Where The Wild Things Are – 5 Course Foraged Feast Pairing Dinner

Stephanie Inn Culinary Events

Where The Wild Things Are – Foraged Feast 5 Course Pairing Dinner

Saturday, October 14


This dining experience is part of Stephanie Inn Sojourns, a series of guest outings featuring one-of-a-kind, edible excursions and guided adventures with Chef Aaron Bedard, in collaboration with other premier chefs, makers, artists and outdoor experts, along Oregon’s spectacular North Coast.

The dining event is open to all.  If you are interested in joining us for the foraging part of this experience, please call the front desk.  Limited spaces available.


Executive Chef Aaron Bedard


Amuse Bouche

Roasted Beet Salad
Spice roasted Kingfisher Farms baby beets, sherry vinaigrette,
Rogue River blue cheese, toasted hazelnuts and crispily fried beets.

2014 Adelsheim , Chardonnay,  Willamette Valley, Oregon


To Follow

Alder Scented King Salmon
Columbia River king salmon, roasted locally foraged chanterelle
mushrooms and White Pinot Noir beurre rose

2015 Hawks View, White Pinot Noir,  Willamette Valley, Oregon


Brandied Apple Sorbet



Cast Iron Grilled Filet Mignon
All natural Angus beef, porcini mushroom & potato cake,
Kingfisher Farms baby root vegetables and red wine bordelaise

2013 Pete’s Mountain, Cabernet Sauvignon, Horse Heaven Hills, Washington


Public Coast Brewing Barrel Aged Stout Float
Candy cap mushroom ice cream, Public Coast
barrel aged stout beer and candied almonds

Public Coast Brewing Co. Barrel Aged Stout Beer


5-course experience  – $129 per person, including wine pairings, gratuity not included, advance reservations required.

Please call the front desk to reserve .

Thank you to our partner for this Sojourn, Will Leroux, brewer, forager, chef, bee keeper, farmer, craftsman and all around Pacific Northwest Renaissance man.