Ever notice how food tastes so much better when eaten in the open air?  Are you ready to enjoy those nice sunny days by taking a hike or enjoying an outdoor concert and having a picnic?  While most picnic fare consists of fruit and sandwiches or the old standby of fried chicken and potato salad, Lynn elevates the chicken and salad offerings to a new level.  Try this delicious, out of the ordinary menu for your next excursion.

Menu

• Tomato, Mozzarella and Basil Crostini with Toasted Pine Nuts
• Grilled Asparagus Salad with Pistachios, Shiitakes and Truffle Oil
• Asian Chicken Skewers with Spicy Peanut Sauce
• Asian Flavored Slaw
• Port-Marinated Berries with Lemon Butter Cookies and Crème Anglaise

Monday, June 2^nd

Time 6 – 8:30pm                       Fee $65

Lynn Alvarez ~ has been a chef for over 15 years cooking mostly at high-end restaurants in the San Francisco Bay Area. In 2004 she moved to Eugene looking for a “lifestyle change” so she could have more time to spend with her growing children. She currently is the Chef at Sweet Cheeks Winery in Eugene, as well as owner of Fox Hollow Confections. Her eclectic culinary career includes cooking hot and spicy dishes at Fourth Street Grill in Berkely, California; making truffles at Cocolat, also in Berkeley; running the kitchen at San Ramon Regional Medical Center and trying to change the image of “hospital food”; and 8 years at Wente Vineyards in Livermore, California, cooking seasonal, locally grown foods. She has three children and loves living in Eugene.