We first met Chris Marshall, the owner of Hampton Forks in Jupiter, during an event he hosted a few months ago. Recently, we received an invite to attend the Hampton Forks Pacific NorthWest Wine Dinner. The amazing four course meal incorporated ingredients from Oregon and Washington State; such as artisan cheeses, foraged mushrooms, seafood, and much more!
A little back story; Hampton Forks is a quaint cheese and provisions shop in the heart of Jupiter, Florida. They specialize in artisan & farmstead cheeses, charcuterie, and other homemade products. Hampton Forks offers meal plans, private event space and catering, and fun, themed open event dinners like this one we attended. Now open for lunch, Hampton Forks offers paninis, roasted meats, composed vegetable dishes, and even vegan/vegetarian options.
Upon arrival, we were greeted by Brian, owner of The Vine Post in Juno Beach. Brian already had a table set up and ready to serve us our first cocktail of the evening; an Americano. This consisted of Campari, Ransom vermouth, club soda, and a refreshing orange slice. From there, we made our way over to our seats. The dining room was romantically lit with candles and beautiful air plants adorning the walls. The table scape was minimal and chic with a rustic, natural feel. The event was set up family style with just one long table for all event goers to enjoy.
Chris and Brian did a wonderful job explaining each dish and wine pairing, including ingredients, origins, and other fascinating facts that only added to the whimsy and delightfulness of each bite and taste. Our first course was a light, yet tasty chicken and potato cake that was paired with a St. Innocent Wine pinot gris that Brian explained had a high acidity that would go perfectly with the texture.
The second course was a bit more intricate: Roasted tomato risotto laying under sock eye salmon topped with smoked steel head caviar and complete with raw maitake mushrooms. Chris explained that this salmon was caught in Canada by reef netting which, apparently, creates less stress for the fish while being caught making the meat more flavorful. This was paired with a less acidic Yamhill Valley Pino Noir from Oregon. The wine was dated 2015 which Brian explained was the warmest year on record for the region, thus rendering that less acidic taste.
Next up, (and the final savory dish,) was a meaty Australian wagyu steak, served with black lentils, butternut squash, celery root and crispy brussel sprouts, topped with puree black truffles. This fabulous dish was paired with a full body Grapesmith & Crusher cabernet from Washington State.
We were then presented with a light sparkling Annie Amie cuvee from Oregon that was bubbly and refreshing to go along with the sugary, delicious dessert; Raspberry cheesecake gelato topped with huckleberry, port wine, and tortas cookies. The creamy texture of the gelato mixed with the surprisingly sweet and tangy taste of the huckleberry was just perfect!
Big thanks to Chris, Brian, and the entire Hampton Forks team for doing such an amazing job! For more information on upcoming dinner events like this one, click here.
All photos provided by Jupiter Compass.