Wild Salmon Pairing Dinner

We cordially invite you to the library for a five course dining experience hosted by The Library and the Wild Salmon Center (WSC). WSC is an international non-profit organization based in Portland, Oregon. Their mission is to protect the greatest remaining wild salmon rivers in Oregon and across the North Pacific.

A portion of every ticket sold will be given to WSC, with our target goal to raise over $1,000. WSC program managers will be in attendance to share why their work is invaluable to the future of sustainability in the Pacific Northwest and world wide.

Our dining menu has been crafted by our executive chef, Robert Kelley, with the support of WSC’s research to feature sustainably sourced salmon. MWL spirits curator, Kyle Sanders, has carefully selected certified, salmon safe wines to pair with each course. It is our pleasure to host Elk Cove’s creative director, Anna Campbell, to talk about the importance of water conservation in the wine industry.

The Food

Amuse – ancho cured salmon deviled egg, fresh herbs, salmon roe

First – poached salmon dumplings, salmon & saffron consume, fennel

Second – salmon tartare, pickled chilies, radish, crispy salmon skin & house lemon creme fraiche

Third – mahogany salmon, quinoa pilaf, & foraged mushrooms

Fourth – buttermilk panna cotta, orange granita & dehydrated raspberry

The Fare

Martini – Aimsir Gin, Cream Cheese Washed Dry Vermouth, Cured Salmon & Caper Garnish

Bubbles – Elk Cove La Boheme Sparkling Wine

White – Alexana Winery, Riesling Revana Vineyard Estate Dundee Hills, 2016

Red – Penner Ash Pinot Noir, Shea Vineyard, Yamhill Carlton District, 2019

Dessert – Elk Cove Vineyards, Ultima Estate White Wine, Willamette Valley, 2018

Private and communal seating will be available, requests will be made to the best of our ability.

In the interest of public safety we politely request all attendees provide proof of vaccination with a valid ID at check in.