Willamette Valley Winemakers are coming to EVOO for Savor Weekend. We are doing a wine dinner pairing their wines chosen for chef Bob’s menu.
Join in the discussion while winemaker and chef critique their choices for pairing the food and wine, certain to make for lively discussion.
Here’s the menu & Willamette Valley Vineyard wine pairings
Ahi tuna tartar with toasted hazelnuts, sambal oil and pickled cucumbers; crostini and garlic aioli, cilantro leaves
2013 WVV Pinot Gris
Crispy Peruvian roasted duck breast, cherry plum sauce; Frisee salad with toasted sesame vinaigrette, steeped Montmerency cherries and breakfast radishes; house picked red onions and seared polenta
Two pairings with this course- whole cluster 2013 WVV Pinot Noir; and WVV Bernau Block 2012 Pinot Noir
Pimenton pulled pork on tostada; green chile tamale and cumino tomato mole; avocado-tomatillo salsa
WVV Griffin Creek 2011 Syrah
Umbrian coffee braised short rib of beef with Calabrian chili pepper;short rib ravioli with provolone picante cheese and herbed Demi
Griffin Creek 2011 Cabernet Sauvignon
Nina’s ricotta cheese and Arborio rice “cheesecake” with house dried late harvest grapes; WVV 2012 Tualatin Estate Semi-Sparkling Muscat
Any of our shows or class experiences can be designed just for your private party. (*) Imagine having a room of your friends watching and dining during the Dinner Show or with aprons on and hands into the dough during a private PASTA 101 semi-hands-on class. Private experiences can be arranged by speaking directly with one of our representatives. See our suggestions for a private event page to learn more about the possibilities.
(*)Private groups of ten or less may join the regular scheduled classes and are expected to pay the regular price per person, gratuity optional. Groups of 11 or more constitute a private event, and our pricing for those experiences depends upon the date, number in the party, type of experience, and of course, the menu. A service fee is always applied.