March: A Minute With Mandy
Can you believe it’s already March?! Time is absolutely flying by. Raise your glasses if you’re ready for Washington Wine Month and Spring, I know I am! All around the state wineries are celebrating the month of March, whether in Seattle March 19th-22nd for Taste Washington. https://www.tastewashington.org/ or at the kickoff of Walla Walla going on Tour starting in Portland on March 8th-9th. https://www.wallawallawine.com/events/on-tour-tix/ Learn more about everywhere we will be celebrating in last month’s Minute with Mandy. https://sagemoorestates.com/newsblog/introducingmomentswithmandy
Let’s chat about spring for a minute (or 2, if you know me it’s always a little more than a minute)
Spring at Sagemoor:
April 3rd- Dinner in the Sunset Terrace with Sagemoor & Open Soul. Be the first to experience the newly renovated Sunset Terrace Lounge, don’t worry, this venue is inside. Our newest vintages will be paired with four courses by The Marc's Executive Chef Nigel Blair, each one intentionally crafted to complement and elevate what's in your glass. Along the way, hear the stories behind the wines. https://sagemoorestates.com/events-calendar/spring-kick-off-dinner Only a few seats remain!!!
April 3rd-5th Spring Kick-off weekend at the Estate House. Come join me! Let me take you on a journey from the vine to the bottle, uncovering the storied history and meticulous craft behind each new release. https://sagemoorestates.com/requests
May 1st-3rd Spring Release 2026-Pop, Pour, and Plates! We are teaming up again with Chef Penny Addison to feature hand-cut French fries and braised short ribs paired perfectly with our latest spring release wines. Secure your seated tasting experience now (this will sell out!). https://sagemoorestates.com/requests
May 9th Walla Walla on Tour CHICAGO (shout out to my home town, sweet home Chicago) for more information https://www.wallawallawine.com/events/on-tour-tix/
June 5th & 6th STARS IN A ROW CELEBRATION WEEKEND
The Glass House
The Drayman House
The Estate House
3 locations, 3 events….more details hitting your inbox ASAP!
We are celebrating the release of our 2022 flagship wine Stars In A Row with a BIG red wine splash of a weekend! This is one you won’t want to miss! Club members get first access to all events AND the Shoot The Moon all-inclusive package. 3 events, 1 ticket price!
Mandy’s Petrale Sole in Brown Butter Lemon Sauce
Recommended Pairing: Without Rehearsal Sauvignon Blanc
Prep time: 10 mins
Cook time: 10 mins
Serves: 4
Ingredients
4 (8–10 oz) Petrale sole or Dover sole fillets
6 Tbsp all-purpose flour
2 tsp salt (or to taste)
2 tsp white pepper
8–10 Tbsp unsalted butter, divided
2 lemons (1 juiced, 1 thinly sliced)
3 Tbsp capers, drained
Optional: 2 Tbsp fresh parsley, chopped
Directions
Prepare the Fish: Pat the fillets completely dry with paper towels to ensure a crispy texture.
Dredge: In a shallow bowl or on a dinner plate, mix the flour, salt, and white pepper. Lightly dredge each fillet in the flour mixture, shaking off all excess flour.
Pan-Fry the Sole: Preheat a large frying pan over medium-high heat. Melt 2 Tbsp of the butter in the pan. Once the butter is melted and slightly foaming, add the sole fillets (work in batches if necessary to avoid overcrowding). Fry for about 2 minutes on each side until golden brown and cooked through. Remove the sole from the pan and place on a warm platter.
Make the Brown Butter Sauce: Add the remaining 6–8 Tbsp of butter to the same pan. Stir constantly, scraping up any browned bits from the fish, until the butter turns a light brown color and smells nutty.
Finish the Sauce: Immediately stir in the lemon juice and thin lemon slices. Add the capers and cook for another 30 seconds.
Serve: Return the cooked sole to the pan to coat with the sauce or pour the sauce directly over the fillets on the platter. Top with fresh parsley if using and serve immediately.