Can one family, in it’s fourth generation – founded in 1880, make successful wines half a world apart?  From Burgundy, France to Oregon, the Drouhin family makes its best efforts and for this dinner we will make our own assessment of their success.

Kate and Jack have spent a small amount of time (Jack says not nearly enough) in Burgundy and look forward to visiting Oregon sometime soon. On their recent Burgundy visit they spent a morning at Maison Joseph Drouhin in Beaune tasting countless beautiful white and red Burgundies – and we hope some of that Chardonnay and Pinot Noir MAGIC will join us for dinner at Gaucho with stunning dinner provided by the fabulous Kevin Costa.

1
foie gras torchon, fig, balsamic, onion cream, greens, crostini

Cremant de Bourgogne Sparkling NV

2
arctic char, charred corn, romaine, grilled peaches, kohlrabi slaw 

Burgundy: Maison Joseph Drouhin Pouilly Vinzelles 2015
AND
Oregon: Domaine Drouhin Chardonnay Arthur Dundee Hills 2016 

3
string beans, white bean puree, olives, fresh sheep’s milk cheese, dill 

4
grilled ribeye, blistered tomatoes, grilled summer squash, roasted mushrooms, caramelized onions, grainy mustard demi-glace

Burgundy:  Maison Joseph Drouhin Chorey les Beaune 2015
AND
Oregon: Domaine Drouhin Pinot Noir Roserock Eola Amity Hills 2015

5
pistachio & cardamom cake, raspberry coulis, whipped cream, smoked honey 

Thank you for your interest.  The dinner is SOLD OUT.  If you would like to be added to the waitlist, please send an email to let us know how many seats you would like.  Thanks and stay tuned for more dinners later this fall.

Community is valuable to us all – and we think many on our list of fun food and wine lovers feel strongly that our community deserves our support and attention.   This dinner is produced by Community Kitchen, a group that uses food as the foundation to change lives and strengthen communities. They provide culinary training and job placement services for adults experiencing barriers to employment.   We hope that you will join us in showing up and showing support for this organization!

Amuse Bouche – Ceviche
Seabass, Blood Orange, Mustard, Chili, Chive 

Aimery Sparkling Creėmant de Limoux Rosé Brut NV, France

Salad
Beet, Cauliflower, Black Garlic, Lemon

Bieler Pere et Fils Cuvee Sabine Rosé Coteaux d’Aix en Provence 2018, France

Fish
Monkfish, Miso, Cilantro, Soybean, Ginger

Hugel et Fils Gentil Alsace 2017, France

Meat
Lamb Loin, Ricotta, Tomato, Asparagus, Port

Castello Banfi Centine Rose Toscana 2016, Italy
AND
Montes Alpha Carmenere Colchagua Valley 2016, Chile 

Dessert
Pistachio mousse, Chocolate Graham, Mint

Please note that all sales are final. If you find you are unable to use your seats, please contact Kate and Jack and they will see if there is someone on the wait list who can use them (although this is not guaranteed).  

Thank you.

Thank you for your interest.  The dinner is SOLD OUT.  If you would like to be added to the waitlist, please send an email to let us know how many seats you would like.  Thanks and stay tuned for our next dinner in June.

Sustainable – Biodynamic – Organic….. what does this all mean when it comes to wine!??!

To help us navigate the world of sustainable wines, we are delighted to have Sandra Taylor join us. Sandra is CEO of Sustainable Business International, a consulting business that assists clients at various stages of environmental sustainability and corporate social responsibility (CSR) practice, primarily in the food and beverage sector.  She is also the Falk Chair of Socially Responsible Business at Chatham University in Pittsburgh.

Chef Kevin Costa has connected with all of his local farmers to bring us a meal connected with the local economy. We hope you can join us to enjoy this spring feast and unravel the mysteries of sustainable wines.

1
chicken liver mousse, lemon thyme, lemon zest, ramps, olive oil toast, sea salt 

Simonnet-Febvre Cremant de Bourgogne Blanc NV

2
seared trout, arugula, carrot tops, dandelion greens, pea shoots, water cress, radishes, Marcona almond, orange-saffron vinaigrette

Argiolas Vermentino Sardegna Costamolino 2017 

3
mushroom conserve, grilled asparagus, white bean purée, red onion, roncal, lilac

Ken Wright Cellars Pinot Noir Willamette Valley 2014

4
grilled pork shoulder, herb gremolata, braised kale, chard and mustard greens, leek and garlic confit

Tablas Creek Patelin de Tablas Rouge Paso Robles 2015

5
brown butter and cardamom apple tart, pistachio, orange-honey

Chateau Richard Saussignac Tradition 2013

Please note that all sales are final. If you find you are unable to use your seats, please contact Kate and Jack and they will see if there is someone on the wait list who can use them (although this is not guaranteed).  

Thank you.

Punxsutawney Phil said we were in for an early spring – but given the recent arctic chill we weren’t convinced. What better to weather the season than a meal of hearty and savory foods that are familiar and comforting.  Combined with friends and some of our favorite wines, it was a warm and comforting late winter evening!

The incredible Kate Romane and Black Radish Kitchen emerged from winter hibernation to create a meal to see us through to the first signs of spring.

Welcome
country beans with country loaf family style 

Vignerons de Mancey Cremant de Bourgogne NV

1
white fish almandine. parsley. lemon

Elk Cove Pinot Blanc Willamette Valley 2017

2
green bean. gem lettuce .tarragon. olive. and fingerling potatoes

Domaine de la Solitude Cotes du Rhone Rose 2017

3
beef bourguignon and baguette

Decoy Cabernet Sauvignon Sonoma County 2016
AND
Robert Mondavi Maestro Red Blend Napa Valley 2014

4
creme brulee