We are excited to invite you to The Kitchen for a fun and informative demonstration cooking class featuring Oregon wines paired with seasonal food! Learn how we pair Patricia Green wines with the freshest ingredients available.
Jim Anderson
Owner/Winemaker
Most winery lives don’t ultimately begin growing up on an island 2,500 miles away from what is now home base. It is not that there was a vineyard or winery on Sebascodegan Island in Maine but there was an emphasis on self-reliance, hard work, living off the land and respect for your surroundings that set a tone and tenor not so different from being an effective working winery partner. Working in conjunction with the more free-spirited partner since 1995 has honed an innate sense of quality of things to something where the processes of work, craftsmanship and artisanship result in a specific vision of a vast array of wines. Being peculiar is hardly a personality trait that one casually puts on a resume but non-linear thinking, questioning established ideals, going about things in less than traditional ways and, in general, being somewhat odd has the capacity to serve one well in the stewardship of Pinot Noirs. Majoring in anthropology while minoring in economics is indicative of a mind that willingly fluctuates between a historiological view of things and the science of why things are the way they are and in that example of a dichotomy there is the essence of a person that wants to explore the interesting and hard to analyze sub-texts of wine by finding ways and methods to illuminate them.
More About Patricia Green
Patty Green and Jim Anderson started Patricia Green Cellars in 2000 in the area that would come to be known as the Ribbon Ridge AVA. The winery was built on the idea that there were great vineyards in Oregon that could produce uniquely excellent wines if people dedicated themselves to the farming and winemaking necessary to do so. Over many vintages that ideal expanded as experience was gained, the winery grew and the sophistication of the vision adapted to the times.
What was once a goal of simply making the best wine possible evolved into something more important. Patricia Green Cellars still strives to make great wines but within the context of these principles:
- Finding and working with the largest collection of historic Oregon vineyard sites ever assembled under one winery roof.
- Minimizing our environmental impact as much as possible.
- Committing to providing a work environment that respects the people who work here.Â
There is a lot of great wine in the world. We aim to be a great company that produces great wine.
In 2017 Patty passed away. The winery has carried on both in her name and as a tribute to her as a person and an important historical figure in Oregon’s history.
Dinner Details
Menu
We’ll be creating a seasonal menu paired with these beautiful wines.
Please check back for details!
Wines
Please check back for the wine list.
The Crew
Chef Jessica
Chef Jason
Chef Jeremiah
Chef Kate
Sommelier Jean
Seating Options
Available Options
Three options are available:
Family-style seating at the Chef’s Table, limited to 20 people
Four bistro tables, accommodating two guests each
Wine barn, for up to 10 guests
Recommendations
Registration Information
Per Person Pricing
A per-person cost of $175, which includes dinner, pairings, and gratuity.
For Large Groups
If you have a party larger than 10, call The Kitchen at 503-746-3030 to allow us to assist you with your reservation.
Additional Considerations
Please let us know if you or any of your guests are vegan or have a gluten intolerance.
