Olio Nuovo Seafood Feast

Grand Room at Oregon Olive Mill

A seafood, wine and Olio Nuovo celebration featuring Portland chef, Doug Adams. Adams was most recently the Chef de Cuisine at Vitaly Paley’s Imperial and Portland Penny Diner before leaving to open his own restaurant called Bullard, a 70-seat restaurant in the Woodlark, a boutique hotel under construction in downtown Portland. In addition to working at some of Portland’s top restaurants he battled his way through 10 nail-biting episodes of Bravo’s Top Chef, pulling himself back from the edge of defeat to compete in the finale. Doug has created a beautiful menu of fresh pacific northwest seafood – effortlessly paired with our freshly milled Oregon Olive Mill olio nuovo and Durant Vineyard wines. Wine and gratuity are included with ticket price.



Some items may change due to availability

Bay scallop crudo, Oregon black truffle, charred radish and Oregon Olive Mill olio nuovo cured foie gras

Coal Roasted Cabbage and Smoked Trout Salad, maple glazed pork belly, horseradish, pickled mustard seed and celery vinaigrette with Oregon Olive Mill olio Nuovo

Grilled Seafood platter of salmon, mussels and prawns. Served with new potatoes browned in amish butter, grilled carrots with fish sauce and brown sugar, light green salad, Oregon Olive Mill lemon infused olio nuovo. olio verde aioli, sweet pickled pepper and olive oil relish, winter citrus and olio verde vinaigrette.

Pound cake with Oregon Olive Mill olio nuovo whipped cream and basil sugarside

RSVP Required

Price: $100

Cancellation Policy

We ask that all class & event fees be settled at the time of your reservation. You may cancel your reservation 7 days prior to the date of the event or class and receive a full refund. Within 7 days of the class or event reservations are non-refundable.

Contact Info

503.864.8502 | info@redridgefarms.com