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Winemaker's Journal — Campbell's Resort Pub & Veranda

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lamb burger
Campbell's Pub lamb burger is a three-napkin meal

You'll likely have to wait in line to get a table at Campbell's Resort Pub & Veranda during Lake Chelan busy summers. But the 100-year-old landmark resort and pub is much more accessible during the quiet winter months.

The pub is a perfect place to dine after a ski, a tour of lakeside wineries or a stroll around town and Riverwalk Park. The second floor veranda offers wonderful views of downtown Chelan and the lake. The bistro is full of cozy, historic charm with tables around a gas fireplace and classic bar that offers a tempting collection of single malt scotches. The wine list here has been a perennial "Best of Washington" winner with many Lake Chelan wines to choose from.

The pub has some great Happy Hour deals that included a plate of two Ahi Tuna Tacos when we were there. A larger portion can also be purchased as an entree. The tacos were delicious with thick slices of slightly blackened tuna over a bed of colorful chipotle cabbage slaw with pineapple-habanero salsa on double corn tortillas.

Another of the pub's creative specialties under Executive Chef Troy Nesvacil is the Lamb Burger. It's a messy, three-napkin feast with garlic aioli, warm goat cheese, roasted red bell peppers, balsamic carmelized onions and arugula oozing out of this giant, tasty patty of ground lamb in a brioche bun. It's a mouthful whether you say it or eat it. This is a lamb lover's special, however, so if lamb isn't your thing there's the Oregonzola Pepper Burger or the classic Bacon Cheddar Burger among other burger choices.

Our party was equally impressed with the much more subtle Moroccan bean side salad that accompanies the lamb burger. A wonderfully different taste treat of cool garbanzo beans in a light honey Middle Eastern spiced vinaigrette. The pub has several salads and vegetarian dishes from which to choose.

We had to try the pub's Parmesan Truffle Fries. We didn't need them, but truffle fries are hard to pass up.

Campbell's has several full dinner plates to choose from as well, including duck, roast chicken, pastas, fish and steaks.

For drinks, we chose from the pub's wide selection of regional microbrews, then finished off a fine evening of casual dining by sharing a couple samples from the single malt scotch list. Campbell's Pub & Veranda, 104 W. Wooden Ave., Chelan; 682-2561; breakfast, lunch and dinner from 7 a.m. to 10 p.m. every day. Entree prices range from $11 to $33.

 

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.

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