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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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We are so excited for our Fall 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 are thrilled to share The Kitchen with Stoller Family Estate’s Melissa Burr and Craig Havelink.

Melissa Burr, Stoller Family Estate

Melissa Burr, Vice President of Winemaking

Melissa Burr was raised in the Willamette Valley. After completing her Bachelor of Science degree, Melissa intended to practice naturopathic medicine before discovering her true passion was in wine. She studied winemaking and fermentation science at OSU and interned during harvest for several local wineries before becoming production winemaker for Cooper Mountain. In 2003, Melissa joined Stoller Family Estate as the winery’s first dedicated winemaker.

In her 17-year tenure with Stoller, Melissa has worked in concert with the vineyard team to oversee the site’s continued refinement. She has helped grow production from 1,000 cases to 60,000 while acting as a steward of Stoller’s legacy. In 2013, Melissa partnered with Stoller to launch History, a brand dedicated to paying homage to historic vineyards in the Pacific Northwest. The collection will continue to evolve, as she tells more stories about these esteemed vineyards and the people who started them. Melissa enjoys the creative and natural process of winemaking and the dynamic nature of the Oregon wine industry. The constant evolution of every new vintage pushes her to learn more about her craft.


Craig havlink, Stoller Family Estate

Craig Havlinek

Craig Havlinek has more than 15 years’ experience in the wine industry. His passion for wine began in his early 20s while running the wine department in a local grocery store. From there, he expanded his experience by working for an Oregon winery where he oversaw national and international sales, followed by working in distribution with the fine wine team at Young’s Market Co. where he was awarded “The Best in the West” sales representative for three consecutive years. In August 2019, Craig joined the Stoller Wine Group family, overseeing regional sales. In true Oregon native fashion, his hobbies include roasting coffee, brewing beer, talking about all things wine, cooking, and spending time in the great outdoors with his wife, Angela, and daughter, Lily.




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

Sea Scallops with Cider Brown Butter & Apple Fennel Salad

Salad of Frisee, Duck Confit, Poached Pear & Beet

Braised Short Rib of Beef, Puree of Autumn Root Vegetables, Sorrel Gremolata

Pecan Pumpkin Custard Cake

Registration Info

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