February Splash! Dinner
Splash! Winemaker Dinner featuring Brian Carter of Brian Carter Cellars
Feb. 13, 6 p.m.
$79 per person (plus tax and gratuity)
Winemaker Brian Carter handcrafts wines in the styles of the southern Rhône, Bordeaux and Tuscany. During dinner, Carter and chef Christopher Conville will discuss how they achieved the menu pairings. Splash! Winemaker dinners are held four times a year. Call TASTE to make a reservation, 206.903.5291 or e-mail tasterestaurant@tastesam.com.
MENU
spiced domestic prawn
| polenta cake, pear-arugula salad, lemon crema
2005 ORIANA – (Latin-Golden Lady)
White Wine Blend
roasted alaskan salmon
| potato gratin, herb-tomato confit
2005 TUTTOROSSO – (Italian-All Red)
Super Tuscan Style Blend
braised rabbit popover
| willamette valley fontina, parsley salad
2004 BYZANCE – (French-Luxurious)
Southern Rhone Style Blend
snake river hangar steak frites
| pan jus, blue butter
2004 L’ETALON (French-The Stallion)
Bordeaux-Style Blend
roasted asian pear tart
l humboldt fog, candied fennel, orange zest
2004 Apex II Late Harvest Semillion
January Sunday Supper
Happy New Year! We hope everyone had a good holiday.Our Sunday Supper this month features Skagit River Ranch, which is farmed by George and Eiko Vojkovich and their daughter, Nicole. (Read a story about them.)This family is dedicated to growing the best beef, pork, chickens and eggs — oh, the eggs — and grass. Why grass? The livestock are pasture-raised and to maintain a high organic/sustainable quality, it means the grass needs to be nurtured, too. The ranch is located in Sedro-Woolley, which is about an hour and a half north of Seattle in the Skagit Valley. If you’re ever in the region, stop by the ranch for a visit.Here’s the menu that executive chef Christopher Conville created:
Sunday Supper — featuring Skagit River Ranch
Jan. 27; 5:30 p.m.; for reservations, call 206-903-5291 or e-mail tasterestaurant@tastesam.com.
oxtail onion soup
2006 Covington Cellars Semillon
herbed gnocchi | butternut squash, lardons & caramelized onions
2005 Bunnell Family Gewurtztraminer
sweet italian sausage | potatoes, prunes, ancho chili jus
2003 Willis Hall Merlot
pulled chicken popover | wild mushroom ragout
2005 Ryan Patrick Vineyards “Rock Island Red”
apple pie with thyme | glazed bacon, crème fraîche ice cream
Apex ll Late Harvest Semillon 2004
