Sprout! is a community food hub which strives to increase local food consumption and bolster the local food economy. King Estate Winery’s love for local food and our emphasis on stewardship has made our alignment with this organization a natural fit. King Estate donated a special cooking demo and dinner to Sprout! last spring, as the prize in a fundraising raffle. The event came into fruition this July, and King Estate Executive Chef Benjamin Nadolny was excited about the opportunity to share his passion and expertise with a group of Sprout! supporters. Nadolny conducted his cooking demo and dinner (with wine pairings, of course) at the Sprout! kitchen in Springfield. Twelve lucky guests enjoyed a 5 course meal comprised of locally grown and raised food products. The menu included:
Pastoral Amuse Bouche: ewe’s milk cheese, duck breast prosciutto, red beet, quail egg
Whiskey and Cherry Cured Salmon: pickled apricot, summer chive, curried kettle corn, cherry pinot gris ice
Baby Garden Vegetables: homemade ricotta, rosé mascerated strawberries, sprouted mustard seed
Seared Ling Cod: lamb belly bacon, morel mushroom, braised turnips, blueberry and pinot noir gastrique, balsamic marinated cucumber Wine pairing: 2011 Signature Pinot Noir
Dry Aged Filet of Beef: grilled asparagus and parmesan panzanella, red wine demi glace
Flourless Chocolate Cake: brandied cherries, sea salt and caramel
Sprout! promotes economic development through the support of emerging entrepreneurs and increased consumption of locally produced food through Kitchen@Sprout! -an incubator kitchen for use by small food-based businesses and farmers for value-added production. Marketplace@Sprout! is an indoor/outdoor year-round farmers’ market for retailing of locally produced food and related items. Hatch@Sprout! is a business incubator focused on the needs of the food industry. Services include classes, workshops, one on one coaching, mentor groups, affordable office space, access to capital and more. Events@Sprout! provides the entire Sprout! facility to the public for event rental.
Last week we had the pleasure of hosting close to 600 guests over three days at our quarterly members-only tasting. We were graced by unseasonably gorgeous spring weather and held the event on the north patio of the Visitor Center. Tower Club members tasted six newly released wines and enjoyed some delightful nibbles prepared by Sous Chef Sean Winder, including Manchego and Quince Bruschetta with Pistachios, Salmon Cakes with Remoulade, and Pork Belly and Rouge River Blue Cheese Arancini with Roasted Tomato Aioli. Many members also opted to stay for dinner in our estate restaurant.
Invitations to these private tastings are extended exclusively to Tower Club members. Along with this benefit, members also receive limited-production wines, discounts on wine purchases, and complimentary tasting at the wine bar.
For more information about membership, please contact Tower Club Manager Elizabeth Allcott at email@example.com or 541-942-9874, ext. 102.
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.
On the evening of September 29th, King Estate winery hosted Cascades Raptor Center’s 2nd Annual Benefit Dinner. The benefit’s 93 guests enjoyed a 5 course meal with wine pairings, and got the opportunity to get up close and personal with a few of CRC’s resident birds of prey, like Dmitri the Eagle Owl.
This year, the focus of the event was to introduce CRC’s Flight Training Arena Project and to raise funds towards construction costs. CRC regularly receives phone calls from the public inquiring about flight shows, which, without a dedicated space, they are currently unable to provide. Regular flight opportunities would not only attract more visitors to their nature center (which already sees 15,000+ general public visitors annually) and greatly enhance the visitor experience, it would also provide irreplaceable enrichment and training benefits to the wildlife hospital’s resident education birds.
In the company of good friends, the King Estate Tower Club celebrated the season’s bounty at the 7th Annual Harvest Moon Celebration on Friday, September 14th, 2012. Once again we gathered en masse for an evening of fine food & wine, live music by Liesl Brooks, and the company of CEO Ed King and our head winemaker Jeff Kandarian.
The celebration’s menu featured fresh produce from our estate orchards, gardens, charcuterie kitchen, and bakery, supplemented by the high quality ingredients of three key vendors: fisherman Jacob Farrens of Oregon Pride Seafood, artisan cheesemaker Mariano Battro of La Mariposa, and rancher John Neumeister of Cattail Creek Lamb. These vendors gave special tastes of their products at the reception, and joined us for dinner.
Each of the evening’s courses, designed by Chef Benjamin Nadolny, was carefully considered and paired with a selection from our wine library.
On a perfect summer evening in late July, we had the pleasure of hosting just over 300 wine club members for our annual summer BBQ. Each year we feature a fantastic menu of food and wine, and this year was no exception. Paying tribute to the different styles of BBQ across the country, we served regional specialties from the Pacific Northwest, the Carolinas, Texas and – with a nod to the King Family roots – Kansas.
Salmon with Raspberry Pinot Noir Glaze
Tri Tip with Estate BBQ Sauce
Pulled Pork with Estate BBQ Sauce
Kansas City Style BBQ Ribs
Making their second straight appearance at this event, Portland band “Five Guys Named Moe” rocked hits from the 60’s, 70’s and 80’s while club members danced the night away. This 12-piece, horn-driven show band is one of our favorites for live entertainment. A good time was had by all and we expect next year to be no different. It sells out every year, so contact Elizabeth Allcott at 541-942-9874 or firstname.lastname@example.org to make advanced reservations for 2013.
Over the past few years we were in touch with the organizers of the International Wine Bloggers’ Conference and the North America Wine Bloggers’ Conference, trying to persuade them to bring the latter to Oregon for the first time. When they announced that Portland had been selected as the host city for the 2012 conference, we were ecstatic. We knew that it would likely be quite some time before the conference returned to Oregon, so we made a decision to go all out, take a major contingent from our team up North to Portland and show those bloggers what we do. On the day of the event, we loaded up the vans with lots of people, wine, and all of the ingredients for a 5 course epicurean experience King Estate style. The evening was a runaway success; the hashtag #WBC12 even turned out to be the #1 trending topic worldwide on twitter for the entire duration of the dinner!
The meal we produced was the results of months of planning. We realized that it would be a challenge for many of the bloggers to make it the 2+ hours down to our estate (though some did), so we wanted to do our best to bring the estate experience to Portland. We produced a really cool video presentation to play before dinner that introduced the bloggers to the estate, to our chef, and to the proprietors of the local sustainable farms and ranches that provided many of the ingredients for the evening. We also produced video demonstrations of each and every course, and provided all the video and written recipes the microsite wbc.kingestate.com. The project was virtually a winery wide effort with creativity and work contributed from all corners.
Here’s the video we played to great response:
The meal was 5 courses each with an exquisitely matched wine pairing compliments of Executive Chef Michael Landsberg, Sous Chef Benjamin Nadolny, and the King Estate culinary team. Here are shots of the dishes we served:
As the influence of blogs and social media grow, wine bloggers play an increasingly important role in the wine industry. King Estate was not the only Oregon winery to take advantage of the chance to get to know bloggers and show off our Oregon wines. It would be safe to say that the visiting bloggers are now much more familiar with Oregon Pinot Noir and Pinot Gris across the board. There were so many great wines from so many great Oregon wineries and beyond included at the conference.
With the help of SolarCity, Lane Electric Co-op, and Advanced Energy Systems representatives, King Estate Winery officially welcomed our four acre solar array with a ceremonial ribbon cutting on Saturday, July 14th. The array is one of the largest solar arrays ever in the Pacific Northwest and certainly the largest at a winery in the region.
The four acre solar patch translates to 1-megawatt of power generation, or enough to power 100 local homes. While addressing the crowd, CEO and Founder Ed King III expressed his gratitude to everyone involved in moving the project forward and emphasized his ambitious vision of seeing the state of Oregon become the first carbon neutral state.
The project took 5 years to plan and fund, but was built in only four months. See photos of it’s construction here. The panels went online in March 2012. In the next 25 years the 4,144 panel array is projected to offset at least 38-million pounds of CO2. According to estimates provided by the Environmental Protection Agency, this amount is equivalent to the annual greenhouse gas emissions from 3,381 passenger cars or 1.9 million gallons of gasoline.
This year’s member-only BBQ, taking place on Friday, July 27th at 6:00 PM, pays tribute to regional BBQ specialties from different parts of the country. The buffet menu features Pacific Northwest salmon, Carolina pulled pork, Texas tri-tip and, as a nod to the King family roots, Kansas City BBQ ribs.