30 | EDIBLE PORTLAND SUMMER 2025 hyper-local ingredients adds a wholesomeness to the experience that belies the complexity and technique of each dish. Very little goes to waste, as was seen in the Beef Liver Mousse with grape jam and house-made focaccia. The same Highland beef was used in Allen’s MSR Beef dish, served with black garlic squash puree and a fascinating cornmeal cake. Chef described how the peaceful lives these cattle lead and the rather docile nature of this particular breed lend to the tenderness of the meat the animals offer. Their horns are used in the Biodynamic prep for the vineyard, and Bandy even said they have taken steps to cure the hides of their cattle. Mineral Springs Ranch is truly mind-blowing. Michelle Soter's legacy continues to influence the operations and ethos of Mineral Springs Ranch. Her dedication to environmentalism and community welfare remains central to the ranch's mission. Through partnerships with organizations like the Yamhill Community Action Partnership (YCAP), the ranch has donated over $90,000 and 9,000 pounds of food, equating to approximately 237,000 meals for local families in need. These efforts reflect the Soters' commitment to not only producing exceptional wines but also contributing positively to their community. Mineral Springs Ranch exemplifies the harmonious integration of agriculture, winemaking, and community. Under Tony Soter's stewardship, the ranch continues to thrive as a model of sustainable practices and innovative winemaking. The enduring influence of Michelle Soter ensures that the ranch remains a place where nature, nurture, and craftsmanship converge to create wines that are as meaningful as they are exceptional. My first meeting with Tony Soter was by happenstance when I was serving as the manager and wine buyer for the now-closed Newberg staple, Ruddick/Wood, in 2019. He happened to stop in for dinner one evening, and I was his party’s server. To my surprise, when we sat with him for the tasting experience at MSR this year, he recalled having met me six years ago during that dinner. That Tony, a man with legendary status in the eyes of several generations of winemakers in the Willamette Valley (myself included), remembered that seemingly inconsequential introduction from so long ago speaks to the kind of person he is: one who passionately empowers others to shine with their own excellence. Soter Vineyards, 10880 Mineral Springs Road in Carlton, Oregon. Top: Sooter Vineyards staff enjoying a glass of pinot noir. Right: Chef Clayton Allen's Buttermilk Brined Fried Chicken. Above: Albacore crudo and Mineral Springs Ranch Heirloom Tomatoes Salad.
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