Come Experience Our New Culinary Program
DOUG SETNIKER | DIRECTOR OF CULINARY EXPERIENCES
I am excited to have the opportunity to work with the dynamic team at Rocky Pond Vineyards. My journey to this point has provided me many great culinary and life lessons. From a culinary school in New York to hotel foodservice and corporate dining, from events serving thousands to private dinners for a few, I have put passion and experience into every dish I serve. The most important people I have ever served are. . . you and the next guests whom I have the honor of preparing a memorable experience for. I see this as a culmination of a great collection of experiences in my life that help me to prepare and share exceptional experiences at Rocky Pond Vineyards.
CHEF AUSTIN HARMON | EXECUTIVE CHEF
Chef Austin is no stranger to the region. He grew up in the picturesque Lake Chelan area and graduated from Chelan High School before bouncing between California and Seattle to chase his culinary dreams. Ultimately, he would land starring roles in some of the top fine dining destinations on the West Coast, including Executive Sous Chef at the Craftsman in Encinitas California, Chef Tournant in Seattle Met’s Restaurant of the Year, Altura Restaurant, and most recently at the Campfire Restaurant in Carlsbad California. He is also no stranger to the world of wine, working at Carruth Cellars in Solana Beach California as the assistant winemaker over multiple vintages.
“I am so excited to be joining the Rocky Pond team as their new Executive Chef,” states Chef Austin. “They have been building an unparalleled paradise in one of the most underrated corners of the Columbia Valley that I have been lucky enough to call home for many years. I am beyond excited to create a culinary program like no other so we can continue to make this area a top travel destination for wine and food lovers not only from Seattle, but from the Pacific Northwest and the entire West Coast.”
Recipes with Our Wine Parings
Food, like wine, is best when shared with family and friends.
We invite you to try a few of our favorite recipes
each paired with the perfect Rocky Pond wine.
WOODINVILLE TASTING ROOM MENU
Melon & Prosciutto – 12
Melon, la quercia proscuitto americano, marcona almonds, cherry-fig balsamic reduction
Melon & Portobello – 10
melon, smokey portobello, marcona almonds, cherry-fig balsamic reduction
Cheese & Fruit Board – 24
Local trinity of cheeses, dried & fresh fruit, nuts, honeycomb, house baked flatbread
Charcuterie Board – 28
chef’s selection of american cured meats, local trinity of cheeses, house baked flatbread
Roasted Asparagus – 10
raspberry roasted asparagus, raspberries, hazelnuts, balsamic drizzle
House Olives – 4
warm house marinated olives with lemon peel and rosemary
Freshly Baked Baguette – 7
whipped butter with alaska pure sea salt or cold press olive oil with aged fruit balsamic