Sprout! Stalkerholder Event

March 26 2013

Foodies and localvores are invited to join King Estate at the 2013 Sprout! Stalkholder Meeting. The community event features food, wine, live music and activities to benefit this important regional food hub. King Estate is proud to be a sponsor of this event and will be present to pour tastes of wine. Click here for more info and to enter to win a VIP Dinner for 8 at Sprout!

The Whole Beast Dinner: Spring Pig & Pinot

March 26 2013

Join us for dinner on April 11th and 12th 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 hog will be sourced from Payne Family Farms for this delicious dinner.

Recipe: Seared Salmon Over Watercress, Roquefort, Pear and Hazelnut

March 25 2013

Seared Salmon Over Watercress, Roquefort, Pear and Hazelnut

By Executive Chef Benjamin Nadolny
Suggested Pairings: Signature Pinot Gris
Serves 2

Ingredients

  • 2 each 4.5 oz wild salmon fillets
  • 2 T olive oil
  • 2 C watercress
  • 1 each Asian or Bartlett pear, sliced
  • salt and pepper
    Dressing

  • 1 oz Roquefort cheese
  • 1 T moscato vinegar
  • 3 T olive oil
  • 1 T hazelnuts, roasted and chopped
  • 2 tsp parsley, chopped
  • salt and pepper

Preparation

Season salmon with salt and pepper and sear on both sides in hot saute pan with olive oil.

In a bowl whisk together the vinegar, oil, hazelnuts, parsley and seasoning. Fold the Roquefort into the dressing until creamy then add watercress.

Place salad on plate, top with pears then salmon. Enjoy!


Chefs' Night Out

March 20 2013

Join title sponsor King Estate Winery at the 23rd Annual Chefs’ Night Out, a benefit for FOOD for Lane County. Chefs’ Night Out brings together Lane County’s finest restaurants, wineries, microbreweries and caterers under one roof for a delicious evening to raise funds for this important non-profit food hub.

Fall Release – Reds Only Tower Club

March 20 2013

The Spring Reds Only Tower Club wines will be released on Monday, October 14th.

Spring Release – Reds Only Tower Club

March 20 2013

The Spring Reds Only Tower Club wines will be released on Monday, April 29th. Members are invited to join us for the Spring Release Tasting on May 7th, 8th and 9th (see below for details.)

Tower Club Release Tasting

March 20 2013

Tower Club members are invited to join us for three exclusive Club Nights at the
King Estate Visitor Center as we celebrate the release of the Spring Tower Club wines. This event is open to active Tower Club members and their guests only. RSVP Required.

Spring Hours

March 14 2013

Beginning Monday, March 25th the King Estate Visitor Center, which encompasses our estate restaurant and wine bar, will be open under the following schedule:

Monday-Sunday:  11:00 AM – 8:00 PM

Foraging in Oregon: Mushroom and Truffle Hunting with Executive Chef Benjamin Nadolny

March 07 2013

Foraging in Oregon: Mushroom and Truffle Hunting with Executive Chef Benjamin Nadolny

King Estate Executive Chef Benjamin Nadolny moved to Oregon eager to forage in the state’s lush forests. With it’s moist and mild climate, the Willamette Valley provides the perfect environment for fungus to fruit. The mycelium works as mycorrhizal, creating a symbiotic relationship with the roots of trees. Chef Nadolny started out hunting morels and chanterelles, then once he met local fungi expert Joe Spivack, he began to look for white truffles. Spivack has been providing The Restaurant at King Estate with locally foraged fungi since its inception. “Joe’s commitment to providing the best mushrooms from the woods plays a great role in the quality of our food at King Estate,” Nadolny said. “Joe helps me enrich the lives of my cooks by taking them on truffle forays and expanding their knowledge on the subject of mycology. This is important to us because most of our staff are culinary students and continuing their education is a part of our job.” Last year’s long, dry summer was perfect for the development of the grapes at King Estate, but not so great for fungi growth. It was an especially bad year for chanterelles, but that didn’t stop Nadolny and Spivack from looking for them.

Recently, the two went on a truffle foray at a top secret location near the winery. It’s on private land that Spivack has acquired permission to hunt on. “White truffles have a relationship with the trees,” Spivack said. “They really like to associate with young Douglas Fir trees, which is the most common tree in the Willamette Valley.” A good place to look for white truffles would be in a young Douglas Fir forest (10-30 year old trees) that was planted on land previously used as pasture, because it doesn’t have existing fungi that would compete with truffles. “It’s best to hunt with someone who has some experience, who can tell the difference between truffles and other underground fungi that are not edible,” Spivack said. It’s also important to be careful not to wander onto private property without permission. Gently rake a thin layer of pine needles and soil in a prime spot, and keep a look out for the delicate white truffles.

At King Estate, we celebrate Oregon food culture. Oregon white truffles are something Oregonian’s are proud of as Italians and French people have their own species of truffles. Locally foraged mushrooms and truffles are especially tasty when paired with Oregon wine. “The earthy, pine aromas of the chanterelles and porcini are nicely accented by the fruit and spice nuances of our pinot noir,” said Nadolny. “Shavings of raw porcini and white matsutake have a lighter, woodsy flavor that brings out the crisp apple and pear flavors of our pinot gris. A mushroom tastes best when the purity of the texture and flavor are preserved, which also makes it better to pair with our wines. Sometimes that might include just a light sauté and a splash of reisling, or a slow braise into a rich ragout to serve with a cabernet. Porcini, White Matsutake, and truffles we usually serve raw, shaved fresh, or coated with a touch of olive oil. Our morels we cooks with a little bit of butter fat, a rich olive oil, or cream to bring forward the nutty richness of this delicious spring mushroom.”

Currently, the restaurant is shaving white truffles fresh over the frisee salad with duck confit. Next week, the culinary team will be shaving them over confit asparagus with a quail egg. During the peak season they were offered complimentary over every dinner entrée.