Monday, September 30, 2013

Chef-Maker Dinners return to Abacela!

Chef-Maker Dinner Series


Our Chef-Maker Dinner series is held at our Vine & Wine Center in Roseburg, Oregon.

Chef Leather Storrs

October 19, 2013
Leather StorrsOur Chef Maker Dinner Series starts again on October 19th with renowned Chef Leather Storrs of Noble Rot. Back at Noble Rot since 2008, Storrs has once again made headlines for his garden to table methods featuring the use of the 3,000 sq ft garden atop the Portland based restaurant. An interest in food and his experience at Chez Panisse influenced Storrs to showcase the effect that top quality raw materials have on a finished dish. Storrs continues to head the kitchen at Noble Rot (named Sunset magazine’s wine bar of the year for 2009). Storrs was featured on ABC’s food/talk show The Chew, as well as Food Network’s Extreme Chef.

Dinner begins at 6:30 pm. $90/per person. Please call (541) 679-6642 or email to RSVP.

Chef Ray Anderson

November 16, 2013

Ray AndersonOur Chef-Maker Dinner series continues with Chef Ray Anderson. Ray is the sous-chef at Portland's Nuestra Cocina that honor Mexico's traditional regional cuisines of the Yucatan, Oaxaca and Vera Cruz. Chef Ray will bring a whole new perspective on Latin flavors and preparations to Abacela's Vine & Wine Center.

Dinner begins at 6:30 pm. $90/per person. Please call (541) 679-6642 or email to RSVP.

Friday, September 6, 2013

Abacela's 2009 Estate Syrah earns an Outstanding! rating

2009 Estate Syrah

By on September 6, 2013

Wine Press Northwest’s reigning Oregon Winery of the Year proves its versatility once again with this Côte Rotie-style Syrah, and while Andrew Wenzl celebrates his 10th anniversary at Abacela this year, the 2009 vintage marked just his second harvest as Earl & Hilda Jones’ head winemaker. He created for them a plummy and smoky nose that includes touches of Aussie black licorice, Tootsie Roll and black olive. There’s a rich and bold surge of blackberry and boysenberry syrup that’s accented by pomegranate acidity, savory notes, dusty tannins and a touch of maple in the finish. Enjoy with pork ribs rubbed with wine salt and smoked on the Traeger.

Rating: Outstanding!