Seasonal Northwest Pairings: Spring Dining with Long Shadows

The Pacific Northwest offers a bounty of seasonal flavors that perfectly complement our distinctive wines at Long Shadows Vintners. To help with your meal planning as the warmer weather arrives, we're excited to share three exceptional recipes from some of our favorite local chefs that showcase the vibrant flavors of spring, each paired with selections from our portfolio.

Chef Russell’s Filet Mignon with Herbed Risotto

Courtesy of Chef Russell of Russell’s Restaurant (Bothell, WA)

Recipe
There's nothing quite like a perfectly prepared steak to showcase our bold red wines. Chef Russell's technique delivers a beautifully seared filet with precise grill marks that allows the quality of grass-fed beef to shine. The aromatics in the pan sauce—shallots, fresh herbs, and a splash of red wine—create a luxurious finish that echoes and enhances the complex notes in our red blends. Accompanied by mushroom-enriched risotto and seasonal vegetables prepared to preserve their vibrant colors and textures, this elegant entrée creates a memorable dining experience.

Wine Pairing
This luxurious steak dinner calls for one of our bold reds. We recommend Chester-Kidder Red Blend with its rich black fruit notes and subtle oak influence, or Feather Cabernet Sauvignon with its elegant structure and classic Washington State character.

Ingredients:

  • Grass-fed filet mignon steaks
  • Russell's Original Spice Blend or your favorite steak seasoning
  • Salt
  • Butter for basting

For the Herbed Risotto:

  • 1 cup Arborio rice, cooked according to package directions
  • Butter or olive oil
  • 1 pack (8 oz) Sliced cremini or shiitake mushrooms
  • 1 cup chicken stock
  • Parmesan reggiano cheese

For the Pan Sauce:

  • 2 Tbsp chopped shallots
  • 1½ tsp chopped fresh herbs (thyme, rosemary, sage)
  • ½ cup beef broth
  • ½ cup red wine (preferably Long Shadows Chester-Kidder or Feather)
  • 1 Tbsp butter
  • Salt and pepper to taste

For the Vegetables:

  • Seasonal vegetables, blanched and sautéed to al dente with olive oil and seasoning

Preparation:

  1. For the filet: Season filet mignon generously with Russell’s Original Spice Blend or your favorite seasoning rub
  2. Grill steak, turning once to create crosshatch marks, then sear edges for even cooking. Cook to desired doneness
  3. After cooking, baste with butter and finish with a pinch of salt
  4. For risotto: In a sauté pan, combine cooked arborio rice with butter or olive oil, add mushrooms and chicken stock, finish with freshly grated parmesan
  5. For the pan sauce: Sauté shallots and herbs, add beef broth and wine, reduce by half, whisk in butter, and season to taste

Recommended Sides 

Blanch vegetables by very briefly submerging them in boiling water, then immediately transfer them to an ice bath to stop the cooking process. This preserves color, texture, and flavor, especially when freezing or preparing for later use.

Sauteed vegetables with olive oil and your favorite seasoning on a medium heat stove until just al dente.

Northwest Wild Salmon with Spring Vegetables

Courtesy of Chef Philip Mihalski of Nell’s Restaurant (Seattle, WA)

Recipe
When spring arrives in the Pacific Northwest, it brings two fleeting seasonal treasures that pair perfectly with our local salmon: delicate pea vines and earthy morel mushrooms. This elegant dish celebrates the region's bounty by combining wild salmon fillets with these ephemeral spring ingredients. The simple preparation allows each component to shine while creating a harmonious plate that pairs beautifully with several of our wines.

Wine Pairing
The richness of wild salmon paired with earthy morels creates a versatile dish that bridges white and red wine pairings. Try our Dance Chardonnay for a classic pairing, or Cymbal for a more aromatic white option. For red wine lovers, Saggi offers enough structure without overwhelming the delicate fish, while those who prefer bolder reds will find Pedestal or Pirouette complement the earthy mushrooms beautifully.

Ingredients:

  • 4 wild salmon fillets (6 oz each)
  • Salt and pepper
  • 2 Tbsp olive oil, divided
  • 2 Tbsp butter, divided
  • 1½ Tbsp chopped shallots, divided
  • ½ lb pea vines, cleaned
  • 6 oz morel mushrooms, cleaned and trimmed
  • 6 oz chicken stock, divided
  • 2 tsp lemon juice
  • 1 Tbsp chopped fresh parsley

Preparation:

  1. Heat a heavy-bottomed sauté pan with 1 Tbsp olive oil until almost smoking
  2. Add mushrooms and cook until lightly browned, turning often
  3. Add 1 Tbsp shallots, cook for 30 seconds
  4. Add 4 oz chicken stock, bring to a boil and reduce by half
  5. Season salmon with salt and pepper
  6. Heat 1 Tbsp oil in a large sauté pan until almost smoking, add fish and cook 3-4 minutes
  7. Turn fish and cook another 2-4 minutes depending on thickness
  8. While fish is cooking, heat 1 Tbsp butter and ½ Tbsp shallots in another pan
  9. Add pea vines and 2 oz chicken stock, season with salt and pepper
  10. Cook 2-3 minutes until pea vines are wilted and tender
  11. To serve: Place pea vines in the center of four plates, top with salmon
  12. Return mushrooms to a boil, add lemon juice, 1 Tbsp butter and parsley
  13. Check seasonings and spoon mushrooms and sauce over fish

Chef Bre's Spring Vegetable Risotto

Courtesy of Chef Breanna Beike of Heritage (Woodinville, WA)

Recipe
This vibrant spring risotto celebrates the season's fresh produce with a creamy, comforting backdrop that showcases our aromatic white wines beautifully. Chef Bre's technique ensures a perfectly textured risotto—creamy yet with each grain maintaining its integrity—while fresh herbs and seasonal vegetables add brightness and depth. The gradual addition of stock and constant stirring creates the signature silky consistency that makes risotto such a beloved dish, while fresh English peas, tender asparagus, and earthy mushrooms bring color and seasonal freshness.

Wine Pairing
This creamy, herb-infused risotto pairs beautifully with our aromatic white wines. Try our Poet's Leap Riesling for its bright acidity and floral notes, or Dance Chardonnay for a richer pairing that complements the creamy texture of the dish.

Ingredients:

  • ½ medium onion, finely diced
  • 4 garlic cloves, minced
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 4 cups vegetable or chicken stock
  • ¼ cup dry white wine
  • 1 cup arborio rice
  • 1 cup freshly grated parmesan cheese, plus extra for serving
  • 1 cup English peas, blanched
  • ½ cup fresh asparagus, chopped
  • 1 cup mushrooms, sliced (crimini, portobello, or oyster)
  • 1 Tbsp fresh chives, chopped
  • 1 Tbsp fresh thyme, chopped

Preparation:

  1. In a large pot, warm stock to a gentle simmer
  2. In a large skillet, heat butter and oil until butter is sizzling
  3. Add onions and cook until just tender, then add garlic and cook for 1 minute more
  4. Add rice and toss to coat with oil and butter
  5. Add wine and stir until fully absorbed
  6. Add stock one ladle at a time, stirring constantly, allowing each addition to be absorbed before adding more
  7. Continue this process for 15-20 minutes, until rice is creamy but still maintains some texture
  8. With the final ladle of stock, add herbs and vegetables
  9. Allow stock to absorb about halfway, then add parmesan cheese
  10. Continue cooking until risotto reaches a creamy consistency and vegetables are tender
  11. Season with salt and freshly ground black pepper to taste
  12. Serve immediately, garnished with additional freshly grated parmesan

We invite you to recreate these spectacular seasonal dishes at home with Long Shadows wines and share your photos with us! Please tag us on Instagram @long.shadows or send an email to us: hospitality@longshadows.com. Cheers!

Back to News