Special
From USD 229.00pp
Destination: Portland, USA
Start: 1:00 pm
Finish: 8:00 pm
Maximum: 14 people
Minimum: 1 people
Join Laura Morgan of The Big Foody PDX and Sunny Diaz of Cascadia Truffles for a dog-led truffle foraging experience in the misty Doug Fir forests of the Pacific Northwest this winter. We currently have two dates available: January 12 & February 9th, 2019. We’ll meet in PDX and transport you through wine country to Angela Estate, a historic vineyard that just so happens to have a truffle-producing Doug Fir stand. After the hunt we’ll head back up to Portland for a multi-course truffled dinner with wine pairing at SE Wine Collective/ Oui Restaurant. Each guest will walk away with a special gift from Angela Estate as well!
Early Bird Pricing Available until 12/31 at 11:59pm!
$249 Single Tickets
$239 per person Groups of 2-3
$229 per person Groups of 4 or more
Regular Pricing Available January 1st through January 9, 2019
$269 Single Tickets
$249 per person Groups of 2-3
$239 per person Groups of 4 or more
*Group discounts taken automatically during checkout
Early Bird Pricing Available until January 26th, 2019 at 11:59pm!
$249 Single Tickets
$239 per person Groups of 2-3
$229 per person Groups of 4 or more
Regular Pricing Available January 27th through February 6th, 2019
$269 Single Tickets
$249 per person Groups of 2-3
$239 per person Groups of 4 or more
Guests may choose the "Reserved" option to pay a $100 deposit at time of booking and the balance of the ticket by cash, check or credit card (via Paypal) 10 days prior to departure date. (This also applies to Early Bird tickets and is a great way to lock in that discounted price for a few extra days!)
All tickets and deposits are 100% refundable up to 48 hours prior to departure.
Let us know during the purchasing process so we can mail your printed tickets to that special person! To receive by mail by Christmas, purchase must be made before December 18th, 2018.
Van will pick up at a convenient point in Portland's inner Eastside at 1pm on both dates. Please arrive 5 minutes early to ensure we get on the road promptly.
We will have a bit more than an hour's drive to the vineyard. If you require hotel pick-up, please arrange with us ahead of time by contacting Laura by email at [email protected]
We will be foraging on private land owned by Angela Estate Winery in the Yamhill-Carlton AVA of the northern Willamette Valley. There is truly no other place like it in the Valley. The historic Abbot Claim vineyard, where Angela Estate's award-winning Pinot Noir is grown, is directly adjacent to our hunting grounds, offering picturesque views and a fascinating history of the area.
Probably the best part of the whole foray is Stella, the happy Lagotto Romagnolo (Italian truffle dog), who we'll be following around as she excitedly digs up ripe truffle after ripe truffle. Stella is led by her owner, Sunny Diaz, truffle expert and owner of Cascadia Truffles in Issaquah, Washington (read below for more information on Stella and Sunny).
Please note: Although this is a very easy, beginner-level hike in the woods, be aware that the terrain is uneven and we will be walking around in the forest for up to two hours.
Additionally, we are almost guaranteed rain, and tour runs rain or shine, so be prepared to layer up and bring your boots! Usually the rain is no big deal under the forest canopy.
After the hunt we'll hop back in the van and head to SE Wine Collective + Oui Restaurant in SE Portland to enjoy our haul. Chef Althea Potter and her team will prepare a private, locally-sourced four-course truffle dinner paired with the Collective's wines. Stay tuned to this page for updates on menu and wines featured.
Please notify us of any dietary considerations when booking your tickets.
The van will return to pick up point in inner Eastside by 8pm. Arrangements can also be made with Laura at The Big Foody PDX to drop back off at downtown and inner Eastside area hotels.
About Cascadia TrufflesSunny Diaz is a passionate advocate for dog-found truffles and constant land steward. She works closely with Seattle's best chefs and bartenders to incorporate truffles into locally focused menus and provide education about these Pacific Northwest natives. Sunny has worked with the Oregon Truffle Festival, participating as a judge in the Joriad each year with her Italian Truffle dog, Stella.
Read more about Sunny's work in the Edible Seattle publication and on Life and Thyme's website.
Oregon truffles are native to the strip of land that reaches from northern California to southern British Columbia, and from the Cascade Range in the east to the Pacific Coast in the west. They are a fungus which exists in a symbiotic relationship with the root systems of the Douglas Fir forest that are found in abundance in the Pacific Northwest. The “Oregon winter white,” or Tuber Oregonense, is only in season between November and March, making it both expensive and all the rage for chefs and foodies during those dark and rainy winter months in the Pacific Northwest. The aroma is described as garlicky, or like a strong cheese, which is immediately detected when the truffle dog unearths it. The flavor elevates fats and meats in a dish to otherworldly levels of enjoyment. The black truffle (Leucangium carthusianum), on the other hand, is extremely complex, many experts say even more so than their European counterparts. The black truffle’s aroma is tropical fruit on the nose and works well in both sweet and savory dishes.
Angela Estate is situated on the Savannah Ridge in the Yamhill Carlton AVA in the northern part of the Willamette Valley. They produce three excellent Pinot Noirs, please read more about their wines and terroir here: http://angelaestate.com/
"This site is a portion of the original John F. Abbott Donation Land Claim and lies in the middle of Savannah Ridge, a small east-west ridgeline of sedimentary rock just east of Carlton. This is a consistent broad face of land with soil depths of 30 inches to mother rock. Elevation ranges from 400' to 475' and the inclination is S-SE. Soils are mostly Wellsdale with some areas of Willakenzie, Melbourne and Peavine. All of them lie atop mother rock of fractured sandstone and siltstone. The planted acreage totals 16 acres. Vines are roughly an equal mix of Pommard clone on Riparia Gloire rootstock, 777 on 101-14 and 115 on both 101-14 and 3309. The vineyard is managed by Mark Gould of Ken Wright Cellars. As would be expected from a vineyard in the Yamhill-Carlton District the wine is richly colored, full-bodied and lush with firm, round tannins. Fruits tend to have darker tones such as plum, cassis and black cherry." Taken from www.yamhill-carlton.org
Portland, USA
Come spend a few hours with The Big Foody PDX indulging in Portland's most iconic food and drink. Coffee to chocolate, spirits to charcuterie, you'll walk away with a new understanding of why Portland is considered America's most delicious city.
From USD 85.00pp
