James Beard’s beloved childhood vacation spot, Cannon Beach, Oregon, is now home to a group of talented chefs who are passionate about the rich bounty of the Pacific Northwest. With flavors that represent the dynamic Oregon dining scene, this impressively curated menu will be paired with wines from the nearby Hawks View Cellars.
Eastern Oregon Morel Mushroom–Rogue Creamery Blue Cheese Poppers
Hawks View Cellars White Pinot Noir 2013
Willamette Valley Spring Asparagus Salad with Lemon Vinaigrette, Olympic Provisions Kielbasa, and Puff Pastry Croutons
Hawks View Cellars Skin-Fermented Chardonnay 2012
Columbia River Springer Salmon Trio > Salmon Sashimi with Arbequina Olive Oil and Jacobsen Sea Salt, Poached Salmon with Arugula and Koroneiki Olive Oil, and Seared Salmon with Cracklings and Tuscan Olive Oil
Hawks View Cellars Pinot Noir 2009, 2010, and 2011
Dungeness Crab Intermezzo > North Oregon Coast Dungeness Crab on Shaved Albeke Farms Celery with Oregon Horseradish Vinaigrette
Seared Oregon Natural Meats Beef Tenderloin with Gales Meadow Farm Fingerling Potatoes, Tongue–Cheek Croquette, Marrow Gremolata, Caramelized Kingfisher Farms Sweet Onions, and Triple Cream Nehalem Bay Spinach
Hawks View Cellars Malbec 2012
Chef’s Bigleaf Maple Syrup- and Moonshine–Glazed Doughnut with Hood River Pear Ice Cream
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