Bistro Corlise French Regional Wine Dinner: Bordeaux

EVENT DATE: Tuesday, June 24

Dinner Celebrates Food & Wine of France’s Bordeaux Region

Bistro Corlise Presents A Five-Course Culinary Journey Featuring Vintage Bordeaux Wines

(BEND, OR) Bistro Corlise’s monthly French regional wine dinner in June offers diners and oenophiles a rare opportunity to taste two 1988 Bordeaux’s in the same evening from the same appellation. On Tuesday, June 24, Chef and International Sommelier Jason Logan presents an evening of culinary delights from the Bordeaux region of France.

Seating is limited to 16 for this special five-course meal paired with regional wines. Cost is $175 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 BORDEAUX
“Bordeaux is a region synonymous with wealth, prestige, and historical value. Most wine drinkers know the name and standards set by Bordeaux. Bistro Corlise is eager to share the cultural significance of wine and food from this valued region.”

“Our menu for this evening is (as always) built around the wine. We will start with classic white Bordeaux from Pessac-Léognan, Chateau La Louviere. Next we move into a 1988 second growth from Léoville-Poyferré; a St-Julien estate, followed by a fourth growth from Chateau Talbot, also from St-Julien and from the 1988 vintage. This is an outstanding opportunity to taste two 1988 Bordeaux’s in the same evening from the same appellation. Next, we move to the right side of the river and enjoy a 2000 Pomerol from Chateau Clos Mazeyres, a wine that is currently drinking very well. We finish the evening with Chateau La Clotte-Cazalis Sauternes from the outstanding 2001 vintage. The wines being served this evening are a real treat and I am personally excited to be cooking for such a line-up.”

:: BORDEAUX REGIONAL DINNER MENU
hors-d’oeuvre
terrine de poisson| seafood terrine of salmon & scallop, oyster vinaigrette
2004 Château La Louvière Blanc, Pessac-Léognan

entrée
faisan| ballotine of pheasant, potatoes, natural jus
1988 Château Léoville-Poyferré, 2 éme Cru Classé, Saint-Julien

premièr plat
aloyau d'agneau | lamb sirloin, wild mushroom ragout
1988 Château Talbot, 4 éme Cru Classé, Saint-Julien

deuxièmre plat
le pot de veau au feu | veal pot au feu with sweetbreads and bone marrow
2000 Château Clos Mazeyres, Pomerol

dessert
carpaccio d’abricot| carpaccio of apricot, toasted brioche, candied lemon zest,
crème fraiche, shaved almond
2001 Château La Clotte-Cazalis, Sauterenes

:: WHAT’S AN ISG SOMMELIER?
To attain his certification from the International Sommelier Guild, Chef Logan had to blind taste 25 wines, accurately identifying the varietal, year, region and flavor profile. He is one of only a handful of ISG sommeliers in the United States who also boast extensive kitchen experience. With such a finely tuned palate, 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.

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.

Gusties: Vote for your fave Central Oregon restaurants

The deadline, I'm told, is May 2 to cast your vote for Gusto magazine's annual restaurant/dining awards:

"Cast your vote for the Third Annual Gusto Awards. Please only vote once and encourage your family and friends to vote as well. The winners will be announced in the Summer Issue of Gusto Magazine due out in June. Winners will be determined in categories receiving over 200 votes."

Here are the categories and some of my votes - off the top of my head:

Asian
Bar
Bar Food
BBQ
Best Sports Bar/Restaurants
Best Sub Sandwich
Breakfast
Brunch
Burger
Catering
Chef: Tim Garling, Jackalope Grill; Jason Logan, Bistro Corlise; Gavin McMichael, Blacksmith
Cocktails: Blacksmith
Coffee House: Thump Coffee
Culinary Event
Cup of Coffee : Thump Coffee
Deli
Dessert
Doughnuts
Drive Thru Coffee Location
Espresso: Thump Coffee
Family Dining
Fine Dining: Jackalope Grill/Blacksmith/Bistro Corlise
Food Presentation
[no French category?: Bistro Corlise]
Grocery Store/Market
Happy Hour: Blacksmith
Italian
Late Night Dining
Local Brewery
Lunch
Margaritas
Mexican
Milkshake
Most Dependable/Consistent
NW Cuisine: Jackalope Grill
Pancakes
Pastries
Pizza
Place to Buy Meat/Butcher
Place to Buy Wine
Prineville Family Dining
Prineville Fine Dining
Redmond Family Dining
Redmond Fine Dining
Restaurant for Kids
Seafood
Service
Sisters Family Dining
Sisters Fine Dining
Soups
Steak: Jackalope/Blacksmith
Sunriver Family Dining
Sunriver Fine Dining
Sushi
Thai
Value
Wine List: Jackalope Grill/Blacksmith/Bistro Corlise

Here's the link - go vote!

-hoc

Bistro Corlise Caters Inaugural High Desert Chamber Music Concert

Last week, Chef Jason Logan catered the inaugural High Desert Chamber Music performance by the Crown City String Quartet at the Tower Theatre in downtown Bend. By all accounts, both the music and the food were outstanding - both welcome additions to our local arts scene.

Tonight (Tues., April 22) Bistro Corlise hosts its second regional French wine dinner, a six-course celebration of Alsace. There are just a couple of seats left for this special event - call 385-6979 for reservations. Click here for the complete menu.

-hoc

Bistro Corlise Food & Wine Journey Through Alsace

Five-Course Dinner Celebrates German Border Country

EVENT DATE: Tues., April 22

(BEND, OR) Bistro Corlise’s Chef Jason Logan presents an evening of culinary delights from the Alsace region of France on Tuesday, April 22. 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 385-6979. Bistro Corlise is located downtown Bend at 916 NW Wall Street.

:: ABOUT ALSACE
In the Northeastern part of France along the German border, The Alsace region is contained by the Vosges Mountains and the fertile Rhine River valley. The Vosges Mountains protect Alsace from Atlantic-influenced rains, creating a rain-shadow effect (much like the Cascades and Central Oregon). This climate gives the land and the grapevines a long, sunny growing season once winter has ended. The Rhine River valley is fertile ground for the vineyards, as well as fresh produce fields. The array of complex soils and fertile ground paired with the long, sunny growing season make Alsace a wonderful gastronomical region.

“Alsace boasts a strong regional food presence,” Logan explains. “The classic foods of Alsace have been influenced by many cultures and areas, yet the people and villages of Alsace have made them their own. On April 22, we will visit some of these classic dishes, paired with outstanding wines — including four grand cru wines — throughout the evening.”

“The wines of Alsace are beautiful and singular, like no other in the world. The region’s geological maze of soil and limited availability make the grand cru wines here so wonderful. To have these individual wines with their gastronomical counterpart is special indeed. These wines will certainly have our taste buds noticing the quality of terroir, along with the gastronomical values of the Alsace region.”

:: ALSACE REGIONAL DINNER MENU
Hors d’oeuvre
fleischnäcke de flétan | halibut roulade, emulsified vegetables
2005 Domaine Barmes-Buecher Sylvaner, Rosenberg, V.V.

Entrée
bäekehoge de grenouille| stew of frog leg, potato, leek
2000 Domaine Andre Kientzler, Riesling, Geisberg Grand Cru

Premièr plat
choucroute garnie | sauerkraut, pork, veal, seasonal vegetables
2002 Domaine Bruno Sorg, Tokay Pinot Gris, Florimont Grand Cru

Deuxièmre plat
paté de foie gras en croûte | duck liver paté in pastry
2002 Domaines Schlumberger, Gewurztraminer, Kessler Grand Cru

Fromage
fromage | munster, caraway seeds
2000 Domaine Rolly Gassmann, Muscat d’Alsace, Moenchreben

Dessert
tarte à la rhubarbe | rhubarb tart, almond, fennel cookie
1998 Domaine Rene Mure, Clos St. Landelin, Pinot Gris, Vorbourg Grand Cru Vendage Tardive

:: 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.

4/4 Bistro Corlise Open House

Bistro Corlise is hosting an Open House during Art Hop:

Bistro Corlise Spring Art Hop Open House
Friday, April 4, 5:00-7:00 pm
Complimentary wine and hors d’oeuvres.

Dinner reservations available after 7pm. For reservations and info, visit www.bistrocorlise.com or call 385-6979. Bistro Corlise is located downtown Bend at 916 NW Wall Street.

Photo from March Art Walk.

Bistro Corlise’s Chef Jason Logan Makes TV, Radio Appearances

Lovers of French food have two opportunities this week to see and hear Bistro Corlise’s Chef Jason Logan talk about his passion for French wine and cooking:

On Thursday, March 13, watch “Cooking Central Oregon Style” with host Donna Britt on Central Oregon Cable TV channel 11 at 12:30 and 6:30 pm.

And Saturday, March 15, tune in to “Cooking With Gusto” with host Julia Gray on KBND News/Talk Radio (1110 AM) at 9:00 am.

A limited number of seats are still available for Bistro Corlise’s special food and wine journey through France’s southwest region (the Bearn, the Quercy, the Gers, and the Basque country; areas south of Bordeaux, north of the Pyrenees Mountains, and west of Languedoc). This special five-course meal paired with regional wines and liqueur is Tuesday, March 18. Cost is $125.00 per person. For menu and reservations, please call 385-6979 or visit www.bistrocorlise.com. Bistro Corlise is located downtown Bend at 916 NW Wall Street.