A Valentine Kind of Love *Saturday*

Wow! What a night we had.
I cannot thank you enough for joining us for our Valentine Kind of Love dinner.
Putting together these dinners are so very special. Every aspect of the evening is tailored to fit the experience we dream up. Chef Tara Lynch worked her magic and created a menu to covet.

As everyone arrived to the beautiful Teglach Farm barn, you were greeted with a welcome cocktail, a Portland Secret Dining Society twist on a French 75. Sparkling wine, Adrift Rhubarb Elderflower Liqueur, Clear Creek Douglas Fir eau de vie, with rhubarb compote magenta dusted sugared rim.
With Classic Soul Love Songs streaming, cocktails in hand, and wondering the beautiful farm property, we savored the unexpectedly beautiful weather.

Through the dreaming process of Portland Secret Dining Society, a LOT of dinners were held, a LOT of food was consumed and even more wine drank. But one thing that became a custom of our gathering was Sabering a bottle of champagne to mark the start of a special and exciting time together.
Is there a better way to start a marvelous evening than to sabrage a Stoller Estate Brut? We think not!
With a glass in hand we sat to embark on the journey through our Valentine Kind of Love menu.

Paired with our Stoller Estate Brut was our first course; Oyster - Two oysters on the half shell. One with sparkling wine and pomegranate, the other with fresh horseradish. With the bouquet of pear blossom and ginger, the Estate Brut started this dish. As you ate the oyster and experienced a bit of the sea, tart rhubarb, or bitey horseradish and finished with creamy bubbles, you couldn't help but get lost in the uniting of these flavors with the sensation of taut pears, emerging lemongrass, and tiny bubbles from this Methode Champenoise styled wine. As the French oak Lees led to a long and buttery finish.

On to our second course; Duck hearts atop olive oil crostini, finished with pickled cherries and leek microgreens took us on a journey of flavors most are unfamiliar with. As you experienced the Duck Hearts, the 2020 Dobbes Rose came to finish this dish at length. The aroma of sumptuous lilac and tart strawberry added complexity to the rich Duck Hearts. As our mouths were enveloped in an almost raspberry jolly rancher flavor, the spicy leek micros took hold. You couldn't help but notice hints of smoke, and full bodied fat from the duck hearts. These two are a love affair of the best kind.

We ventured into our salad. Spicy radicchio, candied hazelnuts, pink peppercorn chevre, tossed in a pomegranate vinaigrette. This dish was the perfect compliment to our Roco Gravel Road Pinot Noir. As you made your way through this dish, you couldn't help but get lost in dusty, heavy dark fruit on your nose, and a rich tannic bite on you palette. As you tasted through your salad the floral pink peppercorn brought out a complex tang in the wine that complimented perfectly to take your breath away.
This wine has a special place in our hearts as the winery sits on Remington's Husbands (Kadence) Grandfathers old sheep farm. Visiting the property brings us so much joy, and lets us relive the amazing times of Kadence's childhood. Showcasing this wine let's us share a little more of our hearts.

Our next course was almost too beautiful to eat. ALMOST! This Root vegetable Rose was extravagant to say the least. Beets, turnips, and parsnips swirled to perfection in mini cast iron, roasted with sumptuous duck fat and topped with shiso and pea microgreens. It's ok if you're drooling right now, we sure are! We paired with masterpiece with a 2018 Raptor Ridge Temperance Hill Pinot Noir. This Pinot isn't like your tradition Oregon Pinots; Deep luscious purple color, and a big bold earthy nose. As you worked through rich dish flavors of woody spice, and dried cherries came to light, as the brightness of the microgreens shed light on the porty, granular finish of the wine.

For the main event, Chef Tara Lynch pulled out all the stops. She spoiled us with Flat Iron Steak, red wine sauce made from Raptor Ridge 2015 Tempranillo, EVOO smashed potatoes and amaranth microgreens. As we tried not to inhale the perfection that was our main course, we sipped upon the outstanding 2016 Kings Raven Marechal Foch. With it's rich porty, and pepper aroma, flavors of marionberry and anise, this wine cut through the luxurious mouth feel of our Flat Iron. When the two wines combine, something special really happens. The mocha and bitter chocolate notes of the Marechal Foch, and overly ripe fruit of the Tempranillo created a mouth feel like none other. As we finished with earthy notes from the microgreens and a the full essence of wine, we sat happy.

To finish the evening we plunged into a delectable Red Velvet Chocolate Mousse atop cocoa nib meringue crumble. Topped with fresh whipped cream, and roasted strawberry sauce this mousse had luxury written all over it. Made with Ruby and dark chocolate this mousse had everything going for it, fruitiness, deep chocolate flavors, and a dusty finish. Partnered with a fresh 2020 Hazelfern Rose, this tangy wine has a nose of peonies, and white peach. As you savored the mousse, the rose opened to a bright crisp mouth feel that bounced off the toffee, caramelly flavor of the meringue. The dish finished with a slight smoky taint of the wine, and deepness of the roasted strawberry sauce.

The night was as beautiful as it was delicious. We cannot thank you enough for dining with us, and allowing us to share our passion with you.
We look forward to having you at our table again.

-Remington