A Sinfonía of Wine & Mexican Cuisine: Bells Up’s 2017 Library Release Party

New World Winemaking Meets Mexican Cuisine Prepared with Old World Techniques

Winemaker Dave Specter and Chef Carlos Perez.

Book your spot at the table for one of THREE seated tastings at 11am, 1pm, or 3pm.

Early Bird Pricing: Club $40 (max 2) / Non-member $55 | Pre-paid Reservations Required

Tickets purchased on or after April 6, 2025: Club $50 (max 2) / Non-member $65 | Pre-paid Reservations Required

Call 503.537.1328 to reserve your seat.

Join Bells Up as we pop the corks on the four featured Library wine releases for 2025:

• 2017 Titan Willamette Valley Pinot Noir
• 2017 Candide Nemarniki Vineyard Pinot Noir
• 2017 Villanelle Tonnelier Vineyard Pinot Noir
• 2017 Firebird Summit View Vineyard Syrah

Featuring small bites pairings from innovative Chef Carlos Perez of Maya’s Kitchen. He’ll be preparing and serving seasonal, hyper-local nibbles that perfectly compliment these four Bells Up Library wines. Plus, he’ll be here to walk you through his creations!

Mexican Flavors Pairings Menu

Mexican cuisine prepared using classic European techniques? Paired with Pinot Noir and Syrah? YES. We can’t wait to share this unique culinary adventure with you.

Spring Harvest Tlayuda by Chef Carlos Perez of Maya’s Kitchen, to pair with Bells Up’s 2017 Firebird Syrah Library Release.

2017 Titan and Oaxacan Arancini.

Fried Risotto made with wild mushrooms deglazed with Bells Up’s Titan Pinot Noir and served with quesillo.

2017 Candide and Tomato Confit on Blue Corn Tortilla.

Delicious local heirloom tomatoes cooked down and rendered in olive oil and tomato broth. Plated with haricot verts, garden greens and sea salt, on a Blue Corn Tortilla. Finished with Durant’s local Olive oil.

2017 Villanelle and Chipotle Cherry BBQ Glazed Meatballs (Vegetarian Substitution of Cauliflower).

Grass Fed Beef with homemade BBQ sauce and fresh Bing Cherries.

2017 Firebird and Spring Harvest Tlayuda.

A celebration of Spring featuring mixed seasonal vegetables, pea and avocado purée. Served on a thin, crispy Tillamook cheese cracker.

About Chef Carlos Perez, Maya’s Kitchen

Chef Carlos has worked most his career in corporate dining, from the kitchens at Pixar to serving patients, staff and their families at Facey Medical Center. He loves to find inspiration in food and share his talents through the plate. With nearly two decades of classical training in European techniques — including French, Italian, and Spanish cuisines — his true passion is applying those methods to Mexican fare, creating unique and innovative interpretations of familiar flavors. Maya’s Kitchen, named for his daughter, books small events for private celebratory dinners/brunches for 2-20 people either at private residences, parks, AirBnBs, or job sites.