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.
Tusk + Suzor + Clear Creek Distillery, will be featured on Sunday, August 12th, 2018.
The evening will begin with a welcome cocktail collaboration between Clear Creek Distillery and Suzor winery. Tusk’s Executive Chef/Partner Sam Smith will prepare a four course menu celebrating the height of summer produce, starting with Tusk-style mezze, and moving on to a feast centering around lamb and seasonal salads. Winemaker Greg McClellan of Suzor will pour his Rosé, Chardonnay and Pinot Noir to accompany the meal.
Tickets: $125 per person includes dinner, wine, cocktail, and gratuity. Link to purchase:
Details, pricing and direct ticket links for each dinner are below. Overnight lodging is available to ticketed dinner guests by calling the lodge directly at (541) 638-7001.