SUPPORT

2016

Chef Shana Whitlock, Torchon Bistro

Copper River King Salmon Sashimi Napoleon, Avocado, Wonton,

Spicy Radish Micro Sprouts, Ginger Mignonette

Elouan Rosé, Oregon

Pan-Seared Alaskan Scallops with Kohlrabi and Asparagus Hash,

Warmed Grapefruit Pan Sauce

3 Horse Ranch Vineyards Vivacious, Snake River Valley, Idaho

Organic Spring Greens with Roquefort,

House-Bacon Lardons, Pomegranate Vinaigrette

J Vineyards Pinot Gris, California

Prosciutto Wrapped Copper River Red Salmon with Lemon Confit,

House-Bacon and Manchego ‘Grits’, Haricot Verte,

Finished with Smoked Tomato Beurre Blanc

Kenwood Pinot Noir, Russian River, California

Torchons’ Alaskan Sea Salt Fudge Brownie,

With Vanilla Ice Cream and Tart Raspberry Gastrique

Maschio Prosecco, Italy

2015

Chefs Kirsten and Mandy Dixon, Within the Wild Alaskan Adventure Lodges

Alaska spot prawn toast with rhubarb chutney and mint

Pickled Copper River salmon belly on smoked salmon rice cake with sesame

Alaska spot prawn flat breads with grilled lemon

King crab beignets with a garlic sea pickle aioli

Campo Viejo Brut Rose, Rioja, Spain

Hot-smoked Copper River king salmon melt with Manchego cheese on sourdough lavish served with a wild herb salad, sweet pea purée, rose petals, fireweed, carrot vinaigrette, pickled baby vegetables on sesame mushroom earth

L’Ecole Semillon, Walla Walla, Washington

Curried Alaska cauliflower soup with caramelized shallots, dry hopped Copper River red salmon, hazelnuts and micro herbs

Mer Soleil Silver Unoaked Chardonnay, Santa Lucia Highlands, California

Copper River red salmon, toasted barley risotto baby Brussels sprouts, wild mushroom and thyme confit

Rodney Strong, Russian River, California

Rhubarb cheesecake panna cotta with graham streusel, lemon macaroon, and thick sea salt caramel

Stellina di Notte Prosecco, Italy

2014

Chef Shane Moore, Spenard Roadhouse

Alaska scallops crudo with fresh citrus and chilies

Seared Alaska scallops with sofrito, mizuno, and crisp prosciutto

Bacon confit with caramel sea salt and apple marmalade

King crab amuse with artichoke, lemon caviar, and infused butter

Frei Brothers Reserve Russian River Valley Sauvignon Blanc, California

Fire roasted tomato soup with kale and spot prawns

Chloe Pinot Grigio, Valdadige D.O.C., Italy

Cured beet salad with chèvre crème fraîche, arugula sprouts, and pecan tuile

Van Duzer Estate Pinot Noir, Willamette Valley, Oregon

Sous-vide salmon with roasted vegetables and braised lentils

Belle Glos Meiomi Pinot Noir, California

Dark chocolate tart with red wine and wild berries

Pendulum Red, Columbia Valley, Washington

2013

Chef Laura Cole, 229 Parks

Lemon quinoa salad on endive leaves
King crab cake with basil aioli on endive leaves
Spot prawns, chickpeas, feta, cucumbers, dill, and yogurt on pita crisps

Gloria Ferrer Sonoma Brut, California
 
Seared Copper River king salmon on a crisp snap pea salad,

Meyer lemon oil, carrot burre monte, and bruschetta

Banfi San Angelo Pinot Grigio, Italy

Seared Alaskan scallop, spring dill soup, and crisped prosciutto

Brancott Sauvignon Blanc, New Zealand

Sweet mustard glazed Copper River red salmon, Alaskan slaw with parsley dressing, and

cornbread drizzled with Alaskan lavender honey

Firesteed Willamette Valley Pinot Noir, Oregon

Devil’s food cake, Key lime curd, raspberry sauce, crème anglaise, shaved white chocolate

Banfi Rosa Regale Brachetto d’ Acqui,  Italy

2012

Chef Guy Conley, Ginger

Smoked salmon mousse over crostini and a lemon dill crème fraîche

Alaskan oyster shooter with a spicy tomato water and lime garnish

Fresh Alaskan halibut ceviche with mango salsa over fried wonton crisp

Hanna Sauvignon Blanc

Coriander crusted and seared Copper River king salmon over tossed arugula,

pine nuts, and fresh cilantro with a jalapeno citrus vinaigrette

Layer Cake virgin Chardonnay

Heirloom tomato and English cucumber gazpacho with poached spot shrimp

Segura Virdas Brut

Grilled Copper River red salmon over horseradish potato puree

with wilted greens and a bacon vinaigrette with fried shallots garnish

Rodney Strong Pinot Noir

Caramelized apples, pears, and ginger over caramel cinnamon ice cream

Caymus Conundrum

2011

Chefs Van Hale and Jack Amon, Marx Bros Café

Melitzano Salata – Marx Bros roasted eggplant pate with pita triangles

Gravlax with honey Dijon sauce

Oysters on the half shell with lemon and cocktail sauce

Kunde Sauvignon Blanc 2008

Sesame crusted Copper River king salmon with miso vinaigrette and Napa cabbage slaw

Seaglass Riesling 2009

Alaska spot shrimp with creamy grits and bacon

KJ Avant Chardonnay 2009

Copper River sockeye salmon with saffron sauce and shaved fennel salad

Domaine Serene Yamhill Pinot Noir 2008

Triple chocolate cake with raspberry coulis

Jordon Cabernet Sauvignon 2008

Stay tuned for updates!