The James Beard Foundation Dinner on Sunday at the Multnomah Club was one of the most sought-after events in some time. We took some pictures so you can see what it was like. Please excuse the cell-phone quality – we were busy eating.
Anne Amie Vineyards
Chefs from the Art Institute
Capriel & John’s Brown Butter Blondies with Caramel Ganache and Bacon Brittle
Little Bird: Eel Pot -au- feu
Jenn Louis of Lincoln & Sunshine Tavern
Castagna Chef Matthew Lightner
Butter Poached Lamb Pastry, Pickled Sour Cherry, Spring Herb Salsa Verde