Eat – Taste – Love in the Willamette Valley – Fall 2011: Harvest

Cost: $295 per person plus 2 night’s stay in one of 10 suites priced from $195-$375/night.

Friday–Fox Farm Vineyards Tasting Room
4:00 Arrival and check-in
5:00-6:00 Elements Art Gallery Tour
6:00-8:00 Fox Farm tasting, dinner featuring cuisine by Red Hills Market

Saturday–WillaKenzie, Tour of Deer Haven, and Dinner at Le Puy
9:00 Depart for WillaKenzie
9:30-12:30 Working crush at WillaKenzie
12:30-2:00 Tasting and Lunch provided by Perfect Picnics in WillaKenzie’s tasting room private dining area
2:30 depart
2:45-3:30 Tour of Deer Haven Farms
4:00-6:00 rest at inns
6:00-9:00 Dinner in the barn at Le Puy featuring Gilbert Henry of Cuvee, Coelho Winery and Jason Okamoto, Spanish guitar

Transportation provided by Newberg Ford

After checking in at Deer Haven and Le Puy, Friday begins with a tour of the Elements Art Gallery in downtown Newberg. Owner Loni Parrish finds enjoyment in experiencing artists “space & story.” She often visits the artists’ studios to get the full experience of what drives their work and inspirations. Her passion for Oregon art has allowed her to create partnerships across all mediums. The group will then convene at Fox Farm Vineyards tasting room just down the street. David Fish, winemaker and owner, opens his tasting room to other smaller production wineries and thus the tasting will feature an array of winemaking styles from across the Valley. The evening will include cuisine prepared by Red Hills Market. The menu will include wood fired pizza made to order with fresh, local toppings, a perfect compliment to our Oregon wines.
Saturday, after breakfasts at the inns, get ready to roll up your sleeves and work in the fields, wine press and sorting rooms. This Fall event is in the middle of crush! WillaKenzie will put the group to work and then reward everyone’s labors with a lunch by Perfect Picnics and full tasting of their amazing Oregon Pinots. Before we let you rest, we’ll have a tour of Deer Haven Farms. Christina and Stuart Sommers have lovingly cultivated a farm with a goal to produce 80% of their food onsite. Deer Haven farms makes their own soil and compost, raise livestock and grow most of their own vegetables and fruit.  They also grind their own grains from locally produced sources. Guests will journey through an edible labyrinth while learning about the harvest and preparation for winter.

Later that evening, relax in the festively decorated barn at Le Puy with dinner by the Gilbert Henry of Cuvee Restaurant and wines from Coelho and the soothing sounds of Spanish Guitar from Jason Okamoto.

On Sunday, guests will enjoy full breakfasts at the inns then return to their daily lives with fresh new ideas and perspective on sustainable living!