We are excited to join Brasada Ranch and Chef Karl Holl of Wild Rye for the Foraged Dinner series on Saturday, April 25. This will be our first time participating in this special evening, and we are honored to be part of a gathering so deeply rooted in seasonality, place, and craft.

Chef Holl has created a thoughtful four-course menu inspired by the bounty of spring in the High Desert, featuring mushrooms he has foraged himself alongside the region’s freshest seasonal ingredients. It’s a meal built with intention and care, qualities that resonate deeply with how we approach our wines.

Joining you for the evening will be Jess Pierce, who will be there on behalf of Walter Scott to share the wines and connect throughout the dinner. Each course will be paired with a selection of our Chardonnays and Pinot Noirs from the Eola-Amity Hills, alongside a special pairing of Jess’s Pierce Riesling from the Columbia River Gorge. Together, these wines are meant to complement the flavors, textures, and story behind each dish.

With live music and a communal table, this evening is about slowing down, gathering together, and celebrating the beauty of the season. We’re grateful for the opportunity to be included and look forward to sharing this experience with you.