Complimentary Moorage

2pm – 4pm | Registration

2pm-4pm | Kinona Shopping Experience

2pm – 4pm | Welcoming Wine Tasting, Presented by Lachini Vineyards

7pm | Orange and White Dinner at the Pavilion

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Aperol Spritzers & Hosted Beer & Wine & Non-Alcoholic

Station Dinner – Sea of Cortez, Flame Grilled Station

Mazatlan – Wild Mexican White Prawns (GF), Puerto Penasco, Rocky Point Oyster Farms – Grilled Oysters on the Half Shell (GF) (DF), Behia del Oceano Enslada with Hard Manzana Cider Vinaigrette (GF) (VG)

Station Dinner – Bahamas, Cast Iron Skillet Station

Cracked Conch Fritters with Spicy Pepper Remoulade, Fried Plantains with Honey-Sweet Pepper Sauce, Aromatic Basmati Rice and Crab with Cilantro (GF) (V) (VG)

Station Dinner – West Mediterranean – Italian Riviera, Saute Station

Genova – Butternut Squash Ravioli Tossed in Fresh Genoese Pesto Sauce (VG), Liguirian – Potato Gnocci with Toasted Walnut Cream Sauce (VG), Mother Italy Herloom Tomato Caprese Salad (GF) (VG)

Station Dinner – East Mediterranean – Greece, Fire Roasting Station

Dolmadakia – Stuffed Grape Leaves), Spit Roasted Leg of Lamb with Mint Au Jus, Fire Roasted Fingerling Potatoes with Onion and Feta Cheese

Station Dessert – San Juan Island

Local Apple Pie with Caramel Crumble and Cinnamon Ice Cream

9am – 11am | Seminar Brunch Presented by Ryan Davis

Coffee, Tea

Warm Croissants, Muffins and Artisan Breads

Pike Place Market Cheese Board with Seasonal Fruits and Nuts (VG)

Seasonal Fresh Fruit and Northwest Berries

Almond and Honey Granola with Fresh Berry Infused Greek Yogurt

Egg Scramble Selection

12pm – 2pm | 9-Hole Golf Scramble

12pm – 2pm | Cooking Class with Chef Shaw

First Course – Champagne – Grilling, Oysters, Clams, and Shrimp

Second Course – Sauvgnon Blanc – Vegetable Grilling and Fin Fish

Third Course – Chardonnay – Bone-in Steaks, Chicken, and Pork

Fourth Course – Riesling – Grilled Stone Fruit and Pineapple Upside Down Cake

6pm | Light Bites at the Barge

Pacific Seafood Ceviche Stuffed Baby Peppers (GF), Korean Barbeque Beef Bulgogi Lettuce Cups

Fresh Hummus and Vegetable Platter (VG), Salish Sea Local Oysters on the Half Shell (GF) (DF)

Reminder – Be sure to make your dinner reservations

9am – 11am | Seminar Brunch

Coffee, Tea, hosted Mimosas

Warm Croissants, Muffins and Artisan Breads

Seasonal Fresh Fruit and Northwest Berries

Butchart Garden’s Orange Marmalade French Toast (VG)

Roasted Rosemary Fingerling Potatoes (GF) (DF) (VG) (V)

Country Breakfast Sausage and Crisp Bacon (GF)

Northwest Salish Cedar Plank Roasted Tyee King Salon (GF)

Chef’s Omelet Bar (GF)

12pm – 2pm | Bocce Ball Tournament

1pm – 3pm | Poker Run

2pm – 4pm | Chip and Sip

7pm | Barbeque Dinner at Shipwreck Beach

Hosted Beer & Wine & Non-Alcoholic

Featured cocktail: Spiked Lavender Lemonade

Buttermilk Rolls (GF) (VG)

Crossroads Delta Beans with Bacon (DF) (GF)

Sweet Pea Salad with Bacon and Fresh Mint (GF)

Smashed Potato Salad (GF) (DF) (VG)

Voodoo Chicken with Mojo Salsa (DF) (GF)

24-Hour Smoked Wagyu Brisket of Beef (DF) (GF)

Wild Bill’s Barbeque Baby Back Pork Ribs (DF) (GF)

Traditional Beach Fore S’mores Station (VG)

8am – 10am | Orange Donut Breakfast

Summer Send Off