Holiday gatherings may be smaller than usual this year, but that doesn't mean you shouldn't prepare a show-stopping dinner.
Owner of Frichette Winery, Shae Frichette, and Head Chef of Osteria la Spiga, Sabrina Tinsley (who was also a contender on Iron Chef) will show us how to impress whoever may be at your dinner table this season. Florist Nisha Klein will also show us how “less is more” with a Nordic inspired table set-up.
Sabrina will demo how to make and wow your guests with Tagliatelle al Ragu from her kitchen. Shae will show us wines to pair with this meal, and divulge some expert tips on pairing food and wine. Get your tastebuds ready - You won’t want to miss this engaging experience!
Plus, impress guests with learn how to design like the pros with Nisha. Set your table with candlelight serpentine with garland of foraged evergreens accented with bay leaves and oversized pine cones. Nisha Klein will go through simple steps with us to create a minimal garland and curate a Nordic inspired table.
Before the event, you can purchase the pasta and sauce at a $2 discount from Osteria La Spiga restaurant in Seattle for pick-up, and purchase wine at a 10% discount from Frichette Winery for delivery. Use REVELELEVEN at both the restaurant and winery for a discount!
About Shae: Shae Frichette is Co-owner and Assistant Winemaker at Frichette Winery, a limited production winery and tasting room in the Red Mountain AVA in Washington State, USA. As a minority business owner in the Washington wine industry and with her background in leadership, Shae has been provided opportunities to speak at various events sharing her story and skill sets.
Shae completed Wine & Spirits Education Trust (WSET) Level 2, and Introductory Course and Exam to Court of Master Sommeliers. She is the 2015 ATHENA Young Professional Award recipient, a recipient of the 2015 Entrepreneurial Award, 2015 Young Professional Award recipient, inductee as a Rising Star in the Mid-Columbia Ag Hall of Fame and graduate of the Leadership Tri-Cities Class XX
About Sabrina: Sabrina Tinsley and her husband Pietro opened Osteria la Spiga in 1998 in order to bring truly authentic northern Italian cuisine to Seattle diners. Chef Sabrina is extremely particular about her ingredients being of the highest quality, fresh and seasonal, and this is reflected in the dishes she creates. Certain items are imported from Italy, while other ingredients are sourced locally, from organic and sustainable sources whenever possible.
Chef Tinsley donates her time as a mentor to aspiring culinary professionals through the wonderful FareStart program and has contributed time and resources to diversity programs advocating for female chefs and chefs of color. She has been published in many local cookbooks, has been interviewed on radio and television, and was an Iron Chef contender against Bobby Flay.
About Nisha Klein: My mom always said, “Let the flowers speak!”, so I listened. Nature has been my muse since I was a child and continues to this day. After leaving my native California to live in France in my late twenties, I returned to the US to find myself taking cues once again from nature, this time in the Pacific Northwest. I debuted Fleurish in 1997 which operates as a floral design studio on Capitol Hill. Flowers are my love language and I’m so grateful to be a part of their generous world.