Sarah Schafer and her team at the James Beard House
Irving St. Kitchen Gravlax with Sauce Gribiche on Rye Crackers
Foie Gras Bonbons with Black Pepper Brittle
Twice-Baked Fingerling Potatoes with Salt Cod and Steelhead Roe
Sarah Schafer at the James Beard House
Smoked Tuna Belly Bacon with Fried Green Tomatoes, Rémoulade, and Balsamic
Roasted Heirloom Beet Tartare with Creamy Truffles, Horseradish, and Melted Raclette on Toast
Blackened Skuna Bay Salmon with Sprout Leaves, Gala Apple Butter, and Sherry Beurre Fondue
Slow-Cooked Oregon Rack of Lamb with Toasted Pistachio Soubise, Delicata Squash–Cipolline Ragoût, Smoked Lamb Bacon, and Black Garlic Gremolata
Lynn and Ron Penner-Ash with Sarah Schafer at the James Beard House dinner
Flourless Chocolate Torte with Bourbon–Cocoa Nib Ice Cream, Espresso Shell, and Jacobsen Salt Co. Sea Salt–Pecan Nougat
Dinner

Oregon Trailblazers

Sarah Schafer

Irving St. Kitchen, Portland, OR

Vintner Lynn Penner-Ash

Penner-Ash Wine Cellars, Newberg, OR

Vintner Ron Penner-Ash

Penner-Ash Wine Cellars, Newberg, OR

Oregon has seen its share of pioneers, but trailblazers like Sarah Schafer and Lynn Penner-Ash are setting a new course for women in food and wine. Schafer, who trained under Ken Oringer and Tom Colicchio, serves soulful, Southern-inflected fare at Irving St. Kitchen, and Penner-Ash, along with her husband, Ron, runs boutique winery Penner-Ash Wine Cellars.

Event photos taken by Tom Kirkman.

MENU

  • Hors d’Oeuvre

    • Irving St. Kitchen Gravlax with Sauce Gribiche on Rye Crackers
    • Foie Gras Bonbons with Black Pepper Brittle
    • Twice-Baked Fingerling Potatoes with Salt Cod and Steelhead Roe
    • Willamette Valley Riesling 2012
  • Dinner

    • Smoked Tuna Belly Bacon with Fried Green Tomatoes, Rémoulade, and Balsamic 
    • Oregon Viognier 2012
    • Roasted Heirloom Beet Tartare with Creamy Truffles, Horseradish, and Melted Raclette on Toast
    • Willamette Valley Pinot Noir 2011
    • Blackened Skuna Bay Salmon with Sprout Leaves, Gala Apple Butter, and Sherry Beurre Fondue
    • Shea Vineyard Pinot Noir 2011
    • Slow-Cooked Oregon Rack of Lamb with Toasted Pistachio Soubise, Delicata Squash–Cipolline Ragoût, Smoked Lamb Bacon, and Black Garlic Gremolata 
    • Estate Dussin Vineyard Pinot Noir 2011
    • Flourless Chocolate Torte with Bourbon–Cocoa Nib Ice Cream, Espresso Shell, and Jacobsen Salt Co. Sea Salt–Pecan Nougat
    • Pas De Nom Pinot Noir 2011
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 11.16.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

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