Denison Wine Maker Dinner with Guest Chef Ryley Eckersley

By Destination Experiences (other events)

Saturday, July 29 2017 6:00 PM 9:00 PM

Denison Cellars Wine Maker Dinner 
Cold Creek Retreat July 29th 2017
Benefitting Wine & Food Society of Clark County

2016 Rose of Pinot Noir
Smoked salmon, chip cup, dill

2016 Pinot Gris
Scallop, albacore, corn, blistered tomato, lemon aioli, zucchini, goosefoots, nasturtium

2015 Willamette Valley PN
Baked salmon, herb crust

2015 Kiff Vineyard PN
Prosciutto, gruyere, melon, flower

2015 Johnson Ridge Vineyard PN
Anderson Ranch lamb lollipop, merguez, new potatoes, radish, verde, mojo picon

2014 Tête de Cuvée PN
Petit poussin, parsnip, lovage, citrus, almond, arugula

$99 per person
Limited Seating Available

Meet the Winemaker Tim Wilson 
What began as the realization that his degree in economics may not lead to a fulfilling career in the credit card world became a cross-country journey, with stops in Fresno, Seattle, San Luis Obispo, Eugene, and McMinnville. Armed with a degree in enology, Tim Wilson learned to make wine at places like Chateau Ste. Michele, Edna Valley Vineyard, and Benton-Lane Winery. Having discovered early on that pinot noir was his favorite wine to consume, and not being one to shy away from a good challenge, it was inevitable that he would choose pinot noir as his winemaking focus. 
In 2009 Tim decided it was time to strike out on his own, and, with the help of his wife Denise, launched Denison Cellars. His focus is on identifying outstanding, small, sustainably-farmed vineyards that allows him to showcase their unique attributes in the wines created from them. The wines have been highly acclaimed, and are created in very limited quantities. 
Meet Ryley Eckersley - Head Chef D.O.C. Portland Oregon
Chef Ryley Eckersley grew up in London loving art and food.
At a young age, he became aware that good cooking was only part of the equation. A dinner party isn’t complete without good company. Consequently, he’s spent the past 17 years refining the craft of the dinner and the party, creating artful food that brings people together.
His deep understanding of traditional cuisine comes from time spent with family in Southern France, to which he adds a modern twist.
Stints in Belize, New York, Spain, and the Pacific Northwest have further shaped his unique culinary perspective. He also recently spent five years in the Southeast US, gaining a fondness for comfort food, renewing his interest in local agriculture and bourbon (naturally).
When he’s not in the kitchen, Ryley can be found adventuring with his two sons Milo (6) and Owen (4)