Our hosts from Oregon, including Chef Gregory Gourdet
Birgitte Simmons, Washington County Visitors Association; Lisa Itel, Travel Oregon & Jennifer Jones, 3 Rivers Casino Hotel
Chef Gregory Gourdet busy prepping our meal
Jennifer Morkert, Oregon Coast & Sue Price, Southern Oregon Visitors Association with Paramount Travel's Dennis Sottana & Yvonne Camire
According to the new marketing campaign by Travel Oregon, “whoever named the 7 wonders of the world never set foot in Oregon.”
That’s a bold claim from our southern neighbours, one in which they are ready to put their money where their mouth is. In YVR to promote its varied offerings, a contingent of Oregon suppliers literally wined and dined their way into the hearts and tummies of their guests.
The event was held at Edible Canada on Granville Island. Prior to dinner, guests mingled, collected marketing collateral and checked out the restaurant’s onsite gourmet artisan retail area while enjoying Oregon beverages – the King’s Estate 2011 Pinot Gris, Duck Pond 2010 Pinot Noir, Deschutes Mirror Pond Pale Ale and Hops Works Seasonal Winter Ale.
Outdoor adventure is the main focus of Travel Oregon’s new advertising campaign. Called “The 7 Wonders of Oregon”, it features Crater Lake (the deepest lake in America); Mt. Hood (the 2nd most climbed peak worldwide); Oregon Coast, Columbia River Gorge, Painted Hills (part of the John Day Fossil Beds National Monument); Smith Rock (one of the best rock climbing spots in the world) and The Wallowas (called “Little Switzerland” because of its alps). “We want people to realize there are hidden gems in Oregon,” explained Lisa Itel, Travel Oregon’s Travel Trade Manager.
Oregon destination representatives took turns to tout the many different things to do in the state including checking out the wineries (King’s Estate is the biggest producer of Pinot Gris in the country) and craft breweries (there are 52 of them just in Portland) plus cycling, kayaking, windsurfing and golfing. And of course, the tax-free shopping.
The highlight of the evening was the 3 course sit-down meal prepared by Gregory Gourdet, Executive Chef at Portland’s Departure Restaurant & Lounge. Gourdet enjoys creating modern Asian cuisine and showcased the starter dish, Japanese Chili Rub Carrot Salad at the restaurant’s demonstration kitchen.
The next course was glazed duck breast cooked in Nam Prik Pao (Thai paste) followed by roasted Asian pears served with honey ice, pine nut brittle and Korean chilli. What did guests think about Chef Gourdet’s concoctions? It was an amazing and surprising taste for the palate. Equally wonderful was the recipe book everyone went home with, “Portland, Oregon Chef’s Table” which featured selected eateries and their chefs.
