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Winemaker Dinner

Skip Rock Distillers Dinner

July 20th we hosted our first Distillers Dinner in place of our usual Winemaker Dinner. We partnered with Skip Rock Distillers out of Snohomish, for a fun night out to enjoy Chef Peter’s food paired perfectly with Skip Rock Distillers cocktails!

About one month prior to the event, we met with Ryan Hembree, creator of Skip Rock Distillers. We decided on certain food items we were interested in having for the dinner, and with Ryan’s help we put together the perfect cocktail for each dish.

This event sold out quickly, which made us even more excited about this new opportunity. We had a blast with this event, and look forward to partnering with them again in the future.

Enjoy a few photos from the evening by clicking the thumbnails below. We offer a few of the cocktails on our menu under the “Local Distillery Features”. Be sure to stop by and try one, then venture over to Snohomish and check out their distillery!

Learn more about Skip Rock Distillers HERE.

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Airfield Estates Winery

This Wednesday, April 24, we are hosting our monthly Winemaker Dinner featuring Airfield Estates! Get to know a little bit about them before coming in to enjoy their fantastic wines paired with Chef Oscar’s amazing dishes!

Mike Miller is the grape grower and owner of Airfield Estates along with Marcus Miller, his sister, Chris, and her husband Kent. The Miller Family first planted grapes in 1968. Previously selling their entire production of grapes to other wineries, they now make 100% estate wines!

The winery resides on a former World War II airbase. The Miller Family sold the land for the hangars and buildings to be constructed for the war, and once that ended, the Miller Family purchased the property back in an auction. Two original hangars are still being used by Airfield Estates for storage and workshop facilities.

In addition to the Prosser, WA winery and tasting room, they also have a tasting room in Woodinville. Jim Loosemore is the tasting room manager, and will be joining us for the Winemaker Dinner to talk about the winery as well as the wine pairings for each of Chef Oscars dishes.

Reservations are required for the Winemaker Dinner, and we limit the event to 35 people! Call in to make your reservation, because these dinners do fill up quickly! Dinner begins at 6:00pm. 425-337-7772.

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Deschutes Brewers Dinner

Normally we host a winemaker’s dinner on the last Wednesday of the month. March was a little different, as we hosted a Brewers Dinner with Deschutes Brewery out of Bend, OR!

The event opened up with Deschutes River Ale, the newest release from the brewery. The tables were also set with menus, information cards, Deschutes beer glasses, and keychains for the guests to take home!

Lance Mitchell, Market Manager for Deschutes, spoke at the event and educated everyone on the history of the brewery, as well as what is happening now and in the future with new releases.

When each course arrived, Lance described the beer, and how it is best enjoyed. He also talked about the beer making process for each beer, and why they are so special to him and the company.


Chef Oscar prepared an amazing menu that accompanied the beers.

The first course was Scallop Ceviche, paired with the Hop Henge IPA.
The second course was Garlic Prawns a la Plancha, paired with the River Ale.
The third course was Parisian Lamb Chops, paired with the Red Chair NW Pale Ale.
The fourth course was Alder Smoked Baby Back Ribs, paired with the Black Butte Porter.
And the final course was Macadamia Chocolate Brownie, paired with The Abyss Stout, which was also infused into the whipped cream on top of the brownie!

There was an additional treat bringing the night to an end when Lance brought in a few bottles of the 2011 Abyss, and guests were able to compare it side by side with the 2012 Abyss.

Chef Oscar prepared a fantastic menu, and Lance kept the crowd entertained. At one point in the night, everyone in the room cheered for Chef Oscar, and started chanting “molé” (for the cinnamon molé sauce with the lamb chops).

At the end of the event, guests had the opportunity to purchase Deschutes growlers of their favorite beers from the evening at a discounted price.

In addition to the brewery in Bend, OR, there is also a restaurant in Portland, OR. Deschutes beers are readily accessible at most grocery stores, and you’ll find them on plenty of taps at bars and restaurants in the area.

At Emory’s on Silver Lake, we usually have a Deschutes Bond Street and a Deschutes Seasonal with our selection. They rotate based on what we want to feature, as well as what is in season. We currently have the Hop Henge experimental IPA as well as the River Ale.

If you are interested in attending these events, sign up to receive our emails so you can be the first to find out what’s happening at Emory’s! The last Wednesday of each month is when we host our Winemaker Dinners. These dinners are limited to just 35 people and seats fill up fast–reservations are required.

Swiftwater Cellars

For February’s Wine Dinner, we are featuring wine from Swiftwater Cellars, nestled on the historic Roslyn No. 9 Coal Mine in the heart of the Cascade Mountains (from the Swiftwater Cellars website).

Swiftwater Cellars was founded in 2007, and opened their location at Suncadia Resort in Cle Elum on September 10, 2010. They overlook the Rope Rider golf course and feature a tasting bar, restaurant, pro shop and special event facilities. Don Watts is the founder, Tony Rynders is the veteran winemaker, and some of the fruit for their wine comes from the Zephyr Ridge vineyard that they’ve been tending since 1994.

When it warms up and summer arrives, Swiftwater Cellars has a summer concert series at their 2500 seat amphitheater. So not only can you go to enjoy the wine, you can enjoy a fantastic dinner and live music under the stars as well.

It’s exciting to feature local wineries at Emory’s on Silver Lake, especially since the wines are sourced from select vineyards in the Pacific Northwest. Washington State has so many great wines, and they’re practically right in our back yard! So if you have a chance to escape, snag a room at Suncadia Resort and enjoy everything Swiftwater Cellars has to offer!

We are also hosting the Swiftwater Cellars Wine Dinner on Wednesday, February 27 at 6:00pm. The menu Chef Oscar created pairs perfectly with each wine, with one course even using the wine it’s paired with in the dish!

For those attending the wine dinner, the wines featured that night will be available for purchase at special, discounted prices.

Swiftwater tasting notes below.

Tasting Notes:

2011 No. 9 Riesling: Made in a nearly dry style, this is a richly aromatic wine, offering layers of honeysuckle, citrus blossom, ripe cantaloupe and tangerine. On the palate it opens with a burst of sweet white pear, clover honey, and spiced-dried apricots with hints of minerality.

2010 No. 9 Pinot Noir: Ripe red cherry, pomegranate, raspberry and rose petal, combined with nuances of vanilla and toasted oak. The palate is bright and vibrant with flavors of red plum, black raspberry, and bing cherry, accented by sweet, spicy oak notes.

2010 No. 9 Semillon: Lively notes of citrus, fresh nectarine and lemon grass fill the aroma. Crisp and refreshing on the palate with flavors of lime zest, apple blossom, and a lingering minerality. This wines natural racy acidity makes it a wonderful food pairing wine.

2009 No. 9 Chardonnay: Aromas of golden delicious apple, which peaches, butterscotch and toasted almonds lead to flavors of poached pear, apple pie, clementine tangerine, orange blossom, honey, and a hint of minerality.

2009 Pinot Noir: The complex nose displays ample red plum, raspberry, dried currant, clove, allspice, and a touch of fresh tarragon. The palate is rich and supple, highlighted by flavors of bing cherry, blueberry tart, star tan ice, pepper, cassis, black raspberry and violets.

2008 Proprietary Red: This Cabernet Sauvignon-based blend has complex aromas of blackberry compote, black currant, tarragon and sweet spice. The rich and full palate displays layers of black plum, cassis, clove and tobacco, with silky tannins and a long, spicy finish.

Emory’s Favorite Wines Dinner

Wednesday night, November 14, 2012, Emory’s on Silver Lake hosted our monthly Winemaker Dinner. Instead of focusing on one specific winery, we decided to partner with Emory Cole to find out what his favorite wines are. Chef Oscar tailored each course to pair perfectly with the selected wines.

Emory chose his five favorite wines from Walla Walla, WA. He and his wife recently took their second trip to the area to become more familiar with Washington wines. We also feature these wines by the bottle in the restaurant!

Each guest was welcomed with Eroica Riesling, accompanied by Rockefeller oysters and raw oysters with Ahi tuna and avocado.

Emory’s Manager, Gary Michaels, hosted the event with a fantastic presentation detailing where the wines came from, and a history of Washington wine. Normally we have the wine maker of the specific winery come and discuss the winery and the history, so it was a neat way to be educated by someone who has been involved with the wine industry for 30 plus years! So if you weren’t aware, Washington has some amazing wines, and we are fortunate to have the weather perfect for growing great grapes!

Now, only to make your mouth water, the lineup of menu items and their wine pairings:

Pumpkin Soup with a scallop hiding inside. Paired with 2010 L’Ecole Semillon.
Pan Seared Black Cod. Paired with 2010 Sleight of Hand Cellars Chardonnay.
Braised Short Rib. Paired with 2009 Mark Ryan Long Haul Red
Tenderloin of Lamb a la Duchess. Paired with 2006 Garrison Creek Cabernet Sauvignon
Warm Chocolate Volcano Cake, a la Mode. Paired with 2007 Rulo Silo Syrah.

Our goal is to host a Winemaker Dinner every month. At the conclusion of each event, you will have the opportunity to purchase bottles of all the featured wines at a discounted rate. These dinners are limited to 35 guests and seats fill up fast. So if you are interested in joining us for a Winemaker Dinner in the future, check our website or Facebook page and take advantage early!