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

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…

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

{ 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

{ FIRST COURSE }
Salad of Baby Frisée & Asparagus
Radish, tartufo salami, poached farm egg, tarragon & herb vinaigrette

{ SECOND COURSE }
Chicken Cacciatore
Potato-parsnip purée, simington gardens spring greens & hedgehog mushrooms

{ THIRD COURSE }
Spring Rhubarb Crisp
Crème fraiche ice cream & candied hazelnuts

{ FIRST COURSE }

Grilled Asparagus & Prosciutto

Poached farm egg, balsamic & shaved grana padano

{ SECOND COURSE }

Crispy Duck Confit

Garbanzo beans, kale & tomatoes

{ THIRD COURSE }

Grapefruit Semifreddo

Almonds & chestnut honey

{ FIRST COURSE }
Roasted Kohlrabi & Sweet Onion Bisque
lemon oil, basil & applewood bacon

{ SECOND COURSE }
Mozzarella Stuffed Meatballs
black lentils, pea shoots & marinara

{ THIRD COURSE }
Meyer Lemon Tart
almond crust, meringue & candied lemons

{ SECOND COURSE }
Papperdelle with Braised Beef Short Ribs
cippoline onions, mushrooms, crème fraiche & winter greens

{ THIRD COURSE }
Dulce de Leche Rice Pudding
candied pecan crumble

{ SECOND COURSE }
Cascade Natural Beef Skirt Steak
truffle fries, bernaise sauce & arugula

{ THIRD COURSE }
Pink Grapefruit Cake
crème fraiche ice cream, marcona almonds & candied citrus