Local Mushroom & Maryhill Wine Pairing Dinner 2017

Local Mushroom & Maryhill Wine Pairing Dinner 2017


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Local Mushroom & Maryhill Wine Pairing Dinner
Saturday, October 21, 2017
7:00 pm
Lake Quinault Lodge

5-course dinner for mushroom enthusiasts featuring wine pairings from Maryhill Winery of Goldendale, WA. The mushrooms use for the evening's menu will be locally sourced from Ostrom's Mushrooms in Olympia, Washington. 

Dining Reservations

Seating is limited, advanced reservations are recommended by calling 360.288.2924

Time 7:00 pm in the Roosevelt Dining Room
Price $100 per person
Menu Event Dinner Menu
Price does not include taxes or gratuity. Dinner is not included in the Mushroom Festival admission. 

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Maryhill Winery

Located at the Southern tip of the Columbia Valley appellation, the area is not only an area of unsurpassed natural beauty; its warm climate, Walla Walla silt loam soil resting on remnants of the Missoula flood and steady breezes make it an ideal site for growing wine grapes. In May 2001, Maryhill Winery opened its doors as one of only 100 wineries in the state. Today, there are more than 800 Washington wineries.

Awarded "2014 Winery of the Year" by San Francisco International Wine Competition, "Top 10 Winery of the World" by The World Association of Wine Writers and Journalists, "2013 Winemaker of the Year" by Indy International Wine Competition, “2009 Washington Winery of the Year” by Wine Press Northwest and "Best Destination Winery" by Seattle Magazine, Maryhill produces more than 50 award-winning varietals and blends. The winery welcomes more than 80,000 visitors per year, has a 1,500+ member wine club and is distributed across the United States.

Ostrom's Mushrooms

Family owned and operated since 1928, Ostrom’s is located in Olympia, Washington and is Washington's choice for quality fresh mushrooms. Today the people of the Pacific Northwest eat over thirteen million pounds of Ostrom's mushrooms every year. The mushrooms are handpicked daily, refrigerated immediately, and on the road to customers within hours after harvesting. 

Ostrom’s sustainability and environmental sensitivity program includes using wheat straw, dried poultry waste, Canola Meal and Sugar Beet lime to grow their mushrooms. All of these components are agricultural waste products that would end up dumped or burned.
Their spent compost is sold to a soil company. It makes great soil amendments for wholesale and retail use. Also, their carbon footprint is small; located 50 miles from Seattle and 120 miles from Portland, Oregon.