Martin Woods Wine Dinner at La Quinta
This event is sold out. To be added to our waitlist, please email kgarner@lospoblanos.com.
Join us this April for a special wine-paired longtable dinner with one of our favorite winemakers - Evan Martin of Martin Woods Winery. Martin has been driven by a passion for discovering the most compelling terroir in the Willamette Valley since 2009. Martin Woods Winery’s small team farms according to sustainable, wholistic principles and their partner growers are of the same mindset. As attentive students of the terroir, their wines express the voice of the vineyard and evoke an authentic sense of place.
This dinner will feature a beautifully crafted menu designed by the Los Poblanos culinary team specifically to showcase Martin Woods fine wines. A team of our chefs and sommeliers traveled to Oregon in January to meet with Evan, explore his cellar, and collaborate on ideas for a one-of-a-kind tasting menu. The result is a menu that combines Rio Grande Valley Cuisine with ingredients that reflect the distinct flavors of Oregon. Menu details will be released soon.
$350 per person, plus tax and service.
We kindly ask that you notify us of all dietary restrictions for all guests included in your party when booking your reservation.
Guests of the dinner receive complimentary tickets to the Martin Woods Wine Seminar with Evan Martin on Friday, April 5.
After an incredible dining experience, there’s nothing better than a leisurely stroll across the farm to your home for the night in one of our guest rooms. Complete your evening with a stay at the Inn and enjoy 15% off our best room rate, available exclusively for guests joining the Martin Woods Wine Dinner, for a stay on the night of the dinner. To reserve, just have your reservation confirmation number ready, and give our reservations team a call at (505) 985-5000.
Menu
Welcome reception with Oregon coast oysters
first course
TORCHON OF FOIE GRAS
with Jacobson-Riesling Salt, black pine cone syrup, house toast
paired with 2017 “Hyland Vineyard” Riesling
second course
VENISON CARPACCIO
smoked venison loin, pickled mushroom, coriander, nixtamal shoyu, mustard
paired with 2016 “Havlin Vineyard” Gamay, poured from magnum
third course
LOCAL MUSHROOMS
Oregon truffle, grilled baby LP bok choy, Monticello balsamico, pomegranate beurre rouge
paired with Pinot Noir horizontal: 2021 “Temperance,” “Hyland” and “Jessie James” vineyards
fourth course
DUNGENESS CRAB RISOTTO
pickled chiles, cured LP egg yolk, Briar Rose Creamery cheese
paired with 2017 and 2019 “Yamhill Valley Vineyard” Chardonnay
fifth course
GRILLED RACK OF LAMB
pickled blackberry, potato, green chickpea
paired with Syrah vertical: 2018, 2021 and 2022 (barrel sample, not yet released) “Rockbar Vineyard”
Dessert
HONEY CUSTARD TARTLET
Evan Martin’s honey, Oregon rhubarb and hazelnut crust, lemon verbena ice cream
paired with 2021 “Hyland Vineyard” Noble Rot Riesling
Menu may be subject to change.
Location
La Quinta Cultural Center
Please park on the south side of the property, following the signs to the La Quinta portal.
Reserve Your Space
No dates currently scheduled for this event.
