Chef Nicole Matson and the crew at How to Cook a Wolf are looking forward to hosting a harvest dinner paired with wines from Crowley Wines on Wednesday, November 8.

There will be two seatings: one at 5:30pm and one at 8:30pm. The meal is $135++ person. Call the restaurant at (206) 838-8090 to save a spot—there are just 24 spots per seating, so snag one soon!

Winemaker Tyson Crowley will be in attendance to talk about his wonderful Oregon wines as the evening progresses—one course will be especially informative, with a side-by- side comparison of two very different single- vineyard Pinot Noirs from the same vintage.

Here’s the menu:

Reception

2016 Haden Fig Pinot Gris (made by a friend of the winemaker), Willamette Valley

Kusshi oyster, huckleberry granita
Grissini, Serrano ham, pickled treviso
Marinated olives

First

2015 Crowley Four Winds Chardonnay, McMinnville Coast Range, Willamette Valley

Hamachi, Fresno chili soffritto, apple, fennel
Pear salad, endive, Pecorino Toscano, citronette
Glendale Shepherd “Tallulah” sheep’s milk cheese, carrot marmalade, rye crostini
Roasted eggplant, pepperonata, sultanas
Seared foie gras, huckleberry agrodolce

Second

2014 Crowley Entre Nous Pinot Noir, Willamette Valley

Agnolotti dal plin, duck, Calabrian chili, Parmesan 
Yukon potato gnocchi, wild mushroom, Swiss chard, thyme

Third

2015 Crowley La Colina Pinot Noir, Dundee Hills, Willamette Valley
2015 Crowley Four Winds Pinot Noir, McMinnville Coast Range, Willamette Valley

Squab confit, grilled chicories, fig, spiced sherry vinaigrette
Braised lamb shank, sunchoke, sunflower seed salsa verde
Delicata squash, Galeux d’Eysine, pepita, balsamico
Red potato, beef tallow, horseradish gremolata

Dessert

Chocolate truffle, marshmallow bites

It’s sure to be a delicious, informative evening—and the perfect way to really welcome in the fall season: hearty savory dishes and wonderful wines!