The Vine and Dine events at the Rosen Centre Hotel are always fun. We enjoy the home grown atmosphere, and Chef Fred Vlachos rises to the challenge with some interesting dishes that I suspect are a stretch for him, but almost always delight.
Lange is a highly regarded Oregon Winery, and the winemaker, Jesse Lange was a cheerful host. The wines were sound, and matched the food for the most part (although pinot noir does not go with chocolate). It was a bit weird to have a wine dinner where three of fice wines were pinot noir. And I have to say that after drinking some great Burgundies, Oregon wines are… well, boring.
Still, a lovely evening, and a great bargain at $65.
Welcome Reception
Lange Pinot Gris ‘Reserve’ 2010
grapefruit, lime zest 87
First Course
Roasted Onion Soup with Smoked Rainbow Trout Sausage
Lange Three Hills Cuvee Chardonnay 2009
Lime, flint, butter, ash, long 92
Second Course
Grilled Coho Salmon
Rye Berry and Artichoke Ragout served with whole grain mustard sauce
Wow! The rye berries were the highlight of the dinner!
Lange Pinot Noir “Willamette Valley” 2009
Spritsy, burnt wood, leather, berries, cola, licorice, old world Pinot 89
Third Course
Cranberry and Port Sorbet
Fourth Course
Herb-Crusted Bison Strip Loin
Roasted Root Vegetables and Madeira Foie Gras sauce
Lange Pinot Noir “reserve” 2009
Baking spices, Fairly big and tannic, smoke, tannic, new world Pinot 90
Fifth Course
Chocolate Mousse and Ganache Tart
Port Soaked Figs
Lange Three Hills Cuvee Pinot Noir 2006
Fairly big, chocolatey, blackberry, earthy, black pepper 90