Dinner with Molly

Duck BreastWe were privileged to welcome Molly Schaefer Priest of Portland, this month’s guest chef. Molly worked for years at Portland’s well-known Genoa Restaurant developing many of the weekly menus, and she currently cooks at Taqueria Nueve and Df in Portland. She’s a regular at the annual Pinot Noir Festival in McMinnville, a frequent guest chef at Steamboat Inn’s winemaker dinners, and she donates her time and talents for numerous fundraising events in Roseburg.

Molly planned a 3-course Winter Dinner, which was a demonstration class and sit-down dinner accompanied by Henry Estate wines. Her menu featured spaetzle (a homemade German pasta), duck breast, and greens, and, for the finale, fruit curds with ideas for using them to create interesting desserts. It was a delicious meal and enlightening entertainment.

Späetzle in an Alsatian Casserole
Duck Breast with Fig, Dried Cranberry and a Balsamic Reduction
Sautéed greens
Citrus Curd with Huckleberries in Pastry Cups

Henry Estate 2006 Oregon Pinot Gris
Henry Estate 2000 Oregon Pinot Noir