Tuesday, November 12, 2019


Seats: $150 per person

What to expect: 

You're going to have some fun at this dinner as two local favorites come together for a night of great food and wine in a cozy atmosphere. 

Seating - A small dinner with 12 guests.


Trifecta Tavern

726 SE 6th Avenue, Portland

Owner Ken Forkish opened Trifecta after establishing two of Portland’s most beloved locales, Ken’s Artisan Bakery and Ken’s Artisan Pizza. His combination tavern and bakery opened in 2013, and has been serving Portland’s inner-Southeast bread, pastries and tavern fare ever since.

Trifecta is home to an innovative bakery, serving a variety of croissants and levain breads, along with locally-roasted Proud Mary Coffee. Trifecta’s bakery is open daily from 8 am to 1 pm, with comfortable seating and a behind-the-scenes view of the bakery. The tavern is open nightly, serving seasonally driven dishes from Executive Chef Chris DiMinno.

Chef Chris Diminno

Chris DiMinno is the Executive Chef at Trifecta Tavern & Bakery in Portland’s Central Eastside. After working alongside Chef Dan Barber of Blue Hill at Stone Barns and Chef Bill Telepan of Telepan, DiMinno moved to Portland and took the reins as Executive Chef at Clyde Common, a post he held for six years. Most recently, DiMinno was the Executive Chef at Jackrabbit, Chef Chris Cosentino’s Portland outpost, and the culinary director for King Cycling Group’s Gourmet Century Events. He is a graduate of the Culinary Institute of America and spends any free time riding one of his many hand-built bikes.

Winery Partner

Love & Squalor Wines / Portland Wine Company

Portland, OR

Matt Berson, the owner and winemaker of Love & Squalor, began his adventure in winemaking in 2003 when he was rescued from his illustrious restaurant career by a band of marauding Oregon winemakers. He was first taught the rudiments and joys of winemaking by Patty Green of Patricia Green Cellars. Then, he scurried in the cellars of Jimi Brooks (Brooks), Jay Somers (J. Christopher), Larry McKenna (Escarpment, NZ), and Erni Loosen (Dr. Loosen). The Love & Squalor label was launched in 2006 while he was the assistant winemaker for Ransom Wines. It focuses on Pinot noirs and Rieslings sourced from the vineyards of the Northern Willamette Valley. The wines are unmanipulated and honest. Berson lives in Portland in an old house filled with curly girls, including his wife and partner in crime Angie Reat, with whom he operates the Portland Wine Company urban winery and tasting room.



Tel: (503) 972-0194  |  Email:

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Photos: Andrea Lonas & Andie Petkus
Video: Christopher Best

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