T H E VA L L E Y ’ S P E O PL E , W I N E & F O O D
WALLA WALLA
June 2013
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interventional cardiac program When it comes to treating a heart attack, time is critical. With a new cardiac catheterization lab, a full range of heart services, and Dr. Bradley Titus, the area’s only interventional cardiologist, Walla Walla General Hospital is the only hospital in the area able to give you the care you need during the crucial first minutes of a cardiac emergency.
learn more about our new cardiac program at wwgh.com/heart
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Dr. Bradley Titus, Interventional Cardiologist 2 Wall a Wall a Lifest yles
Looking for world class wines in Walla Walla? We Welcome You to Pepper Bridge Winery
Come experience Amavi’s new tasting room at 3796 Peppers Bridge Road. 285747V
We Welcome Your Visit Open 7 Days a Week 10:00 - 4:00 509-525-3541 • patty@amavicellars.com www.amavicellars.com
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Join us for this one-of-a-kind opportunity to taste some of the most sought-after wines from the Walla Walla and Napa Valleys. Meet the winemakers, and gain insight from several of the nation’s leading wine critics and wine industry consultants. Taste, listen and learn what puts these two Valleys among the world’s top Cabernet Sauvignon producers.
Wall a Wall a Lifest yLes 5
June Contributors
WRITER
Myles A nderson has served as the interim director of The Center for Enology and Viticulture at Walla Walla Community College. He will be retiring this month. He can be reached at myles.anderson@wwcc.edu
Eric Degerman, a longtime Washington w ine writer and author, runs GreatNorthwestWine.com
WRITER
Robin Hamilton is the managing editor of Walla Walla Lifestyles magazine.
WRITER
Colby Kuschatka enjoys photographing people as well as all things “food and drink.”
PHOTOGRAPHER
WRITER
Gi l l i a n A . Fr e w i s a Walla Walla freelancer. She can be reached at frew.gillian@gmail.com
Steve Lenz is the art director for Walla Walla Lifestyles magazine. He has been a photographer and graphic artist for 20 years. PHOTOGRAPHER
PHOTOGRAPHER
Karlene Ponti is the special publications writer for the Union-Bulletin. She can be reached at 509-526-8324 or karleneponti@wwub.com WRITER
Lindsey Thompson is the founder of the Thompson Family Acupuncture Clinic.
Greg Lehman has photographed the Walla Walla Valley for 25 years with the Union-Bulletin, Whitman College and as a freelance wedding, portrait and fineart photographer. Diane Reed is a writer, photographer, historian and keen observer of life. She grew up in the East dreaming of becoming either a cowgirl or a famous writer. WRITER
CORRECTION: In the May issue of Lifestyles, Jordan E. Dunn-Small was misidentified. Jordan and husband Marshall D. Dunn-Small were married July 2011 at Woodward Canyon Estate Vineyard.
WRITER
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table of contents
JUNE 2013
June 2013 PUBLISH ER
Rob C. Blethen EDITOR
Rick Doyle
12
FOOD A day in the life: behind the scenes at a premiere Walla Walla restaurant.
34
JuNe MeANS MuCH MuSIC Loads of festivals and special offerings, from chamber music to rock.
WINe, ALe AND SPIRITS Dragon’s Gate Brewery opens onto a new world of craft beers.
36
WHAT’S NeW IN W2?
37
HISTORIC HOMeS
42
SeCReT GARDeN
Jay Brodt
M A NAGING EDI TOR
Robin Hamilton
A SSOCI AT E E DI TOR
14
WINe AMBASSADORS How a new class at WWCC helps local servers get wine-savvy.
19
HeALTHy LIFeSTyLeS
44
CAN’T-MISS eVeNTS
26
TRX AT THe yMCA This new training program gets to your core.
46
WHeRe IN WALLA WALLA?
30
FOOD ALLeRGIeS You are what you eat.
20
A DV ERT ISING DIR EC TOR
Chetna Chopra
PRODUCT ION M A NAGER
TO MARKET, TWO MARKETS Walla Walla now has two farmers markets — and reaps the benefits.
Vera Hammill
A RT IST IC DIR ECTOR /DE SIGNER / W E BSI T E
Steve Lenz
PRODUCT ION S TA F F
Ralph Hendrix, Chris Lee, Steve Lenz, Sherry Burrows SA L E S STA F F
Masood Gorashi, Jeff Sasser, Donna Schenk, Colleen Streeter, Mike Waltman EDI TOR I A L A SSISTA N T
Karlene Ponti
A DM INIS T R AT I V E A SSIS TA N T
Kandi Suckow
COVER: Kimi Galasso of Stones Throw Farm. Photo by Steve Lenz. FOR E DI TOR I A L IN FOR M AT ION
Rick Doyle rickdoyle@w wub.com
Robin Hamilton robinhamilton@w wub.com FOR A DV ERT ISING IN FOR M AT ION
Jay Brodt jaybrodt@w wub.com
PLEASE LIKE US
Union-Bulletin.com
PLEASE FOLLOW US
Wall a Wall a Lifest yLes 7
Photo by steve Lenz
9
Walla Walla
Dining Guide
Clarette’s Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . 15 S. Touchet St., Walla Walla • 509-529-3430 Open 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.
Cookie Tree Bakery and Café . . . . . . . . . . . . . . . . . . . . . 23 S. Spokane St., Walla Walla • 509-522-4826 • cookietreebakeryandcafe.com Mon.-Sat., 7:30 a.m.-2:30 p.m. Cookie Tree Bakery and Café has been a familyowned 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.
Jacobi’s Italian Café & Catering . . . . . . . . . . . . . . . . . 416 N. Second Ave., Walla Walla • 509-525-2677 • jacobiscafe.com Mon.-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 signature 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 Italian Café & Catering thinking italian ... think Jacobi’s!
The Marc Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 W. Rose St., Walla Walla • 509-525-2200 • marcuswhitmanhotel.com Dinner daily, starting at 5:30 p.m. Using locally sourced produce, poultry and meats, Chef Antonio 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 intriguing as non-veggie options.
Mill Creek Brew Pub . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 S. Palouse St., Walla Walla • 509-522-2440 • millcreek-brewpub.com Mon.-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 patio in town. Local wines, daily specials and great atmosphere all await you at Mill Creek Brew Pub.
Patit Creek Restaurant . . . . . . . . . . . . . . . . . . . . . 725 E. Dayton Ave., Dayton, WA • 509-382-2625 Lunch: Wed.-Fri., 11:30 a.m.-1:00 p.m.; Dinner: Wed. & Thu., 4:30-7 p.m.; 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 — without the attitude — since 1978. While all the entrees are exquisite, their meat dishes are truly notable, especially the Medallions of Beef Hiebert. An imaginative wine list and remarkable desserts make Patit Creek a gem worth traveling for.
Thai Ploy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 311 S. Ninth Ave., Walla Walla • 509-525-0971 Open 7 days a week from 11 a.m. Roast Duck Curry, Lemon Grass Barbecued Chicken, Coconut Prawns, Pad thai and more. A great menu of Thai dishes, expertly prepared. 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.
Key
Breakfast
Kid-Friendly
Lunch
Outdoor Dining
Dinner
under $10
Reservations Recommended Food Past 10 p.m.
8 Wall a Wall a Lifest yLes
$11-$25 Over $26
Walla Walla
Dining Guide
Food
Sean Trout serves lunch to Julie and Paul Adelman as owner Tom Maccarone looks on. The Adelmans, who are from Portland, visit Walla Walla several times a year, and regularly dine at T. Maccarone’s.
Maccarone opens a bottle of wine for Julie and Paul Adelman.
The Kitchen Tango: Behind the Scenes at T. Maccarone’s By Diane Reed / Photos by Colby Kuschatka
A night out at a good restaurant can be a transformative experience. When the preparation, execution and presentation come together like a beautiful dance — it can be bliss. But have you ever wondered how such synergy is achieved? Lifestyles did, so we spent an entire day looking over the shoulders of the staff at T. Maccarone’s in downtown Walla Walla. Flexibility and teamwork are the hallmarks of a well-run restaurant’s relationships. In the case of T. Mac’s, the synergy of the group evolves into a kind of choreography. Executive Chef Preston Crowe calls it the “kitchen tango.” It’s a performance that features the changing ensemble of owner Tom Maccarone and his staff, entering and leave the scene, creating an ebb and flow of activity and intensity through the more-than-12-hour days of this popular bistro, with lunch from 11 a.m. to 2:30 p.m., salads and appetizers served between 2:30 and 5 p.m., and
dinner from 5 to 9 p.m.. 9 a.m.: The day has just begun. Maccarone is already at his computer, multitasking in the narrow hallway adjacent to the kitchen, working on the books, answering phone calls, preparing catering bids and fielding questions from staff. In the kitchen, one of many daily deliveries has just arrived. Pastry Chef Troy Tipton steps away from kneading dough for basil grissini-style crackers to check boxes of fresh produce into the walk-in cooler. Chef Mitch Deccio arrives and begins setting up the cooking line, replete with all the sauces, seasonings and special ingredients needed for the day’s luncheon menu, setting the stage for the creation of each dish. He then selects elements for the salad line from the cooler, setting up the station
for making salads, and providing cold ingredients to accompany lunch entrees. 10:30 a.m.: Out in the dining room, “opener” Sean Trout is checking table settings and setting up the bar for the lunch crowd. He has already made coffee, and now sweeps the dining room and bar for a final check before the 11 a.m. opening. Maccarone breezes through, stopping to adjust a few place settings, then swings by the wine rack to check inventory on his way to the kitchen. 11 a.m.: Sous-chef Gerry Meza and Deccio make a final check of the food lines in the kitchen before the first diners arrive. Tipton slides the basil crackers into the oven as the restaurant opens. Orders start printing out, and the kitchen tango begins. Chefs move swiftly to take on their portions Continued on pg. 11 > Wall a Wall a Lifest yles 9
Food
Executive Chef Preston Crowe prepares homemade pappardelle pasta for the restaurant’s Bolognese, which features fresh-picked thyme and Parmigiano-Reggiano cheese. The ahi tuna salad is ready to be served.
Maccarone enjoys a glass of wine with Julie and Paul Adelman. 10 Wall a Wall a Lifest yles
<continued from pg. 9
of the orders. They sense each others’ steps and move in harmony, calling out when their part of each order is ready. Meza plates and garnishes his creation, then unexpectedly pauses to check the presentation. Satisfied, he lifts it on to the pickup window, and a new movement begins. Deccio deftly assembles salads, shaving asparagus and adding Parmigiano-Reggiano cheese. Meza seasons pieces of ahi tuna and choreographs multiple sauté pans on the huge stove. With minimal banter, the pace builds to a crescendo. Finally, the perfectly seared fish rests on the carefully arranged greens, and the ahi tuna salad is ready for serving. Trout has shifted his role from opener to waitstaff, juggling orders and serving wine, cocktails and coffee. Working with a small lunch staff, Maccarone often pitches in to bartend and load the dishwasher. On this day, Maccarone takes time off to share a glass of wine with regular customers Julie and Paul Adelman visiting from Portland. He knows most of his customers and, over the years, has developed a strong relationship with many. Today, he doesn’t stop to eat, but briefly pops back into the kitchen to check on a special order of vegetarian puttanesca before rejoining the Adelmans. Executive Chef Crowe (who arrives during lunch) begins gearing up for dinner, preparing homemade pappardelle pasta — one of a half-dozen handcrafted pastas on the menu — for the restaurant’s Bolognese. Today, he’s also preparing lamb for polenta with lamb ragú for Feast Walla Walla. In concert with Maccarone, he develops innovative menus featuring local and regional specialties, and orders provisions for upcoming menus and catering jobs. 2:30 p.m.: After lunch, Tipton finishes up for the day. The dance, however, continues.
Erin Meister picks up an order from sous-chef Gerry Meza.
Sous-chef Gerry Meza prepares pork for the slow-roasted pork sandwich featuring queso fresco and cilantro, grilled pineapple, served on a ciabatta roll.
As lunch winds down, the chefs switch over the salad and cooking lines for the dinner menu. Trout is relieved by Erin Meister, who will stay until closing, along with waitstaff Heidi Lee and Alyson Franco, who arrive just before dinner. 5 p.m.: As the light starts to fade and the candles are lit, the intimate dining room fills with evening diners. The laid-back atmosphere of the restaurant belies the increased pace of the tango in the kitchen. Cook Eduardo “Lalo” Rojas works side by side with Meza. Crowe moves around the kitchen where his touch or direction is needed. On the salad line, Meza prepares the accompaniments for an order and carries the plate to the expediting area, where he adds the rib-eye steak and demi-glace for the final pairing. A momentary pause to approve the presentation, then it’s off to the waitstaff, and the dance begins anew. 9 p.m.: The restaurant begins to wind down. Crowe begins the painstaking process of breaking down the lines, efficiently sealing and storing ingredients that will be saved, and icing and refrigerating seafood. Final orders trickle in, and the team begins the process of shutting down, cleaning, mopping, as well as setting up the dining room for the next day’s lunch. On their list of regular tasks for this evening is breaking down the massive stove, reducing it to its components and cleaning every part. On a weeknight, the team is often there until after 10 p.m. On weekends it can run as late as midnight as diners linger. When everything is stored, clean and ready for the next day, the team heads for home. Although the members occasionally gather for a drink at the bar, most nights they’re ready to go home and put their feet up. It’s been a long day dancing the kitchen tango. Wall a Wall a Lifest yles 11
Beer
Adam and Jennifer Gregory in their tasting room at Dragon’s Gate Brewery.
There Be Dragons — and Craft Beer By Eric Degerman / Photos by Steve Lenz
Dragon’s Gate Brewery began with a bitter beer-face for Milton-Freewater police officer Adam Gregory. “It probably started with me sitting down at a restaurant and drinking bad beer,” he said with a chuckle. “I like good craft beer, so I started home brewing — and it escalated.” World-class wine helped put the Walla Walla Valley on the map, yet many of those who visit those tasting rooms also enjoy beer. “The reception has been overwhelming, and I’m actually very surprised, to be quite honest,” Gregory said. “Our farm is in the middle of vineyards, but people have been out here to taste the beers, and they seem to be impressed. We’ve got a great view of the Blue Mountains, and it’s relaxing.” Dragon’s Gate launched in 2011 and is one of three breweries in the Walla Walla Valley. Gregory’s beers are primarily Belgian in style, and unfiltered. He uses Belgian yeasts, and his 12 Wall a Wall a Lifest yles
beers go through “bottle conditioning,” a process home brewers rely on to create carbonation in the bottle via secondary fermentation. “We brew a barrel at a time, but our next phase will be to move to a five-barrel system and grow from there,” said Gregory, who began making beer a decade ago. “That will allow us to brew five times the amount we do now.” He began with four beers: porter, wit, Belgian strong ale and India pale ale. He’s added a chocolate stout, a Belgian triple and a saison, a lighter-style beer with roots in the Frenchspeaking region of Belgium. “Saison is a farmhouse beer, a beer that was used to feed farmers and refresh them after a long day of working in the fields,” Gregory said. “It’s brewed in the winter and released in the spring. There’s not a lot of overpowering
flavors or extra hops in it, but it’s a beer that can go well with a lot of foods. It’s just a good, refreshing beer.” He’s using ingredients grown on his 10-acre farm. “The hops out here grow like weeds,” he said. “It’s fun to watch them in the summertime because they grow almost a foot per day. They have this thick foliage with all the hop cones, and the smell is kind of overwhelming.” For those who reach for a dry-hopped IPA, though, few aromas are better. “Right now, we have a small test area,” Gregory said. “We’re going to expand into a couple of acres of hops and continue to use those hops in the production of the beer.” His wife, Jennifer, handles the marketing. Her day job is general manager of Ash Hollow
Winery, and she has been the engine behind the winery’s successful Headless Red brand. Visitors to Dragon’s Gate can see the massive black Friesian horses she rides to promote the Headless Red wine, and the breed fits in with the mood at Dragon’s Gate. “We wanted a strong theme with a medieval feel,” Gregory said. “We have Friesian horses. We like knights in armor. And the ‘dragon’s gate’ is a reference to the gate that holds back all our beer.” They’ve even named their chocolate stout Le Morte D’Arthur, a reference to the legend of King Arthur and the Knights of the Round Table. “I’m not trying to match anyone’s style,” Gregory said. “I’m just doing my own thing. And when I sit down at a nice restaurant, I think, ‘I’d like to taste this style of beer with this food.’” The wit — his Belgian-style wheat ale — may be his most versatile, and he reaches for it when eating artisan cheese, particularly chèvre.
“A smoked Gouda goes well with our porter, and habañero cheese goes well with our wit and IPA,” he said. Gregory said his bottled beers are available in Walla Walla at Olive Market Place & Café, Salumiere Cesario and the Wild Walla Walla Wine Woman shop. “Right now, we’re just available here in the Walla Walla Valley, but we’ll be growing once we expand,” he said. “We are licensed to sell in Oregon and Washington.” At the small barn he converted into his brew house, Gregory sells by the bottle and growler fill. Some beers are available only as growler fills, a reward to those who visit his farm. “We’re in a time when the craft beer industry is growing in America,” he said. “There’s not a lot in this area, so I thought the opportunity is there. And the state of Oregon has been great to work with, to open the brewery. They’ve made it really possible to get this up and running.”
Some of the Dragon’s Gate brews.
If You Go: Dragon’s Gate Brewery 52288 Sunquist Road Milton-Freewater, OR 97862 541-215-2622 dragonsgatebrewery.com Tasting-room hours: Saturday, 1 to 5 p.m.; Sunday, 11 a.m. to 2 p.m.; and by appointment.
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Wall a Wall a Lifest yLes 13
Wine
What it Means to be a Wine Ambassador By Myles J. Anderson
Ambassadors are diplomats who perform special missions for their country’s government. Likewise, in the world of wine, ambassadors have a mission to understand their wine and to educate others about that wine, while marketing and selling it. More than 200 people are employed as tast- two Saturday mornings in February, which is each spent several hours researching and preing-room associates in the tasting rooms of the usually a slow month for wine tasting. paring their lesson plans and preparing for Walla Walla Valley. These are the ambassadors We needed money to pay the faculty and the accompanying food. of the wine world. They are well-trained in the support staff. I approached Tourism Walla Walla, We used 400 wine glasses. We hired four wines they pour and market, but some do not and it graciously agreed to fund it. people to open and serve 60 bottles of wine, know the other wines that are being made and We wanted to offer the eight hours of train- provide water and spit cups, serve plates of food, sold by their neighbors. ing free of cost for the participants but, in re- wash the glasses and clean up. Sandy Kleck, a wine We began opening ambassador who used wines at 7:15 a.m. in to manage the tasting preparation for the sesroom at Tamarack Celsions that started at 8 lars, contacted me with a.m. Keeping the glasses an inquiry and a good filled with the appropriidea. Sandy expressed ate wine on schedule a need to taste wines was like conducting a from the other winerthree-ring circus. ies in Walla Walla. The training began Because she was with the histor y of working when the othwinemaking in Walla er wineries were open, Walla, from 1859 to the she was unable to learn present. We talked and about, and enjoy, their told stories about modproducts. She was often ern pioneers like Bert asked by her customers Pesciallo, Gary Figgins, to recommend another Rick Small, Baker and wine-tasting stop. She Jean Ferguson, Jack and found she was reluctant Helen Durham, Mike to recommend wineries Paul, Mart y Clubb, if she was not acquaintGordy Venneri and Wine ambassador trainees tasted 60 different bottles of local wine at Walla Walla Community ed with their wines. Norm McKibbon. College in February. Photo courtesy of Walla Walla Community College. We chatted about Tim Donahue, an perhaps filling this need for tasting-room turn, asked participants to donate a wine that enology instructor, was up next. Tim taught personnel by offering a special training for was a best-seller at their winery or restaurant. professional wine-tasting techniques, how to tasting-room associates and restaurant waitThese wines would be tasted by the trainees. judge taste versus aroma, and tasting for comstaff at The Center for Enology and Viticulture at The Walla Walla Wine Alliance volunteered mon wine faults such as oxidation, volatile acidthe Walla Walla Community College. It seemed to collect these wines and deliver them to the ity and Brett (a wine yeast that can cause the to be an expedient way to help them become Center. aroma to smell of barnyard and manure). He more knowledgeable about Walla Walla wines The training agenda was sent to all the discussed taints: corked wine, bad smells and and learn more about other related things like wineries, as well as to the restaurants that nasty wine. He ended his lesson teaching the vineyard sites, food-wine pairing, tasting wines serve wine. Each winery and restaurant could six senses in wine — bitter, sour, salty, sweet, for flaws and, also, hospitality tips for tasting register one person for one of the 40 training savory, spicy — adding a newly recognized rooms — all at one site. seats. All the seats were filled by the end of the seventh one: fat. I wove Sandy’s ideas into a training session first open day. Students enjoyed the good ones and had a spread over two half-days and scheduled it for We hired five “expert faculty.” These experts lot of fun tasting wines that were bitter and 14 Wall a Wall a Lifest yles
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acidic, and some that smelled like rotten eggs, barnyard and vinegar. Cries of “Yuk, that’s bad!” “That is terrible!” “That sucks!” filled the room. Chef Greg Schnorr ended the first morning with a wine-and-food-pairing class with six award-winning wines from College Cellars and six carefully prepared dishes. Northwest chowder, tapas and dim sum, flatiron steak with demi sauce, chocolate brownie and Muscat Ottonel sorbet comprised the chosen menu. We experimented and paired the six wines with the six dishes. Wow! What fun! The second Saturday began with Jeff Popick, a viticulture instructor, teaching about terroir, the different wine regions in the Walla Walla Valley. Different soil types have been deposited here by wind (loess), fire (volcanic ash) and water (basalt). These soil types and their location influence the types of grapes grown, as well as their flavors. We tasted wines from Spring Valley, Old Block Seven Hills, Milton-Freewater “Rocks” and Pepper Bridge Vineyard. This was a unique tasting experience highlighting the importance of geology when growing the grapes as well as producing a wine that can be identified by “place.” Michele Rennie, representing Tourism Walla Walla, gave an overview on the proper treatment of visitors in the tasting room and on providing them wonderful experiences so they leave happy and want to return. She spoke of downtown art walkabouts, parks for picnics, museums, restaurants and theaters, and also special events like February for Foodies, Celebrate Walla Walla Wines, wine club dinners, � This final class required a lot of tasting and spitting, and a strong, healthy liver. Thirty-five wines were poured. Each wine was presented and discussed by the person who donated the wine. We tasted and spat for 90 minutes. Many of the wines from the 35 different wineries had not been tasted by the trainees. This was a bit like taking children to a candy shop. All the faculty members received accolades for their presentations and the topics that were covered. Some of the comments were: “Thought this was amazing,” “Fantastic,” “Very Informative,” “Exceptional,” “Loved all of it,” “Offer this class for the community” and “Can’t believe that you did this for free.” Sadly, I must now note that Sandy Kleck was unable to attend the classes.
Wall a Wall a Lifest yLes 15
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St. AMAVI CELLARS 3796 Peppers Bridge Road 509-525-3541 www.amavicellars.com 2. BASEL CELLARS ESTATE WINERY 2901 Old Milton Highway 509-522-0200 www.baselcellars.com 3. BERGEVIN LANE VINEYARDS 1215 W. Poplar St. 509-526-4300 www.bergevinlane.com 4. BLUE MOUNTAIN CIDER 235 E. Broadway, Milton-Freewater 541-938-5575 www.drinkcider.com 5. BUNCHGRASS WINERY 151 Bunchgrass Lane 509-540-8963 www.bunchgrasswinery.com 6. CASTILLO DE FELICIANA 85728 Telephone Pole Road Milton-Freewater 541-558-3656 www.castillodefeliciana.com 7. CAVU CELLARS 602 Piper Ave. 509-540-6350 www.cavucellars.com 8. DON CARLO VINEYARD 6 W. Rose St. 509-540-5784 www.doncarlovineyard.com 9. DUNHAM CELLARS 150 E. Boeing Ave. 509-529-4685 www.dunhamcellars.com 10. FIVE STAR CELLARS 840 C St. 509-527-8400 www.fivestarcellars.com 11. FORGERON CELLARS 33 W. Birch St. 509-522-9463 www.forgeroncellars.com 12. FOUNDRY VINEYARDS 13th Ave. and Abadie St. 509-529-0736 www.wallawallafoundry.com/vineyards 16 Wall a Wall a Lifest yles
40
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13. FORT WALLA WALLA CELLARS 127 E. Main St. 509-520-1095 www.fortwallawallacellars.com 14. GLENCORRIE 8052 Old Highway 12 509-525-2585 www.glencorrie.com 15. GRANTWOOD WINERY 2428 Heritage Road 509-301-0719 509-301-9546 16. JLC WINERY 425 B. St. 509-301-5148 www.jlcwinery.com 17. LE CHATEAU 175 E. Aeronca Ave. 509-956-9311 lechateauwinery.com 18. L’ECOLE NO 41 WINERY 41 Lowden School Road and U.S. Highway 12 509-525-0940 www.lecole.com 19. LODMELL CELLARS 6 W. Rose St. 509-525-1285 www.lodmellcellars.com 20. LONG SHADOWS 1604 Frenchtown Road (Formerly Ireland Road) 509-526-0905 www.longshadows.com By invitation only. Requests accepted on a limited basis. Please call to inquire.
21. MANSION CREEK CELLARS 9 S. First Ave. 253-370-6107 www.mansioncreekcellars.com 22. NORTHSTAR WINERY 1736 J.B. George Road 509-524-4883 www.northstarmerlot.com 23. PEPPER BRIDGE WINERY 1704 J.B. George Road 509-525-6502 www.pepperbridge.com
11 32
24. PLUMB CELLARS 9 S. First Ave. 509-876-4488 www.plumbcellars.com 25. REININGER WINERY 5858 Old Highway 12 509-522-1994 reiningerwinery.com 26. ROBISON RANCH CELLARS 2839 Robison Ranch Road 509-301-3480 www.robisonranchcellars.com 27. SAPOLIL CELLARS 15 E. Main St. 509-520-5258 www.sapolilcellars.com 28. SAVIAH CELLARS 1979 J.B. George Road 509-520-5166 www.saviahcellars.com 29. SEVEN HILLS WINERY 212 N. Third Ave. 509-529-7198 www.sevenhillswinery.com 30. SINCLAIR ESTATE VINEYARDS 109 E. Main., Ste. 100 509-876-4300 www.sinclairestatevineyards.com
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31. SPRING VALLEY VINEYARD 18 N. Second Ave. 509-525-1506 www.springvalleyvineyard.com 32. SULEI CELLARS 355 S. Second Ave. 503-529-0840 www. suleicellars.com 33. SYZYGY 405 E. Boeing Ave. 509-522-0484 www.syzygywines.com 34. TAMARACK CELLARS 700 C St. (Walla Walla Airport) 509-520-4058 www.tamarackcellars.com 35. TEMPUS CELLARS 124 W. Boeing Ave. (Walla Walla Airport) 509-270-0298 www.tempuscellars.com 36. TERTULIA CELLARS 1564 Whiteley Road 509-525-5700 www.tertuliacellars.com
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health Elizabeth Sparks leads a fun-filled TRX session at the YMCA.
lifestyles in the walla walla valley
20
TO MARKeT, TWO MARKeTS Walla Walla now has two farmers markets — and reaps the benefits.
26
TRX AT THe yMCA This new training program gets to your core.
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FOOD ALLeRGIeS You are what you eat.
Wall a Wall a Lifest yLes 19
Food
20 Wall a Wall a Lifest yles
To Market, Two Markets Ah, the farmers market: The smell of summer, the colorful sight of fresh produce neatly arrayed in the sun, the hum of live music mingling with good conversation, the taste of something fresh-squeezed — it’s a feast for the senses. “When we all arrive at the farmers market and everything’s laid out, we just assume that it magically happens,” says Cheryl Thyken, market manager. “But each one of those vendors spends
months or years perfecting how their booth is going to look and what products they’re going to bring to market. They’ve all put an incredible amount of thought into what they’re going to be
providing for the people who come to market.” Last year, some of those vendors were concerned Walla Walla wouldn’t have a farmers market, at all. After a tumultuous season marked by Continued on pg. 22 >
Top Left: Rhubarb and radishes. Top Right: Locati farms asparagus. Bottom Right: Walla Walla sweet salad onions being sold by Michael Locati. All photographs taken at the Downtown Farmers Market.
Wall a Wall a Lifest yLes 21
health
By Gillian Frew / Photos by Steve Lenz
Food
<continued from pg. 21
internal disputes, the city opted not to renew the Walla Walla Valley Farmers Market Association’s lease for the property behind City Hall, seeking new operators for the downtown location. In March, the city council approved a contract for the Downtown Walla Walla Foundation, which had run the market for the first 10 years of its existence, to operate the Downtown Farmers Market. Soon after, Thyken was hired as market manager. “It was time for a change, and we were the change,” says Elio Agostini, executive director of the Downtown Walla Walla Foundation. Meanwhile, the group retaining the original name and bylaws of the Walla Walla Valley Farmers Market announced it would relocate to the fairgrounds, where about 15 vendors now operate on Saturdays. “We are excited about our new location and some of the benefits it offers — abundant parking, cool grass for those hot summer days and building shelter for inclement weather,” says Robin Saxby, the association’s secretary. Despite the rift, both groups remain positive about the 2013 season, united in the belief that a strong farmers market is integral to the community. “It’s a huge value for locals, but it’s also a draw for people who are coming from out of town,” says Thyken. “We typically think of a farmers market as serving just the local people, and it indeed does, it’s a great asset — but it’s also a gem for the city to have something like this, so that when people come into town, they get to see local wares and purchase local food.” More than 70 vendors, many of them market veterans, operate at the restructured and renovated downtown market. Among other changes to the layout, the market now offers a food court, wider aisles under the pavilion, and clusters of tents selling from two sides. “The only real big change that I see to the market is the manner in which it is physically set up,” Thyken says. “Otherwise, people coming will see their favorite vendors, listen to the music and see their friends. It’s a community experience.” “Junior vendors,” or vendors under the age of 18, have also been welcomed back to the downtown market this year thanks to donors who chipped in to cover their insurance costs. “I am optimistic that this year will bring a renewed sense of camaraderie amongst the vendors, with better communication with our new management,” says State Representative John Zerba at the Downtown Farmers Market sells pure honey harvested from his apiaries. 22 Wall a Wall a Lifest yles
Continued on pg. 24 >
health Justin Mebes of survival Gear is one of the youth vendors at the Downtown Farmers Market.
Cheryl Thyken, Downtown Farmers Market manager.
Hany Shaaban of Delicious Egyptian Falafel at the Downtown Farmers Market. Wall a Wall a Lifest yLes 23
Food
<continued from pg. 22
Vendors at the farmers market at the fairgrounds offered lots of healthy plants for sale.
Maureen Walsh, whose family has sold their Walla Walla Sweet Onion Sausages at the market for years. “I believe a fresh start, a fresh new look, and the freshest produce and goods available will be a winning combination for a great downtown farmers market!” Agostini says the market is about evenly divided between farmers, artisans and food vendors, an ideal mix for customers. “Our downtown is all about small business,” he says. “Keeping the market downtown was pretty straightforward in the sense that everyone knows where it is, it’s part of the downtown, it’s got that ambiance. It’s a lovely stroll on Saturday or Sunday morning getting fresh produce and then walking up Main Street. It enhances our downtown.”
If You Go: The Downtown Farmers Market operates Saturdays and Sundays, 9 a.m. to 1 p.m., from May through October, at Fourth and Main streets. The Walla Walla Valley Farmers Market operates 9 a.m. to 1 p.m. on most Saturdays from May through October at the fairgrounds.
The farmers market at the fairgrounds. 24 Wall a Wall a Lifest yles
Top Left: tim Wert and his daughter, Ligaya, enjoy a drink and a scone at the Downtown farmers Market.
Bottom Left: Sarah VanDonge and Alex Leaper, of Panada Bike Bites, pedal home with the entire food booth in tow. these custom food carts were designed by owner Greg VanDonge.
Timeline: 1996:
The Downtown Walla Walla Foundation founds the farmers market at its traditional location at Fourth and Main
2006:
Vendors and operators split from the Downtown Walla Walla Foundation in a push for more autonomy, forming the independent Walla Walla Valley Farmers Market Association
2012:
The City of Walla Walla, which owns the property behind City Hall where the farmers market operates, elects not to renew the marketâ&#x20AC;&#x2122;s lease after a tumultuous season marked by internal strife
2013:
The Walla Walla City Council approves a three-year contract with the Downtown Walla Walla Foundation to resume operation of the farmers market, with Cheryl Thyken appointed market manager. Another group retaining the name Walla Walla Valley Farmers Market announces plans to operate a separate market at the fairgrounds
Wall a Wall a Lifest yLes 25
health
Middle Left: Michael Locati, of Locati farms, inc., completes a sale.
Health
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TRX redefines your workout for strength, balance, flexibility and core training. Above: Juan sanchez, Josh Klingenberg and elizabeth sparks.
New Total-Body Fitness Program Offered at the YMCA By Leslie Snyder / Photos by Steve Lenz
TRX Suspension Training is a revolutionary total-body fitness program that uses gravity against an individual’s body weight to simultaneously develop strength, balance, flexibility and core stability. Originally designed by Navy SEAL Randy Hetrick to keep himself and his teammates in peak condition while deployed, the first design, which included a few lengths of parachute webbing hand-stitched together with rubber boat-repair tools, has evolved into the current 26 Wall a Wall a Lifest yLes
system of straps, buckles and carabiners. Today you will find TRX suspension training in gyms, training centers, physical-therapy offices, ballet studios, swimming pools and in homes. According to TRX representatives, the system has become a mainstay of strength and
conditioning routines for their athletes. But it’s not just for the athlete. Among my favorite populations to train with the TRX are the deconditioned and those rehabbing an injury. The beauty of TRX is people of all ages and abilities can use it.
focusing on the large metabolic muscles of the legs, chest, back and core. Sixty-minute classes incorporate short bursts of cardio intervals and may include using the battling ropes, doing jumping jacks or running stairs. The 30-minute “Flexibility and Balance” class allows participants to focus on increasing flexibility while incorporating exercises that increase body awareness. The “Teen Class” is designed specifically for teens aged 14 to 18 so they can experience
a class with their peers. TRX classes are run as fee-based classes. For $25 you can purchase a TRX punch card that buys you eight hours of classes. These hours can be used in any combination of 30-minute/60minute classes. As a bonus, at the completion of the eighth hour, the ninth hour is free! The tagline for TRX is “All core, all the time,” and it’s true. If you’re looking for a way to redefine strength and/or core training, give TRX a try.
“All core, all the time” is one of the biggest benefits of the TRX workout.
Class-members pictured: Kelli Pitzer, Graycen Duffy, Leslie Snyder, Theresa Osborne, Elizabeth Sparks, Josh Klingenberg, Juan Sanchez
Wall a Wall a Lifest yLes 27
health
Because a person is using body weight instead of free weights for training, a slight change in foot positioning can change the definition of “challenging” for each participant. In every class I teach, I offer ways to change the exercise to meet the personal needs of each participant. Each class at the YMCA is led by an instructor who has been trained in the TRX system. Classes are offered in 30-minute and one-hour segments. Thirty-minute “Body Blast” classes allow the participant to experience a full-body workout
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Diet
Elimination diets can help you feel like a new person.
You are What you Eat: Help with Food Sensitivities By Lindsey Thompson, EAMP, L.Ac.
The old adage “You are what you eat” has crossed many a mother’s lips. Now the new wave of supermarket food-labeling brings to it an entirely different meaning. The shelves brim with gluten-free, dairy-free, nut-free, corn-free, et cetera-free products. You can proudly eat a GF pancake and proclaim, “I am gluten free.” But what is this phenomenon of food sensitivity, and why is it happening? Contrary to popular opinion, food allergies are not a new problem, even if food intolerances or sensitivities are newer to mainstream culture. Although the topic is hotly debated as either fact or fad, more and more health-care practitioners are noticing patients with sensitivities to various foods. The “why” is unknown. In my experience, food sensitivities are real. They cause chronic, varied and, sometimes, subtle symptoms. Such symptoms are frequent or uncomfortable gas and bloating, joint pain, unexplained anxiety, irritability, muscle aches, headaches and unexplained fatigue. Since food sensitivities can be as individual as the person 30 Wall a Wall a Lifest yles
they afflict, this list of symptoms is not exhaustive. To make matters worse, food sensitivities often exacerbate symptoms and flare-ups of autoimmune disorders, chronic fatigue syndrome and fibromyalgia. A food allergy is a specific histamine reaction that can, sometimes, even lead to anaphylactic shock and be life-threatening. How do food sensitivities cause all these symptoms and reactions? Our basic understanding of this condition is that some sort of gut inflammation makes the intestinal walls extra porous and allows larger particles of nutrients to enter the blood stream. Since these are not fully broken down, the immune system
patrolling the blood does not recognize them and attacks them as though they were a virus, bacteria or other harmful entity. Where that inflammation shows up, is individualized. Why don’t allergy skin tests pick up on food sensitivities? There are many antibody markers used by the immune system. The skin tests only check for one type of antibody, the one involved in life-threatening food allergies. The most efficient way to discover and treat food sensitivities is an “elimination” diet. You can approach an elimination diet in two ways. One, you do the full-fledged elimination diet. Two, you only test the most common food sen-
health
sitivity-causing culprits. The second option is shorter in duration, but less accurate. A full-fledged elimination diet involves eating a “clean” diet for two to four weeks before testing for any potential food sensitivities. The clean diet allows your body to clear out any inflammation from hidden problem foods. It creates a baseline of how your body feels without inflammation, and helps you recognize any reactions during food reintroduction. When the initial clean-diet phase is completed, you can start reintroducing foods. You test one food at a time. Testing works like this: On the morning of your test day, eat three to five servings of the food you are testing, such as gluten, before noon. At noon, stop eating gluten. Keep a diary of any possible reactions to the reintroduction, and go back to the clean diet for the next three days. If you have no reactions, congratulations! You get to keep that food in your diet and can move on to testing the next suspicious food. If you have a reaction, you have to remove the food from your diet and stay on the clean diet a little longer before testing the next food. The shorter option involves eliminating the top five culprits of food sensitivities: gluten, corn, soy, dairy and eggs, for two to four weeks, and then reintroducing them one at a time, as in the fullfledged elimination diet. When testing a food, remember to look for any bizarre signs of a sensitivity. The common symptoms are headache, major gas and bloating, abnormal bowel movements, joint pain, and sluggishness or “brain fog.” But remember to watch for mood and emotional changes. I had a friend who did an elimination diet and found that she got inexplicably angry whenever she ate eggs. It was unexpected, but upon multiple experiments there proved to be a solid link between her eating eggs and her getting angry. You may find elimination diets scary and overwhelming. Let’s be honest, they are scary and overwhelming, but once you identify any food sensitivities that you have, you will begin to feel like a whole new human being. Your health is worth it. If you are considering doing an elimination diet, it is important to inform either your general practitioner or a health-care provider who has had experience with elimination diets. It is even better if they can help monitor and counsel you during your elimination diet, since flare-ups upon the reintroduction of certain foods can sometimes be significant.
Lactose intolerance is a common cause of adverse symptoms.
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www.lecole.com Wall a Wall a Lifest yLes 33
Music
North X Southeast — Walla Walla is a Summer Music-Festival Magnet By Robin Hamilton
Could it be the wine? The weather? The charming, arts-loving natives? Whatever the reason, Walla Walla is becoming a mini-Mecca for music festivals. There’s classical chamber music, rock, blues and jazz on the bill for June alone. The Walla Walla Chamber Music Festival kicks off June 6 and continues until June 29. Kate Morrison celebrates her birthday with a jazzy concert on June 14. And Rockin’ the Lowboy, a fundraiser that puts kids together with instruments and lessons, takes no prisoners for a 12-hour musical feast on June 29. Chamber music opens up The Sixth Annual Walla Walla Chamber Music Festival is bigger than ever, with 21 artists from all over the United States and more performances, including events at four wineries and the Gesa Power House Theatre. Some of this year’s highlights: A new series called “Portrait of an Artist” will be held at four local wineries. Music Festival founder and Artistic Director Timothy Christie moderates the series, which will introduce audiences
to festival musicians, highlighting the unique paths that lead to a life in music. Another special event, “Collage,” will be held at the Charles Smith Downtown Walla Walla Tasting Room. Christie offers this description: “Collage is a style of performing in which varied musical styles are performed continuously and seamlessly, without pause, from multiple locations in and around the audience. Music from antiquity rubs elbows with ‘wet ink’ compositions in a way that keeps the audience guessing. “Once the music begins, there are no pauses for applause, or to catch your breath. Each set becomes its own unique piece of amalgamated chamber music, never to be repeated in any setting, ever again. Tallis, Debussy and Tan Dun? Why not? Beethoven, Carter and Pink Floyd? Done. Anything is fair game!” Free concerts include: four children’s concerts, 10 open rehearsals and four community performances.
Jazz with ‘a nougat center’ June 14 is Kate Morrison’s birthday, and she’s planning a big, musical party. Her band: pianist Gary Hemenway, bassist Michael Simon, Daniel Cox on drums and special guest Gavin Bondy on trumpet. Morrison, who has won several awards as a vocalist, is a local favorite. The group will perform two live concerts, one at the Gesa Power House Theatre and one at Pendleton’s Vert Auditorium. Morrison says the group’s musical flexibility and diverse range makes their performances exciting. “Our brand of jazz is kind of like nougat: It’s difficult to describe exactly what it is, but it’s pretty sweet, and people seem to like it.” Rockin’ the Lowboy for a great cause What if Walla Walla had a festival on the scale of Coachella or South X Southwest? While Rockin’ the Lowboy may be much more modest than many other festivals — organizers are hoping for 500-plus music lovers — it has all the makings of greatness: a killer lineup, food, wine and retail. Out-of-town festival-goers can tent camp or RV it. The festival, all rock, funk and R&B, benefits the Wee Willy Music Enterprise, a non-profit dedicated to the development of music education of local youth. Organizers Mike Locati and Abigail Schwerin have worked hard to make the event successful and to get local sponsors to support it.
If You Go: Walla Walla Chamber Music Festival For more information and a complete schedule of festival events: www.wwcmf.org
Walla Walla Chamber Music Festival at Charles Smith winery. Photo by David Mumm. 34 Wall a Wall a Lifest yles
Up to this point, they’ve barely been able to cover their costs, Locati says. “To put together a festival of this caliber means $1 million of insurance, building a professional stage, getting licenses and permits — and bands are not cheap. The Randy Oxford Band — six rooms go along with that. That band deserves a lot of credit — making this dream work. It touches them, and they want to build this into a real music community for kids. “We’ve finally got non-profit status,” Locati
says. “That’s a game changer.” Schwerin agrees. “We’re in our third year, and getting sponsors has been hard. People assumed it was a for-profit event.” This year will be different. “We finally have money to distribute to these kids. Because Abby and I are into the live music scene,” Locati says, “we’ve seen what music can do for all kinds of people. Some kids who are artistic don’t function well in a school setting.” Food will be provided by The Bank & Grill,
and there will be several vendors, including retail caravans, Lotus and Celebrity Henna. “It’s going to be a different kind of festival experience,” Schwerin says. “It goes back to what music can do for you,” she says. “Young people get into music and develop a sense of self and more confidence. We want to foster that.”
If You Go: Kate Morrison and Band A portion of the proceeds from the two shows will benefit Walla Walla Community Hospice and the Blue Mountain Community College music scholarship program in Pendleton, where Morrison and fellow band-member Gary Hemenway studied. 7 p.m., Friday, June 14, at the Gesa Power House Theatre, 111 N. Sixth Ave., Walla Walla, WA 99362. 509-529-6500 7 p.m., Saturday, June 15, at the Vert Auditorium, 500 S.W. Dorion Ave., Pendleton, OR 97801. 541-276-0320
Kate Morrison and Band. Photo by Rick Luiten.
If You Go: Rockin’ the Lowboy Noon to midnight, June 29 Here’s the lineup: Pappa Frita & The Hot Mustard Tommy Hogan Gary Winston & The Real Deal The Coyote Kings with Mush The Randy Oxford Band The Wasteland Kings Tickets may be purchased at the event, or in advance at https:// weewilly.ticketbud.com/rockinthe-lowboy-2013
Gary Winston, Kyle Schlede and Marquelle Fowler rockin’ on a lowboy. Photo by Colby Kuschatka. Wall a Wall a Lifest yles 35
WHAT’S NEW IN W
2
Story and photos by Diane
Reed
THERE’S ALWAYS SOMETHING NEW HAPPENING IN WALLA WALLA, IF YOU KNOW WHERE TO LOOK
Fire and Nice It’s a great time to make the short hop up to Dayton and stop by Chief Spring’s Fire & Irons Brew Pub. The newly renovated pub features an expansive bar and is decked out in firefighting memorabilia, including helmets and “irons” (pike poles and Halligans). Pull up a stool or grab a table at the familyfriendly brew pub, a dream come true for Ann and Mike Spring. Mike (“Chief Spring”) brings his extensive brewing expertise to the pub, and he and Ann have the warm personalities that make folks feel right at home. Mike, a career firefighter, served the Walla Walla Fire Department, was chief of the College Place Fire Department and is currently a battalion chief at Hanford. Ann worked at the Whitman College library and recently left her job at the Mid-Columbia Library System to devote
herself to Chief Spring’s. They look forward to Mike eventually “retiring” into a business that combines brewing and community-building in the town they fell in love with. Try their changing varieties of beer and ale, brewed in small batches on site — Back Fire Stout, Pike Pole Honey, IPA, Flash Over Red Ale, Scottish Ale, Dirt Road Brown Ale and Pale Ale. (Take home a growler of your favorite.) Pair the brews with pub fare like firehouse chili, bangers and mash, pasties, sandwiches and other specialties. Join the ranks of the “Mug Club,” which rewards regulars with upgrades, special offers, a T-shirt and an opportunity to help Mike brew.
Chief Spring’s Fire & Irons Brew Pub in Dayton features handcrafted ales and beers.
Chief Spring’s Fire & Irons Brew Pub 148 e. Main St., Dayton 509-382-4677 Open Sunday to Thursday, 11 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 10 p.m. www.fireandironsbrewpub.com Follow it on Facebook.
Wheels Up! In his new shop (509 Sports), Shane Harris is surrounded by get-up-and-go. You’ll find a range of BMX, mountain and road bikes, along with skateboards and his custom line of “Powder Hound” snow bikes mounted on skis. Throw in skateboard and bicycle accessories, clothing, safety equipment and parts, and there’s a lot packed into the shop. His “Recycle Room” features used bikes, boards and sports merchandise. Over the years, Harris managed a bike shop in Klamath Falls, Ore., and had his own bicycle shop in Burns, Ore. When he arrived in W² in 2003, he started a mobile bicycle-repair business — he’s an ace at tune-ups, upgrades and repairs, striving for same-day or next-day service to get his customers back on the road. Harris situated his shop in a location that lends itself to test rides, and he encourages them. His goal is to develop the kind of rela36 Wall a Wall a Lifest yLes
tionship with his customers — who range in age from 5 to folks in their 70s — that ensures they’re happy with their wheels (or snow bikes). A longtime biker, skier, boarder and BMX racer, Harris is an active volunteer with the BMX track at Fort Walla Walla Park. He also presents bike-safety programs in the schools. An accomplished designer, his creations have included recumbent bicycles, an electrathon race car (which clocked 93 mph on the Bonneville Salt Flats) and, most recently, his line of “Powder Hound” snow bikes (available for sale or rent at the shop). You’ll find them in use at a number of ski resorts in the Northwest, including nearby Bluewood. Whatever your preference, it’s time to get up and go!
shane Harris shows off one of his “Power Hound” snow bikes, which he designs and builds.
509 Sports 1617 e. Alder St., Walla Walla 509-525-7433 Open Monday to Saturday, 9 a.m. to 6 p.m. Follow it on Facebook.
Historic Homes
The 104-year-old house has been refurbished and polished to suit a family.
A Comfortable Family Home By Karlene Ponti / Photos by Greg Lehman
The 1908 home of Alison Kirby and Daniel Calzaretta at 330 S. Palouse St. is a comfortable family home, with the couple’s children, their friends, a dog and numerous cats. It was built for Anastasia Martin and her so they can ride bikes just about anywhere, and “Old houses are like these wonderful old family; they occupied the home until 1976. In they are right across from the YMCA track. ladies that should be respected and cared for,” the years since, several other families have lived The home offered the growing family lots Alison says. there. And, initially, the home needed Alison and Daniel, the fifth ownquite a bit of care. ers, purchased it in 2000. The feature “We had the roof replaced, the gutthat drew Alison to the home right ters replaced,” Alison said. away was the large porch with subWith the remodel of the basement stantial columns. and painting the interior and exterior, “I like porches,” she says. “I she says the house easily cost them thought about why people love $200,000 in the first five years. But porches. My grandparents had a porch it has good bones, great woodwork, swing. A porch swing evokes memoand lots of storage that is original. ries of someone who loves you, would She and her husband take turns bake you cookies, and sit on the porch picking the paint colors, and it works with you and eat ice cream cones.” out just fine. The home seemed like just the “We can do that without coming right place to make memories for to blows,” Alison says. the family. The next project may be to expand It’s large, at 4,500 square feet, Alison Kirby loves the large porch. It was the feature that drew her to the kitchen. Daniel likes to cook, and the home from the start. with four bedrooms, two and onethis makes sense for more family dinhalf baths on three floors, and an attic. of space that could be transformed into family ners. They may also add a sunroom. When Alison and Daniel moved in, their rooms and living areas. They use the whole house and yard, but have children were little, and they loved the location They remodeled the basement, transforming some favorite areas. — one-and-a-half blocks to the library and close it from an unfinished-concrete space into a com“The front porch, for sure,” Alison says. to in-town parades. Bicycling is a family hobby, fortable family room with built-in bookshelves. Continued on pg. 40 > Wall a Wall a Lifest yles 37
Historic Homes
The 1908 home has stunning woodwork.
Large original windows add to the elegance of the formal dining room. A cat guards the way into the kitchen. 38 Wall a Wall a Lifest yles
The kitchen is a more casual gathering place, usually full of kids, friends and pets.
Each bedroom has its own distinctive color scheme. Wall a Wall a Lifest yles 39
Historic Homes
<continued from pg. 37
The sunny back deck looks toward the pergola the couple put together.
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40 Wall a Wall a Lifest yles
She’s a master gardener, and one of her projects this spring probably will be putting flower baskets on the front porch, as well as refining the backyard. “The kids probably like the basement. It’s big enough for a slumber party,” Alison says. “The room we use the most is the ‘fireplace room.’ It’s like a den and a library.” The house is family-friendly, and Alison has made a choice to have sturdy, durable furniture that can take a beating from the kids, pets and all the friends from school. She can get fancy furniture later; she wants to enjoy the kids and their friends now. Some things are old, and some have been added recently. Alison and Daniel built the backyard gazebo from a kit, stained it and bolted it into place. “It’s nice to be here 13 years, now. I treasure and honor the people who lived here before,” Alison says. Members of the families who’ve lived there have carved initials into beams, and kids have scribbled on the pantry drawers. These are memorials to those who lived there and memories they share of the family home at 330 S. Palouse St.
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Secret Garden
Gardening is fun and good therapy, according to Becci Lund and Alan Feistner.
Healthy Garden — Healthy Meals By Karlene Ponti / Photos by Greg Lehman
Becci Lund and her husband, Alan Feistner, at 402 Agate Place in Walla Walla, constantly experiment with their garden. “It’s our fifth year in the house, and it’s our first garden,” Becci says. “There was nothing in the backyard except a couple of rose bushes and a lilac tree.” Starting, essentially, from scratch meant Becci and Alan could experiment with new plants and ideas. “I’ve always been interested in gardening,” 42 Wall a Wall a Lifest yles
Becci says, so it’s really a dream come true. They had lived in Germany, and Becci had been impressed by European gardens. Now they have a house, and they are planting a variety of items for fun and beauty, and for healthy meals. They have a vegetable garden, but they also grow all kinds of berries and a number of fruit trees. They have even built a grape arbor.
All the work in the garden is done by the family. It’s a lot of work. “We just do a little at a time,” Becci says. “I love doing it.” Gardening is fun as well as good therapy. One of her favorite plants is the alpine strawberry, a wild strawberry that’s much smaller than the commonly cultivated variety.
“The flavor is intense, and the birds don’t eat them,” Becci says. To prepare for the extensive gardening, she took the Master Gardeners’ class from the Washington State University extension office. “It’s coming along. We’re constantly moving plants trying to get them to the right spot,” Becci says. Becci and Alan have added quite a few things. On one side they’ve put in a low-water garden to see what looks good while using less water. “Some stuff worked,” Becci says. It is still a work in progress. Becci and Alan have had very good luck with raspberries. Her favorite vegetables are the pea pods — her children go out to the garden to grab a snack and love munching on the crunchy pea pods. Becci likes to sit under the grape arbor and relax, so the garden is a peaceful sanctuary, as well. The garden is still a work in progress, but full of color and fun.
Cheerful decorations grace the garden.
Wall a Wall a Lifest yles 43
JUNE The Dayton Depot continues its exhibit “The Social Life of Dayton,” an assortment of photographs from 1870-1930. Details: 509-382-2026.
The annual Fort Walla Walla Days celebrates history by recreating a 19th-century military encampment with historic interpreters representing people of the past. 10 a.m.-5 p.m., Fort Walla Walla Museum. Details: 509-525-7703.
May 30-31, June 1-2, 6-9
June 9
The Walla Walla Community College Theatre Arts Department presents “All I Really Needed to Know I Learned in Kindergarten.” 7 p.m., China Pavilion, WWCC. Details: 509-527-4575.
Car buffs gather to watch the Summer Demolition Derby. 6 p.m., Walla Walla County Fairgrounds. Details: 509-527-3247.
Through October
May 31-June 1 The annual Relay For Life raises funds to help fight cancer. Borleske Stadium track, Walla Walla. Details: 509-540-4514 relayforlife.org/wallawallawa
June 9-July 14 Lavender Field Days, 2013. Enjoy wreath-making, lavender tea and more. Blue Mountain Lavender Farm. Sunday-Friday, 10 a.m.-5 p.m.; closed Saturdays and July 4. Details: 509-529-3276.
June 16 Walla Walla University salutes the class of 2013. 8:30 a.m., Centennial Green, Walla Walla University, College Place. Details: 509-527-2656. The family-friendly annual Multicultural Festival celebrates diversity with music, dance, games, stories and food. 11 a.m.-6 p.m., Pioneer Park. Details: 509-525-8602. June 20-22 Celebrate Walla Walla Valley Wine. Includes a reception, wine tasting and winemaker dinners. Details: 509-526-3117 or wallawallawine.com June 22
Weston Pioneer Days. City-wide celebration in Weston. Details: westonchamber. bmi.net.
Saint Jean-Baptiste Day. Celebrate French Canadian culture at the Frenchtown Historic Site. Noon-5 p.m.; evening celebration, 7 p.m.; Waterbrook Winery. Details: frenchtownpartners.org
May 31, June 1, 7-9, 14-15 A performance of the comedy “The Foreigner.” Matinee, June 9; The Little Theatre of Walla Walla. Details: 509-529-3683.
June 25 Kids’ Day Camp. Learn how the pioneers lived more than 100 years ago. Fort Walla Walla Museum. Details: 509-525-7703.
June 1
June 25-29
Battle of the Badges, a charity baseball game, has local police officers playing against local firefighters. 7:05 p.m., Borleske Stadium. Details: 509-522-2255 or wallawallasweets.com
First-time plein air “Paint Out,” offering a chance for a group of artists to paint together over several days in Walla Walla and surrounding areas, including Blue Mountain Lavender Farm and Tero Estates winery. Saturday, meet the artists, and see and buy original works. Details: 509-525-7084 or mwalters534@yahoo. com
June 1-2 Downtown Summer Concer t Series. Every Saturday and Sunday through August 25. 4-7 p.m., Land Title Plaza, First Avenue and Main Street. Details: 509-529-8755.
June 28-29 Missoula Children’s Theater performs “Beauty Lou & The Country Beast” at The Little Theatre of Walla Walla. 7 p.m., June 28; 3 and 5:30 p.m., June 29. Details: 509-529-3683.
June 1-2, 15-16 The Walla Walla Drag Strip holds weekend races. Details: 509-301-9243 or wwdragstrip.com
The summer Chamber Music Festival. Photo by David Mumm.
June 29
June 5 Opening day for the Walla Walla Sweets baseball team. 7:05 p.m., Borleske Stadium. Details: 509-522-BALL or wallawallasweets.com Summer contra dances at the Bandstand in Pioneer Park. Details: 509-522-0322 or fam.bmi.net June 6 Cellist Ed Dixon performs for the “First Thursday” lunchtime concert at St. Paul’s Episcopal Church. 12:15 p.m. Details: 509-529-1083. June 6-29 The summer Chamber Music Festival brings music to many venues in the area. Details: wwcmf.org June 8-9 “The Festival of the Actors,” a student-directed show, at Walla Walla University. Details: 509-527-2641. 44 Wall a Wall a Lifest yles
June 14-16
Rockin’ the Lowboy. Twelve hours of music in the vineyard. Pappa Frita and the Hot Mustard, Tommy Hogan, Coyote Kings w/Mush, Gary Winston & the Real Deal, and more. Noon-midnight, 1106 Sapolil Road. Details: 541-786-1613.
Celebrate Father’s Day with the Dayton All-Wheels Weekend. The annual automotive extravaganza features a car show, Saturday-night dance, contests, demolition derby and Outlaw Lawn Drag Races. On Saturday, speeder rides at the Dayton Historic Depot. Main Street and Columbia County Fairgrounds. Details: 509-382-4825.
It’s the annual Big Band Barbecue Benefit. Dance under the stars at the Frazier Farmstead Museum. 6-10 p.m., Milton-Freewater. Details: 541-938-4636.
June 14-Aug. 11
June 30
The Tamástslikt Cultural Institute hosts the exhibit “Ric Gendron: Rattle Bone.” Details: 541-966-9748. June 15 Walla Walla Community College Recognition. Dietrich Dome. Details: 509-522-2500. Inland Cellular “Family Movie Night.” Relax with an outdoor movie. Gates open at 8:30 p.m., Borleske Park. Details: 509-529-8755.
Walla Walla Valley Bands host the Yakima Valley Community Band in concert. 3 p.m., Pioneer Park. Details: 509-301-3920. The Walla Walla Sweets hold a block party. Downtown Walla Walla. Details: 509-529-8755.
Regular Events Each month, the Blue Mountain Artists Guild in Dayton sets up a new exhibit at the Dayton Public Library. Details: 509-382-1964. MONDAy
Live music. 9 p.m.-midnight, Anchor Bar, 128 E. Main St., Waitsburg. Details: 509-337-3008.
FRIDAy Pianist Carolyn Mildenberger. 5-7 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.
Live music. 7 p.m., Walla Faces, 216 E. Main St. Details: 877-301-1181.
The first Friday of each month, free admission at Tamástslikt Cultural Institute, Pendleton. Details: 541-966-9748.
Live music. 9 p.m., Wildfire Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.
TueSDAy
Music. Dayton Wine Works, 507 E. Main St. Details: 509-382-1200.
Live music. 9 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.
“Trivia Game Night.” Red Monkey Downtown Lounge, 25 W. Alder St. Details: 509-522-3865.
The second Friday each month, acoustic jam. Skye Books & Brew, Dayton. Details: 509-382-4677.
Most Monday nights, live music at Vintage Cellars. 10 N. Second Ave. Details: 509-529-9340.
WeDNeSDAy First Wednesday of the month, wine tasting. Plateau Restaurant at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.
Live music. 7 p.m., Walla Faces, 216 E. Main St. Details: 877-301-1181.
The Walla Walla Valley Farmers Market Association brings you fresh local produce and a free concert while you shop. 9 a.m.-1 p.m., Walla Walla County Fairgrounds. Details: 509-520-3647.
Live music. 9 p.m., Wildfire Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.
The Downtown Farmers Market. 9 a.m.-1 p.m., Crawford Park, Downtown Walla Walla. Details: 509-529-8755.
Music. Rogers’ Bakery, 116 N. College Ave., College Place. Details: 509-522-2738.
Live music. 9 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.
SuNDAy
Record your music. 5 p.m., Walla Walla Recording Club at Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.
SATuRDAy
Music. 7-9 p.m., Walla Walla Wine Works. Details: 509-522-1261.
Most Saturday nights, live music. Vintage Cellars, 10 N. Second Ave. Details: 509-529-9340.
Live music. 8 p.m., Laht Neppur Ale House, 53 S. Spokane St. Details: 509-529-2337.
Open mic. 8 p.m., Laht Neppur Ale House, 53 S. Spokane St. Details: 509-529-2337.
BROADWAY COUNTRY POP BROADWAY ROCK COUNTRY CLASSICAL POP ROCK CLASSICAL
Karaoke. 8 p.m., Wildfire Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453. THuRSDAy Walla Faces Tasting Salon: first Thursday of the month, Salsa Night. The second and fourth Thursdays, open mic. The third Thursday, records are played during the “Spin and Pour.” 7-10 p.m., Walla Faces, 216 E. Main St. Details: 877-301-1181.
Sunday Jazz Café. 3 p.m., Walla Faces, 216 E. Main St. Details: 877-301-1181. The Downtown Farmers Market. 9 a.m.-1 p.m., Crawford Park, Downtown Walla Walla. Details: 509-529-8755.
May 30 thru June 9 5/30 5/31 6/1 6/2 THURS FRI SAT SUN 7:30pm 7:30pm 7:30pm MATINEE 3:00pm 6/5 6/6 6/7 6/8 6/9 THURS FRI SAT SUN WED 7:30pm 7:30pm 7:30pm 7:30pm MATINEE 3:00pm
“Blues and Barbecue” with live music and “West of the Blues BBQ.” Charles Smith Winer y, 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.
POWER HOUSE THEATRE
Comedy jam. 8 p.m., Wildfire Sports Bar at the Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.
Produced By Greg Thompson - Directed By Sunny Thompson
POWER HOUSE TICKETS & INFO: phtww.com or 509.529.6500 TICKETS & INFO: phtww.com or 509.529.6500 THEATRE 307485V
Open mic. 7-10 p.m., Walla Walla Village Winery, 107 S. Third Ave. Details: 509-525-9463. Live music. 9 p.m.-midnight, Anchor Bar, 128 E. Main St., Waitsburg. Details: 509-337-3008.
Produced By Greg Thompson - Directed By Sunny Thompson
TICKETS & INFO: phtww.com
or 509.529.6500 Wall a Wall a Lifest yLes 45
Photos by Steve Lenz
Where in Walla Walla?
Last issue’s clue: These spring critters will rock your kids at what location? Answer: Menlo Park Last month’s winners Clue: Trading his webs for a front-end loader, this hero is still doing his part to clean up our streets at which business?
Danielle Beebe Libby Drabek Lupe Muro Emaji James Kelley Trula McFarley
Larry McKillips Bre Norèns Aaron Page Bonnie Szuch Candi Walmsley
Contest rules If you have the answer, email it to rickdoyle@wwub.com, 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 selected, and they will receive this great-looking mug as proof of their local knowledge and good taste.
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