Winemaker Dinner

Thursday, July 17, 2025
6-9 pm

Tetherow Pavillion
61240 Skyline Ranch Rd, Bend, OR 97702

Tickets: $150/person

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Discover PRINCE HILL VINEYARDS & Silver Oak

Prince Hill Vineyards is a testament to terroir. At the namesake site, vines bask in the pristine conditions above the fog line, while the red Jory soil offers steadfast nourishment. This meticulous care yields wines of remarkable approachability and exquisite flavor.

In the greater Willamette Valley, fertile soils benefit from cooler climates ideal for winegrowing. Where elevation is higher than low-lying areas in the valley—like at our eponymous site—a slow and steady ripening process enhances the complexity and elegance of Prince Hill’s wines.

Our dinner will also feature pairings from Silver Oak, the famed California winery that made America fall in love with Cabernet Sauvignon.

Meet Prince Hill’s Winemaker Chris Burrough

Chris understood efficiency and quality from a young age, thanks to his Marine Corps-veteran parents. “It was all about doing something correctly—and on-time,” he says.

Today, as the Prince Hill Vineyards winemaker, Chris oversees all aspects of farming and winemaking in Oregon with this sense of discipline. California-born and Oregon-raised, Chris attended Le Cordon Bleu’s Western Culinary Institute in Portland, OR. There, he was introduced to and captivated by the romance of wine.

Now, with nearly 20 years of wine industry experience (most recently as associate winemaker at Twomey), Chris credits his mentors for his tactical approach.

Meet Executive Chef TANNER HUFF

Originally from San Diego, Tanner brings a warm, approachable energy to the kitchen, paired with a passion for delivering meaningful dining experiences. He believes that great food starts with love and intention, and that the best flavors come from cooking with heart. Inspired deeply by his family—especially memories of his grandmother’s Danish cooking—he carries forward generations of culinary tradition while embracing innovation and creativity. When it comes to crafting menus, Tanner leans into bold, seasonal flavors with an emphasis on fresh, thoughtful ingredients—often dreaming up dishes like crudo with citrus, braised short ribs with a red wine bordelaise, and lemon curd cheesecake for the perfect sweet finish. His food philosophy leans toward farm-to-table and mindful eating, reflecting the growing desire for wholesome, conscious cuisine.

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