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Classes with wine or beer
Join Chef Becky as she brings tantalizing recipes to life from her newly released cookbook, “Shroom: Mind Bendingly Good Recipes with Wild and Cultivated Mushrooms.” She’ll deftly demonstrate her expertise and suggest complementary wines as she prepares Mushroom Pâté with Sage and Marsala; Wild Mushroom Risotto with Lemon Thyme; Roasted Portobello Tacos with Cacao-Chile Sauce, Cabbage and Lime; and Thai Sweet and Sour Soup with Mushrooms, Lemongrass and Shrimp. With seafood and dairy; no eggs.
Nothing warms up the night like a tête-à-tête with your sweetie and a wonderful menu to bring out the best in rainy weather hibernation. Lynne will show you the way to someone’s heart (and suggest wine, too!) with Dungeness Crabmeat BLT Cocktail with Sizzling-from-the-Oven White Truffle and Manchego Puff Pastry Pirouettes; Creamy Wild Chanterelle and d’Anjou Pear Bisque with Toasted Coriander-Jalapeño Crème Frâiche Float; Cognac-flamed Herbed Lamb Loin Chop with Cipollini, Fig and Balsamic Jam; and Extremely Dark Chocolate Decadence with Cayenne Caramel and Cameo Apple Pixie Dust. Sounds magical, doesn’t it? With meat, seafood and dairy; no eggs.
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.
Lynne has put together a wonderful menu that conjures up the image of a long table dappled in warm late summer light, laden with a feast of ingredients that have been harvested within a short walk. Give your senses a seasonal sendoff as Lynne brings the image to life, with samplings of perfect wine pairings. Enjoy Saffron Flat Bread with Caramelized Figs, Tender Greens, Fennel Sausage and Gorgonzola; Wild Salmon, Sweet Corn, Bacon and Heirloom Tomato Salad; Tagine of Chicken with Chanterelles and Pears; and Baked Cameo Apples with Brown Sugar Praline. With meat, seafood, dairy and eggs.