Dine with featured artists Dave Mensing and Mare Schelz with menu curations and wine pairings by Julia Rickards and Emily Luz
Throughout the evening, guests will enjoy a thoughtfully curated four-course dinner
DAVID MENSING
Growing up in Iowa, David was surrounded by wide prairies and carefully groomed cornfields. His love of wild places was cultivated by family camping, biking, and backpacking trips. When he moved to the West as a young man, he was captivated by its raw beauty. David's ambition is to know and share that beauty through his paintings.
He seeks to capture his experiences as works of art, and considers every aspect of the process equally important-from the location and composition, to the presentation and title. He has found that striving to contain any one moment brings a wonderful assurance that the experience is simply too profound to ever really be contained.
MARE SCHELZ
Mare Schelz is a working artist in Bend, Oregon. Mare received her B.F.A. from Southern Oregon University, and went on to pursue two intensive years at Penland School of Arts and Crafts. She enjoys working in a variety of media, using an array of tools and techniques. She tries to use recycled items as much as possible in her creations.
Mare currently teaches classes in her studio and is a contract teacher at several schools in Bend. She loves working with children, opening their world to multiple tools, techniques and media.
Welcome Cocktail
ROSE SANGRIA
Local vodka, elderflower liqueur, rosemary simple, lemon juice, sangiovese rose
Dinner Menu
SALAD
Heirloom tomato with whipped riccotta, basil and grilled sourdough
SOUP
Chilled English pea soup with mint oil and creme fraiche
MAIN
Slow-braised short rib with parsnip potato puree and roasted carrots drizzled with brown butter
DESSERT
Peach leche cake with lavender infused fresh whipped cream
Wine Pairings
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Vibrant, citrus-driven acidity complements the sweet-tart tomatoes, while its spritz cuts through the creamy, rich whipped ricotta and cleansing the palette after the grilled sourdough
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Offers citrus and bright, snappy acidity that refreshes the palate after the creaminess of the creme fraiche.
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Brings beautiful dark fruit (blackberry, plum) paired with black pepper and smoky undertones that echo the slow-cooked richness of the dish
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Brings out the decadent, custardy qualities of the tres leches sponge and beautifully bridges the gap between the fresh fruit and vanilla cream
$95 per person • Includes Dinner, Coursed Wine Pairings & Gratuity