This was the Grand Finale and not-to-be-missed wine event of the year! This was where it all Swirled together. Vintner table hosts guided guests through the evening with wines as delicious as the auction lots. This extraordinary Washington wine experience made a difference in the lives of children throughout our region! $500 per guest, limited Seating, Festive Attire; Seasonal sport coat or blazer for him and lengthy or cocktail dress for her.
A BIG Thank You!!
John Popper and Ben Wilson of Blues Traveler performed live at Winemaker Gala!
Congratulations to those of you who added legendary bottles to your cellar or walked away with one of our amazing and unique experiences- there was something for everyone in our Auction!
- Personalized and very exclusive wine trips to South Africa and Spain.
- Highly collectible wine lots from Cayuse, DeLille Cellars, Leonetti Cellar and Quilceda Creek Vintners among others.
- A one-of-a-kind lot featuring nine 6-Liter bottles etched with artwork by the late Eric Dunham.
- Be one of only 40 people to take home a commemorative magnum etched with artwork by Dale Chihuly!
- Run elbows with Seahawks and L'Ecole N° 41 in our Seahawks Spectacular lot.
AND MORE! Click HERE to flip through our 2015 e-catalog.
Wine Country Bites
sliced salumi, housemade onion marmalade, thinly sliced crostini
tomato tapenade and olive tapenade
Chef Brian Scheehser, Trellis Restaurant
Fried Chicken Skins and Watermelon
pickled watermelon rind
Chef Elijah DiStefano and Chef Brett Teegardin, Purple Cafe
mushroom cream and white truffle oil
Chef Lisa Nakamura, Gnocchi Bar Seattle
Chilled Ratatouille Tapenade and Pickled Salmon in Verrine
Dungeness Crab Saffron Slaw and Anchoïade Aioli on Ciabatta Tartine
Chef Eric Truglas, Semiahmoo Resort
John Sarich’s Tuna Poke
avocado sauce, crispy wonton, shiso leaf
Chef Janet Hedstrom, Chateau Ste. Michelle Winery
Cured & Cold Smoked Salmon Salad
heirloom Tomato Basil Emulsion, Bourbon Aged Sherry
Chef Bobby Moore, Barking Frog
Seared Fennel Pollen Halibut
summer pea puree, Kennebec saffron puree, peperonta, herb biscotti
Chef Perry Mascitti, Tulalip Resort Casino
Lummi Island Poulet Bleu
melted leeks, Cascade morels, English peas, summer savory
Chef Roy Breiman, Cedarbrook Lodge
Blackened Filet of Beef
bleu cheese twice baked potato, Romanesco, Washington cherry demi-glace
Chef Paul Duncan, Ray’s Boathouse
Wine Inspired Dessert Course
Dark Chocolate-Port Wine Truffles
Riesling Savarin with strawberries and whipped cream
Peach, Crème de Cassis, and Champagne Float
Cherry Crisp with Banyuls
Chocolate Cabernet Cake
Pastry Chef Nikol Nakamura, Tulalip Resort Casino