Today our assigned groups were put on buses and taken to a winery for a tour, lunch, and wine tasting with four different winemakers. We did not know where we were going in advance. We were fortunate enough to go to Anne Amie with our bus host and wine rock star Rollin Soles from ROCO. It was definitely a different experience than Counter Culture on Thursday night, but just as much fun. The view from Anne Amie never gets old.
Lunch followed the wine tasting. Again, a fortunate winery assignment because our lunch chef was Seis Kamamura from Michael Mina's Burgundy-inspired restaurant RN74 in Seattle (RN74 is the main road that runs north and south through Burgundy). Another luscious menu:
- Appetizers: smoked salmon toast with pickled pearl onion, capers, dill; wild mushroom ragout with bone marrow; vichyssoise with creme fraiche, chive oil
- Smoked chicken breast, sweet corn, tomato, goat cheese
- Braised duck breast, maitake mushrooms
- Peach tart, roasted almonds, créme Chantilly
We were so engrossed in our lovely meal that I forgot to take photos. But it looked as good as it tasted.
Saturday night was the big salmon bake. Everyone talked up the salmon bake as the premiere event. It exceeded expectations.
Saturday night was the big salmon bake. Everyone talked up the salmon bake as the premiere event. It exceeded expectations.
The menu:
- Chinook salmon with celery root and gremolata
- Bavette steak with blistered Padrón peppers, cherry tomatoes, mint
- Pork loin with peach mostarda
- Farro salad with olives, cherry tomatoes, red onions, feta cheese, sauce vert
- Green bean and yellow bean salad with candied hazelnuts, carmelized onions, hazelnut viaigrette
- Greens with grilled nectarines, apricots, and peaches; goat cheese, Pinot Noir vinaigrette
- Roasted Chioggia beets with baby spinach, baby rainbow carrots, blue cheese
- Shelling bean ragout with mushrooms and sweet peppers
- Beluga lentil salad with roasted fennel, lemon cucumbers, fines herbes
Then, the dessert buffet. What a buffet!
- Chocolate raspberry cupcakes with white chocolate cream cheese frosting
- Coconut sticky rice with blackberry coulis
- Mixed berry cobbler
- Cherry jubilee floats
- Peach Melba floats
- Nectarine whiskey pie pops
- Lemon lavender blueberry tarts
- Blue cheese hazelnut plum strudel
- Goat cheese panna cotta with poached peaches
- Mexican chocolate cream puffs with sea salt caramel
- Red velvet cake
- Almond apricot vol au vent
- Walnut coffee whoopie pies
- Oregon cheese board, crackers, flatbread
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