CANCELED - WE HOPE TO RESCHEDULE LATER THIS YEAR
Join us in the Library at 7pm and meet the winemakers as Steamboat Chef Adam Ruplinger expertly creates a dinner experience paired with Dion wines. Call 541-498-2230 to reserve your seats or book with your room online. $100 per person includes appetizers, multi course meal, and wine.
Just outside of greater Portland, off the Hillsboro Highway 219, nestled in the Chehalem Mountains of the northern Willamette Valley, is our 60-acre vineyard dating back to 1976 and our small winery and tasting room.
Our family-owned and operated enterprise maintains an intentionally small annual production as part of our commitment to offer the highest quality wines at exceptional values.
Our winemaker, Kevin Johnson, founded the winery in 2007 and carries on third-generation winegrowing traditions. His grandfather began the legacy by growing grapes and producing wines near Sunnyside, Washington.
For over 45 years, Kevin and his family have been growing wine grapes in our little slice of beautiful Oregon, just outside the city.
We are L.I.V.E. (Low Input Viticulture and Enology) Certified. This certification verifies our use of sustainable agricultural techniques in our commitment to maintain good stewardship of the land.
Our production includes primarily Pinot Noir and Pinot Gris. We also offer in limited quantities: Sparkling Wines, Tempranillo, Rose, Viognier, and Chardonnay. Kevin and his wife Beth Klingner handcraft around 1000 cases per year. We still provide premium wine grapes to other Willamette Valley wineries from our 60 acres.
Steamboat Executive Chef Adam Ruplinger
Adam grew up on a farm in the heart of Wisconsin, where meat and potatoes are king. But, the move to Minneapolis proved to have the biggest influence on his culinary style; he landed squarely at the side of James Beard Best Chef: Mid-West semifinalist, Doug Flicker, at Auriga. After assisting Chef Flicker at a James Beard House dinner, Adam's passion took flight. He learned to push the boundaries of what a chef can do with food, he started to play with seafood a lot more, and then everything he could get his hands on.
After ten years in Minneapolis kitchens (Auriga, Sous Chef at: Martini Blu, Mission, Barrio, Common Roots, Chef de Cuisine at: Cocina del Barrio), Adam made a pilgrimage to Portland, Oregon. In August of 2013, fresh off Interstate 84, Coppia Restaurant & Wine Bar nabbed him as the Executive Chef before anyone else had the opportunity.
At Coppia the focus was on the food and wine of Piedmont, Italy, but Adam was able to infuse his devotion to locally-sourced ingredients, and to supporting organic farmers when possible.
Adam also has a big passion for learning; working more closely with wine, devising and executing monthly winemaker dinners at Coppia, helped him understand the intimate relationship between food and wine. He also discovered that he has a rare knack for pairing the two.
His “Farm to Table” passion drew him to Steamboat Inn which has had a commitment to sourcing locally long before it was a movement. Adam is the perfect addition to the team at Steamboat. Here he provides guests with a true taste of Oregon perfectly paired with local wines.