Pinot Noir Dinner Featuring Chef Jenn Louis

It's no secret Oregon’s Willamette Valley has become one of the finest Pinot Noir regions in the world. And, it's no secret that chef Jenn Louis of Portland's Lincoln restaurant, is one of the most inspiring chefs in the region. Though Lincoln is a little more than six-months-old now, Louis is a veteran in the kitchen; known for her "no fuss" philosophy of using the freshest of seasonal ingredients.

On Monday, Feb. 9, the James Beard House in New York will host chef Louis. The menu will showcase her extraordinary culinary talent of balancing old and new. And, be perfectly balanced with pairings from some of Willamette Valley's finest wines.

The Menu:

Hors d’Oeuvre

Chicken Liver Mousse Crostini with Maldon Sea Salt and Cornichons

Brandade Bruschetta with Sultanas and Balsamic Red Onions

Creton, Mizuna, and Dijon Mustard Gougères

Radicchio with Cured Pork Belly, Walnuts, and Pecorino

Pepper Delicious Cocktails with Aviation Gin

Dinner

Dungeness Crab with Pimentón, Capers, and Garlic, Served on a Crouton

Soter Vineyards Beacon Hill Brut Rosé 2004

Arugula with Oro Blanco, Fennel and Oil–Cured Olives, Pine Nuts, and Citrus Vinaigrette

Cristom Vineyards Estate Pinot Gris 2007

Sweetbreads with Root Vegetables and Blood Orange Gastrique

Cristom Vineyards Sommers Reserve Pinot Noir 2006

Pork Shoulder and Belly with Tarbais Beans, Tesa, and Braising Greens

Soter Vineyards Mineral Springs Vineyard Pinot Noir 2006

Dessert

Pear and Apple Tarte Tatin with Currant Crème Fraîche, Hazelnuts, and Cider CaramelA

ndrew Rich Gewürztraminer Dessert Wine 2006