Get in the Holiday spirit at Desert Wind.
Saturday November 30, 2019 local bakers will come together to compete in a gingerbread build off to benefit the Prosser Memorial Health Foundation. This year’s theme is Iconic Cities and monuments. Teams will begin building at 10 am and must complete their creations by 3 pm.
Prizes will be awarded for people’s choice along with a celebrity judging panel’s pick. People’s Choice votes can be purchased through a donation to the Prosser Memorial Health Fund.
Guests are encouraged to try their hand on their own gingerbread house and DIY kits will be available for purchase in the winery for $20. This is a family friendly event and a great way to kick off the Holiday season.
Celebrity Judges will announce the winner at 3:30 pm and all gingerbread creations will remain on display at Desert Wind throughout the Thanksgiving Holiday weekend.
All proceeds support Prosser Memorial Health Foundation.
Doors are open 10 am – 5 pm daily.
Tuesday December 31, 2019 celebrate the last night of 2019 in style. Ring in 2020 like we did 100 years ago. Dance the night away to live music and enjoy classic barrel room games. A 1920s theme will liven the evening and as we celebrate the “Roaring 20s” and reminisce the jazz bands, bootleggers and flappers.
Desert Wind Winery will host a glamorous evening, welcoming guests into the winery amid blazing fireplaces and glowing luminaries. Guests will begin with an aperitif and appetizers before being seated in the elegantly decorated dining room amid sparkling Riedel stemware. A formal five course dinner, magically paired with Desert Wind wines, will delight diners.
Then as midnight grows near, party goers will enjoy a late night fondue buffet and ring in the New Year with individual sparklers.
Luxury, on site accommodations are available but extremely limited so reserve your room now.
Attire: 1920s formal wear encouraged
New Year’s Eve Dinner Menu
Salad of Field Greens topped with gorgonzola dried cherries and candied pecans
Soup Duo of Tomato Bisque and Creamy Goat Cheese
Entremets of Cantaloupe Sorbet
Entrée of Alaskan Halibut served with herbed ‘Pommes Anna’
Main Course of Beef Wellington with pate and mushroom duxelle
Dessert of classic cheese and fruit