Ashland Culinary Festival
Top Chefs Dinner
**Event postponed to February 2021. Exact date TBD. Make your reservations early.
$85 per Guest – all inclusive
Ashland Hills Hotel & Suites (traditionally home of the Ashland Culinary Festival*)
An unforgettable culinary night awaits. In honor of the Ashland Culinary Festival, join us for a special celebratory dinner showcasing a menu by former Top Chef winners, paired with a craft cocktail from the winner of the Mixology Competition and premier Oregon wines. Enjoy a real time and virtual experience featuring video cooking demos of this year’s dishes by Top Chefs, and highlights from last year’s Ashland Culinary Festival. Let’s toast to great cuisine, drink and local culinary tradition!
Rest assured we are following all social distancing requirements. Please review our wellbeing practices across Neuman Hotel Group. Guests will only be seated with their own party. Masks are required until safely seated and dining at your table.
*Please note the 14th Annual Culinary Festival produced by Travel Ashland will not be happening this year. Instead our community is organizing specials at local restaurants and beyond. The Top Chefs Dinner is our way of kicking off these small celebrations and honoring the culinary tradition of Ashland.
Menu
Spanish Revolver – Craft Cocktail Sampling
~2019 Top Mixologist, Jordan Shepard – McGuire, Peerless Restaurant~
First Course
Amuse Bouchè
~Guest Chef, TBD~
Second Course
Local Beet Root & Carrot Tartare
Citrus Verjus Carrot Puree, Szechuan Bay Roasted Beet Puree, Chevre,
Wild Mushroom Duxelles Bearnaise, Caraway Seed Cracker
~2017 Junior Chef Winner, Felix Villagrana~
Parried with: 2017 Cowhorn Viognier, Block 2
Third Course
Dungeness Crab Stuffed Gulf Prawn
Grilled Lamb Sausage Dirty Rice Cake, Fermented Green Tomato Tartar Sauce
~2011 Top Chef David Georgeson, Luna Café~
Paired with: 2017 Dancin Vineyards, Mèlange Chardonnay
Fourth Course
Dried Apricot Molasses Glazed Duck Leg Confit
Thyme Brown Butter Whipped Parsnips, Apple Cider Mustard Seed Braised Cabbage
~2009 Top Chef Francesco Console, Larks Restaurant~
Paired with: 2016 Quady North 4-2-A Syrah
Finalè
Persimmon Tartlet
Almond Sable, Acorn Squash, Jicama & Pomegranate Pearls
~Pastry Chef Kali Kennedy~
Paired with: 2013 Holloran Riesling
~
Noble Coffee
