In Southern England, there was a tradition known as wassailing that occurred each winter in the cider orchard. Folks would go out into the orchard where they would howl, dance, put slices of bread or toast at the roots or on the branches, and pour cider over the roots - all in an effort to ensure a fruitful crop for the upcoming season. After the hard winter we had last year, which limited apple yields to a mere 25% of their normal crop, we feel it's more important than ever to ensure a good 2018 harvest.
1859 Cider Co. is celebrating wassail in style by hosting a private cider and dinner pairing on Monday, January 15th from 6:30-8:30pm. Perhaps it's a little more formal than simply having some bread or toast, but we think it's a good way to get together, honor some cider with some amazing locally created dishes, and bring about some good cheer for the upcoming harvest.
This event is limited to 20 persons. Cost is $45 per person for this three course dinner with cider; full deposit is required for all RSVP's. Please arrange for payment either in the taproom or website.
(Event table is now full)
The custom menu was created by Chef Michelle Smith-Harper of Harper's Wine House in Brownsville, Oregon. Please see the attached menu and you'll see why we're so excited about this Wassail event. It's also going to be the debut of our latest cider, the Chemeketan Pear, named after the original name of the Salem area, Chemeketa - meaning, resting/meeting place. We'd like to honor the land these pears came from, so meet up with us on January 15th for this event.