Artisanal Brasserie Display
On February 28th hundreds of Seattlites ventured to the Seattle Food and Wine Experience to taste food from favorite Northwest restaurants and to sip wine, beer, and cider. As part of the media team, my mission was to assess which wine and food pairings to recommend.
My first taste of the day was a Roquefort Parfait from Artisanal Brasserie and Winebar and not only was it a winner, it was beatifully presented on a tiered stand. The chef and I lamented how nice it would be if someone was pouring a Sauternes to pair with the dish. Alas, I was temporarily holding down the fort at the Tweet Lounge, so was unable to seek any out. Regardless, this creamy, smooth, and pungent (and I do mean that as a compliment) dish did not disappoint on its own. This was one of the most unique dishes I tried all day, and among my top picks. If anyone has a recipe that may approximate this dish, send it my way!
Next stop, a visit to Andaluca‘s booth to visit one of my favorite Seattle Chefs, Wayne Johnson, and to get a taste of the Seafood Risotto. This rich dish full of salmon called out for a medium to full bodied white. As luck would have it, I was not far from where Forgeron Cellars was pouring their 2007 Chardonnay from Columbia Valley. This is a great Chard for quaffing with food, as it is aged in only 30% new oak. It is light straw in color, gives off scents of apple, and offers some pear on the palate with a nice touch of caramel. It did not overpower the risotto, and the pairing was even better after I squirted a bit of lemon on the dish to match the acid in the wine. Risotto is a dinner party favorite of mine, so this pairing just may end up on our table!
Ponti Seafood Grill was serving up Fresh Dungeness Crab Spring Rolls which paired nicely with the Columbia Winery Pinot Gris. It is a crisp white wine with tones of citrus, and a nice contrast to the sweet and sour sauce served with the dish.
Another winning dish was a Gougere with chevre and spiced tart cherries prepared by TASTE Restaurant. This is the perfect fare to serve at an event where people are juggling a wine glass in one hand, and who knows what else. The Gougere is easy to eat one-handed. The peril is whether or not one can refrain from polishing off the bite-sized treat before getting a splash of wine to go with it! Apparently, I can’t. Anything this good is worth considering making for a party.
All in all, the event had a lot to offer, although next year I personally hope there is more food available for vegetarians and poultry lovers. Will any of these pairings end up on your table? Let me know! In any case, don’t forget this event raised $4,750 for Beecher’s Flagship Foundation, a worthy cause that offers the Pure Foods Kids Workshop. To learn more, check out our post on Wine and Beer of Washington State.