Behind the Scene at the Woodward Canyon Winemaker Dinner

 

Featuring Thomas Woodley, National Sales Coordinator for Woodward Canyon Winery

4.15.2010 – The fanfare of a winemaker dinner on the floor is one thing; seeing the staging involved in the back of the house is entertainment on its own merits. Our Woodward Canyon winemaker dinner was no exception.

The evening started with an eager group of dinner guests and Spicy Tuna Tartare combined with a medley of cucumber, radish and wasabi tobiko. The starter was paired with Jaillance Brut Rose Cremant du Bordeaux, France NV. The remaining winemaker dinner courses went as follows:

Dungeness Crab – Fennel-apple salad, cider vinaigrette, hazelnut brittle

Paired with Chardonnay – Columbia Valley, WA 2008

Executive Chef Bradley Dickinson and Sous Chef J.J. Ullakko placing the fennel-apple salad

Sous Chef J.J. Ullakko drizzling cider vinaigrette on the fennel-apple salad

Executive Chef Bradley Dickinson placing the Dungeness crab and hazelnut brittle to complete the dish

 

Alaskan King Salmon – cedar planked, paprika spice rub, Washington lentils, bacon, savoy cabbage.

Paired with a Merlot – Columbia Valley, WA 2007

 

Sous Chef J.J. Ullakko seasoning the Alaskan King Salmon with a paprika spice rub

Executive Chef Bradley Dickinson and Sous Chef J.J. Ullakko plate the Salmon over a bed of Washington lentils, bacon and savoy cabbage

 

Snake River Farms Wagyu Sirloin – romescu, wild ramps, crimini mushrooms

Paired with a Cabernet Sauvignon – Walla Walla Valley, 2008

Executive Chef Bradley Dickinson prepares the crimini mushrooms

Executive Chef Bradley Dickinson and Sous Chef J.J. Ullakko plate the Snake River Farms Wagyu Sirloin over romescu with wild ramps and crimini mushrooms

 

Roasted Prime Beef Tenderloin – Yukon gold potato puree, foie gras demi

Paired with a “Artist Series” Cabernet Sauvignon – Columbia Valley, 2007

Executive Chef Bradley Dickinson slices the roasted prime beef tenderloin

Sous Chef J.J. Ullakko adds the foie gras demi

Chef Bradley Dickinson and Sous Chef J.J. Ullakko plate the last dish of the evening

The winemaker dinner ended with a local artisian cheese plate with seasonal accompaniments and assorted delicacies. Guests retired with  full stomachs and a shared appreciation for the region’s food & wine, and the masters behind them.

Many thanks to Thomas Woodley of the Woodward Canyon Winery.

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