DOCSLIB.ORG

2000 International Pinot Noir Celebration Program

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
2000 International Pinot Noir Celebration Program Linfield University DigitalCommons@Linfield Willamette Valley Archival Documents - IPNC 2000 2000 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, "2000 International Pinot Noir Celebration Program" (2000). Willamette Valley Archival Documents - IPNC. Program. Submission 7. https://digitalcommons.linfield.edu/ipnc_docs/7 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]. ( ) II1PN~ TA~LL OF LONTLNT~ WELCOME .......... ................. ................................ 2 PROG RAM T hursday .... ..................................... .. ........... 5 Friday ......................................... ................... 5 Saturday ......... .. .................. .... .. ... ............. .... 7 Sunday ...... .. .................................................. 9 Sunday Afrernoon ~fPinor Noir ................... 9 WINE PROD UCERS Australia ....................... .. ...... .. ..................... 11 Canada ....................... .. .............................. 13 France Alsace .... , .............................................. 15 Burgundy ................................... .. .. ....... 17 New Zealand ...... .. ......................... .. .. .......... 25 United Srares California .. ................................. : ........ .. 27 Oregon ...................... ... ..... .. ........... .. ..... 39 LINFIELD COLLEGE MA p........ ........... .. ............... 44 GUEST SPEAKERS .. .... ...................... .... ........ ....... 68 GUEST CHEFS .................................................... 69 IPNC Chefs' Support Team .. ...................... 81 GALLERY AND S HOP .. ............ .. .... .... ................... 82 THANK You ............................... .. ..................... 82 BOARD OF DIRECTORS ..................... ........... ....... 86 ALPHABETICAL INDEX OF WINE PRODUCERS ...... 87 ./ ~[N[RAL INFORMATION IPNC Concierge Desk Riley Hall will house the co ncie rge desk, gallery shop, and art ex hibition throughout the weekend. Gues t messages and lost and found will be at the concierge desk. Hours are: Thursday from 3:00 p.m. - 6:00 p.m., Frid ay from 7:30 a. m. - 8:00 p.m., Saturday fro m 8:30 a. m. - 11 :30 a.m. and 4: 00 p.m. - 8:00 p.m., Sunday 9: 00 a. m. - 1:00 p.m . To reach the concierge, please call 55 0-01 47. WELCOME TO Complimentary Shuttle Service A shuttle ro off-campus lodging will depart TH[ FOUftT[[NTH ANNUAL Linfield at posted times throughout the weekend. INT[ftNATIONAL FINOT NOm The schedule wi ll be posted o n the sidewalk in front of Dillin H all and at the concierge desk in E[L[BftATION Riley Hall. You will also fin d a copy in your registration packe r. Welcome to a weekend of international friendship, wine, food and fun, where winemakers Building Numbers and wine lovers ftom around the world gather to Refer to the Linfield campus map in the celebrate an elusive and wonderful gifr of na rure ­ ce nterfold of this program. Pinot noir. One of the world's oldes t known grape varieti es, Pinot noir is an exrremely difficult vari ery to grow. There are onl y a few regions in the world where it can be grown successfully, and the climates and soils of these regions are as distinctive as the win emakers themselves. Their wines reflect these differences, as well as a common thread of care and dedication required to transform this fi ckle grape into fi ne wine. Pinot noir has enj oyed much success since th e first International Pinot Noir Celebration was launched fourteen years ago. The number of regions producing Pinot noir wines and the number of excellent Pinot noir producers worldwide have grown apace with the increase in overall quality Than,k yo u fo r the pleasure of yo ur company and public appreciation of Pinot noir. It is a at the Fourteenth Annual International Pinot Noir shared passion which continues to inspire this Celebration. annual celebration, where winemakers from three The Fifteenth Annual Pinot Noir Celebrati on continents and both hemispheres bring their wines will be held at Linfield College, July 27 '" through to explore and enjoy. July 29'\ 200 I. This year we gather once again, not in competition, but in the spirit of friendshi p and the common pursuit of Pinot noir in all its grand diversiry. 2 WINL ~LRVI~L OURIN~ MLAL~ 2000 FRO~RAM vpc:::,~v T HURSDAY, JULY 27 A selecrio n of wines will be broughr ro your 3:00 - 6:00 p. m. rable by your mairre d'horel during rhe meals. EARLY REG ISTRATION in R il ey Hall (#3) While rhere is always plenry of wine, rhere are usuall y no more rhan 12 bordes of any single wine. F RIDAY, JULY 28 T hose wines which are small in quamiry and high 7:30 - 11 :00 a.m. in demand will be circulated among the rabIes by REGISTRATION on Riley Patio (#3) rhe mahres d 'horel, so as many people as possible will have rhe chance ro tas te each wine. 7:30 - 9: 15 a.m. The fifteen maltres d'horel for the 2000 CONTINENTAL BREAKFAST on Ri ley Patio (#3) International Pinor Nair Celebration are 7:45 - 9:00 a.m. distinguished som meliers and wine stewards from PINOT NOIR 101 in Graf Hall (#14) Room 101 around the state who donate their time ro insure Pre-registration required. our guests' fine service. Please feel free ro ask them A basic warm-up seminar designed for those about the wines. Our thanks ro them for their with perhaps a little less experience, to bring you outstanding efforts on behalf of this event. A up to speed on tasting and evaluating Pinor nair. special thank you ro Riedel Crystal for providing Presented by Heidi Yorkshire. stemware throughout the weekend. Maitres d'Hotel 9:30 - 10:00 a.m. O PENING CEREMO IES OF THE Nader Afshar - Da Vincis - Salem 2000 C ELEBRATION AND INTRODUCTION Michael Autrey - Williams on Twelfth - Ponland OF THE FEATURED WINEMAKERS Mark Baisch - Deluxe Billiard Parior - McMinnville with a welco me by Masters of Ceremonies Frank Tom Bean - El Gaucho - Pordand Prial and Leslie Sbrocco in Melrose HalJ (#2). Ji m Biddle - Atwaters - Portland Michael Biggs - 10:30 a.m. - Noon Chateaulin Restaurant 6- Wine Shopp e - Ashland C RACKING TH E PINOT TIME CAPSULE in Keck (#58) Trul i Cusick-Felren - Cafe Zenon - Eugene O pening a bortle of mature Pinot nair accesses j(jnn Edwards - Big River Restaurant - Corval lis a time capsule containing a vineyard, a winemaker and a vintage. Pinot producers from Oregon and James Garren - Paleys Place - Portland Burgundy will pour library wines from the 1970's Pau l Markgraf - Oritalia - Pordand and 1980's to ill ustrate the different stages in the Jeffery Passerorri - Marche - Eu gene life span of Pi not nair. Moderator Ursula W ill Proury - Southpark - Porrland Hermacinski will ask the winemakers to address Laura Rumbel - Three Doors Down - Porrland some of the central questions surrounding the David Woodman ­ ageabiliry of Pinot nair: What is so captjvaring The Heathman Restaurant & Bar - Portland about older Pi not nair? Why is it worth the wait? Andy Zalman - Higgins - Porrland What facrors lead to a beautifully mature Pinor nair? The panel includes: Jean-Pierre de Sm er Domaine de l'Arlor 1989 Nuirs-Sr. -Georges I er cru, "Clos des Forers-Sr.-Georges" Etienne de Momille Domaine de MontiJle 1983 Volnay let cru, "Les Mirans" · Martine Saunier Maison Leroy 1979 Savigny-Ies-Beau ne I er cru, "Les Serpenrieres" Continued. 4 Dick Erarh 8:00 - II :00 p.m. Erarh Vineyards Winery THE GRAND DINNER 1987 Leland Vineyard Reserve THE RETURN OF CUISINE BOURGEOISE Richard Ponzi Intramural Field (#60) Ponzi Vineyards Chefs Philippe Boulot ( The Heathman Restau­ 1980 Reserve rant & Bar), Vitaly Paley (Paley's Pbzce), Thierry David Lerr Rautureau (Rover's) and pasrry Chefs Jennifer The Eyrie Vineyards Flanagan (Paley's Place) and Kriss Harvey ( The J 976 Sourhblock Reserve Heathman Restaurant 6- Bar) will team up to create a feast designed in the tradirion of turn of the 12:30 - 2:00 p.m. century cl assic French cuisine. Older vintages of LE DEJEUNER SUR L' HERBE Pinot noir will accompany a meal reminiscent of In rhe Oak Grove in front of Melrose Hall (#2). the extravagant luxury of Escoffier's day. Our opening lunch will be an elegant and relaxing picnic created by Chefs Matt Johnson SATURDAY, JULY 29 (Pazzo Ristorante), Caprial Pence (Caprial's Bistro 6­ 8:00 - 9:30 a.m. Wines) , Pascal Sauron ( The Espbznade at Riverpbzce) CONTINENTA L BREAKFA.ST on Riley Patio (#3) and Cathy Whims (Genoa Restaurant). 9:30 - 11:00 a.m. 3:00 - 5:00 p.m. T IME IN A BOTTLE in Keck (#58) A choice of afternoon activities and A panel of Burgundian and Oregonian wine­ small-group presentations ro include: makers will each bring two Pinors rhat show contrasting qualities of ageabiliry. Moderator Jasper T HE CHEMISTRY OF AGEABILlTY Morris will ask the winemakers when they would Seminar begins at 3:00 p.m. in Murdock 105 (#13) prefer to drink each wine and why. The winemakers A technical talk on the science behind aging will explai n some Pinors
Load more

Recommended publications
  • Columbia River Gorge Cideries
    Member of Edible Communities edible SEATTLE ® Celebrating the seasonal bounty of Puget Sound November/December 2017 vol 10/no 6 • $4.99 Columbia River Gorge Cideries $4.99 Cooking with Einkorn -issue ary back Salmonberry Goods pliment ands Com Newsst issue on Current Street Bean Edible Seattle November/December 2017 Departments 6 WHOLE GRAIN PANTRY 24 ON THE WATER 64 FINAL COURSE Nutty, nutritious einkorn wheat pulls A 5th-generation family shellfish House rules dictated a strict two- up a chair at the holiday table. farm harvests the merroir of the cookies-per-day regimen, but on Hood Canal. those not-so-silent nights, it was no 10 ARTISANS holds barred. With a mission to support small 28 MODERN PANTRY farms, Salmonberry Goods places Putting the “coffee” into “coffee cake, pastries into the farm-to-table this British confection is rich, movement. decadently frosted, and java-juiced. Features 14 THE EDIBLE GARDEN 30 VINE TO BOTTLE 54 MARGINAL TO MAINSTREAM Late-autumn soil building is a Buty Winery blends wines of place. e Foodways Project is a grassroots birthday gift to your garden. effort to undo racism and other 36 COOKING FRESH forms of oppression through food- 16 LIQUID ASSETS It’s the most wonderful time of the focused education, empowerment, Gilbert Cellars, a small family winery year! ese festive appetizers are and activism. in Yakima, handcrafts true-to-varietal designed to make this season’s Washington wine. gatherings merry and bright. 58 COFFEE WITH A CONSCIENCE 20 ORIGIN OF A DISH 44 ROAD TRIP Street Bean brews opportunities for Her mother’s welcoming spirit With 12 cideries to choose from, street-involved youth to reclaim their inspired Donna Moodie to name her each with its own specialties, the lives, one cup at a time.
    [Show full text]
  • T H E J a M E S B E a R D F O U N D a T I O N a W a R D S for IMMEDIATE RELEASE 2008 JAMES BEARD FOUNDATION AWARDS RESTAUR
    http://www.jamesbeard.org/about/press/newsdetails.php?news_id=109 T h e J a m e s B e a r d F o u n d a t i o n A w a r d s FOR IMMEDIATE RELEASE Press Contacts: James Curich / Jessica Cheng Susan Magrino Agency 212-957-3005 [email protected] / [email protected] 2008 JAMES BEARD FOUNDATION AWARDS RESTAURANT AND CHEF SEMIFINALIST NOMINEES NOW AVAILABLE FINAL NOMINATIONS TO BE ANNOUNCED ON MARCH 24, 2008 New York, NY (28 February 2008) - The list of Restaurant and Chef semifinalists for the 2008 James Beard Foundation Awards, the nation’s most prestigious honors for culinary professionals, is now available at www.jamesbeard.org. Selected from thousands of online entries, the prestigious group of semifinalists in the 19 Restaurant and Chef categories represents a wide variety of culinary talent, from legendary chefs and dining destinations in 10 different regions across the United States, to the nation’s best new restaurants and rising star chefs. On Monday, March 24, 2008, the James Beard Foundation will announce the final nominees – five in each category, narrowed down from the list of semifinalists by a panel of more than 400 judges – during an invitation-only press breakfast at the historic James Beard House in New York City’s West Village. The winners will be announced on Sunday, June 8, 2008 at the Awards Ceremony and Gala Reception, the highly-anticipated annual celebration taking place at Avery Fisher Hall at Lincoln Center. The James Beard Foundation Awards is the nation’s preeminent recognition program honoring professionals in the food and beverage industries.
    [Show full text]
  • To Download a PDF of Our April, 2019 Edition
    H PUBLISHED IN NORTHEAST PORTLAND SINCE 1984 H STAR PUBLISHING INC. STAR THE HOLLYWOOD Great ideas for Mother's Day & Easter! PAGES 12-13 H SERVING NORTHEAST AND NORTH METROPOLITANNEWS PORTLAND NEIGHBORHOODS H APRIL 2019 H VOLUME 36, NUMBER 10 H StarH HSTAR COMMUNITY NEWS WALKING WHILE BLACK FEELS UNSAFE IN CITY Walking while Black in Portland can feel treacherous, according to data analysis and public outreach by transportation planners who are developing a city pedestrian plan. Residents in Southwest and outer eastside neighborhoods have the most gaps in sidewalks and they also have inadequate BY JANET GOETZE lighting compared to close- [email protected] in areas, the planners said. However, the planners wanted to learn more because they received a relatively low percentage of survey comments from low-income Expoloring leafy Kerns areas and neighborhoods with sizable minority residents. They teamed with community organizations to develop two focus groups. Among other things, they learned that Black residents say they must be extra careful when Neighborhood by foot crossing streets or using crosswalks because they may be targets of racial slurs by drivers or other pedestrians. One woman who wanted to walk for exercise said BLOCK BY BLOCK SAVORING FLAVORS OF KERNS, SERVED UP BY FRANKS-A-LOT'S BILLY GOUCHER. PAGE 15 she never ventures out after 5 p.m. because she doesn’t feel safe. Another said she pays her son’s car insurance “because it is safer for him to drive than to be exposed.” In addition to increasing lighting in underserved communities, planners said in a summary document, their “toolbox” will include partnering with other agencies and city bureaus “to advance the well-being and personal security of vulnerable communities and continuing to research racial bias and driving behavior.” The “toolbox” information and focus group summary are in the project website www.pedpdx.com.
    [Show full text]
  • Annual Report.Indd
    ANNUAL REPORT 2004-2005 Dear Friends, The 2004-2005 program year was a year of signifi cant growth for SE Works. We became part of the City of Portland’s Economic Opportunities Initiative, began offering basic skills classes and GED preparation, focused more specifi cally on particular industries, pursued new areas of expertise, developed new partnerships, added staff, tapped into new customer bases by expanding partnerships, and we went international. In addition, we made signifi cant enhancements to our existing programs. The pages in this report illustrate how each of these achievements allow us to more fully realize the mission of SE Works. As we pursued new ventures and improved our existing services, a common theme was a stronger emphasis on advanced training and long-term career development for job seekers. We did this by increasing the budget for participant training and supportive services, lengthening the amount of time we work with customers, and fi nding ways to better leverage partner resources. It was an exciting and invigorating year. We are anticipating more growth and change in the coming program year. Major new initiatives include: ♦ Expanding our business services -- SE Works received a grant from the Paul G. Allen Foundation to fund our “social enterprise.” We will be offering customized recruitment and screening services to area employers. Revenue generated will be reinvested in SE Works’ programs. ♦ Community Learning Center -- This resource was so well received that it was at capacity almost immediately. Beginning with our annual auction, resource development efforts will be directed to increasing the educational resources available to residents.
    [Show full text]
  • FOR LEASE 851 SW Sixth Avenue Portland, Oregon 97204
    851 SW Sixth Avenue FOR LEASE Portland, Oregon 97204 HARSCH INVESTMENT PROPERTIES PACIFIC CENTER > 265,056 SF Class A building in the heart of downtown Portland > Located between 6th & Broadway, one block from Pioneer Square > Beautifully renovated atrium lobby > Three conference rooms > High-end workout facility with towel service > Balcony overlooking Broadway for building tenants > On-site cafe > Classic Northwest Art collection > Ruth’s Chris Steakhouse on the ground floor > Directly on the MAX transit line > Locally owned by Harsch with on-site property management Conference Rooms Renovated Atrium Lobby Bike Storage Gym & Shower Facilities VIRTUAL TOUR PACIFICCENTERPDX.COM AVAILABILITIES > Suite 385 10,858 > Suite 450 4,283 > Suite 525 4,369 RSF > Suite 1300 16,922 RSF CREATIVE TENANT BUILD-OUTS AT PACIFIC CENTER PACIFIC851 SW Sixth Avenue Portland, CENTER Oregon 97204 Amenities Guide Buffalo Wild Wings Brasserie Montmartre Chipotle Downtown Food Carts Dragon Well Restaurant Elephants Delicatessen H50 Bistro & Bar The Heathman Restaurant & Bar Huber’s Café Imperial By Vitaly Paley Portland City Grill Porto Terra Potbelly Sandwich Works Qdoba Red Star Tavern Ringside Fish House Rock Bottom Brewery Ruth’s Chris Steak House Shigezo Restaurant Southpark Seafood Grill and Wine Tandoor Indian Kitchen Urban Farmer Veritable Quandary Body Balance Technique Banana Republic Hilton Athletic Club Brooks Brothers Bank of America Pilates Colliers $ Chase Bank Studio Adrienne Classic Pioneer Courthouse Mall Key Bank West Side Athletic Club Ross
    [Show full text]
  • POISON DART FROG SILENT TWO Wine 6000 Hoodsport Winery Tasting for 10 You and Nine Friends Are Invited to Go to Hoodsport Winery for a Private Tasting
    POISON DART FROG SILENT TWO Wine 6000 Hoodsport Winery Tasting for 10 You and nine friends are invited to go to Hoodsport Winery for a private tasting. Hoodsport Winery is a small, award-winning winery located on the rural Olympic Peninsula. From the winery, you have a majestic view of Hood Canal and the Olympic Mountains, just as the label depicts. Sample their award-winning traditional vinifera grape wines, as well as their famous fruit wines complete with hors d’oeuvres. Restrictions: Please make mutually agreeable arrangements at least two weeks in advance. All participants must be 21 years or older. Certificate cannot be exchanged for wine or any other products. EXPIRATION DATE: 7/15/2012 DONOR: Hoodsport Winery, Inc. VALUE: $150 6001 3 Liter Maryhill Winery 2006 Proprietor’s Reserve Cabernet Sauvignon This beautiful, laser engraved bottle of award-winning wine is surely something you don’t want to miss! Maryhill’s Reserve for Cabernet is an intensely lush and complex wine, showing off all the characteristics of great Cabernets. DONOR: Maryhill Winery VALUE: $200 TOTAL BOTTLES: 1 6002 3 Liter Archipel Red Blend French for “archipelago,” Archipel is sourced from mountain vineyards that rise above the valley fog as an archipelago island string rises above the sea. Archipel represents a blend of hand-picked, hand-sorted, estate grown Cabernet Sauvignon, Merlot and Cabernet Franc. The longer periods of light at this winery result in better photosynthesis, and the flinty mountain soil produces smaller berries, resulting in more intense flavors. DONOR: Majestic Fine Wines VALUE: $150 TOTAL BOTTLES: 1 Closes at 7:00 p.m.
    [Show full text]
  • 49 Portland Restaurants Support City-Wide Dine-Out Fundraiser For
    Hello ____, 4110 SE Hawthorne Boulevard #503 Portland, Oregon 97214 Admin (503) 222-6507 | Crisis (503) 222-6222 | Fax (503) 222-4754 We believe that everyone deserves to live a life free from violence. FOR IMMEDIATE RELEASE Contact: Amanda Ives [email protected] (503) 243-5116 49 Portland Restaurants Stand Against Domestic Violence via Citywide Dine-out Fundraiser On Wednesday, May 17th more than 45 restaurants will donate a portion of their day’s proceeds to support Raphael House of Portland, Multnomah County’s largest domestic violence shelter. This year’s eighth annual event is setting a new record for support from Portland’s culinary community, with more involved eateries than ever before. Restaurants in Portland, Lake Oswego, and Beaverton have pledged 10-25% of their profits to aid the agency’s life-saving domestic violence shelter and prevention programs. Many beloved restaurants are involved, including Mother’s Bistro & Bar, Ruby Jewel, Pip’s Original Doughnuts & Chai, Quaintrelle, The Country Cat, Radar Restaurant, Acadia Bistro, Farm Spirit, Altabira City Tavern, Hale Pele, Nel Centro, Fifty Licks, Pacific Pie, Ya Hala, and more. A full list of restaurants and a map of their locations can be found at www.raphaelhouse.com. For community members, “Restaurants for Raphael House” offers a simple and delicious way to support local businesses and help fund vital services for families seeking safety. Getting involved is as easy as dining at any participating eatery. For participating restaurants, this is an opportunity to show their commitment to Raphael House’s mission of someday ending domestic violence. As Michelle Glass of Nel Centro shared, “fighting domestic violence takes all of us working together to support organizations like Raphael House.” The choice to be involved is a personal one for GiGi’s Café owner Charlene Wesler.
    [Show full text]
  • Now Leasing 403 Nw 5Th Avenue
    NOW LEASING 403 NW 5TH AVENUE Historic Character Brick & Timber Meets Dramatic Glass & Views JOE BEEHLER GREG GONZALEZ 503 499 0065 503 499 0060 [email protected] [email protected] 403 NW 5TH AVENUE Whidden & Lewis Building is a historic brick and heavy timber industrial building named in honor of its architects and constructed in 1897. It’s being redeveloped for creative class office use including the addition of six levels of new space, a 5th Avenue lobby and executive penthouse with views of Old Town and the West Hills. BUILDING DETAILS > The six story Class A historic and modern building will contain 42,534 SF of rentable space > Ground floor secured interior and exterior bicycle parking, storage lockers and individual showers Full Floor Rentable Space > Front door transit service on 5th Avenue Level 6 Up to 5,929 SF + wrap around 2,056 SF landscaped Transit Mall. Nearby light rail, streetcar, Penthouse exterior deck & viewpoint and Union Station Level 5 Up to 7,750 SF > 5 minute Walk to Pearl District, Level 4 Up to 7,762 SF Chinese Garden, Waterfront Park, Level 3 Up to 7,745 SF Downtown Core, North Park Blocks Level 2 Up to 7,647 SF > High Ceilings ranging from 14-17 feet; Up to 5,701 SF Level 1 (key corner of NW Flanders/NW 5th Ave.) natural light, operable windows, zoned heating and cooling > The best of both worlds: historic heavy timber and brick and modern open environments > Old Town 5 Year Plan calls for NW Flanders to improve for pedestrians & bicycles from the waterfront to the Pearl District JOE BEEHLER GREG GONZALEZ STACY LOONEY 503 499 0065 503 499 0060 503 499 0085 Portland, Oregon Portland, Oregon Portland, Oregon www.whiddenlewisbuilding.comjoe.beehler@[email protected] [email protected] LEVEL 1 LEVEL 2 THE NEIGHBORHOOD Northwest Portland is buzzing with activity.
    [Show full text]
  • About SAVOR Originally Created in 2009 to Celebrate the the Doorways’ 25Th Anniversary, SAVOR Has Grown Into One of the Most Anticipated Annual Events in Richmond
    2017 About SAVOR Originally created in 2009 to celebrate the The Doorways’ 25th anniversary, SAVOR has grown into one of the most anticipated annual events in Richmond. SAVOR brings together award-winning chefs from coast to coast and around the world for an epicurean evening—all to benefit The Doorways. Guests are treated to a unique gourmet dining experience, silent and live auctions featuring fine wines, gracious home entertainment packages, dinners at top restaurants, and travel and sports options. • SAVOR 2009 started it all when three nationally acclaimed Patrick Ehemann, Lee Gregory, Michael Hall, Eric Lewis, Sergio chefs (Thierry Rautureau, Martin Yan, and Scott Drewno) Mueller and Uwe Schluszas) to create a spectacular evening. presented a five-course menu with wine pairings and cooking • SAVOR 2014 was a celebration of The Doorway’s 30th demonstrations. anniversary and highlighted Chef Maneet Chauhan – a • SAVOR 2010 was a seated five course dinner orchestrated by featured judge on Chopped and the author of “Flavors of our visiting Celebrity Chefs (Susan Feniger, Michelle Bernstein, My World: A Culinary Tour Through 25 Countries.” Joining En-Ming Hsu, Sam McGann, and Christopher Ivens-Brown). Chauhan were Caleb Shriver and Philip Perrow of Dutch & Each course was planned by a different chef who demonstrated Company–Richmond, as well as Michael Friedman of The Red his/her course while guests savored the dish. Hen in Washington D.C. all of whom were nominated for Best Chef in the Mid-Atlantic region by Food and Wine Magazine. • SAVOR 2011 was positively ‘Presidential’ with our special guest Chef Roland Mesnier, who served as the White House • SAVOR 2015 was ‘An Extremely Delicious Way to Make a Executive Pastry Chef for 26 years under five different Difference’.
    [Show full text]
  • OUTSTANDING RESTAURATEUR a Working
    OUTSTANDING RESTAURATEUR A working restaurateur, actively involved in multiple restaurants in the United States, who has set uniformly high national standards as a creative force in the kitchen and/or in restaurant operations. Candidates must have been in the restaurant business for at least 10 years. Bob Amick Concentrics Restaurants, including One Midtown Kitchen, Two Urban Licks, and Trois, Atlanta, GA. Ashok Bajaj Ardeo, Bardeo, Bombay Club, The Oval Room, Rasika, and 701 Restaurant, Washington, DC. Tom Baron big Burrito Restaurant Group, including Mad Mex, Casbah, Eleven, Kaya, and Umi, Pittsburgh, PA. Joe Bastianich/Mario Batali Including Babbo Ristorante y Enoteca, Esca, Del Posto, Otto, Casa Mono, New York, NY. Pizzeria Mozza and Osteria Mozza, Los Angeles, CA. B&B Ristorante, Las Vegas, NV. Jimmy Bradley Red Cat Restaurants including The Red Cat and The Harrison, New York, NY. Larry and Richard D'Amico D'Amico Cucina, Campiello, Café Lurcat and Bar Lurcat, Masa, and D'Amico & Sons, Minneapolis, MN. Campiello, Café Lurcat and Bar Lurcat, and D'Amico & Sons, Naples, FL. Tom Douglas Tom Douglas Restaurants, including The Dahlia Lounge, Etta's Seafood, Palace Kitchen, Lola, Serious Pie, and The Dahlia Bakery, Seattle, WA. M. Steven Ells Chipotle Mexican Grills, Inc,. Denver, CO. More than 500 locations nationwide. Sam Fox Fox Restaurant Concepts, including The Green House, Olive & Ivy, and Bloom, Scottsdale, AZ. Wildflower and Blanco Tacos & Tequila, Tucson, AZ. North, Scottsdale and Glendale, AZ. Sauce, multiple outlets Tucson, AZ and Denver, CO. Jim Goode Goode Company Restaurants, including Goode Co. Texas Seafood (2 locations) Goode Co. Texas BBQ (2 locations), Goode Co.
    [Show full text]
  • Discover Oregon Wines at a 2017 A-List Award-Winning Restaurant Program Recognizes Restaurants That Feature a Diversity of Oregon Wines, Varieties and Regions
    FOR IMMEDIATE RELEASE Discover Oregon Wines at a 2017 A-List Award-Winning Restaurant Program recognizes restaurants that feature a diversity of Oregon wines, varieties and regions PORTLAND, Jan. 3, 2017 — Larks Home Kitchen Cuisine, with locations in Ashland and Medford, Ore., was named the 2017 Wine Program of the Year today by the Oregon Wine Press and the Oregon Wine Board as part of the 2017 Oregon Wine A-List Awards. This program recognizes 124 restaurants around the world that display deep appreciation, enthusiasm and support for Oregon wines as seen in the diversity of regions and varieties on their wine lists. “In the 11 years that I have been with Larks Restaurant, it has been truly extraordinary to see the progress that the Oregon wine industry has made,” said Ava DeRosier, director of food and beverage at Larks Home Kitchen Cuisine and Neuman Hotels. “Our commitment to showcase Oregon wines has been so gratifying because our staff has the opportunity to continually educate visitors and locals about the amazing things that are happening here. We are wildly passionate about telling the Oregon story through our food, wine and hospitality, and we are honored to be recognized as Restaurant of the Year.” Oregon Wine A-List Awards-winning restaurants dedicate a significant portion of their wine lists to Oregon wines, while Regional Spotlight winners include a diversity of regions and varieties. The Wine Program of the Year winner sets a standard of excellence for an Oregon wine restaurant program with its depth and breadth of Oregon selections, participation in Oregon Wine Month, and educational opportunities for staff and clientele alike.
    [Show full text]
  • Local Restaurants
    Local Restaurant List (all downtown – many within walking distance of Marriott) Urban Farmer Urban Farmer is a modern American steakhouse featuring indigenous and locally sourced food products from artisanal craftsmen. Located in the lobby Hote of the Nines l http://www.urbanfarmerrestaurant.com/ Three Degrees Three Degrees Waterfront Bar and Grill, located on the shores of the Willamette River, specializes in sustainable Pacific Northwest cuisine. http://www.threedegreesportland.com/ SouthPark Seafood Grill and Wine Bar Offering NW seafood cuisine in the heart of the cultural center. http://southparkseafood.com/ Saucebox Established in 1995, Saucebox has maintained its reputation in the city as the place for finest Pan-­‐Asian and Pacific Island cuisine. The menu pulls from a wealth of bold and authentic flavors. table Fruit infusions, elixirs and our no "liquor laboratory" are also specialties of the house. http://www.saucebox.com/ Departure (Nines Hotel) Located atop the Nines, Departure is an escape from the ordinary, a journey into sophisticated surroundings with innovative Modern Asian cuisine and breathtaking city views. http://departureportland.com/ Thirst Bistro Focusing on local cuisine, wine and spirits. Thirst is the perfect on place to relax and unwind the Willamette and soak in views of the River Place Marina. http://www.thirstbistro.com/ Park Kitchen Creative seasonal cuisine with nationally recognized Chef/ Owner Scott Dolich. sustainably They rely on local and grown meats and produce. The service is casual yet friendly and knowledgeable. The extensive spirit and wine selection focuses on the local talents. http://parkkitchen.com/ Restaurant Murata No shoes – tatami room. Sophisticated sushi: authentic and fresh.
    [Show full text]