Welcome to our annual harvest dinner! We are excited to showcase Chef Derek MCCarthy and Pastry Chef Kathy High of Bay City Kitchen, in harmony with John and Jody Wrigley of Wrigley Vineyards.

Each course will include a lovely wine pairing. Our evening will start at 5:30 with salutations on the patio. We will move to the outdoor dining space at 6. This is a very fun evening full of laughter and connection between family and friends, new and old.

We look forward to seeing you! Please reach out if you have any questions or concerns.

The kitchen:

Derek:

I have been in the restaurant industry for over 30 years, as a high-level chef in kitchens across the country. Originally from the east coast but have happily migrated west. My menus draw from the season and our surroundings. Local products, nose to tail/fin butchery, and forming lasting relationships with local farmers, fishers and ranchers is what I’ve had the privilege to experience over the years. This is my third restaurant and am grateful for this time and place.

Kathy:

I am a professional pastry chef/baker, with over 20 years of experience. I have worked across the pastry industry in various businesses from high end catering in Atlanta, GA, small cafes and restaurants in Chicago, IL to large and small bakeries in Portland, OR.

The vines:

John and Jody Wrigley, Owners of J Wrigley Vineyards

In 2006, a girl from Arizona decided to head to Oregon to sip Pinot Noir in the Willamette Valley. It was there she met an ambitious wine enthusiast who had a dream to plant his own vineyard and make world class wine. On that very weekend, John and Jody Wrigley met, fell in love, purchased 200 acres and started on a lifetime adventure. Fueled by passion, these two have built a beautiful life in the heart of Oregon’s wine country. John has amassed numerous wine awards and Jody continues to promote and cheerlead her favorite wine-maker. They invite you to join them on their adventure and live by their motto that “All dreams are possible”.

May we present...... your dinner....

Salutationson the patio: assortment of cheeses, charcuteries, marinated olives, house pickled veggies, and 2-3 small bites/ canapés. Served with the J Wrigley bubbles and Rose of Pinot Noir

1st course: Potato leek soup with caraway kraut and house smoked chinook salmon. Served with J Wrigley Riesling

2nd course: Salad of spicy greens with heirloom tomatoes, crunchy seeds, nuts, feta and green goddess dressing. Served with J Wrigley Nana’s Cuvée

3rd course: Quail stuffed with Wolfmoon toasted sesame bread, dried cherries and caramelized onions atop truffled cauliflower purée. Served with J Wrigley Estate Pinot Noir

4th course: Rolled/spiced Lamb loin with mushroom duxelles, extra virgin olive oil

smashed potatoes, braised chard and sauce soubise. Served with J Wrigley 828 Estate Pinot Noir

5th course: Poached pears in late harvest Back Roads dessert wine with almond financier and whipped crème fraiche. Served with J Wrigley Late Harvest Back Roads dessert wine.

Angela Hunter

910-987-2568