Link to Owner Dr. Robert B. Pamplin Jr.



Domaine Serene's Wine Lounge in Lake Oswego will open Dec. 6. Come as you are and enjoy great wines and other beverages paired with delicious foods

PGM PHOTOS: BARB RANDALL  - Ryan Harris, president of Domaine Serene, greets guests of the media at a special dinner held at the Lake Oswego Wine Lounge which will open to the public Dec. 6.

Oh, my — are we in for a treat!

Husband Mark and I attended a media preview of the wines, food and services we can expect when Domaine Serene's Wine Lounge opens Dec. 6 at The Windward in Lake Oswego. We are in for a great treat, friends.

The space is beautifully appointed, warm and welcoming. There are several spaces you can gather with friends and enjoy a glass of wine or other beverage.

The wines will always take center stage at Domaine Serene, and Chef Cody has created foods which are inspired by the wines themselves, made of locally sourced ingredients. He says the menu will change at least twice each season, so it is hyperlocal and hyper-seasonal. He is already on the second menu this fall. The menu offered the night we visited included Meat and Potatoes (dry aged Cascade Farms strip loin with smoked beef fat confited potatoes and salsa verde, inspired by the 2016 Maison Evenstad Pommard Les Petits Noizons Pinot Noir, and another stellar pairing: 2015 Domaine Serene Winery Hill Vineyard Pinot Noir with the Duck a' L'orange (half duck breast, duck skin crumble, citrus jus, watercress and orange puree). Be sure to try them both.

The library room is one of the areas guests at Domaine Serene Wine Lounge can gather and enjoy wines and food.

Domaine Serene President Ryan Harris led us on a tour through the lounge, and shared that Locker No. 23 in the Library Room is owned by Michael Jordan — yes, the famed basketball player, and celebrity chef Emeril Lagasse also has a locker. You may rub elbows with them, but you don't have to be a celebrity to visit the wine lounge, and you don't have to be a Domaine Serene wine club member. The wine lounge is intended for all of us, all are welcome. Come dressed as you wish and settle in and enjoy the wine, food and friends.

The wine lounge will serve flights and small plates which allow guests to sample a number of Evenstad Estate wines and dishes.

Live music is planned four nights a week.

The wine lounge will be open 11:30 a.m. Friday, Saturday and Sunday for lunch and dinner, and for dinner Wednesday through Sunday.

To learn more, visit or stop by. Domaine Serene Wine Lounge overlooks Millennium Plaza Park on the Evergreen side of The Windward. See you there!

Have you mapped out your wine tasting excursions for the weekend? Thanksgiving weekend is traditionally when Oregon wineries release their new vintages, with special events planned. To view a complete lineup of what is happening where visit and search the events section.

Some events of special note include:

n Holiday Hornucopia, a post-Thanksgiving open house at Bells Up Winery, 27895 N.E. Bell Road in Newberg. This tasting room is usually open by appointment only, but it is open Nov. 29, 30 and Dec. 1 from noon to 4 p.m. Tastings are $20 per person, deducted from a $75 purchase. Guests will sample four of Bells Up Winery's handcrafted wines, paired with light fare and spectacular views of the Willamette Valley from the one and only wineporch.

Featured wines include the 2018 Rhapsody Pinot Blanc (my favorite!), 2018 Prelude Estate Rosé of Pinot Noir (pairs great with turkey and the in-laws), 2016 Titan Pinot Noir and the not to be missed 2018 Firebird Syrah. In its fifth year of operation, the label is one of Newberg's newest micro-boutique wineries — making approximately 500 cases annually. For more information, please contact This email address is being protected from spambots. You need JavaScript enabled to view it. or 503-537-1328.

n Battle Creek Cellars recently opened a tasting room at 820 N.W. 13th Ave., in Portland's Pearl District. Crafted by winemaker Sarah Cabot, the Battle Creek portfolio embodies the pioneering spirit and unconventional sensibility that make Oregon unique. Cabot brings a bold and authentic personality to Battle Creek Cellars, combined with a passion for pinot noir, deep viticultural knowledge and genuine love of the region. She plans to work hand-in-hand with the tasting room team to bring an authentic experience to consumers.

n Southeast Wine Collective will celebrate Harvest 2019 with a party in the spirit of our Burgundian friends with a Holiday Paulée. They invite you to "let loose" with their winemakers, enjoy cheese and charcuterie bites, and stuff your stockings with limited release wines and magnums. The event takes place from 6-8 p.m. Dec. 8 at the Collective, 2425 S.E. 35th Place, Portland. Tickets are $25 general public (refundable with a purchase of two eligible bottles or by enrolling/upgrading to their Continuation Club). Admission is free to Continuation Club members with RSVP. Email This email address is being protected from spambots. You need JavaScript enabled to view it. to reserve your spot.

Thanksgiving leftovers will be on the menu this week. I know we will eat plenty of carbohydrates at the Thanksgiving feast, so this recipe for turkey curry might be just what we crave. Serve it over stir fried peppers, zucchini and broccoli instead of rice if you wish.

Bon Appetit! Make eating an adventure!

Turkey Curry

Serves 4

1 cup sliced celery

1/2 cup sliced carrots

1 cup fat-free milk

2 tablespoons corn starch

3/4 cup reduced sodium chicken broth

2 cups diced cooked turkey or chicken

2 tablespoons dried minced onion (or 1/2 cup fresh diced onion)

1/2 teaspoon garlic powder (or 1 clove minced)

1 to 4 teaspoons curry powder

Hot cooked rice, optional

Lightly coat a skillet with cooking spray' saute celery and carrots until tender. (if using fresh onion and garlic saute them with celery and carrots). In a bowl mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk; mix until smooth.

Pour over vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, dried onion and garlic powder (unless you used fresh) and curry powder; heat through, stirring occasionally. Serve with rice if desired.

Recipe courtesy of

Barb Randall welcomes your research suggestions. She can be reached at 503-479-2374 or by email at This email address is being protected from spambots. You need JavaScript enabled to view it.. She is a member of the Society of Wine Educators and author of "Willamette Valley Wineries."

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