WALLA WALLA, Wash., March 27, 2014 /PRNewswire/ -- Inspire your palate with locally crafted bites and sips at Eastern Washington's annual 'Feast Walla Walla,' a culinary celebration of the region's best restaurants, wineries, breweries and more. Feast Weekend takes place over April 11 and 12, 2014 and features a 'Chefs' Table on First' on Friday, April 11 and the main celebration, Feast Walla Walla, on Saturday, April 12. Created as a fundraiser for the WWCC Wine Country Culinary Institute, all of Feast Walla Walla proceeds will go toward student scholarships and the Downtown Walla Walla Foundation.
'Chefs' Table on First' begins at 6:00 p.m. with a wine reception, featuring sips from several of the original Walla Walla wineries and passed hors d'oeuvres. Later, an intimate five-course dinner paired with local wines allows guests the opportunity to rub elbows with star chefs and vintners while enjoying a specially designed menu crafted by Chef Antonio Campolio of the Marcus Whitman Hotel, Chef Dan Thiessen of the Wine Country Culinary Institute and Chef Michael Kline of Walla Walla Bread Company.
Adding to the excitement, celebrity chef Maneet Chauhan, a judge on Food Network's Chopped and co-author of the new cookbook, Flavors of My World: A Culinary Tour through 25 Countries, will join the chefs to prepare a special dish and cocktail during the opening event. Individual tickets to this exclusive dining experience are $125.00.
Saturday, April 12 from 1:00 to 4:00 p.m. is Feast's premier food and wine event, where guests can mingle and indulge in crafted treats from more than 50 of Walla Walla's favorite restaurants, wineries breweries, cideries and meaderies. Intermixed with local art displays and cheerful music, Feast Walla Walla celebrates the beginning of spring, the incredible talent of the region and of course, delectable bites and beverages. As one of the participating restaurants, The Marc's menu will feature its Tail & Trotters Pork Belly served with hazelnut puree, brussel sprouts, honey crisp apple and maple bliss; and for dessert, the Marc will be dishing out its Truffle Pop accompanied by maple, pecan and bacon. The Individual tickets are $50.00 and include a plate, wine glass and 10 tokens to trade for tastes.
Can't make it to Feast Weekend? Mark your calendar instead for Marcus Whitman Hotel's annual Easter Brunch on Sunday, April 20 from 10:00 a.m. to 3:00 p.m. The menu offers something for guests of all ages, drawing inspiration from nearby rivers, farms and pastures. Menu highlights include cherry wood smoked salmon, Dungeness crab benedict with blood orange hollandaise sauce, chanterelle mushroom stuffed chicken breast with Washington apple jus and assorted mini pies cakes and cookies along with the Marcus Whitman's hot chocolate bar. Cost is $29.95 for adults, $25.95 for seniors, $17.95 for children ages 6-12, and children under five are not charged. Seating is limited and reservations are required by calling 509.524.5139.
About The Marcus Whitman Hotel & Conference Center
Built in 1928 through a community labor of love, The Marcus Whitman Hotel & Conference Center is a downtown Walla Walla landmark where history and luxury intertwine. The property was fully renovated in 2001 and restored to its original grandeur, while adding modern updates to provide a truly luxurious experience for today's traveler. The full grounds include a 127-room hotel with luxury suites, a state-of-the art conference center featuring grand renaissance ballrooms, six on-site wine tasting rooms, and the award-winning The Marc Restaurant – recently named "Restaurant of the Year" by the Washington State Wine Commission – and The Vineyard Lounge. Thousands of overnight guests, diners, wine lovers, conference goers, business travelers and pleasure seekers enjoy the Marcus Whitman's exceptional guest service each year, where they find "ladies and gentlemen serving ladies and gentlemen" to the backdrop of modern splendor. For more information visit www.marcuswhitmanhotel.com.
SOURCE The Marcus Whitman Hotel & Conference Center