AD M INI STRAT IV E CULINARY CORNER
Boulot has strong ties to the community, which provide him the opportunity to offer unique experiences for members. This fall, Chef brings two dinners to the club; both feature superstars of the Portland culi- nary scene.
M The first dinner
features Boulot along with guest chefs Pascal Sauton, owner of Carafe; Vitaly Paley, founder of Paley’s Place; and Pat Lee, Steamboat Inn partner. The chefs join together for the Steamboat Inn Dinner Friday, Sept. 24. The dinner is held in 26 Founders and starts with a hors d’oeuvre reception followed by a four-course dinner. In addition to the dinner, Paley and Lee have their books available for purchase and signing.
Next up is the French Connection alumni dinner Monday, Oct. 18. The five- course dinner features former chefs who have worked with Boulot.
The cast of players 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.
Stock the wine cellar Sept. 15
MAC partners with Odom Southern Distributors to bring members an extraor- dinary opportunity to stock their wine cellars at wholesale prices Wednesday, Sept. 15.
The Grand Ballroom is filled with more than 250 wines available for tasting and purchase from 5:30-7 p.m. A sampling of wines from the four corners of the globe are available. Featured wineries include: Caymus, William Hill, Veuve Clicquot, Trimbach, Rosenblum, BV Napa, Pine Ridge, Perrier Jouet and Waterbrook. For more information on any of these events or to make a reservation, call 503-517-6601. WM
The dinner features guests chefs who have worked for Executive Chef Philippe Boulot and have moved on to gain local and national acclaim. The cast of chefs includes: Matt Lightner from Castagna and the 2010 Food and Wine Magazine “best new chef;” Eric Bechard from Thistle; Scott Ketterman from Simpatica; Ben Knutson from Seattle; and MAC’s own Deanna Bascom and Philip Oswalt.
Don’t miss the opportunity to experience this fi ve-course dinner, paired with wine from premier Oregon wineries.
To make reservations call 503-223-8744. Quick Register: FB213 The cost is $110 and includes a gratuity.
AC Executive Chef Philippe
Cameron
McMurry FOOD AND
BEVERAGE DIRECTOR
French Connection
Alumni Dinner Monday, Oct. 18
STOCK YOUR WINE CELLAR AT WHOLESALE PRICES! WEDNESDAY, SEPT. 15
5:30-7 P.M. • GRAND BALLROOM
MORE THAN 250 WINES FROM THE FOUR CORNERS OF THE GLOBE ARE AVAILABLE FOR TASTING AND PURCHASE.
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
SEPTEMBER 2010 | The Wınged M | 11
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