Catering for Oregon Pinot Camp

I was pleasantly surprised to when Cordial Catering was asked to cook a luncheon for the guests of "Oregon Pinot Camp" a four day invitation only event for wine industry professionals, restaurateurs & other "cork dorks" (I mean that affectionately, of course)

This is serious business for wine aficionados.

4 days of intensive seminars, blind tastings, workshops, fabulous dinners & more... I was honored to be a part of such a great representation of Oregon & it's wonderful wine & food...

Lunches were served on biodegradable plates, creating less stress on our fragile valley and much of the information given concerned sustainable growing practices, two causes very important to me.

for more info: http://www.oregonpinotcamp.com/

Since the focus of this event is the wine, I was careful when planning my menu not to use ingredients such as vinegar or asparagus that have a tendency to make wine taste off.

I created a menu of Mexican flavors using farm fresh local Willamette Valley produce, meats & cheeses.

Oregon Pinot Camp Luncheon

Walnut City Wineworks
Sunday, June 24

Aperitivo:
savory corn cakes topped w/cold water shrimp & chipotle crèma

Ensalada:
torn romaine lettuce w/ local bacon, white hominy & scallions

Torta:
spice rubbed carlton farms beef sandwich
w/caramelized walla walla sweet onions, cotija & shredded cabbage

Tamal:
vegetarian black bean & goat cheese tamales w/ancho mole

Dulces:
mini tres leches cupcakes
sweet pinot noir macerated munoz farms strawberries

Bebida no alcohólica:

jamaica agua fresca “hibiscus tea”



Thanks to the staff at WWO for their assistance & to OPC director Sue Horstmann for inviting me to be a part of this exciting event!