This weekend, DeLille Cellars’ annual Paulée de Woodinville will feature a variety of fantastic wines and a decadent multi-course menu provided by James Beard Award-winning chef Holly Smith of Cafe Juanita.

Paulée de Woodinville is based off the legendary Paulée de Meursault, a French event steeped in a long-standing tradition, where the luncheon is typically held in the caves of a large chateau and guests bring the wines.

The year’s Paulée de Woodinville, which will be held Sunday, October 17th, 2010 at DeLille Cellars, will feature world class wines selected by Chris, Jay and Greg from special purchases made throughout the year. Wines from past Paulées have included Bôrdeaux wines such as Château d’yquem, Lafite Rothschild, Château Latour, and Haut Brion. Other famous wines that have appeared include the Super Tuscans Ornellaia and Tignaello from Italy; Kisler and Diamond Creek from California and many more.

Some of the best memories have been the wonderful wines brought by guests. Many first growth and old classics appear sprinkled about the two long tables where dining neighbors exchange tastes of their favorite wines with their dining companions adorned in formal evening attire.

The Paulée de Woodinville

Sunday, October 17th, 2010

Reception begins at 4:00 p.m.

DeLille Cellars, 14208 Woodinville-Redmond Rd NE, 425.489.0544

$240 per person. To purchase tickets, visit delillecellars.com.

Join Monsoon East for a spring dinner with Walla Walla’s Dusted Valley Vintners, recently named Washington Winery of the Year by Wine Press Northwest.

Dusted Valley has made news from their inception in 2003 for being the first Washington winery to use screw caps on all their bottles and for introducing the use of extra-tight-grained Wisconsin Oak for their barrel-aged wines.

Eric and Sophie Banh will create a delicious 7-course Vietnamese dinner paired wines from their notable collection of Chardonnay, Viognier, Syrah, Grenache, Cabernet Sauvignon, Mourvedre and other lush blends.

When: May 16, 2010 6PM
Where: Monsoon East
Price: $99, all inclusive

Purchase tickets at Brown Paper Tickets.

Menu highlights include:

• English Pea Soup

• Sugar Cane Shrimp

• Poached Alaskan Halibut, Hon Shemeji Mushrooms, Bok Choy, Buerre Blanc and Herbed Panzanella

• A Dessert Trio of Ganache, Caramel Apple ‘Pops’ and Banana Cake

For the complete menu visit the Monsoon Restaurants blog.

Check out these incredible, exclusive dining opportunities at Spinasse:

Pecchenino Wine Dinner

Wednesday, February 17, 2010

4 courses, 2 great wines (Barolo & Dolcetto)

Founded at the end of the nineteenth century, in an area where Dolcetto vineyards have been a typical feature for centuries, the Pecchenino farm has always been family run, and the land has passed from father to son throughout its history. From the beginning of the twentieth century, the farm was led by Attilio Pecchenino (the grandfather). In the 70s, the farm was given to Marino Pecchenino (Attilio’s son), and in 1987 to Orlando and Attilio (Marino’s two sons) who currently own and manage it.

After having worked long and hard to promote the Dolcetto variety and Dogliani wines, brothers Attilio and Orlando have also realized their dream of making Barolo. In 2004 they were able to lease part of Le Coste vineyard in Monforte d’Alba. Their Barolo Le Coste 2004 was released in the US in the spring of 2008.

Only 12 seats available – call 206.251.7673 now for reservations

Chef’s Table

For those who seek the ultimate Spinasse dining experience, chefs Jason Stratton and Carrie Mashaney have created an opportunity just for you.    With a bird’s eye view into the kitchen, you can now reserve the Chef’s Table on Friday or Saturday nights. Savor a fabulous showing of 10 courses from the kitchen’s seasonal whimsy of Piedmontese cuisine utilizing the array of local and artisan products from the Pacific Northwest.  Wine director Michele Balkwill will be on hand to pair the perfect wines to accompany the tastes.

4 available seats (For reservations of 2 or 4 people only)

Fridays and Saturdays only

$100 per person + tax & gratuity