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Dinners in the Garden – Friday Night Seating

We are excited to once again welcome you to the farm for our seasonal dinners in the garden!  We miss creating the meals WITH you in The Kitchen, but until then, let us serve you!

Throughout the summer, we are offering weekly Dinners in the Garden on Friday’s. Come join us in one of our three garden settings: greenhouses, gazebos and at the Chef’s Table.


The Menu

The Kitchen’s Nosh Plate

Fresh Pappardelle Pasta with Lobster, Corn & Pancetta

Beef Tenderloin with Chanterelles, Lobster Mushrooms & Braised Fennel

Apple Tarte Tatin with Bourbon Caramel

 


New for this season, we are excited to share the expertise of our new sommelier, Jean Householder as she hand-curates wine pairings for each of our courses, often featuring local wineries. These special pairings will be available with each course for an additional $50 per person.

We also have selections of wine by the bottle from our cellar, available for purchase with dinner.

Seating Options

Reservations are available for seating in one of our gazebos or greenhouses, or the Chef’s Table (which is located inside The Kitchen during times where indoor dining is permitted).

Table Reservations

  • Please reserve one table regardless of the number of guests in your group. To reserve a table for 10 or more, please call The Kitchen at 503-746-3030.  
  • A per table – not per person – deposit of $50 and a total guest count is required with your table reservation.

Guest Information

  • This dinner features a four-course menu for $95 per person, with non-alcoholic beverages, wine & beer available for purchase
  • Please let us know at the time of your reservation if you or any of your guests are vegan or have a gluten intolerance
  • The total bill for all guests is payable at the time of the event, less your deposit of $50
  • Groups of 6 or more will have a 20% service charge added to the final bill.

 

Dinners in the Garden – Saturday Night Seatings

We are excited to once again welcome you to the farm for our seasonal dinners in the garden!  We miss creating the meals WITH you in The Kitchen, but until then, let us serve you! Come join us in one of our three garden settings: greenhouses, gazebos, and at the Chef’s Table.


The Menu

The Kitchen’s Nosh Plate

Fresh Pappardelle Pasta with Lobster, Corn & Pancetta

Beef Tenderloin with Chanterelles, Lobster Mushrooms & Braised Fennel

Apple Tarte Tatin with Bourbon Caramel

 


New for this season, we are excited to share the expertise of our new sommelier, Jean Householder as she hand-curates wine pairings for each of our courses, often featuring local wineries. These special pairings will be available with each course for an additional $50 per person.

We also have selections of wine by the bottle from our cellar, available for purchase with dinner.

Seating Options

Reservations are available for seating in one of our gazebos or greenhouses, or the Chef’s Table (which is located inside The Kitchen during times where indoor dining is permitted).

Table Reservations

  • Please reserve one table regardless of the number of guests in your group. To reserve a table for 10 or more, please call The Kitchen at 503-746-3030.  
  • A per table – not per person – deposit of $50 and a total guest count is required with your table reservation.

Guest Information

  • This dinner features a four-course menu for $95 per person, with non-alcoholic beverages, wine & beer available for purchase
  • Please let us know at the time of your reservation if you or any of your guests are vegan or have a gluten intolerance
  • The total bill for all guests is payable at the time of the event, less your table deposit of $50
  • Groups of 6 or more will have a 20% service charge added to the final bill.

Wine Down Wednesday – Pop-Up #1

Join Jean, our certified sommelier, for an educational and private tasting featuring her curated selections paired with small bites.
A perfect opportunity for new and knowledgeable wine lovers to learn more about a variety of wines!

$45 per person with limited seating of 25 people. All wines tasted will be available for purchase at 30% off the list price.

This first event may be Halloween-inspired! Think “dark” red wines…

Winemaker’s Dinner Series – Bethel Heights

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, welcome Bethel Height’s Ben Castell to The Kitchen.

Ben Casteel, Co-owner, Director & Winemaker

Ben is the oldest son of Terry Casteel and Marilyn Webb, co-founders of Bethel Heights Vineyard. Ben spent his summers working for his uncle Ted in the vineyard alongside his brother and cousins, but left for college with a different career path in mind. A declared English major entering the University of Oregon, it was always Ben’s intention to complete his undergraduate studies, pursue a doctorate in English Literature and secure a University teaching position thereafter. A trip to Burgundy to work the 1999 harvest at Domaine de Perdrix changed everything.

After an exhilarating experience working overseas, Ben returned with a mind to work in the wine industry for a period before graduate school. He took a position as cellar assistant with Rex Hill under Lynn Penner-Ash immediately after returning from France in November of 1999 and spent the next five years working his way up from cellar assistant, to Cellar Master, and eventually Assistant Winemaker under new acting Winemaker and friend, Aaron Hess.

Ben’s father called him in the Summer of 2004 to discuss the future of Bethel Heights after his retirement, and six months later Ben accepted the position of Winemaker at Bethel Heights in January of 2005. Ben strives to continue the model established by his father and family in crafting wines that reflect vintage and terroir at Bethel Heights Vineyard. It is a vision born of thoughtful experimentation, patience, and restraint, and one that he believes can only reach fulfillment at the small winery level. The closer the winegrower’s hands are to their wines and vines, the clearer the voice of the place and time will be expressed in the cask and bottle. It is with this vision and passion that Ben hopes to carry Bethel Heights on into the future.


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

Bacon Apple Jam Toast with Aged Cheddar

Autumn Vegetable Turnover with Roasted Sugar Pumpkin Soup

Pinot Noir Braised Beef with Polenta and Aged Parmesan

Olive Oil Cake with Cardamon & Pear. Hazelnut Brittle


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 deposit of $50 per table 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.

Winemaker’s Dinner Series – Dobbes Family Estate

We are thrilled to share The Kitchen with Dobbes Estate winemaker Andy McVay and wine ambassador Toni Kidd as they share with you how their wine is influenced by nature, nurture and artistry.  Throughout their seven vineyard locations, they are able to share with you many varietals and a true sense of the word “terroir”.

 

Toni Kidd, Wine Ambassador at Dobbes Family Estate

Toni Kidd, Wine Ambassador

Born and raised in New Jersey, Toni had her first experience with wine on her grandmother’s vineyard estate, Setriolo in Castellina in Chianti, the famed Sangiovese growing region in Tuscany, Italy. She graduated from Cornell University Hotel School and decided wine was her passion. Working for Henry Wine Group and Wine Warehouse and then as a District Manager with Allied Domecq in Northern California, Toni found her stride. She moved to Oregon to raise her family and entered into the Oregon wine scene joining Young’s Market Company for nine years. Although she had sold Wine by Joe and Dobbes wines for many years, Toni is thrilled to be the NW Winery Ambassador and asset to the winery team by working all areas of the Pacific NW as well as throughout the country.

 


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

Garden Fritto Misto with Shaved Truffle Aioli

Corn & Fennel Bisque with Spicy Crab

Pork Osso Buco with Lentils

Savory Blue Cheese Cake with Marcona Almond Crust & Candied Bacon


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.

Winemaker’s Dinner Series – Stoller Family Estate

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.

 


 

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

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.

Winemaker’s Dinner Series – Sokol Blosser

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 welcome Sokol Blosser’s Alex Sokol Blosser.

Alex Sokol Blosser, Sokol Blosser

Alex Sokol Blosser, Co-President, Winemaker & Second Generation Winegrower

Alex is the son of Sokol Blosser’s founders, Susan Sokol Blosser and Bill Blosser, who grew up working in the family vineyards and winery. Not much has changed. The strong pull of the family wine business kept pulling him back in from escapes to college in Texas, to a stint with the Air Force Reserves. The wine life had him and it just took a few years for him to realize that he really did love the business and wanted to make this his life’s work.

In typical family business fashion, Alex has played many roles at Sokol Blosser from cellar rat, to Vineyard Manager, to Vice President of Sales. All these prior positions groomed him for his current and last position with the winery; that of Winemaker. Alex is only the fourth winemaker to walk the catwalks in the winery since the first vintage in the Dundee Hills in 1977. He has worked with and under all the previous winemakers and brings forward those learnings and a winemaking desire to fashion Pinot Noir that inspires the world.

Alex is grateful to have found a life partner with his wife Ginny, and for his two sons, Nikolas and Avery, for whom he tries but fails to beat in the card game Magic. He lives on the vineyard and when time allows he is often reading science fiction, riding his bike, watching the Tour de France, and pining for the day when the LA Dodgers raise the World Series title once again.


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

A Trio of “Stuffed” Eggs

Halibut & Mango Crudo

Sudan Farms Rack of Lamb with Spiced Cauliflower and Herb Tahini

Chocolate Pavlova with Pomegranate


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.