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Overall Ratings: ***1/2

Review Date:  September 12, 2007

Cuisine:  Northwest cuisine

Alcohol:  Featured wine selections each dinner that are available by the glass and bottle. Can order other wines by the bottle.

One of my pet peeves is not serving the wine in the proper wine glasses. We were served both wine and red wines in the same style of wine glasses. Since the Carlton Winemakers Studio is home to several winemakers, there is no excuse for not using the proper glasses during the dinner. This definitely needs to be corrected.

Attire:  Casual

Location: Willamette Valley Wine Area - Southwest suburb of Portland in Carlton.

Open Hours: 
Three-Course Wine Dinners Every Wednesday Night at the Studio - April through November

Seatings available at 5:30, 6:30, and 7:30; limited to 14 guests per seating

Reservations required and must be made 24 hours in advance. $30 per person includes three-course meal, non inclusive of wine and gratuity

Parking:  Parking lot

Price Range:
$30 per person

Reservations: Reservations required


 Rating Key Explanations:
* Bad (will never go back)

** Fair (below average - will not go back)

*** Good (would consider dining there again)

**** Very Good (will definitely go back)

***** Extraordinary (will be back as soon as possible)

I make every attempt to remain anonymous while reviewing each restaurant.  All meals are paid for by myself.  This way, I can report the most honest and trustworthy restaurant reviews possible. Other recognizable critics frequently get special food and service. I forgo any perks so that my restaurant experience will be similar to yours.

If you would like to add a review of this restaurant, email Linda Stradley. Also feel free to send me suggestions of restaurants for review.
 

 


The Carlton Winemakers Studio


801 N. Scott Street
Carlton OR 97111


Map & Directions

Website: http://www.winemakersstudio.com/thestudio/index.jsp

Phone: 503-852-6100

Fax:  503-852-9519

 

The Carlton Winemakers Studio, built in 2002, is a multi-winery facility that allows up to eleven different wine makers to create their own wine vintages from grape crushing to the bottling. The Studio also has a tasting room with wine from the various wine makers on site, and is open daily from 11:00 a.m. to 5:00 p.m.

Every Wednesday night from April to November, these wonderful dinners are held. The dinners originally started as meetings for the wine makers, but have been open to the public for about a year and a half. For $30 a person (which includes an appetizer, entrée, and dessert), diners can enjoy a dinner, with paired wines, prepared by Chef Quinn Corbett. The chef uses Oregon products and produce in the preparation of these dinners. Each dinner, a different wines from one of the winemakers in the studio is featured.  The chef works with the winemaker in choosing which wines to pair with each course.

Since it was a beautiful evening in September when we dined, the tables were set on their outdoor patio. They give you a choice of a private table, or if you wish, you may be seated at a community table.

The dinners are very laid back and casual with no table cloths on the tables - kind of like eating on your deck at home, only you are being served.


WEDNESDAY NIGHT AT THE STUDIO
September 12, 2007 - Featured winery - Andrew Rich wines
 


 Appetizer

Local squash and sweet onion tart - with Rogue blue cheese and thyme 
Recommended wine: 2006 Roussanne

A very interesting and delicious squash tart. The blue cheese added a wonderful dimension to the taste.

 


 Entrée

Juniper-brown sugar braised Buffalo short ribs, served with horseradish mashed potatoes and a mélange of vegetables.

Recommended wine:  2005 Willamette Valley Pinot Noir or 2005 Columbia Valley Syrah

A beautiful presentation! These short ribs were very succulent and tender, as they were cooked to perfection.  They were so good that you wanted to lick the plate clean!
 


 


Dessert

Pear clafouti with phyllo garnish

Recommended wine: 2006 Late Harvest Gewurztraminer

This dessert was very good.  It was more on the custard side than the typical cake-like clafouti that I'm used to.