image of Chef Philippe Boulot courtesy of Heathman Hotel PDX's Flickr page Portland, OR – For centuries spirits and beer have shared an almost identical process when it came to their creation. Although the definitive difference is the hops, the steps taken to produce a nice whiskey are hard to ignore when one compares a nice India Pale Ale. Famous craft beer writer Michael Jackson on numerous occasions, could be found praising scotch, whiskeys, and bourbons as a enjoyable treat when one wasn’t in the mood for a craft beer. Heathman’s Restaurant although not known for their many beer dinners does get credit in my book for another of their whisky dinners.

 

The Heathman Restaurant and Bar welcomes Jameson’s National Ambassador to the US, Grace McGlynn, for a special Jameson Dinner on Wednesday, February 3, 2010. The four-course dinner will feature four of the finest whiskeys in the Jameson family, along with a menu prepared by Culinary Director Philippe Boulot. The dinner is $65 per person, not including gratuity and has limited seating. Call the Heathman Restaurant and Bar at 503-790-7752 for reservations. Doors open at 6:30 for “meet and greet” cocktails and dinner begins at 7 p.m. –source, Heathman’s Restaurant

Menu Details from The Jameson Dinner

  • Meet and Greet,
    Jameson Original served “your way” Step up to the bar and order this full-bodied original the way you like it, and warm your palate up for extended line!
  • Course 1
    Comfit Pork Cheeks lamb’s lettuce with ginger vinaigrette paired with Jameson 12 Year Old Special Reserve “Intricate flavors of toasted wood, spice, and cherry; a bourbon-like sweetness”
  • Course 2
    Roasted Bacon Wrapped Quail boudon blanc farci, celeriac puree, sherry buerre noisette paired with Jameson Gold Reserve, “Jameson’s only virgin oak maturation, combined with bourbon barrels and sherry casks.  Honey toasted sweetness, layered with creamy honey and vanilla, culminating with a light peppermint finish.”
  • Course 3
    Elk Chop wild mushroom fricassee, Jameson maple glazed squash paired with Jameson 18 Year Old Limited Reserve, “An artful blend of very old, very rare whiskeys aged 18 years exclusively in sherry barrels, then finished in bourbon barrels.”
  • Course 4
    Bananas Foster Jameson flambé, candied macadamia nuts paired with Jameson Rarest Vintage Reserve, “It’s rich fruit character is born of fortified wine casks with port pipes.  Mellow sweetness and toasted wood are complimented by rich fruit, characteristic of the port casks.  A touch of creamy dairy fudge and dark chocolate melt into a lingering finish of winter fruit and spice.”

About 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. USA Today recently called the Heathman one of the” favorite hotel restaurants of 2009” and Gourmet Magazine recognized the Heathman as one of Portland’s best “classic” restaurants. Recipient of the James Beard Best Chef: Pacific NW award in 2001, Culinary Director Philippe Boulot partners with the region’s select growers, producers and vintners to find the highest quality ingredients. Boulot was honored by the Academie Culinaire de France as the Académie’s Chef of the Year. The Heathman Restaurant offers casual dining in the Marble Bar and cocktails and live jazz in the historic Tea Court. For reservations, 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.

 

February 3rd, 2010 6:30 PM
Heathman’s Restaurant
1001 Southwest Broadway, Portland, OR 97205

Cheers

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