RICHLAND, Wash. – Join Washington State University Tri-Cities for a social evening of exquisite wine and food on April 14 as part of the Crimson Food and Wine Classic at Hamilton Cellars and proceeds will go to the university’s hospitality business management and wine business management programs.

The evening will begin at 6 p.m. at Hamilton Cellars, 55410 N Sunset Rd. in Benton City, Washington, and will feature six Hamilton wines paired with dishes developed by WSU Pullman lead chef Jamie Callison and WSU students that integrate local and season tastes and flavors.

“It will be an excellent evening of examining and showcasing not only one of our region’s accomplished wineries, but also the hospitality and wine expertise of our ���سԹ� students,” said Robert Harrington, academic director of the ���سԹ� Carson College of Business. “It should be a fun night of food, wine and social networking, as well as an excellent opportunity to get to know some of our accomplished students.”

During the event, students will also present food pairings, manage the silent auction and interact with guests. An example pairing is house-smoked salmon bacon served with roasted Northwest beets, WSU Cougar Gold Cheese, blushing beet stems and paired with 2013 Hamilton Cellars, Weinbau Vineyard Cabernet Franc.

“We are so excited to taste the food that Chef Jamie and his students are preparing to pair with our wines,” said Stacie Hamilton, one of the owners of Hamilton Cellars.��“Chef Jamie is an amazing chef with an exquisite palate, so we are expecting a magical experience.”

The cost is $75 per person on a first-come, first-served basis. Tickets may be purchased at��.

For more information, contact Deanne Pilkenton at 509-372-7264 or Deanne.pilkenton@wsu.edu.

By Maegan Murray

RICHLAND, Wash. – Organizations and private individuals from throughout the Columbia Basin joined together last month to support the future of regional business, but not in the traditional sense.

The dollars didn’t go toward supporting new up-and-coming businesses, building facade renovations, or promoting the next booming business product. Rather, the $36,695 raised at Point to Success brunch event will benefit the Washington State University Tri-Cities’ Carson College of Business. The college will use the funds to support classroom innovation, student academic services and career success activities, and faculty research.

In support of the event, Anthony’s at Columbia Point donated its entire restaurant space, a first-class meal and service for the mid-morning event that welcomed more than 100 people. Other businesses and individuals donated wine for a wine grab at the event, lavish vacation packages, rounds of golf and tours and tastings from local wineries, all of which were auctioned to benefit the Carson College.

McCurley Integrity Dealerships sponsored the appearance of Cougar football great Ryan Leaf at the brunch, who shared his inspiring story of overcoming years of drug abuse to now supporting others in the recovery process. The aspect of community, Leaf said, was crucial to his recovery.

Alaska Airlines, The Lodge at Columbia Point, Abadan, Hampton Inn Seattle Southcenter, NewEdge and Bonsai Audio also gave generously by making Leaf’s trip to the Tri-Cities and stay possible and by sponsoring the costs of the event programs, signage and sound equipment.

“The community support we have seen through the years is truly incredible, given the significant drop over the last decade of state funding that supports the University,” said Robert Harrington, director of the ���سԹ� academic program. “Community support allows us to continue providing a premier education our students will use to provide first-class service in the business sector.”

It just makes sense

For Mike Tvedt, general manager of Anthony’s at Columbia Point, investing in the future of wine and hospitality business just makes sense. Investing in the

education of future business leaders, ensures students are well-prepared with premier business knowledge, research-driven business methods and a mindset for success, he said.

“The reason we got involved with the Carson College of Business was because of the hospitality program moving to ���سԹ� a couple of years ago,” he said. “It goes back to the founder and owner of our company, Budd Gould, who believes it is important to give back to the community. It seemed like a natural fit that we would be involved with the program and do what we can to make it successful, because we are always in need of great hospitality employees.”

The Point to Success brunch isn’t the only way that Anthony’s has given back to a ���سԹ� program, either. Anthony’s Restaurants own the next-door Budd’s Broiler, which holds the annual release party for the WSU Blended Learning wines. Through the Blended Learning program, wine science students partner with local wineries to produce premier wines. Budd’s Broiler donates the space, service and food for the event each year.

The family-owned-and-operated Anthony’s Restaurants are well-known across the Pacific Northwest for their first-class service, premier food and exceptional standards. But in order to continue that legacy, and even further improve upon their hospitality service, Tvedt said they must prepare those who will lead the business on into the future.

“We strive for five-star service and a five-star experience because that is what people expect,” Tvedt said. “We want to make sure that the future of our business is prepared and has the knowledge and know-how to meet those standards. ���سԹ� is helping us meet that need.”

Impact on the community��

A Carson College Coug herself, Hamilton Cellars owner Stacie Hamilton said her WSU business education has benefited her own business success. In turn, she gives

back to the ���سԹ� business program, not only as a business owner, but also as an advisory member for the Carson College and as an adjunct faculty member at ���سԹ�, because she knows the return will be tenfold for the local community.

In addition to giving monetarily to events like the Point to Success Brunch and donating Hamilton Cellars wine and products, Hamilton creates real-world learning opportunities for students at the winery.

“In addition to classroom education, WSU students require the real-world practical experience, which they get through internships, jobs in local business and generally through mentors in their business field,” she said. “They apply that combined knowledge to develop businesses of their own or grow established businesses. The reciprocity between the community and the university is special.”

Looking to the future

Harrington said the support the Carson College of Businesses has received from community

individuals and organizations will have an immediate and lasting impact on the future of businesses across the state.

“WSU’s business programs consistently rank among the top programs in the country, and the community support has been a crucial component,” he said. “We wouldn’t be able to do what we do without our community support.”

WSU’s hospitality business program, specifically, ranks eighth in the nation among all programs, nationwide. Harrington said the Tri-Cities-based program, being in the heart of Washington wine country, has the potential to grow immensely and be a huge treasure for the regional business community.

“We strive for excellence across the board, and it shows in our graduates,” he said. “We aim to produce the best business graduates so that our community and their businesses may benefit.”