Upcoming Winemaker Dinners

If you like wine, and we know you do, we invite you to join us at our upcoming winemaker dinners. Our chef, Bradley Dickinson, invites local winemakers into Koral Bar & Kitchen and Pearl Bar & Dining to pair their beautiful wines with our fabulous food.

First up: DeLille Cellars

Koral Bar & Kitchen will be hosting DeLille Cellars and winemaker Jason Gorski on November 13th for a memorable evening of food and wine. Below is the menu. Reservations are required – email Kristi at kristi@koralbellevue.com or call 425.623.1125

DeLille Dinner2


And because these are events are such a blast for us, we’ll be hosting a second event the very next day.

Next up: Long Shadows Winery 

Pearl Bar & Dining will be hosting Long Shadows Winery and winemaker Gilles Nicault on November 14th. Below is the menu. Reservations are required – email Kristi at kristi@pearlbellevue.com or call 425.455.0181

LS winery


Bookwalter Winemaker Dinner at Pearl for the Washington Wines Festival

Pearl is hosting an intimate winemaker dinner featuring Bookwalter Winery on Thursday, July 7 at 6pm. Chef Bradley and his talented culinary team will be crafting a special menu to be paired perfectly with a selection of Bookwalter’s fine wines.

This exclusive wine dinner honors the celebration of the 20th Annual Wine Weekend presented by the Washington Wines Festival. Tickets are $200/person with proceeds benefiting Camp Korey and the Washington Wine Education Foundation. Space is limited so sign up early to reserve your seat!

Visit www.washingtonwinesfestival.org to order tickets or call 206.236.6167.

Spring Winemaker Series with Chef John Sarich of Chateau Ste. Michelle, April 12

Prepare yourself for the ultimate Northwest culinary and wine tasting experience at Pearl. Executive Chef Bradley Dickinson will be pairing up with James Beard Award Winning Chef John Sarich of Chateau Ste. Michelle Winery to create a sensational menu crafted to match perfectly with the innovative wines of Chateau Ste. Michelle. The reception begins at 6:15 p.m. followed by dinner at 6:30 p.m. Tickets are $75 per person plus tax and gratuity. Complimentary valet parking is available at the Westin Hotel.

Scroll down for a peek at the menu. For more information and reservations, please call us at 425.455.0181.

Chateau Ste. Michelle WineImage Courtesy of Chateau Ste. Michelle

Chateau Ste. Michelle Winemaker Dinner Menu

Passed Amuse
Gerard & Dominique Smoked Salmon canapés
new potatoes with crème fraiche and caviar
Nicolas Feuillate Rose Champagne

Artisanal baby lettuce

Seasonal garnishes, champagne vinaigrette, goat cheese crostini

Fish course
Pan-seared Alaskan Halibut

Cumin spice rub, “Paella” broth, Penn Cove shellfish
Sauvignon Blanc

Second course
Spring Lamb Carpaccio

Olive tapenade, roasted garlic hummus, grilled ramps

Grilled Wagyu Sirloin

Bleu cheese fritters, perfect mashed potatoes, herb glace
Col Solare
Shining Hill Cabernet Blend

Lemon curd

Gran Marnier pound cake, candied orange peel
Ste Michelle Late harvest Chenin Blanc

Spring Winemaker Series at Pearl

We are excited to welcome DeLille Cellars on Thursday, March 31 to kick off our Spring Winemaker Series at Pearl Bar & Dining. Be sure to save the date for a special evening with guest Chef John Sarich of Chateau Ste. Michelle on April 12!

Behind the Scene at the Lachini Winemaker Dinner

Thursday, May 20, guests took part in an engaging, elaborate Winemaker Dinner with Ron Lachini, owner of Lachini Family Vineyards. Executive Chef Bradley Dickinson and Ron Lachini paired world class wines with Pearl’s fresh, seasonal dishes.

As guests arrived and mingled, a salmon crudo with orange, ginger and chives was passed. This lovely small bite was paired with Jaillance, Brut Rose, Cremant de Bordeaux, N.

Lachini Estate Vineyard Pinot Gris, Willamette Valley, OR 2008, accompanied organic golden beets, topped with a Humboldt Fog chevre and micro beat sprouts.

The remaining winemaker dinner courses went as follows:

PORCINI CRUST ALASKAN HALIBUT FILET, hon shimejii mushrooms, white truffle, mache. Served with “Giselle” Pinot Noir Vertical Willamette Valley, OR

BRAISED KUROBUTA PORK BELLY, spring onion risotto, Reggiano parmesan, verjus glace. Served with “Spur” Cabernet Blend, Columbia Valley, WA 2007

GRILLED SNAKE RIVER FARMS WAGYU SIRLOIN, Robuchon potatoes,black cherry vanilla essence demi. Served with “La Bestia” Cabernet Sauvignon, Columbia Valley, WA 2007

Guests ended their evening with a local artisan cheese plate with seasonal accompaniments. Learn more about Pearl’s esteemed dinner co-host, Lachini Family Vineyards, at their website, www.lachinivineyards.com.

Winemaker Dinner update from Matthew Davis, Pearl Sommelier

Wagyu Sirloin served at the Barrage Winemaker Dinner.

I’m really excited about how are previous wine dinners have gone.  Barrage with winemaker Kevin Correll was intimate with some of his first supporters able to see the success he’s reached, as well as a rowdy sell-out crowd celebrating the legacy of Woodward Canyon.  Thursday will be awesome with winemaker Eric Dunham joining as the guest of honor. See menu below.

-Matthew Davis

Pearl Gives Back

When Mikel and I made the decision to open a restaurant, we knew that we would become part of a local network of philanthropy. We knew that the community would come to us for support and that we would be able to partner with a number of worthy charitable organizations in unique and creative ways. We have focused our support towards children, medical research and the local arts community.

This past week we were involved with three separate events.


Poker Slam for Rise n’ Shine
On Thursday night, Pearl catered the annual “Poker Slam” at the Mercer Island waterfront home of local game inventor and philanthropist Rob Angel. Menu items included the “Full House” Wagyu Sliders, “No Limit” fresh seafood platter  with gulf shrimp and Dungeness crab and the “All In” porcini grilled chicken. But this was much more than just a poker night on the lake… numerous guests arrived by boat, the vintage wine was flowing, several cigars were smoked. You see, Rob invites his close friends along with local celebs and sports stars to raise money for a great cause – Rise n’ Shine of Seattle. I was lucky enough to be hosted at the tables that night by Lakeside Capital, a longtime sponsor of the event. With a little bit of luck I did make it to the final table where we lost to a pair of 10’s. When all was said and done, Sean Hobday won the poker tournament, but Risenshine was the big winner – as they accepted donations of over $45,000. Thanks to Rob and all the participants for such a great night!




Efeste Winemaker Dinner for Sacred Heart School
Friday night Pearl catered a Winemaker’s Dinner at the Efeste Winery in Woodinville as part of the Sacred Heart School 2010 auction. Efeste is a wonderful venue for these events and they are open for tastings on Friday, Saturday and Sunday. Winemaker Brennon Leighton is doing amazing work and is busy collecting numerous accolades. Sacred Heart is a wonderful school on Clyde Hill and we have supported their cause for several years. I could tell this would be a great pairing before we had our first sip. The evening started with hors doeuvres and wine in the kitchen and then moved into the beautiful barrel room for dinner. Guests were treated to four stunning Efeste wines paired with a delicious menu from Pearl: spicy ahi tuna canapés, roasted King Salmon with fresh favas, black angus tenderloin with bleu cheese demi glace and ginger-molasses ice cream sandwiches.

Wine Dinner for Special Olympics Washington Chapter
Saturday night at Pearl we hosted a Chef’s Table wine dinner in support of The Special Olympics. The kitchen team was on track that night, working alongside Wine Director Matt Davis to create a memorable evening. Appetizers included beautiful Kushi oysters paired with shiso mignonette. The salad course was a classic frisee salad with warm bacon vinaigrette with poached egg and goat cheese crostini, paired with the wonderful Chaleur Blanc from Delille Cellars. The fish course was wonderful Sablefish from Neah Bay, marinated in honey and miso and served with an intense “Namya” broth and Dungeness crab dumplings. For the entrée we paired our latest signature dish – Grilled Wagyu Sirloin with bleu cheese fritters alongside two wines; Dussek Cabernet from Woodhouse Family Cellars and the The Tsutakawa from aMaurice Cellars. WOW! What an incredible steak and two awesome wines.

Three events in three nights! I’m tired, but I feel good about supporting our community. I know that we can’t do every event, so I really give it my all for the ones we can.

– Co-owner and Executive Chef Bradley Dickinson