A few years ago, I was visiting Domaine Serene in the Willamette Valley. A lot of people know about Domaine Serene- there’s a big, beautiful winery with opulent tasting rooms and guest houses and they make gorgeous, Burgundian-style wine. We strolled next door, though, and there was a vineyard with a modest, log-cabin tasting room, and in it a couple of sweet and goofy long-haired kids who, as it turned out, really knew their wine. And the wine was good. But I’d never seen their wines in Arizona before. Well, it was kismet: I asked if they had any distribution in Arizona, and they said that they were about to, in a couple of months. We immediately special ordered a case of Rollins, which we’ve long since sold, but when Adam English was headed our way, I jumped at the chance to make food to go with these delicious wines that, in my humble estimation, are way better than their prices suggest. We’ve already got an event going on in our private dining room, so the dinner will take place in the main dining room, and seating is limited, so please call us at 326-9363 to reserve your seat. We’re sorry, but email and Open Table reservations will not guarantee you a space, so please call or reserve in person.
Hope you can make it.
Vista Hills Wine Dinner at Feast with Adam English
Thursday, October 3, 2013
Buttermilk-chive biscuit with savory lemon whipped cream and escargots.
2012 Vista Hills “Treehouse” Pinot Gris, Willamette Valley
Truffled pumpkin purée with Campari-glazed pork.
2012 Vista Hills Pinot Gris Rosé (Orange wine), Willamette Valley
Fig leaf-wrapped tenderloin of wild boar with marjoram-morlacco reduction and taleggio mashed potatoes.
2010 Vista Hills “Fourmen” Pinot Noir, Willamette Valley
Citrus duck with neroli, coriander and nutmeg. Served with vanilla rice.
2010 Vista Hills “Tusculum” Pinot Noir, Willamette Valley
Pear and cauliflower ravioli with truffle oil, spinach cream and toasted pumpernickel crumbs.
2011 Vista Hills “Rollins” Pinot Noir, Willamette Valley
A little something sweet at the end
$75.00 plus tax and gratuity
Call 326-9363 to make your reservation