A Winemaker's Pop-Up Dinner with Chef Aaron Tekulve - SOLD OUT

A Winemaker's Pop-Up Dinner with Chef Aaron Tekulve - SOLD OUT
A Winemaker's Pop-Up Dinner with Chef Aaron Tekulve - SOLD OUT

Saturday, March 23rd | 7:00pm

Chef Aaron Tekulve of Surrell is popping up at Cairdeas Winery on Saturday, March 23rd to craft an incredible seven course winemaker's dinner. Join us as we pair a library Nellie Mae and a vertical of Caislén an Papa with Chef Tekulve’s New American Cuisine featuring ingredients from the very best of Pacific Northwest farmers and purveyors.

We invite you to be one of our 18 guests at the table. 

– Lacey & Charlie

 

--

The menu includes:

 

2011 Nellie Mae

60% Viognier, 40% Roussanne

--

A Trio of Seasonal Tastes

--

Spring Greens, Poori, Waygu Beef Fat Roasted Sweet Potato, Curry, Smoke Yogurt

--

2014 Caislén an Papa

44% Grenache, 22% Mourvèdre, 14% Syrah, 13% Cinsault, 7% Counoise

--

Coffee Roasted Shitake Mushroooms, Egg Yolk Jam, Crispy Ham, Toast Jus

--

Braised Octopus, Ramps, Fish Sauce Caramel, Pork Jus, Herb Salad

 

--

2015 Caislén an Papa

39% Grenache, 24% Syrah, 23% Mourvèdre, 8% Cinsault, 6% Counoise

--

Duck Over Charcoal, Popcorn Polenta, Heirloom Carrots, Red Wine

--

Cranberry Cara Cara Orange, Lime Cream, EVOO 

--

2016 Caislén an Papa

37% Grenache, 26% Mourvèdre, 16% Syrah, 11% Counoise, 10% Cinsault

--

Meyer Lemon, Smoked White Chocolate, Brown Butter, Persimoons, Basil

--


$125 per person / $110 per wine club member (plus tax, inclusive of gratuity)

Only 18 seats available. Reservations required.

 

*menu subject to change based on the seasonal availability of ingredients

*please let us know if advance if you have any food allergies or dietary restrictions

 

--

 

About Chef Aaron Tekulve:

Growing up in a family steeped in cooking tradition it wasn't surprising Aaron's first job was in a restaurant at 14 years old. In 2011 he started his private dining and catering company Surrell, using a family name that is the middle name of each of the first women on his mother's side.  In Seattle Aaron has worked with some of the very best chef's and restaurants including working as Sous Chef for John Sundstrom at Lark and working with Lauren Thompson (now Chef de Cuisine of Cafe Juanita with Chef / Owner Holly Smith). Aaron learned the finer nuances to cooking at a very high level with these very talented chefs. Aaron has since worked with the team at Coi a 2 Michelin Star restaurant in San Francisco, spent time with the Canlis team in Seattle, helped open some of Seattle's new and exciting restaurants, and has even competed on Food Network's Chopped. He also runs a pop-up dinner series pairing Pacific Northwest Winemakers with a tasting menu of that seasons very best products in a chef's table environment. More about Surrell ->

 

--

Add to Cart

We are currently sold out for this dinner, if you would like to be placed on a waitlist please email kai@cairdeaswinery.com.

Subtotal: $0.00
Shopping Summary




There are currently
no items in your cart.


Shop Now



 

Buy 12 bottles and receive a 10% case discount.




Please wait while we process your order...