Savoring the World Series--Pacific Northwest

The wines of the Pacific Northwest - comprised of Washington and Oregon have come into their own over the last 20 years. In that time Washington State has emerged as the spiritual home of Merlot and Cabernet Sauvignon; where Oregon specializes in Pinot Noir and Burgundy. Both states also provide award winning Rieslings, Gewurztraminer and Chardonnays. This has lead to a foodie explosion as chef's experiment with seasonal fruits and vegetables along with the bounty that lies just off the coast. Tonight we continue our Savoring the World Series by celebrating this culinary phenomenon. Our head "Wino" Martin Korson will present wines from the region (along with one from Idaho) and our Executive Chef, Curtis Cooke, and his staff, have come up with a menu that takes advantage of everything the area has to offer. Menu Includes: • Penn Cove Mussels in Fennel Broth with Garlic Toast • Soda Noodle Salad with Mung Beans, Tri-Colored Pepper Julienne, Snow Peas, Baby Spinach and Peanut-Cilantro Dressing • Washington Apple Soup with Oregon Blue Cheese Crema and Toasted Filberts • Cedar-Planked Pacific Wild-Caught Salmon with Roasted Vegetable Ragout • Braised Pork Shoulder with Oregon Mushroom • Cheeses from the Pacific Northwest with Caramelized Hazelnuts, Quince Paste, Multigrain and Baguette Toast • Wenatchee Pear Frangipan • Berry Cobbler • Dried Fruit Compote with Olive Oil Pound Cake The Wines are (may vary depending on availability): • Argyle Brute, Willamette Valley, Oregon, 2003 (Sparkling) • Foris Pinot Gris, Rouge Valley, Oregon, 2007 • Eve Chardonnay, Columbia Valley, Washington, 2007 • Sipino Pinot Noir, Willamette Valley, Oregon, 2006 • Hedges C.M.S., Columbia Valley, Washington, 2008 • Duck Pond Cabernet Sauvignon, Wahluke Slope, Washington, 2007 • Ste. Chappelle Soft Red, Snake River Valley, Idaho, 2008 TIME: 6:30 - 8:30 PM PRICE: $35 Per Person Click here to buy tickets: http://www.cookingschoolsofamerica.com/centralmarkethouston/index.php?flag_menu_index=cart_php