Abacela
Llaneros Wine Club

 

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Guest Chef Dinner Series

All our Guest Chef Dinners are held at the winery's Vine & Wine Center and typically consist of five-six courses with wine pairings. RSVP to (541) 679-6642 or via the email links below.


UPCOMING DINNERS

Chef Scott Neuman

February 25, 2017 at 6:30 PM

100 Mile Meal

Chef Scott Neuman has been cooking since he was a kid, following in the footsteps of his dad who introduced him to the smoky world of barbecue when he was in grade school. “It used to be my job to gather the hickory branches, soak them, and make sure there was a ready supply of wood chips anytime my dad wanted to fire up the grill.” He and his dad spent entire weekends cooking on the grill, sharing stories, and learning the many intricate delights of his family’s secret barbecue sauce.

Even as a child, Neuman took cooking seriously but he’s topped it with a heaping side of fun. “I wrote a cooking column in the school newspaper during fifth grade.” Neuman started cooking professionally at 17, and through food he found new ways of expression through his instinctual culinary savvy.

A majority of his early career was spent in Texas–Austin, Amarillo and Dallas, to be exact, where he developed a love of all things Latin. After that, he moved to San Francisco, where he met Steve McLain, the owner of ¡Oba!, over twenty-eight years ago. They began working together and the magic began to materialize. Neuman and McLain turned the heat up in Portland with the founding of ¡Oba! Restaurante in November of 1997.

Chef Neuman is considered the “father of Nuevo Latino cuisine in the Pacific Northwest”. Over the past several years, Neuman has hosted his own radio show, “Dining Out” on Portland’s KOTK and KBNP, been invited to cook at the prestigious James Beard House in New York City, been a guest chef on several local television programs, and has donated his talents to many high-profile charitable events. Chef Neuman has also been featured in such varied publications as Food Arts, Nation’s Restaurant News, Food & Wine, Plate Magazine, Bon Appetite, Vogue and USA Today. Neuman was hand-picked by the Cakebread family for their 22nd annual American Harvest Workshop in Napa as well as to help them celebrate their 40th anniversary in 2013.

In 2015 Neuman came back to The Woodlands, Texas to work with Iron Chef Winner Kent Rathbun. Chef Kent’s restaurants include Abacus, Jasper’s and Shinsei. Jasper’s has a touch of “home cooking” flair featuring a “modern outdoors” theme. Focusing on the best of America’s regional cuisine, including steaks, chops, fish, rotisserie chicken and pizza. Jasper’s has been named one of Esquire Magazine’s Top 20 Best New Restaurants in America and has been touted by various regional publications in all three of its locations, including Tribeza, Austin Chronicle, Austin American-Statesman, Austin Monthly, Modern Luxury, Texas Highways, Diversions Magazine, ReviewIt Magazine, PaperCity and the Houston Chronicle.

In the fall of 2016, the call to come back home to the Northwest was too strong, and Neuman returned to Oregon, this time to preside over the classic Oregon Electric Station. Originally built in 1914 as the final station for the Oregon Electric Railway, the OES is listed on the National Register of Historic Places. Neuman offers a globally inspired menu with locally sourced produce, steaks, seafood, handcrafted pastas, wines and ingredient-driven classic cocktails. Featuring intimate dining in historic railroad cars, a lively bar, and spaces for any sized gathering, the Oregon Electric Station is your place to eat in Eugene.

MENU

Passed Appetizers:
Roasted Gold Potatoes with Piquillo Pepper Romesco
Chicken Tikka Masala Skewers
Shrimp, Goat Cheese and Black Bean Flautas
2015 Private Selection Albariño
2014 Barrel Select Garnacha

First Course:
White Bean and Butternut Squash Cassoulet with Duck Confit
2014 Barrel Select Malbec

Second Course:
Braised Braveheart Beef Shortribs and Cave-aged Gruyère Grits
2005 Reserve Tempranillo

Dessert:
Chocolate Empanadas with Port Syrup and White Chocolate Ice Cream
2007 Port

$95/per person. Call (541) 679-6642, ext 2 to make your reservations today!

 


PAST DINNERS


100 Mile Meal

November 5, 2016 at 6:00 PM

100 Mile Meal

A four or five course Farm-to-Table meal featuring ingredients from producers within a 100 mile radius of Abacela. Our own Chef Tina Hamilton will prepare the meal along with wine pairings.


Chef David Taub

November 21, 2015 at 6:30 PM

Peerless

MENU

Join us for a Guest-Chef Dinner with Chef David Taub of Peerless Restaurant (Ashland, OR) in Roseburg at Abacela's Vine & Wine Center.

BIO: Executive Chef / David Taub
Cooking With integrity and soul comes naturally to celebrated chef David Taub. He brings a life-long passion for culinary excellence to the Peerless kitchen. Growing up in New York City, David became immersed in the diversity of ethnic restaurants and after college, decided to pursue a career as a professional chef and graduated from the prestigious Culinary Institute of America in Hyde Park, NY.

David’s skilled culinary techniques, attention to detail and deep knowledge of traditional French cuisine were finely honed at the longtime and quintessential Chateaulin Restaurant in Ashland, Oregon; where he commanded the award--‐winning kitchen for over thirty years.

David is a veteran chef who brings artful reinterpretations of classical dishes and innovative plates to the Peerless Kitchen that showcase the bounty of the Pacific Northwest and the Pacific Rim.


Chef Corey Wisun

October 17, 2015 at 6:30 PM

Jakes

Join us for a Guest-Chef Dinner with Chef Corey Wisun of Membrillo Latin Kitchen (Eugene, OR) in Roseburg at Abacela's Vine & Wine Center.

Using local and organic produce as often as possible, Chef Corey brings a Latin flair to his Eugene based restaurant. Although not restricted by borders and continents, Chef Corey wants his food to be thought of in more broad terms, featuring dishes inspired by Cuba and paying homage to Spain.

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Chef Jason Tom

January 10, 2015

Chef Jason Tom from Portofino in Portland is a graduate of the Western Culinary Institute. At Portofino, the Italian-inspired cuisine is made from scratch with farm to table focus. Chef Tom will bring this and so much more to Abacela's Vine & Wine Center.

 

 


Chef Brendan Mahaney

February 28, 2015

Chef Brendan Mahaney from Belly in Eugene will create a meal not soon to be forgotten. Honing his skills as chef at Red Agave, Marché Cafe and a stint in Mexico, Chef Mahaney opened Belly in 2008. Described as "rustic European,” the enterprising gourmand encapsulates his approach as “applying classic French and Italian techniques and practices to the food in the Northwest."

 

 


 

Chef John Gorman

October 18, 2014

John Gorham

 

Menu

Abacela’s popular Guest-Chef Dinner Series returns October 18th with Portland restaurateur, Chef John Gorham, owner of Toro Bravo, Tasty N Alder and Tasty N Sons, and the newest creation, Mediterranean Exploration Company (M.E.C.). Influenced by his travels abroad, John Gorham’s new restaurant M.E.C. is a restaurant without borders.

The four-time James Beard award nominee believes that a chef’s stylistic cuisine is influenced by a route composed of travels, past work, cities lived in, and foods their family made growing up. Gorham celebrates a range of global cuisines at his celebrated, influential restaurants; each with a unique identity but all embodying the quintessential Portland dining experience of family-style dishes, house-made charcuterie and seasonal sustainably sourced ingredients.

The dinner will be held at Abacela's Vine & Wine Center.


 

Chef Rory Butts

November 15, 2014

Chef Rory Butts, from the Pacific Grill at Bandon Dunes, is a 2003 graduate of the Western Culinary Institute. Working at Oba Restaurante under Chef Scott Neuman, then in restaurants in Aspen, NY, Miami and Maui, his journey has brought him back to the Oregon coast.