February 7th 2017! The first Pop-up dinner of 2017 with Guardian Cellars at Whisk in Bellevue! This will be an intimate 18 guest Chef's Table experience exploring the Winter Bounty of the Pacific Northwest! Visit

We are in the heart of winter and it is time to celebrate the beautiful Pacific Northwest bounty of delicious products once again! This will be an intimate six course dinner paired with six delicious wines from Guardian Cellars and some little surprises along the way.

Guardian Cellars is focused on making stellar wines from Washington’s finest vineyards and so much more. A boutique winery and tasting room, a husband-and wife-team, a cop and reporter.

Winemaker Jerry Riener began Guardian Cellars in 2003 after years of working at Matthews Cellars and Mark Ryan Winery. His goal was to create the best single varietal and blended wines out of Washington’s Columbia Valley. He is relentless about ensuring quality from vineyard to bottle. The fruit is handpicked from the state’s best vineyards, aged in French Oak and tucked away for up to an extra year of bottle aging all in pursuit of his excellence goal.

Guardian Cellars is now producing 3,000 cases with seven different wines and sourcing fruit from Red Mountain, Stillwater Creek Vineyard, Stone Tree Vineyard and Conner Lee Vineyard.

Watch Chef Aaron Tekulve masterfully create each exciting course and savor each alongside Guardian’s fabulous wine selections with winemaker Jerry Riener and team present …all in great company in Whisk’s modern, well-appointed kitchen!

Visit https://www.whiskcooks.com/classes/guardian-cellers-winemaker-dinner/ for tickets and more information

                                                        Six-Course Wine Pairing Menu

Goat’s Milk Ricotta, Meyer Lemon, Olive Oil, Charred Bread

2015 Angel Sauvignon Blanc

Black Garlic Squid Ink Pasta, Smoked Scallop, Lemon, Scallions

2014 Newsprint Chardonnay

Morcilla, Mexican Spice, Preserved Apple, Mustard Seeds, Chicharrones

2013 Chalk Line Red Blend

Ember Roasted Beet, Smokey Rogue Blue Cheese Espuma, Wild Honey, Hazelnuts, Lemon, Parsley

2014 Newsprint Cabernet Sauvignon

Squab Over Charcoal, Red Cabbage, Pomegranate, Charred Onion, Squab Jus

2013 Gun Metal Bordeaux Blend

Blood Orange Caramel Ice Cream, Dark Chocolate, Burnt Miso, Mint

2014 The Informant Syrah

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