Each year, some of the top chefs in the Willamette Valley gather their efforts to innovate dishes with a focus on invasive species. The cookout is held as a fundraiser for the Institute of Applied Ecology, which is a non-profit with a mission to conserve native species through habitat restoration, research and education. The event at Zenith Vineyard in Salem begins at 2pm on Sunday, September 28th and ends at 7pm. There will be a live auction fundraiser as well that includes guided outdoor adventures concluded with culinary presentations. The event will host live music by The Celtic Acoustic and Folkadelic Nettles as well as demos on preparing Asian carp and nutria by Chef Philippe Parola. On the menu for the event are hors d'oeuvres by Matt Bennett of Sybaris Bistro in Albany including crawfish-stuffed piquillo peppers, wild turkey terrine with mole spices, dandelion spanakopita, sorrel-smoked salmon puffs and wild boar bratwurst with blackberry mustard. Main dishes from Joshua Green of Bon Appetit at Willamette University include smoked paprika and buttermilk fried bullfrog legs with guajillo adobo sauce, braised boar with bourbon blackberry glaze, among other dishes featuring local ingredients. Amelia Lane and Anna Henricks of Sweetheart Bakery in Portland will provide desserts of double chocolate blackberry swirl tart, chocolate hazelnut pate, mint lemon-balm and rose custard tart, hazelnut huckleberry with wild rosehips jam tart. Wash it all down with Sky-High Brewing's "Berry Invasive Blonde Ale."
You can purchase tickets online from the Eradication by Mastication website. There are discounts for children and groups. The Grand Hotel in Salem is offering special accomodations for guests attending the event and can be reached at (503)540-7800.
This piece was published in the September 25th issue of The Corvallis Advocate: