Ahoy Matey! From the 40's-60's Tiki cocktails brought a new vibrancy to the American (and world) cocktail scene. Founding fathers like Donn Beach & and Victor Bergeron (of "Trader Vic's" fame) initially breathed life into this genre of cocktails, but it's grown far beyond its origins, for better or worse. From Mai Tai's to flaming scorpion bowls Tiki cocktails are extremely diverse.

Balance has not always been Tiki's strong suit, sometimes boozy enough to be set aflame and other times sweeter than your Grandma's pecan pie, but no longer. With a few classic Tiki cocktails as well an original interpretation or two, our pop-up aims to bring balance back to the genre.

No reservations, just show up at your leisure. Bonus points for dressing the part.

Ahoy Matey! From the 40's-60's Tiki cocktails brought a new vibrancy to the American (and world) cocktail scene. Founding fathers like Donn Beach & and Victor Bergeron (of "Trader Vic's" fame) initially breathed life into this genre of cocktails, but it's grown far beyond its origins, for better or worse. From Mai Tai's to flaming scorpion bowls Tiki cocktails are extremely diverse.

Balance has not always been Tiki's strong suit, sometimes boozy enough to be set aflame and other times sweeter than your Grandma's pecan pie, but no longer. With a few classic Tiki cocktails as well an original interpretation or two, our pop-up aims to bring balance back to the genre.

A few months back we ran an experiment and it was a lot of fun so we're doing it again! 

Our goal is to host a different kind of wine dinner by scrapping the formalities and pairings. 

Some of our most fond experiences are around a table, talking about food and wine. A typical winemaker dinner, while intimate, can be a pinch formal, no matter how we may try to contemporize it. So, we're creating a setting in which you’re joining 8-10 other guests and one badass winemaker. Think of it of as going out to dinner with friends, except you won’t be friends until after the dinner.

Ben Casteel of Bethel Heights Vineyard, is a new friend with an amazing winemaking past. In the spirit of these dinners he'll share stories and wines for you to taste such as pinot gris, chardonnay, and various pinot noirs. 

If you want to purchase a bottle to enjoy a la minute, great. If you’d like to buy a glass of wine that moment, we’ll make that happen. Your meal will be comprised of whatever you would like to order in that moment. You’ll simply order off the menu like you were having dinner out with friends (separate checks, of course).

Bottles of wine will be made available to take home at retail pricing that night too. 

We look forward to see who's sitting around the table for this gathering of new friends!

To reserve, please email jen@brimmerandheeltap.com. Reservations will fill up fast. We'll need your name, telephone number and how many guests you'd like to reserve. Then we will follow up to get your credit card to hold your reservation. Nothing will be charged to your card unless you cancel within 48 hours of event. Then you are subject to a $25 per person cancellation fee. 

We aren’t one for formalities and would like to try something new. Do you love wine and meeting new people?

Some of our most fond experiences are around a table, talking about food and wine. A typical winemaker dinner, while intimate, can be a pinch formal, no matter how we may try to contemporize it. So, we're creating a setting in which you’re joining 8-10 other guests and one badass winemaker. Think of it of as going out to dinner with friends, except you won’t be friends until after the dinner.

Drew Voit of Harper Voit Winery, is one of our favorite, spirited, and talented Oregon producers. He’s bringing some fantastic wines for you to taste throughout dinner, at no cost. Most likely along the lines of his pinot blanc, riesling, and various pinot noirs.

If you want to purchase a bottle to enjoy a la minute, great. If you’d like to buy a glass of wine that moment, we’ll make that happen. Your meal will be comprised of whatever you would like to order in that moment. You’ll simply order off the menu like you were having dinner out with friends (separate checks, of course).

Bottles of wine will be made available to take home at retail pricing that night too. 

We look forward to see who's sitting around the table for this gathering of new friends!

To reserve, please email jen@brimmerandheeltap.com. Reservations will fill up fast. We'll need your name, telephone number and how many guests you'd like to reserve. Then we will follow up to get your credit card to hold your reservation. Nothing will be charged to your card unless you cancel within 48 hours of event. Then you are subject to a $25 per person cancellation fee. 

Jen, the proprietress, was first introduced to these wines when she worked for Michael Teer at Pike & Western Wine Shop. They have continued to impress and garner attention near and far for their grace and beautiful varietal articulation. 

Savage Grace Wines was established in 2011 by owner-wine-maker Michael Savage, with a vintage of Cabernet Franc.

His vision is to make Old World style lower-alcohol, balanced, and expressive wines. He is continuing to deepen his core understanding of all stages in the vinification process, to put his philosophy of low-intervention winemaking into practice, where the grape, vineyard and vintage form a unique balance.

“SAVAGE” – echoes the struggle of the grape to withstand the stress of ripening, along with making wine that is true to the grape, site, and vintage.

“GRACE” – also his wife’s name, is symbolizing what he hopes to achieve as the end result a wine that is delicate, balanced, approachable yet expressive.

Please join owner/winemaker Michael Savage for this impressive lineup and a menu inspired by local organic beef.  Price is $125 per person. This prices includes tax and gratuity.  

First Course

Beef tendon salad - green chili confit, green Szechuan, ginger, fresh herbs

Paired with 2016 Gruner Veltliner Underwood Mountain Vineyard

Second Course

Grilled Skirt Steak - smoked avocado mousse, Ivory bell pepper relish

Paired with 2016 Côt Dineen

Third Course

Bratwurst - buttered beans, pickled ginger, carrot, onion, micro basil

Paired with 2016 Chardonnay Celilo Vineyard

Fourth Course

BBQ Short Rib - persimmon glaze, sugar cure egg yolk, mustard greens, rice

Paired with 2014 Cabernet Sauvignon 7-Mile Vineyard

Last Course

Short Bread - chocolate espresso

Don't delay and purchase your tickets by clicking here.