Join us for our 8th Annual Crab Feast on Friday, January 17 & Saturday, January 18!

Dish with White Wine

Recipes

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

Seared Scallops with Beet Risotto and Horseradish Crème Fraiche

Ricotta Gnocchi with Pumpkin Cream, Pancetta, and Sage

Ricotta Gnocchi with Pumpkin Cream, Pancetta, and Sage

Oven-Roasted Pork Loin Chop and Cider Braised Cabbage with Whole Grain Mustard Pan-Sauce

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

Grilled Filet Mignon with Chimichurri and a Corona Bean and Summer Pepper Ragout

Cauliflower, Almond, and Manchego Soup with Piment d’Espelette

Cauliflower, Almond, and Manchego Soup with Piment d’Espelette

Crab Cakes with a Roasted Pepper and Pimentón Aioli

Crab Cakes with a Roasted Pepper and Pimentón Aioli

Roasted Delicata Squash and Quinoa Salad with Pepitas, Dried Cherries and Burrata

Roasted Delicata Squash and Quinoa Salad with Pepitas, Dried Cherries and Burrata

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