April 2012 - Walla Walla Lifestyles

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

Supplement of the Walla Walla Union-Bulletin

April 2012

$3.95

So many choices, so many great deals: The 2012 Honda l So many choices, so many great deals: The 2012 Honda l So many choices, so many great deals: The 2012 Honda lineup.

Cover

2012 Odyssey Touring 2012 19 mpgOdyssey city, 28 mpgTouring highway

2012 Pilot 2WD Touring 2012 Pilot 2WD Touring 18 mpg city, 25 mpg highway

1 Comfortably19 seat upcity, to 8 while enjoying unprecedented, mpg 28 mpg highway user-friendly technology like the USB audio interface2 Comfortably seat up to 8 while enjoying unprecedented, and available DVD Rear Entertainment System. 2 user-friendly technology like the USB audio interface and available DVD Rear Entertainment System.

Comfort18 and power with a1 250-hp mpg city,are 25combined mpg highway i-VTEC® V-6 engine, 253 lb-ft of torque and available Comfort and power are combined with a 250-hp tri-zone automatic climate control system with i-VTEC® V-6 engine, 253 lb-ft of torque and available humidity control and air filtration. tri-zone automatic climate control system with humidity control and air filtration.

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2012 2012 Odyssey Odyssey Touring Touring

2012 R

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2012 2012 Pilot Pilot 2WD 2WD Touring Touring

1 19 19 mpg mpg city, city, 28 28 mpg mpg highway highway1

1 18 18 mpg mpg city, city, 25 25 mpg mpg highway highway1

Comfortably Comfortably seat seat up up to to 8 8 while while enjoying enjoying unprecedented, unprecedented, 2 user-friendly user-friendly technology technology like like the the USB USB audio audio interface interface2 and available available DVD DVD Rear Rear Entertainment Entertainment System.

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Comfort and Comfort and power power are are combined combined with with a a 250-hp 250-hp ® i-VTEC V-6 engine, engine, 253 253 lb-ft lb-ft of of torque torque and and available available i-VTEC® V-6 tri-zone automatic automatic climate climate control control system system with with tri-zone humidity humidity control control and and air air filtration. filtration.

2012 2012 Ridgeline Ridgeline RTL RTL

15 15 mpg mpg city, city, 21 21 mpg mpg highway highway

2012 R 15 mpg cit The powerful 250-hp, 15 mpg cit

V-6 engine gives you The powerful 250-hp, while the dual-act V-6 engine gives you 300-pound d while the dual-act 300-pound d

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So many choices, so many great deals: The 2012 Honda lineup.

THE ALL-NEW 2012 CR-V

the 3-mode drive system (Sport/Normal/ECON™3) The 122-hp, in-line 4-cylinder i-VTEC® engine and helps make fuel-efficient commuting awfully fun. the 3-mode drive system (Sport/Normal/ECON™3) helps make fuel-efficient commuting awfully fun.

All-New 2012 CR-V AWD EX-L All-New 2012 AWD EX-L 22 mpg city, 30CR-V mpg highway

2012 Ci 2012 28 mpgCi c

Visit Honda Dealer.

2012 CR-Z EX

2012 CR-Z EX 1 35 mpg city, 39 mpg highway 1 ® The 122-hp, in-line 4-cylinder engine and 35 mpg city, 39 mpgi-VTEC highway

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1 Form and 22 function in the completely mpg align city, 30 mpg highwayredesigned CR-V with check-me-out looks, fuel-efficient perks like Eco Form and function align in the completely redesigned Assist™3 and the best-yet 185-hp DOHC i-VTEC® engine.

CR-V with check-me-out looks, fuel-efficient perks like Eco Assist™3 and the best-yet 185-hp DOHC i-VTEC® engine.

Engage 19028the mpg c moving. Or just se Engage the 190appointed moving. Or just se appointed

All-New 2012 CR-V AWD 2012 Sedan 2012 EX All-New 2012 CR-Vdeals: AWD EX-L EX-L 2012 Civic Civic Sedan EX-L EX-L 2012 CR-Z EX choices, any choices,so somany many great So39CR-Z many deals: The2012 2012 soHonda Honda many great lineup.

The 2012 Honda lineup.

22 mpg city, 30 mpg highway 28 mpg city, 39 35 mpg city, mpg highway ny choices, great deals: The lineup.

22 mpg city, 30 mpg highway 28 mpg city, 39 mpg mpg highway highway 35 mpg city, 39 mpg highway choices, so many So many great deals: The 2012 Honda lineup.

15 mpg city, 21 mpg highway1

Comfortably seat up to 8 while enjoying unprecedented, user-friendly technology like the USB audio interface2 and available DVD Rear Entertainment System.

Comfort and power are combined with a 250-hp i-VTEC® V-6 engine, 253 lb-ft of torque and available tri-zone automatic climate control system with humidity control and air filtration.

The powerful 250-hp, 3.5-liter, 24-valve SOHC VTEC® V-6 engine gives you impressive towing capabilities, while the dual-action tailgate supports up to a 300-pound dynamic load capacity.

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2012 Pilot Touring 2012 Ridgeline RTL 2012 Fit2WD Sport 2012 Ridgeline RTL 2012 Pilot 2WD Touring 2012 Fit25mpg Sport 18 mpg city, mpg highway 15 mpg city, 21 highway 27 33

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18 mpg city, 25 mpg highway

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mpg 28combined mpg highway Comfortably Comfort19 and seat power up city, to 8 are while enjoying with unprecedented, a 250-hp ® and power are combined with a 250-hp Comfort user-friendly i-VTEC technology like the USB audio interface2 V-6 engine, 253 lb-ft of torque and available Comfortably seat up to 8 while enjoying unprecedented, ® i-VTEC V-6 engine, 253climate lb-ft Entertainment of control torque system and available tri-zone and available automatic DVD Rear System. with user-friendly technology like the USB audio interface2 tri-zone humidity automaticcontrol climate control system with and air filtration. and available DVD Rear Entertainment System. humidity control and air filtration.

1

2012 2012 Fit Fit Sport Sport

1 27 27 mpg mpg city, city, 33 33 mpg mpg highway highway1

® Fly a ® engine Fly by by the the gas gas stations stations with with a 117-hp 117-hp i-VTEC i-VTEC engine ® 4 as you -compatible4 USB USB audio audio as you2 jam jam to to the the iPod iPod®-compatible interface 2. Its 5 doors and versatile interior rock, too. interface . Its 5 doors and versatile interior rock, too.

15 mpg city, 21 mpg highway1

1 a® 250-hp 18 mpg city, 25 mpg highway Comfort and power are with The powerful 250-hp, 3.5-liter, 24-valve SOHC VTEC® Fly by the27 gas stations with acombined 117-hp i-VTEC engine mpg city, 33 mpg highway ® ® 4 The 250-hp, 3.5-liter, 24-valve SOHC i-VTEC V-6 engine, 253 lb-ft oftowing torque and®VTEC available V-6powerful gives you impressive capabilities, -compatible USB asengine you ®jam to the iPod Comfort and power are with aaudio 250-hp Flyengine by the2 gives gasautomatic stations with acombined 117-hp i-VTEC engine V-6 you impressive towing capabilities, tri-zone climate control system with while the tailgate supports up to atoo. interface .

5 doors and versatile interior rock, ®Itsdual-action ® lb-ft of torque 4 i-VTEC V-6toengine, 253 andaudio available -compatible USB as you jam the iPod while the dual-action tailgate supports up to a humiditydynamic control and air filtration.

300-pound load capacity.

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300-pound dynamic load capacity. humidity control and air filtration.

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2012 2012 Crosstour Crosstour 2WD 2WD EX-L EX-L 1 21 21 mpg mpg city, city, 29 29 mpg mpg highway highway1

Powerful with Powerful performance performance with a a 192-hp, 192-hp, 2.4-liter, 2.4-liter, 16-valve, 16-valve, ® DOHC 4-cylinder engine, engine, plus plus a a 360-watt 360-watt audio audio DOHC i-VTEC i-VTEC® 4-cylinder system with 7 speakers to keep you entertained system with 7 speakers to keep you entertained while while you’re on on the the go. go. you’re

2012 Ridgeline RTLEX-L 2012 Crosstour 2WD 2012 Ridgeline RTL 15 city, highway 2012 Crosstour EX-L 21 mpg mpg city,21 29 mpg mpg2WD highway

2012 I 2012 41 mpgI

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15 mpg city, 21 mpg highway1

The powerful 3.5-liter, 24-valve SOHC VTEC 1 16-valve, Powerful performance with 192-hp, 2.4-liter, 21 250-hp, mpg city, 29ampg highway V-6 engine gives you impressive towing capabilities, ® ® 4-cylinder engine, plus a 360-watt audio DOHC i-VTEC The powerful 250-hp, 3.5-liter, 24-valve SOHC VTEC Powerful performance with a 192-hp, 2.4-liter, 16-valve, while the dual-action tailgate supports up to awhile system withgives 7® speakers to keep you entertained V-6 engine you impressive towing capabilities, 4-cylinder engine, plus a 360-watt audio DOHC i-VTEC 300-pound dynamic load capacity. you’re on the go. while the dual-action tailgate supports up to a system with 7 speakers to keep you entertained while 300-pound dynamic load capacity.1 go.

41 city, 44 mpg highway 41 mpg mpgyou’re city, on 44 the mpg highway1 ®

2012 2012 Insight Insight Hybrid Hybrid EX EX

2012 CR-Z EX

All-New 2012 CR-V AWD EX-L

35 mpg city, 39 mpg highway1

22 mpg city, 30 mpg highway1

28 mpg city, 39 mpg highway1

The 122-hp, in-line 4-cylinder i-VTEC engine and the 3-mode drive system (Sport/Normal/ECON™3) helps make fuel-efficient commuting awfully fun.

Form and function align in the completely redesigned CR-V with check-me-out looks, fuel-efficient perks like Eco Assist™3 and the best-yet 185-hp DOHC i-VTEC® engine.

Engage the 190-hp, 4-cylinder engine and get moving. Or just settle into the comfortable, aptly appointed interior to enjoy the ride.

®

PRESORTED First-Class Mail U.S. Postage PAID Honda

All-New 2012 CR-V CR-Z AWD EX EX-L All-New 2012 2012CR-V CR-ZAWD EX EX-L

22 35mpg mpgcity, city,30 39mpg mpghighway highway1 1 1 22 35 mpg city, 30 39 mpg highway 1 ® redesigned mpg city, mpg highway Form function align in the completely Theand 122-hp, in-line 4-cylinder i-VTEC engine and

HIGHWAY 125 & COMMERCIAL DRIVE

All-New 20122012 CivicCR-V SedanAWD EX-LEX-L 2012 Civic SedanAWD EX-L All-New 22 city, 30 mpg highway EX-L 28 mpg2012 39CR-V 1

28 mpg city, 39 mpg highway1

22the mpg city, 4-cylinder 30the mpg highway Form and function align in completely redesigned Engage 190-hp, engine and get the 190-hp, 4-cylinder engine and get CR-VEngage with check-me-out looks, fuel-efficient perks like Eco moving.

Or just settle the comfortable, aptly Form and function align into in the completely redesigned 3 ® moving.

Orthe justbest-yet settle into the comfortable, aptly Assist™ and 185-hp DOHC i-VTEC engine. appointed interior to enjoy the ride.

CR-V with check-me-out looks, fuel-efficient perks like Eco appointed interior to enjoy the ride.

Assist™3 and the best-yet 185-hp DOHC i-VTEC® engine.

Fuel-saving41 feature mpg motor are just the b Fuel-saving feature keeps your in-cab motor are just the b keeps your in-cab

Fuel-saving Fuel-saving features features like like the the combined combined gas gas and and electric electric motor are are just just the motor the beginning. beginning. Automatic Automatic climate climate control control keeps your in-cabin atmosphere perfectly keeps your in-cabin atmosphere perfectly balanced. balanced.

2012 Civic Sedan EX-L

American Honda Motor Co., Inc. P.O. Box 834070 Richardson, TX 75083-4070

oying unprecedented, ying USB unprecedented, audio interface2 SB audio System. interface2 tainment inment System.

EX EX

2012 Ridgeline RTL

18 mpg city, 25 mpg highway1

2012 Civic Sedan EX-L 2012 EX-L 28 mpgCivic city, 39Sedan mpg highway

175605

2012 Pilot 2WD Touring

Engage Engage the the 190-hp, 190-hp, 4-cylinder 4-cylinder engine engine and and get get moving. moving. Or Or just just settle settle into into the the comfortable, comfortable, aptly aptly appointed interior interior to to enjoy enjoy the the ride. ride. appointed

19 mpg city, 28 mpg highway1

2012 2012Pilot Odyssey 2WD Touring Touring 2012 Pilot 2WD Touring 2012 18 19 mpg mpgOdyssey city, city, 25 28 mpg mpg Touring highway highway

highway1 ighway1

1 1

Form Form and and function function align align in in the the completely completely redesigned redesigned CR-V CR-V with with check-me-out check-me-out looks, looks, fuel-efficient fuel-efficient perks perks like like Eco Eco Assist™33 and and the the best-yet best-yet 185-hp 185-hp DOHC DOHC i-VTEC i-VTEC®® engine. engine.

Assist™

2012 Odyssey Touring

Touring ouring

highway1 1 ighway ®

1 1

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® The The 122-hp, 122-hp, in-line in-line 4-cylinder 4-cylinder i-VTEC i-VTEC® engine engine and and ™3 the the 3-mode 3-mode drive drive system system (Sport/Normal/ECON (Sport/Normal/ECON™3)) helps make make fuel-efficient fuel-efficient commuting commuting awfully awfully fun. fun. helps

1

509-522-2600 GILBERTAUTOHONDA.COM

mpg city,4-cylinder 39 mpg highway Engage28 the 190-hp, engine and get ™3 Eco Formwith and function align in the (Sport/Normal/ECON completely CR-V check-me-out looks, fuel-efficientredesigned perks like moving. Or just settle into the comfortable, aptly ) the 3-mode drive system Engage the 190-hp, 4-cylinder engine and get The3 122-hp, in-line 4-cylinder i-VTEC® engine and CR-V with check-me-out looks, fuel-efficient perks ®like Eco Assist™ and the fuel-efficient best-yet 185-hp DOHC i-VTEC engine. appointed interior to enjoy the ride. helps make commuting awfully fun. ™3 moving. Or just settle into the comfortable, aptly the 3-mode drive system (Sport/Normal/ECON ) Assist™3 and the best-yet 185-hp DOHC i-VTEC® engine. appointed interior to enjoy the ride. helps make fuel-efficient commuting awfully fun.

1 Based on 2012 EPA mileage estimates. Use for comparison purposes only. Do not compare to models before 2008. Your actual mileage will vary depending on how you drive and maintain your vehicle. 2The USB Audio Interface is used for direct connection to and control of some current digital audio players and other USB devices that contain MP3, WMA

VTEC engine and ® TEC engine and™3) t/Normal/ECON ) Normal/ECON muting awfully ™3 fun. uting awfully fun.

1

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or AAC music files. Some USB devices with security software and diital rights-protectedfiles may not work. Please see your Honda ealer for details. 3Eco Assist and ECON are trademarks of Honda Motor Co., Ltd., and may not be used or reproduced without prior written approval. 4iPod® accessory is not included. iPod is a registered trademark of Apple Inc.

2 Wall a Wall a Lifest yles

RKWELL A B Your Home & Garden Connection

FA MILY FAR M We celebrate 20 years in Milton-Freewater!

(We will give away Barkwell Farm tee shirts!)

• 15 Greenhouses & 2 Perennial Houses • Water Plant Conservatory • Urns, Fountains & Pots • Arbors, Trellises & Garden Art • Fresh Flowers Grown Spring, Fall & Christmas Bring your baskets & pots for custom planting, or buy new!

Union-Bulle Union tin.com -Bulletin.co m WALLA

UNION-BUWALLA LLETIN We Bring

the Valley

Home to

You

barkwellfarm.com • Open Wednesday-Sunday 9am-6pm

173895 CL

53506 West Crockett Rd, Milton-Freewater, Oregon • 509-386-3064

Looking for world class wines in Walla Walla?

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Come experience Amavi’s new tasting room at 3796 Peppers Bridge Road.

Cabernet Sauvignon & Merlot 100% Estate, 100% Sustainable

We Welcome Your Visit Open 7 Days a Week 10:00 - 4:00 509-525-3541 • patty@amavicellars.com www.amavicellars.com

509-525-6502

Tasting rooms in Walla Walla & Woodinville Wall a Wall a Lifest yles 3

American Pacific Mortgage Corp

The Path to Your Dream Home Starts Here.

Tasting Room Hours Monday - Saturday, 11 am - 5 pm Sunday 11 am - 4 pm Other times and private appointments available 866-486-7828

Tera Davis

One East Main St • 509-527-3375

4 Wall a Wall a Lifest yles

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A Life Well-Lived is Worth Remembering Your wishes fulfilled ...

No difficult questions left to answer ...

All decisions made with a clear head ...

A funeral reflective of your wishes.

Bob McCoy Pre-Planning and Pre-Funding Funeral Advisor.

175318

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Herring Groseclose Funeral Home

315 West Alder, Walla Walla, 525-1150

Vineyard Estates • Residential • Commercial • Land/Lots/Farm Certified New Home Specialist • Certified Negotiation Expert • Certified Residential Investment Specialist E RIC WP NE

528 Palisades Lane, WW, WA 1.1 acre modern home w/ sweeping views of the Blues. Unmatched, custom architecture, gourmet kitchen, & luxurious master suite.

Masonry accents inside & out w/ solid wood windows & doors that add to the elegance of this custom home.

MLS#: 109220 $995,900

Megan

175265

Libby

97 Elk Fork Dr, Walla Walla, WA Located in Table Rock Community this home is casual elegance & comfort at its finest. 4bd/3ba home w/ quality finishes, granite countertops & stainless steel appliances, fully landscaped yard w/ 136SF covered patio.

MLS#: 109408 $349,000

625 Country Club Rd,WallaWalla,WA One of the few single-family units at Country Green condominium complex.You’ll love this “turn-key”, updated unit w/ 2751SF. One-level living, + basement for additional storage, beautifully maintained complex grounds. Excellent location next to Walla Walla Country Club.

MLS#: 109378 $325,000

Libby Frazier, CNE, CNHS, CRIS • Megan Golden, CRIS C: 509-301-4055 /509-301-4035 lfrazier@windermere.com • megangolden@windermere.com www.libbyfrazier.com

FG

Frazier Golden Group

The

Tailored Service, A Tradition of Excellence, A Name you can Trust Wall a Wall a Lifest yles 5

table of contents

APRIL 2012

Fondue au Fromage MORE LIFEST YLES PLEASE LIKE US

6 Wall a Wall a Lifest yLes

PLEASE FOLLOW US

A variety of Alpine cheeses from Switzerland melted with white wine and seasonings. Served with either charcuterie (cured meats), cruditĂŠs (raw vegetables) or baguette.

Fondue service at brasserie four will begin the last week in March. It will be available on Tuesday nights only from 5-9 p.m.

Reservations recommended!

Chefs Talk Back

Three top Walla Walla chefs talk about food trends, raves, rants — and fondue!

16

FOOD Mixing it Up: The art of the cocktail.

20

FOOD The Edible Schoolyard: Kids are growing, harvesting, cooking and tasting their own food and discovering that healthy food tastes great.

24

FOOD What’s in season: asparagus, radishes and rhubarb, with recipes.

28

WInE PEOPLE Charles Smith debunks some myths about himself.

31

MyLES AnDERSOn On WInE Tasting-room personalities: It takes more than a bubbly personality to head up a successful tasting room.

36

WhAT’S nEW In W2?

Foodies rejoice! Bacon & Eggs, Titus Café and The Brik have come to our rescue.

40

hISTORIC hOMES Betty Waggoner’s 1910 Craftsman is a restored beauty.

photo by Steve Lenz

10

CHEF’S TABLE

Wall a Wall a Lifest yLes 7

Locally Owned and Operated

By Kerry Lees & Family • Chapel • Church • Graveside • Serving All Faiths • Serving All Cemeteries • Courtesy Hospitality Room (Seats 85 at Tables)

• Crematory on Site • Pre-Arrangement Plans • Flexible Prices & Services • Competitive Price Guarantee • Convenient Location • Large Parking Lot • Catering Available • Horse Drawn Carriage Available (Casket or Urn)

Licensed Funeral Director

Kerry Lees

President Licensed Funeral Director

Shelley Anthony, BMS

174369 CL

Elizabeth Brandt

Licensed Funeral Director

Caring Professionals Serving the Walla Walla Valley & Milton-Freewater Since 1940 1551 Dalles Military Rd. • Walla Walla • 525-3397 • mountainview-colonialdewitt.com

Peace of mind…

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Worried about your retirement? In volatile times, it’s natural to worry. With today’s economy, it just makes sense to keep your retirement money close to home with people you know. Peace of mind with retirement savings… It just makes sense.

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Baker Boyer provides a seasoned team of retirement specialists to offer comprehensive retirement planning.

Member FDIC

It just makes sense.

www.bakerboyer.com

Bank IRAs (FDIC insured) are available through Baker Boyer Bank. Other investment products: Are Not FDIC Insured • Are Not Bank Guaranteed • May Lose Value

8 Wall a Wall a Lifest yles

E DITOR ’ S C OMMENTS

/ by Rick doyle April 2012

Walla Walla: The omnivore’s delight A line in a song from the musical “Oliver” proclaims, “Food, glorious food! Eat right through the menu.”

The lyricist could just as easily have been talking about Walla Walla. Restaurants and fine-dining establishments have popped up around the Valley like mushrooms on a warm spring day. (Of course, those mushrooms soon find their way into local dishes.)

To eat through the menus now available in the local area would tax even the endurance of Takeru Kobayashi, the Japanese competitive eater who holds several eating records, including four in the Guinness Book of Records. But you can give it the college try during the fifth Feast Walla Walla as chefs and wine and beverage makers offer samples of their wares under the big tent in downtown Walla Walla.

To whet your appetite for this event or for a night (and, maybe, nights) on the town, this month’s Lifestyles opens up the kitchens — and a schoolyard garden — with temptations for readers’ taste buds.

Find out what three top Walla Walla chefs have to say about the Walla Walla food scene and then get recipes for spring-fresh asparagus, rhubarb and radishes. Also, it may surprise you to find out that kids will eat their vegetables, especially if they have got

PU BLISH ER

their hands dirty raising them. Sit in on a discussion by three well-known Walla Walla Valley bartenders as they talk about their craft.

Our “What’s New?” column sticks with the food theme and is stuffed with details about three new eateries.

We haven’t forgotten about our other popular features. Check out the profile of Charles Smith, one of Washington state’s top producers of wine, who debunks some of the myths that surround him. Myles Anderson toasts some of the most important people at the wineries — the tasting room managers. Finally, take a tour of the 1910 home at 623 E. Alder owned

by Betty Waggoner.

We hope we have filled up your reading list. Enjoy!

MORE InFORMATIOn:

our story on the The Health Center at Lincoln neglected to include the following contact information:

534 S. 3rd Ave., Suite 16, Walla Walla, WA 99362 509.525.0704 www.thehealthcenterww.org

Rob C. Blethen E DI TOR

Rick Doyle A DV E RT I SI NG DI R EC TOR

Jay Brodt M A NAGI NG E DI TOR

Robin Hamilton PRODUCT ION M A NAGER

Vera Hammill A RT IS T IC DIR ECTOR / DE SIGN ER

Steve Lenz CON TR IBU T ING W R IT ER S

Myles Anderson, Melissa Davis, Robin Hamilton, Sarah Kokernot, Addison Magness, Jennifer Northom, Karlene Ponti, Diane Reed, Beth Thiel PHOTOGR A PH ER S

Melissa Davis, Colby Kuschatka, Greg Lehman, Steve Lenz SOCI A L MEDI A A ND W EBSIT E

Jennifer Henry PRODUCT ION STA F F

Ralph Hendrix, Chris Lee, Steve Lenz, Sherry Burrows SA L E S STA F F

Masood Gorashi, Jeff Sasser, Donna Schenk, Colleen Streeter, Mike Waltman COPY E DI TOR

Chetna Chopra

Presentstravel exclusive presents a Chamber

FA S H ION / BE AU T Y E DI TOR

DISCOVER TUSCANY 126th Annual Awards Banquet

Elliot LaPlante

November 5, 2008

E DI TOR I A L A SSIS TA N T

Marcus Whitman & Conference November 7Hotel through 16,Center 2012

Join in the include: fun as we head Highlights Rome, Assisi, Basilica of St. Francis,

Montecatini Terme, Siena, San Gimignano, “Back to the Future” Winery Tour, Florence, Tuscan Feast

Donate an item for the “Live” or “Silent” auction.

“Silent” items valued at a minimum of $75.00 “Live” items valued at over $600.00.

Contact Susan Hall at the Chamber to make your donation today. shall@wwvchamber.com or 509-525-0850 ext. 207 177158

Preview the trip with scenic visual highlights

“A Night In Tuscany”

Award of Merit nomination deadline is September 12, 2008.

The forms are online at http://forms.wwvchamber.com Nominate your Award of Merit today!

Welcome New Chamber Members Monday, April 16 • 5:30 Alpine Mortgage Blue 32 Dept. of Labor & Industries Ecolab Inc. MBG Cleaning Service Tektoniks Corporation Silver Star Construction Sustainable Living Center

p.m.

at SapolilCartridge Cellars, 15 E. Main World Democratic Party of Walla Walla County Walla Walla Auto Service HAPO Community Credit Union La Casita Mexican Restaurant New York Life Insurance, Dustin Brown Someone's In The Kitchen Walla Walla HomeMedical

An Italian menu and full bar will be available, followed by a special showing of the film “Under the Tuscan Sun” directly after the presentation.

Karlene Ponti A DM I N IS T R AT I V E A S SIS TA N T

Kandi Suckow COVEr: Photo by Steve Lenz Saffron Mediterranean Kitchen’s raciones (appetizers): Octopus FOR E DI TOR I A L I N FOR M AT ION

Rick Doyle rickdoyle@wwub.com Robin Hamilton robinhamilton@wwub.com FOR A DV E RT I SI NG I N FOR M AT ION

Jay Brodt jaybrodt@wwub.com PLEASE LIKE US

509-525-0850

509-525-0850 29 E Sumach . PO Box 644 Walla Walla, WA 99362 info@wwvchamber.com www.wwvchamber.com

Visit www.wwvchamber.com for more information.

Union-Bulletin.com

PLEASE FOLLOW US

Wall a Wall a Lifest yLes 9

Food

by Addison Magness photos by Greg Lehman

Traditionally one of the most popular seats in a restaurant, the Chef’s Table offers the diner an opportunity to talk to the chef one-on-one — ­ to discover his or her favorite local hangouts, predilections and food philosophies — while enjoying a specially prepared dish.

Top: Saffron Mediterranean Kitchen and PhoSho owner Chris Ainsworth.

Middle: brasserie four’s Hannah MacDonald.

Bottom: Whitehouse-Crawford’s Jamie Guerin.

10 Wall a Wall a Lifest yles

Saffron Mediterranean Kitchen and PhoSho owner Chris Ainsworth, Whitehouse-Crawford’s Jamie Guerin and brasserie four’s Hannah MacDonald are good friends who share similar philosophies about cooking.

Chefs Talk Back Three top Walla Walla chefs discuss the Walla Walla food scene, molecular gastronomy and the resurrection of fondue.

I sat down with Chris Ainsworth, owner of Saffron Mediterranean Kitchen and PhoSho, Hannah MacDonald of brasserie four, and Jamie Guerin of Whitehouse-Crawford Restaurant to get their opinions on the development of the Walla Walla food scene, their own restaurants and trends in modern food culture. Each of these chefs comes from very different backgrounds, and yet found common ground in Walla Walla. All three are well-established in the Walla Walla region and had some intriguing comments.

LIFESTYLES: You all opened your restaurants before the true Walla Walla boom — why Walla Walla? Did you hear it was upand-coming?

CHRIS: Well, you were here forever (nodding to Jamie).

JAMIE: I came over in 2000, and I didn’t know anything about Walla Walla, but I met Carl and Sonia Schmitt, who are the founders of the restaurant and who restored the building.

After I met them I came over to see what they were doing, and it seemed like the real deal. At the time I was a sous-chef, and there was no way I could pass up this great opportunity. It seemed like lots of cool things were going to happen here, the wine thing was happening already.

HANNAH: I grew up here. I left in ’98 and came back in 2004, after I had gone to school and worked.

CHRIS: I’d been in Washington state and Seattle. I knew about the wine, I knew about the agriculture, I always thought it’d be cool.

When I finally came out here, it was on a winetasting deal. It was pretty cool — you had the mountains right there, you had the agriculture, all the wine, so everything is sourced from out here. After living in a bunch of cities, I knew I wanted to live in a small town, anyway.

LIFESTYLES: A lot of people believe the food scene followed the wine scene. Do you agree?

HANNAH, CHRIS, JAMIE: Yes. Continued on pg. 12 > Wall a Wall a Lifest yles 11

Food

<continued from pg. 11

CHRIS: I think they kind of work together, in a sense. You know, obviously, the wine was here first, but there’s always been food here. As the wine grew, the food grew.

LIFESTYLES: What do you think your restaurants bring to Walla Walla? Why have they each survived while other, seemingly popular venues have perished?

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JAMIE: Well, we’re all about local wine.

Eighty percent of our list is local. Some of it is hard to find or not available everywhere. So, we’re here to showcase the wine, showcase the local producers.

CHRIS: We try to be a local, neighborhood spot, so to speak. A place people can come and hang out. Our wine list is a combination of both local and international.

HANNAH: I’ve said this a lot, but I am all about the $20 Côte du Rhone... and scratch cooking, for families, children, everyone. Fairpriced, real food and imported and local wine.

LIFESTYLES: Are there any trends in food you consider overrated or underrated? What are your thoughts on molecular gastronomy?

JAMIE: It’s hard to tell what trends are popular at different times because they happen in different places. Molecular gastronomy isn’t really a trend, it’s been around for a while now.

The way I look at it is, there are a lot of great things about it and ways you can incorporate it into your cooking. But I think there are only a handful of people in the world who can really pull that stuff off; a couple guys in New York, a couple in Chicago, and a couple in Spain.

CHRIS: I would say it’s more of a style, wouldn’t you? We each have our own styles, and someone who does molecular gastronomy, that’s their style. At one point, all cooking techniques were new, like sautéing or sous vide — new, modern techniques in the kitchen.

JAMIE: I don’t care for particular trends really, anymore. I mean, if it tastes good, looks good, I’m happy.

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CHRIS: Like foam? That’s not really my style. I prefer a more free-flowing-type dish. To me, foam is a little bit contrived. If I’m craving something, I want a cassoulet. I say that because of the time of year, but I want something hearty and not too fussy. Molecular gastronomy is more of an art, like just another medium. And sometimes you’ve got to go to the museum of modern art.

HANNAH: Well put!

LIFESTYLES: Do you think it’s hard to try new things, being that Walla Walla is so small?

HANNAH: We’re fortunate in that, six months out of the year, we know who is walking in our doors and we can coerce them into trying new things! You know what I mean?

When I make a new special, and I see a familiar face walk in the door, I am excited to have them try what I’ve been working on.

LIFESTYLES: Do you have anything brewing in the back of your minds or on deck for the future?

H A N N A H : Fondue! It’s finally happening!

LIFESTYLES: You haven’t done that? I feel like you would have!

HANNAH: I know! I’ve been trying to get the pots forever, and I have finally sourced some beautiful ones handcrafted by a very small company in Switzerland. I spent some time working in the Swiss Alps, so it’s been very important to me to be able to recreate my experiences there with authentic fondue service.

This has been a goal of mine since we opened, to serve fondue, and I can’t wait for it to begin!

Looks like sometime in early April...

Addison Magness is a dedicated foodie and a student at Whitman College. She can be reached at magnesal@whitman.edu.

Walla Walla

Dining Guide

green Spoon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

13 E. Main, Walla Walla • 509-876-2583 • greenspoonw2.com Mon.-Sat., 11 a.m.-9 p.m.; Sunday 9 a.m.-9 p.m.

A welcome addition to downtown Walla Walla’s restaurant scene, Green spoon’s varied and creative menu offers fresh, local food with something for everyone: sandwiches, salads, rice bowls, fish, steak, pasta and soups. Many dishes are glutenfree, vegetarian as well as family and foodie friendly. Daily happy hour and nightly dinner specials. Lunch and dinner daily — and now — a luxurious sunday brunch.

The Marc Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . .

6 W. Rose St., Walla Walla • 509-525-2200 • marcuswhitmanhotel.com Dinner daily, starting at 5:30 p.m.

Known for its reliably satisfying classic dishes, the Marc’s Chef Antonio Campolio has taken its menu to a new level. Using locally sourced produce, poultry and meats, Campolio has created an ambitious and creative menu. try the “Bacon and eggs,” a tempurafried Red Boar Farms pork belly served with a softpoached locally produced egg. All menu items are thoughtfully paired with local wine selections. Vegetarian dishes are as intriguing as non-veggie options.

Phoumy’s Thai Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . .

1528 E. Isaacs Ave., Walla Walla • 509-529-8889 Sun.-Thu., 11 a.m.-9 p.m.; Fri., 11 a.m.-10 p.m.; Sat., Noon-10 p.m. thai food lovers know where to go for authentic thai cuisine. Chef Phoumy has 42 years of thai culinary experience — and it shows in the classic menu. serving wine, beer and cocktails.

Patit Creek Restaurant . . . . . . . . . . . . . . . . . . . . .

725 E. Dayton Ave. Dayton, WA • 509-382-2625 Lunch: Wed.-Fri., 11:30 am-1:00 pm; Dinner: Wed. & Thu., 4:30-7:00 pm; Dinner: Fri. & Sat., 4:30-7:30 pm.

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 often 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.

Blue Palm Frozen yogurt . . . . . . . . . . . . . . . . . . . . . . .

1417 Plaza Way, Walla Walla • 509-876-2389 • bluepalmyo.com Sun.-Fri., 10 a.m.-10 p.m.; Sat., 7-11 p.m.

A healthy dessert. Blue Palm features yoCream frozen yogurt with a huge selection of flavors, non-dairy and no-sugar options, most of which are non-fat as well. toppings galore. How do they do it?

Sweet Basil Pizzeria . . . . . . . . . . . . . . . . . . . . . . . . . . .

5 S. First Ave., Walla Walla • 509-529-1950 • sweetbasilpizzeria.com Mon.-Sat., 11 a.m.-9 p.m. family-owned sweet Basil has proven to be such a local favorite that its pizzas — daily made, hand-tossed and loaded with fresh, locally produced ingredients — have earned them a loyal, and growing, following. sweet Basil also offers calzones, salads and Walla Walla wines and beer.

Jacobi’s Italian Cafe & Catering . . . . . . . . . . . . . . . . .

416 N. Second, 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 thinking italian... think Jacobi’s!

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.

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South Fork grill . . . . . . . . . . . . . . . . . . . . . . . . .

1129 S. Second, Ste. D, Walla Walla • 509-522-4777 • southforkgrillww.com Tue.-Sun.: Lunch, 11 a.m.-2 p.m.; Mid Day, 2-5 p.m.; Dinner, 5-9 p.m. (5-10 p.m., Fri. & Sat.) south fork Grill offers fine food in a relaxing atmosphere. We pride ourselves on providing exceptional customer service, farm-fresh local produce and award-winning wines.

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Food

by

Diane Reed / photos by Colby Kuschatka

Mixing it Up at the Bar: The State of the Cocktail Scene in the Valley Recently, Lifestyles brought together three well-known Walla Walla Valley bartenders to “mix it up”: Matthew Price-Huntington, co-owner of Public House 124 in Walla Walla; Jim German, owner of jimgermanbar in Waitsburg; and Gabe Pimentel, bartender at Whitehouse-Crawford Restaurant in Walla Walla.

We asked each to prepare a favorite or special cocktail of his own choosing. After they sampled each other’s creations, we invited them to spend some time talking about their craft and the state of the cocktail scene in the Valley.

First, the drinks. Matt prepared Relationship on the Rocks, which he created in honor of Kate Morrison and The B Side’s new CD, “Prince Charming” — gin, a little chartreuse, a splash of St-Germain liqueur and grapefruit juice, shaken and topped with Champagne and a twist of lime, and finished with bitters.

Jim’s drink, Neruda, incorporates Chilean pisco, muddled ginger, lemon and a little cassis, and is topped with sparkling Spanish cava, then garnished with fresh pink peppercorns and a sliver of ginger.

Gabe prepared a classic daiquiri with Trinidadian rum, muddled lime and agave syrup topped with bitters.

LIFESTyles: You’ve had a chance to taste them all. What do you think?

JIM: None of them are too sweet, that’s where you lose some of the delicate flavors. I think they have that in common. And they’re all built for spring.

Mine is what we call a “fade.” The heavier cassis slides to the bottom of the cocktail so it gets sweeter as you drink it. All of these cocktails have that, because the bitters on the top give you one kind of flavor, and then as you get further into the drink, that dissipates and folds into the rest of the cocktail.

GABE: And just like anything, it’s aesthetics — if it looks appealing, it adds to the experience — just like food presentation.

LIFESTYLES: Do you mean the flourishes you added to your drinks?

JIM: I think we all have that. There’s no reason to have a fear of garnishes — it’s a little 16 Wall a Wall a Lifest yles

flair. It doesn’t have to be ...

everything’s fair game.

MATT: Garnishes also add something to a drink. If you zest a lime, that oil comes off the lime and adds flavor and another delicate component to the drink.

JIM: In Waitsburg, we have an advantage because there’s a lot of wormwood growing along the river about a block away from the bar.

Wormwood is used in some vermouths. It’s so bitter that you have to use restraint in how you macerate it. You can’t muddle it; it almost has to be used as a garnish. I think that’s one of the strangest things, herb-wise, that we use.

JIM: Whether you press it out on the bottom

GABE: I think people are open to anything.

GABE: A paper umbrella!

JIM: That or a chunk of pineapple or something you have to set aside for a snack later.

of a glass, or it’s on top.

And I know we all use the freshest ingredients possible in what we do; we’re all using fresh juice. It adds a huge element to the cocktail.

Another thing we share is seasonal ingredients.

For example, when we have fresh raspberries or blackberries, we use them. When you’re using fresh ingredients, there’s more oil in the leaves of an herb — we get all our mint from our garden. It does make a big difference, and it makes good sense. It’s kind of a bellwether of what’s happening in the cocktail world.

GABE: I have a great kitchen to raid, and anything that’s in the walk-in is an option.

LIFESTYLES: What kind of weird/fun things do you use? Unusual concoctions?

MATT: PBR cocktail. I had a guy walk in and say, “I can’t decide between a lemon drop and a Pabst Blue Ribbon,” so I said, “Let’s put them together.” So we made it, and then I ended up coming up with eight different Pabst Blue Ribbon cocktails. The guy comes in and orders one of them at least once a week.

GABE: We do get some interesting requests. We had a 21st-birthday party, and the girl said, “Today’s my birthday, and our theme is ‘diamond, sparkle, glamour.’ Do you think you can make something using those words?”

And, of course, I tried. As far as ingredients,

MATT: They also trust you and Jim, and hopefully they trust me. If we’re going to put a product in front of them, it’s because we’ve built a reputation for ourselves — that’s why people come in.

LIFESTYLES: Isn’t there a trend to pair alcohol and drinks with food?

JIM: I think we all like to cook, as well.

We’re all really into food. So that’s an advantage.

It’s not just that we’re working with a lot of liquids. It’s working with flavor concepts, too, and we all have that in common. It makes it easier to combine things behind the bar and make it look effortless — we think a lot about flavors.

MATT: When I write my cocktail list, I look at my menu and make sure that I have something to go along with any of those food items.

There are a lot of people who come in and want a cocktail and want to have it pair with food.

GABE: I’ll look in the fridge, and I’ll see ginger, cilantro and calamari. Let’s pair that with a cocktail. And it really goes with the whole movement of what’s seasonal and fresh.

JIM: There are so many things that work with food; the drinks we made today show just a little restraint. You notice we didn’t add eight, nine different items — there’s not a bunch of different liqueurs. So, in that sense, they would all get a lot closer to food-related drinks. They’re

not trying to give your palate a dozen different sensations.

GABE: Right, it’s like music. Santana can play a flurry of notes, but the Ramones only knew three chords.

JIM: I like that analogy! Complementing food, not rolling over the top of somebody else’s creativity.

LIFESTYLES: There have been lots of trends in bars, like flavored vodka and liquor, even having various liquors in oak barrels on the bar. How do you react to trends?

JIM: Look, we’re buying liquor that’s barrelaged. All the bourbons and some brandies — cognac, as well — so we have an opportunity to use somebody else’s work putting an oak flavor on that spirit and getting that note from it. So, I don’t think you want to mask the cocktail from what it originally is with a super-oaky flavor — I think, after a while, people will get tired of it.

Continued on pg. 18 >

Above: Jim German of jimgermanbar in Waitsburg prepares a Neruda.

Right: “The Neruda,” says German, “is what we call a ‘fade.’ It gets sweeter as you drink it.”

Wall a Wall a Lifest yles 17

Food

<continued from pg. 17

A few years ago, infusions were huge, and, in and of itself, it’s not a bad idea to take some fresh herbs or some fruit or something and put it with alcohol — we’ve all done it. But it washed out because you’d end up with this large container with a couple different flavors which you could achieve just by using the right combination of liquors or fresh juices. So it was a trend that became redundant if you knew how to tend bar in the first place.

GABE: There’s a difference between things being trendy and things that are just common sense or classic. The three of us are not going to adhere to what we read in a magazine.

MATT: People still want flavored alcohol.

There’s a cinnamon-infused bourbon, Fireball.

So many people asked for it that I started making my own version with real cinnamon. And people seem to like it better.

GABE: We sometimes do it out of necessity. We can’t carry all the flavors, so we make them in-house.

LIFESTYLES: What do you like best about what you do?

MATT: The people!

GABE: And being around beautiful food, the wine, drinks — the socializing, being given an opportunity to be creative. What’s not to like about that?

JIM: It’s a wonderful environment to work in. At this level, hospitality is really a lot of fun.

People are having a good time, celebrating a friendship or a spouse, people are getting together ...

MATT: People are drinking to remember, not to forget.

JIM: That’s it! People are celebrating life, with a moderate amount of spirits, and I’m a part of that. And I’m very proud to be in a great community where all three of our bars are being supported so well, but also of the fact that we’re all encouraged to exist here in our own ways. It says a lot about Walla Walla.

GABE: And it’s to all of our benefit — it’s nice to go to each other’s places on our days off and get taken care of.

MATT: If I had to describe Walla Walla in one word, it would be “camaraderie.” The three of us sit here today, and the camaraderie is there.

It’s that way between restaurants and wineries, and that allows people to coexist, with positive competition among our businesses. That’s why we’re all able to be successful.

DIANE REED is a freelance writer, photographer and observer of life. You can reach her at ladybookww@gmail.com.

When the spirit moves her, she blogs about the Walla Walla Valley at www.ponderingsbydianereed.blogspot.com.

Left: Price-Huntington prepares his signature drink created in honor of local band, The B Side and their newly released single “Prince Charming.”

Right: Relationship on the Rocks, by Matthew Price-Huntington, co-owner of Public House 124 in Walla Walla.

18 Wall a Wall a Lifest yles

Left: Gabe Pimentel of Whitehouse-Crawford Restaurant prepares his classic daiquiri. Right: “If it looks appealing, it adds to the experience — just like food presentation,” Pimentel says.

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Food

story and photos by

Beth Thiel

Left: A Sharpstein third-grader enjoys a salad he and his classmates made from lettuce and greens, strawberries and radishes the students grew themselves, topped with their own vinaigrette. Right: Third-grade students harvest some surplus greens and lettuce to supplement the cafeteria salad bar for that day’s lunch.

The Edible Schoolyard “Can I take some of this home to share with my mom?”

This is the most common question I hear when I’m with students sampling food in the Sharpstein Garden, which demonstrates the power of tasting fresh produce. Hearing this always makes my heart sing, but it’s not even my favorite student quote.

The fact that students want to share the flavors they are experiencing in the garden fulfills an important goal of the garden program.

Having students enjoy new tastes with friends in the garden increases the likelihood they will not shy away from fruits and vegetables in the cafeteria and that they will encourage their families to buy more fresh fruits and vegetables for home cooking.

When the idea for a school garden was conceived in the spring of 2007, parents and community members wanted to promote healthy foods to developing taste buds. Emboldened by the Alice Waters Edible Schoolyard project and encouraged by a Walla Walla Union-Bulletin 20 Wall a Wall a Lifest yles

article describing a parent working with an Olympia school district to purchase and serve locally grown foods, the school garden was created as a kind of marketing strategy.

We believed that by allowing students the time to investigate food by growing, harvesting, cooking and tasting, we could provide a compelling way for children to discover that healthy food tastes great.

Could the garden program help students seek additional fruits, vegetables and whole grains to be served in the cafeteria?

This was our shared optimism after a collection of meetings between the school district food administrator, Pam Millison, parents, community members and a few area food producers in 2005-06. During these meetings, we shared ideas and information about school food. Pam described the constraints in serving thousands of meals a day on a budget that met federal nutrition guidelines and met student approval.

Meeting student approval was a complicated topic. The parents and farmers offered suggestions for change which were graciously received but challenged by budget limitations, unknown nutritional values, imprecise recipes, and the belief students just won’t eat “wholesome foods.”

Indeed, recent research has shown that changes in cafeteria food alone are not effective at improving students’ eating habits unless they are accompanied by an educational component.

A school garden is the most effective way to expose kids to new flavors while connecting them to where food comes from and teaching them life skills like growing food, cooking, budgeting and maintaining healthy soil and healthy bodies.

It makes sense to have the gardens at schools.

According to the school board policy on nutrition and physical fitness, the district “shall take a proactive effort to encourage students to make

nutritious food choices,” and the district has been supportive of the school garden program and even helped install the automatic irrigation system.

Over the years, as in-class and after-school garden activities have developed, we’ve been able to help students investigate not only how to plant, grow, harvest and cook, but also the history and nutritional value of a particular vegetable.

Discussing the history of a vegetable includes geography, world history and science.

Other lessons encourage writing and presentation skills, as well as the cycles, science and sustainability of the plants and soil.

Parent volunteers providing these experiential learning opportunities have been welcomed by the teachers and students.

Volunteers have been vital to the success of the Sharpstein Garden. More than 40 volunteers, including Whitman College students, community members and Sharpstein parents, donated money, time, equipment and labor to create the garden.

Now, volunteers coordinate the maintenance and utilization of the garden, and we’ve expanded the program to provide every class an opportunity to visit the garden twice a year — once in the spring to plant and again in the fall to harvest what they planted before summer vacation.

When class activities have not consumed all the plentiful produce, we have provided the school cafeteria with items such as lettuce, greens, basil, kohlrabi, tomatoes and carrots.

Last spring, five classes were treated to a field trip to Welcome Table Farm, and more than 40 students participated in the after-school “garden club” program.

The energy during “garden club” is fantastic.

This takes place for eight weeks after spring break on “early release” Wednesdays from 1:45 to 2:45 p.m. We do everything from the downand-dirty gardening chores to hard science, cooking, art, exploration and quiet contemplation in the new native-plant garden (built in 2010 with volunteers and garden-club help).

Students from grades K to 5 register for

garden club, which is structured to provide three to four activities that students rotate through, but is flexible enough to allow deeper exploration for students who have become captivated with worms and roly-poly bugs.

(Did you know they’re not bugs at all? They’re terrestrial crustaceans.)

I think it’s pure fun, but there’s learning going on. Most importantly, the students are learning where food comes from and that healthy foods taste good, which brings me to my favorite student quote heard while walking with students to the garden — “Dude, I didn’t think I liked tomatoes either, until I tasted them in the garden.”

Beth Thiel is a mom, gardener and native-plant enthusiast.

See Schoolyard Recipes on page 22

Welcome Table Farmer Kirk Huffey shows students the pepper plants that had been grown in the hoop houses and how to plant them in the rows now that it was warm enough. Each student planted a pepper plant.

Wall a Wall a Lifest yles 21

Food

<continued from pg. 21

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Wall a Wall a Lifest yles 23

Food

by

Melissa Davis

Wake Up Your Taste Buds With Fresh Flavors of Spring Spring is here! And with it arrives spring produce from local farms. As the temperatures rise, we turn from the heavy meals of winter to the lighter foods of spring. What a better way to renew the body and mind than with a healthy dose of fresh seasonal fruits and vegetables?

In season this month are asparagus, rhubarb and radish.

Below are some interesting facts about each, along with a recipe to try. Happy spring!

Whatâ&#x20AC;&#x2122;s in Season in April Asparagus Asparagus is known to have been eaten first in Egypt around 3000 B.C. In 1469, it was cultivated in French monasteries; it showed up in England around 1538 and in Germany in 1542. Asparagus became available in the United States around 1850.

Asparagus spears grow from a crown that is planted deep in sandy soils. Under ideal conditions, an asparagus spear can grow 10 inches in a 24-hour period.

Asparagus is a nutrient-dense food, high in folic acid, and a good source of potassium, fiber, thiamin, and vitamins A, B6 and C. Asparagus spears are lovely steamed; roasted with olive oil, salt and pepper; grilled with lemon butter; sautĂŠed with garlic; or pureed into soup.

Asparagus Frittata 2 teaspoons olive oil 1 small onion, thinly sliced 1/2 teaspoon salt 1 pound asparagus, with tough ends snapped off and the spears cut diagonally into 1-inch lengths 4 large eggs, lightly beaten 1 cup shredded Gruyere or Swiss cheese In a 10-inch, oven-proof frying pan over medium-high, heat olive oil. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus is barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

24 Wall a Wall a Lifest yles

Radish Radishes were first cultivated thousands of years ago in China, and then in Egypt and Greece. The radish made its way to England in 1548. By 1629, it was being cultivated in Massachusetts.

Radishes grow in a variety of shapes and sizes and in colors such as red, pink, white, gray-black or yellow, with round or elongated roots. It is a root vegetable that resembles beets or turnips in appearance and texture, but has a distinct flavor.

The radish is rich in folic acid, B-complex vitamins, vitamin C, zinc and phosphorus. It has been found to help soothe the digestive system and detoxify the body, and it is an excellent kidney cleanser.

Radishes can be enjoyed raw or cooked, as well as in juice form. They make an excellent addition to salad dishes. Grate radishes into pasta or bean salads for a refreshing taste and texture.

Radish Slaw with Peanut Dressing 1 tablespoon finely chopped, peeled fresh ginger 1/4 cup coarsely chopped shallot 1/4 cup creamy peanut butter 1/2 cup rice wine vinegar 3 tablespoons soy sauce 3 tablespoons packed brown sugar 1/4 cup olive oil 1 small green cabbage, finely shredded 1 medium daikon, cut into 1/8-inch-thick matchsticks 16 red radishes, halved lengthwise and cut into thin half-moons 4 scallions, cut on the diagonal into long, thin slices 1/2 cup roasted peanuts In a blender, process ginger, shallot, peanut butter, vinegar, soy sauce, sugar and oil until smooth, and set aside.

In a large serving bowl, add cabbage, daikon radish, red radishes, scallions and peanuts.

Pour in peanut dressing and toss thoroughly to combine.

Rhubarb The use of rhubarb stems as food is relatively new, first recorded in 17th-century England. It arrived in America in the early 1800s.

Rhubarb is grown primarily for its fleshy stalks, though the various parts of the plant have medicinal and culinary uses. Rhubarb contains a fair amount of potassium, vitamins A and C, dietary fiber and calcium.

Fresh raw stalks are crisp (similar to celery), with a strong, tart taste. Before use, discard any leaves and trim the ends. Completely peeling rhubarb is unnecessary.

Rhubarb requires sweetening to minimize its extreme tartness. It is usually stewed with sugar or used in pies and desserts, but it can also be pickled or put into savory dishes.

Roasted Rhubarb And Cream 1 pound rhubarb, with leaves discarded and stalks cut diagonally into 1-inch pieces 1/3 cup granular sugar, plus more for baking dish 1/2 vanilla bean, halved lengthwise and scraped 1/4 teaspoon cinnamon Unsalted butter for baking dish 1/2 cup heavy cream, for serving Preheat oven to 375 F. In a large bowl, place rhubarb, cinnamon and 1/3 cup sugar. Add the vanilla seeds and scraped pods. Toss to combine, and let stand 20 minutes, stirring once.

Butter an 8-inch baking dish and coat with a little sugar, tapping out any excess. Transfer rhubarb mixture to baking dish and bake, gently stirring halfway through, until tender, about 30 minutes. Discard vanilla pod. Let cool slightly in dish on a wire rack. Serve warm, drizzled with a little heavy cream.

Wall a Wall a Lifest yles 25

Food

by

Robin Hamilton / photos by Jeri Goodwin, courtesy of Downtown Walla Walla Foundation

Famished for Fun? Get Ready for Feast Walla Walla Food lovers, wine aficionados, music and art fans — it’s your time.

On April 14, Feast Walla Walla, now in its fifth year, will transform a downtown city block — with a 240-by-40-foot enclosed tent — into the biggest food-and-wine extravaganza downtown Walla Walla has to offer.

Every year, Feast has grown, blessed by sunny skies and mild weather. But no matter the forecast, the volunteer crew organized by the Downtown Walla Walla Foundation is prepared.

This year, 15 area food purveyors and 36 wine and beverage makers will come together, offering bite-sized, “tasting menu”-types of food and two-ounce pours of Walla Walla’s famed varietals, beer, ciders and, now, mead.

Those participating at the event include Andrae’s Kitchen, Olive Marketplace & Café, South Fork Grill, T. Maccarone’s, The Bank & Grill, 26 Wall a Wall a Lifest yles

The Marc Restaurant and the Weinhard Café.

New this year will be the Walla Walla Country Club restaurant and The Brik.

Wineries, breweries, cideries and meaderies have capped the number of beverage purveyors at the festival at 36. That list includes Amavi Cellars, Tamarack Cellars, Longshadows, Pepper Bridge, Cadaretta, Blue Mountain Cider Company, Mace Mead Works and the Mill Creek Brew Pub. Feast Walla Walla is a celebration of the senses, and art is a big part of the event. The featured artist will be internationally acclaimed sculptor Nano Lopez, who, along with Todd Telander, Colleen Monette and Doug Gisi, will exhibit his pieces. Dana Budden, a jewelry artist with a local retail store, will also show her work.

A feast for the ears is planned as well, with the Whitman Jazz Combo playing throughout the afternoon.

Downtown Walla Walla’s Jennifer Northam says it’s hard to believe how the event has grown. “Five years ago, a small group of hospitality, restaurant and winemaker folks thought up a spring festival to showcase the best food and wine our Valley has to offer,” Northam says.

“That thought has become an amazing success.

It is the unofficial kickoff to the wine-tasting tourism season in the Northwest, with guests from Seattle, Portland, Boise, even Northern California. Feast fills our hotels, restaurants,

Left Top: A table from T. Maccarone’s, laden with the tools of the trade and nosh for 100. Left Inset: Feast tokens and the iconic Feast of Walla Walla wine glasses are laid out for participants. Above: The energy in the Feast rises quickly as locals and out-of-towners crowd around food and wine vendor tables.

tasting rooms and shops at a traditionally slower time of year, and truly serves as a showcase for our vendors.”

Tickets are $50, which buys each guest 10 tokens for 10 tastes of food or drink and Feast’s signature tasting plates and wine glasses.

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

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Wall a Wall a Lifest yles 27

Wine People

by

Sarah Kokernot / photos by Colby Kuschatka

Charles Smith relaxes with one of his two Shih Tzus in his “industrial chic” tasting room. The building was recently named “Best Destination Winery” in Washington by Details magazine.

Charles Smith Let’s get one thing straight: Charles Smith never roadied for the Rolling Stones, although you can see how the rumor started — the long hair à la Sammy Hagar, the motorcycles, the posse of beautiful women.

Today, Smith has pulled back his mop of gray hair into a ponytail. He’s wearing a militarygreen jacket over a long-sleeved black T-shirt and has just come back from taking his two Shih Tzus for a bathroom break.

Vino and Guido, the Shih Tzus, lick my hand and hang out under the table during the interview. Guido also has his hair pulled back with tiny rubber bands.

“So he won’t run into walls,” says Smith.

There’s Charles Smith, the brand — and then there’s Charles Smith, the guy who makes sure his dogs don’t have hair in their eyes.

It’s the kind of refreshing contradiction that is reflected in Smith’s personal style, which straddles the incongruous roles of rock ’n’ roll dude and European agronomist.

28 Wall a Wall a Lifest yles

Smith says, “I can walk into a biker bar and go under the radar, or order at a three-star Michelin restaurant.” His brand is an extension of that persona and has largely contributed to Smith’s success.

Wine is Old World.

Charles Smith may be the first person to truly have Americanized wine — and I mean that in a good way. He’s taken a pop sensibility and slapped it on a product that monks have been making since the Middle Ages.

His wines sound like they were named by Quentin Tarantino — K Syrah, “BOOM BOOM!” Syrah, “Kung Fu Girl” Riesling.

“I want to expand people’s access to wine, not demystify it,” Smith says.

In other words, while he makes small-batch wines that sell for $200, his main preoccupation is making wine for the rest of us at $12 a bottle, wrapped in a snazzy-looking label.

Let’s be honest, the labels tell the rest of us how to buy wine. Twenty-one-year-olds may pick up a bottle of Charles Smith because the label art looks like their friend’s graphic-design project. Fifty-year-olds who appreciate East Asian minimalist design will bring a Riesling for a pot-luck to show they, too, like obscure kung fu movies and indie rock.

Smith isn’t just making wine accessible, he’s making wine cool. As one of Washington state’s top producers of wine, Smith makes 200,000

cases of wine per year for his Charles Smith: The Modernist Project and K Vintners labels. Details magazine recently listed Charles Smith as the number one Washington vineyard destination.

He’s won “Winemaker of the Year” awards from Food & Wine magazine and Seattle magazine.

In the oenophilic world, Smith is a full-out Lady Gaga — someone whose success lies as much in the cultivation of image as it does in the actual quality of his product. Writers — myself included — have the irrepressible urge to compare Smith to a rock star, underlining the hard-living mystique he brings to the industry that is, to be frank, more commonly associated with light jazz than punk rock.

“I was also never the manager for the Ramones,” he says.

My heart sinks a little.

Smith did, however, manage Scandinavian bands like The Raveonettes for 11 years while living in Copenhagen. He is reluctant to name the other bands he’s managed. I’m not sure why. (A

Google search comes up with The Cardigans.)

Maybe he’s picked up a bit of Danish reticence.

But his face is all over his website, he has named his business after himself, and his company position, according to the publicity kit, is “El Presidente.”

I have some trouble believing Smith suffers from overdeveloped modesty — even though he claims to embrace the Danish concept of “jantelov,” meaning, “No one is better than anyone else.” He says this notion of equality freed him from caring what other people are doing. It’s given him a clarity of vision and a certain DIY attitude.

“You don’t go to college to be in a band,” he says. “Winemaking is glorified agriculture. I applied common sense. People who couldn’t spell their own name were making wine hundreds of years ago.”

A vague note in his website bio mentions his French father made homemade wine each year, but Smith is mum on exactly how he obtained

his own expertise.

However Smith gleaned his knowledge of viticulture and oenology, he was apparently well-schooled enough to draw the attention of French winemaker Christophe Baron who, at a now-legendary barbecue, convinced Smith to move to Walla Walla and set up shop.

“I had this romantic notion that I’d be 80 years old, wiping my nose, sitting on a porch drinking wine with friends,” Smith says. “I wanted to do something that brought me close to the earth.”

The reality is a bit more complicated than that.

“You don’t have much of a home life,” says Smith, who travels extensively throughout the year to promote his business. “But not everyone finds the thing they were meant to do.”

He started out making 330 cases back in 2001, to immediate public acclaim.

“It was like, ‘They like me! They really like me!’” he laughs.

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Wine People

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On why he makes wine: “I wanted to do something that brought me close to the earth.”

Part of that likeability is Smith’s commitment to keeping good wine affordable for those on a beer budget. To achieve quality and affordability, Smith selects “vineyards with a strong character.”

Says Smith, “People don’t have a huge amount of money. The person who has $12 for a bottle of wine deserves the same effort as someone who pays $100.”

The difference in quality is like that between a steak and a hamburger. “You can have a great steak,” says Smith, “but you can also have a really great hamburger.”

Another take on jantelov — and one that says a lot about what Charles Smith is trying to do for wine.

30 Wall a Wall a Lifest yles

Sarah Kokernot lives and writes in Walla Walla. She can be reached at sarahkokernot@gmail.com.

Visit the Charles Smith World Headquarters and Tasting Room at 35 Spokane St., Walla Walla, WA 99362 The tasting room is open daily.

175302

Wine

by

Myles J. Anderson

Walla Walla Tasting-Room Personalities The winery tasting-room manager is often the first contact customers have when visiting a winery or tasting room. This person, therefore, becomes the “face of the winery” — an extremely important role.

This is a demanding job. The tasting-room hostess. She started her wine career tasting best you have ever had. There is an $8 tasting manager must have knowledge of the comwines with a wine-distributor friend in San fee at Pepper Bridge, but she rarely charges it bemunity, the winery, vineyards and the tech- Francisco. cause her guests buy wine and leave the tasting nical information about the wine that is being In 2005, she worked the tasting room at room wanting to come back with their friends. poured. This technical information includes Eagle Knoll in Idaho and then moved to Walla All tasting-room workers are required to grape yields, winemaking practices, barrel and Walla. Here, she joined the staff at Whitman have a MAST (Mandatory Alcohol Server Trainbottle aging, and fermentations — to mention Cellars and is now working for Anita and ing). Available online, it is an extensive class just a few. covering all the rules The tasting-room and regulations of manager becomes an serving alcohol in the educator to the taststate of Washington. ers by helping them It helps tasting-room develop a vocabulary managers learn to that is unique to the handle checking IDs, wine world. over-served customers Sandy Kleck at and complying with Tamarack Cellars is other rules of the a good example of a Washington State Litasting-room manager quor Control Board. who has vast experiAl Rose has been ence and knowledge. the tasting-room manShe has worked in the ager at Walla Walla wine business since Vintners since 1997.

1990, beginning at His customer-service the Hitching Post Res- Left: Lisa Schmidt has run the tasting room at Pepper Bridge Winery for 12 years. Right: Longexperience is extentime Walla Walla Vintners tasting-room manager Al Rose believes his wines are the best the Valley taurant in California, has to offer. (Courtesy Photos) sive. He is convinced which was featured the wine he is serving in the movie “Sideways.” She holds a degree in Richard Funk. is the absolute best the Valley has to offer. His oenology and viticulture and, during harvest, Denise believes an “outgoing personality” love and enthusiasm for his work and the wine explains to guests the winemaking process is essential in her work. translates into a lot of wine sales. from grape to barrel.

Tasting-room professionals need a good palHe is always engaging and wants you to During harvest, she has guests first taste ate, need to be able to smell a tainted cork, and think about what you are tasting — hoping raw juice, then juice from the fermenter, and have a sense of food and wine parings. you will agree with him that these wines definally the finished wine from the bottle.

Customers often ask how long the wine serve your attention.

She wants her guest to have confidence and will be good. This kind of question deserves a Customers often remark on Al’s friendliness, know that tasting wines is very personal. She knowledgeable and thoughtful response. his stories and his sense of humor. tells them simply, “If you like it, it is good.”

Lisa Schmidt is a master at managing a tastEven though our daughter once said, “There When guests ask about her favorite wine, ing room and treating guests royally. She runs are no unhappy wine drinkers,” there are a few she responds, “The wines are like my children, the tasting room at Pepper Bridge Winery. She guests who have angst, are wine snobs, want a some days one is better than the other.” has been taking care of guests there for almost discount or a donation, drink only sweet wines, A tasting-room manager also act as concierge, 12 years. chew gum, wear overwhelming perfume and making restaurant reservations and hotel reShe is a natural and treats each person as if think the tasting fee should cover a full glass ferrals, giving tourists information and direc- he or she were the most important person in of wine. tions to other wineries, and handling prickly the room. She arranges and conducts winery Some customers are full of questions, others requests at appointments for wineries that are tours, and, when requested, she is joined by enjoy the wines quietly, some evaluate and write not open to the public. owner Norm McKibben or winemaker Jeannotes. Fortunately, the happy tasters outnumber Denise Musick, who works the tasting room François Pellet. the unhappy ones. at Saviah Cellars, sees her role as that of a good She wants the tasting experience to be the Continued on pg. 32 > Wall a Wall a Lifest yles 31

Wine

<continued from pg. 31

Vicky McClellan of Seven Hills Winery is a veteran at working a tasting room and hiring and training tasting-room personnel. After about 24 years in the wine business, Vicky knows the key attributes that make for a good tasting-room professional â&#x20AC;&#x201D; â&#x20AC;&#x153;Be friendly, embracing and accommodating, and connect with guests within 10 minutes or less since most tasting-room visits last 20 minutes.â&#x20AC;?

The foremost responsibility of the tastingroom manager is to market the wine and treat the customer with respect and kindness. If the experience is a pleasant one and the wine is good, the sale will be made.

Myles Anderson is the interim director of the Enology and Viticulture Center at Walla Walla Community College. He can be reached at myles.andreson@wwcc.edu.

175267

Denise Musick, who works the tasting room at Saviah Cellars, believes an outgoing personality is essential in her work.

32 Wall a Wall a Lifest yles

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AMAVI CELLARS 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 5. CASTILLO DE FELICIANA 85728 Telephone Pole Road Milton-Freewater 541-558-3656 www.castillodefeliciana.com 6. DON CARLO VINEYARD 6 W. Rose St. 509-540-5784 www.doncarlovineyard.com 7. DUNHAM CELLARS 150 E. Boeing Ave. 509-529-4685 www.dunhamcellars.com 8. FIVE STAR CELLARS 840 C St. 509-527-8400 www.fivestarcellars.com 9. FORGERON CELLARS 33 W. Birch St. 509-522-9463 www.forgeroncellars.com 10. FOUNDRY VINEYARDS 13th Ave. and Abadie St. 509-529-0736 www.wallawallafoundry.com/ vineyards 11. FORT WALLA WALLA CELLARS 127 E. Main St. 509-520-1095 www.fortwallawallacellars.com

34 Wall a Wall a Lifest yles

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12. GLENCORRIE 8052 Old Highway 12 509-525-2585 www.glencorrie.com 13. GRANTWOOD WINERY 2428 Heritage Road 509-301-0719 509-301-9546 14. L’ECOLE NO 41 WINERY 41 Lowden School Road and U.S. Hwy. 12 509-525-0940 www.lecole.com 15. 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.

16. LOWDEN HILLS WINERY 1401 W. Pine St. 509-527-1040 www.lowdenhillswinery.com 17. NORTHSTAR WINERY 1736 J.B. George Road 509-524-4883 www.northstarmerlot.com 18. PEPPER BRIDGE WINERY 1704 J.B. George Road 509-525-6502 www.pepperbridge.com 19. ROBISON RANCH CELLARS 2839 Robison Ranch Road 509-301-3480 robisonranchcellars.com 20. SAPOLIL CELLARS 15 E. Main St. 509-520-5258 www.sapolilcellars.com 21. SEVEN HILLS WINERY 212 N. Third Ave. 509-529-7198 www.sevenhillswinery.com 22. SINCLAIR ESTATE VINEYARDS 109 E. Main., Ste. 100 509-876-4300 www.sinclairestatevineyards.com

9 24

23. SPRING VALLEY VINEYARD 18 N. Second Ave. 509-525-1506 www.springvalleyvineyard.com 24. SULEI CELLARS 355 S. Second Ave. 503-529-0840 www. suleicellars.com 25. SYZYGY 405 E. Boeing Ave. 509-522-0484 www.syzygywines.com 26. THREE RIVERS WINERY 5641 Old Highway 12 509-526-9463 info@ThreeRiversWinery.com 27. TERTULIA CELLARS 1564 Whiteley Road 509-525-5700 www.tertuliacellars.com 28. TRUST CELLARS 202 A St. 509-529-4511 www.trustcellars.com

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29. VA PIANO VINEYARDS 1793 J.B. George Road 509-529-0900 www.vapianovineyards.com 30. WALLA WALLA VINTNERS Vineyard Lane off Mill Creek Road 509-525-4724 www.wallawallavintners.com 31. WALLA WALLA WINEWORKS 31 E. Main St. 509-522-1261 www.wallawallawineworks.com 32. WOODWARD CANYON WINERY 11920 W. Hwy. 12, Lowden 509-525-4129 www.woodwardcanyon.com 33. JLC WINERY 425 B. St. 509-301-5148 34. SAVIAH CELLARS 1979 J.B. George Road 509-520-5166 www.saviahcellars.com 35. LE CHATEAU 175 E. Aeronca Ave. 509-956-9311 lechateauwinery.com

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6

WASHINGTON OREGON

36. REININGER WINERY 5858 Old Highway 12 509-522-1994 reiningerwinery.com 37. PLUMB CELLAR 9 S. First Ave. 509-876-4488 www.plumbcellars.com 38. MANSION CREEK CELLARS 9 S. First Ave. 253-370-6107 www.mansioncreekcellars.com 39. WATERMILL WINERY 235 E. Broadway, Milton-Freewater 541-938-5575 www.drinkcider.com 40. BLUE MOUNTAIN CIDER 235 E. Broadway, Milton-Freewater 541-938-5575 watermillwinery.com 41. WALLA FACES 216 E. Main St. 877-301-1181, ext. 2 www.wallafaces.com 42. TAMARACK CELLARS 700 C St. (WW Airport) 509-520-4058 www.tamarackcellars.com Wall a Wall a Lifest yles 35

Places

by

Diane Reed / photos by Diane Reed

What’s New in

2 W

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

36 Wall a Wall a Lifest yles

Above: Bacon & Eggs features a casual atmosphere and chairs from the old Pastime Café. Below: Owner Michelle Giannunzio, Lalo Rojas and Sylvia Romero cook for Bacon & Eggs.

The Flip Side of Bacon & Eggs Although they moved to the Valley from Seattle just three years ago, partners Michelle Adams and Michelle Giannunzio are already familiar faces in Walla Walla food circles.

Giannunzio, who has 20 years experience as a chef, was a cook and server at brasserie four, and Adams was a server at T. Maccarone’s. They invested their downtime getting to know W² and determining what kind of eatery they could open that would be a good addition to the restaurant mix in the town. The pair credit the free small-business workshop (then taught by Rich Monicelli) offered through the Port of Walla Walla with sharpening their business plan.

So when a former convenience store became available on East Main Street, the pair felt the time was right, and the location was perfect for their vision. One lesson learned from their workshop with Monicelli was that you have only a few seconds to get a passer-by’s attention — so a simple, eye-catching name can be a real plus. Since their focus is on breakfast offerings, the most straightforward name seemed to be “Bacon & Eggs.”

Turning a convenience store into an eclectic down-home restaurant required extensive renovations by B³ Construction, including the installation of a professional kitchen.

The interior features hand-crafted counters made from recycled wood by Rogue Fine Wood-

working, as well as a collection of memorabilia from the Walla Walla area.

Even the chairs are familiar — they came from the Pastime Café, courtesy of Charles Smith. In nice weather, patio seating is available.

Bacon & Eggs’ menu focuses on locally available and sustainable ingredients and is wideranging. Specialties include huevos rancheros, shrimp and grits, biscuits and gravy, and salmon lox bagel, as well as breakfast standards such as omelettes, scrambles, pancakes and eggs Benedict. Look for weekend specials such as homemade corned beef hash.

Freshly made pastries, homemade soups and salads, and a variety of sides round out the restaurant’s diverse menu.

One of Adams and Giannunzio’s must-haves for their new restaurant was Stumptown coffee, making B&E one of the few places to offer this signature brew in Eastern Washington (you also can buy whole beans from them).

As a condition of carrying its coffee, Stumptown trained the staff at Bacon & Eggs to ensure its coffee drinks lived up to Stumptown’s standards.

Coffee is delivered weekly via overnight ser-

vice, ensuring its freshness. In fact, once when its regular shipment went astray, the Stumptown sales rep flew to W² with coffee to make sure the restaurant didn’t run out.

The restaurant features a full bar, including wine and beer. Taking advantage of the coolers left from the convenience store, Adams and Giannunzio have designated one as the “bubble closet,” allowing them to offer a wide variety of sparkling wines and Champagne.

Stop by Bacon & Eggs, pull up a chair or sit at one of its counters, and dig in. You can also reserve the family table for groups of six or more. Enjoy!

Continued on pg. 38 >

Bacon & Eggs 503 E. Main St., Walla Walla 509-876-4554 Open Thursday to Tuesday, 8 a.m. to 2 p.m. www.baconandeggswallawalla.com Follow it on Facebook

Bacon & Eggs’ signature huevos rancheros, Stumptown coffee and a glass of Secco.

Wall a Wall a Lifest yles 37

Places

<continued from pg. 37

Many Happy Returns!

When Susan and Loren Chestnut sold Lorenzo’s Pizza 15 years ago, they had no idea that 2012 would find them opening a new restaurant. The Chestnuts got in the business in 1973, when they opened an Abby’s Pizza franchise in Eastgate.

In 1987 they built the building on Plaza Way, dropped the franchise and opened Lorenzo’s Pizza. When they sold the business they kept the building, so when Lorenzo’s closed last November, they had the perfect location for a new venture.

The Chestnuts had kept abreast of the restaurant business during their hiatus and developed a concept for the type of eatery that would attract diners and fill a niche. After a bit of discussion about the name, they decided “The Brik Bar and Grill,” a play on the brick exterior of the building, was descriptive and straightforward.

With architectural plans in hand, the Chestnuts worked with award-winning designer Poe Perry to incorporate the ideas they had gleaned in their travels throughout the Northwest and beyond.

They brought in well-known contractor Douglas Botimer to fulfill their vision. The result is a stylish and welcoming bar and grill that fits right into W². From the fireplace in the entryway to the cozy booths and tables in

the dining room, The Brik is geared toward making you feel at home.

The bar area is spacious and welcoming, with lots of tables, punctuated by an eye-catching bar that is sleek and inviting. Large-screen televisions in the background show the latest sporting events.

Pull a comfortable high-back stool up to the bar or grab a seat at a table.

Bar manager Matt Clark offers a wide variety of cocktails, brews, wine and specialty drinks, as well as the full Brik menu.

The Chestnuts and their general manager, Carissa Bossini, have developed a wide range of offerings. The Brik features the same menu for lunch and dinner, giving diners a choice of a full meal or lighter fare (a children’s menu is also available). Everything is made from scratch, and wherever possible, ingredients are drawn from local and Northwest suppliers.

Appetizers include wings, garlic and blue fries, and a special Brik dip (four cheeses, garlic and artichokes). Specialties include their signature charbroiled steaks (The Brik-cut rib-eye

steak is a best-seller), specialty burgers and chicken.

They also offer a variety of pasta dishes and hand-cut fish and chips. Sandwiches, soups, salads and their Brik Breads (topped flatbreads dubbed “Italian Stallion,” “Barbecue Chicken,” “Taco Taco” and “Island Delight”) provide lots of variety.

Look for seasonal specials, and don’t forget to save room for dessert!

The Brik Bar and Grill 1415 Plaza Way, Walla Walla 509 529-7999 Open daily, 11 a.m. to 11 p.m.

Follow it on Facebook

Left: Cozy booths in the dining room at The Brik Bar and Grill. Right: Owners Loren and Susan Chestnut flank general manager Carissa Bossini and bar manager Matt Clark at The Brik’s sleek bar.

38 Wall a Wall a Lifest yles

Up the Creek You might think dining choices at a community college would be typical institutional food, but when it comes to Walla Walla Community College, you’d be wrong.

Left: You can watch culinary students at work at Titus Creek Café’s window into the program. Right: Plated cheescake prepared by students at the Wine Country Culinary Institute at Walla Walla Community College.

That’s because the newly opened Titus Creek Café is run by the school’s Wine Country Culinary Institute under the direction of Chef James Anderson.

The café is in the southeast corner of WWCC’s main building. It can also be accessed from the parking lot at the Water and Environmental Center (there’s ample parking available there, and it’s just a short, scenic walk over Titus Creek to the café).

As soon as you walk into the café, you’re treated to a literal window into the Culinary Arts program, where you can watch students preparing dishes and practicing their plating skills.

Once you tear yourself away, step up to the counter and order from the café’s varied menu.

All items are prepared by the culinary students.

Choose from daily specials and regular menu items, all offered at pocketbook-friendly prices.

Breakfast includes traditional fare, as well as breakfast burritos, sunrise panini, biscuits and gravy, and the “Dub Dub CC Classic” (English muffin, egg, sliced ham and pepper jack cheese).

Lunch includes made-to-order sandwiches and panini, salads and homemade soups and daily specials. A case of ready-made items is available for those in a hurry.

Make sure to keep an eye out for homemade bread and other specialties prepared by the

culinary students.

The day Lifestyles visited, they were offering smoked salmon tartare and cheesy jalapeño bread.

If you don’t feel like making dinner, the café also features entrees to go, including items such as lasagna, roasted chicken, beef stew, pâtés and terrines.

Call to check on available entrees and to place an order (dinners can be picked up until 4:30 p.m.). The café caters large and small events on- or off-site; it recently catered a wine dinner at L’Ecole N˚ 41 for 65 people.

The ample dining area for the café overlooks Titus Creek and the Blue Mountains. In good weather, an expansive patio provides alfresco seating. The café is an ideal location for meetings, outings and casual get-togethers.

Titus Creek Café is the brainchild of Chef Dan Thiessen, director of WWCC’s Wine Country Culinary Institute. Thiessen, who grew up on a cattle ranch in Asotin, Wash., studied at the Culinary Institute of America in Hyde Park, New York.

His credentials include his experience as a “Chef de Partie” in Zurich and Interlaken, Switzerland. He has been an executive chef at a number of Seattle restaurants, including Sky City at the Needle, Chandler’s Crabhouse and Salty’s on Alki.

Thiessen’s first love, however, is teaching, and he is determined to develop an outstanding culinary arts program at WWCC. With the addition of Titus Creek Café, it looks like it’s well on its way.

DIANE REED is a freelance writer, photographer and observer of life. If you know about something new in W², email her at ladybookww@gmail.com. Between columns, and when the spirit moves her, she blogs about the Walla Walla Valley at www. ponderingsbydianereed.blogspot.com.

Titus Creek Café Walla Walla Community College Main Building 500 Tausick Way, Walla Walla 509- 527-4272 Open Monday to Friday, 8:30 a.m. to 1:30 p.m.

(Take-out dinner pickup until 4:30 p.m.) applications.wwcc.edu/web/ tituscreekcafe Follow it on Facebook

Wall a Wall a Lifest yles 39

Historic Homes

by

Karlene Ponti / photos by Greg Lehman

The late Jack Waggoner and his wife Betty did a lot of loving work restoring this 1910 Craftsman bungalow.

Welcome Home Gleaming wood floors, earth tones and lots of subtle textures make the Waggoner home a haven.

Betty and Jack Waggoner purchased the 1910 home at 623 E. Alder in February 2000. The home has a cheerful and friendly atmosphere, which they liked.

Betty and Jack knew the previous owners of the home, so they had seen the interior before.

Betty always just loved it.

“We bought it the day it went on the market,” she says.

Betty called her husband and let him know it was for sale, and he said something to the effect of “Just do it.”

“He knew I loved the house, the character of it,” she says.

According to Betty, the former owner had done a lot with the home, including woodwork40 Wall a Wall a Lifest yles

ing and building window boxes. Betty admires women with woodworking skills, saying she lacks that ability. On the other hand, she has painted every room in the large home.

Betty says Jack was tremendously talented with remodeling and updating the home.

“He totally redid the kitchen,” she says.

“The old kitchen had a 1970s remodel, with a low range hood and decorated in harvest gold.

Everything back then was either harvest gold or avocado green.”

In the kitchen remodel, Betty and Jack expanded the room to encompass what used to be a porch on the back. The floor slanted, so they had to tear everything out and put in a subfloor to even it up. Every evening they’d come

home from work and continue with the project.

Jack passed away several years ago, but his love and care are evident in the rooms he renovated and in details such as the slate on the downstairs fireplace.

The large, comfy home has three floors, including the basement. It contains three bedrooms and two baths, but there is no bathroom on the main floor.

“That always seemed kind of odd,” Betty says.

The entryway has the original plaster walls.

The home has a large stairwell, bay window and many built-ins for a huge amount of storage space.

The family room downstairs has the televiContinued on pg. 42 >

Above: The cozy spare bedroom shows off the Craftman rooflines on the ceiling.

Below: The two-stage, all-wood, classic Craftman stairway just inside the front door.

Refresh Redesign Rediscover the feeling of enjoying a beautiful “new” home.

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Wall a Wall a Lifest yles 41

Historic Homes

<continued from pg. 40

Above: This panoramic shot from the dining room to the foyer shows off Betty Waggoner’s love of her home’s original woodwork. She did all the painting in the house herself. Bottom Right: The warmly furnished living room is just to the left of the main entrance.

sion and electronics.

“I had always wanted an older, Craftsmanstyle home. It has a lot of storage and woodwork.

A lot of this is original,” Betty says.

The home has a refined elegance that doesn’t stifle its role as a comfortable family home. The good-sized dining room table is ideal for her frequent family gatherings.

The home is situated perfectly for her excursions, as well. “I love the location,” Betty says. It’s within walking distance to downtown, Pioneer Park and any number of wonderful places.

“I just love it, I always have,” she says. “I have

amazing neighbors, they are all super-nice.”

Betty’s favorite areas in the home are the kitchen and the formal living room with the slate fireplace, striking woodwork and narrowplank oak floors. All the woodwork is painted white to keep the atmosphere light. The many large windows allow ample natural light in the room.

“There’s no TV in here,” she says.

“It’s so comfortable, and the storage is amazing. I like the character of the house,” Betty says.

“It’s a very solid home. The electricity is really reasonable, it’s really well-insulated. We were

pleasantly surprised. And they blew insulation in the walls at some point. It’s very comfortable in the winter, warm and bright.”

Allie the cat lounges in patches of warming sunlight in the living room or on the stairs.

There may be some remodeling in the future; Betty is still deciding what to do.

“My dream is to have a deck on the back.

Maybe extend the kitchen and have a sunroom,” she says.

There’s no rush to decide, however, she says; it’s perfect as it is for now.

Continued on pg. 44 >

42 Wall a Wall a Lifest yles

Wall a Wall a Lifest yles 43

Historic Homes

<continued from pg. 42

Step Into the Garden A few steps from the kitchen lead you to the backyard and surrounding garden. On the back patio, each spring and summer, Betty has plenty of lush plants in pots. Along the side hang baskets of flowers with gracefully cascading foliage.

Betty doesn’t focus on growing vegetables; she loves flowers, bright colors and deep greens.

“It’s a small yard, something not too overwhelming,” she says. “I want it to be simple and small. I have some tomatoes and herbs, some basil in pots.”

Betty has a shop in a separate building that used to be a small garage. Her goal is to expand her living space into the area between the house and the shop, a walkway now.

Betty does plenty of outdoor entertaining with family and friends — there is a barbecue on the shaded patio. It’s a nice environment for her Bunco group, as well.

She likes the simplicity of the garden, designed so it surrounds the lawn. It gives her easy access for maintenance. Betty is a gardener who has great success with container gardening — for her, most things flourish in a pot.

This adds to the beauty of the backyard. And because the pots are movable, Betty can rearrange them to suit her mood.

Karlene Ponti is the special publications writer for the Walla Walla UnionBulletin. She can be reached at karleneponti@wwub.com.

44 Wall a Wall a Lifest yles

Above: Nicely manicured, the small grass plot is set off with flowerbeds on the north and east sides.

Below: The small backyard is very usable thanks to a beautiful deck with metal mesh dining furniture and potted plants.

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April April 1

April 7

At Bluewood, the ski season ends with the annual BASH. Bluewood, Dayton. Details: 509-382-4725.

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

Through April 13 Sheehan Gallery hosts the exhibit “SHELL: An Installation by Susan Murrell.” Whitman College. Details: 509-527-5249.

Frazier Farmstead Museum in Milton-Freewater opens for the season. Regular season hours 11 a.m.4 p.m., Thursday-Saturday, April-December. Frazier Farmstead Museum, Milton-Freewater. Details: 541-938-4636.

Through mid-May

April 8, 15, 22, 29

The Kirkman House Museum hosts the exhibit “Historic Dresses of the Walla Walla Pioneers.” Details: 509-529-4373.

Living History Interpreters portray characters from the past. 2 p.m., Sundays, Fort Walla Walla Museum.

Details: 509-525-7703.

Through June 3

April 11

Tamástslikt Cultural Institute hosts the exhibit “Painted Metaphors: Pottery and Politics of the Ancient Maya.” Details: 541-966-9748.

The Wind Ensemble Spring Concert, directed by Dave Glenn. 7:30 p.m., Chism Recital Hall, Whitman College. Details: 509-527-5232.

Through October 1

April 11-15

The Dayton Historic Depot presents “Iron Horses,” a display of railroad photos. Details: 509-382-2026.

Performance of “The Birthday Party.” 8 p.m. Harper Joy Theatre, Whitman College. Details: 509-527-5180.

April 4

April 12

The Friends of Acoustic Music present a Wednesdayevening contra dance. Reid Campus Center Ballroom, Whitman College. Details: 541-938-7403.

The Visiting Writers Reading series presents authors Srikanth Reddy and Suzanne Buffam. Maxey Hall, Whitman College. Details: whitman.edu.

April 6

April 13

The Whitman Brass Choir, directed by William Berry.

4 p.m., Hunter Conservatory, Kimball Theatre, Whitman College. Details: 509-527-5232.

The Jazz Ensemble Spring concert, directed by Doug Scarborough. 7:30 p.m., Chism Recital Hall, Whitman College. Details: 509-527-5232.

April 13-15 Valley Girls Barrel Racing, the annual Barrel Daze, Saturday night barbecue dinner and auction. Walla Walla County Fairgrounds. Details: 509-522-1137.

April 13-22 Spring Poker Round-Up at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

April 14 Feast Walla Walla: a celebration of food, wine and art of the Walla Walla Valley. More than 50 vendors, including fine restaurants, wineries, musicians and artists, will be featured. The feast runs from 1 p.m., First Avenue between Main and Alder streets, Downtown Walla Walla. Details: 509-529-8755.

The Whitman Chorale and Chamber Singers Spring Concert, directed by Jeremy Mims. 7:30 p.m., Cordiner Hall, Whitman College. Details: 509-527-5232.

April 15 Par t of the sesquicentennial celebration in Walla Walla, the dedication of the historic Mullen Road. 1 p.m., Abadie and 13th. Details: 509-525-8799.

The Sweet Onion Jam, music festival for musicians from elementary school through college. 2-5 p.m., YMCA back lawn. Details: Facebook at Sweet Onion Jam 2012.

Regular Events Each month, the Blue Mountain Ar tists Guild in Dayton sets up a new exhibit at the Dayton Public Library. Details: 509-382-1964.

Blues and Barbecue with live music and West of the Blues BBQ. Charles Smith Winery, 35 S. Spokane St. Details: 509-526-5230.

Monday

Dinner by in-house Bistro 15 with entertainment, 5-11 p.m., at Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.

Most Monday nights, live music at Vintage Cellars, 10 N. Second Ave. Details: 509-529-9340.

Tuesday Trivia Game Night, Red Monkey Downtown Lounge, 25 W. Alder St. Details: 509-522-3865.

Wednesday Wine tasting, first Wednesday of the month, Plateau Restaurant at Wildhorse Resort & Casino, Pendleton.

Details: 800-654-9453.

Record your music, 5 p.m., Walla Walla Recording Club at Sapolil Cellars, 15 E. Main St. Details: 509-520-5258..

Music, Walla Walla Wine Works. 7-9 p.m. Details: 509-522-1261.

Comedy Jam, 8 p.m., Wildfire Spor ts Bar at the Wildhorse Resor t & Casino, Pendleton. Details: 800-654-9453.

Open mic, 7-10 p.m., Walla Walla Village Winery, 107 S. Third Ave. Details: 509-525-9463.

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

Saturday

Most Saturday nights, live music, Vintage Cellars, 10 N. Second Ave. Details: 509-529-9340.

Live music, 9 p.m. to midnight, Anchor Bar, 128 E. Main St., Waitsburg. 509-337-3008.

Live music, 9 p.m. to midnight, Anchor Bar, 128 E. Main St., Waitsburg. 509-337-3008.

Friday

Live music, 7 p.m., Walla Faces, 216 E. Main St. Details: 877-301-1181.

Pianist Bob Lewis, 6:30-9 p.m., Oasis at Stateline, 85698 Highway 339, Milton-Freewater. Details: 541-938-4776.

46 Wall a Wall a Lifest yles

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

Trivia Game Night, Red Monkey Downtown Lounge, 25 W. Alder St. Details: 509-522-3865.

Karaoke, 8 p.m., the Wildfire Sports Bar, Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

Wine tasting, Walla Walla’s Harvest Foods. 3:30-6:30 p.m., 905 S. Second Ave. Details: 509-525-7900.

Live music, Backstage Bistro. Details: 509-526-0690.

Live music, 8 p.m., Laht Neppur Ale House, 53 S. Spokane St. Details: 509-529-2337.

Pianist Carolyn Mildenberger, 5-7 p.m., Sapolil Cellars, 15 E. Main St. Details: 509-520-5258.

From 7-10 p.m., Walla Faces Tasting Salon: first Thursday of the month, Salsa Night. The second and fourth Thursday, open mic. The third Thursday, records are played during the Spin and Pour. Walla Faces, 216 E. Main St. Details: 877-301-1181.

Live music, 7 p.m., at Walla Faces, 216 E. Main St. Details: 877-301-1181.

Karaoke, 8 p.m., CrossRoads Steakhouse, 207 W. Main St. Details: 509-522-1200.

Open mic, 8 p.m., Laht Neppur Ale House, 53 S. Spokane St. Details: 509-529-2337.

Thursday

The second Friday each month, acoustic jam, Skye Books & Brew, Dayton. Details: 509-382-4677.

The first Friday of each month, free admission at Tamástslikt Cultural Institute, Pendleton. Details: 541-966-9748.

Music, Dayton Wine Works, 507 E. Main St. Details: 509-382-1200.

From May-December, the first Friday Ar tWALK Walla Walla, 5-8 p.m. Details: artwalkwallawalla.com.

Live music, Backstage Bistro. Details: 509-526-0690.

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

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

Sunday Sunday Jazz Café, 3 p.m., Walla Faces. Details: 877-301-1181.

Ragtime piano by Uriel, 4-7 p.m., Oasis at Stateline, 85698 Highway 339, Milton-Freewater. Details: 541-938-4776.

APRIL 19-22

APRIL 22

southeastern Washington Quarter horse show. Walla Walla County fairgrounds. Details: 509-525-8308.

APRIL 20-22 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. Details: 509-520-7997 or tofww.org.

APRIL 20-MAy 20 sheehan gallery hosts the Visual ar t majors senior thesis exhibition. Whitman College. Details: 509-527-5249.

APRIL 21 the all-Comers track & field meet gives kids 12 and under the opportunity to display their track and field skills. sponsored by oil Can henry’s. 3 p.m., Borleske stadium. Details: City of Walla Walla parks and recreation Department, 509-527-4527 or wwpr.us. the Walla Walla symphony Chamber soiree. 7 p.m., st. paul’s episcopal Church. Details: 509-529-8020. old-fashioned country dance. No alcohol. unity Church of peace, Walla Walla regional airpor t.

Details: 541-938-7403.

APRIL 21-22 opening weekend for Walla Walla Drag strip’s new season with races continuing through fall. middle Waitsburg road. Details: 509-301-9243 or wwdragstrip.com.

APRIL 27-28 the springtime elegance gift show features handcrafted items by local artisans. friday, 2-7 p.m.; saturday, 9 a.m.-5 p.m.; 27 shangri la Court; Walla Walla.

Details: 509-526-4015.

annual science fair. middle school students, grades 6 -8, show their projects and research. 1-3:30 p.m., reid Ballroom, Whitman College. Details: 509-522-4441 or burtmb@whtiman.edu.

the little theatre of Walla Walla presents “the hobbit,” adapted from Jrr tolkien. 8 p.m. Details: 509-529-3683.

APRIL 24 the Walla Walla symphony presents “spring Celebration.” 7:30 p.m., Cordiner hall, Whitman College.

Details: 509-529-8020.

APRIL 27-MAy 6 “the tempest” performed at the power house theatre. Details: 509-742-0739.

APRIL 26-29

APRIL 28 the Whitman orchestra spring Concert, conducted

by Jeremy mims. 7:30 p.m., Chism recital hall, Whitman College. Details: 509-527-5232.

Walla Walla university alumni Weekend. the weekend includes the eugene Winter alumni golf Classic and, on sunday, the richard kegley memorial fun run. sunday’s activities include the annual homecoming Car show. WWu, College place. Details: 509-527-2656.

Walla Walla university presents “alleluias and meditations,” featuring the music department ensemble. 4:30 p.m., Walla Walla university Church.

Details: 509-527-2656.

Whitman College spring reunion Weekend for the classes of 1966-68, 1972. Details: 509-527-5167.

APRIL 28-29

APRIL 27

the annual kennel Club Dog show. Walla Walla County fairgrounds. Details: 509-558-3854.

the 21st annual yWCa Charity golf Classic, “golfers against Domestic Violence.” shotgun start, 1 p.m., Walla Walla Country Club. Details: 509-525-2570.

APRIL 29 sweet home Walla Walla: a tour of historic homes, hosted by the kirkman house museum. Details: 509-529-4373.

Whitman College renaissance faire. this annual festival includes medieval costumes, music and crafts.

11 a.m. to 5 p.m., memorial lawn, Whitman College.

Details: 509-527-5367.

ymCa healthy kids Day. Children and families can have fun, be healthy, get active and grow together.

Details: 509-525-8863.

photos by Steve lenz

Where in Walla Walla?

Last issue’s clue: Take your driver and your putter, throw it backward or forward, around the trees or between them, to reach this basket. Where is this basket found?

Clue: At this popular outdoor area, people love to hop, skip and jump from one concrete post to another. Name the location.

Answer Fort Walla Walla Disc Golf Range

Contest rules

Last month’s winners

If you have the answer, email it to rickdoyle@wwub.com, or send it to: Where in Walla Walla?, 112 S. First Ave., P.O. Box 1358, Walla Walla, WA 99362. The names of 10 people with correct answers will be randomly selected, and they will receive this great-looking mug as proof of their local knowledge and good taste.

Bruce Murr Tonya Leavitt Laura Antes Harold Page Judy Carlson

Linda Mobley Michael Lockart Tim Wilbur Charles Bechler Kerri Porter Wall a Wall a Lifest yLes 47

177212

48 Wall a Wall a Lifest yles