Come Experience Our New Culinary Program
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.”
Chef Austin's Recipes with Wine Parings
Food, like wine, is best when shared with family and friends.
We invite you to try a few of our favorite recipes from Chef Austin,
each paired with the perfect Rocky Pond wine.
Appetizers – Beef Tartare
Pairs with our 2019 Rose of Pinot Noir
or 2017 Grenache
Main Course – Rabbit Stew
Pairs with our 2017 Stratastone
Dessert – Vanilla Panna Cotta
Pairs with our 2017 Viognier
Or 2015 Late Harvest Riesling
THE DINNER SERIES WITH CHEF AUSTIN
Estate Wine Dinners with Chef Austin!
Spend an evening of fine dining with Chef Austin and Rocky Pond Estate award winning wines.
Expect the unexpected, as Chef Austin takes you on a wine-centric culinary journey. Guests will delight in 6-courses of creatively plated dishes prepared to perfection using the finest locally sourced, foraged, and Chef-grown ingredients of the season. These weekly wine dinners are the ultimate way to experience great food and the wines of Rocky Pond. Each course is inspired by our culinary team to accentuate the flavors and complexities of each wine paired throughout.
Every Friday and Saturday Evening at 7:00 p.m. in Lake Chelan!
Price is $155 per guest and includes wine pairings, tax, and gratuity.
Reservations are required as seating is limited to 12 guests per dinner. Book now – These experiences fill quickly!
EXPERIENCE CHEF DOUG SETNIKER'S TASTING MENU
Chelan Tasting Room
Melon & Prosciutto (GF V) – 12
Melon, Italian speck, marcona almonds, cherry-fig balsamic reduction
Melon & Portabello (GF V) – 10
Melon, Smokey portobello, marcona almonds, cherry-fig balsamic reduction
Cheese & Fruit Board – 24
Local trinity of cheeses, dried and fresh fruit, nuts, honey-comb, and house baked flatbread
Charcuterie Board – 28
Chef’s Selection of American cured meats, local trinity of cheeses, and house baked flatbread
Roasted Asparagus (GF V) – 10
Raspberry roasted asparagus, raspberries, hazelnuts, and balsamic drizzle
House Olives (GF V) – 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 fruitbalsamic
Offerings created by Chef Doug Setniker
EXPERIENCE COOKING WITH WINE CLASSES
COMING SOON!
Chef Austin will teach you how to create one of his favorite dishes and how to pare it with our award winning wines.
CHEF AUSTIN'S FAVORITE FOOD & WINE PAIRINGS
Profiles: Green Pepper, Bruleed Figs, Clove, Blackberries
Food Pairings: Grilled NY Steak with Shallot butter and demi-glace, Italian sausage with summer peppers or a Wild Mushroom Pappaerdelle.
2017 Cabernet Sauvignon 11 Dams
Profiles: Blueberries, Blackberry Jam, Leather, Cigar Box, Cocoa
Food Pairings: Elk Ribs with Blackberry Sauce, Braised Short Ribs and Caveman Blue Cheese or Roasted Rack of Lamb with Rosemary Jus.
2016 Cabernet Sauvignon DD Vineyards
Profiles: Fresh Baked Blueberry Pie, Freshly Cut Apple on the nose, Dark Chocolate, Nutmeg
Food Pairings: Prime Rib with Au Jus and Horseradish, Classic Bolognese with freshly shaved Parmigiano Reggiano or Roasted Leg of Lamb with Mint.
Profiles: Wild Huckleberries, Cherry, Black Current
Food Pairings: Roasted Venison with Huckleberry Jus and Rosemary, Grilled Carne Asada with Chipotle Crema or Braised Lamb Shanks with Potato Puree.
Profiles: Dill, Cinnamon, Tart Cherries
Food Pairings: Classic Pasta Carbonara with Pancetta (Eggs, Parmigiano Reggiano, Black pepper) Rueben sandwich, or Confit Duck Leg with Sweet Potato Puree, Mustard Greens, and Pomegranates.
Profiles: Canned Peaches, Granny Smith Apples, Asian Pear, Butterscotch
Food Pairings: Frito Misto (Italian appetizer of “mixed and fried” tempura veggies), Salmon Lox with crème fraiche, dill, and Caviar, Grilled Oysters with lemon garlic butter, Pan Seared Scallops with a beurre blanc and fried leeks or Truffle Popcorn with Parmigiano Regiano and chives.