Eating and Drinking at Taste Washington
Sunday, April 1st, 2012For those of you heading out to Taste Washington today, here is a quick rundown on some of my favorite food and wine pairings from yesterday. Note that my wine picks aren’t always at the table right next to where the food is being served. However, I’m a believer that if you take the time to find the right wine, you’ll enjoy your food so much more!
Ray’s Boathouse Bay Shrimp Cocktail with Treveri Cellars Extra Brut.
Act 3 Catering Smoked Salmon Mac + Cheese Poppers with Tranche Cellars Pink Pape Rose.
Tulalip Bay Fine Dining Dungeness Crab Cakes with Karma Vineyards Methode Champenoise Brut de Brut.
Last but not least, don’t forget dessert. Just be sure to have it last because you don’t want to drink dry wines right after consuming so much sweetness.
The Yellow Leaf Cupcake Co. Pancakes and Bacon (uh huh a cupcake that tasted like, well…) with Tieton Cider Works Tieton Frost (actually a cider, not a wine, but every bit as wonderful).
