Teaming up with the culinary virtuoso, Chef Heather Kintler, we invite you to savor a menu that seamlessly blends the elegance of seasonal ingredients with daring and robust flavors. We will kick off the evening with an array of passed hors d'oeuvres and sparkling bubbles, then enjoy a 40-minute vineyard tour guided by our talented farm team. Next, you’ll journey to the dinner table where we will find sweeping views of the valley towards the coastal mountain range. A culinary experience will follow featuring a seasonally crafted three-course menu, culminating in a sensational dessert.
We hope you’ll join us for this extraordinary farm-to-table experience where every bite tells a story, and every sip is a celebration of the extraordinary connection between the land, the vine, and the artistry of Chef Heather Kintler.
PURCHASE TICKETS
$250 / person or $200 for club members
This is a 21 and up event, no exceptions
Gratuity not included in ticket cost
MENU
Welcome.
PNW Oysters with accompaniments:
-Sake, pink peppercorn and melon mignonette
-Coconut leche de tigre
-Pineapple nuoc cham
Hamachi Crudo, watermelon and hibiscus aguachile, chrysanthemum oil, pickled mustard seed (station)
Grilled fig crostini, Shaoxing plum glaze, fresh ricotta, pickled shallot, shiso (passed)
First course.
Citrus poached prawns, lime leaf crema, melon and cucumber salad, sumac onions, chili-crisp vinaigrette, nasturtium, basil
Second course.
Tamarind braised beef short ribs, charred stone fruit and padron peppers, bok choy, pickled cherries, chile-spiced cashews, herbs
Third course.
Summer berry and cherry trifle, lemon curd, fromage blanc mousse, hazelnut and Maldon salt streusel, marigold
More about Heather Kintler
Her cooking style is adventurous and bold; much like herself. While studying Photography, she began working as a prep cook and quickly discovered that cooking was the creative outlet she had been searching for. Within three years she rose to Executive Chef at Emiliano’s Café. Florida couldn’t hold Heather’s creativity, so she chased ingredients to Portland. She spent 16 years as executive Sous Chef at The Veritable Quandary. During her tenure she honed her leadership skills in a high-volume restaurant. After the closure of VQ she joined Side Yard Farm & Kitchen as Sous Chef and Co-Farm Manager. Her experience on a community oriented organic farm deepened her understanding of utilizing every part of vegetables and herbs, from root to seed, fruit and flower. Through a humble and grounded approach, Kintler provides an elevated experience of what a neighborhood bistro can be, by showcasing the abundance of the Pacific Northwest, sourcing responsibly and locally. Her menus are built to please thrill seekers, artists, but most importantly the everyday human. With the use of simple ingredients and bold flavors, Heather transforms the ordinary to unexpected. Heather is currently the executive chef and co-owner of Normandie in Portland, Oregon.