ENTREE NOTES.Byline: The Register-Guard
Marche Cafe - Fifth Street Public Market, 296 E. Fifth Ave. Opens at 5:30 p.m. Six-course dinner featuring food and wine from the Loire Valley Noun 1. Loire Valley - the valley of the Loire River where many French wines originated
France, French Republic - a republic in western Europe; the largest country wholly in Europe region of France. $38. Reservations required at 342-3612, Ext. 2.
Midtown Wines - 6:30 p.m., 1591 Willamette St. Three-course dinner featuring pepper-rubbed Beef Tenderloin Noun 1. beef tenderloin - beef loin muscle
tenderloin, undercut - the tender meat of the loin muscle on each side of the vertebral column
filet, fillet - a boneless steak cut from the tenderloin of beef Medallion, with select vintages from Chateau Ste. Michelle The Chateau Ste. Michelle is a Washington winery in Woodinville, Washington. They are noted for their bestselling Riesling (as the largest single producer of Riesling in the world), but produce wines of many classic varietals and some experimental wines on a per-year basis. Ste. and Spring Valley Vineyards. $65. Reservations required. 485-6242.
Wine Tasting Noun 1. wine tasting - a gathering of people to taste and compare different wines
assemblage, gathering - a group of persons together in one place
wine tasting n → degustación f de vinos
WineStyles - 2846 Willamette Ave. Mellow wines. 5 p.m. to 9 p.m. Six to eight wines. $5. 434-9463.
WineStyles - 2846 Willamette Ave. Italian wines. 5 p.m. to 7 p.m. Free. 434-9463.
The Broadway - 5-7 p.m., 200 W. Broadway. New releases paired with cheese samplings. Free. 685-0790.
Territorial Vineyards and Wine Co. - 4-6 p.m., 907 W. Third Ave. Features 2006 Willamette Valley The Willamette Valley (pronounced [wɪˈlæ.mɪt], with the accent on the second syllable) is the region in northwest Oregon in the United States that surrounds the Willamette River as it proceeds northward from its Pinot Noir. Free. 684-WINE.
Cook's Pots & Tabletops - 6 p.m. to 9 p.m., 2807 Oak St. Curry with Raghavan Iyer, the 2004 IACP's Cooking Teacher of the Year and 2005 James Beard Award finalist. $75. 338-4339.