Secret Supper | Noble Rot

Last month brought one of my favorite Secret Suppers to date! This supper's theme was Noble Rot. Noble Rot (aka Botrytis cinerea) is a type of fungus that shrivels and decays grapes which in turn intensifies sweetness and adds flavor, sweet nutty beautiful flavor. My co-hosts: Eva, Christiann, Mona and Jaret of Tournant and myself carried this theme throughout the dinner with fermented foods, truffles, and of course, Sauternes. 

Noble Rot Secret Supper was in Astoria, OR at the historically registered Alderbrook Station. Built in 1903, the building once served the areas gill net industry. It boasts three unique floors all housing the buildings unique history. We utilized much of the entire building for the supper, but the actual dinner took place on the third floor. Looking back on our suppers, we definitely aren't aren't afraid to put in the extra work for the perfect spot! So thankful to our amazing volunteers: KathrynAlba, MeaghenMeganElizabeth, MarilMaudiGwen and Stephanie who didn't let a few hundred flights of stairs stand in their way!

Tickets for the first Secret Supper of 2017 have now been opened. Winter'd Tidings, which will take place on February 11th will be filled with steaming pots of rich and hearty dishes, the sound of muffled laughter being muted by snow and a trial of footprints leading to a long table filled with new found friends. You can read more about this supper and get your tickets via the link below. You can also sign up for our newsletter to be notified when registration opens for future events! 


The vibe of this supper was special to me, and different for some reason. I can't quite put my finger on why. Maybe because it was our first ever indoor supper, maybe it was just the setting itself or the history of the building and all who have passed through the doors at one time? Our table was just the perfect juxtaposition of rough and beautiful: old and rustic wood elements alongside of fancy crystal water glasses and gold gilded plates all while being draped in fanciful greens from above. The table when set was almost eerie in the old building. Like it was set for a dinner party that never happened many years ago. So very magical!

Our menu was full of savory and rich fall foods that thrive here in the Pacific Northwest during harvest. We started off the evening with a spiced apple and whiskey cocktail served warm made with local House Spirits Westward Whiskey and Katun barrel-aged rum. We served this on the first floor and then guests were free to wander up to the third floor to get the appetizers. We set our appetizer area up on the third floor balcony which overlooked the Columbia River spilling into the ocean. Such a gorgeous and peaceful spot and we somehow got dry warm weather in November. Thats a feat in itself! 

Mona and Jaret put together the most incredible menu for the next three seated courses. A leek and celeriac soup with fresh shaved truffles from Foods In Season  which was so creamy and opulent. I paired the soup with Willamette Valley Vineyards Pinot Blanc, which was slightly off-dry and complemented the soup perfectly! Next was a gorgeous fall salad with squash and apples. Including the debut of Jaret's homemade apple cider vinaigrette which was served warm over the salad. I'm talking apples picked, pressed and then aged for over two years in old Syrah barrels all by Jaret! I feel so incredibly blessed and in awe to work with chefs like Mona and Jaret who put so much passion and talent into every single element of their food. Next was the main course and one of my all time favorite dishes Coq au Vin made with pasture raised chickens from Marion Acres. It was so hearty and delicious and a perfect dish for family style serving! I paired this with Willamette Valley Vineyards 2012 Elton Pinot Noir. See the complete menu below!




{ amuse bouche }

Sourdough Crostini with Beet sauerkraut, crumbled chevre + toasted pumpkin seeds

Fingerling potatoes + pickled mushrooms topped with maple caramelized onions, garlic butter + feta crumbles


{ le potage }

Leek and Celeriac Soup

with creme fraiche and truffle


{ greens d’automne }

Autumn Squash Salad

with mixed chicories, pickled currants + warm cider vinaigrette


{  la volaille }

Coq au Vin

with red wine, bacon lardons and foraged mushrooms

Crusty Bread


{ cours de fromage }

Vermont Creamery Bijou

with honeycomb + pomegranate jewels


{ doux }

Winter Squash Pie

with honeyed creme fraiche, spiced candied hazelnuts + pecans


{ All of the below beautiful images were taken by Eva Kosmas Flores }

Please see the full list of our talented sponsors below. We are so thankful to partner with such amazing companies!

Tournant @tournantpdx | Chef Services

Alderbrook Station @alderbrookstation | Secret Location

House Spirits @housespiritsdistillery | Westward WhiskeyKatun Rum

Willamette Valley Vineyards @willamettevalleyvineyards | Pinot Blanc, Chardonnay, Pinot Noir

West Elm @westelm | Mid Century Mercury Vase, Mercury Tea Lights, LED Light-Up Garland, Gold Wire Diamond Garland

Something Borrowed @something_borrowed_pdx | Vintage Rentals

Vermont Creamery @vermontcreamery | Various Cheeses

Amy Rochelle Press @amyrochellepress | Custom Menus

Killer Roasting Co. @killerroastingco | Coffee

Portland Juice Co. @portlandjuiceco | Cold pressed juice

Park Avenue Wines @parkavenuewines | Sauternes

Marion Acres @marionacres | Pasture Raised Chicken + Fresh Farm Eggs

La Quercia @@laquercia | Tamworth Smoked Pancetta + Various Charcuterie

Foods In Season @foodsinseason | Truffles + Various Mushroom Varieties

Song Tea @hellosongtea | Old Tree Yunnan Red Tea

AHeirloom @aheirloom | Cakestand

Theo Chocolate @theochocolate | Various Chocolates