Here at King Estate, we think that Dungeness Crab and Pinot Gris are a perfect match, and our guests at this year’s Crab Fest surely agree. This year, we were able to source the 3,000 lbs of fresh Oregon Dungeness Crab from our restaurant’s fisherman Jacob Farrens of Oregon Pride Seafood, who fishes out of Charleston, Oregon. The 2013 Dungeness Crab season started late, but is proving to be bountiful and delicious, and a late start means a late finish which lends itself to an encore presentation in March.
Crab Fest 2013 sold out quickly, leaving many hungry would-be-patrons disappointed, so we have decided to host an encore event in March! Mark your calendar for March 9-10 and 16-17, and enjoy unlimited Dungeness Crab and Pinot Gris. We’ve added an oyster bar and bubbly Blanc de Gris to the menu. Make sure to reserve your spot online, because this special event will once again sell out quickly.
Join us for dinner on February 21st and 22nd for a special menu showcasing a new level of sustainability from the King Estate Culinary Program: a prix fixe which offers much taste and little waste. Whole lamb will be sourced from Cattail Creek Farm for this delicious dinner.
“As chefs it is our responsibility to consider how our purchases affect the food supply of our regions. For example: if we were to order only lamb shank, then our beloved lamb rancher, John Neumeister of Cattail Creek Lamb, would have to work to find markets for all the other cuts of those lamb from which the shanks were removed. Out of respect to the lamb I would rather showcase the whole beast. We would like our guests of King Estate to know that we are as close to source of their food as we possibly could be without raising the animal ourselves.” -Executive Chef Benjamin Nadolny
The links below will lead you to technical sheets for each wine in your shipment. These sheets provide valuable information about the wine in the bottle and and how it was made.
|Click links above for technical sheets|
The following recipes have been authored by our culinary staff specifically for pairing with your Tower Club shipment.
Tower Club Reds-Only
By Special Events Chef Sean Winder
Suggested Pairing: 2010 Hyland Pinot Noir
Tower Club members and their guests are invited to join us for the 8th Annual Tower Club Harvest Moon Celebration. We’re gathering for an evening of fine food & wine, live music and jubilation of the season’s bounty.
The menu features fresh produce from our estate orchards, gardens, charcuterie kitchen, and bakery, supplemented by high quality ingredients from local vendors. Each course, designed by Executive Chef Benjamin Nadolny, will be carefully paired with a selection from our wine library.
The King Estate Visitor Center, which encompasses our estate restaurant and wine bar, will close at 3:30 on Saturday, February 23rd for a private event.
Taste the wines of the recent Tower Club releases at this members-only event in our beautiful barrel room. Tasting will feature wines from the January Reds-Only and February Classic and Ultimate releases. RSVP Required.
Celebrate Valentine’s Day at the King Estate Restaurant & Tasting Bar with our five course dinner. This special menu is the only menu offered for dinner on Thursday, February 14th beginning at 5:00 PM. Lunch service will end 30 minutes early at 4:00 PM on this day.
Oregon’s beautiful Willamette Valley (aka the place we call home) experienced an early snowfall a couple of weeks ago which blanketed the winery in a glistening layer of snow. Enjoy these photographs taken by employees Christina Miles, Jessie Russell, Danielle Lewis, Rick Harder, and others.