Restaurant
627 SW Washington Street
Portland, OR
An intimate dinner in a gorgeous private dining space featuring Il Solito's acclaimed red-sauce Italian handmade pastas and specialties made using secret family recipes.
Chef Matthew Sigler
The grandson of Nebraska dairy farmers, Chef Matthew figured out early where he wanted to focus his culinary aristry: hand-crafted pastas, whole animal butchery, seasonal ingredients, rustic preparations. A graduate of Le Cordon Bleu College of College of Culinary Arts in San Francisco, Matthew trained at some of the Bay Area’s top restaurants, including Quince, Foreign Cinema and Flour + Water, where he honed his pasta- and salumi-making chops before taking a sabbatical in Colombia and Italy in 2014.
As Executive Chef at Portland’s Renata, Sigler developed the relationships with local farmers, ranchers and artisans that now enrich his work at Il Solito. When he’s not at work in his own restaurant, he’s usually eating or drinking in someone else’s, but this “aspiring outdoorsman” is also trying to spend more time enjoying the natural charms of the Pacific Northwest.
Winery Partner
Newberg, OR
L'Angolo Winery's approach to winemaking is very classical. Rooted in Burgundian traditions, they maintain a hands-off approach in the cellar to showcase the true terroir of the site in each vintage. At this dinner, you'll taste their limited-production, estate-grown Pinot Noir and Chardonnay—made using biodynamic farming methods and low-intervention cellar practices that let the land shine through.
Chase Renton, Owner & Winemaker
“I have always loved wine. The passion, the history, and how every vintage is tied to specific moments in time. Being able to take my passion for traveling, winemaking and bringing it all to life with L’Angolo Estate is a dream come true. Our 20 acres in the Dundee Hills, the soil, the vines, the Tasting Room, our team and their commitment to hospitality makes this place very special to me. I couldn’t be prouder of what L’Angolo has become and am excited to see how it continues to grow.”
