Issue link: http://www.wacmagazine.com/i/249166
Events By Naomi Thalenberg | Photos by Luke Rutan A night to toast and taste Top chefs and wineries join for Taste Washington Winemaker Dinner F or Washington wine lovers, March is the best month of the year. By the time you read this, final plans will be coming together for several of the state's premier wineries and chefs to join forces at our eighth annual Taste Washington Winemaker Dinner. This year's dinner is set for Saturday, March 29, in the Crystal Ballroom. Paring an eclectic six-course dinner with a diverse sampling of some of the finest in-state wine requires planning, precision, and some experienced palates. "I'm excited to see how this year's wine list will bring inspiration to our menu," WAC Executive Chef Eric Floyd says. "This is definitely one of my favorite events of the year." Eric and sommelier Sara Williams, a WAC restaurant 14 | Washington Athletic Club Magazine | FEBRUARY / MARCH 2014 manager, work with each guest chef to match their specific course with wine pours that bring out the best—both on the plate and in the glass. The outcome is an epicurean event that remains a Club favorite. Attendees not only taste some of our state's finest wines, but they also enjoy specially prepared cuisine presented by an array of acclaimed chefs. This year, three guest chefs will join a trio of WAC chefs, including Eric, Pastry Chef Lori Masaki, and Sous Chef Mark Stelmach. Ten guest sommeliers will pour select vintages. Early names on the winery list include Cadaretta and Pepper Bridge. Cadaretta is a boutique winery located in Walla Walla. Brian Rudin, Cadaretta's resident winemaker, is a certified sommelier and