Sunday Supper at Drum Roll Wine

Come enjoy a delicious community meal in a friendly setting. Here’s the menu (please send us an email at info@drumrollwine.com if you’d like the vegetarian option):

Amuse: Shrimp or tofu spring roll

Main: Vermicelli Bowls
Grilled lemongrass chicken or marinated Maitake mushroom
Served with vermicelli noodles, herb salad, pickled carrot and daikon, green onion oil, crispy shallot and garlic

Dessert: Banana Cake with salted coconut cream

Chef Bryan Brooks graduated from Johnson and Wales University with a Culinary Arts degree. Subsequently, his work and adventurous spirit took him to the Napa Valley, Bavaria, Thailand, and Vietnam. Bryan also cooked for notable Seattle restaurants Monsoon, Serafina, and Cicchetti. Bryan lives in Renton with his wife and son.