Pacific Northwest Harvest Dinner
Celebrate the region’s bounty with a seasonal dinner by Chef Nicco Muratore and wine pairings by Christopher Gronbeck.
Our corner of the Pacific Northwest is exquisite in the fall! This is a chance to learn about local foods and innovative ingredient preparations while you sit and enjoy a four-course meal. You’ll chat with Nicco and Christopher about the history of our grape regions and how these wines pair with the foods they have prepared. Pricing includes wine pairings, and tea or coffee with dessert.
On the menu
- Cheese and charcuterie selection: Local cheeses and salumi, grilled sourdough, house pickles, mostarda, roasted hazelnuts, honey.
- Beet-cured salmon crostini: Rye crisps, sumac onions, tarragon creme fraiche.
- Mushroom conserva puffs: Preserved wild mushrooms, whipped goat cheese, caramelized shallots, thyme.
- Beecher’s Cheddar Gougeres: Jimmy Nardello pepper pimento, chives.
- Roasted delicata and kuri squash: Whipped lemony fresh cheese, grape mostarda, toasted seeds, herbs.
- Roasted carrots: Caramelized carrot labneh, hazelnuts, black pepper, thyme honey.
- Harvest Panzanella: End-of-season tomatoes, sheep’s milk feta and herb vinaigrette, toasted sourdough, chicories, kohlrabi.
- Rouge Vif D’etampes pumpkin agnolotti: Burrata, walnut-garlic brown butter, chanterelles, Parmigiano.
- Roasted black cod: Corn beurre blanc, roasted Jimmy Nardello peppers and matsutake mushrooms, Dungeness crab, lemon.
- Pollo al forno: Roasted koji marinated chickens with sunchokes, salsa verde, and charred lemon. Served with roasted cauliflower with lemon, caper and anchovy dressing, pine nuts, Parmigiano breadcrumb.
- Apple and pear clafoutis: Calvados flambéed apples, almond whip.
Details
Class Policies
- Ages 21 and up are welcome with valid ID.
- You must wear closed-toe shoes in the studio.
- You must be registered (no drop-ins).
Instructor
Nicco grew up in Boston, where he got his start cooking at the restaurants inside historic Fenway Park. He was introduced to Middle Eastern cuisine by Chef Ana Sortun at Oleana Restaurant and Sofra. After three years at Sortun's restaurants, Nicco joined The Montagu Kitchen in London's Grand Hyatt Hotel. Next was a stint at Danny Meyer's historic Union Square Cafe in New York, before he returned to Boston to join Chef Steven Postal's team at the newly opened Commonwealth, where he spent five years working his way from Sous Chef to Chef de Cuisine. Nicco represented Commonwealth at the historic James Beard House in New York City on four occasions. Nicco joined Mamnoon in Seattle as Chef de Cuisine in 2019 and in 2022 took over the role of Mama Group culinary director, overseeing the culinary teams at mamnoon, mbar, mamnoon street, hanoon, and mamnoon fine foods. In 2022, Nicco appeared on an episode of Food Network's Chopped and took home the victory in a pickle-themed competition. In 2023, Nicco was invited to teach at Harvard's Science and Cooking Program, and taught a koji and fermentation class with culinary explorer Rich Shih. In 2024, Nicco branched out from restaurant work and began teaching classes on wood-fired pizza, fermentation and koji, and cooking with local food. Nicco lives in Seattle with his wife, Sam, and their dog, Penny. Outside the kitchen, you can find him in the garden, hiking, skiing or hunting for mushrooms.
Instructor
Christopher is founder and former owner of The Barrel Thief Wine & Whiskey Bar in Seattle. He has a long history as an educator in the science and environment fields, and has taught wine and spirits and cocktails classes for more than 15 years. He serves as a judge at numerous wine and spirits competitions. Christopher loves everything about BARN and is active in the Kitchen Arts Studio as well as in Woodworking and Print & Book Arts.
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