Culinary

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

Chef Austin Steak

Main Course – Rabbit Stew
Pairs with our 2017 Stratastone

Dessert – Vanilla Panna Cotta
Pairs with our 2017 Viognier
Or 2015 Late Harvest Riesling

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.

EXPERIENCE CHEF AUSTIN'S TASTING MENU

Chelan Tasting Room

Charcuterie Board – 25

Chef’s Selection of House Cured and Imported Meats & Cheeses

House Made Baquette – 6

Half Sourdough Baquette with Whipped Butter and Lava Salt

Beet & Frisee – 12

Roasted Beets, Frisee, Balsamic Vinaigreette, Smoked Pistachios, Aerated Caveman Blue Cheese

House Olives – 4

Castelvetrano Olives Marinated with Orange Peel & Rosemary

DINING EXPERIENCE WITH CHEF AUSTIN

Chelan Dinner

Spend an evening of fine dining with Chef Austin and Rocky Pond Estate award winning wines.

Coming every Saturday.

Introductory Price $95 (before tax & 18% gratuity)

$30 add-on for wine

CHEF AUSTIN'S FAVORITE FOOD & WINE PAIRINGS

Rocky Pond Bottles of WIne and Wind Glasses

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.