Copperleaf Restaurant at Cedarbrook Lodge in Seattle this summer is holding a series of dinners paired with beer, cider and wine.
Culinary director Roy Breiman and executive chef Mark Bodinet, together with local wineries, cideries and breweries, have developed the series of summer dinner events, each highlighting the Northwest’s best seasonal ingredients, flavors and textures.
They have teamed up with Charles and Rose Anne Finkel of Pike Place Brewery in Seattle; Jim Bovino of Finnriver Farm Cidery in Chimacum, Washington; and Poppie and James Mantone of Syncline Wine Cellars in Lyle, Washington.
“We have a great schedule of summer dinners, including a really unique cider-maker dinner,” says Breiman. “Each dinner is a celebration of local food and wine, cider or beer, and is a fun way to experience the Northwest’s unique food scene.”
Chef Bodinet will prepare prix fixe menus for each dinner and, weather permitting, guests can enjoy dinner on the outdoor Copperleaf Terrace, featuring a large fireplace and views of Cedarbrook Lodge’s pond, lawn and garden areas.
The schedule for the dinners is:
- Pike Place Brewery Dinner—Friday, July 22
- Finnriver Cidery Dinner—Friday, August 12
- Syncline Wine Cellars Dinner—Friday, August 26
Gayotnamed Copperleaf as a Top 10 New Restaurant and Seattle Magazine readers voted the restaurant as a Best New Restaurant to open in 2010. Focusing on nourishing the minds, bodies and spirits of its guests, Copperleaf strives to set a model of responsible and sustainable culinary practices by using concepts such as onsite farming, mushroom harvesting, composting, water reclamation, as well as sourcing meat, dairy and produce from local ranchers, farmers and artisans.
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