Block Talk @ Bateau
Bateau’s Block Talk class returns on Sunday February 24th!
Join us for an in-depth butchery demonstration in our Bateau kitchen with house butcher, Tom Coss.
Followed by Bateau burgers & beers in the dining room.
$225 per guest—includes fore quarter butchery demonstrations; take home rib eye, 5lbs of ground beef, and ‘Bateau To-Go’ burger fixings; prepared burger, frites, and beer lunch; tax and gratuity.
Limited to 8 guests. Get those tickets now!
Watch Tom’s butchery demonstration with ChefSteps LIVE here:
Please note that event reservations are non-refundable.
Oyster Classes @ Westward
Join us for our oyster shucking classes!
We will be offering classes from January through March 2019.
Each class includes one-on-one training, oysters to shuck, an oyster knife and beverage pairings for $65!
February 25th
March 11th
March 25th
BOOK YOUR RESERVATION HERE
you can also: email us westwardreservations@eatseacreatures.com or give us a call at 206-552-8215
LATTA Wines @ Saint Helens Cafe
Saint Helens Cafe will welcome LATTA Wines on February 28th at 6PM for a special local partnership.
Join us for a four-course dinner by Chef Ira Taylor with wine pairings by Andrew Latta - who according to Wine Enthusiast is a “Washington Gamechanger”!
6-8:30PM. $100 per person, tax and service included.
Featured Wines:
2015 Roussanne | 2015 GSM |
2014 Malbec | 2015 Syrah | 2014 Grenache
“Latta Wines was founded in 2011 and puts uncommon varietals from the most unique vineyards in Washington State on center stage. Years of scouring the geologically diverse soils of Eastern Washington led to an initial release of two very special wines, then four and so on. The extremely small production, mostly Rhone offerings are put forward from sustainable vineyard sites after fermentation with native yeast and aging in mostly neutral french barrique and puncheon.”
Beef & Burgundy featuring Carman Ranch @ Bateau
In the tradition of Lamb & Rose at The Whale Wins and Normandy Dinner at The Walrus & The
Join us for our second annual Beef & Burgundy dinner at Bateau! Featuring beef from the fourth generation ranch at the base of the beautiful Wallowa Mountains in remote Northeastern Oregon, Carman Ranch.
6PM Sunday, March 31st 4 family-style courses with drink pairings. $200 per person. Tax and service charge included. We will break bread together right in our main dining room!
Wines from the Cote d’Or to Macon. Pairings selected by Bateau’s Sommelier Andrew Bresnik and Sea Creatures Beverage Manager Carrie Omegna. Multi-course Beef supper served family-style brought to you by Chef Taylor Thornhill and in-house butcher Tom Coss.
Get to know Carman Ranch and PNW Rancher Cory Carman: “Focus on ranching practices that restore the soil, respect the animals, build sustainable businesses in our rural community, and grow nutrient dense, delicious food. We seek lasting change on the land, in our community and in the food system. These practices result in a quality and complexity of grassfed beef unlike anything you’ve experienced.”
Please note that event reservations are non-refundable.
Jean Josselin Champagne Dinner @ The Whale Wins
Join Sharone Tsubota of Jean Josselin Champagne at The Whale Wins for an informal evening of amazing cuvées from Gyé sur Seine, a champagne village crossed by the Seine river and good food from our wood-fired oven.
Tuesday, May 29th
6-8 PM Come as you are, come hungry.
Reservations recommended but not required. Drop on in for dinner at your own pace with wines by the taste, glass or bottle.
A selection of current releases will be available at special to-go prices.
