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.”

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.

Every Friday and Saturday Night at 6:30 p.m. in Lake Chelan!

Price is $155 per guest and includes wine pairings, tax, and gratuity.

House Olives – 4

Castelvetrano Olives Marinated with Orange Peel & Rosemary

Freshly Baked Baguette – 6

Whipped Butter or Olive Oil & Balsami

Charcuterie Board – 28

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

Godfather Sub – 15

Variety of House Cured Salumi, Provolone, Garden Green, House Giardiniera

Roasted Garlic Hummus – 10

House made and served with our House Sourdough and Local Carrots

Offerings created by Executive Chef Austin Harmon

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.

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.