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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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Trisaetum Winery at The Kitchen at Middleground Farms

To celebrate Oregon Wine Month, we are so excited to share our kitchen with Trisaetum Winery‘s winemaker and owner James Frey. 

James Frey • Trisaetum Winery

James Frey, Owner &Winemaker

With degrees in exercise physiology and business from the University of California, Berkeley, and the University of Arizona, it seemed unlikely that James Frey would end up as a winemaker or an artist. Nonetheless, in 2003, he and his wife Andrea moved their young children to Oregon, bought a piece of land in the eastern foothills of the Coast Range mountains, and planted the first of the three vineyards that now make up Trisaetum Winery.

A family-owned and operated winery in the heart of the Ribbon Ridge AVA, James only works with fruit from his estate vineyards and bottles ten Pinot Noirs, eight Rieslings, and five Sparkling wines each vintage.

In addition to his role as winemaker/proprietor, James is an internationally recognized artist with paintings sold to collectors throughout the world. His paintings are currently on display throughout the United States; as well as in the United Kingdom, France, Sweden, Canada, and Brazil. A gallery of his artwork is featured at the Trisaetum Winery.

More About Trisaetum Winery

Since the family lives on site, James and Andrea have been committed to farming in a manner that creates a healthy and diverse ecosystem. This includes preservation of the natural habitats that surround their vineyards, dry-farming, never using herbicides, never tilling, extensive composting, bee-friendly viticulture and hand-harvesting every cluster.

Today, Frey Family Wines encompass the brands of Trisaetum (Willamette Valley); 18401 Cellars (Walla Walla) and Pashey (Sparkling); all produced by James at the winery on Ribbon Ridge. Despite outside influences pushing for expanded production, staying small and very hands-on has become a core principle; therefore, production levels have remained constant at a total of around 6,000 cases each vintage.

The name Trisaetum is an amalgam of James and Andrea’s two children—Tristen and Tatum.

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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