Celebrated Chef Matt Christianson and Notable Winemaker Josh Bergström Present
Six One-of-a-Kind Pairings in a Private Dinner on January 17th
PORTLAND, ORE. – December 10, 2012 – Starting the New Year off right with an incredible food and wine experience, Urban Farmer restaurant hosts a unique wine pairing dinner with prominent Willamette Valley winery, Bergström Wines, on January 17th at 7:00pm. A champion of locally-sourced, farm-to-table cuisine, Chef Matt Christianson has created a different kind of menu for this dinner: He will present six courses each composed of a several small bites to perfectly complement the unique profile of each wine selection. Allowing for an exciting food and wine journey where different gastronomic paths lead to the same wine, each course will showcase varied ingredients and flavors one can enjoy with each wine. Celebrated winemaker Josh Bergström, who serves as general manager, winemaker and vineyard manager at Bergström, will expertly guide guests through the six wine pairings including both red and white varietals from Bergström Wines. Guests will enjoy a symphony of flavors and an unforgettable experience at this one-of-a-kind dinner, which is perfect for any food and wine lover and great as a holiday gift this season. 50 coveted seats await, and tickets are $150 per person including gratuity. Reservations can be made by calling Urban Farmer at (503) 222-4900 or at the restaurant. Tickets are available in advance so guests may gift the experience for the holidays.
Below is a summary of the food and wine flavors each course will include:
First Course
Wine: 2010 Chardonnay ‘Old Stones’ Willamette Valley (Nose consists of apple peel, orange blossom and cut grass while the palate delivers peach, pineapple and Asian pear. Clean finish and perfect contrast to rich seafood.)
Food Flavors: Lobster, Fluke, Sea Urchin, Gin, Cucumber, Dill, Long Pepper, Rye, Pixie Tangerine
Second Course
Wine: 2011 Pinot Noir ‘Old Stones’ Willamette Valley (Suited for seafood and truffle, the nose consists of black cherry, red plum and bramble while the palate delivers cranberry and pomegranate with a touch of vanilla and mushroom on the finish.)
Food Flavors: Cedar, River Trout, Tuna, Mustard, Black Garlic, Truffle, Loaded Potato
Third Course
Wine 2010 Pinot Noir ‘Cumberland’ Willamette Valley (The one cuvee of the evening, the nose consists of rose petal and cardamom while the palate delivers red raspberry, red currant and black cherry with high extraction, polished tannins and a mouthwatering finish.)
Flavors: Duck, Duck, Goose. Crispy Duck Fat Breast, Confit, Foie, Burnt Maple, Parmesan, Quince, Apple, Rosemary Soup, Mushroom
Fourth Course
Wine: 2011 Pinot Noir ‘Shea’ Yamhill-Carlton (Nose consists of tilled soil, dried strawberries and rose while the palate delivers strawberry and rhubarb with bright acid and long cocoa finish.)
Food Flavors: Belly of the Beast, Lamb, Pork, Beef. Flageolet, Thyme, Acorn, Hazelnut, Squash
Fifth Course
Wine 2010 Pinot Noir ‘de Lancellotti’ Chehalem (Plenty of earthy and herbal notes that complement deeper pitched raspberry and cherry fruit. The wine offers moderate richness and acidity with a warm baking spice finish.)
Food Flavors: “B.O.B.” Best of Oregon Beef. Prairie Grass Beef, Beef from November, 100% Pure Wagyu.
Dessert
Wine: 2009 Riesling Willamette Valley (Kabinett-style Riesling with orange blossom, pineapple and petrol aromatics. The palate delivers pineapple and mango with a subtle skin tannin finish.)
Food Flavors: Fig, Persimmon, Anise, Pine, Vanilla, Pear, Almond, Soy
About Urban Farmer
Urban Farmer redefines the modern steakhouse with an emphasis on Northwest, sustainable ingredients and simple, straightforward preparations within a farmer chic environment that honors eco-friendly producers like Sudan Farms, Wooden Bridge, Nicky Farms, and Cattail Creek. Executive Chef Matt Christianson’s farmer-centric approach is influenced by the regional food culture of San Francisco from 1999 to 2005, embracing the idea of a food community and treating ingredients with care. Urban Farmer’s commitment to a stellar beverage program, overseen by Urban Farmer Sommelier Dan Mages, has always been focused on representing Oregon from barrel to bar. In addition to creating its own Moonshine Whiskey using grains from a local brewery, Urban Farmer remains locally loyal: all draft beer selections are produced within the Portland city limits, bottled beer selections include the best of the Northwest, and more than 60 percent of the wine list features Northwest producers with special attention those who choose organic, sustainable and/or biodynamic techniques.
Located within the 8th floor atrium lobby of The Nines, downtown Portland’s popular luxury hotel, Urban Farmer (525 Southwest Morrison Street Portland, OR 97204) is open daily for breakfast (6:30am to 11:00am), Lunch (11:00am to 3:00pm), Dinner (Sunday through Thursday from 5:00pm to 10:00pm, Friday and Saturday from 5:00pm to 11:00pm), and Happy Hour & Late Night (3:00pm to 6:00pm and 10:00pm to close) in addition to Brunch from 6:30am to 3:00pm on Saturdays and Sundays. Reservations welcomed, and private event space is also available. Phone: (503) 222-4900. Website: UrbanFarmerRestaurant.com. Stay in touch on Twitter (@urbanfarmerpdx) and Facebook. For more information about Bergström Wines, visit http://www.bergstromwines.com.
About Bergström Wines and Josh Bergström
The Bergström Family believes world-class Oregon wines from the Willamette Valley’s preeminent hillside vineyards can be achieved only through nonindustrial, artisanal winemaking. All of their estate vineyards are farmed using biodynamic methods, and since 1999, they have been a leader in the sustainable farming of wine grapes in Oregon. Now, 14 years after its inception, Bergström Wines is still family owned and operated consisting of five estate vineyards totaling 84 acres that span across four of the Willamette Valley’s best appellations: The Bergström Vineyard, de Lancellotti Vineyard, The Winery Block, Gregory Ranch and Le Pré du Col. Each estate vineyard is farmed without the use of harsh chemicals, systemic or fertilizers, and the winery produces approximately 9,000 cases of ultra-premium and extremely sought-after wine each year, including two Chardonnays and nine different Pinot Noirs.
Josh Bergström is the son of John and Karen Bergström who, in 1997, purchased a 15-acre plot of land in the Willamette Valley just outside of Dundee, Oregon. He earned a post-graduate degree in Viticulture and Enology from the CFPPA (Center for the Formation and Promotion of Agricultural Production) in Beaune. There he met his future wife Caroline, a Beaune native in the process of finishing her degree in wine marketing. 1999 brought Josh and Caroline home to the Willamette Valley, where his parents had been sowing and plowing under rich green cover crops to revitalize the soil and prepare the land for vines. During his first year back from France, Josh planted vines and purchased grapes from other vineyards to make the first vintage of Bergström wine. He sourced fruit from other vineyards until 2001, when he produced his first wines using grapes from his family’s vineyard.