view from Timerline Lodge

2002 AAS/DDA meeting
at Timberline Lodge

  Banquet Selections

In the latest menu list from the lodge, they indicate that groups larger than 40--that's us--can choose from among three main course selections:
  1. Native American style plank salmon, rubbed with herbs and prepared on a seasoned cedar plank. N.B., a "seasoned plank" means the plank has been kiln dried and not oozing sap, it's not flavored, and you are not expected to eat the plank, but it does add a bit of characer to the salmon. Also "Native American" was "Indian" before political correctness set in, but the salmon is native American also.

  2. Long Beach razor clams, coated with Japanese-style panko crumbs, pan-fried and served with Remoulade sauce. You'll have to indulge me in a childhood fancy. I used to dig these things when I was in kindergarten living near Long Beach (Washington, not California). This variety of clams only exists along the coast from northern Oregon up to Alaska, and is a regional delicacy similar to abalone in California, before we ate all of those. Razor clams are going the same way, so this could be your last chance to eat an endangered species.

  3. Roast Pork tenderloin with Hood River apple demi-glace served with Chehalis cranberry relish. Chehalis is a town in Washington. Most of the cranberries you pour over turkey every Thanksgiving (if you live on the West Coast, anyway) come from Washington. Cranberries like water, lots of water, but not much sun. Washington suits them fine, on both counts. Hood River is famous for apples. The town (and river) are named for the mountain we will be sitting on. I'm not convinced you could tell a Chehalis cranberry or a Hood River apple from one from, say France, but at least they are local products. I don't know about the pig.

    If you have special dietary needs (e.g. vegetarian, kosher, or other), please let us know and the kitchen will accompdate your needs.

    Since we have a choice, please make a choice! Clip the form below and reply to me, awharris@lithos.jpl.nasa.gov, with your banquet preference.

    REMEMBER, YOU MUST PRE-RESERVE BOTH THE BANQUET ($50) AND THE MONDAY NIGHT BUFFET ($30). By the time you arrive on Sunday it will be past the deadline for providing final counts to the Lodge.

    Clip here and return to awharris@lithos.jpl.nasa.gov. 

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NAME:______________________________

BANQUET CHOICE:   _____SALMON    _____CLAMS    ______ROAST PORK
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