Enjoy Oregon wines at The Cellar on the 10th while you learn about senses and how to put them to use right away for enjoying and understanding Oregon wines. Oregon’s northern latitude brings long hours of summer sunshine to its vineyards and occasional marine’s breezes help moderate the combination of conditions and encourages complex fruit flavors, aromatics and nuances. The complexities of Oregon grown wines allow local wineries to compete well with other world-class wineries. Pinot Gris, Riesling, Chardonnay, and delightful Pinot Noir are among the favorites. Join Baked Alaska Restaurant’s Chef Christopher Holen at the Oregon State University Seafood consumer center exhibition kitchen and immerse yourself in foods of the Pacific Northwest.
Chef Holen will filet fresh salmon while discussing the various salmon species of the region. He’ll demonstrate the proper way to cook salmon and make a quick sauce to accompany it. The chef always comes up with something special for each group, in addition to salmon to define Northwest ingredients. A sampling will be served up for you to try and you may even get the chance to be hands on. The chef will also bring some ingredients and tools from Astoria’s premier kitchenware shop, “Mise en Place” to demonstrate. Items will also be available for purchase. More than just a cooking demonstration, the chef will entertain, educate and inspire you to try a recipe or two when you get back home.