Issue link: http://www.wacmagazine.com/i/1065419
20 WAC Magazine | wac.net taste Taste Washington J O H N B A N G By Peter Christian, Vice President Food & Beverage is year marks the 13th annual Taste Washing- ton Winemaker Dinner and the sixth since I joined the WAC team. Each year offers a new chance to showcase our state's ever-expanding industry and the winemakers and growers innovat- ing with Washington grapes and on Washington soil. Truly, some of the best winemaking in the world is happening right here! In fact, the hardest part of designing each year's dinner at the WAC is picking the seven winemakers to feature. Our goal is always to provide a mix of styles and regions. With so many worthy winemakers to choose from, it's not easy. Wineries set to appear this year include Hightower Cellars, Forgeron Cellars, Kiona Vineyards, Walla Walla Vintners, L'Ecole No. 41, Idilico Wine, and Passing Time. is year's Taste Washington Wine- maker Dinner takes place at 6 pm on Saturday, March 30, in the Crystal Ballroom. e event also features guest chefs. Pat Donahue, executive corporate chef for Anthony's Restaurants, will perform his culinary magic for the dinner's open- ing reception. Danna Hwang, chef and owner of Peony Kitchen, will dazzle us with her contemporary Chinese creations as part of the dinner service. Tickets sold out last year, and the booking window is now open. Contact catering@wac.net or call 206.464.3050. Cost is $135 for WAC members and $145 for guests. Members of the WAC Wine Club receive a $10 discount off the general member price. —Vice President Food & Beverage Peter Christian holds a Level 1 Sommelier Accreditation from the Court of Master Sommeliers. Reach him at pchristian@wac.net. DINNER DETAILS Saturday, March 30 6 pm; Crystal Ballroom Taste Washington dinner sits atop the WAC's wine traditions