Everybody knows about Napa, but Oregon’s Willamette Valley has quietly gained attention as one of the best Pinot Noir-producing regions in the (New) World. On Wednesday, May 9th, you’re invited to the Boston Harbor Hotel to find out what all the fuss is about. Chef Daniel Bruce has designed a four-course menu to pair perfectly with wines from four of Willamette’s top producers, who will be showcasing current reserve selections as well as digging into their libraries to give you a taste of the good stuff. Starting at 7:00pm, enjoy an effervescent reception with Willamette Valley Brut and a couple of palate-opening whites, then sit for your first course: a duet of charred yellowfin tuna and olive oil-poached belly with a pair of light Pinots that defy the “white wine white meat” rules in the best way possible. To snag your $165 ticket, click this way.

RECEPTION
2013 ROCO RMS Brut, Willamette Valley
2016 Andrew Rich Sauvignon Blanc Croft Vineyard, Willamette Valley
2015 Roserock Chardonnay, Willamette Valley

FIRST COURSE
2015 Domaine Drouhin Estate Pinot Noir, Willamette Valley 2011
Domaine Drouhin Laurene, Willamette Valley
Duet of Char Seared Yellow Fin Tuna and Olive Oil Poached Belly Pinot Essence, Spring Wild Leeks

SECOND COURSE
2015 ROCO Pinot Noir Marsh Estate Vineyard, Willamette Valley
2006 ROCO Pinot Noir, Willamette Valley
Roasted Wild Mushrooms, Duck Prosciutto, Fava Bean Gnocchi St. Nectaire Cheese Sauce

THIRD COURSE
2014 Andrew Rich Pinot Noir Marine, Willamette Valley
2014 Andrew Rich Syrah Red Willow Vineyard, Columbia Valley
Red Wine and Mint Rubbed Baby Lamb Chops Smoked Fennel, Black Garlic, Crispy Potato Latkes, Pea Shoots

FOURTH COURSE
Rhubarb Consomme Poached Meringue, Textures of Strawberry, Micro Basil