Spur’s wine dinner with Cor Cellars is Monday, November 10 at 7 pm. Luke Bradford (owner and winemaker of the Columbia Gorge’s Cor Cellars) will be there with Spur chefs Brian McCracken and Dana Tough.
Expect four wines, a dessert cocktail incorporating Cor, and five courses of local, seasonal ingredients like Blue Hubbard Squash, Pork Belly, Flagoulet Beans, Apples and Plums. Wines include:
Cor Cellar’s Sauvignon Blanc 2006
Pinot Gris- Gewurztraminer 2006
Cabernet Sauvignon 2006
Momentum 2006
Cor Cellars produces high-end Bordeaux reds and whites, Alsatian style Riesling, Pinot Gris and Gewurztraminer. The Lyle, Washington estate vineyard farms organically and focuses on corkless closures— becoming one of the first Washington wineries to use glass stoppers.
Spur’s the intimate, urban gastropub located in Seattle’s Belltown neighborhood. The Seattle Weekly’s restaurant reviewer Jonathan Kaufman “had a holy-shit response to much of Spur's food, both in terms of presentation and flavors.” And Braiden Rex-Jones (Pike Place Market best selling cookbook author, and wine and food contributing writer for the Seattle Times) described Spur’s 21 and over restaurant as “stellar”.
Price: $85.00 per person, excluding tax and gratuity
Call 206/728-6706 to purchase your place at the dinner, space is limited
Expect four wines, a dessert cocktail incorporating Cor, and five courses of local, seasonal ingredients like Blue Hubbard Squash, Pork Belly, Flagoulet Beans, Apples and Plums. Wines include:
Cor Cellar’s Sauvignon Blanc 2006
Pinot Gris- Gewurztraminer 2006
Cabernet Sauvignon 2006
Momentum 2006
Cor Cellars produces high-end Bordeaux reds and whites, Alsatian style Riesling, Pinot Gris and Gewurztraminer. The Lyle, Washington estate vineyard farms organically and focuses on corkless closures— becoming one of the first Washington wineries to use glass stoppers.
Spur’s the intimate, urban gastropub located in Seattle’s Belltown neighborhood. The Seattle Weekly’s restaurant reviewer Jonathan Kaufman “had a holy-shit response to much of Spur's food, both in terms of presentation and flavors.” And Braiden Rex-Jones (Pike Place Market best selling cookbook author, and wine and food contributing writer for the Seattle Times) described Spur’s 21 and over restaurant as “stellar”.
Price: $85.00 per person, excluding tax and gratuity
Call 206/728-6706 to purchase your place at the dinner, space is limited
No comments:
Post a Comment