A DMINISTRATIVE CULINARY CORNER
Executive Chef Philippe Boulot talked about the local, seasonal and organic fruits, vegetables and meats used to create the delicious dishes served in the club’s restaurants and at private dining events. Even with great
I ingredients, it takes
great people to create outstanding food. MAC’s team consists of more than 30 cooks expertly trained and mentored by some of the top chefs in Portland. The club chefs have worked throughout the world, from France to the MGM Grand in Las Vegas, Alaska and Vail, and are led by the world- renowned Executive Chef Boulot. To highlight the culinary talent at MAC,
the club hosts its first-ever MAC Culinary Olympics Thursday, Sept 9 through Friday, Oct. 1. The concept of MAC Culinary Olympics is to offer members a chance to experience the creative talent behind the dishes they enjoy. The competition has a preliminary and final round. Each prelimi- nary round features 10 cooks presenting an entrée to a panel of five judges (four MAC members and one culinary staff employee). Each week a finalist is selected from
the competing cooks. The judging takes place on three consecutive Thursdays and is held in the Cornerstone Lounge from 5:30–7 p.m. Members are encouraged to stop by and observe the judging and enjoy a sampling of the entrées.
The winning entrée is featured as a Member Perk in the restaurants the week following. The three finalists compete in the final Friday, Oct. 1. Look for addi- tional details in the September issue of The Winged M. Turn to page 27 in this month’s maga- zine for details on several upcoming opportunities to indulge in culinary excel- lence. Events include the Steamboat Inn Dinner in September and the French Connection Dinner in October. For more information on any of these events, call 503-517-6601. WM
n last month’s Culinary Corner,
Cameron
McMurry FOOD AND
BEVERAGE DIRECTOR
Odom Southern Distributors and MAC partner up to offer members a sampling of wines from the four corners of the globe.
Featured wineries include: Caymus, William Hill, Veuve Clicquot, Trimbach, Rosenblum, BV Napa, Pine Ridge, Perrier Jouet and Waterbrook.
Admission is $10 per person. Quick Register: FB210
guest chefs
Steamboat Inn FOUR-COURSE DINNER FRIDAY, SEPT. 24 | 6:30 P.M. | 26 FOUNDERS
Pascal Sauton Carafe Bistro
Vitaly Paley Paley’s Place
Steamboat Inn is an Oregon landmark that has hosted the best chefs for 20 years. Executive Chef Philippe Boulot invites Oregon’s top chefs/restaurateurs to MAC to prepare a traditional Steamboat Inn dinner. The cost is $85 per person inclusive. Seating is limited.
Patricia Lee Steamboat Inn
Thyme and the River and Thyme and the River Too written by Patricia Lee and The Paley’s Place Cookbook, Recipes & Stories from the Pacifi c Northwest by Vitaly Paley are available for purchase and book signing.
To make reservations, call 503-223-8744. Quick Register: FB211
AUGUST 2010 | The Wınged M | 11
STOCK YOUR WINE CELLAR AT WHOLESALE PRICES! MORE THAN 250 WINES ARE AVAILABLE FOR TASTING AND PURCHASE.
Wine Stock
WEDNESDAY, SEPT. 15 • 5:30-7 P.M. • GRAND BALLROOM
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