Continuing its mission of bringing together Portland’s community of wineries, chefs and producers, the Collective announces two distinct dinner series:

“Collective Collaboration” and “Cuisinières at the Collective”

SE Wine Collective continues to be at the forefront of supper club trends by launching not one, but two dinners series in 2015. They begin with the first of the “Collective Collaboration” dinners, a series that focuses on the spirit of Portland’s culinary community and showcases the Collective’s ongoing partnerships with a wide range of peers in the food and wine world. This series starts off on February 24th with Daphne, a pop-up restaurant by Chef Jake Martin and Wine Director Christopher Sky, and continues with numerous dinners in celebration of Oregon Wine Month (May), and an early summer collaboration with Ataula (see below for details and schedule).

The second, “Cuisinières at the Collective,” is a series of seasonal, regional wine dinners hand-crafted by the SE Wine Collective’s in-house and Cuisinières Catering Chef Althea Grey Potter, highlighting urban agriculture. Each dinner will offer an authentic farm- and vineyard-to-table experience in the heart of the city, celebrating products not typically grown and crafted in the urban environment. Produce will be sourced from the Collective’s urban farm partner program, Beginning Urban Farmers Apprenticeship (BUFA) located in Southeast Portland. Each menu will highlight the Portland community of cuisine with local ingredients prepared with regional and global inspiration. Beverage pairings are to feature Old World and Pacific Northwest wines side by side, and some dinners will include craft beer. Each pairing will be matched specifically to the season’s bounty and flavors, chosen from the extensive domestic and foreign wines offered in the Collective's Wine Bar, which features more than 60 wines by the glass at any given time. The “Cuisinières at the Collective” dinners will have approachable pricing, intended to bring the urban community together, and a portion of proceeds from each dinner will go to support BUFA students. Each guest will receive original Cuisinières recipes from the night’s menu to take home, and have the option to pre-purchase a basket of seasonal vegetables grown by BUFA to pick up at each dinner.

Below are the scheduled “Collective Collaboration” dinners, and monthly themes for the “Cuisinières at the Collective” dinners. Additional collaboration dinners, and specific dates for the Cuisinières dinners will be announced at a later date. Sign up for the Southeast Wine Collective newsletter on or like their Facebook page, SE Wine Collective for announcements about upcoming dinners.

“Collective Collaboration” Dinners Schedule

February 24: Daphne, a Pop-Up Collaboration

Featuring contemporary American cuisine from Chef Jake Martin and Wine Director Christopher Sky of the Daphne pop-up restaurant. Wine pairings will include three SE Collective wines and three wines that Sky will personally curate. Tickets are $80 with wine pairings. Reservations for the dinner, beginning at 6:00pm, can be made by emailing

Daphne: Pop-Up Collaboration Menu
First Course

Pickled Mackerel, Apple, Cucumber, Miso

Second Course

Grilled Leek, Black Trumpet, Coddled Egg, Fermented Leek

Third Course

Potato Crème, Smoked Pork Fat, Bitter Greens

Fourth Course

Scallops, Cauliflower, Vanilla, Blood Orange

Fifth Course

New York Strip Loin, Radish, Brassica, Black Garlic, Soy

Sixth Course

Chocolate, Peanut, Chile

May 12,19 and 26: Willamette Valley Deep Roots Coalition Collaborations
To Celebrate Oregon Wine Month, the “Collective Collaboration” series will bring a unique and first-time-ever experience to Portland featuring some of the most notable Willamette Valley restaurants: The Painted Lady, Nick’s Italian Café and Recipe. These dinners will be paired wines from member wineries of the Deep Roots Coalition, with winemakers on hand to discuss the wines and impact of producing wines from “dry-farmed” vineyards. These dinners will be held on May 12th, 19th and 26th, with four to five wineries participating at each dinner from the following list (exact schedule to follow): Beckham Estate Vineyard, Belle Pente Vineyard, Brooks, Cameron Winery, Crowley Wines, Division Winemaking Company, Illahe Vineyards, J. Christopher Wines, Matello Wines, Patton Valley, Teutonic Wine Company, Walter Scott Wines and Westrey Winery.

June 16: Ataula, a Restaurant Collaboration

Chef Jose Chesa and his culinary team at Ataula will bring their style of Spanish cuisine to the Collective for this special night. Chesa’s inspiration comes from the culinary traditions of his Catalonian homeland and the bounty of the Pacific Northwest.

“Cuisinières at the Collective” Dinners Schedule

March: Early Spring in the Loire
May: Late Spring with Vin de Pays Roses
July: Early Summer and German Beer & Wine
September: Late summer in Piedmont
October: Harvest in Burgundy

Upcoming Dinners
Three additional Collective Collaboration Dinners and specific dates for the Cuisinières at the Collective Dinners will be announced at a later date. Sign up for the Southeast Wine Collective newsletter on or like its Facebook page, SE Wine Collective for announcements on upcoming dinners.

About SE Wine Collective

Kate and Thomas Monroe, of Division Winemaking Company, founded the Southeast Wine Collective in 2012 in response to their personal interest in creating a unique multi-faceted urban winery, coupled with increasing public interest in the urban wine movement. The urban winery and wine bar brings together like-minded wineries who are sustainably growing their businesses and offers a venue for commercial custom crush wine production, tastings and events in an area of SE Portland that already hosts a thriving restaurant and nightlife scene. Currently the collective is made up of ten wineries: Division Winemaking Company, Fullerton Wines, Helioterra Wines, Jackalope Wine Cellars, James Rahn Wine Co, Jasper Sisco, Ore Winery, Vincent Wine Company, Willful Wines and 5Q, while continuing to work as an incubator for future wine brands and budding industry ideas. Currently 20 varietals are produced at the Collective ranging from Pinot Noir, Chardonnay and Pinot Blanc to lesser-known varietals such as Gamay Noir, Mourvedre, Chenin Blanc, Muscat, and Arneis. The wine bar features pours and flights from all 10 Collective members and their inspirational wines along with draft beer and a diverse food menu by in-house chef Althea Grey Potter. Recently the Collective was listed among the 10 Best Urban Wineries in USA Today and Best Wine Bars in The Oregonian. It has also been featured in FOOD & WINE magazine’s A Winemakers’ Beaujolais Nouveau Party, the New York Times article “Bringing the Wine to Portland, Ore.”, Wine Spectator’s “The New Portland,” Portland Monthly’s article “Meet Portland’s Top Urban Winemakers,” and Portland Monthly’s Best Restaurants 2014 7 Days In Portland piece. Wines produced at the Collective have been mentioned in The New York Times, San Francisco Chronicle and Los Angeles Times. The wine bar hosts large and small events, wine release parties and pop-up dinners and is available for rent for private parties. Its hours are Mon, Wed, Thurs. and Fri. 4 – 10 p.m.; Sat. 1 p.m. – 10 p.m. and Sun. 1 p.m. – 8 p.m. The Collective is located at 2425 SE 35th Place, Portland, Oregon 97215. Find more information at, Facebook SE Wine Collective, Twitter @SEWineColl, Instagram @SEWineCollective or by calling 503-208-2061.


Broussard Communications
Melissa Broussard, 503-702-4620