Holiday Party 2004

The evening’s tasting will commence with sparkling wines, poured from 7 until 8 o’clock. We will be featuring Segura Viudas Brut Reserva, rated 92 by Wine and Spirits, and a 1999 Argyle Brut from Oregon, which garnered a 91 in a recent Wine Spectator.

After you’ve had your glass of bubbly, you can move on to our wide selection of over 35 Northwest wines which we will be pouring throughout the evening. Look for tables of Pinot Gris, Chardonnay, Pinot Noir, Syrah, Merlot and other whites and reds to mix and match with the delectable food bites. We are excited to have Lori Gilliam of Chef du Jour back as our caterer for the evening.

At 8 o’clock our sparkling wine tables will be given over to Ports and dessert wines. We will be pouring both a Benjamin Tawny Port from Australia, rated a 91 by the Wine Spectator, and a Quinta do Noval Porto LB Finest Reserve, from Portugal’s Douro Valley. This particular port has been aged in wood for about five years and is very drinkable now. Or, if you prefer, you can sample our selection of late harvest and ice wines, from Amity Cellars, Covey Run, Kiona, Three Rivers and SilverLake.

Your entrance price covers all of the food (did we mention the chocolate fountain?) and includes ten scrip for sampling the sparkling and still wines plus additional scrip for the Ports and dessert wines.

Party Chefs
Preparing the food bites for our December holiday program will be Lori Gilliam of Chef du Jour Catering in Seattle. Her food was a big hit at last season’s evening with the Boeing Wine Club.

Lori specializes in a fresh and delicious twist on traditional favorites, providing flexible, affordable and personalized service. She provides a variety of catering assistance and weekly or one-time meal preparation for her many business and private clients.

She has been restaurant manager for the Wild Strawberry, head chef at Capers in West Seattle, and sous chef and head baker at the Alki Café. Lori can be reached at Chef du Jour or 206-321-2582.

Helene’s Chocolate Affair promises “an affair to remember.” With her unique Sephra Chocolate Fountain, Chef Helene Petersen creates events that are both irresistible and entertaining. For more information, contact her at 425-868-5492 or heleneschocolateaffair@verizon.net.

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