Do you love lamb yet wonder how to prepare it at home? Would you like to have confidence when selecting a wine to match? This Sunday is your chance to learn from two acclaimed Seattle chefs and two amazing Washington winemakers. You’ve seen Bean wax poetic about American Lamb and wine after attending Lamb Jam. Well, consider this a MUCH smaller yet very intimate, scaled down Lamb Jam.
On one burner Chef Tom Black of soon to open Restaurant Bea will be whipping up some Lamb Meatballs. Heating up the other side of the kitchen, Chef Brian O’Connor of Skillet Diner will prepare Mediterranean Lamb Stew. Not only will you be able to observe these two talented chefs magically prepare two distinctly different lamb dishes, you’ll be able to interact with them, get your questions about lamb answered, and – wait for it – taste a bite of their food!
Think it can’t get better than that? Hah! There will be a Washington winemaker alongside each chef. Ali Mayfield and Squire Broel of Foundry Vineyards are coming all the way from Walla Walla just to pour tastes of their wine for you. Their 2008 Red and 2008 Fire Red Bordeaux style blends are fantastic. One sip and you’ll understand why Seattle Magazine declared Foundry Vineyards a winery to watch.
Not to be outdone, winemaker Shannon Jones of Hestia Cellars will be pouring tastes of his primarily Syrah based 2009 Red Blend. Shannon has been getting some fantastic press from Wine Spectator for his beautifully crafted wines which, incidentally, have been selling out. Get some while you can!
This complimentary event takes place at Dish it up! in Ballard 5320 Ballard Avenue NW www.dish-it-up.com
Sunday, January 29
Starting at noon
Cooking demo starts at noon. Limited seating is available on a first come first serve basis (no registration required). Food and wine tasting starts at 1. The event runs until 3 or when samples run out, whichever comes first!
These featured wines will be available for purchase. Buy 2 or more bottles and save 10%!
Full disclosure: I work at Dish it up!