2006
Upon arriving at Owen Roe those were the first words we heard from staff as we walked towards the wine-making facility.
OK, let's back up. It all started at the Owen Roe wine dinner held at Vino Mercato in Bend on St. Patrick's Day. Wine club members Kevin and Wendy sat with David O'Reilly at his table that night and Kevin was talking about Willapa Bay Oysters. David remarked that he loved them and Kevin offered to bring some over to the winery. David remarked "If you bring oysters I'll supply the wine." And so our adventure began.
As you can see, the Owen Roe staff was excited to see us. We introduced ourselves to these exuberant oyster fans and soon after David O'Reilly came out to greet us. We made our way to a kitchen with a large community table located above the wine lab and settled in. Brian, one of the winery staff and resident chef extraordinaire began to shuck the oysters and prepare lunch for all of us as we mingled and started to taste some of the wines that David had brought out to enjoy with our meal.
Our feast consisted of Willapa Bay Oysters served on the half shell with a mignonette sauce, fresh Washington asparagus brought back the previous day by Owen Roe proprietor Jerry Owen and three cheese enchiladas served with two sauces, the first being a sumptuous green chili cream sauce and the other a bold Mole sauce, both made from scratch. Needless to say we were surprised since we thought we would just be enjoying oysters and some wine. David told us that the winery staff got together most days for a community meal and since Friday is a meatless day the oysters were a real treat. How appreciative and honored we were to be included at their table!
To read the entire article on our Owen Roe visit just follow the link on the left.
Newberg, OR
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Head Winemaker: David O'Reilly
