#ciderevent

Finnriver Cider Dinner at Harvester Brewing Gastropub 2030 SE 7th Street, Portland, OR 97214. 6:30-9:30pm, Wednesday, May 28th. Five Delectably Gluten Free Courses Made with & Paired with Finnriver Ciders, $65. Hosted by Chefs Neil Davidson & Lauren Chandler with Finnriver Farmwife and Co-founder, Crystie Kisler. Tickets available: http://finnriverharvester.brownpapertickets.com/  

FINNRIVER

Finnriver Farm & Cidery is an organic family farm and an artisan winery producing handcrafted hard ciders and fruit wines. Farming and fermenting on 33 acres along a restored salmon stream in the Chimacum Valley, south of Port Townsend on the north Olympic Peninsula of Washington, Finnriver strives to create deep-rooted & fruitful connections. Finnriver Farm & Cidery produces award-winning craft cider and is engaged in the earnest pursuit of wise land stewardship. Crystie Kisler, co-founder of Finnriver, is a contemporary farmwife with a passion for reconnecting people to wild and working land. Crystie is Finnriver's storyteller and loves sharing the tale of why we farm and ferment on this good, green earth. HARVESTER BREWING

Harvester Brewing is a local, dedicated gluten-free brewery. Every beer made is gluten-free, made in Harvester’s brewery where no gluten containing items are allowed through the door. Harvester sources ingredients as locally as possible including chestnuts and hops from the Willamette Valley.  Attached to the brewery is Portland's first ever gluten-free brewpub, led by Chef Neil Davidson who trained under Thomas Keller in Napa Valley with a focus on locally sourced vegetables and meats served in the Gastropub.

LAUREN CHANDLER

Through Lauren Chandler Cooks, Lauren offers personalized culinary programs to help cooks of all skill levels & dietary preferences get out of their cooking rut and make healthy taste downright delicious. Her public and in-home dinner classes, personalized cooking lessons for individuals and groups, and original recipes celebrate our Pacific Northwest bounty. A graduate of the Natural Gourmet Institute for Health & Culinary Arts, Lauren has cooked her way around the world in restaurants, on farms, and in classrooms. 

  MENU

1st

Amaranth-Walnut Crisp with Caviar Lentils & Ancient Heritage Pearl Cheese

  Finnriver Black Currant Cider 6.5% abv

A lively craft cider, with an earthy sparkle and purple blush. This semi-sweet cider explores the tart mysteries of black currant. Fermented on the farm using 100% apple juice pressed from Washington organic heirloom and dessert apples.

2nd

Snap Pea & Radish Salad with Ricotta Salata and Farmstead Dressing

Finnriver Farmstead Cider 6.5% abv

An earthy, semi-sweet cider made with a blend of community-harvested apples, and traditional & dessert apple varietals. Unfiltered for a rustic finish and hearty taste of frontier cider tradition. Portion of proceeds benefits local Food Banks. 

3rd

Choice of Black Cod or Tempeh with  Chickpeas, Morel Mushrooms & Asparagus Braised in Habañero Cider

Finnriver Habañero Cider 6.5% abv

A blend of chili heat and tart apple, mellowed by a dash of sweet, makes for a spicy cider adventure. Fermented on the farm using 100% apple juice pressed from Washington organic heirloom and dessert apples,

with organic habanero chilies.

4th

Ancient Heritage Dairy’s Hannah Cheese with Green Strawberry Compote

Harvester Apple IPA – Experiment Ale 6.1% abv

Apple IPA features the wonderful characteristics of a dry cider crossed with a classically-hopped Northwest IPA. It starts with an IPA base brewed with buckwheat and chestnuts and kettle hopped with three large aroma additions of Centennial hops. Then apple must is added to create a mixture of 51% IPA and 49% cider. The blend is fermented with an American ale yeast, and is finished by dry- hopping with 10lbs. of Centennial hops. 

5th

Honey Polenta Cake with Rhubarb Lemon Balm Gelée & Chamomile Sorbet

Paired with Finnriver Seasonal Honey Meadow Cider 6.5% abv