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Winemaker's Journal — Chateau Grill

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Osso bucco
Chateau Grill's pork osso bucco


The Chateau Grill is far more than simply a sideline at the Chateau Faire Le Pont Winery in Olds Station. It’s also one of Wenatchee’s finest restaurants.

Winery managers Doug and Debé Brazil wanted to create a restaurant that would match the quality of the world class wines Doug creates. The wines have been top winners at Foothills magazine’s North Central Wine Awards every year.

Match the quality they have by offering a luxurious dining experience that is creative, delicious and beautifully presented.

Our appetizer showed off the restaurant’s flair for Cajun creations. Spicy crab cakes were served with a celery and apple slaw and a tangy chipotle aioli sauce. I’d be happy to eat a couple those crab cakes every day for the rest of my life.

Our salad was a spring green mix topped with apples, dried cranberries, pecans and large slice of fried goat cheese. The creamy basil house dressing is a restaurant specialty.

Star of the show was definitely our Osso Bucco entree. It was our top choice for an entree this year among some really tough competition.

Osso Bucco is usually made from wine and vegetable braised veal shank.  The Chateau Grill features pork shank for this rich, traditional Italian dish and we agreed it was an outstanding variation. The stately shank — easily enough for two if you choose — was served upright over a bed of mashed potatoes and cauliflower with sprinkling of gremolata (chopped parsley, garlic and lemon zest).

I confess I didn’t finish this massive hunk of meat. And I didn’t feel the least bit bad about taking leftovers home where I created a whole other meal around it.

“Wow...Excellent! Very well prepared braised port shank with rich demiglaze, just huge. This was one of my favorite meals,” said Kent, who left none of it to take home.

“For folks who love a huge hunk of meat, this is your dream dish,” said Annette. She called it a man’s dish in both heft and its statueque presentation, but made no apologies about taking home leftovers and making soup from the meaty shank bone the next day.

This was a magnificent dish that I can’t wait to try making myself, although I’ll be back to order it again at the Chateau Grill.

The menu is rich with an exotic selection of steaks, fish and seafood and out-of-the-ordinary poultry dishes perfect for a special occasion or just a night out for no good reason but good food, good wine and often, good entertainment.

Desserts are always fit for a grand celebration at the grill. The Apple Pie Strudel Cheese Cake topped with caramel sauce was like three desserts in one, a sure winner for anyone who has trouble choosing just one sweet.

We savored Chateau Faire Le Pont’s excellent  2008 Cabernet Sauvignon, nicely priced at $23. We like that you can purchase the winery’s award-winning wines at winery take-out prices. They also make a great after-dinner port available by the glass. Now that's a red wine that goes much better with chocolate than dry reds.

Chateau Grill, 1 Vineyard Way, Wenatchee; 667-9463, Hours are 11 a.m. to 6 p.m. Monday, 11 a.m. to 9 p.m. Tuesday through Saturday. Most entrees priced from $18 to $38.


The Dream Meal Team has been at it again. For the second year, our group of three experienced foodies took on the enviable task of dining out once or twice a week at some of the region's finest restaurants for reviews and to pick the best appetizer, salad, entree and dessert for the Foothills magazine's annual Dream Meal.

The winners — and there were many — are published in the January-February issue of Foothills, now available at many locations. Reviews of all participating restaurants will appear one each week on the Winemaker's Journal website.

The Dream Meal review team is made up of Annette Pitts, director of the Cascade Loop Association, former caterer and food blogger; Kent Getzin, Wenatchee School District director of food services and member of the National Farm to School Board of Directors; and Rick Steigmeyer, food and wine blogger and Wenatchee World staff writer. Most of the food photos were taken by Kent and his nifty iPhone 5.

All meals were provided by the restaurants, most drinks were purchased. As current or former food service workers, we all want to see local restaurants succeed. Criticisms, if any, are all meant to be constructive.