Patricia Green Cellars Winemaker Dinner

Patty Green and Jim Anderson built the winery on a belief that Oregon’s vineyards hold extraordinary potential—and today, that vision shines through in their collection of historic vineyard sites, with 36 distinct Pinot Noirs bottled in 2021 alone.

Sustainability isn’t just a practice, it’s a promise. From dry-farming and organic partnerships to solar power, lighter bottles, and recycling efforts, every step is made with respect for both the craft and the environment. Join us as we welcome Melissa Groshong, PGC’s Sales Director, for a multi-course wine paired dinner.

MENU

AMUSE

Crostini, Maple Roasted Squash, Crispy Coro Meats Pancetta, Chimacum Dairy Camembert
2024 Tempranillo Rosé

FIRST COURSE

Red Dog Farm Green Bean Salad, Whole Grain Mustard Vinaigrette, Shaved Red Onion, Duck Egg Mimosa
2024 Sauvignon Blanc

SECOND COURSE

Neah Bay Steelhead, Truffled English Pea Purée, Confit New Potatoes, Locally Foraged Chanterelles
2022 Freedom Hill Pinot Noir

INTERMEZZO

SpringRain Raspberry Granita

THIRD COURSE:

One Straw Ranch Pork Belly, Orange-Soy Braised, Ginger-Scallion Jasmine Rice, Roasted Farm Carrots
2022 Corrine Vineyard Wadensvil Block Pinot Noir

REFRESHER:

SpringRain Greens, Orange Supremes, Local Blackberries, Champagne Vinaigrette
2021 Volcanic Cuvee Pinot Noir

DESSERT:

Wine Poached Pear with Mystery Bay Goat Cheese Mousse
Brandy of Pinot Noir

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Menu ingredients subject to change.