Issue link: http://digital.copcomm.com/i/188061
Bruce Sturgeon, General Manager, Blueacre Seafood, Seattle "I grew up in Seattle, but my career began in Aspen, and that was 40 years ago," says Bruce Sturgeon, whose name is befitting of his job overseeing one of Seattle's top seafood restaurants. In fact, the eatery caters to a potential 4,000 occupied hotel rooms in the city's Downtown district, making it is a top tourist destination. But the number of mouths to consider becomes even larger when you add in the Washington State foodies who have followed Chef Kevin Davis to his fourth Seattle restaurant, where an expansive interior resembles the calm, aqua ambiance of a world undersea. "Our concept is American seafood: sustainable, managed fisheries within the U.S. border," Sturgeon explains. "And that theme carries through on the wine list: domestic wines only with a focus on the Pacific Northwest and California." Bruce's Tasting Notes on Murrieta's Well 2012 The Whip, Livermore Valley: "Rich and crisp with floral and exotic tea notes; orange blossom finish follows just-pressed lime and orange peel notes." Perfectly Paired: "This wine really picked up on the flavors of the seared scallops and ravioli with chanterelle mushrooms. Its brightness cuts through the rich buttery flavor of the dish nicely. This wine would also pair well with our jumbo East Coast sea scallops, which are served over a corn and green bean succotash with cilantro pesto and apple smoked bacon." Bruce Sturgeon. Broccoli rabe ricotta ravioli served with East Coast diver sea scallops, sweet corn and butter poached chanterelle mushrooms paired beautifully with The Whip. Jeff Lindsay-Thorsen, Wine Director, RN74, Seattle W ith two-and-a-half-year-old twins and a fulltime job as Wine Director at RN74, a Michael Mina concept that pays homage to the cuisine of Burgundy, one might think Jeff Lindsay-Thorsen has his hands too full to tackle side projects. But the busy enologist is now also making his own garagiste wine out of Woodinville, and has crafted a Syrah that reflects his hands-off approach to winemaking. But Thorsen, it seems, has always liked a challenge: "I'm looking forward to seeing these wines paired with seafood," he told us before the luncheon. "Tannins don't tend to be very friendly with seafood, but here in the Pacific Northwest, the water is so cold that the fish gets a very rich and wine-friendly quality." Jeff's Tasting Notes on Wente Vineyards 2012 Riva Ranch Chardonnay, Arroyo Seco: "Fresh, with light toast, pear, cantaloupe and candied lemon." Jeff Lindsay-Thorsen. Perfectly Paired: "This wine is beautiful with the black cod served with summer zucchini caponata. The dish has a sweet-sour component that plays beautifully with the Riva Ranch Chardonnay's vibrant fruit and the slick texture of both. At RN74, this would be a classic pairing across the board with our lobster pot pie served with summer corn." october 2013 / the tasting panel / 99 TP1013_066-107.indd 99 9/23/13 10:36 PM