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Walter Clore Wine & Culinary Center

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The Walter Clore Wine & Culinary Center was designed to be a tourist destination and a resource to the agricultural industry. The 15,000 square foot facility includes a tasting room, demonstration kitchen, agriculture and viticulture exhibits, classrooms, conference rooms, retail and office space.

The banquet space accommodates 300 guests and can also be partitioned into smaller space for more intimate events. A high-end demonstration kitchen is provided for food/wine pairing events and seminars. The tasting room features wines from across the State on a rotating basis; each month highlighting a different geographical area. Visitors have the opportunity to explore different wines with each visit.

The building is named for Walter Clore, a Washington State University - Prosser researcher nicknamed the “Father of Washington Wine”.

 

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