To celebrate the hospitality and culinary culture of Cannon Beach, these notable local chefs will host wine dinners featuring Northwest wine pairings from Oregon and Washington during the festival. These menus offer all the very best of the Northwest featuring everything from locally sourced produce to seafood drawn from nearby Pacific waters.

Wednesday, March 6 | 6:30pm

Mi Corazon will offer a four-course wine dinner featuring innovative Mexican cuisine, wines from J. Wrigley Vineyards and a special tequila liqueur to finish. Dinner is $80, gratuity not included. Seating is limited, advance booking required. Call (503) 436-4074 for reservations.

Arrival | Jubilation Sparkling Wine

Scallops al Mexicano seared and topped with pork cracklings and avocado cream
Wine | 2017 Estate Pinot Gris

Jicama salad dressed with spicy-sweet dressing
and topped with crunchy crab and jalapeo churros
Wine | 2017 Estate Chardonnay

Piedmontese sirloin on corn-cake topped with adobo of fire-roasted tomatoes, onions, Guajillo and Pasilla peppers and served with grilled squash
Wine | 2014 Proposal Block Pinot Noir

Corn-infused meringue
Finish | Tequila Liqueur

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Friday, March 8 | Dinner Service Begins at 5pm

Chef Jack Stevenson joins MonksGate Vineyard in offering a special three-course, prix fixe wine pairing menu. Call (503) 436-2661 for reservations.

Sweet Late Summer Corn Crusted Jumbo Sea Scallops
Meyer Lemon Custard, lemon Thyme Riesling Sauce and Micro Herb Salad

"St. Helens RR Ranch" Pinot Noir Brined Filet Mignon.
Porcini Mushroom Potatoes Pave, Chive-Citrus Compound Butter, Broccolini Aspiration, Pinot Noir Veal Sauce

Late Harvest Preserved Peach Cheese Cake
Cinnamon and Morello Cherry Sauce

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Saturday, March 9 | 6pm

Castaways Restaurant will host Sokol Blosser Winery for a five-course wine dinner. Meal is $99 per person, gratuity not included. Reservations are required, please call (503) 436-4444.

Welcome and Amuse Bouche
Petite Dungeness Crab Fritter with Lobster Sauce and Sherry-Lemon Aioli
2016 Bluebird Cuvee Sparkling Wine

Jumbo 'Sea of Cortez' Wild Prawn stuffed with Thai-Scented Dungeness Crab, Panko-Coconut Crusted on Guava Pineapple Red Curry Sauce
2018 Estate Rose of Pinot Noir

Seared Wild Diver Scallop on Crispy Polenta Cake with Sundried Tomato-Castelvetrano Olive Tapenade, 20-year Aged Balsamic and Prosciutto 'Dust'
2017 Dundee Hills Pinot Gris

Pinot Noir Braised Pork Cheek on Parmesan-Chive Potato Croquette with Wild Mushroom-Pork Stock Sauce and Pea Tendrils
2015 Dundee Hills Estate Pinot Noir

Duck Confit Cannelloni with Caramelized Onions, Wild Mushrooms, White Truffle Bechamel and Herbed Goat Cheese, finished with Pinot Noir-Duck Reduction Sauce and Grana Padano Parmesan
2013 Dundee Hills Estate Pinot Noir

White Peach Tartlet on Lemon-Ginger Shortbread Cookie Crust, drizzled with Meyer Lemon Sauce and topped with Fresh Fruit
2014 Estate White Riesling