Oregon Wild Mushroom Hunt Groups of 4 and up

Enjoy this seasonal oregon treat with a wild mushroom expert. Hunt for wild mushrooms and truffles. This adventurous add-on rounds out a great day in Oregon. 

Gourmet Picnic Basket 
$40 Per Person

Summer/Fall

Poached Shrimp and Farro Salad with Meiterannean Vegetables and Pesto

Country-Style Pate with Cornichons, Local mustard and Capers

Selection of Olives and Greek-style Mushrooms
Pork Tenderloin with Stone ground Mustard and Local green Beans and Hazelnuts

Oregon Cheese Plate with Fruit, Nuts and Sourdough Baguette

Oregon Chocolate Truffles

Spring
Asparagus and Newport Bay Shrimp Salad with Israeli Cous Cous, Lemon  and Fennel

Selection of Olives and Greek Style Mushrooms

Smoked Salmon Roulade with Rye Toast Points

Cold Herb-Roasted Chicken Breast

Oregon Cheese Plate with Fruit, Nuts and Sourdough Baguette

Chocolate Truffles

5 Course Wine Dinner

First Course
2003 Viognier
Oregon Dungeness Crab Tortelline with a havenhill Lavender-Scented Crab Broth
Second Course
2004 Van John Vineyard Pinot gris
Smoked Salmon Mille Feuille with a Fried Quail Egg and Herb Sauce
Third Course
2003 Grand Assemblage Pinot Noir
Oregon Wild Mushroom Tart, Wilted Arugula and a Red Wine and Truffle Sauce
Fourth Course
2003 Grande Assemblage Syrah
Grilled Buffalo Flank Steak with a Local plum/Syrah Jus, Potato Pave and Glazed Vegetables
Dessert
2004 Late Harvest Viognier
Brioche French Toast 'Suzette', Rose Water/White Pepper Ice Cream and Candied Dried Rose Petals

Bus Trip Excursion
Three Winery Tour

First Winery
Gougieres with Chevre and Red Pepper Marmelade

Cucumbers Cups with Smoked Salmon Rillette

Pancetta Wrapped Shrimp with Rosemary mustard
Second Winery
Roasted Lamb Loin over Roasted Garlic Plenta

Petit Crab Cake with 'Vegetable Linguini' and Bouillabaisse Sauce
Third Winery
Oregon Cheese Selection with Fruits, Nuts and Sourdough Baguettes

Country-Style Pate with cornichons, local mustard and croutades

3 Course Wine Dinner or Lunch

First Course
Pinot Gris
Oregon Dungeness Crab Cake with Newport Bay Shrimp, Bouillabaisse Sauce and Linguini of Summer Spuash
Second Course
Pinot Noir
Grillette of Veal Osso Bucco, Sweetbread Croutons and Wild Mushroom Risotto
Dessert
Late Harvest dessert wine
Poached Willamette Valley Pears with Spiced Marscarpone Cream and Pear Sable Cookie

Food and Wine Pairings

2 Course (White Wine flight and Red Wine flight)

White Wine Flight
Oregon Dungeness Crab and Lettuce Roll with Lemon and Tarragon

Lobster Meddallion with Leek/Oregon Truffle Vinaigrette, Angel Hair Pasta

Slow Cooked Rabbit Loin with Herbs and Mustard Sauce
Red Wine Flight
Lamb Chop with Farro Risotto and Black Olive Tapenade

Local Duck Breast with Coffee/Chocolate Jus and 'Crouton a l'Ancienne'

Entrecote of Beef with Pinot Noir Jus and Blue Cheese Whipped Potatoes

Oregon Wine Pairing and Gourmet Cooking Class

Top North West Chef Jeff Nizlek features Oregon Wines in his fun and energetic cooking classes using local/seasonal gourmet ingredients