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WINE DINNER: Patricia Green Cellars Dinner with Winemaker Jim Anderson @ Lio

  • Lio 3 Spring Street Portland, ME, 04101 United States (map)
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DETAILS: Award winning Chef Cara Stadler is thrilled to welcome Jim Anderson, winemaker for Patricia Green Cellars to her new restaurant Lio for a 5-course menu paired to highlight these incredible wines including their fine Pinot Noirs and some rare whites. Join them to learn more about this fantastic wine producer.

"Patricia Green Cellars is located in the Ribbon Ridge Appellation of the Willamette Valley on a 52 acre estate purchased in 2000 by Patty Green and Jim Anderson.  The winery, and thus the two friends and business partners, are noted for producing a tremendously broad selection of vineyard designated Pinot Noirs from several vineyards representing some of the better sites in the Willamette Valley with a particular emphasis over the years on Ribbon Ridge, Dundee Hills and the Chehalem Mountain appellations."


Prosciutto & Melon Salad
whipped yogurt, thyme flowers
Dry Muscat Ottonel, 2017

Shrimp & Mussel Stew
carrots, saffron, fines herbes
Estate Vineyard Sauvignon Blanc, 2017 

Seared Salmon
mustard, lentils, bacon
Estate Vineyard Pinot Noir, 2017 

Roast Duck
garlic, mushroom, rosemary, blueberry mostarda
Lia’s Vineyard Pinot Noir, 2017  

Roasted Rhubarb Sorbet
strawberry, dark chocolate, anise hyssop, pistachio
Reserve Pinot Noir, 2017

COST: $85 per person + tax & gratuity (includes wines and food)

RESERVE:  207-808-7133 or email

LINKS: and

Cara Stadler, Executive Chef and Owner

Lio Restaurant is the third full service Restaurant from Cara and Cecile Stadler.  The mother-daughter pair first teamed up professionally in 2009, when they formed Gourmet Underground (one of Beijing’s only private fine-dining clubs), and Eighty Ate Hospitality was established in 2018 to encompass all of the projects Cara and Cecile run in the great state of Maine.

While Cara grew up making Shanghainese classics in a kitchen infused with ginger and shaoxing wine, her training is far more global. Beginning her career at 16, she worked at Café Rouge in Berkeley, followed by Striped Bass in Philadelphia, before heading to Paris to hone her fine dining skills. While in France, after staging at Guy Savoy, Cara worked at Gordon Ramsay Au Trianon Palace, his two-Michelin star restaurant in Versailles.

At the same time as she was learning from these modern masters, Cara began noticing what has become her core guiding concept – what she calls “the perfect bite.” Specifically, she became fascinated with how, in a single bite, flavors harmonize in a sequence of moments, supported by the cadence of texture. Since then, Cara is constantly striving to put both new “perfect bites” and some classics on the table.

With the aim of finding more flavors and texture to bring to this concept, Cara headed to Asia in 2008. After working briefly in Singapore at French-Japanese restaurant Saint Pierre and heading up Gourmet Underground in Beijing in 2009, Cara moved to Shanghai and began her long-standing relationship with one of China’s most esteemed restaurateurs, David Laris. Starting out as sous-chef of Laris – at the time, one of Asia’s fine-dining landmarks – Cara later launched David’s private dining restaurant, 12 Chairs, which has been hailed one of Asia’s best restaurants by The Miele Guide.

Cara returned to the U.S. in November 2011, eager to work with her mother to bring to Brunswick her unique twist of contemporary Asian fusion combined with the bounty of local Maine flavors. Tao Yuan Restaurant opened in May of 2012 as Cara and Cecile’s first full service restaurant. Three years later, Bao Bao Dumpling House was born – a fast casual dumpling shop in Portland’s West End. This was followed in 2018 by Lio Restaurant, in downtown Portland, a modern European small plates restaurant with a strong focus on wine. In 2014, Cara was recognized as a Food and Wine Best New Chef. Each year since 2014 she has been nominated for James Beard Rising Star award, a nod to the industries future talent and leaders.