Staff Favorites

We asked our staff to share their favorite food and wine parings! Test them out and let us know which ones are your favorites too. 

Mushroom Risotto


  • 8 c. low-sodium chicken or vegetable broth
  • 1 tbsp. extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 tbsp. butter, divided
  • 2 cloves garlic, minced
  • 1 lb. button mushrooms, sliced
  • 1 bay leaf
  • 4 sprigs thyme, leaves removed
  • kosher salt
  • Freshly ground black pepper
  • 2 c. arborio rice
  • 1/2 c. white wine
  • 1 c. freshly grated Parmesan
  • 3/4 c. frozen peas, thawed
  • 2 tbsp. chopped fresh parsley

Pair with: 2017 Syrah

1. In a medium saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low.
2. In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until translucent, about 5 minutes. Add 1 tablespoon butter, garlic, mushrooms, bay leaf and thyme. Cook until the mushrooms have softened and are golden, about 4 more minutes, then season with salt and pepper. Remove mixture from the pot.
3. Melt remaining tablespoon butter in the pot and add the arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed.
4. With a ladle, add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. Stir often and cook until the risotto is al dente and creamy, not mushy. (You might not need all the broth.)
5. Add the mushroom mixture back into the rice.
6. Stir in Parmesan and peas then garnish with parsley. Serve warm.

Butternut squash soup


  • 2 tablespoons butter or olive oil 
  • 1 small onion, chopped
  • 5-6 stalks celery, chopped
  • 1 medium carrot, chopped  
  • 1 medium butternut squash – peeled, seeded, and cubed (can be roasted first
  • vegetable broth 
  • salt and freshly ground black pepper to taste  
  • nutmeg and/or cardamom
  • 1 bay leaf

Pair with: 2019 Grenache


  1. Melt the butter in a large pot, and saute the onion, celery, carrot, and squash 5 minutes, or until lightly browned. Add spices, and enough vegetable broth to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer about 40 minutes, or until all vegetables are tender. 
  2. For a creamier texture, transfer half of the soup to a blender, and blend until smooth. Return to pot. Serve with crème fraiche. 

Catherine’s collards


  • 2 large bunches of collard greens
  • 1 large shallot
  • 2 Tbs. olive oil
  • 4 cloves garlic
  • 1 smoked turkey wing (or equivalent substitute)
  • 2 cups stock
  • 1 small can vegetable juice
  • Pair with: 2017 Syrah

    1. Slice shallots and garlic roughly
    2. Sautè in olive oil until soft in stock pot
    3. add wing, stock, and juice to pot
    4. Simmer on low for an hour until turkey falls off bone
    5. Remove bones
    6. Add collards chopped to bite size and simmer another hour
    7. Serve with spicy vinegar

    Tasting Room Hours

    Thursday - Sunday

    12 pm - 6 pm

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     (425) 298-3082



    2960 4th Ave South, Seattle, WA 98134

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