I’m heading into the heart of Oregon wine country for a special collaboration dinner with LOAM Kitchen, a forest-to-table restaurant led by Chef Corey Taylor. His cooking celebrates the best of Oregon’s farms, forests, and fields — and together we’re creating a cozy, seasonal four-course dinner that pairs perfectly with Flipturn wines.

Plus, you’ll be the first to taste two brand-new releases — my 2024 Viognier (Chehalem Mountains) and 2023 Sangiovese (The Rocks District) — poured alongside a locally inspired fall menu:

Amuse:

-Chanterelle Mushroom Ricotta Savory Pie Bite | Paired with 2023 Old Vine Riesling

Salad:

-Warm Fall Salad — Even Pull Farm Radicchio, House-Cured Lardons, Butternut Squash, Candied Oregon Hazelnuts, Pomegranate Vinaigrette | Paired with the new 2024 Willamette Valley Viognier

Main Course:

-Herb-Encrusted Pasture Leg of Lamb — Roasted Even Pull Farm Brussels & Wild Mushroom Risotto | Paired with a side-by-side tasting of the new 2023 Walla Walla Sangiovese & the 2021 Red Mountain Cabernet Sauvignon

Dessert:

-Chocolate Zeppole

It’s going to be an intimate, ingredient-driven evening that captures everything I love about Oregon this time of year — cozy, communal, and full of flavor. Dinner is $90 per person, wine pairings included, with a $50 deposit required to reserve your seat.