The meals, which focus on high-quality Oregon products, are a highlight of IPNC.
Breakfast is a treat, with bowls of fresh Oregon blueberries, raspberries, and marionberries; granola; hazelnuts; pastries from the likes of
Pearl Bakery in Portland; yogurt; bacon and sausage; and hard-boiled eggs.
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| Scott Wright from Scott Paul Wines |
For lunches and dinners, the organizers cleverly sit a winemaker at each table to give participants some one-on-one time with the people who make what we are drinking. Some wines are on the tables to start. As if by magic, more and more wine from various makers appears.
For Friday lunch, we fortuitously sat at the
Scott Paul Wines table with owner Scott Wright and winemaker Kelley Fox (it was great to see so many women winemakers at this event). Friday lunch:
- Dungeness Crab Louie, cucumber, gooseberries, sorrell
- Antipasto plate with coppa, braseola, chorizo and cacciatore; albacore tuna; mozzarella; watermelon and cherry tomato salad; fingerling potato salad; roasted corn and pepper salad; baguette
- Chocolate fish with red currants
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| Antipasto plate |
The Grand Dinner on Friday night was also a stunner. We sat with Moe and Flora Momtazi, delightful people, whose biodynamically produced wines from
Maysara Winery are fabulous and a perfect complement to the meal.
- Vichyssoise with sweet onion, corn and lobster salad, foie gras, aged balsamic vinaigrette
- Rabbit fricassee, English peas, harissa polenta
- Rack lamb chops and cevapcici (sausage) with sour cherry relish; green bean salad with pickled cherries, hazelnuts, black currant vinaigrette, crisp shallots; rye crouton with sheep’s milk cheese
- Olive oil tea cake, hibiscus tea mousse, fresh and confit cherries
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| The food was beautiful as well as delicious |
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| Successfully serving hundreds of people was an art in itself |
Every meal included
Stumptown Coffee and
Smith Tea.
Throughout the weekend, chefs, kitchen staff, sommeliers, and servers we top-notch: professional and friendly while serving 1,000 happy diners.
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