Getting to be the Guest

By now I've made it pretty clear that I love being a hostess, as well as the evening's cook. But every once in awhile it's a treat to take a break from the kitchen and really get to be with the people. Such was the case for a 'Winemaker's Dinner' at our home in Sisters, OR. The chef from our favorite local restaurant, Jen's Garden, made the delicious food while Bergstrom and JK Carriere wineries did the pouring. So it was really fun to get to focus on the gift baskets and decor. I stole a bunch or Amy's tricks, new and old, to impress a whole new group of guests (recycling is the best!). The whole event was a very successful fundraiser for Friends of the Children and I was grateful to be a part. As excited as I was to do my very own iron-on menu/napkins, I pondered what Amy would've done with the evening's theme; I imagine some crocheting of corks into a table runner would've taken place, after all, she is a show-off!

My mom and I baked peach, blueberry and banana muffins for the gift baskets for the out-of-town guests. We included other bits for the following morning: tylenol (um, nine glasses of wine later), waters, local coffee, jam, and fudge (for midnight cravings), plus art work made by the children of FOTC. I stamped the gifts tags, 'For 8.13.10'...the next day. Next time I'd like to figure out how to have burgers delivered.

Josh Bergstrom and Jim Carriere poured terrific flights from their wineries, which complimented chef T.R. McCrystal's seasonal menu. A huge thank you to all three.

I stamped the place cards and slid them into corks fastened with a push pin.

Each place setting had its own lavender and rosemary bouquet.

I was pretty excited to do my own iron-on menu napkins and it was especially fun with five courses and wine pairings.

T.R.'s saffron panna cotta with dungeness crab, scallops and shrimp was my favorite course and deserves special mention. If I were Rachel Ray, I'd exclaim, 'Yum-O', but I'm not so I'll simply say, 'Delectable.'

And the ratatouille stuffed quail inspired me to start stuffing the little guys. Loved the presentation and they can be prepped ahead of time,which is always a good thing.

The Menu

First

Watermelon and Mixed Greens with French Feta, Olives and Lime-Mint Vinaigrette

JK Carriere Glass White Pinor Noir 2009

Second

Saffron and Seafood Panna Cotta with Roasted Red Pepper Coulis

Bergstrom Sigrid Reserve Chardonnay 2008

Third

Grilled Summer Ratatouille and Rice Stuffed Quail over Braised Herbed Tomatoes

Bergstrom Vineyard Pinot Noir 2008

JK Carriere Willamette Valley Pinot Noir 2007

Fourth

Chilled Beef Tenderloin and Roasted Fingerling Potato Salad with Pinot Noir Syrup

JK Carriere Willamette Valley Pinot Noir 2003

Final

Belgian Chocolate and Hazelnut Torte with Fresh Oregon Berries

Bergstrom Delancelotti Vineyard Pinot Noir 2006

JK Carriere Willamette Valley Pinot Noir 2000