Recipe: Quinoa Cakes with Blood Orange and Feta

February 24 2012

Quinoa Cakes with Blood Orange and Feta

By Sous Chef Benjamin Nadolny
Suggested Pairings: Signature Pinot Gris
Serves 4


  • 1 large egg
  • 2 T all-purpose flour
  • 1½ T Tahini
  • 1½ tsp red wine vinegar
  • 1 tsp preserved lemon peel
  • 1½ C quinoa, cooked
  • ½ C lentils, cooked
  • 5 oz spinach, cooked and squeezed dry
  • ¼ C pine nuts, toasted and chopped
  • 3 oz feta cheese, crumbled
  • 2 T green onions, chopped
  • 1 T fresh parsely, chopped
  • 1 garlic clove, minced
  • ½ tsp salt
  • 1 C bread crumbs, panko is preferred
  • 3 T olive oil

Salad Bed

  • 2 blood orange supremes
  • 4 oz fresh spinach
  • ¼ lb feta cheese, cubed
  • ¼ C aioli or your favorite yogurt sauce, optional


    Preheat oven to 350 degrees. Put together all of the quinoa cake ingredients except for the bread crumbs. Form the mixture into patties. Coat each patty with bread crumbs.

    Heat a saute pan with the 3 Tb of olive oil. Pan fry both sides of the quinoa cakes. Transfer the cakes to the oven for 6-10 minutes.

    Toss together the blood orange supremes, fresh spinach and feta cheese with a touch of olive oil. Plate the spinach blend and top with the quinoa cakes. The quinoa cakes are nicely finished with an aioli or yogurt sauce.

King Estate Executive Chef Michael Landsberg Goes to Tokyo

February 23 2012

King Estate Executive Chef Michael Landsberg Has Been Invited to Prepare a Gala Dinner at the Four Seasons Tokyo, Japan

This April, at the invitation of the Four Seasons Hotel at Marunouchi, in Tokyo, Japan King Estate Executive Chef Michael Landsberg will spend a week in Tokyo preparing several special meals at this prestigious hotel. Chef Landsberg is honored to accept this invitation, and we can’t wait to see what inspiration he finds on the road to bring back to our own estate restaurant! The guest appearance will include the presentation of a number of lunches and dinners, several cooking classes, and will culminate with a delectable 5 course gala dinner.

Photos from the 2012 King Estate Crab Fest

January 31 2012

King Estate 2012 Crab Fest - Crab and Pinot GrigioKing Estate’s 3rd Annual Crab Fest consisted of 11 seatings over 4 weekends and featured unlimited Dungeness Crab and Pinot Gris.  Dungeness Crab is a seafood delicacy that thrives in the ocean off the Pacific Northwest Coast. The best crab is available in the middle of winter at the peak of harvest, and is a perfect pairing with our Pinot Gris. The menu consisted of steamed Dungeness Crab, assorted flavored butters and aioli, chunky wild mushroom and yukon potato chowder, German potato salad, Russian black kale with roasted garlic, cabbage slaw, Tobi’s Famous Corn Bread, and assorted desserts from The Bakery at King Estate. Over the course of the event over 3000 pounds of Dungeness Crab was served.

Did you miss out this year? Don’t worry, we host this event every weekend of January, so keep an eye out for next year. Crab Fest sells out quickly, so join our mailing list for a reminder and other King Estate updates and event information.

King Estate Caters the 8th Annual FOOD for Lane County Empty Bowls Dinner & Auction

October 02 2011

King Estate Caters the 8th Annual Empty Bowls Dinner & Auction
This year, King Estate had the pleasure of catering the 8th Annual FOOD for Lane County Empty Bowls Dinner & Auction which took place Saturday evening, October 1, in the FOOD for Lane County warehouse. Storage docks that normally hold boxes of food were transformed into a harvest fair complete with shops replete with colorful awnings and stocked with auction items for all to see and bid on. A live auction was conducted in between dinner courses in the dining area, where guests had the chance to win trips to Hawaii and Mexico, Oregon sunstone jewelry, season passes to the Bach Festival, and lots of other exciting packages. Watch the video below that played before the meal to get a closer look at the 5 course menu King Estate prepared and meet some of the farmers that supplied ingredients.

2011 King Estate Tower Club BBQ

September 30 2011

This year’s sold-out Tower Club BBQ aimed to please with sumptuous Northwest cuisine, great wine and a special performance by band Five Guys Named Moe of Portland, Oregon. The menu featured strawberry glazed northwest salmon, tangy BBQ smoked chicken, northwest potato salad, wild rice with local mushrooms, Tobi’s famous sweet corn bread, grilled zucchini, and assorted estate baked goods and fresh fruit.

Thanks to Your Support, The King Estate Restaurant Is Here to Stay!

August 25 2011

The Restaurant at King Estate is here to stay!
This year King Estate faced a surprising challenge to our restaurant’s operation. Many of you know first-hand that our restaurant program is built on a firm dedication to support local sustainable agriculture, and it is just one of a great many rising businesses in Oregon’s food and wine industry that promote values like organic farming, fair wages, and fostering a vibrant local economy. In many ways the misguided appeal of our restaurant permit was aimed at senselessly undercutting the rising food and wine industry in Oregon.

With your very, very important support, which came in many forms: petition signatures, letters to legislators, blog comments and more, we undertook a major initiative at the Oregon legislature to protect ourselves and like businesses across this great state. As a result, we were not only able to protect our restaurant but we changed the law for the benefit of all wineries, and even paved the way for a few others in the state to establish their own full service restaurants. It was a profound success that began with a collective effort to speak up for common sense, for the future, and for responsible job creation.

VIDEO: Support the Restaurant at King Estate & Local Farmers

April 20 2011

Support the Restaurant at King Estate and Local Farmers!

Sign our petition and join our efforts to protect the restaurant at King Estate and the local farmers that we support, or click here to learn more about the issue.

VIDEO: King Estate Sponsors FOOD for Lane County's 2011 Chefs' Night Out Benefit

April 11 2011
King Estate was title sponsor for FOOD for Lane County's Chefs' Night Out for the third year in a row

FOOD for Lane County’s annual Chefs’ Night Out fundraiser took place at the Hult Center in downtown Eugene on April 5, 2011. King Estate Winery has been the Title Sponsor of the event for the last three years.

The best restaurants, wineries, and breweries in Eugene donated their time and products to create a memorable evening full of delicious food and drink. All money earned from ticket sales to the event went directly to FOOD for Lane County.

VIDEO: King Estate Crab Fest An Oregon Tradition

February 17 2011
Watch a video of the 2011 King Estate Crab Fest

The King Estate Crab Fest has become a very popular tradition at our winery in Eugene, Oregon. Held annually in late January at the height of Oregon’s Dungeness Crab season, the event showcases our Oregon Pinot Gris alongside succulent steamed crab. The all you can eat buffet features crab with all kinds of side dishes and an array of flavored butters and aiolis. We serve several different bottlings of Pinot Gris and an amazing selection of desserts from our estate bakery. This year the popularity of our event reached new heights as we hosted nearly 600 guests across 7 seatings.

Happy Holidays: The Gingerbread Winery

December 18 2010

A gingerbread winery inspired by the architectural features of King Estate Visitor's Center and Winery, including the 2 towers.

The pastry chefs down the hill at the King Estate bakery have been hard at work on this gingerbread winery. The structure is inspired by the architectural features of King Estate Winery and our Visitor Center, including the two towers. Created by Rebecca Maglangque of the King Estate Bakery. The entire gingerbread winery is edible, except the lights and base boards of course.