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Taste of the Willamette Valley


Matt Bennett and Wine Director/Owner Janel Bennett Sybaris/ Albany, OR

Just as the ancient epicurean city of Sybaris rose to prosperity in the fertile plains of present-day Italy, its namesake Oregon restaurant has risen to acclaim in the bountiful Willamette Valley, which serves as a muse for chef/owner Matt Bennett’s constantly changing and innovative menu featuring pristine local ingredients.

Event Details

Tue, 09.23.2008

07:00 PM, US/Eastern

  • JBF Members $125
  • General Public $165
  • Event Location:
The Beard House
167 West 12th Street
NYC
  • Call 212.627.2308 to reserve.

Hors d’Oeuvre

Crispy Squab Legs with Seven Chile Mole

Rabbit Rillettes–Stuffed Brooks Prunes

Smoked Duck Breast on Beet Granola

Wild Mushroom Pasties

Argyle Extended Tirage 1997

Dinner

Crab Rangoon with Green Tomato Relish and Candied Poblano
Andrew Rich Roussanne 2005

Rustic Smoked Pheasant Broth with Sage Spaetzle and Fried Sage
Cristom Jessie Vineyard Pinot Noir 2006

Lamb Loin Cabbage Roll with Bulgur, Chanterelles, Heirloom Carrot Confit, and Cèpe Essence
WillaKenzie Estate Pierre Léon Pinot Noir 1999

Gathered Greens with Oregon Gourmet Cheeses Sublimity, Pickled Crab Apple, and Crab Apple Vinaigrette
Wandering Aengus Ciderworks Dry Cider

Black Walnut Waffles with Oregon Black Truffle Ice Cream, Pumpkin Chips, and Candy Cap Mushroom Syrup
Eola Hills Vin d’Epice Late Harvest Gewürztraminer 2006

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