The North Wine Country Adventure begins in Portland, Oregon Thursday evening with dinner at renowned Noble Rot restaurant. Full menu options plus selected wines.
Friday our luxury coach picks you up at your hotel to begin a full day of wine tasting in the North Willamette growing region. Three wineries, lunch, and exclusive access to the winemakers. Dinner on your own - discover Portland's fine restaurants.
Saturday begins at the Portland Farmer's Market to source ingredients for our Saturday evening meal. Board the coach for scenic view of Columbia River Gorge and arrive at Firestone Barn for the hands on cooking with Chef Paul. Whskey tasting, wine pairing and faboulous meal in a picturesque setting. You will love it!
$795 PER PERSON
North Wine Country Experience Aug 3-5
During your adventure with Chef Paul you will need to book your own lodging if you are traveling from outside the Portland area. You also have one night (Friday night) to explore Portland on your own. Here are some great suggestions on where to stay and some great Portland restaurants to try.
Chef Paul's Friday night picks for upscale NW Cuisine: (All close to downtown)
Park Kitchen http://parkkitchen.com
Le Pigeon lepigeon.com
Little Bird littlebirdbistro.com
Nomad PDX nomadpdx.com
Noble Rot noblerotpdx.com
Blue Hour bluehouronline.com
23 Hoyt 23hoyt.com
Urban Farmer urbanfarmerportland.com
Coopers Hall coopershall.com
Something more casual:
Interurban Bar on Mississippi interurbanpdx.com
Pok Pok pokpokpdx.com
XLB Dumplings xlbpdx.com
Division Street Food Carts
Mississippi Ave Food Carts
Hawthorne Food Carts
4th Ave Food Carts Downtown
The Zipper Food Court
24th and Meatballs (+other adjacent Pop-ups)
Killer Burger killer burger.com
Little Big Burger littlebigburger.com
Pine Street Market pinestreetpdx.com
Tasty & Alder tastynalder.com
If you must change your plans, you can transfer to another date (subject to space available) at no additional cost. Full cancellation is allowed 45 days prior to the event and subject to a $100 cancellation fee per person. Thank you, Chef Paul.