Last But Not Least: Dunham Cellars Winemakers Dinner
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!
SEARED SEA SCALLOP
fingerling potato, crispy kale, salipcon
2015 Shirley Mays Chardonnay
PAN ROASTED DUCK BREAST
roasted brussel sprouts, shaved brussel sprouts salad, walnuts, blackberry coulis
2013 Dunham Syrah
mushroom strudel, roasted heirloom carrots, beurre rouge
BRAISED PORK SHANK
creamy polenta, fennel slaw
2012 Lewis Vineyard Merlot
APPLE TARTE TATIN
2014 Lewis Vineyard Riesling