I Said Yes

The only way to make sense out of change is to plunge into it,

move with it and join the dance.

Alan Watts

I had a few seconds, alone, just prior to meeting everyone upstairs to go to the banquet. I was on the second-floor mezzanine looking out over a sea of people in attendance. While there were tons of activity going on down below, there was a quiet around me…a peacefulness that allowed me a moment to be a bit circumspect. In this brief, but telling moment in my head, it seemed I was participating in a lot of new things, willingly, and I felt a sense of calm intertwined with a feeling of excitement. Putting aside the physical aspect of what had been going on with Michael and I, I realized there was an emotional aspect also. I had thought, and said before, that I was falling for the guy. I realized, albeit to myself, that there was a soulful connection between us and, as much as I did not know why, It hit me that this guy knew me…he got me…he had me figured out…and in such a short period of time considering. That realization created or exacerbated my personal fear of the unknown…but more than that, even, it made me look towards the future with hope and a true desire to see how it would play out. I was, at that moment, in the unlikeliest of places and settings, secure and eager to see and feel and experience what was next…for the first time in a long time…and I determined that I would see it through and go with it because I realized I was happier than I had been in a long time.

I was snapped out of my trance-like state as the guys and Diane all hit the top of the stairs with excited chatter. Everyone felt this was going to be one of those boring old banquets. The type in some way, shape or form, we all had been forced to attend before but the group of them seemed unusually excited and chatty…not that there was a quiet one in the bunch…but I thought it odd, considering it was a banquet no one expressed a real desire to attend…they were there as a formality and…a free 6-course meal. We moved on over to our assigned table which was very close to the dais and speaker’s podium. The table set was impeccable with deep burgundy tablecloths and white linen napkins, fresh flowers in the center flanked by candles, in wine bottles, on either side. From an old banquet and catering guys perspective…a really nice and elegant set up. The room décor was centered around Washington’s wine industry with banners displaying each winery’s logo…or “coat of arms” so to speak. It really was like a meeting of the clans when I thought about it. The wholesalers and vendors had hospitality tables set up around the perimeter of the room and that group of professionals was seen working the room and, discreetly, trying to sell their wares. In looking at the room I had to guess there were about 500 people in attendance…I counted 42 round tables in the main part of the room…all set for 12 people. Michael, Diane, Chef Rob, Corey, Chris and I were joined, at the table, by Nolan with 3 of his staff members and Chef John and his wife. All in all, I felt like, if we had to be there, it was a great group to be seated with. The food portion of the event was handled by my friends from Elliott’s so I knew the food would be outstanding. Other than banquet-specific operations, there were few companies/restaurants that could, and would be trusted, to handle this large a group of industry VIP’s and guests and everyone at the table was excited to see and experience the menu…even the two Chefs at the table.

Two cheese platters were promptly delivered to each table as soon as guests had sat down. The platters would be followed by an appetizer course, soup, salad, choice of entrée and then dessert. A hefty undertaking for any operation considering the numbers but I was certain all would go well. The program indicated that the actual presentations and formal program would begin as dessert was being served so as not to interfere with the guest’s dinner. There were periodic announcements and acknowledgements from the speaker’s podium during the meal but nothing of real importance.

As we sat there enjoying the food there was light banter and humor from the group at our table. The two chefs were deep in conversations about trends and forecasting…where to get the freshest seafood (both traveled to the marina every day to purchase fresh, off the boat, seafood) and who had the best, freshest vegetables at Pike Place market. The rest of us chatted about a variety of topics and Diane entertained us with a couple of stories about Dave’s intense dislike for these types of functions. Periodically I would feel Michael’s hand, under the table, teasing me by rubbing my thigh closest to him. He even got bold and ran his hand up into my crotch at one point…catching me off guard and making me jump a little…in looking over at him he did not skip a beat, participating in a conversation with Nolan about one of the troublesome vineyards, all the while messing with and teasing me under the table. I chuckled to myself thinking that this guy really had no shame or fear these days.

The President of the wine commission went to the podium and asked for everyone’s attention. It was time for the boring part of the event. Servers came around with bottles of opened wine to place on the table. Each of us had a glass for whites and a glass for reds in addition to a glass for ports. The selections were varied, and each winery was represented. If a bottle was to need replacing the servers would bring wine from a different winery. It was quite impressive that they remembered what had been on the able before. Diane did bring some of their wines…a couple of estate reserve bottles for the table to share and Nolan had done the same, so our group was not in the need for more to be brought but we did not turn it down. Our server was on top of it enough to recognize this and had brought over extra glassware for the table. The speaker had finished his spiel and then introduced Diane’s friend, Heidi, who was a member of the executive board of the commission and in charge of the event. She spent a few minutes acknowledging and thanking the committee members who put the event on and was interrupted a few times by applause.

Heidi then announced that the commission had 4 awards to announce and then the program would be complete. She indicated that the commission had voted to re-name two of the awards in honor of Dave. At that moment the lights were dimmed, and a very large video screen came down from the ceiling behind the podium. For the next 3 minutes we were treated to a video presentation about Dave. It highlighted his work, his commitment to the association, the industry, his region and, finally, the family atmosphere he built at the winery. It was incredibly moving, and I noticed Michael and Diane had become misty eyed, both dabbing their eyes with a napkin. At the conclusion of the video Heidi introduced Diane and Michael who were asked to stand. When they did there was thunderous applause followed by a long, standing ovation. I thought the applause moved them every bit as much as the video itself.

I patted Michael on the back and then moved over to hug Diane who, for the first time in a long while, seemed to let her guard down and be emotional. We held the hug for a few minutes and then Michael joined us in that hug. Heidi then invited Diane and Michael to the dais to present the awards given in Dave’s name. They moved up front and Diane went to the podium with applause still filling the room…

“Thank you for this incredible welcome and greeting. I cannot tell you what your support and friendship has meant to Dave’s family over the last several months. Michael and I are truly honored to be here…to participate in this wonderful event…and to be part of such a supportive and loving group of friends and industry professionals. It is also, truly, an honor for Dave’s name to be attached to such special awards that recognize the commission’s partners in the Washington restaurant world. As you probably know, Dave was a huge fan of restaurants…other than drinking his wine, eating was probably his second favorite thing to do…and to have the opportunity to recognize some very special people and operations would have been a tremendous highlight for him…of course…he would have spent an entire year personally judging each and every restaurant that made the list of nominees…but that is probably a story for another time.” (Diane)

“The Washington Wine Commission has long valued and appreciated its partnership with the outstanding restaurant operations in the state. When one considers the sheer numbers of restaurants…large and small…with world renowned culinary teams and those with people who have just completed culinary school…there is no real, adequate way, to recognize all of them for their contributions to the growing fascination and quality of Washington restaurants.” (Michael)

“In consideration, the commission has, for years, tried to recognize small restaurant operations, meaning those with 150 seats or less, and those large operations with more than 150 seats. The qualifiers, to be placed in nomination, all center around the operation’s affiliation with Washington’s wine industry, the promotion of the wineries within the restaurant’s operation, and the ongoing development of the winery’s presentation of Washington wines” (Diane)

“With all of that said, Diane and I are pleased to announce and recognize two incredibly awesome restaurant operations as your “David Cavanaugh Restaurants of The Year” (Michael)

“It is my family’s great honor, to announce, for the large operation Restaurant of The Year winner…Elliott’s Oyster House in Seattle” (Diane)

Greg Hinton, who was the General Manager at Elliott’s, rose to make his way to the podium. He was my former employer and mentor when it came to wine and service and I was incredibly proud that he and his staff won the award… and I was certainly proud to have been associated with their company. Greg received an ovation that lasted quite a while…he was presented with a large plaque…a magnum size bottle of Washington Wine with a gold label recognizing the award…and then he was photographed with Diane and Michael on either side of him.

“Well deserved Greg…and by the way…dinner was amazing!” Now, it is our honor to pay recognition to a smaller operation. You all are aware of Elliott’s, their reputation, the quality of product, service and culinary expertise. Some of you, however, may not know the recipient for this next award. A small operation located in the suburbs of Seattle…home to the worldwide headquarters of Microsoft and Costco…a group of professionals, from kids in the dish pit, to their amazing culinary team…to their leadership team…If you were lucky today you were able to sample an incredibly unique and exceptional sample of their food…Ladies’ and gentlemen…the recipient of the David Cavanaugh small operation Restaurant of the Year award to………………