Join us in the Library at 7pm and meet the winemakers as Steamboat Chef Adam expertly creates a dinner experience paired with Ruby wines. Call 541-498-2230 to reserve your seats or book with your room online. $100 per person, includes appetizers, multi course meal, and wine.
Ruby Vineyard is a family-owned and operated winery and vineyard in the Chehalem Mountains AVA in Oregon’s Willamette Valley, representing a confluence of old roots, both familial and viticultural. The 7.25 acres of Pinot Noir at Ruby are own-rooted vines and some of the oldest in Oregon, planted in a narrow band of rare Laurelwood soils.
The vineyard is dry-farmed using sustainable agricultural practices and is organic and LIVE certified.
Steamboat Executive Chef Adam Ruplinger
Adam grew up on a farm in the heart of Wisconsin, where meat and potatoes are king. But, the move to Minneapolis proved to have the biggest influence on his culinary style; he landed squarely at the side of James Beard Best Chef: Mid-West semifinalist, Doug Flicker, at Auriga. After assisting Chef Flicker at a James Beard House dinner, Adam's passion took flight. He learned to push the boundaries of what a chef can do with food, he started to play with seafood a lot more, and then everything he could get his hands on.
After ten years in Minneapolis kitchens (Auriga, Sous Chef at: Martini Blu, Mission, Barrio, Common Roots, Chef de Cuisine at: Cocina del Barrio), Adam made a pilgrimage to Portland, Oregon. In August of 2013, fresh off Interstate 84, Coppia Restaurant & Wine Bar nabbed him as the Executive Chef before anyone else had the opportunity.
At Coppia the focus was on the food and wine of Piedmont, Italy, but Adam was able to infuse his devotion to locally-sourced ingredients, and to supporting organic farmers when possible.
Adam also has a big passion for learning; working more closely with wine, devising and executing monthly winemaker dinners at Coppia, helped him understand the intimate relationship between food and wine. He also discovered that he has a rare knack for pairing the two.
His “Farm to Table” passion drew him to Steamboat Inn which has had a commitment to sourcing locally long before it was a movement. Adam is the perfect addition to the team at Steamboat. Here he provides guests with a true taste of Oregon perfectly paired with local wines.
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Appetizers
Carne Cruda with Dijon, Capers, Gremolata, Hazelnuts and Truffle Salt
| 2019 Nouveau Gamay Noir |
Seared Steelhead Carpaccio with Pistachio, Shallot Confit, Thai Basil, and Meyer Lemon
| 2017 Willamette Valley Pinot Noir |
First Course
Spring Pea Risotto with Parmesan, Green French Gray Shallots and Pea Tendrils
| 2017 Willamette Valley Chardonnay Reserve |
Second Course
Corn Spätzle with Hedgehog Mushrooms, House Cured Guanciale, Caramelized Fennel and Herb Crema
| 2016 Laurelwood Pinot Noir |
Third Course
Local Guinea Hog Porchetta with Winter Squash Puree, Wild Watercress and Garlic Chips
| 2016 Wine Maker’s Reserve Pinot Noir |
Dessert
Vanilla Bean Pot De Crème with Blood Orange, Cookie Crumble and Quince
| 2018 Late Harvest Gewürztraminer |