GRAND TRUFFLE DINNER - SOLD OUT!
Truffle Growers' Forum | Truffle Dog Training Seminar
Cooking Class | Grand Truffle Dinner | One Big Table
Saturday, January 28, 2012- Doors open at 6:30 p.m.
The Hilton Eugene Playwright's Hall
View 2012 Menu
Directions to The Hilton
Advance sales only; no tickets will be sold at the door.
Semi-formal attire please.
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| 2011 Grand Dinner |
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| 2011 Grand Dinner |
Join us for an evening of conviviality around the table, as we present our seventh Grand Truffle Dinner featuring Oregon's native winter white and black truffles in a sumptuous five course meal paired with magnificent Oregon wines.
Considered by many to be the pièce de résistance of the weekend, the 2012 Grand Truffle Dinner features four celebrated guest chefs who've become known for their outstanding cuisine at some of North America's most lauded Inns, Lodges and Farms. Hosted by Stephanie Pearl Kimmel of Marché and Inn at the 5th in Eugene.
Grand Truffle Dinner Chefs
Robin Jackson, International Guest Chef
Sooke Harbour House, Sooke, B.C.
 Robin Jackson is an avid hiker, kayaker, fisherman, and a keen wild foods hunter. He is particularly knowledgeable of wild regional mushrooms and many of his menus highlight dozens of varieties of fungi throughout the year. He brings another dimension to an already well-established philosophy of local, seasonal , organic, and wild foods at Sooke Harbour House.
A natural born chef, Robin started in the kitchen before he could even reach the counter, helping his mother, a chef, caterer, cooking class teacher and a food writer in northern California.
Read entire Jackson bio -->
Josh Feathers, Special Guest Chef
Blackberry Farm
 It all comes down to the details. The perfect placement for the final piece of fennel on an afternoon masterpiece or the flawless purity of a simple Bartlett Pear, Blackberry Farm Corporate Chef Josh Feathers understands the importance of details in world-class cuisine.
An East Tennessee native who grew up with an appreciation for the region and its land, Chef Feathers understands and appreciates the flavors that the South has to offer, while adding touches of elegance he learned through his world-wide travels.
Read entire Feathers bio -->
John Newman, Chef
Newmans at 988 Cannon Beach
Formerly Executive Chef, Stephanie Inn, Cannon Beach
 In addition to being Chef/Owner of Newmans at 988, Chef John Newman is the Executive Chef and culinary consultant at the Cannon Beach Conference Center in Cannon Beach. He received his Certified Executive Chef title in September 2008. Before opening Newmans at 988 in February 2006, Chef Newman was the Executive Chef for the Stephanie Inn Dining Room in Cannon Beach for 8 years.
Read entire Newman bio -->>
Chef Jason Stoller Smith
Timberline Lodge, Portland Oregon
 Timberline Lodge Executive Chef Jason Stoller Smith is a self-made professional. Rather than attend European styled cooking schools, he pulled himself up by the proverbial bootstraps, starting his cooking career at the young age of 16, and immersing himself in commercial kitchens, primarily in the Ashland Oregon area. With his traditional work ethic and newly acquired culinary skills he moved to Olympia, Washington where he took his first executive chef position at the Budd Bay café, a popular seafood restaurant. Next he moved to Oregon’s National Historic Landmark Timberline Lodge where he saw an opportunity to pursue his passion for true seasonal food preparation and cooking. Within his first year, he rose to the rank of Executive Sous Chef.
Read entire Stoller-Smith bio -->>
Stephanie Pearl-Kimmel, Host Chef
Marche and Inn at the 5th, Eugene OR
 Throughout her career, Stephanie has been recognized as a pioneer in the movement to support and celebrate regional, seasonal cuisine.In 1972, Stephanie opened the Excelsior Café in Eugene, spearheading a Northwest culinary movement with her use of seasonal menus that celebrated the bounty of the region. The restaurant was also the first in Oregon to feature the wines of the young Oregon wine industry.
Read entire Pearl-Kimmel bio -->>
PURCHASE TICKETS
Grand Truffle Dinner - $175 (included in Experiences One - Five) - SOLD OUT
Saturday, January 28, 2012
Semi-formal attire please.
Advance sales only; no tickets will be sold at the door.
Our seventh anniversary Grand Truffle Dinner features Oregon's native winter white and black truffles in a sumptuous five course meal each prepared by outstanding guest chefs, chosen this year from some of America’s most noted Inns, Lodges, and Farms, and as always, paired with magnificent Oregon wines.
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