Entwine At a Glance
Saturday, October 13, 2012
Walla Walla Community College Dietrich Dome
| 5:30 pm | Wine & Hors d’oeuvre |
| Silent Auction | |
| 6:30pm | Multi Course Dinner with Wine Pairings |
| Live Auction | |
| Special Program | |
| Live Entertainment by The FrogHollow Band |
Entwine 2012 Menu
Hors d’oeuvre by current Culinary Arts students
Wines by Enology & Viticulture graduates
Culinary Arts Faculty
Terrine of Scallops, Shrimp with Dungeness Crab Salad
Herb Cracker
Jones of WA, 2011 Columbia Valley Estate Riesling
Norm Shaw
Butternut Squash Bisque
Focaccia Crouton, Curried Froth
Analemma, 2010 Columbia Gorge Rosé of Pinot Noir
Kristin Swaggart
Tea Smoked Duck Breast
Peppered Monteillet Goat Cheese, Micro Greens,
Thistle Honey and Raisin Compote, Walla Walla Sweet Onion Lavosh
Cayuse, 2010 Walla Walla Valley Cailloux Vineyard Syrah
Paul Freeman
“Sous Vide” Lostine Cattle Co. Flat Iron Steak
Bacon-Brioche Bread Pudding, Cougar Gold Potato Puree,
Ragout of Fall Mushrooms, Wilted Frissee, Marrow Enriched Thyme Demi
Cave B, 2009 Columbia Valley Estate Cuveé du Soleil
Jen Contreras
Poached Peach Semifreddo
Toasted Peach Marmalade, Dark Chocolate Caramel, Hazelnut Tuile
College Cellars, 2011 Walla Walla Valley Ice Wine Cabernet Sauvignon
Entwine Lead Chef
Chef Dan Thiessen
With 4 years of Culinary Instructor experience and a graduate of the Culinary Institute of America (CIA), Dan has worked kitchens in Aspen, Switzerland, Idaho then on to Seattle where he was an opening Instructor under Chef Roland Henin at the Art Institute of Seattle for 3 years. Chef Thiessen’s responsibilities included: assisting in development of the program; starting and coaching the competition teams and continuing as an advisor for the program. After teaching there he went on to hold the positions of Executive Chef; The Space Needle, Golf Club at Newcastle, Chandler’s Crabhouse, Corporate Chef of Salty’s Restaurants and then Chef/Owner of the 0/8 Seafood Grill and Twisted Cork Wine Bar. His experience in marketing includes his own “live call in” style radio cooking show for 5 years, numerous TV appearances as well as printed articles. Dan has been featured in local, regional and national publications for quotes, recipes, industry insights and tips, throughout his career. His background from the CIA, and working in Europe, has developed a firm foundation on the fundamentals of cooking as well as restaurant ownership, and a unique ability to teach culinary management and leadership skills to those interested in a career in the industry.