Girl's Night Out | Wednesday, March 4, 2020 | 6:30 PM

Pot Roast & Pinot’s owner, Aimée Wilson, invites you to join our talented young chef Savannah Randolph for a dinner celebrating amazing female winemakers.

There's no better way to celebrate Women's History Month than having a fun night out with your favorite gal pals. Go ahead and treat yourself; you deserve to celebrate. We're excited to introduce Pot Roast & Pinot's youngest chef, Savannah Randolph. At 19 years old, Savannah is an incredible talent with abilities well beyond her years and continues to impress everyone with her skills and work ethic daily.

 

Join us as we sample unique and delicious wines made by incredible women and presented by Mariah McKay from Opici Family Distributing. Enjoy the flavor and textural compliments and contrasts as we pair these wines with small plates borne of Savannah's passion and creativity.

Everyone is welcome, so boys can come, too.

There's no better way to celebrate Women's History Month than having a fun night out with your favorite gal pals. Go ahead and treat yourself; you deserve to celebrate. We're excited to introduce Pot Roast & Pinot's youngest chef, Savannah Randolph. At 19 years old, Savannah is an incredible talent with abilities well beyond her years and continues to impress everyone with her skills and work ethic daily.

Join us as we sample unique and delicious wines made by incredible women and presented by Mariah McKay from Opici Family Distributing. Enjoy the flavor and textural compliments and contrasts as we pair these wines with small plates borne of Savannah's passion and creativity.

Everyone is welcome, so boys can come, too.

COURSE ONE

Assorted Tea Sandwiches
Influenced by Britain, Japan and China
paired with Left Coast Cellars White Pinot Noir Willamette Valley 2018

The wine itself is enticingly fruit forward with distinct aromas of white cherry, nectarine, peach, citrus, and beeswax. Its rich mid-palate is beautifully framed and focused with flavors of spiced pear, ripe honeydew, wet stone, and a mineral finish. 

Founded in 2003 by Suzanne Larson and her family in Rickreall, Oregon, a town fifteen minutes northwest of Salem, Oregon and just west of the Eola- Amity Hills sub-appellation boundary.


COURSE TWO

Sumac Braised Cauliflower
Assorted Mediterranean Vegetables and Spreads
paired with Peju Sauvignon Blanc Napa Valley 2018

This wine delivers ripe melon and tropical fruit flavors. Its easygoing palate should pair well with unadorned poultry dishes.

Sara Fowler joined Peju Napa Valley in Rutherford as the Winemaker in the summer of 2006 and helped Peju's efforts to gain organic certification in the Rutherford Vineyard.


COURSE THREE

Seared Petit Filet
Lump Crab and Braised Leek
paired with Jamieson Ranch Vineyards Raeta Pinot Noir Three County 2017

This Pinot Noir is notable for its rich ruby color and notes of cherry,raspberry and pomegranate. Aromas of vanilla fill the glass that lead to a well-structured weight on the palate.

With a career spanning three decades and four continents, Linda Trotta was named Jamieson Ranch Vineyards Winemaker in 2017. Linda is responsible for all winemaking for Double Lariat, Reata, Light Horse and Whiplash wines as well as a collection of limited-production, winery-only bottlings.


COURSE FOUR

Dark Chocolate Brie Phyllo Purse
Port Wine Berry Compote
paired with Domaine Bousquet 'Virgen' Red Blend Argentina 2019

Deep Violet Color. In the nose, pure and intense blackberry and red berry fruit. On the palate is a refreshing interplay of vibrant fruit, leavened with a touch of herb, spice, and violets.

Originally an economist, Anne Bousquet along with her husband assumed full ownership of Domaine Bousquet in 2011 and is the head of a winery in the heart of the Andes in Argentina and the wines are certified organic.

COURSE ONE

Assorted Tea Sandwiches
Influenced by Britain, Japan and China
paired with Left Coast Cellars White Pinot Noir Willamette Valley 2018

The wine itself is enticingly fruit forward with distinct aromas of white cherry, nectarine, peach, citrus, and beeswax. Its rich mid-palate is beautifully framed and focused with flavors of spiced pear, ripe honeydew, wet stone, and a mineral finish. 

Founded in 2003 by Suzanne Larson and her family in Rickreall, Oregon, a town fifteen minutes northwest of Salem, Oregon and just west of the Eola- Amity Hills sub-appellation boundary.


COURSE TWO

Sumac Braised Cauliflower
Assorted Mediterranean Vegetables and Spreads
paired with Peju Sauvignon Blanc Napa Valley 2018

This wine delivers ripe melon and tropical fruit flavors. Its easygoing palate should pair well with unadorned poultry dishes.

Sara Fowler joined Peju Napa Valley in Rutherford as the Winemaker in the summer of 2006 and helped Peju's efforts to gain organic certification in the Rutherford Vineyard.


COURSE THREE

Seared Petit Filet
Lump Crab and Braised Leek
paired with Jamieson Ranch Vineyards Raeta Pinot Noir Three County 2017

This Pinot Noir is notable for its rich ruby color and notes of cherry,raspberry and pomegranate. Aromas of vanilla fill the glass that lead to a well-structured weight on the palate.

With a career spanning three decades and four continents, Linda Trotta was named Jamieson Ranch Vineyards Winemaker in 2017. Linda is responsible for all winemaking for Double Lariat, Reata, Light Horse and Whiplash wines as well as a collection of limited-production, winery-only bottlings.


COURSE FOUR

Dark Chocolate Brie Phyllo Purse
Port Wine Berry Compote
paired with Domaine Bousquet 'Virgen' Red Blend Argentina 2019

Deep Violet Color. In the nose, pure and intense blackberry and red berry fruit. On the palate is a refreshing interplay of vibrant fruit, leavened with a touch of herb, spice, and violets.

Originally an economist, Anne Bousquet along with her husband assumed full ownership of Domaine Bousquet in 2011 and is the head of a winery in the heart of the Andes in Argentina and the wines are certified organic.

$40 per person

(excludes tax & gratuity)