Farm To Fork Winemakers Dinner featuring Chehalem Wines

6pm   $75/person includes wine pairings

Reservations Required: 503-538-7970

Chehalem (pronounced Chuh-hay-lum) is a local Calapooia Indian word best translated as “gently land” or “valley of flowers” which captures a long-standing, almost religious reverence for the land. The winemakers understand this reverence and are dedicated to reflecting as purely as possible what the vineyard has produced without compromising great fruit.

Equally well-known for red and white wine quality, the producers carry a passion and a focus for cool climate varieties that reflect both site and climate in complex, structured and intensely fruited wines.

In conjunction with executive chef Paul Bachand, the menu was created to showcase those flavors and delight guests with a taste of late summer.

First Course House Made Rabbit Mortadella                                                                                                                          Petite Salad, Wine Poached Apricots, Pistachio Aillade                                                                                               2008 Pinot Gris Reserve

Second Course Grilled Baird Orchards Peach Salad                                                                                                                    Prosciutto San Danielle, Arugula, Baked Ricotta                                                                                               2008 Corral Creek Riesling

Third Course Roasted Marrow Bone                                                                                                                                             Basil Fed Escargot, Grilled Brioche, Caramelized Onion Jam                                                                             2008 Ribbon Ridge Cerise

Fourth Course Duo of MK Farms Wild Boar                                                                                                                                       Boudin Noir, Wine Braised Shoulder                                                                                                                      Baked Borlotti Beans, Simington Gardens Summer Kale                                                                                   2000 Reserve Pinot Noir

Fifth Course Mignardises and Cookies                                                                                                                                         Portland Roasting coffee and Smith Teas