The Pacific Northwest, commonly known on the nation’s culinary stage as a major purveyor of wild salmon, mushrooms, game meats and berries, is also an increasingly recognized wine producer with a hopping microbrew scene.
Foodies from near and far travel here to enjoy meals at Seattle and Portland eateries, among other blossoming destinations throughout the region that appeal to discerning palates.
From culinary tours and a couple of new group-friendly restaurants to a unique new distillery and a popular longstanding winery, following are nine fine ideas that represent the myriad ways planners might incorporate the region’s culinary riches into a meetings itinerary.
OREGON
Portland Walking Tours, Portland
www.portlandwalkingtours.com
One great way to experience Portland’s acclaimed cuisine scene is via Portland Walking Tours.
“Unlike other culinary tours, the Epicurean Excursion isn’t just a progressive dinner or a cooking class,” says Gary Corbin, royal storyteller at Portland Walking Tours. “It’s an exploration of the foodie scene itself, where guests go behind the scenes—or behind the kitchen counter—to see how food is prepared and to talk to the chefs directly.”
The three-plus-hour tour allows groups to “savor the flavors, textures, colors and complexities of the myriad samples we include on the tour,” Corbin adds.
“By exploring some seven to nine shops per walk, guests get an in-depth look at a wide variety of Portland’s creative bounty.”
Tastes along the way include everything from handmade Dungeness crab cakes to pistachio gelato, as well as local microbrew and sandwich pairings, or Oregon wine and cheese pairings.
King Estate Winery, Eugene
www.kingestate.com
Scenic King Estate Winery, which celebrated 20 years of Oregon winemaking in 2011, is a standby wine purveyor within an impressive portfolio of Eugene-based wine (including Sweet Cheeks Winery and LaVelle Vineyards) and beer (including Ninkasi and Oakshire brewing companies) makers.
According to Autumn Brown, director of hospitality at the winery, the King Estate Visitor Center combines a tasting bar, restaurant and conference rooms for private functions.
“With stunning views, unparalleled service and an exceptional culinary program, King Estate is the ideal choice for a meeting,” she says.
The on-site restaurant’s gourmet menu focuses on the marriage of wine and food, and features local and seasonal ingredients, including fruits, vegetables, herbs and flowers grown in the estate’s organic gardens and orchards.
Brown adds that the culinary team will custom-design menus for each group. Tours of the winemaking production facility and private wine tastings are also available. PageBreak
WASHINGTON
Savor Seattle Food Tours, Seattle
www.savorseattletours.com
Seattle is known as a foodie town, and one of the best ways for groups to navigate its tastes is via Savor Seattle Food Tours, according to Angela Shen, owner of the firm.
“For the same price, it’s a great alternative to a happy hour or sporting event for your group,” she says. “Food is a universal language and is a great way for people to connect.”
Savor Seattle Food Tours offers several different tours that run two to three hours long and feature different types of food and areas of town.
Options include the Pike Place Market Food & Cultural Tour, a behind-the-scenes adventure at the historic venue; a Chocolate Indulgence Tour; and the Hip on the Hill Tour, exploring the Capitol Hill area.
Collections Cafe, Seattle
www.chihulygardenandglass.com/collections-cafe
Newly opened in May 2012 is Chihuly Garden and Glass, which features Collections Cafe. According to Kathy Gerke, director of sales at the venue, it’s a great representation of Seattle’s culinary offerings.
“It’s also a celebration of art,” she says. “The space challenges people to see the art in everyday items, be it the accordions suspended from the ceiling or fishing rods, tin toys or radios embedded in the tables.”
The menu is globally inspired and locally sourced with seasonal ingredients. Staples include grilled Pacific octopus, pressed pork sandwiches and spicy cider vinegar slaw.
“Chef Ivan Szilak came to Collections with experience in utilizing Northwest ingredients with a Mediterranean influence, a concept that heavily influences the Collections menu,” Gerke says.
Gerke explains that the cafe’s combination of colors and materials are similar to that of Chihuly’s studio, and inspired him to share some of his personal collections.
“These have never been presented in a public forum before,” she says, adding that private events are accommodated and Art Breakfasts have proven most popular. “Before opening to the public, attendees dine at Collections and also receive a private tour of the exhibition.”PageBreak
Cast Iron Studios, Bellevue
www.castiron-studios.com
Cast Iron Studios, which debuted in May, is an intriguing new space that serves as an off-site venue for private events and workshops, and as the hub of Heavy Restaurant Group’s (HRG) catering operations.
“Cast Iron Studios is an ideal location for corporate events and meetings,” says Larry Kurofsky, managing partner of HRG. “With multiple restaurant concepts at our disposal, our talented team of chefs, wine directors and bar managers can create an array of food and beverage offerings to fit the needs of any group.”
One of the more popular menu offerings is the Taco Bar, which utilizes the recipes and ingredients from HRG’s Mexican restaurant, Barrio.
Once attendees enter large metal doors they are greeted with a dramatic staircase that winds down into an inviting urban retreat featuring high ceilings, a 15-foot bar with a zinc top and handcrafted metal details, according to Kurofsky.
The venue can host a variety of events, and workshops are also available, from food and wine pairing to Pacific Northwest cuisine to creating the perfect craft cocktail.
Heritage Distilling Company, Gig Harbor (Tacoma-Pierce County)
www.heritagedistilling.com
Heritage Distilling Company, which opened in November, handcrafts small-batch spirits from scratch using pure local water, and sources its raw grains from small family-owned farms, according to Justin Stiefel, CEO and master distiller.
“We follow the ‘field to flask’ ethos, managing all aspects of the distilling process by hand,” he says, explaining that in addition to distilling from raw grains, specialty beverages include vodka and gin products distilled from red wine.
The distillery is available for private banquets and social gatherings, and its “My Batch” program allows groups to create their own spirits, a unique team-building option.
“From the moment you walk in you know you are in a special place unrivaled in the industry—it is a true destination distillery,” Stiefel says. “The upper tasting room overlooks the production floor and is the perfect perch for watching all the action as it happens.”
Frequent contributor Carolyn Blackburn has been known to pair a Eugene microbrew with a Ducks football game.
