The five-course menu for the May 21 scholarship fundraiser Cellarbration! for Education has been announced by the Big Bend Community College Foundation.
A committee that strives to produce the best dining experience in the Basin worked with Chef Dale Yates to pair each course with a Washington wine. The committee was led through a blind wine tasting/food pairing for the 10th consecutive year by wine educator John Allen of Vino! A WineShop.
Participants learned wine they liked best alone often didn’t go best with the food. Two seats at the wine and food pairing is sold to the highest bidder at the Cellarbration! auction in the Masto Conference Center.
Cellarbration! 2011 has a Fabulous ‘50s theme (50’s attire is optional), which is refl ected in the dessert selection—make-your-own spumoni sundaes with candied fruit, spiced nuts and hot fudge sauce.
“We have a wonderful menu for dinner, and a great auction is shaping up,” said Sherry Keeler-Hull, Chair of the Cellarbration! Committee. The Big Bend Bling raffl e of a one-carat diamond from Harrison’s Diamonds and Designs will be held again for $20 per ticket. Only 250 tickets will be sold, which increases your odds of winning a $5,200 rock.
Other auction items include a one-week stay in a Hawaii beachfront time share, a Felix Hernandez (Cy Young 2010) autographed baseball, and a getaway at Northern Quest Resort and Casino.
Cellarbration! bidders can invest in silver. The live auction includes a 100-troy-ounce silver ingot. Silver has been selling for record prices above $40 per ounce.
“We have some beautiful quilts, metal garden art and adventure packages,” Keeler-Hull said. “We like the one-of-a-kind, hand-crafted items we’ve been receiving.”
Also returning to the auction is the Leonetti Cellars wine sale, with several Leonetti packages offered. Lots of premium wines will be auctioned, including the “CEO Collection” consisting of wines donated and signed by leaders in business and government.
The wine and food pairing committee selected Domaine Ste. Michelle Extra Dry Champagne to go with the hors d’oeuvres to start the evening at the reception and silent auction bidding. The salad course of Heirloom pear tomatoes, spicy mixed greens and Maytag blue cheese with honey/dandelion vinaigrette is paired with a Bernard Griffi n 2008 Orange Muscat. The Intermezzo will clean you palate with an interesting cranberry and orange-thyme sorbet.
The main course includes a jumbo shrimp with red pepper aioli, fresh herbroasted tenderloin, truffl e-infused Yukon Gold mashed potatoes and lemon grilled asparagus. Two red wines will be served with the main course—Milbrandt Vineyards 2008 Malbec from the Wahluke Slope, and Kyra 2009 Dolcetto from the Wahluke Slope. The dessert wine is a 2005 Riesling from Fox Estate on the Wahluke Slope.
Cellarbration! makes it possible to award scholarships to graduates of 15 local high schools, and to provide scholarships for returning students who’ve been out of school for awhile.
“With tuition expected to increase more than 20 percent over the next two years, these scholarships have never been more important,” said Howard Skaug, chair of the Foundation Board.
The BBCC Foundation is still seeking unique auction items as well as cash sponsorships for Cellarbration.
To make reservations for Cellarbration! for Education, or to inquire about sponsorships and auction donations, contact the Foundation Office at 509.793.2006.
Cellarbration! for Education
2011 Menu
Chef Dale Yates
Appetizers and Welcome
Sparkling wine: Domaine Ste. Michelle Extra Dry Champagne
(Washington Wine Quality Alliance release)
Salad Course
Heirloom Pear Tomatoes, Spicy Mixed Greens, & Maytag Blue Cheese with Honey-Dandelion Vinaigrette
Wine: Bernard Griffi n 2008 Orange Muscat Intermezzo
Cranberry & Orange-Thyme Sorbet
Main Course
Modern Surf & Turf
Fresh Herb Roasted Tenderloin, Jumbo Shrimp with Red Pepper Aioli, Truffle Infused Yukon Gold Mashed, & Lemon Grilled Asparagus
Wines: Milbrandt Vineyards The Estates 2008 Malbec Wahluke Slope
Kyra 2009 Dolcetto Wahluke Slope (Purple Sage Vineyard)
Dessert
Spumoni Sundaes with Candied Fruit, Espresso Hot Fudge Sauce, Spiced walnuts, Praline & Whipped Cream
Wine: Fox Estate 2005 Riesling Wahluke Slope















