Where experiences bloom.
Here at Juneberry Ridge, we have an event for everyone: sporty or artsy, hands-dirty or head-in-the-clouds. Come be a stargazer, or a foodie. Take up a challenge, or a new craft. It’s a whole world of experiences, only made better by our irrepressible southern hospitality. (After all, we want you to fall in love with the farm too.)
- This event has passed.
Wine Dinner 12.17
5 farm-to-fork courses prepared by our Head Chef Kris Dietrick
First Course 7:30
Jean Luc, Joillot Cremant de Bourgogne
grilled shrimp with blood orange-fennel salad with toasted almonds, and honey goat cheese
Raptor Ridge Barrel Fermented Rose of Pinot Noir, Willamette Valley
pan seared rainbow trout with trout mousse crostini and corn chowder
Foxen Chardonnay, Bien Nacido Vineyard, Santa Barbara
roasted pheasant breast with Yukon potatoes, pheasant sausage, and root vegetable pan gravy
Domaine Parent Cote d’ Or Pinot Noir
roasted rack of lamb with pulled lamb empanada with roasted mushroom-gruyere hash and 30-year-old balsamic reduction
Hill Family Estate Napa Cab
triple chocolate mousse with toffee, blackberries and port wine reduction
J Dusi Late Harvest Zinfandel
Wines available to purchase at exclusive pricing upon completion of the dinner!