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, take about three hours and typically consist of five-six courses with wine pairings. RSVP to (541) 679-6642 or via the email links below.


Chef Jaco Smith of LeChon

January 13, 2018 at 6:00 PM

Executive Chef Jaco Smith consistently pushes the boundaries on traditional Latin fare by incorporating wood-fired flavors into his cuisine while boasting a view of the Willamette River that few Portland restaurants can offer. Executive Chef Jaco Smith comes from a large family of cattle, sheep and grain farmers. He started cooking at a young age in his mother’s kitchen. She regularly catered themed events at their home which resulted in his falling in love with cuisines from around the world. His favorite childhood memories include the tastes of dulce de leche, flan and grilled breads, reminiscent of South American flavors and commonly found on South African kitchen tables.

$95 per person. RSVP required. (541) 679-6642

Shrimp Ceviche, Aji LimeAmarillo, Avocado, Jalapeno, Cilantro
Avocado & smoked TroutToast, Whole GrainBread, Espelette
2016 Private Select Albariño & 2014 Tinta Amarela

Coal roasted Kabocha Squash,Miso-Honey Glaze, Quinoa, Arugula, Goat Cheese, Pumpkin Seeds, Herbs
2014 Tempranillo-Malbec 50/50

Pork Anticucho, Sweet PotatoPuree, Adji Verde, Soy Sesame BBQ Glaze
2014 Barrel SelectTempranillo

Flanken Beef Short Ribs,"Nikkei style" & Smoked Chorizo Sausage
2012 Reserve Malbec

Lemon Cheesecake, Dulce deBatata, Gingersnap Crumble
2015 Blanco Dulce



Chef David Farrell of Cabezon

November 18, 2017 at 6:00 PM

Join us for an evening of wining and dining with Chef David Farrell of Portland's Cabezon Restaurant.

Like most chefs, David Farrell’s appreciation and love for food started at a very early age. It wasn't eating out at fine restaurants that piqued his interest. Instead, it was experiencing the joy and pride of grilling the fish he and his family caught. It was growing their own vegetables, picking and smelling them at harvest. This is what turned him into a believer that food was not a matter of sustenance alone – it was there to enjoy, to savor and to experience.

Farrell remembers fondly the many occasions at his grandfather’s house in Falls Church, Va. when his family, uncles, aunts, and grandparents would prepare for their favorite meals. Fresh Silver Queen corn from the field, wild raspberries, and shucked local oysters. Farrell later became interested in hunting….through the woods for chanterelle and porcini mushrooms and in the open for blue teal duck and wild turkey. Farrell feels that there is something inherently more satisfying and seemingly more delicious when he plays a part in making a meal out of something that he personally harvested from the land or the sea.

Farrell started out in the restaurant business bussing and waiting tables during high school and college. He was invigorated by the energy and passion he witnessed from the owners and chefs. He left college to attend the New England Culinary Institute in Burlington, Vermont. After graduation, he continued his classical training as a chef assistant at Jardin de la Tour in Avignon, France just 60 miles from the Mediterranean. It is here, transplanted in the heart of the Provencal cuisine and culture that left an indelible impression on Farrell. He learned of the “joie de vivre” - a passion to live, enjoy and to keep things simple. He developed a passion for its cuisine focusing on flavor and accentuating the tastes of ingredients from both from the land and sea.

After returning to the United States, Farrell spent time at several high profile restaurants around the country. Namely Stars and Postrio in San Francisco; Santacafe and Ristra in Santa Fe where Farrell was recognized by the James Beard Foundation and invited to host a dinner there in the fall of ‘97; and Mosaic in Atlanta which earned him a “Top 10 New Restaurant – Atlanta Magazine 2004”.

However, the West Coast was calling. There David created more innovative coastal cuisine at the Moosse Cafe in the historic village of Mendocino. He used the plentiful local seafood, sand dabs, petrale sole, as well as foraging for his own huckleberries, nettles, and wild mushrooms. David has always supported local farmers and encouraged the local food movement. He regularly attends the Hollywood Farmer’s Market on saturdays just before work, supporting the farms: Deep Roots, Sungold, Wintergreen and others. The Moose Café is where David met Jackie.

Jackie and David moved to Portland from Mendocino with the hope of opening their own restaurant. And around Thanksgiving 2009 after a lengthy buildout Cabezon was opened, Cabezon is a bustling neighborhood sexy seafood bistro that offers a daily changing menu. Cabezon is located near both Portland’s Hollywood and Rose City Park neighborhoods. Offering “Coastal Cuisine with Passion” – elemental seasonal cooking driven by the offerings of the day from local producers and the bounty of the Pacific Northwest. Owners, Chef David Farrell and wine maven Jackie Speck, look forward to delighting you with their unique menu, and invite you to stop by for our local wood-fired fish and meats, chef made pates, and seasonal ice creams. Our diverse wine list features small hands-on producers.

“In Portland it’s possible to open your own restaurant without a huge corporation backing you” says Chef David Farrell. They are excited to be part of Portland’s food community and help create a local connection to the fishing community in Oregon and Southwestern Washington.

No kids but 2 golden retrievers Kylee and Louie. Farrell an avid lover of music spends his free time planning musical adventures and attending festivals near and far. If not for that beaching , scuba diving, skiing and spending time on the Columbia on his old 29 ft Carver boat.

Smoked Trout, wood fired Bruschetta with Mountain Rose Apple, Amy’s Arugula, Horseradish Crème Fraîche
Housemade Pâté with Crostini, pickled Pears, Onions, Cornichon
Basil wrapped White Gulf Shrimp, Tomato Chutney
2016 Albarino & 2014 Barrel Select Malbec

~Second course~
Jumbo Salt Cod Ravioli, Spigarello, Sage, Galeux d’Eysines squash
2016 Viognier

~Third Course~
Confit of Duck, Quince purée, smokey Frisée & Chestnut Salad, Mt. Adams Huckleberry Jus
2014 Barrel Select Syrah

~Fourth course~
Cabezon’s Ciopinno, White Gulf Shrimp, Totten Inlet Mussels, savory Clams, Dungeness Crab and Calamari
2009 Estate Tempranillo

Warm Ginger cake, confit of Persimmon, Makers Mark Whisky Ice Cream
2007 Estate Port


Chef-Owner Scott Dolich & Chef David Sapp of Park Kitchen

October 21, 2017 at 6:30 PM

Get serious about eating northwest local at our guest chef and wine pairing dinner on Saturday, October 21st at 6:30 pm.

Scott Dolich worked earlier in his career with renowned Chef Bradley Ogden at Lark Creek Inn in California. Elements that now characterize Dolich’s food philosophies were honed under Ogden. "Brad's emphasis on local ingredients and connection to place really hit home with me,” says Dolich. Drawn by the abundant local produce of the Northwest, Dolich moved to Portland in 1993, working at Lauro, Wildwood, Higgins and ultimately at Tapeo as the executive chef. Dolich opened Park Kitchen in 2003.

~ Appetizer ~
Smoked Mussels, Green Tomato Chow Chow and Carrot Chicharones, Pipirade
2016 Viognier & 2014 Dolcetto

~ Soup ~
Chilled Sweet Corn Soup, Cotija Cheese with
2016 Albariño

~ Second Course~ 
Ayer's Creek Farm Frikeh, ground Cherries, Cucumber, Feta with
2014 Garnacha

~ Entree ~
Cattail Creek Lamb, Chanterelles, fresh Shell Beans, Tomatoes with
2014 Tannat

~ Dessert ~
Double Chocolate Tart, Hazelnut Ice Cream with
2013 Estate Port

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.


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

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


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



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


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.


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



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.