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More than 40 wineries teamed up with some of Washington’s best known

Published 7:00 am Monday, September 24, 2012

A gorgeous afternoon on Seattle's waterfront.
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A gorgeous afternoon on Seattle's waterfront.
A gorgeous afternoon on Seattle's waterfront.
Is there such thing as bacon flavored lip balm?
This woman seemed very surprised by the Salish Lodge Chef Tyler Hefford-Anderson's description of his plate - especially the frozen, yuzu-infused grapes. But yeah, they were that good.
Chef Anderson's Beef Tataki: Seared with Salish herb garden basil, onion relish, yuzu-infused grapes, houses made ponzu, petite Asian greens and sesame dust.
Enjoying the weather, the food, the wine, and the view.
Chef Matt Noesen's - of the Friday Harbor House - Braised BBQ Beef Brisket Sandwiches with bourbon BBQ sauce and crispy slaw.
Serious wine talk.
A quiet moment.
Chef Marsha Henry of the Kitsap Conference Center sharing her Pancetta, Lobster and Basil sandwiches.
Wine makes descriptions of all things that much bigger.
Chef Matt Costello of the Langley Inn's Lamb Loin - served with tarragon flavored eggplant with tomato bubbles and basil seeds. Wine getting low...
Quite a crowd.
Tasty desserts crafted by Lakedale Resort General Manager Scott Hale. A sweet way to end the day.

More than 40 wineries teamed up with some of Washington’s best known hotels and chefs yesterday on Seattle’s sparkling waterfront to present “Blend”. Guests were treated to a seemingly endless supply of wine and gourmet tastes from local culinary favorites such as Chef Tyler Hefford-Anderson of the Salish Lodge and Chef Matt Costello of the Inn at Langley. Proceeds from Blend benefit the Washington Wine Industry Foundation.Photos by Zibby Wilder.Published on September 13, 2010

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