Monday, October 27, 2008

Harvest Celebration Winemaker Dinner

La Gerbebaude 2
Saturday, November 8

Dear Friends of Olympic Cellars,

We’ve crushed our last grape (Cabernet Sauvignon) and are ready to celebrate the Harvest. This year’s vintage will be one of the best in the winery’s history and we look forward to celebrating this harvest with great food, wine and friends.
The 2nd year is now a tradition… The Harvest Celebration Dinner will again be held at Joy’s Wine Bistro in Port Angeles, WA.

We typically do a press release, especially for our local media. This one, though, is something special, worth sending out beyond our local borders. It features the culinary and winemaking accomplishments of Joy Siemion of Joy’s Wine Bistro and our winemaker, Benoit Murat.

Our Harvest Table in the Gathering Room

If you are planning a visit to the Peninsula soon or would enjoy wine touring in your own backyard , the annual Passport to Autumn Wineries Tour will be held on Saturday and Sunday, November 8-9.

Information on making reservations for the Harvest Dinner is below. Information regarding the Winery Tour is on our website,

All our Best, Kathy

Port Angeles Chef/Winemaker Bring In-Depth Knowledge, High Profile Skill to Local Dining Experience Culinary Team Showcases Seasonal Bounty in La Gerbebaude 2

Port Angeles, Wash., Oct. 27, 2008

Several times each year, Joy Siemion, chef and owner of Joy’s Wine Bistro and Joy’s Bistro at Peninsula College , both in Port Angeles, can be found working around the country alongside internationally-renown chefs such as the Food Network’s Bobby Flay and Giada De Laurentiis. Similarly, while his wines age in barrels at Olympic Cellars, you might find Winemaker Benoit Murat working the harvest at Cloudy Bay , New Zealand’s most famous winery, or studying the latest winemaking techniques in France.

Each of these local culinary talents is committed to continuously augmenting their skill and expertise to bring Port Angeles diners an exquisite gastronomic experience. On Nov. 8 , Siemion and Murat will join forces in presenting La Gerbebaude 2 , a winemaker dinner showcasing seasonal Olympic Coastal Cuisine expertly paired with locally-made wines. The event will take place at Joy’s Wine Bistro , with seating at 6 p.m. Tickets are $55.00 per person. For reservations, call 360.452.9449.

“La Gerbebaud,” is a French term meaning “end-of-harvest,” says Siemion. “ La Gerbebaude 2 is our second end-of-harvest winemaker dinner. For this event Benoit and I have worked together to create a perfect fall menu. It is an expression of the local bounty with simple ingredients and clean, fresh flavors, complemented by Benoit’s wonderful handcrafted wines.”

Working with Celebrity Chefs
Siemion recently returned from the Food Network New York City Wine & Food Festival, one of the largest televised cultural events of the year featuring the best and brightest stars of the culinary world. Now in her 10 th year as culinary stage production manager, Siemion and her crew take care of every behind the scenes detail for celebrity chef demonstrations on a particular stage. This includes receiving chef recipes, ordering and receiving food, prepping ingredients, organizing ingredients for the stage demonstration, trouble shooting, and directing the chefs on camera. Siemion’s crew supported Chefs Bobby Flay, Lidia Bastianich, Rachel Ray, Rocco DiSpirio, Tyler Florence and Iron Chef Masaharu Morimoto at the New York event. In February, Siemion will be off to South Beach, Fla. for the South Beach Wine & Food Festival, and in June she will work the Aspen Wine & Food Festival.

“I return from each event feeling personally challenged, and look forward to applying the new knowledge and techniques I learn in my own business,” says Siemion.

A Mélange of Winemaking Techniques
French native Murat was educated in enology and viticulture and began his winemaking career in the Bordeaux region of France. Seeking to experience winemaking in different parts of the world he came to the United States, and has since traveled to winemaking areas in New Zealand, Italy and other parts of France. He reads constantly to keep up on what’s happening in the industry, and confers with other winemakers regularly. Murat’s personal winemaking style is a mix of the techniques he’s learned around the world.

Working closely with Siemion, Murat carefully creates the wine lists at Joy’s Wine Bistro to complement her culinary creations, and often recommends some delightfully surprising pairings.

Seating for La Gerbebaud 2 is limited, and early reservations are recommended.

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