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A Seasonal Tasting Table
Next Tasting Table is 6/29!
Nothing beats the perfect wine and food pairing, but I want to take it up a notch!
An 'epicure' is considered a connoisseur of food and drink, and when combined with 'curious' it denotes a passionate, adventurous, and experimental approach to food & drink. Check check check! Now let's add in a touch of purpose...
We will meet seasonally to share Ayurveda-inspired menus made from seasonal local foods and perfectly paired with wines. Join us as we cook them together and then enjoy curated local and seasonal dishes - appetizer/main dish/dessert - each paired with a complimentary wine and spectacular company!
What will YOU bring to the table?
Who attends:
Via email, Suzanne will provide the Ayurvedic recipes and pair the wines, and one person will host us in their home.
The cooking teams will have 2 people for each course: the appetizer, main course and dessert.
8 guests minimum
How does it work:
You sign up for which recipe inspires you and then shop for the ingredients with your 'team' (or bring from home, like "salt").
The host determines the maximum guest count (8 min), provides pots etc, and sets and decorates the table.
Suzanne brings the wines!
The day of:
We all show up at the hosts home with our bags of goodies and get to work! The host provides the cooking tools and everyone else brings all of the ingredients. (*We will determine ahead of time if there are special needs and someone can bring, like a food processor.)
The meal:
We ENJOY!
Together we take time to savor the local and seasonal gifts that we have transformed into marvelous meals!
Suzanne will talk through the wine pairings with each course as we sip and savor.
EAT WELL | BE WELL | MOVE WELL | LIVE WELL
EAT WELL | BE WELL | MOVE WELL | LIVE WELL
$20/person pays for coordination, wine and non-alcoholic drinks
menu ingredients are purchased by the "team" and any decor by the "host"
SPOILER ALERT! June 29th Menu
Grishma Ritu | Summer Season
Appetizer: Salmon Patties and Chickpea Salad with a Pinot Noir wine
Main Dish: Squash Ribbon Chicken Skewers with an Assyrtiko wine
Dessert: Blueberry Cobbler and Lemon Honey Sauce with a Brachetto wine
June in Oregon
June in Oregon represents the transition from Vasant (spring) into Grishma (summer), shifting your body’s focus to pacify Pitta (fire and water elements). In the valley, this means embracing a cooling, hydrating, and grounding lifestyle to balance the rising atmospheric heat and prevent summer burnouts or digestive sluggishness. Because summer inherently embodies heat, intensity, and sharpness, it naturally elevates pitta. The longer, warmer days can lead to internal heat building up, often manifesting as irritability, overheating, or mild inflammation.
The goal for June is to foster coolness and relaxation. As the weather warms, your inner digestive fire (agni) naturally weakens. It's best to shift away from heavy, oily, or fried foods and favor hydrating, lighter options.
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