On July 23rd, join Hazelfern, big table farm, Hundred Suns, and Corollary Wines for a night of finger lickin’ good vibes and ice cold Chardonnay.
THE WINERIES
HAZELFERN
Sparked by the tragic loss of a young family member in 2014, Hazelfern’s co-founders, Bryan & Laura Laing, traded in their daily commutes for a tractor and the wine life in the Willamette Valley.
Hazelfern specializes in making critically acclaimed, single vineyard Chardonnay and Pinot Noir. Bryan and Laura’s dedication to organic farming and thoughtful winemaking mirror their love of cooking fresh, seasonally driven meals for family & friends.
Hazelfern’s latest releases of both Pinot Noir and Chardonnay earned 97 points and Top 100 from multiple world-renowned wine critics including James Suckling who welcomed Hazelfern to the “upper echelon of the Oregon wine kingdom.”
Learn more about Hazelfern on Instagram or on their website.
big table farm
In 2006 Brian Marcy and Clare Carver moved to Oregon from Napa, where Brian had been working in wine for ten years. They started with a dream and made their first 150 cases in 2006.
This Oregon adventure is inspired by Brian and Clare’s desire to grow grapes, make wine, and to have space for all of Clare’s animals and Brian’s projects.
big table farm is named after Brian and Clare’s goal to provide a gracious and welcoming table for friends, with a cornucopia of hand-crafted food and wine.
And now, just over fifteen years after they took the leap, Brian and Clare have built a winery and developed their land into a regeneritive farm balancing the water, soil, animals and vines. “We feel lucky to live here and we are still in awe and deeply grateful for the chance to build this dream and share it with you!”
Learn more about big table farm on Instagram or on their website.
HUNDRED SUNS
In 2006 Grant and Renée headed for the Willamette Valley to join its community of world-class Pinot Noir producers, always with a pocket dream of someday embarking on a project of their own. Grant’s 10 years working in cellars and vineyards gave him the experience to forge a path of his own, and the curiosity to want to push the limits.
In 2015, their dream was realized when Renée left her job in education, they sold their house, and put all the money into their first 450 cases. Since then, they’ve grown Hundred Suns through grit, experience, and good timing (the two of them still manage all aspects of the winery).
In the cellar, high vigilance allows for low intervention, and an understanding of how things work allows for the deeper experimentation that makes their wines distinct. Their goal still remains for the wines to be classically delicious with a little something special you can’t put your finger on.
Learn more about Hundred Suns on Instagram or on their website.
COROLLARY
We’re so excited to welcome Corollary to the party in 2026!
For Jeanne and Dan, the path to winemaking wasn’t exactly a straight line. They started learning about sparkling wine the traditional way—by drinking a lot of it. (#truth.) Eventually, on a whim, they tried making some traditional-method bubbles in their garage. And it turned out great!
Corollary produced its first Oregon vintage in 2017. Five years later, Jeanne and Dan acquired 57 acres of land in the Eola-Amity Hills AVA where they have been developing one of Oregon’s only integrated, regenerative vineyards designed from the ground up exclusively for sparkling wines.
Corollary’s tasting room, designed in collaboration with Waechter Architecture and Heirloom Modern and built by AD Construction, opened in May 2024. It earned a Citation Award from the American Institute of Architects—the organization’s highest honor.
Jeanne and Dan are passionate about elevating Oregon’s national and international reputation as a premier sparkling wine region. In 2024, they co-founded Method Oregon to champion Oregon’s fast-growing traditional method sparkling movement. Both currently serve on the Board of Directors.
Learn more about Corollary Wines on Instagram or on their website.
FEATURED CHEFS
Grounded Table’s dishes are a celebration of the Willamette Valley’s ingredients, combining thoughtful sourcing with fine dining techniques and preparation.
Every meal at Grounded Table showcases purposefully sourced ingredients, with a particular focus on local provisions, regenerative farming, and small-batch craft. Loving intention will always be at the heart of their dining experience, as they strive to highlight the work of the exceptional farmers, ranchers, fishers, winemakers, and artisans around us.
CHEF SARAH SCHAFER
Sarah Schafer, a Boston native, graduated from Culinary Institute of America and counts Ken Oringer as one of her early mentors. Ken's encouragement motivated Sarah to "go all in” and make the move from Boston to NY.
As the youngest and first female sous chef at Gramercy Tavern, Sarah honed her skills working alongside chef Tom Colicchoio. She then made a move to help open the distinguished Eleven Madison Park as the Executive Sous Chef. Sarah's passion for fresh & local produce grew in her weekly walks to the Union Square green market with a hand cart in tow.
Feeling like she had done all she could in NY, Sarah took the advice of Danny Meyer to work under Daniel Patterson in San Fransisco at Frisson as Chef de Cuisine. This role exposed her to the world of essential oils and molecular gastronomy.
From the bay area, Sarah moved north to take on a first for her - the opportunity to run a restaurant of her own: Irving Street Kitchen. There, Sarah began making connections with local farms and developed a deeper understanding about the bounty of Oregon agriculture.
After ten years of Irving Street Kitchen, Sarah and ISK general manager Anna Caporael joined again to launch their newest venture - Cooperativa, a sprawling market with italian foods & goods, aiming to replicate a gastronomic ecosystem that flourished as a result of partnering with farmers and artisanal producers.
CHEF BRETT UNISS
Brett Uniss is the culinary director at the ground, where he combines his love of the Pacific Northwest with expertise garnered in some of America’s finest restaurants
Growing up in a family where food was a focus, Uniss developed a passion for cooking early in life. He decided to turn his passion into a profession and attended Johnson & Wales University, graduating magna cum laude with a bachelor’s degree in culinary arts in 2005. He ventured west to Yountville, California to further his hands-on experience at the highly acclaimed étoile at domaine chandon, and later Thomas Keller’s, The French Laundry.
By 2008, Uniss landed in New York City to continue working with the Thomas Keller restaurant group as chef de partie at Per Se, eventually being promoted to sous chef at Bouchon Bakery. He then moved to Las Vegas, where he honed his skills at é by Jose Andrés and drew inspiration from other sin city standouts, working at both italian standout B&B Ristorante at the Venetian Resort and Blau + Associates’ Honey Salt and Andiron Steak & Sea.
Learn more about Grounded Table on Instagram or on their website.
GROUNDED TABLE
WILLAMETTE VALLEY
CHARDONNAY
FROM THE WILLAMETTE VALLEY WINERIES ASSOCIATION:
If you’ve been hearing a lot about Willamette Valley Chardonnay lately, it’s understandable: critics and consumers alike are discovering that Pinot noir’s iconic white counterpart is equally at home in our region.
Commonly referred to as a “winemaker’s grape”—in that it shows off and responds well to a variety of winemaking styles and techniques—Chardonnay runs the gamut worldwide from the leanest and most delicate styles to opulent, creamy and oak-influenced powerhouses. The Willamette Valley has managed to find a sweet spot somewhere in the middle, with a balance of elegance and complexity yielding an exceptionally high standard of quality.
CRITICAL ACCLAIM:
"Oregon chardonnay has arrived with a level of site-specific transparency that rivals the best in the world," said Courtney Humiston, Oregon Reviewer for James Suckling.
VinePair named the Willamette Valley one of the world’s top Chardonnay regions, further solidifying the category’s growing reputation on the global stage. In separate 2025 coverage, VinePair also praised the region’s diversity of style, writing, “What really blew us away this year were the distinct expressions of Chardonnay from across the Willamette Valley, ranging from mineral and bright to rich and savory.”
Meanwhile, Wine Spectator noted: “And Willamette Valley, the preeminent wine region in the state, has made its reputation on Pinot Noir. But its Chardonnay is proving to be equally exciting."
In short: if you’ve never tasted a Willamette Valley Chardonnay, we highly recommend changing that.
