Too Many Cooks

Wine and food pairings at Taste of Life

Urs Moser, the executive chef at the Spokane Club, shows off a plate of crab cakes. Moser will lend his talents for cooking and wine pairing at the annual Hospice of Spokane fundraiser. Look for this story in Wednesday’s Food section. (Jesse Tinsley)
Urs Moser, the executive chef at the Spokane Club, shows off a plate of crab cakes. Moser will lend his talents for cooking and wine pairing at the annual Hospice of Spokane fundraiser. Look for this story in Wednesday’s Food section. (Jesse Tinsley)

Aack!

I almost forgot about my promise to share the food and wine pairings planned for Hospice of Spokane's benefit "Taste of Life."

The event will be held on March 30. There is more information and tickets for sale here.

This is the menu chef Urs Moser from The Spokane Club has planned:

Caterina Winery Chardonnay

Dungeness Crab Cakes with Mango Salsa

Lone Canary Syrah

Confit Duck spring roll, plum sauce

Liberty Lake Wine Cellars Syrah

Braised lamb cassoulet

Barili Cellars

Chicken terrine

Latah Creek Winer Cellars NV Monarch Red Blend

Pulled pork slider, balsamic straw berry jam

Townshend Cellars T3

Salmon cake, tomato jam

Emvy Cellars Devotion

Polenta wild mushroom ragout

Robert Karl Claret

House cured gravlax, mustard sauce

Bridge Press Cellars Merlot

Eggplant Goat cheese invotini

Arbor Crest Wine Cellars Malbec

Smoked brisket, horseradish sauce

Grand Ronde Cellars Cabernet

Pear and blue cheese flat bread, onion jam

Barrister Winery Cabernet Franc

Red wine braised short ribs

Knipprath Cellars Spanish Nudge Coffee Bean Cinnamon Port

Petit Fours

 

 

 




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