Summer 2011: Vitality
For reservations contact Le Puy:
503-554-9528 or firstname.lastname@example.org
Cost: $295 per person plus 2 night's stay in one of 10 suites priced from $195-$375/night.
Sowing the seed,
my hand is one with the earth.
Wanting the seed to grow,
my mind is one with the light.
Hoeing the crop,
my hands are one with the rain.
Having cared for the plants,
my mind is one with the air.
Hungry and trusting,
my mind is one with the earth.
Eating the fruit,
my body is one with the earth.
Friday – location Le Puy
4:00 Arrival and check-in
4:00 Arrival and check-in
5:00-6:00 Le Puy tour and presentation
6:00-9:00 Solena presentation and tasting, dinner featuring Republic of Jam, Oregon Olive Mill, Beroldingen Farms, Carlton Farms, Misty Mountain Mushrooms, The Dark Chocolatier and Rogue Creamery
Saturday – locations: Wineries and Deer Haven
10:30 Depart inns
10:45-12:00 Solena & Grand Cru Estates tasting and tour
12:00 Depart Solena
12:30 Coeur de Terre tasting in the vineyard with lunch by Rogue Gourmet Catering, walk through the vineyard and tour winery
3:00-5:00 rest at inns
5:15 arrive Deer Haven Farms
5:15-6:00 Tour of Deer Haven
6:00-9:00 Dinner in the labyrinth with chef Jason Furch of Red Fox Bakery, wine by CdT and music by Larry Brown
Transportation provided by Newberg Ford
Start your weekend with a presentation and tour of Le Puy. Learn how two architects became innkeepers and about the quest to renovate the large single family home into an 8 room inn as sustainably as possible. Lea Duffy and Andy Kosusko will discuss the challenges of being architect and owner and making decisions about cost vs benefits. The evening will also feature a presentation from Solena & Grand Cru Estates on the biodynamic vineyard process. Enjoy Solena’s wines while feasting on cuisine prepared by Le Puy featuring local products of Republic of Jam, Oregon Olive Mill, Beroldingen Farms, Carlton Farms, Misty Mountain Mushrooms, The Dark Chocolatier and Rogue Creamery.
Saturday, after breakfasts at the inns, the adventure begins with a tour and additional tastings at Solena & Grand Cru Estates’ beautiful winery. A journey through the romantic, rolling hills of Yamhill County leads to Coeur de Terre nestled in the foothills of the Coastal range. Lisa Neal, owner of Coeur de Terre, will discuss her philosophy of sustainable vineyard management from an economic, environmental and social perspective. Enjoy a tasting and winery tour followed by northwest cuisine prepared picnic style by Rogue Gourmet Catering next to the pond in the middle of the vineyard.
Later that afternoon, explore Deer Haven Farms B&B. Christina and Stuart Sommers have lovingly cultivated a farm with a goal to produce 80% of their food onsite. Deer Haven farms makes their own soil and compost, raise livestock and grow most of their own vegetables and fruit. They also grind their own grains from locally produced sources. Guests will journey through an edible labyrinth while taking in the scents of summer. At the heart of the labyrinth, guests will discover chef Jason Furch of Red Fox Bakery, an outdoor kitchen and farm table set for a 5 course feast featuring wines from Coeur de Terre. Guests will help gather fresh vegetables for the meal and enjoy lively guitar music from Larry Brown.
On Sunday, all will enjoy full breakfasts at the inns then return to their daily lives with fresh new ideas and perspective on sustainable living!