The Cellar Restaurant
Today’s pairing comes from Robert Pickens, executive chef at The Cellar, a restaurant located in Arlington, Washington at the Medallion Hotel. A favorite of Medallion Hotel hotel guests and locals alike, The Cellar is one of the finest restaurants in Arlington, WA. The focus is on simple cuisine, creative cocktails, a carefully selected wine list, and the freshest ingredients.
Chef Pickens likes to keep things interesting with new menu ideas and seasonal specialties, meaning each visit brings a new experience. The Cellar features a menu of fresh Northwest cuisine, fresh herbs and local produce in a variety of dishes with pastas, seafood, chicken, and mouth-watering tender steaks. Open for lunch Monday through Friday and dinner Monday through Saturday.
2010 Snoqualmie Sauvignon Blanc
Chef suggests pairing this dish with a 2010 Snoqualmie Sauvignon Blanc. The wine is made from 100% Columbia Valley Sauvigon Blanc grapes. Locals describe Snoqualmie’s Columbia Valley wines as “Naturally Northwest.” Grapes from this area offer a classic varietal flavor profile, reflecting the unique terroir of specific appellations within the Columbia Valley. Expect distinctive wines with bright, bold tastes from these grapes. Winemaker Joy Anderson describes this wines as showcasing “Lemon citrus characters on the nose with hints of melon which carry through on the palate. This is a lively crisp style of Sauvignon Blanc that will pair well with a variety of shell fish.” I tasted this wine the other night and agree! You’ll also enjoy the affordable price point : $9.00
Seafood Fettuccine
The Cellar Restaurant at the Medallion Hotel
Serves two
Ingredients
3 oz. cod ½-inch diced
3 oz. salmon ½-inch diced
5 21/25 tiger prawns
1 Tbsp. minced shallots
1 tsp. minced garlic
2 Tbsp olive oil
1 cup heavy cream
1 egg yolk
1 Tbsp lemon juice
Salt & pepper to taste 8 oz. cook fettuccine
Preparation
In small bowl mix egg yolk and heavy cream; set aside. In a sauté pan on medium heat add olive oil; when it starts to smoke, add seafood. Turn over once, then add shallots, garlic and lemon juice. Cream egg yolk mixture with wood spoon or heat-resistant spatula and stir until sauce starts to thicken, adjust with salt and pepper and add pasta.
