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April 21, 2017

On May 25th at 6pm, Cascade Culinary Institute students will collaborate with Culinary and Hospitality students visiting from Tekniske Skole in Silkeborg Denmark on a 6-course Nordic dinner to raise funds for Cascade Culinary Institute's International Exchange Program. The student chefs will spend the week leading up to the dinner visiting Oregon's farms and forests, discovering local bounty and the flavors they offer. Their intention is to bring a Nordic flair to the dinner menu, using only seasonally available ingredients from the Pacific Northwest.

The students will explore Oregon wine country hospitality and wine service, plus forage for native foliage for the dinner décor.

Pan-fried filet of Black Codfish with fricassee of mussels, carrots, celery root & parsnips

Poached & fried King Crab with butter poached romaine salad & classic Hollandaise sauce

Oregon squab served with poached savoy cabbage, green strawberries, black pepper, caramelized onions & cherries

Pork belly confit, smoked onions & celeriac puree. Accompanied with a brown butter sauce, green apples and Oregon hazelnuts

Oregon goat cheese mousse, Danish rye crumble & green frisee salad toasted with sweet Olorosso sherry syrup

White chocolate 'Blondie' cake, sour juniper ice cream & candied orange & lemon peel

$150 per person
Includes wine pairings with each course
Prepayment is required to reserve your spot R.S.V.P. to Deena Cook 541.318.3738 or dcook1@cocc.edu

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ElevationBend

Dining Facility for Cascade Culinary Institute

Authentic Nordic Cuisine Dinner at Elevation