The Wine & Food Society of Oregon, Inc.
Amelia Hard's Cooking Class and Burgundy Tasting, 2004.
Noted cooking instructor Allison Bader owned her own high-end catering company in Boston until her Dr. husband took a job at Portland Providence Hospital. Amelia Hard was with Genoa Restaurant for 14 years; 11 years as Chef-Owner. Amelia has cooked for WFSO events at Genoa.
Amelia met Allison when they were both teaching at In Good Taste cooking school in the Pearl district. They are now professional instructors at John and Caprial’s Kitchen in Sellwood. They have expertise in many cuisines but they take the greatest pleasure in matching food and wine.
Chairmen's Dinner, 2003.
Several exciting changes are planned for this year's
Chairmen's Dinner. We are featuring all French wines; particularly Grand Old
Bordeaux. For the first time, the Chairmen's Dinner will not be at the
Chairman's home and will be "Black Tie." We will begin,
however, with a first ever outdoor Champagne Reception at Chairman Jim Atwood's
office featuring French (of course) Champagne and Fresh Shucked Oysters from
Doug Wachsmuth, owner of Dan & Louis Oyster Bar, 208 SW Ankeny.
Embassy Suites Food and Beverage Manager Kasper
Maurer produced a great menu to compliment Grand Old Bordeaux in
collaboration with Executive Chef James Porter and Director of Catering Lisa
Going-Green. Phil Siegelbaum
is donating a 1959 Chateau d'Yquem and Chairman Atwood is also donating a
1979 Chateau Lafaurie-Peyraguey which he purchased recently at
the Portland Baroque Orchestra auction that was donated by Past
President Gretchen Buehner. These Sauternes should go beautifully with
the Seared Hudson Valley Foie Gras with Five-Spice Roasted Pears and Sauternes
Chairman Jim Atwood is donating an 84 year old bottle of 1919 Chateau Lanessan (also a St. Julien located just south of Chateau Graud Larose) which is in perfect neck fill condition. Michael Broadbent says 1919 was of good quality with good spring and flowering; damp July followed by hot summer drought; harvest 24 September. This and other Grand Old Bordeaux will accompany Braised Oxtail Ravioli, Toasted Pignolias with Wild Oregon Morels and Oregon Zola, Red Wine Bordelaise. Finally, Platters of Fresh Cheeses as we discuss and linger over the final wines.
Gold Medal Wine Dinner.
This is one of our premiere events. This dinner features a selection of gold medal winning wines from the current year's Oregon State Fair. It all starts when two of our wine masters attend the wine judging at the Fair and select the wines to be served. The chosen wines are paired with a carefully crafted menu by Executive Chef Lief Eric Benson (shown) and his team at Timberline Lodge. We've held this dinner each year since 1990, ably coordinated by Ed and Sue Kingzett (a labor of love!).
(Some of these photos were taken at low resolution. We apologize for any blurriness)