In the hills of Salem, Bryn Mawr Vineyards and Chef Jon Jones of Epilogue restaurant have crafted a unique dining experience that celebrates both the peak of wine harvest and the bounty of local ingredients. The “Peak Harvest” dinner series brings together thoughtfully paired wines from Bryn Mawr’s portfolio with Chef Jon’s innovative, locally-sourced cuisine. These dinners are scheduled monthly throughout the spring, but Bryn Mawr hopes to have them more often in summer. Reserve for the next dinner here: https://www.brynmawrvineyards.com/Visit-Us/Winery-Events
I had the pleasure of attending one of the first Friday night dinner series events on December 13. This was my second visit to LIVE-certified Bryn Mawr Vineyards (read about my first visit) and my second time eating Chef Jon’s food. I previously had dined at Epilogue’s location in downtown Salem at 508 State Street, but Chef Jon revealed on Friday that Epilogue will be moving to a location in the eco-focused sustainable development in Salem called the Pringle Creek Community. At Pringle Creek, the two-time James Beard Best Chef Northwest semifinalist plans to focus more on these types of intimate dining experiences, and the feeling of being in an ecovillage which is focused on community and sustainability fits right in with his vision.
Our dinner unfolded over multiple courses, served family-style in an intimate setting. The tasting room was decorated for Christmas, adding to the ambience. The only drawback of a winter-time dinner was that the guests couldn’t see the beautiful views in the hills surrounding Bryn Mawr (Welsh for “high hill”), which perches the vineyard at between 700 and 900 feet. Krista Lauer, daughter of the owners, Jon and Kathy Lauer, is namesake of my favorite wine from the night, 2021 Krista’s Block Pinot Noir, which was served with the butternut squash, chestnut, and mascarpone-filled tortellini; a seared pork tenderloin stuffed with alpine liquor-soaked fruits; caramelized carrots; and wild rice, hazelnut, and leek pilaf. Krista told us that almost everything is sourced within a day’s drive of the vineyard.
After being greeted with a glass of the 2018 Blanc De Noirs, the menu followed a creative progression organized around three themes: sea, forest, and air. Each section featured four to five dishes, beginning with a fresh and refreshing shaved fennel salad with Dungeness crab and pomegranate, dressed with pistachio oil and orange juice.
Bryn Mawr’s wines were thoughtfully paired throughout the meal, and I enjoyed having the side-by-side experience of tasting their 2018 and 2022 Estate Chardonnay and comparing Krista’s Block Pinot Noir with the 2021 Jeffrey’s Block Pinot Noir, named after Krista’s brother. (The other brother, David, also seated at the table with us, has a pinot blanc named after him.) The tasting showcased the different flavor profiles brought forth by the same grape and the same production method but from a different location on the vineyard. The vineyard’s unique location at high elevation, coupled with intense winds from the Van Duzer corridor, produces wines with remarkable texture and acidity. Rachel Rose, Bryn Mawr’s winemaker who was also at the table with us, carefully selects special reserve vintages for the dinner series, including their 2015 Reserve Pinot Noir (tasted alongside the 2021 Reserve Pinot Noir) and the winery’s first traditional method sparkling wine, the Blanc de Noir from 2018 that we tasted when we first arrived.
If you like the Jeffrey’s Block Pinot Noir, which is made from the oldest grapes on the property, you’ll want to purchase it while you can. 2022 will be the last year for Jeffrey’s Block in its current form because it is being replanted.
This evening represented two new experiences for me. I had never eaten sturgeon or pheasant before, and both were a revelation. I had no idea that sturgeon was so tender! It’s natural sweetness was enhanced by the parsnips whipped with coconut milk and ginger that Chef Jon paired it with. And the pheasant, cooked “beer-can style” with lightly carbonated Bryn Mawr’s lightly carbonated Supernova wine in the can, was juicy and flavorful in a way that chicken just can’t match. The dish was served with maitake mushrooms seasoned with gentle gumbo spices, alongside Epilogue’s signature ultra flakey buttermilk biscuits. The meal concludes with nostalgic yet refined desserts, including a pineapple bread pudding from Chef Jones’s family recipe collection and delicate croquembouche filled with toasted almond mousseline.
For both the winery and restaurant, the series embodies their shared commitment to showcasing the best of Oregon’s wine country through thoughtful, community-centered dining experiences. While there is certainly plenty of delicious wine and food in Lane County, I hope you’ll venture just a little farther out and experience Bryn Maw Vineyards and Chef Jon’s food also!
