April 29th, Wildwood welcomes Samuel Guibert, 2nd generation winemaker at the famed Mas de Daumas Gassac, to his first ever wine dinner in Portland.
Considered to be one of only two Grand Crus in the Languedoc, Gassac has been making world-class wines since the 70′s, and has often been called the Languedoc Château Lafite!
For this very exclusive event, Savanna and Samuel will be serving 6 wines from the Domaine: the Rosé Frizant, a sparkling aperitif wine made from Cabernet Sauvignon; the 2007 and 2010 white blend, a beautiful combination of Viognier, Chardonnay and various other varieties; the 2006 and 2010 red blend, an extremely agreeable Cabernet Sauvignon blend and what the Domaine is famous for; and their dessert wine, a Madeira-style made from Sercial and Muscat.
These wines, particularly the older bottles and dessert wines, are extremely difficult to procure. Wildwood is pleased to invite you to an intimate dinner and a very special collaboration between these old-world wines and Chef Dustin Clark’s exciting cuisine.
$120 includes six paired courses, inclusive of gratuity. Reservations: firstname.lastname@example.org | 503.225.0130 ext 2
grilled octopus; piquillo peppers, green garlic mayonnaise, grilled pretzel bread
2007 & 2010 White Blend
seafood sausage; dungeness crab “bisque,” salt baked spot prawns, sorrel
2006 & 2010 Cabernet Blend
roasted lamb chops and shank crepinette; chickpea purée, bacon-mushroom jam, rapini
chocolate hazelnut mousse; burnt orange caramel, candied hazelnuts
Join us for dinner in Wildwood’s Alder Room, Saturday April 13th at 6pm, featuring beers from Vanberg & DeWulf and pairings from Beer Steward and Sous Chef Paul Kasten.
Vanberg & DeWulf has the most decorated portfolio in the annals of US Belgian beer importing. Always these beers come from independent, family-run breweries.
From the outset, Vanberg & DeWulf has been dedicated to importing the finest example of every indigenous style brewed in Belgium.
On April 13th, Wildwood Beer Steward and Sous Chef Paul Kasten will be skillfully pairing unique and high-end selections from Vanberg & DeWulf–including Scaldis Prestige de Nuits, retailing at over $40 per bottle–with the finest available ingredients from our local farmers and ranchers.
Owners Don Feinberg and Wendy Littlefield will be in attendance, providing insights into their beers and curatorial process at Vanberg & DeWulf. Included in the selections for the evening is LambickX, a lambic blend that Don put together himself.
Chef Paul Kasten is the preeminent beer chef in Portland. Cooking from a young age, Paul started his first business at age 9, making “Paul’s Colossal Cookies” for a store in Mystic, CT. Following a stint in professional kitchens in his late teens, he left the kitchen to briefly pursue an English major, before returning to the line. At 28, he attended New England Culinary Institute, where he (ironically) was the first recipient of the Sommelier of the Future Award. His career at Wildwood began with an internship in late 2006, and a Sous Chef title in early 2009. Says Paul, his “beer interests eclipsed wine shortly after moving to Portland.”
Beer’s diversity of styles, flavors, richness, and its carbonation make it fantastic for pairing with foods both elegant and humble. From a crisp, dry lager paired with a light salad or seafood preparation to a big imperial stout with a rich, chocolaty dessert, and the myriad of flavors in between, beer’s versatility at the table is unmatched. Add to that the explosion in popularity of very well made Belgian-style ales in America, which are the most food-friendly beers of all, and the possibilities of beer and food pairing seem endless.
We hope you’ll join us for this fantastic event. Tickets are $65, and include 5 courses with pairings, inclusive of gratuity.
Reservations: email@example.com | 503.225.0130 ext 2
vanberg & dewulf dinner
saturday april 13th at 6pm
black pepper, green garlic, sea salt, egg yolk, toasted baguette
seared petrale sole fillet
creamy leek broth, baby bok choi, morels
crispy chicken confit
frisée, egg, bacon vinaigrette, crispy shallots
stout braised pastrami short ribs
potato puree, grilled asparagus, jus
meadow creek grayson
plum mostarda, candied hazelnuts, semolina crackers
scaldis prestige de nuits 2009
At Wildwood, we pride ourselves in utilizing the very best the Pacific Northwest has to offer. Enter Jacobsen Salt Co; if you haven’t tried his hand harvested Oregon sea salt (or you’re Ben’s biggest fan), we invite you to join us for a unique pairing dinner, featuring four of Ben’s salts enhancing the flavors of Chef Dustin Clark’s cuisine, expertly matched with a delightful and interesting array of NW wines. Wildwood Barman and Distiller extraordinaire Ryan Csanky will concoct an innovative salted cocktail to start off the evening.
The concept of the dinner, conceived by Wildwood Sommelier Savanna Ray, focuses on pairing a traditionally difficult flavor (Salt) with a variety of her favorite local wines. Savanna has proven herself a visionary educator, having taught at the American Embassy in Paris, the International Sommelier Guild in Portland and San Francisco, as well as sitting on the board of IPNC.
Join us March 22nd for a different kind of Wine Dinner: one that will challenge your palette, and support some of Oregon’s best.
The dinner is being held in our Alder room
March 22nd at 7 PM. $65 is inclusive of food, salt and wine pairings, and gratuity.
For reservations email firstname.lastname@example.org
or call 503.225.0130
ryan’s cocktail amuse bouche
Jacobsen Salt Co. Netart’s Bay Sea Salt
salt cured cod fritters
grilled lemon mayonnaise, fennel
Jacobsen Salt Co. Mineral Salt
2011 Brooks Rosé of Pinot Noir, Willamette Valley
cocoa butter seared sea scallop
miso-pumpkin puree, citrus brown butter
Jacobsen Salt Co. Vanilla Bean Sea Salt
2012 Walter Scott Chardonnay, Willamette Valley
cocoa braised lamb shank
rapini, coffee puree
Jacobsen Salt Co. Pinot Noir Flake Salt
2009 Westrey Oracle Vineyard Pinot Noir, Dundee Hills
meyer lemon bread pudding
pumpkin seed brittle
Jacobsen Salt Co. Lemon Zest Sea Salt
2011 Teutonic Wine Co. December 3rd Riesling, Crow Valley Vineyard
Experience Wildwood’s selection of local vodkas with
pairings from Chef Dustin Clark
Saturday / 3.02 / 4 to 7 PM
Advanced tickets are $25 & $30 day of
email email@example.com for tickets
beef tongue pastrami pierogi
house sauerkraut, fresh horseradish
sub sosa saffron vodka sub roas spirits, dundee, or
smoked sturgeon deviled egg
skip rock potato vodka skip rock distillers, snohomish, wa
grilled sardine escabeche
grilled lemon salsa verde
new deal vodka new deal distilling, portland, or
herbed potato salad, pickled garlic
chive infused medoyeff vodka bull run distilling co., portland, or
pork liver and venison pâté
apple mustard,potato bread
rosemary infused new deal vodka new deal distillery, portland, or
oyster and borscht shooter
medoyeff vodka bull run distilling co., portland, or
Wildwood is pleased announce that all of our vodkas are now local! No more imports, no
national brands. Only craft vodkas from Oregon and Washington. We are also debuting
our new house made charcuterie board, and so what better way to celebrate both than
with a Russian style zakuski party.
Zakuski are traditional Russian small plates—one or two bites. Think salty meats,
sausage, smokey or brined fish and pickles and always accompanied by vodka.
We will be featuring one-ounce shots of six local vodkas created by four of Oregon and
Washington’s finest vodka distilleries. Each vodka, including two house-infused with
savory herbs, will be poured by the distiller at a table where it will be paired with one of
Chef Dustin Clark’s zakuski. Each guest will receive a “passport” which will be checked
off with each pairing, and guests will receive one additional vodka of their choice from
their favorite distillery.
Come meet the distillers; Lee Medoff of Bull Run Distillery,
Mike Sherwood of Sub Rosa Spirits, Tom Burkleaux with New Deal Distillery,
and Ryan Hembree of Skip Rock Distillers as they pour,
talk about their vodkas, and offer toasts.
Space at this unique event is limited so please reserve your place early.
Executive Chef Dustin Clark has created a stunning 5 course menu featuring wines from 3 winemakers:
Drew Voit of Harper Voit Wines, Jeff Kandarian with Kandarian Wine Cellars
and Leah of Leah Jorgensen Cellars.
Join Dustin and the winemakers for an evening of fine food, wine and conversation.
The Supper will be hosted in Wildwood’s Wood room
Friday, Februrary 8th
at 7 PM.
Tickets are $85 per person inclusive of food, wine and gratuity.
For reservations email firstname.lastname@example.org
Sea Scallop Crudo
meyer lemon, celery root, crispy shallot
2011 Harper Voit Wines, Surlie Pinot Blanc
Willamette Valley OR
Smoked Trout and Grilled Parsnip Salad
ruby grapefruit, frisee, truffle oil and crème fraîche
2011 Leah Jørgenson Cellars, Blanc de Cabernet Franc
Walla Walla Valley OR
Crispy Duck Rillettes
lentils, plum conserva
2010 Harper Voit Wines, Standline Pinot Noir
Willamette Valley OR
Slow Cooked Beef Cheek
applewood bacon, pici noodles, roasted cauliflower
2010 Kandarian Wine Cellars, Carpenter Hill Vineyard Syrah
Rougue Valley OR
Milk Chocolate Mousse
bacon salt, preserved blackberry coulis, tuile
2009 Kandarian Wine Cellars, Pepper Mélange Syrah
Bennet Valley CA
We will be open for New Year’s Eve from 11:30 to 2:00 for Lunch
and 5:00 to 10:00 PM for dinner
The restaurant will be closed between services
This is a sneak peek of the 2012 (almost 2013) menu
crispy veal sweetbreads
cauliflower puree, bacon, chanterelles
shigoku oysters on the half shell
pickled calabrian chiles, egg yolk and truffled fries
pork belly, fermented black beans, baguette
tarbais beans, preserved tomato, aioli
dungeness crab and parsnip salad
grapefruit, crème fraîche, truffle oil
brussels sprouts, blue cheese and toasted pumpkin seeds
shaved fennel and arugula salad
manchego, castelvetrano olives, lemon
celery, grana padano, walnuts
grilled leaves of romaine
creamy garlic dressing, bacon, oregano bread crumbs, fried capers
skillet roasted mussels
garlic, sun dried tomatoes, saffron, grilled bread
seared sea scallops
pork cheek ragoût, yam purée, treviso, crispy parsnip
winter vegetable ragoût
grana padano broth, fried egg, salsa verde
coal roasted chicken breast
harissa polenta, cipollini, winter squash, prosciutto, brown butter
pan seared tombo tuna
winter vegetables, tuna tartare, bagna cauda
mesquite fired pork chop
crispy hash cake, sunchoke purée, smoked apple sauce
pan roasted duck breast
miso-squash purée, pancetta, brussels sprouts, chanterelles
red wine braised lamb shank
red wine carrot purée, radicchio, feta, pistachio
slow simmered beef short ribs
sautéed chard, fingerling potatoes, rutabaga, horseradish
menu is subject to change
Celebrate Christmas Eve at Wildwood
dinner will be served from 5:00 to 8:45
regular lunch service is 11:30 to 2:00
503.248.9663 for reservations
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2011 Christmas Eve Menu
Please note, the menu will change.
The below menu is an example.
oregon white truffle risotto 12
spinach and bacon pizza 16
roasted garlic and mozzarella
mixed chicory salad 10
shaved celery, grana padano and toasted walnuts
chicken and cabbage soup 9
brown butter croutons and beecher’s reserve
raddichio salad 11
duck confit, arbequina olives, grilled satsuma mandarin and walnuts
seared pork belly confit 13
white bean purée, blood orange, shaved fennel, almonds and dungeness crab meat
salad of roasted beet and grilled braeburn apple 10
caramelized apple-aji dulce purée, basil, gorgonzola and toasted hazelnuts
red wine braised lamb crepinette 11
curried collard greens, crispy fried chick peas, minted yogurt and preserved lemon
watercress and dungeness crab salad 13
orange, grapefruit, blood orange, truffled crème fraîche and pine nuts
russet potato gnocchi 11
pumpkin, brussels sprouts, sage, bacon and hazelnuts
roasted pear 12
balsamic braised raddichio, duck liver mousse crostini and saba
leaves of romaine 11
creamy garlic dressing, balsamic roasted red onions, capers and grana padano
skillet roasted mussels 17
garlic, sun dried tomatoes, saffron and grilled bread
pan roasted muscovy duck confit 23
apple braised savoy cabbage, duck fat potatoes and orange gremolata
clay oven roasted chicken 23
winter vegetables, smoky bacon, slow cooked shell beans and caramelized brussels sprouts
tandoori roasted pork loin 25
caramelized apple, grilled radicchio, caraway spätzle and horseradish
crispy alaskan true cod brandade cakes 26
mussels, shell beans, preserved tomato, watercress and aji dulce rouille
mesquite roasted dry aged rib eye filet 27
cabernet wine-carrot purée, roasted sunchokes and pickled chanterelle mushrooms
clay oven roasted lamb chops 27
winter squash hash cake, preserved chile harissa, cardoons and radicchio
roasted salsify and leek crostata 20
goat cheese, crispy sunchokes and garlicky coastal greens
grilled hawaiian tombo tuna 27
brussels sprouts, ginger, basil leaves and cilantro salsa verde
Celebrate Thanksgiving at Wildwood
reservations are available from 2:00 PM to 7:00 PM
please call 503.248.9663 to reserve a table
2011 Thanksgiving Menu
-please note, the below menu will change for 2012-
roasted pumpkin and fatalii pepper soup 9
crème fraîche, crispy sage
mixed chicory salad 10
shaved celery, grana padano, toasted walnuts
grilled carrot and golden beet salad 10
cilantro, lentil cracker bread, feta
leaves of romaine 11
creamy garlic dressing, balsamic roasted red onions, capers, grana padano
skillet roasted mussels 16
garlic, sun dried tomatoes, saffron, grilled levain
caramelized onion and roasted apple pizza 16
buttermilk blue cheese, sage
slow cooked lamb ragout 11
creamy polenta, caper salsa verde
mixed fall greens 10
radishes, oregano vinaigrette, soft goat cheese
russet potato gnocchi 13
baby turnips, roasted cauliflower, bagna cauda, black truffles
crispy confit leg of muscovy duck 23
caramelized sunchoke purée, delicata squash, pancetta, quince
apple wood smoked turkey 25
chanterelle mushroom stuffing, mashed potatoes, cranberry sauce, roasted pan gravy
clay oven roasted pork chop 25
curried pumpkin, roasted apples, sweet leeks, brussels sprouts
coal roasted dry aged rib eye 27
duck fat roasted potatoes, creamed spinach, brussels sprouts, chanterelle mushrooms
grilled hawaiian tombo tuna 27
grilled fennel, roasted peppers, crushed potatoes, chorizo vinaigrette
slow cooked lamb shank 26
creamy potato-cardoon gratin, prosciutto breadcrumbs, olive tapenade
chanterelle lasagna 20
caramelized onions, celery root purée, roasted garlic, crispy leeks
We asked our lovely Sommalier, self-titled “wine geek” Savanna Ray, where she likes to have a glass around town.
I love Metrovino because they have the Enomatic Wine System. They have 90+ wines by the glass, and you can order by taste (1.75oz), glass (5.25oz) or bottle. They open some pretty cool stuff, too, because [Enomatic] preserves the wine for 30 days or more.
This allows you to get tastes of bottles that you might not normally be able to afford, like Grand Cru Burgundies, special bottlings, Chateau d’Yquem, expensive stuff.
I also love Wine Wednesdays at Paley’s Place. They do a choice of three individually priced flights with a complimentary mystery wine and special offerings to match from the kitchen. It’s really fun for wine geeks because if you guess the mystery wine, you get the whole flight for free. There’s a catch, though–you have to guess the grape varietal, where it’s from, and the vintage. Also, Paley’s Steak Tartare is the best in the city.
For more wine know-how, including the best pours on our list, catch Savanna at Wildwood most evenings.