This summer, The Suttle Lodge will gather guests at a table surrounded by water for four one-of-a-kind meals in Central Oregon’s Deschutes National Forest. These intimate, communal “Dock Dinners” will take place as the sun sets over Suttle Lake. The lineup of chefs cooking at the lodge this summer include Maya Lovelace of Mae, one of the most coveted reservations in Portland, Sam Smith of Tusk, Portland’s vegetable-focused hotspot, James Beard-nominated chef Cathy Whims and Rob Roy of Portland’s beloved Italian restaurant Nostrana, and chef Ricardo Valdez of The London Plane in Seattle. Each restaurant will be paired with a winery from the Willamette Valley, including Cameron, Montinore Estate, St. Reginald Parish and Suzor.
Nostrana + Cameron Winery, will be featured at the Sunday, August 5th Dock Dinner.
Longtime culinary collaborators, Nostrana’s chef Cathy Whims and lauded winemaker John Paul of Cameron winery will host this convivial Italian dinner on the lake. Nostrana’s Sous Chef Rob Roy will prepare a four course menu paired with John Paul’s personal selection of his storied wines (likely including a new release). Dinner will begin with antipasti, progress to salad, a fish course, main dish, and dessert.
Tickets: $150 per person includes dinner, wine and gratuity. Link to purchase: