Holiday Winemakers Dinner in McMillin's

Join us for an unforgettable evening at McMillin's Holiday Winemakers Dinner featuring the exceptional wines of Avennia and special guest, Chris Peterson, Avennia’s renowned winemaker.

Ticket Price of this event is $165 and includes 20% service charge for a total of $198

Indulge in a curated multi-course meal expertly paired with Avennia’s finest selections. Throughout the evening, Chris will share his journey, wine-making philosophy, and the unique stories behind each wine.

Reserve your seat for an evening of exquisite wines, gourmet cuisine, and an intimate conversation with one of Washington’s top winemakers.

An integral part of the Washington wine industry for more than a decade, Chris spent seven years helping make some of the state’s most heralded and award-winning wines at DeLille Cellars. He has traveled to, and immersed himself in, all of the major wine growing regions of France (as well as Tuscany and Sicily) where regional food and wine, vineyards tours and his relationships with other winemakers have inspired and informed his own natural winemaking practices.

A native of the Pacific Northwest, Chris graduated from the University of Washington majoring in the Comparative History of Ideas. He went on to become the first graduate of Walla Walla Community College’s Enology and Viticulture program, where he taught classes on wines of the world with the late instructor and industry pioneer Stan Clarke.

Please note, seating will be assigned at the time of the event and due to capacity limits, your party may be sat with other parties at the same table.

Menu:

Amuse Bouche: Seared Chinook Salmon Belly

Golden salmon caviar, honey crisp apple, micro greens, and tangerine gastric.

Wine:Oliane, Sauvignon Blanc, Yakima, 2022

On the nose, this wine features white nectarine, guava, Meyer lemon, newly mown hay, hints of toasted bread and sun dried river stones. Very balanced and energetic on the palate, with bright grapefruit, barely ripe peach, lemon oil, and a lively, almost savory, minerality. The finish is crisp and lengthy, showing a lot of depth and concentration. While this is showing great to enjoy any time, it also ages very well for 5-8 years." - Chris Peterson, Winemaker

Pasta: Gnocchi with Braised Short Rib – Snake River Farms

Black Cherry Veal Reduction, Yukon Gold potato gnocchi, local Guemes Island mushrooms and crispy garlic slices.

Wine: Parapine, Grenache, Columbia Valley, 2022

Notably fresh on the nose, with spring strawberry, raspberry, ripe black plum, tarragon, licorice pastille, freshly tilled earth, and hints of crushed white stone. The palate is alive and lively, bursting with dark red raspberry, plum, strawberry leaf, milk chocolate, fresh tarragon and sage. This wine is a joy to drink now, but there’s a seriousness and concentration to the finish that leads us to believe it will age nicely in the bottle for a few years to come. Drink now-2030."

– Chris Peterson, Winemaker

Salad: Autumn Greens with Ginger-Carrot Vinaigrette GF-V

Baby purple mustard greens, lacinato kale, purple pak choi and baby spinach, roasted beets, crisp apple, dried cranberries, citrus, and candied pecans tossed in our ginger-carrot vinaigrette with goat cheese.

Wine: La Perle, White Rhône-style Blend, Columbia Valley, 2022

Ripe pear, candied lemon verbena, white flowers, toasted brioche, bee pollen, and wet stone on the nose. The palate on this wine is exquisite, rich and palate-coating, with a lively acid underpinning. Complex flavors of pear reduction, savory honeysuckle, slivered almonds, and subtle toast notes, lead to a long, silky finish. This is showing well now, will be even better after a couple more years. It should age great for at least 8-12 years." - Chris Peterson, Winemaker

Meat Entree: Roche Harbor’s 10 hour Prime Rib – Double R Ranch USDA Prime

Veal au jus, freshly grated Oregon horseradish and Kobe beef butter braised fingerling potatoes.

Seafood Entree: Prime Ôra King Salmon – Cedar Plank Roasted

Oven-roasted fresh king salmon rubbed with aromatic herbs and spices then basted with caper-dill oil. Served with late harvest green beans and fingerling potatoes. Fresh Ôra King is to salmon what Kobe is to beef, loaded with rich omega-3 oils while we await the wild salmon.

Wine: Sestina, Cabernet Sauvignon, Columbia Valley, 2021 or Estate Red, Red Mountain, 2021

The nose here is dark and concentrated, with dark plum, black currant liqueur, Mission fig, bay leaf, wildflower pollen, saddle leather, and toasted thyme. The usual complete Sestina palate shows the supreme concentration of the vintage, brooding with dark black and blue fruits, savory herb essences, licorice root, and minerally graphite notes. The finish is lengthy and complex. Give this a few years in the cellar, and enjoy over the coming couple of decades. Drink 2028-2045.”

- Chris Peterson, Winemaker

Dessert: Black Currant Bread Pudding with Dark Chocolate – Espresso Ganache

Crusty sourdough bread soaked in Crème de Cassis crème anglaise then baked golden and served with our dark chocolate and dark roast espresso bean ganache

Wine Maker/Chef invitation to join in the Firseside Bar for Fruit and Cheese with Aperitif

Event Venue & Nearby Stays

McMillin's Dining Room, 248 Reuben Memorial Drive, Friday Harbor, United States