PASSPORT TO PINOT
"Passport is full of all the things I want out of a tasting: wines from some of the best Pinot producers in the world, complimented by foods from some of the region's finest restaurants, all in one afternoon." - Anna Matzinger, Winemaker, Archery Summit
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A POCKET VERSION OF THE THREE-DAY WEEKEND
SUNDAY, JULY 26, 2009 2:00 - 5:30 pm In the Oak Grove IPNC Master of Ceremonies, Jancis Robinson, will welcome you to a sensational tasting of international Pinot noir from over 60 of our Featured Wineries. To maximize guest interaction with winemakers, the event is split into two sessions. Approximately 30 Featured Winemakers will pour for each session with a break in the middle for winemaker introductions. Take advantage of this unique opportunity to meet some of the world's finest Pinot noir winemakers at Oregon's largest outdoor wine tasting. Top-notch Northwest chefs will prepare divine dishes to accompany an unparalleled array of international Pinot noir. AUTHOR BOOK SIGNING John Haeger, author of North American Pinot Noir, and IPNC Master of Ceremonies, Jancis Robinson, will be on hand to sign personal copies of their books! |
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TASTE OF PLACE Join artist Laura Parker and Portland's Robert Reynolds (Robert Reynolds Chefs Studio) in a sensory presentation where you will smell soils from local farms and then taste foods grown in these soils. PLEASE NOTE You may purchase tickets to both the full three-day event and Passport to Pinot. Please note, however, all wines served on Sunday will have been served during the Alfresco tastings throughout the weekend. Purchase Tickets Online Purchase Tickets via Mail or Fax |
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‣FEATURED CHEFS - PASSPORT TO PINOT
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ELIZABETH BEEKLEY
The simple satisfaction that comes from a jewel-sized treat is undeniably rich. At Two Tarts Bakery, Elizabeth Beekley and her crew create an array of artisan pint-sized cookies for your enjoyment. Think of them as low-yield, flavor-forward, highly-allocated cookies, if you must! It's just what you need after a hard day of imbibing some of the world's finest Pinot noir (ok, that and a beer at the DeLuxe.) On your way home, visit our retail bakery in Northwest Portland. The husband/wife/children you left behind will be much more predisposed to forgiving you if you bring them a box of treats from Oregon. Sorry to say, we have not received our Parker scores as of yet. Maybe you could send Bob our way? |
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CHAD BROWN
Bar Avignon captures a bit of each of the owners favorite things in life: A casual place to meet for a quick bite or a snack. Pink wine on a warm August day. Proscuitto on grilled levain with really good olive oil. Wines of consequence. Local produce grown by farmers they know. Family and friends. Grilled oysters on the half shell. Great, simple food. A refreshing gin & tonic after a hard day at work. Portland. Pie. Hot soup on a cold autumn afternoon. Interesting conversation. |
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FRED CARLO
Born in 1950 and raised in a small, mostly Italian-American village in western New York near his grandparents' farm, Fred Carlo's happiest childhood memories revolve around his grandmother and the good things that came out of her garden and kitchen. In 1976, Fred moved to Oregon and settled into northwest Portland, making sausages in his home and at restaurants where he worked. In 1986 Fred started Salumeria di Carlo, a wholesale sausage business. In the fall of 1987, his first retail shop Viande Meats & Sausage, was opened next to PastaWorks on southeast Hawthorne and in 1990 a second was opened inside City Market in northwest Portland. Fred sold the business in 1996 (after which it was renamed Viande) living a "life of leisure and reflection" for six years until 2002 when he resumed Salumeria di Carlo, wholesaling to stores and restaurants. You can find Fred cooking sausages in four Portland farmers markets from April through November. |
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FERNANDO DIVINA
Terrace Kitchen's menus are comprised of foods from friends, growers, farmers, ranchers, producers, and fisherman. Their casual seasonal American garden themed café, meeting, and learning center emphasizes the transformation of market fresh regional food stuffs. Brews, wines, spirits and beverages are derived from local ingredients and designed to complement chef Fernando Divina's singular style of inspired seasonal northwest cuisine. Their mission of land stewardship, to produce fresh and local foods presented warmly by naturally gracious and mentored staff at a fair price, and to foster forward the foods and foodways of the region combine for a unique community venue. |
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KEN FORKISH
After having trained at the San Francisco Baking Institute, the National Baking Center, Culinary Institute of America at Greystone, Toscana Saporita in Tuscany, and the Paul Bocuse Institute, Ken Forkish opened Ken's Artisan Bakery in November 2001. His bakery, which is also a café, is known for organic rustic bread, classic Parisian baguettes, and pâtisserie reminiscent of Paris's best. Ken buys directly from northwest growers and features local, in-season produce. Many of Portland's finest restaurants serve Ken's bread: Paley's Place, Higgins, Navarre, and Park Kitchen. Ken's Artisan Bakery has been featured in Gourmet magazine's "Best Restaurants in America" and Bon Appetit. In 2006, Ken opened a pizzeria with a wood-fired oven called Ken's Artisan Pizza. |
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LAURIE FURCH
Educated at the Culinary Institute of America in Hyde Park, New York, Laurie Lehner Furch, of the Red Fox Bakery, moved to Oregon with her husband Jason to begin an artisan baking program at Salishan Lodge in Gleneden Beach, Oregon. She then became the pastry chef at the Blackfish Café, and opened the Red Fox Bakery in Lincoln City. The bakery moved to McMinnville in 2003. Her breads focus on traditional, old-school methods, and the bakery uses organic, local products whenever possible. The bakery's philosophy is to preserve the past while educating people about food history and about incorporating bread and wheat products into a healthy, balanced lifestyle. |
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TOMMY HABETZ
Bunk Sandwiches is owned and operated by good friends and sandwich aficionados, Tommy Habetz and Nick Wood. Tommy Habetz began his culinary career in the kitchen of Bobby Flay's flagship restaurant Mesa Grill in New York City. He went on to work for Mario Batali at Po Restaurant. He was sent to Italy to train under Paola di Mauro at her home and vineyard just outside of Rome, being one of the few Americans to do so. He used his training to help open Mario's Roman restaurant Lupa. After Lupa, Tommy went to work for Drew Nieporent's Myriad Restaurant Group, opening their Tuscan restaurant Lucca in the Boca Raton Resort and Club. Tommy moved to Portland in 2002. After a brief time at Lucere, Genoa, and Navarre, Tommy became the chef at Ripe. He opened the Gotham Building Tavern in 2005 to much critical acclaim. Unfortunately, it was short lived. After leaving Meriwether's, Tommy began working on his own project, Bunk Sandwiches, which opened in 2008 to much critical acclaim. |
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PIERRE KOLISCH
Juniper Grove Farm sits at 3000 feet in the rain shadow of the Central Oregon Cascades. It is a dry (nine-inch annual precipitation) continental climate, good for growing alfalfa and goats. Since 1987 Pierre Kolisch and his little band of passionnes have been milking Saanens, LaManchas, and Alpines and turning it into farmstead chevre. Trained in France, he is devoted to preserving unpasteurized cheeses in the United States. They invite you to stop by the shop when you are next in Central Oregon. |
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JUSTIN KRUGER
Chef Justin Kruger, native to Washington State, graduated from Western Culinary Institute in 2004 with an Associate degree in Culinary Art. His passion for food began early in his life, cooking for many family members and friends. While attending Pacific University in Forest Grove, Justin realized his goal of turning his love for food into a career. After culinary school, Justin worked for several years at Red Star in Portland, under Chef Mauro Pando (The Grand Café) as sous chef. Following that, Justin worked various restaurants in the Colorado mountains. As nothing can compare to the food focus and bounty of the Northwest, Justin returned as executive chef of La Rambla in McMinnville. Chef Kruger maintains a devotion to food, its sources and closing the gap between the farm and the table. |
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JENN LOUIS
Lincoln One of Jenn Louis's colleagues labeled her this way: "She is a schoolmarm with a distinctly wild streak in her." Louis's job as owner and chef of Culinary Artistry allows her to wear a lot of different hats. One evening she will be cooking a five course meal for twelve, and the next day she might prepare lunch for fifty, followed by an evening barbeque for three hundred. It is, after all, the lovely and unpredictable life of a chef. But, do not be fooled, it is not all private jets and overpriced champagne. Louis's approach to the diverse demands of her job are simple: keep it consistent and fresh, and regardless of what, where or who the meal is for, always make it delicious. That same ethic is exactly what Louis brings to her newest venture, Lincoln. Her approach at Lincoln is simple: Take great care of the guests and serve elegant and generous cuisine that takes its cue from the seasons. In many ways, Lincoln mirrors Louis, and that articulate way in which her colleague described her. It has its moments of prim and proper but it certainly knows how to rage if it needs to. And no, they will not tell you who called her a schoolmarm so do not ask. |
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ROBERT REYNOLDS
Robert Reynolds offers training at the Robert Reynolds Chef Studio in Portland to candidates interested in becoming good cooks. A new four-week program in Gascony, in southwest France, extends the training that starts at the Chef Studio in Portland to ensure that students understand this food in its own language and at the source. He shares a wealth of information based on extensive and varied experiences and years training cooks in the United States and France. The focus and scope of his courses reflect a love of place that is almost limitless, and is backed by networks, resources, people, products, and ideas. Classes are small enough to offer a one-on-one transfer of ideas, with Robert as mentor. He recently worked with Vitaly and Kimberly Paley on their newly published The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest (Ten Speed Press) in October 2008. Photo courtesy of Dan Root. |
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ADAM SAPPINGTON
When Adam Sappington, of The Country Cat, speaks of his passion for food, it is passion slow-baked over the steady heat of the farmlands of central Missouri. Growing up in Jefferson City, Adam's earliest memories are of family-style meals featuring local ingredients. This farmland culinary heritage simmered for 11 years, waiting patiently, like the food Adam prepares, for the perfect moment. The Country Cat Dinner House & Bar opened April 27, 2007. After culinary school, Adam spent 11 years at Wildwood Restaurant and Bar. It is here that Adam cultivated the network of farmers who he works with today. Sappington has manifested a style that has a farm-to-table element, from using every part of an animal he gets in, to telling the story of the vegetable and why he uses a particular cooking method to bring out the best of the vegetable. The Country Cat is a culmination of family history, culinary experience, and networking to source the best local ingredients. |