Dundee Bistro

OPB’s “Grapes of Place” features Oregon’s Wine Pioneers

Posted: 05-03-12

Grapes of Place; a program about the Oregon wine country pioneers, part of OPB’s Oregon Experience series.  Airs Tuesday, May 8 at 8 PM.

Grapes of Place tells the story of  a new breed of pioneers who began arriving in Oregon’s Willamette Valley in the 1960’s. They were determined to grow Vitis vinifera, the fine wine grapes of Europe. They were told it couldn’t be done and were amply warned that Western Oregon was too cold and wet for vinifera to flourish.

But they came anyway with a dream of producing fine premium wines – in particular Pinot noir, made from the delicate red grape of Burgundy, France. The pioneers’ risky experiment would create a new industry in Oregon and change the world of wine forever.

Oregon Wine: Grapes of Place airs on Tuesday, May 8 at 8 PM. Read more


Thank you!

Posted: 05-02-12

A huge thank you to from the Bistro staff to what became real Family Dinners on Winter Wednesdays!

You came for Flanagan’s great meals…and kept coming for amazing food; even more for the warm atmosphere and friendships that developed. Now Wine Country visitors are arriving–we’re running, but already looking forward to our Winter Wednesday family reunion next season. THANKS!

Here are a few photos from the Winter Wednesday Dinners this past season…


Enjoy spring from our courtyard!

Posted: 04-27-12

Spring has sprung, and there is no better way to enjoy those precious moments of sun than from our courtyard seating. Our sommelier has many fresh spring releases on the menu from the Willamette Valley and beyond, so come enjoy a chilled glass of your favorite!


Final week of Winter Wednesday Dinners

Posted: 04-24-12

This the final week of Winter Wednesday Dinners for the season!

THREE COURSE MENU
4.25.12

{ FIRST COURSE }
Local Greens with Radish & Snap Peas
Dried cherries, hazelnuts & poppy seed dressing

{ SECOND COURSE }
Braised Carlton Farm’s Pork Ragu
Gargenelli, calabrian chili, spring onions, green garlic & grana padano

{ THIRD COURSE }
Rhubarb & Sweet Onion Confit
Briar rose “Daphni” hazelnut butter & warm focaccia


Winter Wednesday Dinner

Posted: 04-17-12

THREE COURSE MENU
4.18.12

{ FIRST COURSE }
Romaine Hearts with Boquerones Anchovieses
Olives, grilled baguette, grana padano & garlic-rice wine vinaigrette

{ SECOND COURSE }
Lasagne Bolognese
Fresh pasta, veal, pork, pancetta, spinach & ricotta

{ THIRD COURSE }
Tiramisu
Mascarpone, chocolate & ladyfingers


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