Chef Eduardo Moran

Chef Eduardo Moran is a Chelan Valley native who has always had a culinary interest.  Following that dream at the age of 20 he became the executive chef at Al Lago Ristorante on Lake Tapps.  To continue honing and diversifying his experience he transitioned to John Howie’s Seastar Seattle, where he also assisted Chef Howie in opening Beardslee Public House.  Other experiences include the Pan Pacific Hotel and TABLE in Belltown.   We are glad to have Chef Eduardo back in the Chelan Valley and to feature his creations this year!

Jason & Erin Morin

Spend an evening and spectacular meal with the owners of Ancestry Cellars!  Jason and Erin would love to have you join them for an exclamation point to your Winterfest experience. FInd out what goes on behind the scenes at Ancestry Cellars.  We’ll discuss the history and making of each wine and why we chose these particular pairings for the evening. It’s sure to be a fun and exciting event and we look forward to being your host!

MENU WHAT’S IN STORE FOR THE EVENING Amuse Bouche Velvet Tuscon, Spinach 2016 Réjouissant Sauvignon Blanc Chicken Roulade, Asparagus, Hen of Woods, Crème Fraiche  2016 Reunion Chardonnay Monkfish, Betula (Birch) Pappardelle, Fume Blanc, Miso 2015 di Donato Sangiovese Smoked Brisket, Micro Arugula, Comte, Pear Vinaigrette 2015 Provocant Venison Chorizo Link, Heirloom Corn Succotash, Salsa de Molcajete 2015 Reserve Cabernet Sauvignon Wild Pork Belly, Beet Root Mousse, Frisse, Fennel Pollen Vinaigrette 2017 Le Cortège Chenin Blanc Risotto, Dungeness, Mango Chutney, Pistachios, Lemon Verbena Oil Raspberry Sorbet 2016 Reminiscence Riesling Genoise, Currant Wine Powder, Tangerine, Maple Caramel

“Wine is meant to be with food - that's the point of it.” - Julia Child