There is always a buzz when new upscale dinner options come along in Olympia. This fall the Percival Restaurant at South Puget Sound Community College started offering quarterly wine-paired dinners. The Percival is a venue for showcasing the advanced culinary artistry that students in the Culinary Arts program have developed.
The first wine-paired dinner took place on Nov. 16. 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,” he said. “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. Among the featured wines were TruthTeller’s Viognier, Shea Wine Cellar’s Pinot Noir and Woodward Canyon’s Cabernet Sauvignon, bringing the flavors of the Yakima, Willamette and Columbia valleys to the event.
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. “We also want them to build their resume and experience so they can graduate and enter into the industry with relevant, exciting and professional experience.”
Before joining SPSCC’s program in 2016, McLean was the executive chef at the Marcus Whitman Hotel and Conference Center in Walla Walla. His long career of opening restaurants and leading other chefs brings incredible value to the Culinary Arts program.
While the Percival Restaurant plans to continue its quarterly winepaired dinners (next dinner scheduled for Valentine’s Day), it is also open to the community for lunch from Monday to Thursday. The restaurant also offers special reservations, catering, and event and meeting space.
For additional information:
Percival Restaurant at SPSCC