Dinner in the Vineyard with Allium & Tualatin Estate | August 11

Dinner in the Vineyard

at Tualatin Estate Vineyard

August 11, 2012

Guided Vineyard Tour at @ 5:30p

Reception at 6:00p

Dinner at 6:30p

FOR IMMEDIATE RELEASE:

‘Dinner in the Vineyard’ lures wine enthusiasts and food lovers with 7 dishes crafted by Allium’s Chef-Proprietor Pascal Chureau and paired with wines from 2011 Winery of the Year, Willamette Valley Vineyards.

Summer in Oregon means indulging in local ingredients and drinking local wine on the site closest to where they were harvested. On August 11, 2012, Chef Pascal Chureau joins “2011 Winery of the Year” Willamette Valley Vineyards’ winemaker Don Crank for the first-ever winemaker dinner in the vineyard at WVV’s Tualatin Estate Vineyard in Forest Grove.

The dinner begins with a lazy stroll through the vineyard, led by winemaker Don Crank. As guests learn about the award-winning harvests, they sip a sweet sangria in the warmth of the late afternoon sun. Nearby, Chefs Pascal Chureau and Ian Ragsdale from Allium Bistro prepare seven delectable dishes, to pair perfectly with the wines of Tualatin Estate Vineyard.

Dishes include the tastes of summer, including a sweet heirloom tomato salad with truffle scented mozzarella, watermelon, and cucumber, followed by braised snapper with roasted fennel, saffron infused couscous with almonds, mint, and currant, and Carlton Farms Pork Rack with corn, succotash, Andouille sausage and thyme jus.

Details:

$75 per person, all-inclusive, with wine and gratuity.

Seats fill quickly.

Tickets in advance through Willamette Valley Vineyards at 503-588-9463.

Dinner is at Tualatin Estate Vineyard: 10850 NW Seavey Road, Forest Grove, Oregon 97116 (note: not at Willamette Valley Vineyards)

Media Contacts

Melissa Chureau

Allium Bistro | Brasserie Montmartre

Direct: 503.512.5441

melissa@brasserieportland.com

Derek Bangs

Willamette Valley Vineyards

Direct: 503-757-1347

Derek.bangs@wvv.com

Dinner in the Vineyard | Menu & Pairings

Artisanal Charcuterie Plate

coppa, sopresatta, chicken liver mousse,

grilled breads & marinated olives

Paired with Founders’ Reserve Pinot Noir 2009

19th Street Heirloom Tomatoes

truffle scented mozzarella, watermelon, cucumber pesto, pine nuts

Paired with Dry Rose 2011

Braised Snapper

roasted fennel, heirloom tomato concasse, toasted star anise

Paired with Pinot Gris 2009

Saffron Infused Couscous

toasted almonds, mint, currant

Grilled “Carlton Farms” Pork Rack

corn, succotash, andouille sausage, thyme jus

Paired with Hannah Pinot Noir 2009

Charred Rapini

meyer lemon oil, shaved mimolette, sea salt

Upside Down Olive Oil Cake

roasted peaches, lavender syrup, crème Chantilly

Paired with Tualatin Estate Semi-Sparkling Muscat 2011

About Pascal Chureau

Pascal Chureau is the owner and chef at Allium Bistro, an intimate neighborhood bistro in West Linn, Oregon. There, he and his culinary team, Chef Ian Ragsdale and Pastry Chef Kim Wilson, create delectable but unpretentious dishes, sourced from local farms and purveyors. Happy hour and dinner are served daily. Seven-course neighborhood dinners are served on the last Sunday of each month. The restaurant can be found at 1914 Willamette Falls Drive, West Linn, Oregon, or reached by phone at (503) 387-5604 or online at facebook.com/alliumbistro or twitter.com/alliumbistro or www.alliumoregon.com.

Chef Pascal also co-owns and operates the new Brasserie Montmartre in Portland, Oregon, a rustic-refined French American gastro-pub. In the heart of downtown, the Brasserie boasts long happy hours, along with lunch, brunch, and dinner, serving as Portland’s iconic venue for date nights, intimate fêtes or more boisterous affairs. With food crafted by Chef-owner Chureau and Executive Chef Johnny Nunn, the Brasserie offers delectable bites to drink by. The restaurant is located at 626 SW Park Avenue, Portland, Oregon, and can be reached by phone at (503) 236-3036 or online at facebook.com/brasseriem or twitter.com/brasseriem or www.brasserieportland.com.

About Willamette Valley Vineyards

and Winemaker Don Crank

Willamette Valley Vineyards have been producing high-quality, sustainably grown Pinot Noir and other cool-climate varieties for more than twenty-seven years, earning the distinction as “One of America’s Great Pinot Noir Producers” by Wine Enthusiast Magazine. Founder Jim Bernau believes wines taste better when made from naturally grown wine grapes.

Merging with WVV in 1997, Tualatin Estate Vineyard, established in 1973, is one of the oldest and most respected vineyard sites in Oregon’s Willamette Valley. TEV has been awarded the esteemed Governor’s Trophy, Oregon’s most prestigious wine award, two consecutive years in a row and is the only vineyard to have won the Best of Show for both the red and white categories at the London International Wine Competition in the same year.

Winemaker Don Crank started his first full-time job in the Oregon wine industry in 2002, serving as a cellar hand for Willamette Valley Vineyards. It wasn’t long before his talents and ambitions were recognized by winemaker, Forrest Klaffke. Along with Assistant Winemaker, Daniel Shepherd, Don carefully tends each bottle of pinot noir from field to bottle.

Both popular and elegant wines, Willamette Valley Vineyards wines have been served at the White House, the James Beard House and even been served on television’s Friends and Grimm.

Allium | A Neighborhood Bistro
1914 Willamette Falls Drive
West Linn, OR 97068
503.387.5604
www.alliumoregon.com

Dinner in the Vineyard with Allium & Tualatin Estate | August 11

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