Jackson’s Steakhouse is proud to partner once again 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 Thursday, April 2, 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 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
Cracker-and-cornmeal-crusted gulf coast oysters with local greens, Ed’s red aioli and pecanwood-smoked bacon paired with Roederer Estate Brut, Anderson Valley, California NV
First Course
Southeast Family Farms pork belly and Gulf County farm-raised shrimp with mustard seed “caviar” and cane syrup paired with Chaleur Estate Blanc, Columbia Valley, Washington 2013
Second Course
Beef debris-stuffed quail with Madeira “My Gumbo Greens” and lobster risotto paired with Four Flags, Cabernet Sauvignon, Red Mountain, Washington 2012
Third Course
Peppered venison noisette with blackberry-D2 reduction johnnycake and tupelo-glazed baby carrots paired with “D2,” Red Blend, Columbia Valley, Washington 2012
To Finish
Sweet potato pecan pie with homemade marshmallow brûlée
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.