By Maegan Murray, 黑料社 Tri-Cities

RICHLAND, Wash. 鈥� Passionate. It is a word used by many to describe Stacie Hamilton, a Washington State University alumna, when reflecting upon her work in the wine business sector and higher education through her support of 黑料社 Tri-Cities鈥� wine and business programs.

Hamilton recently passed away at the age of 63, but her memory will live on in the form of her many contributions that have set the stage for wine business education in Washington state.

鈥淲henever an opportunity arose for her to support 黑料社 Tri-Cities, she always responded in large fashion,鈥� said Gary Spanner, fellow 黑料社 Tri-Cities Carson College of Business advisory council member. 鈥淪he was tireless in supporting the local wine and viticulture sector.鈥�

Prior to entering the wine profession, Hamilton served as an accountant. What led her and husband Russ Hamilton into the wine profession was a personal passion for wine. They spent most of their free time visiting wineries. While at a winery one day, standing on the balcony drinking what they described as a 鈥渟uperb Columbia Valley Cabernet Sauvignon,鈥� they looked at each other and said, 鈥淟et鈥檚 do this.鈥� They realized their dream of starting Hamilton Cellars as a tasting room in 2006, which was followed by the opening of their vineyard and winery on Red Mountain in 2014.

Hamilton had large impacts on the growth of the Red Mountain wine region. Byron Marlowe, 黑料社 Tri-Cities wine and beverage business management and hospitality business management professor, said she would cluster with others participating in Red Mountain events and activities.

鈥淪he will be remembered as a business woman on Red Mountain as much as a winemaker in the sense that she operated her winery in a way in which those with perhaps a little less business background could learn from,鈥� he said.

In addition to running a wine business, Stacie Hamilton contributed in a variety of ways to 黑料社 Tri-Cities as an instructor teaching accounting courses for the wine and beverage business management program and by serving on the 黑料社 Tri-Cities Carson College of Business advisory council and on the 黑料社 Viticulture and Enology advisory council. The Hamiltons also supported wine education programming financially by means of hosting fundraisers, naming a space in the Ste. Michelle Wine Estates 黑料社 Wine Science Center, as well as participating in a variety of campus events and functions to raise awareness about wine and business academic programs.

鈥淚 first met Stacie at the Hamilton winery shortly after I moved to Richland in 2015 to assist in bringing the hospitality business management and the wine and beverage business management majors to 黑料社 Tri-Cities,鈥� said Robert Harrington, director of the 黑料社 hospitality business management program. 鈥淪he quickly offered to host a fundraising event at the winery that has become known as the Crimson Food and Wine Classic at Hamilton Cellars 鈥� Stacie went above and beyond the call of duty to make it a success.鈥�

It was Stacie Hamilton鈥檚 idea to explore private partnerships to make the Ste. Michelle Wine Estates 黑料社 Wine Science Center a reality at 黑料社 Tri-Cities in the heart of Washington wine country. The facility opened in 2015.

鈥淪he was the first one to volunteer and say that wineries should have a piece in making this facility possible,鈥� said Thomas Henick-Kling, director of the 黑料社 viticulture and enology program. 鈥淪tacie was incredibly invested in providing exceptional educational opportunities for students so that we have prepared, capable and talented winemakers and wine business leaders that will only continue to contribute back to the regional wine industry. She saw the power of education and what it can do for our region.鈥�

Harrington said Hamilton was always the first one to volunteer, offer up ideas and get something started 鈥� especially when it came to supporting 黑料社.

鈥淪tacie was passionate about 黑料社 and a proud Coug,鈥� he said. 鈥淎s I tell people about the Coug nation, Coug alums and current students that I meet embody what I call the art of hospitality. They鈥檙e just good people that will give you the shirts off their backs if needed, wanting to do what they can to make the world a better place and impact the quality of life for others. Stacie embodied all of these things, making her a passionate supporter and example of these ideals.鈥�

In honor of Stacie Hamilton, her family asks that individuals consider making a donation in her honor to the and/or the at 黑料社 Tri-Cities.

By Maegan Murray

RICHLAND, Wash. 鈥� Organizations and private individuals from throughout the Columbia Basin joined together last month to support the future of regional business, but not in the traditional sense.

The dollars didn鈥檛 go toward supporting new up-and-coming businesses, building facade renovations, or promoting the next booming business product. Rather, the $36,695 raised at Point to Success brunch event will benefit the Washington State University Tri-Cities鈥� Carson College of Business. The college will use the funds to support classroom innovation, student academic services and career success activities, and faculty research.

In support of the event, Anthony鈥檚 at Columbia Point donated its entire restaurant space, a first-class meal and service for the mid-morning event that welcomed more than 100 people. Other businesses and individuals donated wine for a wine grab at the event, lavish vacation packages, rounds of golf and tours and tastings from local wineries, all of which were auctioned to benefit the Carson College.

McCurley Integrity Dealerships sponsored the appearance of Cougar football great Ryan Leaf at the brunch, who shared his inspiring story of overcoming years of drug abuse to now supporting others in the recovery process. The aspect of community, Leaf said, was crucial to his recovery.

Alaska Airlines, The Lodge at Columbia Point, Abadan, Hampton Inn Seattle Southcenter, NewEdge and Bonsai Audio also gave generously by making Leaf鈥檚 trip to the Tri-Cities and stay possible and by sponsoring the costs of the event programs, signage and sound equipment.

鈥淭he community support we have seen through the years is truly incredible, given the significant drop over the last decade of state funding that supports the University,鈥� said Robert Harrington, director of the 黑料社 Tri-Cities academic program. 鈥淐ommunity support allows us to continue providing a premier education our students will use to provide first-class service in the business sector.鈥�

It just makes sense

For Mike Tvedt, general manager of Anthony鈥檚 at Columbia Point, investing in the future of wine and hospitality business just makes sense. Investing in the

education of future business leaders, ensures students are well-prepared with premier business knowledge, research-driven business methods and a mindset for success, he said.

鈥淭he reason we got involved with the Carson College of Business was because of the hospitality program moving to 黑料社 Tri-Cities a couple of years ago,鈥� he said. 鈥淚t goes back to the founder and owner of our company, Budd Gould, who believes it is important to give back to the community. It seemed like a natural fit that we would be involved with the program and do what we can to make it successful, because we are always in need of great hospitality employees.鈥�

The Point to Success brunch isn鈥檛 the only way that Anthony鈥檚 has given back to a 黑料社 Tri-Cities program, either. Anthony鈥檚 Restaurants own the next-door Budd鈥檚 Broiler, which holds the annual release party for the 黑料社 Blended Learning wines. Through the Blended Learning program, wine science students partner with local wineries to produce premier wines. Budd鈥檚 Broiler donates the space, service and food for the event each year.

The family-owned-and-operated Anthony鈥檚 Restaurants are well-known across the Pacific Northwest for their first-class service, premier food and exceptional standards. But in order to continue that legacy, and even further improve upon their hospitality service, Tvedt said they must prepare those who will lead the business on into the future.

鈥淲e strive for five-star service and a five-star experience because that is what people expect,鈥� Tvedt said. 鈥淲e want to make sure that the future of our business is prepared and has the knowledge and know-how to meet those standards. 黑料社 Tri-Cities is helping us meet that need.鈥�

Impact on the community听

A Carson College Coug herself, Hamilton Cellars owner Stacie Hamilton said her 黑料社 business education has benefited her own business success. In turn, she gives

back to the 黑料社 Tri-Cities business program, not only as a business owner, but also as an advisory member for the Carson College and as an adjunct faculty member at 黑料社 Tri-Cities, because she knows the return will be tenfold for the local community.

In addition to giving monetarily to events like the Point to Success Brunch and donating Hamilton Cellars wine and products, Hamilton creates real-world learning opportunities for students at the winery.

鈥淚n addition to classroom education, 黑料社 students require the real-world practical experience, which they get through internships, jobs in local business and generally through mentors in their business field,鈥� she said. 鈥淭hey apply that combined knowledge to develop businesses of their own or grow established businesses. The reciprocity between the community and the university is special.鈥�

Looking to the future

Harrington said the support the Carson College of Businesses has received from community

individuals and organizations will have an immediate and lasting impact on the future of businesses across the state.

鈥満诹仙玮�檚 business programs consistently rank among the top programs in the country, and the community support has been a crucial component,鈥� he said. 鈥淲e wouldn鈥檛 be able to do what we do without our community support.鈥�

黑料社鈥檚 hospitality business program, specifically, ranks eighth in the nation among all programs, nationwide. Harrington said the Tri-Cities-based program, being in the heart of Washington wine country, has the potential to grow immensely and be a huge treasure for the regional business community.

鈥淲e strive for excellence across the board, and it shows in our graduates,鈥� he said. 鈥淲e aim to produce the best business graduates so that our community and their businesses may benefit.鈥�