|
|
 |
|
Friday Night Winemaker Dinners
Restaurant(s): |
Chef(s): |
Wineries: |
 |
Blueacre
Wild Ginger
|
Kevin Davis
Jacky Lo
|
a'Maurice, Andrew Will Winery, Forgeron Cellars, Pepper Bridge Winery |
|
Capital Grille
Pearl |
Paul Vigil
Mike Rogers |
DeLille Cellars, Reynvaan, Sparkman Cellars, Va Piano Vineyards |
|
| Flying Fish |
Christine Keff |
K Vintners, Barons V, Syncline Wine Cellars |
|
| Toulouse Petit |
Eric Donnelly |
Chateau Rollat, Long Shadows Vintners, McCrea
Cellars |
|
| Union |
Ethan Stowell
|
Doubleback, Leonetti Cellar |
|
Brix 25
Waterfront Seafood Grill
|
Thad Lyman
Peter Levine
|
Dunham Cellars, Gramercy, Waters Winery, Woodward Canyon |
|
WSU
Salish Lodge & Spa
|
Jamie Callison
Tyler Hefford-Anderson
|
Gordon Brothers, Fidelitas, Reininger |
|
Participating Chefs and Restaurants
|
|
 |
Ethan Stowell Restaurants –
Anchovies & Olives, How to
Cook a Wolf, Tavolàta, Union |
|
|
Peter Levine –
Waterfront Seafood Grill
|
|
|
Jamie Callison, Executive Chef –
Washington State University School of Hospitality Business Management
|
|
|
Thad Lyman, Executive Chef
–
Brix 25° |
| |
|
Chef Mike Rogers
Pearl Bar & Dining |
|
|
Paul Vigil, Executive Chef –
The Capital Grille
|
|
|
Tyler Hefford-Anderson, Executive Chef –
Salish Lodge |
|
|
Chef Christine Keff
Flying Fish |
|
|
Chef Jacky Lo
Wild Ginger |
|
|
Chef Kevin Davis
Blueacre
|
|
|
Chef Eric Donnelly
Toulouse Petit
|
|
|
Borolo Ristorante |
Saturday Lunch:
|
|
Anthony’s Home Port and Vhers
|
Saturday Night Dinner:
|
|
Tulalip Resort Casino
Salmon BBQ |
|
|
Ken Sharp– Corporate Executive Chef
El Gaucho
|
|
|
Isernio's
|
| |
|
