Please enable cookies in your web browser.
Classes with wine or beer
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.
The dynamos of the kitchen are at it again! In their sixth matchup, it’s a contest to see who can prepare the most creative, delicious dishes using the same ingredients in totally different ways. While you sip wine samples, you’ll see the creative process in action as the chefs demonstrate how they develop and layer flavors, using everyday techniques. Their first dishes feature halibut, heirloom tomatoes, anchovies, zucchini and sunflower seeds. The second dishes use free-range chicken, pluots, lemongrass, pistachios and arugula. Sit back and watch the magic unfold in this friendly culinary competition. With poultry, seafood, dairy and eggs.
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.
From Lynne’s recent trip to Paris, we’ll get a hint of what she experienced with this amazing menu brought home for your pleasure. Along with samples of French wine, you’ll taste Mint-scented Melons with Shaved French Ham and Lavender-Honey Vinaigrette; Classic Provence Seaside Soup of fish and shellfish with Chervil-Caper Oil; Wild Morel and Fennel-stuffed Rib Eye Roti (roast) with Truffled Chèvre Potato Tower. For dessert, we’ll indulge in Caramel Apricot Tarts with Grand Marnier Crème Fraîche. With meat, seafood, dairy and eggs.
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.
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.
Becky brings you three new takes on the humble taco, paired with beer samples for an exciting, contemporary fiesta of Mexican flavors. She’ll make Halibut Tacos accented with red cabbage, apple, avocado, peppers and sour cream; Braised Pork Tacos with chiles, cilantro, quick-pickled vegetables, roasted tomato and Serrano salsa; and Roasted Mushroom and Black Bean Tacos with smoky poblanos, Beecher’s cheddar and cacao chile sauce. With meat, seafood and dairy; no eggs.