Fire and Earth Kitchen Cooking Class at TWWE

"There is no sincerer love than the love of food." -George Bernard Shaw 

And our venue partners at The Woodhouse Wine Estates love food... food and wine that is, and they are dedicated to promoting the enjoyment of wine with food.  

Join them for one of their hands-on cooking classes in the Tasting Room. Guests will cook and learn alongside chefs and other food and wine lovers.

This months class is June 28^th and features Fire and Earth Kitchen. Fire and Earth Kitchen is your resource for 100% vegan and gluten-free cooking in Seattle, WA.  Through their unique cooking classes and chef services they'll show you what is possible in the world of delicious, healthful eating. They specialize in creating and teaching meals that everyone wants to indulge in. 

To purchase tickets, follow THIS link or contact Johanna@twwe.com for more information.

Taco Tuesday food pairings at Columbia Winery

In honor of Cinco Di Mayo, Columbia Winery is hosting a Taco Tuesday not to missed!  Enjoy house made steak carnitas street tacos on corn tortillas paired with a selection of their red and white wines.  Enjoy discounts on their Wine Spectator rated 91 point 2012 Malbec for the ultimate steak and wine pairing. Food pairings offered throughout the day. Enjoy live music by local guitarist, Enrique, from 4:00pm-6:00pm.

Taco Tuesday Food Pairing at Columbia Winery Tasting Room
3 Steak Carnitas street tacos for $8; $3 off bottles of 91 point 2012 Malbec
Tuesday, May 5, 2015
Food offered 11:00am-6:00pm; Live music from 4:00pm-6:00pm
This event is free to attend and open to the public 

Food & Wine: recipes to pair with The Woodhouse Wine Estates wines

Did you know that each month The Woodhouse Wine Estates features a recipe to pair with one of their fabulous wines!  This month’s featured recipe is perfect for Spring and pairs beautifully with their 2008 MAGHEE MERLOT.

Duck Confit Salad by The Stumbling Goat  Chef Josh Theilen 
(makes 12 servings)

Ingredients
4 duck confit legs
3 cups Rockridge raspberry vinaigrette
1 pint fresh berries
2 cups toasted Holmquist hazelnuts
Fresh spinach

Vinaigrette:
1 cup Rockridge Raspberry Vinegar
2 cup extra virgin olive oil
1 shallot
Salt and pepper to taste

Quatre Epices French four spice blend:
1 heaping Tbsp black peppercorns
2 tsp whole cloves
2 tsp freshly grated nutmeg
1 tsp ground ginger

Instructions
1) To Make vinaigrette: Blend vinegar and shallot in blender. Add olive oil in a steady stream to shallot and vinegar mixture, continue to blend until fully incorporated.
2) Grind the peppercorns and cloves together in a spice grinder or coffee mill. Remove to a bowl and add nutmeg and ginger. Mix thoroughly. Season duck leg with Quatre Epices mix and salt let stand refrigerated over night.
3) Heat duck fat, cover legs with fat and cook for 2 ½- 3 hours in 275 degree oven or until meat is easily pulled from the bone.
4) Remove all skin and bones from duck meat. Heat the duck meat in the vinaigrette over stove, when hot add berries, and remove from heat. Add greens and toss, plate immediately, topping with toasted hazelnuts.

Want to get more delicious recipe & wine pairings delivered to your mailbox? Join their mailing list HERE.

Wines for your Easter Table from Novelty Hill-Januik Winery

Wines & Recipes to Complete Your Easter Celebration from Weddings in Woodinville venue and board members Novelty Hill-Januik Winery just in time for the holiday weekend!

Hop on over to Novelty Hill Januik this week for wines sure to please every bunny at your Easter feast.  The 2013 Januik Bacchus Vineyard Riesling ($20) offers just the right amount of bright acidity to off-set the salty goodness of an Apricot-Glazed Ham. For red wine lovers, the 2011 Novelty Hill Stillwater Creek Vineyard Merlot ($28) is a fruit-forward choice that can handle the ham's sweetness.

Lamb kabobs on the grill make dinner prep a snap, and the 2012 Januik Weinbau Vineyard Malbec ($35) or 2012 Novelty Hill Stillwater Creek Vineyard Grenache ($28) both offer balanced tannins and delicious, ripe fruit flavors to complement the dish.

And for dessert? A carrot cupcake, of course.  Pair with the 2013 Januik Champoux Vineyard Muscat Canelli.