JOIN US FOR AN ANDREW WILL WINERY WINE DINNER

March 3, 2010, at Daniel's Broiler-Bellevue, beginning at 6:00pm, please join us for an exclusive winemaker event beginning in the Vintage Lounge with founder, owner and winemaker Chris Camarda of Andrew Will Winery. Mr. Camarda will guide us through a detailed presentation of the unique winemaking process as it takes place on Vashon Island.

Chefs Peter Kelly and Mike Dremann have created an incredible menu, expertly paired with these truly great Andrew Will wines in a culinary food and wine tour de force.


Here's a line-up of the courses:

PASSED HORS D'OEUVRES

Mini crab cakes with a red pepper aioli, and baked polenta with wild mushrooms, Oregon blue cheese and asiago. Wine pairing: Two Blondes 2006.

FISH
Pan-seared monkfish with pear coulis, quenelles of lobster mousseline, and peppercress.
Wine pairing: Pinot Gris, Celilo Vineyard 2008.

SOUP
Hearty lentil puree with rhubarb and cippolini frites. Wine pairing: "Cuvee Lucia," Sangiovese, Ciel Du Cheval Vineyard 2007.

SALAD
Heirloom potato with herb-roasted pheasant, served with mizuna greens and rosepetal vinaigrette dressing. Wine pairing: "Annie Camarda" Syrah 2006.

MEAT
Leg of braciole-braised lamb, filled with venison sausage, pancetta, and dates. Wine pairing: "Sorella" Red Table, Horse Heaven Hills 2006.

CHEESE COURSE
Pecorino gran cru, Cougar gold cheddar, and aged gouda.

DESSERT
Old fashioned berry pie with a cocoa nib and Valrhona chocolate ganache. Wine pairing: Champoux Vineyard, Red Table, Horse Heaven Hills 2007.

Make your reservations by calling 425.990.6310. $125 per person (plus tax and service).

TEAM MEMBER OF THE MONTH

Johnny Williams has been in the restaurant business since he was 16. He eventually became a Server, but after six years he decided to be a Chef. At college Johnny "studied psychology and anthropology, which helps in a kitchen atmosphere," he says only half-kidding.

He began his career with Schwartz Brothers Restaurants as a Sous Chef during the opening of Revolution Bar & Grill. Then he was transfered to Daniel's Broiler - Lake Union and worked for a year as Sous Chef. "To prove that the shortest distance between two points isn't always a straight line," says Johnny, "I ventured to Boise to test the waters." He worked as a "Chef de Cuisine" for Mortimer's Idaho Cuisine and a French/Latin fusion restaurant.

"While in Boise, I naturally began to miss the Daniel's way of serving the public," he says, "so I moved back." He came to Daniel's Broiler - Bellevue, and we're glad he did. Johnny's people-skills, great sense of humor, and his calm demeanor help keep the operation running smoothly even when the kitchen is very busy.

For these and many more reasons, Johnny earned the Team Member of the Month award for December.