Doc, Cindy, Carl, JimOn January 15, 2010 the Portland, Oregon Chapter of Confrerie de Saint Vincent des Macon held their annual Feast of St. Vincent. The event was once again held at the Oregon Culinary Institute Restaurant. The evening started off with a Champagne reception and the two wines pour were a Domain Coutier and a Droppier Special No-dosage. The guest were treated to a host of appetizers that included Prosciutto Wrapped Shrimp, Duck Pate w/Chutney Canapés, and Olivetti Crostini .
Clockwise top to bottom: Pan Roasted Duck Breast, Venison, Braised Pork Shoulder & Seafood Ravioli
The group of 30 enjoyed entrees that included Grilled Venison, Braised Pork Shoulder, Pan Roasted Duck Breast and Seafood Ravioli.
After guest introductions and a brief background on the restaurant by their staff the group was led in its Pray of St. Vincent by Chapter Historian Doc Wilson.
The food and service were wonderful and we owe a big "Thank you" to the Oregon Culinary Institute.
A great many wines were shared throughout the night including Bordeaux from Leoville Las Cases, Grand Puy Lacoste, Pinot Noir from Adelsheim, Williams-Selyem and also some Single Vineyard Turley Zinfandel.
