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7-27-24 Dinner in the Vineyard - Saturday, July 27th from 6-9pm

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$165.00
Due to the limited availability of this item, the maximum order quantity is 4.
 

Description

Dinner in the Vineyard

Saturday, July 27th
6:00 PM – 9:00 PM

Join us for an evening of alfresco dining in the vineyards of Olalla Winery.  In our ongoing efforts to promote agritourism and sustain our agricultural industry, we will start with a walk through the vineyard with our first glass of wine and passed appetizers to educate guests on what happens in the vineyard during the different seasons (please wear appropriate footwear).  Then, we will take a tour of the winery and showcase our "clay amphorae" used in the primary fermentation process of making wine.  Clay amphorae were used thousands of years ago and still prove to be a game changer in winemaking.  Finally, we will proceed to the back vineyard for the rest of the wine-paired dinner.

The meal will be composed of locally grown & seasonal foods prepared and presented by Chef Lora of LeGarmache Catering in Port Orchard.

Each course will be paired with an Olalla wine, all to be enjoyed amongst the grapevines with breathtaking views of our vines during sunset.

  • $165.00 per person (plus 9.2% sales tax)

  • Includes:  appetizer reception, tour of the vineyard, three-course dinner, paired wines and gratuity

  • Space is limited

*In case of rain, the area will be tented.
*Dietary Issues: Please contact us at least 72 hours before dinner at info@olallawines.com

*Cancellation policy:  50% refund up until 4 days prior to event (July 23rd), no refunds after July 24th.  

 

"Dinner in the Vineyard" Menu

SATURDAY, JULY 27TH, 6-9PM

Featuring “Chef Lora” of LeGarmache Catering

APPETIZERS

Lightly Fried Artichoke Hearts | Capers and Hollandaise Sauce

Dungeness Crab Toast with Scallions | Melted Parmesan topped with Microgreens

Wine pairing:  2022 Dry Rosé  – Ancient Lakes of Columbia Valley

FIRST COURSE

Radicchio Salad

Cucumbers | Walnuts | Micro Greens | Cheesemakers Cheese with Lemon Garlic Vinaigrette

Freshly Baked Rosemary Focaccia Bread

Wine pairing: 2023 “Emmy” Marsanne/Roussanne Rhone Blend - Ancient Lakes of Columbia Valley

MAIN COURSE

Tomahawk Steak | Portobello Mushrooms and Onions | Compound Butter

Beecher’s Flagship Cheese Whipped Potatoes

Grilled Asparagus | Camelina Oil

Wine pairing:  2019 “Gold Icon” Cabernet Sauvignon  – Columbia Valley

DESSERT

Poached Pear | Saffron Vanilla Syrup | Cardamom Ice Cream

Wine pairing: 2016 Semillon Ice Wine