McMenamins Edgefield announces Estate-to-Table dinner

By Sarah Wyatt, Washington Beer Blog Correspondent

Suburban Portland’s McMenamins Edgefield brewery resort recently announced its Estate-to-Table dinner. The event, slated for August 13th, will highlight the property’s gardeners, chefs, brewers, distillers and winemakers with a multi-course pairing menu.  Executive Chef Kenny Giambalvo plans to feature seasonal ingredients from Edgefield gardens, which annually produces more than 4,000 pounds of fruits, herbs and vegetables for the resort’s upscale Black Rabbit restaurant.

Craft beverages from the onsite brewery, winery and distillery will complement the meal throughout the evening. Among brews to be sampled is the Petite Amie Belgian Saison, a beer that boasts strong aromatics and flavor due to its Belgian saison yeast used in fermentation as well as peppercorn that is added during brewing.

Photo by Darrell Scattergood.
Photo by Darrell Scattergood.


A place at the table is $95 per person. For more information, visit

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