Chef Jason Tofte Invited To Represent Eddie's At Prestigious West Coast Wine & Culinary Event
Chef Jason Tofte, Executive Chef of Eddie Martini's in Wauwatosa, Wisconsin, has been invited to cook for participants in the 24th Annual International Pinot Noir Celebration, held in Mcminnville, Oregon. Tofte is the only Chef not from the Northwest to be invited to participate.
For the past 23 years, the IPNC has been uniting Pinot devotees from all corners of the globe in the spirit of friendship and the common pursuit of Pinot noir in all its grand diversity. The 2010 IPNC will host over 60 international Pinot noir producers, 50 top Northwest chefs, and guests from near and far for a memorable weekend of extraordinary tastings, educational seminars, unforgettable meals, and celebrating together in Oregon wine country.
“Both my wife Cristina' and I are thrilled to be invited to represent Eddie Martini's and participate in what has become a premier worldwide wine and culinary celebration." said Tofte.
The name Pinot noir is derived from the French words for “pine” and “black” in reference to the varietals' tightly clustered dark purple cone-shaped bunches of grapes. Therefore, Pinot noir refers both to the grape varietal as well as the wine that it produces. The skin of the Pinot noir grape is relatively thin, making it a tricky, albeit rewarding, candidate for wine production.
There is much debate as to the origins of the variety, although one currently popular theory is that the Pinot noir grape is an offspring of Pinot meunier and Gewurztraminer. This union helps explain the characteristics behind the beloved Pinot noir. As author Stuart Pigot notes in Planet Wine, “Pinot meunier gave Pinot noir its bright, berry aromas and initial charm, while Gewurztraminer its silkiness, extravagance, nobility, and fickleness.”
Jason Tofte began laying the foundation for culinary success back in elementary school. He fell in love with food watching Julia Child and cooking with his grandmother. If fortunate enough to be invited to Jason's house after the final bell rang at school, you were rewarded with delicious treats made-to-order. As Jason grew, so did his aspirations of becoming a chef. On his 16th birthday he began working in a professional kitchen; honing his culinary skills while working under talented chefs in the Milwaukee area, as well as the instructors who helped him complete his certified culinary degree at MATC. Thirteen years have passed since Jason first began in Eddie Martini's kitchen, working himself up to the position of executive chef. Over his years at Eddie's, he has created a learning kitchen atmosphere, mentoring many apprentices and students in area pro-start culinary competitions. Food brings people together, and good food makes such meetings that much more memorable. Remembrances of the flavor that Jason invokes from the dishes he conceives have been described as "classic, consistent, and timeless."
IPNC Master of Ceremonies Ray Isle, Wine Editor of Food & Wine and regular contributor to the CBS News' The Early Show, will welcome guests to a grand outdoor tasting of international Pinot noir from over 60 of our Featured Wineries.
The best place to enjoy dinner in Oregon in July is under the stars. The IPNC Grand Dinner features Tofte and top Northwest chefs along with their inspiring courses paired with the IPNC wine library.
A sample menu from the event might read like this.
Bourride en gele?e, barrigoule des chanterelles
Crispy Carlton Farms pork belly with grilled onions and cherries, olives and corn
Lavender roasted guinea fowl with duckling confit, braised cherries and foraged mushrooms
Almond torte with macerated peaches, blackberries and cream
Portland Roasting Papua New Guinea, Madan Estate – Farm Friendly Direct.
Be sure to ask Chef Jason about the event upon his return. Here is how one person viewed the meal-- "The traditional Northwest Salmon Bake on Saturday night in a grove of ancient oaks is the weekend's most popular and distinctive event - and the most entertaining meal I have been to at any wine event in the world."
- Nicholas Lander, RestauranCorrespondant, Financial Times