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.

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Matzinger Davies at The Kitchen at Middleground Farms

We are so excited for our Winter Winemaker’s Dinner Series and sharing our kitchen for a fun and informative demonstration cooking class all about pairing Oregon wines with seasonal food! For this dinner, we welcome winemakers Anna Matzinger & Michael Davies.

Anna Matzinger & Matt Davies • Matzinger Davies

Anna Matzinger & Michael Davies, Winemakers

Longtime Willamette Valley winemakers Anna Matzinger and Michael Davies established Matzinger Davies with the intention of crafting wines with a resonant voice speaking to their geographic origin, varietal typicity and season.  Having spent many years making wines separately both internationally and for the last two decades mastering our craft in Oregon, Matzinger Davies is an opportunity for them to delve into their curiosities and collaborate creatively on a project of their own.

Their focus is small lot AVA-based Pinot Noir and Chardonnay from the Willamette Valley and single-site Sauvignon Blanc and Grenache from the Columbia River Gorge. Michael is currently Executive Winemaker for both REXHILL and AtoZ Wineworks in Newberg, Oregon and Anna consults in winemaking after a long a successful tenure as winemaker & co-GM for Archery Summit in the Dundee Hills.

More About Matzinger Davies

Matzinger Davies is intent on producing wines with a resonant voice speaking to their geographic origin, varietal typicity and season.  Our focus is small lot AVA based Pinot Noir and Chardonnay from the Willamette Valley and single site Sauvignon Blanc and Grenache from the Columbia River Gorge in Oregon. Over the past decade we have worked to build strong relationships with our four vineyard partners, their families and farming, and strive to express each site with vibrancy, authenticity and integrity.

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.

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