Winemaker Dinner

Thursday, May 15, 2025
6-9 pm

Wild Rye at Brasada Ranch
16976 SW Brasada Ranch Rd., Powell Butte, OR

Tickets: $175/person

GET TICKETS

Featuring

Alexana Winery
and
Wild Rye at Brasada Ranch

Discover Alexana WineRY

Dr. Madaiah Revana’s love of the great wines from Burgundy launched a search for the perfect piece of land in the Willamette Valley. Today, Alexana’s Revana Vineyard is one of the most unique in the US, with 18 soil types found within 55 acres in the Dundee Hills. Dr. Revana’s boyhood on a farm in India gave him an appreciation for the rhythms of the land. He recognizes the depth of knowledge needed to succeed with a specialized crop. Alexana wines receive the highest of accolades every year.

Meet Executive Chef Karl Holl

Chef Karl Holl is the Executive Chef of Brasada Ranch, leading the culinary vision for all the property restaurants, including Wild Rye, in Powell Butte, Oregon. Born and raised in Southern Vermont, Chef Karl headed west following culinary school, working his way through restaurants in Napa, Vail, and San Francisco. A forager, farmer, and butcher, Chef Karl’s experience expands beyond the traditional restaurant kitchen. His farm-to-table residency at the former Park Avenue Fine Wines in Downtown Portland earned him Portland Monthly’s 2018 Chef of the Year for his use of ingredients he and his brother farmed and foraged from their farm and sourced from local purveyors. Chef Karl previously served as the Culinary Director for Portland-based Smith Teamaker. At the helm of Brasada Ranch’s culinary offerings, Chef Karl is on a mission to define what the high desert tastes like, drawing on a range of inspirations, all rooted in the spirit of Central Oregon.

Wild Rye is a new addition to the culinary and cocktail experience at Brasada Ranch—defining Central Oregon’s high desert cuisine. Led by Executive Chef Karl Holl, every dish is intricately tied to the land, the season, and the lifestyle of the region, whether foraged from the surroundings, grown by Central Oregon farms, or philosophically connected to the desert. The cuisine from this tough and arid region is textured with strong flavors, an expression of what this particular habitat has to share. From the farm to the ranch, local offerings include elk, venison, rabbit, and buffalo while foraged western juniper, sagebrush, rye, elderberry, wild strawberry, and huckleberry adorn the menu’s dishes. Smoke and fire are the undercurrent of the kitchen. From the fire-on-the-range to the campfire, dishes are kissed by fire, whether smoked, grilled, spit-roasted, or torched.