Last But Not Least: Dunham Cellars Winemakers Dinner
- At November 19, 2017
- In Blog / Events
Our team had the pleasure of welcoming Tyler Tennyson from Dunham Cellars to Coho Restaurant earlier this month for our third and final Winemakers Dinner this fall. What a season of Washington Wine Dinners!
We had a full house of Friday Harbor locals and visitors alike, all eager to hear Tyler’s stories as he went table-table, sharing his knowledge and passion for the wine industry.
Executive Chef Tim Payne, who recently joined the Coho Restaurant team this past October, paired Dunham Cellars’ five wine selections will five of his own unique courses detailed in the menu below, with photos of all the courses in the Gallery. Chef Tim sourced many of the ingredients from local area farms on the mainland including Acme Farms Cheese, Cascadia Mushrooms, Hopewell Farms, Ralph’s Green House, and Spring Rain Farm for the duck. He used Tails and Trotter’s pork, a heritage breed that is finished on hazelnuts for the braised pork shank.
Tails & Trotters inspiration is the famed Jamon Iberico from Spain; black-footed Iberian pigs who roam the oak groves of the south of Spain feasting on acorns. Using the resources of the Pacific Northwest, Tails and Trotter’s pigs feast on hazelnuts for acorns.
Studies have determined that pigs fattened on nuts produce meat with a higher percentage of healthy fats like scarce amino acids and unsaturated fats. The hazelnuts increase flavor in both the fat and meat. This was an absolutely delicious course!
Maria the Fruit Lady’s family orchard provided the apples for the Tarte Tatin. Beware, you might start feeling hungry!
The Menu
1st
SEARED SEA SCALLOP
fingerling potato, crispy kale, salipcon
2015 Shirley Mays Chardonnay
2nd
PAN ROASTED DUCK BREAST
roasted brussel sprouts, shaved brussel sprouts salad, walnuts, blackberry coulis
2013 Dunham Syrah
3rd
BEEF TENDERLOIN
mushroom strudel, roasted heirloom carrots, beurre rouge
2013 Trutina
4th
BRAISED PORK SHANK
creamy polenta, fennel slaw
2012 Lewis Vineyard Merlot
5th
APPLE TARTE TATIN
crème anglaise
2014 Lewis Vineyard Riesling
Photo Gallery
- The 5 wine selections
- Owner, Anna Maria de Freitas welcoming our Dunham Cellars representative, Tyler Tennyson.
- Tyler Tennyson, Dunham Cellars Representative
- Dining room preparing for 1st course
- 1st Course: SEARED SEA SCALLOP fingerling potato, crispy kale, salipcon
- Tyler visiting guests
- 2013 Trutina
- Server Joey ready to serve the 2nd course.
- 2nd Course: PAN ROASTED DUCK BREAST roasted brussel sprouts, shaved brussel sprouts salad, walnuts, blackberry coulis
- 2013 Trutina
- 32 glasses of 2013 Trutina ready to serve
- 2013 Trutina
- 2013 Trutina
- 3rd Course: BEEF TENDERLOIN mushroom strudel, roasted heirloom carrots, beurre rouge
- 2012 Lewis Vineyard Merlot
- 2012 Lewis Vineyard Merlot
- 4th Course: BRAISED PORK SHANK creamy polenta, fennel slaw 2012 Lewis Vineyard Merlot
- Tyler visiting each table to answer questions and share about the wine selection.
- Dunham’s 5 Wine Selections
- 2014 Lewis Vineyard Riesling
- 5th Course: APPLE TARTE TATIN crème anglaise
- Executive Chef Tim Payne answering questions from the guests