A Spring Dinner

A Winter DinnerCooking for Charity was privileged to welcome as our guest instructor in March, Brian Light, executive chef at Jake’s Grill, a McCormick and Schmick’s outpost located in the Governor Hotel in Portland. We owed our good fortune to the fact that Brian is an avid fly fisherman and was plying his rod on the North Umpqua during his Douglas County stay. A native of Montreal, Brian trained at the esteemed Culinary Institute of America in New York and has cooked at fine restaurants in North America and Europe. He’s dedicated to using fresh, local ingredients in simple presentations with natural flavors.

Brian prepared for us a three-course spring dinner and Henry Estate Winery provided two wines that complemented the food wonderfully.

Recipes:
Bruschetta Trio –
Tomatoes and Basil,
Oregon Bay Shrimp and Green Olive, and
Roasted Peppers and Arugula
Dungeness Crab Salad with Celery Root Remoulade
Salmon Roulade with Pommery Beurre Rouge
Chocolate Truffles

Wines:
Henry Estate 2003 Pinot Gris
Henry Estate 2000 Barrel Select Pinot Noir