Fullerton Wine Pairing Dinner

Fullerton Wine has a tasting room in the Slabtown area on NW Pettygrove, with a unique perspective of offering wine to highlight all the AVA (American Viticultural Area) of the Willamette Valley. To help this vision, winemaker Alex Fullerton and father Eric offers fine wine and they love pairing with food, offering dinners and dueling pairings with other winemakers. I’ve attended and loved a dinner previously, and recently attended another one with their new executive chef Andrew Thomas who recently started offering winemaker pairing dinner menu options for non-meat those reducing meat eaters.
Rosemary Focaccia Bruschetta Roasted Summer Vegetables, Gremolata, Toasted Spice Pepitas Fullerton Wine Pairing Dinner Wood Fired Grilled Steak, Whiskey Braised Cipollini Onions, Thyme Brown Butter, New Potatoes, Romesco Sauce

In a very inclusive move, the wine pairing dinners are offered so that diners can select from a Traditional (omnivore) menu, Pescatarian, or Vegan food pairing. So those with dietary restrictions are thoughtfully accounted for which is worth spotlighting, beyond their convenient location within Portland and great wines. It’s also fun to see how they efficiently create the twists in dishes to meet the restrictions. Here’s an example walkthrough of the Fullerton Pairing Dinner June 16 & 17, 2023 to see what an experience might be like.

We started with a welcome pour of 2021 Three Otters Rosé. This easy to drink and very affordable summer pleaser started as a competition between father and son on who can make the best Rosé (whole cluster pressed vs skin contact over 6 days) and both were blended together when Alex discovered the sum was better together. You’ll notice the family love of otters on the wine label as well as part of the family crest and if you look carefully, an otter calendar hanging inside the tasting room.
Fullerton Wine Pairing Dinner welcome pour of 2021 Three Otters Rosé

First Course

Seasonal Vegetable Gazpacho, Cucumber, Tomato, Red Onion, Peach, Croutons
This course was the same for both of us and was well balanced with the acidity and sweet of the fruit. It was paired with the bright 2022 Three Otters Pinot Gris, Willamette Valley AVA.
Fullerton Wine Pairing Dinner Seasonal Vegetable Gazpacho, Cucumber, Tomato, Red Onion, Peach, Croutons Fullerton Wine Pairing Dinner Seasonal Vegetable Gazpacho, Cucumber, Tomato, Red Onion, Peach, Croutons

Second Course

Aleppo Seared Scallop with Israeli Cous Cous Salad Roasted Summer Squash, Blistered Cherry Tomatoes, Fresh Scallion, Basil Ladolemono Dressing
🌱Vegan: Israeli Couscous, Crispy Chickpeas, Roasted Seasonal Squash, Blisters Cherry Tomatoes, Fresh Scallion, Basil Ladolemono Dressing
Both were paired with 2018 Lichtenwalter Vineyard Pinot Noir, Ribbon Ridge AVA which is one of my favorites from Fullerton, with a smooth blend of fruit with spice accent in the flavor profile that’s subtle but distinguishable.
Fullerton Wine Pairing Dinner Aleppo Seared Scallop with Israeli Cous Cous Salad Roasted Summer Squash, Blistered Cherry Tomatoes, Fresh Scallion, Basil Ladolemono Dressing Fullerton Wine Pairing Dinner Vegan course of Israeli Couscous, Crispy Chickpeas, Roasted Seasonal Squash, Blisters Cherry Tomatoes, Fresh Scallion, Basil Ladolemono Dressing

Third Course

[Read more…]
Signature

Grand Amari brings the Amari and Italy to PDX

Grand Amari has just opened at the Hotel Grand Stark at inner SE Portland, offering a new premiere food and drink destination featuring old school traditional Italian flavors, from great ingredients that are highlighted simply by their pantry of almost a dozen incredible olive oils and paired with wines and stories of small producers so far out they may not even speak Italian, or ask for a suggested pairing from over 60 amari. The list is written to include stars to denote the amount of bitterness, and helpful flavor descriptions such as “cola, sasparilla, gentian” for Amaro Dente Di Leon, “sandalwood, cannibis, ginger” for Geijer Amaro, or “dark chocolate, espresso, allspice” for Meletti Fernet. Grand Amari is brought to you by the passionate nerds and visionaries of Olympia Provisions and Bar Casa Vale.
Tortelli with ricotta, sage, and delitia at Grand Amari Grand Amari pasta Cacio e Pepe with Candele pasta for chewy texture, and the noodles are extra long!

Grand Amari also has a sister bar at Little Bitter Bar which I will definitely be back for in July as they finish up their outdoor patio. I can’t wait to enjoy their spritz offerings in the sunshine. They offer three options of spritzes, with the lighter freshing Italicus, the more garden herb Carpano Botanic Bitter, or the stronger almost savory option of Zucca Amaro, with your spritz combination with prosecco and sparkling water. There are even more delightful sounding cocktails at the bar, which I will need to return to try, along with the pizza. For now, here’s a look at some of the dishes I tried from the menu at Grand Amari for dinner. Some of the dishes you will see mentioned here such as the aracini, fritto misto, carciofo arrosto, scallop crudo, tuna belly, and spaghettini pomodoro are also available as bar plates there.

[Read more…]
Signature

Chef’s Menu at Roe PDX

One of the biggest bargains in fine dining with can be found at Roe Portland. Two dining experiences are available, and I have tried both. In the spring (unfortunately the day just after I cracked my camera phone lens) I enjoyed the Tasting Menu. For this menu, it is prix fixe but you have a certain list of dishes to choose between for your four courses for the huge value price of $68 per person – you can easily run that up per person for four courses any restaurant, but you get the extra experience of the fine dining service at Roe. Recently, I went back and tried the Chef’s Menu at Roe PDX for the price of $138, and you get seven courses plus some surprises. Here’s look at what the experience was like for me in the first of October 2019.

Finding the restaurant is a bit of an adventure to start with. Located in downtown Portland, only a few blocks away from Pioneer Square, you have to enter a building called Morgan’s Alley- there isn’t even a sign for Roe visible. Look for the Oregon Wines on Broadway and go through the doors just to the left of this wine bar and bottle shop. Keep pressing through the hallways to the back until you see stairs, and follow those up to a very subtle restaurant entrance.
Roe Portland, located in Morgan's Alley in the back - finding the restaurant so I can enjoy the Chef's Menu at Roe PDX Roe Portland, located in Morgan's Alley in the back - finding the restaurant so I can enjoy the Chef's Menu at Roe PDX

When you enter, you are transported away from the busyness of Portland and your day into the dimly lit entrance foyer of Roe PDX. There is a card with your last name waiting for you, and once the host returns to the cart, he or she will take your coats, pour you a libation to greet you. In my visits to Roe, this has varied from some hot dashi in the winter to sparkling to in this visit, a chamomile tea infused vermouth aperitif.
Chef's Menu at Roe PDX, initial entrance foyer Chef's Menu at Roe PDX, initial entrance foyer

Shortly after, you will be led to your seats at your table or the chef’s counter (which has it’s own reservations). There are no walk-ins at Roe – but it’s easy to make reservations online and check the available times lots on Tock. Most seats have a view of the open kitchen, and I appreciate that the tables are spaced well enough that you can enjoy private conversation – this is not a noisy restaurant so you can really enjoy the food and drink and your dining companions.
interior of restaurant as I prepare to enjoy the Chef's Menu at Roe PDX interior of restaurant as I prepare to enjoy the Chef's Menu at Roe PDX

You can select to purchase beverages by the glass, or bottle, or have a pairing. We opted for the beverage pairing. The initial menu showing you the courses is only a teaser, with only a noun to designate one of the main ingredients for each course. If you have any food allergies or such, they do check with you by sending you a message the day before your reservation, and they check one more time in person here. You also have an option of caviar add on if you so choose. Ok, we’re ready, game on – and we so choose to enjoy some caviar service please.
Chef's Menu at Roe PDX, The initial menu showing you the courses is only a teaser, with only a noun to designate one of the main ingredients for each course Roe PDX Caviar Service Menu, an optional add on to the Tasting Menu or Chef's Menu

Amuse Bouches and (optional) Caviar

Before the dinner courses, we are treated to some complimentary snacks, or amuse bouches. The first set of amuse bouches included Housemade dashi, Hamachi crudo with walnut pecan and concord grape, and Albacore tartare in buckwheat crepe with wasabi. These amuse bouches and the caviar were paired with one of my favorite pairings of the evening, a Quince fruit wine from Art + Science.
Chef's Menu at Roe PDX, The initial amuse bouches and caviar service were paired with  delicious Quince fruit wine from Art + Science Chef's Menu at Roe PDX, The initial amuse bouches and caviar service were paired with  delicious Quince fruit wine from Art + Science Chef's Menu at Roe PDX, The initial amuse bouches and caviar service were paired with  delicious Quince fruit wine from Art + Science Chef's Menu at Roe PDX, The initial amuse bouches and caviar service were paired with  delicious Quince fruit wine from Art + Science Chef's Menu at Roe PDX, The initial amuse bouches and caviar service were paired with  delicious Quince fruit wine from Art + Science

Then, the next amuse bouches arrived almost at the same time as the caviar. I was fine with the pan fried salt cod with caviar but honestly the excitement of the caviar made me forget to note what was exactly the second snack here besides that it was in a roasted peanut topping.
Chef's Menu at Roe PDX, The initial amuse bouches and caviar service were paired with  delicious Quince fruit wine from Art + Science Chef's Menu at Roe PDX, The initial amuse bouches and caviar service were paired with  delicious Quince fruit wine from Art + Science Chef's Menu at Roe PDX, The initial amuse bouches and caviar service were paired with  delicious Quince fruit wine from Art + Science Chef's Menu at Roe PDX, The initial amuse bouches and caviar service were paired with  delicious Quince fruit wine from Art + Science

The caviar service ranges from some individual caviar selections from the low end of $45 up to a trio of caviar for $175. The caviar is served with warm potato blini, whipped creme fraiche, and sieved egg. It’s simple and perfect – I would always get this add on from now on if I visit Roe.
Chef's Menu at Roe PDX, The initial menu showing you the courses is only a teaser, with only a noun to designate one of the main ingredients for each course Roe PDX Caviar Service Menu, an optional add on to the Tasting Menu or Chef's Menu Chef's Menu at Roe PDX, The initial menu showing you the courses is only a teaser, with only a noun to designate one of the main ingredients for each course Roe PDX Caviar Service Menu, an optional add on to the Tasting Menu or Chef's Menu

How about we finally get down to seeing the courses of the dinner for the Chef’s Menu at Roe PDX now? We haven’t even started on the first listing yet!

[Read more…]
Signature

Farm to Table Dining with Field and Vine Dinners

One of the happiest discoveries I made when I first moved here to Portland is how accessible it is to not only enjoy farm to table dinners in Portland with many restaurants, but it is also very easy to enjoy and support local producers by dining at the farms and vineyards, right at the source. This is not just a summer activity either. For instance, Field and Vine Dinners are scheduled from spring through the end of the year.
Dining in the vineyards with Field and Vine Dinners: Elk Cove and TMK Creamery Dinner Dining in the vineyards with Field and Vine Dinners: Elk Cove and TMK Creamery Dinner

With over 30 of their Dinners in the Field events scheduled a year, Field and Vine farm to table dinners probably have one that fits your calendar. As of this post there are still 14 more dinners available. They are also pretty affordable – a great majority of the dinners are priced at about $100, and that includes all of the food, drinks, and gratuity.
Dining in the vineyards with Field and Vine Dinners: Elk Cove and TMK Creamery Dinner Dining in the vineyards with Field and Vine Dinners: Elk Cove and TMK Creamery Dinner

I really applaud Field and Vine events for the variety of locations for their dinner series. You will find dinners set out in the field for dining al fresco of course, but also in barns, barrel rooms, and even at a classic horse show, an alpaca ranch (upcoming on September 21 2019) or elk farm (upcoming October 12 2019). If you are reading this past 2019 – not to worry, they re-visit many of these locations every year.
Dining in the vineyards with Field and Vine Dinners: Elk Cove and TMK Creamery Dinner Dining in the vineyards with Field and Vine Dinners: Elk Cove and TMK Creamery Dinner Dining in the vineyards with Field and Vine Dinners: Elk Cove and TMK Creamery Dinner

You will find family-style 6-7 course dinners paired with wine from local vineyards, but Field and Vine also partners with beverage partners too like Westward Whiskey, Portland Cider Co., Trail Distilling, and Coin Toss Brewing – and there are still tickets to dinners with these libation friends still on the calendar coming up this year. Some of the dinners may be in collaboration with other local makers like farmers, chocolatiers, and cheesemakers.
Dining in the vineyards with Field and Vine Dinners: Elk Cove and TMK Creamery Dinner Dining in the vineyards with Field and Vine Dinners: Elk Cove and TMK Creamery Dinner

[Read more…]
Signature

Seafood Sundays – Pizza Party at Teutonic Winery

On the instagram feed of Paul Willenberg, I have long admired and drooled at the pizza creations he has shared. Then, this past Sunday, after 10 years of perfecting, the homemade sourdough pizza dough of Paul Willenberg finally made it’s public debut for a Seafood Pizza Sunday at Teutonic Winery on July 24th.

After 10 years of perfecting, the homemade sourdough pizza dough of Paul Willenberg finally made it's public debut for a Seafood Pizza Sunday at Teutonic Winery on July 24th. After 10 years of perfecting, the homemade sourdough pizza dough of Paul Willenberg finally made it's public debut for a Seafood Pizza Sunday at Teutonic Winery on July 24th. After 10 years of perfecting, the homemade sourdough pizza dough of Paul Willenberg finally made it's public debut for a Seafood Pizza Sunday at Teutonic Winery on July 24th. After 10 years of perfecting, the homemade sourdough pizza dough of Paul Willenberg finally made it's public debut for a Seafood Pizza Sunday at Teutonic Winery on July 24th. Here Paul is preparing Pizza alla Bagna Cauda Fennel and Radicchio on a base of blended Sicilian Anchovies, Butter, Olive Oil, Garlic and Crushed Red Pepper After 10 years of perfecting, the homemade sourdough pizza dough of Paul Willenberg finally made it's public debut for a Seafood Pizza Sunday at Teutonic Winery on July 24th. After 10 years of perfecting, the homemade sourdough pizza dough of Paul Willenberg finally made it's public debut for a Seafood Pizza Sunday at Teutonic Winery on July 24th.

I trust Paul’s taste on everything – I first met Paul over beer on a Google Hotspots Brewvana bus tour in 2011, and then was re-introduced to him via Nodoguro when he was their Beverage Director and blew me away with the sake and wine pairings with the continually changing menu but hits it out of the park with the way his pairings compliment or contrast and/or even match the theme. Ask him what to drink, and trust him 100%.

I went with the Clam pie paired with Cameron Winery 2014 Saignee of Pinot Noir and then the Pizza alla Bagna Cauda Fennel paired with Teutonic Alsea Estate Pinot Noir
Clam Pie with Local Crème Fraîche, Manila Clams, Domestic Guanciale, Red Onion with Cameron Winery 2014 Saignee of Pinot Noir Pizza alla Bagna Cauda Fennel and Radicchio on a base of blended Sicilian Anchovies, Butter, Olive Oil, Garlic and Crushed Red Pepper paired with Teutonic Alsea Estate Pinot Noir

There were three different kinds of seafood pizza baked in the very hot Mugnaini wood fired oven offered.

Clam Pie with Local Crème Fraîche, Manila Clams, Domestic Guanciale, Red Onion
After 10 years of perfecting, the homemade sourdough pizza dough of Paul Willenberg finally made it's public debut for a Seafood Pizza Sunday at Teutonic Winery on July 24th. Here Paul is preparing Clam Pie with Local Crème Fraîche, Manila Clams, Domestic Guanciale, Red Onion After 10 years of perfecting, the homemade sourdough pizza dough of Paul Willenberg finally made it's public debut for a Seafood Pizza Sunday at Teutonic Winery on July 24th. Here Paul is preparing Clam Pie with Local Crème Fraîche, Manila Clams, Domestic Guanciale, Red Onion Clam Pie with Local Crème Fraîche, Manila Clams, Domestic Guanciale, Red Onion before going into oven Clam Pie with Local Crème Fraîche, Manila Clams, Domestic Guanciale, Red Onion

Pizza alla Bagna Cauda Fennel and Radicchio on a base of blended Sicilian Anchovies, Butter, Olive Oil, Garlic and Crushed Red Pepper
After 10 years of perfecting, the homemade sourdough pizza dough of Paul Willenberg finally made it's public debut for a Seafood Pizza Sunday at Teutonic Winery on July 24th. Here Paul is preparing Pizza alla Bagna Cauda Fennel and Radicchio on a base of blended Sicilian Anchovies, Butter, Olive Oil, Garlic and Crushed Red Pepper Pizza alla Bagna Cauda Fennel and Radicchio on a base of blended Sicilian Anchovies, Butter, Olive Oil, Garlic and Crushed Red Pepper

Shrimp Toast pizza of a Shrimp Mousse with Sesame and Sriracha
Shrimp Toast pizza of a Shrimp Mousse with Sesame and Sriracha

And, if you haven’t heard of Teutonic Winery, they made excellent Germanic style wines (I particularly love their wines with Asian foods though their large variety of whites and pinot noirs have a range that can fit any food) while also rocking out to pretty fun music that makes their wine tasting room seem more like a patio party you want to sit and drink and linger at rather than just taste a fancy flight.
Teutonic Wine Company Teutonic Wine Company

They are offering Seafood Sundays all summer long – here’s the schedule of the special visiting seafood and wine friend at each.
Teutonic Winery Seafood Sunday

Their Portland tasting room is located at 3303 SE 20th Ave and Powell with plenty of easy parking and their patio is family and dog friendly. I get there taking the streetcar and only need to walk 6 blocks from the Yellow Line SE 17th Ave & Rhine St MAX Station. On the other 6 days a week they are open which are not Seafood Sunday you can enjoy Scandinavian fare from the food truck The Wild Hunt (same people as Viking Soul Food cart) that is parked there and open Wed-Sat evenings or partake in their other awesome special themed day, Teutonic Winery’s Metal Monday with homemade corn dogs and metal music and $1 off if you wear an accepted metal T-shirt (I mean, how can you not love these guys…).

Which of these 3 pizzas sounds like you? ave you heard of Teutonic Winery before? What would you prefer Seafood Sunday, Metal Monday, or trying Scandinavian fare with their wines?

Signature