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Savoring the Taste of Reed

By Nisma Elias ’12 on June 26, 2013 10:22 AM
Gastronomy Northwest

Minced pig trotters served on seaweed with a pepper aioli, offered a provocative mix of sweet and spicy. Photo by Leah Nash

Fresh bread, sweet honey, and a crisp wine to wash to all down. It’s not heaven, but it may be the next best thing: Gastronomy Northwest, the annual festival of food and drink produced by and for alumni, was held on Saturday afternoon of Reunions ’13: Reedfayre.

Making a piquant comeback from last year were David Autrey ’89 and his partner Amy Wesselman ’91 of the Westrey Wine Company, who served a delicate 2012 pinot gris and a refreshing 2010 pinot noir (you may have heard of their rising-star sons?). Also returning was the Clear Creek Distillery, operated by master distiller Steve McCarthy ’66 and his wife, artist Lucinda Parker McCarthy ’66. The Portland distillery employs mostly Reedies and specializes in brandies and liqueurs created from the fruit grown in the family’s orchards at the foot of Mount Hood. Their summery loganberry liqueur accented the natural tartness of the berry while perfectly satisfying the sweet tooth.

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