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Dinner Events
These events are not classes, but they are informal, informative dinners, prepared by chef Lynne Vea, that explore food and drink, matching wine with a dish and alternately creating a dish to complement the beverage. Beverage selections, presented by PCC wine stewards, are subject to change depending upon whim, inspiration and availability of luscious new arrivals.
August in Cascadia
Jeff Cox, Stephen Johnson, Lynne Vea
Eat and drink the height of harvest in the Northwest, with an amazing menu of fresh seasonal bounty: Brown Butter Gnocchi with Rosemary and Fig; Dungeness Crab BLT Cocktail with Heirloom Tomatoes, Pepper Bacon and Arugula; Crispy Duckling with Grilled Nectarines and Southwest Corn Polenta Souffle; and Raspberry Caramel Flan, paired with a selection of vibrant, character-driven wines from some of the region’s most passionate winegrowers. With meat, pountry, seafood, dairy and eggs.
Hail the King (and the Sockeye, too)!
Erica Boberg, Robert Petersen, Lynne Vea
Can you think of a more iconic feast for a Northwest June than fresh wild salmon — paired with lovely Washington and Oregon wines? Neither can we, so join us for Lynne’s lovely menu of Grilled Caeser Salad with Salmon and Scallops; Cold Smoked Salmon, Grilled Fennel and Poblano Ceviche; Morel-stuffed Filet of Salmon in Puff Pastry; and Strawberry Shortcake with Fresh Strawberries, Brown Sugar Scones and Vanilla Bean Whipped Cream. Enjoy with wines from some of the Northwest’s most exciting producers! With seafood, dairy and eggs.
Pintxos!
Leif Olson, Kate Pierce, Lynne Vea
What do you get when tapas migrate north and get skewered? Pintxos, of course — and the best way to discover these mighty morsels is to savor such deliciousness as Fig, Dry-cured Ham, Smoked Paprika-cured Olives and Blue Cheese; Creamy Potato, Seafood and Chorizo Soup; Spicy Seared Tuna with Garlic and Sweet Pepper Sauce; and Upside-Down Caramel Almond Cake. We’ll complete our wine and food celebration with selections from Spain’s brilliantly diverse wine regions. With meat, seafood, dairy and eggs.
Spring a la Francaise
Dylan Beal, Lynne Vea
What better way to welcome spring than with a traditional French dinner? We begin with a selection of wines from some of our favorite family producers, then sit back and enjoy as Lynne weaves a spell with enchanting alliances like Sweet Green Pea Bisque with Crab and Morels; a Savory Tarte of Chèvre; Rack of Lamb with Apricots, Bacon and Mint — and the elegant sweetness of Frozen Strawberry Grand Marnier Souffle. With meat, seafood, diary and eggs.