Today Mr. Bill Lowrey proposed to Ms. Alice Petersen on the grounds of L’Auberge Provencale. Right after checking-in, Bill and Alice took a romantic stroll through the gardens of the Inn where Alice was delivered a romantic message in a bottle. Shortly thereafter she was overcome with tears of joy. We at L’Auberge were happy to share this moment with them.

CONGRATULATIONS ALICE & BILL!

We would like to thank everyone who made it out for our Sizzling Suckling Pig Roast on the 4^th of July!

Everyone had a blast, especially Winey & Cheesy, who were extremely excited to see Alain in his festive American Flag T-shirt and Celeste singing along with the Brogue Rouges and their Hammer Dulcimer!

The Petanque Court on the front lawn became a battlefield.  The First Prize winner took home a $75 Gift Certificate and The Second Prize winner got a L’Auberge Provencale Goodie Basket filled with homemade James, Granola, Vinegar and Olive Oil!

It was a wonderful day enjoyed by all (except maybe the Pig)!  Winey & Cheesy had their camera’s ready to document the day’s festivities… we hope you enjoy them!

July 4th

Suckling Pig Roast
12:00pm — 4:00pm

Roasted Local Suckling Pig
Roasted at the event by Chef, Scott Meyers

Southern Summer Sides:
Braised Garden Collard Greens
Barb’s Homemade Potato Salad
Corn on the Cob
Cole Slaw
Cornbread
Peach Cobbler & Vanilla Ice Cream

Boutique Beers and Wines

Pétanque Tournament

Live Music Featuring Brogue Rogues Irish Band

Our May 21st Wine Maker’s Dinner was a great time! Winemaker Caleb Foster of Buty Winery (Walla Walla Valley, Washington State) hosted a tasting of five wines we paired with L’Auberge cuisine:

First Course:

Sashimi of Dayboat Alaskan Halibut with Garden Cilantro, Lemongrass and Lime

Semillon-Sauvignon, Columbia Valley, Buty 2008

Second Course:

Housemade Tagliatelle with Local Morels, Garden Peas, Poached Maine Lobster and Sweet Pea Froth

Chardonnay Conner Lee Vineyard, Columbia Valley, Buty 2008

Third Course:

Slow Braised Fields of Athenry Pork Belly with a Tomato, Saffron and Lentil Ragout

Champoux Vineyard, Horse Heaven Hills, Buty 2007

Fourth Course:

Warm Spring Beef Tongue with Fresh Garden Tarragon, Braised Garden Radish and Aged Sherry

Achiote Grilled Painted Hills Terres Major with Charred Spring Onions and Savory Garlic Jus

Rediviva of the Stones, Walla Walla Valley, Buty 2007

Columbia Rediviva, Phinny Hill Vineyard Estate, Buty 2006

Dessert:

Strawberry Rhubarb Chutney Tart

with a Lemon/Thyme Ice Cream