Events

Join us for an incomparable tasting experience starting with bubbles and a chat with Gilles Nicault, Long Shadows' Director of Winemaking, followed by an expertly paired course of seafood and light fare from The Butcher's Table's very own Chef Morgan Mueller. Then dive into Long Shadows' three vintages of Chester-Kidder, reaching back to 2010, and three specifically curated cuts of Mishima Reserve American Wagyu Beef. After dinner, retire to the lounge for sweets and a little more conversation. This event will be hosted in The Butcher’s Table’s exclusive private event venue, The Gold Dust Room. This swanky, rock-inspired space features peekaboo views of Lake Union and sets the perfect scene for an original night of deliciousness.