Fête de Printemps 🌿 – Spring Seasonal Wine Dinner
Friday, May 2, 2025 | Page Cellars, Woodinville
Doors open at 6:00 PM | Arrival Reception 6:00–6:30 PM
Seating for Dinner at 6:30 PM sharp
Tickets: $195 per person/ Wine Club Members $160 per person. Price includes tax and gratuity.
CLICK HERE TO RESERVE YOUR SEAT
Fête de Printemps is the second of our seasonal wine dinner series, featuring a six-course French-inspired menu by returning guest chef Ginger Braml, whose sold-out winter dinner earned rave reviews. Arriving fresh from her travels through France, Ginger is bringing a curated collection of aged French cheeses and a menu inspired by springtime in Provence.
Each dish is paired with a Page Cellars wine, hand-selected by Chef Ginger and our team. As we enjoy the feast, you’ll hear reflections from both the winery and the kitchen—exploring the importance of springtime in winemaking and farming, and the role of community at the table.
Gather with us to toast the season, taste the magic of spring, and experience an evening where wine, food, and storytelling come together beautifully. Seating is limited to just 32 guests. Secure your seat around the table today!
THE MENU
Tarte au Saumon Fumé
A buttery pastry filled with lemon and caper crème fraiche, topped with smoked salmon, and drizzled with a dill and parsley pistou.
Potage à l’Ail du Pays Basque
A French Basque-inspired roasted garlic and smoked paprika soup topped with a poached egg and crispy jamon, served with fresh sourdough fougasse.
Côtelettes d’Agneau à la Provençale
Spring lamb rib chops marinated with classic flavors of Provence and grilled to perfection, served over crisp greens tossed in a Dijon vinaigrette.
Salade d’Asperges Vertes, Noisettes et Basilic
A salad of fresh grilled spring asparagus topped with crumbled chèvre, lemon zest, and roasted hazelnuts, drizzled with aged balsamic vinegar.
Les Fromages
A chef-curated tasting of aged French cheeses to transition the palate from savory to sweet.
Gâteau au Citron
A moist lemon poppyseed cake served over rich crème anglaise, garnished with fresh red berries and candied pecans.