CANCELED - WE HOPE TO RESCHEDULE LATER THIS YEAR

Join us in the Library at 7pm and meet the winemakers as Besaws Chef Dustin Clark expertly creates a dinner experience paired with RoxyAnn 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.

Besaws

Besaws' ethos remains a simple one: providing delicious, seasonal and local food and drink, with genuine warmth of heart.

Chef Dustin Clark’s rise to Portland’s culinary elite, stemmed from an innate Pacific Northwest Cuisine sensibility: source the finest local ingredients, know your farmers and make lasting relationships, follow your passion, and the cuisine will reflect the integrity.

After attending New England Culinary Institute in Vermont, an externship provided Dustin the inspiration to relocate from his home in South Dakota to Portland, Oregon. Dustin’s first few years were split honing his skills between restaurant legend, Zefiro, and what would come to be known as the legendary Pacific Northwest Cuisine restaurant, Wildwood – two groundbreaking restaurants in Portland’s modern dining history. Under the tutelage of Wildwood founder Cory Schreiber, Dustin quickly climbed the ranks, reaching Executive Chef within a few years. Dustin is widely recognized as having elevated Wildwood to its iconic status through his innovative palate and flavor combinations, rigorous technique, as well as being one of the earliest adopters of farm-to-table cooking.

In his current role of Executive Chef at Besaw’s, Dustin explores the opportunity to to elevate the game on classic comfort foods, and evolve yet another Portland institution. His long-standing farmer relationships and love of quality product are helping establish the new location of Besaw’s as a neighborhood staple. Next door, the menu at The Solo Club, where Dustin is Executive Chef and Partner at the jewel-box bar, draw inspiration from his travels from around the globe with influences as far away as the Mediterranean and Asia. When he’s not at work in one of his kitchens, Dustin can be found tinkering in his garden, where he grows several varieties of the world’s hottest chiles, or playing with his cat Bovine.

RoxyAnn Winery

Our estate, Hillcrest Orchard, has been owned and operated by a single family since 1908. There are currently over 120 acres of planted vineyards and pear orchards, with almost 70 acres of dedicated vineyard land that are used solely to create RoxyAnn Winery’s wine. RoxyAnn Winery produces 15,000 cases of award-winning wine, including Claret, Cabernet Sauvignon, and Sauvignon Blanc.

We fully adhere to the philosophy that great wine starts with the quality of the vine. That’s why we take an uncompromising approach when it comes to the care of our vineyard as with the quality of our facility where RoxyAnn grapes become RoxyAnn wines.

It is our job to fully develop, preserve, and showcase what comes from the vineyard. With appropriate viticulture practices, balance, texture, and desired flavor profiles are developed in the vineyard, long before the grapes are brought to the winery.

“A winemaker simply cannot craft wines that surpass the quality of the fruit.”— Kent Barthman, RoxyAnn Winemaker

Our goal is to create wines that are reflective of our vineyards’ ideal terroir as well as each individual vintage, while at the same time carefully putting our own signature of craftsmanship on each wine. From a rich and diverse palette of sustainably farmed estate fruit, we are able to craft wines showcasing bold, concentrated flavors with a vibrant sense of place. We aim to consistently produce quality wines of tremendous color, complexity, and depth of flavor that we are proud to share with wine lovers of all backgrounds.

CANCELED - WE HOPE TO RESCHEDULE LATER THIS YEAR

Join us in the Library at 7pm and meet the winemakers as Chef Jake Sewell expertly creates a dinner experience paired with Reustle 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.

Reustle Vineyards

Reustle – Prayer Rock Vineyards is located on 200 acres, a mile in from the Umpqua River, off a gravel road lined by Douglas Firs, and down a simple slope with stately views of vines, forestry, and imaginarium. It is a place where Wine Club Members frequent, recognized as old friends, tasting consistently high-quality, high-value, award-winning wines.

Stephen and Gloria Reustle moved to California from the greater New York city area to spend a year exploring wine regions that could grow world-class wine. Focusing first on the Sonoma Coast. In 2001, Stephen ended up purchasing 200 acres in the Umpqua Valley of Oregon for its climate, right soils, water access, and steep south-facing slopes... at first sight, it reminded him of the Burgundian hillsides in France.

Winemaking began in 2004 using only fruit grown from the estate. At first, winemaking began in the "carriage house" aka three-car garage. But soon the operation grew to need its own facility and in 2008 the new winery and wine cave were built. All of the hard work and expense paid off big in 2017 when WinePress NW Magazine awarded Reustle-Prayer Rock Vineyards as the 2017 Northwest Winery of the Year!

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.

Dion Vineyard

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.

CANCELED - WE HOPE TO RESCHEDULE LATER THIS YEAR

Join us in the Library at 7pm and meet the winemakers as the chefs from Nicks Italian Cafe expertly create a dinner experience paired with Yamhill Valley Vineyard 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.

Nick's Italian Cafe

Nick's Italian Cafe has been serving the Oregon wine country authentic Italian fare since 1977 with family recipes passed down through three generations, created with fresh local ingredients.

Yamhill Valley Vineyards

Yamhill Valley Vineyards is the oldest winery in the McMinnville AVA.  We grow, produce and bottle all of our own grapes right here at the vineyard.  Yamhill Valley Vineyards is located on a 150 acre estate in the rolling foothills of Oregon's Coast Range Mountains, one hour southwest of Portland in the Willamette Valley. The heart of our wine making is dedicated to Pinot Noir, Pinot Gris, Pinot Blanc, Chardonnay and Riesling. 

Since our first vintage in 1983 our wines have consistently won top honors in tastings and judgings across the nation. Our 1983 Pinot Noir was the first place preference in the famous Burgundy Challenge held at The Wine Center in New York City. From our beginning we have been stubbornly dedicated to the pursuit of a character that is distinctively Oregon and distinctively Yamhill Valley. Our goal is to bring forth from this unusual and exciting property the finest possible expression of its intensity, charm and uniqueness.

THIS EVENT IS POSTPONED. WE HOPE TO RESCHEDULE SOON.

Join us in the Library at 7pm and meet the winemakers as Chef Bryar Horn expertly creates a dinner experience paired with Brandborg wines. Reservation only. Call 541-498-2230 to reserve your seats or book with your room online. $100 per person, includes appetizers, multi course meal, and wine.

Brandborg Vineyard and Winery
Terry and Sue Brandborg began their search for a cool, coastal climate terroir that would produce harmonious, distinct wines. Their journey of discovery led them to Elkton, Oregon, in Oregon's Umpqua Valley. With passion and a steadfast belief in the quality of their chosen site, they planted the first 5 acres of pinot noir, only the beginning of an eventual 50 acres of vines. Their spectacular property rises to 1100 feet with a direct sightline to the Umpqua River and the Oregon coast range.  

The Brandborgs have built a functional winery with a beautiful spacious tasting room in charming Eltkon. Both are self-taught in winemaking and grape growing and after 40 vintages remain committed to continued learning and growth. A stubborn focus on detail and an uncompromising, do it yourself, hands on approach has resulted in harmonious wines made for the table, praised by customers and critics alike.

Steamboat Chef Bryar Horn

Bryar started working in kitchens in high school.  Though she went to college for another field, she discovered cooking was her passion and what she wanted to make her career.  She started back in the kitchen and quickly moved up the ranks.  She joined the staff of Steamboat in 2018 where her skill and work ethic earned her the position of Executive Sous Chef in her second year at only 28.  She has recreated the daytime menu and elevated the quality and presentation while holding true to Steamboat history and traditions.

THIS EVENT IS POSTPONED. WE HOPE TO RESCHEDULE SOON.

Join us in the Library at 7pm and meet the winemakers as Chef Sean McKee expertly creates a dinner experience paired with Troon Vineyard wines. Reservation only. Call 541-498-2230 to reserve your seats or book with your room online. $100 per person, includes appetizers, multi course meal, and wine.

Newbergundian

Sean and Noelle McKee opened The Newbergundian Bistro in the summer of 2018. A quick look at the name indicates the actual location — Newberg — and the area’s unofficial “sister” appellation — Burgundy. The play-on-words moniker also suggests the couple’s commitment to the wine country community, which they treasure.

Trained in France, Sean’s been a chef for 18 years. Noelle is also no stranger to the restaurant business, with more than two decades on her résumé. The culinary couple refers to the menu as French-inspired American.

Troon Vineyard

Troon Vineyard estate wines, from Oregon’s Applegate Valley, are inspired by the wines of the Mediterranean coasts of Southern Europe. Place names like Madiran, Cahors, Bandol, Languedoc and Sardegna have provided the varieties which shine in our vineyards high in the Siskiyou Mountains. Our winery is Demeter Biodynamic® and Organic Certified.

THIS EVENT IS POSTPONED. WE HOPE TO RESCHEDULE SOON.

Join us in the Library at 7pm and meet the winemakers as Chef Crystal expertly creates a dinner experience paired with Antiquum Farm 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.

Lion and Owl

Inspired by so many wonderful meals from around the globe
& the flavor memories of our youth,
we offer a menu celebrating the flora & fauna of the Pacific Northwest,
served with generous hospitality
& a gleeful willingness to pop a bottle of bubbles for you & yours.

Our menu is designed to be enjoyed with friends & family, so come hungry.

Cheers!

Kirsten & Crystal

Antiquum Farm

I am obsessed with growing the best wines possible.

Our wines are not made.  They are grown, cluster by cluster,
with my own hands. They are a marriage of a place, its people, and a moment in time.

I invite you to visit the vineyard.

Come see what happens when passion & pinot intertwine.

-Stephen Hagen

Join us in the Library at 7pm and meet the winemakers as Steamboat Chef Adam expertly creates a dinner experience paired with Ruby 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.

Ruby Vineyard and Winery

Ruby Vineyard is a family-owned and operated winery and vineyard in the Chehalem Mountains AVA in Oregon’s Willamette Valley, representing a confluence of old roots, both familial and viticultural. The 7.25 acres of Pinot Noir at Ruby are own-rooted vines and some of the oldest in Oregon, planted in a narrow band of rare Laurelwood soils.

The vineyard is dry-farmed using sustainable agricultural practices and is organic and LIVE certified.

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.

MENU

Appetizers

Carne Cruda with Dijon, Capers, Gremolata, Hazelnuts and Truffle Salt

| 2019 Nouveau Gamay Noir |

Seared Steelhead Carpaccio with Pistachio, Shallot Confit, Thai Basil, and Meyer Lemon

| 2017 Willamette Valley Pinot Noir |

First Course

Spring Pea Risotto with Parmesan, Green French Gray Shallots and Pea Tendrils

| 2017 Willamette Valley Chardonnay Reserve |

Second Course

Corn Spätzle with Hedgehog Mushrooms, House Cured Guanciale, Caramelized Fennel and Herb Crema

| 2016 Laurelwood Pinot Noir |

Third Course

Local Guinea Hog Porchetta with Winter Squash Puree, Wild Watercress and Garlic Chips

| 2016 Wine Maker’s Reserve Pinot Noir |

Dessert

Vanilla Bean Pot De Crème with Blood Orange, Cookie Crumble and Quince

| 2018 Late Harvest Gewürztraminer |