2014 - November Walla Walla Lifestyles by Walla Walla Union-Bulletin

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

November 2014

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November Contributors Chetna Chopra is the associate editor of Walla Walla Lifestyles magazine.

Tamara Enz is a biologist, 2014 graduate of the Wine Country Culinary Institute, hiker, photographer and yoga enthusiast. She can be reached at aramatzne@gmail.com WRITER

ASSOCIATE EDITOR

Steve Lenz is the art director for Walla Walla Lifestyles magazine. He has been a photographer and graphic artist for 20 years. He can be reached at stevelenz@wwub.com

EDITOR/WRITER

Susy Mendoza, a former corporate lawyer, has studied and lived in Los Angeles and London. She writes about her two favorite interests, wine and fashion. WRITER

PHOTOGRAPHER

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 andy@ greatnorthwestwine.com WRITER

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Robin Hamilton is the managing editor of Walla Walla Lifestyles magazine. She can be reached at robinhamilton@wwub.com

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

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Nick Page is a photographer, musician and history nerd. His creative background often influences his dramatic photographic style. He can be reached at nickpagephotography@ gmail.com

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table of contents NOVEMBER 2014

November 2014 EDITOR

Rick Doyle A DV ERT ISING DIR EC TOR

Jay Brodt

M A NAGING EDI TOR

Robin Hamilton

12 14

Walla Walla has a new American Viticulture Area, but it isn't in Washington state.

WINE MAP

Know where to go to taste, buy and enjoy Walla Walla's renowned wines.

FOOD

Thanksgiving for the non-traditionalist: Try thinking outside the turkey box.

DINING GUIDE

FASHION

Where to go for fine fare Can designer clothes be edgy, yet sensible? Eileen Fisher's new clothing line aims to find out.

PEOPLE

24 28

ENERGY TO GROW

Jennie Dickinson has boundless energy, and she puts all of it behind Dayton's big projects. PROJECT HEALING WATERS

Opening the heart and soul of fly fishing

HOMES

CANâ&#x20AC;&#x2122;T-MISS EVENTS

WHERE IN WALLA WALLA?

THE THIRD COVER

A charming old belle in Milton-Freewater stands the test of time.

A SSOCI AT E E DI TOR

Chetna Chopra

PRODUCT ION M A NAGER

Vera Hammill

A RT IST IC DIR ECTOR / W EBM A ST ER

Steve Lenz

PRODUCT ION S TA F F

James Blethen, Ralph Hendrix, Steve Lenz, Jason Uren SA L E S STA F F

Jeff Sasser, Donna Schenk, Colleen Streeter, Mike Waltman, Chris Gottfried 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: Veteran Brent Rowe fishes in Mill Creek. 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

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Wall a Wall a Lifest yLes 7

Photo by steve Lenz

WINE

Wine

Christophe Baron, vigneron for Cayuse Vineyards, came upon the stone-filled soils near Milton-Freewater in 1996. The discovery changed his life and also sent the Walla Walla Valley wine industry in a new direction.

The Rocks District of Milton-Freewater By Andy Perdue / Photos by Nick Page

By the time the calendar flips to 2015, Oregon and the Walla Walla Valley will have a new, federally approved wine region. Welcome to the The Rocks District of MiltonFreewater American Viticultural Area. The region — called The Rocks, for short — is northwest of Milton-Freewater. At 3,767 acres, it will be Oregon’s second-smallest AVA, or appellation. (The smallest is Ribbon Ridge, a 3,350-acre AVA in northern Willamette Valley.) The primary feature of The Rocks is an alluvial fan formed by the Walla Walla River at the end of the last ice age, about 15,000 years ago. The result is miles of cobblestones that, as it turns out, are great for growing wine grapes. 8 Wall a Wall a Lifest yles

The area’s potential was discovered by Christophe Baron, a native of Champagne, France, who was planning to move to the Willamette Valley to make wine and stopped in Walla Walla to visit his friend Scott Byerley in April 1996. “I came with my wine atlas,” Baron said. “I was going through photos and showed him Châteauneuf-du-Pape.” Châteauneuf-du-Pape is in France’s southern Rhône Valley, known for its red wines made from Syrah, Grenache and Mourvèdre grapes. It’s also famous for cobblestones that cover the

ground where vineyards are planted. Baron’s friend said he knew of a place that looked like that, so the next morning, they drove south toward Milton-Freewater. “This is where I first met the stones,” Baron said. Baron bought the land — one of the few open fields available in an area dense with orchards. By March 1997, he was planting Syrah among stones the size of softballs, establishing the first commercial vineyard in the region for at least 40 years.

“Several farmers here in this area said the skyrocketing. Baron paid $3,500 per acre for they approached Kevin Pogue, a geology prolittle Frenchman was crazy to plant a vine- some of his 60 acres of vineyards in 2000. Funk fessor at Whitman College who is an expert in yard in the stones,” Baron said, his accent still paid $8,500 per acre in 2006. soils and how they affect grape-growing and deeply evident. “But in the years after, some of “Anything now is going for around $25,000 winemaking. those farmers pulled out orchards and planted an acre,” Funk said. Pogue was excited to take part, describvineyards. Not so crazy! ing The Rocks as one of Since then, I have been the most fascinating living a dream. Without wine-growing regions the stones, I would not be anywhere. He has even here in Walla Walla.” found Cinsault grapes Baron named his wingrowing wild in fields ery Cayuse Vineyards, that were abandoned in opened an office on Main the 1930s. Street in Walla Walla and “They should be hiscrafted his wines at a neartorical landmarks,” Pogue by winery before building said. his wine production stuPogue took on the dio amid those precious project and submitted stones along Sunnyside a petition to the AlcoRoad. hol and Tobacco Tax and It didn’t take long for Trade Bureau (known as Baron’s wines to gain fame, the TTB), which regulates and with his success came the wine industry. greater interest in The And here’s where it Rocks. gets complicated. Rich Funk, owner of The Rocks AVA is withSaviah Cellars south of in the Walla Walla Valley Walla Walla, first tasted AVA, which is inside the Cayuse Syrah in 2000 and greater Columbia Valley exclaimed, “Wow! What’s AVA. But because The up with this?” Rocks is entirely within That admiration led Oregon, a Washington him in 2006 to buy land winery would not be in The Rocks and establish able to use the name of Funk Estate Vineyard a the AVA on its bottle unyear later. He has plantless the wine is produced ed five acres of Syrah and in Oregon. plans to add five acres of For someone like Cabernet Sauvignon. Funk, whose winery is Funk buys Syrah just north of the state line, from many areas of the he would need to build a Columbia Valley, includseparate winery on the ing Elephant Mountain Oregon side and make his Vineyard near Yakima. wine there if he wanted to Each area is distinctive, put “The Rocks District he said, and grapes from of Milton-Freewater” on The Rocks exhibit wild, his label. savory components. It’s a quirk in federal A worker harvests Syrah grapes by hand in “The Rocks.” The region near Milton-Freewater “The Rocks are all will become Oregon’s newest American Viticultural Area. AVA law that is rare in about savory,” he said. “It’s the United States. Pogue like walking into a delicasaid the TTB recognizes tessen — crazy aromatics and a savory quality Several winemakers and grape growers this and plans to change its rules to accomI don’t see anywhere else. It doesn’t trip everywith an interest in the region decided they modate The Rocks. body’s trigger, but it certainly tripped mine.” wanted to petition the federal government “They are actively working on a solution The area is getting a boost from the interest to form an AVA. to that,” Pogue said. “They’ve been very good in wine. Though only about 250 acres of grapes It is an arduous process that requires lay- to work with.” are planted here, land prices in The Rocks are ers of technical and scientific information. So Wall a Wall a Lifest yles 9

Wine

A cluster of Syrah is examined during harvest. The red Rh么ne grape variety is the dominant grape in The Rocks District of Milton-Freewater.

Rich Funk samples Syrah grapes from his Saviah Cellars estate vineyard in The Rocks District. (Photo by Steve Lenz) 10 Wall a Wall a Lifest yles

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AMAVI CELLARS 3796 Peppers Bridge Road 509-525-3541 www.amavicellars.com BASEL CELLARS ESTATE WINERY 2901 Old Milton Highway 509-522-0200 www.baselcellars.com

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BERGEVIN LANE VINEYARDS 1215 W. Poplar St. 509-526-4300 www.bergevinlane.com BLUE MOUNTAIN CIDER 235 E. Broadway, Milton-Freewater 541-938-5575 www.drinkcider.com CASTILLO DE FELICIANA 85728 Telephone Pole Road Milton-Freewater 541-558-3656 www.castillodefeliciana.com COLLEGE CELLARS 3020 Isaacs Ave. 509-524-5170 www.collegecellars.com DUMAS STATION 36226 U.S. Highway 12 Dayton, WA 509-382-8933 www.dumasstation.com DUNHAM CELLARS 150 E. Boeing Ave. 509-529-4685 www.dunhamcellars.com FIVE STAR CELLARS 840 C St. 509-527-8400 www.ﬁvestarcellars.com FORGERON CELLARS 33 W. Birch St. 509-522-9463 www.forgeroncellars.com FOUNDRY VINEYARDS 13th Ave. and Abadie St. 509-529-0736 www.wallawallafoundry.com/vineyards FORT WALLA WALLA CELLARS 127 E. Main St. 509-520-1095 www.fortwallawallacellars.com GRANTWOOD WINERY 2428 Heritage Road 509-301-0719 509-301-9546

14. JLC WINERY 425 B. St. 509-301-5148 www.jlcwinery.com 15. CAVU CELLARS 175 E. Aeronca Ave. 509-540-6350 www.cavucellars.com 16. L’ECOLE NO 41 WINERY 41 Lowden School Road and U.S. Highway 12 509-525-0940 www.lecole.com 17. LODMELL CELLARS 6 West Rose St., Suite 104 206-409-4395 www.lodmellcellars.com 18. 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.

19. MANSION CREEK 6 West Rose St., Suite 105 253-370-6107 www.mansioncreekcellars.com 20. NORTHSTAR WINERY 1736 J.B. George Road 509-524-4883 www.northstarmerlot.com 21. PEPPER BRIDGE WINERY 1704 J.B. George Road 509-525-6502 www.pepperbridge.com 22. REININGER WINERY 5858 Old Highway 12 509-522-1994 reiningerwinery.com 23. ROBISON RANCH CELLARS 2839 Robison Ranch Road 509-301-3480 www.robisonranchcellars.com

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24. SAPOLIL CELLARS 15 E. Main St. 509-520-5258 www.sapolilcellars.com 25. SAVIAH CELLARS 1979 J.B. George Road 509-520-5166 www.saviahcellars.com 26. SOLE ROSSO ESTATE WINERY 2158 Old Milton Highway 509-252-3504 www.sole-rosso.com 27. SPRING VALLEY VINEYARD 18 N. Second Ave. 509-525-1506 www.springvalleyvineyard.com 28. SULEI CELLARS 17 N. Second Ave. 509-529-0840 www.suleicellars.com 29. SYZYGY 405 E. Boeing Ave. 509-522-0484 www.syzygywines.com 30. TAMARACK CELLARS 700 C St. (Walla Walla Airport) 509-520-4058 www.tamarackcellars.com 31. TEMPUS CELLARS 124 W. Boeing Ave. (Walla Walla Airport) 509-270-0298 www.tempuscellars.com 32. TERTULIA CELLARS 1564 Whiteley Road 509-525-5700 www.tertuliacellars.com 33. THREE RIVERS WINERY 5641 Old Highway 12 509-526-9463 www.threeriverswinery.com 34. VA PIANO VINEYARDS 1793 J.B. George Road 509-529-0900 www.vapianovineyards.com

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35. WALLA WALLA VINTNERS Vineyard Lane off Mill Creek Road 509-525-4724 www.wallawallavintners.com 36. WATERMILL WINERY 235 E. Broadway, Milton-Freewater 541-938-5575 www.watermillwinery.com 37. WOODWARD CANYON WINERY 11920 W. Highway 12, Lowden 509-525-4129 www.woodwardcanyon.com

Wall a Wall a Lifest yles 13

Food

Thanksgiving for Non-Traditionalists Story and photos by Tamara Enz

Cereal and Scotch whisky could seem like an odd choice for Thanksgiving dinner, but I had eaten the leftovers for breakfast; there was no other option. You might think otherwise, but this is not a sad story. Love them or hate them, holidays come around every year — and I am solidly in the latter camp. For as long as I can remember, I have tried to work holidays so that when everyone else went back to work I could have a quiet day off. Yes, the name “Scrooge” has been bandied about more than a few times in reference to me. When I was a child, holidays held the promise of being magical, but reality usually came crashing in uninvited, and the days lost their luster somewhere among mid-rare turkey and

homemade (but often runny) cranberry sauce. The crush of cleaning and relatives, good china and silverware — and a larger-than-usual mound of dishes — amid unfulfilled expectations and a desire to make these days perfect and memorable somehow made them less so. In my adult years, I’ve run the gamut of holiday experiences in random locations. The most memorable one was here in Walla Walla and was tagged as “Thanksgiving for the town orphans who have nowhere else to go.”

The author celebrates a blue Thanksgiving Day in Browns Park, Colorado.

14 Wall a Wall a Lifest yles

We had jambalaya, martinis and chocolaterack of ribs, filet mignon, leg of lamb. For the sounds lovely. espresso cheesecake for Thanksgiving brunch. more adventurous, or those with generous and In my opinion, the best breakfast ever is How could you go wrong with that menu? skilled friends, go with elk or deer steaks or pumpkin pie with whipped cream. Fruit (yes, Maybe I need to rethink this holiday-hate thing. tenderloin. pumpkin is a fruit), some carbs and dairy — it’s As a recent graduate of the Wine Country For non-meat eaters, try winter squash the perfect breakfast. Culinary Institute, I now feel somehow com- gratin, stew or ravioli, or a savory tart (corn For this non-Thanksgiving meal, let’s go pelled to take another look at holidays and, and zucchini, maybe). Add baked apples, leafy for something just as comfortable as pumpespecially, at the food associated kin pie, but less predictwith it. able. Chocolate or maple Here is my proposal: Throw out bread pudding, pear-apple the traditions. No, really. I think or apricot-ginger crisp, a 393 years of turkey and stuffing are cheese and fruit tart, or quite enough. In the age of turkey just a plate of local chees— frozen and available at the loes and late-season apples cal supermarket; apples from New and pears would finish the Zealand; and pumpkin in a can, we meal nicely. can have traditional Thanksgiving Pass around some coffood year-round. Besides, turkeys fee or tea, a glass of cordial aren’t even native to the Pacific or brandy, and put your Northwest (says the staunch bifeet up with satisfaction ologist in me). and gratitude. We live in a region packed with Breaking tradition, in natural food diversity, rich with this case, is about workproduce and fruit beyond many ing with what is availother states’ and, for that matable and desirable. Cereal ter, countries’, wildest dreams. It and Scotch whisky were seems time we bow to that and available — and at least give thanks for the wild Pacific the whiskey was desirCoast, the grace of the Columbia able. Thanksgiving was my River, the long growing season first and only day off while and the multitude of local people working through long days who bring beautiful, fresh foods of dawn-to-dark cold on to us daily. the Colorado-Wyoming Full disclosure: I am 48 years border. The author — missing teeth, but mugging for the shot — with siblings and cousins old and, to date, I have cooked one after a holiday dinner, circa 1971. In my world, that turkey. Ever. When I put that bird means one thing: road trip! in the oven, I was asked, “What’s An early-morning start your backup plan?” Humph. Letting turkey greens, winter squash or onion casserole, or a (the before-mentioned leftovers for breakfast; go is not too hard for me. salad of wild rice and chanterelles. Throw some alas, no pumpkin pie); a clear, blue, frosted day; With that in mind, here are some ideas for goat cheese and candied pecans in with almost endless miles of open road; and no one stirring. marvelous holiday fare that might make you any of these items for extra flavor and crunch. I spent the day wandering through Browns wish you had ditched the turkey and potatoes If you must do stuffing, try something sa- Park (hangout of many legendary outlaws) and years ago. vory and sweet with apples or pears and root Dinosaur National Monument. To start, pass around a plate full of fried vegetables. About the time everyone else was tucking oysters with crème fraîche and herbs, smokedThe one thing I do love about holiday food into football and mashed potatoes, I stopped trout dip with crostini, or mushrooms stuffed is the cranberry sauce. With no resemblance high up on a canyon wall, tucked myself into with crab. Pumpkin soup, wild mushroom to any natural food substance, even the stuff the shelter of a gnarly, old juniper, and enjoyed a soup or razor clam chowder would be a deliout of a can has a little bit of a hold on me. bowl of cereal with a Scotch whisky toast, gratecious first course. Perhaps as a result of the often-fruitless effort ful for the amazing view, the unimaginable blue For the main event, try salmon, or look to my mom made to get cranberry sauce to set of the sky, and the intense late-autumn sun. the producers of bison, lamb, pork and beef properly, I prefer cranberry chutney or relish It was a good day, a day for which to give that surround us in Eastern Washington and to the traditional sauce — though a cranberry thanks. Oregon for a choice cut of meat: tenderloin, a sauce made with a local Cabernet or Pinot Noir

Wall a Wall a Lifest yles 15

Food

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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.

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.

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!

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.

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Wall a Wall a Lifest yLes 19

Fashion

Eileen Fisher: Sensible — and Edgy? By Susy Mendoza / Photos by Steve Lenz

My girlfriend in New York City recently texted me that she was sick of staring at her closet every morning trying to figure out what to wear. She wanted a uniform. Something that was easy to mix and match, made of nice fabrics, and flattering. Go buy Eileen Fisher, I wrote. She wrote back, “LOL.” I understood. For those who aspire to be fashion-forward, Eileen Fisher is what you planned on wearing when you turned 60 and “just want to be comfortable.” However, in a play to get those of us already addicted to high-end designers Vince and Theory shopping her line, the simplicity maven bucked the “frumpy” reputation and recently launched a new, edgy concept called “The Fisher Project” — with a shop on Los Angeles’ trendy Robertson Street. I know. Bizarre. I mean, have you ever heard “edgy” and “Eileen Fisher” in the same sentence? That’s like “controlled chaos” or “living dead.” Yet, as I watched an Eileen Fisher fashion show this past September, hosted by Walla Walla Clothing Company, I saw a lot more slender silhouettes than boring, boxy sweaters cruise down the runway and thought, “Perhaps I could be in for a surprise.” The Walla Walla Clothing Company, headed up by co-owners Teresa Ellison and Craig Richards, is the No. 1 specialty account in the country for Eileen Fisher. Not county, country — with an “r.” So, naturally, the much-anticipated event was fully booked. This was as close to Fashion Week as Walla Walla was going to get. Main Street was blocked off, and a tent was set up for the runway, seats for the audience and an area for the models’ quick changes. Add wine and passed hors d’oeuvres, and you’ve got yourself a party. Even better than a party, there was shopping involved!

Models share Fall/Winter 2014-2015 looks on the runway at the EF30 Icons Collection and The Fisher Project, both by Eileen Fisher. Leather, ankle booties and luxurious wools dominated the collections. 20 Wall a Wall a Lifest yles

Those who attended were definitely in their fashionista finest. So many familiar faces in unfamiliar pieces of clothing you can’t really sport at, say, the Green on a Sunday afternoon. Most donned Eileen Fisher, in honor of the 30th Anniversary Celebration. As EF representative Ali Brooks told us, about 30 years ago, with $350 in the bank, Eileen Fisher set out to create a modular clothing line that was easy to outfit season after season, was made of thoughtfully sourced fabrics, and made women feel good about getting dressed, without all the hassle. Three decades later, the privately held company allegedly reports earnings of over $300 million. Brilliant, right? Guests were ushered into the tent where the show was to take place. A DJ in the corner played upbeat music to set the mood. A couple of introductions later, including one from Mark Brown, the executive director of Friends of Children of Walla Walla, and Becky Renwick, president of the Girls Council of Walla Walla,

who received a portion of the proceeds from the event), and we were off! Fall had hit the runway, and we were knee-deep in coated denim, alpaca coats and infinity scarves. I was a big fan of the black leather skirt (at an age-appropriate length and from The Fisher Project) and bouclé car coat. We saw a ton of looks to pair with boyfriend jeans, skinnies or leggings. Loosefitting tanks under moto-jackets with jogger pants (very in right now, thanks to the “wear your leisure pants not just to do yoga” movement sweeping the nation) or harem pants. And most of it was in the black, white and grey color palette, which tickled this writer pink. (See what I did there?) At the end of the show, Brooks, one of the Eileen Fisher “Tipsters” — Eileen Fisher stylists/ experts — in from Los Angeles, went through some of the fall trends, including items from The Fisher Project and the six pieces that Eileen Fisher released this season called the “Icon Collection.” As the name implies, these are six

iconic pieces created over the past 30 years that are representative of the brand: the coat, the cardigan, the box-top, the maxi, the tank and the dress. Definitely all essential pieces for any wardrobe, whether created by Eileen Fisher or not. In terms of trends for fall, some of the major take-aways were lots of leather, from paneled fronts on thicker leggings to the leather bikerjacket, the aforementioned jogger pant (that I can’t pull off to save my life unless I’m, you know, actually jogging), oversized coats (think drop shoulder and big pockets), and sweaters galore (perfect for our Northwest seasons). All of which, go with black booties. Yesssss. Chanel in Milan it was not. But for Walla Walla, it was a very fun Thursday night, and an excuse for me to wear my favorite black pants and platform boots. “But did it change your mind about Eileen Fisher?” my girlfriend in NYC asked. Not all the way, but I wouldn’t be surprised to see a piece or two from The Fisher Project sneak its way into my closet.

Teresa Ellison, co-owner of Walla Walla Clothing Co., and Ali Brooks, a Los Angeles-based Tipster for Eileen Fisher, share key trends for Fall/Winter 2014-2015 with guests partway through the runway show. Wall a Wall a Lifest yles 21

Fashion

Walla Walla Clothing Co. owners Craig Richards and Teresa Ellison check in guests and get them seated under the tent that was erected on Main Street in downtown Walla Walla for the Eileen Fisher show.

Guests under the tent await the show to start. Thirty five looks were shown by the models over the course of the evening. 22 Wall a Wall a Lifest yles

Esthetician Ciara McNair from Misbehaven Spa & Salon touches up makeup on the models before the first look of the night walked down the runway.

Stylist Mia Marrero from the Beehive Cut & Color Bar made sure the modelsâ&#x20AC;&#x2122; hair was looking its best between outfit changes.

There is always time for a selfie! The Seattle-based models made sure they documented the evening for themselves.

The sun set on downtown Walla Walla as the runway show progressed under the big tent. Wall a Wall a Lifest yles 23

People

Energy to Grow The Port of Columbia’s Jennie Dickinson By Diane Reed / Photos by Nick Page Jennie Dickinson is a woman who sees the recommended the chamber hire Dickinson as Columbia opened up. Port commissioners promise of Columbia County, and as manager his replacement. She got the job, and, as the saw her work at the chamber and her estabof the Port of Columbia, she lished network in Dayton and the has devoted her considerable county as the best match for the energy to identifying and fulfuture of economic development filling that potential. at the Port. Dickinson grew up on Dickinson saw a significant the Bar Z Ranch, a cattle and challenge and a real opportuwheat ranch her family leased nity to help encourage economic between Dayton and Pomeroy. growth in the county and ensure The youngest of four girls, she a viable economy. grew up rounding up cattle One of the first projects Dickand driving truck on the inson undertook was to commisranch. sion a marketing study to deterAfter high school, she mine where to put the Port’s headed off to Washington State initial business development University, where she spent investments. To her surprise — three years before moving to and the commissioner’s — natural Seattle. She’s glad she went, and organic food processing came but she was even happier to out at the top of economic opporcome home in the early ’90s, tunities identified by the study. with her 1-year-old son, Daniel Initially, there was underHarrington, in tow. standable resistance to the idea. With the support of her As she says, “It’s a big ship; turnmother, Susan Dickinson, ing it doesn’t happen overnight.” she finished her social sciBolstered by a favorable feaences degree at WSU. After sibility study in 2008 that india brief stint of office work, cated that such a facility would atDickinson spent five years at tract buyers from outside the area Fleur de Lee’s flower shop at as well as locals, the Port moved Dodge Junction (northeast ahead in 2009 by purchasing of Dayton, at the junction of land that included a site for the Routes 12 and 127), learning proposed Blue Mountain Station the retail business and about artisan food center. the growing and drying of With a grant/loan package herbs and flowers. from the Community Economic In 1998, she moved on to Revitalization Board of the Washa job as an assistant at the ington State Department of ComChamber of Commerce in merce and local funding, the Port Dayton. She loved the interwas able to celebrate the opening action with locals and visi- Jennie Dickinson finds gardening a welcome and relaxing respite from her busy of Blue Mountain Station earlier tors, and gained a reputation schedule as the manager of the Port of Columbia. this year. as the go-to person for visitor However, BMS is just one of information and events. (She the Port of Columbia’s success stoeven met her future husband, ries. The Rock Hill industrial park Jay Ball, there, when he came in for relocation director, she developed a strong interest in on the outskirts of Dayton boasts 14 tenants information.) economic development. and nine buildings, with room for growth. And When chamber director Ross Hamann Dickinson served the chamber until 2007, a little-known asset of the Port is the Palouse left in 1999 for another position, he strongly when the position of manager at the Port of River & Coulee City Railroad, which runs 39 24 Wall a Wall a Lifest yles

miles from Dayton to Walla Walla. Because Dickinson feels that the functional economy in our area spans from Dayton to Milton-Freewater, she’s on the steering committee of the Walla Walla Valley Regional Wayfinding System, which includes businesses and officials from all over the region. The goal is to incrementally increase directional signage within a consistent design framework to make attractions in the area more accessible to tourists and locals alike. Dickinson is proud of the improvements to Lyons Ferry Marina, which the Port manages under a lease with the U.S. Army Corps of Engineers. After years of deferred maintenance and uncertain management, the Port welcomed Jim and Angela MacArthur’s Lyons Ferry KOA, which offers a boat launch and slips, guided fishing trips, RV and tent camping, restaurant and camp store.

The Port’s recent investments in the marina include dock, moorage and breakwater repair; installation of a pump-out station; water and sanitary sewer system improvements; and an Americans with Disabilities Act-compliant walkway and fishing deck. The Port of Columbia is also a partner in the Southeast Washington Economic Development Association, and Dickinson is the managing director of their program in the county. SEWEDA’s mission is to promote economic vitality by creating and retaining jobs through business, tourism and community development while preserving the culture and environment of the region. It funds economic development staff in each of the four counties it serves, provides business trainings and assists each county with completion of an annual Comprehensive Economic Development Strategy. From the new Best Western Plus motel in

Dayton (which is heavily booked for everything from wedding parties to wind farm workers) to the proposed Columbia Pulp facility to the growing number of wind farms, it’s clear there’s a lot going on in Columbia County. When Dickinson isn’t busy promoting the Port of Columbia — for her, almost a neverending task — she and Jay, her husband of eight years, can be found at their home on the North Touchet River, a few miles outside Dayton. She’s an avid gardener — the chance to get her hands in the dirt in their extensive vegetable gardens is her idea of relaxing. But Dickinson’s energy and enthusiasm are hard to contain. Her “free time” is often devoted to volunteer work — she’s on the board of the Dayton Historical Depot Society and is a volunteer for the Skyline Juniors community service club and Dayton’s All Wheels Weekend committee, to name just a few of her activities.

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People

Dickinson is particularly proud of the improvements that the Port has made to the Lyons Ferry Marina, including this handicap-accessible fishing platform.

Once in danger of closing, the Lyons Ferry Marina now features a KOA campground and improved recreation facilities. 26 Wall a Wall a Lifest yles

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People

Project Healing Waters: Opening the Heart and Soul of Fly Fishing By Diane Reed

The fishing line snakes gracefully over the Walla Walla River, and Brandon Spangler drops the fly in a pool where the fish are lurking. A fish snatches the fly, and Spangler reels in a nice-sized bass. This is not an ordinary tal health services staff at fishing trip: Spangler is the center — and an avid one of the veterans particifisherman — would be pating in the Project Healthe ideal person at the VA ing Waters Fly Fishing proto work in partnership gram, a joint effort of the with Newell and the W² Walla² Fly Fishers and the Fly Fishers. Jonathan M. Wainwright In January of this Memorial Veterans Affairs year, the program was Medical Center. launched. PHWFF is dedicated Every Thursday, volunto the physical and emoteers from Walla² Fly Fishtional rehabilitation of ers and the community get disabled veterans and actogether with the veterans tive military-service perat the VA. They work on sonnel receiving treatment fly-tying techniques, castfor a disabling condition ing and other aspects of fly through the therapeufishing. tic benefits of fly fishing With help from generand associated activities, ous corporate and private including education and donors and grants, veteroutings. ans are provided with The project, which was their own fly-tying vice founded in 2005 at Walter and tools, fly rod and reel, Reed Army Medical Center and a copy of Fly Fisherin Washington, D.C., now man magazine’s “Fly Fishoffers programs at more ing Tactics” — plus lots of than 100 VA and Departone-on-one coaching. ment of Defense hospitals More than a dozen and clinics. club members take turns The key ingredients of working with the veteach program are veterans erans, including going who would benefit from fly fishing with them on the activity, a project lead local streams and rivers. and a fly fishing organiFrom time to time, Newell zation whose volunteers Veteran Brent Rowe fishes on Mill Creek near Five Mile Bridge. (Photo by Steve Lenz) even provides experience work with the vets, and fishing from his drift boat. a VA facility to provide a Reser is enthusiastic location to bring together veterans and vol- Waters in Salem, Ore., and saw an opportunity about the value of the program. unteers. to establish a group here. “I think this program is absolutely worthIn Walla Walla, Gerald “Jerry” Newell is the With the support of the W² Fly Fishers, while for our veterans, with or without any project lead for PHWFF. Newell retired to Walla he contacted Larry Werst, volunteer services kind of disability,” he said. “Fly fishing relieves Walla three years ago and joined the W² Fly Fish- coordinator at the VA Medical Center. Werst boredom and provides stress relief. It requires ers. He had been involved with Project Healing thought Derek Reser of the recreation and menattention to detail, and it gives them a sense 28 Wall a Wall a Lifest yLes

Dave Isakson ties a fly under the tutelage of Herb Clark. (Photo by Diane Reed)

of accomplishment, a feeling of belonging to the group. And it’s fun!” Although the program is relatively new in Walla Walla, Reser has already seen its benefits. “One veteran was just sitting in his house, not doing anything,” Reser said. “When he heard about the group, he wanted to get involved. That led to him getting involved with other veterans and activities he was missing out on.” At the regular Thursday get-together, Army veteran Dave Isakson is tying a fly with guidance from volunteer Herb Clark. Isakson looks forward to the sessions — he enjoys keeping busy (he’s also an avid crocheter). With Clark’s help, Isakson crafts a fly he’ll use on his next fishing excursion. Reser notes that one of the biggest rewards for the participants is to catch a fish on a fly they created. Veteran Brent Rowe, who served in both the Army and Air Force, is learning to deal with PTSD. Unlike some of the participants, Rowe has been a fly fisherman for 22 years and is en-

Dave Isakson's finished fly. (Photo by Diane Reed)

joying the opportunity to improve his skills. For the first time, he’s tying his own flies and credits volunteers with teaching him different ways to cast. Rowe, a senior in the social work program at Walla Walla University, is active in Life Church and wants to help bring the Red Badge Project to Walla Walla. The Red Badge Project’s concept, as described by actor Tom Skerritt on a recent visit to Walla Walla, is to help veterans battle the emotional trauma of military duty — and everyday life — with storytelling. Project Healing Waters recently sent two teams to the PHWFF Northwest Regional 2 Fly competition, held in the Yakima River Canyon near Ellensburg. The trick is that each fisherman gets to use only two flies, so they have to be careful not to hang them up in a tree or on a rock. Veteran David Isakson and Derek Reser teamed up, and Jerry Newell manned their drift boat. Reser attracted two fish, but wasn’t able to bring them in, but Isakson brought in

a nice fish. The other W² Healing waters team, veteran Brandon Spangler and volunteer David Stemmer, had more luck, each bringing in four fish. Stemmer’s 16-inch trout came close to the largest of the day.

More Info: Project Healing Waters Fly Fishing is open to disabled veterans and active-duty military personnel with disabilities from all conflicts. A description of PHWFF: www.projecthealingwaters.com Contact Jerry Newell at: 541-971-0433 or jerrynewell@gmail.com

Wall a Wall a Lifest yles 29

People

Veteran Brandon Spangler and the bass he caught in the Walla Walla River. (Healing Waters courtesy photo)

30 Wall a Wall a Lifest yles

Healing Waters volunteer David Stemmer nets a rainbow trout on the Tucannon River. (Healing Waters courtesy photo)

Homes

Sherry and Jim Rowan's elegant home, at 604 S. Main St., Milton-Freewater, has passed the century mark. It was formerly known as the Gildersleeve House, for the previous family that lived there, and their restaurant. Wall a Wall a Lifest yLes 31

Homes

The home is furnished with antiques and art. Sherry Rowan's ornate harp takes a prominent place in the formal living room.

100 Years, and Still Going Strong By Karlene Ponti / Photos by Nick Page

A century hasn’t dimmed the brightness of the home at 604 S. Main St. in MiltonFreewater. Sherry and Jim Rowan felt a connection to the home and purchased it about five years ago. Sherry said it had previously been vacant for about 12 years. “I had always admired this house,” she said. “It has the bones — good, strong bones. It’s 100 years old, and it’s still in great condition.” The large home has three floors: the main living areas, downstairs; an upstairs, with three bedrooms; and a mostly finished basement that includes a commercial kitchen. The kitchen led the couple to pursue their interests in working during their retirement. They operate Primrose on Main, hosting special events such as weddings, dinners, reunions and baby showers — all kinds of memorable gatherings in an elegant location. 32 Wall a Wall a Lifest yles

In addition to the three bedrooms upstairs, there is one bedroom on the main floor. One of the upstairs bedrooms looks as though it had been, at one time, a sleeping porch. There are three bathrooms, and there’s an extra one near the backyard pool. The Rowans still use the radiators for heat, with water circulating from the original boiler in the basement. The home is in very good condition, with large, working pocket doors and original woodwork accented by gracefully coved ceilings. The windows have large panes of etched and beveled glass, and the walls are papered, often in very bold colors. The guest room downstairs has the original vivid floral wallpaper, with matching material used for the bed skirt.

The walls of the formal living room are covered with what Sherry thinks is stamped tin, often used on ceilings in early-1900s homes. The main floor is set up so the traffic flows effortlessly from room to room. There is one long support wall and short hallways, with access into all the rooms. The large, formal living room in the front of the home was built for entertaining. It has high ceilings and woodwork, and the whole house has a number of built-ins for storage, which was rare in the early 1900s. All woodwork is oak — the floor is narrow plank oak. The decorative woodwork was specially milled to highlight the grain, and the patterns add to the home’s overall feeling of luxury. Antique furniture and family heirlooms

The elegant home was built for entertaining.

The study has a long bank of windows facing south and west. Wall a Wall a Lifest yles 33

Homes

TASTING ROOM 18 North Second Avenue Walla Walla, WA 99362 Hours: Thursday, Friday, Saturday & Monday 10am to 4:30pm Sunday 11am to 4:30pm (509) 525-1506

WINERY AND VINEYARD 1663 Corkrum Rd. Walla Walla, WA 99362 SUMMER RANCH EXPERIENCE Visit the Ranch on Saturdays, May 30-August 29, 2015 11am to 3pm, without appointment. Wednesday through Friday, winery visits by appointment, 10am to 3pm. Sherry and Jim Rowan both love music.

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are showcased perfectly in the large home. Sherry loves music and plays the harp, so the front room holds her large golden harp. It fits in perfectly with the ornate surroundings. Immediately off the front room is the mainfloor library with a fireplace and a band of square windows on several walls. “This is Jim’s room,” Sherry said. Her own favorite area is the patio at the back of the house, slightly above the pool. It’s a great place to relax, and she can also get some work done in peaceful surroundings. Even though the home was in good condition, there were some trouble spots. The backyard pool was one of them. “Jim has worked nonstop on the pool. After 12 years of nobody living here, there were cracks in the pool and [it took] a lot of work to get the pool back in usable condition,” Sherry

said. “I think it’s the oldest pool in the area. We recently hosted the 60th Mac-Hi reunion; some of the former schoolmates remembered swimming in the pool after graduation those many decades ago. It’s a part if the history of Milton-Freewater. We love sharing that with the people that come here.” Sherry’s project for the future will be replacing the floors in the bathrooms. One of those is a huge tub room for lounging in the bath. The house also has a laundry chute that still works. The home was made for an elegant lifestyle that continues to this day. It also was constructed with a sense of practicality and endurance, strong and built to last. Those qualities saw it through the last century and will remain important in the next.

In the formal dining room, there's ample natural light from large windows.

The informal dining area leads out to the back patio. Wall a Wall a Lifest yles 35

Homes

Statues and other art pieces decorate the large rooms.

Sherry Rowan loves flowers, and they appear everywhere.

One bedroom has a bold floral print on the walls, with a matching bed ruffle. 36 Wall a Wall a Lifest yles

NOVEMBER NOV. 4

concert featuring PROJECT Trio. 7:30 p.m., Main Street Studios. Details: wwsymphony.org

NOV. 5

At 11 a.m., the annual Veterans Day parades in Milton-Freewater, College Place and Walla Walla honor our veterans. There’s a host of events, including breakfast, chili feed and honor ceremonies. Details: 541-938-7634/509-301-6050 and 509-5251310.

Walla Walla Blues Society Jam Session. 7:30 p.m., Journeys Pub & Chow House. Details: wwbs.org Friends of Acoustic Music dance. 7 p.m., Reid Campus Center Ballroom, Whitman College. Details: fam.bmi.net NOV. 6

The “First Thursday” Concert brings music to your lunch break. Featured guest will be David Kim, fortepiano. 12:15 p.m., St. Paul’s Episcopal Church, 323 Catherine St. Details: 509-529-1083. NOV. 7

The Whitman Orchestra Fall Concert, conducted by Paul Luongo. 7:30 p.m., Chism Recital Hall. Details: 509-527-5232. NOV. 7-8

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., MiltonFreewater. Details: 541-938-6401. NOV. 7-9

Fall Release Weekend. Participating wineries. Details: 509-526-3117 or visit wallawallawine.com NOV. 7, 8, 14-16, 21-23

The Little Theatre of Walla Walla presents “You Can’t Take it With You.” 8 p.m.; Nov. 16 and 23, matinees: 2 p.m. Details: 509-529-3683 or ltww.org NOV. 8

The Kirkman House Museum holds its annual Whispered Memories Tea and Psychic Fair. Details: 509-529-4373. Walla Walla General Hospital Gala fundraiser. Entertainment by Richard Carey and pianist Dan Troxell. 5:30 p.m., Marcus Whitman Hotel. Details: 509-527-8303. The Walla Walla Symphony presents a special

NOV. 11

NOV. 12-16

“John Muir Wolf ” is performed at Harper Joy Theatre. 8 p.m.; Sat. and Sun., matinees: 2 p.m.; Whitman College. Details: 509-527-5180. NOV. 13

The Whitman Jazz Ensemble Fall Concert, directed by Doug Scarborough. 7:30 p.m., Chism Recital Hall, Whitman College. Details: 509-527-5232. Whitman College presents visiting writer Shawn Vestal, author of “Godforsaken Idaho.” 7 p.m., Olin 130, Whitman College. Details: whitman.edu/ visiting_writers/ NOV. 15

The Sweet Adelines present the annual concert, “Sweet! It’s a Mystery.” 7:30 p.m., Cordiner Hall, Whitman College. Details: sweetadelinesww.com NOV. 19

NPR humorist David Sedaris performs. 7 p.m., Cordiner Hall, Whitman College. Details: whitman. edu The Whitman Wind Ensemble Fall concert, directed by Gary Gemberling. 7:30 p.m., Chism Recital Hall, Whitman College. Details: 509-527-5232. NOV. 20

Walla Walla Symphony Family Concer t and Foodraiser. Admission is free with a nonperishable food item for the food bank. 6:30 p.m., Cordiner Hall, Whitman College. Details: 509-529-8020.

NOV. 21-22

’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. 23

The Walla Walla Gun Club holds the PreThanksgiving Turkey Shoot. Details: 541-969-7913 or visit wallawallagunclub.com NOV. 24

The Walla Walla Choral Society performs “Carols & Lullabies.” The evening includes “A Ceremony of Carols” by Benjamin Britten and “Carols and Lullabies” by Conrad Susa. 7:30 p.m., Walla Walla High School Performing Arts Auditorium. Details: wwchoralsociety.org NOV. 27

“Burn the Bird,” Thanksgiving Day open house at the YMCA. 8-11 a.m. Details: 509-525-8863. NOV. 28-29

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. NOV. 28-30

Walla Walla Community College Theatre Arts presents “Is He Dead?” a comedy by Mark Twain. Nov. 28-29: 7 p.m.; Nov. 30, matinee: 2 p.m.; China Pavilion; WWCC. Details: 509-527-4255. NOV. 29

Beautiful gifts get you into the holiday mood at the Christmas Gift Boutique Craft Show. Juried crafters present their wares in this craft show that has more than a 40-year history. 9 a.m.-4 p.m., Marcus Whitman Hotel. Details: 509-529-8210. SUBMIT YOUR EVENT

Send your event details to Karlene Ponti: 509-526-8324 or karleneponti@wwub.com

Regular Events TUESDAY

THURSDAY

“Trivia Game Night.” 7 p.m., Red Monkey Downtown Lounge, 25 W. Alder St. Details: 509-522-3865.

Comedy jam. 8 p.m., Wildhorse Sports Bar at the Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

WEDNESDAY

FRIDAY

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. Karaoke. 8 p.m., Wildhorse Spor ts Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

Pianist Carolyn Mildenberger. 5-7 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258. The first Friday of each month, free admission at Tamástslikt Cultural Institute, Pendleton. Details: 541-966-9748.

Music or DJ. Music: 9 p.m., DJ: 10 p.m.; Marcy’s Downtown Lounge; 35 S. Colville St. Details: 509525-7483. Music or DJ. 10 p.m., Red Monkey Downtown Lounge, 25 W. Alder St. Details: 509-522-3865. SATURDAY

Live music. 9 p.m., Wildf ire Spor ts 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.

Live music. 9 p.m., Wildhorse Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

Music or DJ. Music: 9 p.m., DJ: 10 p.m.; Marcy’s Downtown Lounge; 35 S. Colville St. Details: 509525-7483.

Live music. 9 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.

Music or DJ. 10 p.m., Red Monkey Downtown Lounge, 25 W. Alder St. Details: 509-522-3865. Wall a Wall a Lifest yLes 37

Photos by Steve Lenz

Where in Walla Walla?

Last issueâ&#x20AC;&#x2122;s clue:

An architectural detail on one of Walla Walla's most historic homes open to the public. What is the name of the house?

Answer:

Kirkman House

Last monthâ&#x20AC;&#x2122;s winners: Clue:

This "West Wing" is unlikely to have any presidents. What is this fenced facility?

Susan Palmer Marcia Clausen Andrea Adams Pam Myers Robert Martin

Contest rules:

Zelda Kelso Bette Lauzon Joan Helm Pat Budau Leo Freouf

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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MARIE WATT

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The Third Cover Garrison Creek Cellars on a chilly, overcast day. Photo by Steve Lenz. Wall a Wall a Lifest yles 39

Early membership has its advantages

Wine Valley Reserve Clubs Special Buy your 2015 Reserve or Grand Reserve Club membership now and enjoy discounted green fees for the rest of the 2014 and all of 2015 season. Reserve Club is $150 a year and includes: one complimentary round of golf and these discounts on green fees: $15 off the posted rate Monday ~ ursday, $20 off the posted rate Friday ~ Sunday & Holidays. Grand Reserve Club is $500 a year and includes: two complimentary rounds of golf and these discounts on green fees: 50% off the posted rate and $5 off cart fees. Call the golf shop at 525-4653 or visit winevalleygolfclub.com for more information.

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