Culinary Offerings from Rocky Pond

The Dufenhorsts have been compiling an all-star team of wine and service professionals at Rocky Pond.

Chef Doug Setniker

To lead the culinary program, Rocky Pond has hand-selected a veteran of the industry in Chef Douglas Setniker to be the new Director of Culinary Experiences. Chef Doug has been involved in the high-touch catering industry for nearly thirty years. Doug graduated first in his class from the American Culinary Institute in Hyde Park, NY. From there, his career included eight years as the Director of Catering at Microsoft and fourteen years at Guckenheimer as the Executive Chef for the Pacific Northwest.

The new Rocky Pond Tasting Room in Woodinville will feature a top-of-the-line commercial kitchen to support Chef Doug’s new culinary creations. Guests can expect a locally sourced, wine-first menu that is expertly crafted to accentuate and elevate each Rocky Pond wine through an array of rotating small bites, weekly chef specials, and regularly scheduled multi-course wine dinners that are open to wine club members and the public alike.

A Cutting-Edge Culinary Program with Chef Austin

Rocky Pond Estate Winery is pleased to offer a new culinary program in partnership with Chef Austin. Chef Austin’s creativity and experience in fine dining assist us in fulfilling our mission to create the most memorable wine experiences in the Pacific Northwest.

We are excited to now offer a variety of wine and food pairing experiences, wine dinners, and so much more.

Chef Austin brings experience from 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.”

Dessert plated for service
Cocktails being poured
Appetizer
Beef tartare

Chef Austin’s Favorite Food & Wine Pairings

 

2017 Syrah Clos CheValle
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.

2016 Malbec DD Vineyards
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.

2018 Pinot Noir Oregon
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.

2017 Domaine CheValle
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.

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