New Releases Wine Dinner
With Chef Jason French
May 27th & 28th, 2016
Welcome to Jay’s house and an amazing dinner with an exclusive chance to enjoy the release of the new vintage. The 2014 vintage is only available to those who attend and is always an excellent evening for all the senses.
We are planning six to eight courses to be paired with the eight wines from the 2014 vintage. We are hosting chef Jason French, the famed chef and owner of the restaurant Ned Ludd. If you have attended these dinners in the past, you will know that they are legendary and the wine is not too bad either!
Jason and his assistants will be using my wood burning pizza oven, along with other heat sources, to prepare our meal.
Additionally, there will be a completely new menu for the second night if you would like to attend both dinners as many do! Great people, delicious food, amusing times and compelling wines.
Special pre-release pricing for diners including $100 off unbroken cases.
Just email me back and let me know if you would like to attend and I will start the dialogue. These dinners are limited to twenty-four people per evening so the dinners do tend to fill up quickly.
ABOUT CHEF JASON FRENCH AND NED LUDD RESTAURANT
Chef Jason French is owner and chef of the Portland restaurant Ned Ludd and is nationally recognized. He is a 1997 graduate of L’Academie de Cuisine, where he was awarded a James Beard Scholarship.
Here is an article about him from the Williams Sonoma blog.
Q & A with Jason French, a feature about Brunch with the owners of Nedd Ludd, and an interview with him in Portland Food & Drink.
Here’s what Jason says about their food:
“Our kitchen lovingly prepares home-style foods inspired by traditional global foodways. Cooking from our only real heat source, a brick-faced, wood-fired oven, the menu is thoughtful and considered daily. We value the tradition and process of craft cooking. From butchering our meats to canning summer tomatoes, we make nearly everything from scratch. Pickles, mustard, chili sauce, jams and jellies, fresh charcuterie and breads all made in house with ingredients from our friendly farmers and purveyors.
Every plate is an expression of the Northwest seasons, and a celebration of the bounty of Oregon.”
All guests must be 21 and over. Special dietary requests can usually be accommodated with advance notice. One month notice for cancellation. After that, cancellations will not be refunded but will allow you access to the following year’s dinners. For diners who purchase wine, we will refund full unbroken cases.