Feast of St. Vincent

Well, 2011 kicked off in fine form with the Portland Chapter's Feast of St. Vincent. Once again this year the event was held at the Oregon Culinary Institute.The event featured a champagne reception along with appetizers done by our own outgoing Chancelier Norm Schoen.

Cheese / Meat /Vegetables

Smoked Salmon Crostini

As always the Oregon Culinary Institute did a fantastic job with hosting and giving us a first class dining experience.

Feast of St. Vincent Menu

-Starter-

Roasted Cauliflower Soup – Brown Butter Croutons

Butternut Squash Fritter – Quince Dipping Sauce

-Salad-

Blood Orange and Pomegranate Salad –Arugula, Pistachio, Ricotta Salata and Pomegranate Vinaigrette

Belgian Endive Salad – Fuji Apple, Oregon Blue Cheese, Rosemary Roasted Walnuts and Cider Vinaigrette

Roasted Pumpkin Salad – Frisée, Pickled Raisins, Toasted Hazelnuts

& Dry Jack Cheese with Saba Vinaigrette

-Entrée-

Dungeness Crab Paperdelle – White Wine, Meyer Lemon

w/ Shaved White Truffle, Fennel Pollen and Cream

Cider-Braised Duck Leg – Rainbow Chard and Roasted Apple

w/ Bacon, Raisin, Duck Liver and Pecan Stuffing

Slow Roasted Pork Shoulder – Spicy Roasted Sweet Potatoes

& Grilled Radicchio with Maple Gastrique

Grilled Venison– Parsnip-Potato Purée, Sweet

& Sour Glazed Cippolini Onions and Cavolo Nero

-Dessert-

O.C.I. Chocolate Dream Torte

Rum Baba – Citrus Supremes and Crème Chantilly

Angel Food Cake – Sorbet Trio

Crème Brûlée –Shortbread Cookies

Chancelier Steve Lutz helped make the evening more festive by providing champagne flutes for the event (who knew that flutes could be both pink and light up?). Also Steve presented beautiful decanter's to members who had stepped up and hosted events during the year 2010. What a way to start the New Year!