By Chef Alfred Popp of Popp and Company

Smoked Trout Deviled Eggs

Fried Macaroni & Cheese Balls

Bleu Cheese Biscuits with Beef and Horseradish Chive Cream

Sweet Potato Cakes with Chili Lime Mayonnaise

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by Chef Brian Light of Jake’s Catering

Tillamook Cheese Fondue with Baguettes

Moroccan Spiced Oregon Lamb Kefta with Charmoula Sauce

Oregon Dungeness Crab Pho with Spring Onions, Rice Noodles and Sprouts

Spiced Oregon Pork Tenderloin over Savoy Cabbage Slaw and Smoked Red Pepper Sauce on a Rye Crisp

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by Chef Merlyn Baker of Foley Station

Oregon Beef and Crater Lake Blue Cheese Meatballs Seared with Merlyn’s Mystic Java Steak Rub and Topped with a “Tumbleweed” of Oregon Candy Onions

Northeast Oregon Lamb Skewers Grilled Basque Style

Smoked Oregon Chicken with Jalapeno, Hood River, Pear Glaze and Toasted Oregon Hazelnuts on Grilled Oregon Sweet Corn Polenta

Roasted Northeast Oregon Garlic Oil Poached Quail Egg over Warm Pumpkin and Oregon Granny Smith Apple Salsa on Crispy Corn Tortilla

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Dinner Menu

by Vitaly Paley of Paley’s Place

First Course
Curried Butternut Squash and Pear Bisque

Second Course
Oregon Dungeness Crab Salad, Black Truffles and Sweet Herbs

Entree
Dry Aged Oregon Country Beef Bone In Rib Eye, Roast Marrow, Fall Harvest Vegetables and Oxtail Broth

Dessert
Huckleberry Kuchen with Cassis-Huckleberry Sauce and Crème Fraiche

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