Confluence Dinner

Confluence Dinner

BDL welcomed  Rory Turner as the guest speaker for our annual Confluence Catalyst Dinner on Thursday, July 20, 2017. Rory spoke about his experience pairing the vision of a vital, vibrant downtown in Ellensburg and Wenatchee with the partnerships necessary to catalyze projects like the Ellensburg Elks Building.

Rory was recently featured by The Good Life about how he got into investing in downtowns in rural Washington State:

Rory Turner arrived in Wenatchee back in 1995 and saw that it was good — very good. The sunshine, the clean air, the mountains, the recreation, a community chockful of salt-of-the-earth, hard-working people that he was proud to start calling his neighbors — it was all here.

The only things missing were some of the small niceties that you get living in a more urban environment. You know — the diversity of restaurants, the vibrant nightlife, a core downtown area that beckons residents to bring their families down to enjoy all the activities on a warm summer night.

“We kind of missed that ur­ban-ness,” said Turner, who could see how adding those simple amenities could still allow the Wenatchee Valley to retain all of its existing charm and allure. “And we thought why don’t we become a part of that change?”

We wholeheartedly agree with Rory’s thinking about the importance of vital downtowns:

It’s all in keeping with Turner’s philosophy that a vital downtown is a key to the city’s overall economic success. “It’s the heart of the community,” Turner explains. “If that’s not healthy, the community’s not healthy.”

Chef Aaron Jollymore has prepared the following menu using as much locally sourced products as possible:

1 st course

Goat Cheese Crostini

Whipped goat cheese, roasted red peppers and Kalamata olives on new sage sour dough toast points

2nd course

Apple Walnut Salad

Spring greens, arugula, Wilson banner ranch sliced apples, walnuts, grapes, and gorgonzola vinaigrette.

3rd course

North West Beef Tender

Rosemary peppercorn crusted beef bistro tender, sliced and topped with a compound butter of fresh herbs grown on site and horseradish, served with Idaho russet mashed potatoes and roasted vegetables.

4th course

Grilled Peach Bread Pudding

Local grilled peaches served on top of new sage baking cinnamon challah bread pudding and drizzled with Jackson wild flower honey and toasted almonds.

All of the produce was sourced locally from: Victory Farms, Wilson Banner Ranch, and Wild Flower Honey from Jackson Honey Co. as well as bread from New Sage Baking.

Thank you to our Confluence Dinner Sponsors: