Featuring Anne Amie Vineyards
PORTLAND, Ore. (January 4, 2017) – Kick-off New Year resolutions with Aviary’s first-ever four course vegetarian wine dinner featuring creative vegetable preparations from Aviary chef/owner Sarah Pliner. Aviary’s vegetarian wine dinner will be held on Wednesday, January 18th, featuring wine pairings from Anne Amie Vineyards with winemaker Thomas Housemaker pouring the wines and discussing winemaking methods and vineyard sites. Known for applying unexpected culinary techniques to local and exotic ingredients, Aviary’s dinner menu has always featured numerous creatively composed vegetarian options, something personally important to chef Pliner. Pliner, who was once herself vegetarian, recalls the incredibly limited options in many restaurants and has intentionally created interesting and complex plant-based dishes for her guests, she even established a vegetarian tasting menu, available daily at the restaurant. Chef Sarah’s cuisine will be thoughtfully coupled with wines from Anne Amie, the Yamhill-Carlton based winery which focuses primarily on producing Pinot Noir, Pinot Gris and Pinot Blanc.
2015 Anne Amie Vineyards Cuvée A Amrita
Japanese Eggplant, tomato miso, aji amarillo, dill
2014 Anne Amie Vineyards Estate Dry Riesling
Silken Tofu, butternut squash, persimmon, treviso, hot bean paste, pomegranate, nori vinaigrette
2013 Anne Amie Vineyards Twelve Oaks Estate Pinot Noir
Artichoke & Quince Tart, sunchoke, slow poached egg, nettles, black trumpets, pasilla de oaxaca
2014 Anne Amie Vineyards Twelve Oaks Estate Pinot Noir
TBD with wine pairing
Wednesday, January 18, 2017
Aviary, 1733 NE Alberta St. Portland, OR 97211
$60 per person includes four course dinner and wine pairings (does not including gratuity). To make your reservation, call the restaurant at (503) 287-2400.
Located in the Alberta Arts District of Northeast Portland, Aviary presents an inventive and eclectic menu of small and large plates, boasting cuisine that applies classic French technique to exotic Eastern flavors and the freshest ingredients of the season. Chef/Owner Sarah Pliner’s dedication to clean flavors and disciplined methods is inspired by decades of cooking experience in New York and Portland in restaurants such as Alain Ducasse at the Essex House, Aquavit, Aldea, Socialista, and The Heathman Restaurant and Bar in Portland. Aviary’s new Pastry Chef Matthew Zack brings decades of experience in fine pastry to Aviary’s dessert menu, presenting refined dishes to finish the meal with surprising flavors that compliment Pliner’s savory dinner menu. The cocktail list created by Bar Manager Justin Garcidiaz puts creative, culinary-inspired twists on classic favorites, drawing inspiration from the kitchen. The restaurant setting combines urban industrial design with local art, reclaimed wood and locally crafted lighting and features a chef’s counter, 18-seat private dining area, and a seasonal patio beside their vegetable garden. The Oregonian recently ranked Aviary #6 on a list of the 2016 Portland’s Best Restaurants, and #5 in 2015. Aviary’s Crispy Pig Ear was named one of Portland’s 25 Most Iconic Dishes by Eater PDX and OpenTable recently named Aviary as one of the 100 Top Restaurants for Foodies in the U.S. as rated by verified OpenTable diners. Chef Sarah Pliner was a nominee for Food & Wine’s The People’s Best New Chef in 2013, 2014 and 2015, and named a semifinalist for the James Beard Award for Best Chef, Northwest in 2015 and 2016. Follow Aviary on Facebook, Instagram and Twitter @aviarypdx. Aviary is located at 1733 NE Alberta St., Portland, Ore., 97211. www.aviarypdx.com
ABOUT ANNE AMIE VINEYARDS
Anne Amie Vineyards, located just outside of Carlton, farms 140 acres of estate vineyards using the sustainable methods of agriculture of the LIVE program. Our vineyards are located on two sites, one surrounding the winery in the Yamhill-Carlton AVA, and the other on the steep slopes of the Chehalem Mountains AVA. Focused almost exclusively on Pinot noir, Pinot gris, and Pinot blanc, we also produce a small amount of estate Riesling and Müller-Thurgau. We want each of our wines to express their variety, vineyard, and vintage, so winemaker Thomas Houseman employs a light touch in the cellar, using only small fermenters and focusing on indigenous yeast, gravity-flow, extended lees contact and bottle age to bring out the personality of each of our vineyards. Only moderate amounts of new oak barrels are used each vintage in order not to overpower these characteristics. Our goal is to produce elegant, terroir-driven wines that emphasize complexity over power. http://anneamie.com/our-