News Briefs

November 2016

Dancing into Carlton

Gypsy Dancer is back and in downtown Carlton. In the space formerly occupied by K&M Wines — which moved down the block to Farmhouse Provisions’ original space — the winery is opening a tasting room just in time for the holiday season.

Gypsy Dancer was founded by Gary and Christine Andrus — for their two daughters, Romanée and Gypsy — in 2002. After Gary’s passing in 2009, Gypsy Dancer Estates, located outside Cornelius, was sold to Árdíri Winery. Christine took time away from the industry, returning for the 2012 vintage with a renewed spirit to revive the brand. She’s working with Todd Hamina to craft “Legacy” Pinot Noirs using grapes sourced from friends’ vineyards. A second wine, “Tribute,” is crafted by winemakers who were influenced by Gary.

Located at 143 E. Main Street, Gypsy Dancer will open its doors Nov. 11. Tasting room hours are 11 a.m. to 5 p.m., Thursday–Monday. An industry open house is scheduled for Nov. 17, 5 to 9 p.m. (RSVP to or call 503-969-7199).

Touchdown on Terrace

##Photo provided by OSU.

Not only is Oregon State football one step ahead of the Oregon Ducks on the field — as of Oct. 7, Beavers ranked one higher in the North division of Pac 12 — but also in the concession stands, serving the state’s finest Oregon-crafted beverages and food, too.

During the home season opener against the Idaho State Bengals on Sept. 17, OSU Athletics opened the Terrace at the newly renovated Reser Stadium in Corvallis. At 13,000 square feet, the space is located inside the stadium, adjoining the expanded Valley Football Center and overlooking the north end zone. The upscale concession area celebrates brewers, vintners and chefs who call Oregon home or are proud members of the Beaver Nation.

OSU’s Food Science and Technology Program, recently rated among the top five in the country, will also be featured in the Terrace.

“The College of Agricultural Sciences is a strong partner with Oregon’s rapidly growing food and beverage industries,” said Dan Arp, dean of OSU’s College of Agricultural Sciences. “The Department of Food Science and Technology within the college is the first university program in the nation with a working research winery, brewery and distillery. Cheese and beer developed by our students have won top awards, competing with commercial products nationally and internationally. It will be wonderful to share these accomplishments at the Terrace.”

Fans with VIP membership — 600 capacity — in the Terrace enjoy chair-back seating, all-inclusive food and exclusive gift-hawking. In addition, up to 900 additional fans will have the opportunity to experience the Terrace through a to-be-announced allocated entry system at no additional game ticket cost.

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