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X-WR-CALDESC:Events for Bells Up Winery
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DTSTART;TZID=America/Los_Angeles:20250427T150000
DTEND;TZID=America/Los_Angeles:20250427T163000
DTSTAMP:20260430T123943
CREATED:20241219T230016Z
LAST-MODIFIED:20250226T015855Z
UID:8013-1745766000-1745771400@bellsupwinery.com
SUMMARY:2017 Library Wines Release Party – 3pm
DESCRIPTION:A Sinfonía of Wine & Mexican Cuisine: Bells Up’s 2017 Library Release Party\nNew World Winemaking Meets Mexican Cuisine Prepared with Old World Techniques\n\nWinemaker Dave Specter and Chef Carlos Perez. \nBook your spot at the table for one of THREE seated tastings at 11am\, 1pm\, or 3pm.\n\nEarly Bird Pricing: Club $40 (max 2) / Non-member $55 | Pre-paid Reservations Required\nTickets purchased on or after April 6\, 2025: Club $50 (max 2) / Non-member $65 | Pre-paid Reservations Required \nCall 503.537.1328 to reserve your seat.\n\nJoin Bells Up as we pop the corks on the four featured Library wine releases for 2025: \n\n2017 Titan Willamette Valley Pinot Noir\n2017 Candide Nemarniki Vineyard Pinot Noir\n2017 Villanelle Tonnelier Vineyard Pinot Noir\n2017 Firebird Summit View Vineyard Syrah\n\nFeaturing 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! \nMexican Flavors Pairings Menu\nMexican 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. \nSpring Harvest Tlayuda by Chef Carlos Perez of Maya’s Kitchen\, to pair with Bells Up’s 2017 Firebird Syrah Library Release. \n2017 Titan and Oaxacan Arancini. \nFried Risotto made with wild mushrooms deglazed with Bells Up’s Titan Pinot Noir and served with quesillo. \n2017 Candide and Tomato Confit on Blue Corn Tortilla. \nDelicious 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. \n2017 Villanelle and Chipotle Cherry BBQ Glazed Meatballs (Vegetarian Substitution of Cauliflower). \nGrass Fed Beef with homemade BBQ sauce and fresh Bing Cherries. \n2017 Firebird and Spring Harvest Tlayuda. \nA celebration of Spring featuring mixed seasonal vegetables\, pea and avocado purée. Served on a thin\, crispy Tillamook cheese cracker. \n  \n \nAbout Chef Carlos Perez\, Maya’s Kitchen\nChef 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.
URL:https://bellsupwinery.com/event/2017-library-wines-release-party-3pm/
LOCATION:Bells Up Winery\, 27895 NE Bell Road\, Newberg\, OR\, 97132\, United States
CATEGORIES:Onsite Event
ATTACH;FMTTYPE=image/jpeg:https://bellsupwinery.com/wp-content/uploads/2024/12/BUP-2017LIBRARYRELEASEPARTY-Header1000x562.jpg
ORGANIZER;CN="Bells Up Winery":MAILTO:info@bellsupwinery.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250427T130000
DTEND;TZID=America/Los_Angeles:20250427T143000
DTSTAMP:20260430T123943
CREATED:20241220T055215Z
LAST-MODIFIED:20250226T015941Z
UID:8011-1745758800-1745764200@bellsupwinery.com
SUMMARY:2017 Library Wines Release Party – 1pm
DESCRIPTION:A Sinfonía of Wine & Mexican Cuisine: Bells Up’s 2017 Library Release Party\nNew World Winemaking Meets Mexican Cuisine Prepared with Old World Techniques\n\nWinemaker Dave Specter and Chef Carlos Perez. \nBook your spot at the table for one of THREE seated tastings at 11am\, 1pm\, or 3pm.\n\nEarly Bird Pricing: Club $40 (max 2) / Non-member $55 | Pre-paid Reservations Required\nTickets purchased on or after April 6\, 2025: Club $50 (max 2) / Non-member $65 | Pre-paid Reservations Required \nCall 503.537.1328 to reserve your seat.\n\nJoin Bells Up as we pop the corks on the four featured Library wine releases for 2025: \n\n2017 Titan Willamette Valley Pinot Noir\n2017 Candide Nemarniki Vineyard Pinot Noir\n2017 Villanelle Tonnelier Vineyard Pinot Noir\n2017 Firebird Summit View Vineyard Syrah\n\nFeaturing 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! \nMexican Flavors Pairings Menu\nMexican 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. \nSpring Harvest Tlayuda by Chef Carlos Perez of Maya’s Kitchen\, to pair with Bells Up’s 2017 Firebird Syrah Library Release. \n2017 Titan and Oaxacan Arancini. \nFried Risotto made with wild mushrooms deglazed with Bells Up’s Titan Pinot Noir and served with quesillo. \n2017 Candide and Tomato Confit on Blue Corn Tortilla. \nDelicious 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. \n2017 Villanelle and Chipotle Cherry BBQ Glazed Meatballs (Vegetarian Substitution of Cauliflower). \nGrass Fed Beef with homemade BBQ sauce and fresh Bing Cherries. \n2017 Firebird and Spring Harvest Tlayuda. \nA celebration of Spring featuring mixed seasonal vegetables\, pea and avocado purée. Served on a thin\, crispy Tillamook cheese cracker. \n  \n \nAbout Chef Carlos Perez\, Maya’s Kitchen\nChef 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.
URL:https://bellsupwinery.com/event/2017-library-wines-release-party-1pm/
LOCATION:Bells Up Winery\, 27895 NE Bell Road\, Newberg\, OR\, 97132\, United States
CATEGORIES:Onsite Event
ATTACH;FMTTYPE=image/jpeg:https://bellsupwinery.com/wp-content/uploads/2024/12/BUP-2017LIBRARYRELEASEPARTY-Header1000x562.jpg
ORGANIZER;CN="Bells Up Winery":MAILTO:info@bellsupwinery.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250427T110000
DTEND;TZID=America/Los_Angeles:20250427T123000
DTSTAMP:20260430T123943
CREATED:20241220T054553Z
LAST-MODIFIED:20250403T203722Z
UID:8005-1745751600-1745757000@bellsupwinery.com
SUMMARY:2017 Library Wines Release Party – 11am
DESCRIPTION:A Sinfonía of Wine & Mexican Cuisine: Bells Up’s 2017 Library Release Party\nNew World Winemaking Meets Mexican Cuisine Prepared with Old World Techniques\n\nWinemaker Dave Specter and Chef Carlos Perez. \nBook your spot at the table for one of THREE seated tastings at 11am\, 1pm\, or 3pm.\n\nEarly Bird Pricing: Club $40 (max 2) / Non-member $55 | Pre-paid Reservations Required\nTickets purchased on or after April 6\, 2025: Club $50 (max 2) / Non-member $65 | Pre-paid Reservations Required \nCall 503.537.1328 to reserve your seat.\n\nJoin Bells Up as we pop the corks on the four featured Library wine releases for 2025: \n\n2017 Titan Willamette Valley Pinot Noir\n2017 Candide Nemarniki Vineyard Pinot Noir\n2017 Villanelle Tonnelier Vineyard Pinot Noir\n2017 Firebird Summit View Vineyard Syrah\n\nFeaturing 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! \nMexican Flavors Pairings Menu\nMexican 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. \nSpring Harvest Tlayuda by Chef Carlos Perez of Maya’s Kitchen\, to pair with Bells Up’s 2017 Firebird Syrah Library Release. \n2017 Titan and Oaxacan Arancini. \nFried Risotto made with wild mushrooms deglazed with Bells Up’s Titan Pinot Noir and served with quesillo. \n2017 Candide and Tomato Confit on Blue Corn Tortilla. \nDelicious 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. \n2017 Villanelle and Chipotle Cherry BBQ Glazed Meatballs (Vegetarian Substitution of Cauliflower). \nGrass Fed Beef with homemade BBQ sauce and fresh Bing Cherries. \n2017 Firebird and Spring Harvest Tlayuda. \nA celebration of Spring featuring mixed seasonal vegetables\, pea and avocado purée. Served on a thin\, crispy Tillamook cheese cracker. \n  \n \nAbout Chef Carlos Perez\, Maya’s Kitchen\nChef 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.
URL:https://bellsupwinery.com/event/2017-library-wines-release-party-11am/
LOCATION:Bells Up Winery\, 27895 NE Bell Road\, Newberg\, OR\, 97132\, United States
CATEGORIES:Onsite Event
ATTACH;FMTTYPE=image/jpeg:https://bellsupwinery.com/wp-content/uploads/2024/12/BUP-2017LIBRARYRELEASEPARTY-Header1000x562.jpg
ORGANIZER;CN="Bells Up Winery":MAILTO:info@bellsupwinery.com
END:VEVENT
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