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PCC Chef's Table
Join Chef Lynne Vea and PCC beer and wine experts for an informal, informative evening celebrating food and drink. Collaborating together, they’ve created masterful menus using the best seasonal and local ingredients, perfectly paired with complementary beer or wines samplings. An unforgettable gift to your senses! Please limit your registration in each event to two seats.
Lynne’s savory salute to Mozart’s classic pays homage to the opera’s setting in 17th century Sevilla, with an Iberian-accented menu in four acts: Manchego and Cabrales-stuffed Piquillo Peppers over Jamón-scented Greens; Creamy Saffron and Prawn Soup with Green Olive and Roasted Garlic Alioli Sauce; Braised Lamb with Oranges and Caramelized Shallots; and Triple Lemon and Pine Nut Tart. And, singing the vino roles, a cast of surprising (and enchantingly delicious) Spanish classics! With meat, seafood, dairy and eggs.
While sparkling wine should be a year-round pleasure, it’s essential for the holidays. Join us for our annual celebration of bubbles, an alliance of some of our favorite fizz, paired with Lynne’s brilliantly festive menu: Mt. Townsend “Cirrus” cheese en Croute with Brandied Pear Marmalade; Crème Soupe Sénégalaise with Apple-Coriander Chutney; Crispy Breast of Duck with Chestnuts and Pomegranate Jus and White Truffle Polenta Soufflé; and Espresso Praline Crème Brulée. With meat, seafood, dairy and eggs.
The Pacific Northwest is a place of perfect convergence between the love of good food and the love of good beer. We’ll taste a few of Seattle’s finest ales, paired with Lynne’s culinary wizardry: Dungeness Crab and Shrimp Cakes with Sweet Chili Dipping Sauce; a “Brewer’s Plate” of Pâté Crostini, Beer Sausages, Homemade Pickles and Cumin Kraut; Wild Mushroom Sliders with Local Cheddars, Bacon Jam and Sweet Potato Jo-Jos; and Porter and Theo’s Chocolate Decadence Cakes. With meat, seafood, dairy and eggs.
What happens when you grow classic Rhône grape varieties in the Northwest? Let’s taste and find out! We’ll compare and contrast some French classics with a couple of our favorite Cascadian grenache and syrah-based friends, paired with a Provence-Northwest accented menu: Pâte de Campagne; Northwest Seafood Bisque with Dungeness Crab and Wild Salmon with Fried Capers and Basil Coulis; Grillade de Boeuf avec Champignons (Grilled Tenderloin with Red Wine Demi-Glace and Sautéed Wild Mushrooms) and a Local Northwest Cheese Plate with Honey and Red Wine-poached Winter Fruits. With meat, seafood, dairy and eggs.