’s Greatest Wetlands Conserved Wetlands Map by Jimmy Kagan Institute for Natural Resources, PSU Oregon has lost over half of the wetlands Over the past twenty years since TWC began the present when the first settlers arrived in the 1800’s. Oregon’s Greatest Wetlands (OGW) project, just under To ensure that the remaining wetlands are conserved, 770,000 acres of wetland in 162 separate sites have The Wetlands Conservancy (TWC) launched the permanent conservation status and will remain Oregon’s Greatest Wetlands Project. Over the past and be managed as important wetlands forever. twenty years, we have identified and mapped the These irreplaceable gems include montane meadows, wetlands, collected ecological information, identified high desert marshes, playas, riverine bottomlands, potential threats and worked closely with local freshwater wetlands, wet prairies, coastal fens, communities, private landowners, land trusts, and estuaries.
    [Show full text]
  • 2015 Auction Packages
    2015 Auction Packages 1. Guided Willamette Valley Wine Tour for 20 Join Ken Hick and Cheri Cooley-Hick as you gather your friends for an exclusive visit to Durant Vineyards and RedGALA Ridge CHAIRS Farms. Begin your journey to great wine on a private luxury motor coach that will have you Mike and Katie Erickson relaxing inKen wine Hick countryand in no time! Accompanied by Willamette Valley winemakers, you’ll have a truly immersiveCheri Cooley-Hick experience as you amble through this lush Dundee Hills vineyard, explore the unique selections curatedBOARD OF in TRUSTEES the greenhouse, and take in the incredible panorama as you stroll through the rolling lavender fields.Trond Ingvaldsen,Taste test Chair the distinct selection of Oregon olive oils from the largest commercial operation in the PacificSusan Keil, Northwest, Chair-elect/ sip Durant wines thoughtfully selected for you, and savor a bountiful wine country Treasurer picnic whilePenny losingSerrurier, yourself in the pastoral countryside surroundings. Secretary Mutually agreeable date by all parties; must be scheduled in advance. Joe Barra Eric Blackburn DonatedJeremy by D.Durant Brown Vineyards, Ken Hick & Cheri Cooley-Hick • Wine tastingJennifer Bruml (includes barrel tasting), tour, and picnic at Durant Vineyards and Red Ridge Farms Kurt Bruun • WineBlake presentationHedinger Bruun by esteemed wine experts; varies depending on date of redemption Kimberly Cooper • Luxury Jonathanmotor coachFink transportation to and from the vineyard • Take-awayAlistair gift Firmin for each guest Brent Gale Reginald (Reg) Hamlett Scott Kiever 2. The UltimateChris Lewis Dinner Party with Celebrity Chef Jenn Louis of Lincoln Jeanette Mladenovic Join GalaApril 2015 Sanderson co-chairs Mike and Katie Erickson and Ken Hick and Cheri Cooley-Hick for an evening of sumptuousTom dining, Sperry jetboat rides, and vibrant entertainment.
    [Show full text]