Wednesday, January 28
6:30 p.m.
Join 32 Bar & Grill and the Kraken's newest partner, Ackley Brands, for an evening of fine dining and wine tasting! Featuring wines from Ackley's porfolio, including Betz Family Winery, and a four-course meal curated by Kraken Executive Chef Brandon Cathey.
This event is one night only and spots are limited. Book your reservation below!
$195 per person
Menu details coming soon.
The fine print:
- This event is 21+ only.
- Price includes tax and gratuity.
- Reservations are required and first-come, first-served. 32 Bar & Grill will be closed to the public.
- Tables will be sat in groups of four, six, and eight. If you reserve one or two seats, you may be sat at a table with other guests.
Featuring:
Will Wiles
Director of Wine Making, Ackley Brands
Born in Longview but raised in the Tri-Cities, Will basically fermented in Washington wine country where he’s spent the last 15 years turning grapes into liquid gold. Will got his start in wine the old-fashioned way: in his parents’ garage. When they planted a backyard vineyard and started fermenting homemade hooch, Will caught the bug (and probably fruit flies). That beginning turned into a full-blown obsession, leading him to earn a degree in Viticulture and Enology from Washington State University – Go Cougs, drink juice.
While in school, Will jumped into the deep-end as a Ste. Michelle intern in 2007, splitting time between the cellar and the vines. From there, Will climbed the ladder from quality control tech to head honcho at some of the state’s most iconic wineries – including stints at Col Solare, Columbia Crest, and the aforementioned Ste. Michelle - proving that yes, you can go from garage batches to big-league blends.
After a brief detour consulting on oak (yes, oak), he now leads winemaking across Ackley Brands’ powerhouse portfolio, including Betz Family Winery, Columbia Winery, Hogue Cellers, Montinore Estates, and Charles Smith Wines. Whether it’s bespoke Bordeaux blends, or big-lot blockbusters, Will brings precision, passion, and just enough nerdy enthusiasm to make vineyard soil sound sexy.
He's got a science degree, a serious palate, and a sixth sense for what makes Northwest wine great. Also, he’s really fun at tastings.
Brandon Cathey
Executive Chef, Seattle Kraken
Brandon’s love for food was kindled in his youth while making rolled tacos with his grandmother in Tucson, Arizona. He started working in professional kitchens while still in high school and was determined to be a chef. He has worked at numerous resorts and hotels and has always had a personal passion for healthful eating and responsible farming practices. During his time at Miraval Resort and Spa in Arizona, he designed and built a biodynamic farm with an apiary to showcase a more natural approach to farming. Prior to opening The Charter Hotel in Seattle, he traveled to Argentina to study sustainable cattle ranches and implemented a whole animal butcher shop at the hotel.
Chef Brandon has been with 32 Bar & Grill since opening in 2021. In addition to serving as Executive Chef for the restaurant, he also oversees feeding the NHL players, working with the team’s nutritionist to design healthy, fueling meals whenever they are at the Iceplex.