On a perfect July evening, 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, Texas, and Tennessee, alongside mixed grill from our own charcuterie kitchen. Guests took home freshly picked organic blueberries from our garden as party favors.
Wood Roasted Northwest Salmon with Apple Cider Gastrique, Caramelized Root Vegetables, Fingerling Potatoes & Blueberry-Cornmeal Cake
Slow Cooked Beef Brisket with Assorted Sauces,
Dry Rubbed & BBQ Pork Spare Ribs,
ESTATE MIXED GRILL
Estate-Made Sausages with Mustards
Artisan Cheeses & Accompaniments,
Assorted Estate-Baked Breads
2008 Blanc de Noir
2007 Signature Pinot Gris
2011 Luminous Pinot Gris
2006 Signature Pinot Noir
2006 NxNW CV Cabernet
2005 Domaine Pinot Gris Vin Glace
While some guests played lawn games, others danced the night away to Portland band “Five Guys Named Moe”, making their third straight appearance at this event. This 12-piece show band, rocking hits from the 60’s, 70’s and 80’s, is one of our favorites for live entertainment. A good time was had by all! This event sells out every year, so contact Elizabeth Allcott at 541-942-9874 or email@example.com to make advanced reservations for 2014.
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.
King Estate’s culinary team recently took a trip to Fern’s Edge Goat Dairy, a small farm located in in Lowell, Oregon run by cheese expert Shari Reyna. Ferns’ Edge produces many different varieties of goat milk products, from fresh raw goat milk to cheese. Executive Chef Benjamin Nadolny‘s cheese products of choice include the dairy’s goat feta, and “purely plain” goat cheese. You can find a variety of Ferns’ Edge products on the menu at King Estate. A favorite is the Local Mesclun Greens Salad featuring garden vegetables, toasted walnut, lemon verjus vinaigrette with the choice of Rogue Creamery Blue Cheese or Ferns’ Edge Goat Cheese. The richness of goat cheese pairs wonderfully with our fine wines.
Ferns’ Edge cheeses can be found at many local grocery stores in Eugene, including Capella, The Kiva, Sundance, and even Market of Choice. You will also find cheeses made by Argentinian cheese maker Mariano Battro of La Mariposa Cheese. Mariano makes artisan cow’s milk cheeses using Ferns’ Edge’s kitchen, and is inspired by the cheeses of his family’s dairy back in Argentina. La Mariposa’s Chubut cheese is a regular on King Estate’s cheese plate.
Chef Nadolny has developed and nurtured strong relationships with local and regional producers, including Fern’s Edge and La Mariposa, which compliments King Estate’s philosophy of pairing Northwest wines with regional food products.
This year’s annual Chefs’ Night Out proved, again, to be a successful fundraiser for FOOD for Lane County, with 100% of the ticket sales going directly to local hunger efforts. This gathering showcases all of your favorite Eugene restaurants, caterers, wineries and microbreweries under one roof. They offered samples of snack-sized bites of food, beverage, and dessert. King Estate offered tiny sandwiches made with Lamb Belly Bacon on Local Swiss Gougere with Green Apple, an assorted Charcuterie Plate with Saucisson Sec, Smoked Duck Breast Speck, Pork and Black Truffle Paté, and Espresso Panna Cotta with Cinnamon Spiced Donut. We also offered a variety of King Estate wine to pair.
Congratulations to all the winners: Best Overall Bite – Marché Restaurant. Best Presentation/Hospitality – Sweet Life. Best Savory Bite – King Estate Winery. Best Vegetarian Bite – Govinda’s. Best Sweet Bite – Red Wagon Creamery.
Oregon’s beverages have reached a visible maturity point where not only are they crafted with care by fully realized businesses, but their quality has moved well beyond that of the cottage industries they once were. Our beverages are finding widespread success not only in the Americas, but all over the world. It is likely that Oregon beverages have found their way to each and every continent on the globe.
At one point in time there may have been a valid rationale for Oregonians to seek fine beverage from other parts of the world, where they could find better quality at a better price, but we are here to say that this rationale no longer holds true. While the quality of Oregon’s fine beverages have grown by leaps and bounds, our pricing has moved to meet the customer. Oregon beverages deliver tremendous value, quality, and consistency. An Oregonian no longer need look any further than their own backyard to find the best products at the best prices, crafted with care for those that drink them, those that make them, and the environment we all share.
When we consider these things, we realize that our beverage producers are meaningful on their own to Oregonians beyond just the products they produce and market. Oregon beverages means jobs in our communities, and not just any jobs, they often mean rural agricultural jobs, which are a very scarce thing. Many of these jobs help our citizens develop strong modern skill sets and pay a true family wage compensation, paving the way for a stable, prosperous, and progressive future for our state.
Oregon’s increasing success is being recognized as a brand in and of itself. A brand that succinctly conveys food and beverage excellence. This reputation precedes us all, and is spurring a tourism and hospitality boom that has ripple effects throughout the state, bringing in a high quality dollar that is not based on resource extraction like mining or logging. It often brings with it a tourist who appreciates the finer things, and goes home only to become an advocate and consumer of Oregon products for life. This isn’t merely a data point, it is a trend with great force behind it, this is a growing opportunity for Oregon.
The next time you reach for a beverage, you should ask yourself, was this made in Oregon? Does it help me and my neighbors? Because believe it or not, every drop of “Oregon in a bottle” that you buy, does us all a big favor.
CEO & Co-Founder
King Estate Winery
On the evening of October 13th, King Estate Winery hosted Food for Lane County’s 9th Annual Empty Bowls Dinner and Auction. Over 300 people attended the event, which raised more than $250,000 to directly fight hunger in Lane County, a record for the event. Ed and Jodee King were the events chairs, working closely with the FFLC board and event committee to put this fantastic evening together. All 8 of the prior Empty Bowls dinners were hosted at the FFLC warehouse, and this 9th annual event marked the first time it had been hosted at an offsite facility. Last year King Estate was honored to send our culinary team and ingredients from our estate to the FFLC warehouse, and this year Ed & Jodee were delighted to invite all of the Empty Bowls guests and FFLC staff to the estate. The evening began with the video introduction we made (see below), and a silent auction with drinks and appetizers, followed by a 5-course dinner with wine pairings and a live auction. You can also check out the video we put together for the event last year, which includes interviews from the farmers and ranchers from which King Estate sourced ingredients for the dinner.
For the second year in a row, Eugene Weekly’s The Best of Eugene awarded it’s “Best Wine” title to King Estate Winery. Last year, King Estate also won “Best Winery to Visit” (a category that was not featured this year) and Eugene weekly wrote, “You can’t go wrong with the pinot gris, and the cost won’t break the bank. For a nice long bike ride, or a destination to bring out-of-town friends, a trip to King Estate’s rolling hills, winery and restaurant is the way to go. You can do a wine tour, have a wine tasting and end it all with a delicious dinner.”
The Best of Eugene is an annual special issue of Eugene Weekly. The winners are determined based on community voting. We would like to thank everyone who voted for us!
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.
King Estate stood out in the 4th Annual Register Guard Reader’s Choice Awards. We are honored to have won the reader voted contest in two categories as Eugene’s Best Local Winery and Best Wedding Venue. Make sure to check out the rest of the winners. We also pulled in second place for Eugene’s Best Outdoor Dining option, not bad considering we are 20 miles out of town!
Earlier this year we also took home “Best Winery” in the Eugene Weekly’s annual ‘Best of Eugene’. They summed it up pretty well:
King Estate, with its pristine setting in the heart of the Willamette Valley’s wine country provides the perfect spot to sample its array of masterful wine. One can sit and enjoy a glass and a gourmet meal overlooking the certified organic vineyard in a most picturesque setting. This year the vineyard celebrates its twentieth anniversary and continues to produce some of the most exceptional wines with grapes grown in its own vineyard as well as from various other Northwest regions. King Estate’s creations illustrate time and again why the Northwest is known for its wine.