Ladies & Gentlemen, buckle in and listen up: This Summer, join us as we take you on an immersive culinary journey through world-renowned wine regions and inspired cuisines.
Welcome to our Wine Passport Dinner Series — a globetrotting weekly journey taken through the glass and on the plate as Executive Chef Sophia Kiasi and Wine Director Zach Bingham bring you along a guided tour of wine regions around the world.
This week … Willamette Valley, Oregon!
While not quite a "passport-required" situation, the Willamette Valley deserves a focus fully on its own, as an appellation that has helped shape the future of domestic winemaking here in the United States over the last half-century.
Join us in welcoming our guest host — and dear friend! — Advanced Sommelier Olga Khorunzha of Reyes Beverage Group as we explore the diversity and singularity of the Willamette Valley through the lens of an elevated culinary pairing from Executive Chef Sophia Kiasi.
RECEPTION
served with Parker House Rolls + Herb-Honey Butter
· AMUSE BOUCHE ·
CRAB GOUGÈRE
corn purée, hazelnut, chive, lemon
2023 Benmar “Sand Dune” Chardonnay
(Dundee Hills + Eola-Amity)
FIRST COURSE
SALMON CRUDO
red beet leche, blackberry, tarragon, pickled shallot, white balsamic gel, puffed wild rice
2024 Benmar “Above the Clouds” Pinot Noir
(Dundee Hills, Eola-Amity, Chehalem Mtns, and Yamhill-Carlton)
SECOND COURSE
DUCK LEG CONFIT
cherry-hoisin glaze, local mushroom, onion soubise, chinese five spice jus
2023 Benmar “Springbok” Pinot Noir
(Yamhill-Carlton)
THIRD COURSE
POTATO AGNOLOTTI
blue cheese cream, roasted pear, fried sage, walnut crumble
2023 Benmar “Alpine Lakes” Pinot Noir
(Dundee Hills)
FOURTH COURSE
PORK TENDERLOIN
braised fennel, white bean puree, plum mostarda, pork jus
