Every year, Valentines night dinner is at home, we dine at what we call the “LeBrendt Bistro”. Kevin is a fantastic cook, its always exciting to watch him cook and enjoy time together. Tonight’s dinner was paired with three Lauren Ashton Wines. With at least 15 of his wines scoring 90+, Kit is one of the top winemakers in Woodinville Wine Country. Kevin carefully chose three Lauren Ashton wines to pair with the three courses he planned and prepared.
First Course: Fresh Kusshi Oysters and Lauren Ashton 2012 Cuvée Méline (91 Points, Paul Gregutt, Wine Enthusiast Magazine)
Kevin paired this fantastic white blend of three quarters Sauvignon Blanc and one quarter Sémillon with Kusshi Oysters on the half shell. Kevin prepared a mignonette with the wine, rice vinegar, diced lemon grass, garlic and a fresh lemon juice. The acidity and hints of grapefruit of the Cuvée Méline really brought out the ocean flavor of the fresh oysters. We love the Kusshi oysters, petite with a mild flavor, and purchased fresh from Central Market, our favorite go to place for fresh seafood.
Second Course: Picatta Collasal Prawn and Lauren Ashton 2012 Roussanne (92 Points, Paul Gregutt, Wine Enthusiast Magazine)
Kevin prepared a Collasal Prawn in picatta sauce resting on a bed of fresh angel hair pasta. The Roussanne with its velvety mouth feel cuts through the acidity of the picatta sauce and enhances the fresh flavors of the prawn.
Third Course: Seared Black Pepper crusted Filet Mignon and Lauren Ashton 2012 Cabernet Sauvignon (New Release!)
This was Kevin’s favorite pairing, because he loves beef and we do not eat it often. Kevin dipped the filet in crushed black pepper and then seared it and served it with a bed of Yukon Gold mashed potatoes. The sauce on the top of the filet, he made using the Cabernet Sauvignon, creating a reduction sauce with dried cherries. Such a classic pairing, and it really brought out the dark pitted fruit flavors and the sweetness of sauce softened the tannins just right. I am sure when the reviews come in, this wine will also become a 90+ wine.
“The discovery of a good wine is increasingly better for mankind than the discovery of a new star.” – Leonardo Da Vinci
“There can never be any substitute for your own palate nor any better education than tasting the wine yourself.” – Robert Parker
Our annual Rosé party has gotten too big (70) which didn’t give us much time to talk to our friends at the party this Summer. Kevin and I decided we are switching it and we are going to have dinner parties with groups of 8-12 at a time. Last night was a party of eight. The guest list was a surprise, and it turned out to be a great blend of personalities! The food was amazing, Kevin is such a great cook! Party #1 was a success!
– Heirloom tomato peaches, Burrata cheese and tomato salad with finished with chiffon basil
– Chinese five spice tea infused shrimp sautéed and served over jasmine rice
– Steak Oscar with Dungeness crab, asparagus, bernaise sauce and herb roasted potatoes
– Dessert, a frozen mango custard with raspberries and blueberries
Kevin and I spent the week of July 30th keeping very busy, finalizing our RSVP list, buying and prepping foods and preparing the house for over 40 people. With a collection of Woodinville Rosé Wines and a guest list including friends and neighbors, we go all out for this big party every year. We prepare all of the food ourselves and have a great time picking up Rosé wines as they are released every year.
This year, we included a “secret” imposter wine to our blind tasting. Every year, guests attempt to match the wines with the tasting notes provided. This year we had around 3 people who guessed them all right!
It was a great night and we look forward to seeing everyone next year at our 5th Annual!
On the evening of June 9th, 2016, I attended the King County Library event at JBookwalter Wines in Woodinville, WA. The guest Author Cynthia Nims, discussed her book “Oysters: Recipes that Bring Home a Taste of the Sea”, how she completed the research for it, her travels, seeking out all of the different oysters and how they are harvested, resulted in the recipes in the book and they include a variety of ways to prepare oysters.
The catering provided at this event, Perfect Pair Catering, used a few of Cynthia’s recipes for the guests to taste.
Oysters on the half shell with a Lemon-Rosemary mignonette, Zippy Oyster Shots, Smoked Oysters and more.
Kevin Brendt, Tasting Studio Manager at JBookwalterWines in Woodinville, was the wine host for the evenings event and paired the wines with the fabulous seafood dishes. The event was a great time and Kevin took the time to explain each dish and why he chose the wine he paired with the foods.
J Bookwalters Wines can be found at the tasting studio in Woodinville, or at the winery in Richland, WA. J Bookwalter Wines Website
Rosé wine, whether its in the middle of February on a rainy day in Woodinville, or a hot sunny day in the park at the Celebrate Woodinville Festival, Rosé wine is one of our favorites. There is something about the wine that is exciting to me, because it has such a range of dryness and sweetness, depending on the grapes used and each winemakers creation.
Photo courtesy of Gorman Winery Facebook
This weekend is Valentines Day, the start of an exciting time for Kevin and I in Woodinville. We head out collecting Rosé wines each year, amassing a large collection of wines from Woodinville wine makers. Whether its a seafood dinner on a Tuesday, or a romantic dinner at the LeBrendt Bistro, or our 4th annual Rosé Roundup party in August, a Rosé wine is great at anytime! Get out for a visit to Woodinville Wine Country, there is so much to see!