Spend an evening with Senior Director of Winemaking, Keith Kenison, to learn firsthand about the amazing wines that 14 Hands is producing.
This is a demonstration-style cooking class.
- Welcome Aperitif - 14 Hands Pinot Grigio
- 14 Hands Chardonnay paired with Seared Scallops, Citrus Vinaigrette, and Crispy Prosciutto
- 14 Hands Run Wild Red Blend paired with Butternut Squash Risotto with Truffled Mushrooms, Pecorino, and Sage
- 14 Hands Cabernet Sauvignon paired with Slow-Roasted Beef Tenderloin with Vanilla-Rosemary Scented Demi and Potato-Fennel Gratin
- 14 Hands Hot to Trot Red Blend paired with Salted Caramel Macadamia and Dark Chocolate Tart
What to expect.
This class is for adults 18 years of age and older only. No children allowed unless otherwise specified.
Wine is sampled, but you must be 21 years of age or older to drink alcoholic beverages. Drink responsibly.
This is a demonstration-style cooking class. Sit back, relax, and let our chefs do the cooking. Enjoy all of our delicious menu items and ask questions as we walk you through each recipe.
Reservations are on a first-come, first-served basis. Cancellations must be made 72 hours in advance of the class for a refund. Full payment for all classes is required at time of registration. Price includes recipes, demonstration, and samples of the food prepared. Class is for adults only (18 years of age or older). Wine is sampled with each course. You must be 21 years of age or older to drink alcoholic beverages. Drink responsibly. Publix may cancel classes not meeting enrollment standards, in which case any payment remitted will be refunded. Publix reserves the right to change recipes or substitute instructors for any reason.
Please be aware that our products, prepared items, and cooking school facilities may have had contact with the following food allergens: fish, eggs, milk, wheat, peanuts, soybeans, tree nuts, sesame, and shellfish. Please do not attend Cooking School class(es) if you or your guests have, or have been exposed to, any communicable diseases including cold, flu, etc.
Winemaker Keith Kenison began crafting wines for 14 Hands when the winery was first introduced in 2005. Today, Keith oversees all 14 Hands winemaking, including day-to-day operations and production trials of the brand’s entire portfolio of wines.
Keith has nearly 30 years of experience working with Washington state wines. He joined Ste. Michelle Wine Estates as a cellar worker in 1992, where he learned firsthand the art of winemaking.
In 1997, Keith moved to Columbia Crest Winery and was promoted first to quality assurance technician, and then to enologist. His talents were quickly recognized, and he was promoted to assistant winemaker in 2002, before taking the reins as winemaker for 14 Hands in 2005.
“I take a practical approach to winemaking and let the fruit express itself,” Keith says. “I guide it to its final destination with as few manipulations as possible, making every decision by taste, because ultimately, that’s what matters to the person buying a bottle. I love making a style of wine that I enjoy, and experience great satisfaction knowing others appreciate it.”
Born and raised in a small farming community in Oregon, Keith attended Eastern Oregon University and graduated in 1990 with a degree in Psychology. He chuckles as he says he now uses this education to keep himself, and his team, sane during the long hours of harvest. Continually walking the vineyards and tasting fruit, Keith’s goal is to craft wines that capture the essence of the Horse Heaven Hills.“
My mission is to create soft, fruit-forward reds and aromatic, juicy whites. The ultimate goal is keeping all the elements in balance to ensure our wines are approachable and easy-drinking,” Keith says.
When not making wine, Keith enjoys getting out into the wilderness to camp with friends or fish for trout, which he says is on a strict catch-and-release basis. In addition to time spent in the great outdoors, he also enjoys taking in the occasional game of hockey (go Kraken!).