T H E VA L L E Y ’ S P E O PL E , W I N E & F O O D
November 2013 $3.95
WINTER RECREATION
Supplement of the Walla Walla Union-Bulletin
367383V
Join us for an evening you won't soon forget. Join us for an evening you won't soon forget.
Tom Maccarone, Owner Tom Maccarone, Owner
Call for Reservations (509) 522-4776 4 N. Colville Street, Walla(509) Walla, WA 99362 Call for Reservations 522-4776 4 N. Colville Street, Walla Walla, WA 99362 www.tmaccarones.com www.tmaccarones.com
Welcome to T Maccarone’s, a modern Washington wine country bistro influenced by classic Italian sensibilities. Abundant with local, organic, house-made ingredients menu bistro reflects true Erath-to-table dining. Join us in our Welcome to T Maccarone’s, a modern Washington wineour country influenced by classic Italian sensibilities. newly redesigned downtown Walla Walla restaurant and let us make your wine experience truly memorable. Abundant with local, organic, house-made ingredients our menu reflects true country Erath-to-table dining. Join us in our We areredesigned open for lunch and dinner a week, and 11:30am - 9:00pm. Reservations (509) 522-4776 newly downtown Walla seven Walladays restaurant let us make your wine country experience truly memorable. We are open for lunch and dinner seven days a week, 11:30am - 9:00pm. Reservations (509) 522-4776 367423V
Wall a Wall a Lifest yles 3
Bordeaux Meets New World... 100% Estate. 100% Sustainable. 100% Walla Walla. Serving Cabernet Sauvignon, Merlot, and our proprietary Bordeaux-style blend, “Trine.”
Sit. Sip. Enjoy the wine country view.
Our tasting room is open seven days a week between the hours of 10am and 4pm. We can be found just south of Walla Walla at 1704 J.B. George Road.
open 7 days a week from 10am to 4pm
Find us in Woodinville, too!
367389
3796 Peppers Bridge Road 509.525.3541 www.amavicellars.com
www.pepperbridge.com | 509-525-6502 | info @ pepperbridge.com
Clay in POTTERY Motion STUDIO TO ES
F THE B E
Fantastic finds at great prices – without the sales tax! You will find an assortment of women’s accessories such as purses, scarves and jewelry, and unique gift items including garden art, home decor, art glass, handmade pottery, raku lamps and so much more. Enjoy your visit with a beverage from our coffee shop.
ST
B
A Very Unique Gift Shop Union-Bulletin.com Union-Bulletin.com
WALLA WALLA
UNION-BULLETIN
367429V
We Bring the Valley to You
85301 Highway 11, Milton-Freewater • www.clayinmotion.com
2 0 13
OF THE
ST
E 4 WallEaST Wall a BLifest yles B
Studio & Gallery Open Everyday 541-938-3316
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Redefining Retirement
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Cottages Patio Homes Suites Apartments Assisted Living Parkview Assisted Living Memory Care
509.527.9600 83352_Wheatland_AD.indd 1
1500 Catherine Street | Walla Walla, WA 99362 www.wheatlandvillage.com 8/9/13 11:57 AM
Wall a Wall a Lifest yles 5
November Contributors Matt Banderas graduated from Whitman College in 2004. He has worked as a photojournalist for the Walla Walla UnionBulletin and is now a photographer for Whitman. Photographer
Chetna Chopra is the associate editor of Walla Walla Lifestyles magazine.
Associate Editor
Steve Lenz is the art director for Walla Walla Lifestyles magazine. He has been a photographer and graphic artist for 20 years.
Robin Hamilton is the managing editor of Walla Walla Lifestyles magazine.
Editor/Writer
Karlene Ponti is the special publications writer for the Walla Walla Union-Bulletin. She can be reached at 509-526-8324 or karleneponti@wwub.com
Andy Perdue is editor and publisher of Great Northwest Wine. To learn more about wine, go to greatnorthwestwine.com Writer
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
Writer
Writer
Natasha Rudnick grew up in rural England and now calls Walla Walla home. In her spare time, she enjoys day-tripping around the Pacific Northwest with her husband and succumbing to mini-adventures.
“This is the one that started it all for me.”
-Lucy Martin, Portland, OR.
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Montage Steel Fences Brick Columns • Estate Gates Driveways • Auto Gate Systems Chain Links • Vinyl Fence • Cedar Wood Fences • Powder Coating Swimming Pool Fences Glass Decking • Metal Decking
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6 Wall a Wall a Lifest yles
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Mention This Ad and Receive Our Special Discount Log on to ABC-IRON-WORKS.com
table of contents
NOVEMBER 2013
November 2013 PUBLISH ER
Rob C. Blethen EDITOR
Rick Doyle
WINE
Fledgling wineries take flight at the Walla Walla Regional Airport.
10
WINE MAP
14
FOOD
20
WHAT’S NEW IN W ?
24
PEOPLE
38
HISTORIC HOMES
44
CAN’T-MISS EVENTS
46
WHERE IN WALLA WALLA?
Know where to go to buy, to taste, to enjoy Walla Walla’s renowned wines. Underground Dining: Walla Walla’s New Foodie Frontier
A DV ERT ISING DIR EC TOR
Jay Brodt
M A NAGING EDI TOR
Robin Hamilton
A SSOCI AT E E DI TOR
Chetna Chopra
2
For the upwardly mobile shopper — caravans!
PRODUCT ION M A NAGER
Vera Hammill
Billsville West: A musical venue about as big as a living room. In fact, it is a living room.
A RT IST IC DIR ECTOR /DE SIGNER / W E BSI T E
Steve Lenz
PRODUCT ION S TA F F
Shawna and David Corbett took a formerly dodgy, but potentially beautiful, 1910 home and turned it into a gem of an apartment building.
James Blethen, Ralph Hendrix, Chris Lee, Steve Lenz 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: Tamara Enz takes in the winter sun during a cross-country ski expedition at Tollgate last year. 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
SNOW MEANS GO
For family-friendly, challenging or just plain fun winter recreation, the Blue Mountains have what you need.
30
PLEASE LIKE US
Union-Bulletin.com
PLEASE FOLLOW US
Wall a Wall a Lifest yLes 7
Photo by steve Lenz
8
Wine
Why the Wine Industry Came to the Walla Walla Airport By Andy Perdue, special to Walla Walla Lifestyles / Photos by Steve Lenz
Until Reininger Winery moved into a World War II-era building at the Walla Walla Regional Airport in 1997, there was no reason for wine lovers to head to that part of town — except to catch a plane. Today, the airport is a thriving region of the Walla Walla Valley, with nearly 20 wineries. Ron Coleman, owner of Tamarack Cellars, made a small amount of wine at Chuck Reininger’s place in 1998, before moving into his own building, next door. Dunham Cellars soon followed, then Buty Winery, Five Star Cellars and Russell Creek Winery. “It all started happening pretty quickly after that,” Coleman says. The buildings were constructed in the early 1940s, when it was an Army air base. Within weeks of World War II ending, all the soldiers left. “The base was sitting there with a bunch of empty buildings,” Coleman says. The base was turned over to the U.S. Army
Corps of Engineers, which gave it to Walla Walla County. Today, the Port of Walla Walla owns the former Army buildings and the land. Coleman’s winery is in the old firehouse. At some point in the 50 years between the end of the war and the arrival of wineries, the airport buildings were mostly unused and not necessarily in great shape. “It was a dump,” Coleman says with a laugh. Once he got his building cleaned up, he moved quickly. Today, he uses four airport buildings to accommodate his 20,000 cases of wine — 15,000 of which are his value-priced Firehouse Red, a nod to his winery’s former life. Reininger has since moved west of town, but Revelry Vintners has taken over the space. The Port also has built incubator buildings
in one corner of the airport, which has helped many wineries get started. Today, Corvus, Kontos, Walla Faces and Palencia wineries share a parking lot in the incubators. Once a small handful of wineries set up shop at the airport, their fans followed. Today, the airport district is a popular corner of the Valley. “We see more people than we’ve ever seen,” Coleman says. “It’s good traffic.” Doug Simmons agrees. The owner of, and winemaker for, Eleganté Cellars opened his 400-case winery in 2007. His winery is across the street from Five Star Cellars “I’m really pleased with how things are going this year,” Simmons says. “Sales are up more than 30 percent.”
The Port of Walla Walla built five incubator buildings at the Walla Walla Regional Airport. The building to the far left is empty, but the other four wineries, from left, are: Palencia Wine Co., Walla Faces, Corvus Cellars and Kontos Cellars. Each building is about 1,600 square feet that has room for production and a tasting room. 8 Wall a Wall a Lifest yLes
Simmons was born and raised in Walla Walla The building was used by the Army to Through the years, the Dunhams purchased and returned after earning his teaching cer- store camouflage netting, and later it was a properties elsewhere in the Valley with the idea tificate and a business administration degree lumber mill and a machine shop. It was not of building their dream winery. They ultimately at Washington State University. He was a let them go because they were so pleased chemistry teacher at DeSales High School with their building at the airport and the for 28 years before retiring. He thought it traffic they received. might be fun to work part time at a winery Today, Dunham is a 25,000-case winery and attended a few classes at Walla Walla that is revered across the Pacific Northwest Community College’s Center for Enology for its Cabernet Sauvignon and Syrah. and Viticulture — just a few minutes from “We might still build a dream winery the airport. He caught the winemaking bug someday,” Eric says. “But we just did a huge and, two years later, had another degree. upgrade this year, so we’re probably done “I kind of jumped into the deep end of for a while.” the swimming pool,” he says. Duane Wollmuth, director of the Walla After working in 2006 at Five Star Walla Valley Wine Alliance, says the airport Cellars, Simmons knew his retirement is part of the larger “East Side” region of job would be anything but part-time — the Valley and includes the wineries on and he was convinced the airport was the Mill Creek Road. He says the airport winplace to be. eries are great about helping each other “I love the area up here,” he says. “I knew and sending customers to their neighbors. Five Star got good traffic here. Dunham, And there are more than enough winTamarack and Five Star bring in a lot of eries for visitors to spend an entire day at people. That helped me make my decision.” Stan Clarke Vineyard at the airport is maintained by the the airport. Not far away is Dunham Cellars, likely students and faculty of Walla Walla Community College’s “That’s what we find people doing,” the largest draw to the airport district. Eric Center for Enology and Viticulture. Wollmuth says. “They come in and conDunham, owner and director of winemakcentrate on one region for a day. If they’re ing, says the decision to come to the airport in in great shape when Dunham and his father, here for a weekend, they’ll concentrate on two 1999 was pretty easy. Mike, arrived. or three regions during their time in the Valley.” “It was a 1,600-square-foot building for “It took lots of work to get it in shape,” he $1,600 per month,” he says. says.
Wall a Wall a Lifest yLes 9
N to or t
Ma
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in St.
se
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e us
Pine St.
13
St.
29
Cherr y St.
19
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30 24
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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 10 Wall a Wall a Lifest yles
40
. 1st
9 th
12
1.
27
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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
Av e
.
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.
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33
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.
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Frog Hollow
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To Walla Walla City Center
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125
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28
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27 36
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6
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
WASHINGTON OREGON
37. THREE RIVERS WINERY 5641 Old Highway 12 509-526-9463 info@ThreeRiversWinery.com 38. VA PIANO VINEYARDS 1793 J.B. George Road 509-529-0900 www.vapianovineyards.com 39. WALLA WALLA VINTNERS Vineyard Lane off Mill Creek Road 509-525-4724 www.wallawallavintners.com 40. THE CHOCOLATE SHOP 31 E. Main St. 509-522-1261 www.chocolateshopwine.com 41. WATERMILL WINERY 235 E. Broadway, Milton-Freewater 541-938-5575 www.watermillwinery.com 42. WOODWARD CANYON WINERY 11920 W. Highway 12, Lowden 509-525-4129 www.woodwardcanyon.com
Wall a Wall a Lifest yles 11
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.
The Marc Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jacobi’s Italian Café & Catering . . . . . . . . . . . . . . . . . 6 W. Rose St., Walla Walla • 509-525-2200 • marcuswhitmanhotel.com 416 N. Second Ave., Walla Walla • 509-525-2677 • jacobiscafe.com Dinner daily, starting at 5:30 p.m. Mon.-Thu., 11 a.m.-9 p.m.; Fri. & Sat., 11 a.m.-10 p.m. Using locally sourced produce, poultry and Come “Mangia Mangia” in Walla Walla at Jacobi’s meats, Chef Antonio Campolio has created an Café! At Jacobi’s Café you can enjoy our signaambitious and creative menu. Try the “Bacon and ture Italian cuisine and experience casual dining Eggs,” a tempura-fried Red Boar Farms pork belwith customer service that is second to none. ly served with a soft-poached, locally produced You may dine in our vintage train car or sit back egg. All menu items are thoughtfully paired with and relax on our patio. Because when you are local wine selections. Vegetarian dishes are as inItalian Café & Catering thinking Italian ... think Jacobi’s! triguing 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.
T. Maccarone’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 N. Colville St., Walla Walla • 509-522-4776 • www.tmaccarones.com Open daily, 11 a.m.-9 p.m. Welcome to T. Maccarone’s, a modern, Washington wine-country bistro influenced by classic Italian sensibilities. Join us in our downtown Walla Walla restaurant for a celebration of the senses – from the fragrant allure of white truffle to the warm spark of candles in our intimate dining room, let us help make your wine-country experience truly memorable.
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.
12 Wall a Wall a Lifest yLes
$11-$25 Over $26
Walla Walla
Watermill Winery Winery of the Year 12 consecutive years — Wine & Spirits Magazine
Open Daily 11am-5pm
• One of Washington
Est. 1983
State’s first artisan, family-owned wineries
Open Daily 10am – 5pm
235 E Broadway Milton-Freewater, OR (541)938-5575
• Estate grown wines
41 Lowden School Road, Lowden, WA
certified sustainable &
14 miles west of Walla Walla on Hwy 12
Salmon Safe
509.525.0940
Named Best Tasting Room
Reserve Tasting
“The tasting staff walks
Fridays 3pm • April to November
visitors through L’Ecole’s
Private, seated tasting and tour of the historic
prize-winning lineup
Frenchtown Schoolhouse
Handcrafted Hard Cider
without pretense, a modest approach that’s
Space is limited. Please make reservations at
refreshing.”
reservetasting@lecole.com
367455V
366577V
— Seattle Magazine
www.lecole.com
Coming Fall 2013
BLENDING EXPERIENCE
Building on Washington state’s penchant for Merlots with rich, supple texture, depth and structure, Northstar produced its first wine in 1994. Ours is an ongoing exploration of Washington’s star grape variety. Quantities are limited, but if you love Merlot,
367388
we think you’ll find this wine worth seeking.
Tasting Room Hours: Monday - Saturday 11am - 5pm ~ Sunday 11am - 4pm
367386V
1736 JB G eorGe road, Walla Walla 99362 ~ (866) 486-7828 or (509) 525-6100
n o r t h s t a r w i n e r y. c o m I tem #104 ©2013 N orthstar WINery, Wall a Wall a , Wa 99362
Wall a Wall a Lifest yLes 13
Food
The 1896 Waldheim Mansion provides the perfect mise-en-scène for this evening’s soiree.
14 Wall a Wall a Lifest yLes
Underground Dining: The West’s Next Great Frontier By Michael Mettler / Photos by Steve Lenz
“Canning is the new cupcake!” exclaims the woman next to me. Our conversation meanders here after a restaurant started a robust winemaker-dinner by Bopp’s friends in the wine industry, Walla friendly arm-wrestling match to determine program that featured dozens of events over Walla became his next port of call. who would get the last lamb slider (featurthe course of six years, in Boise and Walla Walla. The move was somewhat ill-timed, as the ing house-made pickled red economy began to crash just onions) of the cocktail hour, a as the family moved west with not-so-brief history of flamenco plans to open their new estab(with dance lessons, of course) lishment. Given the uncertainby host Julia Russell, and a ty of the economy, Bopp took a lively debate about the ethics job as an assistant winemaker of foie gras. We’re definitely with Dusted Valley and started having fun. a catering company. The crowd of 30 who are Success quickly followed gathered for the 25th installthe catering business, which ment of La Porte Brune underled Bopp to re-examine his ground dinner-club in Walla culinary options. Noting the Walla have come together for burgeoning food-truck craze an evening of culinary delight taking hold in cities across at the historic Waldheim Manthe country, Bopp decided to sion. invest in a truck of his own. La Porte Brune is Walla WalSoon, Andrae’s Kitchen was la’s one and only underground serving up New American dining-club, and has grown in fare all over the Valley, and it both notoriety and exclusivity quickly gained the attention over the last several years. of gourmands throughout the The West Coast, it seems, Pacific Northwest. La Porte has gone mad for secret diningBrune and a bricks-and-mortar societies over the past decade, location for Andrae’s Kitchen and arguably being the epicenat the Walla Walla Farmers Coter of the Washington wine inop, AK’s at the Co-op, followed dustry, Walla Walla certainly soon thereafter. couldn’t be without such an The 1896 Waldheim Maninstitution. sion provides the perfect miseLa Porte Brune, founded by en-scène for this evening’s soirenowned Chef Andrae Bopp, ree. Guests sit around three sprang out of a desire to crelarge tables on the expansive ate something different in the patio overlooking the impecmidst of the rapidly evolving cably manicured grounds and food scene in the Walla Walla enjoy witty banter with homeValley. owner Julia Russell, known to Prior to relocating to Walla friends and strangers alike as Walla in the late 2000s, Bopp Chef Andrae Bopp checks on the miso for the evening’s quail dish in the kitchen “Mama Julia” (pronounced and his wife, Michelle, owned a of the Waldheim Mansion. HOO-lee-ah), as the feast got critically acclaimed restaurant, under way. This pint-sized “Andrae’s,” in Boise. Following a trip to Walla As the lease for their space in Boise came up, Spaniard packs an incredible amount of spark Walla, where he was introduced to numerous the Bopps decided it was time to move on to and charm into such a small package and posheavy hitters in the wine industry, Bopp devel- something new — in Seattle. The plan was to sesses an uncanny ability to entertain. Her oped a passion for Washington wine, and his open a gastropub, but after some strong-arming Continued on pg. 16 > Wall a Wall a Lifest yles 15
Food
<continued from pg. 15
Hostess Julia Russell gives a toast to guests who are about to enjoy the 2009 Mansion Creek Cellars Syrah with their dessert.
lavish parties at the Waldheim are unrivaled in the region. The meal on this warm September evening begins with a refreshing glass of the 2012 Waldheim White (a blend of Chardonnay, Viognier and Roussane) from Russell’s winery, Mansion Creek Cellars, alongside a delightful avocadomango salad with smoked salmon, queso fresco and pepitas. Enamored with wine from a young age while growing up in the Galicia region of Spain, Russell honed her winemaking and blending skills over the decades with twice-yearly trips back to her pied-à-terre in Marbella to work with Spanish winemakers. Upon retiring and moving to Walla Walla in 2005, Julia and her husband, Roger, knew a boutique winery was in the cards for them. Starting out with a négociant (wine merchant) model, the Russells partnered with their friends at Forgeron Cellars and Walla Walla Vintners to produce their first few wines as they began to dabble in the industry.
Today, Mansion Creek Cellars produces roughly 750 cases of wine annually and features six to eight different wines in its lineup from year to year. Following the salad course, the meal moves on to a beautiful grilled quail dish featuring grilled Klicker’s corn, caramelized Castoldi Walla Walla sweet onions, applewood-smoked bacon and miso alongside a glass of the 2011 Walla Walla Vintners Columbia Valley Sangiovese. At my table are several heavy hitters from the Washington wine industry, including Michael and Lauri Corliss of Corliss Estates and Tranche Cellars, and Jerry and Sandy Solomon of Sleight of Hand Cellars. We all agree that this Sangiovese is a perfect choice for the delicate quail preparation. One of Washington state’s first wineries, Walla Walla Vintners is revered across the nation. Its limited-production red wines are of exceedingly high quality across the board and have extremely approachable price points.
One thing those unfamiliar with the underground dining scene may not be aware of is the small detail that guests do not get to decide what to eat. “By removing some of the elements diners often find comfortable, such as the menu and private tables, we feel like we promote a greater appreciation of the food and wine guests enjoy,” says Chef Bopp. Sure enough, as the next course is delivered to the table — tagliatelle with guanciale, arugula and pecorino — we are all ripe with excitement to see what will be placed in front of us. As our glasses are filled with the 2011 Mansion Creek Cellars Cuvée, everyone agrees about how perfect everything looks. Those who know Chef Bopp recognize that no meal of his is complete without a healthy portion of pork, and this La Porte Brune is no exception. A lush 2011 Walla Walla Vintners Cabernet Franc is poured into our stemware as we are presented with a simple, yet elegant, plate of crispy pork belly with chickpeas, black Continued on pg. 18 >
16 Wall a Wall a Lifest yles
Chef Andrae Bopp prepares the pork belly in advance of searing and plating the dish for guests.
Crispy pork belly with chickpeas, black mission figs and prosciutto, which was served alongside the 2011 Walla Walla Vintners Cabernet Franc.
Grilled quail with grilled Klickerâ&#x20AC;&#x2122;s corn, caramelized Castoldi onions, applewood smokedbacon and miso, which was served alongside the 2011 Walla Walla Vintners Sangiovese.
Avocado-mango salad with smoked salmon, queso fresco and pepitas, which was served with the 2012 Mansion Creek Cellars Waldheim White. Wall a Wall a Lifest yles 17
Food
<continued from pg. 16
Mary Shipley and Julia Russell work on some flamenco dance moves before the meal begins.
mission figs and prosciutto. Locally sourced pork and chickpeas make this dish a delight. In fact, much of what Bopp prepares is locally grown. “Walla Walla is unique in that we truly can grow most everything we need for delicious meals year round. I love working with local ranchers, butchers, cheese makers, farmers and more, to source fresh, sustainable products for our operations whenever possible,” says Bopp. The saltiness of the pork belly, along with the sweetness from the figs, brings out buttery and fruity components from the Cabernet Franc. Perfection achieved. By the time the dessert course hits, my dining partner, Audra — who was not 100 percent convinced that eating at a table full of strangers, off a menu she knew nothing about, was her cup of tea — is sharing the latest hair tips from her recent business trips to Miami and New York City with all the guests at our table.
18 Wall a Wall a Lifest yles
Jerry and Sandy Solomon of Sleight of Hand Cellars enjoy Walla Walla Vintners’ Dolcetto and K Vintners’ Secco Italian Bubbles, respectively.
An elegant blue-cheese tart with a fig-and-pear compote is presented to the guests as we enjoy a healthy pour of the 2009 Mansion Creek Cellars Syrah (a stunning Yakima Valley Syrah that many were disappointed to learn is sold out). The dessert, it seems, is a perfect homage to the end of another glorious Walla Walla Valley summer and a great transitional treat for the fall and winter seasons to come. As we alternately enjoy bubbles and espresso, a guest who has been seated at another table asks me what I think is the highlight of the evening, and the only response I am able to muster is: “Everything.” This stunning evening of wine, food, conversation and new friends has come to an end, and another Walla Walla weekend is ready for the record books.
RECIPE
BLUE-CHEESE TART WITH FIG-AND-PEAR COMPOTE Tart shell: 200 grams (1 cup) flour 100 grams (3.5 ounces) cold butter, cubed 60 milliliters (2 ounces) cold water 5 grams (1/2 teaspoon) salt Preheat oven to 400 F. In a food processor, place the flour, butter and salt, and mix till butter is incorporated. Add water and continue processing until the dough comes together. Remove and knead dough until it forms a smooth ball. Shape into a disc and refrigerate for 2 hours. Roll out dough to fit a 9-inch tart pan. Place dough in pan, and trim edges. Prick bottom of the dough with fork and place a piece of parchment paper inside. Fill with dried beans and bake for 12 minutes. Remove tart shell from oven and reset oven to 375 F. Remove paper and beans, and bake tart shell for 8 more minutes. Remove and let cool.
Tart filling: 3 eggs 200 milliliters (7 ounces) heavy cream 200 milliliters (7 ounces) sour cream 200 grams (7 ounces) blue cheese 100 grams (1/2 cup) caramelized Walla Walla sweet onions Salt to taste Pepper to taste
Fig-and-pear compote: 4 firm, ripe Bartlett pears 1/2 cup granulated sugar 1/2 cup apple juice 1 tablespoon unsalted butter 1/2 teaspoon cinnamon 1/4 teaspoon allspice 6 dried figs, quartered lengthwise 8 ounces plain, low-fat yogurt 1 teaspoon pure vanilla extract 1 1/2 tablespoons superfine sugar Preheat oven to 425 F. Halve the pears lengthwise and core them, then cut each half lengthwise into 3 wedges. In a large, nonstick, ovenproof skillet over moderate heat, cook the granulated sugar, apple juice and butter until the butter melts. Stir in the cinnamon and allspice. Stir in the pears and figs and cook for 5 minutes. Transfer the pears to the oven and roast for 25 minutes, or until tender. In a small bowl, whisk the yogurt with the vanilla and superfine sugar. Spoon the compote on plates. Serve warm or at room temperature with the yogurt sauce.
Preheat oven to 325 F. Whisk the eggs with the heavy cream and sour cream. Fold in the cheese and onions. Season with salt and pepper to taste. Pour into pre-baked tart shell and bake until set and top is golden-brown, about 25 to 30 minutes.
The blue-cheese tart with fig-and-pear compote was paired with the 2009 Mansion Creek Cellars Syrah. Wall a Wall a Lifest yLes 19
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
Haulin’ Sass, Xochi Mobile Boutique and RE:Fresh at this year’s Wheelin’ Walla Walla.
Camp! Mobile boutiques hit the road and the shopping sweet spot. Vintage campers are retro, glam and just plain fun. When they’re chock full of fashion, kitsch and vintage finds, they’re irresistible. Walla Walla has three mobile boutiques that pop up at special events, wineries and all around the Valley. Each of these campers sports restored exteriors and interiors retrofitted into cozy shops. And these trendy trailers are beginning to attract lots of followers. Haulin’ Sass is run by partners Shannon Smith-McKeown and Catie McIntyre Walker (aka the Wild Walla Walla Wine Woman). Housed in a 1967 Fireball camp trailer, Haulin’ Sass’ inventory ranges from shabby chic to retro, from brand new to vintage. Check out their “sassy” home décor, vintage clothing, fashion accessories and soy-based candles. Amanda Ewoniuk’s RE:Fresh Mobile Bou20 Wall a Wall a Lifest yles
tique (its initials stand for Renew, Elegant, Funky, Retro, Eclectic, Stylish, Hip) is housed in a 1979 Nomad camper. You can shop for lotions, soaps, jewelry, home decor, bath products, kitchen products, linens, clothes and vintage furniture. Check out Ewoniuk’s quirky wall art. Xochi Mobile Boutique’s Anna Hernandez shows off her inventory in a 1968 Kit trailer. Hernandez specializes in Mexican folk art, including pottery, artwork and tapestries. She buys handcrafted items from across Mexico, as well as works by Pacific Northwest artists inspired by Mexican folk art. These mobile boutiques are full of fun and surprises. You can keep up with their holidayseason stops and future forays by following the group on Facebook at Walla Walla Valley Mobile Boutiques.
Haulin’ Sass haulinsass.blogspot.com Follow it on Facebook
RE:Fresh 509-540-9513 refreshww.boutiquewindow.com Follow it on Facebook
Xochi Mobile Boutique 509-200-5904 Follow it on Facebook
Whatâ&#x20AC;&#x2122;s New in W2
Haulinâ&#x20AC;&#x2122; Sass offers retro kitchen-collectibles. Wall a Wall a Lifest yles 21
SPANISH-STYLE WINE from the WALLA WALLA VALLEY
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Wall a Wall a Lifest yles 23
People
Pre-show sound check by members of Michigan band Lindsay Lou & the Flatbellys on their first Washington state visit in February.
An Age-Old Friendship Brings Music Back Home By Natasha Blake Rudnick / Photos by Jeff and Jennifer Northam
Musician Frank Fairfield is calling home from somewhere on the road, somewhere in Colorado, from some bar that smells of nicotine and piss. There’s a drunk heckler who has just sunk the sincerity of Frank’s lyrics. The folks who heckle the heckler are even scarier. “I think I’m done,” he tells his wife at the other end of the line. “I want to come home.” Fast-forward to a Saturday night last December, and Fairfield is playing a very different kind of venue. The audience is appreciative and attentive. No one’s cracking peanuts, he isn’t opening for another, “bigger” band. There isn’t even a stage. Fairfield is perched on a stool in the front 24 Wall a Wall a Lifest yles
living room in an old Craftsman house on Alvarado Terrace in Walla Walla — and he’s the main event. The house is home to Brian Gabbard and Jean Tobin. They’re not event planners or concert promoters — Gabbard is an instructor at Walla Walla Community College, and Jean is a teacher at Green Park Elementary School. The audience isn’t made up of hipsters and
college students; it’s a more mature crowd, cradling a bottle of beer or a glass of wine from the BYOB kitchen bar. Everyone has made a donation of $12 for a ticket, in advance. In the “green room” — a small lounge area adjacent to the living room — are collections of books and other family detritus, and framed prints line the hallway to the bathroom. Meanwhile, Fairfield is playing off the vibe
The living-room stage is set for the band’s entrance.
in the room, his captive audience, and the energy of the gracious hosts. His is the second concert of 12 such Billsville West gigs over the past year, and this is just the beginning (the Gabbards already have Rita Hosking lined up for Nov. 8, and a Lindsay Lou & the Flatbellys gig is slated for January). None of this is Gabbard’s fault though, he insists. Gabbard blames everything on his old friend Doug Hacker. Gabbard and Hacker grew up together in Trenton, Ohio, a city that totals approximately 4.56 square miles, with about a third of the population of Walla Walla. Gabbard was the youngest of four children, raised by evangelical parents who originally hailed from Kentucky, just like Hacker’s family. Growing up in Trenton was uneventful, to say the least. In terms of musical exposure, if you weren’t listening to the country Christian hit parade or the Nashville Sound, then the radio station was churning out mainstream rock tracks by Kansas and Rush. Gabbard and Hacker survived adolescence
together by developing an awareness and appreciation for the same music: The Boomtown Rats, Elvis Costello, The Clash and Tom Waits. “We were carving out a space for ourselves,” as Gabbard describes it. He would work on the family farm and use his earnings to buy music. In 1975, Saturday Night Live debuted on NBC. Gabbard remembers being 13 years old and sitting in his room at midnight on a Saturday night, watching Klaus Nomi — a classically trained singer who created flamboyant, artistic personas — dragging a toy poodle with a TV screen in its mouth around the set and occasionally providing backup vocals for David Bowie, who stood in the midst of it all, performing “TVC 15,” “The Man Who Sold the World” and “Boys Keep Swinging.” “It opened up a wonderful, strange world we couldn’t get enough of. After we graduated from high school, we left town and never went back. We ended up in different college towns with vibrant music scenes,” Gabbard says. In Madison, Wis., Gabbard worked in the admissions department at a local college, before
accepting an invitation to interview for a job at Whitman College. “I was young — I figured I’d have this adventure for a couple of years and then move on and do something else.” He moved here in 1988, and the small-town lifestyle of Walla Walla truly stuck. Twenty years after moving to Walla Walla, Gabbard and Hacker got back in touch. As the two men began to reconnect, they unraveled their stories via the music they’d been listening to over the past three decades. “We found out that, although we’d been living in different cities, we’d been seeking out the same obscure bands — such as The Afghan Whigs — and listening to the same music,” Gabbard says. “We’d also rediscovered the country music that we rejected as teens, and we bonded again — this time over George Jones and Uncle Tupelo.” Four years ago, Hacker started hosting house concerts in his current hometown of Williamstown — “Billsville” — Mass., just as Continued on pg. 26 > Wall a Wall a Lifest yles 25
People
<continued from pg. 25
Seating takes up the entire dining room and living room of the house, leaving just a slice of space for the performers.
the new social-media network Facebook was exploding with popularity. In August 2012, Hacker encouraged Gabbard to take the plunge. Gabbard heeded Hacker’s advice, and the next thing he knew, Joe Fletcher was standing in his living room, giving an electrifying performance. East Coast artist Joe Fletcher — who, last summer, received raves at the Newport Folk Festival — has played Billsville twice. “You can open for Tom Petty in front of thousands of people who aren’t really listening to you,” Fletcher told Brian; “or you can play in someone’s living room, where people are hearing your lyrics and laughing at the funny parts.” Portland-based songwriter Casey O’Neill, who collaborates with The Decemberists, paid his very best compliment to the crowd at his Billsville West appearance: “Rowdy but attentive” — which is exactly what he’s looking for. “Energy and sass, but absolutely plugged in.” Gabbard credits the rising phenomenon of house gigs across the country with having something of the localism of the “slow food” movement: “It’s all about dialing it down and
cutting out the layers.” Gabbard has only two rules when it comes to sustaining these concerts: He has to like the music (“If they’re playing in my living room, then I have to want to have them play in my living room — I can’t compromise that”), and that he doesn’t profit financially in any way. Every cent of ticket sales goes directly to the artists. Gabbard also explains that Billsville West is increasingly becoming a community effort. Two doors down, his neighbors run a bed-andbreakfast (CarltAnn House) and, for a sustaining fee, provide overnight accommodations for the artists. If there are more than a couple of musicians who need housing, Gabbard puts out the call to friends, and they offer up their spare rooms and basements. All of this is what Gabbard refers to as “hosting by community.” And Gabbard is all about community. In the past 20 years since he left Whitman College, he has worked as a teacher in alternative education — first at Paine School (now Lincoln High School), and then as a high school completion instructor at Walla Walla Community College,
which is the post he still holds. He loves his vocation; he loves what he calls the “authenticity” of his students: “What you see is what you get,” he says. “I never leave a class wondering what my students thought of it and how it went, because they’ll just flat out tell me.” It’s not a far stretch to ascertain that Gabbard’s enthusiasm for his alternative-education students is similar to his zest for alternative music. Like his students, the majority of these musicians have taken the road less traveled and have had to work hard along the way. And just like the constituents of his classroom, there’s no one label to encompass the artists who show up on Brian’s doorstep: “folkpunk,” “sloppy lo-fi,” “indie-folk,” “countryfolk,” “eclectic bluegrass,” “rootsgrass” — all are descriptions of the musical guests who have played Billsville West. How does Gabbard select which artists to approach? He goes after artists he’s been a fan of for a while, or new-to-him artists he enjoys exploring on Soundcloud and Bandcamp. He watches Continued on pg. 28 >
26 Wall a Wall a Lifest yles
Lindsay Lou & the Flatbellys (Joshua Rilko, Mark Lavengood, Spencer Cain, Lindsay Lou Rilko) bring close harmony and instrumental virtuosity to the living room at Alvarado Terrace.
A close-up of Seattle singer-songwriter Sera Cahoone shows just how intimate the experience is at a Billsville West house show. Wall a Wall a Lifest yles 27
<continued from pg. 26
Billsville West House Shows www.facebook.com/BillsvilleWest billsvillewest@gmail.com
28 Wall a Wall a Lifest yles
CELLARS 367465V
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video recordings of the artists and bands playing in Hacker’s living room and on YouTube to get a sense of their live performances. He tracks bands scheduled to play in Portland and Seattle, looking for a gap in their tour schedule to fill. Additionally, Gabbard says, “The economy for musicians and record deals and how that all plays out has never been stranger. The nature of the music industry is absolutely central to being able to do this.” The irony is that house concerts are taking us back to the roots of American music. Playing intimate acoustic performances in the home was the most common way for the music of pioneering communities to survive. Local musicians would gather, mingle with traveling troubadours and unleash a musical celebration of their cultural heritage. For some, it was also a way to make a living for themselves and their families. With the technological advances of radio and television and the recording industry, the delivery of music diversified, and people were no longer reliant on local sounds. How fitting it is, then, that the same technological advances that initially weakened this tradition are the ones now making it all the more easy to reboot it. The Internet has sparked a revival. There is a small, yet cohesive, group of folks across the country hosting house concerts, “and we all belong to the same Facebook chat group,” Gabbard laughs. While his personal ethos is punk rock as can be, his impetus for stewarding Billsville West shows is more a focus on the preservation of tradition and the development of community. He wants to share this kind of music with his friends and acquaintances in the hope that they have the same joyful experience that he has when he listens to it. “Live music is just different. I figure I’ll just keep doing it until somebody tells me not to,” Gabbard says. “Also, it helps that we have incredibly gracious neighbors,” he grins.
15 E. Main Street, Downtown Walla Walla www.sapolilcellars.com 364223V
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People
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Caring Professionals Serving the Walla Walla Valley & Milton-Freewater Since 1940 1551 Dalles Military Rd. • Walla Walla • 525-3397 • mountainview-colonialdewitt.com
W A L L A W A L L A C L O T H I N G TASTING ROOM
C O M P A N Y
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Wall a Wall a Lifest yles 29
Recreation
Jacob and Jack Lienweber zip down the hillside at Andies Prairie. 30 Wall a Wall a Lifest yles
WINTER RECREATION
Wall a Wall a Lifest yLes 31
Recreation
Winter’s Coming – Get Ready to go Outside! By Robin Hamilton /. Photos by Steve Lenz
If you’ve spent much time in Walla Walla, you know that winter is often … gloomy. This time of year, fog can settle down on us like a frosty, wet blanket. You can’t see across the street, let alone catch a glimpse of the Blue Mountains. The roads in town are icy, the drapes are drawn, no one is about. The tried-and-true antidote: Pick a winter sport and go outside. Often, taking a short trip out of town to a slightly higher elevation reveals crystal-blue skies. From the Ski Bluewood ski area to Anthony Lakes Ski Resort, downhill skiers and snowboarders can schuss and carve to their hearts’ content. One close-by favorite is the Tollgate area, in northeastern Oregon. This stretch of Highway 204 includes the modest (two chairlifts and a 530-foot vertical drop), but accessible, Spout Springs Ski Resort, where the runs are evenly distributed between beginner, intermediate and advanced. There are also 21 miles of trails for snowshoeing and cross-country, or Nordic, skiing. For Nordic and skate skiers, snowshoers and sledders, Andies Prairie and Horseshoe Prairie offer groomed and ungroomed trails. Andies Prairie has a wide-open bowl for tubing and sledding. Cross-country trails are marked with blue diamondshaped markers. The area is also popular with snowmobilers – the trails follow existing roads – and skiers are 32 Wall a Wall a Lifest yles
Good equipment is key to having a good time. Here, a pair of Tubbs snowshoes, Sorels, OR gaiters and wool pants make snow travel easier, and keep the body warm and dry.
wise to use caution around blind corners. Snowshoeing is an easy way to get around in the snow – it is said that if you can walk, you can snowshoe. That may be true, but you also need to be relatively fit if you want to go any distance. Polite snowshoers are advised to blaze their own way, since their tracks can destroy the groomed trails. When backcountry skiing or snowshoeing, it is prudent to take the “Ten Essentials.” These winter recreational areas are simply laid-out with clearly marked trails, but a change in weather can prove dangerous for the illprepared. Families and groups of friends find the sledding and inner-tubing fast and fun at Andies Prairie. The bowl has a nice run-out, so it’s one of the safer areas to sled or tube. Those who choose out-of-bounds areas should use caution – sledders rocketing down hills can end up in a tree well or zooming across a highway. Oregon Sno-Parks require a permit between Nov. 1 and April 30, and Andies Prairie and Horseshoe Prairie are no exception. These can be purchased at your local Department of Motor Vehicles. Andies Prairie and Horseshoe Prairie are located just off Highway 204, approximately 26 miles east of Weston and 14 miles northwest of Elgin.
A sunny day at Andies Prairie brings out snowshoers, sledders and inner-tubers. Wall a Wall a Lifest yles 33
Recreation
Tamara Enz gets her form down despite bumpy terrain.
34 Wall a Wall a Lifest yles
Inner-tubing is best done on an area with a good run-out. The ride is bouncy and hard to control â&#x20AC;&#x201D; but thatâ&#x20AC;&#x2122;s part of the fun.
Wall a Wall a Lifest yles 35
Recreation
For more information: http://www.bluewood.com http://www.anthonylakes.com http://spoutspringsskiresort.com
Andies Prairie is a popular area for snowmobiling. Weekends are especially busy times for all winter recreational sports, and it’s important for everyone to “share the trail.”
36 Wall a Wall a Lifest yles
Umatilla Forest Service: http://www.fs.usda.gov The Ten Essentials: http://www.mountaineersbooks.org Snow conditions: http://www.intellicast.com (Tollgate, Ore.)
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Historic Homes
The refurbished 1910 home at 527 E. Rose St. now shines like a polished gem.
Show a New Face to the World By Karlene Ponti / Photos by Matt Zimmerman Banderas
Shawna and David Corbett, owners of the refurbished apartments in the 1910 home at 527 E. Rose St., have had a wonderful time renovating the home — and the neighborhood, in the process. The house is happy to have a new coat of paint and upgrades, and a safe yard for children; the whole house breathes a sigh of relief. The past wasn’t as good. “There were 89 police calls here in less than 24 months,” David Corbett says. “It was a druginfested, nasty mess.” “I could always see the potential it had,” Shawna Corbett says. She had grown up nearby, and knew the area had had challenges for many years. “It was the biggest, saddest thing,” David says. “It had years of neglect.” But things are looking up. “There’s a huge demand for downtown living,” David says. 38 Wall a Wall a Lifest yles
College students, faculty and working professionals are some of the potential renters in the neighborhood. There are two apartments upstairs and two downstairs. The stairways inside were intact, and the exterior of the house wasn’t chopped up. The structure of the building was sound, but there was plenty of work to be done. It has been an apartment house for many years, at least as far back as the 1930s. The house, on the outside, retained the 1910 design and hadn’t been significantly altered. The splendid, extensive woodwork had never been painted. Shawna and David received help from the Sustainable Living Center. One of their goals
was to salvage as much existing wood and as many fixtures as possible. In the process, they sifted through 100 years of dust, trash and debris in the attic. In this mess, they found treasures. There were letters from students in the 1930s and 1940s and letters from mothers to their kids in school. The couple found honorable-discharge papers for Harold Durham, the second owner of the land and the builder of the home. There were many other papers and interesting bits of everyday life from the ’30s and ’40s. “This is what is super-fun,” Shawna says. The Corbetts work well as a team, and they Continued on pg. 43 >
The apartments are spacious, with large windows and mostly original woodwork.
The upgraded kitchens still have the 1910 charm. Wall a Wall a Lifest yles 39
Historic Homes
White cabinets provide contrast with earth-toned tile and countertops and the original dark wood ceiling. 40 Wall a Wall a Lifest yLes
Wall a Wall a Lifest yles 41
Historic Homes
A friendly creature works as a doorstop.
This smaller kitchen has a mix of modern conveniences and nostalgia. 42 Wall a Wall a Lifest yles
The woodwork is one of the prominent features of each apartment.
<continued from pg. 38
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love to upgrade property. They’ve done this before. Shawna and David have other rental units, so they’ve had plenty of practice with rehabilitating structures. “Most of this was cosmetic, anyway,” David says. “We did primarily repairs, and we’ve been cleaning like crazy. We’ve been changing things, replacing broken glass. We had 33 individual panes of glass to replace.” However, the couple are very knowledgeable about what they need to accomplish. They act as general contractors for the project. But they do plenty of the work themselves. “We’re both not afraid to get dirty,” Shawna says. “We laid the sod. I was here till 10 last night, just cleaning.” The project has attracted attention from the neighbors. “We’re getting great comments from the neighbors,” David says. The Corbetts kept as many of the existing fixtures as possible. David says he doesn’t really have a favorite area of the home. “I love everything about it. I love the quaintness of the upper apartments. The kitchens are so cute. We kept the old sinks. We just reset those sinks to keep that character.” Shawna says she likes the kitchen areas in the apartments, as well. The Corbetts also say they were lucky that the fabulous woodwork — all fir — was never painted. Like with the floors, they just sanded them and put on a finish. David says he recycled an old flagpole for the yard. Now the flag flies over fresh, green sod while renters, owners and neighbors are pleased. “When the renters feel proud, we feel proud,” Shawna says.
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Wall a Wall a Lifest yles 43
NOVEMBER THROUGH DEC. 14
NOV. 7
“frank munns retrospective” is on exhibit at the sheehan gallery, Whitman College. Details: 509-527-5249 or whitman.edu/sheehan
the “first thursday” Concert brings music to your lunch break. 12:15 p.m., st. paul’s episcopal Church, 323 Catherine st. Details: 509-529-1083.
NOV. 15
NOV. 8
NOV. 1 the annual Walla Walla Wine auction benefit for planned parenthood. 6 p.m., marcus Whitman hotel & Conference Center. Details: 509-529-4050. NOV. 1-3 autumn release Weekend. participating wineries. Details: 509-526-3117 or wallawallawine.com NOV. 1, 2, 8-10, 15-17 the comedy “run for your Wife” will be performed at the little theatre of Walla Walla. 8 p.m.; Nov. 10 and 17, matinees: 2 p.m. Details: 509-529-3683. NOV. 2
Wheatland Village hosts its annual holiday Craft Bazaar. 10 a.m.-3 p.m., 1500 Catherine st. Details: 509-527-9600. NOV. 8-9 “of hearts and hands” annual holiday marketplace. friday: 7-9 p.m., saturday: 9 a.m.-2 p.m.; 66 Valley Chapel road. Details: 541-861-9064 or 509-386-4011. get ready for the season with the annual mary stewart Christmas Craft show. 9 a.m.-4 p.m., Community Building, 109 N.e. fifth st., milton-freewater. Details: 541-938-6401. “festival of Converging histories,” a mixture of steampunk and Victoriana, will be held at the kirkman house museum. Details: 509-529-4373. NOV. 8-JAN. 4
the kirkman house museum holds its annual “Whispered memories” tea. Details: 509-529-4373.
the new exhibit, “head to toe: language of plateau indian Clothing,” is on display at the tamástslikt Cultural institute. Details: 800-654-9453. NOV. 9
WOODWARD CANYON
Walla Walla general hospital gala fundraiser. guest speaker will be rick steves. 5:30 p.m., marcus Whitman hotel. Details: 509-527-8303.
the Whitman “Chorale and Chamber singers fall Concert,” conducted by Jeremy mims. 7:30 p.m., Chism recital hall, Whitman College. Details: 509527-5232. NOV. 15-16 ’tis the season for the annual Christmas trio Craft sale. Crafts include everything from quilts, jewelry and pottery to food. Walla Walla County fairgrounds. Details: 509-525-7918. NOV. 21 Walla Walla symphony free family Concert and “foodraiser” includes gregory smith: the orchestra games. Bring nonperishable food for the food bank. 7 p.m., Cordiner hall, Whitman College. Details: 509-529-8020. the Whitman orchestra fall Concert, conducted by paul luongo. 7:30 p.m., Chism recital hall, Whitman College. Details: 509-527-5232. NOV. 23 the Walla Walla gun Club holds the pre-thanksgiving turkey shoot. Details: 541-969-7913 or wallawallagunclub.com
NOV. 11
Tasting Room Open Daily Private Tastings by Appointment
NOV. 28 Veterans Day. at 11 a.m., the annual parades in milton-freewater and Walla Walla honor our veterans. there’s a host of events, including breakfast, chili feed and honor ceremonies. Details: 541-938-7634/509301-6050 and 509-525-1310. NOV. 13 the Whitman “Wind ensemble fall Concert,” directed by gary gemberling. 7:30 p.m., Chism recital hall, Whitman College. Details: 509-527-5232. NOV. 13-17
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“the Drunken City” is performed at harper Joy theatre. 8 p.m.; saturday and sunday, matinees: 2 p.m.; Whitman College. Details: 509-527-5180.
11920 w. hwy 12, lowden, wa 99360 www.woodwardcanyon.com 509.525.4129 44 Wall a Wall a Lifest yLes
Whitman College presents visiting writer stephen Burt. 7 p.m., kimball, Whitman College. Details: whitman.edu/visiting_writers/
“Burn the Bird” thanksgiving Day open house at the ymCa. free admission, free child care. exercise classes available. Details: 509-525-8863. NOV. 29-30 get the holidays started with Dayton’s Christmas kickoff. local artists, music and the friday-night traditional winter fireworks celebrate the season. Details: 509-382-4825. Walla Walla Community College theatre arts presents a performance of the drama “Buried Child” by sam shepard. 7 p.m., China pavilion, WWCC. Details: 509-527-4575.
NOV. 14
NOV. 30
the Whitman “Jazz ensemble fall Concert,” directed by Doug scarborough. 7:30 p.m., Chism recital hall, Whitman College. Details: 509-527-5232.
Christmas gift Boutique Craft show. 9 a.m.-4 p.m., marcus Whitman hotel, North entrance. Details: 509-529-8210.
Regular Events MONDAY
THURSDAY
live music. 9 p.m., Wildfire sports Bar at Wildhorse resort & Casino, pendleton. Details: 800-654-9453.
most monday nights, live music at Vintage Cellars. 10 N. second ave. Details: 509-529-9340.
“Blues and Barbecue” with live music and “West of the Blues BBQ.” Charles smith Winery, 35 s. spokane st. Details: 509-526-5230.
live music. 9 p.m., sapolil Cellars, 15 e. main st. Details: 509-520-5258.
TUESDAY “trivia game Night.” red monkey Downtown lounge, 25 W. alder st. Details: 509-522-3865. WEDNESDAY first Wednesday of the month, wine tasting. plateau restaurant at Wildhorse resort & Casino, pendleton. Details: 800-654-9453. music. rogers’ Bakery, 116 N. College ave., College place. Details: 509-522-2738. record your music. 5 p.m., open mic recording Club at sapolil Cellars, 15 e. main st. Details: 509520-5258.
Comedy jam. 8 p.m., Wildfire sports Bar at the Wildhorse resort & Casino, pendleton. Details: 800-654-9453. open mic. 7-10 p.m., Walla Walla Village Winery, 107 s. third ave. Details: 509-525-9463. 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.
music. 7-9 p.m., Walla Walla Wine Works. Details: 509-522-1261.
the first friday of each month, free admission at tamástslikt Cultural institute, pendleton. Details: 541-966-9748.
open mic. 8 p.m., laht Neppur ale house, 53 s. spokane st. Details: 509-529-2337.
music. Dayton Wine Works, 507 e. main st. Details: 509-382-1200.
karaoke. 8 p.m., Wildfire sports Bar at Wildhorse resort & Casino, pendleton. Details: 800-654-9453.
the second friday each month, acoustic jam. skye Books & Brew, Dayton. Details: 509-382-4677.
music or DJ. music: 9 p.m., DJ: 10 p.m.; marcy’s Downtown lounge; 35 s. Colville st. Details: 509525-7483. SATURDAY live music. 8 p.m., laht Neppur ale house, 53 s. spokane st. Details: 509-529-2337. most saturday nights, live music. Vintage Cellars, 10 N. second ave. Details: 509-529-9340. live music. 9 p.m.-midnight, anchor Bar, 128 e. main st., Waitsburg. Details: 509-337-3008. live music. 9 p.m., Wildfire sports Bar at Wildhorse resort & Casino, pendleton. Details: 800-654-9453. live music. 9 p.m., sapolil Cellars, 15 e. main st. Details: 509-520-5258. music or DJ. music: 9 p.m., DJ: 10 p.m.; marcy’s Downtown lounge; 35 s. Colville st. Details: 509525-7483.
Calendar items compiled by Karlene Ponti.
Visit the Walla Walla Lifestyles Website!
373277
wallawallalifestyles.com
Wall a Wall a Lifest yLes 45
Photos by Steve Lenz
Where in Walla Walla?
Clue: Which large family-owned farm has this view off Hood Road?
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.
Last issue’s clue: This antique motorcycle is parked in front of which business?
Answer: Melody Muffler
Last month’s winners: Lorey Tate Joanne Bischoff Ken Nicoles Al Bennett Doug Roquet
46 Wall a Wall a Lifest yLes
Royal Hansen Alberto Rosales Mike Gorton William McClung Raymond Kelso
Operating & Real Estate Loans Crop Insurance Country Home & Lot Loans Appraisals
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Meghan Bailey northwestfcs.com | 509.525.2400
LOCATION! LOCATION! LOCATION!
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In the center of wine and wheat country, this well-established and fully furnished restaurant and lounge is ready for new energy and ownership. Located on the outskirts of Waitsburg, fronting busy Highway 12 on your way to Dayton, Spokane, and Ski Bluewood. Sale includes land, building, fixtures, plus plenty of parking. Great opportunity and great price! MLS #1094450
$75,000
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