| Company |
Product |
Chef/Dish |
Comment |
Paired with |
| Alaska Seafood |
Wild Alaskan Halibut |
Chef Maria Hines
Tilth
Sous Vide Wild Alaskan Halibut, Cranberry Beans, Lacinato Kale, and Preserved Lemons
 |
An Alaska-based company dedicated to providing wild, sustainable seafood in order to preserve and protect seafood for future generations and prevent overfishing. |
Adelsheim Pinot Gris |
| Corfini Gourmet |
Lamb |
Chef Vuong Loc
Portage and Pig ’n Whistle
Lamb Chop Stuffed with Parsley Mousse, Brussels Sprouts, and Honey Glazed Lardons
|
A Seattle-based foodservice business focused on sourcing all-natural, local, sustainable ingredients from nearby farmers and distributing them to restaurants, catering companies and food retailers all over the Pacific Northwest. |
2004 Robert Hall Cabernet Sauvignon (Paso Robles) |
| Black Garlic |
Chef Kelly Gaddis
McCaw Hall
Asparagus Panna Cotta with Black Garlic, Egg and Guanciale
|
2007 Chateau de Sancerre |
| Mutual Fish |
Wood Spot Prawns |
Chef Mark Fuller
Spring Hill
Wood Grilled Spot Prawns, Creamy Grits, Poached Egg, Shrimp Gravy, and Wild Mushrooms
|
A retail/wholesale seafood market owned and operated by three generations of the Yoshimura family since 1947 specializing in the freshest seafood available. |
2003 Domaine de la Vougeraie, En Bollery, Bourgogne Grand Ordinaire (Gamay) |
| Quillisasscut Farm |
Goat Cheese |
Chef Matt Kelley
Rover's
Goat Cheese Bavarian with Red Beet Foam, Lemon Coulis, and Candied Walnuts
 |
A small 36-acre family-operated farm in Northeastern Washington State using only the milk from their own herd of goats to produce a variety of aged raw milk cheese. |
La Spinetta Moscato d'Asti |
| Scharffenberger |
Chocolate |
Pastry Chef Dana Cree
Poppy
Bittersweet Chocolate Terrine with Seasonal Flavors
 |
A small chocolate company with a focus on creating the richest, most flavorful chocolate by sourcing the best cacao in the world and using artisan chocolate-making methods. |
2001 Taylors Fladgate's LBV Port |
| Seafoods.com |
Wild Day Boat Scallops |
Host Chef Adam Stevenson
Earth & Ocean
Wild Day Boat Scallops with Citrus-Braised Endive, Radishes, Smoked Bacon, and Garlic Puree
 |
American seafood company committed to delivering the highest quality seafood to chefs nationwide. |
Schloss Gobelsburg GC "Gobelsburg" |
| Select Gourmet Foods |
Rabbit |
Chef Stuart Lane
Craft
Venetian Rabbit Livers with Caramelized Onion, Anchovy, and Currants
|
A Seattle-based company servicing local chefs with natural, organic, farm-raised meats and specialty items. |
Leffe Blonde |
Rabbit Agnolotti Dal Plin with Sage Butter
|
Antinori Peppoli Chianti Classico |
| Shucks Maine Lobster |
Lobster |
Chef Jason Wilson
Crush
Butter-Poached Lobster with Gnocchi and White Truffle Cream
 |
A Maine-based seafood processing business that has revolutionized the way the world eats Maine Lobster by purchasing the freshest lobster and selling it fresh, raw and hand-shucked. |
JLC Viognier/ Roussane "La Redonne" |
| The Swinery |
Pork Belly |
Chef Joshua Henderson
Skillet Street Food
Spice-Braised Pork Belly, Cornmeal Waffle, Fried Quail Egg, and Braising Sauce
|
A Washington-
based company that purchases local heirloom pigs from a local family-run farm and is committed to organic and sustainable practices. |
2006 des Voignes Solea |
