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

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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.

Meet the Team: Matthew Davis, Sommelier

Matthew Davis first learned about hospitality from Seattle restaurants Earth & Ocean and Canlis, and served on the wine teams at Ray’s Boathouse and 0/8 Seafood Grill before being appointed Pearl’s wine director. 

As ambassador to the restaurant’s service team and its rich offering of Washington and old world wines, Matthew shares his enthusiasm about all the winemakers coming through Pearl’s winemaker dinner series and the local finds that are joining our wine list each month.  

He draws great satisfaction in being surrounded by people who feel the same way about service that he does.

“Outside Pearl we don’t always get what we want and aren’t treated as we would like to be, but here at Pearl we get to treat people as special as we ought to be treated all the time,” he says.

On the menu Matthew enjoys the Wagyu Sirloin (“you just can’t get a deeper more full flavored steak anywhere,” he says). That and the diversity of choices in Pearl’s beverages make it tough to decide, but if he had to pick just one he’d have a glass of DeLille Chaleur Blanc.

In his free time, this UW Husky alum likes to rock climb in Ballard, cycle with his college buddies, and cook for his family. Matthew is a certified sommelier by the Court of Master Sommelier and has passed level two of the International Sommelier Guild. He is working on completing the Guild’s Diploma program.