Open That Bottle Night with Chef Henry Kibit | $150 per person
Payment will be collected by phone one week prior to the event.
to start | •squash skewers, harissa spice, labneh. •oysters, pickled fennel, mustard.
1st | Chicory salad, pistachio, chèvre mousse, radish; verjus vinaigrette.
2nd | Halibut, potato & smoked eggplant, watermelon radish, Aleppo lemon cream.
3rd | Leg of lamb, oregano, preserved lemon, hawaji spiced carrot, pine nut dukkah.
4th | Flourless chocolate terrine, tahini whipped cream, hazelnut praline.
Donna and I have celebrated many (if not all) of these over the years, with family and friends. We knew that when we started our own winery, Open That Bottle Night would become one of our flagship events every Oregon winter.
Open That Bottle Night (OTBN) was started in 2000 by the wine writers for the Wall Street Journal, Dorothy Gaiter and John Brecher. In short, they learned that people were holding wine that had become so dear to them that it was almost impossible to find a reason special enough to drink it. So, they created a night, designated as the night to open whatever bottle of wine you can never seem to find a reason to drink!