Our team of chefs and sommeliers have been long-time fans of Martin Woods Winery, and Evan Martin, winemaker/vigneron of Martin Woods has strong ties to New Mexico. Campo regulars will be familiar with some of these special Willamette Valley wines on our menu, and we have enjoyed building a relationship with Evan over the years. His approach to wine-making is built on the same respect for the land and sustainable practices that drive our mission at Los Poblanos.
In anticipation of our upcoming long-table dinner and wine seminar featuring Martin Woods wines, a team of our chefs and sommeliers traveled to Oregon in January to explore Evan's cellar, visit the vineyards and collaborate on ideas for a one-of-a-kind menu. Head Chef, Chris Bethoney, Director of Wine and Spirits, Dylan Storment, Head Sommelier, Graham Unverzagt and Lead Event Cook, Tom Hudgens have created an inspired menu blending Rio Grande Valley Cuisine with the distinct flavors of Oregon for a uniquely place-based dining experience.
Martin Woods Winery is tucked away in the oak-forested foothills of Oregon's Coast Range in the cool-climate McMinnvillle AVA, Willamette Valley. Our team had a chance to explore the ecosystem that creates both the terroir and the foodshed - from the honey harvested by Evan's team to cool-season rhubarb, blackberry brambles and mushrooms that thrive in the company of moss and fog.
The resulting menu is driven by Martin Woods' extraordinary wines (in both preparation and pairings) and is inspired by local flavors, the proximity to the ocean and the cultural influences of the region. Alongside elements of Rio Grande Valley Cuisine, the menu unites two distinct regions. Here’s a sneak peek at what they have in store.*
Welcome reception with Oregon coast oysters
first course
TORCHON OF FOIE GRAS
Jacobson-Riesling Salt, pine or spruce, house toast
2017 “Hyland Vineyard” Riesling
second course
VENISON CARPACCIO
smoked venison loin, mustard seed, pickled mushroom, coriander, nixtamal shoyu, micro mustard greens
2016 “Havlin Vineyard” Gamay, poured from magnum
third course
LOCAL MUSHROOMS
Oregon truffle, grilled baby LP bok choi, Monticello balsamico, pomegranate beurre rouge
Pinot Noir horizontal: 2021 “Temperance,” “Hyland” and “Jessie James” vineyards
fourth course
DUNGENESS CRAB RISOTTO
pickled chiles, cured egg yolk, Briar Rose Creamery cheese
2017 and 2019 “Yamhill Valley Vineyard” Chardonnay
fifth course
GRILLED LAMB RACK
pickled blackberry, potato, green chickpea with mint and basil
Syrah vertical: 2018, 2021 and 2022 (barrel sample, not yet released) “Rockbar Vineyard”
dessert
HONEY CUSTARD TARTLET
Evan Martin’s honey, Oregon rhubarb and hazelnut crust, tarragon or lemon verbena ice cream
2021 “Hyland Vineyard” Noble Rot Riesling
*Menu may be subject to change.
Evan Martin has been driven by a passion to discover the most compelling terroir in Oregon since 2009. Elegant Pinot noir and Chardonnay are the focus of his portfolio, but Riesling, Gruner, Gamay, Cabernet Franc and Syrah have proven extremely exciting for exploration. His small team farms according to sustainable, wholistic principles and the growers he partners with share that approach. The winemaking methods are delicate and natural, but of greatest importance is that a Martin Woods wine promotes the classic qualities of purity, balance, complexity and fine structure that can only result from great terroir combined with wholehearted dedication to art and craft.
