Events / Friends of James Beard Benefit Dinner

Walla Walla, WA

Fri, July 18, 2014 - 6:00 PM


Sat, July 19, 2014 - 10:00 PM

The Marc Restaurant at the Marcus Whitman Hotel
Member Price: $150 Public Price: $175 Phone: 509.524.5110

Host Chef Antonio Campolio

Erik Johnson
The Marc Restaurant, Walla Walla, WA

Michael Kline
Walla Walla Bread Company, Walla Walla, WA 

Dan Thiessen
Wine Country Culinary Institute, Walla Walla, WA


  • Friday Luncheon Buffet at the Wine Country Culinary Institute
    • Assorted Locally Cured Meats and Artisan Cheeses
    • Heirloom Tomato and Fresh Mozzarella Caprese
    • Grilled Focaccia with Feta, Roasted Tomatoes, and Balsamic Vinaigrette
    • Mediterranean Platter > Housemade Pita with Hummus, Baba Ghanoush, Tzatziki, Tabbouleh–Grilled Sweet Corn Salad, and Cider-Verjus Vinaigrette
    • Red Boar Farms Pulled Pork Tacos
    • Grilled Strip Loin Lostine Cattle Co. Sandwiches
    • Berry Tartlets with Dulce de Leche Ice Cream
  • Friday Night Dinner Menu at the Marcus Whitman Hotel & Conference Center
  • Hors d’Oeuvre: 
    • Dry-Aged Beef Brisket
    • Spiced Plum Chutney and Micro-Cilantro on Caraway Toasts
    • Cold-Smoked Rainbow Trout
    • Chive Blini with Citrus Crème Fraîche and Idaho White Sturgeon Caviar
    • Sweet Onion Tarts
    • Blackberry Crème Fraîche with Baby Green Beans
    • Heirloom Baby Tomatoes
    • Herbed Goat Cheese with Crispy Pancetta
    • Country Ham
    • Blue Cheese with Asian Pears
    • Spicy Upper Dry Creek Ranch Lamb Kefta with Minted Yogurt and House-Cured Pickles
  • Dinner: 
    • Amuse Bouche > Klicker Mountain Strawberries with Mint 
    • Char-Grilled Quail with Local Greens, Peach Salad, and Crispy Yukon Gold Potatoes Anna
    • Three Rivers Winery Steel Chardonnay 2013
    • Wild Columbia River King Salmon with Smoked Tomato Gazpacho, Micro-Coriander, and Buttermilk-Poached Garlic Crema
    • L’ecole No. 41 Estate Ferguson 2011
    • Heirloom Beet Agnolotti with Maple-Glazed Pork Belly, Monteillet Fromagerie Chèvre, and Local Balsamic
    • Waters Winery Loess Syrah 2011
    • Intermezzo > Walla Walla Distillery Gin, Plum, and Lavender Sorbet
    • Dry-Aged Snake River Farms Zabuton Steak with Butter-Poached Baby Turnips, Smoked Heirloom Cherry Tomatoes, and Charred Scallions
    • Woodward Canyon Old Vines 2011
    • Upper Dry Creek Ranch Lamb with Heirloom Baby Carrots, Walla Walla Sweet Onions, and Edwards Farm Plums
    • Leonetti Cellars Merlot 2012
    • S’mores Bomb > Cedar-Smoked Vanilla Marshmallow with Chocolate Crémeux and Caruso Local Honey Graham 
    • Walla Walla Vintners Vineyard Select Cabernet Sauvignon 2006
  • Saturday Family-Style Luncheon at Three Rivers Winery
    • Three Rivers Winery Culinary Garden Baby Green Salad with Chardonnay Vinaigrette
    • Heirloom Tomato–Walla Walla Sweet Onion Panzanella Salad
    • Grilled Local Vegetable Platter with Sweet Basil Emulsion
    • Fire-Roasted Chicken with Chimichurri
    • Peach Barbecue Sauce–Glazed Local Pork Loin
    • Warm Fingerling Potato Salad with Fermented Black Garlic Vinaigrette
    • Local Apricot–Peach Tart with Whipped Cream and Berries
    • Wines from College Cellars, Flying Trout Wines, Long Shadows Vintners, Three Rivers Winery, Tranche Cellars, Rotie Cellars, and Waters Winery

Related Info

If you’re interested in hosting a benefit or would like to learn more, please contact Diane Harris Brown at or 212.627.1128.