There is always a buzz when a new upscale dinner spot opens up. In Olympia, the Percival Restaurant at SPSCC is testing out quarterly wine paired dinners—and they are selling out fast.
On November 16, the Culinary Arts program at SPSCC in Olympia hosted their first of many wine paired dinners in the college’s Percival Restaurant. In attendance were nearly 50 college and community members, including SPSCC president Tim Stokes. “I was beaming with pride for our students, chefs, and culinary team. They delivered a true gastronomic experience.”
The menu featured a triple cream brie, fresh wild king salmon, pomegranate key lime granita, Snake River Farms wagyu striploin, and a chocolate cream tart. Professor and Chef Scott McLean prepared the exclusive menu and pairings along with the students and catering staff. “They put together a fabulous paired dinner that rivaled the major food scenes in Seattle and Portland,” said program dean Val Sundby-Thorp.
Among the featured wines were Truthteller’s Viognier, Shea Vineyard’s Pinot Noir, and Woodward Canyon’s Cabernet Sauvignon, bringing the flavors of the Yakima, Willamette, and Columbia Valleys to the event.
Prior to joining SPSCC’s program in 2016, Chef McLean was the Executive Chef at the Marcus Whitman Hotel and Conference Center in Walla Walla. His long career spent opening restaurants and leading other chefs across cities and states brings incredible value to the Culinary Arts program.
While the Percival Restaurant plans to continue its quarterly wine paired dinners (next dinner scheduled for Valentine’s Day), they are also open to the community for lunch from Monday to Thursday and offer special reservations, catering, and event and meeting space.