Chef Russell Lowell and a handful of talented Washington women winemakers paired well for an evening of delicious sips, appetizers and merriment for Washington Wine Month in March. The winemakers in attendance included:
- Adrice Wines
- Damsel Cellars
- Elsom Cellars
- Kasia Winery
- Red Sky
- Robert Ramsey Cellars
- Sonoris Wines
- Warr-King Wines
After a bit of mingling and tasting, chef Lowell surprised all in attendance with a signature seafood demonstration. The lively demo was further enhanced with humor, charming wit and impressive expertise filleting a hefty halibut. Photographs below.
Chef Lowell is a passionate advocate and long time supporter of Washington farms and wineries. He participates in local sorticulture events such as the Annual Snohomish County Focus on Farming, feeding 650 local farmers in support of their efforts to preserve Washington State’s Farmland. As a friend to the wine community, Russell’s honors free corkage on the first Washington State wine guests bring in to accompany their meal.
In celebration of the Washington Wine Month event last March, Chef Lowell has graciously given our readers his tantalizing Halibut Ceviche recipe, from his book In Search of Duende. He will be signing copies at his live salmon demonstration, April 16th, 2-3 pm at Molbak’s Garden and Home. To learn more about the event at Molbak’s please follow the link here.
In collaboration with chef Lowell, Your Home with Karie Engels is hosting a give a way of a signed copy of “In Search of Duende” Please visit this link and in messages, send the hashtag #SimpleDoneWell We will choose our winner on the last day of April.
Chef Lowell's Halibut Ceviche
- 1 pound fresh, diced halibut
- 1 cup honey
- 1 Walla Walla sweet onion, diced
- 2 cups seeded Roma Tomato concasse
- ¾ cup fresh lime juice
- ½ cup Poblano Chilies, peel after roasting, seeded and diced
- 1 Tablespoon white wine vinegar
- ½ bunch cilantro, chopped
- 2 garlic cloves, minced
- 1 jalapeno, remove seeds and rib, then dice
- 1 teaspoon ground cumin
- Juice of one lemon
- Juice and zest of one orange
Prepare ingredients as directed, combine all and toss well. Marinate in chiller 4 hours or overnight. Season to taste and toss again before serving.
Chef Lowell’s Suggested Pairing: 2012 Pure Grace Sauvignon Blanc, Sonoris Wines
Tasting Notes: Truly a varietal expression of Sauvignon Blanc with aromas of citrus, lemon, grapefruit, white peach and a hint of nectarine with great acidity. The Semillon adds a richness to the mid-palate, with a hint of golden delicious apple and orange blossom on the finish.
Upcoming events for chef Russell Lowell, Russell’s Restaurant & Loft in Bothell, Molback’s Garden Cafe and Russell Lowell Catering:
Molbak’s Edible Weekend: Cooking Demonstration / Salmon Saturday April 16, 2-3 pm Meet the chef! Russell Lowell.
Wine Dinner with Winemaker Kevin Correll of Barrage Cellars, Thursday April 28th, 7 pm. For information and menu, please click here.
Fred Hutch’s Premier Chefs Dinner, Sunday May 15th, 5:00 pm at Sodo Park Herban Feast, contact: Fred Hutch for more information and to sign up.
Russell’s Restaurant & Loft in Bothell & Garden Cafe at Molbak’s in Woodinville.
You can find Hillary and Sonoris Wines at the following events in April:
April 10th: COCHON555 – Seattle at the Fairmont
April 15-17: NW Women’s Show