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Winemakers' seven-course dinner in Ashland Friday

Chef Douglas Todd of Wine Country Catering's second course in the winemakers dinner at Weisinger's of Ashland
Chef Douglas Todd of Wine Country Catering's second course in the winemakers dinner at Weisinger's of AshlandJanet Eastman

People attending Weisinger's of Ashland's winemaker's dinner at the tasting room on Friday, Sept. 13, will have the opportunity to enjoy seven courses paired with estates wines, some of which have not yet been released.

Limited tickets cost $65 ($60 for club members) and are available by calling 541-488-5989.

Chef Douglas Todd of Wine Country Catering ( will prepare a first course of Israeli couscous salad with grilled peaches, curried cashews and tarragon. It will be served with an unreleased surprise, says Eric Weisinger.

The second course will be Ras el hanout, a North African spice blend, pan-seared halibut served with Moroccan Chermoula sauce on a bed of corn and potato risotto and paired with 2012 Estate Gewurztraminer.

The third course will be a wild mushroom and Gruyere cheese tart with mushrooms (hen of the woods, oyster, cremini and porcini) sautéed with fresh herbs, caramelized onion and Gruyere. It will be served with the 2011 Estate Pinot Noir.

The fourth course will be an Asian-spiced braised pork belly with sweet potato mash and warm arugula salad, paired with the 2010 Estate Tempranillo.

That will be followed by an amuse-bouche of Sous-vide duck breast with dried fruit compote and duck crackling and the 2011 Estate Tempranillo.

The sixth course will be braised beef short rib ravioli with applewood smoked tomato ragout with the 2006 Petite Pompadour, a blend of cabernet sauvignon, cabernet franc, merlot and malbec.

The final course will be Bing cherry and goat cheese panna cotta with tomato liqueur drizzle and the Weisinger port.

For more information: Weisinger's of Ashland, 3150 Siskiyou Blvd., Ashland, Oregon, (541) 488-5989,

Read more about local wines in the Ashland Daily Tidings' Revels arts and entertainment section: