Portland Indie Wine Festival

To get a taste of what to expect at the 2010 Portland Indie Wine & Food Festival, check out the delectable dishes prepared by our restaurant and chef partners in 2009. 2010 participating chefs and restaurants and their dishes will be announced Friday, April 2nd.

2009 restaurants and purveyors included:

Alma Chocolate
Selection of handmade chocolates

Biwa
Saba Nanbanzuke, an escabache-like dish of mackerel introduced into Japan in the 17th century by the Portuguese

California Pizza Kitchen
Assortment of exclusive restaurant-inspired frozen pizzas; Buffalo Style Chicken, Chipotle Chicken, Spinach Artichoke

Caffe Vita
Espresso bar

Country Cat Dinnerhouse and Bar
Grilled Texas toast with smoked steel head, fennel pickles, clabber cream and watercress purée

Davis Street Tavern
Opah and macadamia nut poke in a cucumber cup

Marché
A selection of Laughing Stock Farm pork charcuterie and Provisions bread

Pazzo Ristorante
Prosciutto wrapped dates with gorgonzola; cured wild salmon on walnut toasts, caper, chervil and hard egg

phresh organic catering
phresh-made tortillas with pulled pork carnitas, hazelnut mole & rhubarb salsa

Pyramid Brewery
Teriyaki Beef and pineapple skewers, grilled shrimp cocktail skewers, chicken satay skewers, BBQ pork sliders

Red Star Roasthouse & Tavern
Lamb tartare, chickpea cake, mint, cumin yogurt and sweet pea mousse, port glaze, young greens

Rogue Ales
Serving a selection of fresh draft beers

Simpatica Catering and Dining Hall
New York Strip with Mascarpone and truffle cheese on crostini

Ten 01
Bone marrow gougères – savory bone marrow filled cream puff

Volcanic Minerals
100% Natural mineral water

Whole Foods
Local artisan cheeses served with a variety of fruit and crostini

Wildwood
Grated radish and spring onion salad on house made cracker bread with sea salt mascarpone and soft herbs


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	To get a taste of what to expect at the 2010 Portland Indie Wine & Food Festival, check out the delectable dishes prepared by our restaurant and chef partners in 2009. 2010 participating chefs and restaurants and their dishes will be announced Friday, April 2nd. 2009 restaurants and purveyors included: Alma Chocolate Selection of handmade chocolates Biwa Saba Nanbanzuke, an escabache-like dish of mackerel introduced into Japan in the 17th century by the Portuguese California Pizza Kitchen Assortment of exclusive restaurant-inspired frozen pizzas; Buffalo Style Chicken, Chipotle Chicken, Spinach Artichoke Caffe Vita Espresso bar Country Cat Dinnerhouse and Bar Grilled Texas toast with smoked steel head, fennel pickles, clabber cream and watercress purée Davis Street Tavern Opah and macadamia nut poke in a cucumber cup Marché A selection of Laughing Stock Farm pork charcuterie and Provisions bread Pazzo Ristorante Prosciutto wrapped dates with gorgonzola; cured wild salmon on walnut toasts, caper, chervil and hard egg phresh organic catering phresh-made tortillas with pulled pork carnitas, hazelnut mole & rhubarb salsa Pyramid Brewery Teriyaki Beef and pineapple skewers, grilled shrimp cocktail skewers, chicken satay skewers, BBQ pork sliders Red Star Roasthouse & Tavern Lamb tartare, chickpea cake, mint, cumin yogurt and sweet pea mousse, port glaze, young greens Rogue Ales Serving a selection of fresh draft beers Simpatica Catering and Dining Hall New York Strip with Mascarpone and truffle cheese on crostini Ten 01 Bone marrow gougères – savory bone marrow filled cream puff Volcanic Minerals 100% Natural mineral water Whole Foods Local artisan cheeses served with a variety of fruit and crostini Wildwood Grated radish and spring onion salad on house made cracker bread with sea salt mascarpone and soft herbs