Recipes

Hop into the season with our Spring Cellar Club recipe provided by our tasting room lead, Cat Kaczynski.

Paired with our 2012 Hyland Vineyard Pinot Noir

 

 

Spiced Pork LoinThis winter warming Cellar Club recipe was provided by our assistant winemaker, Brian Irvine.

Pair with our 2012 Zena Crown Pinot Noir

Oba! Lamb Dish

The 2013 Fall Recipe was kindly provided by Chef Scott Newman of Portland's Oba! Restaurant.

 

 

 

 

 

The 2013 Cellar Club Selection recipe was kindly provided by Chef Steve Helt of Zydeco Kitchen & Cocktails in Bend, OR.

 

 

 

Pank Baked Cod with Arugala PureeThe 2013 Spring Cellar Club Selection recipe is courtesy of Megan Henzel at Roost Restaurant in Southeast Portland.

A New York City transplant, chef Megan Henzel travelled around the country cooking for clients before eventually settling down and opening up Roost in September of 2010. The sleek, clean interior of the restaurant reflects the simple and focused flavors of her seasonal driven menu. Recently named one of Portland's "most underrated restaurants" by Eater, the cozy restaurant will delight diners and surely not be such a hidden gem much longer.  

The recipe for the Winter Cellar Club Selection comes to us from Chef Daniel Mondok at Paulee Restaurant in Dundee, OR.

Salt roasted, Prarie Creek "Borscht"Opened in May of 2012, Paulee is a celebration of the bounty of the Willamette Valley. Chef Daniel Mondok carefully crafts his dishes using local meats and produce from surrounding ranches and farms to pair with the abundance of high-quality wines of the valley. Paulee is a gathering spot for those working in the wine industry and living locally or those visiting and hoping to find all the Willamette has to offer.

 

The recipe for the Fall Cellar Club Selection comes from Bluehour Restaurant in Portland's Pearl District.

  
Established by legendary local restaurateur Bruce Carey in 2000, Bluehour offers seasonal and local delights with inspired elements from cuisines all around the world. With a variety of menus, the sleek and modern dining room is a must visit anytime of day.

The recipe for this Cellar Club Selection comes from Allium Bistro in West Linn, OR.

Chefs Pascal Chureau and Ian Ragsdale and Pastry Chef Kim Lemkau offer local, sustainably conscious epicurean plates featuring New American and European cuisines. With a great love and awe of the ingredients of the Pacific Northwest, and a mutual need to create delicious and unpretentious food, daily fare focuses on fresh, seasonal ingredients straight from local farmers and purveyors.

The recipe for this Cellar Club Selection comes from Papa Haydn Restaurant in Portland, OR. 

Established in 1978, Papa Haydn, a family run business, focuses on "fresh and local", which has become mainstays in the kitchens at Papa’s long before they became the buzzwords of a new generation of local eateries.  Papa Haydn is committed to giving back to the community as well through local outreach and neighborhood involvement.

We hope that you enjoy this recipe as much as we did with your Penner-Ash wines and we encourage you to visit Papa Haydn when in the Portland area.

Slice it and serve with soft dinner rolls so guests can make mini sandwiches, then use the bone to make soup. Ask your butcher for a whole cured, smoked bone-in ham from the back leg of the pig.