Brooks Wines Welcomes Executive
Chef Abby McManigle
New Monthly Dinners, Classes, and Pairings, plus an Expanded Menu at Hospitality-Driven Tasting Room
in the Willamette Valley
PORTLAND, OR (March 23, 2017)– Culinary talent Abby McManigle joins the team at Brooks Wines as their first full-time executive chef. McManigle’s new offerings, including monthly classes, dinners, and pairings, in addition to an expanded daily menu, complete Brooks’ sophisticated and hospitality-driven tasting room and winery, located in the Eola-Amity Hills AVA in Oregon’s Willamette Valley.
As executive chef at Brooks, McManigle expertly pairs Brooks’ wines with flavors from the Pacific Northwest. Her menu takes advantage of seasonal produce from Brooks’ Biodynamic gardens and eggs from the winery’s chickens. Brooks’ vegetables, fruits, herbs, and edible flowers make appearances alongside McManigle’s full menu, at the winery’s monthly classes, dinners, and seasonal pairings.
In keeping with the winery’s mission of education, Chef McManigle’s monthly classes and dinners fill a heretofore void at Brooks. Her monthly classes ($25 per person) will revolve around taste profile themes–bitter, salty, sour, sweet, and savory–and seek to educate guests on how to play with these components. This month, McManigle will launch a Monthly Dinner Series with a Spring Byzantine Dinner ($75 per person), taking place on Thursday, April 13. The full dinner schedule is included below.
Available in the tasting room daily, Chef McManigle’s Perfect Pairing highlights a new dish paired alongside Brooks’ featured wine of the month. At lunchtime, Chef McManigle will offer Boxed Lunches, intended to be enjoyed in Brooks’ tasting room or as a picnic lunch, featuring seasonal sandwiches, sides, and locally-made Honey Mama’s Chocolate.
“We are very excited to have Chef Abby on the Brooks team,” said Brooks Winemaker Chris Williams. “Her affinity for light and fresh ingredients plays well with the freshness of our wines. She has a keen understanding of wine and wine taste profiles, and a great ability of translating those to the plate.”
Chef McManigle’s menu also includes the Plateau de Paco, which features a broad selection of international cheeses from Portland-based cheesemonger Steve Jones and house-made charcuterie. The Plateau de Paco is an homage to Brooks’ owner Pascal Brooks who inherited the winery at the mere age of eight, after his father Jimi Brooks’ sudden passing.
Brooks’ new executive chef will also be available for special events, dinners and meetings at the winery’s private dining room.
Originally from Texas, McManigle started her career by traveling westward to Le Cordon Bleu at the California Culinary Academy in San Francisco, where she graduated with honors. She honed her skills at several prestigious restaurants in San Francisco, eventually starting her own catering business that focused on high-end wine and food dinners. She also worked as a wine representative for Revel Wines and Winemongers in California, before falling in love and moving to Oregon Wine Country. After several years at Ken Wright Cellars, McManigle joined the team at Brooks, where she combines her extensive expertise with food and refined knowledge of wine.
A photo gallery, including headshots and menu items, can be found here >>
MONTHLY DINNER SCHEDULE:
Thursday, April 13, Spring Byzantine Dinner
Thursday, May 11, European Riesling Dinner
Thursday, July 20, Local Farmers Dinner
Thursday, August 17, Biodynamic Dinner
Thursday, October 26, Spice Trade Dinner
Saturday, December 2, Holiday Champagne Dinner
Time: 6:30 pm – 9:30 pm
Cost: $75 per person (Champagne Dinner, $100 per person)
BROOKS TASTING ROOM INFORMATION
Address: 21101 SE Cherry Blossom Lane, Amity, OR 97101
Hours: 11 am – 5 pm, daily
ABOUT BROOKS WINERY
Brooks is the living legacy of Jimi Brooks, a visionary Portland native who came to wine through his passion for history and philosophy. While Jimi is no longer with us, his strong commitment to biodynamic farming, his gentle approach to winemaking and his excitement for the Willamette Valley terroir live on through Brooks’ wines and team. Jimi’s son Pascal is the sole owner of the winery; Jimi’s sister Janie Brooks Heuck has volunteered her time to lead it; and Jimi’s longtime friend and winemaking accomplice, Chris Williams, continues to make Brooks’ wines. While Riesling and Pinot Noir are Brooks’ flag bearing varieties, they also work with Pinot Blanc, Pinot Gris, Muscat, Pinot Meunier and Gewürztraminer. In 2014, Brooks opened a new tasting room connected to the winery, overlooking the Cascade Range and the Willamette Valley floor, perfect for gatherings with friends and family–a fitting reflection of Jimi’s vision.