Our corner of the Pacific Northwest is exquisite in the fall! Come celebrate the region’s bountiful harvests with a seasonal dinner prepared by Chef Nicco Muratore and wine pairings by Christopher Gronbeck.

This is not a hands-on cooking class, but a chance to learn about local foods and innovative ingredient preparations while you sit an 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.

Details

• 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 and 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, andcharred lemon. Served with: Roasted cauliflower with lemon, caper and anchovy dressing, pine nuts, Parmigiano breadcrumb

• Apple and Pear Clafoutis: Calvados flambeed apples, almond whip

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).