Chef Christopher Holen and his team in the Beard House kitchen
Oregon Dungeness Crab with Champagne Vinegar, White Pepper, and Dill
Aviation Gin–Cured Columbia River Lox with Whipped Triple Cream Rogue Blue Cheese and Fennel Pollen on Roasted Butternut Squash
Puget Sound 
Oysters with Oregon Blackberry–Yazi Ginger Vodka Granita and Micro-Basil
Oregon Goat Cheese and Lavender Cream–Stuffed Herb Pâte à Choux
Seared Columbia River Salmon with Cider-Marinated Wild Mushrooms and Nasturtium Pesto
Behind the scenes in the Beard House kitchen
Northwest Hot Pot with Seared Pacific Black Cod, Oregon Pink Shrimp, Penn Cove Mussels, Roasted Parsnips and Fingerling Potatoes, and Fish Fumé
Coffee-Crusted Pacific Albacore Tuna with Watercress, Julienned Pears, Toasted Oregon Hazelnuts, Lemon Vinaigrette, and Pinot Noir Syrup
Northwest-Raised Certified Angus Beef® Carpaccio with Arugula, Soft-Boiled Duck Egg Sauce, Oregon Buckwheat Honey, and Bee Pollen
Grilled Oregon Lamb Loin with Caramelized Sunchoke Purée, Roasted Cauliflower, Pine Nuts, Cranberries, and Charred Herb Vinaigrette
Baked Alaska > Chocolate, Orange, and Hazelnut Cake with Lavender Ice Cream and Meringue; served with Malted Pot-de-Crème, Sea Salt–Crusted Truffle, and Salmonberry Coulis
Dinner

Northwest Bounty

Christopher Holen

Baked Alaska Restaurant & Lounge, Astoria, OR

The exquisite bounty of the Pacific Northwest—think Columbia River salmon and Dungeness crab—is the focus at Christopher Holen's Baked Alaska Restaurant & Lounge, located on the beautiful Oregon coast, where James Beard himself spent his childhood. The wonderful wines of nearby Willamette Valley will be paired with this menu.

 

Event photos taken by Geoff Mottram.

MENU

  • Hors d'Oeuvre

    • Oregon Dungeness Crab with Champagne Vinegar, White Pepper, and Dill
    • Aviation Gin–Cured Columbia River Lox with Whipped Triple Cream Rogue Blue Cheese and Fennel Pollen on Roasted Butternut Squash
    • Puget Sound 
Oysters with Oregon Blackberry–Yazi Ginger Vodka Granita and Micro-Basil
    • Oregon Goat Cheese and Lavender Cream–Stuffed Herb Pâte à Choux
    • Z'ivo Mika 2010
    • Fort George Brewery Sunrise Oatmeal Pale Ale
    • Fort George Brewery Quick Wit Belgian-Style Ale
  • Dinner

    • Seared Columbia River Salmon with Cider-Marinated Wild Mushrooms and Nasturtium Pesto
    • Walnut City Wineworks Baked Alaska Pinot Gris 2010
    • Northwest Hot Pot with Seared Pacific Black Cod, Oregon Pink Shrimp, Penn Cove Mussels, Roasted Parsnips and Fingerling Potatoes, and Fish Fumé
    • Walnut City Wineworks Chardonnay 2010
    • Coffee-Crusted Pacific Albacore Tuna with Watercress, Julienned Pears, Toasted Oregon Hazelnuts, Lemon Vinaigrette, and Pinot Noir Syrup
    • Walnut City Wineworks Jardim Das Rochas Pinot Noir #1 2006
    • Northwest-Raised Certified Angus Beef® Carpaccio with Arugula, Soft-Boiled Duck Egg Sauce, Oregon Buckwheat Honey, and Bee Pollen
    • Walnut City Wineworks Jardim Das Rochas Pinot Noir #3 2006
    • Grilled Oregon Lamb Loin with Caramelized Sunchoke Purée, Roasted Cauliflower, Pine Nuts, Cranberries, and Charred Herb Vinaigrette
    • Walnut City Wineworks Jardim Das Rochas Pinot Noir #2 2006
    • Baked Alaska > Chocolate, Orange, and Hazelnut Cake with Lavender Ice Cream and Meringue; served with Malted Pot-de-Crème, Sea Salt–Crusted Truffle, and Salmonberry Coulis
    • Walnut City Wineworks Late Harvest Viognier 2006

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 11.07.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

May 2016

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