The 16th Annual Beaujolais Nouveau festival will be held on Friday, November 16, 2017, at 6pm at the Heathman Hotel in downtown Portland.
Culinary partner, Headwaters at the Heathman, under the leadership of Executive Chef Tim Eckard and James Beard award-winning chef Vitaly Paley, will provide the gourmet buffet throughout the Heathman Hotel’s mezzanine and ground level Tea Court. Headwaters is one of a handful of Oregon restaurants that has earned Leadership designation in the James Beard Foundation’s Smart Catch program, which promotes sustainability of the worldwide seafood supply chain.
Look for many premiere French and American brands in seafood, meats, breads, cheeses, desserts and more. To go directly to online ticket reservations: 
The event, one of the largest of its kind on the West Coast, will feature tastings hosted by prestigious French-connected vintners and importers, including Georges Duboeuf Beaujolais Nouveau 2018, WillaKenzie Estate, Pacific Rim, Ruby Vineyard, Anne Amie, Terroirs Originels, M. Chapoutier, Piper-Heidsieck Champagne, and Furioso Vineyard. Guests will sample spirits including Hardy Cognac and Balinoff Vodka (in a signature cocktail, the Perrier Greyhound).
Guests will also enjoy fabulous desserts provided by Pix Pâtisserie, St Honoré Boulangerie, la Petite Provence, as well as fresh-baked bread from Grand Central and fabulous French cheese from Lactalis USA. Other popular features of the event include the “Wall of Wine” and live music by Heather Keizur.
Ticket options include General Admission (non-reserved seating), Young Professionals (price discount for those 35 and under), and reserved seating in specially designated sections of the venue. Some categories are limited – reserve early.
The event will feature a raffle of two roundtrip tickets on Air France, Seattle to Paris CDG. Full details are on the ticket purchase page.
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Carving Stations:
Round of Beef
Wild Mushroom & Potato Cakes, Natural Jus, Horseradish Cream
Roasted Porchetta
Cassoulet Beans, Pan Drippings, Mustards
Served with Grand Central Bakery Breads
Chilled Seafood Selection from Headwaters Raw Bar:
Hama Hama Oysters on the Halfshell, Smoked Penn Cove Mussels, Poached Prawns,
Gerard & Dominique Seafoods Kippered Salmon, Lox, Smoked Trout, Mignonette,
Poblano Aïoli, Cocktail Sauce, Brûléed Lemon
Selection of Artisan Cheeses:
Imported and Domestic Cheeses Provided by Lactalis, Darigold, and L’Ermitage
Grand Central Bakery Breads, Assorted Fruits, House Made Jams
Charcuterie:
Assorted Fabrique Délices Pâtés, Delpeyrat Jambon de Bayonne, le Bistro Jambon Blanc,
Selection of Fabrique Délices Cured Meats, Salamis, Dijon Mustard, Pickled Vegetables, Grand Central Bakery Breads
Foie Gras & Sweetbreads:
Foie Gras by Nicky Farms USA
Foie Gras Torchon, Foie Gras Terrine
Cured Foie Gras, Smoked Hazelnut Butter, Huckleberry Jam, Brioche
Duck Rillette & Fois Gras Terrine
Crispy Sweetbreads, Cauliflower Purée, Apple & Celery Salad, Hazelnut Emulsion
Dessert:
Lemon Meringue Tarts, Chocolate Mousse Cups, Chocolate Chip Cookies,
Blondies, Brownies, Crêpe Cakes, Assorted Cheesecakes
Assorted Desserts from St. Honoré Boulangerie, La Petite Provence, and Pix Pâtisserie
Chocolates by Smitten Artisan Truffles
Water Avenue Coffee and Stephen Smith Teas
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(Menu subject to change, due to availability.)
This event benefits the nonprofit missions of the French-American Chamber of Commerce of the Pacific Northwest and the Alliance Française of Portland. Event support is gratefully acknowledged to Quintessential Wines, Handcrafted Wines, Perrier / Nestlé Waters USA, Young’s Market Company, Air France, the Heathman Hotel, Headwaters at the Heathman, and many more. Interested in sponsoring? Email linda.witt@comcast.net