Northwest Wine & Food Society
Gallery
Cayuse
Wines![Two bottles of Syrah and a bottle of The Widowmaker wines from Cayuse Vinyards.]()
Farm to Fort Event
Events![Cloth napkin from the Farm to Fort event.]()
Historic Slocum House Event
Events![An outside picture of the Historic Slocum House.]()
Robert Burns Dinner Event
Events![Table prepared for catering at the Robert Burns dinner.]()
Pepper Bridge Wines
Wines![Bottles of Pepper Bridge wines from 2009 to 2012.]()
Basel Cellars Wine Event
Events![Seating prepared for the Basel Cellars event.]()
Cascadia Technical Academy Event
Events![An audience celebrating the skills of those at the Clark County Skills Center.]()
Wine Glasses at the Dolphin Club
Wines![Prepared wine glasses at the Dolphin Club.]()
Nick Carulli’s Visual Expressions Gallery Appetizers
Food, Wines![Platter of sliders and other foods paired with a glass of wine.]()
Cold Creek Retreat Event
Events![A band playing together at the Cold Creek Retreat.]()
Pasta Gigi’s Appetizers
Food![A table of bruschetta and cheese cubes ready for guests to enjoy.]()
Pasta Gigi’s Event
Events![Tables for the event at Pasta Gigi's ready for guests to be seated.]()
Wine Options at the Dolphin Club
Wines![Assortment of wines at the Dolphin Club.]()
Nick Carulli’s Visual Expressions Gallery Appetizer
Food, Wines![Wine and a cheese and fruit platter pictured together on a table.]()
Wine Selection
Wines![Varieties of red wine displayed.]()
Historic Slocum House Dinner Plates
Food![Plates of salad ready to be served.]()
Farm to Fort Dessert
Food![A slice of white cake served with fig slices.]()
Nick Carulli’s Visual Expressions Gallery Event
Events![Guests chatting, looking at paintings, and exploring wine options.]()
Syrahs
Wines![Bottles of Syrah wine from multiple vinyards on display.]()
Basel Cellar Wine Drinks
Wines![Drinks ready to be served.]()
Nick Carulli’s Visual Expressions Gallery Wraps
Food![A plate of deli wraps ready to be served to guests.]()
Magelica 2015
Wines![Bottles of wine arranged on a counter.]()
Dinner at the Historic Slocum House
Food![Steak served as part of the dinner at the Historic Slocum House event.]()
Cellar 55 Event
Events![A guest showing off his choice of wine.]()
Cellar 55 Appetizer Table
Food![A glass of wine and surrounding appetizers.]()
BYOBB at the Dolphin Club – 2016 Event
Events![Balcony over the water at the event.]()
Future Events
The Robert Burns Experience 2021
Maybe you’ve attended one of the Robert Burns Dinners we’ve held over the past 10 years. If so, you know what a fun and fantastic event it is.
The 2021 event will be no different – fun and fantastic. We’re creating a more interactive event that will engage our food and wine partners and celebrate the birthday of Scotland’s favorite son.
January 23, 2021
Check back for location and ticket info.
Restaurant Reboot
The NW&FS is excited to announce Restaurant Reboot Grants to help local establishments get up and going again. We’ll donate $10,000 and award five locally-owned restaurants up to $2,000 each, money desperately needed for the reopening process – purchase of staple supplies, employee incentives, marketing, advertising…
Will you help us support more local restaurants? Your tax-deductible gift will allow us to expand our giving. 100% of donations from this campaign will go to local restaurants. Do you know a restaurant that needs support? Send us your recommendations of those who may need a helping hand.
Look for the rollout soon on how to nominate your favorite restaurants for this funding opportunity.
Give More 24!
As Southwest Washington’s largest day of giving, Give More 24! amplifies the work of our local nonprofits by tapping the generosity of our greater community. This 24-hour day of giving provides nonprofits the unique opportunity to reach new donors through a widespread event and marketing campaign. It’s a great way to boost fundraising efforts, grow awareness for important causes, and take advantage of a simple online giving platform…all while participating in a fun-filled, community effort!
November 24th
Check back for event activity details.
Our Supported Schools
Partners
Board Members
Melinda Hinkley
President
Red Red Wine....that's the song of her life. Melinda loves a full-bodied red, bold, and round. Cabernet is her favorite, but there's always a place for a rich Syrah or an interesting Tempranillo or Malbec. Her career in the Hospitality industry has afforded her the opportunity to eat some spectacular food and drink some great wine, but she appreciates the more approachable bottles you can get at the market and a good 'Mom and Pop' diner. She sees every day as the perfect day for a good meal and a glass of wine, especially if you can share it with friends.
Brian Cleys
Vice President
Brian is like a good, full-bodied cab. Aged just right, bold with subtle notes. He stands up well over time and is comfortable in the cellar. You may find Brian in the outdoors enjoying a day of snow skiing, biking, hiking, or camping. He's at his best when paired with good food, cooking, and sharing great wine with friends.
Russell Brent
Secretary
Russell loves big reds. If he was a bottle of wine it would likely be a big Zin. Giant 100-year-old rootstock producing fruit for generations. He has not always been that way, big flavors are something one grows into. He's been in the Hospitality industry for over 45 years. When he got started he picked up a couple of books on wine. Working in a four-star Italian restaurant, where they had some incredible wines, he remembers the first time he opened a bottle of Château Lafite 1961 and freaked out a little. He was sweating and almost broke the cork, but succeeded and poured it for the guests. They loved it, they sensed his anxiety and offered him a taste. Since that time he's begun to realize that he will never know everything there is to know about wine, but will enjoy the journey.
Julie Olson
Treasurer
When Julie owned her wine shop, she was frequently asked what her favorite wine was. That's like asking someone to pick their favorite child, which is easier for her since she only has one, and he knows he's her favorite. Julie says her degree in microbiology and her food science background would lead her to the Northwest Wine & Food Society. When deciding on a food and wine pairing for dinner, it's typical in her house to pick the wine first, then pair the food that balances with it best. And on the occasions where it's just wine for dinner, it comes down to a big, bold, brooding Syrah or a deep, dark, intense Napa Valley Zinfandel.
Les Badden
Board Member
Les Badden is color-blind when it comes to a great glass of wine – he doesn’t care if it’s red or white. His career as a cinematographer and producer of live events took him around the world and has given him the opportunity to dine at some of the finest restaurants and sample the best cuisines. He feels fortunate to live in a community that produces some of the best wines and most delicious foods on the planet.
Kim Brent
Board Member
If Kim were a wine, she'd be red, warm, rich, and full-bodied. Pour her in a glass and she'd burst forth with the complexity of fresh fruit, spice, and finishing with a smooth, smokey taste. Perfectly paired with gourmet food, warm sunsets, and great friends! Having spent many years in both California and Southwest Washington, Kim has come to love big, bold reds. However, on a hot day, she'll like to start her evening with a cool glass of Sauvignon Blanc and a beautiful charcuterie plate.
Gerri Badden
Board Member
Gerri's favorite go-to wine glass is filled with a chilled Chardonnay that carries flavors of oak barrels and a sunny day. Retiring after four decades in public service, her career included managing federal grant programs and working with hundreds of community-based non-profit organizations. Along the way, she always found time to share a bottle or two of Chardonnay with colleagues and friends. Gerri is committed to the search for the next best Chardonnay in the Northwest! She's excited to be working with NW&FS and local communities to raise awareness and funds in support of our rich Northwest culture of wine and food. Together we can support students in the fields of culinary arts and viticulture.