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SAMPLE MENUS FROM PREVIOUS IPNC WEEKENDS

Menus from the 2013 IPNC
2013 Grand Dinner Menu (PDF)
2013 Salmon Bake Menu (PDF)
2013 Friday Continental Breakfast Menu (PDF)
2013 Friday Alfresco Lunch Menu (PDF)
2013 Saturday Alfresco Lunch Menu (PDF)
2013 Winery Lunch at Archery Summit (PDF)
2013 Winery Lunch at Ponzi (PDF)
2013 Winery Lunch at St. Innocent (PDF)
2013 Sparkling Brunch Menu (PDF)
2013 Sunday Passport to Pinot Menu (PDF)

Menus from the 2012 IPNC
2012 Grand Dinner Menu (PDF)
2012 Salmon Bake Menu (PDF)
2012 Friday Continental Breakfast Menu (PDF)
2012 Saturday Continental Breakfast Menu (PDF)
2012 Friday Alfresco Lunch Menu (PDF)
2012 Saturday Alfresco Lunch Menu (PDF)
2012 Vineyard Tour & Winery Lunch at Anne Amie Winery Menu (PDF)
2012 Vineyard Tour & Winery Lunch at Belle Pente Winery Menu (PDF)
2012 Vineyard Tour & Winery Lunch at Trisaetum Winery Menu (PDF)
2012 Sparkling Brunch Menu (PDF)
2012 Sunday Walkabout Menu (PDF)

Menus from the 2009 IPNC
2009 Grand Dinner Menu (PDF)
2009 Salmon Bake Menu (PDF)
2009 Friday Alfresco Lunch Menu (PDF)
2009 Saturday Alfresco Lunch Menu (PDF)
2009 Vineyard Tour & Winery Lunch at Lange Estate Winery Menu (PDF)
2009 Sparkling Brunch Menu (PDF)

Menus from the 2008 IPNC
2008 Grand Dinner Menu (PDF)
2008 Salmon Bake Menu (PDF)
2008 Breakfast Menu (PDF)
2008 Friday Alfresco Lunch Menu 1 (PDF)
2008 Saturday Alfresco Lunch Menu 2 (PDF)
2008 Winery Lunch Menu (PDF)
2008 Sparkling Brunch Menu (PDF)

The following recipes are from the 2010 IPNC Wine is Food: The Art of Pairing Pinot seminar. Each chef prepared a lamb dish to accompany a Pinot noir from one of four growing regions. Click the link below to jump directly to a particular recipe.

Recipes were edited and tested by MIX, Portland's food & drink magazine.

Jason Stoller Smith, Mint Salsa Verde
Cathy Whims, Braised Lamb Shanks with Castelvetrano Olives, Purgatorio Beans, Tomato and Gramolata
Kevin Gibson, Fresh Red or Black Currant Sauce
Renée Erickson, French Lentil Salad with Plum and Preserved Lemon Relish


MINT SALSA VERDE
Jason Stoller Smith, executive chef, Timberline Lodge
Wine pairing: 2007 Dutton Goldfield Freestone Hill Vineyard

Makes about 1 cup
2/3 cup extra-virgin olive oil
Juice and grated zest from 1 lemon
1/4 cup onion, finely minced (use a sweet variety, if you can find one)
1 cup lightly packed Italian parsley leaves, minced
1/4 cup lightly packed fresh mint leaves, minced
Salt and fresh ground black pepper to taste

Mix all ingredients together and leave to rest, covered in refrigerator overnight. Spoon over grilled or sautéed lamb chops or grilled or roasted leg of lamb.

Lamb: Black Pepper Rubbed, Grapevine Smoked Leg of Anderson Ranch Lamb
Method: Trim the leg of lamb of most of the outside fat. Rub down aggressively with kosher salt, and then with fresh ground pepper. Allow to cure overnight in a refrigerator.
Light a charcoal BBQ and allow to burn down to medium heat. Char lamb legs over the charcoal coals and as the embers start to die down, add generous amounts of grapevine mulch. Smoke until lamb legs reach 125 degrees internal temperature. Remove from BBQ, cover with foil and allow to rest for 45 minutes. Slice thin and top with Mint Salsa Verde and a julienned amarena cherry.

BRAISED LAMB SHANKS WITH CASTELVETRANO OLIVES, PURGATORIO BEANS, TOMATO AND GREMOLATA
Cathy Whims, executive chef, Nostrana
Wine pairing: 2007 St. Innocent Winery Momtazi Vineyard

Lamb:
6 bone-in lamb shanks, about 5 pounds
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 cup extra-virgin olive oil
3 onions, sliced
About 4 cups meat broth (you can use canned low-sodium chicken or beef broth if you do not have homemade)
3/4 cup dry white wine
6 carrots, peeled and cut into 2-inch by half-inch lengths
2 tablespoons grated orange zest
1 cup Castelvetrano olives (or another green olive in brine without herbs), pitted and coarsely chopped

Beans:
1 pound dried small white beans (Whims uses Purgatorio beans from Ayers Creek Farm)
8 cloves garlic, peeled
1/4 cup extra-virgin olive oil

Tomatoes:
2 tablespoons extra-virgin olive oil
1 basket cherry tomatoes, washed, stemmed and halved if small, quartered or cut into eighths if large
Salt and freshly ground black pepper

Gremolata:
2 tablespoons chopped Italian parsley
1 tablespoon chopped fresh Lebanese coriander (or 1/2 tablespoon cilantro plus 1/2 tablespoon parsley)
Grated zest of one orange

Braise the lamb: Rub the meat with all the cloves, cinnamon, and cumin, the salt and a little olive oil. Let sit overnight in the refrigerator. The next day, heat the olive oil in a large casserole or Dutch oven on medium-high heat. Brown the lamb shanks well on all sides. Remove the lamb and then add the onions; sauté over medium until just beginning to turn gold, about 10 minutes. Add the white wine and scrape up any brown bits to deglaze the pan. Add back the lamb shanks and add enough broth to just cover the meat. Bring to a boil, then reduce to a simmer and cover. Cook at a gentle simmer until the lamb is almost tender, at least 1 hour and 15 minutes, though maybe a bit longer. Add the carrots and orange zest, then continue cooking until the lamb is just tender, about 25 minutes. Add the olives and cook another 25 minutes until the lamb is meltingly tender. Taste, and season with salt and pepper if needed.

Meanwhile, make the beans: Heat oven to 250 degrees. Put the beans, garlic, and olive oil in a ceramic bean pot or other covered dish. Add water just to cover, then cook until very tender, adding more water if the beans on top are uncovered. This usually takes 2 1/2 to 3 hours.

Cook the tomatoes: Heat oil in a large sauté pan until just before smoking. Carefully add the tomatoes all at once. Sauté, tossing often, until the tomatoes just start to collapse and release their juices. Season with salt and pepper; keep warm until just before serving.

To serve, mix the herbs and orange zest together (the gremolata). Fold the beans into the warm lamb shanks and serve garnished with tomatoes and sprinkled with gremolata.


FRESH RED OR BLACK CURRANT SAUCE
Kevin Gibson, chef, Evoe
Wine pairing: 2004 Domaine de l'Arlot Clos des Fôrets Saint Georges, Nuits-Saint-Georges 1er Cru

The recipe is written for currants or cranberries, but you could also use gooseberries, or diced apricots, peaches, plums or persimmons – just pick what looks great in season. Freeze any excess sauce and serve it with your Thanksgiving turkey.

Makes 1 2/3 cups
1 onion, diced
1 tablespoon grapeseed oil
1 teaspoon fresh thyme leaves
Pinch kosher salt
3 pints red or black currants or 4 cups cranberries
1 cup moscato d'Asti, prosecco or other light but off-dry (slighty sweet) white wine
1/2 cup honey

In a large saucepan, sauté the onions in the grapeseed oil over medium heat until soft and translucent; stir in the thyme and salt. Add the fruit and the white wine. Bring heat up to a light simmer. Simmer, stirring occasionally, until the liquid is reduced by a third and the fruit is entirely incorporated. Slowly pour the hot contents of the pan through a sieve into a bowl, using a ladle or the back of a large spoon to crush the fruit and squeeze out all the puréed flesh. Discard solids and return the liquid to pan. Bring the fruit juice to a simmer and continue cooking until thick and syrupy. Drizzle in the honey, stirring, to taste.


FRENCH LENTIL SALAD WITH PLUM AND PRESERVED LEMON RELISH
Renee Erickson, chef-owner, Boat Street Café and Walrus & Carpenter, Seattle
Wine pairing: 2006 Pegasus Bay Prima Donna

Makes 3 cups lentils and 4-1/2 cups relish
1 cup French green lentils (rinse and remove any stones)
4 cups water
1 fresh bay leaf
1 carrot, cut in half
1 small onion, cut in half
2 ribs celery, cut in half

Put all the ingredients in a medium saucepan, bring to a boil, then reduce the heat and simmer uncovered until the lentils are tender but not falling apart, 30 to 40 minutes. Drain any liquid and fish out and throw away the bay leaf and all the vegetables. Cool in the refrigerator. Remove from fridge 30 minutes before you want to eat them so they come to room temperature. Dress with high quality assertive olive oil, salt and pepper. Serve the lentil salad under any roasted or grilled meats – especially lamb. Garnish the meat with a few spoonfuls of the plum relish.

Plum and Preserved Lemon Relish

Half a preserved lemon, soaked for 30 minutes in water to remove some of the salt
6 red plums, not overly ripe, finely diced
1 tablespoon chopped fresh thyme
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
Sea salt and freshly ground black pepper 

Remove the inside of the lemon and most of the pith, so you just have mostly the peel. Finely dice the peel. Combine the plums, lemon peel, fresh thyme, olive oil, lemon juice, and salt and pepper to taste. Stir well to incorporate the seasoning. Let stand for 10 minutes before serving.