We did dinner for a group of guests organized by Whitman College. Waters Winery was the venue, outdoors on the lawn, two extra long tables, seating 62 guests in all. Above is a shot of a new appetizer we made up, cantelope lollipops, dipped in finely minced mint and prosciutto bits (think bacon bits but made out of prosciutto... yummy). Dinner was served family style, a pretty local salad from Welcome Table Farm; then halibut on a bed of english peas, favas, and baby carrots; then grilled Upper Dry Creek Ranch leg of lamb and salsa verde, on a bed of wilted beet greens and arugula with roasted new potatoes and grilled early summer vegetables; finished with petit fours from the Patisserie.
I wanted to tell you how amazing the dinner was on Thursday. You and your staff did an incredible job. Everyone attending my conference (mostly from the east coast) was so impressed with Walla Walla in general, and they just loved the venue at Waters, the wine, and your food. And, you may have left before this, but we had the most incredible moonrise at the end of the dinner (I'll send you a picture). Just icing on top of the cake. I wish you had been there to accept everyone's thanks, but Tracy and Brian came out and let us applaud them. (Dinner was done and I had a softball playoff game to get to!!! commitments, commitments.)
Thank you so much!
Rachna
Cheers
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