Explores Regions and Their Influence on Portland’s Food & Wine Scene
Each regionally inspired dinner will feature products from Portland’s urban farmers and winemakers, education about the featured region and gives back to up and coming urban farmers
PORTLAND, Ore. (Feb. 27, 2015) – SE Wine Collective’s first in house dinner series, “Cuisinières at the Collective” kicks off March 10 at 6 p.m. The dinner celebrates the coming of spring with food and wine inspired by the France’s Loire Valley. The Collective’s chef, Althea Grey Potter is cooking four courses around a duo pairing of Loire and Loire inspired wines.
Tickets for each dinner in the series are set at approachable pricing, intended to bring the urban community together. The regionally inspired multi-course meals, hand-crafted by Chef Althea, will highlight urban agriculture and be paired with wines from near and far that express the food and wines of each region. Each guest will receive original Cuisinières recipes from the night’s menu to take home and have the option to pre-purchase a basket of seasonal vegetables grown by the Collective’s urban farm partner program, SE Portland’s Beginning Urban Farmers Apprenticeship (BUFA) to pick up at each dinner.
Produce will be sourced from BUFA and a portion of proceeds from each dinner will go to support students of the program. Beverage pairings feature regional and Pacific Northwest wines side by side, and some dinners will include craft beer. Each pairing will be matched specifically to the season’s bounty and flavors. An educational aspect about the region and its connection with Portland and Oregon will also be part of each dinner, offering different perspectives on Oregon wine.
During the “Early Spring in the Loire” dinner, Kate and Tom Monroe, along with Bonnie Crocker and Elliot Karpman of PDX Wines, a local distributor and expert in Loire Wines, will lead a discussion on the amazing wines of this sometimes overshadowed but fascinating region and those who have been inspired by these wines in the Northwest. Tickets are $50 per guest and include wine pairings. Reservations can be made by emailing firstname.lastname@example.org.
pork rillette crostini, cornichon, dijon
mussels, sauce verte, potato crisp
les pets de nonnes “nun farts”
Wine Pairing: Melon de Bourgogne
Domaine de la Pepiere Muscadet 2013
Helioterra Melon de Bourgogne 2014
trout, buttered asparagus, beurre blanc, tarragon
Wine Pairing: Chenin Blanc
Francois Pinon Vouvray Trois Argiles 2011
Division-Villages Chenin Blanc 2014
pork pot au feu in the style of coastal loire
pork creppinette, pork belly confit
leeks, mushrooms, carrots
Wine Pairing: Gamay & Pinot Noir (Cheverny)
Clos du Tue-Boeuf Cheverny Rouge la Calliere 2010
Bow & Arrow Rhinestones
bleu d’auvergne, walnut shortbread, petite greens
Wine pairing: Cabernet Franc
Domaine Baudry Chinon Les Granges 2012
Jackalope Cabernet Franc Mae’s Vineyard 2013
chocolate pot de crème, whipped crème fraiche, cointreau, orange peel
“Cuisinières at the Collective” Schedule:
April 21: Late Spring with Vin de Pays Roses
July 21: Early Summer and German Beer & Wine
September 1: Late summer in Piedmont
October 27: Harvest in Burgundy
About SE Wine Collective
Kate and Thomas Monroe, of Division Winemaking Company, founded the Southeast Wine Collective in 2012 in response to their personal interest in creating a unique multi-faceted urban winery, coupled with increasing public interest in the urban wine movement. The urban winery and wine bar brings together like-minded wineries who are sustainably growing their businesses and offers a venue for commercial custom crush wine production, tastings and events in an area of SE Portland that already hosts a thriving restaurant and nightlife scene. Currently the collective is made up of ten wineries: Division Winemaking Company, Fullerton Wines, Helioterra Wines, Jackalope Wine Cellars, James Rahn Wine Co, Jasper Sisco, Ore Winery, Vincent Wine Company, Willful Wines and 5Q, while continuing to work as an incubator for future wine brands and budding industry ideas. Currently 20 varietals are produced at the Collective ranging from Pinot Noir, Chardonnay and Pinot Blanc to lesser-known varietals such as Gamay Noir, Mourvedre, Chenin Blanc, Muscat, and Arneis. The wine bar features pours and flights from all 10 Collective members and their inspirational wines along with draft beer and a diverse food menu by in-house chef Althea Grey Potter. Recently the Collective was listed among the 10 Best Urban Wineries in USA Today and Best Wine Bars in The Oregonian. It has also been featured in FOOD & WINE magazine’s A Winemakers’ Beaujolais Nouveau Party, the New York Times article “Bringing the Wine to Portland, Ore.”, Wine Spectator’s “The New Portland,” Portland Monthly’s article “Meet Portland’s Top Urban Winemakers,” and Portland Monthly’s Best Restaurants 2014 7 Days In Portland piece. Wines produced at the Collective have been mentioned in The New York Times, San Francisco Chronicle and Los Angeles Times. The wine bar hosts large and small events, wine release parties and pop-up dinners and is available for rent for private parties. Its hours are Mon, Wed, Thurs. and Fri. 4 – 10 p.m.; Sat. 1 p.m. – 10 p.m. and Sun. 1 p.m. – 8 p.m. The Collective is located at 2425 SE 35th Place, Portland, Oregon 97215. Find more information at www.sewinecollective.com, Facebook SE Wine Collective, Twitter @SEWineColl, Instagram @SEWineCollective or by calling 503-208-2061.