Wine Pairing Cassoulet Dinner on Wednesday, November 8th 6.30pm
at Cerulean Winery $75 per person ( menu, wine & gratuity included )
Chef Owner Joris Barbaray of Bergerac & Cerulean Winery collaborate to offer a 4 course Winter menu paired with Cerulean wines at their tasting room in the Pearl.
The menu celebrates French comfort food and features a poached pear, blue cheese & walnut salad, pork and duck Cassoulet and a whiskey coffee creme brûlée all made from scratch by French native Joris.
Cerulean Wines is a family-owned winery based in Hood River, OR who are focused on making wine the way it was meant to be – pure, natural, and authentic. Their wines are handcrafted to reflect the land and climate in which the grapes are grown and to pair well with food, making them perfect for sharing with friends and family and are personally hand trimmed and picked the grapes on their estate vineyard, Acadia Vineyards, which grows 23 acres of organic grapes on Underwood Mountain in the Columbia Gorge AVA.
Joris Barbaray is co-owner and Head Chef at Bergerac which opened in October 2015 serving from scratch French food with a heavy emphasis on dishes from his hometown of Bergerac in the South West of France. He strives to introduce more Portlanders to the simplicity of French food using seasonal ingredients and local suppliers.
Book this event through the Eventbrite link https://winedinner11-8.
Salade aux poires et fromage bleu
Red wine poached pear with creamed blue cheese dressing, hazelnut & arugula salad
with Cerulean 2016 Acadia Vineyards Riesling
Confit duck, confit pork, pork sausage, white beans, garlic,
white wine, dijon, bacon, breadcrumbs
with Cerulean 2013 Sangiovese•••
Coffee whisky creme brûlée with langue de chat biscuit
with Cerulean 2010 Acadia Vineyards Brut Sparkling