For our first Farm to Fork Dinner for the 2017 Summer season we are very proud to announce that we have paired with Chef Pascal Chureau and Cristom Vineyards.
Chef Pascal is the owner of Allium Restaurant in West West Linn where he combines his love and awe of the ingredients of the pacific northwest with a mutual need to create delicious and unpretentious food. They focus on fresh seasonal ingredients straight from local farmers and purveyors, the perfect for for an E.Z. Orchards Farm to Fork Dinner. They have the simple yet holistic motto of, " Plates. Drink. Community" Chef Pascal has taken this motto and expanded it to include a number of events that take you out to the farms and vineyards of Oregon. This "outside the restaurant" part of his business is known as Field and Vine.
Cristom Vineyards is the result of a twenty-plus-year collaboration between an engineer, a winemaker and a farmer – who are, first and foremost, stewards of the land. Founder Paul Gerrie hired Cristom’s winemaker Steve Doerner and Vineyard Manager Mark Feltz in 1992. Together at the winery since day one, they have consistently produced masterful and expressive Pinot Noirs. Their winegrowing philosophy begins with respect for our land and estate vines, and the natural process of fermentation. The vineyards and winery are Certified Sustainable by Low Input Viticulture & Enology (LIVE) and are thoughtfully and meticulously farmed with a focus on quality. With minimal intervention during the winemaking process, Steve guides the wines from vineyard to bottle, producing the ultimate expressions of the stellar fruit Mark grows every vintage.
Menu for July 15th
Smoked Prosciutto Galette
focaccia, currants, idiazabal cheese
Butter Lettuce Salad
Belgian endive, Oregon blue,
oregano buttermilk dressing
Roasted Summer Vegetables
fig vinegar marinade, confit garlic
Grilled Cascade Natural Flatiron
herb crusted, roasted garlic,
chive chimi churri
Crushed Yukon Potatoes
hazelnut butter, smoked salt
Olive Oil Cake
grilled peaches, honey-bourbon syrup,
To make a reservation for this dinner please contact Field & Vine
Cost: $90.00 per person, includes all food, wine, ciders, and gratuity.