TREAT YOUR EMPLOYEES, FAMILY OR FRIENDS, WE ALSO CATER FOR CORPORATE ENTERTAINMENT & PRIVATE VIRTUAL WINE DINNERS ON REQUEST...
WE FEDEX ORDERS TO YOU FOR ADDITIONAL FEE!
TO SIGN UP CALL +1 541 808 9300 OR CLICK THIS LINK.
Domaine Serene Winery
Domaine Serene Winemaking Team
|
Sign up now!
Join us for the world's most awarded winery at the 2020 Decanter winery awards with our Domaine Serene virtual wine dinner on June 12, 2021, Saturday at 6 pm. $260/2 persons 4-courses and 3 full bottles of wine $180/person 4-courses and 3 full bottles of wine $85/person Dinner only without wine +20% staff gratuity Additional charge for FedEx delivery to your home. Reservations call 541 808 9300. |
Domaine Serene Founders Ken & Grace Evenstad.
|
|
|
|
|
|
We're taking small steps to re-open and we're excited to have our second virtual wine dinner with Willamette Valley Vineyards.
Jamie Frietas from Willamette Valley Vineyards & Masterchef Eoghain O'Neill will virtual bring you to Willamette Valley for this incredible Winemaker’s Dinner 15th of May 2021, Saturday at 6pm. Sign Up Here! |
|
$220/2 persons/4-courses and 3 full bottles of wine
$150/person/4-courses and 3 full bottles of wine
$85/person/Dinner only without wine
+20% staff gratuity
Additional charge for FedEx delivery
For inquiries and reservations, please call 541-808-9300 or email us at info@restauranto.us
$150/person/4-courses and 3 full bottles of wine
$85/person/Dinner only without wine
+20% staff gratuity
Additional charge for FedEx delivery
For inquiries and reservations, please call 541-808-9300 or email us at info@restauranto.us
Abacela Vineyard Virtual Wine Dinner Saturday 24th April 2021
|
|
Saturday 24th March 2021,
Sample the leading Tempranillo and Albarino in the Umqua Valley from Abacela Vineyards. 90pts to 93pts Wine Enthusiast Abacela wines with a gourmet 4-course dinner with Chef O'Neill & Abacela Winemaker Andrew Wenzel. |
|
Abacela Winemaker Andrew J. Wenzl Andrew Wenzl graduated from Eastern Oregon University in 2000 with a BS in Biology and Chemistry and planned to become a veterinarian. But after an internship at a veterinary clinic, during which he discovered that he had dander allergies, it was time to reevaluate his career goals.
While hiking the 2,000 mile Pacific Crest Trail and mulling life’s options he came to the conclusion that the wine business had elements he was attracted to. Andrew had always appreciated wine; claiming that his bad eyesight was “compensated by my good sense of smell and taste.”
When the six month hike was complete he celebrated with a bottle of wine. Two days later he started work at King Estate Winery in Eugene OR, his home town. His enology experience there and later in 2002 at Silvan Ridge-Hinman Vineyards was inspirational. The biology and chemistry education he received was invaluable in this science based endeavor.
Andrew’s energetic personality found time to enjoy more than just these job opportunities. Since 2000, he had been producing his own hobby wine. With his home winery in his garage, the passion for all parts of the wine making process grew.
In 2003, Andrew was hired as Abacela's Cellar Master. Earl’s own science background appealed to Andrew while Andrew’s love of experimentation was admirable in Earl’s eyes. “It was a really good match.” Andrew said. That year Andrew was able to participate in the 2003 harvest. From picking, to crush, to bottling, he was eagerly involved in each process.
After two years as Cellar Master, Andrew was promoted to Assistant Winemaker in 2005. He quickly began to participate in winemaking decisions and was able to follow the fruit from the field through fermentation and elevage to maturation in the bottle. He also began to pour wine at Abacela events, distribute product in the Roseburg area and conduct an occasional wine maker’s dinner. “I derive real pleasure from seeing people enjoy the wines I have helped create,” he said.
Three years later, Andrew was been promoted to Winemaker. The 2008 vintage marked his first crush under this title. “This harvest was a great way to prove myself and my winemaking abilities.”
Andrew resides in Roseburg with his children Alli and Adam. He has planted his own vineyard and dreams of opening his own winery someday.
While hiking the 2,000 mile Pacific Crest Trail and mulling life’s options he came to the conclusion that the wine business had elements he was attracted to. Andrew had always appreciated wine; claiming that his bad eyesight was “compensated by my good sense of smell and taste.”
When the six month hike was complete he celebrated with a bottle of wine. Two days later he started work at King Estate Winery in Eugene OR, his home town. His enology experience there and later in 2002 at Silvan Ridge-Hinman Vineyards was inspirational. The biology and chemistry education he received was invaluable in this science based endeavor.
Andrew’s energetic personality found time to enjoy more than just these job opportunities. Since 2000, he had been producing his own hobby wine. With his home winery in his garage, the passion for all parts of the wine making process grew.
In 2003, Andrew was hired as Abacela's Cellar Master. Earl’s own science background appealed to Andrew while Andrew’s love of experimentation was admirable in Earl’s eyes. “It was a really good match.” Andrew said. That year Andrew was able to participate in the 2003 harvest. From picking, to crush, to bottling, he was eagerly involved in each process.
After two years as Cellar Master, Andrew was promoted to Assistant Winemaker in 2005. He quickly began to participate in winemaking decisions and was able to follow the fruit from the field through fermentation and elevage to maturation in the bottle. He also began to pour wine at Abacela events, distribute product in the Roseburg area and conduct an occasional wine maker’s dinner. “I derive real pleasure from seeing people enjoy the wines I have helped create,” he said.
Three years later, Andrew was been promoted to Winemaker. The 2008 vintage marked his first crush under this title. “This harvest was a great way to prove myself and my winemaking abilities.”
Andrew resides in Roseburg with his children Alli and Adam. He has planted his own vineyard and dreams of opening his own winery someday.
Explore Burgundy with Louis Jadot Saturday 27th March 2021
|
|
Saturday 27th March 2021
A great way to celebrate the holidays safely and transport yourselves virtually to Maison Louis Jadot in Burgundy, France. Join Chef Eoghain O'Neill & Katie Ellsweig for this fun virtual wine dinner, Sign up now space is limited! |
|
Join us on a French adventure with Maison Louis Jadot Virtual Wine Dinner via Zoom.
Want us to FedEx it to your door step, we have it covered!
To support our community Restaurant O will be donating $20 for each guest who signs up to the virtual wine dinner to the Ark Project to support food insecure families.
ANTIPASTI MISTI
Chorizo, prosciutto di parma, wild boar salami, pecorino Romano, cambozola, brie, cumin honey, olives, sun dried tomato, artichokes and olives
Sesame seed crackers & focaccia bread
Maison Louis Jadot Bourgogne Pinot Noir 2017($25)
88pts Wine Enthusiast
STARTER
Clams, mussels, shrimp, halibut, calamari bouillabaisse with anchoiade rouille croute
Maison Louis Jadot 1ere Cru Montee de Tonnerre Chablis 2018 ($54)
93pts Wine Enthusiast
ENTREE
Filet mignon beef bourguignon with puréed potatoes and baby carrots
Maison Louis Jadot, Chorey-les-Beaune 2016 ($45)
91pts Wine Enthusiast
DESSERT
Deconstructed creme brûlée and fresh berries
Maison Louis Jadot 1ere Cru Montee de Tonnerre Chablis 2018 ($54)
93pts Wine Enthusiast
$220/2 persons
4-courses and 3 full bottles of wine
$150/person
4-courses and 3 full bottles of wine
$75/person
Dinner only without wine
+20% staff gratuity
Additional charge for FedEx delivery
($) Additional wine orders
For inquiries and reservations, please call 541-808-9300 or email us at info@restauranto.us
SINCE 1859
Maison Louis Jadot’s story can’t be reduced to a simple list of dates. It is, above all, a summary of moments, meetings and an overall philosophy, all based on one simple vision: to maintain the grandeur of Burgundy’s great terroirs for all time.
THE START OF OUR GREAT STORY
It all began with a parcel of vines. And we all know just how important these individual bits of land are in Burgundy. It was with the purchase of the Beaune Premier Cru Clos des Ursules that the story of Maison Louis Jadot began in 1826.
1859
The laying of the first stoneThree decades. That’s the time it took Louis Henri Denis Jadot to found our house, in 1859, and to lay the foundations of a family-owned domaine. He would contribute to the renown of the wines of Burgundy by developing a negociant business focused on selling the wines in Northern European markets. His descendants followed in his footsteps at the head of the family business.
Bacchus’s head
The label of Maison Louis Jadot’s wines are characterised by the instantly recognisable image of Bacchus’s head, an image that has become, in many ways, the signature of the house and a symbol of its identity, whatever is in the bottle.
MYTHICAL PLACES
We are lucky to live in Beaune, in a location based on a 16th-century wine cellar – a site that reminds us of our history every day.
SINCE 1859
Maison Louis Jadot’s story can’t be reduced to a simple list of dates. It is, above all, a summary of moments, meetings and an overall philosophy, all based on one simple vision: to maintain the grandeur of Burgundy’s great terroirs for all time.
THE START OF OUR GREAT STORY
It all began with a parcel of vines. And we all know just how important these individual bits of land are in Burgundy. It was with the purchase of the Beaune Premier Cru Clos des Ursules that the story of Maison Louis Jadot began in 1826.
1859
The laying of the first stoneThree decades. That’s the time it took Louis Henri Denis Jadot to found our house, in 1859, and to lay the foundations of a family-owned domaine. He would contribute to the renown of the wines of Burgundy by developing a negociant business focused on selling the wines in Northern European markets. His descendants followed in his footsteps at the head of the family business.
Bacchus’s head
The label of Maison Louis Jadot’s wines are characterised by the instantly recognisable image of Bacchus’s head, an image that has become, in many ways, the signature of the house and a symbol of its identity, whatever is in the bottle.
MYTHICAL PLACES
We are lucky to live in Beaune, in a location based on a 16th-century wine cellar – a site that reminds us of our history every day.
DUCKHORN VINEYARDS VIRTUAL WINE DINNER SATURDAY 27TH FEBRUARY 2021
|
|
Saturday 27th February 2021
A great way to celebrate the holidays safely and transport yourselves virtually to Duckhorn vineyard in Napa Valley. Join one of Napa Valley's premier winery and Chef Eoghain O'Neill & Kay Malaske for this incredible virtual wine dinner, Sign up now space is limited! |
|
Founded by Dan and Margaret Duckhorn in 1976, Duckhorn Vineyards has been crafting classic Napa Valley wines for nearly 40 years. This winemaking tradition has grown to include seven meticulously farmed Estate vineyards, located throughout the various microclimates of the Napa Valley. Focused on quality and consistency, these Estate vineyards are an essential element in making wines of distinction. Pioneering and perfecting Merlot as a premium varietal, Duckhorn Vineyards now makes several elegant Merlot and distinctive Cabernet Sauvignon bottlings that showcase its premium vineyard sites. Duckhorn Vineyards has been named one of the “Top 100 Wineries” in the world eight times by Wine & Spirits,
and the 2014 Duckhorn Vineyards Napa Valley Merlot Three Palms Vineyard was named the “2017 Wine of the Year,” topping Wine Spectator’s annual list of the world’s “Top 100 Wines.” The Duckhorn Vineyards winemaking program is led by acclaimed Winemaker Renée Ary, who is only the fourth winemaker in the winery’s storied history.
Villa Antinori virtual wine dinner Saturday 30th January 2021
|
|
A great way to celebrate the new year safely and transport yourselves virtually to Bolgheri in Tuscany. Join one of Tuscany premier winemakers and Chef Eoghain O'Neill for 2021's first virtual wine dinner, Sign up now space is limited! |
|
“We have demonstrated, over the years, that in Tuscany and in Umbria there was the possibility of producing excellent wines, widely recognized at an international level, which showed both elegance and finesse while maintaining their original character. Our library contains many volumes, but for us it is not rich enough. We have a mission that has not yet been entirely carried out, something that drives us to express the vast potential of our vineyards and to reconcile new discoveries yet to be disclosed with the patrimony of Tuscan style. A patrimony which includes tradition, culture, agriculture, art, and literature all of which represents the identity of the Marchesi Antinori company. One of our main strengths is the fact that we are Tuscan or, if you prefer, our fundamentally Tuscan character”, says Piero Antinori.
|
|
Saturday 5th December 2020
|
|
Willamette Valley Vineyards & MasterChef ONeill
Virtual Wine Dinner
November 7, 2020, Saturday at 6 pm
“Our mission in growing cool-climate varietals is to create elegant, classic Oregon wines from the Willamette Valley Appellation. As native Oregonians, we treasure our environment and use sustainable practices in growing and vinifying our wine grapes.”
Jim Bernau
Founder/Winegrower
Antipasti Misti
Gorgonzola, brie double cream, pecorino Romano & cumin
honey Pickeld olives & artichokes
Wild boar salami, bresola, chorizo
Willamette Valley Vineyards Elton Pinot Noir 2016
Starter
Sauteed foie gras, pain d'épice, quince, citrus compote scented with
lavender and sunflower sprouts salad
Willamette Valley Vineyards Riesling 2019
Entree
Sous vide poached halibut, bok choy, quinoa, kum yon, lemongrass bouillabaisse Willamette Valley Vineyards Dijon Clone Chardonnay 2017
Dessert
Willamette Valley Vineyards Riesling poached anjou pears with chocolate mousse,
chocolate and green tea crumbs
Willamette Valley Vineyards Riseling 2019
Virtual Wine Dinner
November 7, 2020, Saturday at 6 pm
“Our mission in growing cool-climate varietals is to create elegant, classic Oregon wines from the Willamette Valley Appellation. As native Oregonians, we treasure our environment and use sustainable practices in growing and vinifying our wine grapes.”
Jim Bernau
Founder/Winegrower
Antipasti Misti
Gorgonzola, brie double cream, pecorino Romano & cumin
honey Pickeld olives & artichokes
Wild boar salami, bresola, chorizo
Willamette Valley Vineyards Elton Pinot Noir 2016
Starter
Sauteed foie gras, pain d'épice, quince, citrus compote scented with
lavender and sunflower sprouts salad
Willamette Valley Vineyards Riesling 2019
Entree
Sous vide poached halibut, bok choy, quinoa, kum yon, lemongrass bouillabaisse Willamette Valley Vineyards Dijon Clone Chardonnay 2017
Dessert
Willamette Valley Vineyards Riesling poached anjou pears with chocolate mousse,
chocolate and green tea crumbs
Willamette Valley Vineyards Riseling 2019
|
Wende has 13 years of experience with WVV as an on site Ambassador as well as one of our top travelers for National Sales, her personality has such energy and passion, Owner Jim Bernau has dubbed her the spokesperson for WVV!
Mary, also in National Sales has managed our distribution efforts on the East coast for just almost 11 years, traveling to our southern markets attending food & wine festivals and working with Chain buyers for national distribution. Both of us have enjoyed working in the sales and hospitality industry with a passion for food & wine "living the dream as they say" in the heart of Oregon's wine country. *fun fact: we have our own Chardonnay club with Elton Vineyards owner Betty O'Brien...only 3 to bottle for a tasting no one else is allowed to join! |
|
|
We're bringing Napa Valley not only to the Oregon Coast but to your homes!
Join us for a virtual wine dinner with Caymus Vineyards on Saturday 5th September. |
|
APPETIZER
Chef O’s Antipasti Misti
Gorgonzola, brie double cream, pecorino Romano & cumin honey
Olives & artichokes
Wild boar salami, bresola, chorizo
Conundrum Rose 2018
SECOND COURSE
Provençale salmon tartare, wasabi caviar, Peruvian sweetie drop peppers and lemon gel
Emmolo Sauvignon Blanc 2019
ENTREE
Applewood smoked filet mignon, wild mushrooms a la creme, potato gratin, cognac jus
Caymus Napa Cab 2017
DESSERT
Chocolate & creme de menthe lava cake with vanilla creme anglaise & calvados caramel
Conundrum Rose 2018
Discounted bottles of wine available for purchase for attendees.
We also fedex food and wine packages straight to your doorstep with additional delivery fees.
|
|
11th of July 2020, Saturday
Sample the leading Pinot Noir and Pinot Gris in the region from King Estate and other wines from the King of Pinots with a 4-course dinner with Chef O'Neill, Jesse Brantley & Matt Danner. |
|
Experience the new-age virtual wine dinner at home and meet with new friends and family even from out of town. We can FedEx wine kits and share the experience virtually.
King Estate Virtual Wine Dinner Menu:
ANTIPASTI MISTI
Parma ham, chorizo and wild boar salami
Pecorino, Rogue Valley blue vein cheese, brie and cumin honey
2019 King Estate Pinot Noir Rosé
STARTER
Sichuan torched salmon, cucumber and chili salad with lime yogurt
2018 King Estate Willamette Valley Pinot Gris
ENTREE
Filet mignon, seasonal vegetables, truffle pureed potatoes, King Estate pinot noir au jus
2014 Next Red Blend
DESSERT
Strawberry and green tea mousse, chocolate crunch, fresh berries and Italian meringue
2019 King Estate Pinot Noir Rosé
|
|
We're taking small steps to re-open and we're excited to have our second virtual wine dinner with Stoller of the Dundee Hills, Oregon.
Stoller Virtual Winemaker’s Dinner 6th of June 2020, Saturday at 6pm. |
|
Chef O’s Antipasti Misti
Bresola, prosciutto di parma, wild boar salami Pecorino Romano , Rogue Valley blue vein, camembert cheese Cumin honey, olives, sun dried tomato, presevered vegetables
Sesame seed crackers & focaccia bread
2017 Willamette Valley Pinot Noir
First Phase
Carpaccio of Waygu beef, pickled red onions, 24 month parmesan shavings Organic rocket salad with truffle dressing
2017 Willamette Valley Pinot Noir
Second Phase
Sous vide halibut, confit heirloom tomatoes
Dungeness crab & sun dried tomato risotto with burrata cream, pea sprouts
2019 Dundee Hills Chardonnay
Third Phase
Rose flower pana cotta, Italian meringue and wild berries Trilogy of fresh fruit coulis
2019 Willamette Valley Pinot Noir Rosé
Chef O’s Antipasti Misti
Bresola, prosciutto di parma, wild boar salami Pecorino Romano , Rogue Valley blue vein, camembert cheese Cumin honey, olives, sun dried tomato, presevered vegetables
Sesame seed crackers & focaccia bread
2017 Willamette Valley Pinot Noir
First Phase
Carpaccio of Waygu beef, pickled red onions, 24 month parmesan shavings Organic rocket salad with truffle dressing
2017 Willamette Valley Pinot Noir
Second Phase
Sous vide halibut, confit heirloom tomatoes
Dungeness crab & sun dried tomato risotto with burrata cream, pea sprouts
2019 Dundee Hills Chardonnay
Third Phase
Rose flower pana cotta, Italian meringue and wild berries Trilogy of fresh fruit coulis
2019 Willamette Valley Pinot Noir Rosé
