A Culinary Journey Through the Wines of Orin Swift

castlefalls_email_september-1Join us on Wednesday, September the 28th for the last outdoor wine dinner of the season at Castle Falls. We will have a delicious four course meal, partnered with five amazing wines from the “Locations” series by Orin Swift.

For our reception we’ll enjoy a Rosé from France, then there will be a Californian White to accompany our Grilled Shrimp and Smoked Hatch Chili Chowder.

Our salad course will boast of Grilled Romaine with Applewood Smoked Bacon, Roasted Pepitas, Cornbread Biscotti, and a Fig-Cider Vinaigrette alongside an Swift’s Argentine Red.

The entrée course will feature Grilled Prime Rib of Pork Sliced over Castle Scalloped Potatoes with a Black Cherry Chutney and a Pinot Noir Jus, and we will enjoy another Swift Red from France.

For dessert Chef Dave will make a Chocolate Bread Pudding with Blackberry-Salted Caramel-Whiskey Sauce alongside a bold red wine from Oregon to conclude our journey around Orin Swift’s Locations.

Call us for a reservation today! 405-942-6133

A Summertime Taste of France

As the wind-blown heat of summer releases its final breath, and we turn our attention past dusty roads and drying hay, Castle Falls invites everyone on Wednesday the 31st, the last day of August, for “A Summertime Taste of France.” This evening will feature five different French wines and a four-course meal inspired by the culinary flavors of France. Together we will dine on the Primrose level of the Castle, built in 1945 and modeled after the Chateaux de Normandie, partnering the culinary and architectural character of France for our evening together.

For the reception we will enjoy a Veuve Du Vernay Brut, then our meal will begin with vichyssois, a traditional chilled potato and leek soup, and a Gerard Bertrand Cote Du Rose White wine. Next we will enjoy a grilled peach and toasted pecan salad with goat cheese and a citrus-champagne vinaigrette partnered with Lurton Bonnet White wine. Our entrée course will be a cider braised pork with whipped sweet potatoes, caramelized apples and a mustard-red wine jus to accompany a Thomas Barton Reserve Bordeaux.  We will finish the evening by enjoying a dark chocolate torte with candied dates and a raspberry coulis and drinking a Barton and Guestier Bistro Pinot Noir. 

These wine dinners are specially planned and prepared by Chef Dave and each one reflects his creativity and culinary prowess while being filled with a fun atmosphere, great people, and good wine. The wine and dinner will be $50 per person, plus tax and gratuity. Call 405-942-6133 for reservations.

french wine dinner

Keeping it cool at the Castle

This month our Chef’s dinner will be on Wednesday, July 27th at 7pm.

We will be fighting the heat with a cool selection of wines and accompanying dishes designed to refresh your palate on these hot summer days. Playing upon all that is refreshing, Chef will be creating cool variations of fantastic dishes partnered with a variety of white and red wines that come from our new wine selection at Castle Falls.

For our appetizer, we will have an ahi ceveche alongside a Bogle Sauvignon Blanc. Our salad course will be a creation of local organic micro-greens with fresh strawberries, goat cheese, toasted almonds with a sweet chili vinaigrette and partnered with the very delightful Frisk Prickly Riesling. The entrée of the evening will be a pan seared salmon over a cucumber couscous with crispy leeks and a basil-walnut pesto with a glass of the BV Coastal Chardonnay. Dessert will consist of Chef’s made-in-house chocolate Grand Marnier mousse with fresh berries and cayenne shortbread and served with the smooth and floral Corbett Canyon Pinot Noir.

The meal will be priced at $50 per person plus tax and gratuity. Call us for reservations at 405-942-6133.


Chef’s Around the World of Rosés

Chef’s Around the World of Rosés will be held on Wednesday, May 25th at 7pm.

Join us for the last Wednesday in May for our special Chef Dinner where Chef will be grilling a unique five-course meal outside on the patio grounds here at Castle Falls. Kim Toelle of Glazer’s Wine will also be joining us to share a series of Rosé wines from around the world. For the meal, Chef will present grilled shrimp with a strawberry cocktail sauce, golden tomato gazpacho with lump crab and a charred poblano creme fraiche, fresh spring greens with poached beets, grilled bread and cheese with a citrus-mango vinaigrette, grilled pork tenderloin with goat cheese whipped potatoes, grilled veggies and a blackberry demi, and finally vanilla bean ice cream with raspberry-Grand Marnier syrup. It’s going to be a one-of-a-kind dinner with some extraordinary folks in our beautiful garden area.

The cost is 75$ per person plus tax and gratuity. Call early for reservations as last month our “Paella on the Patio” dinner with Chef sold out.



The waterfall

The waterfall

Chef’s Paella on the Patio

Chef’s Paella on the Patio will be held on Wednesday, April 27th at 8pm.

Chef Dave will be preparing paella live in the garden in the shade of our pergola.This will be a 3 course meal featuring 3 Spanish wines. The wines will be presented by certified sommelier Adam Rott of Thirst Wine Merchants. For the salad course there will be a Lechuza Garnacha Rose, the paella course will feature an Anchiano 10 Year Riserva Tempranillo, and the dessert course will conclude with the Vega Barcelona Brut Reserve. Come enjoy paella in the heart of the garden at Castle Falls.

Cost is 65$ per person plus tax and gratuity. The seating will be limited so make your reservations soon. 405-570-3414



Chef’s Toad Hollow Wine Dinner

Chef’s Toad Hollow Wine dinner is on Wednesday, March 30th at 7 p.m..

Chef David’s menu will pair with a variety of Toad Hollow labels. Dinner starts with grilled shrimp and grapefruit bruschetta, chiffonade of basil and mandarin syrup paired with Toad Hollow, Amplexus Cremant Brute. Next is strawberry gazpacho with spicy yogurt and toasted almonds with Eye of the Toad Rose. Sullivan follows with local apples and pears over local organic microgreens, spring greens and vanilla bean vinaigrette with Toad Hollow’s unoaked chardonnay, Francine’s selection. Course four is pan-seared duck breast over fig risotto with fresh berries and a black pepper jus paired with Toad Hollow’s Erik’s the Red. Main course is prime filet of beef tenderloin with purple whipped potatoes, asparagus tips and a raisin-port reduction paired with Cabernet Sauvignon. For dessert is chocolate-macadamia nut bread pudding with cream of cassis hard sauce and Toad Hollow Merlot.

Cost is $85 per person plus tax and gratuity.  Prepayment is requested. Seating is limited; call 570-3414.