When:
October 26, 2017 @ 6:30 pm America/Los Angeles Timezone
2017-10-26T18:30:00-07:00
2017-10-26T18:45:00-07:00
Where:
Chehalem Cultural Center
415 E Sheridan St
Newberg, OR 97132
USA
Cost:
$75 / $65
Contact:
Dobbes Family Estate - Shannon Green
503-438-1141
Elements Bubbles Release - Dobbes Family Estate @ Chehalem Cultural Center | Newberg | Oregon | United States

Join us for our 2016 Elements Oregon Bubbles Release Dinner on Thursday, October 26th in the Chehalem Cultural Center’s ballroom. We’ll have Crown Paella stirring up some delicious flavors to pair perfectly with our soon-to-be released 2016 Elements Oregon Bubbles!

Why Elements?
Elements is made with purpose; to help bring awareness to our planet’s greatest resources and our part in its preservation. Our inaugural release recognizes water, one of the earth’s most valuable elements. Water sustains life, a cause worthy of all of our ambassadorship.

We’re teaming up with The Washed Ashore Project, a unique organization that builds and exhibits aesthetically powerful art to educate a global audience about plastic pollution in oceans and waterways and spark positive changes in consumer habits.

Dobbes Family Estate will be bringing GERTRUDE, a 9-foot penguin made from the ocean’s plastic pollution, to the Chehalem Cultural Center for 3 months. Angela Haseltine Pozzi, Founder and Artistic Director of the Washed Ashore Project will be joining us at the Release Dinner on October 26th — join us as we raise a glass and awareness for a worthy cause and celebrate our newest wine, Elements Oregon Bubbles!

Dobbes Family Estate will be donating 10% of proceeds of Elements Oregon Bubbles to The Washed Ashore Project.

MENU:
Crown Paella Catering

Passed Tapas
Dungeness Crab Croquetas with Green Herb Dressing
Catalan Olivada with Preserved Lemon and Fresh Chèvre on Cucumber (gf)(v)
Spanish Octopus Tosta with Pipérade and Aioli

Buffet Style Dinner
Mariscos Paella with Cracked Dungeness Crab Legs, Cuttlefish, Prawns, Clams, Mussels,
Ñora Peppers and Saffron
Verdura Paella with Artichoke Hearts, Sweet Peppers, Foraged Mushrooms, Green
Beans, Saffron, Gigantes Beans, Sofrito & Fresh Herbs

Mixed Young Lettuces with Roasted Grapes, Shaved Apple, Fresh Snipped
Herbs and Sherry Vinaigrette

Grand Central Ciabatta with Arbequiña Olive Oil

Plated Dessert
Heirloom Apple Galette with Salted Caramel Sauce and Vanilla Bean Crema