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Local Event
Cost: $140/person
Join Owner, David Nemarnik and General Manager/Head Winemaker, Tom Fitzpatrick at the table on Saturday, June 8 at 6:30pm at Alloro Vineyard for an unforgettable Spring Winemaker's Dinnerfeaturing Chef Karl Holl of Park Ave. Fine Wines and Spatzle & Speck!
Named PDX Monthly's 2018 Chef of the Year, Chef Karl is a rare combination of chef, butcher, forager, and farmer. Growing and raising everything he cooks, leaving no ingredient left behind, he redefines "farm-to-table" cooking.
Chef Karl's approach in the kitchen and on the farm is one of the many reasons he was selected for this dinner as his philosophy draws parallels with our fall Whole Farm Dinner. On the menu, you'll enjoy charcuterie from pigs raised on his farm. The chicken, which Chef Karl uses nearly all of the bird, also from his farm. The mushrooms, he forged. What he doesn't grow, raise, or forge he'll source from nearby farms keeping all ingredients as close to Alloro Vineyard as possible.
Welcome & Reception
Green Garlic Arancini
preserved lemon, pecorino
Smoked Chicken Liver Toast
cherries, candied hazelnut debris
Selection of Cured Meats, Pickles, Focaccia
w/ 2018 Estate Rose' of Pinot Noir
Plated Dinner
Peas & Their Tendrils
sheep cheese, morels, green garlic vinaigrette
w/ 2018 Estate Riesling
Polenta Agnolotti
lamb ragout, fava leaves, pickled artichokes, crispy alliums
w/ 2016 Estate Chardonnay
Roasted Chicken
last summer's ratatouja, this summer's squash salad, burnt spring onions
Side-by-Side: w/ 2013 Estate Pinot Noir & 2016 Estate 'Riservata' Pinot Noir
Plated Dessert
Anise Hyssop Panna Cotta
cherries, savory granola, cherry fizz
w/ 2016 Estate 'Vino Nettare'
preparations may change without notice due to availability
Hosted by
Alloro Vineyard
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