T H E VA L L E Y ’ S P E O PL E , W I N E & F O O D
FRIDAY NIGHT LIGHTS
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EXPERIENCING FOOTBALL IN THE VALLEY
Supplement of the Walla Walla Union-Bulletin
September 2015
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3796 PEPPERS BRIDGE ROAD, WALLA WALLA, WA 99362 W W W . A M A V I C E L L A R S . C O M
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open 7 days a week | 1704 j.b. george rd, walla walla, wa 99362 view our new private tasting options online at www.pepperbridge.com/touring-tasting
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Little Theatre of Walla Walla www.ltww.org
509-529-3683
WALL A WALL A LIFEST YLES 3
Comfort Inn & Suites of Walla Walla
A Life Well-Lived is Worth Remembering
• 100% Non-Smoking Hotel • FREE Deluxe Breakfast • 2-Room Suites Available • FREE Wireless Internet
A time to cherish ...
• Indoor Pool & Spa
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• Exercise Room
• Business Center • Dog Friendly
Call the Hotel Directly for Wine & Golf Packages
Embrace the memories ... Memorialize life ... A well-planned funeral warms the soul and illuminates the memory. Virginia Herring Mahan Funeral Director
Assortment of Walla Walla Valley & Columbia Valley Wines. All of our wines are available for home purchase. Monday – Friday 5:30 – 9:30pm Saturday 5:30 – 10pm Closed Sunday
Herring Groseclose Funeral Home 566921
315 West Alder, Walla Walla, 525-1150
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509-522-3500 • 1419 W. Pine, Walla Walla
www.choicehotels.com/wa184
Clay in Motion POTTERY STUDIO, ART GALLERY and COFFEE SHOP
A Very Unique Gift Shop
Fantastic finds at great prices without the sales tax! Stop by and see what’s new! Open Every Day 85301 Hwy 11 • Milton-Freewater, OR www.clayinmotion.com
4 WALL A WALL A LIFEST YLES
2015
4 consecutive years
564504JU
541-938-3316
2015
September Contributors Jim Buchan is a sports writer and former sports editor for the Walla Walla Union-Bulletin. Contact him at 509-526-8323 or jimbuchan@wwub.com. WRITER
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. Contact her at aramatzne@gmail.com. WRITER
ASSOCIATE EDITOR
Brenden Koch is the managing editor of Lifestyles and Specialty Publications editor at the Walla Walla Union-Bulletin. Contact him at 526-8304 or brendenkoch@wwub.com. MANAGING EDITOR
Steve Lenz is the designer for Walla Walla Lifestyles magazine. Contact him at stevelenz@wwub.com.
Michael Mettler is a brandmanagement consultant based in Walla Walla who is an unapologetic champion of food and wine.
PHOTOGRAPHER
Nick Page is a photographer, musician and history nerd. His creative background often influences his dramatic photographic style. Contact him at nickpagephotography@ gmail.com.
WRITER
Karlene Ponti is the Specialty Publications writer for the Walla Walla Union-Bulletin. Contact her at 526-8324 or karleneponti@wwub.com.
PHOTOGRAPHER
WRITER
WE'D LIKE TO HEAR FROM YOU!
Emily Star Poole is a lifestyle photographer and creative-nonfiction writer smitten with telling true stories. Contact her at emilystarpoole@gmail.com. PHOTOGRAPHER
Introducing
D.S. Baker Advisors Eastern Washington’s Trusted Financial Advisors
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Our D.S. Baker Advisors are among the best-of-the-best wealth managers and the only local family of wealth management experts that helps grow, protect and secure family legacies for generations.
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D.S. Baker Advisors provides its clients access to a broad array of products and services, including FDIC insured products available through Baker Boyer as well as non-FDIC insurance products. WALL A WALL A LIFEST YLES 5
tablee of contents tabl SEPTEMBER 2015
7
BEER
The toast of the Valley: Walla Walla hops into the craft-brew movement.
September 2015 PUBLISH ER
Brian Hunt EDITOR
Rick Doyle M A NAGING EDI TOR
Brenden Koch
A SSOCI AT E E DI TOR
12 Know where to go to taste, buy and enjoy Walla Walla's renowned wines. WINE MAP
Chetna Chopra
PRODUCT ION M A NAGER
Vera Hammill
14
FOOD
On their game with the game on: With enticing eats, local establishments make a play for Walla Walla's weekend football crowds.
DINING GUIDE 18 Where to find fine fare NIGHT LIGHTS 20 FRIDAY Walla Walla’s football tradition dates back to the 19th century.
27 Family’s fandom is in the cards: Kyle and Serena Schroeder’s basement — PEOPLE
and safety deposit box — reveal their devotion to the Seattle Seahawks.
SECOND ‘B’ 30 THE B&Bs aren’t just about sleeping.
DE SIGNER / W E BM 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, 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: Surrounded by teammates, DeSales quarterback Kevin Baffney (24) hoists the State Championship trophy in celebration after the Irish defeated the Toutle Lake Ducks, 30-0, Dec. 1, 2007, in Tacoma. (U-B file photo) FOR E DI TOR I A L IN FOR M AT ION
32
HOMES
New tricks for an old doghouse: Claire and Richard Knipe’s updated home was built in the 1950s for the founder of the Walla Walla Kennel Club.
Rick Doyle rickdoyle@w wub.com
Brenden Koch brendenkoch@w wub.com
36 GARDENS A spacious garden: Flowing flower beds, large trees and a pond beautify Claire and Richard Knipe’s 2.3-acre property.
38 CAN’T-MISS EVENTS 39 WHERE IN WALLA WALLA? PLEASE LIKE US
Union-Bulletin.com
6 WALL A WALL A LIFEST YLES
PLEASE FOLLOW US
Beer
The toast of the Valley Walla Walla hops into the craft-brew movement. By Michael Mettler
T
Burwood Brewing Company Owners David and Jennifer Marshall. (Photo by Emily Star Poole)
here is a moment in every person’s life when they try a high-quality beer for the first time, a beer that isn’t of the ilk of your run-of-the-mill Pabst Blue Ribbon, Bud Light, Coors or Corona that are perennially popular on the college circuit due to bargainbasement pricing, mass production and ready availability at every minimart in the land. A moment when a light bulb goes off in their head, alerting them that there is something better out in the world. Much like a child enjoying ice cream for the first time and later realizing it is only a “sometimes” treat, many people will find themselves hooked immediately and regret going back to inferior options, whether due to financial constraints, availability or peer pressure. Luckily for beer drinkers, a major craftand microbrew movement has been sweeping through America over the past decade or so. From the ballpark to your neighborhood tavern, you are more and more likely to see artisan brews dominating the taps and the bottled-beer selections. In step with the quickly evolving American palate, beer drinkers have been opting for more flavor-forward beers at the expense of cheap domestics. This movement has been amplified in recent years, with Anheuser-Busch buying up small specialty breweries and PBR announcing it will soon be opening a small-batch, craft-beer operation. While the artisan-brewery scene has only relatively recently begun to take shape in the Walla Walla Valley, we now have a number of local options to whet the palates of locals and visitors. Two of our favorite newcomers are Burwood Brewing Company in the Airport District and Dragon’s Gate Brewery in MiltonFreewater.
WALL A WALL A LIFEST YLES 7
Beer Burwood Brewing Company Owned by David and Jennifer Marshall, Burwood Brewing Company is located in the incubators at the Walla Walla Regional Airport (now known as the Airport District), surrounded by more than 20 wineries and commanding views of the Blue Mountains. Having been open for just over a year, Burwood has quickly made a mark on the region, and is a regular draw for locals enthusiastically on the hunt for beautiful German-style beers and a scenic spot in which to relax after a busy week. After beginning his beermaking career as a home brewer at age 19, David studied practical brewing at California State University, Stanislaus, before spending over 10 years working in breweries across California and Washington, most recently as the brewmaster at Pyramid Brewing in Seattle. The Marshalls relocated to Walla Walla a decade ago, and David quickly immersed himself in the wine industry, working as an assistant
winemaker at a local winery. Though the pair always had the intention of opening a brewery here, upon landing in the Valley they felt it important to learn the lay of the land before embarking on their endeavor. Luckily for beer fans, the 10 additional years of fermentation-science studies in the wine industry kept David’s skills and palate sharp. Burwood currently keeps an India pale ale, Pilsner, pale ale, black beer and The Continental on tap year-round, and rotates in eight or nine additional beers seasonally. For those with children in tote, the brewery also produces a fantastic root beer. Currently, the Marshalls are especially fond of their witbier. It is perfect for warm days — light, citrusy and refreshing. We suggest you pair it with chipotle-shrimp tacos, the recipe for which we have shared on page 10. At the moment, Burwood’s full lineup of beers is available at the Tap Room during regular business hours, and select beers
Adam and Jennifer Gregory, owners of Dragon's Gate Brewery. (Photo by Steve Lenz) 8 WALL A WALL A LIFEST YLES
can be found at establishments around the Valley, including The Green Lantern Tavern, Whitehouse-Crawford, Sweet Basil Pizzeria, Salumiere Cesario and more. Starting this fall, the brewery will also be distributing outside the Walla Walla Valley. Be sure to visit for a brew during the next Food Truck Night, which the brewery coproduces, the first Monday of each month at the incubators.
If you go: Burwood Brewing Company 602 Piper Ave., Walla Walla 509-876-6220 BurwoodBrewing.com Thursday, 4-7 p.m. Friday, 4-8 p.m. Saturday, noon-8 p.m. Sunday, 3-6 p.m.
Dragon’s Gate Brewery Did you hear the joke about the male cheerleader and the rodeo queen with pink hair who started a brewery? No? Me neither. Guests to Dragon’s Gate Brewery on a Saturday are warmly greeted by co-owners and brewers Adam and Jennifer Gregory (Jennifer is the one with the pink hair; Adam, on the other hand, was a world-class cheerleader in his former life). Their brewery, located in the countryside near Milton-Freewater, is surrounded by horse pastures and hop fields where the duo grow many of the hops used in their beers. The brewery’s mascots are a pair of stately Friesian horses (Vali and Grimm) that you have likely seen marching in local parades, and whom you can observe while you sip one of Dragon’s Gate’s farmhouse beers. The Gregorys’ love of craft beer began while they were living in Southern California. Getting hooked by making home brew (as so many seem to) at their Laguna Beach apartment, Adam began to work for various breweries in the region. Around 2002, the couple decided they wanted to open a brewery of their own and began to plot their course. The brewery focuses primarily on smallbatch Belgian-style ales utilizing their estate hops and the finest ingredients available to them, along with water from a deep natural spring beneath the brewery. At present, Drag-
on’s Gate makes around 16 different styles of farmhouse ales and Belgian beers, including a number of proprietary creations ranging from a Blood Orange Saison to a Belgian Wit with hibiscus, rose petal and lemon grass. A perennial favorite is the Belgian IPA, a well-balanced Belgian Tripel with fruity esters and characteristics of pine and citrus. We invite you to enjoy it alongside German sausage with apples, sauerkraut and onion (recipe provided on page 11). Dragon’s Gate beers currently are available to guests of the brewery, at select establishments in the region, as well as to their Guild Members. The brewery is at present undergoing a significant expansion that will allow it to distribute its beers throughout the Northwest on a much broader scale. In the meantime, make plans to join them on Saturdays this fall.
If you go: Dragon’s Gate Brewery 52288 Sunquist Road, Milton-Freewater 541-215-2622 DragonsGateBrewery.com
‘Le Petit Dragon’ Farmhouse Saison. (Photo by Steve Lenz)
Saturday, 1-5 p.m.
Crafting Distinctive, Terroir-Driven Wines in the Walla Walla Valley. Other local brewers Laht Neppur Brewing Company 444 Preston Ave., Waitsburg LahtNeppur.com Mill Creek Brew Pub 11 S. Palouse St., Walla Walla MillCreek-BrewPub.com Nosdunk Brewing Company NosdunkBrewing.com Distribution only
TA S T I N G R O O M HO UR S : Open Daily 10 a.m. to 5 p.m. 1979 JB George Road | Walla Walla, Washington 509.520.5166 | saviahcellars.com 565705
Water Buffalo Brewery Facebook.com/WaterBuffaloBrewery Distribution only
WALL A WALL A LIFEST YLES 9
Beer RECIPE
Chipotle-shrimp tacos with avocado salsa verde (Pair with the witbier from Burwood Brewing Company) Avocado salsa • • • • • • •
565706
1 small onion, quartered 1 jalapeño, quartered; seeds optional 1 garlic clove, smashed 4 medium tomatillos (about 8 ounces), husked, rinsed and coarsely chopped 1/2 Hass avocado, peeled, seeded and cut into chunks 1 1/4 teaspoons kosher salt 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Shrimp • • • • • • •
1 tablespoon olive oil 1 teaspoon chipotle or blended chili powder 1 teaspoon kosher salt 1 pound medium shrimp (about 20), peeled and deveined 8 corn tortillas 8 sprigs cilantro, for garnish 2 limes, cut into wedges
Put the onion, jalapeño and garlic in a food processor and finely chop. Add the tomatillos, avocado and salt, and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro. Heat a stovetop or outdoor grill to medium-high. In a large bowl, mix the olive oil, chipotle or chili powder, and salt. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side. Grill tortillas until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap tortillas in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
Cabernet Sauvignon, Syrah, Merlot & Sauvignon Blanc Tasting Room open daily: 11:00 a.m.-5:00 p.m. 1793 JB George Road Walla Walla, WA 99362 509-529-0900 vapianovineyards.com
565696
Taste our Reserve Wines by appointment
10 WALL A WALL A LIFEST YLES
Va Piano Vineyards WW Union Bulletin ad
UPCOMING EVENTS
A little Bit off
RECIPE
SEPT. 24 6:30PM
German sausage with apples, sauerkraut and onion
Tales from the
Adventist Health Little Watts Children’s Series presents acrobatics, clown, dance, puppetry, and fun.
Forgotten Kingdom SEPT. 26-27 7:30PM
Guy Mendilow and musicians intertwine music and storytelling pulled from the Ladino tradition.
(Pair with the Belgian IPA from Dragon’s Gate Brewery)
Baudboys
Heat a 12-inch skillet over medium heat, and add 1 tablespoon oil. Halve sausages lengthwise, if desired. Cook until browned and heated through, about 3 minutes per side. Transfer to a plate, and cover to keep warm.
SEPT. 19 7:30PM
Microsoft geeks sing a cappella.
Get your tickets online at www.phtww.com, by calling 509.529.6500 or stop by the Box Office. 111 N. Sixth Avenue, Walla Walla, WA
502845
• 1 to 2 tablespoons vegetable oil • 12 links assorted fully cooked German sausages • 1 large white onion, thinly sliced • 2 crisp red apples, such as Gala or Braeburn, cored and cut into 1/2-inch slices • 1/4 cup apple cider • 1 pound sauerkraut • 3 large sour pickles, quartered, for serving • 1 fresh cucumber, peeled and sliced lengthwise into eighths, for serving • Assorted mustards, for serving
PW-64_Upcoming_events_lifestyles.indd 1
4.875 x 4.625
8/4/15 3:51 PM
Add remaining tablespoon of oil to skillet, if necessary. Add onion and cook for 3 minutes. Add apples, stir and cook until softened, 6 to 7 minutes. Stir in cider and cook for 1 minute. Add sauerkraut and heat until warmed through, about 2 minutes. Transfer sauerkraut to a warm serving platter, and top with the sausages. Serve with pickles, cucumber and mustards. (Sausages and sauerkraut can be kept warm, covered, in a 250-degree oven for up to an hour.)
• 20
YEARS•
WALLA WALLA | 2015
HARVEST LUNCHES:
WINEMAKER DINNERS:
SEPT 26 Q Wood-Fired Grill
SEPT 19 Olive Catering
OCT 10 Brasserie Four
OCT 17 Andrae’s Kitchen
.
. .
565714
NOV 7 jimgermanbar
R S V P AT: dunhamcellars.com /harvestevents or call 509. 529.4685
H O S T E D AT T H E W I N E RY
WALL A WALL A LIFEST YLES 11
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AMAVI CELLARS 3796 Peppers Bridge Road 509-525-3541 amavicellars.com BASEL CELLARS ESTATE WINERY 2901 Old Milton Highway 509-522-0200 baselcellars.com
22 30 25 28
125
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17
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BERGEVIN LANE VINEYARDS 1215 W. Poplar St. 509-526-4300 bergevinlane.com BLUE MOUNTAIN CIDER 235 E. Broadway, Milton-Freewater 541-938-5575 drinkcider.com CASTILLO DE FELICIANA 85728 Telephone Pole Road Milton-Freewater 541-558-3656 castillodefeliciana.com COLLEGE CELLARS 3020 Isaacs Ave. 509-524-5170 collegecellars.com DUMAS STATION 36226 U.S. Highway 12 Dayton, WA 509-382-8933 dumasstation.com DUNHAM CELLARS 150 E. Boeing Ave. 509-529-4685 dunhamcellars.com FIVE STAR CELLARS 840 C St. 509-527-8400 fivestarcellars.com FORGERON CELLARS 33 W. Birch St. 509-522-9463 forgeroncellars.com FOUNDRY VINEYARDS 13th Ave. and Abadie St. 509-529-0736 wallawallafoundry.com/vineyards FORT WALLA WALLA CELLARS 127 E. Main St. 509-520-1095 fortwallawallacellars.com GRANTWOOD WINERY 2428 Heritage Road 509-301-0719 509-301-9546
14. JLC WINERY 425 B. St. 509-301-5148 jlcwinery.com 15. CAVU CELLARS 175 E. Aeronca Ave. 509-540-6350 cavucellars.com 16. L’ECOLE NO 41 WINERY 41 Lowden School Road and U.S. Highway 12 509-525-0940 lecole.com 17. LODMELL CELLARS 6 West Rose St., Suite 104 206-409-4395 lodmellcellars.com 18. LONG SHADOWS 1604 Frenchtown Road 509-526-0905 longshadows.com By appointment only
19. MANSION CREEK 6 West Rose St., Suite 105 253-370-6107 mansioncreekcellars.com 20. NORTHSTAR WINERY 1736 J.B. George Road 509-524-4883 northstarmerlot.com 21. PEPPER BRIDGE WINERY 1704 J.B. George Road 509-525-6502 pepperbridge.com 22. PLUMB CELLARS 39 E. Main St. 509-301-8694 plumbcellars.com 23. REININGER WINERY 5858 Old Highway 12 509-522-1994 reiningerwinery.com 24. ROBISON RANCH CELLARS 2839 Robison Ranch Road 509-301-3480 robisonranchcellars.com
Paid listings. To be included, contact addirector@wwub.com.
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25. SAPOLIL CELLARS 15 E. Main St. 509-520-5258 sapolilcellars.com 26. SAVIAH CELLARS 1979 J.B. George Road 509-520-5166 saviahcellars.com 27. SOLE ROSSO ESTATE WINERY 2158 Old Milton Highway 509-252-3504 sole-rosso.com 28. SPRING VALLEY VINEYARD 18 N. Second Ave. 509-525-1506 springvalleyvineyard.com 29. STUDIO TWOZEROTWO ARDOR CELLARS A.MORELL WINES 202 E. Main 509-876-8086 studiotwozerotwo.com 30. SULEI CELLARS 17 N. Second Ave. 509-529-0840 suleicellars.com 31. SYZYGY 405 E. Boeing Ave. 509-522-0484 syzygywines.com 32. TAMARACK CELLARS 700 C St. (Walla Walla Airport) 509-520-4058 tamarackcellars.com 33. TEMPUS CELLARS 124 W. Boeing Ave. (Walla Walla Airport) 509-270-0298 tempuscellars.com 34. TERTULIA CELLARS 1564 Whiteley Road 509-525-5700 tertuliacellars.com 35. THREE RIVERS WINERY 5641 Old Highway 12 509-526-9463 threeriverswinery.com
ll a Wa To
35
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WASHINGTON OREGON
36. VA PIANO VINEYARDS 1793 J.B. George Road 509-529-0900 vapianovineyards.com 37. WALLA WALLA VINTNERS Vineyard Lane off Mill Creek Road 509-525-4724 wallawallavintners.com 38. WATERMILL WINERY 235 E. Broadway, Milton-Freewater 541-938-5575 watermillwinery.com 39. WOODWARD CANYON WINERY 11920 W. Highway 12, Lowden 509-525-4129 woodwardcanyon.com
WALL A WALL A LIFEST YLES 13
Food
On their game with the game on
With enticing eats, local establishments make a play for Walla Walla’s weekend football crowds. By Michael Mettler / Photos by Emily Star Poole
W
ith the turn in the seasons and the “SAT Scores” chant that was ever-so-popular aren’t a heathen who roots for someone other days growing shorter, one of the sure when playing our crosstown rivals, Pacific Luthan the Seahawks) with great food, drinks things in life is the return of football. theran University, was all they needed to keep and like-minded fans at any of the following From college gameday tailgate parties to Natheir spirits high. establishments this season. tional Football League action at CenturyLink While we have no hometown collegiate or Pro tip: Always be on your best-ish behavField to causal scrimmages ior while watching sportwith friends and family on ing events at the local bars. the weekends, fans across The waitstaff certainly isn’t the Northwest are hungry amused by your mood turnfor the return of America’s ing surly as you scream at favorite pastime. the television, kick tables In my college years, our after perceived poor calls, or gameday Saturday mornpick fights with the unlucky ings would begin with San Francisco 49ers fan who someone blaring “Eye of decided to show up. the Tiger” through the sound system at my fraRed Monkey ternity at some ungodly Downtown Lounge hour to wake the masses and make sure we were Since 2010, the Red Mongetting ready for the big key has been enticing Walla match. We would most Wallans with food, drinks, often congregate at one dancing and sports from its of our off-campus houses Alder Street location. Owner shortly thereafter for Juston Watson (who also “Kegs & Eggs” as various owns the Stone Hut Bar & members of the Pi Beta Phi Grill on Plaza Way) recently and Alpha Phi sororities changed up the model of the whipped up breakfast establishment and made it alongside red beers (vitafamily friendly. Now you and mins are key!) for our crew your children are welcome to of 150 people or so. dine, drink and watch sports While the Logger footdaily (until 9 p.m., anyhow). ball squad at the Univer- The Red Monkey's dynamite shrimp. Lightly crisped Gulf shrimp with garlic panko tossed Previously having been in sity of Puget Sound wasn’t with house chili aioli and served over crisp lettuce the fitness business, Watson known for its athletic purchased the Stone along prowess at the time (when with his father and brother I was in attendance in the when it went on the market early 2000s, I think the last time we had had NFL team to support in person here in Walla in the early 2000s. Realizing he needed to focus a winning season was back in 1937), we noneWalla, we do have numerous sports bars that on one business or the other, Watson left the theless hacked and chopped our way to defeat broadcast game after game all weekend long gym life and committed to hospitality, which at Baker Stadium every other Saturday of the this time of the year. Whether you are a Washhas been his focus ever since. fall semester. ington State University Cougar fan, an Oregon To this day I’ve never understood how the Duck, or — horrors! — a University of Wash- Favorite college football team: It is a tossup cheerleaders could remain so optimistic and ington Husky, you’ll be able to cheer on your between the Montana Grizzlies and Oregon energetic throughout the season. Perhaps our favorite college and NFL teams (assuming you Ducks for Watson. 14 WALL A WALL A LIFEST YLES
Favorite NFL team: Pittsburgh Steelers; he has been a fan since age 7. College attended: Watson graduated from the University of Montana, after starting his collegiate years at Utah State, playing golf. However, his home state of Montana called him back. Favorite beer on tap at the Red Monkey during the football season: All of them! He does love the session IPAs during football season, however, as they have about half the alcohol of normal beers, and football makes him thirsty. Gameday rituals: On Saturday mornings, Watson awakes at 6 a.m. to watch “College GameDay” and various collegiate games throughout the day. On Sundays you’ll find him at the Stone Hut for a bloody mary and breakfast as he catches a couple of games before heading home for Sunday Night Football. Best football game he has ever seen: He has seen too many amazing games to pick just one. Favorite gameday bites from the Red Monkey: Dynamite shrimp, stone-baked flatbreads, King Kong wings and beer.
Juston Watson, owner of the Red Monkey.
Prediction for the winner of Super Bowl 50: “I can’t really pick one, as too many things can happen over a season. But my top four contenders would be the Green Bay Packers, the Philadelphia Eagles, the Pittsburgh Steelers and the Indianapolis Colts.”
If you go:
Take-out Lunch Call for Weekly Specials!
25 W. Alder St. Walla Walla 509-522-3865 RedMonkeyDowntown.com
Breads, Cookies, Bars, Muffins and More! Always Gluten-Free. Always Vegan. Always Delicious!
Monday-Friday, 11 a.m.-2 a.m. Sunday, 9 a.m.-2 a.m.
509-540-8994
Those under 21 years of age are welcome daily until 9 p.m. 564919JU
28 SE 12 th • College Place fine-lymade.com WALL A WALL A LIFEST YLES 15
Food
Customers enjoy themselves at the Wingman Birdz + Brewz bar.
Wingman Birdz + Brewz A newer addition to the Walla Walla dining scene, Wingman opened up in the fall of 2014 at the corner of Main and Palouse streets. Owner Brendon Mendoza has been in the restaurant industry since the age of 16, when he started working as a busser at the Walla Walla Country Club. After working various positions at the club, he realized being part of the restaurant industry was what he wanted to do with his life. He enrolled in the School of Hospitality and Business Management at Washington State University and performed different roles within Olive Garden’s corporate team for over a decade before making the decision to return home to Walla Walla and open something of his own. The focus is, naturally, on wings, but the restaurant offers an expansive menu for meat-eaters and vegetarians alike, along with a full bar. Favorite college football team: WSU Cougars. Favorite NFL team: Seattle Seahawks. Favorite beer on tap at Wingman during the football season: Burwood Brewing Company’s Pale Ale. Brendon Mendoza, owner of Wingman Birdz + Brewz.
16 WALL A WALL A LIFEST YLES
Gameday rituals: “I always wear team colors or a jersey on gameday. I have to always show my fan pride, or I fear the team will lose. Maybe that has the wrong effect on WSU ...”
Best football game he has ever seen: “There are two, really. Of course, when the Seahawks beat the Broncos in Super Bowl XLVIII, but one of the most exciting games I ever saw was the matchup between University of Southern California and WSU in 2002 that the Cougs actually won in a triple-overtime surprise! My father-in-law went to USC, so it is pretty much the only win I can ever have over him.” Favorite gameday bites from Wingman: Sriracha honey wings, bacon cheeseburger and the Buffalo chicken quesadilla. Prediction for the winner of Super Bowl 50: Seahawks, all the way.
If you go: 230 E. Main St., Walla Walla 509-529-2199 WingmanBirdz.com Sunday-Thursday, 11 a.m.10 p.m. Friday-Saturday, 11 a.m.11 p.m.
Scott O'Laughlin, owner of Octane.
Octane's bar area.
Octane Going on two years in operations, Octane occupies the building where the Log Inn Tavern existed for decades at Melrose Street and Wellington Avenue in the Eastgate neighborhood of Walla Walla. It is owned by Walla Walla native Scott O’Laughlin, for whom opening the bar was a chance to return to the area and own a spot of his own. If you have not been there recently, you’ll be in for a treat. In addition to a major remodel of the space, an upgraded menu and a new patio make this establishment an excellent choice for dining, drinks after work, playing pool, live entertainment on the weekends and taking in the games.
Best football game he has ever seen: “Super Bowl XLVIII. I was sitting in the second level watching the Seahawks demolish the Broncos. I am a Seahawks fan, after my Cowboys.” Favorite gameday bites from Octane: Garlic-chili chicken wings, nine-layer bean dip and bacon-wrapped jalapeños. Prediction for the winner of Super Bowl 50: “I hate to say it over my Cowboys — SEAHAWKS!”
Favorite college football teams: University of Texas and Eastern Washington University. Favorite NFL team: Dallas Cowboys. College attended: Eastern Washington University. Favorite beer on tap at Octane during the football season: Pabst Blue Ribbon. Gameday rituals: “I always wear my Cowboys pants.”
If you go: 526 Wellington Ave., Walla Walla 509-526-9735 OctaneWW.com Sunday-Thursday, 11 a.m.-11 p.m. Friday-Saturday, 11 a.m.-1 a.m.
WALL A WALL A LIFEST YLES 17
Walla Walla
Dining Guide
The Brik Bar and Grill . . . . . . . . . . . . . . . . . . . . . . . 1415 Plaza Way, Walla Walla • 509-529-7999 Open daily, 11 a.m. If you're hungry for consistently fresh tastes, like home-cooked food, go to The Brik. All dishes are born when you order. Never frozen. Never microwaved. Even their chicken pot pie is handmade!
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.
Grandma's Kitchen . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 S. Colville St., Walla Walla • 509-876-4236 Tue.-Thu., 12-8 p.m.; Fri. & Sat., Noon-11 p.m.; Sun., Noon-7 p.m.; Closed Monday Grandma’s Kitchen offers many delicious, regional Mexican dishes. Enjoy cactus salad from the state of Hildago plus tasty original dishes from Yucatan, Morelos and Chihuahua. Enjoy sangria or one of our 10 Mexican beers with your meal. Located in the heart of downtown Walla Walla.
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!
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 • 509-382-2625 Lunch: Wed.-Fri., 11:30 a.m.-1 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 • 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 seven 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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Football
Standing in the middle of a sea of celebration, Wa-Hi's Colton Arias (#10) leads the Blue Devil victory cheer on Oct. 30, 2009. Arias snagged a critical lategame, fourth-down reception to keep the team's winning drive alive during Wa-Hi's 12-7 playoff win over Moses Lake at Borleske Stadium. (U-B file photo)
Friday night lights
Walla Walla’s football tradition dates back to the 19th century By Jim Buchan
S
ome baseball purists cling to the belief that their game is still the Great National Pastime. They’re wrong, of course. Stuck in the past. Delusional. Football has long since replaced baseball as North America’s most fervent sports passion — largely due, I suspect, to the National Football League’s masterful marketing skills. “On Any Given Sunday” is an industry slogan that is as relevant today as it was when it was coined in the early 1960s. But just as radio stimulated baseball’s national popularity in the first half of the 20th century, television thrust football to its No. 1 status in the second half. No other sport, it seems, is captured as perfectly on the family living-room TV as is the 100-yard-long football grid upon which college and pro football teams wage their wars practically every night of the 20 WALL A WALL A LIFEST YLES
week and all day Saturday and Sunday, from the dog days of August until February’s freeze. But football is not just a national phenomenon played out on the big-time stage. Its popularity is just as relevant right here in the Walla Walla Valley as it is anywhere else. We have our own Friday Night Lights. Borleske Stadium is the epicenter of high school football in Walla Walla. And these days, the funky old ball yard — which doubles as a baseball stadium during the spring and summer months — is the exclusive autumn home of the Walla Walla High School Blue Devils. But there was a time when Borleske Stadium was the home field for not only the Blue Devils, but the DeSales Irish as well. Class 4A Wa-Hi and Class B-11 DeSales shared the field, with one team hosting a game each Friday night while the other traveled. Then, on Saturdays, the same interchanging
formula was used by Whitman College and Walla Walla Community College. And there were those rare Saturdays when either the Missionaries or the Warriors would play an afternoon game at Borleske and the other would take over the stadium for an evening affair. Those were the days, my friend. DeSales has since refurbished its nearby campus gridiron and plays home games under its own set of lights at Ty Baffney Field. There are some magical Friday nights when you can stand in the narrow band of darkness that separates the two lit fields and listen in stereo to the sounds of raucous crowds and spirited pep bands emanating from both venues. Not so on Saturdays, however. Sadly, Whitman dropped its football program following the 1975 season and WWCC followed suit at the conclusion of the 1996 campaign. Nevertheless, their legacies live on.
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Whitman’s football tradition dates back to the late 1800s when the Missionaries tested their skills against — and were regularly outmanned by — teams from major universities such as Washington, Washington State and Idaho. There were highs and lows during legendary Nig Borleske’s long coaching tenure (1915-1957), and the stadium bears his name to this day. Roy Thompson, who coached Whitman from 1967 through 1974, led the Whits to their final hurrah, a 6-3 record and a Northwest Conference championship in 1969. WWCC played its first football game in 1968, a 30-13 victory over a squad from the Washington State Penitentiary, and former Wa-Hi star Gene Bates was the Warriors’ first head coach. Bates was WWCC’s coach for five seasons, followed by Jerry Anhorn (1973-’75), Gary Knecht (1976-’83), John Volek (1984-’87) and Mike Levens (1988-’96). The Warriors won two Northwest Athletic Association of Community Colleges championships under Knecht, three under Volek and two under Levens before the league was disbanded following the 1989 season, ultimately leading to WWCC’s decision to drop football. Perhaps the school’s two greatest football achievements were an undefeated season (90) in 1986 and a memorable 34-32 victory over Glendale, Ariz., in the 1990 Valley of the Sun Bowl in Phoenix. Wa-Hi attained statewide recognition as a prep football powerhouse during the Felix Fletcher years. Fletcher posted a 162-45-10 record during his coaching reign (1947-70), highlighted by three undefeated seasons and a big-school mythical state championship in 1953. Rumors persist that the old coach’s ashes were scattered on the Borleske Stadium turf. It was in that same year, 1953, that St. Patrick’s High School, which would later become DeSales High, was voted the small-school mythical state champion. For all of Southeastern Washington — Blue Devil and Irish fans in particular — 1953 was a year to remember. Mythically speaking, that is. It was another two decades before Washington decided to officially determine its state champions on the field. High school state playoffs were finally initiated in 1973, with championship games contested beneath the concrete roof of the Kingdome in Seattle. Since then, Wa-Hi has made it to the state championship game just once, the 1994 Kingbowl, when coach Gary Mires’ Blue Devils lost to South Kitsap 15-10 in the final prep football
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Football
Left: Wa-Hi's Mo Handcox leaps high in the end zone to snag a Jake Robertson pass between Hermiston's Mark Hodges (#23) and Rique Cardenas in their game Sept. 3, 2010. Handcox held on but officials ruled him out of bounds. Hermiston won the contest, 32-17. (U-B file photo) Right: DeSales players Bryce Hayunga, left, Kevin Baffney, center, and James Graves, right, take down Toutle Lake's Tim Kelley for a big loss during the third quarter of the state championship game Dec. 1, 2007, in Tacoma. DeSales won the contest, 30-0, to take the title. (U-B file photo)
game ever played in the Kingdome. The state finals were moved 40 miles south to the Tacoma Dome the following year and have been known as the Gridiron Classic ever since. But Wa-Hi has been recognized through the years for producing dozens upon dozens of top-flight football players who excelled at higher levels. Among the most noted are Dean Derby and Bobby Cox, who helped Fletcher’s 1953 team go undefeated. Derby went on to star at the University of Washington and then the NFL, where he was an All-Pro defensive back for the Pittsburgh Steelers. Cox was an All-America quarterback at the University of Minnesota before his promising professional career was struck down by injuries. Drew Bledsoe, a 1990 Wa-Hi grad, played three seasons at Washington State and was the overall No. 1 college draft pick in 1993 by the New England Patriots, where he began a successful 13-year career as an NFL quarterback. And Peter Sirmon, Class of ’95, earned all-Pac-10 honors at the University of Oregon and played seven seasons as a linebacker with the Tennessee Titans. Ironically, tiny Prescott became the Valley’s first state champion following the onset of the 22 WALL A WALL A LIFEST YLES
football playoffs. The Tigers, coached by former Touchet High legend Max Seachris and led by sophomore speedster Pat Barker, defeated Pe Ell 58-0 in the 1975 Class B-8 title game on a frozen field way up north in Whitman County. Prescott, which in recent years has co-oped with nearby Waitsburg, made two other appearances in the 8-man championship game, losing to Napavine 74-60 in 1976 and to Inchelium 36-29 in 2001. However, as part of that co-op, Prescott can boast a share of the 2011 Class 2B-11 state title as coach Jeff Bartlow’s Waitsburg-Prescott team ran the table for a 14-0 record by defeating Morton-White Pass 33-7 in the title game. Of all the schools in the Valley, DeSales and Touchet have enjoyed the greatest success in the postseason. The Irish have played in no fewer than 11 Class B-11 state championship games and brought home the title five times. The Indians have won four Class B-8 state crowns in their nine appearances in the championship game. DeSales captured the crown under three different head coaches: Kim Cox (1991, ’97 and ’99), Pat Graham (1998) and Mike Spiess (2007). Wayne Dickey guided the Indians to all four of their championships: 1979, 1994, 1998 and 1999.
South of the border, neither McLoughlin High School nor Weston-McEwen has ever won a state title. But they’ve come close. The Mac-Hi Pioneers have reached the Oregon Class 4A state semifinals four times, most recently in 1973, and Weston-McEwen lost to Dayton, 49-3, in the 1996 Class 2A state championship game and reached the state semifinals in 2011. Before the consolidation, McEwen reached the state semis in 1959 while Weston lost in the 1964 state championship game and made it to the semifinal round on three other occasions. Southeast Washington’s reputation as a prep football hotbed was never more evident than it was in 1994, when no fewer than three teams from the Valley played for the state title in the Kingdome. Wa-Hi fell just short of South Kitsap, 15-10, in the Class 4A finals when the Blue Devils were unable to overcome injuries to key players. Touchet upset unbeaten Pateros, 38-24, to capture the Class 1B-8 crown. And in the Class 2B-11 finals, Dayton made the most of its first and only state championship game appearance by defeating Toutle Lake, 35-22, to polish off an undefeated season under coach Dave Spray. So much gridiron success to take pride in. Even die-hard baseball fans can agree on that.
Walla Walla Community College quarterback Bobby Lucht prepares to throw against the Central Washington University JV team, Oct. 15, 1995, at Borleske Stadium. The home Warriors won the contest, 32-24. (U-B file photo)
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Football
Freshman Drew Bledsoe, Washington State University JV quarterback and former Wa-Hi Blue Devil, signs autographs for local youngsters Oct. 13, 1990, during a game at Borleske Stadium between the WSU JV and Walla Walla Community College. WWCC took the contest, 33-7, and Bledsoe left the game with a bruised left shoulder in the fourth quarter. Nonetheless, he was promoted to the Cougars' varsity lineup the next week — the first true freshman to start for the team since 1964 — and led the team to a 55-24 victory over Oregon. (U-B file photo by Jeff Horner) Getting an autograph from hometown hero Bledsoe was almost essential for youths growing up in the area in the '90s. (Autograph courtesy of Brenden Koch)
The DeSales Irish football team and cheerleaders gather with the Liberty Christian Patriots at mid-field to pray after their game Nov. 4, 2009, at Ty Baffney field. (U-B file photo)
Dayton QB Jarrod Gibbons flicks the ball off at the moment of impact by Weston-McEwen's Travis Eastwood as he runs the option Sept. 7, 2006, in Athena, Ore. (U-B file photo) 24 WALL A WALL A LIFEST YLES
Foreground, left to right, Waitsburg-Prescott's Eshom Estes, Greg Stearns and Cadman Donovan celebrate their undefeated season and Washington Class 2B state championship in the Tacoma Dome. Dec. 3, 2011. (U-B file photo)
The Mac-Hi Pioneers football team takes instruction from coach Daryl Stavros on Aug. 20, 2007, during an early-season practice.
Far left: Waitsburg end "Mack" in 1929. (Courtesy of Jean Cline) Middle left: Waitsburg guard "Scotty" in 1929. (Courtesy of Jean Cline) Middle right: Raymond Vincent "Nig" Borleske, football coach at Whitman College from 1915-1957. (Courtesy of Whitman College and Northwest Archives) Far right: The first football team at St Patrick's High School, in 1948. (Courtesy of Joe Drazan)
A Whitman College runner and blocker prepare to take on a potential University of Washington Husky tackler in a game Oct. 8, 1921, in Seattle. (Courtesy of Lorne Blackman)
The Whitman College football team, 1921-23. (Courtesy of Lorne Blackman)
Whitman College football alumni who attended reunion ceremonies Oct. 18, 2008, at Borleske Stadium, gather in the grandstands for a group photo. (U-B file photo) WALL A WALL A LIFEST YLES 25
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People
Kyle Schroeder's football buddies watch the Seahawks take on the Carolina Panthers in their playoff game, Jan. 10.
Family’s fandom is in the cards
Kyle and Serena Schroeder’s basement — and safety deposit box — reveal their devotion to the Seattle Seahawks. By Jim Buchan / Photos by Nick Page
K
yle Schroeder remembers the exact moment the light bulb came on. It was late August 2012, and he and his older brother Eddie were wending their way to Yakima on a fishing outing and listening to the Seahawks on the radio as they traveled. “Russell Wilson was a rookie playing in his third preseason game against the Chiefs,” Schroeder remembered. “And something about the way (Steve) Raible and (Warren) Moon were describing him, I just kind of got the feeling I should prospect this kid.” Call it an epiphany. Whatever it was, Schroeder followed his instincts and began to “prospect” the Seahawks’ young quarterback. In other words, he began to buy up football cards and other sports memorabilia bearing Wilson’s image at a relatively sane cost. “His first five games were kind of rough,” Schroeder recalled. “And I was buying up the
big cards before they got more popular. “At first I had to chase them around the country on different forums. On eBay and traveling to sports-card shows on the west side of the state. And I got connected with a ton of local collectors in the Washington area, and, through the Internet, a forum of collectors from around the world. “They knew I was a Russell Wilson collector and they would come to me, and it was pretty easy acquiring them. People sought me out to sell me their Wilsons, and I bought them all up.” Three years later, Wilson’s name is a household word after leading the Seahawks to a Super Bowl championship following the 2013 season and a near-miss in February of this year. And Schroeder estimates his investment in the 26-year-old signal-caller has increased sixfold. He’s not saying how much his Wilson collection is valued at, but it’s valuable enough that he keeps it safely locked away in a deposit
box at a downtown bank. Collecting sports cards came as second nature to the 39-year-old Schroeder, who grew up in Federal Way. He bought his first pack of sports cards — a 1982 Fleer pack of baseball cards — when he was 7 years old. “I was a big Mariners collector back then, and Spike Owen was my favorite player,” Schroeder recalled. “And also Mark Langston. “I can remember getting addresses of a lot of the local players out of the almanac at the library. I would send them my cards so they could sign them and send them back. Spike Owen was the only one I ever got back.” One of Schroeder’s early finds was a 1984 Don Mattingly card he bought at a local grocery store. The card was soon worth $20, although he didn’t know it at the time. “I remember trading that Mattingly card for a 10-cent Spike Owen card,” Schroeder said. “I found out later that I had been fleeced, and I WALL A WALL A LIFEST YLES 27
People
One of Schroeder's prized autographed Russell Wilson football cards.
have since become a little smarter about collecting.” Collecting baseball cards was a logical beginning for Schroeder, who grew up playing baseball. He pitched and played shortstop, and when he was a senior in 1994 his South Kitsap High School team finished second in the state. “Willie Bloomquist was a sophomore on that team,” Schroeder said of the former Mariners utility player. Schroeder phased out of card collecting during his high school years, he said. “I grew out of it,” he said. “I started chasing girls, as opposed to chasing cards. And I played baseball. And I had to have the best glove and the best bat. So I basically sold everything off back then.” Schroeder’s second collecting phase began around 2001, he remembered. He had learned the art of prospecting by then, and St. Louis Cardinals slugger Albert Pujols was his primary target. 28 WALL A WALL A LIFEST YLES
“I never had the finances to buy them outright,” Schroeder said. “But I would buy packs and boxes hoping to catch one of the big-dollar cards. And I caught a couple of them.” “Northwest Sports Cards in Tacoma was my hangout back then, and I still stay in touch with those guys,” he added. Schroeder also met his wife-to-be, Walla Wallan Serena Delgadillo, during that period of time. Serena was attending Green River Community College in Edmonds. When the couple decided to relocate to Walla Walla in 2007, Schroeder’s second collection phase lost some of its steam, he said. “By then my wife had graduated, and we wanted to buy a house,” Schroeder said. “Our priorities had changed. “I have kept my core collection of Pujols cards,” he added. “But I have sold off cards here and there to buy certain things or take certain trips.” Some of those certain things have no doubt
wound up in the basement of the Schroeders’ Bryant Street home where they hunker down with friends on Sunday afternoons in the fall, cheering for Russell Wilson and the Seahawks. “It was unfinished when we bought the house, and it is still a work in progress,” Schroeder said. “But I have tried to make it as cozy and fun as possible. I ended up putting carpet in there and squeezed in as much furniture as possible.” Those furnishings include Schroeder’s lucky beanbag chair, a modular couch that can turn into 15 different pieces and a 55-inch Sony 3-D television. And even though the basement is Schroeder’s self-described man cave and adorned with all manner of sports memorabilia, Serena spends as much time there as he does. “My wife is more emotional about the Seahawks than I am,” Schroeder said. “She is always geared up.” The Schroeders can host six to 12 friends
Kyle Schroeder, his daughter Ava, and his fiancée Serena Delgadillo.
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comfortably in their basement, and when the gathering grows they do “double-deck parties upstairs and downstairs,” Schroeder said. Schroeder is also famous, he said, for the link sausages he grills on game days. “I use those Johnsonville hot-and-spicy brats,” he said. “I simmer them in butter, onions, peppers and a beer bath, then grill them and serve them with cream-cheese buns. They’re delicious, and it’s kind of like tailgating before the game.” When Schroeder’s father, David Schroeder, died in 2012, it proved to be the impetus for his third foray into card collecting. “He was a Vietnam vet who painted at Boeing for 36 years, and he was a big Seahawks fan,” Schroeder said of his father. “Our parents split when I was 8, but he would take us to Seattle Center sports-card shows and always made sure to get in there and pick out a couple of packs of cards. “When he passed away, it was therapeutic for me (to collect cards). Something told me I should. And that’s when I went all in on Russell Wilson.” Schroeder has no plans to sell off his Wilson collection. “I made a vow to myself to keep them and pass them on to my daughter,” Schroeder said. “Besides, we are now in a better situation financially, and I don’t have the need to sell them, even though they are wanted by collectors from around the world.” Ava Schroeder will turn 3 years old on her next birthday, in January. “She bleeds Seahawks blue, just like her dad,” Schroeder said of Ava. “She is now chanting ‘Go Hawks!’ and does the bam-bam fist pump.” And waiting, perhaps, for the day when she can do some prospecting of her own.
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Places
Eggs Benedict with fresh fruit and lime dressing at the Wine Country Inn.
The second ‘B’
B&Bs aren’t just about sleeping. Story and photos by Tamara Enz
W
alla Walla has some world-class bedand-breakfasts. My assignment is to explore the breakfast half of this duet. Before you think, “Oh, how you suffer,” consider this: In the interest of unbiased reporting, I ate nothing. Beautiful breakfasts were laid out in front of me, and I could only take photos. Alas! For I love breakfast. The first stop was the Wine Country Inn on Alvarado Terrace owned by Rick and Mary Moss. Mary’s family is from the South, her parents opened a deli in Walla Walla in the 1950s, and her uncle was a butcher. She says she grew up cooking — “Eating was a big deal; we ate a lot.” Rick grew up believing men don’t cook, but he and Mary worked seamlessly together as they prepared and presented breakfast for a handful of friends. Rick helped prep, did dishes and lined out plates; Mary cooked a variety of favorites, did the plating and final touches. Using Walla Walla and seasonal inspiration, and “heavy on the onions,” Mary provides an 30 WALL A WALL A LIFEST YLES
ample menu that changes with produce availability. She makes the crust for the guests’ favorite quiches and bakes her own biscuits and beignets. There is a secret ingredient in the Arkansas French toast, made with local artisan brioche and without cinnamon. The eggs Benedict are presented, happily, to my mind, with no hollandaise but, instead, with an extra-sharp cheddar cheese and white-wine sauce. Extending the second “B” in B&B to bedtime, Mary also provides evening desserts; a summer favorite is crème brûlée with fresh berries. The next stop was the Inn at Blackberry Creek owned by Barbara and Everett Knudson. Jen Munkers, Pamela Culbreth and Sue Lemm share cooking duties through the season; Jen was cooking the day I stopped by. The philosophy here is comfortable, everyday foods. They think about what sounds good and then try it, adjusting as necessary to allow
for guests’ tastes and dietary needs. They believe ingredients make a difference and use the best ingredients available, including homegrown herbs and farmer’s market deliciousness. Plums, blackberries, raspberries and strawberries are grown on the property and are often part of summer breakfasts. The meal starts with baked goods: hamand-Swiss-cheese scones, orange-marmalade or chocolate-almond rolls, cinnamon rolls or fruit tartlets. There is always an egg dish of the day; it may arrive in the form of a simple scramble or a croque-madame and can be adjusted to accommodate gluten-free and vegan guests. The eggs may come with a polenta cake, seasoned vegetables, smoked pork loin, vegetarian sausage patties, or whatever strikes the cook’s fancy that day. French toast with house-made plum jam and quiche with roasted Walla Walla Sweet Onions and potatoes are popular items. Fruit
Rick Moss sets out breakfast for guests at the Wine Country Inn.
smoothies and house-made granola round out the menu for those seeking something lighter. The final breakfast adventure for this round was the Inn at Abeja. (Full disclosure: I cooked breakfast at Abeja for two seasons.) It is owned by Ken and Ginger Harrison. Mary Besbris is the innkeeper and chef. Mary’s breakfast philosophy is to create simple food with only a few ingredients; she follows the seasons through food and tries to highlight the special fruit and produce of the Walla Walla Valley. Morels, asparagus, Walla Walla Sweet Onions and the spectacular local fruit play prominent roles in Abeja breakfasts. Working with Mary are two cooks, Becca Currans and Julie Bannister, who follow Mary’s exacting directions and produce a two-course breakfast each morning. The menu changes daily and is set to a single entrée, with caveats allowing for dietary restrictions and lighter meals. If the main course is sweet — for example, Abeja Beekeeper’s Blend red wine-poached cherry blintzes or sourdough waffles with caramelized apples, mascarpone cream and pralines (with a side of rosemary-apple sausage, of course) — then the meal is likely to start with baked eggs sprinkled with herbs and truffle salt. If the main course is savory, then the first course will be something sweet: strawberryrhubarb crisp, rice pudding with cherries poached in Merlot, or maybe lavender and red-currant scones with currant jelly. Mushroom bruschetta with a Spanish fried egg or buckwheat crepes with French ham and Gruyère Mornay sauce, topped with an egg, baked, and served with a side of asparagus, would be classic meals presented in the spring or fall. If none of this strikes your fancy, there is also the award-winning quiche, a deep-dish Walla Walla Sweet Onion custard that takes three days to create. Just like there is a second “B” to B&Bs, there is another half to my loving breakfast: I hate making breakfast. I wake up hungry and want food to be put in front of me. It is a dark irony I became a breakfast cook. For two seasons I got up early, made myself breakfast, went to work, made breakfast for guests, and then ate a second breakfast of inn leftovers before cleaning up. While making breakfast may not have been my deepest desire, at least I got to eat breakfast twice on workdays. At the B&Bs in this story, I’m afraid you only get to eat breakfast once a day, but they make it soooo worth it. WALL A WALL A LIFEST YLES 31
Homes
Claire and Richard Knipe's home has a ranch feel to it because of its earth tones and tile roof.
New tricks for an old doghouse
Claire and Richard Knipe’s updated home was built in the 1950s for the founder of the Walla Walla Kennel Club. By Karlene Ponti / Photos by Steve Lenz
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house with good, solid bones can last; it can even take an interior/exterior update around its original structure. The home built in the early 1950s for Ward Gardner, local businessman and owner of Gardner’s Department Store at 2260 Crosshaven Drive, is now owned by Claire and Richard Knipe. They are only the third owners in the home’s history. They purchased the home in 2005, when they came to Walla Walla from Bend, Ore. Richard moved here first and began work on revamping the house. Claire and her father moved here in April 2006. The house is one of the oldest homes in the vicinity of the Walla Walla Country Club and golf course. The property includes a barn and a large lawn and garden that used to be a run for horses. A well-known animal lover, Gardner founded the Walla Walla Kennel Club and raised Irish setters and horses. Several things drew the couple to this house. “I wanted to be by the golf course,” Claire 32 WALL A WALL A LIFEST YLES
says. “Claire’s father was with us then. He loved the real estate out here,” Richard says. The structure is a long, one-level house originally constructed with extended areas for dog kennels in the area that is now a breezeway, which extends from the main house to a guesthouse on the side. When the Knipes bought the house, it had smallish rooms and several kiosks with decorative thatched roofs. The couple wanted to open up the home’s interior, to let in more light and to simplify the floor plan. The remodeling was extensive. Claire and Richard opened up the whole living area, changed doors and took down interior walls. The entrance seemed dark to them, so that was expanded right away. All the floors had dark-red carpeting, which was removed. The ceiling had been painted white; the paint was removed and the exposed beams were finished to show the warmth and grain of the wood. “We didn’t change the outside walls,” Claire
says. The 3,400-square-foot main house now has two bedrooms with two-and-a-half baths. “Originally there were three bedrooms,” Richard says. “We made one into a library.” At the time, they had also turned one of the bedrooms into a suite for Claire’s father. The guesthouse could have two bedrooms, but one was made into an office. Richard did a lot of the work himself, but he did have help. He consulted with builder Alan Ketelsen and designer Debbie Shaffer to explore what he envisioned for the home. “Alan Ketelsen, very classy builder,” Richard says. “Debbie Shaffer had a hand in the design work.” But Richard had a strong vision for the home. “He has a really good eye for seeing what could be,” Claire says. While many changes were made, some things are still being discussed. The couple is looking forward to altering the existing outside
Exposed ceiling beams add warmth to an open-concept area bathed in natural light.
Woodwork is one of the home's highlights.
The kitchen and dining areas are favorite locations in the home.
doors and replacing them with sliders. They also want to improve the bathrooms, and install granite countertops, a new cook top and a farm sink in the kitchen. A big consideration is selecting the colors for the granite; since the travertine floor has so much movement and color in its design, they want to be careful with colors so it isn’t too busy. Claire’s favorite areas in the home are “everywhere,” although she is in the kitchen and her office most of the time. “When I’m not on the golf course, I’m in the kitchen or craft room/office,” she says. Her husband loves his man cave in the large master bedroom. The spacious room has a relaxing sitting area, a huge closet and bath. A crystal chandelier that had been in the home for years still graces the room. One feature the Knipes wanted was a sink in each bedroom. They also love the look and feel of the home, all on a single level with no stairs, so they can age in place comfortably. The tile roof and warm brown tones remind them of a Santa Barbara ranch. The home had been added on to several times and expanded on at least two sides, but it flows together well. In honor of the home’s original owner and its history, the couple still has the very old fireplace screen with the image of a dog on it, celebrating Gardner’s love for dogs. Like the home’s original owner, Claire and Richard also love animals and have several cats. One is an older kitty, named Sam, who enjoys relaxing in the updated home. “It’s his house; we just pay the mortgage,” Claire says. WALL A WALL A LIFEST YLES 33
Homes
Join us for an evening you won't soon forget. The master bedroom spacious andevening relaxing. Join usis for an you won't soon forget.
Join us for an evening you won't soon forget.
Join us for an evening you won't soon forget.
Blending Old-World perspective with the pioneering spirit of Walla Walla Open Thu-Mon 11am-5:30pm
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33 West Birch St. Walla Walla 509-522-9463 forgeroncellars.com
Tom Maccarone, Owner Tom Maccarone,Tom Owner Maccarone, Owner
Tom Maccarone, Owner
lunch and dinner seven days a week lunch and dinner seven daysSEVEN a week LUNCH AND DINNER DAYS A WEEK lunch and dinner seven days a week
Call for Reservations (509) 522-4776 N. Colville Street,(509)522-4776 Walla Walla, WA 99362 for 4Reservations CallCall for Reservations (509) 522-4776 Callwww.tmaccarones.com for Reservations (509) 522-4776 44N.N. Colville Street, Walla Walla, WA 99362 Colville Street, Walla Walla, WA 4 N. Colville Street, Walla Walla, WA99362 99362 www.tmaccarones.com lunch and dinner seven days a week www.tmaccarones.com
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Call for Reservations (509) 522-4776 4 N. Colville Street, Walla Walla, WA 99362 www.tmaccarones.com
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Welcome to T Maccarone’s, a modern Washington wine country bistro influenced by classic Italian sensibilities. withalocal, organic, house-made ingredients menu reflects trueItalian Erath-to-table dining. Join us in our Welcome to TAbundant Maccarone’s, modern Washington wine country bistroour influenced by classic sensibilities. newly downtowningredients Walla restaurant andcountry let usErath-to-table make your winedining. country experience truly memorable. Abundant withWelcome local,redesigned organic, house-made our menu reflects true Join us in our to T Maccarone’s, aWalla modern Washington wine bistro influenced by classic Italian sensibilities. newly redesigned downtown Walla Walla restaurant and let us make your wine country experience truly memorable. lunch andwith dinner seven days a house-made week. Reservations (509)our 522-4776 Abundant local, organic, ingredients menu reflects true Erath-to-table dining. Join us in our lunch and dinner seven days a week. Reservations (509) 522-4776 newly redesigned downtown Walla Walla restaurant and let us make your wine country experience truly memorable. lunch and dinner seven days a week. Reservations (509) 522-4776 Welcome to T Maccarone’s, a modern Washington wine country bistro influenced by classic Italian sensibilities.
34 WALLAbundant A WALL Awith LIFEST local,YLES organic, house-made ingredients our menu reflects true Erath-to-table dining. Join us in our newly redesigned downtown Walla Walla restaurant and let us make your wine country experience truly memorable. lunch and dinner seven days a week. Reservations (509) 522-4776
CELLARS
OPEN SATURDAYS 11am-4pm (or call 509-301-3480 for appointment) No Tasting Fee • robisonranchcellars.com
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Tile adds elegance to the bathroom.
The guest bedroom is cozy and comfortable.
At the side of the main home is a two-room guest house. WALL A WALL A LIFEST YLES 35
Gardens
A covered walkway extends from the guest house to the main house.
A spacious garden
Flowing flower beds, large trees and a pond beautify Claire and Richard Knipe’s 2.3-acre property. By Karlene Ponti / Photos by Steve Lenz
C
laire and Richard Knipe at 2260 Crosshaven Drive have expanded their garden into a sweeping vista of grass, flowers and a vegetable section. What used to be a run and a stable for horses is now a large lawn and garden. In approximately 2.3 acres, the Knipes have strategically planted flowers and flowing beds of a variety of plants of different heights and textures. With the purchase of adjacent land, the couple expanded their property to include a large vegetable garden. The area also has a pond, frequented by a blue heron. Claire and Richard experiment with strate-
gic container-gardening, introducing a variety of bright color spots with flowers planted in wine barrels cut in half. “The barrels are provided by our good friends at Rulo Winery,” Richard says. Many of the containers are placed along the Knipe home’s breezeway to add color highlights. The couple has numerous large trees for shade and privacy. They credit the previous owner with having the foresight to plant many beautiful trees in the front, including graceful silver birch.
Wine barrels cut in half provide excellent spots for plantings. 36 WALL A WALL A LIFEST YLES
Trees and bushes of different colors and heights add interest.
The pond is a calming presence in the yard.
The Knipes have space for a large vegetable garden. WALL A WALL A LIFEST YLES 37
SEPTEMBER THROUGH OCT. 24
SEPT. 12-19
• Exhibit: “Alcatraz: Life on the Rock.” Tamástslikt Cultural Institute, Pendleton. Details: 541-966-9748, tamastslikt.org.
• The annual Pendleton Round-Up and Happy Canyon provides great rodeo action, entertainment and colorful regalia. Details: pendletonroundup.com.
SEPT. 4
MID-SEPTEMBER THROUGH OCT. 31
• The first Friday of each month, free admission at Tamástslikt Cultural Institute, Pendleton. Details: 541-966-9748, tamastslikt.org.
• Find your way through the Corn Maze. ThursdaySunday, 853 Five Mile Road. Details: 509-525-4798.
SEPT. 10-12 • The Columbia County Fair means fun for the whole family. Columbia County Fairgrounds, Dayton. Details 509-382-4825. SEPT. 11-12 • Wheelin’ Walla Walla brings everything automotive to downtown Walla Walla. There’s a classic car show on Main Street, a Friday-night cruise and a Saturdaynight street dance. Details: 509-529-8755, Facebook, downtownwallawalla.com. SEPT. 12 • See some of the area’s most beautiful ponds and gardens on the annual Hospice Pond and Garden Tour. Ticket booklet includes a map. 9-5 p.m. Details: 509-525-5561, wwhospice.org. SEPT. 12-13 • Annual gem and mineral show hosted by the Marcus Whitman Gem and Mineral Society. 10 a.m., Walla Walla County Fairgrounds. Details: 509-529-3673. • Exciting racing action at Walla Walla Drag Strip. Middle Waitsburg Road. Details: 509-301-9243, Facebook.
age groups. 9 a.m., Walla Walla County Fairgrounds. Details: 509-529-4067.
SEPT. 20 • Pioneer Fall Festival. The annual celebration includes a barbecue and nondenominational church service. 11 a.m., Bruce Mansion, Waitsburg. Details: 509337-6157.
SEPT. 17
SEPT. 24
• The YWCA benefit dinner. 6 p.m., Marcus Whitman Hotel. Details: 509-525-2570, ywcaww.org.
• The family-friendly "A Little Bit Off" will be performed. 6:30 p.m., Gesa Power House Theatre. Details: phtww.com.
SEPT. 18-20 • The annual Walla Walla Quilt Festival gives you the opportunity to see magnificent quilts and attend workshops, demonstrations and participate in an auction. 10 a.m.-5 p.m., Walla Walla County Fairgrounds. Details: 541-938-6130, wallawallaquiltfestival.org. SEPT. 19 • The Gran Fondo features a variety of events, including walking, horseback riding and cycling, to benefit cancer programs at Providence St. Mary Medical Regional Cancer Center. Details: 509-522-5783, granfondoguide.com. • Enjoy fresh Pacific salmon cooked over an alderwood fire. Fundraiser sponsored by the Waitsburg Commercial Club. Must be 21 to attend. 6 p.m., Community Building, Waitsburg Fairgrounds. Details: 509-337-6371. SEPT. 19-20 • Eddie MacMurdo Horse Show. Annual event features fun, colorful costumes, many riding styles, classes and
SEPT. 24-27 • Reunion Weekend at Whitman College. Classes of 1969-’71, 1975, 1990, 1994-’96. Details: 509-527-4373, whitman.edu. SEPT. 26 • Rotary Rivers & Ridges Ride. Originates at Granite Lake Park, Clarkston. Longer rides start at 8 a.m. Details: riversandridgesride.org. • Frenchtown Rendezvous. Cultural displays, silent auction and a talk from a noted historian. 1-5 p.m.; dinner: 4 p.m.; Frenchtown Hall; Lowden. Details: frenchtownpartners.org. SEPT. 26-27 • Wheatland Alpacas hosts the annual Alpaca Farm Days Open Farm. Come for the baby alpacas and food; shop the farm store for yarn, clothing and more. 11 a.m.-3 p.m., 2010 Stovall Road. Details: 509-526-4847.
Regular Events TUESDAY • “Trivia Game Night.” Red Monkey Downtown Lounge, 25 W. Alder St. Details: 509-522-3865, redmonkeylounge.com. WEDNESDAY • Music. Rogers’ Bakery, 116 N. College Ave., College Place. Details: 509-522-2738. • Record your music. 7 p.m., Open Mic Recording Club at Sapolil Cellars, 15 E. Main St. Details: 509520-5258, sapolilcellars.com.
• Pianist Carolyn Mildenberger. 5-7 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258, sapolilcellars.com. • Live music. 7-10 p.m., Sinclair Estate Vineyards, 109-B Main St. Details: 509-876-4300, sinclairestatevineyards.com. • Live music. 9 p.m., Wildhorse Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800654-9453, wildhorseresort.com.
THURSDAY
• Music or DJ. Music: 9 p.m., DJ: 10 p.m.; Marcy’s Downtown Lounge; 35 S. Colville St. Details: 509525-7482, marcysbarandlounge.com.
• Downtown Farmers Market. 4-7 p.m., Heritage Square Park. Details: downtownwallawallafoundation.com.
• Live music. 9 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258, sapolilcellars.com.
• Comedy jam. 8 p.m., Wildfire Sports Bar at the Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453, wildhorseresort.com.
• Every Saturday through October, Living History interpreters portray the people of the past. 2 p.m., Fort Walla Walla Museum. Details: 509-525-7703, fwwm.org. • Music or DJ. Music: 9 p.m., DJ: 10 p.m.; Marcy’s Downtown Lounge; 35 S. Colville St. Details: 509525-7482, marcysbarandlounge.com. • Live music. 9 p.m., Wildhorse Sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800654-9453, wildhorseresort.com.
SATURDAY
FRIDAY
• The Walla Walla Valley Farmers’ Market. Free concert, local produce. Walla Walla County Fairgrounds. Details: gowallawallafarmersmarket.com.
• Walla Walla Food Tours holds its walking food and beverage tour. 11:30 a.m.-2 p.m. Details: 866-7366343, wallawallafoodtours.com.
• The Downtown Farmers Market sets up shop at Crawford Park, Fourth and Main. Details: 509-5298755, downtownwallwalla.com.
38 WALL A WALL A LIFEST YLES
• Walla Walla Food Tours holds its walking food and beverage tour. 11:30 a.m.-2 p.m. Details: 866-7366343, wallawallafoodtours.com.
• Live music. 9 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258, sapolilcellars.com.
Submit your event Send your event details to Karlene Ponti: 509-526-8324 or karleneponti@wwub.com.
Photos by Steve Lenz
Where in Walla Walla?
Clue: This sculpture welcomes greenthumbs to which local plot? 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 greatlooking mug as proof of their local knowledge and good taste.
Last issue’s clue: More suited for Donald than Gilligan, where is this island? Answer:
This island is at Whitman College's North Hall pond on Bonsella Street.
Last month’s winners Connie Jeglum Tom Baker Carla Carrico Cheryl Bloom Liz McCracken
DaShari Cinnamon Laura Louise Rosenfelt Punkey Adams Gayle Shoun Betze Counsell
WALL A WALL A LIFEST YLES 39
YOU KNOW YOU’RE READY FOR KNEE SURGERY IF...
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