← dinners

DINNER 03 · NIGHT AT THE MUSEUM

Museum / Fossils

2026 · 5 courses, 5 wines · 3 days of prep, ~18 hours total

A long dinner table set for a group in front of floor-to-ceiling windows overlooking the city skyline, with wine glasses, place cards, and a small globe centerpiece. the table, skyline included

// the planning

three days of prep for about eighteen hours of actual work — five courses, five wines, and a dig-site bit that needed its own staging: rows of little crates, each one brushed clean like an excavation in progress.

// FROM THE MENU CARD — INNO DINNER 03: NIGHT AT THE MUSEUM

  1. 01Amber — golden beets, sungold tomato, parmesan crisp, microgreens, citrus
  2. 02Specimen #007 — scallops, caviar, cucumber-melon agar
  3. 03Lunchbox — potato croquette, goat cheese, stuffed shishito, artichoke
  4. 04The Dig Site — chicken breast ballotine, panko, mushroom soil
  5. 05Relics — dark chocolate cake, 50% chocolate bones, raspberry coulis

paired with Tirriddis Brut Rosé, Orr Old Vine Chenin Blanc, DeLille Cellars Chaleur Blanc, Hightower Cellars Red, and a Cerdon Renardat-Fâche

The full menu card, held up at the table: INNO dinner 03, Night at the Museum, with all five courses listed. the menu, in full
A plate of golden beets, sungold tomatoes, a parmesan crisp, microgreens, and cheese, plated with citrus. amber.

COURSE 01 — AMBER

Golden Beets, Parmesan Crisp, Citrus

PAIRING

Tirriddis Brut Rosé N.V. · Columbia Valley

dry, low residual sugar — a crisp, acid-driven opener.

méthode traditionnelle — the same secondary-fermentation-in-the-bottle process as Champagne. The winery's name literally spells out the three steps: tirage, riddle, disgorge. Made in Prosser, WA, one of Washington's oldest wine regions.

Two glass bowls of golden melon agar topped with a cluster of black caviar, held up at the table. specimen #007.

COURSE 02 — SPECIMEN #007

Scallops, Caviar, Cucumber-Melon Agar

PAIRING

Orr Old Vine Chenin Blanc 2025 · Columbia Valley

honeydew melon, pear, straw, wet stone minerality, crisp acid.

Old-vine Chenin is genuinely rare in Washington — most plantings were ripped out decades ago in favor of Chardonnay and Riesling, so old vines here are a bit of a time capsule. Made by a female winemaker.

A crispy panko-breaded croquette, two goat-cheese-stuffed shishito peppers, and artichoke on a grey plate. lunchbox.

COURSE 03 — LUNCHBOX

Potato Croquette, Stuffed Shishito, Artichoke

PAIRING

DeLille Cellars Chaleur Blanc 30th Vintage, 2024 · Woodinville

gooseberry, green apple, lemon brioche.

DeLille is one of Washington's founding "cult" wineries, established in 1992. Chaleur Blanc is a Bordeaux-style white blend — Sauvignon Blanc-forward, with Sémillon for texture.

A row of paper-lined crates, each holding a portion of chicken ballotine over mushroom soil with a scallion and a paintbrush staged like an excavation site. the dig site.

COURSE 04 — THE DIG SITE

Chicken Ballotine, Panko, Mushroom Soil

PAIRING

Hightower Cellars Red Mountain Reserve 2022 · Red Mountain

83% Cabernet / 17% Malbec — dark blueberry, cherry, cocoa, tobacco, firm tannins. Decant it if you can, it opens up beautifully.

Husband-and-wife team Tim and Kelly Hightower founded this in 1997 with a simple motto: "get the best grapes and don't screw them up." They bought their Red Mountain land in 2002 from Sonny and Zeta Moore — the very first people to ever live there — and converted an old horse barn into the winery.

A dark chocolate cake with dinosaur-bone-shaped chocolate pieces over raspberry coulis, on a patterned paper plate. relics.

COURSE 05 — RELICS

Dark Chocolate Cake, 50% Chocolate Bones, Raspberry Coulis

PAIRING

Cerdon Renardat-Fâche “Initiale”

raspberry.

From Bugey, a small, lesser-known appellation in eastern France near Savoie. Made méthode ancestrale — the original way of making sparkling wine, older than Champagne's method.

// the rest of the roll

A cook in an apron plating dishes at the kitchen counter, surrounded by stacked takeout boxes and small bowls of ingredients. mid-plate, eighteen hours in
The menu card and wine list on the table, next to a place card reading Shannon. place settings