Taste the Experience February 26
One of the best things about tasting events is getting to try new restaurants or ones that have been on your fantasy list (but for whatever reason have never been to). This year’s line up of restaurants for the Seattle Wine and Food Experience is the best yet and we have a preview of the dishes they will be serving to the lucky guests attending. There is so much to digest that you have to attend the event to get the whole experience!
While restaurants will be spread throughout the event there are some chefs who will be in special areas namely the Washington Beef Bistro where guests will dine on food from Andaluca Restaurant, The Capital Grille, LUC and Trellis Restaurant. Also in the bistro you can test your palate on different cuts and sources of beef to determine what you like best.
This year the Seattle Wine and Food Experience also welcomes back the American Lamb Board. To celebrate the end of Lamb Lovers Month, four chefs will be preparing lamb dishes including John Sarich from Chateau Ste. Michelle, Adam Sappington of The Country Cat Dinnerhouse & Bar, Liam Spence of LOLA and Brian Clevenger of Serafina Osteria & Enoteca. Also, stop by the American Lamb booth for some lambtastic goodies including spice rubs, recipes and more!
Enjoy the ultimate pairing of oysters and bubbles in the Audi 6-7-8 Lounge
And don’t forget the Audi 6-7-8 Lounge where Taylor Shellfish Farms has teamed up with Treveri Cellars to present the most decadent food and wine pairing ever, oysters and bubbles.
Here’s a preview of the gourmet bites all of the restaurants will be serving this year:
Andaluca Restaurant
Barbequed beef slider
Arnies Restaurant
Blini with seafood salad and saffron crème fraîche
Blackfish
Filet Mignon with roasted garlic-pecan crust and Oregon bleu over scallop potato pie
Cantinetta
Pancetta wrapped dates with 15 year balsamic
The Capital Grille
Kona coffee rubbed filet with caramelized shallot butter sauce on a toasted crostini
Chateau Ste. Michelle
Cowboy lamb sliders with tangy slaw
Mongolian-style lamb skewers
Cicchetti Kitchen & Bar
Roasted lamb leg with celeriac purée, Brussels sprouts and aged balsamic
Coho Cafe
Ancient grains salad with house kippered salmon
Copperleaf Restaurant & Bar
Pleasant View Farm foie gras, toasted brioche, candied rhubarb
The Country Cat Dinnerhouse & Bar
Lamb bresaola on whole wheat crackers with leek butter and Oregon truffles
Kaspars Special Events & Catering
Washington Mashed Potato Bar – Russet buttermilk potatoes topped with smoked salmon, crispy bacon and green onions; Red skin garlic potatoes topped with chicken Bolognaise with white cheddar cheese;
Purple potatoes primavera topped with sweet onions, green olives and sweet bell pepper tapenade
LOLA
Lamb meatballs with cippollini onion relish and lemon mayonnaise
LUC
LUC’s boeuf Bourguignon stew
Ponti Seafood Grill
Salmon lomi lomi on taro chip
Purple Cafe and Wine Bar
Nutella brownie with whipped Nutella mousse and white chocolate garnish
Ray’s Boathouse, Cafe and Catering
Alaskan king crab & rock shrimp fritters with mango remoulade
Serafina Osteria & Enoteca
Roasted lamb leg with celeriac purée, Brussels sprouts and aged balsamic
Spur Gastropub / Tavern Law / The Coterie Room
Black tea custard with candied Meyer lemon and nitro poached honey seafoam
Trellis Restaurant
Braised short ribs
Tulalip Bay
Maine lobster tempura, sesame asparagus, wasabi tobiko aioli
Wild Ginger
Fragrant duck sliders
The Chef in the Hat Thierry Rautureau
Plus! Check out the schedule for the popular Viking Chef Demo Stage hosted by Chef in the Hat Thierry Rautureau of LUC and Rover’s. Drop in early for your chance to win cookbook author Cynthia Nims’ Gourmet Game Night and shoot the food breeze with Nims, Rautureau and food writer Julien Perry. Learn how to pair food with beer from Stella Artois, and in the final hour join the Chef in the Hat for his lively show called “What’s in Your Fridge” featuring Perry.
12:00 – Chef Thierry Rautureau, Cynthia Nims and Julien Perry
Come and chat with us about food, wine, restaurants and dining out. We have cool prizes to give-away!1:00 – Chef Brian Scheesher, Trellis
Learn about Washington beef short ribs, how to trim them, and Chef Brian’s braising technique. Then stop by his table in the Washington Beef Bistro and sample them!1:45 – Chefs McCracken and Tough, Spur/Tavern Law/The Coterie Room
You will be wowed by their creativity. These two chefs are simply amazing.2:30 – Chef Adam Sappington, The Country Cat Dinnerhouse & Bar
Showing off a few skills with American lamb, watch Chef Adam bone-out, stuff and truss a lamb shoulder with spinach and hazelnut mustard. Make sure to stop by his booth for his lamb bresaola!3:15 - Chef John Sarich, Ste. Michelle Wine Estates
No one can pair wine with food like John Sarich. Watch, listen and learn as John shows you how to properly sear king salmon with fresh chanterelles, and pair the dish wine.4:00 Chef Thierry Rautureau – “What’s in your Fridge” – with Julien Perry
It’s a game and you get to play! Can you stump the chef? Tell him what ingredients you have in your fridge at home and he will come up with a killer meal in no time flat. He is very good at this. You have been warned!
Also new this year to the event is the Artisan Food “Shop” where you can taste and purchase items from some of the Puget Sound’s best small batch producers including:
- Al a Mode Pies
- Anjou Bakery
- FROST Doughnuts
- Boat Street Pickles
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- Forte Chocolates
- Jonboy Caramels
- Oil & Vinegar
Now it’s your turn – what are you looking forward to at the Seattle Wine and Food Experience?
