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Signature Dishes

1) Neil Clooney, Dragonfly Cafe and Gardens

Sunday afternoon:

Potato-crusted cod on a sunchoke, bacon and parsley puree with wilted Swiss chard and cream of leek sauce

Caramelized pear tartin with lime sour cream, crystallized ginger and chocolate sauce

Sunday morning:

Cumin-scented scallop with sweet corn and leek risotto with olive oil

Steelhead watercress, pear and fennel salad with walnut-basil dressing and blue cheese crostini


Pan-seared loin of lamb with butternut squash and tarragon ravioli

Celery root hash browns and lamb jus

2) James Williams, Omar's Restaurant

Sunday afternoon:

Herb- and lemon- seared lean cod with Yukon gold potatoes and blue cheese risotto with lightly-roasted onions and wild mushrooms

Chocolate mousse with a hazelnut cr&

232;me brulee

Sunday morning:

Lemon-pepper seared scallop on bed of raised leeks and boiled fingerling potatoes dressed with herb olive oil with tarragon corn cream

Salad mixed greens with caramelized pear and blue cheese dressing

Smoked steelhead on toasted baguette with fennel and lemon salad with pear fence


Oven-roasted tenderloin of bison seared with a Yukon gold potato and celery root mash, with a medley of roasted fall root vegetable sauteed with wild mushrooms in a red wine reduction sauce

3) Kate Cyr, Larks Home Kitchen Cuisine at Ashland Springs Hotel

Sunday morning:

Deconstructed salad with arugula tossed with truffle oil, shaved apple and pear salad with smoked salmon, Crater Lake smokey blue cheese and toasted candied hazelnuts with pomegranate vinaigrette

Pan-seared scallop with cippolini onion with dried apricot, cranberry and rosemary confit with crispy bacon and toasted baguettes


Seared lamb chop with huckleberry and red wine sauce with pureed roasted orange kabocha squash and quince

Sauteed brussel sprout leaves with roasted cippolini onions and bacon

4) Chandra Corwin, Cucina Biazzi

Sunday morning:

Bacon-wrapped scallop with tomato-fennel sauce served in savory pastry

Mixed greens and arugula tossed with creamy pear blue cheese dressing topped with smoked steelhead


Acorn squash risotto with sauteed Swiss chard and bison filet

5) Anthony Starelli, T's Restaurant


Lamb chop with roasted butternut squash delicata and corolla potato, sauteed Swiss chard with chantreele matsutake sauce

6) Shane Hardin, The Winchester Inn


Morrocan-spiced lamb chop on butternut squash and wild mushroom flan, couscous and grilled carrots topped with quince and huckleberry demi and arugula oil, celery leaf window

7) Susan Powell, Pilaf and Global Pantry


Ground bison with bacon served with roasted mash squash, roasted fingerling potatoes and corn with shallots and a huckleberry, apricot, hazelnut and fig sauce

8) Steve Cameron, Chateaulin Restaurant


Tenderloin of bison pan-roasted with barley butternut risotto, root vegetable medley and cranberry demi glaze and fried sage.