2012 Tour – Outstanding in the Field
Sunday, July 22, 2012
Monteillet Fromagerie, Dayton, WA
Guest Chef: Chris Ainsworth, Saffron Mediterranean Kitchen, Walla Walla
Time: 4pm
We’re participating in Outstanding in the Field’s (OTIF) 2012 tour again this year!
“This is Walla Walla wine country. OITF founder Jim Denevan loves it here. Who wouldn’t? It’s so darn pleasant and welcoming. Farmers/cheesemakers Pierre-Louis and Joan are like long lost friends you knew in another life or maybe on another planet, and you’ve somehow reconnected here in Eastern Washington. There’s lots to see and learn at Monteillet. Last year’s visit was fantastic, and all of us at OITF are very excited to be going back. Our guest chef Chris Ainsworth of Saffron Restaurant in Walla Walla is on the 2012 James Beard Awards long list – another reason to not miss this event.”
To purchase tickets and to view event details visit the OITF website.
Farm-to-Table Events
When Provence meets Eastern Washington with Lullaby Winery
When Provence meets Eastern Washington – Part I
“La Gloire de Mon Père”
Date: Saturday, August 27, 2011 at 4pm
Location: Monteillet Fromagerie, Dayton, WA
After touring Nourish Garden and the Fromagerie, from where all the vegetables and herbs will be harvested and cheeses selected for the dinner, we will start with an olive oil tasting featuring olive oil from my family farm in Provence, from Italy and from Napa.
Then we will gather around the table, and I will serve a Provencal dinner paired with Lullaby wines.
Price: $150 per person including tax and gratuity. Limited seating.
When Provence meets Eastern Washington- Part II
“Le Chateau de Ma Mère”
Date: Friday September 2, 2011 at 4 pm
Location: Monteillet Fromagerie, Dayton, WA
After touring Nourish Garden and the Fromagerie, from where all the vegetables and herbs will be harvested and cheeses selected for the dinner, we will start with an olive oil tasting featuring olive oil from my family farm in Provence, from Italy and from Napa.
Then we will gather around the table, and I will serve a Provencal dinner paired with Lullaby wines.
Price: $150 per person including tax and gratuity. Limited seating.
How to make a reservation
It is very simple. Send Lullaby Winery an email at info@lullabywinery.com.
Leave your name and a phone number where you can be reached. As soon as Lullaby Winery receives it, they will call you and proceed to your registration.
Virginie at Lullaby Winery – About the gatherings
After making wine, my second passion is cooking. I grew up in a small farm on the foothills of the Luberon in Provence.
The women in my family are amazing cooks and they passed their skills and their taste for good food onto the younger generations.
My youngest sister is a chef and owns a restaurant in Avignon. I worked myself in the restaurant industry for many years, and debated long and hard between the restaurant and the wine industry before I went studying grape growing and winermaking.
Recently, I combined both my passions in tailoring wine dinners where I cook and pair wines in a unique way. I use almost exclusively local organic produces, and I take pride in supporting local farmers, cheese makers, ranchers, fishermen and all people who are working so hard in providing us with nutritious food and in keeping the land, the water and the air as clean as possible.
Automnal Equinox with Lullaby Winery
Date: September 23, 2011
Location: Monteillet Fromagerie, Dayton, WA
For more information, email Lullaby Winery at info@lullabywinery.com
2011 Tour – Outstanding in the Field
Wednesday, July 13, 2011
Monteillet Fromagerie, Dayton, WA
View the Video of the Outstanding in the Field/Monteillet Fromagerie July 13, 2011 Event
Video by Lyle and Wendy Morgan, www.morganvideo.com
For more great photos of the Outstanding in the Field event, check out our Facebook page>>
We’re participating in Outstanding in the Field’s (OTIF) 2011 tour! This will be the first OTIF public event in Eastern Washington and the Walla Walla wine region.
With our first Walla Walla public event we will visit the Monteillet artisan cheese making operation in Dayton, hear from Pierre-Louis and Joan, see the animals and find out how the cheese comes to be. After a tour around the property guests will find a seat at a table and start out with a glass off Walla Walla’s finest. Outstanding guest chef Jamie Guerin of Whitehouse-Crawford has a full list of local farmers featured on his restaurant website. The menu will reflect the best of Walla Walla, the best of the season. ~ Outstanding in the Field website
Event details are posted on the OITF website.
