Enjoy gourmet cuisine and fine Northwest wines in a wine and food pairing seminar.  This 6 - course dinner will start with an array of passed hors d'oeuvres and end with an elegant Belgian chocolate dessert.  The full menu is posted on the Festival web site, but here are some "teasers" to entice your palate:  canape' of smoked rainbow trout with sundried tomato; crostini of Champagne brie with sweet Asian pear; tartar of Alaskan King salmon with green olive pesto crostini;   Oregon Coast Dungeness crab bisque; grilled panzanella salad; spedini of balsamic glazed Maple Leaf quail; Meyer lemon sorbet; medallions of roasted Angus tenderloin, and of course, Belgian chocolate genoise.  Is your mouth watering?  Sound delectable?

As with past wine dinners, we expect lively conversation as discussions ensue regarding the food, wine and food-wine pairing for each course.  Will everyone agree with the choices?  -- Most likely not, but that's OK.  It's all part of learning about pairings and individual palates, likes and dislikes.

The Convention Center's new executive chef, Bill Reade, is very familiar with the Tri-Cities Wine Socity and its wine and food pairing dinners.  Some of his past culinary delights for Society events are still vividly remembered!  So, we expect another memorable culinary experience.  We hope you can join us!