Taste Pigs & Wine at Fresh Bistro

So tonight, in celebration of Fresh Bistro’s 1-year anniversary (and in addition to – not to mention in-between – their Monday Night Turf and Wednesday night Surf), they are starting a weekly Tuesday night global culture-trotting, family-style dinner series (the night when happy hour at Fresh Bistro is all night in the bar and on the patio).

Tonight is a Mexican pig roast, with all the fixin’s  – ancho-rubbed pig and sides of salsas, refried beans, Spanish rice, tortillas and sopes – all for just $12 per person!!!

Also, this just in – Fresh Bistro is teaming up with TASTE Restaurant for a winemaker’s dinner:

The Summer Splash! Winemaker Dinner | June 19th and 20th, 2010

Sometimes too many chefs in the kitchen is a really good, most excellent thing….

Sharing a mutual love for local, sustainable ingredients (all the rage these days), TASTE Restaurant’s Executive Chef, Craig Hetherington, has teamed up with Chef Dalis Chea, of Fresh Bistro, for the summer Splash! Winemaker Dinner in support of  McCrea Cellars. Dine Saturday, June 19, 2010 at TASTE Restaurant at 6:00 p.m. and/or Sunday, June 20, 2010 at Fresh Bistro at 6:00 p.m. to enjoy a singular menu created by the executive chefs, pastry chefs, and sous chefs of both TASTE and Fresh Bistro. Chefs Hetherington and Shea as well as Bob and Susan Neel from McCrea will share their inspirations for this collaboration.

This is the 5-course prix-fixe dinner, complete with pairings from McCrea Cellars:

MENU

roasted beets & figs   |  crème fraiche, pork belly-watercress salad

McCrea Grenache 2008   |   81% Grenache, 7% Syrah, 5% Counoise 5%, Cinsault, 2% Mourvedre , Yakima Valley

grilled jumbo shrimp   |   king oyster mushroom, caramelized onion puree, goat’s milk pudding, pistachio powder & peas

McCrea Marsanne 2008   |   100% Marsanne, Dick Boushey Vineyard, Yakima Valley

seared st jude albacore   |   melted leeks, house-made mascarpone, basil oil & arbequina olive salad

McCrea Grenache Blanc 2008   |   100% Grenache Blanc, Dick Boushey Vineyard, Yakima Valley

duck 3 ways   |   crispy duck breast, honey-mustard duck tongues, fennel & duck confit salad, foie gras duck demi, fennel puree

McCrea Syrah 2005   |   100% Syrah, Boushey Grande Cote Vineyard, Yakima Valley

dueling pastry chefs – dessert duo

lucy’s honey-ricotta cream pie   |   wood sorrel, honey-bacon gastrique, beet jelly

Maya’s lemon-semolina cake   |   goat cheese lemon cream, blueberry sauce, lemon curd

McCrea Roussanne 2007   |   85% Roussanne, 5% Marsanne, Ciel du Cheval Vineyard

The cost is $89 per person plus tax and gratuity. Contact TASTE and Fresh Bistro for reservations. (P.S. – SAM members receive a 10% discount!)

Go and enjoy the fresh bistro taste of good food and wine this summer (just couldn’t resist)….

Note: In order to comply with FTC Act 16 C.F.R. 255, Heed the Hedonist would like to disclose that it does  receive media “comps” and/or media discounts – but not in exchange for favorable coverage, or for withholding unfavorable coverage, of the given venue/meal/performance/product/service.