September 2011 Newsletter!

Open publication - Free publishing - More oregon

Wine & Dine in the Vines

WINE & DINE IN THE VINES

Sunday, September 11, 4PM

As in old world tradition, the Upper Rogue Wineries invite you to sit at our harvest table and enjoy a special six course meal prepared by Chef Bill Heubel of the Jacksonville Inn. Enjoy a meal full of local foods including produce from our very own vineyard gardens.

Tickets: $75.00
Purchase Online or Call us at 541.855.2062 ext 7
Dinner Location: Agate Ridge Vineyard

Dinner Menu: 

Fresh Fruits In Season, Assorted Cheeses

with Pickled Onions and Buttermilk Crackers

Cliff Creek Cellars Cabernet Franc & LaBrasseur Riesling

Seared Day Boat Scallops

over a Sweet Corn and English Pea Risotto Scented with

White Truffle Oil and Lemon Beurre Blanc

Del Rio Viognier & Cliff Creek Cellars Marsanne/Roussanne

Platon's Organic Heirloom Tomato Gazpacho

with a Mini Heirloom Tomato Salad

Folin Cellars Rose &Temperanillo

Mixed Sweet Greens and Cucumber Ribbon Salad

With Greek Feta Cheese and Summer Berry Dressing

LaBrasseur Merlot & Crater Lake Cellars Grenache

Duxelle Crusted Fillet of Beef over Spicy Seared Green Beans

With Rogue Creamery Blue Cheese and Candied Walnuts

Del Rio Petite Syrah & Agate Ridge Primitivo

Chocolate & Berry Cobbler

with Lavender Scented Cream

Agate Ridge Black Sticky & Crater Lake Cellars Recioto

The Trail Ends Here

Upper Rogue Wine Trail Event:

The Wine Trail Ends Here

A World of Wine Event

August 25th, 2011

Location - Del Rio Vineyards

5pm - 8pm

$10 Admission

Wine Tasting – Enjoy all the Upper Rogue Wineries in one location!

Rogue Creamery Cheese & Great Harvest Bread Samples
Food provided by Fresco Foods

The Upper Rogue Wine Trail features six of Southern Oregon's premiere Winery & Vineyards:

*Agate Ridge

*Cliff Creek Cellars

*Crater Lake Cellars

*Del Rio Vineyards

*Folin Cellars

*LaBrasseur Vineyard

Fresco Foods’ Event Menu:

*Squash Blossom & Ricotta Fritters - garden variety squash, ricotta, green onions, flour & garlic pan fried in extra virgin olive oil. Served with Shiitake mushroom Basmati Rice & Snap Pea Salad 7-

*Tomato & Cheddar Pie - vine ripened Farmers Market tomatoes, extra-sharp Tillamok Cheddar Cheese, dill & cream sauce, baked in a buttermilk crust with snap-pea salad, fruit & bread 7

*Fingerling & garden medley - stir fried fingerling potatoes and garden variety vegetables served with polenta & corn relish 7-

*Fresco Ricotta Gnocchi with garden green beans & garlic 7-

*Lemon Quinoa Salad on a bed of mixed baby greens, fruit, bread & Fresco Green Goddess Dressing 6-

Desserts:

*Fruit Hill Farm Cherry Pie

*Fresh Blackberry Creamsicles 2-

Peanut Butter Chip Chocolate cookies 1.50