- Wild Goose tops 5th Cascadia Wine CompetitionPosted 19 hours ago
- Cascadia Wine Competition concludes today in OregonPosted 1 day ago
- 5th annual Cascadia Wine Competition begins todayPosted 3 days ago
- Ancient Lakes fascinates as young Washington wine regionPosted 5 days ago
- 6 bills for Washington wineries alive in state LegislaturePosted 1 week ago
- Red Mountain vineyards pour 2016 wines for winemakersPosted 1 week ago
- California scientists share research with Walla Walla wine studentsPosted 2 weeks ago
- Syrah plays big role in Northwest red blendsPosted 2 weeks ago
- Shanken group dubs A to Z Wineworks of Oregon as Hot BrandPosted 2 weeks ago
- Coiled Wines to open tasting room in Boise, winery in Garden CityPosted 2 weeks ago
- This event has passed.
Guest chefs/winemaker dinner with Avennia at RN74
March 16, 2015 @ 6:30 pm - 8:30 pm$165
RN74 Seattle executive chef David Varley join forces Monday, March 16 with award-winning guest chefs Lee Wolen of Chicago and Seattle’s John Sundstrom for an intimate evening of food and wine at RN 74 with Avennia winemaker Chris Peterson and RN74 wine director Jeff Lindsay-Thorsen.
The Washington State Wine Month dinner will feature a six-course culinary extravaganza with rotating dishes among the three chefs, along with the award-winning wines of Avennia, paired by Peterson and Lindsay-Thorsen.
“I’m really excited to collaborate with these amazing chefs as they bring their extraordinary creativity into the kitchen at RN74 for one unforgettable evening,” Varley said in a news release. “This will be the first of several guest chef series dinners we plan on hosting at RN74 throughout the year with culinary talents from across the country.”
The evening will begin at 6:30pm and is priced at $165 per person (excluding tax and gratuity). Seating is extremely limited and reservations can be made by calling Dominique Calle at (206) 962-0452 or [email protected].
Avennia, guest chefs background
Avennia aspires to make wines that evoke clarity of place, clarity of type and clarity of purpose. Using classic French varieties and blends with traditional methods, the team at Avennia works within this context to allow Washington vineyards and terroirs to distinguish themselves. Peterson graduated from the University of Washington and has immersed himself in he major winegrowing regions of France, as well as Tuscany and Sicily. www.avennia.com
Wolen is the executive chef/fartner of acclaimed Boka Restaurant in Chicago. Since joining Boka in January 2014, Wolen has received a number of accolades, including 2014 Chef of the Year by both Chicago Tribune and Eater Chicago. Most recently, Lee was named 2015 “Chef of the Year” and Boka was awarded 2015 “Restaurant of the Year” at Chicago’s coveted Jean Banchet Awards. Boka Restaurant was also recently awarded a four-star review from Chicago Magazine, a three-star review from the Chicago Tribune, and a Michelin Star in 2014. During his early career, Wolen worked as Sous Chef in Chicago at Moto and at Butter in 2005, before spending time at Le Manoir aux Quat’Saisons, the famed El Bulli, Eleven Madison Park in New York, and The Lobby at The Peninsula Chicago.www.bokachicago.com
Sundstrom is chef/wwner of celebrated restaurants Lark, Bitter/Raw and Slab Sandwiches + Pie in Seattle. In 2003, Sundstrom opened Lark in Seattle’s Capitol Hill neighborhood with his wife, JM Enos, and partner, Kelly Ronan. In 2013, he published his first cookbook, Lark: Cooking Against the Grain, which was awarded an IACP Judges Choice Award. In December 2014, Sundstrom moved Lark to a larger space and opened two more spots in the same building — Bitter/Raw and Slab Sandwiches + Pie. He has been featured on the Food Network’s Best Of and Food Nation as well as the PBS original series Chefs A’ Field, which was nominated for a James Beard Award. Sundstrom won the James Beard Award for Best Chef Northwest in 2007 and was a semi-finalist for the James Beard Award Outstanding Chef USA in 2014. He has participated in multiple Cochon 555 competitions, winning twice in Seattle. www.larkseattle.com
RN74, named after Route National 74, the major thoroughfare passing through the heart of France’s Burgundy region, is a modern wine bar and restaurant by Michael Mina, Rajat Parr and Varley in the Joshua Green Building (Fourth and Pike) in downtown Seattle. RN74 features global interpretations of American and French cuisine; with an extensive wine list highlighting the Burgundy region of France, as well as featuring boutique wine producers from Washington and Oregon. Varley’s food at RN74 aims to be a perfect complement to the wines — creative, modern and punctuated with seasonal, fresh ingredients and bold flavors, executed with an original twist.
Seasonal highlights include house-aged Double R Ranch steaks, vegetables from King’s Garden organic farm and pristine Puget Sound seafood. RN74 offers more than 40 wines by the glass and an extensive collection of half bottles, selected by the Washington State Wine Commission’s 2014 Sommelier of the Year — Jeff Lindsay-Thorsen.
The list showcases France’s Burgundy region alongside boutique from Washington, Oregon and the rest of the world. The bar program offers a variety of seasonal and signature cocktails that highlight premium spirits, bitters, juices and produce, all expertly prepared by a talented team led by Craig Schoen.
RN74 also offers a convenient lunch box delivery to area businesses and one of Seattle’s best happy hour’s featuring $6 drink specials. The restaurant is at 1433 Fourth Ave. at Pike Street; phone 206-456-7474. For more information, please visit RN74 Seattle.