Founder’s Dinner with The Fat Pastor at Bosma Estate Winery in Zillah  Travel Blog

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  • Founder’s Dinner with The Fat Pastor at Bosma Estate Winery

    09/26/2026

    Wine Country Food Focused

    Founders Dinner at Bosma is an intimate, four-course dinner beside the vineyard featuring Chef Shawn Niles, aka The Fat Pastor.

    A Yakima-based chef and MasterChef Season 8 alum, Shawn brings bold flavors, open-fire cooking and a deep respect for local ingredients to this limited-seat evening. Each course will be paired with Bosma’s estate-grown, small-batch wines. The lineup includes two first tastes: a preview Mourvèdre that will not be part of the fall allocation, and the 2024 Cabernet Sauvignon Clone 4 before it appears in the fall wine-club allocation!

    Set against the vineyard, the evening brings together seasonal food, distinctive wines, and warm hospitality in the heart of Yakima Valley wine country.

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    Menu & Wine Pairing Preview

    Choose the original menu or its thoughtfully composed vegan counterpart (or mix and match!). Menu is subject to change.

    Welcome tasting: Begin with a 1-ounce pour of Coalesce, followed by a 1-ounce pour of brand new Dust Bowl Red.

    Course 1 — “Cold Fire”

    Original: Elk carpaccio with black tea–verjus granita, baby arugula, extra-virgin olive oil, shaved Grana Padano, cracked black pepper and black volcanic salt

    Vegan: Ember-roasted beet carpaccio with black tea–verjus granita, baby arugula, extra-virgin olive oil, toasted walnut “Grana,” cracked black pepper and black volcanic salt

    Paired with Preview Mourvèdre

    This rare first taste will not be included in the fall allocation, making it a one-night preview alongside the savory elk or earthy, ember-roasted beet.

    Course 2 — “River & Smoke”

    Original: Alder-grilled steelhead with smoked leek soubise, sorrel and parsley oil, charred lemon and trout roe

    Vegan: Alder-grilled king oyster mushroom with smoked leek soubise, sorrel and parsley oil, charred lemon and pickled mustard seed “roe”

    Paired with 2018 Viognier

    Bright and crisp, the Viognier brings just the right lift to the course’s alder smoke, charred citrus and fresh green herbs.

    Course 3 — “A Wood-Fired Sunset”

    Original: Wood-fired picanha—Brazil’s prized “Queen of Steaks”—with celery root and Yukon Gold purée, wilted bitter greens, red wine jus and tallow whipped cream

    Vegan: Wood-fired purple potato fondant with wilted bitter greens, celery root purée, red wine jus and a roasted garlic and smoked olive oil whip

    Paired with 2024 Cabernet Sauvignon Clone 4

    Another first taste: Founders Dinner guests will experience this wine before it appears in the fall wine-club allocation. Its structure and depth meet the course’s rich, wood-fired flavors beautifully.

    Course 4 — “Quiet Grove”

    Original: Roasted pear pavé with brown-butter crème légère, pear brandy gelée, toasted hazelnut crumble and sea salt

    Vegan: Roasted pear pavé with toasted oat crème légère, pear brandy gelée, toasted hazelnut crumble and sea salt

    Paired with 2018 Syrah

    Warm baking-spice notes echo the roasted pear and toasted hazelnut, bringing the final course-and the evening-to a beautifully layered finish.

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