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Winemaker's Journal — Visconti's serves state wine grape growers

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Winemaker's Journal
Dan Carr carved this leg of prosciutto ham from Cured at the recent Wenatchee Museum Winter Wine Gala. He served 350 guests a wine paired banquet during the Washington Association of Wine Grape Growers Annual Meeting in Kennewick Jan. 6.

Pancetta wrapped prawns, fresh sliced 400-day cured prosciutti, zuppo de Pomodoro, beet and arugula salad and braised coppa with saffron risotto; all accompanied with premier Washington wines.

That's just a sampling of Dan Carr's menu for the Washington Association of Wine Grape Growers banquet held during the association's annual meeting this week in Kennewick.

Carr, co-owner and culinary director of Visconti's restaurants in Wenatchee and Leavenworth, was picked to create and oversee the banquet for 350 guests Thursday evening.

Carr and his staff prepared the four-course wine paired dinner plus appetizers and dessert using recipes often found on Visconti's menus. He used prepared meats from Visconti's Cured meat market, locally made cheeses by Alpine Lakes Cheese in Peshastin and several North Central Washington wines. Included were Karma Vineyards 2010 Methodé Champenoise Brut, Cave B Estate Winery 2012 Sauvignon Blanc and Fielding Hills 2009 Syrah.

Appetizers included Carr carving a whole leg of 400-day aged prosciutto from Cured. The man knows how to entertain with great food and wine.

Carr said it was a great honor to prepare a meal for the state's wine grape growers and vintners that showcase locally produced foods and excellent wines from Washington's diverse wine growing regions.

Visconti's Restaurant in Wenatchee, owned by Carr and Candy Mecham, was also named Restaurant of the Year in 2013 by the Washington Wine Commission.

Check out Carr's full menu served at the WAWGG banquet: