YOUR HOSTS

NAVIGATION
SOCIAL
ADDRESS 50 Wapato Way, Suite B Manson, WA 98831
CONTACT e: jason@ancestrycellars.com f: 206-915-5631

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 Eduardo in the Chelan Valley to feature his creations!

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 to wrap up your first weekend of 2020 Winterfest! 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!
2020 WINTERFEST WINEMAKER DINNER
MENU WHAT’S IN STORE FOR THE EVENING! 2016 SANGIOVESE-AMUSE TRIO Crab cake with Thai soy glaze, NY Strip, lime-avocado mousse, bacon & brussel hash cake 2017 LINE 22 PRIMITIVO Merlot braised short rib, wild boar bacon, cauliflower puree, winter root vegetables, smoked cipollini onion 2017 REJOUISSANT SAUVIGNON Pancetta wrapped scallops, caramelized king oyster, rosemary polenta, charred endive, tomato citrus vinaigrette 2016 PROVOCANT Frenched Australian lamb chop, seared rapini, saffron-lavender basmati, mint-rosemary coulis. 2016 RESERVE CABERNET SAUVIGNON Sous vide petite mignon, porcini crusted Yukon croquettes, Crimini mushroom cap, Gruyere-Asiago Crisp, veal gelate 2017 LE CORTEGE CHENIN BLANC Caramelized delecata, maple-pecan cream puff, ginger snap petit four SWEET SEND OFF Almond essence ganache topped with smoked crushed walnuts
“Wine is meant to be with food - that's the point of it.” - Julia Child
Ancestry Cellars
ADDRESS 50 Wapato Way Suite B Manson, WA 98831
CONTACT e: jason@ancestrycellars.com f: 206-915-5631

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 Eduardo in the Chelan Valley to feature his creations!

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 to wrap up your first weekend of 2020 Winterfest! 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!
2020 WINTERFEST WINEMAKER DINNER
MENU WHAT’S IN STORE FOR THE EVENING! 2016 SANGIOVESE-AMUSE TRIO Crab cake with Thai soy glaze, NY Strip, lime- avocado mousse, bacon & brussel hash cake 2017 LINE 22 PRIMITIVO Merlot braised short rib, wild boar bacon, cauliflower puree, winter root vegetables, smoked cipollini onion 2017 REJOUISSANT SAUVIGNON Pancetta wrapped scallops, caramelized king oyster, rosemary polenta, charred endive, tomato citrus vinaigrette 2016 PROVOCANT Frenched Australian lamb chop, seared rapini, saffron-lavender basmati, mint-rosemary coulis. 2016 RESERVE CABERNET SAUVIGNON Sous vide petite mignon, porcini crusted Yukon croquettes, Crimini mushroom cap, Gruyere-Asiago Crisp, veal gelate 2017 LE CORTEGE CHENIN BLANC Caramelized delecata, maple-pecan cream puff, ginger snap petit four SWEET SEND OFF Almond essence ganache topped with smoked crushed walnuts

YOUR HOSTS

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