The dinner will take place August 19 in Walla Walla, Washington.
Washington’s Pepper Bridge Winery, known for its exceptional wines produced from sustainably farmed vineyards, will hold a plant-based, multi-course dinner featuring chef Miyoko Schinner on August 19. All proceeds from the event will benefit Walla Walla Valley Farm to School, a program of the umbrella of the Sustainable Living Center. With growing interest in sustainable wines and wine experiences, Pepper Bridge Winery aims to provide a dinner that directly emphasizes environmental impact.
Pepper Bridge Winery: A Pioneer in Sustainable Winemaking
Pepper Bridge Winery, the first certified sustainable winery in the state of Washington, has gained recognition for its commitment to sustainability, from its gravity flow winemaking process to its solar-powered production facility. To celebrate, they have teamed up with renowned chef Miyoko Schinner to create a memorable dining experience.
“As the first certified sustainable winery in the state of Washington, we know that sustainability is a journey, and we are delighted to share this new event with our friends and guests,” said Pepper Bridge Winery’s Director of Winemaking, Jean-Francois Pellet.
Courtesy of Pepper Bridge Winery
Renowned Vegan Chef, Miyoko Schinner, Joins the Event
As a “Food & Wine Gamechanger” and an inductee of the “Forbes 50 Over 50 List,” Miyoko Schinner has made a name for herself as a restaurateur, TV chef, cookbook author, and founder of the award-winning vegan cheese empire, Miyoko’s Creamery. With her extensive experience in California wine country, Schinner has long championed a sustainable plant-based diet through her elevated vegan cuisine.
“My life’s mission has been to inspire people with a culinary approach that combines compassion and sustainability, so I’m thrilled to be partnering with Pepper Bridge to put on the area’s first-ever vegan winemaker’s dinner,” said Schinner. “Coming from California’s wine country, I’m excited to explore and give expression to Walla Walla’s seasonal bounty in a rustic, Italian-inspired cuisine that pairs beautifully with their refined wines.”
Chef Miyoko Schinner Photo by Pepper Bridge Winery
Embracing Sustainability in Wine and Cuisine
Pepper Bridge Winery’s efforts in sustainable winemaking have set the stage for this momentous event. By partnering with Schinner and supporting the Sustainable Living Center’s Farm-to-School program, the winery highlights the intersection between wine, vegan cuisine, and sustainability. With this groundbreaking dinner, Pepper Bridge aims to inspire others in the industry and showcase the possibilities when environmental responsibility and culinary excellence come together.
All net proceeds from the winemaker’s dinner will directly support the Sustainable Living Center’s Farm-to-School program. For more information and to purchase your tickets, visit PepperBridge.com.
