Long Shadows Wine Dinner a Great Success

Wednesday, March 2nd, we had another outstanding wine dinner at Daniel's Broiler-Bellevue. If you didn't hear about it, it's only because the event sold out so quickly, we didn't even get a chance to blog or Facebook about it!

The biggest hit of the night was the 2007 Saggi Red Table wine, paired with a delicious free range Chicken Pancetta with pearl onions and tomatoes in a red wine sauce. So good! Chef Mike Dremman has outdone himself at every wine event, and this was no exception.

We also heard some great insights into the wine business and interesting history behind the different wines we tasted throughout the evening from the legendary Washington State wine industry visionary of Long Shadows Vintners, Allen Shoup. Long Shadows Vintners produces wines from Washington State made by world renowned winemakers from around the world.

Someone just emailed us with this comment: "Thank you so much for last night — it was a wonderful evening. We sat at a great table with some very interesting gentlemen and the wine and food were exceptional — what a treat!!!"

If you haven't experienced one of our wine dinners, you really owe it to yourself. It's an evening to remember. Our next one features Mark Ryan, Stevens and Gorman wineries on April 13th, starting at 6 PM. If you'd like more information or want to make a reservation, email vintagelounge@schwartzbros.com or call 425-990-6310 begin_of_the_skype_highlighting 425-990-6310 end_of_the_skype_highlighting.

The Long Shadows Wine Dinner menu:

SEATED APPETIZER
PRIME BEEF CARPACCIO
Fried Capers, Shallot Vinaigrette
wine pairing: Pedestal Merlot, 2007

SALAD
ROASTED RED BEETS
Shaved Anise, Sweet Onions, Oven-Dried Tomatoes, Goat Cheese, Mustard Greens, Arugula,
Ten Year Balsamic Vinegar, Extra Virgin Olive Oil
wine pairing: Sequel Syrah, 2006

POULTRY COURSE
"COQ AU VIN A LA SAGGI"
Free Range Chicken, Pancetta, Pearl Onions, Tomatoes in Red Wine
wine pairing: Saggi Red Table, 2007

MAIN COURSE
PRIME FILET MIGNON BORDELAISE
Fingerling Potatoes, Baby Vegetables
wine pairing: Feather Cabernet Sauvignon, 2006

DESSERT
BAKED GREEN APPLE CRÈME BRÛLÉE
Cinnamon Drizzle
wine pairing: Poet’s Leap Botrytis Riesling, 2009

Eight Greats of Three States

The wine selection on our state of the art Cruvinet dispensing system changes occasionally. So here's the latest update: We're now featuring "Eight Greats of Three States." We wanted to show off our wine region to guests visiting from all over the world, as well as pleasing people who hail from right here. All three states in this region (WA, OR and CA) are producing world class wines that are commanding recognition and accolades from all over the globe.

After a lot of research we chose wineries offering deep discounts so we could pass the savings and value to our guests. We also wanted to add a new and interesting variety for our friends and family.

We invite you to try the difference stylistically between Oregon and California Pinot Noir. Come and take the L'Ecole Apogee/Perogee "Pepsi Challenge." Or perhaps try a comparison between California and Washington Cabernets.

The beauty of the Cruvinet system is that you don't have to commit to a bottle or even a glass, you can build your own flight of several producers at 1/3 of the glass price. Since we started the feature in December, it has become the most popular Cruvinet theme in the last three years.

Come in, relax in the vintage luxury of the Vingage Lounge, and take a sipping tour down the West Coast and enjoy all that we have to offer world wine stage.

World of Gin Dinner This Month

YOU'RE INVITED to our World of Gin Dinner, February 24th at Daniel's Broiler - Lake Union. Taste and learn about the five styles of gin: Genever, London Dry, Old Tom, Plymouth and International. "International," as a category, includes gins that don't fall into the four classic styles. Local distillers are in that category.

What makes the different styles different? Are they used differently? What are their flavor profiles and what kinds of foods go best with which? Find out all about it February 24th. The event begins at 6:30 PM.

Gin started in Holland with a barley malt style, generally served chilled. The English picked up on Gin and did some changes to the distillation and the flavors. Once they mastered the process, the English gave their troops a shot of Gin to calm their nerves before battle. The twists and turns of Gin's fascinating history will be one of the topics of discussion at the Gin Dinner.

Most of the Gin you'll taste will be made into cocktails and paired with different courses. The dessert course, for example, will be three ice creams made with gin cocktails from Olympic Mountain. The event will be fun and educational (see the World of Gin menu).

We will also have a special guest speaker — none other than Marc Bernhard, the Master distiller from Pacific Distillery in Woodinville (makers of Voyager Gin).

If you are a Gin lover, or if you'd like to find out the special magic of Gin, join us February 24th by emailing finespirits@schwartzbros.com or calling 425.990.6310 to reserve your place. $85 per person (plus tax and service).

Menu for the World of Gin Dinner

February 24, 2011 at Daniel's Broiler - Lake Union, we invite you to join us for a four course dinner paired with gin cocktails. Learn about the five different styles of gin and their origins. The four courses will be:

APPETIZER
Seared Scallop with Warm Chorizo Sausage
Villa Manodori, chorizo oil

SALAD
Roasted Red and Gold Beet Salad with Chevre
Navel oranges, Marcona almonds, arugula, citrus vinaigrette

ENTREE
Individual Beef Wellington
Yukon Gold potato gratin with horseradish and Parmesan, port demi glace

DESSERT
Assorted Trio Sorbet
Tom Collins, Singapore Sling, Aviation

The event starts at 6:30pm at Daniel's Broiler - Lake Union. $85 per person (plus tax and service). For reservations, call 425.990.6310 or email finespirits@schwartzbros.com. Read more information about the event here.

Vintage Elegance

The Vintage Lounge at Daniel's Broiler - Bellevue is a plush setting, with great views, enhanced with comfortable, contemporary furniture, and high definition televisions (click on the picture to see a larger image). The Vintage Lounge is the showplace for some of the world's top-rated wine varietals from our 900-bottle wine list (which has been honored with the Award of Excellence by Wine Spectator for the last 5 years).

At the heart of Vintage Lounge is our state-of-the-art, custom-built Cruvinet. This system has been recognized around the world as the best preservation and dispensing system for wine ever made. It allows us the rare opportunity to serve a selection of wines by the glass not found anywhere in the greater Puget Sound area. The 30 "Cruvinet Selections" are all wines that have been rated 90 points or higher by Wine Spectator, Robert Parker and Wine Enthusiast. These wines are appropriately served in Reidel stemware.

In addition to the Cruvinet wines, we also offer a selection of rare and aged spirits from around the world. A sampling of these spirits include: Remy Martin "Louis XIII" Cognac, Jose Cuervo 250th Anniversario (one of only 600 bottles ever made), Balvenie 25 yr old Single Malt Scotch Whisky, and the "Antique Collection" of Buffalo Trace Bourbon.

The Vintage Lounge was once our Havana Dan's Cigar Bar, and it still has that classy, warm feeling, with leather couches and a fireplace. It is a quieter, more intimate atmosphere. And when you relax in the Vintage Lounge, you are not limited to wine or cognac. It is an extension of our bar, so you can order anything — including a steak dinner if you like.

Come on in and enjoy the Old World elegance of the Vintage Lounge, a one-of-kind experience in the modern city of Bellevue.

New Craft Distiller and New Friend

I had the chance today to meet Orlin Sorensen and his partner, Brett Carlile and tour their distillery, Woodinville Whiskey Co. (shown here with mentor David Pickerell). This is an impressive facility located in Woodinville, producing one of the tastiest vodkas and White Dog Whiskeys that have hit my lips in a long time.

Opening a few months ago, this state-of-the-art distillery has a 265-gallon pot still with a pear-shaped whiskey helmet and 31-foot column stills. They use organic Washington State grains in both of the spirits they produce. Both the owners keep close eye on the product as it goes through the distillation and comes off the still, at over 150 proof.

Dave Pickerell, their Master Distiller, formerly from Maker’s Mark, has been mentoring the owners through the distillery and production process.

Their Peabody Jones Vodka is 100% organic and has a great flavor you can drink by itself, or used as the main ingredient in a cocktail. This premium vodka has a delightfully smooth taste, with a creamy mouth feel and hints of butterscotch, vanilla and almond on the nose. It seems that apple and orange would bring out the best in a cocktail without overriding the flavors of the vodka.

The White Dog Whiskey, (a non-aged whiskey) is made on a true whiskey mash bill that incorporates corn as the base. Bottled at 80 proof this creates a lot of room for mixability in a drink. Sometime in 2011 Woodinville Whiskey Co. will release a barrel-aged whiskey, which is resting in the rafters of the facility right now.

I'm looking forward to incorporating these spirits in the new Daniel's Broiler cocktails this spring. In the meantime, I get the pleasure of experimenting with these spirits and find the perfect cocktail to showcase them.

Visit their website or better yet, visit the distillery, which is open to the public.

Brad Miller
Daniel's Broiler Spirits Director

Luxury Drop Tasting

Brad Miller, the Spirits Director for Daniel's Broiler, had the opportunity to host a special evening at Daniel's Broiler - Lake Union. The event was the first stop on the "Luxury Drop" promotional tour of the U.S.

A luxury drop is another word for a shot — but more than a shot. It's a strong mixed drink using premium tequilla, served without ice as a shot, and each is accompanied by its own ritual, such as a karate chop, an enthusiastic "cheers," or some other social ice-breaker.

So this was a contest to see who could come up with the best "luxury drop" made with Don Julio Tequila ("the first ultra-premium tequila"). Don Julio is one of the most popular premium tequilas in Mexico.


The contestants were given 50 fresh ingredients to make the perfect shot (ingredients such as fresh fruits, herbs, juices and a variety of sugars).


The Master Distiller of Don Julio Tequila, Enrique de Colsa, was the Master of Ceremonies. Some fantastic drops were created, some of which may end up on the Don Julio Tequila website.


Enrique de Colsa worked with Don Julio Gonzalez himself for a few years. Says de Colsa, "He's still alive, and at 84 he's still a great agave lover."

The winners of the local contest are shown here with Enrique de Colsa.