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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