Abacus will present a wine dinner with Waters Winery and winemaker, Jamie Brown. Executive Chef Chris Patrick has created a menu which will feature Wood Fired Antelope Backstrap, Morel Mushrooms, Ramps Fingerling Potato, and Lingonberry Gastrique.
The dinner will start with passed appetizers followed by four delicious courses alongside an assortment of select wines from one of Washington’s best artisanal boutique wineries. Winemaker Jamie Brown will be joining participants at the event and sharing some of the unique characters of the wines selected for the evening.
Abacus will present a wine dinner with Waters Winery and winemaker, Jamie Brown. Executive Chef Chris Patrick has created a menu which will feature Wood Fired Antelope Backstrap, Morel Mushrooms, Ramps Fingerling Potato, and Lingonberry Gastrique.
The dinner will start with passed appetizers followed by four delicious courses alongside an assortment of select wines from one of Washington’s best artisanal boutique wineries. Winemaker Jamie Brown will be joining participants at the event and sharing some of the unique characters of the wines selected for the evening.
Abacus will present a wine dinner with Waters Winery and winemaker, Jamie Brown. Executive Chef Chris Patrick has created a menu which will feature Wood Fired Antelope Backstrap, Morel Mushrooms, Ramps Fingerling Potato, and Lingonberry Gastrique.
The dinner will start with passed appetizers followed by four delicious courses alongside an assortment of select wines from one of Washington’s best artisanal boutique wineries. Winemaker Jamie Brown will be joining participants at the event and sharing some of the unique characters of the wines selected for the evening.
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