We are thrilled to announce a one-of-a-kind experience at Sweet Cheeks Winery: our highly anticipated Winemaker Dinner! Mark your calendars for November 16, 2024, at 6:30 PM as we bring together the refined talents of Winemaker Leo Gabica and renowned Chef Tamisha Heacox-Jackson for an unforgettable evening of globally inspired flavors, expertly paired with our handcrafted wines.

Chef Tamisha Heacox-Jackson, whose culinary prowess is rooted in her Acadian and Creole heritage, has been shaping her culinary journey since childhood. Trained at Le Cordon Bleu, Tamisha brings nearly two decades of upscale catering and fine dining experience from both sides of the Atlantic. Having worked at prestigious establishments such as the Royal Opera House in the U.K. and Quod Restaurant, she is known for blending rustic, bold flavors with haute cuisine techniques. Tamisha’s dedication to seasonal, farm-fresh ingredients combined with global inspiration shines through every dish she creates. Her signature style—infused with influences from France, Italy, Germany, and North Africa—will be the highlight of this exclusive six-course dining experience.

Paired with our celebrated wines from Sweet Cheeks Winery, each course promises to transport your palate to new horizons. Here’s a sneak peek at what’s on the menu for this unforgettable evening:

Sweet Cheeks Winemaker’s Dinner – Omnivore Menu

First Course

A mélange of artisanal breads, spreads & accoutrements featuring: 

Smoked Salmon & Crab Terrine (GF)

Fresh-picked, wild Dungeness crab meat combined with fresh herbs, mascarpone & aromatics, enveloped in a layer of luscious, hand-made Nova lox 

Duck Rillettes (GF)

A delectable spread of Drake Farms duck legs brined in quatre épices & confited in duck fat with armagnac, citrus & spices

Wild Mushroom Pâté (V, GF)

A rustic blend of seasonally-foraged Oregon mushrooms, tawny port, aromatics & fresh herbs

Tomato Confit (V, VG, GF) 

Heirloom tomatoes, slow-roasted in EVOO with garlic & herbes de provence

Hazelnut-Currant Agrodolce (V, VG, GF)

Mediterranean-inspired, sweet & tangy condiment of dried currants, aged balsamic & honey, balanced with toasted Oregon-grown filberts

Cranberry Mostarda (V, VG, GF)

Richly flavored, jammy relish of cranberries, black mustard seeds, fruity vinegar, sugar & orange zest 

Served with fresh-baked brioche, focaccia & savory scones (V, *GF)

*Gluten-Free Alternative Included*

Served with 2020 Dry Riesling

Second Course

Porchetta-Style Cornish Hen (GF)

Spatch-cocked game hen filled with an herbaceous cornbread stuffing, wrapped in layers of freshly cured, smoked bacon, reverse-seared & sliced into medallions

Finished with a citrus gastrique

Served with 2022 Estate Chardonnay

Third Course

Kale Chiffonade Salad (V, VG, GF)

A palate-cleansing dish with thin ribbons of Lacinato kale, watercress leaves, shaved Fuyu persimmons, fennel, radishes, toasted pepitas & pomegranate arils 

Tossed in a cranberry vinaigrette

Served with 2023 Sauvignon Blanc

Fourth Course

Seared Beef Carpaccio (GF)

Knee Deep, grass-fed beef tenderloin coated in English mustard & long pepper, seared medium-rare, sliced paper thin & accompanied by duck fat roasted potatoes, sweet pickled red onion, Gorgonzola Piccante & micro herbs

Finished with sea salt & a wild elderberry reduction

Served with 2021 Reserve Pinot Noir

Fifth Course

Creole-Style Osso Buco (GF)

Oregon grass-fed, cross-cut lamb shanks  braised in a rich, red wine fortified stock until tender & succulent

Dressed in a Creole-inspired demi-glace & garnished with mirepoix

Served atop a bed of creamy southern-style grits

Served with 2020 Malbec

Sixth Course

Apple Sticky Toffee Pudding (V, *GF)

A seasonal rendition of an English-style cake with Medjool dates, apples, flour & eggs baked until moist, inverted & glazed with toffee so it absorbs into the cake for a true caramel infusion

Finished with caramelized apples & more toffee sauce!

*Gluten-free adaptation included*

Served with 2023 Golden Hour

Sweet Cheeks Winemaker’s Dinner – Herbivore Menu

First Course

A mélange of artisanal breads, spreads & accoutrements featuring: 

Wild Mushroom Pâté (V, GF)

A rustic blend of seasonally-foraged Oregon mushrooms, tawny port, aromatics & fresh herbs

Tomato Confit (V, VG, GF) 

Heirloom tomatoes, slow-roasted in EVOO with garlic & herbes de provence

Hazelnut-Currant Agrodolce (V, VG, GF)

Mediterranean-inspired, sweet & tangy condiment of dried currants, aged balsamic & honey, balanced with toasted Oregon-grown filberts

Cranberry Mostarda (V, VG, GF)

Richly flavored, jammy relish of cranberries, black mustard seeds, fruity vinegar, sugar & orange zest 

Served with fresh-baked brioche, focaccia & savory scones (V, *GF)

*Gluten-Free Alternative Included*

Served with 2020 Dry Riesling

Second Course

Autumn Vegetable Wellington (V, *GF)

A modern, vegetarian rendition of the British classic, with cylindrical butternut squash coated in a mixed grain duxelle, wrapped in layers of Swiss chard & porcini crêpes, then encased in flaky puff pastry & baked until golden

Finished with a pomegranate gastrique

Served with 2022 Estate Chardonnay

Third Course

Kale Chiffonade Salad (V, VG, GF)

A palate-cleansing dish with thin ribbons of Lacinato kale, watercress leaves, shaved Fuyu persimmons, fennel, radishes, toasted pepitas & pomegranate arils 

Tossed in a cranberry vinaigrette

Served with 2023 Sauvignon Blanc

Fourth Course

Beet Carpaccio (V, VG, GF)

Marinated chioggia beets thinly shaved & delicately arranged with Gorgonzola Dolce, shaved radishes, spiced sunflower seeds & micro herbs

Finished with sea salt & a wild elderberry reduction

Served with 2021 Reserve Pinot Noir

Fifth Course

Creole-Style Braised Cauliflower (V, GF)

Clusters of brightly colored cauliflower simmered in a rich vegetable stock seasoned with a bevy of Creole herbs & spices

Dressed with sauce Creole & garnished with a medley pan-roasted carrots, chayote squash & crispy potato

Served with 2020 Malbec

Sixth Course

Apple Sticky Toffee Pudding (V, *GF)

A seasonal take on an English-style cake with Medjool dates, apples, flour & eggs baked until moist, inverted & glazed with toffee so it absorbs into the cake for a true caramel infusion

Finished with caramelized apples & more toffee sauce!

*Gluten-free adaptation included*

Served with 2023 Golden Hour

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