Wine Dinners
Oregon Bounty Wine Dinner with Skye Elder
Oregon Bounty Wine Dinner with Skye Elder
Join us on Monday, November 14 for an all-Oregon wine dinner with five courses from Guest Chef Skye Elder.
Guest Chef Skye Elder is bringing local autumn ingredients to our five-course wine dinner Monday, November 14, 2022, at 5:30pm. The all-Oregon lineup features wines from three of Oregon’s 23 AVAs: Willamette Valley, Yamhill-Carlton, and Rogue Valley. The wines will be presented by Jesse Kenisson and Micaela Stewart, who can answer all your questions about each region and the details of each wine. Chef Skye has created courses to pair beautifully with each of the wines. The courses represent his globally inspired style and passion for regionally sourced ingredients.
Meet Chef Skye Elder
Skye has been managing culinary teams and professional kitchens since his appointment as Corporate Chef for Nestucca Ridge Development in Pacific City at the age of 24. His career has taken him all over Oregon, working as the Head Chef at Pelican Brewing in Pacific City, Touche Italian-Mediterranean Restaurant in Portland, Pine Tavern on Mirror Pond in Bend, the historic Jacksonville Inn in Jacksonville, and the Brickroom Gathering House in Ashland.
He is Pacific Northwest-trained, studying at Le Cordon Bleu College of Culinary Arts in Portland, and is passionate about using ingredients native to this area.
He currently resides in Ashland, where he won The Southern Oregon Iron Chef title in 2017 and was awarded second place in 2018 and 2019 as part of the Ashland Culinary Festival.
ALL-OREGON WINE DINNER WITH SKYE ELDER
Monday, November 14, 2022
WELCOME
Brut Rosé Gran Moraine NV, Yamhill-Carlton
CORSO I
No Mac Mac
Spaetzle in lobster cream, Dungeness crab gratin
2021 Viognier, Penner-Ash Cellars, Rogue Valley
CORSO II
Spinach and Serrano
Feta, pepitas, pickled onion
2019 Chardonnay, Penner-Ash Cellars, Willamette Valley
CORSO III
Coconut and Potato Soup
Coconut and ghost pepper broth, heirloom potato, sunchoke crisp
2018 Pinot Noir, Willakenzie Estate, Willamette Valley
2016 Pinot Noir, Willakenzie Estate, Yamhill-Carlton
CORSO IV
Klamath Wagyu Beef
Wagyu tenderloin, smokey Rogue cheese “Shatter” sauce Hollandaise
2018 Oregon Syrah, Penner-Ash Cellars, Rogue Valley
CORSO V
Citrus Creme Brulee
2019 Pinot Blanc, Estate Grown, Willakenzie Estate, Yamhill-Carlton
Wine Dinner Team
Culinary Team Lead: Guest Chef Skye Elder
Wine Representatives: Jesse Kenisson and Micaela Stewart
Service Team: Nick Kennedy, Sicily Neuschwander, and Chloe Lovik
General Manager: Jonathan Rynicki
Owner & Sommelier: Armen Kevrekian