Cellars & Skillets (sold out)
Foodie or not, this event is a must. We're pulling out all the stops and plenty of corks to make this a night to savor. Cellars & Skillets is a progressive dinner where three of the Northwest's top chefs take you into the kitchen for a demonstration of culinary techniques and wine pairing philosophies. Over the course of the evening, you'll be shuttled first class to four Woodinville venues to indulge in five unique culinary experiences, each paired with superb Washington wines. The evening culminates at The Hollywood Tavern with dessert, mingling, and more wine tasting. Space is limited so reserve your place now!
Saturday, May 3rd
6 pm - 9:30 pm
$150 per person
Premier shuttle service provided by Butler Seattle
Brian Carter Cellars
14419 Woodinville Redmond Rd NE, Woodinville, WA 98072
Before being transported with Butler Seattle, enjoy:
Canapés courtesy of Woodinville's Village Wines Tapas and Wine Bar
Brian Carter Cellars Oriana White Blend and Abracadabra Rose'
JM Cellars - Bobby Moore(1), Executive Chef, Barking Frog
Braised Wagyu boneless short ribs with spinach spaetzle, asparagus, caramelized fennel and black pepper beurre blanc
JM Cellars 2011 Margaret's Vineyard Estate Red
EFESTE - Russell Lowell(2), Executive Chef/Owner: Russell Lowell Catering, Russell's Restaurant in Bothell & The Garden Café at Molbak's in Woodinville
The art of filleting and grilling perfect salmon
EFESTE 2011 Lola Chardonnay
Hollywood Tavern - Josh Henderson(3) & Brian O'Connor(4), Executive Chefs, The Hollywood Tavern, The Skillet Group and The Huxley Wallace Collective
Spiced venison loin with minted pistou and pickled cabbage
William Church 2011 Malbec
Dessert: Lemon curd with poached rhubarb
Lauren Ashton Cellars
1. Chef Bobby Moore is a 1997 graduate of Seattle Central's Culinary Program, and later became sous chef at Fuller's in Seattle. He's been with the Barking Frog since 2001. In 2008, he was invited to cook at the historic James Beard House in New York City, where he led his culinary team in preparing a five-course gourmet meal.
2. Chef Russell Lowell's lifelong food passion began as a small boy, catching fish and hunting small game in Cuba. By age 15, he was cooking under the direction of a French chef in California and has since travelled and cooked extensively in fine restaurants across the nation. In the mid-90s, he launched Russell Lowell Catering, one of Seattle's most sought-after caterers, serving the city's most distinguished clientele.
3. A food visionary and entrepreneur, Josh Henderson received the Star Chefs Rising Star Award in 2009, was named the most influential person of 2010 by Seattle Magazine, and was recognized in Puget Sound Business Journal's 2012 top 40 under 40. A leader in Seattle's street food movement, Josh is actively involved in nearly every type of food venue imaginable, from food trucks to catering to restaurants and boutique grocery stores.
4. Chef Brian O'Connor has over 20 years' experience with expert chefs in top restaurants across the country. His creative culinary techniques represent a variety regions and styles, from Southern fine dining to Classic French to Mediterranean. He's worked alongside Josh since early 2011, most recently with The Skillet Group.
Beginning Winery will be announced very soon (View)
Woodinville, WA 98072
|Minimum Age: 21|
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|