Our next wine dinner will feature wines from Browne Family Vineyards on Monday, May 20, 2024, at 5:30pm prepared by Ambrosia’s culinary team headed by Chef Michael Chamberlin assisted by Eston Blackerby.

Browne Family Vineyards stands as a testament to generations of winemaking expertise, cultivating not only grapes but a rich legacy of passion and dedication to the craft. Nestled in the heart of Washington State's renowned wine country, their vineyards bask in the ideal terroir, where sun-drenched slopes and cool breezes nurture grapes to perfection. Each bottle from Browne Family Vineyards encapsulates a commitment to quality and a deep connection to the land, offering a sensory journey that captures the essence of the Pacific Northwest's winemaking spirit.

We’ve chosen to feature wines from Browne’s “Forest Project”, an initiative created by the Browne family in response to the forest fires that devastated ecosystems throughout the Pacific Northwest in 2022 including in the grape-growing regions for Browne Family Vineyards. The enduring effect of soil erosion and habitat loss motivated Browne Family to address the pressing need for reforestation by partnering with the environmental non-profit One Tree Planted. For each bottle of Browne Forest Project wine sold, a tree is proudly planted to help restore forests in the Pacific Northwest and beyond. The inaugural wine crafted to benefit the Forest Project was the Shaw Vineyard Cabernet Sauvignon, a limited-case release sold exclusively across tasting rooms. Its sell-out in just one month validated that the Browne Family's passion for this cause resonated with the larger community.

Browne Family Vineyards Wine Dinner
Monday, May 20, 2024

WELCOME
Browne Brut NV

CORSO I
Bruschetta
Grilled house baguette, Cherry tomatoes, garlic, artichoke, capers, basil topped with parmesan
Forest Project White Blend 2022

CORSO II
Crab Cake
Dungeness crab, aioli, fennel herb salad
Forest Project Malbec 2021

CORSO III
Braised Lamb Belly
Lamb belly braised with fennel and rosemary, finished with sun-dried tomato relish, on a bed of herbed polenta
Forest Red Blend 2021

CORSO IV
Coq a Vin
Chicken thigh braised in red wine, topped with mushrooms and lardons, garlic mashed potatoes side
Forest Project Merlot 2021
Forest Project Cabernet 2021

CORSO V
Vanilla Bean Panna Cotta
Fresh berries, lemon sable cookie

Wine Dinner Team
Culinary Team: Chef Michael Chamberlin assisted by Eston Blackerby
Presenter: Skip Miller
Service Team: Nick Kennedy and Roxanne Segposyan
Owner & Sommelier: Armen Kevrekian