Tapas Happy Hour Pop-Up

Saturday November 22nd, 3pm-6pm || McMinnville Tasting Room

Add to your wine tasting experience with our Tapas-style Happy Hour, with Chef Sami Marquez! Spanish-driven shareable plates with a Farm to Table approach, featuring Live-Grilled and Local ingredients from our neighboring farmers. 

This menu features 100% gluten-free and dairy-free, with the exception of the side grilled bread. 

Reservations are highly encouraged and will ensure your table, but food will be first-come, first first-served basis, and available until we sell out! Food & wine sold separately. No ticket sales for this event. 

BONUS!

If you’re a STEAK lover, Chef Sami will have her newly launched Steak Sauce for sale at the happy hour. Mention this newsletter to get $2.00 off per bottle. Limited supply. If you would prefer to pre-order, please visit her website at Vino Trece & Co

HOW TO RESERVE:

Make a standard reservation for Saturday, November 22nd at the McMinnville location, between 3 and 6 pm to enjoy this Tapas Happy Hour. We can’t wait to have Sami with her grills on-site, ready to cook for you! Go here to reserve

MENU: 

1. Smoked Filet Mignon

   • Long-smoked and juicy tenderloin beef right from the Willamette Valley. It’s accompanied by chimichurri and Sami’s scratch steak sauce, with a drizzle of sweet red wine reduction. One could eat this whole filet, but it can also serve up to three people.

2. Pescado Blanco Tostada Duo ft. Tejano Beans

   • Two crispy tostadas featuring Rockfish from our Oregon coast, grilled on the spot! Slow-cooked Tejano Beans as the base, featuring a 5-hour cook with ham hocks, mild jalapenos, and onions. Garnished with pickled red onions, pico de gallo, and garlic oil. Serves one to two people.

3. Polenta Medallion Trio

   • Boiled & Seared Polenta “cakes” with a hint of spice, accompanied by a scratch fire-roasted Salsa Brava, a light bed of fresh arugula, garnished with local Arugula Microgreens. Serves approximately up to three people.

4. Caldo Gallego Soup

   • Hearty white bean and smoked hamhock soup inspired by the Galicia region of NW Spain. Slow-cooked with Yukon Potatoes, Collard Greens, Cannellini beans, Smoked Pork Hamhock, aromatic Onions & Garlic, Spices & Herbs, with a Rich broth. Includes sliced grilled garlic bread. Serves one.

5. Roasted Butternut Hummus 

   • Features locally roasted butternut squash and garbanzo beans, grilled artichokes & olives, garnished with Crispy Chickpeas and garlic oil. Includes side of Cucumber Slices, and Matchstick carrots for dipping. Services approximately two people.