News & Press

A Taste of DeLille Cellars

“A Taste of DeLille Cellars”
A wine and food event presented by Jackson’s Steakhouse

Jackson’s Steakhouse is proud to partner with Washington wine vintners, Greg and Stacy Lill, co-owners of DeLille Cellars, to present a wine and food event, “A Taste of DeLille Cellars,” on Wednesday, April 23, at 5:30 p.m. at Jackson’s Steakhouse.

Celebrating its 20th anniversary in 2012, DeLille Cellars has been on the forefront of blazing the wine trail in Washington state. The winery is composed of three labels, DeLille Cellars — Bordeaux style wines, Doyenne — Rhone style, and Grand Ceil – terroir-focused wines from the winery’s Red Mountain AVA vineyard. Robert Parker Jr. of the Wine Advocate rated DeLille Cellars and Doyenne as two of the top twelve producers, bestowing the title of the “Lafite Rothschild of Washington State.” DeLille has been rated 92 points or higher for over 20 twenty consecutive years. The Institute of the Masters of Wine in London, England, honored DeLille Cellars with the “Certificate of Excellence” award, the only winery from the northwest to receive this honor. For almost two decades DeLille Cellars Chaleur Estate Rouge was awarded scores of 91-96 points and a platinum medal from Wine Enthusiast. DeLille Cellars is the only winery in the world to be listed in the top 100 wines of the world, two years in a row, by the Wine Enthusiast and Wine Spectator magazine.

With the wines and history as the inspiration, Greg and Stacy Lill have hand selected four stellar wines to complement a selection of Chef Miller’s dishes. In addition, both Greg and Stacy will be hosting the dinner, and will be on hand to share their stories about the winery and answer any questions.

The featured presentation for the evening is as follows:

Reception

Gulf Coast Octopus “à la Grecque— Tender chargrilled octopus (bycatch), arugula, bruschetta, olives, marjoram, lemon and extra virgin olive oil paired with Domaine Ste. Michelle, Blanc de Noirs, Columbia Valley, Washington NV

First Course

Slow-Roasted Pork Belly Tostado — Snake River Farms pork belly, homemade tostado, cilantro, grilled serrano pepper, salsa cruda and Cotija cheese paired with Doyenne, Roussanne, Red Mountain, Washington 2012

Second Course

100% Grass-Fed Beef — Roasted and sliced rib eye with popover and snip top carrots (Owner John Wood, fifth-generation grass-fed beef farmer from Missouri, raising his steers locally on Hastings Farms in Bay Minette, Alabama) paired with Four Flags, Cabernet Sauvignon, Red Mountain, Washington 2011

Third Course

Garlic-Rubbed Roasted Boneless Lamb Loin — Served with D2 risotto, locally foraged shiitake mushrooms and fresh rosemary paired with “D2,” Red Blend, Columbia Valley, Washington 2010

To Finish

Macerated Strawberries and Pot de Crème (Plant City, Florida)

The event cost is $75 per person plus tax and gratuity. Seating is limited with advance reservations required. Be sure to make yours by calling Jackson’s Steakhouse, (850) 469-9898.

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