Charles Koh
The Championship round of the Iron Vintner Challenge took place at Willows Lodge on Wednesday night. Chef Bobby Moore’s secret ingredient was lamb and Winemaker Morgan Lee of Covington Cellars satisfied the taste buds of the celebrity judges: Executive Chef Chris Weber of The Herbfarm, Dunham Cellars Winemaker/Owner Eric Dunham and 425 Magazine’s Ethan Chung.
In 60 minutes, Morgan created a fancy grilled cheese sandwich with a Harissa pepper-mayo spread, topped with Foie gras, lamb and Taleggio cheese on Essential baking company Rosemary bread with a side of organic red and orange heirloom tomato soup topped with chives. An delectable entrée of grilled lamb served on top of an eggplant and Greek yogurt puree with a side of eggplant frites fried in goose fat and topped with arugula pesto and minces truffle olives. There are pictures from the festive evening on the event’s Facebook page here: www.facebook.com/pages/Iron-Vintner-Challenge/136279633102479. Please let me know if I can offer any higher res versions.
The challenge will conclude next week on Wednesday, June 27 at 7 p.m. with a Winemaker Dinner at Barking Frog. All four winemakers from the Iron Vintner Challenge will attend and the dinner will benefit Little Bit Therapeutic Riding Center in Woodinville. Executive Chef Bobby Moore will step down from being emcee to prepare a four-course meal, featuring Morgan’s winning appetizer and entrée along with wine pairings from the 2012 Iron Vintner himself, as well as the other participating winemakers Jerry Riener, Guardian Cellars; Ross Andrew Mickel, Ross Andrew Winery; and Kevin Correll, Barrage Cellars.
The tickets are $135 per person. Reservations can be made by calling the Barking Frog at (425) 424-2999.
