Featuring Chef Richard Kitos and Wine Pairing with Butch Milbrandt
Friday, August 25, 2017
6:30 – 9:00 p.m.
$75 per person; limited seating; reservations required
1500 5th Street, Wenatchee, WA
* Hoisin Marinated Chicken may be substituted. Upon confirmation of purchase of your tickets you will receive an email asking for your choice of salmon or chicken.
Pairing with seven Milbrandt Vineyard wines
Enjoy an evening with Butch Milbrandt as he talks about his wine and the methodology behind the pairings. In 1997, this fourth-generation farmer took a risk in planting grapes and soon became recognized for helping establish two of the top AVAs in Washington State: Ancient Lakes and Wahluke Slope.
Never forgetting his farming roots, Butch is a true “Renaissance rancher” who loves to ride his motorcycle, fly his plane and cook. In the military, he cooked for his company. It was then he honed a talent for pairing food and wine and seasoned a desire to have a winery of his own.
Now a multi-generational brand with Butch taking the lead, Milbrandt Vineyards remains a symbol of perseverance and reward. Once a potato farm, the brand is now producing 40,000+ cases of wine.
A premium wine tier as well as an introductory wine tier is available nationwide, both delivering uncompromising quality. Collectively, the Milbrandts have contributed to more 90-point wines than any other fourth-generation farming family in Washington. This bold and innovative farming pioneer also produces recipe videos that can be found on the winery’s website. Using his kitchen as the backdrop, Butch highlights simple recipes that pair perfectly with featured varietals.
Milbrandt Vineyards recently garnered 90-plus scores on several wines including the 2014 Estates Chardonnay, 2014 Estates Viognier, 2015 Sweet Katherine Riesling, 2013 Clifton Hill Syrah, and 2012 Sentinel. The 2012 Estates Cabernet Sauvignon was awarded “double gold” by the San Francisco Chronicle.
Richard hails from the Midwest of the United States, which is why he refers to his style as Heartland cooking. He spent five years working in Switzerland during the mid 1980's, refining his skills with stints in French, Italian and Swiss restaurants.
He returned to the states and soon found himself in LA running a high profile French restaurant on Rodeo Drive, then a critically acclaimed west L.A. restaurant before settling in as the Executive Chef of a catering/restaurant company where he worked for 15 years before moving to the Pacific Northwest where he and his wife opened Lulu’s restaurant and the IvyWild Catering company.
He continues to travel to L.A. to produce large events with his former employer, and runs his catering business in Wenatchee while raising his three beautiful daughters.
The historic Wells House, built in 1909 by early Wenatchee developer W.T. Clark and sold in 1919 to pioneer hardware and orchard businessman A.Z. Wells, is one of the most beautiful historic buildings in North Central Washington. It was the first home of Wenatchee Valley College, serving as the center of student activity during the 1950s. The house is now owned by the Wenatchee Valley Museum & Cultural Center and managed by the Wells House Committee, a museum affiliate.