May 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

M ay 2012 $3.95

The Music Issue

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Enjoy great food, entertainment, prizes galore and happenings throughout the community. Graze your way through appetizers, snacks and desserts, including delicious wine samplings from some of our great local wineries.

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MAY 2012

table contentsofMOR E LIFEST YLES

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10 rEal COOkSBeth Watson moonlights as a master of delicious baked goods, but only for family, friends and her colleagues at Misbehaven Spa & Salon.

14 MylES andErSOn On WinEWalla Walla women winemakers lend their more sensitive palates and discriminating tastes to their distinct wines.

16 ThE WinE adviSErPaul Gregu� has a passion for appassimento, a complex wine that is growing in popularity.

20 ThE lOCavOrEMelissa Davis talks to Ron and Ilsa Davis on their penchant for producing sustainably farmed produce.

21 WhaT’S nEW in W2?WaterDrop WorkShop turns wood and metal into works of art, BooLou consignment store o� ers gently used hot brand names and Jumpin’ JellyBeanz has local kids jumping for joy.

32 EnTErTainMEnTBilbo Baggins, and his oversized feet, hit the boards as The Li� le Theatre of Walla Walla stages “The Hobbit.”

34 SPlEndOr in ThE SkyWalla Walla Valley Chamber of Commerce’s annual Balloon Stampede never fails to delight and fascinate. New this year: a pancake breakfast, 5K fun run, volleyball tournament and spelling bee.

36 PlanES, TrainS and auTOMOBilESR.L. McFarland gives a history lesson on the � rst chuck wagon and brings it all back home with Andrae Bopp’s signature kitchen-on-wheels.

38 nEW digS“Mad Men’”s Don Draper would approve of this fabulously � � ies-style home on School Avenue.

42 SECrET gardEnJoe and Deanna Drazan’s large garden is living proof that you can dig up your Bermuda grass and plant vegetables and � owers.

Phot

o by G

reg

Lehm

an

ThE MuSiC iSSuE Walla Walla has reviewed its live-music scene to the point where locals are comparing it to Austin, Texas. Maybe that’s an exaggeration, but most nights, Downtown Walla Walla sure sounds funky.

24 WhOlE lOTTa Shakin’ gOin’ OnFrom Sapolil Cellars to Walla Faces and points in-between, live music is making Walla Walla ho� er than a pepper sprout.

26 guiTar ManDan Goodall has been half of the duo that owned Blazing Guitars for many years. Now on his own, Goodall talks about playing with the greats, kids who want to start guitar lessons by playing “Stairway to Heaven” and his friendship with Eric Idle.

28 a lOng, STrangE TriPHot Poop’s head poop Jim McGuinn talks about Walla Walla’s music scene in the ’80s.

30 SyMPhOnyMusic transforms us, moving us beyond our di� erences and personalities. The Walla Walla Symphony is looking toward its 106th season this fall.


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EDITOR’S COMMENTS / b y rick doyle

“The hills are alive with the sound of music.”

Lifestyles has taken note that the joyful sounds have drift ed all over the Valley. Live music is now pouring out of almost as many doors as there are tasting rooms pouring wine to wet your whistle. And in some cases, the two go hand in hand.

In this month’s issue, Jim McGuinn, the man behind the music at Hot Poop and in many downtown venues, conducts a history lesson on the progress of live music in town and how it fi nally struck the right chord.

The chief executive offi cer of the Walla Walla Symphony, which lays claim to more than a cen-tury of that local musical tradition, chimes in on the organization’s plans for its 106th con-secutive season.

For those who like their music a litt le more rockin’, fi nd out what keeps the fi re burning for Dan Goodall, the owner of Blazing Guitars.

If you don’t know how to pick a place for live music, don’t fret; we won’t string you along. Lifestyles has composed a list of many venues

that off er something for every musical taste.If your taste runs more toward fresh fruits

and vegetables, check out the story on the Ed-wards farm and try one of the recipes that uses local produce. Or, if you want a sweet dessert, whip up Beth Watson’s recipe for graham-cracker cake.

Women have not oft en been recognized as a force in winemaking, but Myles Anderson highlights a small group of local women who have made a name for themselves craft ing ex-cellent wines. Wine expert Paul Gregutt joins Lifestyles as a contributor this month and provides a look at Gino Cuneo’s production of appassimento wine.

Because we didn’t want anyone singing the blues over this issue, we have included all your favorites, such as “New Digs,” “Secret Gardens” and “Planes, Trains & Automobiles.” We even have balloons as we preview this year’s Balloon Stampede.

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, Gillian Frew, Paul Gregutt, Addison Magness,

R . L. McFarland, Jim McGuinn, Karlene Ponti, Diane Reed

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

Matthew Zimmerman Banderas, Melissa Davis, Jeff Horner, Colby Kuschatka,

Greg Lehman, Joe Tierney

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

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 LenzThe Rattle shake s get the jo int rock in’. The band w ill

headline at Sapolil Cellars thi s month.

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

May 2012

Union-Bulletin.com

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Food

Beth Watsonb y Addison Magness photos b y Colby Kuschatka

you don’t have to be a seasoned chef to make an impact with food. every day, in kitchens across the country, Real Cooks create extraordinary meals for some very special guests — their friends and family.

Beth Watson finds baking a zen-like experience. “It actually de-stresses me,” she says.


Beth Watson is a hair stylist at Misbehaven Spa & Salon in downtown Walla Walla, and she is known for the delicious baked goods she brings into the salon. Watson’s cozy home smelled of warm cinnamon. Her love of baking and cooking for others really showed through in our conversation. The graham-cracker cake she made for me was truly a simple marvel. From this beautifully prepared and presented dessert, it is clear Beth takes true joy in cooking for others.

LIFESTYLES: When did you start cooking? Where did you learn?

WATSON: Well, I learned from my mother and my grandmother. My mom grew up here on a dairy farm just down on the state line. Her parents did all the chores on the farm, from her mother killing chickens to her dad milking the cows. My grandmother was a really rich cook; she included a lot of creams and butters. My dad grew up on a vegetable farm in Milton, and they were vegan.

LIFESTYLES: Wow, polar opposites!WATSON: Yes! So, when my mom and dad

got together, he wanted them to be vegan. It was very different for her, but she did a great job fixing meals for us and learning a whole new way of cooking. I was vegan until I was 10, until my parents got divorced, then my mom started incorporating dairy back into our diets. As a single mom, she needed the help of my sister and me in the kitchen. So, I learned there, but I really consider myself more of a baker than a stovetop cook. And then about five years ago, I became a single mom and knew that I needed to step up to the plate and be more creative with food. One day I just remember thinking I needed to start making stuff, good, bad or ugly.

LIFESTYLES: What is your favorite thing to cook?

WATSON: Oh shoot, I enjoy making pies. They’re kind of a pain, but I really do enjoy it. I also really like making cakes.

LIFESTYLES: Are there any other reasons why you cook?

WATSON: You know, it actually de-stresses me. I get into the mode of that, and I can just

zone out. It fills my cup, and I can regroup. I enjoy doing that even if I’m not going to eat it; I take it to work, I give it away. I decided one af-ternoon to put a picture of this graham-cracker cake on Facebook, and whoever wanted their name in the hat got a chance at a cake.

LIFESTYLES: What do you do in your spare time, besides baking?

WATSON: I don’t get to do it very often, but I like to sew. My mom has me hooked on pil-lowcases, recently. That, and I also make baby bath towels with cute hoods and names and stuff. We also have a lot of animals here, too. But that’s more of a job.

LIFESTYLES: Have you ever thought about doing something with your baking, besides for pleasure?

WATSON: The girls at the salon say I should sell the stuff at the salon. But I worry that it won’t be fun if I can’t do it on my own time.

LIFESTYLES: Maybe people could special order them.

WATSON: I’ve actually done a wedding cake for a friend! That was really fun, but a lot of work. Another friend has also asked me to make her cake for her wedding in October. But I don’t know if I would want to do that all the time.

LIFESTYLES: Well, this graham-cracker cake is beautiful, and I can’t wait to try it.

Addison Magness is a freelancer who lives in Walla Walla. She can be reached at [email protected].

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See Graham-Cracker Cake recipe on Page 12

Food

GrAHAM-CrACKEr CAKEingredients:

2 cups heavy cream2 teaspoons instant coffee1/2 cup cocoa powder2/3 cup sugar2 packages graham crackers

optional Toppings: shaved chocolate, strawberries, raspberries

In a large bowl, combine heavy cream, instant coffee, cocoa and sugar. With a hand-held or standing mixer set to “High,” whip for about 5 minutes, until stiff peaks form. spread 1/4 inch of the mixture on one side of a graham cracker. Place side by side, creating a rectangle. Stand graham-cracker stack on the long-ended sides. Frost the entire outside. sprinkle with the toppings of your choice. Cut on the diagonal.

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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.; Sun. 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 or 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 YoCream frozen yogurt with a huge selec-tion of flavors, including non-dairy and no-sugar options, most of which are non-fat, as well. toppings galore. How do they do it?

Jacobi’s italian Café & 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.

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

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.

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

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. Vegetarian dishes are as intrigu-ing as non-veggie options.

Mill Creek Brew Pub . . . . . . . . . . . . . . . . . . . . . . . . . . .11 S. Palouse, Walla Walla • 509-522-2440 • millcreek-brewpub.comMon.-Sat., 11 a.m.-Midnight; Sunday 11 a.m.-9 p.m.

For 15 years, Mill Creek has served locally brewed, handcrafted beers. you’ll find great values on the kid-friendly lunch and dinner menu, served inside or out on the largest pa-tio in town. Local wines, daily specials and great atmosphere all await you at Mill Creek Brew Pub.

Thai Ploy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 311 S. Ninth, Walla Walla • 509-525-0971Open 7 days a week from 11:00 am

Roast Duck Curry, Lemon Grass Barbecued Chicken, Coconut Prawns, Pad thai and more. A great menu of Thai dishes, expertly pre-pared. Enjoy a glass of wine, cold beer or tasty thai iced tea with your meal. Plenty of room for groups or just the two of you. If you’re looking for a true thai dining experience, thai Ploy is the place for you.

Cookie Tree Bakery and Café . . . . . . . . . . . . . . . . . . . . . 23 S. Spokane St., Walla Walla • 509-522-4826 • cookietreebakeryandcafe.comMon. -Sat., 7:30 a.m.-2:30 p.m.

Cookie Tree Bakery and Café has been a family-owned downtown Walla Walla favorite for over 22 years. serving sandwiches, soups, salads and an array of tasty treats. Everything is scratch-made in-house and the sandwiches are made on freshly sliced bread that was baked just that morning. Many vegetarian options are also available, including our much-talked-about house-made veggie burgers.


Walla Walla Women Who Make WineThe majority of winemakers in the Walla Walla Valley are men; yet there is a small group of women who also craft some excellent wines.

The first female commercial winemaker in Walla Walla was Jean Ferguson. Jean and her husband, Baker, founded L’Ecole N° 41 winery in the early 1980s. Jean was a home economics ma-jor, a graduate of Washington State University who took short wine courses at the University of California, Davis, and started crafting wine at home.

She and Baker practiced making wine for several years before releas-ing their first commercial wine, a 1983 Merlot, which won the only gold medal issued by the Pacific Northwest Enological Society that year.

Jean’s personality was reflected in her wines. Her sense of humor, sense of style and good taste were all incorpo-rated into the fine schoolhouse wine.

If you ask any winemaker they will tell you if you want to become good at your craft, you should taste as many wines as possible, from all over the world. Jean and Baker did just that.

In general, women have more acute palates than men. Women have very sensitive taste buds, as well as an en-hanced ability to discriminate aromas and remember wine flavors.

Ann Noble, a noted woman of wine from UC Davis, created the “Wine Aroma Wheel” to help people describe wines using specific terms to be more accurate and enjoy wines more. Noble comes to the Walla Walla Community College Center for Enology and Viti-culture to teach a special class on the sensory analysis of wine each year.

The women winemakers I know are not necessarily in the public eye, but their wines are.

Elizabeth Bourcier is a laborantine (French for “enologist”). She works for and assists Chris-tophe Baron, vigneron (French for “wine grow-er”) and owner of Cayuse Winery. Elizabeth holds two wine degrees, one from WWCC and the second from California Polytechnic State University, San Luis Obispo. She has interned at wineries in Walla Walla, Mendoza, Argentina and Paso Robles, Calif.

Elizabeth is soft-spoken and self-effacing, and knows her wines. Her forte is the chem-istry of wines, especially the Cayuse biody-namically grown wines. She watches over the endogenous yeast and bacteria fermentations like an obsessed mother hen. She also uses her sensitive nose to determine how the wines are developing.

Laura Parsley, assistant vigneronne at Cay-use, is also a WWCC wine graduate. She is a high-energy wine grower and cultivates many vineyards that are managed by Baron. Laura fol-lows the precepts and methods of biodynamic farming advanced by Rudolf Steiner.

The vineyards she works are tended by using super-organic practices, one of which is using no artificial chemicals on the soil or plants.

Laura and Elizabeth help Christophe craft some of the best wines in the Walla Walla Valley.

Jill Noble, a 2004 wine graduate from WWCC, is a registered nurse and practices in the Walla Walla School District when she is not managing and making wine at her own winery, Couvillion (KOO’-vee-yon), located in Spring Valley. Jill manages an estate winery where she

grows the grapes and crafts the wines.She is an affable and engaging moth-

er of two college students and helps her husband, Craig, run the family wheat ranch. She is a patient wine farmer and deals successfully with bad weathers and low yields in her estate vineyard; yet, she crafts 500 cases each year of very delicious Merlot, Cabernet Sauvignon and Sauvignon Blanc.

She has a wonderful sense of humor and enjoys hosting visitors at Couvillion.

Another young winemaker is Ali Mayfield, who left Indiana and moved to Walla Walla because of wine. She has joined Mark Anderson and Squire Broel at Foundry Vineyards as the new winemaker. She has been kick-ing around for a while — seven vin-tages — learning about winemaking from wine legend Stan Clarke, Kendal Mix at Corliss, and Gilles Nicault at Long Shadows.

Her art is choosing the right vine-yards, crafting the wines and selecting her oak barrels carefully. Ali has been inspired by Syrah winemaker John Du-val of Australia while working with him at Long Shadows. Syrah is one of her favorite grapes, and her 2011 Syrah fer-mented with Viognier is a compelling,

complex wine with silky tannins — a wine not to miss!

You can meet her and taste her wines on Saturdays in the winery tasting room.

If you find yourself on Beet Road, you may want to visit SuLei (soo-LAY’) Cellars, where Tanya Woodley hangs out and works her dream job as winemaker, while her business partner, Elaine Jomwe, takes care of the business end of

Myles Anderson on Wine b y Myles Anderson / Courtesy Photos

suLei Cellars winemaker tanya Woodley and her business part-ner, Elaine Jomwe, believe great wine begins in the vineyard — hence their move in 2005 to Walla Walla.


things. They produce just 700 cases and still have other day jobs.

Tanya interned and was the associate wine-maker at Whitman Cellars and graduated in 2007 from the WWCC wine program. Her first wine was called “Beet Red” (2007) and received a score of 90 from Paul Gregutt, a wine reviewer for Wine Enthusiast Magazine and The Seattle Times.

Tanya is a minimalist as a wine crafter, us-ing delicate practices — fermenting in small batches, punching grapes down by hand, and using a basket press to gently extract the red wine from their skins. Her wines are well-made, balanced, full-favored and true to the grape variety.

Some of her wines have funky names like “Roller Girl Jammer Red” and “Roller Blocker Rosé.”

SuLei was chosen by the WinePress North-west as the 2012 “Washington Winery to Watch.”

One of the most seasoned wine crafters is Dawn Kammer, a founding member of DaMa winery with Mary Derby. Dawn started mak-ing homemade wine at her home with Liz and Justin Wiley before enrolling in the wine pro-gram at the community college. Dawn says she “did things backward, making wine first, then

learning how to make wine later.” Before moving to Walla Walla, she was a cos-

metics and perfume buyer with Macy’s, which fostered her keen ability to identify aromas. She and Mary are also négociants, a French term for a wine merchant who assembles and blends wine crafted by other winemakers. The wine they create is sold as the DaMa label.

Their trained noses and palates are the tools that help them put these unique blends together. Dawn’s advice to women who want to become winemakers is to “get your palate going by tasting as many wines as possible and don’t close off your brain to new tastes and flavors.”

Recently, Judith Shulman, a Seattle attorney, joined Dawn and Mary as a partner to help with marketing the DaMa brand.

For Walla Walla women of wine, it started with the award-winning winemaker Jean Fergu-son who, without formal winemaking training, made excellent wines and helped establish one of the three very successful pioneer wineries in Southeast Washington. Today, our winemakers have a head start by having access to educational programs that teach advanced techniques for growing grapes and turning those grapes into delicious wines.

Salute!

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

b y Myles Anderson / Courtesy Photos

Ali Mayfield was drawn to Walla Walla because of its reputation for excellent wines. Now the winemaker at foundry Vineyards, she is making her mark with her 2011 Syrah.

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Pursuing a Passion for AppassimentoPick of the Month: Masi 2008 Campofiorin; $17

This is perhaps the best-known, most widely distributed appassimento wine in the world. Often called a “baby” Amarone, it has scents and flavors of fruit cake, raisins, dried cherries and baking spices. Easy drinking, it offers a genuine sense of what the pricier Amarones have in spades.

I ’m not sure i f it should be considered the last grape crush of 2011 or the first of 2012. But on a chilly, late-January afternoon, at the Artifex custom-crush facility in Walla Walla, several truck-loads of Barbera and Gr-enache grapes arrived and were forklifted into the waiting destemmer.

The grapes were shriv-eled and sweet-smelling. This was not ice wine. In fact, the fruit had been harvested at the Coyote Canyon vineyard back on Oct. 19. For the next three months, it was laid out on drying racks in the work-shop of Gino Cuneo.

Cuneo has been mak-ing wines in Oregon, with both Washington and Or-egon grapes, for more than two decades. His recent move to Walla Walla has accelerated his ongoing efforts to replicate some of the most unusual and labor-intensive wines in the world — the appassimento-style wines (Amarone and Recioto) of the Veneto.

Appassimento, loosely translated as “raisined,” is an Italian winemaking technique that dates from Roman times. Back then, it was used to concentrate and sweeten wines that were otherwise too sour. Today, it’s back in style as a means of adding complexity rather than just sweetness.

If you’re interested in the process of mak-ing this wine, check out a YouTube video at

youtube.com/watch?v=SWsDE8AWZXU.Cuneo’s appassimento wines, bottled under

the Tre Nova label, are not entirely traditional. He has experimented with a half-dozen differ-ent grapes, none of them the varieties (Corvina, Rondinella and Molinara) that are used in Italy. In some years he has hung the bunches from

the rafters, in others he has used homemade drying racks. The finished wines may be dry or off-dry; the sweeter styles are bottled in 375 milliliter bottles.

The 2008 Tre Nova Ripasso ($20) is a San-giovese-Barbera blend made by mixing regular red wine with wine from shriveled grapes. It doesn’t reach the complexity of Amarone, but it does capture some of its dried-fruit, dried-leaf and forest-floor character.

The 2006 Tre Nova Seccopassa ($28) is en-tirely fermented from dried grapes — Sangio-vese and Barbera fruit sourced from the Ciel du Cheval vineyard on Red Mountain. Smooth and spicy, it has sweet-tomato, dried-red-fruit

and Italian-herb flavors. The shrinking of the grapes reduces their water content by about a third; hence, more sugar, which converts to more alcohol. Fermented to complete dryness, here the alcohol reaches a hefty 16.8 percent.

A slightly sweeter version is the 2006 Tre Nova Dolcepassa ($35/half-bottle). I am not

sure how an Italian wine-maker would respond to this appassimento Pinot Noir, but it is most likely the only one being made in America. Here, the fermentation is stopped just short of complete dry-ness, though it does not approach the sweetness of most dessert wines. Pep-pery and earthy, it has a strong flavor of dried herb, with a finish offering tan-nic grip and a little heat from the 16.5 percent al-cohol.

Cuneo also makes a 2007 Tre Nova Bonatello Riserva Sangiovese ($35), ripe and chewy with a spicy, chocolaty finish. No dried fruit here, just a very ripe, oak-aged wine from Wahluke Slope grapes.

You can’t help but admire Cuneo’s effort, his spirit of experimentation and dedication to making wines that are well off the beaten path. Results are mixed, as I saw when tasting some older, experimental bottles that were graciously offered. But the Northwest is fortunate to have individuals such as Gino Cuneo who are willing to explore the edges of the enological earth, the real winemaking frontier.

The revised second edition of Paul Gregutt’s “Washington Wines & Wineries” is now in print. His blog is www.paulgregutt.com. Email: [email protected]

The Wine Adviser b y Paul Gregutt


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

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

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

175318


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.

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Old M

ilton Hw

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J.B. George Rd.

Whiteley Rd.

Stateline Rd.WASHINGTON

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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

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

43. LODMELL CELLARS6 W. Rose St.509-525-1285www.lodmellcellars.com

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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

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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

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

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436


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

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

43. LODMELL CELLARS6 W. Rose St.509-525-1285www.lodmellcellars.com

3

9

24

21

23

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

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9

8

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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

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

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436


The Locavore

Farm to TableThe Edwards family has been farming on its 10-acre farm in Milton-Freewater since 1922.

Ron Edwards, a farmer’s son who dreamed of being a teacher, grew up on the farm. After college, he became a fourth-grade teacher, first in Umatilla, then in Walla Walla.

After retiring from 25 years of teaching, farming became less of a hobby and more of a full-time job. Ron and his wife, Ilsa, now farm 20 acres of prime Valley farmland full of assorted fruit trees and picturesque fields.

They grow 14 different varieties of apples, along with plums, peaches, apricots, pears and cherries. They use sustainable farming practices and avoid chemicals and genetically modified products, though they are not certified organic.

They grow tomatoes, cucumbers, peppers, eggplant, onions and peas.

Noticing a reduction in local asparagus production, Ron planted a few rows last year. He’s hoping the new plants will take and bring asparagus production back to the Valley.

As we walked and talked, I could feel the passion in his voice and words. Ron and Ilsa are the type of people who have an inner drive that keeps them going until the work is done and pushes them to work 14-hour days, seven days a week, during peak season. They love what they do: producing and sharing delicious food for the community and making people happy.

Farming is in Ron’s blood, and he continues his family’s tradition of bringing healthful, local food to the Walla Walla Valley.

Running a small family farm, the Edward-ses find it most beneficial to sell their produce directly off the farm to the consumer.

Depending on how the weather goes, pro-duce will be available sometime in June, through November. For a list of available produce, call 541-938-5933.

Melissa Davis, a local chef with a bachelor’s degree in nutrition, specializes in local and natural foods. She can be reached at [email protected]. More of her writing is at www.melissadavisfood.com.

PLuM SorBET WiTH PorT2 pounds fresh plumsZest of 1 orange5 tablespoons sugar or honey½ cup Port wine

Cut plums in half and remove pits. Place in freezer bag and freeze for at least 2 hours or until frozen solid. An hour before you want to make the sorbet, place a serving dish in freezer to get cold. About 10 minutes before you start, take the plums out of the freezer. Put them in a food processor with orange zest, sugar and Port, and blend until smooth. Scoop into cold serving dish and smooth out top. Place back into freezer and let set. Remove 5 to 10 minutes before serving, to soften a bit. Serve in big scoops, as is, or with a splash of Port over the top.

GriLLEd PEACH SALAd WiTH ProSCiuTTo And CrèME FrAîCHE

4 ripe peaches1 sprig of fresh rosemary, finely choppedOlive oilsalt and pepper1 tablespoon red wine vinegar3 tablespoons extra virgin olive oil1 teaspoon crème fraîche*16 slices of prosciutto2 handfuls of arugulaCrème fraîche for garnish

Preheat a grill pan or barbeque until hot. Cut peaches in half and remove pits. toss peach halves in a bowl with rosemary, a drizzle of olive oil and dash of salt and pepper. Grill peaches on each side for a couple minutes, or until a nice char is achieved.

Whisk vinegar, extra virgin olive oil and crème fraîche together and set aside.

On individual plates, lay out two pieces of prosciutto and place a grilled peach on top. toss arugula with dressing and place a portion over the peach. Drizzle a bit of crème fraîche on top and serve immediately.

*Crème fraîche is a soured cream with french origins. it can be made easily at home by combining 1 cup of heavy cream with ¼ cup buttermilk and letting it sit out for 5 days. The natural bacterial cultures found in the buttermilk act on the cream, thicken and slightly sour it.

stor y and photo b y Melissa davis

Ron Edwards was a farmer’s son who dreamed of being a teacher. He’s come full-circle back to his farming roots.


W2What’s NeW iN

there’s alWays

somethiNg NeW

happeNiNg iN Walla

Walla, if you kNoW

Where to look

Places story and photos by diane reed

Ripples Three years ago, Zac Merten and Erin Griffin came from Seattle to visit friends who own Welcome Table Farm in Walla Walla.

They discovered a welcoming community and something the West Side is missing — sun-shine. In the process, they found a perfect loca-tion to pursue their craftsmanship and enjoy a modest and sustainable lifestyle. And in no time, WaterDrop WorkShop sank its roots deep into the Walla Walla Valley.

The name of their business has less to do with rainfall and more to do with the power of small actions.

As Zac and Erin put it, “Imagine water land-ing on a rock one drop at a time — it will even-tually wear a hole in the rock. We like to talk about the subtle power of the water drop. Water creates, changes and carries life. Or, imagine a serene lake. If you throw a stone into the water, the ripples start at that center point and move forever outwards. We like to think that our craft can be felt through what we do and how we do it. We like to imagine our rings reaching out into the world.”

Zac and Erin met in Olympia at The Ever-green State College, where Zac was studying architecture. When he realized he wanted more freedom in his work and art, he settled on study-ing woodworking and sustainable design.

Erin’s focus at Evergreen was deaf educa-tion, ASL (American Sign Language) and deaf cultural studies (although she reminds Zac she

was the first one in the woodworking shop).After college, Zac studied with Urban Hard-

woods in Seattle while Erin pursued a career as an American Sign Language interpreter.

Now they’re firmly ensconced in W² and have been joined by their other new creation, son Graysen Merten. WaterDrop WorkShop is characterized as a studio furniture shop — it’s also a family affair; the workshop is tucked into a newly constructed space behind their home’s garage. Zac concentrates on the craftsmanship, and Erin keeps up the computer support and works with Zac on design.

WaterDrop WorkShop is dedicated to using salvaged materials, including wood (recycled or windfallen timber) and metal. It helps their effort to reduce the impact on the Earth and allows them to access a rich medium of natural and aged materials.

Most of their wood is from Washington state, much from the Walla Walla Valley. A dining room table crafted from wood salvaged from the blowdown of a large Western red cedar on Catherine Street in the big storm of 2008 ex-emplifies their commitment to repurposing and beauty in form.

And utilizing recycled materials allows them to fashion unique creations with inherent character and intrinsic beauty like their “Cold-

spot” coffee table featuring salvaged vintage refrigerator drawers set in windfallen black walnut and maple.

WaterDrop’s offerings include tables, lamps and hanging lights, doors, signs and other com-missions. Their work is found in galleries and retail locations in Portland and Seattle.

They’ve already made an impact on the Val-ley — their creations are featured inside Mace Mead Works in Dayton and in Northwest homes and wineries. They have also fashioned the signs at Graze’s two locations.

Although they have some items in stock, they like to work closely with clients to design and build custom heirloom furnishings. Maybe there’s a WaterDrop creation in your future.

WaterDrop WorkShopWalla Walla 509-540-6305

Open by appointment.

www.waterdropworkshop.com

Follow it on Facebook

Zac Merton, Erin Griffin and Graysen Merton in the shop at WaterDrop Workshop.

Continued on pg. 22 >


Jump for Joy!if you’re looking for something fun to do with your kids, Jumpin’ JellyBeanz is the latest destination for family fun in Walla Walla.

The brainchild of Sean and Alisha Cunha, the 7,000-square-foot space features five bounce houses, Little Tikes cars, a crawl tunnel, pedal tricycles and lots of floor toys for all ages.

The Cunhas got the idea for their new business after visiting similar facilities in the Northwest and wishing that Walla Walla had a place for kids to have fun. They researched family-fun centers with their “consultants” — their 2½-year-old twins, Gavyn and Syann. They also spent time planning the space to ensure the safest way of doing things while providing maximum fun.

The result is a busy and bright space that will make you wish you were a kid again.

You and the kids are going to work up an appetite, and the on-site snack bar is available for drinks and munchies, including hot dogs, nachos, chips and soft pretzels. In addition to regular drinks, they offer Big Train blended frappés and smoothies.

Prices for Jumpin’ JellyBeanz range from “Free” for “crawlers,” $4 for “bouncers” (walkers 2 and under), and $5 for “jumpers” between 3 and 16. A 10-visit punch card runs $35. Yearly memberships are also available.

For those of you who have barely survived home birthday parties, you’ll be happy to know Jumpin’ JellyBeanz has a party area available for birthdays and special events. They’ll be happy to help you plan the perfect event with their party packages — just leave the details to them and kick back and enjoy!

Kids must be accompanied by a parent or adult, and must wear socks. There is an area with tables and a sofa for parents to hang out while the kids work off steam. Just relax and let the kids wear themselves out!

Jumpin’ JellyBeanz20 E. Poplar St., Walla Walla 509-200-4958

Open Thursday to Tuesday, 11 a.m. to 8 p.m.

jumpinjellybeanz.tripod.com


Top: Alisha and sean Cunha and their twins, Gavyn and syann, offer family-friendly fun at Jumpin’ Jellybeanz in Walla Walla. Bottom: A selection of Little Tikes cars zip around Jumpin’ Jellybeanz.

Places <continued from pg. 21


Do you BooLou? Stacey Moeller’s daughters Sydney “Boo” and Layna “Lou” inspired the name of this teen and juniors’ consignment boutique, originally located adjacent to Macy’s in downtown Walla Walla.

With her daughters (who had managed the shop) now living out of the area and faced with an expiring lease, Moeller had to decide what to do with the popular shop.

Instead of closing, Moeller decided to double the size of BooLou and move it to the unused mezzanine level above her popular Hidden Treasures shop at 104 E. Main St. (part of the old Sears store).

With the help of her husband (and contractor), Jeff Moeller, the loft was transformed into an inviting, spacious and welcoming space.

BooLou offers new and recycled clothing for teens and juniors, as well as accessories and collectibles. The racks are well-organized, and the inventory offers a wide variety of fashion choices.

Moeller employs a number of high school and college students, so there is always someone knowledgeable to assist customers in the shop.

Another advantage of its new location upstairs from Hidden Treasures is access to its large selection of women’s and children’s clothing, shoes, jewelry and accessories. It’s a perfect place for mothers and daughters to shop, moms at Hidden Treasures and daughters and the young at heart at BooLou.

BooLou accepts consignments and features sought-after name brands such as Abercrombie and Fitch, American Eagle and Aéropostale, which are nearly impossible to find anywhere else in the Valley.

The shop offers for sale the consigned clothing and accessories for 90 days, after which items are marked down for an additional 30 days. Unsold items are donated to charity (items cannot be returned to the consignors).

Consignments are accepted on Saturday from 10 a.m. to 3 p.m. and on Monday and Tuesday from 10 a.m. to 4 p.m. It’s a good idea to call before you go in to see what items and quantities it will accept. In-store credits for consignments are good at both shops.

The combined stores accept close to 1,000 items on intake days, so the inventory is always changing. New clothing, jewelry and accessories, such as sunglasses and headbands, will appeal to all ages. Time to BooLou!

BooLou104 E. Main St., Walla Walla 509-527-8990

Open Monday to Friday, 10 a.m.to 5 p.m. Saturday, 10 a.m. to 4 p.m.

www.hiddentreasuresconsignment.com


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.

BooLou’s owner, stacey Moeller, oversees the shop’s constantly changing inventory.

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Music by Clarissa Caldwell / photos by Greg Lehman

Live Music Lowdown on Downtown

CharlES SMiTh WinES

35 S. Spokane St., 509-526-5230

Charles Smith Wines has an advanced sound system, impressive acoustics and plenty of versatile space. Live music plays a few times a month, with an emphasis on the blues. Sometimes, the room hosts sit-down classical, mosh-pit punk or even a burlesque show. Housed in a remodeled auto-repair warehouse designed by Seattle Olson Kundig Architects, the space is industrial chic, with exposed brick and wooden roof trusses.

CrOSSrOadS STEakhOuSE and CaTEring

207 W. Main St., 509-522-120

Every other month, live music shakes up this steakhouse. Emphasis on the blues, folk, country and musicians who are new to Walla Walla. An energetic, lively venue, with plenty of space to move those dancing feet. Full menu, full bar.

lahT nEPPur BrEWing CO.

53 S. Spokane St., 509-529-2337

Every few weeks, Saturday, 8-10 p.m., a live band plays at this family-style brewery. All genres, from folk to funk. Picnic tables with peanut shells on the floor. Pub grub and pizza served. Featuring seasonal brews.

MarCy’S Bar & lOungE

35 S. Colville St., 509-525-7482

Every Thursday around 8 p.m., Jam Night — spontaneous live music with miscellaneous instruments — gets going in Marcy’s courtyard. Anyone can play. Marcy’s also offers live music about once a week: rockabilly, hip-hop, anything goes. Drinking, dancing, merry-making and martinis.

OlivE MarkETPlaCE and CaFé

21 E. Main St., 509-526-0200

Thursdays, 6-9 p.m., this café-deli features a guest winery and pairs local wine with local music. Folk, acoustic and indie. Half of the customers show up to hear the live music. The other half? Pleasantly surprised. Butternut squash pizza, pastries and other eats available.

PuBliC hOuSE 124

124 E. Main St., 509-876-4511

The Public House has live music? Well, sometimes. About once a month, a band plays, but don’t go looking for a schedule. Live music at the Public House is spontaneous and varied. Sometimes, it’s a punk-style band, and young hipsters show up wearing tight, torn jeans and green-rimmed sunglasses. On other occasions, it’s smooth background jazz, sophisti-cated and easy. General manager Matthew Price-Huntington says, “We are open to anything.” No cover.

SaPOlil CEllarS

15 E. Main St., 509-520-5258

Downtown on a weekend in Walla Walla, you’re bound to hear some sweet sounds streaming out of Sapolil’s door. Fridays, 5-7:30 p.m., Carolyn Mildenberger plays piano, which often evolves into a whole-bar singalong. Friday and Saturday, 9 p.m.-midnight, hosts musicians of all genres. Groups include out-of-towners and local talent such as Gary Winston and The Real Deal, Philly King Bee and The Stingers, The B Side, Aces Up and The Rattleshakes. In the evening, musicians and, yes, sometimes customers, too, perform on the bar or on top of the grand piano. Wig-gling, whooping, laughing, hooting and heartfelt clapping encouraged. Live music every weekend.

vinTagE CEllarS

10 N. Second Ave., 509-529-9340

Open mic, 7-9 p.m., Monday. Live music, 7-10 p.m., Friday and Saturday. All genres. Music plays on a cozy outdoor patio. Serving a varied selection of local wines by the glass or bottle, something sparkling, and domestic and imported beers. Light menu, including panini, green salads and a selection of cheeses. The atmosphere? “Sort of ... awesome,” says Manager Becky Austin, with a laugh.

Walla FaCES

216 E. Main St., 877-301-1181

Upholding its intention to promote the arts, Walla Faces has live music all weekend in the summer: Thursday, Friday and Saturday, 7-9 p.m., and Sunday, 3-6 p.m. Frequent local musicians include Debi Eng, Eddie Manzanares, Mike Wagoner and Personal Friends. All genres. Warm light, with exposed brick walls and whimsical painted faces. On the bottles, too. Relaxed and intimate.

Walla Walla villagE WinEry

107 S. Third Ave., 509-525-9463

This laid-back venue hosts a variety of musicians and artists: jazz, indie, folk, country, comedy, poetry, even the occasional rapper. Open-mic night on Thursday from 7-10 p.m. For visiting musicians, Walla Walla Village Winery offers loaner guitars, bass (electric and acoustic) and drums, and they even offer ukuleles for sale. Rock and roll artist Stan-ley Mouse, known for his Grateful Dead and Stevie Miller Band covers, designed the bottle labels. His posters cover the walls of this intimate downtown locale, creating a psychedelic rock and roll collage — the perfect live-music backdrop. What’s to drink? “Fine wines favored by air guitarists everywhere!”

Clarissa Caldwell is a freelance writer living in Walla Walla. She can be reached at [email protected].

At times, it seems like Walla Walla wants to be something it’s not. Look, we drink wine, we could be a mini-Napa! Hey, we have, you know, a few bands and a few bars, some live music — can we be a mini-Austin? But Walla Walla isn’t like anywhere else. This is a different breed of town. It’s a mix of wheat and wine, old and new, bittersweet and buttered up. Walla Walla’s music scene is different, too. Different from anywhere you’ve ever been. All kinds of music. All kinds of venues. And a whole lot of quirky.

The Music Issue


above: Crowds at Charles Smith Wines enjoy the song stylings of punk, blues and rock bands. Pictured: “Junkyard Jane.” Below: sapolil Cellars is known for the most raucous parties (dancing on the piano anyone?) and the most eclectic bands. From covers of Broadway tunes and heartfelt ballads to hip hop and R&B -- Sapolil is the musician’s scene.


Music by Gillian A. Frew / photos by Greg Lehman

Guitar ManLike many musicians of his generation, dan Goodall recalls watching The Beatles perform on The Ed Sullivan Show in 1964 as a watershed moment. He was just 10 years old, but it didn’t take long for him to decide what he wanted to do with his life.

Walla Walla native Dan Goodall has played with some music legends: Lynyrd skynyrd and Roger McGuinn of The Byrds, to name a few. Now he's happy to sell guitars in his home town and watch others fall in love with music.


“That started it all for me,” he says. “And I’ve been a guitar guy for over 40 years — having fun with guitars, collecting and buying and trading them — it’s a big part of my life.”

Goodall runs Blazing Guitars, a full-service guitar outlet offering a range of instruments, amps and accessories, as well as private lessons. He and his partner, Bart Wuest, first opened up shop in 2007 on Colville Street and relocated to East Isaacs in April of last year. Goodall is cur-rently in the process of becoming sole proprietor.

“I’m the guy who gets here early and goes home late,” he laughs. “You learn as you go. I never thought of myself owning a business, but I’m very passionate about what I do. If you have no passion, you’re in the wrong line of work.”

Goodall grew up in Walla Walla but left his hometown behind to tour the country for sev-eral years, opening for big-name bands of the era like Lynyrd Skynyrd and Roger McGuinn from The Byrds. He remembers once playing open-ing sets 14 nights in a row at a gig in Houston.

“I got to meet a lot of my heroes and even share the stage with some of them,” he says.

When his number one fan, his wife, Cathy, gave birth to the couple’s first child, “It was time to come home” he says.

But raising a family and owning a business hasn’t stopped Goodall from continuing to play, record and even tour. He says he still considers himself a player first.

“For most of my life I’ve been a musician,” he says. “That’s what I love to do, and I’ve been blessed to do it.”

He certainly looks the part, with his vintage leather jacket, a tattoo that reads “Blazing Gui-tars” inked onto his upper arm and a certain stage presence his daughter’s friend once jok-ingly described as his “aging rock star” vibe.

As he speaks, Goodall strums a classic elec-tric guitar.

“Generally, I carry no less than two or three guitars with me every show I play,” he says, mo-tioning to the instrument on his shoulder. “This one is well-used, like an old shoe or a pair of cowboy boots. It’s beat up, but it plays like a jewel. Definitely a blues machine.”

Goodall has watched the local music scene evolve over the years and says he’s excited to watch it continue to grow.

“I love the scene here,” he says. “It’s gone through a lot of changes, but I find that people are really getting into it now, the magic of it. There’s no substitute for live music, none. Re-cords don’t do it, videos on TV don’t. Nothing substitutes for live interaction with people in the audience.”

When he’s not busy managing his shop, Goodall finds the time to play in two local blues bands: Jimmy Lloyd Rea and the Switchmasters, known for their album “Cruzin’ for a Bloozin,’” and his own project, Stack Train, which recently released its first self-titled album.

“Blues is the true American art form,” he explains. “Every bit of music that exists came from the blues. Jazz came from the blues, coun-try came from the blues, rock ’n’ roll came from the blues. Everything that we know as modern music came from the blues.”

And the best part of playing? Music keeps him young, and shar-ing his passion with the customers is what it’s all about.

“I enjoy seeing people play,” Goodall says. “To me, that’s a gift. To watch a young kid come into the shop and want to play guitar, that spark — it reminds me of when I was a kid. Music has kept me young. It’s also made me old. And I wouldn’t trade it for anything in the world.”

He says when a new customer walks through the door, he tells them to just browse the place and see what feels right.

“More times than not, I find the instru-ment will pick the person,” he says. “They’ll go, ‘Oh, I like the red one,’ and they pick it up, and that’s the one. That’s how it kind of works. It’s organic.”

As much as he loves meeting new players and engaging with regulars, Goodall concedes he’s not the teaching type. He leaves the lessons to local legend Craig Tarwater.

“I tried it one time, years ago. This kid comes to me and says, ‘I wanna play “Stairway to Heav-en.”’ “Get out,” he laughs. “You can’t even tune the guitar yet! Are you serious? I love kids, but I don’t have the patience to teach.”

Goodall says while Blazing Guitars attracts many local and out-of-town musicians, he was in for a real shock one day a few years back when Eric Idle walked into his shop.

“I didn’t recognize him,” he says of the for-mer Monty Python comedian whose daughter, Lily, now attends Whitman College. “He walks in and asks if we have any acoustic guitars. I

said, ‘Yeah, the acoustic room’s back there.’ So I’m sitting at my computer and 20 minutes later he walks back out and starts chatting with me. And then it dawns on me!”

He says the two of them hit it off, and now Idle stops by the shop every time he’s in town. Goodall, who wasn’t a big Monty Python fan at first, is now the proud owner of a pair of the show’s signature “Killer Rabbit” slippers.

“The cool thing is, Eric was just telling me last time he was in town about how he got to go to the Paul McCartney sessions at Capitol Studios in Hollywood, and he was one of an audience of 25,” he says. “Remember that Kevin Bacon game, with the six degrees? Well, now I’m one degree away from The Beatles!”

Gillian A. Frew is a Walla Walla freelancer. She can be reached at [email protected].

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The Music Issue


Music by Jim McGuinn / photo by Jeff Horner

The Day the Music Thrived in Walla WallaToday’s burgeoning music scene in Walla Walla had its roots in the ’80s.

Up until the infamous and ill-fated Frontier Fair Days Downtown Cattle Drive, Walla Walla had a reputation of being more hospitable to herds of heifers than beat-stompin’ beboppers. That changed forever at the end of the ’80s when the Downtown Foundation funded folks to make merry melodies in a city so straight it could have been the real inspiration for the movie “Footloose.”

With a budget bigger than a bumper crop of big-bank bucks, the Downtown Foundation started farming beats and planting sweet music smack-dab in the middle of Walla Walla on Main

Street. Musical acts were paid $500 to perform two one-hour concerts every Friday. This was a winning combination for the musicians, citi-zens and tourists.

But the funding evaporated, and reality rained down on the Main Street music program. “Free” is just another four-letter word when it is pitched or fast-balled at a musician.

“Why should I play for free?” became a uni-versal chorus sung to me in the traditional 12-bar blues style on my talent search. My response was to paraphrase President John F. Kennedy’s famous speech into a “Ask not what your city,

so-nice-they-named-it-twice, can do for you” speech. And boy, howdy, it worked!

My partner in crime of bringing back the good vibrations of peace, love and groovy to Main Street was the director of the Downtown Foundation, Sheila Ferguson. She put me in charge of this music committee of one after I made the modest suggestion that the foun-dation should look into rekindling music on Main Street.

That was not the last time I would put my large, red tennis shoes in my equally sized mouth.

It’s his store and Jim McGuinn does some pretty unusual things much to the non-surprise of his regular customers. Jammin’ through the aisles of CDs on a blue Sesame Street guitar, Jim makes his way back to the business part of his business behind the main counter.


I became Mickey Rooney, and they were the Judy Garlands of the newly founded, non-funded “We Can Make It Work – Homegrown Productions of Walla Walla Ltd.” foundation.

I told them they could use my sound system for free and we could use the city’s open-air barn located downtown to put on a show that everyone would want to see.

And they bought it! Not just them, but the citizens of Walla Walla, as well.

Aw heck, these players became so patrioti-cally excited to play that I think I missed a real fund-raising opportunity. I could have easily charged them an entry fee to be a part of the Downtown Foundation’s swinging shindig!

Nefarious folks whom their parents and loved ones kindly referred to as “musicians” donated their time and talents to elevating the cultural and coolness status of Walla Walla to an “11”! With townsfolk and tourists, these mighty musicians formed a love triangle (the French have another name for it) that put the hipness and the wah-wah back into Walla Walla.

Sheila cheerfully worked with me every week as we made a symphony out of garden-variety homegrown musicians on Main Street. Before a concert, we would each secretly slip

$20 to $40 of our own money into a hat that would be passed through the crowd. I soon discovered this free-will offering became much more abundant when a cute kid passed the hat with a pleading look reminiscent of Dickens’ character, Oliver, seeming to ask, “Please sir, may I have some more?”

I’ve learned a truck-load of street-sense from the classics I read in high school!

I know Sheila and I never reached our goal of $500 to pay the bands. But what we did was right as rain. I believe we got tenfold back in good will and appreciation for our local Walla Walla musicians that still continues today.

The dirty little secret is these musicians are still being paid below the legal minimum-wage level. I encourage you to “feed the kitty” of any band from Walla Walla. What more would you expect from such a fertile Valley as Walla Walla than to keep farming the beats?

Jim McGuinn is the owner of Hot Poop, Washington’s oldest independent record store. He appreciates the fine folks of Walla Walla who have kept his family and workers out of the welfare and food stamp lines for decades. He can be reached at [email protected].

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The Music Issue

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Music

Songs for the Imagination Music goes beyond cultural differences and personalities; it transcends time and space. it reminds us of the past and propels our ideas into the future, in dreams and beyond.

Leah Wilson-Velasco, chief executive officer of the Walla Walla Symphony, believes in the power of music, especially live performances, to transform lives and inspire.

Building on its more-than-a-century-old tra-dition, the Walla Walla Symphony combines the old and the new. Wilson-Velasco says there are exciting things planned for the next season of performances.

Currently at the end of the regular sea-son, on June 10 the Walla Walla Symphony has one more performance, “Mares ’n’ Music,” which combines live symphonic music and expert horsemanship.

“We want to maximize the talent. A lot of exciting things can come from collaboration,” says Wilson-Velasco.

Performances reach a diverse audience through energetic collaborations with area and

regional organizations. These include Walla Walla University, Whitman College, Blue Moun-tain Action Council, the Walla Walla County Fairgrounds and numerous others.

The 2011-2012 season also marked the 25th anniversary for music director and conductor Yaacov Bergman. This season’s recent perfor-mances have included Handel’s “Messiah” and “The Nutcracker” with the Mid-Columbia Ballet in December, as well as last month’s Spring Celebration concert, featuring internationally known pianist Stephen Beus.

“One of our hometown heroes,” Wilson-Velasco calls him. Beus grew up in Eastern Washington and has a connection with Walla Walla; he’s a Whitman College graduate and studied with Leonard Richter.

“It’s really exciting to have him here. We have amazing talent here in the Valley, and we are

able to showcase it,” says Wilson-Velasco.A special benefit soiree is scheduled a few

days before each regular season performance. This last season, the soirees were held at St. Paul’s Episcopal Church. It’s a smaller venue and environment for an introduction to the performer featured in the upcoming concert at Cordiner Hall.

“The soirees are a chance to get up-close and personal with the musicians. St. Paul’s Episcopal Church and chamber music is more intimate, anyway.

“It’s in the sanctuary, and the acoustics there are excellent,” she says. “There’s a time for food and drinks and socializing with the musicians... They also have a great piano.”

This fall will be the 106th season for the symphony, a well-established tradition in a community that values music.

by Karlene Ponti / photos by Matthew B. Zimmerman courtesy of Walla Walla Symphony

This season is the 25th anniversary for symphony music director and conductor Yaacov Bergman.


“Our organization is unique because of our history in the community,” Wilson-Velasco says. “During the 2012-2013 concert series, the Walla Walla Symphony will return to a full six-concert schedule featuring exciting guest performances and diverse musical offerings. The symphony’s 106th season will also feature performances of the holiday classic ‘The Nutcracker’ and will continue to showcase visiting guest artists and symphony musicians through our Soiree Chamber Music series. We will continue our important work with students and families through our annual Youth and Family concerts in the fall, plus an expanded offering to feature a second Family Concert in the spring.”

The symphony also focuses on education with its Musicians in Schools program, bringing symphony musicians and guest artists into the schools and the Walla Walla Symphony Youth Orchestra beginning its fifth season.

Beyond the enjoyment of the music and the skill of the performers, Wilson-Velasco says the value in the programming is its power to inspire and change people. A love of music can unite in its common language.

“Live music, the power of live performance, is transformative, regardless of the knowledge of what you’re hearing,” she says. It doesn’t mat-ter what level of inspiration you have or your attention span for the music.

“There’s an entry point for everybody into classical music. If we light one fire, then we’ve accomplished what we set out to do. For all ages and walks of life,” she says.

How important is music? “It’s made my career, and it’s a big part of my

everyday life,” Wilson-Velasco says.Music’s importance is valid whether it plays a

large part in a person’s life or a small one. Music is always there. “Alzheimer’s patients often remember music even after they’ve forgotten their loved ones. They can hum songs, you can interact if you can sing it. The wiring in the brain is just different for music.”

The next season may hold further events and surprises, such as more music in the summer.

“There are lots of ideas and questions and possibilities floating around right now,” Wilson-Velasco says.

“It’s a very exciting time for us,” she says. “We would like to strengthen and deepen our relationship with the community.”

The Walla Walla Symphony is building on its historic foundation, Wilson-Velasco says, renewing itself and offering new experiences for listeners with every performance.

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

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The Music Issue

Leah Wilson-Velasco, Walla Walla Symphony executive Director.


Entertainment photos by Joe Tierney

Trolls, dwarves, goblins, elves, faeries, a wise wizard, an evil dragon and one kvetching hobbit – what’s not to like? The Little Theatre of Walla Walla presents this tale of adventure, where a home-loving hobbit, Bilbo Baggins, discovers his own courageousness, honor and compassion.

The Hobbit

Top: Bradley Willcuts as the reluctant hero Bilbo Baggins.

Bottom: Gene R. Dahl as Gandalf points the way to the Lonely Mountain, where the dwarves and their reluctant “burglar,” Bilbo Baggins, are to reclaim a treasure from the dragon Smaug. From left, Nicholas Graham as Bombur, tim Melilah as Dwalin, Dahl and George smith as Balin.

If You Go“The hobbit,” dramatized by Patricia gray, authored by J.r.r. Tolkien, and directed by Cheryl Sutlick and robert g. randall.

Performances:april 27, 28; May 4-6*, 11, 12. *May 6 is a 2 p.m. matinee, all other shows start at 8 p.m.

Tickets: www.ltww.org.


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Splendor in the SkyWalla Walla’s 38th Annual Balloon Stampede Takes off

The largest yearly event put on by the 700-member Walla Walla Valley Chamber of Commerce is the annual Balloon Stampede. This year’s celebration, “Splendor in the Sky,” runs from May 11 to May 13.

The event started as a modest balloon com-petition on a local farm. It took off and became a Chamber event in the mid-1980s. The Stampede is held at the Walla Walla County Fairgrounds with additional daily venues around the Valley.

It’s the first event of the Northwest balloon-ing season and is expected to feature more than 35 colorful balloons. Designs include “Alice in Wonderland,” a hand-painted Western sky and whimsical geometric patterns. Although many of the balloons are from the Northwest, one balloon is from Texas.

Despite the size of the event and the range of activities, the Balloon Stampede remains a down-home event, drawing on the entire Wal-la Walla area for volunteers and participants. From local organizations to individuals who have volunteered for decades, the Stampede

comes from the heart of the Valley, a gift to residents and visitors alike.

With the exception of ticketed events, all Stampede events are free and most are family-friendly.

Stampede festivities begin in earnest on May 10. All the balloon launches and the “Nite Glow” are subject to weather conditions (wind speeds must be less than 8 mph). Jerry Cummins, the balloonmeister for the event, checks the weather before any balloon, even his own, “The Spirit of Walla Walla,” launches. Safety comes first!

If you want to catch the balloons in the air, the first scheduled launch will be the media launch on May 10, about 6 a.m., from the grounds of the Veterans’ Administration Medical Center.

On May 11 (between 6 and 6:15 a.m.), bal-loons will launch from nine area schools. Attrac-tions at the fairgrounds open at 3 p.m., includ-ing vendors, an art show and live entertainment, going until 9 p.m.

If you’d like to rub elbows with the balloon-ists, you can get tickets (through the Chamber)

Entertainment by Diane Reed / file photos by Jeff Horner

Below: The six Balloon-A-Thon balloons launch simultaneously from Garrison Middle School dur-ing last year’s event. right: Weather is key to a successful launch. Last year’s Balloon stampede saw broken clouds and very light winds.


for the 6 p.m. Champagne Reception and dinner with the pilots. Or check out the free evening dance party at the Serenity Point Stage.

After a 6:30 a.m. balloon launch on May 12, chow down at the pancake breakfast, a fun-draiser for Walla Walla Area Crime Watch. If you’re feeling energized, you can sign up for the 5k Run & Walk or the volleyball tourna-ment. The more cerebral visitor can check out the spelling bee at the Community Building.

From noon to 4 p.m., head over to Garrison Middle School field to see the tethered balloons up close — you can also get your picture taken with them.

Visit the vendors at the fairgrounds (the kids might want to head over to the Kids’ Activity Center, open May 12-13).

But plan on sticking around for the signature event of the Stampede, the “Nite Glow” held in the main arena at the fairgrounds. Sponsored by Affinity of Walla Walla, it features nine to 10 balloons lighting up the night.

May 13 features an early morning balloon launch and pancake breakfast. Vendors, the Kids’ Activity Center and live entertainment wrap up at 3 p.m.

If you want a souvenir, you can pick up a T-shirt featuring the winning drawing from the kids’ coloring contest, or a shirt or jacket featuring this year’s poster design. There are also commemorative pins available.

The Balloon Stampede is a huge undertaking on the part of the Chamber, which provides stipends and free propane to attract a wide variety of balloons. Major sponsors support the Stampede, including GESA Credit Union, celebrating its third year as title sponsor. Pacific Power is the launch sponsor, and Affinity of Walla Walla sponsors the “Nite Glow.”

Accommodations often go fast for the bal-looning weekend, so book your hotel, motel or bed-and-breakfast early. The Chamber of Commerce encourages visitors to call it directly to check last-minute accommodation options in the area.

The Chamber’s motto, “The things we do best, we do together,” seems particularly ap-propriate to explain the ongoing success of the Walla Walla Balloon Stampede. It promises a weekend of “Splendor in the Skies.”

DIANE REED is a freelance writer, photographer and observer of life. You can 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.

right: Two balloons fly “two-gether” fol-lowing the six-balloon simultaneous-launch Balloon-A-Thon from Garrison Middle School.

The Walla Walla Valley Chamber of Commerce29 E. Sumach St.

Walla Walla, Wa 99362 509-525-0840

[email protected] www.wwvchamber.com


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Pre-Stampede “Preflight” Featuring wine, food, music and balloons “glowing” over the win-ery’s pond. Contact Waterbrook for tickets (must be over 21).

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From the Chuck Wagon to Andrae’s KitchenModern food trucks have a storied history that began in Texas in 1866

Horse-drawn covered wagons loaded with supplies traditionally followed hungry cowboys herding cattle on the open range in the 1800s. They spent weeks, if not months, away from home; consequently, the wagons were heavily loaded with nonperishable, basic food supplies.

Westward expansion of the nation’s railroads created a significant intersection in the Texas Panhandle where cattle herds bound for market switched from walking to riding.

The father of the Texas Panhandle, a cattle-man named Charles Goodnight, understood both the need to properly feed the cowboys and how problematic it was to do this on ex-tended drives. Consequently, he took an old horse-drawn covered wagon and converted it into a cooking and food pantry on wheels.

Remember, this was 1866. With no refrig-eration, Charles had to choose supplies that traveled well and were nonperishable. Heavy cast-iron pots and pans had to be capable of surviving the rough trail while swinging to and fro on hooks under the wagons, as well as the hot rocks of the iconic campfire.

These upgraded, heavy-duty, multiple-pur-pose food wagons, thanks to Charles, became known as “chuck” wagons.

The infamous Texas Panhandle cattle drives of the 19th century are history; the chuck wagon, however, not only survived while adapting to modern roads and technology, it has boomed with renewed purpose and popularity over the past decade.

Due to the bust in the economy, 2008 stands out as an important year for the 21st-century chuck wagon. With the economic downturn, the construction industry slumped. Mobile food trucks, trailers and carts, once synonymous with on-site mobile food-service similar to a commissary-on-wheels that announced the food’s daily arrival with a blast of musical notes from an air horn, were hit hard.

Mobile food-service vehicles of all types and sizes flooded the market with “For Sale” signs taped to their sides.

Putting convention aside, the unstable busi-ness environment created a window of oppor-tunity for entrepreneurial chefs eager to test their skills outside the traditional confines and economies of bricks and mortar.

Chefs-on-wheels were able to change, in non-traditional ways, where and how they worked. With mobility a renewed requirement, they had the opportunity to redefine where “there”

was. Unlike brick-and-mortar operations, they could “Move, move, move,” depending on the hourly, daily and weekly whims and demands of hungry customers, not to mention the oc-casional parking code.

The physical aspects of where and how to work presented new and significant challenges. Small and narrow work spaces were defined by rules of the highway (width, length, weight and height). Chefs were further challenged by city, county and state codes governing the use of fresh water, electricity and propane; mandating requirements for fire suppression; and regu-lating the disposal of gray water and garbage.

In 1866, “Chuck” Goodnight did not have far to look for a used Army covered wagon; the Civil War had concluded in 1865. With no electricity, plumbing or codes to worry about, managing and operating a chuck wagon was as simple as hollering “Giddyup!”

Kitchen ConfidentialIn the 21st century, Chef Andrae Bopp was

ready to move beyond the limitations of bricks and mortar. He was born and raised in St. Louis, surrounded by the best of American cooking.

Planes, Trains & Automobiles by R.L. McFarland / photos by Joe Tierney

left: Customers of Andrae’s Kitchen wait for their meal to be created at the Walla Walla Gun Club’s recent three-day Camas Prairie Handicap. right: Here’s what’s inside: two 25-cubic-foot refrigerators, one six-burner range with oven, two 24-inch Castle grills, one deep fryer, one hand sink, one three-compartment sink, one 45-gallon fresh-water tank, two propane tanks, one generator, one air-conditioning unit, one 60-gallon gray water holding tank, a 3-foot-by-16-foot open area that can accommodate five food artists at one carefully choreographed time.


He lived in Germany during high school and graduated from the French Culinary Institute in New York City. By 2004, he owned his own restaurant in Boise and was winning awards, which often highlighted his skills manag-ing the complex relationships between foods and wines.

His restaurant was the recipient of the “Best Washington Wine List outside Washington State” award two years in a row.

By 2008, Andrae’s passion for fine food unen-cumbered by a fixed address, further inspired by his hands-on experience working directly with grape harvest and winemaking with Dusted Valley Vintners, combined to give him a yen for a gourmet kitchen on wheels.

Ordered in April 2010 from Coastal Con-cessions in Lucedale, Miss., Andrae’s Kitchen arrived in Walla Walla on Labor Day weekend that same year, followed by a trip to Kennewick to receive its official State of Washington Labor & Industry certification.

While built in Mississippi, the new mobile kitchen was designed to comply with all nec-essary codes and requirements of Washington state, well-known for its stringent codes and requirements for new mobile kitchens.

It’s February 2012 as I write this, and An-drae’s Kitchen is nearly booked solid with res-ervations through Labor Day. But that is only part of this year’s story.

Andrae is currently overseeing the renova-tions of the kitchen and drive-thru located in the Farmer’s Co-Op Service Center on the corner of Ninth Avenue and Rose Street in Walla Walla. This means more opportunities for Andrae’s faithful customers.

The mobile kitchen will be on the road some-where (check Facebook for dates, times and locations) six days a week. The new, fixed-base location at the Farmer’s Co-Op will be open seven days a week, offering breakfast and lunch.

R.L. McFarland was born in Walla Walla, attended schools out of town, and worked as a professional tour director out of state and out of the country. He’s returned and can be contacted at [email protected].

Andrae’s Kitchen 706 W. rose St., Walla Walla 509-572-0728

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Fabulous Fifties-Style Home Celebrates ColorThe mid-century modern home at 314 School Ave., owned by Stephen Wilen, was built from a design by architect omer Mithun that was featured as a five-star home in the September 1958 issue of Better Homes & Gardens magazine. The prototype was built in Bellevue, Wash., and photographed for the magazine.

“I always liked this type of architecture. I grew up with it,” Steve says. He didn’t rebel against it the way many did. “I was always in-terested in art deco and streamlined design. I’d always liked houses like these, but I never thought I’d buy one,” he says.

The whole situation just fell into place, how-ever, and he’s settled in comfortably.

The single-level home has three bedrooms, one bath; it has a distinctive 1950s design — low with a sloping roof. A hallway down the center connects all of the rooms for easy traffic flow.

Steve purchased the home in early February 2010 from Jeanne Eiffert.

“It was listed in November 2009, and I drove out on School but couldn’t find it,” he said. He didn’t give it much more thought and later his sister called to ask if he had ever seen it. “So we

came out here, and we just loved it,” he said. Built in 1959 by Floyd Osbourne, who owned

the property on School and Alder, the home sat empty until 1961. It was purchased in 1961 by Jeanne and her husband, the late Ray Eiffert. Jeanne lived there until 2009. It was in great shape, with no remodels to change the integrity of the design.

Steve wanted to make a few changes, but because structurally it was sound, most of the changes were cosmetic.

The only real construction work was done to change the entrance to the kitchen. He took out a partition with an accordion folding door. He pulled out the carpet and installed new floor-ing and carpets.

Many walls were painted, and some wall-paper was taken out. But Steve kept as many

of the original features as possible.He put the gray, black and yellow kitchen

floor in himself.“I did it, but it was a nightmare,” he says.The learn-as-you-go project was a success,

in spite of challenges along the way. It accents the existing colors in the room and ties it all together.

His favorite areas in the home are the com-fortable living room and revamped kitchen.

“I like the floating cabinet,” he says.The open design of the kitchen means the

room is accessible from both sides.In the 1950s, interior designers were

not shy about using lots of bright color. The kitchen combines a turquoise wall with the yellow and gray accented by countertops in original mother-of-pearl Formica. The

by Karlene Ponti / photos by Greg Lehman

Steve Wilen’s 1950s-era Studebaker looks right at home in the carport at 314 School Ave.


chrome kitchen table and chairs are classic 1940-1950s style.

The home has a decent amount of storage, Steve says. Much of the woodwork is mahogany.

Steve is pretty much done updating, al-though there are little details he wants to address. The living room fireplace has a cop-per-colored cover he wants to get to when there’s time.

“Replacing that is on my 10-year list, prob-ably year 20,” he says.

His collection of furniture goes well with the style of the home; some is from the ’30s, ’40s and ’50s. The small chartreuse couch in the living room really makes all the colors pop.

The bathroom has “Jack and Jill” sinks, and Steve kept the ’50s colors, black, pink and gray, and cracked-ice Formica.

An impressive feature of the home is a band of long, low windows extending along the side of the home.

“I love these windows. It’s like a ribbon of glass that runs all along the house,” he says.


Accent colors are used effectively throughout the home.

In the 1950s interior designers were not shy about

using lots of bright color.

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Gas prices so low they seem unrecognizable, an old-fashioned phone and sleek, Atomic-style chairs are part of Wilen’s sly wink at the era of Eisenhower.

Zebra prints and low lighting give the bedroom a swinging, bachelor-pad feel.

<continued from pg. 39


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Secret Garden

Paths through the Sanctuary The large garden at 729 Wallowa St., at the home of Joe and deanna drazan, provides relaxation as well as a place for social gatherings. The whole area is watched over by “Big red,” the old barn, while pathways curve around flower and vegetable beds to lead you through the area.

“The gardening is not always relaxing; it’s hard work,” Deanna says. “But it’s good for mind, soul and body.”

She enjoys being out in the natural world, especially in the sunshine. “I don’t have to think a lot about anything. I can get lost in the gar-dening for hours.”

Deanna also likes to share the results of her dedication with others. “It’s a great yard to entertain. We had the best party here for our daughter’s wedding reception.

“We grow flowers and vegetables, both. It’s proof you can clear Bermuda grass and put in vegetables. It can be done,” she says.

Joe and Deanna are avid yard salers; the pathways through the garden wind past bits of history such as “countryish” relics like wagon wheels or part of an old Victorian crib now used for a small fence.

The couple love birds, so Joe builds bird-houses that appear in strategic spots through-out the garden.

“I enjoy the process as well as the outcome,” Deanna says. “It’s not like life and death, if you make the wrong decision. If you don’t like the plant there, just change it.”


by Karlene Ponti / photos courtesy of Deanna Drazan

Quiet pathways lead through the garden at 729 Wallowa St.


The garden is watched over by “Big Red,” the large barn on the property.

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ThrOugh May 6

a performance of “the tempest” at the power house theatre. Details: 509-742-0739.

ThrOugh Mid-May

the kirkman house museum hosts the exhibit “era of elegance.” historic clothing of the Walla Walla pioneers. Details: 509-529-4373.

ThrOugh May 20

enjoy the annual senior art thesis exhibition. sheehan gallery, Whitman College. Details: 509-527-5249.

ThrOugh JunE 3

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

ThrOugh auguST

as part of the sesquicentennial celebration, “living history” interpreters offer tours in Downtown Walla Walla. 1 p.m., saturdays, first ave. and main st. Details: 509-525-8799.

May 2

the yWCa leadership luncheon is informational and inspirational with guest speaker Barbara Bell. Noon, marcus Whitman hotel. Details: 509-525-2570.

May 3

the first thursday concert will feature the pioneer middle school Jazz Band. admission is free but dona-tions will go to the charity chosen by the performers, embracing orphans, a charity helping orphans in Jamaica. 12:15 p.m., st. paul’s episcopal Church, 323 Catherine st. Details: 509-529-1083.

May 3-6, 17-19

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

May 4

every weekend, the Walla Walla farmers market brings you fresh local produce and a free concert while you shop. 9 a.m.-1 p.m., saturday-sunday, may through oc-tober, Crawford park, fourth and main, Walla Walla. Details: 509-520-3647.

May 4-6

Walla Walla Valley wineries offer an opportunity to taste their new creations during spring release Week-end. area wineries introduce new wines, and winemak-ers share their creative inspiration. Details: 509-526-3117.

May 4-6, 11-12

the little theatre presents a performance of “the hob-bit,” adapted from Jrr tolkien. 8 p.m., friday-saturday; 2 p.m., sunday; little theatre of Walla Walla. Details: 509-529-3683.

May 5-6, 18-20

Walla Walla Drag strip continues the weekend fun. Details: wwdragstrip.com or 509-301-9243.

May 6

farm to table historic dinner. kirkman house museum. Details: 509-529-4373.

May 11-13

the annual Balloon stampede brings many hot air balloons to the Walla Walla County fairgrounds. this festival remains a Valley tradition. early morning flights (weather permitting), ar ts & crafts, antique autos, commercial booths, live entertainment and food. the saturday-evening “Nite glow” provides family fun as balloons light up to music. Details: 509-525-0850.

a giant flea market at Walla walla gun Club parking lot. $1 admission, free parking. 8 a.m.-7 p.m., 1212 middle Waitsburg road. Details: [email protected] or 509-529-7288.

May 12

the annual Junior horse show brings riding action to milton-freewater. pioneer posse grounds. Details: 541-938-3379.

May 12-13, 17, 19-20

the Walla Walla university Drama Depar tment presents “romeo and Juliet.” 2 p.m. matinee, may 13 and 20. Details: 509-527-2656.

May

regular Eventssome establishments have events that happen on a regular or somewhat regular basis. each month, the Blue mountain artists guild in Dayton sets up a new exhibit at the Dayton public library. Details: 509-382-1964.

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

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

WEdnESdayWine tasting, first Wednesday of the month. plateau restaurant at Wildhorse resort & Casino, pendleton. Details: 800-654-9453.record your own music . 5 p.m. , Walla Walla recording Club at sapolil Cellars, 15 e. main st. Details: 509-520-5258.open mic . 8 p.m. , laht Neppur ale house , 53 s. spokane st. Details: 509-529-2337.karaoke. 8 p.m., Wildfire sports Bar, Wildhorse resort & Casino, pendleton. Details: 800-654-9453.

ThurSdayWalla faces tasting salon: first thursday of the month, “salsa Night”; the second and fourth thursday, open mic; the third thursday, records are played dur-ing the “spin and pour.” 7-10 p.m., 216 e. main st. Details: 877-301-1181.

“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., sapolil Cellars, 15 e. main st. Details: 509-520-5258.Comedy jam. 8 p.m., Wildfire sports Bar, 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.live music. 9 p.m.-midnight, anchor Bar, 128 e. main st., Waitsburg. Details: 509-337-3008.

Fridaythe first friday of each month, free admission. tamásts-likt Cultural institute, pendleton. Details: 541-966-9748.pianist Carolyn mildenberger. 5-7 p.m., sapolil Cellars, 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.music. Dayton Wine Works, 507 e. main st. Details: 509-382-1200.from may-December, the “first friday” artWalk Walla Walla. 5-8 p.m. Details: artwalkwallawalla.com.the second fr iday each month, acoustic jam. skye Books & Brew, Dayton. Details: 509-382-4677.live music. 7 p.m., Walla faces, 216 e. main st. Details: 877-301-1181.

live music. Backstage Bistro. Details: 509-526-0690.live music. 9 p.m., Wildf ire sports Bar, Wildhorse resort & Casino, pendleton. Details: 800-654-9453.live music. 9 p.m., sapolil Cellars, 15 e. main st. Details: 509-520-5258.

SaTurdaylive music. 8 p.m., laht Neppur ale house, 53 s. spo-kane 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.-midnight, anchor Bar, 128 e. main st., Waitsburg. 509-337-3008.live music. 7 p.m., Walla faces, 216 e. main st. Details: 877-301-1181.live music. Backstage Bistro. Details: 509-526-0690.live music. 9 p.m., Wildf ire sports Bar, Wildhorse resort & Casino, pendleton. Details: 800-654-9453.live music. 9 p.m., sapolil Cellars, 15 e. main st. Details: 509-520-5258.

Sundaysunday 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.the l i v ing h i s tor y ac tor s por t r ay cha r ac-ter s f rom the area’s pa s t . 2 p .m . , sundays , fort Walla Walla museum. Details 509-525-7703.


May 13

enjoy a historic farm dinner at the kirkman house museum. Details: 509-529-4373.

May 17-20

Whitman College 50th reunion: class of 1962. Whitman College. Details: 509-527-5952.

May 17

relay for life of Walla Walla will hold a lantern re-lease ceremony fundraiser. Wine tasting, guest speaker, music by Vaughn Jensen. 7 p.m., three rivers Winery, 56410 old highway 12. Details: 509-386-6845.

pepsi primetime @ the museum hosts a Chocolate talk and tasting. 6 p.m., tamástslikt Cultural institute, pendleton. Details: 541-966-9748.

May 19

the annual Ducky Derby is a day of family fun. Watch the ducks race down mill Creek to help fund the ex-change Club’s efforts at preventing child abuse and neglect. thousands of orange and yellow racing ducks swim to victory. 11:30 a.m.-3:30 p.m., race at about 2 p.m., Walla Walla Community College. Details: 509-527-4300.

Walla Walla university spring Choral Concert. 5 p.m., Walla Walla university Church. Details: 509-527-2571.

learn to contra dance, an old-fashioned country dance. music by the Wednesday Night Band. 7 p.m., teaching and practice; 7:30 p.m., regular dance; unity Church of peace; 810 C st.; Walla Walla. Details: 541-938-7403.

annual adult event celebrates the characters that populated pendleton’s past. must have reservations. pendleton underground tours. Details: 800-226-6398.

May 20

the Whitman College graduating class of 2012 accepts the challenge. 11 a.m., memorial lawn, Whitman College. Details: 509-527-5156.

May 24-27

Walla Walla Community College theatre arts Depart-ment presents “twelfth Night or What you Will” by William shakespeare. 7 p.m. and sunday 2 p.m. matinee, WWCC China pavillion. Details: 509-527-4575.

May 25-27

the touchet river roundup, the annual “Celebration of sobriety,” focuses on family-fun activities at the fairgrounds. Waitsburg. Details: 509-526-3602.

May 25 ThrOugh Early SEPTEMBErthe kirkman house museum hosts the exhibit “play Ball: 120 years of Baseball in Walla Walla.” Details: 509-529-4373.

May 27

annual onion man triathlon. race at 9 a.m., Bennington lake. Details: 509-529-9187 or wwmultisports.com.

May 28Waitsburg’s annual memorial Day celebration, hosted by veterans for all veterans. Details: 509-337-6546.

Clue: This “Mikado”-type steam locomotive engine was built in 1918 and resides in a Walla Walla park. Name the park.

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: At this popular outdoor area, people love to hop, skip and jump from one concrete post to another. Namethe location.

Answer Where Mill Creek is diverted into Bennington Lake.

Last month’s winners Kathy CoveyRick ErvinTia ClarkJennifer CarterDaniel Ojcius

Jan BainterSue WebbKelly GortonCindy SolisCarlan Bradshaw

Where in Walla Walla? Ph

otos

by S

teve

Len

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Jerry & Dee Haun5042 Stateline Road509-525-6605

Open Monday-Friday 8am-6pmhaunsmeats.com

Ham • Bacon • JerkyBreakfast Sausage • PepperoniPepper Stick • Summer Sausage

Variety of Smoked Links

Walla Walla’s premium source for custom meat processing and award-

winning smoked meats.

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09 s

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Also custom meat cutting and mobile farm slaughtering.


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May 2012 - Walla Walla Lifestyles

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