Market-To-Table Meal with EFESTĒ Wine Pairing

wine and food pairing

Head Chef of Purple Seattle Harry “Coach” Mills will be joined by Purple’s Wine Director Chris Horn as we shop Pike Place Market for local seasonal ingredients and learn how to pair our meal with EFESTE wines from Woodinville. We go from menu planning to meal creation as we head back to Pike Place Market’s Atrium kitchen to cook up a three course meal using our procurred market ingredients. We then enjoy our beautiful meal together.
This class uncovers how wine and food flavors can work symbiotically and how to think of wine pairing in a less intimidating way. This cooking class format is more demonstration based in order to get the most out of the wine teachings and ad-hoc menu conceptualization using our Northwest produce and proteins from local farmers.

This 3 course menu will be using recipes from Coach Harry and Chris’s new cookbook called Cook+Cork: A Chef and Sommelier Spill the Secrets of Food and Wine Pairing.

Tax added at checkout.


EFESTE was founded on a family tradition of winemaking passed down through the generations. Since the first vintage in 2005, EFESTE has amassed an impressive list of accolades, including Wine Enthusiast Top 100 in 2015 and 2014 and Wine Spectator Top 100 in 2011 and 2008. The winery and tasting room are located in Woodinville, WA.

About Harry & Chris:

Harry “Coach” Mills joined Heavy Restaurant Group as Sous Chef of Purple Café and Wine Bar in Seattle in June of 2006. A Seattle native, Mills graduated from the Art Institute of Seattle’s School of Culinary Arts, where he later taught for 7 years. Previous stops also include Sous Chef positions at Le Provençale in Kirkland, and Restaurant Geneva in Seattle.
Harry was an integral part of Seattle’s opening team, and spent a short time as interim head chef before being promoted to Executive CPu.

All ticket sales are final and non-refundable. It rains often in Seattle so we keep all tours operating regardless of the weather. Fortunately, a good deal of the tour is covered.

Eat Seattle

Eat Seattle's hands-on cooking class experience consists of a tour through the famous Pike Place Market where the chef will explain the local and seasonal produce as he/she selects the ingredients for the menu being cooked. The group ends up in the beautiful Atrium kitchen in the market where the chef instructs the preparation of the menu; providing tips on cooking techniques, information about the meal and tidbits of Seattle’s history. We then sit down to indulge in our gourmet dishes. All ingredients used are sourced in the Northwest and 100% organic. The menus are thoughtfully designed to learn new techniques, maximize seasonal flavors and inspire your inner-chef to replicate these recipes at home.

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