WFSO Calendar

Hard Cider Dinner

October 29th 2016
Time: 6:00 pm
Location: The Groaning Board

Hosts: Melinda and Bill Maginnis

Location: 3500 SW River Parkway, Portland, OR, 97239
 
Click here to register online.
Click here for a printed registration form.
 
$65 Members / $85 Non-members
Limit 24

People have been interested in learning about the science of fermentation since Neolithic times and we want to take you into the 21st Century for your next  science experience!  As your WFSO hosts (Melinda and Bill) we are delighted to welcome you to the South Waterfront neighborhood this Fall to experience the charm of cider.  We are confident you will enjoy cider’s many unique qualities and that you will discover a sophistication that may surprise you coming from the likes of an apple.  Debbie Frangipane, the Groaning Board Chef, will prepare an Autumn Feast which will allow you to understand the ciders as they are paired with the expansive food.  Each of the seven  dinner courses will find you drinking a cider chosen explicitly for that course, in a glass that will help define the cider!  Imagine . . . 
 
Jana Daisy-Ensign, National Cider Ambassador, will join us for this food and cider pairing to tell us about the fruit and the process of creation for each of the ciders.    

 “At Finnriver our mission is to inspire a deeper connection to the land that sustains us. We gather and ferment the flavors of the land to offer you farmcrafted hard ciders and spirited fruit wines with Pacific Northwest Organic fruit from our farm and regional sources.  Finnriver grows over twenty varieties of traditional and heirloom apples.  We are inspired by the allure of the fruit, the ancient history of the craft of fermentation and the lively traditions we now seek to revive.  Our spirited fruit wines are aged, more refined, relying on quiet time spent in the barrel to find themselves.”

Menu

1st
~Tuna marinated in cider w/asparagus and avocado cream
Dry Hopped or Forest Ginger Cider (forest ginger has fir needles and very light ginger profile)


2nd
~Scallop w/vanilla saffron puree
Artisan Cider 8% abv (brut sparkling cider, made with champagne yeast)

3rd
~Duck w/ravioli (duck pate)
Sidra Cider 6.5%abv (Spanish style, tart, dry and clean with a nice green apple profile)

4th
~Pork belly w/apple sauce
Oak & Apple Cider 6.5% abv (barrel aged in High West Barrels for woody, vanilla notes)

5th
~Lemon sorbet
Pear Port 18.5% abv (a pear wine fortified with pear brandy, a higher abv sipper)

6th
~Steak with cider reduction over arugula
Black Currant Cider 6.5% abv (dark fruit notes add depth and weight here, red wine like)

7th
~Pistachio/chocolate baklava with vanilla gelato and pistachio brittle
Cacao Brady Wine 18.5% abv (brandywine with cacao from Theo’s chocolate in Seattle)



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