GRAND TRUFFLE DINNER

New in 2014 - We've added a 6th course to the Grand Dinner featuring truffled hors d'oeuvres paired with artisan cocktails

Saturday, January 25, 2014- Doors open at 6:45 p.m.
The Hilton Eugene Playwright's Hall
Directions to The Hilton

Advance sales only; no tickets will be sold at the door. Semi-formal attire please.

2011 Grand Truffle Dinner
 
2011 Grand Truffle Dinner

Join us for an evening of conviviality around the table, as we present our ninth Grand Truffle Dinner featuring Oregon's native winter white and black truffles in a sumptuous six course meal paired with magnificent Oregon wines.

Considered by many to be the pièce de résistance of the weekend, the 2014 Grand Truffle Dinner features six celebrated guest chefs known for their love of fresh, seasonal ingredients.


 

Grand Truffle Dinner Chefs - More Coming Soon!

Hiro Sone and Lissa Doumani
Ame Restaurant, San Francisco, CA
Terra Restaurant, Napa, CA

Hiro Sone and Lissa Doumani, Ame Restaurant and Terra RestaurantHiro Sone and Lissa Doumani have been capturing the hearts and appetites of Northern California diners for 25 years. In 1988 the husband and wife team opened Terra, a world-class dining destination in Napa Valley. 

Today the intimate restaurant still showcases Chef Sone and Doumani’s seasonal menus that blend local ingredients and the flavors of southern France and northern Italy with his refined Japanese sensibility, and the couple's travels, tastes, and passion for exceptional dining.

Shortly after winning the James Beard Award for Best Chef West in 2003, Sone, with Doumani, embarked on a mission to bring their worldly cuisine to San Francisco in the St. Regis Hotel.  In November 2005 they opened Ame, now an SF hot spot with a striking sashimi bar and an extensive raw menu.
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Aaron Barnett, Chef
St. Jack
, Portland Oregon

Aaron Barnett, Chef, St. Jack Restaurant, Portland ORAfter graduating from the California School of Culinary Arts' Cordon Bleu, Aaron Barnett did an externship in his native Canada at Lumière in Vancouver, BC and was immediately taken with the flavors and produce available in the Pacific Northwest. He moved back to California to work under Gary Danko in San Francisco, shortly thereafter taking a sous chef position at Myth under Sean O'Brien. After working in Portland kitchens for a couple of years, an introduction to restaurateur Kurt Huffman of ChefStable led to the two teaming up in 2010 to open St. Jack.
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Jackie Ellis
Beaucoup Bakery, Vancouver, BC

Jackie Ellis, Beaucoup, Portland OregonBeaucoup’s owner and baker, Jackie Ellis, has loved baking since she was a little girl. After running her own design firm for several years, she closed up her company and set off for Paris to study pastry making. After attending the Ecole Gastronomique Bellouet Conseil in Paris.
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Gregory Gourdet
Departure Restaurant + Lounge, Portland Oregon

Gregory Gourdet, Departure Restaurant + Lounge in Portland OregonGregory Gourdet discovered his culinary passion while rooming with an avid cook and studying at the University of Montana. Inspired, Gourdet returned to New York to work in the restaurant industry before entering the prestigious Culinary Institute of America (CIA) in Hyde Park, NY. Working at a small East Village bistro, he was named Sous-Chef before even beginning his studies at CIA. Once at CIA, he became the school’s first student to land a highly coveted internship with the Jean-Georges Vongerichten restaurant empire. The experience there proved invaluable; he trained on a wide variety of stations and ultimately earned a Chef de Partie (line cook) position after graduation. For the next six years, Gourdet worked his way through the ranks, eventually becoming Sous-Chef at Jean-Georges, the group’s flagship restaurant — and then as Chef de Cuisine at Restaurant 66, Vongerichten’s modern Chinese eatery. It was here that Gourdet cultivated his affinity for Asian cuisine’s flavors and traditions.
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Jason Stratton, Chef
Spinasse | Artusi | Aragona, Seattle, Washington

Jason Stratton, Chef, Spinasse Artusi and Aragona in Seattle WashingtonChef Jason Stratton joined Spinasse in 2009 to further the restaurant’s perspective on the foods and feastings of the Piedmont region of northern Italy.  He creates simple, refined dishes grounded in techniques from Piedmont, while celebrating the products of artisans and small farmers from the Pacific Northwest.  In its first two years, Spinasse was named one of Seattle’s Best Restaurants in 2009 by Seattle Metropolitan magazine and Jason was named one of Food & Wine magazine’s 10 Best New Chefs for 2010.

In June 2011 Stratton opened Artusi, a modern Italianaperitivo bar and restaurant focusingon the historic and traditional cuisine of Italy crafted to pair with grappa, amaro, vermouth, beer and specialty cocktails. The inspiration for the food comes from the roots of traditional Italian cuisine, influenced by Pellegrino Artusi’s book Science in the Kitchen or the Art of Eating Well.
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Justin Wills, Executive Chef
Restaurant Beck, Depoe Bay, OR

Justin Wills, Executive Chef of Restaurant Beck in Depoe Bay OregonJustin Wills is the Executive Chef of Restaurant Beck, where progressive Northwest cooking is presented in playful, artistic dishes, all served in a comfortable atmosphere with owner-selected wines and classic, seasonal cocktails. The menu is so seasonally minded that in addition to sourcing the freshest sustainable fish, meat, and produce available, Wills regularly hand forages nearby beaches and forests for edible delicacies. From sea beans to oxalis to oak moss – he leaves no culinary stone left unturned, making his elegant Pacific Northwest dishes the epitome of ‘local.’
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Because this was our third annual visit to Oregon and the truffle festival in Eugene we wondered what wonderful surprises lay ahead. Each year seemed bigger and better so after a six hour flight from Orlando Florida our imagination took over. We had just sampled truffles during a vacation to Italy so we naturally had to compare the two. We were not disappointed, the food was over the top and hospitality from everyone made for an enjoyable time. The Oregon wines are great and pair perfectly with every truffle dish we ate. I can only say that we look forward to next year's adventure at Oregon's Truffle Festival.
The Gold's & Cornish's -- 2012