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Cucina at Cana's Feast:As featured in the June issue of Sunset magazine! click here Executive Chef Lisa Lanxon’s culinary philosophy was shaped at a young age, starting with family meals that were long and spiked with lively conversation. “My mother was a fabulous cook and long before it was fashionable, cooked with the seasons. I remember taking family drives to orchards for apples and stopping at farm stands for beefsteak tomatoes and fresh peaches. My father would stop by the docks for fresh seafood and the neighborhood butcher for meat. Without knowing it at the time, the foundation for my style of cooking was shaped.”
At Cana’s Feast Winery, Lisa lets the season and local ingredients from the Cucina garden inspire her menus Mediterranean cuisine. Her approach is to source the best products available and prepare them with an Italian sensibility, highlighting them carefully to let their character shine. The Cucina is a scratch kitchen where everything is made by hand, from bread and pastas, sausages to rick stocks, to chutneys and jams. “It is the only way I know how to cook.” The newest addition to the Cucina is the arrival of Chef Justin Kruger; a Washington State native and 2004 graduate of Western Culinary Institute, Justin has cooked in restaurants from Portland to Colorado, most recently as Executive Chef at La Rambla in McMinnville. His committement to 'closing the gap between farm and table' dovetails perfectly with Lisa's committement to food and the Cucina.
Dinners in the Cucina:
Lunch in the Cucina:
Reservations are Suggested for the Cucina; please call (503)852-0002
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750 West Lincoln St. Post Office Box 900 |
