Ken Wright

Dear Members of the Chaîne des Rôtisseurs, the International Wine and Food Society, and Guests –

Registration is now open for the much-anticipated Wine Dinner with Ken Wright of Ken Wright Cellars.  This signature event will be held at the Austin Club (110 E. 9^th Street, Austin) on Saturday, April 5, 2025, beginning with passed appetizers at 6:00 PM.

Get to know the influential Ken Wright and his incredible Pinot Noir wines, including some hard-to-find Library Wines, while enjoying a 5-course meal designed just for us by the Austin Club’s new general manager.  Scroll down for the menu, which includes seared fois gras with blackberry reduction, as well as grilled elk medallions.  Let Lynn Jelinski (kc2kg@earthlink.net) know if you have special dietary restrictions.

Ken is the first Oregon wine maker featured on the cover of Wine Spectator and has been an activist in developing a long-term vision for Carlton, OR as a wine destination.  We will be sipping wine from Riedel New World Pinot Noir Glasses, which he helped design (and has already shipped to the Austin Club for ideal enjoyment of his wine).

Dress for women is cocktail attire with lots of bling, and jackets for men.  Wear ribbons and decorations if you have them.

Park using your ATX app, or stay tuned for a parking deal on which we are still working.

Cost is $180 per person, which is all-inclusive and includes tax, tip, and fees.  Guests are welcome at the same price.

Registration is limited to the first 40 people who sign up and pay by the March 20, 2025 deadline.  Follow these instructions to register and pay:

If you are a member of the Chaîne des Rôtisseurs, go to chaineaustin.org, click on events, and then click the April 5 event.  Register yourself and guests and pay by card on the site, or send a check payable to the Chaîne des Rôtisseurs, to Nik Petrik, Treasurer, 809 Mariposa Dr. #1, Austin TX 78704.

If you are a member of the International Wine and Food Society, click here and log into your account and register yourself and your guests.  Pay by Zelle (send payment to iwfsaustinbranch@gmail.com) or pay by sending a check payable to IWFS, to Terry Richardson, Treasurer, 8320 Chalk Knoll Drive, Austin, TX 78735.

If you are a member of both, follow instructions above for the International Wine and Food Society.

If you are a member of neither of the above, send an email to Lynn Jelinski so she can register you as her guests.  Then follow payment instructions for the International Wine and Food Society (i.e., Pay by Zelle [send payment to iwfsaustinbranch@gmail.com] with your name(s) in the payment line, or pay by sending a check payable to IWFS, to Terry Richardson, Treasurer, 8320 Chalk Knoll Drive, Austin, TX 78735).

Reception - Passed Appetizers

Seared Scallops with Lemon Butter – Delicate and rich, these seared scallops are topped with a light lemon butter sauce.

Duck Confit Crostini – Shredded duck confit on a toasted crostini, garnished with a touch of fig jam.

Mini Brie and Mushroom Tartlets – Creamy brie paired with earthy mushrooms in a flaky tart shell.

Wine Pairing: 2023 Ken Wright Cellars Pinot Blanc, $28 retail

The crisp acidity and citrus notes of the Pinot Blanc will complement the richness of the scallops, duck, and brie, setting a delightful tone for the evening.

Salad Course

Arugula, Pear, and Hazelnut Salad – Fresh arugula with thinly sliced pears, toasted hazelnuts, and a mild honey-mustard vinaigrette, garnished with shaved Parmigiano-Reggiano.

Wine Pairing: 2023 Ken Wright Cellars Willamette Valley Chardonnay, $28 retail

The slightly fruity character of the Chardonnay will pair well with the sweetness of the pears and the nutty, savory notes in the salad.

Light First Course

Pan-Seared Foie Gras with Blackberry Reduction – A luxurious foie gras seared to perfection, served with a rich and slightly tart blackberry reduction.

Wine Pairing: 2016 Ken Wright Cellars Single Vineyard Pinot Noir (Savoya Vineyard), Library Wine $90 retail

The depth and complexity of the Savoya Vineyard Pinot Noir will enhance the richness of the foie gras and the dark berry flavors in the reduction.

Main Course

Grilled Elk Medallions with Wild Mushroom Risotto – Tender elk medallions grilled to medium-rare, served over a creamy wild mushroom risotto with a hint of rosemary.

Wine Pairing: 2018 Ken Wright Cellars Single Vineyard Pinot Noir (Carter Vineyard), Library Wine $90 retail

The powerful structure and bold flavors of the Carter Vineyard Pinot Noir will beautifully complement the savory and earthy tones of the elk and mushrooms.

Dessert Course

Dark Chocolate Tart with Raspberry Coulis – A rich dark chocolate tart with a buttery crust, served with a drizzle of raspberry coulis and a dollop of vanilla crème fraîche.

Wine Pairing: 2021 Ken Wright Cellars Shea Vineyard Pinot Noir-PNP-Block 2, Library Wine $90 retail

The Shea Vineyard Pinot Noir, with its ripe red fruit and subtle spice notes, will balance the intensity of the dark chocolate and the tartness of the raspberries.