You know that within Northwest Notes we’ve often waxed poetic about Chef Eric Donnelly’s creative takes on seafood at the Oceanaire Seafood Room in downtown Seattle. Here’s a photo from a sumptuous halibut-themed dinner earlier this year.

In response to a slowing economy, Chef Donnelly and company will present their second $65 five-course wine dinner on November 7.  This time, Eric’s food (from Northwest oysters with spiced apples to braised Kurabota pork shank) will be paired with selections from Erath Vineyards, one of Oregon’s pioneer wineries.  Founder Dick Erath planted his first vines in 1969 and released his first vintage in 1972.  Since then, Erath has been known for its fantastic Pinot Noir as well as for its Riesling and Dry Gewürztraminer. Sadly, Dick passed on last month far too young–at the age of 69–but his legacy will live on, and glasses will undoubtedly be raised, at the dinner.    

From the press release come dinner details and the full menu below. Reservations can be made by calling the restaurant at (206) 267-BASS.

 What: Five-course Erath Estates wine dinner for $65 (price does not include tax or gratuity)

 Where: The Oceanaire Seafood Room, 1700 7th Ave # 100, Seattle, WA, 98101

 When: Friday, November 7 at 6:30 p.m.

 Menu:

1st course: Northwest oysters with spiced apple granite

Wine: Pinot Blanc, Erath, Willamette Valley ‘06

 2^nd course: Duck Confit salad with mizuna and huckleberry vinaigrette

Wine: Pinot Noir, Erath, Estate Selection, Dundee Hills ‘05

 3^rd course: Peppercorn-crusted Tombo Tuna crudo with cranberry gastrique

Wine: Pinot Noir, Erath, Leland Vineyard, Wilamette Valley ‘05

 4^th course: Braised Kurabota Pork shank with collard greens and Matsutake mushrooms

Wine: Pinot Noir, Erath, Hill Vineyard, Dundee Hills ‘05

 Dessert: Riesling Poached Japanese Pear and Hard Spice Ricotta

Wine: Late-harvest selection to be determined