Avennia Winemaker Dinner
Nov
29
6:30 PM18:30

Avennia Winemaker Dinner

Please join us in The Loft at Russell's as Chef Russell Dean Lowell pairs his exquisite cuisine and possibly a story or two, with the captivating wines of Avennia Cellars.

$125  |  Thursday November 29th  |  6:30 PM

MENU

FIRST COURSE

De Anju Pear and Chevre Tart

Paired with Les Trouves White

SECOND COURSE

Grilled Lamb Chop with Roasted Vegetables and Zucchini Basil Pistou

Paired with Avennia Justine Rhone blend

THIRD COURSE

Pan Seared Duck Breast with Plum Gastrique and Creamy Polenta

Paired with Avennia Arnaut Syrah

FOURTH COURSE

Grilled Petite Filet with Mushroom Gratin and Marion Berry Demi Glaze

Paired with Avennia Sestina Bordeaux blend

FIFTH COURSE

Pomegranate Sugared Bomboloni with Vanilla Custard and a Persimmon Dipping Sauce

Paired with Avennia Gravura Bordeaux blend

To reserve your seat, please call 425.892.8467 or go online . Price includes tax and gratuity. We look forward to serving you!

*Please note that all menu items are subject to change according to seasonality and availability.*

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Chateau Ste. Michelle Winemaker Dinnerand
Nov
8
6:30 PM18:30

Chateau Ste. Michelle Winemaker Dinnerand

Please join us in The Loft at Russell's as Chef Russell Dean Lowell pairs his exquisite cuisine and possibly a story or two, with the captivating wines from Chateau Ste. Michelle. 

$ 125  |  Thursday November 8th  |  6:30 PM

MENU

WELCOME POUR

Caviar on Crostini with Pear, Microgreens and Crème Fraiche

Paired with: Luxe Sparkling

FIRST COURSE

Acorn Squash Soup with Candied Pecans and Crispy Pancetta

Paired with: Mimi 2016 Chardonnay

SECOND COURSE

Pan Seared Duck Breast with Polenta and Apple Pomegranate Sauce

Paired with: Artist Series 2011 Red Blend

THIRD COURSE

Grilled Lamb Chop with Sweet Potato Stack, and Roasted Cipollini Onion Demi Glace

Paired with: The Pundit 2015 Syrah

FOURTH COURSE

Filet Medallions with Chanterelle Risotto and a Thyme Huckleberry Demi Glace

Paired with: Col Solare 2014 Cabernet Sauvignon

FIFTH COURSE

Plum Tart with Vanilla Pastry Cream and Toasted Almonds

Paired with: Riesling- Eroica

To reserve your seat, please call 425.892.8467 or go online . Price includes tax and gratuity. We look forward to serving you!

*Please note that all menu items are subject to change according to seasonality and availability.*

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Pomum/Idilico And Juan Gil Estates Winemaker Dinner
Oct
25
6:30 PM18:30

Pomum/Idilico And Juan Gil Estates Winemaker Dinner

$ 125  |  Thursday October 25th  |  6:30 PM

MENU

FIRST COURSE

Bibb Lettuce cup with Mission Figs, Prosciutto, Cantaloupe Vinaigrette, Candied Walnut Crumble and Bleu Cheese

Paired with Idilico Albarino and Kentia Albarino

SECOND COURSE

Duck Confit Flat Bread with Blueberry Gastrique, Roasted Rainbow Chard and Chèvre

Paired with Idilico “Roble” and Juan Gil Blue Label

THIRD COURSE

Butternut Squash Puree with Toasted Pine Nuts, Fresh Pomegranate and Caramelized Cippolini Onion

Paired with Idilico Garnacha and Atteca Old Vines

FOURTH COURSE

Gnocchi with Pork Sausage, Chanterelle Mushrooms and Aged Parmesan with Fresh Herbs

Paired with Idilico Tempranillo Reserva and Tridente Tempranillo

FIFTH COURSE

Seared Pepper Crusted New York Steak with Blackberry Demi Glace and Creamy Polenta

Paired with Pomum “Shaya” Cabernet Sauvignon and Bodegas El Nido “Clio” Jumilla

SIXTH COURSE

Espresso Crème Brûlée

Paired with Idilico Late Harvest Graciano and Gota de Arena Tempranillo

*All menu items are subject to change according to seasonality and availability.*

To reserve your seat, please call 425.892.8467 or go online. $125.00 Per Ticket. Ticket price includes tax and gratuity. We look forward to serving you!

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Patterson Cellars Winemaker Dinner
Oct
11
6:30 PM18:30

Patterson Cellars Winemaker Dinner

Please join us in The Loft at Russell's as Chef Russell Dean Lowell pairs his exquisite cuisine and possibly a story or two, with the captivating wines of Patterson Cellars.

$ 125 |  Thursday October 11th  |  6:30 PM

MENU

FIRST COURSE

Grilled Octopus with Fennel Orange Salad

Paired with Patterson 2017 Blanc de Blanc

SECOND COURSE

Butternut Squash Soup with Roasted Cauliflower, Garden Kale and Chanterelle Mushrooms

Paired with Patterson 2017 Melange Blanc

THIRD & FOURTH COURSE

Braised lamb shank and Grilled Lamb Chop Duo over Bleu Cheese Polenta with Crispy Shallots

Paired with Patterson 2015 Cabernet Sauvignon & 2015 Petit Verdot

FIFTH COURSE

Pumpkin Spiced Roulade with Mascarpone Whipped Cream and Toffee Gingerbread Crumble

Paired with Patterson 2017 Late Harvest Roussane

*All menu items are subject to change according to seasonality and availability.*

To reserve your seat, please call 425.892.8467 or go online . Price includes tax and gratuity. We look forward to serving you!

 

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Lantz Cellars Winemaker Dinner
Sep
6
6:30 PM18:30

Lantz Cellars Winemaker Dinner

Please join us in The Loft at Russell's as Chef Russell Dean Lowell pairs his exquisite cuisine and possibly a story or two, with the captivating wines of Lantz Cellars.

$150  |  Thursday September 6th  |  6:30 PM

MENU

FIRST COURSE

Welcome pour of 2017 Rosé with passed appetizer, 
Burrata with Shaved Fennel & Honey-Rhubarb Jam topped with micro greens.

SECOND COURSE
Mini Croque-Monsieur
Paired with 2015 Red Mountain Counoise

THIRD COURSE
Cavatelli with Walnut-Cambozola Sauce
Paired with 2014 Red Mountain Merlot

FOURTH COURSE
Smoked Pork Belly with Wild Mushrooms & White Cheddar Polenta
Paired with 2014 Red Mountain ‘Quantum Entanglement’ 

FIFTH COURSE
Seared Duck Breast with Blackberry Glase, 
Roasted Pecans & Sweet Potato Stack
Paired with 2014 Red Mountain ‘Premier Mélange’

SIXTH COURSE
Braised Short Ribs with Demi-Glace & Potato Gratin
Paired with 2014 Red Mountain Cabernet

SEVENTH COURSE
Grilled Lamb Chop with, 
Saffron & Chorizo Risotto cake with Red Pepper Coulis
Paired with 2014 Red Mountain ‘Bits of Nine’

EIGHTH COURSE
Espresso Pâté à Choux with Chocolate Brandy Ganache
Paired with 2014 Red Mountain Vintage Port

To reserve your seat, please call 425.892.8467 or go online . Price includes tax and gratuity. We look forward to serving you!

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Obelisco Estate Winemaker Dinner
Mar
1
6:30 PM18:30

Obelisco Estate Winemaker Dinner

Chef Russell Dean Lowell pairs exquisite cuisine with the outstanding wines of Obelisco Estate. Please join us.
 

$135  |  March 01, 2018  |  6:30pm

MENU

FIRST COURSE

Grilled Calamari with Tobiko Beurre Blanc, Paired with 2016 Cabernet Rosé

SECOND COURSE

 Roasted Pear and Caramelized Onion Cheddar Galette, Paired with 2013 Merlot

THIRD COURSE

Duck Confit with Herbed White Bean Puree, Roasted Vegetables and Toasted Bread Crumbs, Paired with 2014 Syrah

FOURTH COURSE

Grilled Filet Medallions with King Oyster Mushroom Risotto, Paired with 2014 Cabernet Sauvignon

FIFTH COURSE

Cherry Clafouti with Almond Crumble, Paired with 2014 Malbec

Ticket price is per person and includes taxes and gratuity.

 

 

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Barrage Cellars Valentine's Day Winemaker Dinner
Feb
14
6:30 PM18:30

Barrage Cellars Valentine's Day Winemaker Dinner

Join us for a very special evening and bring your Valentine. Chef Russell Dean Lowell creates 5 courses to pair with 5 Barrage Cellars wines.

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Join Winemaker Kevin Correll and Chef Russell Dean Lowell as they pair Barrage Cellars vintage variations with Russell's traditional, robust cuisine. Reserve your seat today and make Valentine's Day extra special with this lovely evening. 

$125  |  Valentine's Day  |  February 14, 2018  |  6:30pm
 

 

Menu

 

First Course
Butter Poached Lobster Risotto, paired with Nuclear Blonde Chardonnay - 2016

Second Course
Seared Duck Breast with Blood Orange Gastric Wild Rice, paired with Quinella Merlot - 2013

Third Course
Lamb Chop with Caramelized Onions and a Tarragon Demi Glace, paired with Cease & Desist Cabernet Franc - 2012

Fourth Course
Grilled Filet Mignon with Bordelaise Sauce & Fondant Potatoes, paired with Double Barrel Cabernet Sauvignon - 2013

Fifth Course
Sweetheart Truffle Trio, paired with Secret Weapon Cabernet Sauvignon - 2013

We look forward to serving you!

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Guardian Cellars Winemaker Dinner
Feb
8
6:30 PM18:30

Guardian Cellars Winemaker Dinner

Please join us as Chef Russell Dean Lowell kicks off his first Winemaker Dinner of 2018 with the outstanding wines of Guardian Cellars

 

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$125  |  Thursday, February 08, 2018  |  Dinner begins at 6:30  

 

Menu

First Course
New Bedford Scallop Crudo with Citrus Gremolata, Paired with Angel Sauvignon Blanc

Second Course
Wild Mushroom Harvest with Parmesan Lattice, Paired with Chalk Line Red Blend

Third Course
Seared Quail with Herb Jus on Butternut Squash Risotto, Paired with Confidential Source Merlot

Fourth Course
Lamb Trio: Grilled Lamb Chop, Braised Lamb Shank and House-made Lamb Sausage over Creamy Polenta, Paired with The Alibi Red Mountain Blend

Fifth Course
Grilled New York with Caramelized Onion Butter & Crispy Mashed Potato Cake, Paired with The Rookie Cabernet Sauvignon

Dessert
Chocolate Dipped Salted Caramel Bite
 

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