We’re excited to share that we’ve partnered up with The Winemaker’s Reserve in Woodinville! While enjoying some of Washington’s finest local wines, you’ll have the option to try a few of our featured menu items! What goes best with wine? Cheese & meat! The charcuterie boards feature various rotating cheeses and meats and paired alongside our homemade rosemary crackers. Still hungry? Well don’t worry, we are also offering seasonal flatbreads. Looking for something on the lighter side? Throughout the season choose between our hummus or tapenade spreads as well. For all details about what we are serving each week please ask your tasting room attendant!
Trying to plan your next corporate holiday party, or thinking about where to have your wedding reception at? Check out The Winemaker's Reserve website and social media pages. Or check out our other great venues. Established in 2019, The Winemaker’s Reserve's owner, Matthew Loso wanted a unique open, modern, romantic event space where guests could eat, drink, and be merry. Hosting up to 400 guests, The Winemaker's Reserve is a two-floor, indoor venue with multiple rooms, including a private tasting room where you can learn about the winemaking process and taste a variety of locally-made wines.
Interested in learning more about how our offered retail food pairs with the Winemaker’s delicious wine? Check out “Cheers for Peers” that was a live virtual Facebook event on Woodinville Wine Country page on November 5, 2020 at 6pm PST where you can tune-in to hear Twelve Baskets' owner, John Bagge, Executive Chef, Tim Kramer, and Event Specialist, Olivia Gassner discuss the in's and out's of what we do and where some of our inspiration comes from along with a live tour from the winemakers at the Winemaker’s Reserve and some discussion about some of their favorite wines to pair with Twelve Baskets food! You can view this streamed video on the Woodinville Wine Country’s Facebook or Instagram page under their live story section!
It was the second annual Experience Corporate Woodinville event this past Spring and we were thrilled to be a part of it again! Columbia Winery hosted us and the other awesome caterers on their exclusive list. Each section of the venue featured a different season, and we were lucky enough to be out on the sunny patio for the "Fall" themed area. Tolo Events designed and planned the theme and did a great job putting everything together. We got to work with a lot of talented event professionals as well and all the guests seemed to have a great time! Check our vendor team list at the bottom of this post. We hope you'll join us next time in May 2020.
Our station highlighted some of our favorite cooler weather bites, which would be perfect for a fall or winter gathering or meeting.
-Bacon Wrapped Medjool Dates: dates stuffed with blue cheese, wrapped in bacon, baked and drizzled with a balsamic reduction
-Chimichurri Steak Skewers: seared seasoned beef tender with chimichurri sauce
-Pear and Gorgonzola Crostini: caramelized d'Anjou pear butter, gorgonzola crumbles and crispy sage served on a warm toast point
After enjoying a crisp fall setting on the transparent tent-covered patio, guests stepped into the beautiful "Columbia Room" which was fully decorated for winter with muted Christmas tones and lots of sparkle and flair.
Meanwhile, downstairs in the "Barrel Room" was a fun mix of spring and summer with lots of bright colors and pops of flowers and sunshine! As you can see below, LightSmiths did an amazing job bringing a fun atmosphere to the space. It makes you really see how versatile this room is and you can turn this blank canvas into any setting you'd like!
Amazing team of vendors:
Joe and Amy's crisp October wedding last year was just perfectly planned and designed with gorgeous autumn colors and decor. From the wine colored bridesmaid dresses, to the cafe au lait dahlias and orange pumpkins, the color theme was exactly fitting! DeLille Cellars, while often seen as a summer venue, was just right for this fall soiree! Betty Elaine captured everything so elegantly and you can just feel the love between these two. 🙂
Tray-Passed Hors d'Oeuvres Caprese Skewer Shooterfresh mozzarella, basil, and grape tomatoes skewered on a vial of balsamic vinaigretteBacon Wrapped Medjool Datesoven-roasted bite-sized dates stuffed with blue cheese, wrapped in bacon and drizzled with a maple balsamic reductionMini Grilled Cheese Wedgesgrilled Tillamook cheddar cheese sandwich triangleCustom Family-Style Menu Northwest Herb Crusted Chickenlocally sourced chicken crusted with herbs, pan-seared and served with a Northwest demiMustard Seed Crusted Pork Loinserved on a bed of grilled Radicchio, Canelinni bean and pancetta batonsCavitappi Primaverawith seasonal vegetables in a roasted garlic buerre blancRoasted New Potatoes baked in fresh herbs, garlic and extra virgin olive oilSeasonal Grilled Vegetables Mixed Field Greensfresh mixed greens served with candied pecans, dried cranberries, Gorgonzola cheese and raspberry vinaigretteFresh Baked Sliced Artisan Bread & Assorted Rollsserved with butter
Venue: Delille Cellars
Photographer: Betty Elaine
Farm Tables: Seattle Farm Tables
Catering and Tableware: Twelve Baskets Catering
Linens: Cort Party Rentals
Florist: Verbena Floral
Hair and Makeup: Posh Styling
Invitations and Menus: Designed by the bride through Minted.
Bride's Gown: La Belle Elaine's Bridal Shop
DJ: Sounds Unlimited
Wedding Cake: Macrina Bakery
Please join us for a tasting event at Glassybaby Studio in Madrona on October 24th from 5pm-8pm. We will be sharing a sampling of some of our Fall favorites as well as some of our most popular menu items and delicious treats as well.
Well, its been just over a year since Caroline and Horia tied the knot at CLISE MANSION in Redmond. What a beautiful Autumn wedding it was! The bride made her own colorful table runners to match her Charcoal Grey, Autumn Yellow and White color theme and the groom made their adorable cake toppers(!!!). Enjoy these beautiful images from Dan Cole over at Grit Box Photography!
FLORALS: Victoria Graceson
CAKE: Crème de la Crème
Tray Passed Hors D’oeuvres following the ceremony
Brie & Poached Pear Purse
D'Anjou pears poached in mulling spices over a slice of brie in an Athens phyllo shell, topped with a caramelized walnut and lavender honey
crispy phyllo triangles stuffed with spinach and feta cheese
local Blue Mesa Ranch corn-fed fresh steaks marinated in red wine, spices & garlic,
served with your our Tri-Peppercorn and Sherry sauce
Grilled Rosemary Chicken Breast
locally raised chicken breast marinated in white wine and fresh herbs,
served with a fine herb with white wine cream sauce
Rainbow Cheese Tortellini
served with fresh parmesan cheese, sliced baguettes and sun-dried tomato cream sauce
Roasted New Potatoes
Mixed Field Greens
tossed with caramelized walnuts, dried cranberries, Gorgonzola cheese and a raspberry vinaigrette