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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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Raptor Ridge Winery at The Kitchen at Middleground Farms

To celebrate Oregon Wine Month, we are sharing our kitchen with Raptor Ridge Winery‘s Shannon Gustafson and Wallace McKeel.

Shannon Gustafson • Raptor Ridge Winery

Shannon Gustafson, Winemaker

Shannon joined the Raptor Ridge team as Winemaker in 2017.  Her journey into winemaking started at the young age of 13, when she accidentally came across Enology at a women’s career fair.  She graduated early from high school to pursue a degree in Food Science/Winery Production from California State Fresno.  Being too young to complete her winemaking classes, she decided to go work a harvest in France.  Since graduating in 2003, her career has brought her to work with wine on 3 continents (France, Australia, North America), along with a 10-year stint on California’s Central Coast working for small family wineries like ours.  Her first Willamette Valley harvest was in 2009, helping out her friend at Johan Vineyards. One of our dear friends was a lab-mate and cohort of Shannon’s as they progressed through school at Cal State and warned us that, “Shannon is wicked smart!”.

Shannon enjoys hiking and exploring the outdoors along with her energetic companion dog, Abby.

Wallace McKeel • Raptor Ridge Winery

Wallace McKeel, National Sales Manager

Wallace joined the Raptor Ridge team in March 2021 as our National Sales Manager. In this role, she shares the pride and passion of Raptor Ridge wines with our distribution sales partners across the country. Relationships are her currency, and she strives to inform wine professionals and consumers about the quality, care, and intention that form the bedrock of Raptor Ridge Winery.

Born and raised in Louisiana, Wallace discovered her passion for wine through holding positions in all aspects of the hospitality industry. She is a 10-year beverage industry veteran who began earning wine certifications while working in the boutique bottle shops and legendary dining rooms of New Orleans and soon transitioned into roles in wine distribution program management and sales. In 2018, Wallace worked as a Harvest Intern in Oregon’s Chehalem Mountains AVA and quickly caught the Oregon bug. In 2020, Wallace worked as a harvest intern for Raptor Ridge learning the intricacies of the winemaking process.

More About Raptor Ridge Winery

Raptor Ridge Estate’s Tuscowallame Vineyard is located in Oregon’s beautiful Chehalem Mountains about 25 miles southwest of Portland. The vineyard site slopes east-southeast with sweeping views of Mount Hood and Mount Adams—and on a very clear day, even Mount St. Helens and Mount Rainier. At about 500 feet in elevation, this gently sloping land is frequently visited by red-tailed hawks, Peregrine falcons, barn owls, and great horned owls. Tuscowallame is an indigenous word meaning “place where the owls dwell.”

Raptor Ridge’s estate Pinot noir is noted for its silky texture, fine-grained tannins, Italian plum, cherry, black pepper and mineral notes. Tuscowallame Pinot noir may be found in many of their cuvees, such as Trig, Flight Club Select, Reserve, and Willamette Valley. Their first vintages from the estate were released as Adolfo’s Block 2006-2010. Since 2011, they have blended the now-mature Macario and Dustin blocks with Adolfo’s to achieve a 500+ case Estate bottling.

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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