Cibo Passione February 2019

Wow! What a night we had.
I cannot thank you enough for joining us for our Cibo Passione dinner.
Putting together these dinners are so very special. Every aspect of the evening is tailored to fit the experience we dream up. Chef Tara Lynch worked her magic and created a menu to covet.

As everyone arrived to the beautiful Cnoc Alainn Family Farm barn, you were greeted with a welcome cocktail, Whiskey apple cider, the warm glow of candlelight, crooner music, and the sound of new friendships forming. We passed a Grougere, a french cheese puff, filled with a smoked salmon mousse.

Through the dreaming process of Portland Secret Dining Society, a LOT of dinners were held, a LOT of food was consumed and even more wine drank. But one thing that became a custom of our gathering was Sabering a bottle of champagne to mark the start of a special and exciting time together.
Is there a better way to start a marvelous evening than to sabrage a 2017 Eola Hills Mueller Thurgau? We think not!
With a glass in hand we sat to embark on the journey through our Cibo Passione menu.

Paired with our 2017 Mueller Thurgau was our first course; Oyster - Oysters sourced from Netarts, OR, house pickled rhubarb, and bubbles. With the delicate bouquet of lemon blossom the Mueller Thurgau started this dish. As you ate the oyster and experienced a bit of the sea, sweet rhubarb and finished with creamy bubbles, you couldn't help but get lost in the uniting of these flavors with the sensation lemon, and edgy minerality. As the bright acidity led to a long and energetic finish.

On to our Sea Scallop; This seared sea scallop topped with Foie Gras, atop a bed of watercress with a sassy Pomegranate Agrodolce took us on a journey of flavors most are unfamiliar with. As you experienced the Scallop, the 2014 Eola Hills Sauvignon Blanc came to finish this dish with zest and length. The aroma of sumptuous tropical fruit added complexity to the sweet and sour Agrodolce, as the smooth, rich mouth feel complimented the unique Foie Gras. You couldn't help but notice hints of lemongrass. These two are a love affair of the best kind.

We ventured into a fresh pasta dish. Warmed butter sauce, smoked salmon caviar, and celery leaf took hand rolled pasta to the next level. This dish was the perfect compliment to our 2017 Primarius Rose. As you made your way through this dish, you couldn't help but get lost in strawberry and herb on your nose, and a bite of cherry and ale complimented perfectly to take your breath away.

For the main event, Chef Tara Lynch pulled out all the stops. She spoiled us with a Red wine and Chocolate Braised Beef Cheeks, atop parsnip puree. As we tried not to inhale the perfection that was our main course, we sipped upon the outstanding 2017 Lange Chardonnay. With it's rich fruit flavor, melon and peach, with a touch of grapefruit, this wine cut through the luxurious mouth feel of our Beef Cheeks. Primarily fermented in stainless steel a hint of oak sneaks through to add just enough of a toasty finish.

To finish the evening we plunged into a delectable dark chocolate and cherry torte. Topped with fresh whipped cream, and red wine reduction this torte had passion written all over it. We partnered this torte with an aged 2003 Argentinian Port. The big jammy fruit, and delicate bite of Port partnered with the rich and luscious tort.

No evening is complete without coffee; we had the honor to partner with Dapper & Wise and showcase their Tortoiseshell Blend, in a pour over method. This coffee brought the perfect amount of brown sugar, buttered toast, and hints of nutmeg that left us wanting more.

The night was as beautiful as it was delicious. We cannot thank you enough for dining with us, and allowing us to share our passion with you.
We look forward to having you at our table again.

-Remington