Kana Winery announces new Winemaker and Yakima Tasting Room expansion

Photo: Katherine W. Kehrli

FOR IMMEDIATE RELEASE Deba Wegner Recipe for Success, Inc. 425-241-9023 deba@yourrecipeforsuccess.com yourrecipeforsuccess.com

FOR IMMEDIATE RELEASE —

Yakima May 1, 2013

Kana Winery said this week, that enologist Tony Lombardo has been hired to make wines for Kana at their Yakima winery. Before joining Kana in 2012, Tony worked in Walla Walla with vintner Serge LaVille at Spring Valley Vineyard and served as interim winemaker at Walla Walla’s, Ash Hollow Estate Vineyards & Winery. Tony also interned at Long Shadows Vintners in Walla Walla while studying enology. “Kana Winery has developed a loyal following because our wines are made with some of the best fruit Washington State has to offer, the wines are also food friendly and moderately priced, said winery owner, Dr. Palmer Wright. With Tony’s winemaking ability and direction Kana Winery will strive to continue a tradition of small production, award winning wines.”

Dr. Wright is investing further in the future of Kana Winery by expanding retail presence in downtown Yakima. The Kana tasting room, located in the 82 year old art-deco Larson Building in downtown, was one of the first valley wineries to call town-center home. This coincided with the beginning of the currently on-going revitalization of downtown Yakima. Today, the Upper Yakima Valley is home to over 10+ wineries and a popular wine touring destination in its own right. By summer 2013, Kana will have added to their current retail foot print: expanding the tasting bar, adding additional bistro seating, event space and an a la carte food menu.

About Kana Winery: Crafting award winning, Rhone varietal wines in Yakima, WA since 2004.  1600 cases made yearly.  

400 cases of Katie Mae, a popular, off-dry Riesling also produced.

Tasting Room & Hospitality Center Historic Larson Building 10 S.2nd Street Yakima, WA 98901

Visit our Tasting Room & Hospitality Center in downtown Yakima. Taste current releases, find your favorite and purchase a glass or a bottle to enjoy with friends in our bistro seating area. A $5 tasting fee is refunded when tasters buy one bottle per visitor.

Hours:

Mon-Thurs 12:00 pm - 6:30 pm

Fri- 12:00 - 8:00 pm

Sat 12:00-6:30 pm

Sun 12:00-5:00 pm

Happy Hour 5:00-6:30 pm Monday-Saturday

Live Music Fridays @ Kana 5:30-8pm

Yakima First Fridays, 6-10 pm monthly live music at downtown wineries & restaurants

100 PERFECT PAIRINGS AUTHOR & FORGERON CELLARS : June 8th @ 1 or 3 pm A FUN AFTERNOON OF FOOD AND WINE

Event Location: Forgeron Cellars 14344 Woodinville-Redmond Road Redmond, WA 98052 (ample on-site parking) forgeroncellars.com Woodinville Wine Country Tickets/Reservations: Call: 509-522-9463 or Email: tastingroom@forgeroncellars.com  jillhough.com

FOR IMMEDIATE RELEASE Deba Wegner Recipe for Success, Inc. 425-241-9023 deba@yourrecipeforsuccess.com yourrecipeforsuccess.com Included in the ticket price: $23 without book $35 with book ·       100 Perfect Pairings: Small Plates Cookbook (A food and wine pairing resource organized by grape type: even those with many cookbooks will find these recipes fresh and new) A $16.95 Value ·       Artisan Cheese Pairings ·       3 Forgeron Wines being Paired 2011 Forgeron Chardonnay 2010 Forgeron Merlot 2010 Forgeron Zinfandel    -   $10 Anvil Bucks towards  purchase

FORGERON CELLARS & 100 PERFECT PAIRINGS AUTHOR: June 8^th @ 1 or 3 pm

A FUN AFTERNOON OF FOOD AND WINE

The age-old mystery of food and wine pairing revealed: featuring Forgeron Chardonnay, Merlot & Zinfandel  

  

FOR IMMEDIATE RELEASE — Woodinville, WA April,10, 2013

Join Napa Valley media personality and nationally known cookbook author Jill Silverman Hough as she brings her 100 Perfect Pairings cookbook series to the Forgeron Cellars Tasting Room in the Woodinville Wine Country.

In a fun, informal dialog, Chef Hough teaches basic food and wine pairing principles, leading guests through an interactive tasting showing how different foods and flavors affect how we perceive how wine tastes. Artisan cheese will be paired with three Forgeron current releases, selected by Forgeron Cellars co-owner and winemaker Marie-Eve Gilla. Marie-Eve will be on hand to talk about her delightful food friendly wines.  

No matter how much you already know — or don’t — about pairing food and wine, this event is sure to be chock full of fresh and immediately-useful information. Use these straight forward, common sense concepts, also outlined in your take home cookbook (100 Perfect Pairings-Small Plates (Wiley), for the rest of your wine drinking days. Let’s drink to that!

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100 PERFECT PAIRINGS AUTHOR & Cast Iron Studios: June 9th @ noon A FUN AFTERNOON of FOOD AND WINE Pairing

Restaurant Contact: David Yusen Director of Marketing & Public Relations ..…………………………………………………… HEAVY RESTAURANT GROUP Barrio | Purple | Lot No. 3 | Cast Iron Studios ………..…………………………………………… Cast Iron Studios (Private Events) 10650 NE 4th Street Bellevue, WA  98004 206-838-3853 EVENT PARKING   BUY TICKETS: castiron-studios.com Included in the ticket price: (click links below to buy via pal pay) $45 without book  $55 with book         ·        100 Perfect Pairings: Small Plates Cookbook Valued @ $16.95 (A food and wine pairing resource organized by grape type: even those with many cookbooks will find these recipes fresh and new) 3 appetizers from 100 Perfect Pairings 3 x 3 oz. Wine pours** **Additional wine available no host Includes Gratuity & Tax

FOR IMMEDIATE RELEASE Deba Wegner Recipe for Success, Inc. 425-241-9023 deba@yourrecipeforsuccess.com yourrecipeforsuccess.com jillhough.com

Cast Iron Studios: 100 PERFECT PAIRINGS AUTHOR: June 9^th @ noon

A FUN AFTERNOON of FOOD AND WINE

 The age-old mystery of food and wine pairing revealed: featuring Kana Winery, Forgeron Cellars & Chinook Wines

FOR IMMEDIATE RELEASE — Bellevue, WA April, 10, 2013

              Join Napa Valley media personality and nationally known cookbook author Jill Silverman Hough as she brings her 100 Perfect Pairings cookbook series to event venue Cast Iron Studios downtown Bellevue. In a fun, informal dialog Chef Hough teaches basic food and wine pairing principles, leading guests through an interactive tasting showing how different foods and flavors affect how wine tastes.  Three fun, stress-free recipes selected from 100 Perfect Pairings-Small Plates (Wiley) will be prepared by the Cast Iron Studios kitchen and perfectly paired with current releases from these featured local wineries: Forgeron Cellars represented by Co-Owner & Winemaker Marie-Eve Gilla (Walla Walla), Kana Winery represented by Managing Partner Katherine Goodson (Yakima) and  Chinook Wines represented by Co-Founder and Winemaker Kay Simon (Prosser). No matter how much you already know—or don’t —about food and wine pairing, this event is sure to be chock full of fresh and immediately-useful information. Use these straight forward, common sense concepts, also outlined in your take home cookbook, (100 Perfect Pairings-Small Plates (Wiley), for the rest of your wine drinking days. Let’s Drink to that!

2010 Forgeron Chardonnay 2008 Kana Scarlet Fire, Reserve Red 2011 Chinook Wines Rosé

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Last of the Potatoes from the Garden

The harvest was medium in size, all my most favorite potatoes (the purple ones) were eaten, before they were planted in April of 2011. I had wanted to plant earlier, but life intervened. I stowed the sets under the deck, in brown paper bags. Conventional wisdom says: animals don't eat or like spuds. When I went to plant them, after a few weeks ONLY the purple starts has been consumed. A very picky animal did eat potatoes, preferring the most costly and hardest to find purple ones and selecting them to eat. . This year, I know better. Here is a favorite of mine:

Potato Salad w/Mayo & Yogurt  

Ingredients

1. 2 lbs. potatoes (5 to 6 medium), peeled and cut into slices when cooled to warm
2. 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
3. 1/2 cup plain non-fat yogurt
4. 1 cup thinly sliced celery
5. 1/2 cup chopped onion
6. 1/2 cup very small diced carrot
7. 1/4 cu minced white onion, or red onion or green onion and dill pickle
8. 1/4 tsp. ground black pepper
9. salt, sugar, rice wine vinegar 
10. about 2 tablespoons fresh dill minced

*Note: Cook potatoes until a sharp knife goes in with no resistance 

Directions

1. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer 10 minutes or until potatoes tender (see note* above). Drain and cool slightly.
2. In the mean times put ingredients 1-8 into a large bowl. Mix. Add 1 teaspoon of each in #9. Stir and let sit 5 minutes. Taste mixture, you should taste salt, sugar, sour: the taste should seem overly strong. Add fresh dill. Add sliced potatoes and fold in keeping the potatoes as whole as possible. The potatoes should be liberally dressed. Chill 2 hours. 
3. Remove before serving. Fold again and taste for salt, sweet and sour. Eat with grill meats, fish, sausage.
4. This dressing may also be used for cole slaw, or any manner of shredded raw vegetable.           

       

Sauerkraut with Chicken or Mixed Grill

(serves 5-8 people)      Make 2-3 days ahead, tastes even better reheated! 

1. 3 slices bacon, cut crosswise into thin strips (optional)
2. 8 chicken thighs (about 2 1/2 pounds in all) You can also use a whole chicken, or a mixture of chicken, duck, sausage and pork 
3. 3/4 teaspoon salt
4. 1/4 teaspoon fresh-ground black pepper
5. 1 onion, chopped
6. 6 carrots, pealed and cut into large pieces
7. 1 tart apple, such as Granny Smith, peeled, cored, and chopped
8. 3 cups drained sauerkraut (about 1 1/2 pounds)
9. 1 cup canned low-sodium chicken broth or homemade stock
10. 10 juniper berries, lightly crushed 
11. I teaspoon brown mustard 
12.  couple of pitches of Caraway Seed (optional) 
13. 1 bay leaf

1. In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove with a slotted spoon and reserve.
2. Season the chicken thighs with 1/2 teaspoon of the salt and the pepper and add to the pan in batches if necessary. Cook, turning, until browned, about 8 minutes. Remove from the pan. Pour off all but 1 tablespoon of the fat.
3. Add the onion, carrot, and apple to the pan. Cook over moderate heat, covered, for 5 minutes. Stir in the sauerkraut, bacon, broth, the remaining 1/4 teaspoon salt, the mustard, juniper berries, and bay leaf. If using caraway, rub it in your hands and break it up over the mixture. Arrange the chicken in an even layer on top. Bring to a simmer, reduce the heat, and cook, covered, until the chicken is just done, about 25 minutes.
4. Remove the chicken from the pan and discard the bay leaf. If too much liquid remains in the pan, raise the heat to moderately high and cook until slightly thickened. Serve the sauerkraut topped with the chicken.

scan recipe

Suggested Pairing

Full-flavored, and unoaked white wine. Light red wines, like Pinot Noir. Beer, of course. Serve with mashed potatoes, boiled parsley potatoes, or spaetzle. 

SEATTLE CHAPTER LES DAMES D’ESCOFFIER GLOBAL CULINARY INITIATIVE PRESENTS: ETHIOPIA

 Open to the public...Nov. 5th @6pm

 

An evening of food, spices, beverages and culture hosted by two amazing Ethiopian entrepreneurs: Tsige Dibaba chef owner of Enat restaurant and Amarech Tegegnework owner of Yehager Trading a food and beer import company.

Tsige and Amarech will talk about their food, their traditions and customs. We will learn about their spices and grains, their beer and wine. Amarech will take us on a journey thru history and will enchant us with her warmth and passion.

Please join us on November 5^th at 6pm
Enat Ethiopian Restaurant 11546 15th Ave NE    Seattle, WA 98125

Cost: $27.50/check
Make checks payable to Les Dames d’Escoffier
Mail checks to: Gelatiamo c/o Maria, 1400 3^rd Ave, Seattle, WA 98101

Reservations are due by November 1st

Bring your husband, significant other, friend or family.  Space is limited so make your reservations soon!

Don’t miss this opportunity to learn about another culture and taste really amazing food!

Questions: maria@gelatiamo.com

Food Network Alum sets up shop in Woodinville, WA

Restaurant celebrating all things turkey opening in October 2012 

Photo credit: Katherine W. Kehrli

Long time Woodinville resident Adam Gold opens Gobble Restaurant in downtown Woodinville later this month.  Gobble is a moderately priced, casual, quick service establishment serving turkey-based comfort food with a kick. Prepared fresh, from scratch daily, menu items include a Signature Slow Roasted Turkey Dinner Platter with all the fixings, Turkey Meat Loaf and Gravy, Gooey Turkey Lasagna and Killer Turkey Chili, as well as made-to-order hand-carved sandwiches and fresh-from-the-garden salads.  A wide array of sides, beverages and freshly made home-style dessert specialties will also be available.     Whole Foster Farms birds roasted on-site daily are the centerpiece of a preparation counter where customers order from the turkey-centric menu illuminated above their heads. Watching as their meal is prepared, they move down the line to a cashier and self-service soft drink station. On-line ordering for individuals and groups via gobblerestaurant.com will represent the majority of sales for the 48-seat fast casual restaurant. Communal farmhouse tables welcome in-house diners. The open, airy restaurant space designed by architect Sue Genty Interior Design, Inc.  features bead-board wainscoting and a gracious color palette of brick red, forest green and warm tan, punctuated by traditional furniture pieces.      A demonstration kitchen anchors the far end of the room, this is where owner/chef Gold will present regular cooking classes (Everything Turkey and beyond) and where a soon to begin weekly Gobble Wine Night-Sunday Family Supper & Wine Tasting, featuring exclusively Woodinville Wineries takes place.

About Gobble Restaurant:

                  Take-out, Dine-In, Group Delivery, Catering & Demonstration Kitchen. Gobble is a moderately priced, casual, quick service establishment serving turkey-based comfort food with a kick. Prepared fresh, from scratch daily, the menu includes a Signature Slow Roasted Turkey Dinner Platter with all the fixings, Turkey Meat Loaf and Gravy, Gooey Turkey Lasagna and Killer Turkey Chili, as well as made-to-order hand-carved sandwiches and fresh-from-the-garden salads.  A wide array of sides, beverages, and freshly made home-style dessert specialties are also available.

                  Owner/Gobble Concept developer Adam Gold is an independent market research professional to the television industry. Over the last 25 years, Mr. Gold has worked for companies such as Scripps Networks, where he was instrumental in the programming, marketing and branding of the Food Network, as well as for CBS Television, Lorimar Television and Paramount Pictures, among others.    

Gobble Restaurant--Everything Turkey. On a Plate.

13300 NE 175th Street #3

Woodinville, WA  98072

gobblerestaurant.com

425-486-1486

11am to 7pm 

 7 days a week                                                                                  ###