Serves 10-12

For the dipping sauce:
½ cup soy sauce
½ cup mirin (rice wine)
2 Tbsp water
2 Tbsp minced green onion
1 Tbsp sesame seeds

For the batter:
4 cups all-purpose flour
3 Tbsp corn starch
1 Tbsp baking powder
2 tsp salt
2 tsp sugar
3 cups cold Domaine Ste. Michelle Sparkling Wine
3 pounds halibut, cut into 1-ounce pieces
Canola or peanut oil for frying

Make dipping sauce: Whisk all the ingredients together and set aside.

Make the batter: Stir together 3 cups of the flour, corn starch, baking powder, salt and sugar. Add the Sparkling Wine and whisk until just blended. Strain through a large-holed sieve into another bowl.

Heat 2 inches of the oil in a large deep skillet to 365ºF. Working in batches, dredge the fish in the remaining cup flour, shaking off the excess. Dip fish in batter, and add it to the hot oil. Fry until golden brown, about 3-4 minutes. Transfer the fish as it is cooked to paper towels to drain. Keep warm in a low oven while you fry the remaining fish. Serve the halibut with the dipping sauce.

Note: The same batter can be used for vegetables or chicken.

Recipe created by Janet Hedstrom, Executive Chef, Domaine Ste. Michelle.

1-15oz can of artichokes
8 oz cream cheese, softened
½ cup mayonnaise
1 cup parmesan cheese
2 tsp dry dill 
2 tsp chopped fresh garlic
¼ tsp cayenne pepper

Preheat oven to 350ºF. Drain artichokes and squeeze excess liquid. Chop the artichokes coarsely and set aside. Whip the cream cheese until light and fluffy. Mix in the mayonnaise until completely incorporated. Then add all the other ingredients and mix, just to combine. Place in an ovenproof baking dish and bake for 15-20 minutes, until lightly browned. Remove and serve warm with toasted bread and crackers.

Recipe created by Janet Hedstrom, Executive Chef, Domaine Ste. Michelle.

Makes 20-2" pancakes

6 oz zucchini
1 large egg
3 Tbsp all-purpose flour
1 tsp chili flakes
½ tsp chopped garlic
½ tsp salt
1/8 tsp black pepper

Grate the zucchini finely on a box grater or mandoline. Squeeze the zucchini to remove as much liquid as possible.

Beat the egg and whisk in the flour, salt and pepper. Stir the zucchini, garlic, and chili flakes into the egg mixture until well coated. Heat a non-stick saute pan over medium high heat. Add one tablespoon vegatable oil in the pan and drop a heaping tablespoon of mixture into the pan to form a pancake. Fry for two miuntes per side or until browned. 

Remove from heat and drain on paper towels. Top with crème fraîche and smoked salmon.

Recipe created by Janet Hedstrom, Executive Chef, Domaine Ste. Michelle.