Autumn Winemaker's Dinner

 Thank you to everyone who will be joining us for our Autumn Winemaker's Dinner. We are Fully Committed , look out for our next Guest Chef Winemaker's Dinner, Spring 2021. 

SATURDAY, NOVEMBER 2nd

Dinner Served at 6:30 pm

AUTUMN Winemaker's Dinner

A culinary celebration of Cascadia's autumnal flavors and Silvara's first decade of handcrafted wine. Featuring not one but two great chefs. Please welcome Seattle-based Tom Douglas Restaurants' Head Executive Chef Chris Schwarz and Hot Stone Society Culinary Director Lexi Ochoa. Our own award-winning Vintner Gary Seidler will also be in attendance pouring our wines.

Reservations required – only 60 seats available! Reserve your seat today, or consider reserving your own table of 8.

Tickets can be purchased by clicking here.

TICKETS:

$95/person

$85/person for Wine Club Members

 

MENU:

 

Alaskan King Crab Ravioli

Lobster Mushrooms, Spicy Greens, Fromage Blanc, Smoked Mushroom-Miso Broth

2018 Sauvignon Blanc

Spicy Single Boat Sourced Yellowfin Tuna Crudo

Pickled Late Summer Plums, Mustard Greens, Palace Kitchen Chili Oil, Tender Herbs, Tumeric Crisps

2017 Rose of Syrah

Smoked Newaukum Valley Farm Celery Root

Creamy Kabocha Squash Polenta, Prosser Chiles, Harissa Adobo, Goat’s Milk Ricotta Salata, Spiced Pepitas

2017 Malbec

MacFarlane Farms Spice Roasted Pheasant

Coffee Rub, Charred Escarole, Mole, Quince Fries, Pickled Delicata, Preserved Cherries

2017 Sangiovese

Apple Wood Grilled Washington Beef Tenderloin

Foraged Mushrooms, Smoked Pork Belly, Lost Peacock Creamery Goat Cheese,  Last Season’s Beans, Newaukum Valley Farm Carrots, Red Wine Jus

2016 Woodland Goddess Red Blend

- About our Chefs -

Chris Schwarz - Executive Chef, Tom Douglas Restaurants

Chris Schwarz is the Corporate Executive Chef for Tom Douglas Restaurants in Seattle, Washington. With over thirty five years in the restaurant industry, Chris has been an invaluable leader for this company, overseeing and running 14 restaurant kitchens and managing and guiding a small army of chefs, sous chefs and cooks. Before becoming Executive Chef, Chris worked as Sous Chef at both Etta’s and Dahlia Lounge within the Tom Douglas group, and then was promoted to Chef of Etta’s, a position he held for seven years. A highly trained and talented chef in his own right, Chris also shines when mentoring young chefs and training cooks new to the industry.

Born in New Jersey, Chris went on to earn his degree in Culinary Arts at Johnson and Wales University, in Providence, Rhode Island, and an additional Bachelor’s Degree in Foodservice Management. Experience in classic kitchens including Felidia and JoJo in New York City, Biba Food Hall in Boston, and Campanile in Los Angeles gave him a great foundation, while time spent at Osteria al Ponte del Diavolo in Torcello, Italy and The Hotel Splendido in Portofino, Italy introduced Chris to a different culture and culinary style. Holding the positions of Sous Chef at The Lodge at Vail in Vail, Colorado, and The White Elephant Resort and 21 Federal on Nantucket Island honed his operational and managerial skills. Chris also spent two years as the Executive Chef of The Alderbrook Resort and Spa on Hood Canal in nearby Union, WA.

Chris lives in Federal Way, WA with his wife Jennifer and children Amanda, Christian, and Lexi.

When he is not in the kitchen, he enjoys being outside in anyway, with his family, hiking in the local hills, gardening, skiing or kayaking on the waterways of the Puget Sound area. Chris also enjoys eating out or cooking at home, and has an affection for Pacific Northwest food, wine and craft beers.

 

Lexi Ochoa - Director – Hot Stove Society - Tom Douglas Restaurants

Lexi Ochoa is the Culinary Director and General Manager for the Hot Stove Society, an unconventional cooking school and events space in Seattle, and owned and operated by Tom Douglas Restaurants. Lexi is originally from Southern California, and has fond memories of helping in her family’s garden in the summer, picking tomatoes and other produce, playing with snails and bugs, hiking, going to the beach, and other outdoor pursuits when she was a child. This experience gave her a great appreciation for the outdoors and everything that is has to offer.

Lexi went to college at Cal Poly San Luis Obispo, where she studied horticulture and became an arborist. She had the opportunity to work for a year on the school’s organic farm, learning more about plants, seeding and farming in general. She was a regular at the San Luis Obispo’s weekly Farmer’s Market, where she was enthralled with the beautiful and abundant produce. Cooking and entertaining was a creative outlet. After living in the San Francisco Bay area after college for a few years with her husband Danny, they made the move to Seattle a few years ago to continue with their careers. However, with her long standing love for cooking, her fascination with cookbooks, and for food in general, she made the switch career wise and joined the team at the Hot Stove Society. Lexi has risen into her current role as Culinary Director and General Manager, and oversees all aspects of the cooking school.

Lexi currently lives in Seattle with her husband Danny. When she is not working at Hot Stove, Lexi continues to be fascinated with food and plants, reading cookbooks and enjoys being outside in any way. She thoroughly enjoys hiking, gardening and other pursuits. She is a fabulous cook, naturally curious and inquisitive, and has a direct connection with everything Pacific Northwest.