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inspired NW Cuisine


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inspired NW Cuisine


A Destination

Serving up rustic wood-fired cookery in the heart of the Yamhill Valley wine country.  The centerpiece of both menu and restaurant is a massive earthen wood-fired oven built by Oregon artist Kiko Denzer.

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Eat


Be excited!  It's not only delicious-- it's sustainable, local and fresh!  Everything is made right here in-house, and it comes from farms in our Willamette Valley.  Love your community, love your farmers, love your earth, and love your dinner!

 

 

 

 

Eat


Be excited!  It's not only delicious-- it's sustainable, local and fresh!  Everything is made right here in-house, and it comes from farms in our Willamette Valley.  Love your community, love your farmers, love your earth, and love your dinner!

 

 

 

 

Many thanks to our farmers, growers, ranchers, cheesemakers, foragers, and food artisans!

Veggies: Oakhill Organics, Super Natural Farm, Even Pull Farm, Redford-Wettle Farms, Baird Family Orchards, Denison Farm, Draper Farms, Blue Goat Farm, Twin Feathers Farm, and other seasonal growers.

Meats: Sweet Briar Farms, Blue Goat Farm, Carlton Farms, Pacific Farms Poultry.

Farm Fresh Eggs: Blue Goat Farm

Local Cheeses: Briar Rose Creamery, Willamette Valley Cheese Co

 

Grains: Wood Family Heritage Grains, Shepherds Grain Co-op

Foragers: Some of our cooks and restaurant owners participate in seasonal wild foraging. Many of our wild botanicals come from Blue Goat Farm.

Coffee and Tea: Caravan Coffee roasts fresh for us. Barnes and Watson provides our specialty teas.

Hazelnuts: Freddy Guy's

Honey: W. Kester Apiaries

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The Kitchen


The Kitchen


CHEF THOMAS GHINAZZI

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Chef Thomas Ghinazzi joined The Blue Goat as Chef De Cuisine in February 2018. His experience spans the continent and beyond. Chef Ghinazzi was introduced to culinary arts as a kid by his Italian grandfather, mother, and Grandmother.  After graduating from the Culinary Institute of America in Hyde Park, NY in 2009, he became the Head Chef at Asolare on St. John in the US Virgin Islands. During his time there he received many local awards and acclaim. Relocating to Chicago in 2011, Chef Ghinazzi spent time in the kitchen as Sous Chef at one Michelin star restaurant Crofton on Wells and as Poissonier at Sprout. Learning the ins and outs of seafood preparation and becoming skilled in fabricating and cooking a wide variety of fish, shellfish, and mollusks. 

During an externship during his schooling at Thomas Keller’s Ad Hoc in Yountville, he fell in love with working and living in wine country. After gaining experience in top restaurants around the country, he identified the Willamette Valley as the wine country destination that most interested him. He was excited by the high quality produce, mushrooms and variety of local products the region offers- not to mention the incredible wines.

Ghinazzi resides in Carlton with his wife and two children.