A Weekend Celebration ends with 23 Hoyt, Allium Bistro and Serratto Channeling Goat Cheese.
On Nov. 16, Behind the Line Consulting, the new restaurant centric consulting agency and sister company of The NW Food & Wine Festival, collaborated to celebrate some fun celebrities being in town, The Beekman Boys. Their first stop was at Pastaworks and World Foods, to introduce their new products and book from their mercantile, followed by The Northwest Food & Wine Festival.
At the festival Aviation Gin created a veggie inspired cocktail in honor of their new cookbook on Heirloom Vegetables. The Beekman Boys dubbed it, The Beekman Bell of the Ball, amid a brimming floor of fine dining connoisseurs. The next day Behind the Line Consulting produced a gathering for chefs in Portland, the likes of which had not been experienced before. Chefs came from far and wide to attend and have fun at a photo shoot and breakfast.
That same evening they put together the first Goat Cheese Dinner Party with The Fabulous Beekman Boys and The Oregon Cheese Guild at the Bargreen & Ellingson Test Kitchen. The dinner guests came ready to drink nice wines and enjoy the creations. The chefs became one with the goat cheese and prepared dishes that guests deemed – amazing.
One chef was a completely unexpected no show, which created one moment of panic until all the other chefs put their knives together and came up with a mind-blowing taste sensation to replace the planned entree. In two minutes, these chefs presented a dish that would make any goat proud. The night ended with a selection of fantastic Oregon cheeses and The Beekman Boys “Black,” a signature award winning cheese made at The Beekman Boys farm in Sharon Springs.
“Without our sponsors and relationships we already had in place this would not have been such a huge success,” said director Tina Curry.
Top Photo, from Left to Right: Pascal Chrueau, Allium Bistro, Tony Meyers, Serratto, Chris Carriker 23Hoyt, Michelle Bennett (sponsor) Sweet Briar