After traveling down 101 along the Pacific coast, the Black Walnut Inn is a completely different experience, and a welcomed one. It is truly a transposed piece of Tuscany. We stayed in room 3 beginning on 29 June and were captivated by the sweeping beauty of the vista. Cool breezes blow across the higher elevation of the Inn. Taking gentle walks around the vineyard are inspiring. Breakfasts are creatively prepared. The room amenities are top shelf. Chelsea and Meghan were wonderful hosts. Yes, The Black Walnut Inn is expensive but well worth the money.
Everything Is Considered.
We invite you to join a select group of nine couples for three incredible nights here with us at Black Walnut, celebrating the bounty of Oregon’s wine country. Together, we’ll imagine, explore, create – and in the grand feast culminating our last evening – bring to life the abundance of the elements defining our considered table. It’s the food, of course. But also the pairing of the wines, the linens, the candles, and every special element that completes a table. Everything is considered. Every element harvested, raised, grown, or crafted by those just over the hill, down the road, or right here.
Throughout this extraordinary summer weekend, we will tour the valley and visit local purveyors, craftspeople and makers. Together, we’ll learn about wine blending, cheesemaking, foraging, butchery and curing, edible gardening, and accoutrements for the perfect setting. The Considered Table weekend includes lodging and dinner at the villa over three August evenings — Thursday, Friday and Saturday — breakfast each morning, two leisurely lunches, an abundance of wine and food, hands-on workshops, and chauffeured transportation throughout.
The Considered Table
August 6 – 9, 2020
Wine Country Rooms $5,425
Vineyard Luxury Rooms $5,675
Valley View Suites $6,075
Thursday, August 6th
Arrivals 3:00 – 5:00pm
Vineyard Welcome Dinner 6:30
Friday, August 7th
Pollinate Farm Workshop 9:30
Farm Lunch Catered by Chef Chase 12:00pm
Black Walnut Vineyard Tour 2:00
Private Wine Tasting 6:30
Black Walnut Dinner 8:00
Saturday, August 8th
Tablescape Ceramics Workshop 10:00
Farm Lunch Catered by Chef Chase 12:30pm
Wine Blending Workshop 2:00
Cheese & Charcuterie Workshop 4:30
Black Walnut Anthology Dinner 8:00
Sunday, August 9th
Breakfast 8:00 – 10:00am
This is a sample itinerary, which will be updated and shared with participants as our event weekend approaches. We have many surprises in store! Guests will attend most workshops in small groups of 8-10 people.
Meet our Considered Table Guides
Meet just a few of the expert craftspeople, proprietors and pioneers who will guide you through our curated experiences. Along with the Black Walnut Culinary, Vineyard and Inn team, these leaders will share with you their passion, knowledge and inspiration. By the end of your stay, you might consider them family.
Bree Stock ~ Master of Wine
Bree is among the select few who have earned the Master of Wine certification, one of the rarest and most difficult titles to acquire in the wine business. She is a wine writer and winemaker with a background in sommelier service and wine program development globally for fine dining establishments. Bree is also an experienced international wine judge and industry management consultant. She has held harvest and consulting positions in Australia, Austria, Portugal and the US. Along with her many consulting projects, Bree consults with the Oregon Wine Board, Washington Wine Growers, and Online Wine Academy as a specialist in wine industry and trade education development.
Bree will lead us through a wine blending experience, guiding the process of identifying flavors and structures unique to each region and clone of Pinot Noir in order to achieve a blend that is unique and suits each individual palette. Guests will return home with their own custom Willamette Valley vintage Pinot Noir.
Andrew Turner ~ Proprietor, Valley Wine Merchants
Andrew spent nearly 20 years as a globetrotting chef, working in renowned kitchens including those of Chefs Hubert Keller and Alain Ducasse. As his cooking career took him to some of the great wine producing regions of the world, Andrew’s passion and curiosity for all things wine intensified. Now settled in the Willamette Valley for the past fifteen years, Andrew has developed close relationships with nearly every local wine producer and curates a rotating list of dynamic wines both from Oregon and around the world. His one-of-a-kind Custom Wine Club caters to each member’s individual tastes or interests, hand-selected by Andrew every time.
Andrew will introduce us to exciting, hidden gems of the Willamette Valley in a private tasting session, with a treat or two from his extensive cellar.
John Peterson & Jeremi Carroll ~ Owners, Pollinate Flowers
The Pollinate team has used their passion for building healthy, wild habitats to transform their 2.5 acre plot of land into a rich, biodiverse habitat for flora and fauna alike. They provide herbs, produce, and beautiful floral arrangements to partners around the Willamette Valley. John and Jeremi work closely with the Black Walnut to grow a variety of luscious, nutrient-dense produce for our culinary program, as well as providing us with vibrant cut flowers for the Inn throughout the summer.
Our hands-on workshop with John and Jeremi will start with a farm tour to explore the process of “re-wilding” their land and building a biodiverse habitat. We will then complete a guided floral arranging session to brighten our Considered Table.
The weekend itinerary will include:
- Breakfasts Friday, Saturday and Sunday
- Lunches Friday and Saturday
- Dinners Thursday, Friday and Saturday
- Three hands-on workshops each on Friday and Saturday, led by proprietors and expert craftspeople
- Wine reception with the Black Walnut owners with selections from their private cellar selected by Master of Wine Bree Stock
- Abundant wine and snacks throughout the weekend
- Private arrival and departure transportation (see details below) and private group transportation throughout weekend
We look forward to working with you to make your weekend extraordinary.
- Three night minimum stay required for August 6, 7 and 8.
- Guest rooms are double occupancy for adults 21 and over.
- Considered Table attendance is limited to adults 21 and over.
- Reservation deposit: non-refundable deposit of 50% required for reservations.
- Due to the special nature of this experience, we cannot accept reservation changes or cancellations for this weekend. Please purchase trip insurance to guard against unexpected changes to your travel plans. In the event you cannot attend as planned, you may send someone in your place.
- Individual door-to-door transportation will be arranged for guests coming from within a 40 mile radius of the Inn (including the Portland metro area) or arriving into these airports: Portland, McMinnville, Aurora and Hillsboro.