Hospitality & Wine Education / Restaurant...

Seattle, WA, May 21, 2007 --(PR.com)-- Portfolio, the teaching dining room of the culinary arts program at The Art Institute of Seattle, invites the public to an educational wine dinner. Enjoy the breathtaking view of Elliott Bay from the fifth-floor restaurant as you learn about wine and food pairing.

Upper-level students, guided by Chef Instructor Josh Henderson, prepare a five-course Northwest menu accompanied by five wines produced by Willis Hall winery. Learn from Winemaker John Bell and Sommelier Dieter Schafer, owner of Hospitality & Wine Education, the elements in the food and wine that make them great together.

Course 1: 2005 Chardonnay, Willis Hall, Celilo Vineyard, Columbia Gorge.
Grilled local spot prawn, blood orange vanilla emulsion, micro amaranth, local radish.

Course 2: 2003 Cabernet Sauvignon, Willis Hall, Columbia Valley.
Seared Columbian king salmon, lentils and cauliflower, in shell peas, hazelnuts and mint.

Course 3: 2003 Merlot, Willis Hall, Columbia Valley.
Fennel roasted rabbit agnolotti, sage, brown butter, bacon parmesan emulsion.

Course 4: 2004 Syrah, Willis Hall, Columbia Valley.
Beef shortribs, cinnamon dusted, and braised, parsnip puree, asparagus tips, spring onion.

Course 5: 2005 Orange Muscat Passito, Willis Hall, Lonesome Spring Ranch, Yakima Valley.
Honeycomb and bleu cheese, local seasonal berries and fruits, fresca.

Friday, June 1, 2007, 6 pm.
The Art Institute of Seattle.
Portfolio Restaurant, Fifth Floor.
2600 Alaskan Way, Seattle.
$75, tax and gratuities included.
Reservations required 206-239-2363.
Info WineDieter@cs.com .

Hospitality & Wine Education is Seattle's premier consumer fine-dining and wine education, and restaurant employee training facility.

Willis Hall winery owner John Bell – recently named "Best New Winemaker in Washington" by Seattle Magazine – crafts his wines in the traditional, old-world method. John Bell developed an interest in wine appreciation. Pursuing all avenues to learn about wines for over 15 years, he determined that further learning could come about only by his actually making wine. As a Boeing employee, John availed himself of the opportunity to join the Boeing Wine Club, giving him access to the accumulated experience of fellow members, some of whom had started commercial wineries, as well as access to some of the most highly regarded vineyards in Washington State. 2003 was John's inaugural vintage (360-653-1247, willishall.com).

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