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  • Upcoming Events Winter Supper Series: Kathryn Yeomans : R. Stuart & Co. Winery
    cultivate domestic culinary arts By offering educational programs at Farmers Markets health fairs that are free open to anyone who wishes to attend we re encouraging more people to cook more often from scratch using market fresh ingredients Techniques trump recipes though we offer those too one often needs a springboard from which to launch ones culinary ventures and in season ingredients are key Chef Kathryn Yeomans is the resident chef at the Hillsdale Farmers Market and can be found in and around Portland OR demonstrating cooking techniques passing out samples ladling soups working alongside vendors sharing food stories history lore and shopping at Farmers Markets Roger Konka is a farmer and forager who runs a stand at Portland Farmer s Market s called Springwater Farm He works closely with area chefs to bring them the unique obscure produce of their dreams WEDNESDAY JANUARY 16TH 6 30P R STUART CO WINE BAR 30 PER PERSON WINE AND GRATUITY NOT INCLUDED RESERVATIONS REQUIRED PLEASE EMAIL rebekah rstuartandco com Please note Due to the popularity of the Suppers and our extremely limited seating we respectfully ask that you choose just two Suppers so that others can enjoy them as well Please limit your reservation to 6 guests We are happy to put your name on the waiting lists for additional Suppers Substitutions will be politely declined and any food allergies must be addressed ahead of time Reservations are required and we require a credit card number to secure all reservations Due to our limited seating we must adhere to a strict cancellation policy Cancellations must be made at least 48 hours ahead of time If you do not cancel within 48 hours of dinner or if you do not make it to your reserved dinner your credit card will be charged the

    Original URL path: http://www.rstuartandco.com/event/winter-supper-series-kathryn-yeomans/ (2016-04-26)
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  • Upcoming Events Winter Supper Series: Andrew Garrett : R. Stuart & Co. Winery
    his personality and is highlighted by his experiences He acquired an appreciation for all things local and historically rich while growing up in Sonoma California During his Army service time in Germany Andrew was able to spend many weekends in France and Tuscany where he felt right at home with similarities to Sonoma such as wines cheese foraging and butchery He fell in love with the culture and cuisine of the regions Chef Garrett is excited to share his sense of adventure and quest for knowledge with you his guests Even while working daily on events Chef Garrett makes time for local trips to the farms he uses and to the hills and streams where he forages for wild mushrooms asparagus and greens Join him on one his many adventures or have him bring his bounty directly to you WEDNESDAY JANUARY 30TH 6 30P R STUART CO WINE BAR 528 NE THIRD STREET MCMINNVILLE ORE 30 PER PERSON DOES NOT INCLUDE WINE OR GRATUITY RESERVATIONS REQUIRED PLEASE EMAIL rebekah rstuartandco com Please note Due to the popularity of the Suppers and our extremely limited seating we respectfully ask that you choose just two Suppers so that others can enjoy them as well Please limit your reservation to 6 guests We are happy to put your name on the waiting lists for additional Suppers Substitutions will be politely declined and any food allergies must be addressed ahead of time Reservations are required and we require a credit card number to secure all reservations Due to our limited seating we must adhere to a strict cancellation policy Cancellations must be made at least 48 hours ahead of time If you do not cancel within 48 hours of dinner or if you do not make it to your reserved dinner your credit card

    Original URL path: http://www.rstuartandco.com/event/winter-supper-series-andrew-garrett/ (2016-04-26)
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  • Upcoming Events Winter Supper Series: Vallery Markel : R. Stuart & Co. Winery
    four years ago from Pittsburgh where she graduated from the Pennsylvania Culinary Institute She came from a background of fine dining in mostly French and Italian influenced kitchens In Portland she found PokPok a small mad house of a restaurant serving Southeast Asian food to the masses of the city Shortly after she was dishing up khao soi frying wings and became part of the ever expanding management team Three years later she moved to Oven and Shaker as the opening Sous Chef Here you will find her creating seasonal gelati and producing beautiful pizzas with an inane ability to make everyone smile In the meantime she is gathering up resources to open her own restaurant which will showcase her sense of humor and focus on nostalgic food with a refined and refreshing touch WEDNESDAY FEBRUARY 13TH 6 30p R STUART CO WINE BAR 30 PER PERSON DOES NOT INCLUDE WINE OR GRATUITY RESERVATIONS REQUIRED EMAIL rebekah rstuartandco com Please note Due to the popularity of the Suppers and our extremely limited seating we respectfully ask that you choose just two Suppers so that others can enjoy them as well Please limit your reservation to 6 guests We are happy to put your name on the waiting lists for additional Suppers Substitutions will be politely declined and any food allergies must be addressed ahead of time Reservations are required and we require a credit card number to secure all reservations Due to our limited seating we must adhere to a strict cancellation policy Cancellations must be made at least 48 hours ahead of time If you do not cancel within 48 hours of dinner or if you do not make it to your reserved dinner your credit card will be charged the full amount of each missed meal Google Calendar

    Original URL path: http://www.rstuartandco.com/event/winter-supper-series-vallery-markel/ (2016-04-26)
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  • Upcoming Events Winter Supper Series: Derek Hanson : R. Stuart & Co. Winery
    I started doing the dinners at my house for friends as a way to test recipes that I wanted to try that I could never do in restaurants The dinners were an outlet to explore some things that no other chefs in town where doing I read a ton of cookbooks and read a lot of food blogs that highlight new cooking techniques and wanted to try the recipes for myself Industry Fare is about trying new techniques sous vide foraged ingredients modern cooking and discovering old techniques that we never use anymore grinding flour making vinegar making cheese We eventually moved the suppers to broder because we grew out of the house and because broder also has a really nice dishwasher I decided to call my supper club Industry Fare because anybody that works in the food service industry gets the industry fare discount You gotta look out for your own I have always wanted to do late night dinners after all the cooks get off their shifts at like 11 30 pm Industry Fare serves casual and intimate prix fixe multi course meals at Broder Cafe Chef Derek Hanson uses the highest quality local ingredients and modern cooking techniques preparing each plate with care and creativity WEDNESDAY FEBRUARY 27TH 6 30P R STUART CO WINE BAR 30 PER PERSON DOES NOT INCLUDE WINE OR GRATUITY RESERVATIONS REQUIRED PLEASE EMAIL rebekah rstuartandco com Please note Due to the popularity of the Suppers and our extremely limited seating we respectfully ask that you choose just two Suppers so that others can enjoy them as well Please limit your reservation to 6 guests We are happy to put your name on the waiting lists for additional Suppers Substitutions will be politely declined and any food allergies must be addressed ahead of

    Original URL path: http://www.rstuartandco.com/event/winter-supper-series-derek-hanson/ (2016-04-26)
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  • Upcoming Events Winter Supper Series: Stacey Givens (a vegetarian meal) : R. Stuart & Co. Winery
    for many years and s he sees The Side Yard as providing an invaluable chef to chef produce service Stacey s inspiration for urban farming comes from a restaurant she cooked at formerly known as Rocket now Noble Rot It was the first rooftop garden of its kind in Portland and took her out of the kitchen and into the dirt The Side Yard is a small scale urban farm located in the NE Cully Neighborhood inPortland Oregon established in 2009 by Stacey Givens We provide local restaurants with creative organic produce We are committed to using organic farming methods The farm is largely operated by volunteers who gain hands on experience with the farm to table movement The Side Yard Farm also offers brunch supper club at the farm cooking classes DIY workshops and kids camp Our focus is to provide local food for the local community from the seeds we sow animals we raise and to the craftsmanship we embrace WEDNESDAY MARCH 13TH 2013 R STUART CO WINE BAR 30 PER PERSON WINE AND GRATUITY NOT INCLUDED RESERVATIONS REQUIRED PLEASE EMAIL rebekah rstuartandco com This meal will be vegetarian Please note Due to the popularity of the Suppers and our extremely limited seating we respectfully ask that you choose just two Suppers so that others can enjoy them as well Please limit your reservation to 6 guests We are happy to put your name on the waiting lists for additional Suppers Substitutions will be politely declined and any food allergies must be addressed ahead of time Reservations are required and we require a credit card number to secure all reservations Due to our limited seating we must adhere to a strict cancellation policy Cancellations must be made at least 48 hours ahead of time If you do not

    Original URL path: http://www.rstuartandco.com/event/winter-supper-series-stacey-givens/ (2016-04-26)
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  • From the Winery | R. Stuart & Co. Winery - Part 3
    into the press We don t put any pressure on the grapes we just roll it for about 5 minutes and let the free run drain out We do this a second time after which we notice the pure flavors begin to drop At this point by now we ve gotten about 100 110 gallons of juice ton for a still white wine we would have gotten 150 170 gallons ton we stop The Fermentation We settle the juice for 48 hours and then rack the clean juice into 5 7 year old French oak barrels These barrels are basically neutral in flavor but we like the complexity the barrels give to the juice while it s fermenting and later on while it ages The Lees When the juice has fermented to dryness we rack the wine off the lees Then we roll the barrels upside down and let whatever gross lees fall out do so But we do not clean the barrels We leave some of the lees in the barrel and we rack the wine back on the lees in the barrels We stir these lees about every two weeks for about 6 months and this contributes immensely to the creaminess of the wine The Cuv é e You ll notice that Rosé d Or is non vintage That means it s a blend of several vintages in one bottle in the case of the current release 1999 2005 Each vintage we add the new wine to the older or the base wine and bottle it Thus each successive year the reserve base wine and that cuvee that is now in tirage see below become more and more complex The Tirage Once we have made the cuvée we bottle a portion of it and leave the rest for future years think sourdough starter Once bottled you have a second fermentation in the bottle and then the yeast dies We leave the wine in this stage for a minimum of 18 months It s a good thing to leave the wine on tirage a long time The results are more toasty flavors and also smaller and more consistent bubbles both good Generally we leave the wine 3 years on tirage Rose d Or on tirage The Disgorgement Generally in early September we riddle the remaining now dead yeast down into the neck of the bottle We riddle by hand turning each bottle a quarter of a turn twice a day in traditional wooden racks Once the yeast is settled in the neck of the bottle we dry disgorge This means we hold the bottle upside down pop the cap off to release the yeast and quickly get our thumb over the opening to stop the cascade of wine The Dosage is Rob s secret recipe It s added seconds after the bottle is disgorged and just before a cork is inserted to protect those tiny bubbles Sometimes the dosage contains brandy sometimes some of the base wine This is the most critical piece to bring all of the flavors into balance for each bottling and Rob creates a different dosage every time to make the wine sing Rob corks the bottles after Lisa adds the dosage The Result A beautiful rosy hued bubbly that makes true Champagne lovers swoon It is rich and complex and each sip turns the page to new discoveries Is that the caramel of the crispy crème brulee top Or perhaps it s rose petals At once fruity and mellow this is the thinking person s sparkling wine It goes beautifully with all kinds of occasions and foods Explore this wine and think beyond hors d oeuvres and celebrations though we like it there too 13 1 Alcohol pH 3 05 tA 9 8 grams liter Residual Sugar in grams liter 0 6 added in the dosage Put into Tirage 26 th September 2006 Disgorged December 2010 4 years on the yeast Cases Produced 180 cases Composition type of grape and vineyards Approximately 70 Pinot Noir Noir approx 30 Chardonnay Tagged bubbly champagne Oregon Rose wine New Year s Day Lobster and Bubbly January 2 2011 by Maria Leave a Comment New Year s Day 2011 in Western Oregon was sunny and cold the kind of winter day that doesn t happen too often for us here but I love it when it does This afternoon found me lounging on the couch sun streaming through the window and a big fire okay I couldn t resist blazing in the fireplace I was flipping through magazines and newspapers that I ve wanted to read but set aside in these last few busy weeks and thinking about how all of this holiday excess really must come to an end And then I stumbled across a recipe for Simple Lobster Risotto and even though I know we should honor those New Year s resolutions soon any day now in fact this did sound delightful That recipe was a little too simple for my mood and I began thinking about how I had a fennel bulb in the fridge purchased for a Christmas Bagna Cauda which never came to be the much needed afternoon nap won out over prepping all those vegetables and a half drunk bottle or two of bubbly left over from last night languishing in the fridge and doing nothing but getting flat Yes Not So Simple Lobster Risotto was just the gentle antidote we needed to all the excesses of the last month Still comforting yet reasonably healthy Shellfish is healthy right So I called down to my local market and indeed the fish man had a few frozen lobster tails on hand and was happy to pull them out and begin to thaw them for me Meanwhile a lovely friend dropped by to deliver New Year greetings and so we had a glass or two of our un Port and some leftover Christmas cookies Afterward I hustled myself to the market to pick up

    Original URL path: http://www.rstuartandco.com/blog/from-the-winery/page/3/ (2016-04-26)
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  • Toolbox - Big Fire Dry Rose - 2011 | R. Stuart & Co. Winery
    to hear from you trish rstuartandco com maxbutton id 5 Tasting Notes 11 Big Fire Rosé Below you ll find two versions of the 11 BFPR tasting notes a PDF and a large image file jpeg Click for Preview Tasting Notes PDF Click to Download Click for Preview Tasting Notes JPEG 1600 2071 Click to Download To save JPEG files to your computer use the Click to Download link and then Right Click or control click on Mac the image and choose Save File As Shelf Talkers 11 Big Fire Rosé We have some amazing Shelf Talkers for you that will help you make BFPN stand out from the crowd Note on QR Code Shelf Talker When a customer scans the code on the shelf it takes them to a landing page we called off the shelf where in a very short video Rob winemaker says hello to the customer and gives a few words on each wine The customer can get full tasting notes from there too Click for Preview Shelf Talkers Chillin PDF Click to Download Click for Preview Shelf Talker Set Sail PDF Click to Download Click for Preview Shelf Talker Party Feeling PDF Click to Download Click for Preview Shelf Talker QR Code PDF Click to Download Click for Preview of QR Code Off the Shelf Off the Shelf Preview When a customer scans the QR Code on the Shelf Talker a Mobile Page is loaded with video tasting notes recipe pairings etc Click here to load the page Bottle Shots 11 Big Fire Rosé Below you ll find two images to download the classic bottle shot and a sketchy bottle shot Enjoy Click for Preview Bottle Shot JPEG 1888 4468 Click to Download Click for Preview Bottle Sketch JPEG 1246 1924 Click to Download To

    Original URL path: http://www.rstuartandco.com/trade/tools-for-the-trade/toolbox-big-fire-rose/toolbox-big-fire-dry-rose-2011/ (2016-04-26)
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  • Toolbox - Big Fire Pinot Gris - 2011 | R. Stuart & Co. Winery
    tasting notes a PDF and a large image file jpeg Click for Preview Tasting Notes PDF Click to Download Click for Preview Tasting Notes JPEG 1275 1650 Click to Download To save JPEG files to your computer use the Click to Download link and then Right Click or control click on Mac the image and choose Save File As Shelf Talkers 11 Big Fire Pinot gris We have some amazing Shelf Talkers for you that will help you make BFPN stand out from the crowd Note on QR Code Shelf Talker When a customer scans the code on the shelf it takes them to a landing page we called off the shelf where in a very short video Rob winemaker says hello to the customer and gives a few words on each wine The customer can get full tasting notes from there too Click for Preview Shelf Talkers All Seven PDF Click to Download Click for Preview Shelf Talker Chillin Picnic PDF Click to Download Click for Preview Shelf Talker Chillin Fridge PDF Click to Download Click for Preview Shelf Talker Lighten Up PDF Click to Download Click for Preview Shelf Talker Party Feeling PDF Click to Download Click for Preview Shelf Talker America s Pinot Grigio PDF Click to Download Click for Preview Shelf Talker Tasting Notes PDF Click to Download Click for Preview Shelf Talker QR Code PDF Click to Download Click for Preview of QR Code Off the Shelf Off the Shelf Preview When a customer scans the QR Code on the Shelf Talker a Mobile Page is loaded with video tasting notes recipe pairings etc Click here to load the page Bottle Shots 11 Big Fire Pinot gris Below you ll find two images to download the classic bottle shot and a sketchy bottle shot Enjoy

    Original URL path: http://www.rstuartandco.com/trade/tools-for-the-trade/toolbox-big-fire-pinot-gris/toolbox-big-fire-pinot-gris-2011/ (2016-04-26)
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