How to Cook a Wolf’s Willamette Valley Wine Dinner

Chef Michael Gifford and How to Cook a Wolf are excited to host Erin Nuccio of the acclaimed wineries Evesham Wood and Haden Fig for a dinner celebrating the wines of the Willamette Valley.

The dinner will begin at 6pm with an oyster reception and the evening promises to be convivial and informative, plus full of wonderful springtime dishes!

Where: How To Cook A Wolf
When: April 7, 2015 6PM
Why: Willamette Wines!
Cost: $120 per person + tax & gratuity
Reservations: 206.838.8090



Kusshi Oyster with charred green onion mignonette
Polenta Fritter 

2013 Haden Fig Pinot Gris


Albacore Tuna Crudo with orange, capers, and pine nuts
Escarole Salad with anchovy, lemon, and Parmigiano Reggiano
Salumi Board with Prosciutto di Parma, finocchiona, and sopresatta
Salt-Roasted Beet Salad with endive and lemon crema

2013 Evesham Wood 'Blanc de Puits Sec' Pinot Gris/Gewürztraminer


Spinach Agnolotti with ricotta, walnuts, and brown butter
Campanelle with pancetta, peas, and spring onion

2013 Evesham Wood Willamette Valley Pinot Noir


Roast Leg of Lamb  with braised spring vegetables and rosemary & garlic confit roasted fingerling potatoes

2012 Evesham Wood 'Le Puits Sec' Pinot Noir
2012 Evesham Wood 'Mahonia' Pinot Noir


Seasonal Sorbetto & Assorted Cookies