A memorable International Pinot Noir (IPNC) dinner at Penner-Ash winery, featuring dishes by the 2015 Top Chef winners to benefit children’s cancer association.
Prolific summer gardens at the entrance to Penner-Ash Winery
Ron & Lynn Penner-Ash with the 2015 Top Chef winner Chef Mei Lin of Los Angeles and runners up Chef Doug Adams, Imperial & Chef Gregory Gourdet, Departure, of Portland, Oregon
Chef Mei Lin & Chef Doug Adams picking a few items from the garden at Penner-Ash winery
Ron Penner-Ash pouring pinot noir from a salmanazar (9 litre) wine bottle
Albacore tuna tataki with dried peach miso, ginger, radish, oregon wasabi
Chef Gregory Gourdet of Departure restaurant, Portland, Oregon
Chef Mei Lin of Los Angeles & Chef Doug Adams of Imperial restaurant, Portland, Oregon
Lynn Penner-Ash mingling with guests
Live-music from Portland’s Hook and Anchor band
Mei Lin’s roasted Plum desert with cherries, white chocolate, almonds, caps a perfect evening
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