Winemaker's Pop-Up Dinner with Chef Aaron Tekulve

Winemaker's Pop-Up Dinner with Chef Aaron Tekulve
Winemaker's Pop-Up Dinner with Chef Aaron Tekulve

Friday, July 12th | 7:00pm &

Saturday, July 13th | 7:00pm (Saturday is sold out)

Chef Aaron Tekulve of Surrell is popping up on the patio at Cairdeas Winery Friday, July 12th and Saturday, July 13th (Saturday is sold out) to craft an incredible seven course winemaker's dinner. Join us as we pair our four of our Rhône-style wines 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 each night for this intimate food and wine paired dinner on the Cairdeas Winery patio. Be sure to select your preferred date from the dropdown box. 

– Lacey & Charlie

 

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The menu includes:

 

2018 Grenache Blanc

A Trio of Seasonal Tastes

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Summer Vegetables, Burnt Lemon Vinaigrette, Herbs

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2018 Nellie Mae

Olympic Peninsula Black Cod, Pea Brodo, Seabeans, Elderflowers

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Wild Spring Mushrooms, Chicken Skin, Egg Yolk Jam, Pork Jus

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2016 Caislèn an Papa

Smoked Pork Jowel, Peaches, Serranos, Mustard, Cilantro

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Sweet Pea and Mint Ice Cream, Lemon Cream, EVOO

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2016 Consonance

Burnt Wood and Bing Cherries, EVOO Cakes, Black Pepper Marshmallow Cream, Black Tuile

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$135 per person / $120 per wine club member (plus tax, includes gratuity)

Only 18 seats available. Reservations required.

 

Please let us know if advance if you have any food allergies or dietary restrictions.

Menu is subject to change due to seasonal availability of products.

 

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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 ->

 

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