A New Year’s Eve party with Kachka, a Surf n’ Turf Christmas Eve dinner with Hama Hama Oysters and Thanksgiving with Joshua McFadden are lined up for the Central Oregon lodge this holiday season
Sisters, Ore. (Nov. 9, 2017)— The Suttle Lodge is ready for the holidays with an upcoming lineup of festive meals to celebrate the season. Guest chefs and purveyors will bring their talents to the forest lodge on Thanksgiving (Joshua McFadden, Ava Gene’s) and Christmas Eve (Hama Hama Oysters) for decadent, family-style feasts, and on New Year’s Eve, Kachka will co-host a celebratory cocktail party to ring in the new year. During Thanksgiving weekend, Fieldwork Flowers will lead a winter wreath making workshop at the lodge with foraged greenery from the property. Information on all holiday events is below, and additional menu details, as well as future events (including a winter guest chef series), can be found at thesuttlelodge.com/happening
Thanksgiving Dinner with Chef Joshua McFadden
When: 1pm on Thursday, November 23rd, 2017
Details: Chef Joshua McFadden of Portland’s Ava Gene’s will host the second annual family-style Thanksgiving meal around the fireplace in the main lodge. The menu will feature turkey meatballs, roast turkey and the chef’s take on traditional sides: stuffing with sage and rosemary, “Grandma’s Green Bean Casserole” with foraged mushrooms, sweet and sour carrots with hazelnuts and dried cherries, and smashed potatoes. Pumpkin and apple pies will be served for dessert.
Tickets: Dinner is $45 per person for adults and $20 per person for children ages 3-12, including gratuity. Tickets are available at http://www.thesuttlelodge.com/
Foraged Wreath Workshop with Fieldwork Flowers
When: 1-3pm on Saturday, November 25, 2017
Details: Portland’s Fieldwork Flowers will host a holiday wreath making workshop with local foliage found in the forest. Participants will each create a 24” wreath made from, foraged greenery and pinecones.
Reservations: Reserve a space by emailing Fieldwork Flowers at email@example.com. The workshop is $60 per person, paid to Fieldwork Flowers on the day of the workshop.
Surf n’ Turf Feast on Christmas Eve with Hama Hama Oysters
When: 5pm on Sunday, December 24th, 2017
Details: Chef Shawn Mitchell of Hama Hama Oysters and The Suttle Lodge’s chef Jacob Rodriguez will collaborate on a festive family-style feast for Christmas Eve. Hama Hama Oysters is a fifth generation oyster farm on Hood Canal, WA, and they’ll be bringing fresh oysters and clams to serve in myriad ways alongside Rodriguez’ Roasted Lamb Leg “Bourguignon.”
Tickets: Tickets are $90 per person for the meal and gratuity for adults, and $45 per person for children ages 3-12. Beverages are à la carte, and there will be a special menu of wines and Champagnes offered by the glass. Ticket link: http://www.thesuttlelodge.com/
New Year’s Eve Cocktail Party with Kachka
When: 9pm on Sunday, December 31st, 2017
Details: Ring in the new year at the Suttle Lodge’s New Year’s Eve cocktail party with Bonnie and Israel Morales of Portland’s nationally renowned Russian restaurant, Kachka! They’ll be bringing their signature style of spirited food and drink to the lodge for a decadent New Year’s Eve cocktail party to remember. A buffet of Russian zakuski (appetizers), along with passed bites, will be served from 9pm-midnight, including charcuterie, oysters, caviar, desserts and more. Galaxy Wine Company + Vineyard Brands will be pouring Champagnes from the Côte de Blancs region. DJ Atom 13 will be spinning records, and formal cocktail attire is encouraged! Attendees must be 21 and over.
Tickets: $150 person includes food, music and gratuity. Beverages are à la carte, including wine, beer, cocktails and vodka, and the option of a Champagne flight ($50 for 3 glasses).Ticket link: http://www.thesuttlelodge.com/
Lodging is available over all of the holidays, in lodge guest rooms, deluxe Lakeside Cabins and rustic cabins, with a 3-night lodging minimum. All lodging can be booked online at TheSuttleLodge.com
About The Suttle Lodge
The Suttle Lodge opened in August, 2016, a year-round rustic resort on the shore of Suttle Lake in the Deschutes National Forest in Central Oregon. The 15.5-acre property is comprised of a large timber lodge with guest rooms and cocktail bar, fully equipped lakeside cabins, rustic camping cabins, and The Boathouse lakefront restaurant. Versions of this resort have been in continuous operation since the 1930s. In its newest incarnation, the Suttle Lodge & Boathouse has been revived and operated by The Mighty Union, a hospitality project from some of the folks behind the Ace Hotel Portland. In addition to 11 lodge rooms and eight rustic cabins, six deluxe cabins were updated in the summer of 2017, and boast lakeside or creekside views, kitchenettes, porches, Traeger grills, full bathrooms and sleep up to eight people. Food menus in the lodge and Boathouse were created by chef Joshua McFadden of Portland’s Ava Gene’s, with cocktails by Sean Hoard (former barman at PDT and Teardrop Lounge). In the winter, guests of The Suttle Lodge can borrow snowshoes from the front desk to explore the forest trails leading from the property, or follow the 3 mile lakefront loop. There’s also downhill and Nordic skiing nearby (just 9 miles up the road) at Hoodoo Ski Area, and numerous hot springs in the region. The lodge is located at 13300 US Highway 20, Sisters, Oregon, 97759. Tel. 541.638.7001 | TheSuttleLodge.com | Instagram @SuttleLodge