Andrew Will & Upside Down Winemaker Dinner

Join us for a five course dinner curated by Chef Russell Lowell Featuring Will Camarda of Andrew Will & Seth Kitzke of Upsidedown Wines

Join us for an unforgettable winemaker's dinner, hosted by Russell's Restaurant & Loft featuring Will Camarda of Andrew Will & Seth Kitzke of Upsidedown Wines!

This multi-course pairing dinner showcases two distinct winemaking styles alongside Chef Russell's French-Northwest inspired cuisine, in a seasonal and local tasting menu created by Chef Russell Lowell & his culinary team. Dinner starts @6:00pm

*Menu TBD

*Please let us know in advance of any dietary restrictions or allergies at least 72 hours.

*Tickets Include Tax & Gratuity

Andrew Will is a boutique family-owned and run winery located on Vashon Island, WA named after his son Will and nephew Andrew. Owner Chris Camarda’s first commercial vintage was 1989. The winery is one of the premier Washington State wineries and has been recognized in numerous national publications. The winery produces around 5500 cases of wine annually. We source our fruit from several vineyards throughout the Columbia Valley AVA and have a focus on Bordeaux varietals. Chris was one of the first winemakers to create blends from single vineyards and has been a champion ever since, creating a reputation for the specific red blends: Sorella, Champoux, Ciel du Cheval, and Two Blondes. Apart from “Sorella” each blend is named after the vineyard it is sourced from.

Starting in 2013 Will Camarda came back full-time to work at the winery. He has now taken over as Winemaker and Sales Director. Will is currently working on a side project known as “Involuntary Commitment” which is a red blend created from Andrew Will approved vineyards that has a focus on value while maintaining the same high quality of the Andrew Will wines.

The winery has a very simple philosophy of minimal intervention winemaking. Our red wines use native yeast for both primary and secondary fermentation, we age in a mix of old and new French oak barrels (typically 25%-30% new), there is no filtering, no fining and use discretion when adding SO2 to the wines.

About Seth & Audrey Kitzke:

Growing up in agriculture was ingrained in both of us from a young age. Audrey started in Oregon later moving to Washington and Seth on his family’s farm in Eastern Washington. After meeting in college, a little luck and agreeing on life’s simple views the stars aligned. We got married and Seth went back to school for enology.

A few years passed and we agreed to move from Seattle to take over our family’s vineyards and start Upsidedown Wine. From there we farmed our vineyards and expanded into our own production space. Now we have the best little baby girl Sage and have opened our second tasting room in Cle Elum, WA. Between raising a family and working with family there is never dull moment.

About Chef Russell Lowell:

Master story-teller and author of In Search of Duende, Russell Lowell is the executive chef and owner of Russell Dean Lowell Premier Catering, and two distinguished venues in the greater Seattle area, One of “Russell’s” success secrets is Chef Lowell cuts all proteins in house and holds fish demos for halibut and salmon to show guests how to hone this craft at home. A true friend to up-and-coming Washington winemakers, Chef Lowell holds several winemaker dinner events each year to pair their wines with his exquisite cuisine. Russell credits his impressive culinary journey to a lifelong passion for food, spawned in the coral reefs and mangrove waterways of Cuba and nurtured by family. His passions extend far beyond the culinary walls. A true adventurer and renaissance man, Russell Lowell is a “chef of all seasons”. He can be found fly fishing all over the world with flies he ties himself, hiking and hunting in forests of the Pacific Northwest and holding Elk Camp at various locations each fall.