Join the How to Cook a Wolf crew for a special evening with one of their favorite producers, Scarpetta. Chef Lachlan Mackinnon- Patterson of Scarpetta will be in attendance--not to cook for us this time, but to delight us with details about his wine project co-founded with Master Somm, Bobby Stuckey, in 2007. Chef Nicole Matson has tasted through the wines and paired her menu to four northern Italian wines from the Fruili and Piedmont regions, with a dessert paired to their Frico Lambrusco. Scarpetta’s motto is “special wines, everyday” and we agree. The wines are fresh, focused, thoughtful and ready for food. Ticket price is $95, plus tax and gratuity. Here is the menu!
Join the How to Cook a Wolf crew for a special evening with one of their favorite producers, G.D. Vajra. Chef Nicole Matson will prepare a late summer feast paired to six expressions of Nebbiolo, with two stunning Barolos side-by-side for the main event, and a Barolo Chinato for dessert.
Chef Nicole Matson and the crew at How to Cook a Wolf are looking forward to hosting a harvest dinner paired with wines from Crowley Wines on Wednesday, November 8. Winemaker Tyson Crowley will be in attendance to talk about his wonderful Oregon wines and there are just 24 spots per seating, so snag one soon!
The team at How to Cook a Wolf is thrilled to host Oregon winemaker Leah Jorgensen for a night of lovely food and wine on Wednesday, November 30. Jorgensen makes wines in the style of the Loire Valley in Southern Oregon.
How to Cook a Wolf is very excited to put on our first ever Oyster Week, running from Monday, October 17 through Saturday, October 22.
We will be offering four different local oysters on the half shell with accoutrements to highlight each oyster’s individuality for $3/each or $30/dozen. There will also be Fried Oysters with Calabrian Chili Aioli for $9 and Beef Carpaccio with Oyster Aioli and Flavors of the Sea for $16.
There will be a Blanc Vermouth Cocktail on offer that pairs just perfectly with oysters, a well as a screaming deal on a dozen oysters and two glasses of sparking wine: $40.
Drop by and toast to oyster season on the top of Queen Anne Hill!
On Wednesday, October 28th, How to Cook a Wolf will be hosting a wonderful wine dinner with Washington winery Domaine Pouillon. Winemaker Alexis Pouillon will be in attendance to speak about the French-style wines, and the kitchen has prepared a fall harvest menu that is perfectly complemented by some of the Rhone varietals on offer. It promises to be a truly delicious and informative night. Tickets can be purchased through the ESR online shop.
Chef Michael and crew are excited to host a dinner celebrating women in wine with the ladies of Castello di Luzzano Estate in northwest Italy.
Chef Michael Gifford and How to Cook a Wolf are excited to host Erin Nuccio of the acclaimed wineries Evesham Wood and Haden Fig for a dinner celebrating the wines of the Willamette Valley on Tuesday, April 7.
Chef Michael Gifford and How to Cook a Wolf are excited to host La Spinetta wines for an intimate wine dinner on Tuesday, February 3.