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Join us for our 8th Annual Crab Feast on Friday, January 17 & Saturday, January 18!
A good meal can make a great wine immortal. These memorable recipes are inspired by the bountiful Willamette Valley, curated by in-house chef Peter Janiak and devised specifically to complement our versatile family of wines.
Seared Scallops with Beet Risotto and Horseradish Crème Fraiche
Ricotta Gnocchi with Pumpkin Cream, Pancetta, and Sage
Oven-Roasted Pork Loin Chop and Cider Braised Cabbage with Whole Grain Mustard Pan-Sauce
Grilled Filet Mignon with Chimichurri and a Corona Bean and Summer Pepper Ragout
Cauliflower, Almond, and Manchego Soup with Piment d’Espelette
Crab Cakes with a Roasted Pepper and Pimentón Aioli
Roasted Delicata Squash and Quinoa Salad with Pepitas, Dried Cherries and Burrata