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Join us for an interactive evening exploring the connection between food, wine, and seasonality with Steve Wells, founder of Time & Direction.
Alongside the East Alder Table culinary team, Chef Rock & Steve will guide guests through four thoughtfully selected wines paired with a multi course dinner inspired by the flavors of early summer in the Walla Walla Valley.
Before each course, guests will explore a curated tasting board featuring seasonal ingredients, aromas, and flavors chosen to complement the wine in the glass. Through guided tasting and conversation, you'll discover how different foods can highlight, transform, and even challenge the characteristics of a wine.
While food and wine pairing is often guided by traditional rules, this experience is less about memorization and more about exploration. Together, we'll put those ideas to the test, discovering just how personal, surprising, and enjoyable pairing can be.
Come hungry, come curious, and prepare to experience wine in a whole new way!
Grilled Stone Fruit, Heirloom Tomatoes & Burrata
Grilled early summer stone fruit, heirloom tomatoes, creamy burrata, East Alder tomato vinaigrette, fresh basil, toasted pistachios, and grilled sourdough.
Seasonal Pairing Board
White peach, apricot, Meyer lemon, honeydew melon, fresh basil, Marcona almonds, and olive oil.
Pressed Melon, DOP Prosciutto & Whipped Chèvre
Pressed seasonal melons, DOP prosciutto, whipped chèvre, mint, citrus hot honey, and toasted breadcrumbs.
Seasonal Pairing Board
Cucumber, Rainier cherry, cantaloupe, watermelon, orange segments, fresh mint, whipped chèvre, prosciutto, and honey.
Charred Yogurt Marinated Chicken
Served with strawberry rhubarb gastrique, pickled red onion, charred spring onion dressing, herb salad, and crispy fingerling potatoes.
Seasonal Pairing Board
Strawberry, cherry, rhubarb preserves, goat cheese, toasted almonds, fresh thyme, prosciutto, and dried cherries.
Crispy Pork Belly
Served with shaved Savoy cabbage and crème fraîche, caramelized Walla Walla onions, pickled mustard seeds, toasted sunflower seeds, and pork jus finished with bacon fat and sherry vinegar.
Seasonal Pairing Board
Blackberry, fresh tomato, caramelized onion, fresh thyme, aged cheddar, coppa, and whole grain mustard.
Seasonality Note
Our menus are guided by the season and shaped by the best available ingredients from local growers, bakeries, and purveyors. Selections, produce, baked goods, and accompanying elements may vary slightly to reflect peak freshness, quality, and availability.
Each Pour Decisions experience includes wine pairings, with additional beverages available for purchase during the event.
Price includes gratuity.
Photo and video may be captured. Let us know in advance if you prefer not to be included.
Join us for an interactive evening exploring the connection between food, wine, and seasonality with Steve Wells, founder of Time & Direction.
Alongside the East Alder Table culinary team, Chef Rock & Steve will guide guests through four thoughtfully selected wines paired with a multi course dinner inspired by the flavors of early summer in the Walla Walla Valley.
Before each course, guests will explore a curated tasting board featuring seasonal ingredients, aromas, and flavors chosen to complement the wine in the glass. Through guided tasting and conversation, you'll discover how different foods can highlight, transform, and even challenge the characteristics of a wine.
While food and wine pairing is often guided by traditional rules, this experience is less about memorization and more about exploration. Together, we'll put those ideas to the test, discovering just how personal, surprising, and enjoyable pairing can be.
Come hungry, come curious, and prepare to experience wine in a whole new way!
Grilled Stone Fruit, Heirloom Tomatoes & Burrata
Grilled early summer stone fruit, heirloom tomatoes, creamy burrata, East Alder tomato vinaigrette, fresh basil, toasted pistachios, and grilled sourdough.
Seasonal Pairing Board
White peach, apricot, Meyer lemon, honeydew melon, fresh basil, Marcona almonds, and olive oil.
Pressed Melon, DOP Prosciutto & Whipped Chèvre
Pressed seasonal melons, DOP prosciutto, whipped chèvre, mint, citrus hot honey, and toasted breadcrumbs.
Seasonal Pairing Board
Cucumber, Rainier cherry, cantaloupe, watermelon, orange segments, fresh mint, whipped chèvre, prosciutto, and honey.
Charred Yogurt Marinated Chicken
Served with strawberry rhubarb gastrique, pickled red onion, charred spring onion dressing, herb salad, and crispy fingerling potatoes.
Seasonal Pairing Board
Strawberry, cherry, rhubarb preserves, goat cheese, toasted almonds, fresh thyme, prosciutto, and dried cherries.
Crispy Pork Belly
Served with shaved Savoy cabbage and crème fraîche, caramelized Walla Walla onions, pickled mustard seeds, toasted sunflower seeds, and pork jus finished with bacon fat and sherry vinegar.
Seasonal Pairing Board
Blackberry, fresh tomato, caramelized onion, fresh thyme, aged cheddar, coppa, and whole grain mustard.
Seasonality Note
Our menus are guided by the season and shaped by the best available ingredients from local growers, bakeries, and purveyors. Selections, produce, baked goods, and accompanying elements may vary slightly to reflect peak freshness, quality, and availability.
Each Pour Decisions experience includes wine pairings, with additional beverages available for purchase during the event.
Price includes gratuity.
Photo and video may be captured. Let us know in advance if you prefer not to be included.
