Join us on July 17 for our first wine dinner of the summer, featuring Adelsheim Vineyard from Oregon’s Willamette Valley. Since 1971, Adelsheim has obsessively pursued benchmark wines that celebrate the unique bounty of their estate vineyards -- home to some of Oregon’s most diverse soil types, elevations, and exposures. As a founding winery of the Willamette Valley and Chehalem Mountains’ first winery, Adelsheim has played an instrumental role in nearly every aspect of the Oregon wine story. Just as we strive to be at Four Winds Farm, they firmly believe in mindful land stewardship and are supportive of their local community. Adelsheim is a LIVE certified sustainable winery and a seven-time Wine & Spirits Top 100 Winery.
Chef Jon Rosnow has crafted a menu to highlight the incredible Chardonnay and Pinot Noirs from this estate, which are truly modern classics. Jay Hutchinson, Director of Sales & Marketing for Four Winds Farm (and former Michelin-starred sommelier), will oversee beverage service. Mike Willinson, Adelsheim’s National Sales Manager, will be in attendance to talk about the winery and offer detailed commentary on each wine selection.
Menu:
Foie Gras Sable with Strawberry and Basil
2023 Rosé of Pinot Noir “Artist Series”
Salmon Petit Pois; fresh pea, pea puree, WI Grana cream sauce, WI Grana tuile
2019 Chardonnay "Staking Claim”
Four Winds Farm Lamb Ravioli; marinated cherry tomatoes, landmark creamery pecora nocciola, summer savory
2021 Pinot Noir "Breaking Ground"
Beef Striploin; turnip and horseradish cake, roasted turnips, charred scallion, shiitake mushroom, cumberland sauce
2019 Pinot Noir "Boulder Bluff"
Strawberry Bavarois; hazelnut spongecake, white chocolate ganache, black cap raspberry coulis
2016 Brut Rosé
*Space is limited to 24 participants.
*Menu is predetermined so we are unable to accommodate any allergy restrictions/dietary preferences.
*All sales are final.