Northwest Cider Association's
2nd Annual Cidermaker's Dinner

Our 2nd annual Cider Maker’s Dinner offers a remarkable opportunity to taste many of our beverages, while learning about the cider process from orchard to glass. The first hour of the event will feature a casual open bar with appetizers, offering tastes from member cideries, and with the cider makers on hand to answer your questions. Want to learn the technical differences between methode champenoise and force carbination? Curious about the types of apples used to create such a variety of flavors? Want to hear about the latest products these cideries are working on? This is your chance to ask the experts while enjoying the fruits of their labor.

The evening is catered by sustainable caterer Ravishing Radish, known for their commitment to local, seasonal ingredients. Chef JoAnna Cruz will prepare a three-course meal, with each course paired with a different Northwest craft cider.

 

When: February 25, 2012, 6pm-10pm

Where: the Yacht Club on Lake Union (3220 Fairview Avenue East, Seattle).

Cost: $80 for members of the Northwest Cider Association and $85 for non-members; includes all pairings, tax and gratuity.

 

The press is really starting to roll in for our little event here.

http://www.seattleite.com/whats-hot-cider-makers-dinner/
http://www.bizjournals.com/seattle/blog/2012/02/cider-comes-to-the-dinner-table.html

Reserve your spot now!

 

The Menu.

Tray Passed Hors D'ouerves

-Ginger Infused Grilled Beef Sirloin Crostini w/ Herbed Goat Cheese (infusion: Eaglemount's Ginger Cider)
-Seckel Pear & Gorgonzola Crostini (pears infused with Wandering Aengus's Bloom Cider)
 
First Course (paired with Snowdrift Cider's Semi-Dry Cider)
Spring Organic Baby Greens Salad - Full Circle Farms organic greens, poached pears (pears infused with Eaglemount's Perry Cider), Rogue Creamery blue cheese, spicy walnuts, and cider vinaigrette (made with Snowdrift Cliffbreak's Blend)
 
Main Course (paired with E.Z. Orchard's 2010 Cidre)
-Potatoes Dauphinoise (caramelized onions made with Carlton's Citizen Cider)
-Greenbeans (drizzled with cider reduction with Finnriver's Dry Hopped Cider)
-Cider Roasted Chicken & Cardamom Apple Chutney (chicken marinated with Alpenfire's Ember Cider, & chutney made with Alpenfire's Pirate's Plank Bone Dry Cider)
 
Essential Baking Organic Breads & Chive Butter
 
Dessert Course (paired with Tieton's Frost Ice Cider)
Vanilla genoise filled with caramelized apples & an apricot sabayon with a cinnamon buttercream (Caramelized apples sauteed with Sea Cider's Pippins Cider, apricot sabayon infused with Tieton's Apricot Cider).

 

Photos from our 2011 Cidermaker's Dinner