Sip & Savour Winemaker Dinner (SOLD OUT)

Thursday, Jan 24 6:30pm - 9:00pm

Stoller Family Estates - Oregon

A special evening celebrating the best in food and wine with special guest Bill Stoller of Stoller Family Estates winery of Oregon.

Culinary 19+ Senior Resort

Sip & Savour Winemaker Dinner (SOLD OUT) Information
This event has sold out. Be on the lookout for more Sip & Savour winemaker events to be added this winter. 

Panorama's Director of Food and Beverage David Auer along with Executive Chef Steven Doucet have paired with Bill Stoller proprietor of Stoller Family Estate winery to deliver a menu celebrating the best of seasonal and local produce, paired with award-winning wine.

David Auer

David is a graduate of the venerable Hotel & Tourism Management School in his native Austria.  He joined the Panorama team in September 2018 and is responsible for driving the performance of all food and beverage sales, controls, product quality and service excellence in all of Panorama's  restaurant outlets, bar outlets and catering.

Prior to Panorama, David was the Food & Beverage Leader at Whistler’s Nita Lake Lodge, a well-known location with a well-earned reputation for quality food and beverage services. Prior to working in Whistler, David was the General Manager at Market by Jean-Georges at the Shangri-La Hotel Vancouver. David’s leadership experience also includes simultaneous responsibilities as General Manager for two restaurants in downtown Vancouver; Uva Wine & Cocktail Bar and Cibo Trattoria, awarded as Best New Restaurant by Enroute Magazine and Best Cocktail Bar.

Additionally, David has been a successful culinary leader at various multi-Michelin starred restaurants in Austria and Switzerland, as well as time with Carnival Cruise lines serving upwards of 2,500 guests as Chef de Bar.

Executive Chef Steven Doucet

Born and raised in Montréal, Québec, our new Resort Exec Chef, Steven Doucet, grew up in the business. His grandmother was a private Chef and instilled in him a strong appreciation and respect for all things culinary and hospitality. At a young age, Steven was helping in her kitchen, fully immersed in the culinary culture and the inner workings of a restaurant.

After growing up in some of the biggest and finest French restaurants in Montreal, Steven felt the need to branch out from the Quebec culinary scene. This led him to attending the prestigious Culinary Institute of Canada in Prince Edward Island. Following his graduation with honours, Steven has traveled to many parts of the world, each culture that was visited has left a lasting impression on his cooking style and approach.

After many experiences and years abroad, Steven returned to pursue his passion for cooking and all things hospitality by working in leading restaurants and with Chefs in Montréal. He spent many years working at one of the top restaurants in the city, Café Ferreira. During his tenure the restaurant won two Golden Plates, the highest level of recognition from La Chaîne des Rôtisseurs and top 10 restaurant in Canada.

Always keen on discovering new adventures and challenges, his love for the mountains and skiing brought him to British Columbia in 2011.

After 5 seasons as the Executive Sous Chef at the Hilton Whistler, Steven decided to move to the Sunshine Coast in BC. He took over culinary operations at The Painted Boat, an oceanside 5-star resort with a large catering and wedding portfolio. Life was good on the coast but the call of the mountain lifestyle was strong.

The opportunity to move to Panorama came to light and he has always had a fondness for the Kootenays. Steven is now leading our culinary team here at Panorama Mountain Resort to new levels of customer satisfaction. His philosophy is fresh forward, with complete respect to land and sea with conscious and sustainable practices.

Stoller Logo2
Bill Stoller

Bill spent the first few weeks of his life here on the property and was raised on the family farm outside of Dayton, Oregon. He received a degree in business and economics from Pacific University, as well as an MBA from Portland State University. In 1983, Bill co-founded Express Employment Professionals, currently the largest privately-held staffing company in the world, with more than 800 offices in three countries. Additionally, in 2001, he founded Xenium, a human resources outsource company. This business success has enabled Bill to pursue his passion of wine and to contribute to his community. Bill's most prominent civic commitment was to his alma mater, as the former chair of the Pacific University Board of Trustees.

True to his Oregon upbringing, Bill sees himself as a custodian of the land he loves, and cares deeply about sustainability and environmental protection. Driven by these values, he sought to create a business that would last for the next two centuries and beyond.
When Bill acquired the family property from his cousin in 1993, many considered it to be marginal farmland at best. But Bill recognized that the rocky, well-drained Jory soil, the elevation between 300 and 650 feet, and the land’s south facing slope were all ideal for growing wine grapes.

Bill, already a veteran of the wine world thanks to his co-ownership of Chehalem Winery, planted his first 10 acres each of Pinot Noir and Chardonnay in 1995. He leveraged the experience of consulting viticulturists, but also adapted many newer vineyard techniques in order to maximize the fruit quality.

As an ardent preservationist, Bill built from the ground up a business he could one day entrust to his great-grandchildren. This drive for sustainability earned the winery the first-ever LEED Gold certification in the world.

The Stoller Estates / Chopper's Landing experience

Welcome Glass of Bubbles
2015 Legacy LaRue Brut
Chefs Amuse Bouche
1st Course
Artichoke and Roast Garlic Soup, Cultivated Cream, Hazelnut Crumb
2017 Dundee Hills Chardonnay
2nd Course
Butter Poached Lobster, Snap Peas, Caviar, Savoury Waffle, Roasted Squash
2017 Willamette Valley Pinot Noir Rose
3rd Course
8hr Sous Vide Beef Tenderloin
Mushroom Soil, Pomme Pave, Maderira Réduction, Parsnip Purée,
2016 Dundee Hills Pinot Noir & 2016 Reserve Pinot Noir
4th Course
Spiced Chocolate Mousse, Caramelized Apple, Sour Crème Sorbet, Honeycomb
2017 Late Harvest Riesling

Cost: $65 per person

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Cloudy with sunny periods and isolated flurries.

Freezing level: 1300 metres.

Ridge wind northwest: 10-30 km/h.

Current Weather

12:10am 23 January, 2019



Mid Mountain2160m



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