This St Patty’s Day, forget the green beer and join Wild Oregon Foods Executive Chef, James Fink, for a very special four-course Whiskey Pairing Dinner.
Oak Smoked Wild Sockeye Salmon, Parsnip Puree, Beurre(bon) Blanc
Served with Jameson’s Casemates, IPA Edition
Chicken Liver Mousse and Egg Yolk Ravioli, Scotch Whiskey Brown Butter
Served with Monkey Shoulder, Scotch Whiskey
Venison Wellington, Smoked Mushroom Duxelles, Puff Pastry
Served with Crater Lake, Rye Whiskey
Trail’s End Whiskey Creme Brûlée
Served with Hood River Distillers, Kentucky Straight Bourbon Whiskey
Entertainment provided by Clair Clarke/ Singer and Chris Huffine.
Doors open at 5:30 pm
Dinner starts at 6:00 pm.