Central Oregon Wine-Vintage Bordeaux Wine Dinner at Bistro Corlise

Bistro Corlise Presents A Five-Course Culinary Journey Featuring Vintage Bordeaux Wines

(BEND, OR) Bistro Corlise’s monthly French regional wine dinner in June offers diners and enophiles a rare opportunity to taste two 1988 Bordeaux’s in the same evening from the same appellation. On Tuesday, June 24, Chef and International Sommelier Jason Logan presents an evening of culinary delights from the Bordeaux region of France. Seating is limited to 16 for this special five-course meal paired with regional wines. Cost is $175 per person (gratuity included). For full menu and reservations, visit www.bistrocorlise.com or call 541-385-6979. Bistro Corlise is located downtown Bend at 916 NW Wall Street.

:: CHEF JASON’S NOTES ON BORDEAUX

“Bordeaux is a region synonymous with wealth, prestige, and historical value. Most wine drinkers know the name and standards set by Bordeaux. Bistro Corlise is eager to share the cultural significance of wine and food from this valued region.”

“Our menu for this evening is (as always) built around the wine. We will start with classic white Bordeaux from Pessac-Léognan, Chateau La Louviere. Next we move into a 1988 second growth from Léoville-Poyferré; a St-Julien estate, followed by a fourth growth from Chateau Talbot, also from St-Julien and from the 1988 vintage. This is an outstanding opportunity to taste two 1988 Bordeaux’s in the same evening from the same appellation. Next, we move to the right side of the river and enjoy a 2000 Pomerol from Chateau Clos Mazeyres, a wine that is currently drinking very well. We finish the evening with Chateau La Clotte-Cazalis Sauternes from the outstanding 2001 vintage. The wines being served this evening are a real treat and I am personally excited to be cooking for such a line-up.”

:: BORDEAUX REGIONAL DINNER MENU

hors-d’oeuvre

terrine de poisson| seafood terrine of salmon & scallop, oyster vinaigrette

2004 Château La Louvière Blanc, Pessac-Léognan

entrée

faisan| ballotine of pheasant, potatoes, natural jus

1988 Château Léoville-Poyferré, 2 éme Cru Classé, Saint-Julien

premièr plat

aloyau d'agneau | lamb sirloin, wild mushroom ragout

1988 Château Talbot, 4 éme Cru Classé, Saint-Julien

deuxièmre plat

le pot de veau au feu | veal pot au feu with sweetbreads and bone marrow

2000 Château Clos Mazeyres, Pomerol

dessert

carpaccio d’abricot| carpaccio of apricot, toasted brioche, candied lemon zest,

crème fraiche, shaved almond

2001 Château La Clotte-Cazalis, Sauterenes

:: WHAT’S AN ISG SOMMELIER?

To attain his certification from the International Sommelier Guild, Chef Logan had to blind taste 25 wines, accurately identifying the varietal, year, region and flavor profile. He is one of only a handful of ISG sommeliers in the United States who also boast extensive kitchen experience. With such a finely tuned palate, 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.