Domaine Serene & Wild Rye at Brasada Ranch
Winemaker Dinner
Saturday, November 1
6-9 pm
Wild Rye Restaurant, Brasada Ranch
16976 SW Brasada Ranch Rd, Powell Butte, OR
Tickets: $150/person
Featuring
Alex Hedges, Marquee Accounts Manager
of “Evenstad Estates”, parent company of Domaine Serene
and
Executive Chef Karl Holl
of Brasada Ranch
Domaine Serene Vineyards & Winery
In just over three decades, Domaine Serene has taken its place on the global stage as one of the world’s most acclaimed wineries. Through the continuous pursuit of quality and innovation through the art of the blend, Domaine Serene has garnered global recognition as an iconic quality leader of Pinot Noir and Chardonnay with over 200 95+ scores and over 1,200 90+ scores from critics such as Decanter, Wine Spectator, and Wine Enthusiast. In 2013, Domaine Serene even achieved the #1 Pinot Noir in the world by Wine Spectator with their flagship wine, the ‘Evenstad Reserve’ Pinot Noir. Following that, Domaine Serene achieved the #1 white wine in the world with the 2014 vintage of their flagship ‘Evenstad Reserve’ Chardonnay.
ALEX HEDGES OF DOMAINE SERENE
Alex Hedges holds the position of Marquee Account Manager for Evenstad Estates, the parent company of Domaine Serene, Cheateau De La Cree, Domaine Evenstad, Maison Evenstad, Chevalier De La Cree, and Rockblock Cellars. Alex joined Domaine Serene in 2020 as a Sommelier and enjoys sharing details of each wine’s characteristics, production and history—all the better to heighten your enjoyment and appreciate the nuances of each glass!
Alex comes from a family that has been farming in Washington state for 6 generations. He was first exposed to the world of wine after planting grapevines at his aunt and uncle’s vineyards in the Red Mountain AVA of Washington State in the early 90s.
Brasada Ranch’s Executive Chef Karl Holl
Born and raised in Southern Vermont, Chef Karl headed west following culinary school, working his way through restaurants in Napa, Vail, and San Francisco. A forager, farmer, and butcher, his experience expands beyond the traditional restaurant kitchen. His farm-to-table residency at the former Park Avenue Fine Wines in Downtown Portland earned him Portland Monthly’s 2018 Chef of the Year for his use of ingredients he and his brother farmed and foraged from their farm and sourced from local purveyors. Chef Karl also serves as the Culinary Director for Portland-based Smith Teamaker.
At the helm of Brasada Ranch’s culinary offerings, Chef Karl is on a mission to define what the high desert tastes like, drawing on a range of inspirations, all rooted in the spirit of Central Oregon.
A new addition to the culinary and cocktail experience at Brasada Ranch, Wild Rye has a singular focus on the high desert. Every dish is intricately tied to the land, the season, and the lifestyle of the region, whether foraged from the surroundings, grown by Central Oregon farms, or philosophically connected to the desert. With its prominent perch, Wild Rye offers spectacular views from the dining room and the outdoor fire pit.
HOW TO GET THERE
Wine, dine and make a difference!
Proceeds from Cork & Barrel events benefit KIDS Center, Central Oregon's child abuse intervention center.
