Don’t Miss Nicky USA’s Meat-Centric Culinary Competition, Wild About Game, & Grand Finale Dinner With Wine Pairings By Penner-Ash Wine Cellars
FOR IMMEDIATE RELEASE – OnSunday, September 9, 2012 Timberline lodge will host a Wild About Game and Winery Dinner in conjunction with Nicky USA’s 12th annual signature meat-centric event. Timberline’s chef Jason Stoller Smith will feature Nicky Farm’s rabbits, water buffalo and elk accompanied by Penner Ash Wine Cellar wines. The Nicky Farms farmers and Penner Ash winemakers will be at the dinner to speak about their meat and wine. Tickets are $150 and available from Timberline Lodge. The dinner will be held shortly after the Wild About Game event.
Nicky USA’s Wild About Game daytime event, which inspired the dinner, will take place at the Wy’east Annex in Timberline. There, attendees can taste samples from a Nicky USA’s suppliers, drink local beer, wine and spirits, and watch a Portland vs. Seattle game cooking competition. The line up for the cooking competition includes: Food & Wine Best New Chef Jenn Louis of Lincoln and Sunshine Tavern (Portland) vs. Food & Wine Best New Chef Cormac Mahoney of Madison Park Conservancy (Seattle), and James Beard nominee Chris Israel of Gruner and Corazon (Portland) vs. James Beard Award winner Johnathan Sundstrom of Lark (Seattle). Other competeing chefs will include: Chris Carriker of Gilt Club (Portland) vs. Carrie Mashaney of Spinasse (Seattle) and Gregory Gourdet of Departure (Portland) vs. Nathan Lockwood of Altura. Tickets are $50.00 and are on sale through brownpapertickets.com. Visit www.nickyusa.com/wag for more information.
Additional information Timberline’s Wild About Game Grand Finale Dinner info and menu below:
WHEN:
Sunday, September 9, 2012
Reservations:
$150 a person all-inclusive
WHERE:
27500 E Timberline Rd
Timberline Lodge, OR 97028
(503) 272-3311
MENU:
Reception
SQUAB BREAST PASTRAMI
Chevre, Rye Toast, Ice Axe Mustard Seeds
ISO WHIPPED POTATO
with Goose Skin Crunch
FOIE GRAS TRUFFLES
with Cocoa Nibs
2011 Penner-Ash Viognier
For the table
LODGEMADE RAUCH MALT BREAD WITH WHIPPED IBERICO DE BELLOTA PANCETA
First course
NICKY RABBIT SADDLE WITH SEARED SCALLOP
Choucroute Garni, Wild Boar Bacon Crumble
Green Grapes, Preserved Lemon
2010 Penner-Ash Willamette Valley Riesling
Second course
OREGON WATER BUFFALO CARPACCIO WITH DUCK HEARTS CONFIT
Arugula, Freeze Fried Currants, Toasted Pine Nuts
Joel Palmer House White Truffle Oil Malto Balls
2010 Penner-Ash Willamette Valley Pinot Noir
Intermezzo
HUCKELBERRY SPRUCE SORBET
Main course
SOUS VIDE NICKY FARM’S ROOSEVELT ELK
Semmelknoedel, Black Trumpet Mushrooms
Baby Carrots, Preserved Cherries, Syrah/Elk Glace
2009 Penner-Ash Oregon Syrah
Cheese course
FREYA’S WHEEL WITH DUCK PROSCUITTO WITH COMPRESSED WATERMELON
Smoked Hazelnuts, Freeze Dried Strawberries
Fennel Sprouts, Strawberry-Rose Gelee
2011 Penner-Ash Roseo
About Nicky USA:
Founded in 1990, Nicky USA is the Northwest’s leading butcher and distributor of game birds and meats. The Portland-based company has forged relationships with local and international ranchers, as well as James Beard Award-winning chefs in an effort to make game a mainstay of specialty markets and fine restaurants. Nicky USA recently launched a specialty line of products called Nicky Farms, featuring Northwest raised rabbit, quail, elk, fallow venison, water buffalo, emu and American bison. Nicky Farms also has a line of specialty sausages that combine Northwest ingredients such as: an elk sausage with wild huckleberries and pinot noir, venison and blueberry and spicy water buffalo. Nicky USA hosts Wild About Game – this year on September 9, 2012 – an annual cooking competition and festival promoting sustainably raised game birds and meats. For more information, call Nicky USA at 503-234-4263 or visit www.nickyusa.com. Follow NickyUSA on Twitter and Facebook.