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 Fairsing Vineyard wines with the freshest ingredients available.
Emily Terrell
Associate Winemaker
Emily Terrell joined the team at Brittan Vineyards in 2013, where she is currently associate winemaker. Prior to that, Emily earned her M.Sc. in food science/wine biotech at the University of British Columbia, where she studied mixed Saccharomyces strain fermentations in Pinot noir.
After a few years at the lab bench working with fermentation in miniature, she couldn’t wait to get her hands dirty working in cellars and vineyards worldwide, including formative stints in Marlborough, the Okanagan, the Mornington Peninsula, Central Otago, Corsica, and the Northern Rhône. Emily was thrilled to arrive in Oregon in 2012 and looks forward to many more years of making site-driven wines of distinction in this very special region.
More About Fairsing Vineyard
Fairsing Vineyard is a family-owned and operated vineyard in the Yamhill-Carlton AVA. The vineyard was established in 2005, and the first 18 acres of vines were planted in 2006. We now have about 38 acres of Pinot noir and 5 acres of Chardonnay planted. In addition to the vineyard, Fairsing is home to 100-acres of Certified Family Forest. We are a member of the Low Input Viticulture and Enology (LIVE) association, the Salmon Safe program, the American Tree Farm System and is an original signatory to the Willamette Valley Oak Accord. Fairsing is also recognized by the Pollinator Partnership for its Bee Friendly Farming (BFF). All of Fairsing’s wines are made from grapes grown on our vineyard and express a sense of this unique place.
Also in attendance: Meara McNally Butler, General Manager and daughter of the proprietors, Mary Ann and Mike McNally
Dinner Details
Menu
Focaccia di Recco with Vineyard Honey
Seared Scallops with Lemon Cashew Cream, Crispy Farro, Parsley Verte
Duck Liver Toast with Strawberry Rhubarb Gastrique and Curly Greens
Braised Pork Shoulder with Wilted Spring Greens, Polenta
Almond Custard Cake
Wines
To be announced!
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 $165, 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.
Fairsing Vineyard Winemaker’s Dinner
May 9 @ 6:00 PM - 9:00 PM
| $50.00 – $330.00Need Assistance?
If you have questions about this event or are experiencing any issues with your ticket purchase, please send us the details via an EMAIL or NOTE.
Cancellation Policy
Due to the nature of our events, classes, and dinners, all payments are non-refundable or exchangeable. If you find yourself unable to attend, you may transfer the ticket to someone else. However, we are unable to refund, exchange, or apply a credit to another offering. All payments are final.
