Food at Cork & Barrel
Cork & Barrel is a wine AND food event. Each year, we invite top local and regional chefs and restaurants to participate in our Winemaker Dinners (held throughout the year and also on Thursday, July 19, 2024, the first night of Cork & Barrel weekend). At Friday’s Sip, you’ll find tasty offerings by local restaurants, food trucks and caterers. If you love an epic meal, join us for a multi-course dinner with wine pairings at Saturday’s Grand Cru .
FOOD AT SIP
THURSDAY, JULY 19, 2024
As you explore Sip’s guest wineries, breweries, and cidery, you can also sample delicious small bites and treats from our local food partners: Active Culture, BrownBag Popcorn Company, Elly’s Ice Cream, Pacific Perk, Roam, Too Sweet Cakes, and more!
FOOD AT GRAND CRU
Saturday, July 20, 2024
Delicious hors d'oeuvres prepared by Zydeco Kitchen will await you at the Winemakers’ Reception. Then get ready for the highlight of Grand Cru—a decadent, multi-course dinner with Napa Valley wine pairings! You will be treated to an extraordinary culinary experience, thanks to returning chef Franco Console of the Neuman Hotel Group.
HORS D’OEUVRES
by Zydeco
At the Winemakers’ Reception, enjoy a variety of hors d’oeuvres from Zydeco:
Oregon Rockfish and Bay Shrimp Ceviche
Smoked Trout Dip in Cucumber Cups
Oregon Peaches with Benton’s Smoky Mountain Country Ham
DINNER
presented by
Executive Chef Franco Console of The Neuman Hotel Group
FIRST COURSE
Charcuterie & Oregon Cheese Board
with summer pepper peach jam and bread
SECOND COURSE
Heirloom Tomato Salad
basil emulsion, reduced balsamic, Maldon sea salt
THIRD COURSE
Seared Yellowfin Ahi Tuna
grilled summer vegetable quinoa tabbouleh, tomato horseradish vinaigrette, olive oil scented arugula
FOURTH COURSE
Olive Oil Chiffon Cake
lemon curd, local summer berries, vanilla bean Chantilly cream
_________
Chef will offer accommodations to guests with food sensitivities. Please indicate any allergies or intolerances when purchasing your Grand Cru ticket, or contact Dru Ross, dross@kidscenter.org
ABOUT OUR CHEF
Franco Console
Growing up in Southern Oregon, Franco Console was raised in a deep-rooted Southern Italian household where the influence of food and family were heavily valued. Franco attended Western Culinary Institute (le Cordon Bleu) in Portland, Oregon in 2002. Franco has been working in the food industry for more than 20 years, and has been part of the culinary scene in Southern Oregon, where he has had a hand in many restaurants.
Currently, Franco is the Executive Chef of Neuman Hotel Group’s Ashland Springs Hotel and Chef de Cuisine of Larks Home Kitchen Cuisine, a winner of Wine Spectator’s Award of Excellence in 2022 and 2023. Franco follows his passion and drive for supporting local farm-to-table cuisine. Franco has competed in many culinary competitions, including Iron Chef Oregon. In his off-time, Franco enjoys fishing, motorcycles, and anything outdoors with his family.
Be the first to hear about Winemaker Dinner announcements, menus and more!