Greetings! We hope that your holidays are shaping up to be merry and bright, and you’re preparing to bid farewell to 2017. We're eagerly anticipating the new year and we hope you'll join us by ringing in 2018 in style! Castagna Restaurant will be open for a special Sunday service on the 31st with a fantastic New Year's Eve tasting menu. You can expect champagne, truffles, caviar, and more! The menu is $200 and will take you on an odyssey from decadent bite sized snacks, to mouth-watering local seafood, to some Pastry Chef Geovanna Salas's special sweets- including spruce tip ice cream. We're happy to accommodate most allergies, but please call ahead to discuss any restrictions with us. Friday and Saturday of that week please join us for our traditional Chef's Tasting Menu. This is an opportunity to join in the festivities of the weekend with an exploration of Chef Justin Woodward's daily inspiration. Wednesday-Thursday of that week we will offer both our Chef's Tasting Menu and our abbreviated dinner menu. We're looking forward to seeing you for a festive and memorable send-off to 2017!

Meet your friends and family at Café Castagna for your holiday get-togethers!

Café Castagna is excited to announce an opportunity to gather your community together for a wintery family dinner! For the month of December, bring your friends and family to the Café to dine on warming holiday foods in our festive and friendly space. The feast includes porchetta, hassleback potatoes, roasted vegetables, winter salad, arancini, bread & olives, and trifle for dessert! We're happy to work with you personally to make the feast as fancy or comfortable as you'd like. We think the Café is the perfect spot for a cheery winter feast with its bustling, neighborhood vibe- bring in your colleagues, college buddies, or grandkids. Call ahead to coordinate with us so we can best provide for you! We hope to see you this December for family dinner! The fine print: Please book with 48 hours notice. Groups of 2-12 people only. Reservations must be booked in person or over the phone. Allergies can be accommodated within reason.

*Don't forget to include a Castagna gift certificate in your loved ones' stockings this year! Good at both the Café and the Restaurant.* Call to buy one today! 503-231-7373 Happy holidays to you and yours!

- The Whole Team at Castagna

Greetings! We hope that your holidays are shaping up to be merry and bright, and you’re preparing to bid farewell to 2017. We're eagerly anticipating the new year and we hope you'll join us by ringing in 2018 in style! Castagna Restaurant will be open for a special Sunday service on the 31st with a fantastic New Year's Eve tasting menu. You can expect champagne, truffles, caviar, and more! The menu is $200 and will take you on an odyssey from decadent bite sized snacks, to mouth-watering local seafood, to some Pastry Chef Geovanna Salas's special sweets- including spruce tip ice cream. We're happy to accommodate most allergies, but please call ahead to discuss any restrictions with us. Friday and Saturday of that week please join us for our traditional Chef's Tasting Menu. This is an opportunity to join in the festivities of the weekend with an exploration of Chef Justin Woodward's daily inspiration. Wednesday-Thursday of that week we will offer both our Chef's Tasting Menu and our abbreviated dinner menu. We're looking forward to seeing you for a festive and memorable send-off to 2017!

Meet your friends and family at Café Castagna for your holiday get-togethers!

Café Castagna is excited to announce an opportunity to gather your community together for a wintery family dinner! For the month of December, bring your friends and family to the Café to dine on warming holiday foods in our festive and friendly space. The feast includes porchetta, hassleback potatoes, roasted vegetables, winter salad, arancini, bread & olives, and trifle for dessert! We're happy to work with you personally to make the feast as fancy or comfortable as you'd like. We think the Café is the perfect spot for a cheery winter feast with its bustling, neighborhood vibe- bring in your colleagues, college buddies, or grandkids. Call ahead to coordinate with us so we can best provide for you! We hope to see you this December for family dinner! The fine print: Please book with 48 hours notice. Groups of 2-12 people only. Reservations must be booked in person or over the phone. Allergies can be accommodated within reason.

*Don't forget to include a Castagna gift certificate in your loved ones' stockings this year! Good at both the Café and the Restaurant.* Call to buy one today! 503-231-7373 Happy holidays to you and yours!

- The Whole Team at Castagna

by Jordan Michelman

"People in Portland like to tell you: "This town does mid-level dining great, but there's no high end." The next time you hear this, smile politely. Then ask if they've been to Castagna.

In the restaurant's serene, unobtrusive, sandalwood-beige dining room, chef Justin Woodward offers surprises, risks and that rarest of qualities in this city: elegance.

Over the course of a 90-minute meal, small portions contain multitudes and Brent Braun's wine pairings astonish with some of the city's rarest bottles.

At a recent dinner, I was served a beet chip stuffed with beef tartare; dehydrated sea beans with egg dip; a perfect, tiny brown dinner roll by pastry chef Geovanna Salas (accompanied by brown butter floated with a dusting of suspended brown-butter solids and herbed lard); tilefish tartare; a crispy radish snack; and a piece of amberjack sashimi from Tokyo's famed Tsukiji fish market.

That was the first 20 minutes.

It was followed by an Oregon albacore tuna belly, gently and carefully just grilled, with caper cream and a cusp-of-autumn heirloom tomato and squash salad, the squash compressed with tomato water into a state of near-pickled suspension, more packed with flavor and texture than I could have ever dreamed possible.

Braun's beverage program is easy brilliance throughout, pouring a complex La Cigarrera Amontillado sherry with a densely conceptual dish of glossy, opaque white-bean purée and shallot foam concealing a perfect blistered heirloom tomato. It was the top dish of the night, and my favorite glass of sherry I've had poured for me anywhere in Portland.

After a high-wire act of subtlety and invention throughout the dinner, dessert is where this restaurant explodes into full color. It's a riot of bold, sweet flavors no longer holding back, such as the Doug fir ice cream with strawberry and sancho pepper garnishes dancing with a fizzy, sweet moscato d'Asti. It's pure earned pleasure.

With drink pairings and a tip, the 14-plate extravaganza approaches $200 a person. And while it may seem strange to say $200 is "worth it," the meal silences any thought that it isn't. Castagna inhabits the toughest, tiniest part of the Venn diagram, the one that balances restraint with experimentation and technique with verve, humbly boxing your ears and making you say, as I said repeatedly throughout my own meal, 'Holy shit.'"

by Jordan Michelman

"People in Portland like to tell you: "This town does mid-level dining great, but there's no high end." The next time you hear this, smile politely. Then ask if they've been to Castagna.

In the restaurant's serene, unobtrusive, sandalwood-beige dining room, chef Justin Woodward offers surprises, risks and that rarest of qualities in this city: elegance.

Over the course of a 90-minute meal, small portions contain multitudes and Brent Braun's wine pairings astonish with some of the city's rarest bottles.

At a recent dinner, I was served a beet chip stuffed with beef tartare; dehydrated sea beans with egg dip; a perfect, tiny brown dinner roll by pastry chef Geovanna Salas (accompanied by brown butter floated with a dusting of suspended brown-butter solids and herbed lard); tilefish tartare; a crispy radish snack; and a piece of amberjack sashimi from Tokyo's famed Tsukiji fish market.

That was the first 20 minutes.

It was followed by an Oregon albacore tuna belly, gently and carefully just grilled, with caper cream and a cusp-of-autumn heirloom tomato and squash salad, the squash compressed with tomato water into a state of near-pickled suspension, more packed with flavor and texture than I could have ever dreamed possible.

Braun's beverage program is easy brilliance throughout, pouring a complex La Cigarrera Amontillado sherry with a densely conceptual dish of glossy, opaque white-bean purée and shallot foam concealing a perfect blistered heirloom tomato. It was the top dish of the night, and my favorite glass of sherry I've had poured for me anywhere in Portland.

After a high-wire act of subtlety and invention throughout the dinner, dessert is where this restaurant explodes into full color. It's a riot of bold, sweet flavors no longer holding back, such as the Doug fir ice cream with strawberry and sancho pepper garnishes dancing with a fizzy, sweet moscato d'Asti. It's pure earned pleasure.

With drink pairings and a tip, the 14-plate extravaganza approaches $200 a person. And while it may seem strange to say $200 is "worth it," the meal silences any thought that it isn't. Castagna inhabits the toughest, tiniest part of the Venn diagram, the one that balances restraint with experimentation and technique with verve, humbly boxing your ears and making you say, as I said repeatedly throughout my own meal, 'Holy shit.'"

Imagine.... an alpine tavern with dark wood, long rough-hewn tables, and a rosy-cheeked maitre d'. The room overflows with wine, ale and laughter. Your mouth waters as a platter of sizzling sausages is carried past you.... We are excited to invite you to our final Communal Dinner for this year. It is aChoucroute Garnie- a famous Alsatian dish of sauerkraut, sausages, salted meats, and potatoes. One key component to the recipe is the use of Riesling to add bright flavor to the cabbage- and to sip alongside as well. Choucroute Garnie is eaten in fall and winter because it is warming and hearty. The cool weather has arrived in Portland so we hope you'll join us! Choucroute Garnie Tuesday, November 14th, 6:30pm Frisée salad with rye croutons • Homemade sauerkraut with boudin blanc, garlic sausage, wieners and cured pork potatoes and homemade mustard • French apple cake $40 per person A flight of beverages to go with the choucroute $22 Leon Boesch "Edelzwicker" Alsace, France NV Sylvaner/Pinot Blanc Blend Agathe Bursin "Dirstelberg" Alsace, France 2016 Riesling Brassiere de la Pigeonelle 'La Loirette' Farmhouse Ale, Loire Valley, France Go all out! $40 A perfect pear sparkling cocktail the flight of beverages Dominique Andiran 'Les Ruminants des Vignes' Gascony, France 2016 Diners will be seated at communal tables set with bountiful platters of choucroute garnie. If you have not had an opportunity to sit with us for one of our communal dinners the Choucroute Garnie is a great first timer's feast! Please call the café (503 231.9959) to reserve your seat.

Imagine.... an alpine tavern with dark wood, long rough-hewn tables, and a rosy-cheeked maitre d'. The room overflows with wine, ale and laughter. Your mouth waters as a platter of sizzling sausages is carried past you.... We are excited to invite you to our final Communal Dinner for this year. It is aChoucroute Garnie- a famous Alsatian dish of sauerkraut, sausages, salted meats, and potatoes. One key component to the recipe is the use of Riesling to add bright flavor to the cabbage- and to sip alongside as well. Choucroute Garnie is eaten in fall and winter because it is warming and hearty. The cool weather has arrived in Portland so we hope you'll join us! Choucroute Garnie Tuesday, November 14th, 6:30pm Frisée salad with rye croutons • Homemade sauerkraut with boudin blanc, garlic sausage, wieners and cured pork potatoes and homemade mustard • French apple cake $40 per person A flight of beverages to go with the choucroute $22 Leon Boesch "Edelzwicker" Alsace, France NV Sylvaner/Pinot Blanc Blend Agathe Bursin "Dirstelberg" Alsace, France 2016 Riesling Brassiere de la Pigeonelle 'La Loirette' Farmhouse Ale, Loire Valley, France Go all out! $40 A perfect pear sparkling cocktail the flight of beverages Dominique Andiran 'Les Ruminants des Vignes' Gascony, France 2016 Diners will be seated at communal tables set with bountiful platters of choucroute garnie. If you have not had an opportunity to sit with us for one of our communal dinners the Choucroute Garnie is a great first timer's feast! Please call the café (503 231.9959) to reserve your seat.

We are excited to invite two of Portland's premier pastry chefs to collaborate with our own Geovanna Salas for a night that will satisfy both those with fiendish sugar cravings and those with a subtler taste in sweet treats! Maya Erickson is currently the pastry chef at the acclaimed Langbaan. She got her start with pastry in San Francisco where she worked at several renowned institutions including Orson, AQ, and Lazy Bear. She's been recognized by Zagat, Food and Wine, the SF Chronicle, and StarChefs. Lauren Breneman has just begun working at Coquine after a stint as pastry chef for for Beast. She is also developing a new project called Astral where she is exploring cuisine inspired by Mexican heritage and growing up in Texas. The theme of the evening is Modern Meets Classic. Geo, Maya, and Lauren will each create two unique desserts for this event. A modern dessert from each will feature a stunning combination of imagination and technique. And though the chefs want to keep their classic desserts a surprise, some of the ideas being tossed around are twelve layer chocolate cake and crème brulée. Either way, with these ladies, you know you’re in for a “treat.” The events is scheduled for Monday, October 23rd. We're offering two limited seatings at 6:30pm and 7:30pm. Tickets are $50 and include a brief series of savory snacks from Castagna Chef Justin Woodward, six desserts, plus a few mignardises to finish. There will be a short list of fun dessert drinks for purchase curated by Castagna sommelier Brent Braun. It's sure to be a delightful evening and we hope you'll treat yourself to sweets with us!

We are excited to invite two of Portland's premier pastry chefs to collaborate with our own Geovanna Salas for a night that will satisfy both those with fiendish sugar cravings and those with a subtler taste in sweet treats! Maya Erickson is currently the pastry chef at the acclaimed Langbaan. She got her start with pastry in San Francisco where she worked at several renowned institutions including Orson, AQ, and Lazy Bear. She's been recognized by Zagat, Food and Wine, the SF Chronicle, and StarChefs. Lauren Breneman has just begun working at Coquine after a stint as pastry chef for for Beast. She is also developing a new project called Astral where she is exploring cuisine inspired by Mexican heritage and growing up in Texas. The theme of the evening is Modern Meets Classic. Geo, Maya, and Lauren will each create two unique desserts for this event. A modern dessert from each will feature a stunning combination of imagination and technique. And though the chefs want to keep their classic desserts a surprise, some of the ideas being tossed around are twelve layer chocolate cake and crème brulée. Either way, with these ladies, you know you’re in for a “treat.” The events is scheduled for Monday, October 23rd. We're offering two limited seatings at 6:30pm and 7:30pm. Tickets are $50 and include a brief series of savory snacks from Castagna Chef Justin Woodward, six desserts, plus a few mignardises to finish. There will be a short list of fun dessert drinks for purchase curated by Castagna sommelier Brent Braun. It's sure to be a delightful evening and we hope you'll treat yourself to sweets with us!

Greetings! We hope these early days of Autumn are treating you well. We are excited to explore the changing seasons and to see what ingredients are becoming available both in Oregon and abroad. Of late, we have been lucky enough to team up with True World Foods to participate in their Tsukiji Express Seafood Program! True World says of this program, "We carefully inspect and select the best offerings from the world's most famous fish market, Tsukiji Market in Tokyo, always in accordance with our customers specifications. Then we handle them with care, pack them to retain the peak quality of freshness, and express ship direct to our most discriminating customers." Castagna is one of only a small handful of restaurants in Portland working with True World to explore Tsukiji Market from afar. So far we particularly loved the buttery Ama-Dai or Tile Fish. It swims wild and is often caught with a single rod. We serve the fish day of, so make sure to call ahead or ask when you come to visit if Tuskiji Market fish is available!

chef's tasting menu

snacks

crab, grilled cucumber albacore squid lightly smoked trout, buttermilk, potato matsutake, porcini, concentrate of halibut foie gras, strawberry pocha bean, infused cream, tomato aged duck, gem lettuce, roquefort beef, allium, opal basil strawberry, spruce, sansho sourdough, grape caramelized potato skin

We are now also offering vegetarian substitutions for the full chef's tasting menu! We are happy to accommodate other allergies and dietary restrictions as well. Give us a call in advance to let us know how to best to serve your needs.

We're looking forward to seeing you this Fall!

- The Whole Team at Castagna

Greetings! We hope these early days of Autumn are treating you well. We are excited to explore the changing seasons and to see what ingredients are becoming available both in Oregon and abroad. Of late, we have been lucky enough to team up with True World Foods to participate in their Tsukiji Express Seafood Program! True World says of this program, "We carefully inspect and select the best offerings from the world's most famous fish market, Tsukiji Market in Tokyo, always in accordance with our customers specifications. Then we handle them with care, pack them to retain the peak quality of freshness, and express ship direct to our most discriminating customers." Castagna is one of only a small handful of restaurants in Portland working with True World to explore Tsukiji Market from afar. So far we particularly loved the buttery Ama-Dai or Tile Fish. It swims wild and is often caught with a single rod. We serve the fish day of, so make sure to call ahead or ask when you come to visit if Tuskiji Market fish is available!

chef's tasting menu

snacks

crab, grilled cucumber albacore squid lightly smoked trout, buttermilk, potato matsutake, porcini, concentrate of halibut foie gras, strawberry pocha bean, infused cream, tomato aged duck, gem lettuce, roquefort beef, allium, opal basil strawberry, spruce, sansho sourdough, grape caramelized potato skin

We are now also offering vegetarian substitutions for the full chef's tasting menu! We are happy to accommodate other allergies and dietary restrictions as well. Give us a call in advance to let us know how to best to serve your needs.

We're looking forward to seeing you this Fall!

- The Whole Team at Castagna

Grand Aioli- September 19th, 6:30pm Harvest Festival- October 17th, 6:30pm Choucroute Garnie- November 14th, 6:30pm Please join us on September 19th at 6:30pm for our second annual Grand Aioli, that classic Provençal summertime feast (yes, there will be rosé)! The Grand Aioli is a great opportunity to join with a group of friends or family and tuck into platters of summer vegetables, albacore, shrimp, crusty bread and abundant aioli. It's customary to eat with your hands, but don't worry, we'll provide cutlery too! Just sit back and let us keep your plates filled and the wine flowing! We'll have a selected list of wines to pair with the food including a few magnums of Provençal rosé! Tickets to this dinner are $45 and include salad, Grand Aioli, and dessert. Wine or other beverages may be purchased the evening of. (We also offer a corkage fee of $25.) Please give us a call to book your seats! 503-231-9959.

Happy feasting to you and yours!

-The Whole Team at Castagna and Café Castagna

Grand Aioli- September 19th, 6:30pm Harvest Festival- October 17th, 6:30pm Choucroute Garnie- November 14th, 6:30pm Please join us on September 19th at 6:30pm for our second annual Grand Aioli, that classic Provençal summertime feast (yes, there will be rosé)! The Grand Aioli is a great opportunity to join with a group of friends or family and tuck into platters of summer vegetables, albacore, shrimp, crusty bread and abundant aioli. It's customary to eat with your hands, but don't worry, we'll provide cutlery too! Just sit back and let us keep your plates filled and the wine flowing! We'll have a selected list of wines to pair with the food including a few magnums of Provençal rosé! Tickets to this dinner are $45 and include salad, Grand Aioli, and dessert. Wine or other beverages may be purchased the evening of. (We also offer a corkage fee of $25.) Please give us a call to book your seats! 503-231-9959.

Happy feasting to you and yours!

-The Whole Team at Castagna and Café Castagna

The sun made a show-stopping appearance last week and looks like it is here to stay. Our garden is in full swing with new growth on every plant and a plethora of flowers. The Café Castagna patio is the perfect sidewalk spot for any evening- with people watching on Hawthorne, gentle shade from the katsura trees, and access to our delightful menu and wine list! The patio is first-come, first-served so join us early in the evening to ensure yourself a table outside! We open at 5pm and early birds get to treat themselves to our happy hour served 5-6pm Tuesday-Friday (and all service long on Sundays)! As always, we gladly accept reservations and will hold a table for you inside. Give us a call 503-231-9959 to book your table or click the button below. We are looking forward to seeing you this summer!

Earlier this year we were proud to see that Castagna and Chef Justin Woodward once again gained ground in the Opinionated About Dining (OAD) Top 100 U.S. Restaurants list. We have progressed to number 24 and are so proud to be considered one of the top 25 restaurants in the nation. In an article in Forbes from last month, the OAD list was lauded for its "diversity of voices." It comes as no surprise to us that a diverse array of diners would love Chef Justin's food! Read the whole article and interview with OAD founder Steve Plotnicki here. Spring is a great time to visit Castagna, so if you haven't been in yet this season please stop by!

The sun made a show-stopping appearance last week and looks like it is here to stay. Our garden is in full swing with new growth on every plant and a plethora of flowers. The Café Castagna patio is the perfect sidewalk spot for any evening- with people watching on Hawthorne, gentle shade from the katsura trees, and access to our delightful menu and wine list! The patio is first-come, first-served so join us early in the evening to ensure yourself a table outside! We open at 5pm and early birds get to treat themselves to our happy hour served 5-6pm Tuesday-Friday (and all service long on Sundays)! As always, we gladly accept reservations and will hold a table for you inside. Give us a call 503-231-9959 to book your table or click the button below. We are looking forward to seeing you this summer!

Earlier this year we were proud to see that Castagna and Chef Justin Woodward once again gained ground in the Opinionated About Dining (OAD) Top 100 U.S. Restaurants list. We have progressed to number 24 and are so proud to be considered one of the top 25 restaurants in the nation. In an article in Forbes from last month, the OAD list was lauded for its "diversity of voices." It comes as no surprise to us that a diverse array of diners would love Chef Justin's food! Read the whole article and interview with OAD founder Steve Plotnicki here. Spring is a great time to visit Castagna, so if you haven't been in yet this season please stop by!

May is Oregon Wine Month!

Greetings! If you have not joined us yet this month, it's time to book your reservation! May is Oregon Wine Month, and we have some exciting treats to offer you in both the café and the restaurant. Our sommelier, Brent Braun has a special love for small, natural wineries and there are a number of up-and-coming producers here in Oregon that exemplify this new generation of winemakers. We have chosen to feature some of these winemakers in a few different ways, so pick your pleasure! In the restaurant we are offering an Oregon Wine Month supplement to our regular wine pairings. The Oregon pairing treats you to a number of specially chosen wines from Oregon that show off the state's diverse winemaking and growing culture and pair stunningly with Chef Justin Woodward's dishes. A few of the producers you will find on the Oregon pairing are Day Wines, Ovum Wines, and Analemma Wines. Not to be outdone, the café is teaming up with Jackalope Wine Cellars for the second half of May. We'll be offering Jackalope's cabernet franc as well as a viognier both by the glass and the bottle. Corey Schuster of Jackalope Wine Cellars says of making wine, "For me, the chance to create something, to have an end product I could hold in my hand and share led me to wanting to make my own wine. Further, wine is a social beverage. A wine bottle contains memories, experiences, and love. I want to create this." We are excited to have an opportunity to showcase Corey's wines!

With all Oregon has to offer we hope you'll get a chance to come visit us to see what Brent has thoughtfully selected.

And in case you missed the article, click here to check out Brent as one of Food & Wine's Sommeliers of the Year!

Happy Sniffing, Swirling, and Sipping!

- The Whole Team at Castagna

May is Oregon Wine Month!

Greetings! If you have not joined us yet this month, it's time to book your reservation! May is Oregon Wine Month, and we have some exciting treats to offer you in both the café and the restaurant. Our sommelier, Brent Braun has a special love for small, natural wineries and there are a number of up-and-coming producers here in Oregon that exemplify this new generation of winemakers. We have chosen to feature some of these winemakers in a few different ways, so pick your pleasure! In the restaurant we are offering an Oregon Wine Month supplement to our regular wine pairings. The Oregon pairing treats you to a number of specially chosen wines from Oregon that show off the state's diverse winemaking and growing culture and pair stunningly with Chef Justin Woodward's dishes. A few of the producers you will find on the Oregon pairing are Day Wines, Ovum Wines, and Analemma Wines. Not to be outdone, the café is teaming up with Jackalope Wine Cellars for the second half of May. We'll be offering Jackalope's cabernet franc as well as a viognier both by the glass and the bottle. Corey Schuster of Jackalope Wine Cellars says of making wine, "For me, the chance to create something, to have an end product I could hold in my hand and share led me to wanting to make my own wine. Further, wine is a social beverage. A wine bottle contains memories, experiences, and love. I want to create this." We are excited to have an opportunity to showcase Corey's wines!

With all Oregon has to offer we hope you'll get a chance to come visit us to see what Brent has thoughtfully selected.

And in case you missed the article, click here to check out Brent as one of Food & Wine's Sommeliers of the Year!

Happy Sniffing, Swirling, and Sipping!

- The Whole Team at Castagna

May is Oregon Wine Month!

Greetings! If you have not joined us yet this month, it's time to book your reservation! May is Oregon Wine Month, and we have some exciting treats to offer you in both the café and the restaurant. Our sommelier, Brent Braun has a special love for small, natural wineries and there are a number of up-and-coming producers here in Oregon that exemplify this new generation of winemakers. We have chosen to feature some of these winemakers in a few different ways, so pick your pleasure! In the restaurant we are offering an Oregon Wine Month supplement to our regular wine pairings. The Oregon pairing treats you to a number of specially chosen wines from Oregon that show off the state's diverse winemaking and growing culture and pair stunningly with Chef Justin Woodward's dishes. A few of the producers you will find on the Oregon pairing are Day Wines, Ovum Wines, and Analemma Wines. Not to be outdone, the café is teaming up with Jackalope Wine Cellars for the second half of May. We'll be offering Jackalope's cabernet franc as well as a viognier both by the glass and the bottle. Corey Schuster of Jackalope Wine Cellars says of making wine, "For me, the chance to create something, to have an end product I could hold in my hand and share led me to wanting to make my own wine. Further, wine is a social beverage. A wine bottle contains memories, experiences, and love. I want to create this." We are excited to have an opportunity to showcase Corey's wines!

With all Oregon has to offer we hope you'll get a chance to come visit us to see what Brent has thoughtfully selected.

And in case you missed the article, click here to check out Brent as one of Food & Wine's Sommeliers of the Year!

Happy Sniffing, Swirling, and Sipping!

- The Whole Team at Castagna

It comes as no surprise to us at Castagna that our sommelier Brent has been recognized by Food and Wine Magazine. He is a creative force and has elevated the dining experience to new heights. His pairings are an exploration of rare, old, and under-acknowledged wine; as well as sake, beer, cider, vermouth, and other unconventional treats. His appreciation for the nuanced world of wine makes him eager to seek out the little-known producer, the nearly-extinct grape, and the tiny regions of the world so often overshadowed by the heavy hitters. Food & Wine Magazine has chosen to place Brent in the top tier of the country's wine professionals and has written a short article on him and his wine program here at Castagna- including some of his favorite wine picks for spring! You can find the article here. In addition, Eater PDX, got a hold of Brent in London and published a delightful interview with him! You can read it here. We could not be more proud of Brent! We hope you find time to visit us soon. Whether you opt for the wine pairings or choose something off the bottle list, we think Brent's spirit and love of wine show through!

It comes as no surprise to us at Castagna that our sommelier Brent has been recognized by Food and Wine Magazine. He is a creative force and has elevated the dining experience to new heights. His pairings are an exploration of rare, old, and under-acknowledged wine; as well as sake, beer, cider, vermouth, and other unconventional treats. His appreciation for the nuanced world of wine makes him eager to seek out the little-known producer, the nearly-extinct grape, and the tiny regions of the world so often overshadowed by the heavy hitters. Food & Wine Magazine has chosen to place Brent in the top tier of the country's wine professionals and has written a short article on him and his wine program here at Castagna- including some of his favorite wine picks for spring! You can find the article here. In addition, Eater PDX, got a hold of Brent in London and published a delightful interview with him! You can read it here. We could not be more proud of Brent! We hope you find time to visit us soon. Whether you opt for the wine pairings or choose something off the bottle list, we think Brent's spirit and love of wine show through!

It comes as no surprise to us at Castagna that our sommelier Brent has been recognized by Food and Wine Magazine. He is a creative force and has elevated the dining experience to new heights. His pairings are an exploration of rare, old, and under-acknowledged wine; as well as sake, beer, cider, vermouth, and other unconventional treats. His appreciation for the nuanced world of wine makes him eager to seek out the little-known producer, the nearly-extinct grape, and the tiny regions of the world so often overshadowed by the heavy hitters. Food & Wine Magazine has chosen to place Brent in the top tier of the country's wine professionals and has written a short article on him and his wine program here at Castagna- including some of his favorite wine picks for spring! You can find the article here. In addition, Eater PDX, got a hold of Brent in London and published a delightful interview with him! You can read it here. We could not be more proud of Brent! We hope you find time to visit us soon. Whether you opt for the wine pairings or choose something off the bottle list, we think Brent's spirit and love of wine show through!