Includes five courses with wine pairings by renowned winemaker Maggie Harrison of Antica Terra & Lillian wineries
On Thursday, August 24th, Bullard Executive Chef and Top Chef finalist Doug Adams will team up with Antica Terra winery’s new resident chef Timothy Wastell to present a collaborative dinner inspired by Oregon’s late summer harvest, paired with Antica Terra and Lillian wines.
Set on the beautiful Zenger Farm in Southeast Portland, Adams and Wastell will prepare a five-course menu that draws from their shared love of working with Oregon farms and cooking outdoors. Each course will be served alongside wines by celebrated winemaker Maggie Harrison. The wines selected for the evening have only rarely been poured by the glass outside of the tasting room, making this late summer evening even more special.
Tickets are $165/person and include food, wine and gratuity. Seats are limited and reservations can be made here. A percentage of all proceeds will go to Zenger Farm.
Antica Terra, “Aurata,” Chardonnay, Willamette Valley ‘14
Crudités, Strained Yogurt, Bee Pollen, Espelette Pepper
A surprise wine from the cellar of Antica Terra
Chilled Charentais Melon Soup, Frozen Cultured Buttermilk, Papalo Pour
Antica Terra, “Ceras,” Pinot Noir, Willamette Valley ‘14
Wood Oven Roasted Oregon Albacore, August Beans, Heirloom Tomato Sofrito, Aioli, Herbs
Antica Terra, “Botanica,” Pinot Noir, Willamette Valley ‘14
Wood Roasted Porchetta, Blistered Peaches & Peppers, Nasturtium Salsa,
Freshly Dug Potatoes & Roasted Sweet Corn
Lillian, Syrah, Santa Barbara County CA
Lillian, Roussanne, Santa Ynez Valley CA, ‘14
Thursday, August 24th at 6:30PM
Zenger Farm, a non-profit urban farm in SE Portland
11741 SE Foster Rd
Portland, OR 97266
For reservations, please visit: https://www.eventbrite.com/e/
About Chef Doug Adams
Texas native Doug Adams is a cook’s cook known for his creativity, balance of flavors and hustle in the kitchen. A finalist on Season 12 of BRAVO’s Top Chef, Adams launched his culinary career in Portland at Lucier before working alongside acclaimed chefs Greg Denton at MetroVino and Vitaly Paley at Paley’s Place. In 2012, Paley tapped Adams to be the Sous Chef of his new downtown restaurant, Imperial, where Adams soon earned the role of Chef de Cuisine. Adams’ creative energy, thoughtful dishes and leadership was quickly recognized, earning him a nomination as a 2016 James Beard Award Rising Star, the title of 2015 Chef of the Year from Eater PDX and Imperial the 2015 Best Restaurant from Willamette Week. In September 2016, Adams announced his upcoming project, Bullard, a downtown Portland restaurant in the new Woodlark Hotel named after his hometown in East Texas. At Bullard, Adams will draw inspiration from his small town Texas upbringing and new Portland roots to present his interpretation of modern Texas cooking.
About Chef Timothy Wastell
Thoughtful, bright, delicious cuisine from the hands of Antica Terra’s in-house chef Timothy Wastell intends to humbly embrace and emphasize the natural beauty of plants, and honor the hard work and heritage of agriculture in the Pacific Northwest. Beginning at age fourteen as a porter in small family owned restaurants outside of Detroit, passion, dedication, talent, and tens of thousands of kitchen hours led Wastell to become the chef of some of Portland’s favorite places to dine, including DOC, Firehouse, Old Salt, and Sweedeedee, as well as cooking over live fire on farms with organizations like Outstanding In The Field, Plate And Pitchfork, and Farm To Fork. Outside of restaurant kitchens Timothy is a chef in residence to the Culinary Breeding Network, a researcher and consultant to Oregon State University, a member of the Portland Farmers Market board of directors, and Groundwork Organics market boy who would loves to answer any questions shoppers have about obscure vegetables or unusual winter squash.
About Antica Terra
Antica Terra is an 11-acre vineyard located on a rocky hillside in the Eola-Amity Hills of Oregon’s Willamette Valley. Vines were first planted here in 1989 in a clearing within the oak savannah, a place carefully prepared amid the fractured mixture of sandstone and alluvium sown with fossilized oyster shells. Antica Terra’s more recent history started with the arrival of co-owner and winemaker Maggie Harrison, who moved to Oregon in 2005 from Ventura County where she had spent the previous eight years (1998 to 2005) making syrah at the iconic Sine Qua Non winery. Antica Terra’s wines have received praise from The Wall Street Journal, Forbes, Wine Advocate, and esteemed wine critics the world over. In 2012, Food & Wine named Maggie Harrison a Winemaker of the Year. The Antica Terra winery is located in Dundee, Ore., where Harrison makes Willamette Valley pinot noir, chardonnay and rosé, as well Lillian wines: roussanne, syrah, and cabernet sauvignon made from grapes sourced from her favorite vineyards in California. The winery offers multiple wine tasting experiences, with and without food pairings, which were recently lauded by Food & Wine. The winery is open from Wednesday through Sunday.