Chef Nicole Matson and Wine Director Meg Posey are thrilled to host a family-style vegan feast paired with Pacific Northwest natural wines at How to Cook a Wolf on Thursday, September 19.

Reserve Here!

A non-alcoholic pairing will also be available upon request!

Reservations are available at 5:30pm and 8:30pm. Cost is $95/person, plus tax and gratuity.

The menu for the evening is as follows:

Reception:

2018 Bow & Arrow Melon de Bourgogne, Willamette Valley, Oregon

First Course:

Carrot Terrine, Root Vegetable Finocchiona

Melon Crudo, Fresno Chili, Mint

Cucumbers Salad, Fennel Crema, Anise Hyssop, Blackberry Caviar

2107 Beckham Estate Pinot Noir Olivia's Rosé, Willamette Valley, Oregon

Heirloom Tomato Carpaccio, Walla Walla Onion, Olive, Green Coriander Vinaigrette

Beet Tartare, Lemon Aioli, Microgreens, Sourdough Toast

Braised Wax Beans, Sofritto, Dandelion Green, Corona Bean

Fresh Corn Polenta Fritters, Almond Ricotta, Honeycomb

2018 The Marigny Pinot Noir Rosé, Willamette Valley, Oregon

Second Course:

Casareccia, Sungold Tomato, Garlic, Basil, Pangrattato

Ravioli, Sweet Corn, Potato, Rosemary

2018 Swick Shill-Ah-Blay Mourvèdre/Marsanne, Columbia Valley, Washington

 Third Course:

Roasted Eggplant, Sweet Peppers, Shishitos, Roasted Garlic, Bordelaise

Fregola Sarda, Summer Squashes, Taggiasca Olive, Salmariglio

Truffle Arancini, Chanterelle, Smoked Pomodoro

Swiss Chard Gratin, Smoked Onion Crema, Pangrattato

nv Smockshop Band Bordeaux/Rhône Blend, Columbia Valley, Washington

Dessert:

Acai Panna Cotta, Fermented Blackberry, Seed Crumble

Reserve Now!