Smoked Salmon Dutch Baby with Dill Sauce

Wine Varietal: Sparkling Wine or Champagne

Serves 4 as an appetizer

Dutch babies, also referred to as German babies, baked pancakes, or oven pancakes, are puffy pancakes cooked in a skillet in the oven. Although often served with a sauce of lemon juice mixed with confectioner’s sugar, I like this savory version spiked with smoked salmon and sautéed veggies and served as an appetizer. Served with a glass (or two) of your favorite bubbly, it would be a lovely way to ring in the New Year!

1 tablespoon olive oil

1/2 small white or yellow onion, chopped

1/2 red bell pepper, chopped

1 tablespoon butter

3/4 cup lowfat milk

1/3 cup flour

Dash freshly ground white pepper

4 eggs or 1 cup egg substitute, such as Egg Beaters

1 1/2 teaspoons ground sweet paprika

1 package (3 ounces) cold-smoked salmon, such as Nova or lox, cut into 1/4-inch slices

1. Heat the oven to 400°F.

2. Heat the olive oil in a medium skillet over medium-high heat. Add the onion and red bell pepper and cook until the vegetables are tender, stirring often, 5 to 7 minutes. Remove from the heat and reserve.

3. Melt the butter in a large, nonstick, ovenproof skillet in the oven until sizzling. Wrap the handle of the skillet with foil if it is not oven-safe, and check the skillet frequently so that the butter doesn’t burn.

4. Blend the milk, flour, and white pepper in a food processor or blender. Add the eggs and process just until blended.

5. Remove the skillet from the oven and transfer the reserved vegetables to skillet, distributing evenly. Immediately pour in the egg batter.

6. Bake in the center of the oven until the Dutch baby is puffed and lightly browned, 12 to 15 minutes. Remove from the oven, sprinkle evenly with paprika, and place the salmon pieces over top of pancake. Cut into 8 wedges and serve immediately or allow to come to room temperature.

7. To serve, place 2 wedges on each appetizer plate and place a dollop of Dill Sauce beside the wedges.

Dill Sauce

Makes 1/2 cup

1/4 cup plain nonfat yogurt

1/4 cup nonfat or lowfat sour cream

1 tablespoon fresh snipped dill or 1 teaspoon dried dill, crumbled

Tabasco

Salt

Place yogurt, sour cream, and dill in a small mixing bowl and stir to blend. Season to taste with Tabasco and salt. Cover and refrigerate until ready to use.

Cook’s Hint: To insure the Dutch baby comes out of the pan easily, this recipe works best when prepared in a nonstick skillet. And no peeking while the Dutch baby is cooking; opening the oven door while baking will cause the pancake to fall!

As we count down to the holidays and begin thinking about what to serve our families and friends for the special day (whatever you choose to celebrate), we will post some of our favorite recipes of all time for your consideration. Enjoy, and let us know how you like them!

Varietal: Riesling, Syrah, Cabernet Franc

Serves 6

In this savory salad that first appeared within the pages of my seventh book, “Pacific Northwest Wining & Dining,” the cheese soufflés and roasted red peppers act as bridge ingredients, so wine pairings are versatile. You can go with everything from Riesling to Syrah to Cabernet Franc!

Champagne Vinaigrette

3/4 cup extra virgin olive oil

1/4 cup Champagne vinegar

Kosher salt

Freshly ground black pepper

1/2 pound fresh asparagus, woody stems trimmed

1 cup (4 ounces) shredded Samish Bay Montasio cheese or high-quality Parmesan or Parmigiano-Reggiano cheese

1 cup heavy whipping cream

2 large eggs, slightly beaten

Kosher salt

Freshly ground white pepper

4 to 6 ounces fresh arugula leaves

4 to 6 ounces fresh watercress

1/2 cup roasted red bell peppers, homemade (see Cook’s Hint, below) or store-bought (pat very dry), cut into bite-sized pieces

1. To prepare the Champagne Vinaigrette, in a cruet or container with a tight-fitting lid, combine the olive oil and vinegar. Shake well to combine. Season to taste with salt and pepper and set aside.

2. Preheat the oven to 325°F. Spray six 4-ounce ramekins or custard cups with nonstick vegetable cooking spray.

3. Prepare an ice bath (see Cook’s Hint, below). Bring a large pot of water to a boil, add the asparagus, and cook, stirring occasionally, until the asparagus turns bright green and become tender-crisp, 2 to 5 minutes (depending on thickness). Plunge the asparagus into the ice bath until cool enough to handle. Remove the asparagus, pat dry, cut into bite-sized pieces, and set aside.

4. In a small saucepan, combine the cheese and cream. Cook over medium-high heat, stirring constantly, until the cheese melts. Heat until small bubbles form around the edges of the cream and steam rises off the top, but do not allow the cream to come to a boil.

5. Remove from the heat and, in a mixing bowl, whisk a very small amount of the cream mixture into the eggs (this is called tempering). Continue adding the cream very slowly and whisking constantly, being careful not to scramble the eggs. Season to taste with salt and white pepper.

6. Divide the cheese mixture evenly among the custard cups (for easier handling, place the custard cups on a baking sheet without crowding). Bake 20 to 25 minutes, or until they turn golden around the edges and puff. Remove from the oven and allow to cool on a wire rack for 30 minutes at room temperature, then cover and cool 2 to 3 hours (or up to 2 days) in the refrigerator. Do not worry if the soufflés fall; they are supposed to!

7. When ready to serve, combine the arugula, watercress, reserved asparagus, and peppers in a large bowl and toss with 1/4 to 1/3 cup of the vinaigrette, or more to taste. Divide the salad among 6 salad plates. Run a small knife around the inside of each custard cup to loosen. Carefully invert the cup over the salad and tap gently to release the custard. Position the custard on top of the greens and serve.

Cook’s Hints: (1) Roast peppers in one of these three ways. Roast over a gas burner on high heat, turning frequently with kitchen tongs, until well charred on all sides; broil under a hot broiler several inches from the heat, turning frequently, until brownish-black blisters form; or roast in a preheated 400°F oven for 10 to 15 minutes, turning frequently, until brownish-black blisters form. Put the roasted peppers in a paper or plastic bag, close the top, and let stand for 10 minutes. Remove the peppers from the bag and scrape off the skin; cut away the seeds and ribs. Wipe away any remaining black particles with a damp cloth, then slice or chop as needed. If desired, use thin plastic or rubber gloves to protect your hands while preparing chile peppers. (2) Ice baths are called for when blanching vegetables or fruits; the cold water immediately stops the cooking process so that the produce doesn’t become overcooked. To make an ice bath, simply fill a large mixing bowl with ice cubes and add cold water to cover the cubes.

Recipe reprinted from Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia (Wiley, 2007, $34.95) by Braiden Rex-Johnson.

As we count down to the holidays and begin thinking about what to serve our families and friends for the special day (whatever you choose to celebrate), we will post some of our favorite recipes of all time for your consideration. Enjoy, and let us know how you like them!

Varietal: Chardonnay (Unoaked) or Syrah

Serves 6 to 8 as an appetizer

This easy-to-make appetizer, originally published in “Pacific Northwest Wining and Dining,” is the perfect nosh to keep on hand for holiday drinks and unexpected guests. Also nice is its versatility with wine, since it works with both white (an unoaked Chardonnay, Pinot Gris or Blanc, or even bubbly!) or red (Syrah or Merlot).

8 ounces Juniper Grove Fromage Blanc or soft, fresh goat’s-milk cheese (chèvre)

1/2 cup crème fraîche

1/4 cup minced shallots

Juice and freshly grated zest of 1 lemon

2 tablespoons extra virgin olive oil

1 tablespoon minced fresh flat-leaf parsley

1 tablespoon minced fresh chives

Fine sea salt

Freshly ground black pepper

12 to 16 slices artisan walnut bread, toasted

1/2 head frisée, torn into bite-sized pieces

1. With a whisk or in a food processor, whip the fromage blanc and crème fraîche with the shallots, lemon juice and zest, olive oil, parsley, and chives. Season to taste with salt and pepper.

2. To serve, spread the herbed goat cheese on the toasted walnut bread and arrange on a serving plate. Top with frisée leaves.

Recipe reprinted from Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia (Wiley, 2007, $34.95) by Braiden Rex-Johnson.

As we count down to the holidays and begin thinking about what to serve our families and friends for the special day (whatever you choose to celebrate), we will post some of our favorite recipes of all time for your consideration. This light and lovely cake is a welcome alternative to the typical heavy holiday flavors (chocolate, mint, eggnog). 

Citrus Yogurt Cake with Baked D’Anjou Pears and Meyer Lemon Marmalade

Varietal: Gewürztraminer or Riesling

Serves 8

This light, innovative, citrus-flavored cake from “Pacific Northwest Wining & Dining” can be flavored with either orange or lemon zest and is accompanied by cilantro-spiced pears and the marmalade sauce of your choice (Meyer lemon, orange, or grapefruit). It makes a lovely pairing with a medium-bodied, slightly sweet wine such as an aromatic Gewürztraminer or and off-dry Riesling.

Baked D’Anjou Pears

1/2 cup granulated sugar

1 tablespoon ground coriander

4 ripe, firm D’Anjou pears, peeled, cored, and cut in half

Citrus Yogurt Cake

1 1/2 cups granulated sugar, plus 1 tablespoon for coating the pan

1 1/2 cups plain, whole-milk yogurt (See Cook’s Hint, below) 

4 large eggs

2 1/2 teaspoons freshly grated orange or lemon zest

1 teaspoon pure vanilla extract

2 1/4 cups all-purpose flour

1 tablespoon baking powder

Pinch of table salt

3/4 cup vegetable oil

1/2 to 3/4 cup Meyer lemon, grapefruit, or orange marmalade

Sweetened whipped cream, vanilla ice cream, or frozen yogurt, for serving (optional)

1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil first (for easy clean-up) and grease or coat with nonstick cooking spray.

2. To make the Baked D’Anjou Pears, in a small bowl, mix together the sugar and the coriander. Rub the sugar mixture over the pear halves. Arrange the pear halves, cut side down, on the prepared baking sheet. Bake 12 to 15 minutes, or until a small, sharp knife is easily inserted, but the pears are not mushy. Allow the pears to cool completely at room temperature.

3. To make the cake, reduce the oven temperature to 325°F. Grease well or coat with nonstick spray a 5- by-9-inch loaf pan or an 8- to 10-cup fluted tube or Bundt pan. Sprinkle the 1 tablespoon of granulated sugar in the pan and turn to evenly coat the greased surfaces with sugar. Tap out and discard any excess sugar.

4. Add the 1 1/2 cups of sugar, the yogurt, eggs, zest, and vanilla to a large mixing bowl. Stir with a wire whisk until thoroughly combined. In a separate bowl, stir together the flour, baking powder, and salt. Gradually whisk the dry ingredients into the wet ingredients to make a smooth batter. Do not overmix. With a rubber spatula, add the oil, stirring in gently and turning the mixing bowl as you add the oil (a technique known as “folding”).

5. Pour the batter into the prepared pan and bake 1 hour and 15 to 20 minutes if using a loaf pan, or 55 to 65 minutes if using afluted tube or Bundt pan, or until a toothpick or wooden skewer inserted in the center comes out clean. Tent the cake with foil after 1 hour, if needed, to prevent over-browning.

6. Transfer the cake to a wire rack and cool for 10 minutes in the pan. Run a thin knife around the edge of the pan to loosen the cake. Turn out and cool completely, right side up, on the wire rack.

7. When the cake has cooled, cut it into individual slices and place one slice in the center of each small plate. Stir the marmalade well to loosen it or warm at 50 percent power in a microwave oven until softened. Spoon about 1 tablespoon of the marmalade over one side of each piece of cake, allowing a bit to overflow onto the plate. Slice each pear in half lengthwise, starting about 1 inch from the top of the pear and cutting into 1/4-inch slices. Keep the top portion intact and spread out each sliced pear half to form a fan shape. Place a fanned pear half on top of the marmalade, propping it up against the cake. If desired, add a dollop of whipped cream, ice cream, or frozen yogurt.

Cook’s Hint: For the best texture in the cake, choose a brand of yogurt that doesn’t contain pectin or gelatin, such as Dannon or Nancy’s.

Recipe reprinted from Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia (Wiley, $34.95) by Braiden Rex-Johnson.

As we count down to the holidays and begin thinking about what to serve our families and friends for the special day (whatever you choose to celebrate), we will post some of our favorite recipes of all time for your consideration.

Beginning today: Chocolate Pot de Crème, which hails from Place Pigalle, one of the Pike Place Market’s most romantic and long-running French restaurants. The recipe was included in the “Pike Place Market Cookbook, Second Edition.”

Chocolate Pot de Crème

Varietal: Dessert Wine (Port)

Serves 6

Pot de crème translates from the French as “pot of cream,” but I simply refer to this intensely chocolate-y dessert as a “pot of pleasure.” Just be sure to choose a bittersweet chocolate you like to eat out of hand, since some bittersweet chocolates can be intensely dark and bitter, and this three-ingredient recipe contains no added sugar. “Chocolate Pot” serves as the perfect foil to a dense, rich Port wine (ruby or tawny—your choice!), such as those made by Hinzerling or Powers in Washington State, or Sineann in Oregon.

1/2 pound good-quality bittersweet chocolate, coarsely chopped
3 cups whipping cream
6 large egg yolks
Fresh mint leaves, optional

1. Melt the chocolate in a double boiler or a stainless-steel or glass bowl placed over a saucepan filled with simmering (not boiling!) water, stirring occasionally. Be careful not to get any water into the chocolate or it could seize (clump and harden) and become unusable. Slowly add 2 cups of the whipping cream, whisking until the chocolate and cream are well mixed, and bring just to a boil, whisking occasionally and being careful not to scorch the cream.

2. Remove the chocolate/cream mixture from the heat. In a medium mixing bowl, whisk the egg yolks until light and fluffy. Whisking constantly, slowly pour the chocolate mixture into the yolks until thoroughly combined.

3. Divide the chocolate mixture evenly among six ramekins or custard cups (6-ounce capacity), then refrigerate 1 1/2 to 2 hours, or until the chocolate sets and chills. After the chocolate chills completely, cover the ramekins with plastic wrap. The desserts can be refrigerated for up to one week or, alternatively, the ramekins can be well wrapped and frozen, then thawed overnight in the refrigerator before serving. (May be made from one week up to six months ahead.)

4. Just before serving, whip the remaining 1 cup cream until stiff peaks form. Remove the ramekins from the refrigerator, add a dollop of whipped cream to each, and garnish with fresh mint leaves, if desired.

For the past couple of weeks, we’ve been reprinting some of our favorite Dishes of the Day from the last year or so while we enjoy some time out of the office.

Here are the Gambas Picantes (Spicy Shrimp) from Seattle’s Tango Restaurant & Lounge. 

We enjoyed our entire recent meal at Tango Restaurant & Lounge, so it’s really unfair to single out one dish as the Dish of the Day.

But the Gambas Picantes (Spicy Shrimp) were truly outstanding. . .my small-plate portion a steal at $7.00.

The Spicy Shrimp actually served as my entrée after our appetizers that included Piquillo Rellenos (albacore tuna-stuffed red–piquillo–peppers). The piquillo peppers are smoked over oak, which imparts a lovely mild flavor.

Sautéed Calamari with fire-roasted tomatoes, poblanos, red peppers, cilantro, and lime juice was super succulent and full of flavor from the variety of peppers.

Instead of salad (gotta get those greens among all this protein!), we opted for a small order of Tango’s toothsome Green Beans & Harissa, pan-roasted  with tomatoes, pinenuts, and harissa, a soulful Moroccan spice mix.

A bottle of Viña Ardanza Reserve Rioja–old stuff from 2001!–was well worth every penny of its $80 price tag. We liked the wine so much, we ordered a case for future drinking pleasure.

Oregon wine pioneer Bill Stoller’s 20-year vision is coming to fruition (so to speak) this fall, as Stoller Family Estate celebrated three big milestones including a new name, expansion of its wine-growing team, and a new state-of-the-art tasting room which opened last month.

The company’s new name reflects the evolution of the vineyard and entire property over the last 20 years, and maturation of the winemaking team over the last decade.

The just-released 2010 Reserve Chardonnay ($28 SRP) is the first wine displaying the new name and labels; 2010 Reserve Pinot Noir will be introduced in fall 2013.

Founder, Bill Stoller, purchased his family’s 373-acre farm in 1993 and has since transformed it into the largest contiguous vineyard in Oregon’s Dundee Hills, with nearly 200 acres under vine.

He comments, “We knew that this project would require a long-term vision, the right people to achieve it, and a lot of patience. From the beginning, I envisioned building a legacy beyond that of our family — a vineyard demonstrating the top quality of wine being made in Oregon and a property preserving the natural beauty of this agricultural land for generations to come.

“Our winemaker, Melissa Burr, who is this year celebrating her tenth vintage, has been instrumental in achieving this vision with our expanding wine-growing team.”

Stoller Family Estate is a source for several prominent Oregon wineries including Adelsheim, Chehalem, and Argyle.

Stoller continues, “Our new tasting room will allow our guests to learn about wine while enjoying expansive views of the vineyard, which is of course the focal point of our work here at Stoller. Those who want the opportunity to visit surrounding wineries, restaurants and other businesses in Yamhill County can stay at one of our three recently renovated guest homes.”

More about Stoller Family Estate’s new tasting room:

The building integrates environmental sustainability with high efficiency design and will harvest at least 100-percent of its energy with a 236-panel solar panel installation. A few notable design features include a green roof, skylights, salvaged timbers, and plans for an electric-vehicle charging station.

More about Stoller Family Estate:

Stoller Family Estate is one of Oregon’s most highly regarded vineyards and wineries. Pioneering Oregonian and Founder, Bill Stoller, purchased his family’s second-generation farm in 1993 with the vision of cultivating an enduring legacy for the land and Oregon wine industry. Over the last 20 years, he has patiently transformed the 373-acre property into the largest contiguous vineyard in the Dundee Hills and a sought after source of fruit for premier producers. Longtime Winemaker, Melissa Burr, works in concert with Vineyard Manager, Robert Schultz, to oversee the site’s continued refinement and steward Stoller’s legacy of growing exceptional Pinot Noir and Chardonnay. Stoller Family Estate features North America’s first LEED® Gold certified winery, three guest homes and a new state-of-the-art tasting room with panoramic vineyard views.

When Spencer and I first moved to Seattle more than 22 years ago, we knew nothing about Pacific Northwest food and wine.

Wanting to learn more, we often attended monthly meetings and events hosted by The Enological Society of the Pacific Northwest (ES).

The last ES event we went to was at the Woodmark Hotel on Carillon Point. It was one of those gorgeous, sunny Seattle nights you never forget, thanks in large part to spending the evening sitting next to winemaker John Bell while sampling through his and many other talented Washington winemakers’ prize-winning wines.

Cut to today, when ES will end its run after an impressive 35 years! ES will go out with an evening of wine appreciation featuring a gourmet dinner, distinguished guest speakers, and an open mic opportunity to reflect on the accomplishments of the organization.

The event takes place Thursday, November 8, in the Chateau Ste. Michelle Ballroom (14111 NE 145th Street Woodinville, WA 98072). Proceeds from the evening will benefit the Historical Exhibit at the Walter Clore Center in Prosser, WA.

According to ES board member (and our buddy) Gerry Warren, “This event will serve as the grand finale for the organization and celebrate 35 years of education and awareness that the Enological Society brought to its members.”

The celebratory evening begins with hors d’oeuvres and a wine-tasting reception followed by a three-course gourmet dinner paired with wines from the Ste. Michelle Wine Estates portfolio.

Guests speakers for the evening include Ted Baseler (President & CEO, Ste. Michelle Wine Estates). Brian Carter (Winemaker, Brian Carter Cellars), Myron Redford (President & Former Winemaker, Amity Vineyards) and Allen Shoup (Founder, Long Shadows). Warren will serve as the event emcee for the evening.

Individual tickets for the event are $125; tables of eight can be purchased for $1,000. Visit the ES website to reserve your seat for this exclusive event.

More about ES: 

Started in the mid-1970s by a diverse group of wine enthusiasts, the Enological Society of the Pacific Northwest (also known as the Seattle Wine Society) is an all-volunteer, nonprofit organization dedicated to the appreciation of wine and food through educational events in the Puget Sound region. The society was incorporated as an educational organization which gave it considerable latitude in its ability to program events around wine and food.

For 30 consecutive years it presented a Northwest Wine Festival that incorporated a world-class judging, and the Wine Fairs for many years allowed members to explore outstanding old and new world wines. Regular monthly meetings provided educational programing at times for hundreds of attendees and the very popular Regional Dinners were outstanding experiences especially when presented by a volunteer crew.

The society’s educational programming and its prestigious wine judgings had a well-recognized effect on the growth and maturation of the Northwest Wine Industry as it focused the attention of consumers on the pleasures they would experience through their interest and consumption of wine.

The “Fresh Faces of the Future” tasting menu kicked off at the Space Needle’s Sky City restaurant on October 1, and boy, was it delicious!

Fresh Faces partners professional chef  instructors and students from Seattle’s most esteemed culinary programs with SkyCity Executive Chef Jeff Maxfield. Each group prepares one original dish to contribute to the five-course tasting menu.

It was fun to see long-time Seattle culinary authorities including Linda Pal Chauncey, associate dean of Seattle Culinary Academy (SCA) at Seattle Central Community College, and Will McNamara during the evening. I first met chef McNamara years ago when he was working at Place Pigalle in the Pike Place Market. More recently, he served as exec chef at the Washington Athletic Club, and is now sharing his wisdom with students at South Seattle Community College (SSCC).

The other schools represented on the menu are Seattle Le Cordon Bleu and FareStart.

A portion of the proceeds from sales of the month-long tasting menu ($62 per person) will benefit each participating school’s scholarship fund.

Views from Sky City were gorgeous, especially since we arrived at 6:45 p.m., right around sunset.

The Fresh Faces menu was colorful and inviting. . .

As was our first course of Potato “Pinxtos” (Saffron Scallops, Coriander Lox, and Fennel Mojama) created by SCA student Claire Elise Mitchell. The dish was adapted from an award-winning tapa Claire created using Northwest seafood and produce as inspiration.

Next up? Roasted Wild Mushroom Salad, an intriguing juxtaposition of duck rillettes and a dinosaur kale salad rife with chanterelle mushrooms. Douglas-fir gel balls added an interesting textural touch. This dish was created by Varin Keokitvon from FareStart.

Chef McNamara offered up the evening’s third course, and perhaps my favorite: Dry-Rubbed Seared Scallops, spicy good with Moroccan-style garbanzo beans, grilled peppers, spinach, and Charmoula dressing. Chef McNamara feels that, within the next 50 years, the African continent will become a major player on the world stage. His dish was an ode to flavors from those countries.

Sky City’s chef, Jeff Maxfield, served up the evening’s main course–Hay-Roasted Carlton Farms Pork. Because I don’t eat pork, he was nice enough to substitute my favorite protein, wild Alaskan salmon.

The kingly fish danced atop the plate along with black garlic, beet spaetzle cake, creamed collard greens, and huckleberry jam. Chef Jeff describes hay roasting as an old European technique in which meat is roasted in freshly harvested hay; his spaetzle cake was a modern twist on a classic dumpling; and other parts of the dish inspired by home-style canning recipes passed down through the generations.

Richard Carpenter and Brian Figler of Le Cordon Bleu gifted us with an exceptional seasonal dessert. Jones Orchard Apple Financier was accompanied by artistic squiggles of Whidbey Island Port syrup and dressed with cardamom crème Chantilly. Ooh-la-la!

We chose to drink one of Sky City’s featured Winery of the Month wines, a crisp, well-balanced  Woodinville Wine Cellars 2011 Sauvignon Blanc that partnered perfectly with each and every course. Had we wanted red, the menu also included Woodinville Wine Cellars 2009 Little Bear Creek Red Blend.

A Corks and Canvas class held this summer on the patio at the Pan Pacific Hotel in Seattle’s South Lake Union neighborhood

With September comes the start of school for children, but what about classes for adults?

If the thought of trying your hand at something new inspires you this fall, consider attending a Corks and Canvas event, which combines a lesson in painting with Washington wine tasting!

Corks and Canvas Events, a local company that combines wine tasting with painting, was co-founded by Washington wine enthusiasts Lisa Cryder and Stefanie Hare.

In a local winery or hotel and nonjudgmental atmosphere, you spend the evening sipping Washington wine and painting a beautiful acrylic masterpiece.

Cost: Corks and Canvas events cost $45 per person, which includes art instruction, supplies, and the first glass of wine for inspiration. Everyone goes home with their very own masterpiece.

When: Check out the Corks and Canvas calendar page for specific dates and times.

An actual Corks and Canvas painting done by Spencer Johnson

Monthly Event Locations:

Apex at Alder Ridge Tasting Room, Woodinville, WA

J. Bookwalter Tasting Studio, Woodinville, WA

Matthews Estate Winery, Woodinville, WA

VoVina Wine and Vodka Tasting Martini Bar, Kirkland, WA

Urban Enoteca, Seattle, WA

Pan Pacific Hotel Lobby Bar, Seattle, WA

Vino at the Landing, Renton WA

Wine Styles, Bothell, WA