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3rd Annual Women in Wine Event

Online • Seattle | Bellevue | Puget Sound • May 12, 2020

Our popular Women in Wine event, co-hosted with GrapeVine Seattle, is going virtual this year! Wine tasting; food pairing; learning about (and supporting) the industry; networking - don't miss this!

Tuesday, May 12, 2020 4:00 PM - 5:30 PM PDT


Join us for a fun, light and educational HH – the Ellevate and Grapevine way.

Grab a bottle of wine or two from our featured winemakers for a virtual wine tasting with four of the best winemakers in Washington. It’s a great way to support locally owned women wineries, sample delicious wines from the comfort of your own home and learn one sip at a time.  

If you are unable to get your hands on a bottle of these specific wines no worries - it’s not a prerequisite. Pour your beverage of choice and join us for a lively discussion about wine and the food that pairs with it.

Details:

  • The winemakers have chosen a wine from their cellars to discuss, and pair it with a favorite recipe, included below.
  • There is ordering information for the four wines provided below
  • We’ll also have Donna Moodie, chef and owner of Marjorie, share the secrets to perfect wine/recipe pairings, and why they matter so much.
  • Jen Doak, owner of Brimmer and Heeltap, will be our host for the event. We will also compliment the wine tasting activity with some virtual networking – a chance to meet and connect with your Ellevate and Grapevine colleagues.

So, you can drink a little, learn a little and then cook up these recipes later for dinner.

This is our third annual event with Grapevine and the Washington State Wine Commission. So, grab a glass, a comfy chair and join us. We’re so looking forward to reconnecting with you all.

Winemakers and wine selections:

  1. Nina Buty, Buty Winery

    Wine selected for tasting: Buty 'Conner Lee Vineyard' Merlot & Cabernet Franc     (SRP $45)

    Order Online: Buty 'Conner Lee Vineyard' Merlot & Cabernet Franc (SRP $45)

    Recommended Food Pairing: 

    From Nina: "Considering what time of year it is, and how much I love beautiful     salmon, I would pair my selection with Copper River salmon. I like a nice thick     piece for the grill, and prefer to oil both sides of the fish. I use some good salt,     fresh cracked pepper, and shallots, and select from the following depending on     mood: chervil, coriander, thyme, parsley."

    2.  Shae Frichette, Frichette Winery

    Wine selected for tasting: 2017 Quintessence Cabernet Sauvignon (SRP $45)

    Order Online: Frichette 2017 Quintessence Cabernet Sauvignon (SRP $45)

    Recommended Food Pairing:

    From Shae: "This recipe pairs amazingly well with our Malbec and the Cab that     I'll be chatting about in this session. I enjoy this with toasted baguette or naan.     Pairing it with our Red Mountain Malbec is perfect. It is great as leftovers."

    Moroccan Spiced Lamb Stew with Frichette Red Mountain Malbec

    Ingredients:

  • 1/2 cup flour
  • 1 tablespoon cumin
  • 1 teaspoon cinnamon
  • 1 tablespoon ginger
  • 2 teaspoons coriander
  • 2 garlic cloves, chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 2 pounds’ lamb stew meat
  • 2 tablespoons olive oil,
  • 1 large brown onion, diced
  • 2 large carrots, cut in 2-inch chunks
  • 1 sweet potato, cut in chunks
  • 1 Yukon gold potato, cut in chunks
  • 1 tablespoon tomato paste
  • 1/2 cup dried garbanzo beans
  • 1/2 cup dried apricots
  • 1/2 cup dried dates
  • 1/2 cup cherry tomatoes
  • 2 cups beef broth
  • 2 cups dry red wine
  • Bay leaf
  • Parsley for garnish, finely chopped

    Instructions:

  1. Heat oven to 370 degrees
  2. Coat lamb stew meat with flour
  3. Heat 2 tablespoons olive oil in a Dutch oven over medium heat and brown lamb stew meat on all sides. Transfer lamb to a bowl. Reduce heat and coat Dutch over with a little more olive oil.
  4. Add garlic, onion, cumin, cinnamon, ginger, coriander, salt, cayenne pepper, and black pepper. Mix well and coat onion. Add carrots. Sauté for 4 min or until onion is soft and one side of the carrot is browned.
  5. Add broth, wine, tomato paste, and garbanzo beans and bring to a boil. Reduce heat to simmer.
  6. Stir in sweet potato, Yukon gold potato, apricots, dates and cherry tomatoes. Add bay leaf.
  7. Put in the oven and cook for 2 hours. After two hours, remove from the oven and remove bay leaf. Garnish with parsley.

    3.  Mari Womack, Damsel Cellars

    Wine selected for tasting: 2017 Damsel Cellars Boushey Vineyard "The Fates"     GSM blend (SRP $38)

    Order Online:  2017 Damsel Cellars Boushey Vineyard "The Fates" GSM blend(SRP $38)

    Pickup in Woodinville:

    Damsel Cellars Tasting Room

    18744 - 142nd Ave NE, Woodinville, WA 98072 - MAP

    Call us: 206-465-2433

    Recommended Food Pairing:

    Herb Roasted Pork Tenderloin with Charred Cauliflower and Salsa Verde by     Chef Aaron Tekulve of Surrell

    Serves 4

    Ingredients:

  • 1 – 1.5-2 lb Pork Tenderloin

  • High Heat Oil, Such as Olive Oil, Grape Seed or Bran Seed
  • 1⁄4 C Thyme, chopped1⁄4 C Rosemary, chopped

  • 2 T Butter

  • 2 Garlic Cloves
  • 1 Head of Cauliflower
  • Salsa Verde Ingredients:
  • 1 Large Scallion, Finely Chopped
  • 1⁄4 C Cilantro, Finely chopped

  • 1⁄4 C Parsley, Finely Chopped

  • 1 Garlic Clove, Finely Minced
  • 1 T Shallot, Finely Minced

  • 2 T Capers

  • 1 t Serrano Chile, Finely Minced

  • 1 Lemon, Zest and Juice

  • 3⁄4 C Extra Virgin Olive Oil, plus more as needed Salt, to taste as needed


    Instructions:

    1. In your oven place a rack on the top rung and preheat to broil on high. Take     the head of cauliflower and remove the leaves and slice it into 1⁄2 inch slabs,     Place the cauliflower slabs on a sheet pan and drizzle them lightly with high     heat cooking oil. Place the sheet pan of cauliflower in the oven on the top rack     and broil the cauliflower until well charred 5-7 minutes, it should be nice and     black on the presentation surface. Once charred remove from oven season with     salt and black pepper immediately and reserve.

    2. For the salsa verde, add all of the salsa verde ingredients to a bowl and     season with salt and pepper to taste. Add more EVOO if you’d like it more     viscous.

    3. Preheat the oven to 400°F. Season pork tenderloin with salt, black pepper     and dust thoroughly with chopped thyme and rosemary. Preheat a large cast     iron or high quality stainless steal pan over medium-medium high heat, 2-3     minutes. Add 2-3 T of high heat oil to the pan to coat and place the pork     tenderloin in pan and brown on all sides. Turn the pan down to medium low and     add the butter and garlic to pan and baste the pork for 15-20 seconds. Remove     the pork from the pan and place on a rack in roasting pan. Continue to cook     the pork in the oven for 10-12 minutes or until it reaches and internal        temperature of 135°F. Remove the pork from the oven and let rest at room     temperature for 5 minutes. Meanwhile place the cauliflower in the oven to warm.

    4. To plate, place a slab or two of cauliflower on each plate and drizzle with     some of the salsa verde and onto the plate. Slice the pork tenderloin and place     an even amount of pieces on each plate and sauce with some of the salsa     verde as well and enjoy!

    4.  Lisa Warr-King Packer, Warr-King Wines

    Wine selected for tasting: 2017 Descendant (SRP $38)

    Order Online2017 Descendant (SRP $38)

    Pick up in Woodinville:

    WARR-KING WINES
    19501 144th Ave NE Ste D700
    Woodinville, WA 98072

    PHONE: (425) 558-3994
    EMAIL:
lisa@warr-kingwines.com

    Recommended Food Pairing:

    Red Wine Braised Beef Short Ribs

    Serves 6-8

    Ingredients:

  • 4-5 pounds bone-in short ribs cut across the bone into 2 1/2 to 3–inch pieces
  • Salt and pepper
  • Grapeseed oil
  • 4 cloves garlic, peeled and crushed under a knife
  • 2 carrots, peeled and cut into 3/4-inch pieces
  • 2 stalks celery, cut into 3/4-inch dice
  • 1 yellow onion, diced into 3/4-inch pieces
  • 1 tablespoon tomato paste
  • 2 cups dry red wine
  • 1 quart (4 cups) beef stock
  • 6 parsley stems
  • 3 sprigs thyme
  • 3 sprigs rosemary
  • 1 bay leaf, fresh if possible

    Instructions:

  1. Preheat the oven to 325°F. Season the short ribs liberally with salt and pepper. In a large high-sided pan or Dutch oven set over medium-high heat, add 2 tablespoons grapeseed oil (enough to cover the bottom of the pan). Once the oil is hot, brown the short ribs, making sure to rotate them so they’re evenly browned all over, about 4 minutes per side. Work in batches if needed to avoid overcrowding the pan.
  2. Remove the browned short ribs from the pan and reduce the heat to medium. Add the carrots, celery, and onions and sweat until the onions are translucent and are beginning to take on some color, about 8 minutes. Add the tomato paste and cook for a minute to toast.
  3. Add the red wine and bring to a boil. Scrape the bottom of the pan with a wooden spoon to release the “fond”/brown bits. Boil for 2 minutes, then add the browned short ribs, garlic, stock, and herbs. Return to a gentle simmer and skim off the foam that rises to the top for a few minutes. Cover and put the pot into the oven for 2 ½ to 3 hours. The short ribs are done when they are tender and bones easily separate from the meat. Once cooked, remove the ribs from the braising liquid.
  4. Using a fine-mesh sieve, strain the braising liquid and discard the solids. Add the strained liquid to a pot set over low heat. Reduce the liquid until thickened, about 14 to 18 minutes.
  5. Substitutions: Add figs to braise. (Resulting jus becomes slightly sticky, sweet, delicious)


Interested in sponsoring this event or future events? Contact Us.



Full Agenda

4:00-4:10 Welcome

4:10-4:25 Virtual Networking

4:30-5:20 Women Winemakers and Chef tastings/pairing discussion

5:20-5:30: Wrap-up/Announcements


Get Introduced to the Women You Should Know

We help our members connect with specific attendees who share their industry and life experiences.

Kristy Wallace
Kristy Wallace

New York, NY

CEO at Ellevate Network

Join Ellevate to Meet Kristy
Maricella Herrera Avila

VP Operations & Strategy at Ellevate Network

Join Ellevate to Meet Maricella

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