Fire & Ash: Greece
The Whale Wins invites you to our Wood fired dinner series!
Join us for our 3rd Travel inspired Sunday Dinner on Sunday, March 24th starting at 5PM.
Chef Ash Stockham explores the live fire cooking traditions of Greece through The Whale Win’s wood fired oven and outdoor grills.
We’ll be featuring a special a la carte menu that includes rice stuffed octopus, skordalia, orange and fennel sausage, honey, olive oil and more.
Our classic Whale menu will be available all night long as well.
No tickets required. All are welcome.
Reservations recommended!
àMaurice Cellars @ Saint Helens
Join Saint Helens Cafe and Anna Schafer from àMaurice Cellars on March 28th to taste the current releases paired with a family stye multi course dinner by Chef Ira Taylor and team!
Make a reservation through sainthelenscafe.com, give us a call at (206) 775-7050 or email us at sainthelenscafe@eatseacreatures.com.
First
Hama Hama Oysters, champagne mignonette
2017 Chardonnay
Second
Trotter Terrine, mustard seed cracker, harissa
2017 Sparrow Viognier
Third
Pan Seared Duck Breast, sour cherry, grilled spring onion
2015 Grenache
Fourth
Ribeye Steak, green garlic butter, asparagus, caramelized shallots, roasted potatoes
2014 Night Owl
Dessert
Vanilla Panna Cotta, orange blossom honey, cardamon pistachio sable
2016 Marsanne/Viognier
Beef & Burgundy @ 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 @ 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.
