Culinary Arts

Equal to our dedication in the vineyards and passion in the winery is our commitment to great food, evidenced by the choice of Chef Philippe Boulot, James Beard Award Recipient and culinary director at the Heathman Restaurant in Portland, to direct the culinary arts program. Under Chef Boulot’s direction, the kitchen will be a central hub of activity at Grand Cru Estates, with cooking classes, winemaker dinners, private member events and the “Les Amis de Philippe” guest chef series.

The culinary arts program will bring members the pleasures of learning and sharing in the kitchen, with the ultimate experience that of the cuisine itself: exquisite flavors from the fine creations of renowned chefs using the abundance of fresh northwest ingredients. In time, the farm itself will be a favorite source for organic fruits, vegetables, herbs, honey and more, with members having the opportunity to participate in all phases of the food experience from picking the produce to relishing the food and the wine they have created.