Sunday Supper | SOLD OUT

Join us for a new tradition as we celebrate the Valley’s abundant harvest with Sunday Suppers. Starting Sunday, September 27th – October 25th, we’re partnering with local Oregon chefs to bring you menus focused on the bounty provided by local farmers, fishermen, producers, cheese makers, and more! So, surround yourselves with friends and family at DDO each Sunday night and share the bounty of the harvest, conversation, connection, and great wine!
Each supper will be limited to a maximum of four guests per table to keep us all safe. We appreciate your understanding if some of your preferred dates aren’t available. We’re all adjusting to a new way of doing things.

Supper is served on our tented terrace, consciously distanced. The $150 per person ticket price includes paired menu with wines and a $75 wine credit to be used on the reservation day for carry out or shipped bottles.

2018 Domaine Drouhin Oregon Pinot Noir Dundee Hills 

Late Harvest Tomato  
Goldin Artisan Goat Cheese Parmesan, Balsamic Pearl, Basil, Petite Flowers   
2017 Joseph Drouhin Pouilly-Vinzelles 

Heirloom Roasted Vegetables  
Goat Cheese Ricotta, Pumpernickel, Oregon Hazelnut, Petite Cress, Honey  
2016 Drouhin Oregon Roserock Pinot Noir 

Slow Roasted Heritage Porchetta
Braised Greens, Foraged Mushrooms, Shallot Soubise, Herb Chimichuri, 2020 DDO Harvest Pinot Noir Reduction  
2017 Domaine Drouhin Oregon Pinot Noir Edition Limitée 

Okinawan Sweet Potato Tart  
Coconut, Passion Fruit, Berries 

Bamboo Sushi: Chef Kalani Guerrero

Chef Kalani Guerrero brings 17 years of culinary experience in the hospitality industry, working his way through Hawaii’s hotel operations spanning from pastry, banquets, casual, and fine dining operations. Prior to joining the Grand Hyatt, he held the position of Sous Chef at the AAA four-diamond, Fairmont Orchid, on the big island of Hawaii, where he was responsible for operations of the signature restaurant, Browns Beach House, as well as the casual dining outlet, Hale Kai Restaurant.    

Chef Kalani is a graduate of Le Cordon Bleu’s Western Culinary Institute in Portland, Oregon, and completed an extensive internship at the Bernardus Lodge in Carmel Valley, California.    

His commitment to work with what is locally grown and sourced rounds his vision to provide sustainable local cuisine while embracing flavors and techniques from around the globe. 

  • A $75.00 credit towards the purchase of wine is included in your ticket price. This credit is only valid on the reservation day for carry out or shipped bottles. Not redeemable for cash value.
  • Dinner includes 4 courses with wine pairings curated to highlight the unique flavors from the diverse menu offerings.
  • Credit Cards will be billed at the time of booking.
  • Due to the limited nature of these events, we are unable to issue refunds if your cancellation is received within seven days of the event.
  • Maximum of four guests allowed at a table.
  • Masks will be required when you’re not seated at your table.

Please Note: Credit cards will be billed at the time of booking.

The event is finished.


Oct 25 2020


5:30 pm - 8:00 pm


$150 (Includes a $75 Wine Credit)


Domaine Drouhin Oregon

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Domaine Drouhin Oregon
6750 NE Breyman Orchards Rd, Dayton, OR 97114
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When we say limited, we mean our Edition Limitée wines. New releases now available!