Tuesday, September 19, 2006


Oregon To Terra Madre -- A Slow Sunday Dinner

Oregon To Terra Madre--A Slow Sunday Dinner
October 15, 2006, 7:00 pm, at Provisions in the Newly Remodeled 5th Street Public Market.
Tickets are $100 per person.
Savor the best of our fabulous food scene. Five superb courses prepared by four of Eugene's best chefs. Each course will be paired with a wine specifically selected by the chef. Where else will you have your dinner prepared by Adam Bernstein of Adam's Place, Mark Zolun of Iraila, Kevin Hyland of Koho Bistro, and Rocky Maselli of Marche? This is truly an all-star cast of chefs committed to wonderfully tasting, locally produced, sustainable foods. Here's the menu (as of October 1):

HORS D'OEUVRES (Marche and Iraila)
Salt Cured Foie Gras on Brioche with Quiche Confit
Laughing Stock Pork Terrine with Pistachios and Grape Must Mostarda
Grilled Peaches, Red Bell Peppers and Red Onion with a Pomegranate Reduction
(Sparkling wine to be determined)

FIRST COURSE (Koho Bistro)
Dungeness Crab and Smoked Salmon Dolmas with Roasted Pear and Ponzu Puree
(Pinot Gris to be determined)

Potato and Ricotta Gnocchi with Hazelnut Butter and Grilled Wild Mushroom
(Griffin Creek, Merlot 2002)

THIRD COURSE (Adam's Place)
Cattail Creek Lamb Osso Bucco with Pinot Noir Reduction, Creamy Polenta, Wilted Greens, and Delicata Squash
(Oregon Pinot Noir to be determined)

DESSERT (Provisions)
Tart Tatin with Creme Fraiche Ice Cream
(Capitello, Dolcino 2004)

Slow Sunday Dinner is Slow Food Eugene's annual fund raising event. Proceeds will support the School Garden Project and our local delegates to Terra Madre. The ticket price is $100 per person. The price includes wine and gratuity. Tickets are available at Newman's Seafood, Long's Meat Market, Marche Restaurant, and Pepperberries. Slow Food Eugene is an affiliate of Slow Food USA, which is a 501(c)(3) organization. $40 of the ticket price is a tax deductible donation.

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