Chefs’ Week PDX

PunchCan_1 This past February we were a part of the second annual Chefs’ Week PDX, a four day dinner and party series that brings together some of the best west coast chefs, local artisans and purveyors to celebrate community and creative  collaboration. Some of the highlights for our team: working with our friend Gregory Gourdet to create a delicious canned punch wine, tasting through some spectacular modern cuisine by all chefs at Ataula, watching the reactions of guests as Chef Aaron’s Pot au Fue’s were set down on each table,  Chef Doug’s elk leg at Nedd Ludd, and the gastronomical spectacle that is a 26 course meal finale put on by all chefs involved at Departure. We are proud to be a part of a city that can offer both the resources and creative genius to put together this kind of event, and give a huge round of applause to Gregory Gourdet, Carrie Kissell, and Drew Tyson for making it all happen.

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Photography by Julia Saltzman

 

Tasting Truck Build Out

Our Citroën H-van has been spending its evenings with another crew.  The good folks over at Orange PDX  took a few slabs of old barn wood and some steal to create an amazing build out for our tasting truck. Thanks Orange for letting us roam around and capture some behind the scenes moments and Wendy Etter for the great design.  We look forward to seeing you all at our weekend home on SE Division and 33rd!

TruckBO_1TruckBO_15TruckBO_16TruckBO_17TruckBO_2TruckBO_3TruckBO_18 TruckBO_20 TruckBO_21TruckBO_12TruckBO_4TruckBO_10TruckBO_13Photography by Julia Saltzman

Monthly Cocktail : The Fourth

In celebration of the 4th of July, we are kicking off a series of monthly Union Wine Co. Cocktails. This month’s cocktail is ironically called The Fourth. It’s a refreshing combination of our 2011 Alchemist Chardonnay with tea infused Aviation Gin and fresh herbs. It’s the perfect cocktail to have in hand while manning the hot grill this holiday. Try it out and let us know what you think. Happy Fourth and remember to keep it #pinkiesdown!

Serves 2
3 oz Aviation Gin
1-2 tea bags (we used a mixture of green and rooibos)
3 oz Alchemist Chardonnay
1 oz simple syrup
1 oz lemon juice
2-3 mint leaves
4-5 basil leaves

Prep:
Infuse gin with tea for 1-2 hours.

Muddle the herbs in a cocktail shaker add ice and the ingredients above, shake and strain. Serve on the rocks or straight up.

Recipe by Maitland Finely4thdrink•14thdrink•114thdrink•74thdrink•64thdrink•4

Photography by Julia Saltzman