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Find Out What WSU Does for You at “A Taste of Washington State University”

What has WSU done for you lately? Chances are that Washington State University affects your life in some way just about every day.

Whether it’s helping our state’s farmers bring you fresh nutritious foods, fostering and supporting the state’s thriving wine industry, developing alternative energy sources, promoting economic development or acting to preserve salmon runs and restore the health of Puget Sound, WSU is contributing to our quality of life.

“If you’ve ever eaten Rainier cherries, snacked on Washington-grown raspberries and strawberries or sipped one of our state’s premium wines you’ve already sampled some of the products of WSU research,” said Dan Bernardo, dean of the WSU College of Agricultural, Human, and Natural Resource Sciences.

Come sample more at “A Taste of WSU,” a showcase event highlighting the connections between WSU and you. The event will be held Thursday, Aug. 28, from 6:30 to 8:30 p.m. at Benaroya Hall, 200 University Street in Seattle. WSU Extension and the College of Agricultural, Human, and Natural Resource Sciences are sponsoring the event as part of the WSU Week in Seattle celebration.

Click the image to download the full-color, print-resolution graphic to accompany this story.
Click the image to download the full-color, print-resolution graphic to accompany this story.

A dozen of the Seattle area’s top chefs will be serving up delectable taste treats made from Washington-produced ingredients along with tastings of Washington wines, beers and ciders. And the ingredients’ producers and the WSU faculty and researchers with whom they work will be on hand to discuss the connections.

Forty of WSU’s top programs led by faculty in WSU Extension and CAHNRS and the community partners with whom they work will be on hand to discuss how they impact issues of public interest statewide.

Linda Kirk Fox, associate vice president and dean of WSU Extension said it is the extension service that makes WSU accessible to the entire state.

“Extension brings the knowledge and resources of WSU to every county and corner of the state through its county extension offices,” she said. “You may be surprised at the array of resources available from WSU in your own community, and this event is a fun opportunity for finding out how extension brings WSU face to face with communities throughout the state.”

One of the more exotic items on this year’s menu will be farmed elk, showcasing a partnership between WSU Kittitas County Extension livestock educator Tip Hudson and Puget Sound Energy. Hudson works with PSE to graze the elk on one of the company’s central Washington wind farms.

Cost for the event is $50. For more information or to register to attend visit http://www.wsuinseattle.wsu.edu/day2/taste.aspx.

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Editor’s Note

Participating chefs and restaurants in this year’s event include:

  • Seth Caswell, President, Seattle Chefs Collaborative
  • Eric Hellner, Union Square Grill
  • Dan Thiessen, 0/8 Seafood Grill
  • Marc Powers, Wolfgang Puck
  • Thierry Rautureau, Rover’s
  • Eric Donnelly, The Oceanaire Seafood Grill
  • Russell Burton, City Catering Company
  • Diane LaVonne, Diane’s Market Kitchen
  • Mulugeta Abate, Pan Africa Market
  • Bobby Moore, Barking Frog
  • City Catering Company
  • Herban Feast Catering

Media Contacts

Dan Bernardo, Dean, 509-335-4561
Linda Kirk, Associate Vice President and Dean, 509-335-2933