The Center for American Food & Wine at SageCliffe

“Savor the Region”
Culinary Program, 2007

In this culinary series hosted by Chef and Authors Fernando and Marlene Divina, you will learn about selecting and preparing seasonal, regional foods. The session begins with a wine tasting reception where you will mingle with our wine and culinary experts. Then witness as the chefs transform fresh, natural ingredients from the simple to the sublime, and enjoy the results paired with our Cave B Estate wines.

All events cost $55 per person + tax & gratuity

For Information and Registration for any of these programs, please call (509) 785-2283

Upcoming Programs:

Friday, July 20
Wine Country Barbecue
Dinner: 5:00 - 8:30 p.m.

Reception and Wine Tasting
5:00pm – 5:30pm with Cave B Blanc de Blanc and some surprises!

Passed hors d'oeuvre
Grilled Sweet Tomato, Pepper and Cured Pork Kabobs

Buffet hors d'oeuvre
Assortment of Washington Farmstead Cheeses and Hand Made Flatbreads

Class Preparation and Instruction
11:30am – 12:30pm
Lettuces: Growing, Harvesting and Handling Tips for Gardeners and Cooks
Vine Grilled Scallops, Wild Salmon and Lees Cured Beef with Summer Flavors
Fresh and Dried Summer Fruits with Cookies for a festive dessert accompaniment

Dinner
6:30pm

Salad of Greenlings
with local goat cheese toast dressed with Verjus and hazelnut vinaigrette
Accompanied by biscuits with wild flower honey butter and baquette bread with camelina oil and balsamic vinegar.
Cave B Estate Saignee

A Summer Mixed Grill
with warm beet and new greens, orca beans and new carrots
Cave B Estate Syrah

Ginger Ice Cream
with Poached Apricots and Apples in Semillon Ice Wine Glace
and toasted pine nut shortbread
Cave B Estate Semillon Ice Wine

Saturday, August 11

Keeping Cool When It's Hot
Luncheon: 11:00 a.m. - 1:00 p.m.

Reception and Wine Tasting
11:00am – 11:30am
with Cave B Blanc de Blanc and some surprises!

Passed hors d'oeuvre
Summer Fruit and Italian Style Cured Meat Sashlik

 Buffet hors d'oeuvre
Assortment of Washington Farmstead Cheeses and Hand Made Flatbreads

Class Preparation and Instruction
11:30am – 12:30pm
A taste of Verjus and It's Uses
Salad of Maine Lobster with Cucumber Raita , Tomatoes, and Yellow Curry Sauce
Fresh and Dried Summer Fruits with Cookies for a festive dessert accompaniment

Luncheon
12:30pm – 2:00 p.m.

Salad of Greenlings
with local goat cheese toast dressed with Verjus and hazelnut vinaigrette
Accompanied by biscuits with wild flower honey butter and baquette bread with camelina oil and balsamic vinegar.
Cave B Estate Saignee

Lobster Salad with the Flavors of East India
with stone-milled corn crackers, avocados and fennel oil
Cave B Estate Cuvee du Soleil

Estate Mint and Scented Geranium Ice Cream with Cherry Conserve
and hazelnut and bittersweet chocolate biscotti
Cave B Estate Semillon Ice Wine