Central Oregon Wine-Bistro Corlise Celebrates Food & Wine of France’s Alsace Region

Bistro Corlise Presents A Five-Course Journey Through German Border Country

Bistro Corlise’s Chef Jason Logan presents an evening of culinary delights from the Alsace region of France on Tuesday, April 22. Seating is limited to 16 for this special five-course meal paired with regional wines. Cost is $125 per person (gratuity included). For full menu and reservations, visit www.bistrocorlise.com or call 385-6979. Bistro Corlise is located downtown Bend at 916 NW Wall Street.

:: ABOUT ALSACE

In the Northeastern part of France along the German border, The Alsace region is contained by the Vosges Mountains and the fertile Rhine River valley. The Vosges Mountains protect Alsace from Atlantic-influenced rains, creating a rain-shadow effect (much like the Cascades and Central Oregon). This climate gives the land and the grapevines a long, sunny growing season once winter has ended. The Rhine River valley is fertile ground for the vineyards, as well as fresh produce fields. The array of complex soils and fertile ground paired with the long, sunny growing season make Alsace a wonderful gastronomical region.

“Alsace boasts a strong regional food presence,” Logan explains. “The classic foods of Alsace have been influenced by many cultures and areas, yet the people and villages of Alsace have made them their own. On April 22, we will visit some of these classic dishes, paired with outstanding wines — including four grand cru wines — throughout the evening.”

“The wines of Alsace are beautiful and singular, like no other in the world. The region’s geological maze of soil and limited availability make the grand cru wines here so wonderful. To have these individual wines with their gastronomical counterpart is special indeed. These wines will certainly have our taste buds noticing the quality of terroir, along with the gastronomical values of the Alsace region.”

:: ALSACE REGIONAL DINNER MENU

Hors d’oeuvre

fleischnäcke de flétan | halibut roulade, emulsified vegetables

2005 Domaine Barmes-Buecher Sylvaner, Rosenberg, V.V.

Entrée

bäekehoge de grenouille| stew of frog leg, potato, leek

2000 Domaine Andre Kientzler, Riesling, Geisberg Grand Cru

Premièr plat

choucroute garnie | sauerkraut, pork, veal, seasonal vegetables

2002 Domaine Bruno Sorg, Tokay Pinot Gris, Florimont Grand Cru

Deuxièmre plat

paté de foie gras en croûte | duck liver paté in pastry

2002 Domaines Schlumberger, Gewurztraminer, Kessler Grand Cru

Fromage

fromage | munster, caraway seeds

2000 Domaine Rolly Gassmann, Muscat d’Alsace, Moenchreben

Dessert

tarte à la rhubarbe | rhubarb tart, almond, fennel cookie

1998 Domaine Rene Mure, Clos St. Landelin, Pinot Gris, Vorbourg Grand Cru Vendage Tardive

:: ABOUT JASON LOGAN, CHEF & SOMMELIER

Certified by the International Sommelier Guild, Chef Logan lets wine lead the way through the cuisine. He has devoted a large portion of his 14-year career to French-inspired restaurants, and his resume includes some of the top restaurants throughout the Northwest, including Caprial’s Bistro & Wine, Laslows, Campagne and Veil. A diversity of experience — as a baker, pastry chef, chef d'cuisine, sous chef, and executive chef — all comes together at Bistro Corlise.

“My main objective is to have the appetizers, entrees, desserts and wine program read like a poem or play, each with their separate acts or stanzas, pulled together by the common thread of culture,” says Logan.

Logan is assisted in the kitchen by a talented team including Sous Chef Jeremy Tugmon and an outstanding front of the house staff. “Every employee at Bistro Corlise deserves credit for their passion and dedication,” says Logan.