Oregon Pub Crawl 2017 — photo 54 of 71: The third course of the five-course wine pairing dinner consisted of thin-​sliced pepper-​blend herb-​crusted beef tenderloin on a taro root chip with chipotle aioli. As you can see from the photo, green onion was added for flavor and the presentation. The crust of the meat, the taro root chip and the chipotle aioli were all pretty spicy. My notes from that evening read: “This dish was killer, very spicy, awesome ... I could have eaten 20 instead of 2! And the paired wine was great with it!” See the next photo for the wine that went with this course.

This special pairing dinner was cosponsored by Arrowhead Golf Club in Liberal on Oregon Route 213, whose Legend’s Bar and Grill provided the dining room and the food. It was also cosponsored by the Pheasant Run Winery Tasting Room in Aurora, which supplied their wine. April 22, 2017. Camera used: Olympus OM-D E-M5 with Panasonic Lumix 12-35mm f/2.8 zoom lens.
For further details about the story behind this photo, see the related article A Five-Course Wine Pairing Dinner.
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