CHEF EVAN BOLLING

CHEF’S TASTING MENU
AT THE KITCHEN
THIS WEEKEND

Cooler evenings bring us back inside, where dinner becomes a little more intimate. Chef Evan’s tasting menu begins with consommé and canapés before unfolding over four courses featuring volcanic trout, blue prawns, slow-cooked duck, and Oregon Wagyu, layered with the best of what’s being farmed and foraged around us right now. Consider it date night with the delicious dial turned all the way up: settle into the warmth, surrender to the menu, and let us spoil you one course at a time.

WINE RELEASE WEEKEND
AT THE KITCHEN
SEPTEMBER 11-13

Five new Cowhorn wines make their debut over one delicious weekend, and Chef Evan is greeting them with three menus. Spend the afternoon on the patio as Evan lets his hair down and fires up the grill; come evening, he’s serving the Kitchen’s hearty à la carte menu alongside three- and six-course tasting menus built around ingredients farmed, fished, and foraged at the cusp of fall, with tasting pours paired to every course.

HARVEST DINNER
AT THE VINEYARD
OCTOBER 24

For one night, Chef Evan takes Cowhorn Kitchen to The Overlook, perched high above the vines with sweeping views of the vineyard below and the valley beyond. There, he’ll serve five courses capturing fall at its peak, paired with current releases and library selections from Cowhorn and Johan. Seating is limited to 16 for this intimate celebration of the season, with limited overnight accommodations available at the vineyard.

TASTE THE ROGUE