Issue link: http://www.wacmagazine.com/i/303138
14 | Washington Athletic Club Magazine | MAY 2014 Taste Washington A lingering finish Sold-out dinner offers perfect end to Wine Month T he Crystal Ballroom bubbled with excitement at the WAC's annual Taste Washington Winemaker Dinner. Six courses of scrumptious fare paired with a keen selection of Washington wines made it a night to remember for a sold-out crowd of 116 members and guests. WAC Executive Chef Eric Floyd welcomed Anthony's Pat Donahue, Sand Point Country Club's Paul Marks, and Daniel's Broiler's Ayhan Barlas into the WAC kitchen as guest chefs. WAC Sous Chef Mark Stelmach and Pastry Chef Lori Masaki rounded out the culinary lineup. "Washington wines are continuing to gain more and more respect," WAC Food & Beverage Vice President Peter Christian says. "Dinners like this really allow us to showcase not only what we offer at the WAC, but also what our state brings to tables around the country." is year's dinner offered a more relaxed atmosphere with less-formal food service than in year's past. "No white gloves," Peter smiles. "We wanted it to be about the food and the wine, not stuffy service points." Featured speakers included master sommelier omas Price and Middleton Family Wines winemaker Brian Rudin, the evening's keynote speaker. "is year we wanted to focus on three things—magnificent wines, great food, and fun conversation," says WAC Restaurant Manager and sommelier Sara Williams, J O H N B A N G ( 5 ) who oversaw the wine selections. "For me, the best part is watching the crowd interact and enjoy the food and wine that really set the WAC apart." —Our Winemaker Dinner series continues with a showcase of vintages from Stags' Leap on Tuesday, May 27. To reserve, contact 206.464.3050 or catering@wac.net. Members, guests, sommeliers, winemakers and chefs gathered for our annual Taste Washington Winemaker Dinner. The crowd enjoyed some of the best food and drink in the state.