Tuesday, May 2

I Love Gamay Dinner with Jason French + Cathy Whims

6:00PM - 9:00PM | $125.00
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WE LOVE GAMAY & WE THINK YOU SHOULD TOO!

It’s time to give Oregon Gamay Noir its due. I Love Gamay is a first of its kind event that brings together adventurous wine lovers and Oregon Gamay producers for a great excuse to throw a party celebrating our favorite under-the-radar varietal. 

Elder Hall plays host to two days of events that lets you get to know Oregon Gamay, including an all Oregon Gamay tasting salon on day one and a multi-course dinner featuring legendary Portland chefs, Jason French and Cathy Whims with some storied local wine veterans on day two. Local producers and wine experts will be on hand to offer up their knowledge on this lesser known gem. Yes, Oregon Pinot Noir has earned its place in wine history, but we want to blow the lid off Oregon’s other noir rouge grape!

We will be hosting an EPIC dinner to close out I Love Gamay week with  a special dinner with Jason French + Cathy Whims  We'll be featuring a simple French menu that perfectly compliments our Gamay selections. The true flavors of the wine will take center stage. The meal will be served with both rare historic and current vintage Oregon Gamay Noir and French Beaujolais wines side by side.  Each course takes inspiration from French Gamay regions while taking advantage of Oregon’s seasonal ingredients.  Read more about I Love Gamay Here!

Menu

Sausages & Oysters
Gougères
Jambon en Persillade
Braised Endive with Cured Ham & Béchamel
Oregon Crayfish and Coastal Sole Roulades + Garlic Butter
Braised Hen, Leeks, Spring Mushrooms, Gamay Sauce
Chocolate Cake,  Gamay Sorbet
Briar Rose Lorelei Goat's Cheese

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Food Book Fete : Full Moon Suppers at Saltwater Farm


It’s warming up outside and we are fired up about all the good things the weather brings! Book Fete is back and we’re honored to welcome chef and cooking school founder Annemarie Ahearn to Elder Hall.

Annemarie founded Salt Water Farm Cooking School in Lincolnville, Maine in 2009. In just a short time, the farm drew guests from far and wide while being featured The New York Times, Bon Appetit, Food and Wine and other publications. The easy nature of Annemarie’s instruction, along with the beauty of Maine’s landscape and the bounty of local farms and fisheries, inspire so many to think of entertaining at home in a whole new way.  In her new cookbook, Full Moon Suppers at Salt Water Farm, Annemarie provides a month-by-month guide to how she creates thoughtful, seasonal, beautifully prepared meals for a crowd. Her full moon suppers are a big draw and showcases how anyone can host a memorable dinner with simplicity and grace.

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