The summer season is in full swing at King Estate. Willamette Valley summers are exceptional, and there is never a better time to visit the estate and enjoy lunch with a bottle of wine on our terraces. The spring flowers on our organic fruit trees have transformed into small apples, figs, and cherries soon to be enjoyed by visitors ordering our cheese and fruit plate.
Weddings occur most often during the summer due to the Willamette Valley’s mild weather and King Estate’s beautiful, green vines. With full time event planners on site and catering from our restaurant and bakery, a wedding at the estate is a perfect celebration.
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.
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.
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.
We have a number of popular dishes and condiments at our estate restaurant for which we constantly receive recipe requests. One of those recipes is the King Estate Tomato Jam which is featured on our charcuterie plate and a few other dishes. By popular demand, here is the recipe for King Estate Tomato Jam, presented by Sous Chef Benjamin Nadolny.
At King Estate, the winery came before the restaurant, but we have always sought to enhance the experience of our wines with good, wholesome food. Since our inception, our culinary department has produced recipes, special dinners, and cookbooks with some of America’s greatest chefs. When we opened the restaurant in late 2005, we incorporated the organic ethic that drives our viticulture and farming. This ethic of organic production considers the impact our decisions will have on future ecological and economical harmony. It requires looking ahead and resisting the monetary benefits or “conveniences” offered by alternative approaches.
Environmentally friendly farming contributes to the quality of our food, wine, water, soil, and community. Sourcing local product supports local farms and ranches that are vital to food security. Communities everywhere are noticing these benefits and pursuing local, organic food.
By Pastry Chef Tobi Sovak
One of, if not the, greatest benefits of living in Oregon, is the veritable plethora of amazing fruits, vegetables, mushrooms, and more that are available this time of year. The quality, and the abundance is amazing – many find special ways to celebrate this time of year, often referred to as “The Oregon Bounty.” In honor of the season, we are running a special lunch prix fixe at our restaurant featuring 100% Oregon ingredients from the estate and beyond. This recipe was the dessert from the most recent menu, it was requested by our facebook friends. View the current Oregon Bounty Lunch Prix Fixe Menu.