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From December 1 to December 10, order your Holiday Gift Boxes!
In conjunction with Stemilt Bountiful Fruit Store, the Chamber is proud to bring you premium apple and pear gift boxes for the Holiday Season.

These elegant, single-layer, black boxes make GREAT and HEALTHY locally-purchased thank you gifts for clients and employees. Think about it: one simple order and all your holiday shopping is done and packaged! Also, a portion of each purchase goes to support the Chamber!

Your selections this year include top-quality
Red Delicious Apples,
Gala Apples
Honeycrisp Apples and
Bartlett Pears.

Each box weighs 10 lbs and contains 20 pieces of fruit.

You have two purchasing options: either local pick up or Fed-Ex Shipping (so you can send our delicious apples to relatives in those other states that aren’t blessed with our fresh fruit).

For local pick-up on December 16, The Red Delicious, Galas and Bartletts are available for $15 per box, and the Honeycrisps are available for $20. The pick-up station will be at Comfort Inn, 815 N Wenatchee Ave, Wenatchee, for 8:00 AM to 2:00 PM. If you order ten or more boxes, we will deliver them to you!

To ship a boxof 12 pieces of fruit (either Red Delicious, Galas or Bartletts) costs $39.99 or $44.99 for Honeycrisps. The price including 2 day Fed-Ex shipping and the cost of the fruit. Fruit is shipped out of December 20 and arrives on December 22:please be sure to let the recipient know he or she will be receiving fresh fruit on that date.

TO ORDER YOUR GIFT BOXES:
Contact the Chamber at (509)662-2116, email HERE
or use the Apple and Pears Flyer and send it back to the Chamber. Non-members must include payment with submission of order form.

Sponsored by Stemilt

In May 2010, as a part of our Economic Indicators Series, the Chamber hosted a panel discussion forecasting the agriculture outlook for 2010.  The panel consisted of the following participants:

West Mathison, Stemilt;
Karen Wade, Fielding Hills;
Bruce Grimm, Washington State Horticulture and Marketing Association.

Working with NCW Economic Development District, the forum was simultaneously cast as a webinar. Today, you can view the event as it happened in May.

Thanks again to Stemilt for their support of this program.

In this issue:

• New website review
• Chamber Apple and Pear Gift Boxes description and order form
• Business of the Year Nomination description and form
• 2010 Year in Review
• SuddenValues Member Focus
• SpringHill Suites Business After Hours photos
• New Members: With Flying Colors and Shelton’s Christmas Tree Farm
• News from AppleSox, Mission Ridge, Blind Renaissance, events from Wenatchee Valley Museum and Cultural Center and more!

WVCC Newsletter NovDec2010 web

Spinach, Pear and Pancetta Salad
(paired with Saint Laurent Estate Winery’s ’09 Riesling)

Ingredients

• 1 cup pancetta
• 1/4 cup shallots
• 3 tablespoons Sherry wine vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons minced fresh thyme
• 1/2 cup olive oil
• 1 1/2 10-ounce packages ready-to-use spinach leaves
• 2 Bosc pears, sliced
• 1 red onion, sliced
• 1 head radicchio, separated into leaves

Preparation

Sauté pancetta in nonstick skillet over medium heat until crisp, about 6 minutes. Drain on paper towels. Pour drippings from skillet into bowl. Add shallots, vinegar, mustard and thyme; whisk to blend. Add oil; whisk to blend. Season with salt and pepper.

Combine spinach, pears, red onion and pancetta in large bowl. Toss with enough dressing to coat. Surround salad with radicchio leaves and serve.

Courtesy of Saint Laurent Estate Winery