Rose’ Revival & Other Cool Whites May 3

16th Annual Rose’ Revival
& Other Cool Whites

Thurs. May 3rd, 2018
Olympic Terrace Tent Woodmark Hotel
1200 Carillon Point Kirkland

6 – 9 pm ~ $35
*Special VIP early entry at 5 pm for $50

CLICK HERE for tickets!

Proceeds from this event benefit the Save Our Wild Salmon Coalition.

What could be more relaxing than sipping tasty rose’ and white wines on the beautiful deck of at Woodmark Hotel on the waterfront of Lake Washington in Kirkland watching the sun set over the Olympic Mountains?

Be part of this Seattle tradition by joining us at the 16th Annual Rose’ Revival and Cool Whites Wine Event on Wednesday, May 10th from 6-9pm!

This event features a wide array of dry Washington Rose’ and interesting white wines – NO reds! Attendees will meet a variety of Northwest winemakers and taste their rosé made in very small lots from Sangiovese, Syrah, Cab Franc, Tempranillo, Grenache, Pinot Noir! The event will also feature a wide array of delicious whites for summer, including varietals such as Semillon, Pinot Gris, Viognier, Albarino, Gruner, & Pinot Blanc!

The Woodmark will provide tasty treats to accompany – including delicious wild salmon.

The event is a collaboration between Seattle Uncorked and benefits Save Our Wild Salmon, a Northwest-based coalition of conservation organizations, river groups, fishing associations, businesses, working to protect and restore abundant, fishable populations of wild salmon and steelhead by protecting and restoring their rivers and watersheds.

New VIP Entrance: Arrive early at 5 p.m. for $50 and taste with the judges 
and media before the crowd arrives (limited availability).

Trellis Restaurant: Front Porch Opening Celebration

Enjoy Open-Air Dining & Handcrafted Cocktails at Kirkland’s Heathman Hotel

Kirkland, WA — In honor of the warm weather seasonal opening of Trellis Restaurant’s Front Porch (Kirkland’s largest Front Porch), the restaurant is encouraging guests to celebrate sun, family, and friends on Thursday, June 9 and Friday, June 10, 2016, from 5 to 8 p.m. This extended celebration will feature live music from guitarist/composer Enrique Henao, farm inspired craft cocktails by well-known bartender Viktor Kustov and fresh seasonal bites from Chef Brian Scheehser’s 18-acre Woodinville farm.

Chef Brian Scheehser will debut his current farm collection at the upcoming Trellis Front Porch party. The 2016 assemblage includes assorted lettuces and greens, edible flowers, beets, carrots, brassicas, endives, beans, favas, celery root, anise hyssop, lovage, and kohlrabi. As the current growing season progresses, Chef Brian Scheehser will bring varieties of sweet corn, squash, and an unparalleled assortment of heirloom tomatoes.

“I am very excited to share the farm’s upcoming harvest with our valued guests and neighbors — this is our season,” states Chef Brian Scheehser. “This time of year is so exciting, as we are able to see the rewards from the past winter’s hard work getting the land ready for the next growing season.”

The carefully crafted earth-to-table offerings at Trellis Restaurant have become a highly sought after seasonal experience. Chef Brian Scheehser is serious about the ingredients he selects from his own 18-acre plot, and augments his offerings from local suppliers and farmers. And just hours before taking the helm at the kitchen, Chef Brian Scheehser can often be found at the farm harvesting items from his Woodinville property for each day’s dishes.

During the Porch opening, Chef Brian Scheehser will be launching several new summer dishes along with several Trellis favorites, such as his signature 2 Hour Salad, along with the Farro Heirloom Salad with farro, farm beans, parsley, grapes, apples, tomatoes, mint, basil, radish, peas with a lemon citronette dressing; and the Spring Salad with tomatoes, green beans, olives, onions, Parmesan cheese, basil, and toasted brioche croutons.

“From greens to vegetables, fruits to cheese, and wine to beer, Chef Brian Scheehser creates show stopping combinations based on his extraordinary understanding of food’s inherent flavor and texture,” states General Manager Troy Longwith. “We’re looking forward to presenting our guests with his latest dishes straight from the farm.”

Trellis bartender Viktor Kustov had a hand at building several summer liquid refreshments with warm weather essences to create the perfect hot day relief — featuring the Trellis Crush with Hedge Trimmer Gin, peach puree, fresh basil leaves, and sweet and sour, served on the rocks; and the Cucumber Jalapeño Margarita with Aha Yeto Blanco Tequila, Cointreau, agave nectar, fresh lemon and lime juices, with fresh slices of jalapeño and cucumber, served over ice with a salted rim.

The Heathman is pulling out all the stops with a performance both evenings by Enrique Henao, an acoustical guitarist, and master at playing classical and jazz music. He is a soulful interpreter of flamenco, and a rhythmic performer of Latin American music. He began studying the guitar at the age of 7, with his father as his teacher and mentor. Over the past 40 years, he has performed in 80 countries as a concert acoustical guitarist. Henao’s music offers the perfect backdrop to any summer evening.

Menu prices will vary. For reservations or information, call 425-284-5900.

About The Heathman Hotel and Trellis Restaurant in Kirkland
The AAA Four Diamond Heathman Hotel provides guests with a seamless fusion of modern luxury and uncompromising service. Located on Seattle’s Eastside, in the upscale community of Kirkland within steps of Lake Washington’s shoreline, shopping, entertainment, and the arts, the Hotel features 91 luxurious guest rooms—a perfect respite from the city. Rated the world’s 88th best property by Conde Nast reader’s, The Heathman has also been listed on the magazine’s Traveler’s Gold List and featured in US News & World Report’s Best Hotel Rankings.  A member of the Preferred Hotel Group, for reservations and information visit or call (888) 264-5494.

The Heathman Hotel’s award winning Trellis Restaurant and private dining is synonymous with fresh, handcrafted and timeless fare. Executive Chef Brian Scheehser wears many toques: farmer, cheesemaker, brewer, budding winemaker and seasoned artisan foodie. Hand-tending his own 18-acre plot at the South 47 Farm in Woodinville, he supplies the fresh produce that is showcased on his contemporary up-to-the-minute menu. To reserve seating call (425) 284-5900.