CANCELED - WE HOPE TO RESCHEDULE LATER THIS YEAR
Join us in the Library at 7pm and meet the winemakers as Besaws Chef Dustin Clark expertly creates a dinner experience paired with RoxyAnn 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.
Besaws' ethos remains a simple one: providing delicious, seasonal and local food and drink, with genuine warmth of heart.
Chef Dustin Clark’s rise to Portland’s culinary elite, stemmed from an innate Pacific Northwest Cuisine sensibility: source the finest local ingredients, know your farmers and make lasting relationships, follow your passion, and the cuisine will reflect the integrity.
After attending New England Culinary Institute in Vermont, an externship provided Dustin the inspiration to relocate from his home in South Dakota to Portland, Oregon. Dustin’s first few years were split honing his skills between restaurant legend, Zefiro, and what would come to be known as the legendary Pacific Northwest Cuisine restaurant, Wildwood – two groundbreaking restaurants in Portland’s modern dining history. Under the tutelage of Wildwood founder Cory Schreiber, Dustin quickly climbed the ranks, reaching Executive Chef within a few years. Dustin is widely recognized as having elevated Wildwood to its iconic status through his innovative palate and flavor combinations, rigorous technique, as well as being one of the earliest adopters of farm-to-table cooking.
In his current role of Executive Chef at Besaw’s, Dustin explores the opportunity to to elevate the game on classic comfort foods, and evolve yet another Portland institution. His long-standing farmer relationships and love of quality product are helping establish the new location of Besaw’s as a neighborhood staple. Next door, the menu at The Solo Club, where Dustin is Executive Chef and Partner at the jewel-box bar, draw inspiration from his travels from around the globe with influences as far away as the Mediterranean and Asia. When he’s not at work in one of his kitchens, Dustin can be found tinkering in his garden, where he grows several varieties of the world’s hottest chiles, or playing with his cat Bovine.
Our estate, Hillcrest Orchard, has been owned and operated by a single family since 1908. There are currently over 120 acres of planted vineyards and pear orchards, with almost 70 acres of dedicated vineyard land that are used solely to create RoxyAnn Winery’s wine. RoxyAnn Winery produces 15,000 cases of award-winning wine, including Claret, Cabernet Sauvignon, and Sauvignon Blanc.
We fully adhere to the philosophy that great wine starts with the quality of the vine. That’s why we take an uncompromising approach when it comes to the care of our vineyard as with the quality of our facility where RoxyAnn grapes become RoxyAnn wines.
It is our job to fully develop, preserve, and showcase what comes from the vineyard. With appropriate viticulture practices, balance, texture, and desired flavor profiles are developed in the vineyard, long before the grapes are brought to the winery.
“A winemaker simply cannot craft wines that surpass the quality of the fruit.”— Kent Barthman, RoxyAnn Winemaker
Our goal is to create wines that are reflective of our vineyards’ ideal terroir as well as each individual vintage, while at the same time carefully putting our own signature of craftsmanship on each wine. From a rich and diverse palette of sustainably farmed estate fruit, we are able to craft wines showcasing bold, concentrated flavors with a vibrant sense of place. We aim to consistently produce quality wines of tremendous color, complexity, and depth of flavor that we are proud to share with wine lovers of all backgrounds.