Walla Walla Lifestyles - April 2011

t h e va l l e y ’ s p e o p l e , w i n e & f o o d

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Things Spring

AN INTERVIEW WITH HALL-OF-FAMER EDDIE O’BRIEN SEVEN ESSENTIALS OF SPRING FASHION FEAST WALLA WALLA PREVIEW DIVINE DAHLIAS

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tableofcontents April 2011 Walla Walla 8 Feast preview See what flavor of succulent and decadent is in store for you.

10 There’s more than one way to live a Brix & mortar Champagne lifestyle.

12 A conversation about wine with living with wine Claire Johnston.

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Divine Dahlias

New in W2 at large 16 What’s 32 art Margaret Jamison’s obsession with Lots of wine, lots of pampering and lots of sparkly.

eggs comes full circle.

essentials for spring digs 20 7Outrageous 34 new colors will be the norm An updated 1970s home has all the this spring.

brothers o’brien 22 the Twin brothers have a tale or two about their big league careers.

comforts of modern living.

36 can’t-miss events 37 where in walla walla?

38 Wine map

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Get Ready for Spring!

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E ditor’s C omments

/ by Rick Doyle April 2011

Spring in Walla Walla second only to summer in Walla Walla We’ve waited what seems like an eternity, but spring weather is finally here. And summer is snapping at its heels.

That means it’s time to get outside and soak up all this Valley has to offer. Among the many offerings this month is the Feast of Walla Walla. This event-in-a-tent includes a sampling of food, wine, music and art — all the elements that have made Walla Walla one of the most livable cities around and a mustsee destination for tourists.

Since you are already outside and have had your batteries recharged physically and emotionally, you might begin the process of creating your own Secret Garden. Bill and Sandi Conley can show you how energizing working with your hands can be when you feast your eyes on the color, listen to the soft splashing of water and chow down on the fruits of your garden.

Eddie O’Brien had to get more than just his hands dirty when he and his twin brother, Johnny, worked their way into major league baseball in the early 1950s. Take a stroll down memory lane with the former Seattle University star who ended up playing five seasons for the Pittsburgh Pirates.

Continue your stroll with a visit to What’s News in W2. Then roll up your sleeves again and try your hand at creating art on eggs in honor of Easter.

Getting in the swing of spring, the women of Walla Walla will be encouraged to think color popping pink — and green and lilac — in our beauty feature.

If you aren’t bushed yet, check out all the other events on tap for this month, and check out Catie McIntyre Walker’s advice on how to live a Champagne lifestyle.

Enjoy!

P ubl i s h e r

Rob C. Blethen E d i to r

Rick Doyle A d v e r t i s i n g D i r e cto r

Jay Brodt M a n a g i n g e d i to r

Robin Hamilton P r o d uct i o n ma n a g e r

Vera Hammill designer

David Brauhn C o n t r i but i n g w r i t e r s

Joe Gurriere, Robin Hamilton, Margaret Jamison, Elliot LaPlante, Catie McIntyre Walker, Peter Musolf, Karlene Ponti P h oto g r ap h e r s

Darren Ellis, Joe Gurriere, Margaret Jamison, Colby Kuschatka p r o d uct i o n sta f f

Ralph Hendrix, Chris Lee, Steve Lenz, Sherr y Burrows S al e s S ta f f

Massood Gorashi, Jeff Sasser, Donna Schenk, Colleen Streeter, Mike Waltman C op y E d i to r

Chetna Chopra

Have it your way

Fas h i o n / B e aut y E d i to r

Elliot LaPlante E d i to r i al A ss i sta n t

Karlene Ponti

You know what you want JUST DO IT!

A d m i n i st r at i v e A ss i sta n t

Kandi Suckow Cover: Photo by Colby Kuschatka Fo r e d i to r i al i n f o r mat i o n

Rick Doyle rickdoyle@w wub.com Robin Hamilton robinhamilton@w wub.com Fo r a d v e r t i s i n g i n f o r mat i o n

Jay Brodt jaybrodt@w wub.com

P l e as e l i k e us

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food

by Robin Hamilton

Model Robyn Annliker is enjoying pizza from Olive Marketplace and Café 21 E. Main St., Walla Walla; 509-526-0200. Her hair and makeup is by Amy Vories, Four Feathered Sparrow Eco Spa, 120 E. Birch St., Suite 6; www. fourfeatheredsparrow.com, 509-525-2001.

savor flavors Valley

Sure signs of spring: robins, tulips, asparagus, getting home from work when it’s still daylight — and Feast Walla Walla.

Photo by Colby Kuschatka

On April 9, the big-top tent will rise up once again at First Avenue and Alder Street, restaurants and gourmet specialty shops will set up warming trays, wineries will set out dozens of glasses and hundreds of bottles of wine, a jazz ensemble will start warming up and local artists will display their wares.

It’s an extravaganza of food, wine, music and art, all under one “roof” and for a reasonable price.

In addition to being able to sample

8 Walla Walla Lifestyles

Photo courtesy Downtown Walla Walla Foundation/Cherished Moments Photography

some of the best food in the Valley, guests may purchase bottles of the wines being poured from the local wineries. The Feast is one of the only food and wine events in the state to offer this opportunity.

Participating restaurants and shops include The Marc Restaurant, T Maccarone’s, Olive Marketplace & Café, Plateau at Wildhorse Casino, South Fork Grill, Aloha Sushi, Salumiere Cesario, Eat @ Sapolil, Fat Duck Inn, The Green Lantern, Bright’s Candies and the Walla Walla Community College Culinary Arts Program.

Twenty-five wineries will be represented. New to this year’s Feast — Amavi Cellars and Pepper Bridge Winery.

Highlights of this year’s Feast: The Green Lantern’s fish tacos, Salumiere Cesario’s artisan cheeses and Bright’s candies.

Vendor listings, links to lodging options and ticket purchase information can be found online at www.feastwallawalla. com, www.wallawalla.org, or www.downtownwallawalla.com. For more information, call the Downtown Foundation at 509-529-8755.

Jay Entrikin, left, and a student from the Walla Walla Community College Culinary Arts program put finishing touches on lettuce wraps.

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marcuswhitmanhotel.com Walla Walla Lifestyles 9

wine B r i x & M ortar

/ by Catie McIntyre Walker

Living the Champagne lifestyle

The most popular resolution is to lose weight and exercise more. Oh sure, we all mean well until that red heart-shaped box appears, filled with chocolate-covered chews with creamy centers.

This year I decided to set in motion a more practical resolution — a resolution I could fulfill. My New Year’s resolution was to live a “Champagne lifestyle.”

You’re thinking, “How are you going to live a Champagne lifestyle when you live on a beer budget — and you don’t even like beer? You drive a Chevy, not a Bentley.

You reuse the same paper cup until it leaks.

And if you see a penny on the street, you will dodge traffic to grab it. Your Scottish maiden name is more than a stereotype.

You live it, lassie. Aye!” Through the centuries, Champagne has always had strong associations of luxury and celebrations. This sparkling wine was used to anoint French kings and later served at the coronation. The gold, bubbly liquid, often produced with chardonnay and pinot noir, was something commoners could only dream about.

Today, Champagne is served to acknowledge significant events such as milestone birthdays, weddings, anniversaries and achievements.

I started to ask myself, “Why am I depriving myself of this palate-tickling nectar that was originally considered a 10 Walla Walla Lifestyles

Library of Congress photo

Right after the holidays, many of us make a commitment to a New Year’s resolution. We set personal goals, plan projects and try to change bad habits.

This lifestyle change is generally considered advantageous to our physical or emotional well-being.

faulty wine during the middle ages?”

Later, these bubbles were celebrated as luxurious and an indulgence but they are now easily accessible and affordable.

They even pair well with Kentucky Fried Chicken and potato chips. Life is short, and, after all, isn’t every day an achievement?

“Bubbles” or “bubbly” can be found

in many styles, colors and prices. Not all Champagne is created equal, however, because not all “bubbly” comes from the region of Champagne, France. If a white sparkling wine is not produced in Champagne, it cannot bear the name of this historic province in northeastern France.

French sparklers must be produced according to the “traditional method”

or “methode champenoise” (a second fermentation produced in the same bottle the sparkling wine will be sold in).

Other sparkling wines from France, designated “crémant,” are also produced in the traditional method, but their origins are from one of seven other French appellations known for sparkling wine, including a crémant designation outside of France, Crémant de Luxembourg.

Italian, German and Spanish bubbly can be just as satisfying as the French, and often more affordable. Prosecco, Italy’s answer to bubbly, is usually produced by the Charmat method, which means that a second fermentation happens in a large stainless steel tank prior to bottling, rather than in the bottle, like in the traditional method. Charmat produces a younger, fresher and fruitier version of bubbly.

After seeing such success with Champagne, Spain produced its version, known as cava, in 1892. Cava is made in the traditional method, like Champagne is, which produces a high-end wine that is often more affordable than its French

counterpart.

In the meantime, the Germans were quietly making sekt, a sparkling wine produced with riesling grapes.

Today, a sekt-style wine is produced just 60 miles away from Walla Walla. Located in West Richland, Pacific Rim Winery is one of the largest riesling producers in the United States. Its sparkling riesling, “White Flowers,” has received awards and accolades for its highly aromatic, yet delicate, bubbly wine. I found it to be a stunning asset last year at my Thanksgiving table, just like the “Black Bubbles” was a showstopper at my Christmas Eve gathering.

Yes, you read that right. Bubbles come in shades of gold and even in pretty shades of pink, but they also come in basic black.

The McLaren Vale grape-growing region of Australia is home to “black bubbles,” a sparkling wine made with the shiraz/syrah grape. It gets its naturally concentrated inky color from the blood-red grape that pours up a frothy pink mousse of tiny bubbles. It pairs well with “roasted beast” or chocolate desserts. It is also wonderful

by itself, paired with the music of Dean Martin, Lady Gaga or a didgeridoo.

As I pointed out, not all “Champagne” is worthy of the name, and that proves true of several United States brands. Carbonation, the process used to give soda pop its fizz, is used here, instead of the initiating of a secondary fermentation. This injection of carbon dioxide gas into mediocre wine produces larger bubbles that quickly pop and disappear.

However, we are seeing new, smaller producers bubbling up in the New World using Old World traditional methods.

I suppose that the term “Champagne lifestyle” seems rather pretentious and not at all fitting for someone who still has a tape deck in her car and the same toaster from 1978.

Since the average bottle of Champagne can hold 49 million bubbles, perhaps I will be satisfied just living a “bubbly lifestyle” instead — bubbly is bubbly, after all.

Catie M c Intyre Walker blogs at

wildwallawallawinewoman.blogspot.com and can be reached at wildwallwallawinewoman.com.

Walla Walla Vintners Crafting exceptional Walla Walla Wines for 15 years.

Vineyard Lane, off Mill Creek Road • Walla Walla, WA • (509) 525-4724 Open Friday afternoons and Saturdays or by appointment

www.wallawallavintners.com

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Walla Walla Lifestyles 11

wine L iving w ith Wine

/ by Peter Musolf / photo by Colby Kuschatka

Cooking with light “I’m good at starting over,” says Claire Johnston, luminous chef and co-owner of Waitsburg gastroshrine jimgermanbar.

She seems such a natural at her job, it’s easy to overlook that before coming here she was an established art-world professional and accomplished artist. Johnston managed traveling exhibits for the Museum of Contemporary Art, Los Angeles, then became project manager for eminent American video artist Bill Viola, seeing the world in the process. Later, she directed the Lewis/Wara Gallery in Seattle, her hometown.

In talking with Johnston about wine, I wanted to draw on this facet of her life.

Thus, much of our interview took place as a visual Q-and-A. I would send sketches, along with a question or two. She answered with cards, photographs, magazine excerpts and letters written in her precise, flowing hand.

Johnston’s first reply was a souvenir postcard from the Grand Canyon, a 4-by-5-inch lavender sunset draped over 30 miles of pinnacles and chasms. That this could be a metaphor for a glass of wine is something only an artist can make you see.

Her Grand Canyon trip was an important one, undertaken last fall to celebrate spouse Jim German’s 50th birthday, and to mark her own birthday, too. It was also the first true vacation from a routine exhausting even to write about. When Johnston isn’t cooking or preparing to cook, working in her upstairs studio (she and German live above their restaurant), gardening, doing the books, jogging with her two titanic dogs, or 12 Walla Walla Lifestyles

practicing yoga, she curates her gallery, Amo Art. Housed next door to the bar, the gallery presents local and Greater Northwest artists.

There have been 16 shows since it opened in 2006.

If anything unifies the range of Johnston’s interests, it may be the theme of light.

It’s there in the Grand Canyon card, a classic shot of the blue hour, the time — and atmospheric condition — Johnston identifies as her dearest wine moment.

“Dusk, or the gloaming hour,” she says, “is one of my absolute favorite times of the day, and to have a glass of wine then makes me so happy.”

Light also glows meaningfully in two other photographs Johnston sent in response to my wish to know more about what wine

means to her. She took both at the Lightning Field, Walter De Maria’s New Mexico earth art installation, which Johnston also visited last fall. One photograph shows the field at sundown. The desert floor is black and brown, like scorched toast. The sky is yellow champagne with a thin layer of curaçao floated on top.

De Maria’s 20-foot stainless steel lightning rods — there are 400 of these in a mile-wide grid — have become burning fluorescent tubes.

The other photograph shows the supper Johnston prepared for her Lightning Field companions. On a long table of rough planks lit by the lowering sun, she has laid out in simple formation nine pottery bowls and platters. They hold cured meats, chees-

Continued on pg. 14 >

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es, bread, olives and nuts. The table’s bottom right lies in shadows; the mid-ground shimmers in blue and gray; its upper left corner has ignited in white.

Taken together, these are portraits of light in transition, light as it modulates in time and space, light as potent, form-shifting energy.

Galileo said: “Wine is sunlight, held together by water.” Johnston’s version of this thought seems to be: Wine is light, bringing people together to observe the form of things.

“They are full-of-light people, and this is captured in the wine.”

In another exchange, Johnston is speaking of friends, the Sonoma Coast winegrowers David and Marie Hirsch. Again, light infuses her thoughts, spreading in a painterly vision from people to wine to the high hills they farm: “The landscape of this 70 acres of grapes is amazing for it is on a mountain and on the San Andreas fault — a powerful sight (site!).”

On her way back to Waitsburg from Arizona and New Mexico, Johnston stopped to see the Hirsches and help with the 2010 harvest. Hirsch chardonnay is a special wine for Johnston. She enjoyed a 2007 at the Canyon on her birthday’s eve, a six-mile trek on the schedule for morning.

“Just delightful,” she said of the wine, “full, golden, not cloying, mineral and grand.”

After Johnston told me about this bottle, I scouted out the same one to try it. As she said, the wine is aroma-filled and a lustrous yellow. If this gets you thinking the Hirsch is a small maker’s take on the familiar, comfortably decadent California white, you’re wrong.

The Hirsch, that is, is delicious, but it’s the deliciousness of a canyon hike, with deceptive switchbacks, loose footing, steep climbs and sudden descents.

Let me say more, because I think I’m right to believe this wine illuminates a complexity in Johnston’s character her laid-back demeanor can obscure. The wine’s stony, smoky nose (rocks in a campfire) identifies it unmistakably as chardonnay. Its sweetness (from the oak) and note of fermented butter align it with the California tradition.

As you study it a bit, however, and let it open, it veers in an unexpected direction.

Remarkably light in fruit, the wine makes space for a distinct herbal quality to step forth. This can taste slightly bitter, in the

Walla Walla Lifestyles 13

wine

<continued from pg. 13

www.foundryvineyards.com

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13th & Abadie St. 509.529.0736

Upcoming show at Amo Art In March and April, Amo Art will feature drawings by Bette Burgoyne.

Open by appointment.

Call 509-876-1264.

13th & Abadie St. 509.529.0736

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way only an adult palate can savor. Under a soft, viscous mouthfeel, an austere skeleton of polished steel. Flowers come to mind, but they are dandelions and sunflowers, tenacious, brightly colored, self-contained, possibly disdainful of their admirers. The wine is extraordinary.

I did my best to put together a jimgermanbar-ish tapas meal: butter-browned walnuts; poussins grilled with rosemary; patatas bravas, the fried potato dish that is a jgb standard. The Hirsch, perplexingly, didn’t suit my food. Only the olives, which I’d marinated with sage, and the tome and Saint-Nectaire cheeses went.

How odd, I thought. Then I realized Johnston’s cuisine, delectable as it is, is only one small part of her, and I was wrong to expect this congruity. In other words, I glimpsed in the dissonance between this wine she loves and the manner of her cooking the unsettledness in the heart of a contemporary artist. Harmony is too easy to expect of people like these.

The light box is a Johnston sculptural specialty. You can see examples on the walls of her restaurant. Small vitrines hold natural materials of various kinds. The boxes are softly illumined from within by electric lights. They have a theatrical quality that is hard to resist, their warm glow drawing you close to examine the objects inside. These objects are ordinary, but in their unusual setting they seem at once personal, strange, fascinating, private.

Johnston’s jimgermanbar kitchen is another such light box. In this one, the woman herself is the transformed object you can see within the pass window or through the open back door. Want to know what that feels like?

Go to the bar at twilight, when the evening tumbles through the ecclesial front glass, for then the whole place becomes a light box, and you, on your stool at the high counter, the object redefined by the light.

Peter Musolf splits his time between Walla Walla and Yokohama, Japan. Living with Wine is an occasional series.

14 Walla Walla Lifestyles

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go to vapianovineyards.com for more information Walla Walla Lifestyles 15

places

by Joe Gurriere

/ photos by Joe Gurriere Wild Walla Walla Wine Woman stocks more than 300 wines ranging from $10 to $150.

What’s New in w2 Wild about wine With more than 100 wineries now sprinkled across the Walla Walla Valley, even locals can have a hard time keeping up with the latest news, events and must-taste releases. Luckily, Catie McIntyre Walker has made it her mission to share her everincreasing wine knowledge through her alter ego, the “Wild Walla Walla Wine Woman” (“W5,” for short).

Since 2005, followers of the W5 website and blog, as well as readers of Walla Walla Lifestyles magazine, have lived vicariously through witty writings and videos documenting her local winery adventures.

16 Walla Walla Lifestyles

Wild Walla Walla Wine Woman 19 N. Second Ave., Walla Walla 509-529-0503 Tuesday to Friday, 11 a.m. to 6 p.m.

Saturday, 10 a.m. to 4 p.m. www.wallawallawinewoman.com

But vino isn’t just a hobby for this Walla Walla native. With a degree from Walla Walla Community College’s Institute for Enology and Viticulture and countless hours of “field research” at home and abroad, this former workaday law firm employee

has turned her love for wine into a virtual empire that, since 2008, includes online sales of her favorite liquid discoveries.

The gregarious entrepreneur has now kicked her W5 operation up a few brix, with a new wine store located on Second Avenue between Rose and Main. Carrying more than 300 different labels of wine, neatly organized by region and varietal, visitors to this wine emporium can take tasting trips across the Valley and around the world without so much as a high-five from a TSA agent.

Wines range in price from $10 to $150, and McIntyre Walker assures us nothing makes it on the rack without

first passing her well-trained palette (talk about a dream job). In addition to the broad selection of reds, whites and dessert wines, a brightly painted armoire showcases a cache of hardto-find, high-end treasures. Another alluring display is all about “bubbles and rosé.”

Rounding out the store’s treasures is a selection of wine accessories and ready-to-eat gourmet treats. Speaking of food, while she won’t dish out the details just yet, she alludes to a series of “unconventional” winemaker’s dinners currently in the works.

Our advice? Go to one of her Wednesday wine-tasting events and see if you can get her to spill the beans.

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

Queen (or king) for a day You might say Cherish Gladden has taken a Goldilocks approach to furnishing her Boyer Avenue nail salon. In the six years since opening Mani Pedi Nail and Foot Spa, she’s rotated through three different sets of pedicure chairs, searching for the perfect balance of comfort, style and efficiency. The first chairs were nice, but didn’t quite meet her (admittedly high) expectations.

The second set? “Oh, I don’t know. They were fine, I guess. We just thought our clients deserved something better,” she says.

Now having installed a third set of top-of-the-line chairs, Gladden and her team of experienced technicians, including Stacey Ahlers and Jimmi Kaye Hinger, are happy to report that everything is “just right.”

Set against a crimson wall like three stately thrones, the new chairs enhance the royal treatment Mani Pedi is known for providing. Covered in plush leather and pulsating with remote-controlled Shiatsu massage, each chair sits above a built-in foot tub that uses a high-tech, “pipeless” water system to create a clean and

WINeRy ANd VINeyARd 1663 Corkrum Rd. Walla Walla, WA 99362 Winery visits by appointment only

Mani Pedi Nail and Foot Spa 17 Boyer Ave., Walla Walla 509-522-6264 Monday to Friday, 9 a.m. to 5 p.m.

springvalleyvineyard.com

Continued on pg. 18 >

There’s always something new happening in Walla Walla, if you know where to look …

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Walla Walla Lifestyles 17

places

<continued from pg. 17

Sueno hecho en realidad “A dream made into reality”

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After mastering the art of jewelry design and metal-working, Goebel began selling her wares at the Walla Walla Farmer’s Market seven years ago. Known as well for her oneof-a-kind creations as she is for the potted orange daisy adorning her booth, Goebel has developed a following of loyal customers who will now enjoy a permanent location to peruse and purchase her work (she still plans on working the Market this summer).

As for the potted daisy, its likeness is now painted on the sign above the shop’s door, as well as on the signage leading shoppers into the building.

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Paint your P r et ties Fingers and toes are in full show this season.

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people

by Jim Buchan

The brothers It’s a mighty long way from South Amboy, N.J., to the Emerald City. And Seattle to Pittsburgh by way of Havana is no picnic.

Especially in the early 1950s. But that was the path Eddie O’Brien and his twin brother, Johnny, took to reach the major leagues during what many believe was baseball’s golden age.

During a stopover in Walla Walla late last summer to visit family and friends and taste Valley wines, Eddie offered that “I never played a game in the majors where there wasn’t a Hall of Fame player on the field.”

22 Walla Walla Lifestyles

Photos courtesy of Eddie O’Brien / baseball cards courtesy of Jim Buchan

“We spoke a couple of years ago to a hall of fame banquet at Cal Davis,” Eddie added. “And a guy who did some research found that from 1953 to ’58, when I was in the majors, that I played against 50 guys who are now in the Hall of Fame.”

Interestingly, after graduating from St. Mary’s High School in South Amboy, where they were star basketball players as well as baseball standouts, the O’Briens came west primarily to play basketball at Seattle University.

But why Seattle?

“It’s kind of an interesting story,” Eddie recounted. “We thought we were going to sign pro baseball contracts right out of high school, but Dad insisted we go to college. The problem was getting scholarships, because there was no money for two 5-foot-9 basketball and baseball players at that time.”

Several options were pursued, but nothing worked out, and Eddie and Johnny didn’t attend college that first year. The following summer they played in a baseball tournament in Wichita, Kan., and that’s where they got their big break.

“We had won the state semipro baseball championship three years in a row, and we were in Wichita for nationals,” Eddie recalled. “One of the teams in the tournament that we played was the Mount Vernon Milkmaids, and Al Brightman was their first baseman.

“I remember that we won the game 2-1 in 17 innings, and during one inning I got on first base, and Brightman introduced himself to me. He told me he was the baseball and basketball coach at Seattle University and he wanted to talk to me about playing there. And I told him, ‘I can’t talk right now, I just got the steal sign,’ and that was the only conversation we had.”

But when the O’Briens returned to New Jersey, there was a letter waiting from Seattle offering them tuition, room and board.

“And that’s how we ended up going to Seattle University,” Eddie said.

But the story doesn’t quite end there.

“It gets even better,” Eddie said. “We fly to Seattle, make a lot of stops, and nobody’s there to meet us at the airport. So we spend all night at the airport, taking turns sleeping and watching our stuff.

“We take the bus into town the next morning, down on First Avenue trying to find Seattle University. We find a bus

driver who takes us up there, go into the liberal arts building, and this priest comes along. And the first words we hear in Seattle were, ‘You are not the O’Briens?’

“We say, ‘Yes, Father,’ and he says, ‘Oh, my God,’ and he turns and walks away.

Turns out he was the college president, and Brightman had told him that we were 6-2 or 6-3 just to get the scholarships.”

But Brightman knew exactly what he was doing.

The twins led the Chieftains to a 9017 record in three memorable basketball seasons that included berths in the 1951 National Catholic Tournament, the 1952 National Invitational Tournament and the 1953 NCAA Tournament.

And then there was that fabled 1952 exhibition victory over the Harlem Globetrotters — a game the Globetrotters had no intention of losing — that is still talked about in Seattle.

Johnny, who played center, became the first player in NCAA history to score 1,000 points in a season, and he remains the school’s career scoring leader with 2,733 points. Eddie was the team’s point guard and a deadly free-throw shooter who averaged 16.6 points per game during the Chieftains’ 29-4 season that led to the NCAAs. Eddie and Johnny also started for three seasons on the baseball team — Eddie in Continued on pg. 24 > Walla Walla Lifestyles 23

people

<continued from pg. 23

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center field and Johnny at shortstop — as Seattle posted a 62-14 record.

And when they were finished, the Pittsburgh Pirates came calling with their bags of money.

“The way we signed was interesting,” Eddie recollected. “We were still in the NCAA basketball tournament, had beaten Idaho State in Seattle, and then lost to Washington in Corvallis. But in those days, you played for third place, and we defeated Wyoming for third in the Western Regional.

“So we flew back to Seattle Sunday morning, signed with the Pirates that afternoon, and then flew back to New Jersey on Monday. We had one day at home with our dad, and the next day we were at spring training in Havana, Cuba.”

They had signed $25,000 bonus baby contracts, which Eddie admitted was “huge money” in those days. But it didn’t take them long to spend it.

“Mom died between our freshman and sophomore years,” Eddie remembered. “And we had always had this small place, crammed in, so with our bonus money we bought Dad a house, a car and all the furniture. We used up almost all of the bonus money to do this.

I had to borrow money to pay my income taxes.”

And when their father died in 1955, he left his entire estate to their younger sister, Teresa.

“That was the Irish,” Eddie said. “Guys take care of themselves, you always protect the women.

“We always tell everybody that our sister signed with the Pirates for $50,000. Dad left us $1 each in his will, and we’re letting it ride.”

Eddie played parts of five seasons in the big leagues — all of them with the Pirates — and finished with a .236 career batting average. He played infield, outfield and was even asked to pitch, posting a 1-0 record, a 3.31 earned run average, and one complete game in five appearances on the mound.

Johnny’s career lasted into a sixth season and included short stints in St. Louis in 1958 and Milwaukee in ’59. He batted .250 overall and, like his brother, was tried as a pitcher and logged a 1-3 record and a 5.61 ERA. But it’s the stories, not the numbers, that have stayed with them down through the years.

Eddie remembers his first big league atbat. It was against Phillies Hall of Famer

Pittsburgh Pirate second baseman Johnny O’Brien, left, catches Jackie Robinson's second-inning pop foul as Hall of Fame right fielder Roberto Clemente pulls up just in time to avoid a collision at Ebbets Field on Sept. 3, 1955. Coming up to help is Eddie O’Brien, who played center field.

The Brooklyn Dodgers won 4-0, as Sandy Koufax hurled his second straight shutout.

Robin Roberts, and he drew a walk. Johnny’s first was against Carl Erskine, a nasty Dodgers right-hander, and he struck out.

The brothers were also witness to one of the most unusual trades involving a future Hall of Fame player in major league history.

“We were playing the Cubs at Forbes Field in Pittsburgh, and in those days you never skipped infield practice before a game,” Eddie recollected. “Fred Haney was the Pittsburgh manager, and right after batting practice he said, ‘No infield, no outfield, everybody upstairs.’

“The Cubs did the same thing, and the Ralph Kiner trade was made right before the game. Kiner took batting practice with us and played first base for the Cubs that day.”

Although Eddie had been an outfielder throughout his high school and college playing careers, the Pirates decided to make an infielder out of him, first at second base and then at shortstop when they discovered he had a stronger arm than his brother. With

Continued on pg. 26 >

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Johnny playing second base, they became the first — and remain the only — twinbrother, double-play combination in major league history.

But after spending the 1954 season in the military, Eddie saw his role with the Pirates change, not once but twice, when he and Johnny returned to baseball in 1955.

“After the service, Dick Groat also came back, and he went to shortstop,” Eddie said of one of the Pirates’ all-time greats. “So I went back to center field, and then along came Bill Virdon,” he said of still another.

“I ended up as a utility player and played seven different positions for the Pirates.”

A year later, Johnny would experience a similar fate when he lost his second base job to Bill Mazeroski, who played the first season of his 17-year Hall of Fame career in Pittsburgh in 1956.

By then, however, there was already another future Hall of Famer in Pittsburgh, right fielder Roberto Clemente, who broke in with the club in 1955 and remained a Pirate through his final season in 1972. On New Year’s Eve of that year, Clemente died in a tragic plane crash off the coast of San Juan, Puerto Rico.

Eddie remembered Clemente as a “raw talent ... but you could see it coming. He wanted to show people how good he was.”

Eddie recalled playing the Giants at the Polo Grounds when another of the O’Brien brothers paid a visit.

“We were at dinner, and John was telling our brother Jim about Clemente,” Eddie remembered. “John said, ‘Clemente doesn’t speak much English. So I’m teaching him English, and he’s teaching me Spanish.’

“So Jim turns to John and says, ‘You’ve got this all wrong. You should be teaching him English, and he should be teaching you how to hit.’”

Practically every team in baseball had a Hall of Fame player on its roster in those days.

The Brooklyn Dodgers were perhaps the richest and deepest, led by immortals such as Jackie Robinson, Roy Campanella, Duke Snider and Pee Wee Reese. Just up the road, Willie Mays patrolled center field for the Giants in the Polo Grounds.

Richie Ashburn and Robin Roberts played in Philadelphia, Stan Musial and Red Schoendienst in St. Louis, Ernie Banks

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people

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in Chicago, and Hank Aaron, Eddie Mathews and Warren Spahn in Milwaukee.

Interleague play was unheard of, of course. But had Eddie and Johnny ventured into American League territory, they would have encountered a galaxy of stars that swept from Mickey Mantle and Yogi Berra in the Bronx to Ted Williams in Beantown and Al Kaline in the Motor City. The Cleveland Indians boasted a trifecta of pitching greats in Bob Feller, Bob Lemon and Early Wynn; the Chicago White Sox showcased the remarkable double-play combination of Nellie Fox and Luis Aparicio; and there was an uncommon young slugger in D.C. named Harmon Killebrew.

Why, even the St. Louis Browns, soon to become the Baltimore Orioles, had their own Hall of Famer in legendary pitcher Satchel Paige, the ageless wonder who mostly earned his stripes while toiling in baseball’s Negro Leagues.

“Every team had its Hall of Famers,” Eddie recollected with an unmistakable note of respect. “And they played hard, and they played the game right. There was always somebody on the field that you could admire.”

But, without a doubt, Musial, the Cardinals’ magnificent first baseman, was the finest of them all in Eddie’s eyes.

“I once asked him two questions, and his

answers showed his greatness,” Eddie said.

“I asked him, ‘What bugs you the most at the end of the year?’ And he said, ‘Those 10 at-bats when I don’t concentrate at the plate.

The three or four hits I let get away.’

“And I asked him, when are you the toughest hitter? And he said, ‘When I come to the plate for that last appearance, I don’t have a hit, and I’m looking for that 1-for-4 day.’”

After their pro baseball careers ended, the brothers returned to Seattle. Eddie became the baseball coach and athletic director at Seattle U for many years, Johnny went into politics as a King County commissioner and later served as operations manager of the Seattle Kingdome.

Unlike so many of the big league greats they played with and against, the O’Briens never made it to Cooperstown. But their Seattle University legacy includes hall of fame enshrinement, and their SU uniform numbers have been retired in both baseball and basketball.

They turned 80 years old in December.

But they remain active, mostly working behind the scenes for their alma mater and in charitable endeavors. And telling tales of those glory days when they lived the dream during baseball’s golden age.

Jim Buchan is a sports writer for the Walla Walla Union-Bulletin. Contact him at jimbuchan@wwub.com.

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Walla Walla Lifestyles 27

secret gardens

by Karlene Ponti

/ photos by Colby Kuschatka

Divine dahlias Serenity and vitality are embodied in Bill and Sandi Conley’s garden at 200 Thunder Ridge Road.

Their large backyard garden is divided into definite sections, but the design flows together so naturally it’s not apparent at first.

“It’s constantly changing,” Sandi Conley says.

Water gracefully flows down from the terraced garden into the koi pond, drawing your attention to the center of the garden and the large firepit and social area near the waterfall.

The vegetable garden, with plenty of tomatoes and other delights, rests Bill and Sandi Conley’s garden includes more than 100 different varieties of dahlias, including these above and left.

28 Walla Walla Lifestyles

Some of the loveliest gardens in the Valley are behind hedges and fences, while others are there for passersby to admire. In this series, Lifestyles gets a peek at these hidden treasures and talks to the gardeners behind the trowels.

A focal point of the large garden is the koi pond.

in one corner, the large rose garden is on the other side.

A large porch shades the south-facing home and provides plenty of room for outdoor dining. The couple has a large cooking area, complete with heater so they can get an early start on the spring/ summer season.

“We live out here,” Sandi says.

It’s all multi-level and with variety in color and texture, but the summer showpiece and her real passion is her dahlia garden. Sandi has more than 100 different varieties of dahlias. She has been growing them for more than 20 years.

“I love them,” she says.

In the back of that section are her heavenly blue dahlias, with other varieties toward the front. The flower garden didn’t turn its best results last year, but she’s hoping for a more normal season this year.

Last summer Sandi’s vegetable garden did very well, however. From tomatoes to eggplant to artichokes, the garden has brought healthy returns from the soil.

“I don’t think of it as work,” she says.

“It’s healthy to get some sun and fresh air.”

The garden has a large fire-pit area near the pond — great for social gatherings. “We just live out here,” Sandi says. “We eat out here.”

Bill Conley, who is an engineer and architect, built a plant shed and potting area — a garden house modeled after the main house.

Their next garden projects will probably be an area for roses and adding more statuary, such as angels overseeing the garden.

Walla Walla Lifestyles 29

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art at large

by Margaret Jamison

/ photos by Margaret Jamison

Above left: Traditional eggs from Ukraine.

Top right: Designs created from traditional Mehndi patterns from India.

Bottom right: Eggs from Lithuania use pin-drop method with paint and wax; holes are also drilled for texture.

The egg and I Before I was anything, I was an egg.

Perhaps that’s why I’m drawn to the form, that perfectly engineered container of life’s possibilities. Or it might have been the time spent on my uncle’s chicken ranch as a child, but that was more a lesson in how sharp and un-doglike chickens are.

32 Walla Walla Lifestyles

Very disappointing. And the freshly laid eggs were so dirty! What a surprise. They weren’t dirty in the grocery store.

More likely it was my mother’s yearly Easter egg ritual that created the affinity.

Armed with the Easter issue of “Woman’s Day,” she and I would go way beyond the capabilities of the Paas kits with their impossible paraffin crayons and weak pastel dyes. We’d cut blown eggs into nests for

pom-pom chicks and cases for tiny paper scenes. We painted Humpty-Dumpties, applied tiny decals, glued ribbons and sequins and beads, emulating the great Carl Fabergé and his 19th-century jeweled masterpieces.

My love for eggs as a decorative art form was rekindled when I was teaching middleschool art and attempted to create a unit on Ukrainian “pysanky,” lusciously decorated eggs made with a batik-like wax-resist process that is traditional throughout Eastern Europe.

I accumulated basic supplies — little blocks of beeswax and crude styluses (called “kistky”) for drawing with hot wax

Beeswax drawings are intact on undyed chicken and goose eggs from Romania.

on the surface of the egg, packets of powdered dyes, a book of traditional designs — and set about experimenting.

The process is based on a simple principle: waxed areas will not accept water-based dye. The colors are sequenced from light to dark; white lines are waxed first and the egg is usually next dyed yellow. Then the areas to remain yellow are waxed and the egg is dyed the next darkest color, usually orange or green, and so on. The final dye bath is often black. There can be six or eight colors on any given egg and almost any color palette can be made to work.

Finally, the wax is melted off, and the surface sealed with varnish.

Ukrainian patterns are primarily geometric, and, as with so many now-Christian traditions, were mostly developed during earlier pagan times. Designs based on such springtime signs of returning light and life as oak leaves, wheat stalks, bees, butterflies, fish, flowers, birds, deer, trees and stars have been developed with great artistry by generations of craftspeople, primarily women.

The tools are simple. The basic kistka is a stick with a little brass cone wired to one end;

Margaret Jamison is an artist and writer living in Walla Walla. Contact her at art.jamison@gmail.com.

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Duck and pigeon eggs beaded by Huichol Indians in Mexico.

beeswax is melted in the cone over a candle flame until it flows out the point.

This is not a forgiving utensil. Get the wax too hot, and it spurts out black blots (beeswax carbonizes as it heats) instead of a fine line.

The cone doesn’t hold much wax and must be returned to the flame frequently to keep the wax flowing, making it tricky to draw the controlled lines inherent in pysanky designs.

What with the added complexity of drawing on a curved surface, the fragility of the egg, and the need for large jars of permanent aniline dyes, well ... I did not end up with a recipe for success in my classroom.

Although a middle-school no-go, Ukrainian eggs did become a passionate hobby of mine for a number of years. (It helped to discover the electric kistka, which keeps an even temperature to eliminate the dreaded black blots.) I loved — still do — the deep colors and endless variations possible in this seemingly modest medium.

Often, Ukrainian eggs are neither blown nor cooked, a fact that intrigued me early on.

Hollow eggs are difficult to submerse in a dye bath, and the shells of cooked eggs lose their smoothness. Working with fresh, whole eggs is easier and results in a richer surface, and because eggshells remain somewhat porous, the contents eventually evaporate — at least, in theory.

I have had some dismaying moments upon discovering that changes in barometric pressure had turned the current batch of oh-soslowly-evaporating creations into unpredictable stink bombs. I squirm to think of all the eggs I gave as gifts that surely exploded at some point in the homes of unwitting friends and relatives.

The Ukrainian tradition is only one of hundreds of springtime egg-decorating customs.

Methods are as mind-boggling in number and inventiveness as are the patterns, from the use of small leaves as stencils to the gluing of snippets of wheat straw into intricate designs.

Shells are drilled and carved, beaded and scratched, covered with yarn, lacquered and wrapped, the form imitated in materials from clay to stone. It’s a natural for collectors.

An ancient and universal symbol of life and rebirth, the egg appears in the art and cultures of every continent. And every spring, it appears in my living room by the dozen, as I renew my own delight in the return of spring.

Walla Walla Lifestyles 33

new digs

by Karlene Ponti

/ photos by Colby Kuschatka

The Colligan home, 1004 Brevor Dr., is on a large lot, completely relandscaped.

Modern comfort Machelle and Denis Colligan’s home at 1004 Brevor Drive is all about modern comfort, updated from the colors and styles of decades past.

A graceful archway separates the living room and dining room.

The three-level home was purchased in 2005 and plenty of work has been done in a relatively short time. Most of the changes involved modernizing. “It was all boring ’70s,” Machelle says.

Colligan has plenty of skill with fixes around the house, so she could see the potential of the home. A first glance at the outside of the home reveals a large porch accented by a brand-new, bright-red front door with glass panels.

“It used to have a nasty front door. I had to change that,” she laughs.

There were more changes to make. In the kitchen and fireplace room were “three different crazy types of wallpaper.” One of the first things Machelle did was pull down the wallpaper.

After that, the cupboards over the stove were removed to open up the whole space.

A series of brighter colors were used to lighten the room.

Her son helped install the Pergo laminate flooring that added to the light and clean look.

One of her favorite places is the fire-

34 Walla Walla Lifestyles

place room adjacent to the kitchen, with the gas fireplace and cozy couch. Rescue dog Nellie and Mabel the cat cuddle on the couch in front of the fire. Comfy and warm.

The relatively simple changes in these rooms made a dramatic difference.

“I got rid of the florescent lights that were everywhere,” Machelle says. The kitchen was yellow, now it’s pinkish; the whole house has gone through a series of changes.

“I had to take down the popcorn ceiling

Eclectic Home Decor & Crocs

“I put in 750 bulbs. I needed color immediately, so I just started digging. There was a cracked little patio. I doubled its size, raised it and resurfaced it.”

Painting finished the patio. The large area is suited for comfortable outdoor living and plenty of barbecues. “We have a fire out there all the time. We eat out there a lot,” she says.

The home is situated so it protects the patio from the afternoon sun on a hot summer day. The wind blows through the open space on the southwest so she’s planted arbor vitae as a future windbreak. “They’ll grow together,” Machelle says.

She shops yard sales for bargains on old furniture that she modifies with power tools. “I got a table from McFeely’s, then I got the dining room table from a yard sale for $20.”

The arched wall between the living room and dining room adds to the charm and character of the home, she says. It’s a big living room, great for entertaining.

Artwork by Shinae Carter, Machelle’s daughter-in-law, decorates many of the

102723 sl

128 East Main • 509.529.2346 www.byarrangement.com

KARLENE PONTI is the special publications writer for the Walla Walla Union-Bulletin.

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rooms. The home has a huge basement with a large laundry and spare room for storage. The floor of the laundry room was painted red to brighten the area.

Upstairs, the home had four tiny bedrooms and a long hallway. They made it into an expanded master bedroom with sitting room, walk-in closet and master bath.

The upstairs also includes a very feminine sage-green bedroom, as well as several extra rooms. These are currently a multi-purpose and a weight room.

“I’m really high energy. I can’t just sit there. There’s always something I could be working on,” she says.

The next project is probably to remodel the downstairs half bath to put in a jetted tub and make it a full bath. This would involve knocking out a wall in a dark corner of the front porch that could be better utilized as a larger bathroom.

An energetic visionary with carpentry skills, Machelle looks forward to future updates of her home.

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because I wanted to try different moldings, and they wouldn’t sit flush against the ceiling as it was. But, of course, when you do one thing, it always leads to another,” she says. “There was indoor/outdoor carpeting everywhere. It was terrible. But I have this ability to walk into a place and just see what it can be.”

“Growing up in Pendleton, my dad had a hardware store with a lumberyard and I used to bag nails for the contractors. I love remodeling. Dad bought me my first power tool when I was 10.”

Machelle credits her father with encouraging her to do remodeling and construction projects, if that was her heart’s desire.

So, when she saw this house, she knew most of the potential updates were within her capabilities.

Another thing that drew her to this home was the large lot. “I love to putter in the flowerbeds, and I loved the quiet neighborhood.” Although the lot was full of brambles and required weed-pulling and rearranging, she jumped in and got started.

Walla Walla Lifestyles 35

april April-October

The Dayton Historic Depot presents an exhibit of Green Giant memorabilia, information and effect on the community. Through October, Dayton Historic Depot. Details: 509-3822026.

April 1

Fort Walla Walla Museum opens April 1. Sundays, beginning April 3 at 2 p.m., Living History interpreters portray early settlers. 10 a.m.-5 p.m. daily. Details: 509-525-7703.

The Kirkman House Museum hosts a Smithsonian Institute exhibit, “Journey Stories,” celebrating the American spirit. Details: 509-529-4373.

April 1-2

Thursday-Saturday, AprilDecember. Details: 541938-4636.

Walla Walla University Evensong features organ music by Kraig Scott and his students, spoken word

by Professor Montgomery Buell. 7 p.m., Walla Walla University Church. Details: 509-527-2656.

April 6

The Jazz Workshop Spring concert, directed by David Glenn. 7:30 p.m., Chism Recital Hall, Whitman College. Details: 509 - 5275232.

April 7

Walla Walla Village Winery hosts its Open-Mic night on Thursdays. Details: 509525-9463.

A Dance Weekend in Walla Walla hosts two nights of contra dances, lunches, d inner s and S aturd ay workshops. Unity Church of Peace, 810 C St. Details: 541-938-7403.

April 8-10

April 1-18

April 9

Sheehan Gallery hosts the exhibit “Playing the Print: Work from the Collection of Master Printer, Marcia Bartholme.” Whitman College.

Details: 509-527-5249.

April 1-May 2

Willow hosts an exhibit of paintings, prints and photographs by Elizabeth Harris Matschukat and Hans J. Matschukat. Closed Tuesday-Wednesday. Details: 509-876-2247, updates at willow-wallawalla.com.

April 1 - July 31

Tamástslikt hosts the traveling OMSI exhibit “Amazing Feats of Aging,” exploring the mysteries of why animals and humans age. Details: 541-966-9748.

April 2

Easter Egg Hunt in Preston Park, Waitsburg. Details: 509-337-6371.

Frazier Farmstead Museum in Milton-Freewater opens for the season. Regular hours 11 a.m.- 4 p.m., 36 Walla Walla Lifestyles

Valley Girls Barrel Racing, the annual Barrel Daze.

Saturday-night barbecue dinner and auction. Walla Walla County Fairgrounds.

Details: 509-522-1137.

Feast Walla Walla features more than 50 vendors, including fine restaurants, wineries, artists and musicians. The feast starts at 1 p.m. on First Avenue between Main and Alder streets. Details: 509-5298755.

David Glenn conducts the Whitman Jazz Ensemble Spring Concert, 7:30 p.m., Cordiner Hall, Whitman College. Details: 509-5275232.

April 10

At Bluewood, the ski season ends with the annual BASH. Festivities include a barbecue, bonfire, races and the Slush Cup. 9 a.m.4 p.m., Bluewood, Dayton.

Details: 509-382-4725.

April 13-17

The effects of the Washington State Penitentiary on surrounding communities is analyzed in a performance of “The Walls.” 8 p.m. Harper Joy Theatre, Whitman College. Details:

509-527-5180.

April 14

The Whitman College Visiting Writers Reading series presents Kazim Ali. 7 p.m., Kimball Theatre, Whitman College. Details: whitman. edu.

April 15

The Wind Ensemble Spring Concert, directed by Peter Crawford. 7:30 p.m., Cordiner Hall, Whitman College. Details: 509-5275232.

April 15-16

Walla Walla Drag Strip begins its new season with fast cars and fun continuing through fall. Opening Weekend A pril 15 -16 .

Middle Waitsburg Road.

Details: 509-200-6287 or visit wwdragstrip.com.

April 15-17

The annual Tour of Walla Walla Bicycle Stage Race attracts hundreds of riders for the Northwest Collegiate Cycling Championship and other categories. Saturday Twilight Criterium race downtown. Lots of fun for everyone, riders and spectators alike. Details: 509520-7997 or visit tofww. org.

April 16

YMCA Healthy Kids Day. Children and families can have fun, be healthy, get active and grow together.

There will be a children’s triathlon, zumba, musical hula hoops, nutrition information and Q&A with a sleep specialist, a pediatrician and a dietician. Free admission.

10 :30 a.m.-12:30 p.m., YMCA. Details: 509-5258863.

The Walla Walla Symphony Chamber Concert. 7:30 p.m., Walla Walla Country Club. Details: 509 -529 8020.

Old fashioned countr y dance. No alcohol. Unity Church of Peace, Walla Walla Regional Airport.

Details: 541-938-7403.

The Whitman College Cho-

rale Spring Concert. 7:30 p.m., Chism Recital Hall, Whitman College. Details: 509-527-5232.

April 17

Sweet Home Walla Walla: a tour of six historic homes, hosted by the Kirkman House Museum. Details: 509-529-4373.

Sweetie Pie Social presented by the Sweet Adelines & Friends. Enjoy some music and a piece of pie. 1 p.m., Plaza Theater, Waitsburg.

Details: 509-520-0675.

April 19

The Walla Walla Symphony presents “The Magic of Mozart.” 7:30 p.m., Cordiner Hall, Whitman College.

Details: 509-529-8020.

April 21-24

Southeastern Washington Quarter Horse Show. Walla Walla County Fairgrounds.

Details: 509-525-8308.

Walla Walla University Alumni Weekend includes the Eugene Winter Alumni Golf Classic, and, on Sunday, the Richard Kegley Memorial Fun Run. Annual Walla Walla University Homecoming Car Show Sunday. Walla Walla University, College Place. Details: 509-527-2656.

April 22-May 21

Sheehan Gallery hosts the Visual Art Majors Senior Thesis Exhibition. Whitman College. Details: 509-5275249.

April 23

The Whitman Orchestra and Chamber Singers Spring Concert. 7:30 p.m., Chism Recital Hall, Whitman College. Details: 509527-5232.

Walla Walla University presents “Alleluias and Meditations” featuring the music department ensemble.

4:30 p.m., Walla Walla University Church. Details: 509-527-2656.

April 23

Fundraiser for the Children’s Museum of Walla Walla,

“Cruising into the Future.”

Refreshments, wine, silent auction and entertainment.

Waterbrook Winery. Details: 509-526-7529.

April 23, 24, 28, 30

The Walla Walla University Drama Department presents a performance of “My Fair Lady.” 8 p.m.; 2 p.m. matinee April 24. Walla Walla University. Details: 509-527-2656.

April 26

Whitman College Divertimento Chamber Orchestra spring concert, Chism Recital Hall. Details: 509527-5232.

April 27

Annual fundraising breakfast for Friends of Children of Walla Walla. 7:30-8:30 a.m., Marcus Whitman Hotel. Details: 509-5274745.

April 28-May 1

Whitman College Spring Reunion Weekend for the classes of 1971, 1980 1982. Whitman College.

Details: 509-527-5167.

April 29

The 21st annual Y WCA Charity Golf Classic, “Golfers Against Domestic Violence.” 1 p.m., Walla Walla Country Club. Details: 509525-2570.

April 29-30

The Little Theatre of Walla Walla presents “Alice In Wonderland.” 8 p.m. Details: 509-529-3683.

April 30

Whitman College Renaissance Faire. This annual festival includes medieval c ostumes, music and crafts. 11 a.m. to 5 p.m., Memorial Lawn, Whitman College. Details: 509-5275367.

The annual Kennel Club Dog Show. Walla Walla County Fairgrounds. Details: 509-558-3854.

Milton-Freewater's Cinco de Mayo festival begins.

Details: 541-938-5563.

where in walla walla?

photo by Darren Ellis

Last month’s clue Four generations of the Emigh family have done business in this building, which houses an antique store these days. The building dates to the 1870s.

Answer Shady Lawn Antiques in the Shady Lawn Creamery Building.

Last month’s winners Clue This sculptural cornucopia marks the spot where all of Walla Walla meets the producers, and we’re not taking about the Zero Mostel and Gene Wilder musical. For you GPS fans: latitude, 46.06678 N; longitude, 118.34197 W.

Shannon SmithMcKeown Michael Neher Cathey Spencer Stacy McPherson Linda Wondra

Rick Beauchesne Kelly McFarley Kelli Kidd Alexi Storm Robert Robins

Contest rules If you have the answer, e-mail it to rickdoyle@ wwub.com, or send it to: Where in Walla Walla?, 112 S. 1st 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.

Taste Wine Daily 1-4 Live Music Every Weekend

15 E. Main Street, Downtown Walla Walla www.sapolilcellars.com 94058 sl

Your connection to the Walla Walla Lifestyle.

Food, Wine & Entertainment.

Walla Wine Dine & Walla w a l l a

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WINEANDDINEWALLAWALLA.COM

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A Tasting Room and More

Walla Walla Lifestyles 37

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3796 Peppers Bridge Road (509) 525-3541 www.amavicellars.com

2. Basel Cellars Estate Winery 2901 Old Milton Hwy. (509) 522-0200 www.baselcellars.com

3. Bergevin Lane Vineyards 1215 W. Poplar St. (509) 526-4300 bergevinlane.com

4. Bunchgrass Winery

151 Bunchgrass Lane (509) 540-8963 www.bunchgrasswinery.com 1102 W. Cherry St. (509) 527-0885 www.canoeridgevineyard.com.

7. Don Carlo Vineyard

By Appointment Only (509) 540-5784 www.doncarlovineyard.com

8. Dunham Cellars

150 E. Boeing Ave. (509) 529-4685 www.dunhamcellars.com

9. Five Star Cellars

840 C St. (509) 527-8400 www.fivestarcellars.com

10. Forgeron Cellars

33 W. Birch St. (509) 522-9463 www.forgeroncellars.com

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11. Foundry Vineyards

Corner of 13th Ave. and Abadie St. (509) 529-0736 www.wallawallafoundry.com/ vineyards

12. Fort Walla Walla Cellars

127 E. Main St. (509) 520-1095 www.fortwallawallacellars.com

13. Glencorrie

8052 Old Highway 12 (509) 525-2585 www.glencorrie.com

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21. Sapolil Cellars

15 E. Main St. (509) 520-5258 www.sapolilcellars.com

22. Seven Hills Winery

212 N. Third Ave. (509) 529-7198 www.sevenhillswinery.com

23. Sinclair Estate Vineyards

109 E. Main., Ste 100 (509) 876-4300 www.sinclairestatevineyards. com

14. Grantwood Winery

24. Spring Valley Vineyard

15. L’Ecole No 41 Winery

25. SuLei Cellars

2428 W. Highway 12 (509) 301-0719 (509) 301-9546

41 Lowden School Road and U.S. Hwy. 12 (509) 525-0940 www.lecole.com

16. 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.

17. Lowden Hills Winery

1401 W. Pine St. (509) 527-1040 www.lowdenhillswinery.com

18. Northstar Winery

1736 J.B. George Road (509) 524-4883 www.northstarmerlot.com

19. Pepper Bridge Winery

1704 J.B. George Road (509) 526-6502 www.pepperbridge.com

20. Robison Ranch Cellars

2839 Robison Ranch Road (509) 301-3480 robisonranchcellars.com

38 Walla Walla Lifestyles

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85728 Telephone Pole Road Milton-Freewater, OR (541) 558-3656 www.castillodefeliciana.com

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26. SYZYGY

405 E. Boeing Ave. (509) 522-0484 www.syzygywines.com

27. Three Rivers Winery

5641 Old Highway 12 (509) 526-9463 info@ThreeRiversWinery.com

28. Tertulia Cellars

1564 Whiteley Road (509) 525-5700 www.tertuliacellars.com

29. Trust Cellars

1050 Merlot Drive (509) 529-4511 www.trustcellars.com

30. Va Piano Vineyards

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31. Walla Walla Vintners

Vineyard Lane off Mill Creek Road (509) 525-4724 www.wallawallavintners.com

32. Walla Walla Wineworks

31 E. Main St. (509) 522-1261 www.wallawallawineworks.com

33. Whitman Cellars

1015 W. Pine St. (509) 529-1142 www.whitmancellars.com

34. Woodward Canyon Winery 11920 W. Hwy. 12, Lowden (509) 525-4129 www.woodwardcanyon.com

1793 J.B. George Road (509) 529-0900 www.vapianovineyards.com

Walla Walla Lifestyles 39

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