APPETIZERS.Byline: The Register-Guard Fund-raiser at Marche features women chefs Five Oregon chefs will combine their talents to prepare a dinner March 3 at Marche as a benefit for the scholarship and mentorship programs of the national Women Chefs & Restaurateurs organization. There will be one seating at 6:30 p.m. for 100 guests. Tickets are $100 per person and include dinner, gratuity Money, also known as a tip, given to one who provides services and added to the cost of the service provided, generally as a reward for the service provided and as a supplement to the service provider's income. and wines provided by Sterling Vineyards Sterling Vineyards, in Calistoga, California, is a large high-end winery that achieved international recognition when it won first place in the Ottawa Wine Tasting of 1981. Visitors to the winery take a short tram to gain access. . For reservations, call 342-3612. The five-course meal will start with Dungeness crab Dungeness crab Edible crab (Cancer magister) found along the Pacific coast from Alaska to lower California, one of the coast's largest and most important commercial crabs. The male is 7–9 in. (18–23 cm) wide and 4–5 in. (10–13 cm) long. cakes prepared by Jamie North, chef-owner of Amuse in Ashland, followed by a wild mushroom soup prepared by Lisa Schroeder, chef-owner of Mother's Bistro in Portland. Cathy Whims, chef-at-large from Portland, is responsible for the next course, Lasagna with Artichokes alla Marcella. Stephanie Pearl Kimmel, Marche's executive chef and managing partner, will preside over the preparation of the main course, Seared sear 1 v. seared, sear·ing, sears v.tr. 1. To char, scorch, or burn the surface of with or as if with a hot instrument. See Synonyms at burn1. 2. Moulard Duck Breast with Rhubarb rhubarb: see buckwheat. rhubarb Any of several species of the genus Rheum (family Polygonaceae), especially R. rhaponticum (or R. rhabarbarum), a hardy perennial grown for its large, succulent, edible leafstalks. , Honey and Black Pepper black pepper or pepper Perennial, woody climbing vine (Piper nigrum) of the family Piperaceae, native to India; also, the hotly pungent spice made from its berries. . Cheryl Wakehauser, owner of Pix Patisserie pa·tis·se·rie n. A bakery specializing in French pastry. [French pâtisserie, from Old French pastiserie, from pasticier, to make pastry, from *pastitz, in Portland, will provide the dessert, a pear and rosemary tart. Nationally, 80 restaurants in 53 cities are participating in this "Menus with Meaning" series of fund-raising meals. Restaurants, inns get recipes published Recipes from five Eugene restaurants are included in the "Savor Oregon Cookbook: Oregon's Finest Restaurants & Lodges Their Recipes & Their Histories" being published this spring by Wilderness Adventures Press of Belgrade, Mont. The five restaurants are Adam's Place, Chanterelle chanterelle Highly prized, fragrant, edible mushroom (Cantharellus cibarius, order Polyporales), rich yellow in colour, found in woods in summer and autumn. Its similarity to the poisonous jack-o-lantern (Clitocybe illudens, order Agaricales), an orange-yellow fungus of , Marche, SweetWaters (Valley River Inn) and Willie's on 7th Street. Recipes from Adam's Place and Marche were included last fall in "The Northwest Best Places Cookbook, Volume 2," published by Sasquatch Books of Seattle. What's more, Eugene's inns and bed-and-breakfast establishments haven't been overlooked. Recipes from Excelsior Inn, The Campbell House and The Oval Door Bed & Breakfast Inn are among the more than 1,500 collected in "Best Recipes from American Country Inns and Bed & Breakfasts." This cookbook by Lucian and Kitty Maynard was published this month by Rutledge Hill Press of Nashville, Tenn. Sea Quest Bed & Breakfast of Yachats also has recipes in the book. To be listed in Appetizers on Wednesday, notices of food- or wine-related events must reach The Register-Guard by Tuesday of the week preceding publication. Mail to Appetizers, The Register-Guard, P.O. Box 10188, Eugene, OR 97440. |
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