April 2012 - Walla Walla Lifestyles

T H E VA L L E Y ’ S P E O P L E , W I N E & F O O D

Supplement of the Walla Walla Union-Bulletin

Apr i l 2012 $3.95

PRESORTEDFirst-Class Mail

U.S. PostagePAID

Honda

American Honda Motor Co., Inc.P.O. Box 834070Richardson, TX 75083-4070

X000000X000XHQMr. John Q. Sample1234 Main StreetAnytown, US 99999-99991212121333

Visit Honda Dealer.

Cover

Come test-drive a 2012 at:Honda Dealer

123 Main StMain Town, CA 99999

(999) 999-9999 (800) 999-9999www.hondadealer.com

Come in to Honda Dealer vullaortis do et ut aliquis augue. Delesto odoles nostr essequat augiam zrit il ulla aci tie ex enissed doloreet nullaore ming essi. Alit nulputpat, this

could be up to 150 characters.

THE ALL-NEW 2012 CR-V

509-522-2600GILBERTAUTOHONDA.COM

1756

05

HIGHWAY 125 & COMMERCIAL DRIVE

So many choices, so many great deals: The 2012 Honda lineup.

2012 Accord Sedan LX

1Based on 2012 EPA mileage estimates. Use for comparison purposes only. Do not compare to models before 2008. Your actual mileage will vary depending on how you drive and maintain your vehicle. 2The USB Audio Interface is used for direct connection to and control of some current digital audio players and other USB devices that contain MP3, WMA or AAC music files. Some USB devices with security software and digital rights-protectedfiles may not work. Please see your Honda dealer for details. 3Eco Assist and ECON are trademarks of Honda Motor Co., Ltd., and may not be used or reproduced without prior written approval. 4iPod® accessory is not included. iPod is a registered trademark of Apple Inc. Proin imperdiet, leo in varius rhoncus, lacus odio convallis dui, ac imperdiet turpis neque id tortor. Nam ac euismod leo. Suspendisse rhoncus dictum metus nec dictum. Curabitur hendrerit ante ac augue ullamcorper pulvinar. Aliquam ac turpis vitae sem faucibus consectetur ac nec felis. Mauris eu diam felis. Mauris vulputate elit in eros iaculis lobortis. Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Sed vehicula purus at dui euismod viverra. Nunc magna enim, auctor at gravida non, tempor non leo. Nullam gravida vulputate dui, id aliquam augue convallis a. Donec dignissim condimentum elit. Cras ac hendrerit nisl. Aliquam leo diam, laoreet non fermentum non, vehicula ac tellus. Nulla elit turpis, cursus non ornare sed, semper et magna. Aenean quis justo nibh, ut consequat tortor. Integer molestie, velit a tristique aliquet, eros purus lobortis sapien, nec ultricies metus odio dictum nulla. Fusce feugiat tempor orci, vel ultrices dui mattis sed. Aliquam id est nisl. Proin imperdiet, leo in varius rhoncus, lacus odio convallis dui, ac imperdiet turpis neque id tortor. Nam ac euismod leo. Suspendisse rhoncus dictum metus nec dictum.

2012 Civic Sedan EX-L28 mpg city, 39 mpg highway1

Engage the 190-hp, 4-cylinder engine and get moving. Or just settle into the comfortable, aptly

appointed interior to enjoy the ride.

2012 Crosstour 2WD EX-L21 mpg city, 29 mpg highway1

Powerful performance with a 192-hp, 2.4-liter, 16-valve, DOHC i-VTEC® 4-cylinder engine, plus a 360-watt audio system with 7 speakers to keep you entertained while

you’re on the go.

2012 Insight Hybrid EX41 mpg city, 44 mpg highway1

Fuel-saving features like the combined gas and electric motor are just the beginning. Automatic climate control

keeps your in-cabin atmosphere perfectly balanced.

All-New 2012 CR-V AWD EX-L22 mpg city, 30 mpg highway1

Form and function align in the completely redesigned CR-V with check-me-out looks, fuel-efficient perks like Eco Assist™3 and the best-yet 185-hp DOHC i-VTEC® engine.

2012 CR-Z EX35 mpg city, 39 mpg highway1

The 122-hp, in-line 4-cylinder i-VTEC® engine and the 3-mode drive system (Sport/Normal/ECON™3) helps make fuel-efficient commuting awfully fun.

2012 Ridgeline RTL15 mpg city, 21 mpg highway1

The powerful 250-hp, 3.5-liter, 24-valve SOHC VTEC®

V-6 engine gives you impressive towing capabilities, while the dual-action tailgate supports up to a

300-pound dynamic load capacity.

2012 Fit Sport27 mpg city, 33 mpg highway1

Fly by the gas stations with a 117-hp i-VTEC® engine as you jam to the iPod®-compatible4 USB audio

interface2. Its 5 doors and versatile interior rock, too.

2012 Pilot 2WD Touring18 mpg city, 25 mpg highway1

Comfort and power are combined with a 250-hp i-VTEC® V-6 engine, 253 lb-ft of torque and available

tri-zone automatic climate control system with humidity control and air filtration.

2012 Odyssey Touring19 mpg city, 28 mpg highway1

Comfortably seat up to 8 while enjoying unprecedented, user-friendly technology like the USB audio interface2

and available DVD Rear Entertainment System.

(Includes first month’s payment and capitalized cost reduction, and no security deposit is required; excludes tax and license. For well-qualified lessees.)

or(For well-qualified buyers.)

Special HFS APR FinancingX.X% APR for XX months†

Featured Special Lease $XXX.00 per month/XX months‡

$X,XXX.XX total due at lease signing









you’re on the go.


































you’re on the go.


































you’re on the go.












2012 Fit Sport2012 Fit Sport

27 mpg city, 33 mpg highway1






















you’re on the go.


































you’re on the go.


































you’re on the go.


































you’re on the go.


































you’re on the go.


























1Based on 2012 EPA mileage estimates. Use for comparison purposes only. Do not compare to models before 2008. Your actual mileage will vary depending on how you drive and maintain your vehicle. 2The USB Audio Interface is used for direct connection to and control of some current digital audio players and other USB devices that contain MP3, WMA or AAC music fi les. Some USB devices with security software and diital rights-protectedfi les may not work. Please see your Honda ealer for details. 3Eco Assist and ECON are trademarks of Honda Motor Co., Ltd., and may not be used or reproduced without prior written approval. 4iPod® accessory is not included. iPod is a registered trademark of Apple Inc.

2 Walla Walla LifestyLes

53506 West Crockett Rd, Milton-Freewater, Oregon • 509-386-3064barkwellfarm.com • Open Wednesday-Sunday 9am-6pm

1738

95 C

L

FAMILY FARMBARKWELL

AMAMA RRYour Home & Garden

Connection

• 15 Greenhouses & 2 Perennial Houses • Water Plant Conservatory • Urns, Fountains & Pots• Arbors, Trellises & Garden Art • Fresh Flowers Grown Spring, Fall & Christmas Bring your baskets & pots for custom planting, or buy new!

We celebrate 20 years in Milton-Freewater!

(We will give away Barkwell Farm tee shirts!)

1738

95 C

L

Union-Bulletin.com

UNION-BULLETINWALLA WALLA

We Bring the Valley Home to You

Union-Bulletin.com

Looking for world class wines in Walla Walla?

Cabernet Sauvignon & Merlot100% Estate, 100% Sustainable

1752

86

Tasting rooms in Walla Walla & Woodinville

Come experience Amavi’s new tasting room at

3796 Peppers Bridge Road.We Welcome Your Visit

Open 7 Days a Week10:00 - 4:00

509-525-3541 • [email protected]

509-525-6502

Walla Walla LifestyLes 3

1710

27

1752

93Tasting Room HoursMonday - Saturday, 11 am - 5 pmSunday 11 am - 4 pmOther times and private appointments available866-486-7828

NMLS#535927 / MLO-WA#535927 / MLO-OR#535927 • 816535/1850

One East Main St • 509-527-3375gobestloans.com

1753

62RH

The Path to Your

Dream Home Starts Here.

The Path The Path to Your to Your

Dream Home Dream Home Starts Here.Starts Here.

The Path to Your

Dream HomeStarts Here.

American Paci� c Mortgage Corp

Tera Davis


Libby Frazier, CNE, CNHS, CRIS • Megan Golden, CRISC: 509-301-4055 /509-301-4035

[email protected] • [email protected]

FFwww.libbyfrazier.com

Fwww.libbyfrazier.comwww.libbyfrazier.com

Fwww.libbyfrazier.com

GFGFFrazier GoldenTheGroup

Libby Frazier,

[email protected] • [email protected]

T

Megan

Libby

Tailored Service, A Tradition of Excellence, A Name you can Trust

1.1 acre modern home w/ sweeping views of the Blues. Unmatched, custom architecture, gourmet kitchen, & luxurious master suite.

Masonry accents inside & out w/ solid wood windows & doors that add to the elegance of

this custom home.MLS#: 109220 $995,900

Vineyard Estates • Residential • Commercial • Land/Lots/FarmCertifi ed New Home Specialist • Certifi ed Negotiation Expert • Certifi ed Residential Investment Specialist

NEW PRICE

One of the few single-family units at Country Green condominium complex. You’ll love this “turn-key”,

updated unit w/ 2751SF. One-level living, + basement for additional storage, beautifully main-

tained complex grounds. Excellent location next toWalla Walla Country Club.MLS#: 109378 $325,000

625 Country Club Rd, Walla Walla, WALocated in Table Rock Community this home is casual elegance & comfort at its fi nest. 4bd/3ba home w/ quality fi nishes, granite countertops & stainless steel appliances, fully landscaped yard

w/ 136SF covered patio.MLS#: 109408 $349,000

97 Elk Fork Dr, Walla Walla, WA528 Palisades Lane, WW, WA

1752

65

Herring Groseclose Funeral Home315 West Alder, Walla Walla, 525-1150

8546

4 C

L

Your wishes fulfilled ...

No difficult questions left to answer ...

All decisions made with a clear head ...

Bob McCoy Pre-Planning and

Pre-FundingFuneral Advisor.

A funeral reflective of your wishes.

A Life Well-Lived is Worth Remembering

1739

36

175318


APRIL 2012

table contentsof

MOR E LIFEST YLESPLEASELIKE US

PLEASE FOLLOW US

Fondue au FromageA variety of Alpine cheeses from Switzerland melted with white wine and seasonings. Served with either charcuterie (cured meats), crudités (raw vegetables) or bague� e.

Fondue service at brasserie four will begin the last week in March. It will be available on Tuesday nights only from 5-9 p.m. Reservations recommended!


16 FOODMixing it Up: The art of the cocktail.

20 FOODThe Edible Schoolyard: Kids are growing, harvesting, cooking and tasting their own food and discovering that healthy food tastes great.

24 FOODWhat’s in season: asparagus, radishes and rhubarb, with recipes.

28 WInE PEOPLECharles Smith debunks some myths about himself.

31 MyLES AnDERSOn On WInETasting-room personalities: It takes more than a bubbly personality to head up a successful tasting room.

36 WhAT’S nEW In W2?Foodies rejoice! Bacon & Eggs, Titus Café and The Brik have come to our rescue.

40 hISTORIC hOMESBe� y Waggoner’s 1910 Cra� sman is a restored beauty.

10 CHEF’S TABLEChefs Talk BackThree top Walla Walla chefs talk about food trends, raves, rants — and fondue!

phot

o by S

teve

Len

z


It just makes sense.Bank IRAs (FDIC insured) are available through Baker Boyer Bank. Other investment

products: Are Not FDIC Insured • Are Not Bank Guaranteed • May Lose Value

www.bakerboyer.com

Worried about your retirement? In volatile times, it’s natural to worry. With today’s economy, it just makes sense to keep your retirement money close to home with people you know. Peace of mind with retirement savings… It just makes sense. Baker Boyer provides a seasoned team of retirement specialists to offer compre-hensive retirement planning.

Peace of mind…

Member FDIC1739

39

175321

Caring Professionals Serving the Walla Walla Valley & Milton-Freewater Since 1940 1551 Dalles Military Rd. • Walla Walla • 525-3397 • mountainview-colonialdewitt.com

1743

69 C

L17

4369

CL

Locally Owned and Operated By Kerry Lees & Family

• Chapel • Church • Graveside • Serving All Faiths • Serving All Cemeteries • Courtesy Hospitality Room

(Seats 85 at Tables) • Crematory on Site • Pre-Arrangement Plans • Flexible Prices & Services • Competitive Price Guarantee • Convenient Location • Large Parking Lot • Catering Available • Horse Drawn Carriage Available

(Casket or Urn) Elizabeth Brandt

LicensedFuneral Director

Kerry LeesPresident

Licensed Funeral Director

Shelley Anthony, BMSLicensed

Funeral Director


EDITOR’S COMMENTS / b y Rick doyle

Walla Walla: The omnivore’s delightA line in a song from the musical “Oliver” pro-

claims, “Food, glorious food! Eat right through the menu.”

The lyricist could just as easily have been talk-ing about Walla Walla. Restaurants and fi ne-dining establishments have popped up around the Valley like mushrooms on a warm spring day. (Of course, those mushrooms soon fi nd their way into local dishes.)

To eat through the menus now available in the local area would tax even the endurance of Takeru Kobayashi, the Japanese competitive eater who holds several eating records, including four in the Guinness Book of Records. But you can give it the college try dur-ing the fi ft h Feast Walla Walla as chefs and wine and beverage makers off er samples of their wares under the big tent in downtown Walla Walla.

To whet your appetite for this event or for a night (and, maybe, nights) on the town, this month’s Life-styles opens up the kitchens — and a schoolyard garden — with temptations for readers’ taste buds. Find out what three top Walla Walla chefs have to say about the Walla Walla food scene and then get recipes for spring-fresh asparagus, rhubarb and rad-ishes. Also, it may surprise you to fi nd out that kids will eat their vegetables, especially if they have got

their hands dirty raising them. Sit in on a discussion by three well-known Walla Walla Valley bartenders as they talk about their craft .

Our “What’s New?” column sticks with the food theme and is stuff ed with details about three new eateries.

We haven’t forgott en about our other popular features. Check out the profi le of Charles Smith, one of Washington state’s top producers of wine, who debunks some of the myths that surround him. Myles Anderson toasts some of the most important people at the wineries — the tasting room managers. Finally, take a tour of the 1910 home at 623 E. Alder owned by Bett y Waggoner.

We hope we have fi lled up your reading list. Enjoy!

P U B L I S H E R

Rob C. Blethen

E D I T O R

R ick Doyle

A D V E R T I S I N G D I R E C T O R

Jay Brodt

M A N A G I N G E D I T O R

Robin Hamilton

P R O D U C T I O N M A N A G E R

Vera Hammill

A R T I S T I C D I R E C T O R / D E S I G N E R

Steve Lenz

C O N T R I B U T I N G W R I T E R S

Myles Anderson, Melissa Davis, Robin Hamilton, Sarah Kokernot,

Addison Magness, Jennifer Northom, Karlene Ponti, Diane Reed, Beth Thiel

P H O T O G R A P H E R S

Melissa Davis, Colby Kuschatka, Greg Lehman, Steve Lenz

S O C I A L M E D I A A N D W E B S I T E

Jennifer Henr y

P R O D U C T I O N S T A F F

Ralph Hendri x, Chris Lee, Steve Lenz, Sherr y Burrows

S A L E S S T A F F

Masood Gorashi, Jeff Sasser, Donna Schenk, Colleen Streeter,

Mike Waltman

C O P Y E D I T O R

Chetna Chopra

F A S H I O N / B E A U T Y E D I T O R

Elliot LaPlante

E D I T O R I A L A S S I S T A N T

Karlene Ponti

A D M I N I S T R A T I V E A S S I S T A N T

Kandi Suckow

COVEr: Photo by Steve LenzSaf fron Medite r ranean Kitche n’s

rac ione s (appeti ze rs): Octopus

F O R E D I T O R I A L I N F O R M A T I O N

R ick Doylerickdoyle@w wub.com

Robin Hamiltonrobinhamilton@w wub.com

F O R A D V E R T I S I N G I N F O R M A T I O N

Jay Brodtjaybrodt@w wub.com

April 2012

Union-Bulletin.com

PLEASE LIKE US

PLEASE FOLLOWUS

Presents

126th Annual Awards Banquet November 5, 2008

Marcus Whitman Hotel & Conference Center Join in the fun as we head

“Back to the Future”

Donate an item for the “Live” or “Silent” auction. “Silent” items valued at a minimum of $75.00

“Live” items valued at over $600.00. Contact Susan Hall at the Chamber to make your donation today.

[email protected] or 509-525-0850 ext. 207

Award of Merit nomination deadline is September 12, 2008. The forms are online at http://forms.wwvchamber.com

Nominate your Award of Merit today!

Alpine Mortgage Cartridge World Blue 32 Democratic Party of Walla Walla County Dept. of Labor & Industries Walla Walla Auto Service Ecolab Inc. HAPO Community Credit Union MBG Cleaning Service La Casita Mexican Restaurant Tektoniks Corporation New York Life Insurance, Dustin Brown Silver Star Construction Someone's In The Kitchen Sustainable Living Center Walla Walla HomeMedical

Welcome New Chamber Members

509-525-0850 29 E Sumach . PO Box 644

Walla Walla, WA 99362 [email protected] www.wwvchamber.com

presents a Chamber travel exclusive

DISCOVER TUSCANYNovember 7 through 16, 2012

Highlights include: Rome, Assisi, Basilica of St. Francis, Montecatini Terme, Siena, San Gimignano,

Winery Tour, Florence, Tuscan Feast

Preview the trip with scenic visual highlights

“A NightIn Tuscany”Monday, April 16 • 5:30 p.m.

at Sapolil Cellars, 15 E. MainAn Italian menu and full bar will be available,

followed by a special showing of the fi lm“Under the Tuscan Sun” directly after the presentation.

509-525-0850Visit www.wwvchamber.com

for more information.

1771

58

MORE InFORMATIOn:our story on the The Health Center at Lincoln neglected to include the

following contact information:

534 S. 3rd Ave., Suite 16, Walla Walla, WA 99362

509.525.0704 www.thehealthcenterww.org


traditionally one of the most popular seats in a restaurant, the Chef’s table offers the diner an opportunity to talk to the chef one-on-one — to discover his or her favorite local hangouts, predilections and food philosophies — while enjoying a specially prepared dish.

Food b y Addison Magnessphotos b y Greg Lehman

Top: saffron Mediterranean Kitchen and Phosho owner Chris Ainsworth.

Middle: brasserie four’s Hannah MacDonald.

Bottom: Whitehouse-Crawford’s Jamie Guerin.


Chefs Talk BackThree top Walla Walla chefs discuss the Walla Walla food scene, molecular gastronomy and the resurrection of fondue.

I sat down with Chris Ainsworth, owner of Saffron Mediterranean Kitchen and PhoSho, Hannah MacDonald of brasserie four, and Jamie Guerin of Whitehouse-Crawford Restaurant to get their opinions on the development of the Walla Walla food scene, their own restaurants and trends in modern food culture. Each of these chefs comes from very different back-grounds, and yet found common ground in Walla Walla. All three are well-established in the Walla Walla region and had some intrigu-ing comments.

LIFESTYLES: You all opened your res-taurants before the true Walla Walla boom — why Walla Walla? Did you hear it was up-and-coming?

CHRIS: Well, you were here forever (nod-ding to Jamie).

JAMIE: I came over in 2000, and I didn’t know anything about Walla Walla, but I met Carl and Sonia Schmitt, who are the founders of the restaurant and who restored the building. After I met them I came over to see what they were doing, and it seemed like the real deal. At the time I was a sous-chef, and there was no way I could pass up this great opportunity. It seemed like lots of cool things were going to happen here, the wine thing was happening already.

HANNAH: I grew up here. I left in ’98 and came back in 2004, after I had gone to school and worked.

CHRIS: I’d been in Washington state and Seattle. I knew about the wine, I knew about the agriculture, I always thought it’d be cool. When I finally came out here, it was on a wine-tasting deal. It was pretty cool — you had the mountains right there, you had the agriculture, all the wine, so everything is sourced from out here. After living in a bunch of cities, I knew I wanted to live in a small town, anyway.

LIFESTYLES: A lot of people believe the food scene followed the wine scene. Do you agree?

HANNAH, CHRIS, JAMIE: Yes.

saffron Mediterranean Kitchen and Phosho owner Chris Ainsworth, Whitehouse-Crawford’s Jamie Guerin and brasserie four’s Hannah MacDonald are good friends who share similar philosophies about cooking.


Continued on pg. 12 >

TASTING ROOM

18 North Second Avenue Walla Walla, WA 99362

Hours: Thursday, Friday, Saturday

& Monday 10am to 4pm

Sunday 11am to 4pm

(509) 525-1506

WINeRy ANd VINeyARd

1663 Corkrum Rd. Walla Walla, WA 99362

Winery visits by

appointment only

springvalleyvineyard.com

175314

CHRIS: I think they kind of work together, in a sense. You know, obviously, the wine was here first, but there’s always been food here. As the wine grew, the food grew.

LIFESTYLES: What do you think your restaurants bring to Walla Walla? Why have they each survived while other, seemingly popular venues have perished?

JAMIE: Well, we’re all about local wine. Eighty percent of our list is local. Some of it is hard to find or not available everywhere. So, we’re here to showcase the wine, showcase the local producers.

CHRIS: We try to be a local, neighborhood spot, so to speak. A place people can come and hang out. Our wine list is a combination of both local and international.

HANNAH: I’ve said this a lot, but I am all about the $20 Côte du Rhone... and scratch cooking, for families, children, everyone. Fair-priced, real food and imported and local wine.

LIFESTYLES: Are there any trends in food you consider overrated or under-rated? What are your thoughts on molecular gastronomy?

JAMIE: It’s hard to tell what trends are popular at different times because they happen in different places. Molecular gastronomy isn’t really a trend, it’s been around for a while now. The way I look at it is, there are a lot of great things about it and ways you can incorporate it into your cooking. But I think there are only a handful of people in the world who can really pull that stuff off; a couple guys in New York, a couple in Chicago, and a couple in Spain.

CHRIS: I would say it’s more of a style, wouldn’t you? We each have our own styles, and someone who does molecular gastronomy, that’s their style. At one point, all cooking techniques were new, like sautéing or sous vide — new, modern techniques in the kitchen.

JAMIE: I don’t care for particular trends really, anymore. I mean, if it tastes good, looks good, I’m happy.

CHRIS: Like foam? That’s not really my style. I prefer a more free-flowing-type dish. To me, foam is a little bit contrived. If I’m craving something, I want a cassoulet. I say that be-cause of the time of year, but I want something hearty and not too fussy. Molecular gastronomy is more of an art, like just another medium. And sometimes you’ve got to go to the museum of modern art.

HANNAH: Well put!

LIFESTYLES: Do you think it’s hard to try new things, being that Walla Walla is so small?

HANNAH: We’re fortunate in that, six months out of the year, we know who is walk-ing in our doors and we can coerce them into trying new things! You know what I mean? When I make a new special, and I see a familiar face walk in the door, I am excited to have them try what I’ve been working on.

LIFESTYLES: Do you have anything brewing in the back of your minds or on deck for the future?

H A N NA H: Fondue! It’s fina lly happening!

LIFESTYLES: You haven’t done that? I feel like you would have!

HANNAH: I know! I’ve been trying to get the pots forever, and I have finally sourced some beautiful ones handcrafted by a very small company in Switzerland. I spent some time working in the Swiss Alps, so it’s been very important to me to be able to recreate my experiences there with authentic fondue service. This has been a goal of mine since we opened, to serve fondue, and I can’t wait for it to begin! Looks like sometime in early April...

Addison Magness is a dedicated foodie and a student at Whitman College. She can be reached at [email protected].

Food


<continued from pg. 11

Dining GuideWalla Walla

KE

y

Breakfast

Lunch

Dinner

Reservations Recommended

Food Past 10 p.m.

Kid-Friendly

Outdoor Dining

under $10

$11-$25

Over $26

green Spoon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 E. Main, Walla Walla • 509-876-2583 • greenspoonw2.comMon.-Sat., 11 a.m.-9 p.m.; Sunday 9 a.m.-9 p.m.

A welcome addition to downtown Walla Walla’s restaurant scene, Green spoon’s varied and cre-ative menu offers fresh, local food with something for everyone: sandwiches, salads, rice bowls, fish, steak, pasta and soups. Many dishes are gluten-free, vegetarian as well as family and foodie friendly. Daily happy hour and nightly dinner specials. Lunch and dinner daily — and now — a luxurious sunday brunch.

Phoumy’s Thai Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . 1528 E. Isaacs Ave., Walla Walla • 509-529-8889Sun.-Thu., 11 a.m.-9 p.m.; Fri., 11 a.m.-10 p.m.; Sat., Noon-10 p.m.

thai food lovers know where to go for au-thentic thai cuisine. Chef Phoumy has 42 years of thai culinary experience — and it shows in the classic menu. serving wine, beer and cocktails.

Blue Palm Frozen yogurt . . . . . . . . . . . . . . . . . . . . . . .1417 Plaza Way, Walla Walla • 509-876-2389 • bluepalmyo.comSun.-Fri., 10 a.m.-10 p.m.; Sat., 7-11 p.m.

A healthy dessert. Blue Palm features yo-Cream frozen yogurt with a huge selection of flavors, non-dairy and no-sugar options, most of which are non-fat as well. toppings galore. How do they do it?

Jacobi’s Italian Cafe & Catering . . . . . . . . . . . . . . . . .416 N. Second, Walla Walla • 509-525-2677 • jacobiscafe.comMon.-Thu., 11 a.m.-9 p.m.; Fri. & Sat., 11 a.m.-10 p.m.

Come Mangia Mangia in Walla Walla at Jacobi’s Café! At Jacobi’s Café you can enjoy our signa-ture italian cuisine and experience casual dining with customer service that is second to none. you may dine in our vintage train car or sit back and relax on our patio. Because when you are thinking italian... think Jacobi’s!

Clarette’s Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . .15 S. Touchet St., Walla Walla • 509-529-3430Open daily, 6 a.m.-8 p.m.

Clarette’s offers many locally sourced foods and consistently is voted the valley’s best place for breakfast. Generations of locals have marked important occasions with its classic American-style breakfasts. Located on the Whitman College Campus one block off Main street near the travelodge. Lots of parking. Breakfast served all day.

Sweet Basil Pizzeria . . . . . . . . . . . . . . . . . . . . . . . . . . .5 S. First Ave., Walla Walla • 509-529-1950 • sweetbasilpizzeria.comMon.-Sat., 11 a.m.-9 p.m.

family-owned sweet Basil has proven to be such a local favorite that its pizzas — daily made, hand-tossed and loaded with fresh, locally produced ingredients — have earned them a loyal, and growing, following. sweet Basil also offers calzones, salads and Walla Walla wines and beer.

The Marc Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 W. Rose St., Walla Walla • 509-525-2200 • marcuswhitmanhotel.comDinner daily, starting at 5:30 p.m.

Known for its reliably satisfying classic dishes, the Marc’s Chef Antonio Campolio has taken its menu to a new level. Using locally sourced produce, poultry and meats, Campolio has created an ambitious and creative menu. try the “Bacon and eggs,” a tempura-fried Red Boar Farms pork belly served with a soft-poached locally produced egg. All menu items are thoughtfully paired with local wine selections. Veg-etarian dishes are as intriguing as non-veggie options.

Patit Creek Restaurant . . . . . . . . . . . . . . . . . . . . . 725 E. Dayton Ave. Dayton, WA • 509-382-2625Lunch: Wed.-Fri., 11:30 am-1:00 pm; Dinner: Wed. & Thu., 4:30-7:00 pm; Dinner: Fri. & Sat., 4:30-7:30 pm.

Named in “Northwest Best Places” as the only four-star french restaurant east of the Cascades, Patit Creek has been serving great cuisine — with-out the attitude — since 1978. While all the entrees are often exquisite, their meat dishes are truly no-table, especially the Medallions of Beef Hiebert. An imaginative wine list and remarkable desserts make Patit Creek a gem worth traveling for.

South Fork grill . . . . . . . . . . . . . . . . . . . . . . . . .1129 S. Second, Ste. D, Walla Walla • 509-522-4777 • southforkgrillww.comTue.-Sun.: Lunch, 11 a.m.-2 p.m.; Mid Day, 2-5 p.m.; Dinner, 5-9 p.m. (5-10 p.m., Fri. & Sat.)

south fork Grill offers fine food in a relaxing atmosphere. We pride ourselves on provid-ing exceptional customer service, farm-fresh local produce and award-winning wines.


Named Best Tasting Room“The tasting staff walks visitors through L’Ecole’s prize-winning lineup without pretense, a modest approach that’s refreshing.”

—Seattle Magazine

Winery of the Year 10 consecutive years

—Wine & Spirits Magazine

• One of Washington State’s first artisan, family-owned wineries

• Estate grown wines certified sustainable & Salmon Safe

Est. 1983

Open Daily 10am – 5pm

Reserve Tasting & Tour Fridays 3pm • April-November

Space limited. RSVP [email protected]

41 Lowden School Road, Lowden, WA

14 miles west of Walla Walla on Hwy 12

509.525.0940

www.lecole.com

171024

175303

Tasting Room opendaily 11am - 5pm

and by appointment.

1793 J.B. George Rd.Walla Walla509.529.0900

Cabernet SauvignonSyrah • Sémillon

Bruno’s Blend Red – and now offering –

Bruno’s Blend White

go to vapianovineyards.com for more information

1753

19

WALLA WALLA VALLEY

85728 Telephone Pole RoadMilton-Freewater, OR 97862

(541) 558-3656 or (509) 220-2514castillodefeliciana.com

1739

16 s

l

Sueno hecho en realidad“A dream made into reality”

We invite you to sample our hand crafted Spanish wines, enjoy our patio, and sit by our fi re pit.

Tasting Room Open Friday thru Sunday11am to 5pm or by appointment.

Complementary Wine Tasting with this Ad

ComingSpring Release2011 Albariño – a Spanish white


175296

2901 Old Milton Hwy, Walla Walla WA509-522-0200 or 1-800-259-WINE • www.baselcellars.com

Visitors Welcome to our Tasting RoomOpen Daily 10-4pm

Visit our Web-Site for a 360 Virtual Tour, Wine Shop & Events

Walla Walla

T A S T I N G R O O M H O U R S :

Open Daily 10 a.m. to 5 p.m.1979 JB George Road • Walla Walla, Washington

509.520.5166 • www.saviahcellars.com

1753

11

175316

2 3 5 E B r o a d w a yM i l t o n - F r e e w a t e r , O R

( 5 4 1 ) 9 3 8 - 5 5 7 5 d r i n k c i d e r . c o m

O n e G l a s s a t a T i m e

2 3 5 E B r o a d w a yM i l t o n - F r e e w a t e r , O R

( 5 4 1 ) 9 3 8 - 5 5 7 5

w a t e r m i l l w i n e r y . c o m

O p e n F o r T a s t i n gM o n - S a t 1 1 a m - 4 p m

A n A p p l e a D a y . . .

1739

19


Mixing it Up at the Bar: The State of the Cocktail Scene in the ValleyRecently, Lifestyles brought together three well-known Walla Walla Valley bartenders to “mix it up”: Matthew Price-Huntington, co-owner of Public House 124 in Walla Walla; Jim German, owner of jimgermanbar in Waitsburg; and Gabe Pimentel, bartender at Whitehouse-Crawford Restaurant in Walla Walla.

We asked each to prepare a favorite or spe-cial cocktail of his own choosing. After they sampled each other’s creations, we invited them to spend some time talking about their craft and the state of the cocktail scene in the Valley.

First, the drinks. Matt prepared Relation-ship on the Rocks, which he created in honor of Kate Morrison and The B Side’s new CD, “Prince Charming” — gin, a little chartreuse, a splash of St-Germain liqueur and grapefruit juice, shaken and topped with Champagne and a twist of lime, and finished with bitters.

Jim’s drink, Neruda, incorporates Chilean pisco, muddled ginger, lemon and a little cas-sis, and is topped with sparkling Spanish cava, then garnished with fresh pink peppercorns and a sliver of ginger.

Gabe prepared a classic daiquiri with Trini-dadian rum, muddled lime and agave syrup topped with bitters.

LIFESTYLES: You’ve had a chance to taste them all. What do you think?

JIM: None of them are too sweet, that’s where you lose some of the delicate flavors. I think they have that in common. And they’re all built for spring.

Mine is what we call a “fade.” The heavier cassis slides to the bottom of the cocktail so it gets sweeter as you drink it. All of these cock-tails have that, because the bitters on the top give you one kind of flavor, and then as you get further into the drink, that dissipates and folds into the rest of the cocktail.

GABE: And just like anything, it’s aesthet-ics — if it looks appealing, it adds to the experi-ence — just like food presentation.

LIFESTYLES: Do you mean the flour-ishes you added to your drinks?

JIM: I think we all have that. There’s no reason to have a fear of garnishes — it’s a little

flair. It doesn’t have to be ...

GABE: A paper umbrella!

JIM: That or a chunk of pineapple or some-thing you have to set aside for a snack later.

MATT: Garnishes also add something to a drink. If you zest a lime, that oil comes off the lime and adds flavor and another delicate component to the drink.

JIM: Whether you press it out on the bottom of a glass, or it’s on top.

And I know we all use the freshest ingredi-ents possible in what we do; we’re all using fresh juice. It adds a huge element to the cocktail. Another thing we share is seasonal ingredients. For example, when we have fresh raspberries or blackberries, we use them. When you’re us-ing fresh ingredients, there’s more oil in the leaves of an herb — we get all our mint from our garden. It does make a big difference, and it makes good sense. It’s kind of a bellwether of what’s happening in the cocktail world.

GABE: I have a great kitchen to raid, and anything that’s in the walk-in is an option.

LIFESTYLES: What kind of weird/fun things do you use? Unusual concoctions?

MATT: PBR cocktail. I had a guy walk in and say, “I can’t decide between a lemon drop and a Pabst Blue Ribbon,” so I said, “Let’s put them together.” So we made it, and then I ended up coming up with eight different Pabst Blue Ribbon cocktails. The guy comes in and orders one of them at least once a week.

GABE: We do get some interesting re-quests. We had a 21st-birthday party, and the girl said, “Today’s my birthday, and our theme is ‘diamond, sparkle, glamour.’ Do you think you can make something using those words?” And, of course, I tried. As far as ingredients,

everything’s fair game.

JIM: In Waitsburg, we have an advantage because there’s a lot of wormwood growing along the river about a block away from the bar. Wormwood is used in some vermouths. It’s so bitter that you have to use restraint in how you macerate it. You can’t muddle it; it almost has to be used as a garnish. I think that’s one of the strangest things, herb-wise, that we use.

GABE: I think people are open to anything.

MATT: They also trust you and Jim, and hopefully they trust me. If we’re going to put a product in front of them, it’s because we’ve built a reputation for ourselves — that’s why people come in.

LIFESTYLES: Isn’t there a trend to pair alcohol and drinks with food?

JIM: I think we all like to cook, as well. We’re all really into food. So that’s an advantage. It’s not just that we’re working with a lot of liq-uids. It’s working with flavor concepts, too, and we all have that in common. It makes it easier to combine things behind the bar and make it look effortless — we think a lot about flavors.

MATT: When I write my cocktail list, I look at my menu and make sure that I have some-thing to go along with any of those food items. There are a lot of people who come in and want a cocktail and want to have it pair with food.

GABE: I’ll look in the fridge, and I’ll see ginger, cilantro and calamari. Let’s pair that with a cocktail. And it really goes with the whole movement of what’s seasonal and fresh.

JIM: There are so many things that work with food; the drinks we made today show just a little restraint. You notice we didn’t add eight, nine different items — there’s not a bunch of different liqueurs. So, in that sense, they would all get a lot closer to food-related drinks. They’re

Food by Diane Reed / photos by Colby Kuschatka


Above: Jim German of jimgermanbar in Waitsburg prepares a Neruda. Right: “The Neruda,” says German, “is what we call a ‘fade.’ it gets sweeter as you drink it.”

not trying to give your palate a dozen different sensations.

GABE: Right, it’s like music. Santana can play a flurry of notes, but the Ramones only knew three chords.

JIM: I like that analogy! Complementing food, not rolling over the top of somebody else’s creativity.

LIFESTYLES: There have been lots of trends in bars, like flavored vodka and liquor, even having various liquors in oak barrels on the bar. How do you react to trends?

JIM: Look, we’re buying liquor that’s barrel-aged. All the bourbons and some brandies — cognac, as well — so we have an opportunity to use somebody else’s work putting an oak flavor on that spirit and getting that note from it. So, I don’t think you want to mask the cocktail from what it originally is with a super-oaky flavor — I think, after a while, people will get tired of it.



Food

A few years ago, infusions were huge, and, in and of itself, it’s not a bad idea to take some fresh herbs or some fruit or something and put it with alcohol — we’ve all done it. But it washed out because you’d end up with this large container with a couple different flavors which you could achieve just by using the right combination of liquors or fresh juices. So it was a trend that became redundant if you knew how to tend bar in the first place.

GABE: There’s a difference between things being trendy and things that are just common sense or classic. The three of us are not going to adhere to what we read in a magazine.

MATT: People still want flavored alcohol. There’s a cinnamon-infused bourbon, Fireball. So many people asked for it that I started mak-ing my own version with real cinnamon. And people seem to like it better.

GABE: We sometimes do it out of neces-sity. We can’t carry all the flavors, so we make them in-house.

LIFESTYLES: What do you like best about what you do?

MATT: The people!

GABE: And being around beautiful food, the wine, drinks — the socializing, being given an opportunity to be creative. What’s not to like about that?

JIM: It’s a wonderful environment to work in. At this level, hospitality is really a lot of fun. People are having a good time, celebrating a friendship or a spouse, people are getting to-gether ...

MATT: People are drinking to remember, not to forget.

JIM: That’s it! People are celebrating life, with a moderate amount of spirits, and I’m a part of that. And I’m very proud to be in a great community where all three of our bars are be-ing supported so well, but also of the fact that we’re all encouraged to exist here in our own ways. It says a lot about Walla Walla.

GABE: And it’s to all of our benefit — it’s nice to go to each other’s places on our days off and get taken care of.

MATT: If I had to describe Walla Walla in one word, it would be “camaraderie.” The three of us sit here today, and the camaraderie is there. It’s that way between restaurants and wineries, and that allows people to coexist, with positive competition among our businesses. That’s why we’re all able to be successful.

DIANE REED is a freelance writer, photographer and observer of life. You can reach her at [email protected]. When the spirit moves her, she blogs about the Walla Walla Valley at www.ponderingsbydianereed.blogspot.com.

Left: Price-Huntington prepares his signature drink created in honor of local band, the B side and their newly released single “Prince Charming.” Right: Relationship on the Rocks, by Matthew Price-Huntington, co-owner of Public House 124 in Walla Walla.



w w w. r e i n i n g e r w i n e r y. c o m / v i s i t

YOUDON’T KNOW

CHUCK.Walla Walla Valley

5 0 9 . 5 2 2 . 1 9 9 4

1753

29

ALSO OFFERING PRIVATE TASTINGS BY APPOINTMENT

11920 W. Hwy 12, Lowden Walla Walla Valley

www.woodwardcanyon.com 509-525-4129

WOOD WOOD WOOD WOOD WOODWWWWWARD CANYARD CANYARD CANYARD CANYARD CANYONONONONON tasting room open daily

1752

90

Left: Gabe Pimentel of Whitehouse-Crawford Restaurant prepares his classic daiquiri. Right: “if it looks appealing, it adds to the experience — just like food presentation,” Pimentel says.


The Edible Schoolyard“Can I take some of this home to share with my mom?”

This is the most common question I hear when I’m with students sampling food in the Sharpstein Garden, which demonstrates the power of tasting fresh produce. Hearing this always makes my heart sing, but it’s not even my favorite student quote.

The fact that students want to share the flavors they are experiencing in the garden ful-fills an important goal of the garden program. Having students enjoy new tastes with friends in the garden increases the likelihood they will not shy away from fruits and vegetables in the cafeteria and that they will encourage their families to buy more fresh fruits and vegetables for home cooking.

When the idea for a school garden was con-ceived in the spring of 2007, parents and com-munity members wanted to promote healthy foods to developing taste buds. Emboldened by the Alice Waters Edible Schoolyard project and encouraged by a Walla Walla Union-Bulletin

article describing a parent working with an Olympia school district to purchase and serve locally grown foods, the school garden was cre-ated as a kind of marketing strategy.

We believed that by allowing students the time to investigate food by growing, harvest-ing, cooking and tasting, we could provide a compelling way for children to discover that healthy food tastes great.

Could the garden program help students seek additional fruits, vegetables and whole grains to be served in the cafeteria?

This was our shared optimism after a col-lection of meetings between the school district food administrator, Pam Millison, parents, com-munity members and a few area food producers in 2005-06. During these meetings, we shared ideas and information about school food. Pam described the constraints in serving thousands of meals a day on a budget that met federal nu-trition guidelines and met student approval.

Meeting student approval was a compli-cated topic. The parents and farmers offered suggestions for change which were graciously received but challenged by budget limitations, unknown nutritional values, imprecise recipes, and the belief students just won’t eat “whole-some foods.”

Indeed, recent research has shown that changes in cafeteria food alone are not effective at improving students’ eating habits unless they are accompanied by an educational component. A school garden is the most effective way to expose kids to new flavors while connecting them to where food comes from and teaching them life skills like growing food, cooking, budgeting and maintaining healthy soil and healthy bodies.

It makes sense to have the gardens at schools. According to the school board policy on nutri-tion and physical fitness, the district “shall take a proactive effort to encourage students to make

Food story and photos by Beth Thiel

Left: A sharpstein third-grader enjoys a salad he and his classmates made from lettuce and greens, strawberries and radishes the students grew themselves, topped with their own vinaigrette. Right: third-grade students harvest some surplus greens and lettuce to supplement the cafeteria salad bar for that day’s lunch.


nutritious food choices,” and the district has been supportive of the school garden program and even helped install the automatic irriga-tion system.

Over the years, as in-class and after-school garden activities have developed, we’ve been able to help students investigate not only how to plant, grow, harvest and cook, but also the history and nutritional value of a particular vegetable.

Discussing the history of a vegetable in-cludes geography, world history and science. Other lessons encourage writing and presen-tation skills, as well as the cycles, science and sustainability of the plants and soil.

Parent volunteers providing these experien-tial learning opportunities have been welcomed by the teachers and students.

Volunteers have been vital to the success of the Sharpstein Garden. More than 40 volun-teers, including Whitman College students, community members and Sharpstein parents, donated money, time, equipment and labor to create the garden.

Now, volunteers coordinate the mainte-nance and utilization of the garden, and we’ve expanded the program to provide every class an opportunity to visit the garden twice a year — once in the spring to plant and again in the fall to harvest what they planted before sum-mer vacation.

When class activities have not consumed all the plentiful produce, we have provided the school cafeteria with items such as lettuce, greens, basil, kohlrabi, tomatoes and carrots.

Last spring, five classes were treated to a field trip to Welcome Table Farm, and more than 40 students participated in the after-school “garden club” program.

The energy during “garden club” is fantastic. This takes place for eight weeks after spring break on “early release” Wednesdays from 1:45 to 2:45 p.m. We do everything from the down-and-dirty gardening chores to hard science, cooking, art, exploration and quiet contempla-tion in the new native-plant garden (built in 2010 with volunteers and garden-club help).

Students from grades K to 5 register for

garden club, which is structured to provide three to four activities that students rotate through, but is flexible enough to allow deep-er exploration for students who have become captivated with worms and roly-poly bugs. (Did you know they’re not bugs at all? They’re terrestrial crustaceans.)

I think it’s pure fun, but there’s learning going on. Most importantly, the students are learning where food comes from and that healthy foods taste good, which brings me to my favorite student quote heard while walking with students to the garden — “Dude, I didn’t think I liked tomatoes either, until I tasted them in the garden.”

Beth Thiel is a mom, gardener and native-plant enthusiast.

Welcome table farmer Kirk Huffey shows students the pepper plants that had been grown in the hoop houses and how to plant them in the rows now that it was warm enough. each student planted a pepper plant.

See Schoolyard Recipes on page 22


Food

Schoolyard Recipes

SALSA

1 cup tomatoes1/4 cup onion1/4 cup bell peppers1 tablespoon jalapeño peppers, without seeds (optional)1 tablespoon crushed garlic1 tablespoon lemon juice or lime juice1/2 cup fresh cilantro1/2 teaspoon salt

Place all ingredients in a food processor and process to desired consistency, or chop tomatoes and bell peppers, mince onion and jalapeño pepper, add remaining ingredients, and stir.

VINAIGRETTE

1/2 teaspoon salt1/8 teaspoon pepper1 clove of pressed garlic1/4 teaspoon Dijon mustard1 tablespoon honey1/3 cup vinegar1/2 cup olive oil and/or canola oil

Optional ingredients include honey, herbs, Dijon mustard, garlic, shallots. try different types of vinegar, or try using lime juice or lemon juice instead of vinegar.


During a field trip to Welcome Table Farm, farmer Emily Dietzman lets each student take a turn behind its horse-drawn plow.

Do it.

Dream it.

Northwest FCS has provided �nancing

to rural America for more than 90 years.

It’s all we do. Contact us today.

• Farm and ranch financing

• Country home loans and hobby farms

• Lot loans and future homesites

Abby VanderPlaat509.525.2400 or 800.333.5862

175297

www.choicehotels.com

• 100% Non-Smoking Hotel• FREE Deluxe Breakfast• FREE Wireless Internet• Indoor Pool & Spa• Business Center• Exercise Room

Comfort Inn & Suitesof Walla Walla

Assortment of Walla Walla Valley& Columbia Valley Wines.

All of our wines are availablefor home purchase.

Monday – Friday 5:30 – 9:30pmSaturday 5:30 – 10pm

Closed Sunday

509-522-3500 • 1419 W. Pine, Walla Walla

1752

64


1752

61 C

L

396 S. Palouse St. – This 1918 pristine Craftsman four-square is located in Walla Walla’s finest neighborhoods, nestled among mature trees, creek and historic homes. Grand formal entrance welcomes you into this two story with full basement and boasts an excellent floor plan featuring beautiful oak floors, gourmet kitchen, crown moldings and gorgeous formal dining room. Home has 2 large decks, one off living room and one off den. Enjoy the mature landscaping, garage and only a short walk to downtown. For more information or to schedule a showing please call us. MLS#108399 NEW PRICE $448,000

Rents from $925 And a 60-day, money-back satisfaction guarantee!

Introducing a refreshingly new and surprisingly affordable community for people 55 and older.Affinity at Walla Walla has just opened and offers brand new, spacious apartments with full-sized kitchens where all utilities, even cable and wireless internet, are included in your rent. As an added bonus, twice-monthly housekeeping is included too, with rents starting at $925, this is a lifestyle you can afford.

Affinity at Walla Walla. Now this is what you call senior living.

Affinity at Walla Walla is an apartment community for people age 55 and over.

Full Sized Kitchens • Washer & Dryer in Unit • Fitness CenterBBQs • Community Garden • Library • Theater • Hair SalonCraft Room • Game Room • Social Activities • Internet CaféA la Carte Dining Options • Wii • Pub with FREE Happy HoursSmall Pets Welcome • Walking Trails • Utilities Paid

“Refreshingly new. Surprisingly affordable.”

Call 509-337-4041 to schedule a visit to this beautiful community!

1706 Fairway DriveWalla Walla, WA 99362

509.337.4041AffinityatWallaWalla.com

And a 60-day, money-back satisfaction guarantee!

Craft Room • Game Room • Social Activities • Internet CaféA la Carte Dining Options • Wii • Pub with FREE Happy Hours

a visit to this

1706 Fairway DriveWalla Walla, WA 99362

509.337.4041

1772

88

1753

00

T H E VA L L E Y ’ S P E O P L E , W I N E & F O O D

Advertise in Lifestyles!

Contact our sales team:

509-525-3304

UNION-BULLETINWALLA WALLA

We Bring the Valley Home to YouUnion-Bulletin.com


Food by Melissa Davis

Wake Up Your Taste Buds With Fresh Flavors of SpringSpring is here! And with it arrives spring produce from local farms. As the temperatures rise, we turn from the heavy meals of winter to the lighter foods of spring. What a better way to renew the body and mind than with a healthy dose of fresh seasonal fruits and vegetables?

In season this month are asparagus, rhubarb and radish.

Below are some interesting facts about each, along with a recipe to try. Happy spring!

What’s in Season in April

Asparagus

Asparagus is known to have been eaten first in Egypt around 3000 B.C. In 1469, it was cultivated in French monasteries; it showed up in England around 1538 and in Germany in 1542. Asparagus became available in the United States around 1850.

Asparagus spears grow from a crown that is planted deep in sandy soils. Under ideal conditions, an asparagus spear can grow 10 inches in a 24-hour period.

Asparagus is a nutrient-dense food, high in folic acid, and a good source of potassium, fiber, thiamin, and vitamins A, B6 and C.

Asparagus spears are lovely steamed; roasted with olive oil, salt and pepper; grilled with lemon butter; sautéed with garlic; or pu-reed into soup.

ASPARAGuS FRITTATA

2 teaspoons olive oil 1 small onion, thinly sliced1/2 teaspoon salt1 pound asparagus, with tough ends snapped off and the spears cut diagonally into 1-inch lengths 4 large eggs, lightly beaten 1 cup shredded Gruyere or swiss cheese

In a 10-inch, oven-proof frying pan over medium-high, heat olive oil. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus is barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.


Radish

Radishes were first cultivated thousands of years ago in China, and then in Egypt and Greece. The radish made its way to England in 1548. By 1629, it was being cultivated in Massachusetts.

Radishes grow in a variety of shapes and sizes and in colors such as red, pink, white, gray-black or yellow, with round or elongated roots. It is a root vegetable that resembles beets or turnips in appearance and texture, but has a distinct flavor.

The radish is rich in folic acid, B-complex vitamins, vitamin C, zinc and phos-phorus. It has been found to help soothe the digestive system and detoxify the body, and it is an excellent kidney cleanser.

Radishes can be enjoyed raw or cooked, as well as in juice form. They make an excellent addition to salad dishes. Grate radishes into pasta or bean salads for a refreshing taste and texture.

RAdISH SLAW WITH PEANuT dRESSING

1 tablespoon finely chopped, peeled fresh ginger 1/4 cup coarsely chopped shallot 1/4 cup creamy peanut butter 1/2 cup rice wine vinegar 3 tablespoons soy sauce 3 tablespoons packed brown sugar 1/4 cup olive oil 1 small green cabbage, finely shredded 1 medium daikon, cut into 1/8-inch-thick matchsticks 16 red radishes, halved lengthwise and cut into thin half-moons 4 scallions, cut on the diagonal into long, thin slices 1/2 cup roasted peanuts

in a blender, process ginger, shallot, peanut butter, vinegar, soy sauce, sugar and oil until smooth, and set aside.

in a large serving bowl, add cabbage, daikon radish, red radishes, scallions and peanuts. Pour in peanut dressing and toss thoroughly to combine.

Rhubarb

The use of rhubarb stems as food is relatively new, first recorded in 17th-century England. It arrived in America in the early 1800s.Rhubarb is grown primarily for its fleshy stalks, though the various parts of the plant have medicinal and culinary uses. Rhubarb

contains a fair amount of potassium, vitamins A and C, dietary fiber and calcium. Fresh raw stalks are crisp (similar to celery), with a strong, tart taste. Before use, discard any leaves and trim the ends. Completely

peeling rhubarb is unnecessary. Rhubarb requires sweetening to minimize its extreme tartness. It is usually stewed with sugar or used in pies and desserts, but it can

also be pickled or put into savory dishes.

RoASTEd RHuBARB ANd CREAM

1 pound rhubarb, with leaves discarded and stalks cut diagonally into 1-inch pieces1/3 cup granular sugar, plus more for baking dish1/2 vanilla bean, halved lengthwise and scraped1/4 teaspoon cinnamon Unsalted butter for baking dish1/2 cup heavy cream, for serving

Preheat oven to 375 F. In a large bowl, place rhubarb, cinnamon and 1/3 cup sugar. Add the vanilla seeds and scraped pods. Toss to combine, and let stand 20 minutes, stirring once.

Butter an 8-inch baking dish and coat with a little sugar, tapping out any excess. Transfer rhubarb mixture to baking dish and bake, gently stirring halfway through, until tender, about 30 minutes. Discard vanilla pod. Let cool slightly in dish on a wire rack. Serve warm, drizzled with a little heavy cream.


Famished for Fun? Get Ready for Feast Walla Walla Food lovers, wine aficionados, music and art fans — it’s your time.

On April 14, Feast Walla Walla, now in its fifth year, will transform a downtown city block — with a 240-by-40-foot enclosed tent — into the biggest food-and-wine extravaganza down-town Walla Walla has to offer.

Every year, Feast has grown, blessed by sunny skies and mild weather. But no matter the forecast, the volunteer crew organized by the Downtown Walla Walla Foundation is prepared.

This year, 15 area food purveyors and 36 wine and beverage makers will come together, offer-ing bite-sized, “tasting menu”-types of food and two-ounce pours of Walla Walla’s famed varietals, beer, ciders and, now, mead.

Those participating at the event include An-drae’s Kitchen, Olive Marketplace & Café, South Fork Grill, T. Maccarone’s, The Bank & Grill,

The Marc Restaurant and the Weinhard Café.New this year will be the Walla Walla Coun-

try Club restaurant and The Brik. Wineries, breweries, cideries and meaderies

have capped the number of beverage purveyors at the festival at 36. That list includes Amavi Cellars, Tamarack Cellars, Longshadows, Pep-per Bridge, Cadaretta, Blue Mountain Cider Company, Mace Mead Works and the Mill Creek Brew Pub.

Feast Walla Walla is a celebration of the senses, and art is a big part of the event. The featured artist will be internationally acclaimed sculptor Nano Lopez, who, along with Todd Telander, Colleen Monette and Doug Gisi, will exhibit his pieces. Dana Budden, a jewelry artist with a local retail store, will also show her work.

A feast for the ears is planned as well, with the Whitman Jazz Combo playing throughout the afternoon.

Downtown Walla Walla’s Jennifer Northam says it’s hard to believe how the event has grown. “Five years ago, a small group of hospi-tality, restaurant and winemaker folks thought up a spring festival to showcase the best food and wine our Valley has to offer,” Northam says. “That thought has become an amazing success. It is the unofficial kickoff to the wine-tasting tourism season in the Northwest, with guests from Seattle, Portland, Boise, even Northern California. Feast fills our hotels, restaurants,

Food by Robin Hamilton / photos by Jeri Goodwin, courtesy of Downtown Walla Walla Foundation


1 0 3 E A S T M A I N

D OW N TOW N WA L L A WA L L A

5 0 9 . 5 2 5 . 4 7 8 3

WA L L AWA L L AC L OT H I N G . C O M

O P E N 7 DAY S A W E E K

Spring Has Arrived!For a fresh new look this season, visit our staff for the personalized shopping experience you deserve.

FUN NEW SPRING LOOKS...

• It’sallaboutcoloreddenim!Letushelpyoufindthatperfectpair!

• Boldstripesinteesanddresses!

• Colorblocking!Dressesandspringsandalsmakeforafreshspringlook!

• Accessories!Wehaveourbiggestselectioneverofhandbags,scarvesandjewelry!

W A L L A

W A L L A

C L O T H I N G

C O M P A N Y

175324

tasting rooms and shops at a traditionally slow-er time of year, and truly serves as a showcase for our vendors.”

Tickets are $50, which buys each guest 10 tokens for 10 tastes of food or drink and Feast’s signature tasting plates and wine glasses.

Robin Hamilton is the managing editor of Walla Walla Lifestyles magazine. She can be reached at [email protected].

If You GoFeast Walla WallaFirst Avenue and Main Street, downtown Walla Walla

1-4 p.m., April 14.

Tickets: $50

Please bring valid ID for proof of age

Left Top: A table from T. Maccarone’s, laden with the tools of the trade and nosh for 100. Left Inset: feast tokens and the iconic feast of Walla Walla wine glasses are laid out for participants. Above: the energy in the feast rises quickly as locals and out-of-towners crowd around food and wine vendor tables.


Charles SmithLet’s get one thing straight: Charles Smith never roadied for the Rolling Stones, although you can see how the rumor started — the long hair à la Sammy Hagar, the motorcycles, the posse of beautiful women.

Today, Smith has pulled back his mop of gray hair into a ponytail. He’s wearing a military-green jacket over a long-sleeved black T-shirt and has just come back from taking his two Shih Tzus for a bathroom break.

Vino and Guido, the Shih Tzus, lick my hand and hang out under the table during the inter-view. Guido also has his hair pulled back with tiny rubber bands.

“So he won’t run into walls,” says Smith.There’s Charles Smith, the brand — and

then there’s Charles Smith, the guy who makes sure his dogs don’t have hair in their eyes.

It’s the kind of refreshing contradiction that is reflected in Smith’s personal style, which straddles the incongruous roles of rock ’n’ roll dude and European agronomist.

Smith says, “I can walk into a biker bar and go under the radar, or order at a three-star Mi-chelin restaurant.” His brand is an extension of that persona and has largely contributed to Smith’s success.

Wine is old World.

Charles Smith may be the first person to truly have Americanized wine — and I mean that in a good way. He’s taken a pop sensibility and slapped it on a product that monks have been making since the Middle Ages.

His wines sound like they were named by Quentin Tarantino — K Syrah, “BOOM BOOM!” Syrah, “Kung Fu Girl” Riesling.

“I want to expand people’s access to wine, not demystify it,” Smith says.

In other words, while he makes small-batch wines that sell for $200, his main preoccupation is making wine for the rest of us at $12 a bottle, wrapped in a snazzy-looking label.

Let’s be honest, the labels tell the rest of us how to buy wine. Twenty-one-year-olds may pick up a bottle of Charles Smith because the label art looks like their friend’s graphic-design proj-ect. Fifty-year-olds who appreciate East Asian minimalist design will bring a Riesling for a pot-luck to show they, too, like obscure kung fu movies and indie rock.

Smith isn’t just making wine accessible, he’s making wine cool. As one of Washington state’s top producers of wine, Smith makes 200,000

Wine People by Sarah Kokernot / photos by Colby Kuschatka

Charles Smith relaxes with one of his two Shih Tzus in his “industrial chic” tasting room. The building was recently named “Best Destination Winery” in Washington by Details magazine.


210 E. Main St. Walla Walla • 525.9080

hotpoop.com

SonyAmericA’S #1 TV

...High Definition - 32” up to 65”

HOT POOP

1739

32 C

L

“Only Tokyo hasmore SONY®

than Hot Poop”

now in Stockincredible

3D TVs

cases of wine per year for his Charles Smith: The Modernist Project and K Vintners labels. Details magazine recently listed Charles Smith as the number one Washington vineyard destination. He’s won “Winemaker of the Year” awards from Food & Wine magazine and Seattle magazine.

In the oenophilic world, Smith is a full-out Lady Gaga — someone whose success lies as much in the cultivation of image as it does in the actual quality of his product. Writers — myself included — have the irrepressible urge to compare Smith to a rock star, underlining the hard-living mystique he brings to the industry that is, to be frank, more commonly associated with light jazz than punk rock.

“I was also never the manager for the Ra-mones,” he says.

My heart sinks a little. Smith did, however, manage Scandinavian

bands like The Raveonettes for 11 years while liv-ing in Copenhagen. He is reluctant to name the other bands he’s managed. I’m not sure why. (A

Google search comes up with The Cardigans.) Maybe he’s picked up a bit of Danish reticence.

But his face is all over his website, he has named his business after himself, and his com-pany position, according to the publicity kit, is “El Presidente.”

I have some trouble believing Smith suffers from overdeveloped modesty — even though he claims to embrace the Danish concept of “jantelov,” meaning, “No one is better than anyone else.” He says this notion of equality freed him from caring what other people are doing. It’s given him a clarity of vision and a certain DIY attitude.

“You don’t go to college to be in a band,” he says. “Winemaking is glorified agriculture. I ap-plied common sense. People who couldn’t spell their own name were making wine hundreds of years ago.”

A vague note in his website bio mentions his French father made homemade wine each year, but Smith is mum on exactly how he obtained

his own expertise.However Smith gleaned his knowledge of

viticulture and oenology, he was apparently well-schooled enough to draw the attention of French winemaker Christophe Baron who, at a now-legendary barbecue, convinced Smith to move to Walla Walla and set up shop.

“I had this romantic notion that I’d be 80 years old, wiping my nose, sitting on a porch drinking wine with friends,” Smith says. “I wanted to do something that brought me close to the earth.”

The reality is a bit more complicated than that.

“You don’t have much of a home life,” says Smith, who travels extensively throughout the year to promote his business. “But not everyone finds the thing they were meant to do.”

He started out making 330 cases back in 2001, to immediate public acclaim.

“It was like, ‘They like me! They really like me!’” he laughs.

866-352-6348HOLTONSECRETLAB.COM

Award Winning Cars Restored & Painted • Hot Rods • Classics • Customs

1739

34 S

L



Wine People

Part of that likeability is Smith’s com-mitment to keeping good wine affordable for those on a beer budget. To achieve quality and affordability, Smith selects “vineyards with a strong character.”

Says Smith, “People don’t have a huge amount of money. The person who has $12 for a bottle of wine deserves the same effort as someone who pays $100.”

The difference in quality is like that between a steak and a hamburger. “You can have a great steak,” says Smith, “but you can also have a re-ally great hamburger.”

Another take on jantelov — and one that says a lot about what Charles Smith is trying to do for wine.

Sarah Kokernot lives and writes in Walla Walla. She can be reached at [email protected].

Visit the Charles Smith World Headquarters and Tasting Room at35 Spokane St., Walla Walla, WA 99362

The tasting room is open daily.

On why he makes wine: “i wanted to do something that brought me close to the earth.”

173933

Taste Wine Daily 1-4Live Music Every Weekend

A Tasting Roomand More

15 E. Main Street, Downtown Walla Wallawww.sapolilcellars.com

175302


173931


Walla Walla Tasting-Room PersonalitiesThe winery tasting-room manager is often the first contact customers have when visiting a winery or tasting room. This person, therefore, becomes the “face of the winery” — an extremely important role.

This is a demanding job. The tasting-room manager must have knowledge of the com-munity, the winery, vineyards and the tech-nical information about the wine that is being poured. This technical information includes grape yields, winemaking practices, barrel and bottle aging, and fermentations — to mention just a few.

The tasting-room manager becomes an educator to the tast-ers by helping them develop a vocabulary that is unique to the wine world.

Sandy K leck at Tamarack Cellars is a good example of a tasting-room manager who has vast experi-ence and knowledge. She has worked in the wine business since 1990, beginning at the Hitching Post Res-taurant in California, which was featured in the movie “Sideways.” She holds a degree in oenology and viticulture and, during harvest, explains to guests the winemaking process from grape to barrel.

During harvest, she has guests first taste raw juice, then juice from the fermenter, and finally the finished wine from the bottle.

She wants her guest to have confidence and know that tasting wines is very personal. She tells them simply, “If you like it, it is good.”

When guests ask about her favorite wine, she responds, “The wines are like my children, some days one is better than the other.”

A tasting-room manager also act as concierge, making restaurant reservations and hotel re-ferrals, giving tourists information and direc-tions to other wineries, and handling prickly requests at appointments for wineries that are not open to the public.

Denise Musick, who works the tasting room at Saviah Cellars, sees her role as that of a good

hostess. She started her wine career tasting wines with a wine-distributor friend in San Francisco.

In 2005, she worked the tasting room at Eagle Knoll in Idaho and then moved to Walla Walla. Here, she joined the staff at Whitman Cellars and is now working for Anita and

Richard Funk. Denise believes an “outgoing personality”

is essential in her work. Tasting-room professionals need a good pal-

ate, need to be able to smell a tainted cork, and have a sense of food and wine parings.

Customers often ask how long the wine will be good. This kind of question deserves a knowledgeable and thoughtful response.

Lisa Schmidt is a master at managing a tast-ing room and treating guests royally. She runs the tasting room at Pepper Bridge Winery. She has been taking care of guests there for almost 12 years.

She is a natural and treats each person as if he or she were the most important person in the room. She arranges and conducts winery tours, and, when requested, she is joined by owner Norm McKibben or winemaker Jean-François Pellet.

She wants the tasting experience to be the

best you have ever had. There is an $8 tasting fee at Pepper Bridge, but she rarely charges it be-cause her guests buy wine and leave the tasting room wanting to come back with their friends.

All tasting-room workers are required to have a MAST (Mandatory Alcohol Server Train-ing). Available online, it is an extensive class

covering all the rules and regulations of serving alcohol in the state of Washington. It helps tasting-room managers learn to handle checking IDs, over-served customers and complying with other rules of the Washington State Li-quor Control Board.

Al Rose has been the tasting-room man-ager at Walla Walla Vintners since 1997. His customer-service experience is exten-sive. He is convinced the wine he is serving

is the absolute best the Valley has to offer. His love and enthusiasm for his work and the wine translates into a lot of wine sales.

He is always engaging and wants you to think about what you are tasting — hoping you will agree with him that these wines de-serve your attention.

Customers often remark on Al’s friendliness, his stories and his sense of humor.

Even though our daughter once said, “There are no unhappy wine drinkers,” there are a few guests who have angst, are wine snobs, want a discount or a donation, drink only sweet wines, chew gum, wear overwhelming perfume and think the tasting fee should cover a full glass of wine.

Some customers are full of questions, others enjoy the wines quietly, some evaluate and write notes. Fortunately, the happy tasters outnumber the unhappy ones.

Wine by Myles J. Anderson


Left: Lisa schmidt has run the tasting room at Pepper Bridge Winery for 12 years. Right: Long-time Walla Walla Vintners tasting-room manager Al Rose believes his wines are the best the Valley has to offer. (Courtesy Photos)


Wine

Vicky McClellan of Seven Hills Winery is a veteran at working a tasting room and hiring and training tasting-room personnel. After about 24 years in the wine business, Vicky knows the key attributes that make for a good tasting-room professional — “Be friendly, em-bracing and accommodating, and connect with guests within 10 minutes or less since most tasting-room visits last 20 minutes.”

The foremost responsibility of the tasting-room manager is to market the wine and treat the customer with respect and kindness. If the experience is a pleasant one and the wine is good, the sale will be made.

Myles Anderson is the interim director of the Enology and Viticulture Center at Walla Walla Community College. He can be reached at [email protected].


5267

Denise Musick, who works the tasting room at saviah Cellars, believes an outgoing personality is essential in her work.


175330

Get Cultured.

1417 Plaza Way, Walla Walla(509) 876-2389

www.bluepalmyo.com

Blue Palm Frozen Yogurt

Voted “Best of the Best”

Summer Hours

Sun-Fri 10 am-10 Pm

Sat 7 pm-11 pm

1755

76

6 W. Rose St., Walla Walla • (509) 525-2200 m a r c u s w h i t m a n h o t e l . c o m

relax, savor, enjoy

1753

07


Highway 12

2nd Ave.

1st. Ave.

125

3rd Ave.

Main

St.

Rose

St.

Sum

ach

St.

Alder St.

Park St.

WHITMANCOLLEGE

Palouse St.

Colville St.

4th Ave.

Main St.

Pine St.

Poplar St.

Birch St.

Spokane St.Boyer Ave.

Rose St.

Poplar St.

9th St.

13th Ave.

Cherry St.

Highway 12

E St.

Beech Ave.

Lockheed Ave.

Piper Ave.

G St.

Mill Creek Rd.

Isaacs Ave.

AirportTerminal

Highway 12 Last Chance Rd.

Frog Hollow

McD

onald Rd.

Lowden - G

ardena Rd.

LOWDEN

Detour Rd.

Mojonnier Rd.

Sweagle Rd.

To Touchet Detour Rd.

Frenchtown Rd.

Hoon Rd.

Short Rd.

S. Gose St.College Ave.

To Walla Walla

To M

ilton

-Fre

ewat

er

To Walla Walla City Center

Airpor

t Way

Grumman Ave.

Fairchild Ave.

Cessna Ave.

Aeronca Ave. F St.

Lear Ave.

Douglas Ave.Curtis Ave.

C St.

Republic Ave.

Ryan Ave.

F St. Stinson Ave.

B St.

Boeing Ave.

F St.

D St.

A St.

ToWaitsburg,

DaytonLewiston

125

Peppers Bridge Rd.

Pranger Rd.

Old M

ilton Hw

y.

Old Milton Hwy.

Braden Rd.

J.B. George Rd.

Whiteley Rd.

Stateline Rd.WASHINGTON

OREGON

Larson

To Milton-Freew

ater

To Walla Walla

125

27

1. AMAVI CELLARS3796 Peppers Bridge Road509-525-3541www.amavicellars.com

2. BASEL CELLARS ESTATE WINERY2901 Old Milton Hwy.509-522-0200www.baselcellars.com

3. BERGEVIN LANE VINEYARDS1215 W. Poplar St.509-526-4300bergevinlane.com

4. BUNCHGRASS WINERY151 Bunchgrass Lane509-540-8963www.bunchgrasswinery.com

5. CASTILLO DE FELICIANA85728 Telephone Pole RoadMilton-Freewater541-558-3656www.castillodefeliciana.com

6. DON CARLO VINEYARD6 W. Rose St.509-540-5784www.doncarlovineyard.com

7. DUNHAM CELLARS150 E. Boeing Ave.509-529-4685www.dunhamcellars.com

8. FIVE STAR CELLARS 840 C St.509-527-8400www.fi vestarcellars.com

9. FORGERON CELLARS 33 W. Birch St.509-522-9463www.forgeroncellars.com

10. FOUNDRY VINEYARDS 13th Ave. and Abadie St.509-529-0736 www.wallawallafoundry.com/vineyards

11. FORT WALLA WALLA CELLARS 127 E. Main St.509-520-1095www.fortwallawallacellars.com

29. VA PIANO VINEYARDS1793 J.B. George Road509-529-0900www.vapianovineyards.com

30. WALLA WALLA VINTNERSVineyard Lane off Mill Creek Road509-525-4724 www.wallawallavintners.com

31. WALLA WALLA WINEWORKS31 E. Main St.509-522-1261 www.wallawallawineworks.com

32. WOODWARD CANYON WINERY11920 W. Hwy. 12, Lowden509-525-4129www.woodwardcanyon.com

33. JLC WINERY425 B. St.509-301-5148

34. SAVIAH CELLARS1979 J.B. George Road509-520-5166www.saviahcellars.com

35. LE CHATEAU175 E. Aeronca Ave.509-956-9311lechateauwinery.com

36. REININGER WINERY5858 Old Highway 12509-522-1994reiningerwinery.com

37. PLUMB CELLAR9 S. First Ave.509-876-4488www.plumbcellars.com

38. MANSION CREEK CELLARS9 S. First Ave.253-370-6107www.mansioncreekcellars.com

39. WATERMILL WINERY235 E. Broadway, Milton-Freewater541-938-5575www.drinkcider.com

40. BLUE MOUNTAIN CIDER235 E. Broadway, Milton-Freewater541-938-5575watermillwinery.com

41. WALLA FACES216 E. Main St.877-301-1181, ext. 2www.wallafaces.com

42. TAMARACK CELLARS700 C St. (WW Airport)509-520-4058www.tamarackcellars.com

3

9

24

21

623

203122

37 38

1141

7

25

30

12. GLENCORRIE8052 Old Highway 12509-525-2585www.glencorrie.com

13. GRANTWOOD WINERY 2428 Heritage Road509-301-0719509-301-9546

14. L’ECOLE NO 41 WINERY41 Lowden School Road and U.S. Hwy. 12509-525-0940www.lecole.com

15. LONG SHADOWS1604 Frenchtown Road(Formerly Ireland Road)509-526-0905www.longshadows.comBy invitation only. Requests accepted on a limited basis. Please call to inquire.

16. LOWDEN HILLS WINERY1401 W. Pine St. 509-527-1040www.lowdenhillswinery.com

17. NORTHSTAR WINERY 1736 J.B. George Road509-524-4883www.northstarmerlot.com

18. PEPPER BRIDGE WINERY1704 J.B. George Road509-525-6502www.pepperbridge.com

19. ROBISON RANCH CELLARS2839 Robison Ranch Road509-301-3480robisonranchcellars.com

20. SAPOLIL CELLARS15 E. Main St.509-520-5258 www.sapolilcellars.com

21. SEVEN HILLS WINERY 212 N. Third Ave.509-529-7198www.sevenhillswinery.com

22. SINCLAIR ESTATE VINEYARDS 109 E. Main., Ste. 100509-876-4300www.sinclairestatevineyards.com

13 1412

10

19

9

8

33

35

32 1412

15

26

36

13

4

23. SPRING VALLEY VINEYARD 18 N. Second Ave.509-525-1506www.springvalleyvineyard.com

24. SULEI CELLARS355 S. Second Ave.503-529-0840www. suleicellars.com

25. SYZYGY 405 E. Boeing Ave.509-522-0484www.syzygywines.com

26. THREE RIVERS WINERY5641 Old Highway [email protected]

27. TERTULIA CELLARS1564 Whiteley Road 509-525-5700www.tertuliacellars.com

28. TRUST CELLARS 202 A St.509-529-4511www.trustcellars.com

6

29

34

40

1

2

17 18

27

28

39

42

to North 4th Ave.


Highway 12

2nd Ave.

1st. Ave.

125

3rd Ave.

Main

St.

Rose

St.

Sum

ach

St.

Alder St.

Park St.

WHITMANCOLLEGE

Palouse St.

Colville St.

4th Ave.

Main St.

Pine St.

Poplar St.

Birch St.

Spokane St.Boyer Ave.

Rose St.

Poplar St.

9th St.

13th Ave.

Cherry St.

Highway 12

E St.

Beech Ave.

Lockheed Ave.

Piper Ave.

G St.

Mill Creek Rd.

Isaacs Ave.

AirportTerminal

Highway 12 Last Chance Rd.

Frog Hollow

McD

onald Rd.

Lowden - G

ardena Rd.

LOWDEN

Detour Rd.

Mojonnier Rd.

Sweagle Rd.

To Touchet Detour Rd.

Frenchtown Rd.

Hoon Rd.

Short Rd.

S. Gose St.College Ave.

To Walla Walla

To M

ilton

-Fre

ewat

er

To Walla Walla City Center

Airpor

t Way

Grumman Ave.

Fairchild Ave.

Cessna Ave.

Aeronca Ave. F St.

Lear Ave.

Douglas Ave.Curtis Ave.

C St.

Republic Ave.

Ryan Ave.

F St. Stinson Ave.

B St.

Boeing Ave.

F St.

D St.

A St.

ToWaitsburg,

DaytonLewiston

125

Peppers Bridge Rd.

Pranger Rd.

Old M

ilton Hw

y.

Old Milton Hwy.

Braden Rd.

J.B. George Rd.

Whiteley Rd.

Stateline Rd.WASHINGTON

OREGON

Larson

To Milton-Freew

aterTo Walla Walla

125

27

1. AMAVI CELLARS3796 Peppers Bridge Road509-525-3541www.amavicellars.com

2. BASEL CELLARS ESTATE WINERY2901 Old Milton Hwy.509-522-0200www.baselcellars.com

3. BERGEVIN LANE VINEYARDS1215 W. Poplar St.509-526-4300bergevinlane.com

4. BUNCHGRASS WINERY151 Bunchgrass Lane509-540-8963www.bunchgrasswinery.com

5. CASTILLO DE FELICIANA85728 Telephone Pole RoadMilton-Freewater541-558-3656www.castillodefeliciana.com

6. DON CARLO VINEYARD6 W. Rose St.509-540-5784www.doncarlovineyard.com

7. DUNHAM CELLARS150 E. Boeing Ave.509-529-4685www.dunhamcellars.com

8. FIVE STAR CELLARS 840 C St.509-527-8400www.fi vestarcellars.com

9. FORGERON CELLARS 33 W. Birch St.509-522-9463www.forgeroncellars.com

10. FOUNDRY VINEYARDS 13th Ave. and Abadie St.509-529-0736 www.wallawallafoundry.com/vineyards

11. FORT WALLA WALLA CELLARS 127 E. Main St.509-520-1095www.fortwallawallacellars.com

29. VA PIANO VINEYARDS1793 J.B. George Road509-529-0900www.vapianovineyards.com

30. WALLA WALLA VINTNERSVineyard Lane off Mill Creek Road509-525-4724 www.wallawallavintners.com

31. WALLA WALLA WINEWORKS31 E. Main St.509-522-1261 www.wallawallawineworks.com

32. WOODWARD CANYON WINERY11920 W. Hwy. 12, Lowden509-525-4129www.woodwardcanyon.com

33. JLC WINERY425 B. St.509-301-5148

34. SAVIAH CELLARS1979 J.B. George Road509-520-5166www.saviahcellars.com

35. LE CHATEAU175 E. Aeronca Ave.509-956-9311lechateauwinery.com

36. REININGER WINERY5858 Old Highway 12509-522-1994reiningerwinery.com

37. PLUMB CELLAR9 S. First Ave.509-876-4488www.plumbcellars.com

38. MANSION CREEK CELLARS9 S. First Ave.253-370-6107www.mansioncreekcellars.com

39. WATERMILL WINERY235 E. Broadway, Milton-Freewater541-938-5575www.drinkcider.com

40. BLUE MOUNTAIN CIDER235 E. Broadway, Milton-Freewater541-938-5575watermillwinery.com

41. WALLA FACES216 E. Main St.877-301-1181, ext. 2www.wallafaces.com

42. TAMARACK CELLARS700 C St. (WW Airport)509-520-4058www.tamarackcellars.com

3

9

24

21

623

203122

37 38

1141

7

25

30

12. GLENCORRIE8052 Old Highway 12509-525-2585www.glencorrie.com

13. GRANTWOOD WINERY 2428 Heritage Road509-301-0719509-301-9546

14. L’ECOLE NO 41 WINERY41 Lowden School Road and U.S. Hwy. 12509-525-0940www.lecole.com

15. LONG SHADOWS1604 Frenchtown Road(Formerly Ireland Road)509-526-0905www.longshadows.comBy invitation only. Requests accepted on a limited basis. Please call to inquire.

16. LOWDEN HILLS WINERY1401 W. Pine St. 509-527-1040www.lowdenhillswinery.com

17. NORTHSTAR WINERY 1736 J.B. George Road509-524-4883www.northstarmerlot.com

18. PEPPER BRIDGE WINERY1704 J.B. George Road509-525-6502www.pepperbridge.com

19. ROBISON RANCH CELLARS2839 Robison Ranch Road509-301-3480robisonranchcellars.com

20. SAPOLIL CELLARS15 E. Main St.509-520-5258 www.sapolilcellars.com

21. SEVEN HILLS WINERY 212 N. Third Ave.509-529-7198www.sevenhillswinery.com

22. SINCLAIR ESTATE VINEYARDS 109 E. Main., Ste. 100509-876-4300www.sinclairestatevineyards.com

13 1412

10

19

9

8

33

35

32 1412

15

26

36

13

4

23. SPRING VALLEY VINEYARD 18 N. Second Ave.509-525-1506www.springvalleyvineyard.com

24. SULEI CELLARS355 S. Second Ave.503-529-0840www. suleicellars.com

25. SYZYGY 405 E. Boeing Ave.509-522-0484www.syzygywines.com

26. THREE RIVERS WINERY5641 Old Highway [email protected]

27. TERTULIA CELLARS1564 Whiteley Road 509-525-5700www.tertuliacellars.com

28. TRUST CELLARS 202 A St.509-529-4511www.trustcellars.com

6

29

34

40

1

2

17 18

27

28

39

42

to North 4th Ave.


W2What’s NeW iN

there’s alWays

somethiNg NeW

happeNiNg iN Walla

Walla, if you kNoW

Where to look

Places by Diane Reed / photos by Diane Reed

Above: Bacon & Eggs features a casual atmosphere and chairs from the old Pastime Café. Below: Owner Michelle Giannunzio, Lalo Rojas and Sylvia Romero cook for Bacon & Eggs.


The Flip Side of Bacon & EggsAlthough they moved to the Valley from Seattle just three years ago, partners Michelle Adams and Michelle Giannunzio are already familiar faces in Walla Walla food circles.

Giannunzio, who has 20 years experience as a chef, was a cook and server at brasserie four, and Adams was a server at T. Maccarone’s. They invested their downtime getting to know W² and determining what kind of eatery they could open that would be a good addition to the res-taurant mix in the town. The pair credit the free small-business workshop (then taught by Rich Monicelli) offered through the Port of Walla Walla with sharpening their business plan. So when a former convenience store became available on East Main Street, the pair felt the time was right, and the location was perfect for their vision. One lesson learned from their workshop with Monicelli was that you have only a few seconds to get a passer-by’s attention — so a simple, eye-catching name can be a real plus. Since their focus is on breakfast offerings, the most straightforward name seemed to be “Bacon & Eggs.”

Turning a convenience store into an eclec-tic down-home restaurant required extensive renovations by B³ Construction, including the installation of a professional kitchen.

The interior features hand-crafted counters made from recycled wood by Rogue Fine Wood-

working, as well as a collection of memorabilia from the Walla Walla area.

Even the chairs are familiar — they came from the Pastime Café, courtesy of Charles Smith. In nice weather, patio seating is available.

Bacon & Eggs’ menu focuses on locally avail-able and sustainable ingredients and is wide-ranging. Specialties include huevos rancheros, shrimp and grits, biscuits and gravy, and salmon lox bagel, as well as breakfast standards such as omelettes, scrambles, pancakes and eggs Benedict. Look for weekend specials such as homemade corned beef hash.

Freshly made pastries, homemade soups and salads, and a variety of sides round out the restaurant’s diverse menu.

One of Adams and Giannunzio’s must-haves for their new restaurant was Stumptown coffee, making B&E one of the few places to offer this signature brew in Eastern Washington (you also can buy whole beans from them).

As a condition of carrying its coffee, Stump-town trained the staff at Bacon & Eggs to en-sure its coffee drinks lived up to Stumptown’s standards.

Coffee is delivered weekly via overnight ser-

vice, ensuring its freshness. In fact, once when its regular shipment went astray, the Stump-town sales rep flew to W² with coffee to make sure the restaurant didn’t run out.

The restaurant features a full bar, including wine and beer. Taking advantage of the cool-ers left from the convenience store, Adams and Giannunzio have designated one as the “bubble closet,” allowing them to offer a wide variety of sparkling wines and Champagne.

Stop by Bacon & Eggs, pull up a chair or sit at one of its counters, and dig in. You can also reserve the family table for groups of six or more. Enjoy!

Bacon & Eggs503 E. Main St., Walla Walla

509-876-4554

Open Thursday to Tuesday, 8 a.m. to 2 p.m.

www.baconandeggswallawalla.com

Follow it on Facebook

Bacon & Eggs’ signature huevos rancheros, Stumptown coffee and a glass of Secco.



Places

Many Happy Returns!When Susan and Loren Chestnut sold Lorenzo’s Pizza 15 years ago, they had no idea that 2012 would find them opening a new restaurant. The Chestnuts got in the business in 1973, when they opened an Abby’s Pizza franchise in Eastgate.

In 1987 they built the building on Plaza Way, dropped the franchise and opened Lorenzo’s Pizza. When they sold the business they kept the building, so when Lorenzo’s closed last November, they had the perfect location for a new venture.

The Chestnuts had kept abreast of the restaurant business during their hiatus and developed a concept for the type of eatery that would attract diners and fill a niche. After a bit of discussion about the name, they decided “The Brik Bar and Grill,” a play on the brick exterior of the building, was descriptive and straightforward.

With architectural plans in hand, the Chest-nuts worked with award-winning designer Poe Perry to incorporate the ideas they had gleaned in their travels throughout the Northwest and beyond.

They brought in well-known contractor Douglas Botimer to fulfill their vision. The result is a stylish and welcoming bar and grill that fits right into W². From the fireplace in the entryway to the cozy booths and tables in

the dining room, The Brik is geared toward making you feel at home.

The bar area is spacious and welcoming, with lots of tables, punctuated by an eye-catching bar that is sleek and inviting. Large-screen televisions in the background show the latest sporting events.

Pull a comfortable high-back stool up to the bar or grab a seat at a table.

Bar manager Matt Clark offers a wide variety of cocktails, brews, wine and specialty drinks, as well as the full Brik menu.

The Chestnuts and their general manager, Carissa Bossini, have developed a wide range of offerings. The Brik features the same menu for lunch and dinner, giving diners a choice of a full meal or lighter fare (a children’s menu is also available). Everything is made from scratch, and wherever possible, ingredients are drawn from local and Northwest suppliers.

Appetizers include wings, garlic and blue fries, and a special Brik dip (four cheeses, garlic and artichokes). Specialties include their sig-nature charbroiled steaks (The Brik-cut rib-eye

steak is a best-seller), specialty burgers and chicken.

They also offer a variety of pasta dishes and hand-cut fish and chips. Sandwiches, soups, salads and their Brik Breads (topped flatbreads dubbed “Italian Stallion,” “Barbecue Chicken,” “Taco Taco” and “Island Delight”) provide lots of variety.

Look for seasonal specials, and don’t forget to save room for dessert!

The Brik Bar and Grill1415 Plaza Way, Walla Walla

509 529-7999

Open daily, 11 a.m. to 11 p.m.


Left: Cozy booths in the dining room at The Brik Bar and Grill. Right: Owners Loren and Susan Chestnut flank general manager Carissa Bossini and bar manager Matt Clark at the Brik’s sleek bar.



Up the CreekYou might think dining choices at a community college would be typical institutional food, but when it comes to Walla Walla Community College, you’d be wrong.

That’s because the newly opened Titus Creek Café is run by the school’s Wine Country Cu-linary Institute under the direction of Chef James Anderson.

The café is in the southeast corner of WW-CC’s main building. It can also be accessed from the parking lot at the Water and Environmental Center (there’s ample parking available there, and it’s just a short, scenic walk over Titus Creek to the café).

As soon as you walk into the café, you’re treated to a literal window into the Culinary Arts program, where you can watch students preparing dishes and practicing their plating skills.

Once you tear yourself away, step up to the counter and order from the café’s varied menu. All items are prepared by the culinary students. Choose from daily specials and regular menu items, all offered at pocketbook-friendly prices.

Breakfast includes traditional fare, as well as breakfast burritos, sunrise panini, biscuits and gravy, and the “Dub Dub CC Classic” (English muffin, egg, sliced ham and pepper jack cheese).

Lunch includes made-to-order sandwiches and panini, salads and homemade soups and daily specials. A case of ready-made items is available for those in a hurry.

Make sure to keep an eye out for homemade bread and other specialties prepared by the

culinary students.The day Lifestyles visited, they were offering

smoked salmon tartare and cheesy jalapeño bread.

If you don’t feel like making dinner, the café also features entrees to go, including items such as lasagna, roasted chicken, beef stew, pâtés and terrines.

Call to check on available entrees and to place an order (dinners can be picked up until 4:30 p.m.). The café caters large and small events on- or off-site; it recently catered a wine dinner at L’Ecole N˚ 41 for 65 people.

The ample dining area for the café overlooks Titus Creek and the Blue Mountains. In good weather, an expansive patio provides alfresco seating. The café is an ideal location for meet-ings, outings and casual get-togethers.

Titus Creek Café is the brainchild of Chef Dan Thiessen, director of WWCC’s Wine Coun-try Culinary Institute. Thiessen, who grew up on a cattle ranch in Asotin, Wash., studied at the Culinary Institute of America in Hyde Park, New York.

His credentials include his experience as a “Chef de Partie” in Zurich and Interlaken, Switzerland. He has been an executive chef at a number of Seattle restaurants, including Sky City at the Needle, Chandler’s Crabhouse and Salty’s on Alki.

Thiessen’s first love, however, is teaching, and he is determined to develop an outstand-ing culinary arts program at WWCC. With the addition of Titus Creek Café, it looks like it’s well on its way.

DIANE REED is a freelance writer, photographer and observer of life. If you know about something new in W², email her at [email protected]. Between columns, and when the spirit moves her, she blogs about the Walla Walla Valley at www.ponderingsbydianereed.blogspot.com.

Titus Creek CaféWalla Walla Community College Main Building

500 Tausick Way, Walla Walla

509- 527-4272

Open Monday to Friday, 8:30 a.m. to 1:30 p.m.

(Take-out dinner pickup until 4:30 p.m.)

applications.wwcc.edu/web/tituscreekcafe


Left: you can watch culinary students at work at titus Creek Café’s window into the program. Right: Plated cheescake prepared by students at the Wine Country Culinary institute at Walla Walla Community College.


Welcome HomeGleaming wood floors, earth tones and lots of subtle textures make the Waggoner home a haven.

Betty and Jack Waggoner purchased the 1910 home at 623 E. Alder in February 2000. The home has a cheerful and friendly atmosphere, which they liked.

Betty and Jack knew the previous owners of the home, so they had seen the interior before. Betty always just loved it.

“We bought it the day it went on the mar-ket,” she says.

Betty called her husband and let him know it was for sale, and he said something to the effect of “Just do it.”

“He knew I loved the house, the character of it,” she says.

According to Betty, the former owner had done a lot with the home, including woodwork-

ing and building window boxes. Betty admires women with woodworking skills, saying she lacks that ability. On the other hand, she has painted every room in the large home.

Betty says Jack was tremendously talented with remodeling and updating the home.

“He totally redid the kitchen,” she says. “The old kitchen had a 1970s remodel, with a low range hood and decorated in harvest gold. Everything back then was either harvest gold or avocado green.”

In the kitchen remodel, Betty and Jack ex-panded the room to encompass what used to be a porch on the back. The floor slanted, so they had to tear everything out and put in a sub-floor to even it up. Every evening they’d come

home from work and continue with the project.Jack passed away several years ago, but his

love and care are evident in the rooms he reno-vated and in details such as the slate on the downstairs fireplace.

The large, comfy home has three floors, in-cluding the basement. It contains three bed-rooms and two baths, but there is no bathroom on the main floor.

“That always seemed kind of odd,” Betty says.

The entryway has the original plaster walls. The home has a large stairwell, bay window and many built-ins for a huge amount of stor-age space.

The family room downstairs has the televi-

Historic Homes by Karlene Ponti / photos by Greg Lehman

The late Jack Waggoner and his wife Betty did a lot of loving work restoring this 1910 Craftsman bungalow.

Continued on pg. 42 >40 Walla Walla LifestyLes

RefreshRedesignRediscoverthe feeling of enjoying a beautiful “new” home.

Gary’sPaint & Decorating

Your professional one stop paint & decorating company.WA LIC # GARYSPC034MN • CCB# 127816

114 South Second • Historic Downtown Walla Walla • (509) 525-1553

Open Monday through Friday 7:30am to 5:30pm

Saturday 8am to 4pm

175299

Above: The cozy spare bedroom shows off the Craftman rooflines on the ceiling.

Below: the two-stage, all-wood, classic Craftman stairway just inside the front door.


Historic Homes

sion and electronics.“I had always wanted an older, Craftsman-

style home. It has a lot of storage and woodwork. A lot of this is original,” Betty says.

The home has a refined elegance that doesn’t stifle its role as a comfortable family home. The good-sized dining room table is ideal for her frequent family gatherings.

The home is situated perfectly for her excur-sions, as well. “I love the location,” Betty says. It’s within walking distance to downtown, Pioneer Park and any number of wonderful places.

“I just love it, I always have,” she says. “I have

amazing neighbors, they are all super-nice.”Betty’s favorite areas in the home are the

kitchen and the formal living room with the slate fireplace, striking woodwork and narrow-plank oak floors. All the woodwork is painted white to keep the atmosphere light. The many large windows allow ample natural light in the room.

“There’s no TV in here,” she says. “It’s so comfortable, and the storage is amaz-

ing. I like the character of the house,” Betty says. “It’s a very solid home. The electricity is really reasonable, it’s really well-insulated. We were

pleasantly surprised. And they blew insulation in the walls at some point. It’s very comfortable in the winter, warm and bright.”

Allie the cat lounges in patches of warming sunlight in the living room or on the stairs.

There may be some remodeling in the future; Betty is still deciding what to do.

“My dream is to have a deck on the back. Maybe extend the kitchen and have a sunroom,” she says.

There’s no rush to decide, however, she says; it’s perfect as it is for now.

Above: this panoramic shot from the dining room to the foyer shows off Betty Waggoner’s love of her home’s original woodwork. she did all the painting in the house herself. Bottom Right: the warmly furnished living room is just to the left of the main entrance.




Historic Homes

Step Into the Garden

A few steps from the kitchen lead you to the backyard and surrounding garden. On the back patio, each spring and summer, Betty has plenty of lush plants in pots. Along the side hang baskets of flowers with gracefully cas-cading foliage.

Betty doesn’t focus on growing vegetables; she loves flowers, bright colors and deep greens.

“It’s a small yard, something not too over-whelming,” she says. “I want it to be simple and small. I have some tomatoes and herbs, some basil in pots.”

Betty has a shop in a separate building that used to be a small garage. Her goal is to expand her living space into the area between the house and the shop, a walkway now.

Betty does plenty of outdoor entertaining with family and friends — there is a barbecue on the shaded patio. It’s a nice environment for her Bunco group, as well.

She likes the simplicity of the garden, de-signed so it surrounds the lawn. It gives her easy access for maintenance. Betty is a gardener who has great success with container garden-ing — for her, most things flourish in a pot. This adds to the beauty of the backyard. And because the pots are movable, Betty can rear-range them to suit her mood.

Karlene Ponti is the special publications writer for the Walla Walla Union-Bulletin. She can be reached at [email protected].

Above: Nicely manicured, the small grass plot is set off with flowerbeds on the north and east sides.

Below: the small backyard is very usable thanks to a beautiful deck with metal mesh dining furniture and potted plants.



A legacy of passion for outstanding red wines. Elegance. Character. Consistency.

Don’t miss Walla Walla’s pioneer, award-winning winery in the shadow of the picturesque Blue Mountains.

~tastings are always free.~

www.wallawallavintners.com | PHONE: (509) 525-4724

1753

23

Stylish Comfort forSpring

Jambu

Dansko

Naot

Vibram

613 N. Main StreetMilton-Freewater

541-938-5162Open 8am to 6pm Monday-Saturdaysaagershoeshop.com

We Care About Your Comfort

1738

99 C

L

Fidji

Free Estimates and Friendly, Professional AdviceHigh Quality Flooring that Stretches Your DollarInstallation Scheduling with Quick TurnaroundLOCAL Professional Installers Who Actually CARE!

www.ConnersMrCarpet.com

Conner'sMR. CARPET

L . L . C .

Free Estimates and Friendly, Professional AdviceHigh Quality Flooring that Stretches Your DollarInstallation Scheduling with Quick TurnaroundLOCAL Professional Installers Who Actually CARE!

5 0 9 - 5 2 2 - 0 1 7 6connemc027rs

536 NE C St. - College Place, WA 99324536 NE C St. - College Place, WA 99324

We Offer You:So Let Us Pamper You!So Let Us Pamper You!

It’s All About Happy Customers!

1691

29


APRIL 1

at Bluewood, the ski season ends with the annual Bash. Bluewood, Dayton. Details: 509-382-4725.

ThROugh APRIL 13

sheehan gallery hosts the exhibit “shell: an instal-lation by susan murrell.” Whitman College. Details: 509-527-5249.

ThROugh MID-MAy

the kirkman house museum hosts the exhibit “his-toric Dresses of the Walla Walla pioneers.” Details: 509-529-4373.

ThROugh JunE 3

tamástslikt Cultural institute hosts the exhibit “paint-ed metaphors: pottery and politics of the ancient maya.” Details: 541-966-9748.

ThROugh OCTOBER 1

the Dayton historic Depot presents “iron horses,” a display of railroad photos. Details: 509-382-2026.

APRIL 4

the friends of acoustic music present a Wednesday-evening contra dance. reid Campus Center Ballroom, Whitman College. Details: 541-938-7403.

APRIL 6

the Whitman Brass Choir, directed by William Berry. 4 p.m., hunter Conservatory, kimball theatre, Whit-man College. Details: 509-527-5232.

APRIL 7

easter egg hunt in preston park, Waitsburg. Details: 509-337-6371.

frazier farmstead museum in milton-freewater opens for the season. regular season hours 11 a.m.-4 p.m., thursday-saturday, april-December. frazier farmstead museum, milton-freewater. Details: 541-938-4636.

APRIL 8, 15, 22, 29

living history interpreters portray characters from the past. 2 p.m., sundays, fort Walla Walla museum. Details: 509-525-7703.

APRIL 11

the Wind ensemble spring Concert, directed by Dave glenn. 7:30 p.m., Chism recital hall, Whit-man College. Details: 509-527-5232.

APRIL 11-15

performance of “the Birthday party.” 8 p.m. harper Joy theatre, Whitman College. Details: 509-527-5180.

APRIL 12

the Visiting Writers reading series presents authors srikanth reddy and suzanne Buffam. maxey hall, Whitman College. Details: whitman.edu.

APRIL 13

the Jazz ensemble spring concert, directed by Doug scarborough. 7:30 p.m., Chism recital hall, Whitman College. Details: 509-527-5232.

APRIL 13-15

Valley girls Barrel racing, the annual Barrel Daze, saturday night barbecue dinner and auction. Walla Walla County fairgrounds. Details: 509-522-1137.

APRIL 13-22

spring poker round-up at Wildhorse resort & Ca-sino, pendleton. Details: 800-654-9453.

APRIL 14

feast Walla Walla: a celebration of food, wine and art of the Walla Walla Valley. more than 50 vendors, including fine restaurants, wineries, musicians and art-ists, will be featured. the feast runs from 1 p.m., first avenue between main and alder streets, Downtown Walla Walla. Details: 509-529-8755.

the Whitman Chorale and Chamber singers spring Concert, directed by Jeremy mims. 7:30 p.m., Cor-diner hall, Whitman College. Details: 509-527-5232.

APRIL 15

part of the sesquicentennial celebration in Walla Walla, the dedication of the historic mullen road. 1 p.m., abadie and 13th. Details: 509-525-8799.

the sweet onion Jam, music festival for musicians from elementary school through college. 2-5 p.m., ymCa back lawn. Details: facebook at sweet onion Jam 2012.

April

Regular Eventseach month, the Blue mountain artists guild in Dayton sets up a new exhibit at the Dayton public library. Details: 509-382-1964.

MOnDAy

most monday nights, live music at Vintage Cellars, 10 N. second ave. Details: 509-529-9340.

TuESDAy

trivia game Night, red monkey Downtown lounge, 25 W. alder st. Details: 509-522-3865.

WEDnESDAy

Wine tasting, first Wednesday of the month, plateau restaurant at Wildhorse resort & Casino, pendleton. Details: 800-654-9453.

record your music, 5 p.m., Walla Walla record-ing Club at sapolil Cellars, 15 e. main st. Details: 509-520-5258..

music, Walla Walla Wine Works. 7-9 p.m. Details: 509-522-1261.

open mic, 8 p.m., laht Neppur ale house, 53 s. spokane st. Details: 509-529-2337.

karaoke, 8 p.m., the Wildfire sports Bar, Wildhorse resort & Casino, pendleton. Details: 800-654-9453.

ThuRSDAy

from 7-10 p.m., Walla faces tasting salon: f irst thursday of the month, salsa Night. the second and fourth thursday, open mic. the third thursday, records are played during the spin and pour. Walla faces, 216 e. main st. Details: 877-301-1181.

Wine tasting, Walla Walla’s harvest foods. 3:30-6:30 p.m., 905 s. second ave. Details: 509-525-7900.

Blues and Barbecue with live music and West of the Blues BBQ. Charles smith Winery, 35 s. spokane st. Details: 509-526-5230.

Dinner by in-house Bistro 15 with entertainment, 5-11 p.m., at sapolil Cellars, 15 e. main st. Details: 509-520-5258.

Comedy Jam, 8 p.m., Wildf ire sports Bar at the Wildhorse resort & Casino, pendleton. Details: 800-654-9453.

open mic, 7-10 p.m., Walla Walla Village Winery, 107 s. third ave. Details: 509-525-9463.

karaoke, 8 p.m., Crossroads steakhouse, 207 W. main st. Details: 509-522-1200.

trivia game Night, red monkey Downtown lounge, 25 W. alder st. Details: 509-522-3865.

live music, 9 p.m. to midnight, anchor Bar, 128 e. main st., Waitsburg. 509-337-3008.

FRIDAy

pianist Carolyn mildenberger, 5-7 p.m., sapolil Cel-lars, 15 e. main st. Details: 509-520-5258.

pianist Bob lewis, 6:30-9 p.m., oasis at stateline, 85698 highway 339, milton-freewater. Details: 541-938-4776.

the f irst friday of each month, free admission at tamástslikt Cultural institute, pendleton. Details: 541-966-9748.

music, Dayton Wine Works, 507 e. main st. Details: 509-382-1200.

from may-December, the f irst friday artWalk Walla Walla, 5-8 p.m. Details: artwalkwallawalla.com.

the second friday each month, acoustic jam, skye Books & Brew, Dayton. Details: 509-382-4677.

live music, 7 p.m., at Walla faces, 216 e. main st. Details: 877-301-1181.

live music, Backstage Bistro. Details: 509-526-0690.

live music, 9 p.m., Wildfire sports Bar at Wildhorse resort & Casino, pendleton. Details: 800-654-9453.

live music, 9 p.m., sapolil Cellars, 15 e. main st. Details: 509-520-5258.

SATuRDAy

live music, 8 p.m., laht Neppur ale house, 53 s. spokane st. Details: 509-529-2337.

most saturday nights, live music, Vintage Cellars, 10 N. second ave. Details: 509-529-9340.

live music, 9 p.m. to midnight, anchor Bar, 128 e. main st., Waitsburg. 509-337-3008.

live music, 7 p.m., Walla faces, 216 e. main st. De-tails: 877-301-1181.

live music, Backstage Bistro. Details: 509-526-0690.

live music, 9 p.m., Wildfire sports Bar at Wildhorse resort & Casino, pendleton. Details: 800-654-9453.

live music, 9 p.m., sapolil Cellars, 15 e. main st. Details: 509-520-5258.

SunDAy

sunday Jazz Café, 3 p.m., Walla faces. Details: 877-301-1181.

ragtime piano by uriel, 4-7 p.m., oasis at state-line, 85698 highway 339, milton-freewater. Details: 541-938-4776.


APRIL 19-22

southeastern Washington Quarter horse show. Wal-la Walla County fairgrounds. Details: 509-525-8308.

APRIL 20-22

the annual tour of Walla Walla Bicycle stage race attracts hundreds of riders for the Northwest Col-legiate Cycling Championship and other categories. saturday twilight Criterium race downtown. Details: 509-520-7997 or tofww.org.

APRIL 20-MAy 20

sheehan gallery hosts the Visual art majors se-nior thesis exhibition. Whitman College. Details: 509-527-5249.

APRIL 21

the all-Comers track & field meet gives kids 12 and under the opportunity to display their track and field skills. sponsored by oil Can henry’s. 3 p.m., Bor-leske stadium. Details: City of Walla Walla parks and recreation Department, 509-527-4527 or wwpr.us.

the Walla Walla symphony Chamber soiree. 7 p.m., st. paul’s episcopal Church. Details: 509-529-8020.

old-fashioned country dance. No alcohol. unity Church of peace, Walla Walla regional airpor t. Details: 541-938-7403.

APRIL 21-22

opening weekend for Walla Walla Drag strip’s new season with races continuing through fall . middle Waitsburg road. Details: 509-301-9243 or wwdragstrip.com.

APRIL 22

annual science fair. middle school students, grades 6-8, show their projects and research. 1-3:30 p.m., reid Ballroom, Whitman College. Details: 509-522-4441 or [email protected].

APRIL 24

the Walla Walla symphony presents “spring Celebra-tion.” 7:30 p.m., Cordiner hall, Whitman College. Details: 509-529-8020.

APRIL 26-29

Walla Walla university alumni Weekend. the week-end includes the eugene Winter alumni golf Classic and, on sunday, the richard kegley memorial fun run. sunday’s activities include the annual home-coming Car show. WWu, College place. Details: 509-527-2656.

Whitman College spring reunion Weekend for the classes of 1966-68, 1972. Details: 509-527-5167.

APRIL 27

the 21st annual yWCa Charity golf Classic, “golfers against Domestic Violence.” shotgun start, 1 p.m., Walla Walla Country Club. Details: 509-525-2570.

Whitman College renaissance faire. this annual fes-tival includes medieval costumes, music and crafts. 11 a.m. to 5 p.m., memorial lawn, Whitman College. Details: 509-527-5367.

APRIL 27-28

the springtime elegance gift show features hand-crafted items by local artisans. friday, 2-7 p.m.; satur-day, 9 a.m.-5 p.m.; 27 shangri la Court; Walla Walla. Details: 509-526-4015.

the little theatre of Walla Walla presents “the hobbit,” adapted from Jrr tolkien. 8 p.m. Details: 509-529-3683.

APRIL 27-MAy 6

“the tempest” performed at the power house the-atre. Details: 509-742-0739.

APRIL 28

the Whitman orchestra spring Concert, conducted by Jeremy mims. 7:30 p.m., Chism recital hall, Whit-man College. Details: 509-527-5232.

Walla Walla university presents “alleluias and meditations,” featuring the music department en-semble. 4:30 p.m., Walla Walla university Church. Details: 509-527-2656.

APRIL 28-29

the annual kennel Club Dog show. Walla Walla County fairgrounds. Details: 509-558-3854.

APRIL 29

sweet home Walla Walla: a tour of historic homes, hosted by the kirkman house museum. Details: 509-529-4373.

ymCa healthy kids Day. Children and families can have fun, be healthy, get active and grow together. Details: 509-525-8863.

Clue: At this popular outdoor area, people love to hop, skip and jump fromone concrete post to another. Name the location.

Contest rulesIf you have the answer, email it to [email protected], or send it to: Where in Walla Walla?, 112 S. First Ave., P.O. Box 1358, Walla Walla, WA 99362. The names of 10 people with correct answers will be randomly se-lected, and they will receive this great-looking mug as proof of their local knowledge and good taste.

Last issue’s clue: Take your driver and your putt er, throw it backward or forward, around the trees or between them, to reach this basket. Where is this basket found?

Answer Fort Walla Walla Disc Golf Range

Last month’s winners Bruce MurrTonya Leavitt Laura AntesHarold PageJudy Carlson

Linda MobleyMichael LockartTim WilburCharles BechlerKerri Porter

Where in Walla Walla? ph

otos

by S

teve

len

z


1772

12


April 2012 - Walla Walla Lifestyles

Documents

Transcript of April 2012 - Walla Walla Lifestyles