Big Night

The ultimate vineyard dinner

You may think you know what's in store by the term "vineyard dinner," but Kestrel Vintners has some surprises for you. Ask anyone who attended last year's Big Night. You'll hear phrases like "it was the experience of a lifetime."

It started with a vineyard tour when Armandino Batali of Salumi Artisan Cured Meats recommended that Kestrel should do a dinner in the vineyard because it is so beautiful. GM J.J. Compeau had always wanted to do a dinner in the vineyard, so he agreed, but knew they had to take it up a notch. Loosely based on the movie "Big Night" where restaurant-owning brothers decide to have everyone in for an unbelievable meal, they chose an Italian theme. Prior to the event, they played the movie at the winery and Kestrel Chef Jessica Smith created a five-course meal.

From there, it just kept growing. They wanted chefs from around the state to be part of the evening. Armandino was there; Roy Breiman of Cedarbrook Lodge was there; Dan Thiessen, the Culinary Director of the Wine Country Culinary Institute was there. They involved Amy Mumma of the Central Washington University World Wine Program. Dan and Amy were there to get their students involved in the event and work with world-class chefs and wine professionals. "We want to build the entreprenurial spirit in Eastern Washington," explains J.J. "We want students to know they don't have to leave the area to meet and work with amazing professionals in their field and take their skills to the next level. If only 5% of our culinary and wine students stay in our state, we'd have an unbelievable industry."

Big Night 2012 had a hot air balloon, flash mob opera singers, a 100-foot table in the vineyard where a feast was served family-style ("family-style" if your family normally eats like kings and queens). Armandino (at right in photo) and Roy Breiman of Cedarbrook Lodge slow-roasted pig, goat, and lamb. Antipasto platters with 32 types of antipasti to choose from greeted guests, along with chilled glasses of Viognier. Amazing chefs joined in: Mike Easton of Il Corvo, Kim Berto of Central Market and, naturally, Kestrel's Chef Jessica Smith. Jessica graduated from Johnson & Wales University in Providence, Rhode Island, and has cooked in all four corners of the U.S. She was the chef at Miraval Spa in Tucson, and owned her own restaurant in Cannon Beach called Cafe de la Mer. She loves the synergy of wine and food, making her a natural fit with Kestrel (see our story about Kestrel).

Big Night $250 per person (wine club $200) Shuttles provided to vineyard 509-786-2675

"I'm so excited about this year's event," says Jessica. "Deana, our event planner in Woodinville; Felicia, our concierge in Prosser; and I started meeting in February to brainstorm on what we wanted to do this year. We feel the expanded menu from several areas will be a bigger draw. Last year, I spent most of my time in the kitchen as a timekeeper. This year I have a friend from culinary school who is also a chef in Seattle doing that for me. So I'll be doing four of the appetizers, the pita dough for our pita station, the seafood course, and six of the desserts."

They've expanded the number of seats available from 100 to 120, but were sold out as of September 5. If you're interested, get on the phone and see if they have a wait list!

www.kestrelwines.com
events@kestrelwines.com

Connie Adams/September 2013