Category Archives: Food and Wine

T.J. Martell Foundation’s New York Best Cellars Dinner Raises $250,000 for Cancer Research

James Beard Award-Winning Chef Alon Shaya Provided World Class Cuisine Partnered with Legendary Wines

The T.J. Martell Foundation for leukemia, cancer and AIDS announced that $250,000 was raised for cancer research at its first New York Best Cellars Dinner held on Thursday, November 17, 2016 at Capitale in New York.  James Beard award-winning chef Alon Shaya provided world-class cuisine paired with legendary wines to a sold out crowd who enjoyed an amazing display of culinary skills and the art of wine throughout the evening. Honorees at the event included Donald Patz, Co-Founder of Patz and Hall and Dana Cowin, Creative Director of Chefs Club International.

cowin-and-bruce-gearhart-photo-credit-t-j-martell-foundationPhoto L to R:  Tom Corson, Donald Patz, Chef Alon Shaya, Dana Cowin and Bruce Gearhart  Photo credit: T.J. Martell Foundation

“The first New York T.J. Martell Best Cellars dinner was a triumph in every way for a worthy cause.  Alon Shaya’s world-class cuisine was matched by some of the world’s most legendary wines from the Cellars of our generous wine hosts. Thanks to all who supported the evening and congratulations to our incredible honorees Donald Patz and Dana Cowin,” said Co-Chair, Tom Corson.

Wine hosts for the evening included Jim Burruss, Tom Corson, Michael Dorf, Bruce Fingeret, Bruce Gearhart, Michael Jessen, J.B. Miller, Patrick McMullan, III, Glen Nordlinger, Scott Palazzo, Donald Patz, Joe Riccitelli and Doug Rotatori,. American Airlines and Ole Imports generously supported the fundraiser event. (photo above l to r: Tom Corson, Donald Patz, Chef Alon Shaya, Dana Cowin and Bruce Gearhart). Photo credit: T.J. Martell Foundation.

The event also included a live and silent auction that featured unique trips, one-of-a-kind experiences, wine lots, art, jewelry, and sports & music memorabilia, among other items.  “We really owe a debt of gratitude to our key sponsors.  American Airlines and Ole Imports make this wonderful event possible and help us raise a lot of money for the cause.”  said Co-Chair Bruce Gearhart. American Airlines was the event’s travel sponsor and Ole Imports contributed the proceeds of their Liquid Geography brand to the T.J. Martell Foundation.

The New York Best Cellars Dinner is a national concept of the Foundation that brings together a guest chef to create a four-course gourmet meal matched with world-class wine from the personal cellars of wine hosts who are seated at each table.  Some of the wines that have been poured in the past include 1961 Chateau Petrus, 2001 Penfold’s Grange Hermitage, 1974 Heintz Martha’s Vineyard, 1985 Domaine Romanee Conti and 1964 Dom Perignon.

ABOUT THE T.J. MARTELL FOUNDATION The T.J. Martell Foundation is the music industry’s largest foundation that funds innovative medical research focused on finding cures for leukemia, cancer and AIDS.  The Foundation was founded in 1975 by music industry executive Tony Martell and his colleagues in loving memory of his son T.J., who died of leukemia. The Foundation has provided more than $270 million dollars for research that supports eight flagship hospitals in the United States. For more information on the T.J. Martell Foundation go to


Tastings: October 28 through 30th

What are your plans for the weekend?

Tasting Central

Patterson Cellars Grapes & Grooves Weekend Music | Billy Stoops

October 28, 2016 (Fri) from 7:00 PM – 9:00 PM

Patterson Cellars Hollywood Hill Tasting Room
14505 148th Avenue NE
Woodinville, WA 98072     425.892.2964

Cost:Wine by the glass & bottle available for purchase   
Visit the Patterson Cellars Hollywood Hill tasting room for live music starting at 7 pm. Gourmet pizza, salads and appetizers are available for purchase from Vivi Pizzeria. Visit Event

Accoustic Nights at Castillo de Feliciana – Woodinville 

October 28th, 2016 ( Fri ) from 6:00 p.m. – 9:00 p.m.

Castillo de Feliciana – Woodinville Tasting Room
15114 148th Ave NE
Woodinville, WA 98072


Cost:no cover but food and/or wine purchase necessary   
Visit  Acoustic Nights at Castillo de Feliciana – Woodinville with music by David Flett. Space is limited, arrive early, no reservations accepted. No cover but food and/or wine…

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Perfect Pairings: Lamb Bolognese and an Italian Red

Ally IAlice D’Antoni Phillips,  author of  “Ally’s Kitchen, a passport of adventurous palates” has been on an inspiring journey. Her warm and engaging personality is just the tip of the iceberg, as she draws people in with her Boho charm, effervescence and culturally inspired recipes.

I am cooking from Ally’s book and recipe file this week and pairing the dishes with VinoVersal’s delicious Italian reds from the Salento region of Italy. It’s been a joy to work with Ally on this project and I am filled with gratitude at the gracious nature with which  she has given her time.

TableTalk NW InstagramI chose to prepare this recipe first, simply as a matter of timing. Jamie Peha of TableTalk Northwest had sent me an invitation to attend a lunch / demo of the American Lamb Board at Tom Douglas’ Hot Stove Society in Seattle. All of us in attendance worked in teams of two, to bone out a leg of lamb and we then divided the meat to take home. Lamb was on the menu and I had an entire cookbook full of recipes, courtesy of Ally.

This recipe feeds a hungry crew, with enough sauce for 8 and freezes beautifully. It’s thick, gorgeous in color and the aroma will you have impatient to taste it. I didn’t have any trouble pairing this with a wine as it holds up well to a great Italian red.

IMG_8050I have made a few changes to the recipe, as all of our palates are different. A few of the subtle changes were due to what was in stock in my pantry, in my garden and what was available at the market, Spooner Farms, where I did a bulk of the shopping for this lovely dish.

The recipe calls for Italian Seasoning and it’s not something I keep. I have dried oregano and marjoram in my pantry and fresh basil, rosemary, thyme and sage in my herb garden.

Red chili flakes are not in my cupboard, so I improvised. I used 1/6 of a cup extra virgin olive oil and 1/6 of a cup extra virgin olive oil infused with red pepper. ( 1/3 cup total ) When flavor testing, I added just a bit more of the infused oil, to taste. See the photo journey below!! 

Lamb Bolognese

  • Difficulty: moderate
  • Print

FullSizeRender (8)Ingredients

  • 1 cup carrots, chopped
  • 1 cup sweet onions, cut in chunks
  • 5 garlic cloves, peeled
  • 2 teaspoons sea salt
  • 1 teaspoon course ground pepper
  • 1/6 cup extra virgin olive oil
  • 1/6 cup extra virgin olive oil, infused with red pepper
  • 1 1/2 pounds ground meat, 1 pound lamb & 1/2 pound beef (any combination)
  • 1/3 cup genoa salami, diced
  • 1 jar ( 25 ounce ) marinara sauce, plus 2 cups water
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon dried oregano
  • 2 medium fresh basil leaves, chopped small
  • Fresh rosemary and thyme to taste
  • 1 can ( 12 ounce ) tomato paste
  • 1/4 cup Parmigiano Reggiano

For Garnish:

  • Parmigiano Reggiano
  • Fresh Basil, sliced or whole. Your choice.


  1. Add carrots, onions, garlic, salt, pepper and olive oil to a food processor and grind into a paste-like consistency.
  2. In a large pot, over medium heat, add ground mixture and saute for about 5 minutes. Add meat and brown for additional 5 to 7 minutes. Add salami, blend well.
  3. Add marina sauce and add two cups of water to the empty jar. Swish, swirl and empty in to your pot. Add dried and fresh herbs, tomato paste and stir well. Bring to a good simmer, and continue for about 20 minutes, stirring often.
  4. Reduce heat, cover with lid and cook for 45 minutes, stirring occasionally. Add Parmigiano Reggiano blend in, reduce heat to low and simmer until ready to serve.



PrimiusPairing: I have paired this sauce with Primius Primitivo Di Manduria 2013. The smell is typical of Primitivo, with ripe cherries and confectionary as the dominant impression.  The taste is in exemplary balance and fills of the mouth refreshingly.  It has been in barrels for six months.  The color is medium.  Pairs with roasted meats, green salad and good pasta. Information:  100% Primitivo Serve:  68-70 F.  Should be decanted 1-2 hours before serving.  Drink now until 2019  Ordering information:

Hover over the photo for a brief description.


You can find Ally’s original recipe here.




Celebrate the season with Sandeman Porto

Whether you’re hosting a holiday party or looking for the perfect gift, get into the spirit this season with Sandeman Porto. What’s on your Christmas list?


1. Sandeman on the Rocks is a simple cocktail that makes a perfect pre-dinner treat.

2. The Sandeman Royal will make bar-duty at your holiday bash quick and painless. Combine two ounces of the Sandeman 20 Year Old Porto with a splash of Chivas Regal 12 Year Old, add ice and shake vigorously. Strain and serve in a chilled martini glass. Garnish with an orange twist.

3. The Ciderhouse Punch, created by renowned mixologisSandeman Cocktailst Jonathan Pogash, showcases how mixable Sandeman Porto Founders Reserve is. Combine a bottle of Founders Reserve, 20 ounces of apple cider, 10 ounces of fresh lemon juice and 10 ounces of ginger syrup into a punch bowl with ice and stir well. Serve with sliced apples and lemons inside the bowl.

4. The Sandeman Sparkler will make your bubbles even more festive.


5. Try the 20 Year Old Tawny Porto with roasted duck. The porto exhibits elegant flavors such as hints of dried apricots, honey, nuts and spices that perfectly compliment the duck.

6. Pair Sandeman 40 Year Old Tawny Porto with intense cheeses. The Prenees Brebis and Boerenkaas Gouda from Murray’s Cheese will ensure that you’ll makeAlmond Tarts an impression.

7. Try the Sandeman 2011 Vintage Porto with a Chocolate Mousse Divine. Chocolate and porto is a classic pairing for a reason.

8. The Sandeman 20 Year Old Tawny Porto matches perfectly with these easy Almond Tarts, which are a simple way to impress guests.


sANDEMANS9. For the porto connoisseur in your life, give them 100 years worth of porto by gifting them the entire collection of Sandeman Aged Tawnies, including10, 20, 30 and 40 Year Old Tawny Portos. SRP: $330

10. The Sandeman Founders Reserve Gift Pack includes a decorative limited edition tin and makes the perfect gift for the cocktail lover on your list. SRP: $20

11. Cask 33, a 50-year-old blend of Aged Tawny, was laid down in the early 1960s and included wines up to 70 years of age. If you are looking for something extra special to give this holiday season, I would recommend gifting Cask 33. SRP: $730

12. Hat & Cape, a limited edition 2000 Vintage Porto, was released to commemorate Sandeman’s 225th anniversary and would make a great gift for the collector on your list. SRP: $100

Women Stars of Food & Wine Highlights Local Women Chefs, Sommeliers and Winemakers

Courtesy Seattle Uncorked

Courtesy Seattle Uncorked

Mark your calendar, Sunday February 8th, from 2-5pm, Women’s Funding Alliance will partner with Seattle Uncorked for the second annual Women Stars of Food and Wine event!

This one of a kind event gives you the opportunity to mix and mingle with the women stars of the local food and wine industry and taste an array of delicious appetizers and wines while enjoying the best views from the 75th floor at the new Columbia Tower Club.

Funds raised at this culinary collaboration will support Women’s Funding Alliances’s programs to increase leadership and economic opportunity for women and girls in Washington State.
 Individuals: $50 Pair of tickets: $90  Purchase your tickets here

At the door: Individuals: $55 Pair of tickets: $110

Columbia Tower Club Members Discount*:
Individuals: $45  Pair of tickets: $80*Please provide membership identification at the door.

Chefs and Culinary Professionals

Deborah Breuler – Cutters Crab House
Emily Moore – Emily’s Kitchen
Kate Gallego – Vespolina
Jennifer Schell – The Butcher, The Baker, The Wine & Cheese Maker – An Okanagan Cookbook
Teresa Carew & Maria Lofgren – On Safari Foods
Monica Dimas- Nacho Borracho
Kären Jurgensen – Seattle Culinary Academy
Celinda Norton & Sara McCabe
Holly Brown – The Brown Lounge & Siren Cellars
Karen Kinbar – Balleywood Creamery
Olive Huang – Private Chef – Cooking Dolls
Jullie Farrell – Tease Chocolates
Ami Varsanyi – Luv Macaroons
Julie Bergstrom & Kristen Demontigny – Pairings at Covington Cellars
Cathy Wright & Ashley Wright Cook – Bake My Day
Megan Gordon – Lady Yum Macaroons
Jane Juan – Simple & Crisp
Tamara Murphy – Terra Plata
Thao Nyguen – Chinoise


Shelly Fitzgerald – Downtown Spirits
Janice Dean – Purple Wine Bar
Lisa Rongren – The Herbfarm
Cara De Lavallade – Barking Frog
Stacey Gibson – Olympic Provisions SE
Katelyn Peil – Purple Wine Bar
Van Doren – Le Crocodile, BC
Cheri Walters – Independent Somm
Patricia Borgardt – Vino-Fare
Reggie Daigneault – Wine Technology Coordinator SSCC
Annette Lucille – Wischermann Partners
Jocelyn Foiles – Seastar
Mackenzie Parks – El Gaucho
April Poque – Loulay Kitchen and Bar
Mary Silva – Columbia Tower Club


Rachael Horn – AniChe Cellars
Marie-Eve Gilla – Forgeron Cellars
Casey Cobble – Robert Ramsey
Lisa Packer – Warr-King Wines
Judy Papesh – Falling Rain Wine
Kelly Hightower – Hightower Cellars
Debbie Hansen – Cougar Crest Winery
Natalie Barnes – Latah Creek Wine Cellars
Carol Parsons – Red Sky Winery
Hillary Sjolund – Sonoris
Tanya Woodley/Elaine Jomwe – Sulei Winery
Holly Turner – Three Rivers Winery – Foley Wines
Leigh McMillan- Welcome Road Winery
Lynne Chamberlain – JLC Cellars/Spofford Station
Kristin Scheelar – Gooseridge Estate
Nina Buty – Buty Winery
Jessica Munnell – Wautoma Springs
Mary Tuuri Derby – DaMa Wines
Amy Alvarez-Wampfler – Sinclair Estate Vineyards
Leala Cramer – Marcus Sophia Winery

For more information visit   Facebook  and Seattle Uncorked


Yes! You can enjoy your favorite wines with dessert; Holiday Wine and Pie Pairings

turkey-thanksgivingPairing wine with appetizers and the dinner menu is on everyone’s to do list for the holidays. How often do we think about pairing our favorite wines with dessert? Here are a few tips for perfectly tantalizing your guests taste buds after dinner has been served and the dishes cleared. Here is an easy reference guide to pair popular varietals with the top holiday pies of the season, making dessert more than just something sweet.

Pie: Apple
Try: Josh Cellars Sauvignon Blanc

Bright aromas of lime and citrus are the core of this Sauvignon Blanc, with layers of white flower nectar, peach, and tropical melon. The palate of the wine is fresh and alive with clean fruit flavors and a perfectly balanced finish. The sweetness of the apples enhances the citrus flavors in the light and refreshing Sauvignon Blanc.

josh cellarsPie: Pecan
Try: Josh Cellars Chardonnay

As there are different preparations of pecan pie, Chardonnay pairs well as it is a medium bodied wine that is versatile enough to stand up to some of the richer flavors and sweetness in the pie. The Chardonnay features tropical fruits and citrus, beautifully married with harmonious notes of oak. A delightful harmony of bright yellow and white stone fruit lingers on the palate and finishes with fresh and clean acidity.

Pie: Pumpkin or Sweet Potato
Try: Josh Cellars Pinot Noir

Aromas of cherry and strawberry on the nose with layers of spicy oak are captured in Josh Cellars’ Pinot Noir.  On the palate, the wine is plush and subtle yet has a firm texture. Dark cherry and chocolate flavors fill the mouth with a rich intensity and lingering finish.  The earthiness and spice of the Pinot Noir compliments both pies’ cinnamon and spice.

Pie: Mince
Try: Josh Cellars Cabernet Sauvignon

This Cabernet is an approachable blend with aromas of rich, dark fruit and baking spices on the nose yielding to fresh plum, blackberry, violet, dried fig, vanilla bean and Chinese five-spice. The wine is juicy with plum and blackberry flavors, prominently layered with smoky and sappy maple oak, roasted almonds and hazelnuts. Its firm tannins and full body will stand up against the rich fruit flavors, spices and brown sugar featured in this decadent pie.

You can find Josh Cellars on Facebook Twitter and of course 

CRN Announces Winners of First Annual Food and Wine Awards

Food and WineCRN Digital Talk Radio has announced the winners of its first annual Food & Wine Awards.

The network, which is celebrating its 30-year anniversary and home to several food and beverage-oriented programs, asked listeners to decide 2013’s Best Chef, Restaurant, Sommelier, and Winemaker.

“Food and wine are best enjoyed with good company,” said CRN President and CEO Michael J. Horn. “Our listeners deciding the year’s best of the best in the culinary and beverage arenas was very much akin to sitting down, honoring some great people, enjoying a fun meal.”

CRN is home to the “What’s Cookin Today,” program, as well as “Blue Lifestyle” with James Beard Award winner Anthony Dias Blue, “What’s Cookin’ on Wine,” “What’s Cookin’ on Wine: Sonoma Report with Larry Van Aalst” and “What’s Cookin’ on Wine with Michael Jordan.”

The Food & Wine winners each receive an award and are invited to be showcased as guests on “What’s Cookin’ on Wine Show with Michael Jordan.”

Best Chef of the Year

  • Andrew Sutton,Napa Rose – Anaheim, CA 

Best Restaurant of the Year

  • Gary Danko, San Francisco, CA 

Best Sommelier of the Year

  • Paul Coker, St. Regis Monarch Beach 

Winemaker of the Year

  • Jeff Stewart, Hartford Family Wines