JUNE 12, 2009 / 7:30PM
KELLER AUDITORIUM
DANCERS FROM NEW YORK CITY BALLET SAN FRANCISCO BALLET BOSTON BALLET PACIFIC NORTHWEST BALLET
THE NATIONAL BALLET OF CANADA JOFFREY BALLET
HOUSTON BALLET BALLET WEST OSLUND+CO BODYVOX
WHITE BIRD/MINH TRAN & COMPANY TREY MCINTYRE PROJECT LINDA AUSTIN DANCE OREGON BALLET THEATRE
| PROGRAM DETAILS |
| POST-PERFORMANCE SOIRÉE |
Exclusive Post-Performance Soirée with the stars of the performance
Tickets available for $500 / CALL 503.227.0977
VIEW MENU
| PURCHASE TICKETS TO DANCE UNITED |
There will be NO STUDENT RUSH tickets to this performance
BY PHONE
503.2.BALLET
(503-222-5538)
or 888-9-BALLET
(888-922-5538) |
|
IN PERSON
OBT Box Office
818 SE Sixth Ave
M-F 9am-5pm
|
TICKET PRICES
MENU FOR POST-PERFORMANCE SOIREE
The Following Chefs and Restaurants have graciously donated their time and dishes
for this evening menu:
Ethan Stowell - Union Restaurant, Seattle
Buttermilk Fried Chicken
John Gorham - Toro Bravo
Nettles Tortilla Española with Romesco & Aioli
Kenny Giambalvo - Bluehour
Hors-d’Oeuvres
Nick Zukin & Ken Gordon - Kenny & Zukes Deli
Pastrami Sandwiches
Bruce Goldberg, Jake Martin, Bryan Donaldson - Carlyle Restaurant
Pork Pâté & Head Cheese Terrine
Naomi Pomeroy - Beast Restaurant
Pork Liver Pâté with Pistachio
Cathy Whims - Nostrana
Lemon Flavor Stuffed Eggs
Matthew - Firehouse Restaurant
White Bean and Anchovy Bruschetta
Pascal Sauton & Jason Byl – Carafe Restaurant & Wine Shop
Crab Salad with Mint & Almonds
Bay Shrimp Cocktail
Grilled Pork Tenderloin with Pimenton Aioli, Sugar Snap Peas & Grilled Spring Onions
Carrot Raisin Salad
Foie Gras Terrine
DESSERTS
Meredith Cairns - Carafe Restaurant and Wine Bar
Chocolate Cream Puffs
Carrot Cake
Lemon Berry Parfaits
Mini Pavlova with Whipped Cream & Strawberries
Mother’s Bistro & Bar – Lisa Shroeder
Assorted Cookies
The following companies have graciously donated their products
for this evening reception:
Carlton Farms – John Duyn
Pork Tenderloins
Viridian Farms – Manuel & Leslie
Strawberries, Sugar Snap Peas, Spring Onions
Oregon Dungeness Crab Commission – Nick Furman
Oregon Dungeness Crabmeat “The Official State Crustacean”
Nicky USA – Geoff Latham
Foie Gras, Chicken Drumsticks
Ken’s Artisan Bakery – Ken Forkish
Assorted Breads
Pacific Coast Fruit Company
Assorted Vegetables and Herbs
Pacific Seafood Company
Fresh Oregon Bay Shrimp
House Spirits Distillery
Medoyeff Vodka
The following individuals have donated their time for food preparation and service:
Carafe Staff:
Cooks
Jason Byl, Meredith Cairns, Jason Simmons, Patrick Martinez, Ed Ross, Roxie Currie
Servers
Julie Sauton, Cheryl Lisowski, Ken Bolick, Kristy Franklin, Staci Coffey, Jessie Gordon
Oregon Culinary Institute Students:
Cooks
Jeremy Yatchmenoff, Keith Dixon, Michele Owens, Jason Albright, Andra Bouzoianu, Sarah Rankin, Chelsea Moore
Servers
Mellissa Seifferlein, Issac Osejo, Steph Meier
A big thank you to everyone without whom this
evening would not have been possible!
|
