Portland's 9th Annual Beaujolais Nouveau Festival at the Heathman - Nov. 19, 2010
November brings the event of the year that draws food and wine lovers from Oregon, Washington and even California: the outstanding 9th Annual Beaujolais Nouveau festival presented by the French-American Chamber of Commerce and co-organized with the Alliance Française of Portland. This event will be at the Heathman Hotel on Friday, November 19, 2010, at 6:00 p.m. and features five wine-pouring stations, a wine auction, fabulous food stations by James Beard award-winning chef, Philippe Boulot, and of course Beaujolais nouveau wine jetted over from France, the day before! Visit photos from previous years' event to get a flavor for the fun in store (hint: run the slideshow)--this event has attracted as many as 500 revelers and has been featured on KGW's Live@7 segment.
Beaujolais Nouveau: A Worldwide Tradition
When midnight strikes on the third Thursday of November, bars, restaurants, bistros and pubs around the world can begin serving the new wine of the harvest. This French tradition has received its share of fanfare as revelers around the globe take up the chant, "Le Beaujolais Nouveau Est Arrivé!" In Portland, the "New Beaujolais" will indeed arrive at the 8th annual Beaujolais Nouveau Fête and Wine Auction, which is a food and wine celebration, and at the same time, a fundraiser for the nonprofit mission of the Alliance Française and the French American Chamber of Commerce. At this event, guests will enjoy the 2009 vintage, le vin primeur, of Beaujolais nouveau wines from Georges Duboeuf, Joseph Drouhin, and Terres Dorées along with a tastings from several major Oregon wineries, including Amity Vineyard, WillaKenzie Estate, Pacific Rim Winemakers, Solena Cellars and more. Chef Philippe Boulot of the Heathman (who is a native of Normandy) and his culinary team will feature a grand buffet including wild boar, seafood, charcuterie, cheese and dessert. "The traditional custom of celebrating Beaujolais Nouveau has become a popular event in our community," says Boulot, "and Portland's celebration is one of the largest in the country."
In keeping with long tradition, event Emcee Russ Lewis of KGW News Channel 8 will guide the revelers during the night's activities.
Event Format: Exceptional Quality, Variety and Abundance
As is the tradition, guests will visit multiple gourmet food stations and wine stations -- at their leisure -- located throughout the Mezzanine level of the hotel and in the Tea Court on the ground level. Bistro tables and other tables provide open seating throughout the venue, as well as seating in the Tea Court. For those wishing to have reserved seats, there are five Sponsor/Diamant tables, each seating a group of eight, on the Mezzanine level overlooking the Tea Court.
Reservations
Advance tickets are $65 (General) and $75 (Patron) per person in advance and $100 if purchased on the night of the event. Tickets will go on sale in late August -- enroll in the Alliance's free bulletin to get advance notice of ticket sales. This event always sells out early.
Some guests opt to make a night of it, and stay overnight at the hotel. For the night of fête, the Heathman Hotel will offer Beaujolais Nouveau revelers special room rates for a Deluxe King or a Symphony Suite. Reservations for the special hotel packages must be made directly through the Heathman Hotel's Director of Sales and Marketing, Stephen Galvan. Email him at sgalvan@heathmanhotel.com. Book early; the hotel usually sells out of rooms that night because this event is large.
Beaujolais Nouveau Menu
Pear and Blue Cheese Crostini, Puff Pastry with Grilled Duck Breast, Chicken and Apple Brochettes,E ndive Leaf with Goat Cheese Parfait
Salmon Tartare on a Crispy Wonton, Cauliflower Vichyssoise with Crab, Baked Snail, Bay Shrimp Salad on a Crispy Wonton
SeafoodPoached New Caledonian Prawns on Ice, Kitchen Smoked Salmon, Mussels & Clams Rémoulade, Smoked Trout & Sturgeon,
Oysters on the Half Shell, Goose Point Oysters on the Half Shell
CharcuterieSerrano, Sweet Catchetorini, Spicy Coppa, Prosciutto, Housemade Pâté, Marinated Olives & Cornichons
CheeseCamembert, Maroilles, Ossau iraty, Tome de chèvre, Pont l'évêque, Reblochon, Fourme d'ambert,
Roquefort garnished with sliced fresh fruit, Membrie paste, Apple Calvados Terrine, served with baguette
PlatsBrandade de Morue, Salt cod infused with garlic & olive oil, mashed potatoes and melba toast
Wild Boar
Dessert & CoffeeGrand Marnier Crêpes Suzette, Chocolate Soup with brioche toast, candied caramel, coco nougatine seasoning
Chef's Section: Petits Fours
Final menu subject to product availability.
Auction Features "French Flair" Packages
This event features both an on-site auction at the Heathman on the 20th, as well as an on-line auction preceding the event, from November 4 to November 14, 2010, featuring Paris & Provence apartments, private beach homes, French lessons, restaurant certificates and one-of-a-kind adventures. Proceeds will benefit the nonprofit missions of French-American Chamber of Commerce (FACC) and the Alliance Française de Portland. Starting November 4, log onto the auction website and place your bids on items with a French flair. Note: the online auction features a wonderful set of items that are available to all for bidding (you do not have to be an attendee to the November19 event). A smaller, separate set of premium packages will be available for bidding specifically at the event.
Supporting through Advertising, Sponsorships and Auction Donations
This event produces a program each year that reaches the nearly 500 attendees as well as 3,600 Francophile and Francophone subscribers via email bulletins of the Alliance. Click here for the rates, here for Sponsorship packages and click here to feature a donation in the Auction fundraiser that is so popular before and at this event. Questions? Call Linda Witt at 503.516.5914.
About the Organizers
French-American Chamber of Commerce/Pacific Northwest Chapter: Created in 1986, the FACC is a non-profit organization that seeks to contribute to the development and improvement of economic, commercial and financial relations between France and the United States. The FACC is also a networking group that helps its members develop business contacts by sponsoring social and business functions, like the annual Beaujolais Nouveau Fête.
The Alliance Française de Portland: The Alliance Française de Portland is a nonprofit organization that promotes cross-cultural understanding through French language classes and events that celebrate French language and culture, such as the Bastille Day celebration that draws thousands of visitors each year. The group is the 12th largest Alliance in the U.S. and is part of the worldwide Alliance founded in 1883 and which today has 1071chapters in 133 countries.
The Heathman Restaurant and Bar: The Heathman Restaurant exemplifies the best of the Pacific Northwest using seasonal ingredients inspired by the flavors and cuisine of France. Gourmet Magazine recognized the Heathman as one of Portland's best "classic" restaurants in the 2005 Restaurant Guide. Recipient of the James Beard Best Chef: Pacific NW award in 2001, Philippe Boulot partners with the region's select growers, producers and vintners to find the highest quality ingredients. Chef Boulot was recently honored by the Academie Culinaire de France as the Académie's Chef of the Year. The Heathman Restaurant offers casual dining in the adjacent Marble Bar and cocktails and live jazz in the historic Tea Court. For more information, please call 503-790-7752 or visit www.heathmanrestaurantandbar.com. The Heathman Restaurant is located in the historic Heathman Hotel at 1001 SW Broadway in downtown Portland's cultural district.
Questions? Contact Event Chair Linda Witt (Executive Director of the Alliance and Vice-President/Portland with the FACC) at 503.516.5914 (cell).