90+ Winemaker’s Dinner Fundraiser at 9 Restaurant in Bellingham

If you are in Washington state, or a BC person going to WA on Saturday, Feb 25, and you like wine, you may want to attend this winemaker’s dinner at 9 Restaurant located at the North Bellingham Golf Course.  Here is the press release.

~~~

90+ Winemaker’s Dinner Fundraiser

9 Restaurant at North Bellingham golf course

9 Restaurant at North Bellingham golf course

Saturday, February 25, 2017 at 6:00 p.m.
9restaurant at North Bellingham Golf Course
205 W Smith Road

Reservations are available now for Whatcom Northwest Wine Festival’s second annual fundraising dinner. The 90+ Winemaker’s Dinner Fundraiser will feature five northwest wines—all 90 points and above. Award winning Executive Chef Nick Moss has prepared a menu to pair the unique wines with a festive five course meal. The night will be moderated by Dan Radil, also known as Dan the Wine Guy. Guests can also participate in a silent auction and raffle.

Reservations:

Reservations are required and made by calling 9restaurant at (360) 398-8300 extension 2.

Cost: $65 per person.

Fundraising will go to local organizations:

Growing Veterans, Lydia’s Place, Our Treehouse, Pass the Hat, and Brigadoon Service Dogs.

Whatcom Beer and Wine Foundation raises funds for human and social services non-profits in Whatcom County. The festival is produced by The Whatcom Beer and Wine Foundation.

SEMIAHMOO RESORT PRESENTS THE RODNEY STRONG VINEYARDS VINTNER DINNER

Rodney Strong dinner at Semiahmoo ResortWho: Semiahmoo Resort, Golf and Spa and Rodney Strong Vineyards

What: Rodney Strong Vineyards Vintner Dinner

When: Thursday, September 8, 5:30 to 9 p.m

Where: Semiahmoo Resort, Golf and Spa
9565 Semiahmoo Parkway
Blaine, Wash. 98230-9326

Cost: Dinner: $125 per person
Overnight stay: $439 for two

Details: For 55 years, Rodney Strong Vineyards have been pursuing the passion of winemaking deep within California wine country’s Sonoma County. Today, the winery continues to emphasize the art of winemaking, but with a modern twist.

Three families have contributed to the vineyards’ reputation for critically acclaimed Single Vineyard and Reserve wines, starting with Rod Strong who established the winery in 1961. At the time, it was the 13th winery in the wine industry in Sonoma County. A few years later, Rick Sayre became winemaker in 1979. Then came the Klein Family who purchased the winery in 1989 as fourth generation California farmers.

Today, Rodney Strong Vineyards still stands out as one of the best varietal wines in the area producing 12 wines utilizing the winery’s 14 vineyard estates. Among those varietal wines are Cabernet Sauvignon, Chardonnay, Malbec, Meritage, Merlot, Pinot Noir, Port, Rosé, Sauvignon Blanc, Syrah and Zinfandel.

Semiahmoo Resort’s Rodney Strong Vintner Dinner begins with Chef Bruno Feldeisen’s warm spot prawn Waldorf Salad with smoked ikura roe, paired with the 2015 Charlotte’s Home sauvignon blanc.

The second course features roasted Neah Bay sablefish with a cauliflower puree and brown butter, paired with the 2014 Chaulk Hill chardonnay.

The third course consists of Sage and Sky Farm lamb and black truffle meatloaf with sweet-onion soubise and fennel confit paired with the 2013 Symmetry Reserve meritage red.

The fourth course includes a carved Wagyu Beef tenderloin with black garlic, Foie Gras and rosemary jus paired with a 2013 Alexander’s Crown Vineyard Reserve cabernet sauvignon.

To finish the meal Chef Feldeisen will serve his homemade tiramisu ice cream with espresso sauce and pistachio meringue for dessert, paired with the 2009 A True Gentleman’s port.

7th Annual Taste of Tulalip Rock n’ Roll Cooking & Sommelier Challenge

Taste of Tulalip Rock N Roll Challenge

Taste of Tulalip Rock N Roll Challenge

Tulalip, Washington — On Saturday, November 14th, get up close and personal at the 7th annual Taste of Tulalip Rock and Roll Challenge, where three chef/sommelier teams will face off for the ultimate, fun-filled 30-minute cooking and wine pairing showdown—Iron Chef Style. So hold on, as this will be a fast paced culinary roller coaster with slammin’ Rock and Roll music, where each team of two chefs and one sommelier will combine talents to turn out the ideal entrée or appetizer from their mystery box. The dish will be paired off with a wine selection that the sommeliers will “hunt” for at the Grand Taste in the Orca Ballroom. During this year’s competition there will be a total of three cooking “twists and turns,” which is sure to keep it lively and edgy.

The Competitors
Each team will consist of one local Chef, one Tulalip Chef and one local Sommelier. This year’s local guest chef lineup includes Toby Jensen, The Ruins Seattle; Eric Truglas; and Dean Shinagawa, Kama’aina Grindz; along with Tulalip Chefs Nikol Nakamura, John Jadamec and John Ponticelli. The Sommelier gang will be comprised of Chris Horn, Purple Cafe Seattle; Dawn Smith, John Howie Steak; and Kristin Young, Bastille Cafe and Bar.

The Ingredients
The three “mystery boxes” will contain the ingredients for each team, which will be a well-guarded secret from all of the participating chefs. The boxes will measure the size of an apple crate and will be filled with identical ingredients.  After opening it, each team will be given up to five minutes to discuss the cooking preparation with their teammates, and then each team will have 30 minutes to create the perfect dish. While the chefs are preparing their food, the sommeliers will search the Grand Orca Ballroom for the ideal wine pairing.

The Kitchens
The three identical Albert Lee Appliance — Thermador and Bosch kitchens will be set up with the needed commercial tools and cookware. This will include (tested and powered) blenders, burr mixers, Kitchen Aid mixers, food processors, gas cooktops, ovens and refrigerators, and all the necessary hand tools as well as plenty of standard knives. Also, pads of paper and pens for menu creation will be provided for each kitchen.

The Final Judgment

At the end of the challenge, the audience and celeb judges will vote on the best food and wine pairing between the teams. The five honorary judges (Guest Chef Chris Cosentino, aka @OffalChris, is the Chef/Owner of Cockscomb and Boccalone; Chef Thierry Rautureau, Loulay Kitchen and Bar, Chef T,  Rione XIII, Culinary Expert Mauny Kaseburg, and one member from the audience) will taste and vote for two team finalists and the audience will vote for the winning first place team using the three different Le Creuset utensils. The judges’ votes will be based on food presentation, creativity, utilization of the mystery basket, and best sommelier wine pairing. Once the votes are counted, the winning team will be announced. All of the competitors will leave with some nice prizes and one team will leave with bragging rights!

The 7th annual Rock n’ Roll Challenge takes place during the Saturday, November 14th Grand Taste Event with doors opening at 3:30 p.m. The cooking challenge starts at 4 p.m. and the event is open to all “Grand Taste” and “All Access” pass holders, and will be held in the Taste of Tulalip  Event Pavilion.

Taste of Tulalip 2015 sponsors include: Delta Air Lines, Albert Lee Appliance – Bosch and Thermador, Dillanos Coffee, Mercedes-Benz of Lynnwood, Coke, Le Creuset, Seattle Magazine, and Tasting Room Magazine.

Taste of Tulalip Wine + Food Celebration Announces Star-studded Line-Up for 7th Annual Festival

I love this event.  Enough said!  Get your tickets asap.

~~~

Taste of Tulalip Wine + Food Celebration Announces Star-studded Line-Up for 7th Annual Festival
Tickets go on Sale August 14, 2015

 

Taste of Tulalip

Taste of Tulalip

Tulalip, Washington — Tickets for the 7th annual Taste of Tulalip, held at the Tulalip Resort Casino, will go on pre-sale at 9:00 a.m. PDT on August 14, 2015. Executive Chef Perry Mascitti and Sommelier Tommy Thompson have spent the past year organizing a star-studded line-up of food, wine and traditional show-stopping entertainment for ticket holders. Run, don’t walk, when purchasing your passes because this highly anticipated event sells out every year. Seats for the Friday, November 13 celebration dinner may be purchased by calling (360) 716-6888, and the passes for the Saturday, November 14 events can be purchased via Ticketmaster atwww.ticketmaster.com.

The 2-day festival, with a focus on wine, food and tradition, begins with the Friday night wine and passed hors d’oeuvres reception, followed by the fittingly named Celebration Dinner. The multi-course repast celebrates “La Famiglia,” as the Italians say, it’s all about “the family!” The evening’s inspiration comes from the love of Italian grandmothers everywhere who have a special passion for cooking amazing food every day for their families. In tribute, Tulalip chefs will recreate many of their beloved recipes, paired with a global offering of rare, top wines. Friday night’s Celebration Dinner is priced at $225 per person, and tickets are limited.

On Saturday “All Access” pass holders ($350 per person) will enjoy early entrance to the unforgettable Grand Taste and Rock and Roll Challenge; a wine seminar — Washington State AVA Smackdown featuring some of the State’s tops wine producers, hosted by superstar wine guy, Anthony Giglio. Also featured, a VIP seminar featuring Chef Chris Cosentino’s cooking demo, table talk and Q & A session on the Albert Lee Appliance Cooking Stage; and a private Magnum Party where guests will be treated to a selection of high level wine and food pairings.

The weekend’s highlight is always the Grand Taste, spanning four hours and featuring lavish food stations, as well as over 100 wines from Washington state, Oregon, California, Oporto, Maderia, global selections of bubbles, as well as pours of late harvest and ice wines and craft beer. Grand Taste is priced at $110 per person and includes the edgy Rock -n- Roll Cooking Challenge – a fast-paced culinary roller coaster with slammin’ rock and roll music! Expect fun and great tunes as local Seattle and Tulalip Chefs and Sommeliers compete “Iron Chef” style with celebrity judges (Chef Chris Cosentino, Chef Thierry Rautureau, Chef T, and Mauny Kaseberg), who are looking for the best dish and wine pairing. This year’s emcee will be the famously entertaining Chris Cosentino from San Francisco’s Cockscomb and Boccalone, along with wine writer, educator and raconteur, Anthony Gigilo. This show-stopping cook-off is sure to keep things lively and the chefs on their toes!

To top off the weekend, Thompson will also feature an in-depth reserve wine tasting/seminar called “Turning Water Into Wine” with Sparky and Sarah Marquis of the award-winning Australian winery, Mollydooker Wines. The tasting line-up will include 12 of Mollydooker Wine’s recently released 2014 wines. Tickets are priced at $125 per person and are available for purchase by calling (360) 716 1239.

And now for the stars of the Taste of Tulalip Wine + Food Celebration weekend…

Sommelier Tom Thompson – Tulalip Resort Casino
Tulalip Wine Director Tom Thompson is always first in line to uncork the latest and greatest boutique finds. He has carefully selected well over 100 pours from Washington, Oregon, California, Germany, and New Zealand for the “Wine Event of the Year”, as recognized by the Washington Wine Commission. Thompson continues to add breadth to Tulalip’s extensive cellar, garnering Wine Spectator’s Best of Award of Excellence.

Executive Chef Perry Mascitti – Tulalip Resort Casino
Executive Chef Perry is the man behind the pan! He oversees seven dining venues, in-room meals for the Four Diamond hotel and catering for the entire Resort Casino. His creativity shines along with that of his culinary team at the multi-course Celebration Dinner, the nibbles of endless proportions at the Grand Taste, and he is the mastermind behind the Rock and Roll Challenge.

Chris Cosentino – Guest Chef
Chris Cosentino, aka @OffalChris, is the Chef/Owner of Cockscomb and Boccalone and an Award-Winning Chef and Cookbook Author. Cosentino is a graduate of the culinary program at Johnson & Wales University and went on to build his résumé at Red Sage in Washington, D.C. and Rubicon, Chez Panisse, Belon, and Redwood Park in the San Francisco Bay Area. Cosentino took his first executive chef position at Incanto in 2002 where his inspired and innovative interpretations of rustic Italian fare promptly earned the restaurant both critical and popular acclaim. Cosntino’s debut on BRAVO’s “Top Chef Masters” series was a huge success earning over $140,000 for the Michael J. Fox foundation for Parkinson’s research and being named the season four winner. And in 2012, he saw the debut of his first cookbook “Beginnings: My Way to Start a Meal”.

Anthony Giglio – Wine Expert
Anthony Giglio is a writer, educator and raconteur who motivates countless imbibers to trust their own tastes and relax the rules. Giglio’s witty, unpretentious style can be discerned in the weekly column he writes for Details Magazine’s “Food + Drinks” section. He has written 10 books, including three editions of the annual FOOD & WINE MAGAZINE Wine Guide review of 1,000+ wines; five editions of the enormously popular Mr. Boston Official Bartender’s Guide; and his highly-regarded first book, Cocktails in New York.

Mike Gobin – 2015 Taste of Tulalip Featured Artist
Native American artist Michael Gobin meticulously uses his hands and knives to carve the Pacific Northwest’s indigenous red and yellow cedar trees in an effort to bring the sacred wood back to life. A treasure to the community, Gobin skillfully resurrects Tulalip’s traditions and ancestral stories through his works of art.

Kerry Shiels – 2015 Honorary Winemaker Côte Bonneville
After earning her Engineering degree, Shiels worked for two years in Torino, Italy, and then moved on to Case New Holland’s world headquarters in Chicago for 18 months before entering the world of wine. From there, Kerry worked the 2006 vintage at Joseph Phelps Vineyards, 2007 harvest at Australia’s Tahbilk, and then went on to work the 2007 vintage at Folio – Michael Mondavi’s Napa winery. During the 2008 harvest, Shiels served as the assistant white winemaker to Rich Arnold at Robert Mondavi Winery, followed by the antipodal 2010 harvest at Tapiz in Argentina, and then finally returning home to work full-time at Côte Bonneville.

Bill Wixey – Emcee
Having grown up in the Pacific Northwest, Bill feels privileged to chronicle the issues that affect his community. A newsroom leader, he has anchored and reported in the Seattle area since 1998, and is co-host of This Morning on Q13 FOX News weekdays from 7 to 10 a.m. Offering commentary on major news events from all over the world, Wixey has reported from Asia following the 2004 tsunami, from Haiti after the 2010 earthquake and covered the Olympic Games in Beijing, Vancouver and London. He has been honored with two Emmys for his broadcast work.

Kaci Aitchison – Emcee

A Seattle native and proud University of Washington grad, Kaci picked up her first microphone as a sophomore, and hasn’t put it down since. She got her start in radio at KISS-FM, to meeting the big brothers she never knew she wanted as host on The Bob Rivers Morning Show. In 2009 she joined the Q13 This Morning as a features reporter and is now co-anchor.  Voted “Best Local TV Personality in Western Washington”, Aitchison is also one of the lead singers with local rock and roll band Spike and the Impalers.

Thierry Rautureau – Rock and Roll Challenge Guest Judge
For 26 years, Chef In The Hat Thierry Rautureau owned Rover’s Restaurant, which offered cuisine that Rautureau described as Northwest Contemporary with a French accent. Currently, Rautureau is the chef/owner of Luc and Loulay Kitchen & Bar in Seattle, Washington. Rautureau was born in the town of Saint Hilaire de Loulay in the Muscadet region of France. At 20, he moved to the United States and worked at various fine restaurants, including La Fontaine in Chicago, the Regency Club for Joachim Splichal in Los Angeles, and the Seventh Street Bistro with Laurent Quenioux, also in Los Angeles. While visiting Seattle in 1987, Rautureau dined at Rover’s and discovered that the restaurant was up for sale. Tired of Los Angeles, he decided to buy the restaurant so that he could express his culinary creativity as the chef/owner. The rest, as they say, is
history.

Mauny Kaseburg – Rock and Roll Challenge Guest Judge
Mauny Kaseburg is a Northwest-born, Paris-trained food and wine consultant who many will remember from her many years on KUOW radio. In 2015, Mauny celebrated her 28th year as Culinary Producer for the Food & Wine Magazine Classic in Aspen. Mauny also spent five years in the Northern California wine country, serving as Marketing Director for the Russian River Valley Winegrowers. She returned to Seattle in 2008 to marry the merman of her dreams – Geoff Golden.

Chef T (Savuthy Dy) Rione XIII – Rock and Roll Challenge Guest Judge
Savuthy Dy is a graduate of the California Culinary Academy and has worked at The Herb Farm, Qube, Piola y Crota in Italy, and Book Bindery, among others. Rock and Roll Challengers beware – Chef T was on the 2014 Taste of Tulalip Rock and Roll Challenge winning team.

Taste of Tulalip tickets go on sale August 14, 2015. Hotel rooms and spa appointments will become near and dear during this 2-day extravaganza. Reserve a room at the AAA Four Diamond resort by going to www.tulalipresort.com or by phoning 1-866-716-7162. For more information, visit www.tasteoftulalip.com.

The 2015 Taste of Tulalip sponsors include: Delta Air Lines, Albert Lee Appliance – Bosch and Thermador, Dillanos Coffee, Mercedes Benz of Lynnwood, Coke, Le Creuset, Seattle Magazine, and Tasting Room Magazine.

Le Grand Bistro Americain Hosts a Wine Safari to Savor on September 21

South African Winemakers’ Dinner

Chef Shawn Martin’s dishes paired with the wines of Paul Cluver, Angela Jordaan, and Kathy Jordan

Sunday, September 21, 2014

South Africa flagKirkland, Washington — On Sunday, September 21st, Le Grand Bistro Americain proprietor Ted Furst and Executive Chef Shawn Martin will be hosting a special 5-course dinner featuring 7 wines from South Africa, where wine has a history dating back more than 350 years – possibly the oldest wine tradition in the New World.  Joining them will be winemakers Paul Cluver of Cluver Wines, Angela Jordaan of Jardin Wine Estates, and Kathy Jordan of Radford Dale, to share stories about their “wine farms” and the status of winemaking in South Africa today.  The event starts at 6:00pm with a reception in the South Dining Room, followed by dinner at 6:30pm.  Attendees will also have the opportunity to purchase wines from the dinner at special reduced prices.

The South African wine culture has grown parallel to the country’s social development.  While they are 7th in the world’s wine production, their output did not have a presence in the USA until the 1990’s after apartheid ended, due to product boycotts.
Cluver Wines

Paul Cluver is a family-owned, family-run wine business, located in the cool-climate Elgin Valley, approximately 70km south-east of Cape Town. The property has been in ownership of the Cluver family since 1896. Recognized as pioneers of wine in the area, the focus is on producing elegant wines that are expressive of the terroir.

Jardin Wine Estates

Gary and Kathy Jordan have been making world-class wines since 1993 on a farm with a 300 year-old history. He’s a geologist; she’s an economist.  Gary’s parents bought the 146 hectare Stellenbosch property in 1982, and embarked on an extensive replanting program, specializing in classic varieties suited to the different soils and slopes.  Jardin is the trade name for Jordan Wine Estate in North America.

Radford Dale

Radford Dale combines modern winemaking and traditional values to create some of the finest, rarest wines in the Cape. These wines are strongly site-driven, natural and balanced.   This world-class range is made with the utmost care and in exceedingly limited quantities.

2012 Radford Dale ‘Renaissance’ Chenin Blanc

Amuse-Bouche

caviar, blini, crème fraiche

duck tartare, quail egg, parmesan tuile

mushroom and boursin dartoise

oyster shooter, green apple mignonette

 

2013 Jardin Chardonnay

2013 Cluver Chardonnay

Razor Clam Crudo

shallot, caper, black lava salt, blood orange oil & chervil

 

2012 Cluver Pinot Noir

2009 Jardin Cabernet Sauvignon

Grilled Quail

egg fettuccine, wild mushrooms, truffle poultry jus

 

2011 Radford Dale ‘Nudity’ Syrah

Rack of Venison

moroccan spices, rich bread pudding, piperade,

kale, candied shallot

 

2013 Cluver Gewurztraminer

Huckleberry Cheesecake

pistachio ladyfinger crust

 

The dinner is priced at US$120 per person (7 glasses of wine and 5 courses!), excluding tax and gratuity.  Seating is limited.  For reservations call 425-828-7778.  Upcoming Le Grand Bistro Americain special wine dinners are presently scheduled for October 16, December 4; January 29 and February 26, 2015.

 

Sixth Annual Taste Of Tulalip Tickets Go On Pre-Sale July 18

Taste of TulalipI know this post is just a little late, but holidays are needed by us all.  The Taste of Tulalip is one of my favorite events of the year with great food and wine from the Tulalip Resort Casino and Washington State wineries, and more.  This event sells out quickly, so avoid disappointment and get your tickets now.  Here is the latest announcement from the Taste of Tulalip.

~~~

Tulalip, Washington — “Buy early; get in,” says Tulalip Resort Casino President/COO Ken Kettler. He is referring to the line of disappointed Taste of Tulalip fans that were unable to enjoy the award-winning November weekend of wine, food and tradition, as the 2013 event sold out. This year tickets will go on pre-sale at 9:00 a.m. PDT on July 18. Seats for the Friday, November 14 celebration dinner may be purchased by calling (360) 716-6888, and the passes for the Saturday, November 15 events can be paid for via Ticketmaster at http://www.ticketmaster.com/.

The weekend kicks-off with Friday night’s multi-course Celebration Dinner, prepared by Executive Chef Perry Mascitti and his team, paired with premium wines from around the globe selected by sommelier Tommy Thompson. Seating is limited to 400 guests. Saturday is filled with a plethora of wine and food demos, chef challenges, a wine seminar, a VIP Magnum party and is capped with the Grand Taste – featuring over 120 wineries from Washington, Oregon, California, New Zealand and Germany, along with a craft beer “pool garden”. Attendance is limited to 2,000.

Taste of Tulalip’s 2014 culinary guest stars include public television show host and producer Ming Tsai along with wine columnist, author and educator Anthony Giglio. Both will be featured at events throughout the weekend. The honorary winemaker is Woodinville Wine Cellar’s maestro Sean Boyd. Local Fox Q13 television celeb Bill Wixey returns for a second year as guest emcee and will be joined by fellow team member Kaci Aitchison.

Tickets are priced at:

  • Celebration Dinner $195
  • All Access Saturday Pass $350
  • Grand Taste $95

Hotel rooms and spa appointments will become near and dear during this two-day extravaganza. Kettler also suggests that guests reserve their getaway room early at the AAA Four Diamond resort by going to http://www.tulalipresort.com or phoning 1-866-716-7162.

Taste Washington seminars

Don’t Miss Taste Washington March 29 and 30

Taste Washington 2014

Here in Vancouver, BC we typically think about wines from BC, but just a short drive south to Washington state, you can also find wonderful wines.  A great way to get an introduction to Washington State wines is to attend Taste Washington, a yearly event held in Seattle.  The 17th annual Taste Washington event is scheduled for Saturday, March 29 and Sunday, March 30, 2014, at CenturyLink Field Event Center.

Cairdeas Winery Nellie Mae Viognier Roussanne 2011

Cairdeas Winery Nellie Mae Viognier Roussanne 2011

I have been attending Taste Washington for a few years, and learn alot about the wines.  Instead of driving across Washington state to try different wines, or visiting clusters of tasting rooms in Woodinville, the wineries come to you at Taste Washington.  If you are a lover of Syrah for example, you could sample and compare the wide range at this event, and finding out which wineries match to your palate.  All in one day.  On your own, it may take a whole summer of driving around Washington state to taste the same number of Syrah.  Also you can also go back to a winery table and re-taste a wine to compare with another wine.  A real fun, learning experience.

Seared tuna salad at Taste Washington

Seared tuna salad at Taste Washington

There are two components to this event.  The first, and largest, component is the food & wine tasting room, where you can try wine from over 180 different wineries!  I really like the tasting room as there are food stations hosted by various Washington state restaurants where you can try food and wine together.  The other component are the seminars. There are 4 seminars each day covering different topics related to Washington wine.  The seminars are very interesting. A few topics are:

  • learning about blending wines (a hands-on experience),
  • food & wine pairing, wines from old vines,
  • Rhone grape varieties, and
  • Washington vs the world.

Here are a few posts and youtube videos that I have done from past Taste Washington events:

I encourage you to buy your tickets for this event before it sells out.  See you there!

My Quick Winery Picks for Vancouver International Wine Fest

Vancouver International Wine Festival 2013When you step foot inside the Festival Tasting room, time is ticking. There are 1850 wines to taste. Let me give you some suggestions for the theme region, California, and for the rest of the world.  No time in this article to give you any details, but these are wineries I have tried in the past, or I am interested in tasting.  I will visit each of these tables, among other tables.  To find these wineries, when you arrive, your Festival Tasting Room program, p.23, has a map showing the layout of the tables.

California Wineries to Visit

  • Blackbird Vineyards
  • Chateau St. Jean
  • Clos du Val
  • Duckhorn Wine Company
  • Gloria Ferrer
  • Girard Winery
  • Heitz Cellar
  • Joseph Phelps Winery
  • Louis M Martini
  • MacRostie Vineyards
  • Marimar Estate
  • Ridge Vineyards
  • Schug Carneros Estate Winery
  • Silver Oak Cellars
  • Stag’s Leap Wine Cellars

The Rest of the World Wineries to Visit

  • Bodega Catena Zapata Winery, Argentina
  • Las Perdices, Argentina
  • Chapel Hill, Australia
  • Josef Chromy, Australia
  • Tyrrell’s Wines, Australia
  • Blue Mountain Vineyard and Cellars, BC
  • Fort Berens Estate Winery, BC
  • Meyer Family Vineyards, BC
  • Nk’Mip Cellars, BC
  • Painted Rock Estate Winery, BC
  • Poplar Grove Winery, BC
  • Sandhill, BC
  • Stoneboat Vineyards, BC
  • Tinhorn Creek Vineyards, BC
  • Wild Goose Vineyards & Winery, BC
  • Concha y Toro, Chile
  • Vina Koyle Family Vineyards, Chile
  • Vina Undurraga, Chile
  • Baron Philippe de Rotschild, France
  • Brumont Vineyards, France
  • Dourthe & Thienot, France
  • Chateau de la Gardine, France
  • Georges Duboeuf, France
  • Famille Perrin, France
  • Champagne Pol Roger, France
  • Estates of Antinori, Italy
  • Barone Ricasoli, Italy
  • Fontodi, Italy
  • Akarua, New Zealand
  • Giesen Wines, New Zealand
  • Whitehaven Winery, New Zealand
  • Jose Maria da Fonseca, Portugal
  • Ramos Pinto, Portugal
  • Taylor Fladgate/Fonseca/Croft Port, Portugal
  • Boekenhoustskloof Winery, South Africa
  • Glen Carlou, South Africa
  • IberWine, Spain
  • Miguel Torres, Spain
  • Nathalie Bonhomme, Spain
  • King Estate, Oregon
  • Long Shadows, Washington

I know, its a long list, but worthwhile if you have the time.  Enjoy the Festival!

“Life Is A Cabernet” At John Howie Steak’s Silver Oak & Twomey Cellars Wine Dinner

In case you are going to be in Seattle on March 5, or you are lucky to be living in the Seattle area, you may want to sign up for this delicious looking dinner from John Howie Steak in Bellvue.  The food menu looks very rich; Muscovy duck breast, Wagyu beef… The wines are from the prestigious Silver Oak and Twomey Cellars in Napa Valley, plus some of these wines are poured as a vertical tasting!  The press release is below.

~~~

Silver Oak and Twomey Cellars wines

Silver Oak and Twomey Cellars wines

Bellevue, Washington – A limited amount of lucky guests will get the red carpet treatment on Tuesday, March 5th, at John Howie Steak in Bellevue, when the award winning chef prepares an incredible menu paired with the top selling wines of Silver Oak and Twomey Cellars. He will be joined by Tim Duncan, Executive Vice President for Silver Oak Winery, and Managing Partner of Twomey Winery, overseeing all production of these critically acclaimed wines.

Silver Oak has focused solely on producing exceptional Cabernet Sauvignon for over 40 years. Each Cab, produced from either their Napa Valley or Alexander Valley vineyards, is distinctive, food friendly and aged to be drinkable upon release. Founded in the ‘70’s by Raymond Twomey Duncan and Justin Meyer, the wines are aged exclusively in American oak. In 1999, the Duncan family created Twomey Cellars with winemaker Daniel Baron. It also has two wineries: one in Calistoga and the other in Healdsburg, where Merlot, Pinot Noir and Sauvignon Blanc are produced using classical French technique.

The Menu

Proprietor and author John Howie, together with Chef Mark Hipkiss, have designed an opulent six-course dinner, as follows:

Humboldt Fog & Roasted Beets

Candied hazelnuts, chevre vinaigrette, baby greens

Twomey, Sauvignon Blanc, Napa, CA 2009

Torchon of Foie Gras

Grapes three ways

Twomey, Pinot Noir ‘Bien Nacido Vineyard’, Santa Maria Valley CA 2009

Alaskan King Salmon

Spring chanterelles, creamed leeks, reduction

Twomey, Merlot, Napa, CA 2008

Seared Muscovy Duck Breast

Duck confit risotto, sweet peas, black truffle

Silver Oak, Cabernet Sauvignon, Alexander Valley, CA Vintages from 2004, 2005 and 2006

Dry Aged Australian Wagyu Zabuton

Porcini jam, Stilton potato cake, braised carrots, jus

Silver Oak, Cabernet Sauvignon, Napa Valley, CA Vintages from 2004, 2005 and 2006

5 year Reggiano Parmigiano

Dried fruit jam, walnut crisp, red wine honey

 Sweets and Truffles

Illy Café

Where and When

The Silver Oak and Twomey winemaker’s dinner on Tuesday, March 5th, will start at 6:30 pm, is priced at $195.00 per person (tax and gratuity are additional), with limited seating.  John Howie Steak is located in The Shops at The Bravern at 11111 NE 8th Street, Suite 125, Bellevue, Washington.  For reservations please call Wilma Manchester at 425-440-0878.  Available seats will be allocated on a first contact, first serve basis.

Party with a Purpose in January in Seattle with NOLA Style

If you have been reading my past articles you will know about Chef John Howie and how he contributes back to Society.  Here is his latest event in Seattle, Washington.  It sounds fun.  I love New Orleans food and spirit.  Here is the announcement of the event.  If you are in Vancouver, BC like me, this is an easy trip down. Enjoy!

~~~

 

John Howie and Craig Terrill

John Howie and Craig Terrill

Seattle, Washington — Chef John Howie and singing Seahawk alumni Craig Terrill are bringing a taste of New Orleans, the official host city of Super Bowl XLVII, to SPORT Restaurant & Bar on Thursday, January 10th, 2013. The duo, the Seahawks’ chef and alumni representatives for football’s biggest faceoff, have organized “The Big Easy” inspired event as part of the “Kick Hunger Challenge” sponsored by Taste of the NFL.   That evening, 150 guests will enjoy an evening of fun, food and foot-stomping music with 100% of the proceeds going to Food Lifeline and fighting hunger in Western Washington. For every dollar raised, the organization will be able to provide a full day of nutritious meals for a hungry individual.

The “Party with a Purpose” is priced at $35 per person and kicks off at 7:00 pm with a hearty dinner of distinctive Creole and Cajun influenced dishes including Gumbo, Spicy Creole Chicken, Cajun Style Crawfish Boil with Corn & Red Potatoes, Jambalaya made with Andouille Sausage & Tasso Ham, and Maker’s Mark Bourbon Bread Pudding.  Craig Terrill and his band, comprised of some of Seattle’s best musicians, will play original American Rock songs as well as classics.  Guests will also have a chance during a special silent auction to bid on an amazing array of specialty items from Seahawk memorabilia to food and drink certificates at venues throughout the city. Throughout the evening, there will be special drink pricing on featured cocktails such as the Hurricane and local brews.

SPORT will be closed for this blockbuster fundraiser to walk-in dining the night of the event.  Tickets are available for purchase on Brown Paper Tickets at http://www.brownpapertickets.com/event/306667 .