Tag: event feature

I Love EWE!

Lamb-Lovers-LogoFebruary 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
Lamb sausage

Touring and Tasting the Northwest

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
SanJuansFresh, 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
OlympicPeninsulaBeneath 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
EasternOregonFood 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
LongBeachBordered 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
AlaskaPureSeaSaltLocated 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
EllensburgAcres 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!

 

QFC Sets The Standard – Part 2

For Part 1 of this article click here.

QFC_Wine1Perennial 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
J-Vineyards-and-Winery-JPGCentrally 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 CrestTalbott 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
AllegriniThe 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
NorthstarJust 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
SpringValleyThe 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!

 

POP! Brings the Bounty of the Sea

POP! Bubbles & Seafood Oystersbrings the bounty of the sea to McCaw Hall on Saturday, February 20. More than 40 sparkling wines from around the world will be paired with bites from 16 of Seattle top restaurants.

Seafood bites include:

Anthony’s
Freshly shucked Pacific Northwest oyster on the half-shell topped with crème fraiche and caviar

Artusi/Spinasse
Salt cod with paddlefish caviar and sesame crisp

Barking Frog
Ahi (raw), foie gras, black garlic, radish, beet, olive oil

Bling Pig Bistro
Clam escabeche and smoked lardo toast

Copperleaf Restaurant
Smoked sable fish

Duke’s Chowder House
Kickin’ wild Alaska salmon and organic potato prawn cake drizzled with basil citrus vinaigrette

Gnocchi Bar
Dish to be Announced

Lloyd Martin
Tuna tartare with mango and shrimp puff

Long Beach Peninsula
Smoked oysters, smoked salmon and smoked tuna

Naka Kaiseki
King crab with miso vinaigrette

Orfeo
Alaskan spot prawn crudo with kumquat nage, pickled radishes and chiogga beet relish

Savor … McCaw Hall
Tuna poke with mango, pineapple, wasabi pudding, avocado, lime

Triple chocolate mousse with griottines, hazelnut crunch and spiced orange gelee

Seattle Caviar
Mini caviar pies with paddlefish, salmon and golden whitefish caviar

Taylor Shellfish
Shigoku, Kumamoto and Pacific Oysters

Trace
Shrimp and crab wonton ravioli with green Thai potato curry

Tulio
Scallop, preserved wild mushrooms and white truffles

To add a sweet note to the event three pastry chefs from Ethan Stowell Restaurants, Dahlia Bakery and Snoqualmie Casino will present desserts in the Cacao Berry Chocolate Salon.

For a full list of the sparkling wines and other fantastic elements at the event visit seattlewineandfoodexperience.com/pop-bubbles-seafood.

Ste. Michelle’s Riesling Revival

Riesling’s moniker of a being a sweet white wine is being shed. It’s the food friendly flavors, coupled with the transparent and diverse nature has positioned Riesling as the darling of wine in the eyes of sommeliers, winemakers and wine enthusiasts.

Since Washington state’s wine industry’s inception, Riesling has been a staple. It is among the largest planted varietals in the state, growing from a scant 10,000 tons harvested in 1999, to 50,500 tons harvested last year.

This popularity has been bolstered by the Eroica project, championed by Chateau Ste. Michelle and German winemaker Ernst Loosen. The program includes the opening a winery focused solely on Riesling production which is now the world’s largest producer of the noble German grape.

Endorsements of Riesling from noted notables including Jancis Robinson have further punctuated the high quality and good value of Washington selections.

This has helped to add to the cadre of Riesling enthusiasts who spurn the dated notion that all Rieslings are simple and sweet, perfect for granny’s favorite pre supper quaffer.

Instead Riesling devotees are embracing the refined, complex and luscious flavors ranging from dessert-worthy sweet to reception-quality dry.

Chameleon-like this versatile food friendly wine has further enamored the varietal with diners. Riesling is as comfortable while pairing with creamy sauced dishes as it is while serving as a companion for the complex spicy and sweet flavors of Asian dishes.

Stop by the Ste. Michelle Wine Estates Tasting Bar at the Seattle Food and Wine Experience to explore this wonderful wine and take the Riesling Challenge.

Cusine À La Bière with Stella Artois

The Belgian tradition of culinary invention and improvisation, combined with a love of hospitality, has resulted in an interest in finding the perfect match between beer or cider and food, a science they call Cusine À La Bière. Pairing beer and cider with food is much like pairing wine with food, some people prefer pairings of similar flavors while others enjoy contrasting veins of flavors.

“There is no wrong choice when it comes to personal pairing preferences,” says Diane LaVonne (pictured above), chef/owner, Diane’s Market Kitchen in Seattle. She will present tasting sessions at the Seattle Food and Wine Experience at the Stella Artois Bistro and Chef Stage.

Her presentation will tackle the notion of pairing beer and cider with food and take the concept well beyond pub food. The regional and seasonal dishes, using or paired with International beverages, include short ribs braised in dark ale. Another recipe pairs carrot cake with an elegant glass of hard cider. Attendees will learn how to create these dishes and taste each ingredient.

Americans are now discovering what Europeans have known for centuries. Beer and hard cider go well with a variety of dishes. Flemish food, found in Dutch-influenced northern Belgium, features hearty, rich and satisfying dishes made with almonds, dried fruit, nutmeg and saffron.

In French-influenced southern Belgium, Walloon cuisine features some of the world’s most famous chesses and yeast-raised Belgian waffles and pancakes, as well as rich Belgian chocolates. The best of Belgium is being presented at the Seattle Wine and Food Experience courtesy of Stella Artois. Four taps will flow with Hoegaarden, Leffe Blonde, Cidre and Stella Artois for tasting.

Stella Artois was originally brewed as a holiday beer. It was so well received, it became available all year. Six hundred years later, its long tradition continues from Leuven, Belgium. Stella Artois has exceptional clarity and an earthy Saaz hop character. It is brewed using only the finest of natural ingredients, including a unique Belgian yeast strain – a cherished secret that has been kwpt for years. The crisp, refreshing essence pairs well with intensely flavored Thai, Asian and Indian dishes. The bitterness and light body also help cut through and contrast cream sauces in pastas and semi-soft cheeses like Harvatri and artisanal cheddars.

The village of Hoegaarden has been a seat of brewing since the middle ages. By the end of the 19th century, the village of 2,000 inhabitants boasted more than 35 breweries. The hallmark white beer has a refreshing flavor and spice from Curaçao orange peel and a hint of coriander. The unfiltered, cloudy white beer with a thick, frothy head pairs well with salmon, white-fleshed fish and salads. Enjoy it Belgium style with “moules et frites” (mussels with shoestring fries).

Monks began brewing Leffe Blonde in 1240. The dry and fruity style, similar to red wine, has a delicate bitterness making it perfect to serve with meat and chocolate desserts.

Stella Artois Cidre is deliciously served in a wine glass with creamy and sweet oysters, grilled with an apple slaw, or a crab sandwich.

Chef Diane LaVonne will be at the Stella Artois exhibit to demonstrate the tasty pairings of beer and cider with food during the Seattle Wine and Food Experience.