Eugene’s King Estate Winery Restaurant, Oregan, USA

 

 

Guest post by Rika, International based fashion photographer and vegan food blogger

Vegan Wine TastingI spent most of my teens in western Oregon, USA,  which is famous for its Pinot Noir and vast wineries. This Southwest Eugene’s King Estate Winery Restaurant was probably one of the only vegan-friendly winery restaurants that I loved. The winery was led by Executive Chef Michael Landsberg, known for his stints at four Michelin rated restaurants in EU.

king Estate

 

 

 

 

 

 

The King Estate Winery’s culinary team served me the most unique off-the-menu vegan dishes for the past year that I could not keep my taste buds off: huge Portobello mushroom in artichoke-broccoli bread crumbs served on whole-wheat penne pasta, barley rice with glazed beets and vegetables, black lentils with roasted vegetables and salty fried artichokes and finally, the BBQ tempeh served with house salad and sweet potato chips.

Vegan Beans and vegetarian GnocciRice Pudding and Vegan Chocolate CupcakeVegan Rice PuddingAnd don’t forget the vegan chocolate cupcake plus the cinnamon rice pudding with apricot jam as desserts.

On March 17th, 2011, King Estate Winery introduced a few vegan options on their menu after realizing that there were lots of vegan requests (probably from me, perhaps since I dine there every few weeks), but according to today, I assume there were none on the menu unless you make a request in advance. Just make sure you contact the King Estate Winery restaurant manager, Austin via email: austink@kingestate.com when you have vegan or vegetarian requests before you come visit the winery. He is very responsive and ensure you will have an exciting dining experience there.

OtherVegan dishes (Prices may range from $12-20 per dish depending on requests).

Indian Dishes
Black Lentils with vegetables and fried artichokes

Chickpea Summer Courgettes in carrot broth

Right: Chickpea, summer courgettes and sesame carrot broth

king Estate

International-based fashion editorial photographer Rika travels around the world (from Southeast Asia to Australia to Europe to across the U.S.A.) and photographs everything she consumes. She researches and writes everything from vegan groceries to restaurants to products to home cooking which she documents on her blog Veganmiam. Rika has been a vegan since late 2006 and has been addicted to food photography.