June 28: Long Shadows Anniversary Dinner with Winemaker Gilles Nicault

White man wearing a red polo carrying a bunch of grapes in a vineyard

We are so pleased to welcome back Gilles Nicault, Director of Winemaking and Viticulture at Long Shadows. We are honored that Gilles is celebrating his 30th anniversary of wine making in Washington State and his 22nd year with Long Shadows with a dinner at Coho Restaurant.

Gilles grew up in southern France and graduated from the University of Avignon with a four-year degree in viticulture and enology. He honed his craft in wineries of Côte du Rhône, Provence and Champagne. In 1994, Gilles traveled to Washington State to expand his winemaking skills. Here he worked for several top Washington wineries, including Woodward Canyon, before joining Long Shadows in 2003. Seattle magazine named him Washington State’s Winemaker of the Year in 2016.

Chef Lockhart will prepare a five-course feast paired with six of Long Shadows’ extraordinary wines. They epitomize the best of the best of Washington winemaking.

– 2022 Cymbal, Sauvignon Blanc
– 2021 Dance, Chardonnay
– 2020 Feather, Cabernet Sauvignon
– 2019 Pirouette, Boudreaux Blend
– 2019 Chester-Kidder, Cabernet/Syrah Blend
– 2019 Sequel, Syrah

Dinner is $125 and the optional wine pairing $50.

 

Reserve

 
Why stop with just a fantastic dinner when you can enjoy a cozy guest room and a gourmet breakfast as well? When you dine at Coho Restaurant for one of our special event dinners, stay at the Tucker House Inn that night for only $169. Learn more…

Menu

March 22, 2024

Amuse

Chef’s Whim

First

  • Oyster with White Wine, Green Apple, and Herb Mignonette
  • Fried Shiitake with Garlic Aioli
  • Croquette de Manchego

paired with Bodegas Angel Rodriquez – Martinsancho Verdejo Rueda 2021

Second

  • Anchovies, Warm Sourdough, and Romesco
  • Pear Solmorejo with Crispy Ham
  • Grilled Octopus, Potatoes with Garlic, White Wine, and Butter

paired with Adela Eidos – Albariño Eidos de Padrinan 2021

Third

  • Lamb Albondigas with Blackberry Chili Mole
  • Smoked Venison Tenderloin with Black Currant Demi

paired with Cellar Pansano Ceps Nous Priorat 2019

Fourth

  • Pork Belly, Mushrooms, Truffle, and Herbs
  • Steelhead, Smoked Paprika, Herbs, and Yam Chip

paired with Valenciso Rioja Reserva 2015

Final

  • Manchego and Membrillo
  • “Marcona Style” Honey and Thyme Almonds
  • Espanoletas Aragonesas (Lemon and Olive Oil Cake Cookies)

paired with Bodegas Toro Albala Don PX 1999

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