June 2008
Hellenistic Country Solstice
Read the post-event debrief.
See the photos.
The Pitch
Summer solstice. The longest day of the year. But what a dreary year it's been in Portland.
We're not taking any chances this Midsummer Day. We're channeling Greece. The weather will deliver.
A revelatory Greek wine tasting a few weeks ago clinched it. These amazing, fascinating wines are just the thing for a propitiatory libation to Helios.
The Scene
Our Country Cordial found its home in an open-air barn a few miles down the Columbia from Portland. Heartfelt thank-yous to Shane, the barn dweller, and Brian, its owner. Also to Bandit the resident llama, and Tiki the alpaca.
We started the evening off with a Retsina flight out in the meadow. There were skeptics, but it was great fun. Very different wines, the three we sampled.
At table, guests received a wine list and a phrasebook. Behind them, we projected onto a billowing sheet a montage of scenes from our own recon and provisioning missions, an over-the-top Greek tourist video, and Mihalis Kakogiannis's stunning 1962 film Electra. An all-Greek playlist accompanied.
The Menu
Below is a full list. You can also read the play-by-play on our post-Cordial debrief.
Course I — Tapas a la griega & retsina flight
- eggplant & potato-walnut skordaliá canapés
- Greek feta in garden-herb olive oil
- assorted Greek olives
- retsina flight:
- Malamatina Retsina NV from Domaine Selections
- Patraiki Retsina NV from Domaine Selections
- Gaia Estate Ritinitis Nobilis NV from Domaine Selections
- additional wine:
- Semeli Estate Orinos Helios (Mountain Sun) White 2006 (Rhoditis & Moschofilero) from Vin de Garde
Course II — Μεζές
- dolmathes
- myzithra-feta phyllo pastries
- fasolia gigantes with roasted red peppers
- wine:
- Gaia Estate Θαλασσίτης 2007 (Thalassitis Santorini; Assyrtiko) from Domaine Selections
Course III — Secondo
- lamb & beef penne in myzithra cream sauce
- vegetarian: cannellini penne in myzithra cream sauce
- on the table:
- the Poilane-style 1.75kg boule from Ken's Artisan Bakery
- wine:
- Καρυδάς Νάουσα 2004 (Karydas Naoussa; Xinómavro) from Domaine Selections
Course IV — Σαλάτα
- Anna's garden greens & radishes in dill-yogurt dressing
- wine choices:
- Mercouri Estate Folói 2006 (Rhoditis) from Vin de Garde
- Kir Yianni Akakies Rosé 2006 (Xinómavro) from Vin de Garde
- Rhodos Amoryano 2004 (Amorgiano, aka Mandelaria) from Vin de Garde
- Semeli Estate Nemea Reserve Red 2004 (Agiorgitiko & Cabernet Sauvignon) from Vin de Garde
Course V — Γλυκό
- lemon olive oil ice cream with
- salt-&-pepper-finished corn tuiles by guest star Joanna Miller
- wine:
- Samos Cooperative Muscat Grand Cru 2005 & 2002 from Domaine Selections
Special Thanks
- Shane and Brian for making The Barn available to us.
- Krissy Martin for several days' help with cooking, setup, serving, and cleanup.
- Bob Martin for several days' help with transport, setup, pouring, and cleanup. And photography.
- Cyndy Chan for several days' help with transport, setup, serving, and cleanup — and loaning her pickup truck.
- Joanna Miller for making the phenomenal ice cream and tuiles.
- David Abel for extensive help with prep and cleanup, and for contributing music, video projector, and more.
- Joseph Busch at Domaine Selections for consultation and supply of Greek wines. (And of course Dino, the Greek owner.)
- Leif Sundstrom at Vin de Garde for consultation and supply of Greek wines.
- Dana Pickell at Triage Wines for consultation on Greek wines.
- Carole Zoom and Brett Campbell for loaning us the Incredible Indispensable Van; and Carole for photographing the event.
- Dave & Robin for all the chairs.
- Yvonne de Maat for cooking help.
- Jeff Forbes for photography.
And all our other guests, who made this Cordial a Midsummer Night's Dream.