Seattle Wine and Food Experience was the weekend of February 20th. It kicked off on Saturday night with the 2nd annual Pop Seafood and bubbles event at Mccaw Hall. A never ending display of seafood and different kinds of bubbly were available to attendees.
There were over 40 sparkling wines from around the world and each had their own distinct taste. Some wineries in attendance were Folio Wine Partners, Gruet Winery, J Wines, Martini and Rossi, St Michelle Wines, Trinchero Family Estates, Martedi Winery, Otis Kenyon, Robert Ramsey Cellars and many more. Pairing these with the seafood made an amazing delight.
With these wines were 16 of some of Seattle’s best chefs’ seafood. Some delicacies were Anthony’s Pier 66 oysters topped with creme fraiche and caviar, Chef Shota Nakajima’s smoked crab with miso vinaigrette, Chef John Roberts’ Tuna Poke with mango, pineapple, wasabi pudding, avocado and lime and much more. There was an oyster bar as well, which was excellent.
Dahlia Bakery, Ethan Stowell Restaurants and more were downstairs with yummy desserts.
The next day was the big event Seattle Wine and Food Experience with wines in Yakima, California, Oregon, and Washington regions. Some wines that I tasted were Columbia Crest, Chateau St Michelle, Browne Family Vineyards, Naked Winery, Dobbes Family Estate, Michael David Winery and more. I thought all were pretty good. If you were in the mood for hard liquor or beer and cider, there was also a section for that.
There is not enough room in this blog to mention all the food that was present. I wasn’t able to taste all of it because my stomach had it’s limits. I will just mention a few that were quite memorable to me. Chef Thoa Nguyen made an amazing scallop crunch roll that was my second favorite food from this event. I loved Chef Daniel Cox’s dirty rice. I also really enjoyed the potato hash station, which had chicken, veggie, and nacho potato hash, my favorite being veggie out of the three. Chef Wayne Johnson made a yummy jambalaya. Seattle Culinary Academy gave us shots of cauliflower soup, which was excellent. Thai food was present as well with Racha Noodles’ curry chicken. My favorite dish of the event was made by Local 360. It was their Central Texas brisket with all the fixins. Their barbeque sauce was a delicacy.
With all you can eat and drink from the finest wineries and best chefs, you won’t want to miss this event every year. It is one of my favorites. It has something for everyone and it’s the perfect event for both foodies and wine connoisseaurs.