Treat your valentine to a stay at The Brookside
Looking for a sweet getaway to take with your honey this Valentine's Day?
Why don't you take him or her to Liane and Richard Cabot's new place?
The Lake Oswego couple recently purchased The Brookside Inn, a 21-acre estate in Carlton. Liane says the property has a long history: It has been used as a retreat center, a bed and breakfast, vacation rental property and a wedding venue. She says they intend to use the property as a wedding and event venue.
The Brookside has seven guest rooms each with its own bath, and the grounds include a four-acre lake, gardens and extensive hiking trails. Their first event is taking place this weekend with a Valentine's Day winemaker dinner featuring Anne Amie Vineyard wines.
Anne Amie Winemaker Thomas Houseman will be at the dinner to present the wines and discuss his approach to creating them.
Chef Linda Naylor is planning a four-course dinner featuring mini croque monsieur, Dungeness crab and avocado stacks, roasted Cornish game hens with an Oregon truffle sauce, cipollini onion and glazed baby carrots and for dessert a dark chocolate ganache, each paired with a selected Anne Amie wine.
And as if the menu and venue aren't enough, the Oregon Truffle Festival is going on Saturday and Sunday nearby. You can take part in hands-on truffle foraging, attend lectures from experts in truffle cultivation and eat decadent lunches and dinners offered during the festival. The Newberg Fresh Truffle Marketplace will be open.
For their inaugural weekend, Liane and Richard are offering dinner only, or a package of dinner for two and a two-night stay (extendable to three nights). Most wineries in the Carlton area are open all weekend, which makes The Brookside a perfect home base to explore food, wine and scenery.
"Since a long weekend of eating and drinking could tax your endurance, be sure to reserve time to browse the local shops, hang out by the fire at The Brookside with a good book, or just sit and listen to the birds," Liane said. "Weather permitting you can hike the trails at The Brookside or across the road at the Trappist Abbey."
At press time there were still a few tickets to The Brookside dinner and rooms available at the Inn. You can call Liane directly at 503-852-4433 to reserve your spot at the table or a room at the Inn.
Tickets to the Oregon Truffle Festival can be purchased at oregontruffelfestival.org.
An event you can plan ahead for is the Leap 2020 event hosted by NW Wine Shuttle. They are organizing a hop-on, hop-off shuttle for Leap Day Feb. 29 where you can visit 10 Dundee Hills wineries.
Each winery will release a new wine and is contributing to a collective sweepstakes; guests who enjoy a wine tasting (fees apply) at three or more locations can enter a drawing for prizes including complimentary experiences and a collection of the day's featured wines.
NW Wine Shuttle will offer the Leap Day event for $40 and will have easy pick-up locations in Portland, Dundee and McMinnville.
Participating wineries include Archery Summit Winery, De Ponte Cellars, Domaine de Broglie, Domaine Serene Winery, Durant Vineyards, Remy Wines, Sokol Blosser Winery, Stoller Family Estate, White Rose Estate, and Winter's Hill Estate.
To secure your seats visit https://blog.nwwineshuttle.com/leap_2020/
In case you're staying home with your Valentine this weekend, I offer this recipe. Be sure to use some of that great Willamette Valley pinot noir in the sauce.
Bon Appetit! Make eating an adventure!
Beef Filets with Pomegranate-Pinot Sauce
Makes 4 servings
4 4-ounce beef tenderloin steaks, trimmed
¾ teaspoon salt
½ teaspoon freshly ground black pepper, divided
1 tablespoon minced shallots
1/3 cup pinot noir
1/3 cup pomegranate juice
1/3 cup fat-free, lower-sodium beef broth
1 thyme sprig
1 ½ tablespoons chilled butter, cut into small pieces
Heat a large heavy skillet over medium-high heat. Sprinkle steaks evenly with salt and ¼ teaspoon pepper. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.
Add shallots to pan; sauté 30 seconds. Add remaining ¼ teaspoon pepper, wine, juice, and thyme sprig; bring to a boil. Cook 7 minutes or until reduced to about 3 tablespoons. Remove from heat; discard thyme sprig. Add butter to sauce, stirring until butter melts. Serve sauce with steaks.
Recipe courtesy of MyRecipes.com.
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