Ticket sales have closed. Thank you to all who purchased; we’ll see you on the 21st!
Join us for our next curated experience - the Wild & Foraged Dinner on May 21st at Caves Corvallis. This dinner will feature crafted dishes paired with natural and low-intervention wines, highlighting foraged goods from Oregon’s untamed landscapes and celebrating the beauty and rustic harmonies the PNW offers.
Menu
Oregon Dungeness crab, garlic scape pesto, fiddlehead ferns
Fava bean tart, pea shoots, Oregon truffle hollandaise, crab apple vinaigrette
Foraged mushroom soup, lavender buttermilk, wild porcini sea salt
Elderberry braised heritage chicken, wild nettle pommes Anna, spruce tip honey.
Acorn flour & honey cake, lilac Chantilly cream
Featured Wines
Terraquilia Terrebianche col Fondo Bianco
Certified Organic, Spontaneous Fermentation, Low Intervention
Golden Apple, Honeysuckle, Crisp and Dry
Day Wines, Dazzles of Light
Organic / Biodynamic / Low Intervention
Bright, tropical, nutty blend with zesty acidity.
Altaroses, Garnatxa, Familia Joan d'Anguera, Spain
Organic / Biodynamic
Soft, savory, and fruity with a striking purity of red berry, herbs, and tea leaf flavors.
Altolandon, Enblanco de Altolandon, Manchuela, Spain
Organic / Biodynamic
Very pale orange pink colour with stone fruit, anise and mineral notes.
Hiyu Aura 2018
Pinot Noir and Skin contact Pinot Gris- berries, truffle, rose, hay, must
This will be communal-style seating; you'll meet new people and sit by folks who have attended this event since Caves first opened in 2011. If you purchased tickets with other guests, please list their names after checkout (or email Hello@cavescorvallis.com), and we will try to arrange them accordingly.
*Please let us know if you have any severe food allergies so we can communicate your options to you. The menu is also subject to change depending on availability of ingredients and seasonality. Ticket prices include gratuity.*