6 | EDIBLE PORTLAND SUMMER 2025 conditions and ensuring worker voice, to name a few. It’s one of the other key pillars that drew the couple to the program. “We start with respect for the land and the soil,” says Townsend. “But respect is much more encompassing than just the land for us, it's respect for people as well.” After conducting a living wage survey, they committed to providing their vineyard crew with higher wages than the industry standard. With the ROC certification, the ethos is about treating every member of the team with the same intention and care as the land. Harmony in the Garden and on the Plate The serene estate embraces nature and the shifting seasons in many ways, from the Japanese-inspired design of the tasting spaces to an enchanting garden designed by the worldrenowned Hoichi Kurisu, known for his work at the Portland Japanese Garden. At the center of the property, a century-old redwood tree anchors the landscape. Each tasting experience highlights hyper-seasonal ingredients served up by chef Heidi Whitney-Schile, who had stints at beloved Portland restaurants like Old Salt and Grain & Gristle (which she ran with her husband) before moving to the Willamette Valley. “I fell in love with wine country on a visit and realized this is the change I wanted,” she says. “To slow down a little bit.” She took a year off from the kitchen and worked at multiple wineries in the area. Her first priority for the food program at Ambar was to establish relationships with all the local farmers and fishers. “I have my fishmonger on speed dial,” she says. “I also work with so many great old guard fishers who will send me a direct message on Instagram with their catch of the day.” Last fall, one of her standout dishes was an umami-packed tuna tataki nicoise made with line-caught Oregon Albacore fresh off the boat. “We’re committed to farm-to-table and sustainable sourcing,” she says. “And change up the menu regularly to showcase ingredients at their absolute peak.” Local farms she partners with include Source Farms in Newberg, Tabula Rasa Farm in Carlton and Dayton’s Sunshine Organic. She also takes advantage of the property’s fruit trees. When plums dropped last summer, she showcased the sweet fruit with a sous vide sauce with grapes and caramelized onions that she drizzled over pork tenderloin and grilled radicchio. On the à la carte menu, recent standouts ranged from a fresh spring pea salad with estate herbs, fromage blanc, and house made sourdough to an earthy burrata topped with sautéed maitake mushrooms and nettles. Even the bread and butter board is elevated with a rotating selection of vegan dips like the chef’s popular faux caviar (a creamy blend of tarragon and roasted red pepper). “I’m really trying to highlight our wines with food in the most fun way I possibly can, whether that's making the wine glow and be extra bright or adding layers of richness that you didn't even realize was there,” says Whitney-Schile. The intimate wine-pairing experience is where the chef really shines, matching beautiful dishes like zucchini blossom toast with estate pinot noir and hamachi crudo with avocado cream, furikake and crispy shallot alongside an opulent chardonnay. “One of my favorite pairings was a lively and bright Oregon-style romesco I served with roasted carrot and ginger polenta and our pinot noir,” says Whitney-Schile. “It tasted like the essence of Oregon.” Above: Tasting room at Ambar Estate. Below: Farm to table dining features sustainably-sourced ingredients harvested from local producers.
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