5/20: Bistro Corlise - Loire French Regional Wine Dinner

EVENT DATE: Tuesday, May 20

Dinner Celebrates Food & Wine of France’s Loire Region

Bistro Corlise Presents A Five-Course Journey Through The Cultural Heart of France

(BEND, OR) Bistro Corlise’s Chef Jason Logan presents an evening of culinary delights from the Loire region of France on Tuesday, May 20. Seating is limited to 16 for this special five-course meal paired with regional wines. Cost is $125 per person (gratuity included). For full menu and reservations, visit www.bistrocorlise.com or call 541-385-6979. Bistro Corlise is located downtown Bend at 916 NW Wall Street.

:: CHEF JASON’S NOTES ON LOIRE

The Loire River Valley stretches out from west to east about 700 miles, making it France’s longest river. Along the lazy Loire River grows a bounty of vegetables, fruits, mushrooms, and animals including wild game and the famed goats. This produce, along with meats and milks, fills the tables of homes and restaurants with the individual pride of local farms. France’s so called ‘garden’ of agriculture is also home to some amazing wines which play an equally important role in the regional pride at the table.

The Loire Valley’s wide variety of climate, soil, and grape varieties makes it difficult to include them all in one night. On May 20, we will be exploring a sauvignon blanc from Pouilly-Fume, chenin blancs from Savennieres and Vouvray, and cabernet francs from Bourgeuil and Chinon. These wonderful wines, along with the regional dishes, create a wonderful springtime meal as relaxing as the calm Loire River itself.

:: LOIRE REGIONAL DINNER MENU

hors-d’oeuvre
saumon | oil poached salmon, english pea mousse
2004 Phillipe Raimbault, Montee des Lumeaux, Pouilly Fume

entrée
coquille saint-jacques | scallop and sorrel à la nage
2003 Domaine Baumard, Trie Special, Savennieres

premièr plat
rillettes | pork rillettes, toasted bread
1999 Domaine Foreau, Vouvray Sec

deuxièmre plat
champignons | wild mushrooms, aged chevre cheese
2005 Domaine de la Butte, les Haut de la Butte Rouge, Bourgeuil

tiers plat
agneau braise | braised lamb breast, celeriac puree, natural jus
1996 Domaine Jean-Maurice Raffault, Clos d’Isore Rouge, Chinon

fromage
le chevrot| goat milk cheese
2002 Domaine d’Orfeuilles, Vouvray

dessert
pain d’epices au mile de sologne | honey spiced bread
2001 Chateau Soucherie, Coteaux du Layon, Anjou

Read more about Loire here.


:: ABOUT JASON LOGAN, CHEF & SOMMELIER

Certified by the International Sommelier Guild, Chef Logan lets wine lead the way through the cuisine. He has devoted a large portion of his 14-year career to French-inspired restaurants, and his resume includes some of the top restaurants throughout the Northwest, including Caprial’s Bistro & Wine, Laslows, Campagne and Veil. A diversity of experience — as a baker, pastry chef, chef d'cuisine, sous chef, and executive chef — all comes together at Bistro Corlise.

“My main objective is to have the appetizers, entrees, desserts and wine program read like a poem or play, each with their separate acts or stanzas, pulled together by the common thread of culture,” says Logan.

Logan is assisted in the kitchen by a talented team including Sous Chef Jeremy Tugmon and an outstanding front of the house staff. “Every employee at Bistro Corlise deserves credit for their passion and dedication,” says Logan.