Honored chef takes local flavors to N.Y.


Chef Antonio Campolio is James Beard-bound.

The executive chef at the Marcus Whitman Hotel & Conference Center is in New York City to serve his "Taste of Walla Walla Wine Country" dinner tonight.

The 7 p.m. dinner takes place at the Beard House, the namesake of the late cookbook author, teacher, champion of American cuisine and mentor to generations of professional chefs and food enthusiasts.

Tonight's event is $130 for James Beard Foundation members; $170 for the general public.

Walla Walla is well represented in The Big Apple with a culinary and winemaker team assisting Campolio. Chef Dan Thiessen, head of the Wine Country Culinary Institute at Walla Walla Community College, has joined Campolio, as has the culinary team from the Marcus Whitman. A group of winemakers are also in attendance.

Curious about what's on the menu?

Hors d'oeuvres: dungeness crab with avocado, grapefruit and smoked paprika on brioche; dry-aged Double R Ranch short ribs with tomato jam and white truffle-celery root purée; smoked Quinault River blueback salmon and roe with orange-pepper créme fraîche on potato blini; Pleasant View Farm duck confit with cranberry marmalade on cornmeal yeast bread.

Woodward Canyon Estate Sauvignon Blanc 2010; L'Ecole No. 41 Seven Hills Vineyard Estate Luminescence 2010; Three Rivers Winery Svelte 2007; and Tero Estates Windrow Vineyard Reserve Cabernet Sauvignon 2007.

Dinner: pumpkin-cranberry brioche, sweet onion chestnut rolls and peppered lavash with extra-virgin olive oil, pumpkin butter and cranberry-golden raisin chutney; Cape Cod diver scallop with butternut squash, stone fruit mostarda, spiced pecans, green apples and sunflower sprouts.

Three Rivers Winery Chardonnay 2011; Pleasant View Farm foie gras with pumpkin scone, plums, apricots, seckel pears and cinnamon; Three Rivers Winery Riesling 2011; Walla Walla Roastery espresso-crusted buffalo carpaccio with Monteillet Causse Noir cheese, Walla Walla Sweet Onions, fingerling potatoes and Oregon summer black truffles; L'Ecole No. 41 Seven Hills Vineyard Estate Merlot 2005; Upper Dry Creek Ranch lamb with sweet potato gnocchi, white chocolate, huckleberry jam, 25-year-old balsamic and mint; Woodward Canyon Estate Reserve 2009; dry-aged Double R Ranch New York strip with preserved Meyer lemon spaetzle, maple, beets, cambozola cheese and wild sage; Leonetti Cellar Reserve 2009; Valrhona dark chocolate French silk with port-fig jam, marcona almond brittle, chantilly and vanilla; Tero Estates Windrow Vineyard Cabernet Franc 2009; and coffee service provided by Walla Walla Roastery.


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