Botanico
SEATTLE, WASHINGTON | MAY 2026
The day of our Seattle Supper was one of those rare, perfect, late-spring days in Washington. Each of the many greens of the manicured gardens at Jardin del Sol stood out against the bluebird sky, which perfectly matched the floral tablecloths we selected. The cloudless sky was decorated with wisps of cotton from the surrounding dogwood trees drifted gently in the warm air. Two half-moon tables fit just about perfectly in line with the sharp-edged hedges framing the garden’s lawn, creating a cozy nook in which to serve a very special meal from De la Soil. Andrea and Cody Westerfield’s restaurant may be small, but their cooking packs a big punch. Every dish, cooked over open fire on the Big Green Egg, was a succulent snapshot of the best of the green season of spring. Their mole had people asking for seconds of bread, simply in order to not send a single drop back — that kind of hard work needs to be honored with a clean-licked plate.
From the first pour of Campari spritz to the final dessert dropped on the table by the chefs themselves, the energy of the evening was spectacular all around. It was the kind of night where everyone — from chef to bartender to long-time guests to first-timers brought along unsuspecting by a friend — was on board to just have a really good time. The impeccable food, and the beautifully paired wines from L’Ecole No. 41, helped set the stage for time well spent together at the table. Nestled in our own secret garden it felt like the rest of the world faded away a little bit, and only that wonderful moment mattered for the length of the evening.
WELCOME
We started the evening as al fresco dining season should always begin, with Aperol and Campari Spritzes in the sunshine.
As everyone arrived, we greeted them with a cold glass of L’Ecole No 41 Grenache Rosé to wash away any travel woes, then sent them down the path to the bar for a spritz to really get things started.
A MENU BY CODY AND ANDREA WESTERFIELD
Andrea and Cody Westerfield cook hyper-seasonal cuisine just north of Seattle. After years of pop ups and catering, they opened their own brick and mortar in Copperworks Distillery, just down the road from Tuk Muk Farm, where they source most of their produce. Their menu was a celebration of the greenest, brightest spring days, showcasing Pacific Northwest ingredients and Mexican techniques.
MENU
WELCOME
2025 L’Ecole No 41 Grenache Rosé, Alder Ridge Vineyard
Oddbird 0.0% blanc de blancs, France
Lox Tostada ikura, chipotle-tomato jam, epazote
Cochinita Pibil banana leaf smoked, pickled onion, tomatillo salsa verde, cotija
Onion Tart ash whipped chèvre, caramelized onion jam, grilled onion & shishito relish, borage
TO DRINK
Aperol Spritz Aperol, Prosecco, soda, orange
Campari Sprtiz Campari, Prosecco, soda, orange
Cordino Spritz 0.0% Cordino, Prosecco, soda, orange
FIRST
Grilled Romaine Caesar sea kale, black garlic caesar, salsa macha, avocado, queso oaxaca
Wine: 2025 L’Ecole No 41 Chenin Blanc, Old Vines, Columbia Valley
SECOND
Sena Seafood Black Cod white mole, grilled Yakima Valley asparagus, flowering coriander, blossoms
Wine: 2024 L’Ecole No 41 Semillon, Stillwater Creek Vineyard, Royal Slope
MAIN
Spatchcocked Chicken consteńo chile mole, Jimmy Nardello, sunflower seeds, duck fat black beans, garlic, chili
Wine: 2023 L’Ecole No 41 Estate Merlot, Walla Walla Valley
DESSERT
Mayan Chocolate Cream Pie berries, cream
Braulio digestíf
WINE PAIRINGS
We paired this meal pulled from the Seattle soil with wines designed around the distinctive terroir of Washington State. L’Ecole 41 have been making wine for over 40 years, and partner with some of the state’s oldest vineyards.
Their Chenin Blanc was the perfect compliment to the crip char on the grilled Caesar salad, and the Merlot played wonderfully with the chicken and mole dish served as the main course.
NIGHTCAP
Paired with a rich Mayan chocolate cream pie, a little Braulio was the perfect amaro to usher in the end of the night. It’s bittersweet botanicals brought out the complexity of the chocolate, finishing the meal with a bit of richness that felt both easy and luxurious, just like the garden landscape all around.
SECRET LOCATION: JARDIN DEL SOL
Jardin del Sol is a lush secret hideaway at the end of a neighborhood cul de sac in the Seattle Suburbs. Finding it is a delight, which only grows with a walk down the winding garden paths along the rich, verdant beds of trees and flowers.
