The 2016 Seattle Wine and Food Experience Grand Tasting showcased top-tier, innovative leaders alongside exciting new entrants in the Pacific Northwest food and beverage scene.
After attending the festive Pop! Bubbles & Seafood event, a relaxing night at the Maxwell Hotel, and a hearty breakfast at Toulouse Petit, I was ready for the weekend’s highlight: the Seattle Wine & Food Experience Grand Tasting.
Grand tasting
The Seattle Wine & Food Experience is a curated showcase of Pacific Northwest wine, spirits, cider, beer, food, and lifestyle brands. It’s an ideal place to sample many outstanding businesses under one roof in a lively, interactive setting.
I tasted a variety of delicious bites from Seattle’s best restaurants, bakeries, culinary schools, and caterers. Booths were thoughtfully designed and visually striking, adding to the overall experience. I captured many photos to document the artistry and flavor on display.
Below are highlights from the 2016 Seattle Wine and Food Experience Grand Tasting, held February 21, 2016 at the Seattle Center Exhibition Hall.
Washington wines
Featured Washington pours included Martedi Winery, Rainier Wine (makers of Portlandia), Anew wines, and The Pundit by Chateau Ste. Michelle.
Oregon wines
The event dedicated separate sections to Oregon, Washington, and international wines. Here are some notable Oregon producers represented at the Grand Tasting.
Represented Oregon producers included Serra Vineyards, Scott Paul Wines, Dobbes Family Estate, and Le Cadeau.
California wines
California producers were present as well; one example captured here is Klinker Brick Winery.
International wines
International wineries were also featured. I enjoyed speaking with Jeff Peda, Northwest Regional Manager for Blends, Inc., whose family of estates includes labels from Argentina and Uruguay. The Cleaver red blend shown here is produced in California.
Spirits and ciders
Bend Distillery & Crater Lake Spirits showcased flavorful vodkas; I tried their Hazelnut Espresso flavor and found it bold and cocktail-ready. It’s a versatile option for many mixed drinks.
Hendrick’s Gin offered an eye-catching, steampunk-inspired display and an inventive self-mixing cocktail apparatus that drew a crowd.
The food
The food offerings were a highlight, combining beautiful presentation with bold flavors. Below are selected dishes and their key ingredients that stood out during the Grand Tasting.
Coho salmon on farro risotto with sorrel and king crab mousse, presented by Celebrity Cruises. Their lounge invited attendees to sample cocktails, learn about cruise options, and relax while enjoying this dish.
One of my favorites: filet mignon Au Porto — Angus beef filet stuffed with buttermilk blue affinée, finished with a veal demi and port reduction by Carousel French Cuisine.
Lamb pastrami on a pretzel crisp with sauerkraut mustard from Trellis Restaurant.
“Beat Bobby Flay” Bibimbap by Chinoise Cafe: spicy ahi tuna poke with shredded lettuce, cucumber, radish kimchi, radish sprouts, and gochujang sauce.
Nicky Farms goat mortadella served by Novelty Hill-Januik — notable for its presentation and flavor.
Roasted mushrooms on Dahlia Bakery pecan-flax bread with pickled shallots, from The Dahlia Lounge.
Soy and ginger braised lamb with sesame sticky rice cake and lemongrass curry aioli by Frolick!.
Roasted white chocolate panna cotta with strawberry rosé gelée by South Seattle College Culinary and Pastry & Baking Arts.
The Seattle Canning Company showcased several products alongside thoughtful branding and packaging.
Insalata di Mare by Blue Sardina.
Mozzarella and tomato bruschetta from Mama Stortini’s — a simple favorite.
Seared rare venison sirloin with red wine–braised salsify and grains of paradise by Lark.
Sweet offerings included treats from Gelatiamo and donuts from Top Pot Doughnuts.
Etc.
Several exhibitors offered interactive experiences. I enjoyed meeting the founder of Tim’s Chips, who signed bags for attendees. Yakima Valley was the featured wine region, and the festival also highlighted standout breweries and cider producers, including the newcomer Flatbed Cider.
Why go?
This event is a must for Pacific Northwest food and beverage enthusiasts. It’s an exceptional opportunity to meet winemakers, distillers, brewers, chefs, and restaurateurs in a welcoming environment. Conversations felt warm and genuine, and the pace gave many businesses the chance to share their stories. I left with new contacts, inspiration, and plenty of memorable flavors.
If you enjoy wine, beer, spirits, or local cuisine, plan to attend next year to explore even more discoveries in person.
Which wine or dish featured above would you most like to try?
I attended the Seattle Wine and Food Experience Grand Tasting and the Pop! Bubbles & Seafood event as a media guest. All opinions and photos are my own; I only write about experiences I personally enjoy and recommend.