Pachamama's
Owner/Chef Ken Baker is pleased to present this exquisite 5 course, wine-paired
dinner featuring the environmentally friendly, sustainably-produced offerings
from Soter Winery.
Located in the Williamette Valley, Soter Winery takes advantage of the valley's long growing season and temperate climate in order to fully develop the flavors of the delicate Pinot Noir grape. Williamette Valley is described as a 'sweet spot' for growing Pinot Noir, and is home to other critically-acclaimed wine makers.
Chef Ken has taken these wines, self-described by the winery as having "a distinctively exotic personality," and exhibiting notes of blackberry, black cherry and white pepper, and paired them with bold, rich flavors, complimenting not only the wines but also the Autumnal weather.
Located in the Williamette Valley, Soter Winery takes advantage of the valley's long growing season and temperate climate in order to fully develop the flavors of the delicate Pinot Noir grape. Williamette Valley is described as a 'sweet spot' for growing Pinot Noir, and is home to other critically-acclaimed wine makers.
Chef Ken has taken these wines, self-described by the winery as having "a distinctively exotic personality," and exhibiting notes of blackberry, black cherry and white pepper, and paired them with bold, rich flavors, complimenting not only the wines but also the Autumnal weather.
The reception begins
at 6pm, with dinner to follow shortly thereafter.
Reservations are required for this dinner. Please call 785.841.0990 to make your reservations.
Pricing is $75/person, before taxes and gratuity.
Reservations are required for this dinner. Please call 785.841.0990 to make your reservations.
Pricing is $75/person, before taxes and gratuity.
Here is a plain-text
version of the menu for this wonderful dinner:
RECEPTION
Duck Proscuitto Toast
Hot n’ Sweet Mustard Butter
Chicken Skin Chips
Raspberry Chutney, Curry Dip
House Salmon Tartare Spoons
Creamed Fennel
‘Mineral Springs Ranch’ Brut Rosé
DINNER
Steamer Clams and Garlic Sausage
Toasted Garlic Fumé, Collards, Honey Grilled Sourdough, Baked Apple Aioli
‘North Valley’ Reserve Chardonnay
Rosemary Roast Bacon Wrapped Quail
Charred Scallion-Dried Raspberry Crushed Hominy, Rose –Scented Ibarra Chocolate-Almond Sauce
‘North Valley’ Pinot Noir
5-Spice and Juniper Cured Venison Loin
Cast Iron Caramelized Brussels Sprouts, Rosti Potatoes, Smoked Ricotta, “Cherry Coke” Game Jus
‘Mineral Springs Ranch’ Pinot Noir
SWEET
Bittersweet Chocolate-Black Walnut Cornmeal Griddle Cake
Candied Bacon Ice Cream, Black Currant Syrup
Proprietary Red
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