The Pacific Northwest will be well represented during multi-course dinners at the venerable James Beard House in January and February thanks to appearances by Oregon chefs.

On January 28, Crystal Corbin, executive chef of the Stephanie Inn (located in one of our favorite places in the world, Cannon Beach–pictured above) will present “The Bounty of Oregon” dinner with wines from winemaker Joe Dobbes of Dobbes Family Estate. Among her dishes are Oregon Chanterelle and Morel Risotto with White Truffle Oil and Petite Herbs and Columbia River Sturgeon with Roasted Baby Beets, Winter Squash, Cipollini, and Huckleberry-Pinot Noir Beurre Rouge.

On February 9, chef/owner Jenn Louis and wine director/co-owner David Welch of Lincoln restaurant in Portland, present an “Oregon Pinot Noir Dinner” with wines by Soter Vineyards, Cristom Vineyards, and Andrew Rich. Dungeness Crab with Pimentón, Capers, and Garlic, as well as Pear and Apple Tarte with Currant Crème Fraîche, Hazelnuts, and Cider Caramel sound particularly appealing.