W&S HotPicks 2008 / Seattle

			Chocolate mint tarts by Tom Douglas		Qube Chef Joseph Conrad prepares lemongrass & cider poached prawn pear purée on apricot brioche
		R. Lopez de Heredia Rioja 1996 Vina Gravonia Crianza	House made cured meats from restaurant Earth & Ocean		MacMurray Ranch 2005 Central Coast Pinot Noir
Qube Restaurant			King Estate 2006 Oregon Signature Collection Pinot Gris and Hogue 2006 Columbia Valley Chardonnay		Dim Sum bar by Tom Douglas
Pinot Noir poached poultry with early cherries, morels, and sage from the Herbfarm		Herbfarm prepping with sommelier Lisa Rongren	Earth & Ocean Restaurant		Peter Dow, President of Cavatappi Distribuzione pouring . R. Lopez de Heredia and Gaintseva of Classical Wines pouring Hidalgo
Ethan Stowell and Sennan David, How to Cook a Wolf		Glazed Oregon pork belly with pickled cucumber & ginger on toasted bread from Monsoon			St. Jude's Albacore crudo with cherry tomato, Castle-Vetrano olives & tomato powder from Beato
Domaine de Nizas 2003 Coteaux du Languedoc		Mediterranean lamb loin seared with garlic, oregano and vermouth, with feta and smoked paprika oil from Canlis Restaurant	Lisa Rongran pouring Boedecker 'Athena' Pinot Noir
			d'Arenberg 2005 McLaren Vale d'Arry's Original Shiraz Grenache
		Monsoon Restaurant
			Muga 2006 Rioja Rosé		Wine & Spirits Associate Publisher Michael Kinney, Senior Editor Wolfgang Weber, Associate Editor Nicole Drummer
Philippe Faury 2005 St-Joseph and Le Pigeolet en Provence 2006 Vin de Pays de Vaucluse					Brandon Gillespie, Beato
		English Pea & Reggiano Soup with Bacon & Morels, How to Cook a Wolf
Frogs Leap winemaker John Williams and son		Crush Restaurant