Enjoy a indulgent, wine-paired dinner made less guilty with vegan and gluten-free options. Each of six courses—created by chef Rachel Kesley—is partnered with a wine from the Pacific Northwest, such as a crispy Brussels sprouts salad tossed with smoky mushrooms and blue cheese served atop grilled Asian pears matched with a 2009 Linen Chardonnay from the Yakima Valley. Fri, times vary.Date: Nov 9, 2012 5:00 pm
Venue: Watercourse Foods
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