Enjoy an evening of locally produced wine by Walter Dacon Wines and a 5-course exquisite dinner prepared by Robin Hood Restaurant’s Chef Michael Holbein on Thursday, Feb. 2nd (rescheduled due to inclement weather). Walter Dacon Wines is dedicated to Rhône and Mediterranean style varietals and sources grapes from select vineyard sites in the Yakima and Columbia Valleys. Meet Lloyd and Ann Anderson and learn about the richness of a centuries-old tradition of vinification and the notable characteristics of each wine presented. Proprietor Kerry London Myers and Chef Holbein will also be available to share the Restaurant’s passion about locally sustainable food, their farm-to-plate program, and how each course complements the wine pairings. 

Reservations by Jan. 27th are required by calling Kerry at 360.898.4400. Please have your credit card (Visa, MC, Am Ex. Discover) available to secure your reservation. No cancelations upon receipt of credit card information. Wine dinner begins at 6:30 pm - Dining room will open at 5:00 pm so feel free to come early.

DINNER & WINE PAIRING MENU - $65 per person (tax and gratuity not included)

Course 1

Viognier – Refreshing and crisp white wine with Anjou and Asian pear together with a hint of apricot

Pan-seared Alaskan Weathervane sea scallop with shaved fennel, arugula, pear, and ginger coulis

Course 2

Skookum Red – Super Tuscan style red wine, a blend of 47% Sangiovese, 47% Syrah & 6% Grenache

Braised Kobe beef cheek with harissa ginger honey and pickled spiced grapes

Course 3

C’est Syrah Belle - Aromas layered together with vanilla spiced oak lead to focused, intense flavors of plum and allspice

Pan-seared salmon with smoked pear relish and celery root puree

Course 4

C’est Syrah Beaux – Sweet, rich vanilla, minerals and oak barrel aromas lead into the dark, ripe black fruit spiciness

Pan-roasted duck breast on vanilla sage risotto with mushroom cream sauce

Course 5

Dessert Wine – Port of Syrah

Port braised pears with Delice de Bourgogne, chili spiced chocolate genache, and fresh pear bruleé