This St Patty’s Day, forget the green beer and join Wild Oregon Foods Executive Chef, James Fink, for a very special four-course Whiskey Pairing Dinner.

Course #1
Oak Smoked Wild Sockeye Salmon, Parsnip Puree, Beurre(bon) Blanc

Served with Jameson’s Casemates, IPA Edition

Course #2
Chicken Liver Mousse and Egg Yolk Ravioli, Scotch Whiskey Brown Butter

Served with Monkey Shoulder, Scotch Whiskey

Course #3
Venison Wellington, Smoked Mushroom Duxelles, Puff Pastry

Served with Crater Lake, Rye Whiskey

Course #4
Trail’s End Whiskey Creme Brûlée

Served with Hood River Distillers, Kentucky Straight Bourbon Whiskey

Entertainment provided by Clair Clarke/ Singer and Chris Huffine.

Doors open at 5:30 pm
Dinner starts at 6:00 pm.