Taste the Best of Washington with Four Seasons featuring Charles Smith Wines

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Seattle’s top industry tastemakers Chefs Ethan Stowell, Joe Ritchie, and Winemaker Charles Smith unite to host an exclusive VIP night of food and wine. 

This past week on January 27th, Four Seasons hosted the Best of Washington Food & Wine with Charles Smith Wines and Goldfinch Tavern, an Ethan Stowell Restaurant. It was an unforgettable night filled with high energy, education, 90+ point wines hand curated by Charles Smith himself, behind-the-scenes of the Charles Smith Wines facility, and a 5-course dinner prepared by Seattle’s top Chefs Ethan Stowell and Joe Ritchie.

Four Seasons properties around the world are curating food and beverage-inspired experiences that provide locals and hotel guests with a hyperlocal, memorable and exclusive “behind-the-scenes” look into the local food culture.

This unique Seattle food & wine experience was located in the Georgetown neighborhood of Seattle, in a two-story winery which occupies the space that was formerly a Dr. Pepper bottling plant. When you arrive, you feel like you’re walking into Charles’s house, warm, cozy, friends around a table, and talking about life. The evening started with a tour led by Charles Smith, walking through the rustic Northwest space while enjoying a barrel tasting and slurping oysters at the shucking station. As you head upstairs, you’re in an expansive tasting room with views of the main runways of Boeing Field and the iconic profile of Washington’s Mount Rainier. There Chefs Ethan Stowell and Joe Ritchie prepared a five-course Pacific Northwest dinner for guests, thoughtfully paired with magnum, reserve and library wines from Charles Smith. With an open kitchen, warm space and some of Seattle’s best food and wine visionaries as your hosts, it’s a culinary night to remember.

Priced at $360 per person (includes service charge), guests can expect an unprecedented experience you can’t find anywhere else in Seattle. What makes this experience truly special are the people represented that make up the local food culture scene.

Menu by Chefs Ethan Stowell and Joe Ritchie
Wines paired by Charles Smith with 90 points or higher rating

Raw bar
Oysters on the Half Shell; Tuna Poke; Crudo Bites
2013 Wines of Substance, Substance Sauvignon Blanc

First course
Dungeness Crab Salad
2007 K Vintners, K Viognier

Second course
Seared Scallop, Salsify Soup, Black Trumpet Mushroom
2013 SIXTO, Frenchman Hills Vineyard Chardonnay

Third course
Roasted Duck Breast, Smoked Yam, Hazelnuts
2008 K Vintners, K The Boy Grenache

Fourth course
Whole Roasted Beef Tenderloin, Black Truffle Gnocchi, Wilted Greens
2007 Charles Smith, Old Bones Syrah

Fifth course
Chocolate Dessert
Calvados

The next “Taste of Place” dinner will be this summer, details on specific tastemakers are in the works. The next Ethan Stowell event will be held at Gold Finch Tavern on Tuesday, March 7 for an oyster shucking happy hour pop-up: Details.

 

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