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AC TIVITI ES


Chef Boulot Featured at Unique MAC Dinners


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AC’s Executive Chef Philippe Boulot is the star of two dinners that offer MAC members unique dining experi- ences at the club.


Steamboat Inn dinner The first is the Steamboat Inn Dinner


Friday, Sept. 24. The dinner celebrates this Oregon landmark inn, which has hosted the best chefs for 20 years. Boulot prepares a traditional four-course Steamboat Inn dinner with guest chefs Pascal Sauton, owner of the French Bistro Carafe; Vitaly Paley, founder of French-inspired restau- rant Paley’s Place; and Pat Lee, Steamboat Inn partner and respected fishing guide. Thyme and the River and Thyme and the


River Too written by Lee, and The Paley’s Place Cookbook, Recipes & Stories from the Pacific Northwest by Paley are available for purchase and book signing.


The event is held in 26 Founders and


has limited seating. The cost is $85 per person and includes dinner and an hors d’ouvres reception. Quick Register FB211


French Connection Former chefs who have worked for


Boulot come together for an alumni dinner called French Connection Monday, Oct. 18. The dinner features guests chefs who have worked for Boulot and have moved on to be restaurant owners and/or national acclaimed chefs.


The cast of chefs includes: Matt Lightner from Castagna and the 2010 Food and Wine Magazine “best new chef;” Eric Bechard from Thistle; Scott Kettleman from Simpatica; Ben Knutson; and MAC’s own Deanna Bascom and Philip Oswalt. This five-course dinner is $110 and is held in 26 Founders.


BOTC BL_BankLocal_WM.pdf 7/8/10 3:17:29 PM Quick Register FB213


Executive Chef Philippe Boulot invites members to enjoy two unique dinners at MAC that include guest chefs.


For more information or to register for the dinners, call 503-223-8744 or go to theMAC.com. WM


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PROJECT Job # :BOTC2-052


AUGUST 2010 | The Wınged M | 27


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