18 WAC Magazine | wac.net
taste
taste washington
Washington's
wine tradition
Annual WAC dinner a gathering
of our state's greats
By Peter Christian,
Vice President
Food & Beverage
For 14 years
now, the WAC
has been hon-
ored to host
Taste Washing-
ton Winemaker Dinners. ese multi-
course affairs include pairings through-
out and are one of the highlights of the
weekend-long Taste Washington event.
It seems that every year Washington
state's reputation as a growing region
increases. As competition for grapes
tightens, more acres are planted and
more winemakers enter the arena.
It's wonderful to see this growth and
celebration of the industry in our state.
Nowhere is this on better display
than at the Taste Washington Winemak-
er Dinner. With so many wineries thriv-
ing in our state, narrowing the invitation
list to seven—a number we have decided
is just right for the reception plus five-
course meal—is always a challenge.
Early entries into this year's group in-
clude Domaine Pouillon, Fidélitas,
and Soos Creek Wine Cellars.
e Taste Washington Winemaker
Dinner is also a wonderful opportunity
to enjoy the work of guest chefs. For de-
tails, see wac.net/taste-washington and
the March/April edition of WAC Mag-
azine. e WAC culinary team also gets
to strut its stuff with inventive courses
designed to play up the exceptional
wines being shown. Tickets to the
Taste Washington dinner usually
sell out quickly. Reserve early to join
this wonderful celebration of our state.
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DINNER DETAILS
Saturday, March 21
6 pm; Crystal Ballroom
$145 members, $155 guests
wac.net/taste-washington
Reserve online. Or contact
catering@wac.net or 206.464.3050.
