Living here, we know one of the great highlights of the day is pairing great wines with fresh seasonal foods prepared expertly in the kitchen. Any kitchen will do, but not just any chef. At Farm to Fork, Executive Chef Paul Bachand, has had years of making friendships with local foragers, fishermen, farmers and ranchers. These relationships, combined with his years of working with delicious local ingredients, have resulted in an exquisite and varied menu for you to enjoy. From our Farmhouse Breakfast to our Seared Wild Diver Scallops or our Braised leg of Clatskanie Rabbit, each dish has been thoughtfully prepared for your palate.

To complement your meal, Mark Bosko, our Director of Wine at Press, A Wine Bar and Bottle Shop, has put together an outstanding full list of small lot local wines from which to choose. We select wines based on factors important to us: outstanding character and quality of the wine, farming philosophy of the grower, and the particular practices of the winemaker. We support local sustainable, organic and biodynamic farmers. Our list is deep!

Enjoy these delicious finds!