Join us for Peak Harvest, a 6-course wine and food pairing in partnership with James Beard-nominated Chef Jonathan Jones.
Inspired by a seasonal wine flight, Chef Jon will unleash his creative genius and cook a feast of flavors that celebrates the best of the Willamette Valley's bounty. Ingredients will be harvested at their 'peak,' paired to perfection with our wines. The pairing evolves with the seasons and will change monthly.
Tickets $150/person, $135/member. Gratuity is included.
A past menu:
- 2018 Blanc de Noirs +
- Lamb & pine nut sausage with quince & hazelnut
- 2018 Estate Chardonnay +
- Cod with butternut & corn bisque, cherry tomato, caviar, & chive
- Innovation Series: Amber II +
- Pork belly with black-eyed peas, rainbow chard, bacon, molasses & cornbread
- 2021 Jeffrey's Block Pinot Noir +
- Juniper & caraway cured beets with roasted chanterelles, mushroom jus & rye toast
- 2021 Krista's Block Pinot Noir +
- Kettle chip-crusted elk loin with sugared cranberry, charred sweet corn, kale, cocoa, coffee, & blue cheese
- 2019 Tempranillo +
- Graham cracker cake with malted crème anglaise & Chardonnay-poached pear
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