Distiller's Dinner with the Victorian Belle and Freeland Spirits

Join us for a five-course tasting menu dinner on the front lawn of the Victorian Belle featuring the beautiful pairings of our own Chef Jorge Castillo Quintal and Freeland Spirits. The master distiller from Freeland Spirits will guide you through the subtleties of the craft spirits for each course. After dinner, join us for billiards on the third floor, enjoy a stroll around the grounds as the sun sets, or explore the mansion's three floors at your leisure.

Freeland Spirits

Female Founded. Female Crafted. You might be wondering: how did the granddaughter of a teetotaler come to name a distillery after her? It all comes back to their shared love of the land. In fact, Jill's favorite childhood memories were running wild in Meemaw's garden, playing in the dirt, and helping her shell peas on the porch. One fateful evening in 2016, Jill was throwing back whiskey with her good friend Cory Carman, who raises grass-fed beef in Eastern Oregon. When Jill shared her dream of starting a distillery, her friend confided that she'd always wanted to produce grain on the ranch. If you make it, I'll grow it, Cory said. And with that, Freeland Spirits was born.

Friday, September 13th

Doors and Bar open at 5:30 pm

Dinner begins at 6:30 pm

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The ticket price includes dinner with 1/2 size cocktail pairings and gratuity. A full bar will be available before and after dinner. All other bar items may be purchased separately.

Arrival: Enjoy a mini French 75 upon arrival.

1st course: Amuse bouche. White fish cebiche with wonton chips is paired with a Cucumber Gimlet made with Freeland's Blue Gin. This sensory journey features zesty citrus, garden herbs, and warm spice, with woodsy notes of juniper and spruce.

2nd course: Appetizer. Grilled shrimp skewers with fennel and orange gin reduction are paired with a Gin and Tonic with peppercorns made with Freeland Spirits Dry Gin, clocking in at 57% alcohol because strong women deserve strong gin. Packed with bold juniper flavor, we back it up with notes of pine forest, mulled spices, green olive, and a hint of citrus.

3rd course: Salad. Arugula salad with strawberries, parmesan, and candied pecans paired with a Forest Negroni made with Freeland's Forest Gin, which showcases ingredients that grow right in our NW backyard woods, including chanterelle mushrooms, Douglas fir tips, salal berries, and nettles, all of which have been distilled on the rotovap to preserve their freshness.

4th course: Entree. Beef, asparagus, roasted potatoes with rosemary, and chimichurry paired with a Gin Martini with a lemon twist made with Freeland's Blue Gin, a sensory journey with zesty citrus, garden herbs, and warm spice, with woodsy notes of juniper and spruce.

5th course: Dessert. A decadent Coffee Eclair with bourbon ice cream paired with a Revolver (bourbon, coffee liquor, orange bitters, and orange peel) made with Freeland's Bourbon, which evokes memories of a southern kitchen, with soft caramel and baked berries layered with vanilla beans, cocoa, and spice. Freeland adds a touch of Pacific Northwest terroir by resting our Bourbon in Oregon Pinot Noir oak barrels. Wine Spectator ranked Freeland at 94 points and placed them in the top 11 Bourbons in the world.