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Owen Roe 2017 Harvest Wine Dinner

NW Industrial, Portland

SOLD OUT

$95.00

Pop-up space
Provided
Banquet (20+ Guests)
filipino, french, north american
In-Person
The evening is a feast for the season, celebrating the 2017 harvest and Oregon bounty. Chef Tim Eckard, executive Chef at Headwaters at the Heathman Hotel and Ron Acierto have collaborated to showcase locally sourced ingredients. Each dish is curated to perfectly match the paired wines, current and vintage Owen Roe wines, that showcase 15+ years of David O’Reilly’s winemaking. 6pm-7pm: Reception w/hors d’oeuvres, champagne & newly released wines 7pm-9pm: Dinner Event Partners: Owen Roe Winery - Owen Roe Winery is the brainchild of winemaker David O'Reilly. The wines have evolved to showcase the unique terroir within the prestigious grape growing regions of the Yakima and Willamette Valleys. Owen Roe’s diversified portfolio that has been recognized globally by critics, wine writers and consumers for their high quality. Tim Eckhard - Tim Eckard is the Executive Chef of Headwaters, Chef Vitaly Paley’s newest restaurant in the historic Heathman Hotel in downtown Portland. Blockhouse - An intimate gathering locale tucked behind Castaway in NW Portland. The venue was built around an chef-inspired open kitchen, and is suitable for intimate gatherings of 6 or a lavish dinner party of up to 40. https://www.blockhousepdx.com/ All beverages and gratuity are included in the ticket price.

Menu detail

5 Courses with Pairings
Appetizer
Hors d'oeuvres Wagyu Beef Tartare- crostini, smoked duck egg yolk, sumac aioli PNW Oysters on the Halfshell- crème fraiche, french trout roe Riesling, Chardonnay, Growers Champagne
Diver Scallop & Wild Salmon
Small Plate
First Course Crudo of Diver Scallop- truffled celery, cocoa nib, bone marrow vinaigrette 2005 Dubrul Vineyard Riesling, Yakima Valley Second Course Laquered Wild King Salmon- charred onion, puffed grains, pinot reduction 2008 Kimore Vineyard Pinot Noir, Yamhill Carlton
Smoke Peking Duck & Braised Short Ribs
Entree
Third Course Smoked Pekin Duck Breast- butter fried croutons, foie gras emulsion, fig bordelaise 2004 Lady Rosa & 2008 Rosa Mystica Cabernet Franc, Yakima Valley Fourth Course Braised Beef Short Rib- black futsu squash puree, chili braised kale, black vinegar, crispy garlic 2011 Union Gap Syrah, 2012 Yakima Red Blend
Stone Fruit
Dessert
Dessert Stone fruit, fall spices, passion-mango ice cream, hazelnut brittle 2007 Late Harvest Semillon, Partying Glass

Owen Roe 2017 Harvest Wine Dinner

Portland, Oregon

(Exact Address will be shared upon purchase.)