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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, Even Pull Farm, Denison Farm, Draper Farms, Super Natural Farm, Deer Run Farm, Blue Raeven, Blue Goat Farm, Twin Feathers Farm, and other seasonal growers.

Meats: Wood Family Farm, Sweet Briar Farms, Blue Goat Farm, Carlton Farms, Boersma Poultry.

Farm Fresh Eggs: Blue Goat Farm, Super Natural Farm

Cheeses: Briar Rose Creamery, Willamette Valley Cheese Co, Rogue Creamery, Tillamook.

 

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

Foragers: Many of our cooks, community members, and restaurant owners participate in seasonal wild foraging.

Coffee and Tea: Caravan Coffee roasts fresh for us, and supplies Numi organic loose-leaf teas.  

Hazelnuts: Allen McKee Farms

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The Kitchen


The Kitchen


old school culinary technique meets modern tradition

Executive Chef Jason Elder

Fascinated by wine country, the farm-to-table movement, and local, sustainable, and seasonal ingredients, Jason has found his new home at The Blue Goat in the heart of the Willamette Valley Wine Country.