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5 Must-Try Bites At Auction of WA Wine Picnic

By Leslie Kelly
August 7, 2014
Photo by: Auction of Washington Wine

Auction of Washington Wines picnicone of the best events of the summer, is next week. This party on the grounds at Ste. Michelle's grand Chateau features more than 100 of the state's best producers roaming around, pouring their spectacular wines. One of the highlights is the amazing spread prepared by Tulalip Resort Casino’s Executive Chef Perry Mascitti and his talented team. We got a sneak peek at this year's menu and it's looking so good. Here are the dishes you won't want to miss, along with suggested wine pairings. There are a limited number of tickets still available. Note that it's part of a weekend-long a fundraiser for Seattle Children's Hospital and Washington State University's Viticulture and Enology programs. 

  • Chicken Lorraine

    Breast meat is wrapped, roulade-style, around spinach, sun-dried tomatoes, bacon and a garlicky herb cheese before it is roasted until the cheese is gooey. Fig jam is the sweet note on this savory bite. It goes extremely well with one of the many chardonnays in the house.

  • Lobster salad sushi

    Shellfish, cucumber, asparagus, mango and avocado are tucked into sushi rice, in a luxe twist on the California roll, served on top of a creamy wasabi sauce. Try this with a Sauvignon blanc.

  • Roast pork, three ways

    Succulent pork is served on a Johnnycake flatbread, topped with a micro green salad or nacho-fied with shredded corn chips, black olives, onions, pepper jack cheese. There's a mess of barbecue sauces, for drizzling: salted caramel, blackberry and spicy, along with a creamy white sauce. Merlot is a great complement.

  • Braised beef won tons

    Chuck steak is slow cooked, until fork-tender and then mixed with pickled ginger aioli and loaded onto crunchy won ton crackers. The bites are topped with a shiitake mushroom slaw, a big, beefy combo that cries out for a Cab.

  • Smoked lamb carpaccio

    This full-flavored meat is paired with prosciutto, Medjool date balsamic jam and chevre — a great match for Syrah.

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