Restaurant Eve: Oregon Wine dinner featuring Andrew Rich Wines - Part 1

A reliable source told me that Restaurant Eve was hosting an Oregon Wine Dinner featuring Andrew Rich Wines. I found a blurb about the dinner on the Restaurant Eve's Facebook page,  quickly sent an email  to request a seat and hoped that the event wasn't already sold out. The following day my seat was confirmed.

From my perspective the dinner was taking place at an auspicious time:  Chef Armstrong was recently identified as 2014 James Beard Award finalist, Chef Armstrong's 'My Irish Table' cookbook had just been released, and I welcomed the opportunity to learn more about Oregon wines.

As I walked through the doors I was warmly greeted by Ms. Marx, the point of contact for reserving seats for the dinner. I had emailed Ms. Marx before the dinner to ask if non flash photography was permitted and if time allowed perhaps I might be able to chat with Mr. Rich or Chef Armstrong. I didn't expect Ms. Marx to recognize me as a I walked in the door though.

Amusee

The final touches were being completed for the wine dinner; I was asked to  have seat. A stack of 'My Irish Table' cookbooks were attractively arranged adjacent to my seat. Perhaps I was staring too long because Ms. Marx encouraged me to peruse  the cookbook. The  cookbook contains 130 recipes,  features recipes from Chef Armstrong's homeland (Ireland) as well recipes for dishes offered at Restaurant Eve. The photos in the cookbook are good- I was especially impressed with the photos depicting how to fillet a fish.  A member of the staff escorted me to the room where the wine dinner would take place. I was the first to arrive and ordered a cocktail while other diners arrived.

A seemingly quiet man entered the room announced his relief at seeing fellow diners not wearing sport coats and then introduced himself - this was Andrew Rich. He moved around the room and introduced himself to each guest and shared a bit about himself and the business.

Sorbet between course 1 and 2

Just before the dinner was to start the restaurant's sommelier approached me and asked if I would mind moving to another seat so that the wine maker could sit in the center of the room and talk to the group. I pointed to the empty adjacent seat and if I could sit there instead. I moved my belongings to the adjacent seat and said a silent thank you to the dining gods!

On the menu (beverage pairing in bold italic)

First Course

Sashimi of Tarakihi with spring onion panna cotta, heirloom beets, and Lindera Farm's Mulberry Vinegar

Croft Vineyard Sauvignon Blanc 2012

Sashimi of tarakihi

Second Course

Butter poached Maine lobster with basil pesto, baby broccoli raab and sabayon

Columbia Valley, Roussane 2011

Butter poached Maine lobster

Third Course

Pan roasted black bass with oyster root, salsify puree, and crisp Virginia oysters

'Prelude' Pinot Noir 2011

'Verbatim', Pinot Noir 2011

Pan roasted black sea bass

Fourth Course

Breast of Partridge "Saltimbocca alla Romana"

'The Knife Edge', Pinot Noir 2010

Breast of partridge

Fifth Course

Shenandoah Valley Loin of Lamb and braised shoulder tajine with fresh chick peas 

'Vin de Tabula Rasa', Columbia Valley, Syrah 2011

Sixth Course

'Cashel Blue' with hazelnut-raisin bread and sauternes poached sultanas

'Prometheus', Syrah 2011

Cashel blue with hazelnut- raisin bread

Seventh Course

Meyer Lemon Bavarian with Sicilian pistachio cake and goat milk sherbet

Meyer lemon bavarian

After dinner treats

See Part 2 of Restaurant Eve: Oregon Wine dinner to find out what Chef Armstrong, Andrew Rich,  my table mates and I thought of the food, the beverages and the evening.

Be well,
Technicolor girl