Splash! Winemaker Dinner – Nov 20

Mark your calendars for Saturday, November 20th, 6pm, for our Splash! Winemaker Dinner. We invite you to experience the 6-course prix-fixe dinner, with pairings from one of our favorite NW wineries, DiStefano Winery. TASTE Executive Chef Craig Hetherington and winemaker Mark Newton will be on hand to share their inspirations for this collaboration. The cost is $89 per person plus tax and 20% gratuity.

We at TASTE have always supported our local producers and artisans, which is why we feature wines only from the Northwest. We want to provide the most intimate experience for our guests and are thrilled to be featuring DiStefano Winery this November.

 TASTE Winemaker Dinners are incredibly unique as they are desinged to be small and intimate to best  allow our guests to have a deeper understanding of the wines and wine makers we feature, as well as the food and wine pairing process. We take great pride in the special efforts and details put forth into making the pairings just perfect for our guests. For more information on how we create our Splash! Winemaker Dinners, click here.

What:  TASTE’s Splash! Winemaker’s Dinner featuring DiStefano Winery  

When: Saturday, November 20th, 2010     |   6:00 pm

Where: TASTE Restaurant   |   1300 1st Avenue

Menu

five spice rabbit rillette  |   sautéed chanterelles, espresso cherries

DiStefano 2005 Meritage   |   38% Merlot, 32% Cabernet Sauvignon, 30% Cabernet Franc

ricotta gnocchi  |  dijon cream, arbequina olives, fennel pollen, fried basil, extra virgin olive oil

 DiStefano 2004 Donna Maria  |   94% Syrah co-fermented with 4% Viognier & 2% Cabernet Sauvignon

kusshi oysters  |  pickled cucumbers

 DiStefano 2009 Sauvignon Blanc  | 92% Sauvignon Blan, 8% Semillion

oxtail crépinette  |  yukon potato risotto, basil oil, basil-arugula salad

DiStefano 2006 Cabernet Sauvignon    | 4% Merlot, 3% Cabernet  Franc,  1% Petit Verdot

lamb & its individual components

|  cocoa nib and mint crusted lamb loin

|  sugar pumpkin puree

|  braised black fig and cabrales blue cheese demi

|  fines herbs

DiStefano 2006 Sogno    |    89% Cabernet Franc, 10% Cabernet Sauvignon, 1% Merlo

pear butter filled tarte tatin doughnut  |  lemon-goat cheese sherbet, caramel marcona almonds, lucero arbequina extra virgin oil

DiStefano 2003 St John    |    90% Semillon, 10% Sauvignon Blanc

TASTE Responsibly!

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