The team at How to Cook a Wolf is thrilled to host Oregon winemaker Leah Jorgensen for a night of lovely food and wine on Wednesday, November 30. Jorgensen makes wines in the style of the Loire Valley in Southern Oregon.
The family-style fall feast will begin with a welcome reception at 6pm, with dinner beginning at 6:30pm.
There are just 28 seats—plus 8 bar seats—available, so book soon, either in person or by calling the restaurant at 206.838.8090. The meal is $100/person, plus tax & service charge.
What: Wine Dinner
Who: Leah Jørgensen Cellars
Where: How To Cook a Wolf
When: November 30th, 6PM
Cost: $100 + tax and service charge.
2015 Sauvignon Blanc
Polenta Fritters with ricotta, sage, chestnut honey
Bruschetta with lardo, pear, saba
Raw Oysters with green apple mignonette
Sunchokes with goat cheese, salsa verde
2014 Blanc de Cabernet Franc & 2015 ‘Tour Rain’ Gamay|Cabernet Franc
Hamachi Crudo with Hoshigaki persimmon, oil-cured olive, and honey vinegar
Gem Salad with tarragon, Parmesan, and nasturtium vinaigrette
Pate De Campagna with mustard, fermented cabbage, and crackers
Foie Gras Torchon with savory bread pudding, vanilla salt, and compressed apple
2015 Cabernet Franc
Squash and Mascarpone Agnolotti with brown butter and sage-pine nut crumble
Gnocchi with duck, cracklings, broccoli, mint, and Taleggio
2014 ‘Loiregon Côt’ Malbec
Aged Duck Breast with farrotto, radish, persimmon sauce
Sautéed Cauliflower with brown butter, capers
Roasted Delicata Squash with walnuts, maple vinaigrette
Lollipop Kale with anchovies and Caciocavallo
More about Leah Jorgensen
Leah Jorgensen is a wine industry veteran whose career began in Washington, DC, selling imported wines to embassies, restaurants, and shops. She worked closely with esteemed wine importers on their Loire Valley portfolios and fell in love with the wines. In 2004, she moved to Oregon and worked on marketing and communications teams for wineries while studying enology at the Northwest Viticulture Center in Salem. She joined in at multiple wineries for harvests and cellar work while planning her own wines, which debuted with a 2011 vintage, just a barrel’s worth of Blanc de Cabernet Franc. That wine served as the foundation for Jorgensen’s winemaking—she now makes expressive interpretations of France’s Loire Valley wines with grapes carefully sourced from Oregon’s wine regions. For more information, visit www.leahjorgensencellars.com.