Dusted Valley Winemakers Dinner

Coho Restaurant welcomed Chad Johnson, wine grower and owner of Dusted Valley Wines for a winemaker's dinner on May 17, 2019. He and his brother-in law Corey Braunel, two proud Wisconsin farm kids, set out in 2003  to fulfill a dream of crafting world-class wine in Washington State. Corey was raised on a ginseng farm and his wife and sister-in law on a large 250-acre dairy farm. Chad, the city slicker of the group, hails from a big town of 12,000. The winery maintains a connection to their Badger State roots by sourcing American White oak barrels from Wisconsin, close to their family's homestead. The extremely tight-grain oak, unique to this region, frames the wines and doesn't take center stage. Dusted Valley's sustainable farming practices, attention to detail and extremely low yields produces grapes of infinite quality.

The Dusted Valley Family

Chad, Corey and their wives are the Dusted Valley Family. They came to their new profession with varied corporate and educational backgrounds. They hold true to their agricultural roots and deep-spirited beliefs of camaraderie and community. The Dusted Valley family is thrilled to make wine and raise their families in the foot hills of the Blue Mountains in Walla Walla. "We make wines we like to drink," says Chad Johnson. And we like to drink their wines and we are sure you will too.  So let's "crack a cap" and share a glass with a perfectly curated dinner prepared by Chef Ryan. (Dusted Valley is the first Washington winery to use screw cap closures on it wine.)

Chef's Menu


Panisse rhubarb jam, lemon verbena and tarragon oil

Course One

A Study in Carrots carrot-cumin soup shooter, roasted carrot salad, carrot top vinaigrette, carrot powder dusted goat cheese truffles, pickled carrot

Boomtown Pinot Gris 2017

Course Two

Stuffed Baked Westcott Bay Oysters hakuri turnips, braised leeks, lovage crema, house made pancetta

Dusted Valley Chardonnay 2016

Course Three

Smoked Game Hen confit game hen and root vegetable ragout, Washington cherry and red wine gastrique, crispy pea tendrils

Dusted Valley Malbec 2013

Course Four

Pork Osso Buco almond and saffron risotto, herb gremolata, radish sprouts

Dusted Valley Cabernet Sauvignon 2014

Course Five

Clafoutis herbed cherry

Dusted Valley BFM 2013

Photo Gallery | Photographer: Lindsey Smith


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