The Seattle Chapter of Women For WineSense
Invites You to an Evening of Fine Wine and Food, Friends, and Family with
A Summer Evening at Sweet Basil’s School of Cooking
Welcoming Cousins
John & Peggy Bigelow of JM Cellars
and
Chefs Andrew Larsen & Lamai Cox
Thursday, August 18th, 2016
6:30pm
Our highly anticipated, always fantastic, annual event at Jeanne Judd’s Sweet Basil’s School of Cooking is now open for registrations! This wine and food summer tradition will feature the wines of JM Cellars and our own private chefs, all to be enjoyed in the lovely garden setting that is Sweet Basil’s. The herbs, fruits and vegetables will be all around us, and the koi pond adds to the special atmosphere Jeanne and Will have created in this one of a kind, intimate space.
John and Peggy Bigelow’s creation of JM Cellars began in 1998 in the couple’s basement. John had been taking classes at UC Davis in preparation for that first vintage, and it was a success, moving them forward in realizing their dream. The next year they produced 350 cases of Tre Fanciulli, a red blend named for their three sons, and JM Cellars was born. In 2000 they brought their vision of a winery to Bramble Bump, a beautiful, 7-acre spot above Woodinville. Six years later John was able to leave his technology career and dedicate all of his time to the winery. Making wonderful, handcrafted, limited release wines has brought JM Cellars critical acclaim over the years, including being named one of Top 100 Wines in the world in 2014 from Wine Enthusiast, an honor that reflects the best overall wines each year, also making that year’s list for the most age-worthy wines. JM Cellars is a premier area location for weddings and private parties, a beautiful backdrop to celebrations of all kinds. Along with regular wine tastings, and John and Peggy have taken the tasting experience to a more intimate level, offering a Private Winemakers Tour and Tasting, and a Private Wine Blending experience. We are looking forward to our own JM Cellars experience at Sweet Basil’s!
Andrew and Lamai have a deep passion for the interconnectedness of food and community. The couple met while working at PCC Natural Markets, Andrew in their kitchen and Lamai with their fresh produce. His degree in cultural anthropology and her training in environmental studies ended up being complementary driving forces in how they view the world of food. They have traveled the world, experiencing local cuisine, and seeing first-hand how the growing and preparing of it relates to the lives of the people who live there. Each trip gave them new insight and influenced how and what they cook. Andrew left PCC and joined the team at Tom Douglas’ Italian restaurant Cuoco, learning the crafts of butchering and making pasta by hand. After time away traveling, he is returning to one of Tom’s restaurants as a baker at Dahlia Bakery. At PCC, Lamai is now involved in community outreach, coordinating their food rescue program. She is deeply dedicated to sustainability and feeding those in need. This busy team also has a catering company, allowing them to share their international culinary expertise with clients, creating a unique experience of community at the table.
Appetizer
Crunchy Cucumber Tzatziki Cups Powdered with a Blush of Sweet Paprika and a Chive Baton Balanced on Top
Crostini with House-made Ricotta, Sliced Fig and Drizzled with Honey
Served with JM Cellars 2015 Bramble Bump White
First Course
Grilled Melon, Prosciutto, Arugula and Mixed Greens Salad Tossed with Pistachios and Dressed with Dijon Vinaigrette
Served with JM Cellars 2015 Viognier
Main Course
Sliced Lamb over Warm Farro Salad with Cherry Tomatoes, Dates, and Watermelon Radish
or
Marinated, Baked Mushroom over Farro Salad (vegetarian option)
Both served with
JM Cellars 2014 Chardonnay
JM Cellars 2013 Cabernet Franc
Dessert
Almond Torte with Stone Fruit Sauce and Hand-made Whipped Cream
Served with
JM Cellars 2013 Tre Fanciulli
If you prefer the vegetarian main course option, RSVP as noted below, then email us at wwsseattle@yahoo.com to let us know. The vegetarian option must be ordered in advance.
. Please note the system charges a $3.00 processing fee for WWS nonmembers to pay by credit card. To RSVP & pay by check, email wwsseattle@yahoo.comto confirm, then mail your check (made out to Seattle Women For WineSense) to Sue Regan at 112 - 236th Place SW, Bothell, WA 98021. Your check must be received 3 days after your RSVP is made. After that time your space will be released. Please contact us with questions about the event, the website or method of payment at 425.882.1621. This event is nonrefundable after August 5th.
Sweet Basils School of Cooking -5820 156th S.W., Edmonds, WA is located directly before the entrance to Meadowdale County Park. Take the 164th St. SW/Mill Creek exit off I-5 and follow 164th W. to 168th St. SW. Turn right to cross Highway 99, then turn right onto 52nd Ave. W. (Chevron Gas Station). Turn left onto 160th St. SW and then right onto 56th Ave. W. Turn left on 156th Ave. Sweet Basil's is located about 2 1/2 blocks on the left. Parking is limited, so please car pool if possible.