1505 Portland Rd. Newberg
Bells Up will be the featured winery at Subterra Restaurant’s Wednesday, February 6 #PorkBaconNation dinner, the fourth installment of their Winter Wednesday Supper Series. Doors open at 6:00 p.m; dinner begins at 6:30 p.m.
RESERVATIONS ARE REQUIRED BY CALLING 503-538-6060.
Guests can enjoy a flight of three Bells Up wines with the meal: 2017 Rhapsody Pinot Blanc, 2015 Titan Pinot Noir, and 2015 Firebird Syrah (from the Subterra library—we’ve been sold out of it for years, literally).
Pomegranate Glazed Grilled Pork Loin Skewer
BLT+C: House-Smoked Bacon, Arugula, Roasted Tomato, Garlic Aïoli and Brûléed Cherries
Pork, Bacon and Extra Sharp White Cheddar Sausage Served with Caramelized Onions and House-Pickled Peppers
A Ravioli of Slow Braised Pork Mixed with Lemon Grass, Garlic, Ginger and Chili, Served in a Unique Pork Pho Consommé
House-Smoked Barbeque Pulled Pork Served Atop a Rich Macaroni and Cheese Mixed with Thick Cut Lardons, Finished with Chicharrones and Scallion
Confit Pork Tenderloin Medallions on a Bed of Apple and Celery Root Salad, Finished with a Curried Tomato Chutney
Candied Carnitas Cranberry Blondie Served Over a Spiced Dried Fruit Coulis