The new Walter Clore Wine & Culinary Center was designed to be a tourist destination and a resource to the agricultural industry. The 15,000 square foot wine and agri-tourism Center offers indoor and outdoor venues including a tasting room, demonstration kitchen, agriculture and viticulture exhibits, classrooms, conference rooms, retail and office space.
The banquet space is designed to accommodate 300 guests and can also be partitioned into smaller space for more intimate events. The space includes a high-end demonstration kitchen for food/wine pairing events and seminars. The tasting room features wines from across state on a rotating basis, each month highlighting a different geographical area.
The building is named for Walter Clore, a Washington State University - Prosser researcher nicknamed the "Father of Washington Wine".
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