TASTE Masterpiece Featured on Heed the Hedonist Blog

We can’t thank Heed the Hedonist’s Jacqueline Pruner enough for featuring TASTE’s very own Masterpiece Red and White Wine, (As well as a few nods to Chef Craig and Pastry Chef Lucy) S he truly captured our Masterpiece and our TASTE stories beyond our wildest imagination.

A little portion taken from the post:

“Fermented grapes, or wine – perhaps one of the best forms of social lubricant – may make a great gift any time of the year, but it’s especially perfect during this winter holiday season. Why? Because the TASTE Restaurant of the Seattle Art Museum (SAM) – currently in the midst of its Picasso Menu – has a very reasonably-priced (on average, approximately 1/3 less than TASTE’s competitors), 100% Northwest (and approximately 70% Washington) wine menu – complete with a series of tasting categories (from “Crisp & Delicate” to “Black, Bitter & Blue”) as well as its own beautifully blended proprietary wine, named (rather appropriately, given both its venue and its pleasure to the palate) Masterpiece. Offering up both a white wine and a red wine – normally priced at $36 and $46, respectively – TASTE is currently offering a fab holiday Masterpiece wine special promotion that runs until the end of this month: their Masterpiece White and Masterpiece Red, offered at deliciously deep discounts of 50% (or really close to it). Until December 31st, 2010, their Masterpiece White is available for a mere $19 and their Masterpiece Red is selling for only $23. (Note another promotion: one can currently purchase any wine on TASTE’s menu for 25% off the listed menu price.) Not only is this a great deal, but the wines are actually good, too – and would be great around the holiday dinner table, be it fowl or pork. (In fact, your Hedonista purchased a bottle of each; early this month she was invited to taste their specialty blended wine and sample their “flight and bites” menu with TASTE General Director and personal friend, Danielle Custer.)”

Read the full post here.

Don’t forget to purchase your own bottles of Masterpiece wine for the Holidays. Perfect for any Holiday table and makes a wonderful gift! Now until December 31st, Masterpiece White: $19.00 and Masterpiece Red: $23.

For a perfect pairing with our Masterpiece Red, the Hedonist recommends her personal  recipe for Braised Chicken in a Savory Rhubarb Onion Sauce (yummy!), please read on below:

Braised Chicken in a Savory Rhubarb Onion Sauce                          by Heed the Hedonist


2 tablespoons paprika
2 tablespoons salt
1/2-tablespoon black pepper
1/2-tablespoon cayenne pepper
1-tablespoon dried oregano
1-tablespoon dried thyme
1/4-cup flour
6 chicken legs & 6 wings
1/4-cup olive oil
2 pounds (2-3 cups) rhubarb cut into 1-inch chunks
1-2 large onion(s), slivered into sickle shaped slices
2 cups chicken broth
salt and pepper & 2-3 cloves of garlic
6 or 8 fresh thyme sprigs


Combine paprika, salt, black pepper, cayenne pepper, dried oregano, dried thyme and1/4 flour together in a medium sized bowl and mix together thoroughly.

One at a time dredge the chicken legs and thighs and wings in the flour and spice mixture. Set them aside on a plate as you work.

In a large, heavy pot with a lid heat the olive oil over medium-high until near smoking. Lower the temperature to medium and toss the chicken into the pot. Watch for splattering. The oil is hot!

Brown the chicken for 6 to 8 minutes on each side.  Then add the rhubarb and onions. Season with salt and pepper. Stirring constantly, wilt and brown the onions, scraping the bottom to loosen the chicken and any browned bits. Keep stirring for about 10 minutes. Add the garlic, thyme sprigs, and chicken stock. Cover the pot and reduce the heat.

Check on the chicken and stir the pot occasionally. Cook for about 45 minutes or until the chicken is tender, and its juices run clear. Alternatively you may cook the chicken until the interior temperature reaches 165 degrees F.

Stir in the parsley, and red wine vinegar. Arrange the chicken on a platter over pre-cooked white rice, pouring the thick sauce over the top. Garnish with extra parsley and serve hot.

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