February isn’t just the time for Valentine’s and romantic love it’s also a time to celebrate LAMB! American Lamb Lovers Month is full of fun and goodies including giveaways, events and delicious recipes.
Pop over to the American Lamb website and find out your “Lamb Language of Love” by taking their Lamb Lovers Libs quiz! EWE could be a “Classic Romantic”, “Homebody Lover” or even “Looking for Love”. And the best part? EWE will be entered in a contest to win one of these LAMBTASTIC prizes!
Week One: 8 American Lamb Shanks & a Dutch Oven
Week Two: Racks & Roses – 2 Racks of American Lamb & a Dozen Roses
Week Three: 5 Pounds of Ground American Lamb & Moscow Mule Mugs (8)
Week Four: $500 gift card to Sur La Table
Stop by the American Lamb Experience at the Seattle Wine and Food Experience where you will enjoy Brews & Ewes! Featuring Stella Artois, 10 Barrel, Elysian Brewing and Goose Island paired with four chefs and their creative American Lamb inspired bites. Find the best beer pairing for these lamb bites including:
The Fairmont Olympic – Chef Gavin Stephenson
Smoked lamb meatballs with celeriac gnocchi
Frol!k Kitchen & Cocktails – Chef Adam Stevenson
Soy and ginger braised lamb with sesame sticky rice cake and lemon grass curry aioli
Trellis Restaurant – Chef Brian Scheehser
Lamb pastrami on a pretzel crisp with sauerkraut mustard
Uli’s Famous Sausage – Uli Lengenberg
Northwest Travel and Life magazine brings together an exhibit from a variety of Northwest regions from Alaska to Oregon showcasing the growing agri-tourism from each region. Taste from a variety of their regionally grown and produced products ranging from honey to wine and cider to chocolate.
Explore the Gourmet Archipelago of San Juan Islands Fresh, local food and farms have been an essential part of island life in the San Juan Islands for generations. Experience a simpler time as you eat fresh oysters, clams and crab overlooking a shellfish farm at sunset, stroll through purple fields of culinary lavender or sip wine in a vineyard garden. Pick up salad greens, fruits and vegetables, grass-fed lamb, or fresh eggs for your breakfast at one of the islands’ many roadside farm stands. The range of farm-to-table experiences is almost endless, from a farm-to-table dinner at one of the many island restaurants, to a relaxing stay at a country inn nestled next to a farmer’s garden, to bustling farmers markets on Lopez and Orcas Islands, as well as the newly expanded San Juan Island market at Brickworks in Friday Harbor. All year round you’ll find quality local products, wine and beer dinners and other educational events. Experience the sense of community shared by island growers, fishers, ranchers, winemakers, distillers, brewers, chefs and other agricultural artisans who invite you to share the bounty of the islands.
Local and Delicious Olympic Peninsula Beneath the pristine waters of the Olympic Peninsula’s shorelines are bountiful shellfish beds were oysters, shrimp, giant geoduck, clams and all manner of delicacies thrive. Our glacier-turned soils are rich for growing and our numerous micro climates are perfect for farming heirloom grains, vegetables and hard cider apples. Grass fed beef and milk cows, apiaries, lavender farms, fruits, berries and even hops are grown all around the Peninsula. Local bakeries transform local grains, our dairy farms partner with creameries to produce award winning cheese, our cider-route is world-class, and we invite you to travel the Olympic Culinary Loop as taste every bite of the benefits
Beautiful Eastern Oregon Food just tastes better when consumed close to the source. Some folks know Eastern Oregon for its beautiful landscapes, fresh air and crystal streams, all of which inspire artists and contribute to the flavor of everything grown here. Some know you can dine on trout plucked from a mountain lake; cut into a succulent steak raised on the region’s lush pastures and sage-scented hills; savor herbs, greens and vegetables picked from a backyard garden; bite into incredible chocolates infused with lavender grown next door, or cheese made within earshot of Bessie, who gave us the milk. Their microbrews, wines and spirits frequently win national and international accolades, you’ll want to rate them yourself! Let’s face it – most people have never set foot in Oregon’s “Out East,“ let alone savored its flavors. They’re trying to change that.
Seafood at the Source, Washington’s Long Beach Peninsula Bordered by ocean, river and bay, the Long Beach Peninsula is known for its abundance of ultra-fresh fish and seafood and the talented chefs whose splendid preparations make for mouthwatering fare. World famous Willapa Bay oysters, mythical spring-caught Chinook salmon, prized Dungeness crab and the ever elusive razor clam are among its many riches. This 28-mile long finger of land is also home to century-old cranberry bogs, some yielding the first certified organic berries in the state. The region’s edible wild mushrooms are plentiful and celebrated. Artisan food producers and specialty farms complete the mix of culinary offerings.
Culinary Exploration in Sitka Alaska Located in the wildest corner of the Pacific Northwest, Sitka is home to Alaska’s premier sustainable fisheries and celebrates a long history of local foraging. It’s astounding beauty and pristine waters are the lifeblood of this vital community. Alaska Pure Sea Salt is hand crafted from the same clean, cold water. This little known destination is the definition of wild, pure culinary exploration.
Fresh and Local in Ellensburg, Washington Acres of pristinely cared for orchards and fields of fresh produce are prevalent in an area where U-pick farms and local farmers markets thrive. Producing the majority of the state’s grapes, apples and other soft fruits, Kittitas County lies in the heart of Washington State. With over 19,000 residents employed in the wine industry, you can only imagine the miles of grape orchards and the delectable fine wines that are created! The Terroir of the Kittitas Valley ripens late, producing low yields with small berry size, deep color and great concentration of fruit flavors. The temperatures may be 3-5 F cooler on average from the rest of the Columbia Valley AVA, but the increased hours of sunlight from a more Northerly latitude during the middle of the growing season provide optimal conditions for intense fruit flavors in the wine. Ellensburg, Washington prides themselves on the level of quality, freshness and locally-sourced ingredients that are used to create the magnificent menus in many popular, locally-owned restaurants, wineries and breweries. Satisfy your taste buds with a variety of flavors today in our one of kind, historical location!
Perennial Seattle Wine and Food Experience favorite QFC, returns to the 2016 event with specially selected reserve wines. For more than 60 years QFC has been the quintessential “neighborhood market” in Western Washington and has set the standard for grocery store wine departments. The bar is set so high that QFC sells more wine than milk (generally the number one seller in grocery stores)!
QFC was the first store to employ a wine sommelier to special pick the bottles you can find in store. Each store has a vast array of reserve caliber wines and many are housed in special “cellar” rooms overseen by a team of wine stewards. They are on hand to help select the perfect wine for your needs – be it a special dinner, night with friends or as a gift. The steward team also goes above and beyond to meet each customer’s needs – if you are looking for a specific bottle and QFC doesn’t have it, they will special order it for you. Tip: make friends with your wine steward!
QFC will bring some of their top tier wines to showcase at this year’s event (and pair with Murray’s World Class cheeses) including:
J Vineyards & Winery Pinot Gris 2014
Centrally located in Healdsburg, the heart of Russian River Valley, J Vineyards & Winery wines originate from their estate vineyard and represent the essence of Russian River Valley terroir. Sumptuous, decadent, and true to varietal character this Pinot Gris has the distinctive J style. Stop in to the QFC lounge and experience it with local wine stewards.
Talbott Vineyards Kali Hart Chardonnay 2013 Talbott Vineyards is the story of one family’s determined focus and commitment to excellence. Their estate vineyards are located in beautiful Carmel and Monterey California. This 100% Estate Chardonnay represents the lushness, grace and great aging potential that have become benchmarks of quality on the Central Coast and Talbott Vineyards. It is being poured at the QFC lounge and pairs beautifully with several of the Murray’s World Class cheeses as well.
Allegrini Veronese IGT Palazzo Delia Torre 2011
The estate is based in Fumane di Valpolicella, just north of Verona in northeastern Italy. The Allegrini family has been handing down grape growing and wine producing traditions over many generations. Their winemaking philosophy is largely based on the concept of “cru” production: a single vineyard dedicated to the production of local varieties destined to become a single wine. The blend is the historic combination of Corvina and Rondinella with the addition of a small quantity of Sangiovese. A small percentage of the harvested grapes are left to dry out until December, then added to the previously vinified fresh grapes. The result is a velvety, well-balanced red wine that offers profound, mature fruit.
Northstar Merlot 2012
Just as the Northstar has been used through the ages as a directional guide, Northstar Winery was established in the early 1990s to guide the creation of world-class Merlot-based wines that demonstrate the potential of the variety in Washington State. Diversity of vineyards and sub-appellations within the Columbia Valley are Northstar’s hallmarks. Fruit is selected from the very best possible sources throughout the Columbia Valley. This highly structured wine was created to enjoy now, or for many years to come as it will age gracefully and is featured in the QFC Lounge!
Spring Valley Vineyard Frederick Red Blend 2012
The land that the Corkrum, Derby and Elvin families farm today is rich with history dating back to the mid 1800’s, when current vineyard owner Shari Corkrum Derby’s grandfather Uriah Corkrum began farming in the area. n 1993, Shari and Dean Derby planted the first grapes at Spring Valley. The first vintage of Estate grown and bottled Spring Valley Vineyard wines were produced with the 1999 vintage. This New World-styled and highly structured, fruit-driven Cabernet Sauvignon blend’s name stems from Frederick Corkrum, son to Uriah and father to Shari. Our current 2012 blend is one of the featured reserve wines in the QFC Lounge. Come in and taste some!
The Northwest stokes cidermakers’ passion to create exceptional ciders. Since the best apples in America, arguably the world, come from the Northwest, it only makes sense that the newly introduced Flatbed Cider carries a local stamp.
Fishermen, scientists, conservationists and citizens work together to determine how to responsibly manage Alaska's fisheries so there will always be an abundance of seafood to harvest now and for generations.
As a hunter, we humans have long recognized that there are many delicious meats out there. From the tiny quail and rabbit to the medium sized goats, venison and beef cattle to giant bison and water buffalo.
Just a few generations ago wild game was the largest part of the average American diet. We lost this vital connection to the land, as the move to city living meant relying on corporately owned factory farms. Domesticated and easily produced choices for meat selections quickly became limited to beef, pork and chicken.
Fortunately, there is a renewed and growing interest in wild game birds and animals. Educated “locavores” and true gourmands alike are demanding more choices, especially in regions suited for raising delectable and indigenous game.
For the past twenty-five years, Nicky Farms has been bringing this assortment of meats to fine dining restaurants and select markets in the Northwest. As a butcher and purveyor of specialty game and high quality meats, Nicky Farms strives to support local ranchers and growers while providing high quality, sustainable and locally raised meats.
Bringing chefs and epicureans authentically American meats is Nicky Farms’s goal. Rabbit, quail, fallow venison, Northwest elk, water buffalo, emu, bison and soon chicken are just some of the offerings Nicky Farms has coming from its own farm plus a group of family-owned, sustainable farms and ranches across the Northwest.
On Nicky Farms’s own 36-acre farm in Aurora, Oregon and on the partner ranches and farms, the animals are born and butchered in one place. This results in not only the best humane practices, but the finest natural game birds and meats of exceptional flavor. The non-gamy flavor profile of these farm-raised specialty meats comes by allowing the animals to graze stress free and harvesting gently.
Always being on the lookout for new taste temptations, Nicky is introducing a unique, wild and delicious product from the Hawaiian Islands: Wild Hawaiian Venison. Working with partners on the islands, Nicky is now able to supply Nui Venison.
The Nui Venison comes from Axis Deer, which were introduced to the Hawaiian Islands in the late 1800’s by King Kamehameha V from India. Hawaii’s wild population is now more than 100,000 on Moloka’I, Lan’I and Maui. Unfortunately the deer, as a non-native species, are causing a host of ecological problems on the islands. Harvesting the wild deer not only provides a great source of game meat, but also helps protect native Hawaiian plants and wildlife from possible extinction. The largest of the tropical deer species, Axis Deer have evolved in Hawaii without the stresses of seasons, migrations and predators—the result being less than 1% intra-muscular fat and a subtle and full-flavored taste.
Nicky Farms products are available from Eugene to Seattle at New Seasons Markets, Barbur World Foods, Zupans Markets, Fitts Seafood, Central Co-op, Don & Joe’s, Metropolitan Market, Olympia Local, Paris Grocery, Rainshadow Meats and more.