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.

Loading Events
Flâneur Wines at The Kitchen at Middleground Farms

To celebrate Oregon Wine Month, we are so excited to share our kitchen with Flâneur Wines‘ Grant Coulter and Amelia Dobbes.

Grant Coulter – Winemaker / Director of Vineyards • Flâneur Wines

Grant Coulter – Winemaker / Director of Vineyards

Grant’s career in winemaking began in California and Australia before finding his true calling in the organic and biodynamic vineyards of Oregon. He started as an Assistant Winemaker for Hamacher Wines and then moved to Beaux Freres, assisting the Owner and Winegrower Michael Etzel. At Beaux Freres, Grant worked in every facet of viticulture and oenology, and after 6 years was promoted to Head Winemaker. One of Grant’s proudest accomplishments was making the 2014 Beaux Freres Vineyard Pinot Noir, which was named Wine Spectator’s #3 wine of 2016.

Grant joined the Flâneur team as Winemaker and Director of Vineyards in 2016. He was quick to fall in love with Flâneur’s organically farmed estates, La Belle Promenade Vineyard (Chehalem Mountains AVA) and Flanerie Vineyard (Ribbon Ridge AVA). He takes the time to understand the idiosyncrasies of the vineyards and works towards amplifying their unique characteristics in each wine. With a phenomenal range of raw materials and the freedom to express his artistic vision, Grant is able to take risks, experiment, and guide the wines in different directions without chemicals and manipulation. The result, is a cohesive portfolio of wines that tell a story of artistry, and place.

Amelia Dobbes • Flâneur Wines

Amelia Dobbes – Director of Marketing

Amelia joined the Flâneur Wines team as the Director of Marketing in early 2022. As the daughter of local Winemaker, Joe Dobbes, she grew up in the Willamette Valley wine world working for her family business. Her experience spans everything from Hospitality, Cellar Hand during harvest, to Marketing Manager. Furthermore, she has spent time working in wine distribution for Southern Glazer’s Wine and Spirits, in the cellar at Carlton Winemaker’s Studio, and holds her WSET II. Amelia brings great creativity, enthusiasm, and a lifetime of wine experience to the Flâneur team.

More About Flâneur Wines

Flâneur Wines creates exceptional Willamette Valley wines made from their estates, La Belle Promenade in the Chehalem Mountains AVA and Flanerie Vineyard in the Ribbon Ridge AVA. Winemaker, Grant Coulter has crafted an award-winning portfolio of Pinot Noir, Chardonnay, Pinot Meunier, Aligote, Gruner Veltliner and traditional method sparkling wine.

The French name, Flâneur, is a word used to describe leisurely wanderers in Paris in the mid-nineteenth century by renowned poet Charles Baudelaire. Flâneur encapsulates the idea that the mind functions best at a slow pace, and that curiosity can uncover a life of significance. This was the life that Founder, Marty Doerschlag lived between selling his first company and starting Flâneur Wines in 2013. Today, Flâneur Wines currently hosts tastings year-round in the historically renovated Madsen Grain Elevator and in their 100-year-old Barn, overlooking one of the finest vineyard views in the Willamette Valley.

The Menu & Pairings

Chefs Jessica & Kate will walk through a demonstration cooking class featuring a four-course seasonal menu where we share the tips and tricks to creating a beautifully paired menu.

Jean, our Curator of Wine & Experiences, will educate you on the individual pairings with each course.

The Menu

This seasonal menu will be crafted closer to the event.
Please check back!

Registration Info

SEATING: Seating will be offered for parties of 2 at each of our bistro tables, at our two Chef’s tables for 4-8 person groups, and in the Wine Barn.
DEPOSIT: A $50 table deposit is required and will be deducted from your final bill.

PER PERSON PRICE: A per-person cost of $145 will be billed at the close of the evening minus the table deposit.
GRATUITY: Service gratuity is gratefully accepted on your final bill. A 20% gratuity is added for groups of six (6) or more.

SEATING: Seating will be offered for parties of 2 at each of our bistro tables, at our two Chef’s tables for 4-8 person groups, and in the Wine Barn.

DEPOSIT: A $50 table deposit is required and will be deducted from your final bill.

PER PERSON PRICE: A per-person cost of $145 will be billed at the close of the evening minus the table deposit.

GRATUITY: Service gratuity is gratefully accepted on your final bill. A 20% gratuity is added for groups of six (6) or more.

Additional Details

If you have a party larger than 10, call The Kitchen at 503-746-3030 to allow us to assist you with your reservation.
Please let us know if you or any of your guests are vegan or have a gluten intolerance.

Options

The numbers below include tickets for this event already in your cart. Clicking "Get Tickets" will allow you to edit any existing attendee information as well as change ticket quantities.
Options are no longer available