Winderlea Summertime Lunch with Chef Carlos Perez of Maya's Kitchen

SUMMER LUNCH
Join us at the Winderlea Estate Tasting Room for a tour of the vineyard, a tasting of our current release wines, and a 3-course luncheon overlooking the estate. Each lunch features a special pairing of our current releases. Lunches begin at 11am with a tour of the vineyard, followed by a tasting of current releases and light appetizers. Each lunch features a wine that will be exclusively available the day of the lunch.

MENU
TO START
Farmers Market Tuile Tostada
Crispy Tillamook Cheese, Avocado Puree, Local Seasonal Vegetables, Micro Cilantro, Tomato Confit

FIRST
Salmon Caesar
Salmon a la talla, Baby Romaine, Cotija and Parmesan, Bread Crumbs, Caesar Dressing

MAIN
Mexican Pork Schnitzel
Crispy Carlton Farms Pork Chop, Seasonal Vegetables, Pommes Puree, Lemon Caper sauce

DESSERT
Grilled Apricots
Grilled Apricots with Hood Strawberry Compote

About Chef Carlos
Chef Carlos grew up in Southern California, Michoacan Mexico, and even spent some time on the east coast in the great state of Virginia. As a Le Cordon Bleu graduate, he has worked in corporate dining most of his career with Aramark and Eurest for 16 years where he worked under amazing talents from the US, France, and Italy, in the kitchens of Pixar to Northrop Grumman. He ran his own models as Executive Chef for Mcmaster Carr and Intel most recently, where he implemented a passion to transfer what he learned classically onto every plate and associate. This menu celebrates the beautiful spring of the pacific northwest, and the culinary achievements in Mexican gastronomy when they meet classic contemporary flavors from his diverse influences and background.