Walla Walla Lifestyles - July 2010 by Walla Walla Union-Bulletin

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

Jul y 2 0 1 0 • $3 .9 5

Gotta Get FOOTLOOSE! pg. 22 ARTMAKERS | HISTORIC HOMES | SECRET GARDENS | LOCAL EVENTS CALENDAR Supplement of the Walla Walla Union-Bulletin

For Whatever You Drive...

WE’VE GOT YOUR TIRES

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

Vineyard Lane, off Mill Creek Road • Walla Walla, WA • (509) 525-4724

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Open Friday afternoons and Saturdays or by appointment

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“We’re Growing to Make You Happy”

Open 9am-6pm 7 Days a Week • www.birchcreekplantfactory.com Highway 11 & Ferndale Road Milton-Freewater

Everything Wine and Dine in the Walla Walla Valley featuring articles, blogs, events, maps and video clips from local winemakers and chefs

WINEANDDINEWALLAWALLA.COM

Come in and Hit one of Our 30 Beer Taps ... Then Hit one of Our 75 Menu Items.

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Garden Plants & Herbs Decorative Plants Fruit Trees Shade Trees Citrus Trees Bedding Plants Roses Shrubs Topsoil Garden Art & Pottery Decorative Rock & Bark

WALLA WALLA LIFESTYLES 1

W A L L A

TA N N I N G S T U D I O

W A L L A

Bringing sunshine to Walla Walla since 1999

C L O T H I N G

• Indoor Tanning • Spray-Tans

C O M P A N Y

Spring is here... and so is spring and summer dress season! Whether you’re attending a wedding, graduation or just love wearing dresses, Walla Walla Clothing Co. has our largest selection ever. Bright colors, prints or just your classic little black dress, we have the perfect fitting dress for you this season. Plus...a great pair shoes to finish the look!

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See us on Facebook 2 WALLA WALLA LIFESTYLES

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Mon-Thurs 8am-8pm • Fri 8am-7pm Sat-Sun 10am-4pm

7 W Main Walla Walla, WA 99362 | 509-525-2000

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RE-ELECT

16th District State Representative

Working for

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in Olympia

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ALSO OFFERING PRIVATE TASTINGS BY APPOINTMENT

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Vineyard Estates • Residential • Commercial • Land/Lots/Farm Certified New Home Specialist • Certified Negotiation Expert • Certified Residential Investment Specialist W

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249 E Birch St, Walla Walla,WA Classic & tastefully remodeled 4bd/3.5ba 4300SF home is minutes from downtown. Gourmet kitchen, luxurious Master Suite, new HVAC & deck. Wood trim & leaded glass add to the period elegance of this home. MLS#: 107324 $399,000

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51 East Main St, WW, WA NEW PRICE for this premier commercial building! Historic Whiteside building on Main St is ideal for retail or ofﬁce. 4400 SF on 2 ﬂoors + mezzanine, restored façade. Great potential!

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Megan Golden 509-301-4035 Libby Frazier 509-301-4055

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WALLA WALLA LIFESTYLES 3

LIFESTYLES

TABLE of CONTENTS

KICK OFF YOU

Just try staying in your seat for Walla Walla Community College’s summer musical, “Footloose.”

walla walla wine, people & places

14 GRAPEVINE Chef Bear Ullman has begun an ambitious project — something he calls “Sense of Place.” It’s a luxurious weekend of touring local farms and then repairing to the Marc Restaurant to eat from the bounty of Walla Walla.

WITH WINE 16 LIVING In the second of our series, “Living With Wine,” Peter Musolf interviews the horses who till the soil at Cayuse Vineyard and the two men who “handle” them.

CHEF’S TABLE Whether you like it 10 hot, as some do, or mild, Thai Ploy is a welcome addition to Walla Walla’s burgeoning restaurant offerings.

4 WALLA WALLA LIFESTYLES

GARDENS 20 SECRET Lifestyles begins a new series with this peek behind the beautifully sculpted shrubs and well-behaved flowers at Hollibert and Carmella Phillips’ College Place home.

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

WINeRy ANd VINeyARd 1663 Corkrum Rd. Walla Walla, WA 99362

TURNS 100 27 CAMPFIRE The organization’s creed — Work,

Winery visits by appointment only

Health, Love — still holds strong today, though lots of other things have changed.

RTMAKERS 31 ACrow’s Shadow — this artists’ collective located on the Umatilla Indian Reservation — has fostered many Native American artists.

HOMES 34 HISTORIC Coralee and Michael Milcsek’s home

MORE LIFESTYLES ... FOLLOW US ON TWITTER wwlifestyles

BECOME A FAN ON FACEBOOK Walla Walla Lifestyles

MORE ON FACEBOOK (look for ) Check out a behindthe-scene video of the Lifestyles cover shot.

may have been a diamond in the rough when they first purchased it, but through hard work and lots of TLC, their home has become a haven.

OUT 42 CHECK OUR LOCAL EVENTS CALENDAR >

Food & Wine Galleries & Museums > Music > Performances > Seasonal Fun

springvalleyvineyard.com

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WALLA WALLA LIFESTYLES 5

Stylish Comfort for Summer

JULY 2010

THE VALLEY’S PEOPLE, WINE & FOOD

Rob C. Blethen, Publisher

BECOME A FAN

Rick Doyle, Editor Jay Brodt, Advertising Director Robin Hamilton, Managing Editor

Birkenstock

Tim Johnson, Publication Designer Joe Gurriere, Robin Hamilton, Peter Musolf, Karlene Ponti, Catie MacIntyre Walker, Contributing Writers Darren Ellis, Colby Kuschatka, Juan Sanchez Photographers Karlene Ponti, Editorial Assistant Kandi Suckow, Administrative Assistant Vera Hammill, Production Manager

Keen

Ralph Hendrix, Chris Lee, Steve Lenz, Sherry Burrows, Production Staff Marianne Allessio, Masood Gorashi, Colleen Moon, Jeff Sasser, Donna Schenk, Sales Staff

509-527-8400

Cover Photo: Willa Schober, Preston Loomer and Peter Anderson star in Walla Walla Community College’s summer musical, “Footloose.” Photo by Colby Kuschatka

840 C Street

Walla Walla Regional Airport Walla Walla, WA 99362 Open Saturday 10-4 or by appointment www.fivestarcellars.com

For more information contact Rick Doyle – rickdoyle@wwub.com Robin Hamilton – m.e.robin@hotmail.com For advertising information contact Jay Brodt – jaybrodt@wwub.com

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Gilded Glass

original design • hot glass • repair • classes • supplies

“...leaving footprints in life for over 90 years.”

Open 8am to 6pm Monday-Saturday

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6 WALLA WALLA LIFESTYLES

PAlOUSE ST. MAIN ST.

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Mon - Fri: 10 to 5:30 Sat: 9 to 4

Handcrafted from Walla Walla:

Walla Wallaâ&#x20AC;&#x2122;s newest addition to downtown features more than 30

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wines from popular wineries such as The Magnificent Wine Company, Apex Cellars, Pendulum, Primarius and exclusive Waterbrook 1st & Main wines (only at Walla Walla Wine Works).

on,

With great wines, delicious foods and

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Now Serving Brunch

1129 S. 2nd, Suite D | 509.522.4777 Brunch/Lunch: 9 a.m. - 2:30 p.m. Saturday & Sunday Lunch: 11 a.m. - 2:30 p.m. Tuesday - Saturday Mid-day Menu 2:30 - 6 p.m. Dinner: 5 - 9 p.m. Tuesday - Sunday Call for Reservations www.CreekTownCafe.com 94121 sl

by RICK DOYLE

Everybody Cut Footloose... If your momma don’t dance and your daddy don’t rock ‘n’ roll, ... you might want to hotfoot it on your own to the Fort Walla Walla Amphitheater as it stages “Footloose” this month. All the cool people will be there, and there will be a whole lotta shakin’ going on. The Walla Walla Community College Foundation’s summer musical is always a major attraction. In addition to the great local entertainment you get with your ticket, you will also be supporting a great cause. The proceeds from ticket sales go into a scholarship fund, so you can have your fun and support education at Walla Walla Community College too.

THERE IS SUCH A THING AS THE PERFECT EVENT

DUNHAM CELLARS HANGAR LOUNGE Available for:

Since we have several stories about something old, we wanted to bring you something new. Beginning this month, Lifestyles will present “Secret Gardens.” One of the amazing things about the Walla Walla area is the pride people take in their yards and gardens. This series will introduce readers to these treasures and profile the gardeners who toiled to give them life. This month’s Secret Garden is tended by Hollibert and Carmella Phillips. If you know of some super gardener with a beautiful landscape you think people should be aware of, shoot me an e-mail at rickdoyle@ wwub.com.

And, as always, you can drink your fill of wine stories with “Living with Wine.” Also, “The Grapevine” explains how a “Sense of Place” can result in the perfect blend of wine and food.

ENGAGEMENT PARTIES, BRIDAL SHOWERS, PRIVATE DINNERS, ANNIVERSARIES, BIRTHDAYS, WEDDINGS, AND MORE!

509.529.4685

Enjoy.

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or visit our website at:

8 WALLA WALLA LIFESTYLES

Sticking with the historical theme, check out this month’s Historic Home and see what Coralee and Michael Wilcsek have accomplished with their house at 333 Whitman St.

So with something old and something new, how about something tasty too? Pull up a chair to the “Chef’s Table” with Thai Ploy Manager Song Suriyo and savor the conversation. Then visit the restaurant and try the recipe to savor the food.

Make your next event unforgettable at the...

DUNHAMCELLARS.COM/ YOUREVENT

While the summer musical has been going for a long time, it doesn’t hold a candle to the 100 years of service provided by Camp Fire USA. The local organization is highlighted this month.

ElEct

Give Your Home a Decorative Edge

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Walla Walla County

Sheriff

Paint & Decorating

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Open Monday through Friday 7:30am to 5:30pm Saturday 8am to 4pm

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Bill Jackson, Chairman

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Jimmi Kaye Nail Technician

Cassi Hair Stylist

Krysten Nail Technician ASSOCIATE

EDUCATOR

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Sandy Nail Technician EDUCATOR

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Gary’s

Committed to serving the citizens of Walla Walla County with

Lana Hair Stylist

Cara Massage Therapist

We share with you the pride of the land of the free, the home of the brave, and the spirit of our great country. God Bless America and Nicole Massage Therapist

Sandra Massage Therapist

Megan Skin Specialist

Kael Skin Specialist Ciara Skin Specialist

Tiffani Front Desk

Melysa Front Desk

2010 WALLA WALLA

Union-Bulletin.com

UNION-BULLETIN We Bring the Valley Home to You

526-4585 • 115 W. Alder, Walla Walla, Washington

Hrs: M-Th 8-8, Fri 8-7, Sat-Sun 9-4 • www.misbehavenspasalon.com 2010

BECOME A FAN

Jeanese Salon Owner

WALLA WALLA LIFESTYLES 9 WALLA WALLA

Union-Bulletin.com

UNION-BULLETIN We Bring the Valley Home to You

by JOE GURRIERE | Photos by DARREN ELLIS

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.

‘Some Like it Hot’ at Thai Ploy Rest I’m a big fan of Thai food. While living in Seattle, I found a certain comfort in always being just a few steps away from the sweet, savory and fresh flavors found in the city’s countless Thai restaurants. Now that I’m a full-time Walla Walla resident, you can probably guess how I feel to have, once again, a choice of Thai cafés in my own backyard. Who says you can’t have it all? Behind the walls of its unassuming brick facade, Thai Ploy restaurant consistently serves a variety of traditional Thai dishes in a large, colorful dining room adorned with rich wood paneling and traditional Thai artwork. From exotic soups, salads and noodle dishes to spicy curry and seafood entrees, Thai Ploy’s menu conveniently bridges the nearly 8,000-mile divide between Walla Walla and Bangkok. Owned by Ploy Noisri, with manager Song Suriyo busily overseeing the front, back and sides of the house, Thai Ploy is open seven days a week for lunch and dinner. Take-out orders and mediumsized caterings are gladly accepted by phone. Between afternoon and evening rushes, Suriyo sat down with me to talk Thai food, foreign spices and good old lady luck. 10 WALLA WALLA LIFESTYLES

LIFESTYLES: Are you originally from Thailand? SURIYO: Yes, I’m from Bangkok. I lived there for a really long time. Actually, almost everyone who works here is from Thailand. LIFESTYLES: Do you get back to Bangkok very often? SURIYO: Yes. We still have a house there, and I go back to visit family and friends about once a year. Some of our family comes to visit us here too, which is nice. LIFESTYLES: Is Thai Ploy’s menu pretty traditional, or is this the “American version” of Thai food? SURIYO: No, it’s very traditional, but we do have to adjust the spice a little bit (grinning). LIFESTYLES: What do you mean? SURIYO: We have to make things a little less spicy than we would in Thailand. Back home, they want to make you sweat, but here we received feedback from customers that some dishes were too hot, so we adjusted the recipes. We try to make each dish as spicy (or not spicy) as they want it.

Castillo de Feliciana Vineyard & Winery Sueno hecho en realidad “A dream made into reality”

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Song Suriyo and Ploy Noisri

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Tasting Room Open Friday thru Sunday 11 a.m. to 5 p.m. or by appointment.

LIFESTYLES: It’s on the star system, right? With one star being the mildest and five stars being extra hot? Red curry with chicken

Restaurant

SURIYO: We actually do one to four stars … but if you want five stars, we can definitely do that, too. LIFESTYLES: What about seven? Can I get seven stars?

WALLA WALLA VALLEY 85728 Telephone Pole Road Milton-Freewater, OR 97862 (541)558-3656 or (509) 876-1492

SURIYO: (Laughing) If you want seven stars, we’ll probably just give you the extra spice to add in yourself. We don’t want you throwing food away because it’s too hot to eat. LIFESTYLES: Good thinking. So what’s behind all that heat?

Behind the walls of its unassuming brick facade, Thai Ploy restaurant consistently serves a variety of traditional Thai dishes.

SURIYO: Here, I’ll show you (retrieves a large tray of spices and herbs from the kitchen). We use chili powder, fish sauce with fresh chili peppers and several types of curry pastes. LIFESTYLES: Looks like you use a lot of herbs too. SURIYO: Right. We use fresh cilantro, sweet basil, tamarind, ginger, galangal … LIFESTYLES: What is galangal? SURIYO: It’s a larger ginger root, and it’s a little sweeter and spicier than regular ginger. It’s a main ingredient for most Thai dishes. LIFESTYLES: What’s your most popular dish? SURIYO: Almost every table orders the Continued on pg. 12 >

WALLA WALLA LIFESTYLES 11

< Chef’s Table, continued from pg. 11

Pad Thai and some type of curry. LIFESTYLES: What’s your favorite dish on the menu?

SURIYO: (Laughs) Yeah. Sometimes. LIFESTYLES: Before I go, I have to ask about that shrine with the three little statues …

SURIYO: I like a lot of spice. The basil beef is probably my favorite.

(Smiles) Well, those are lucky ladies from different parts of Thailand. We give them offerings of rice, fruit and grape juice.

LIFESTYLES: Best dessert on the menu?

LIFESTYLES: Have they brought you any luck?

SURIYO: (Pauses to consider) I like the sticky rice with mango. It’s a very traditional Thai dessert and the mango is really sweet.

SURIYO: Oh, yes. A lot of luck … A lot.

LIFESTYLES: What kinds of foods do you enjoy when you’re not at the restaurant? SURIYO: Well, I eat Thai food almost every day. But I do eat a lot of American food, too. I’m here so much that sometimes I just want something different, you know? LIFESTYLES: Like a hamburger and fries?

Thai Ploy 311 S. Ninth Ave. Walla Walla, WA 99362-2718  509-525-0971 Hours: Open seven days a week Sun – Thurs. 11 a.m. to 3 p.m., 5-9 p.m. Friday and Saturday 11 a.m. to 3 p.m., 5-10 p.m.

JOE GURRIERE is a freelance writer and

marketing consultant living in Walla Walla. He can be contacted at joe@clearpathpr.com.

R E C I P E

Thai Ploy’s Pad Thai You can create this Thai noodle dish at home in less than 10 minutes. Most ingredients can be found in the ethnic food aisles at Walla Walla’s larger grocery stores.

Pad Thai Sauce 1 cup tamarind juice 1 cup palm sugar 1 cup water 1 teaspoon salt

Additional Ingredients 4 tablespoons garlic oil ½ pound prawns, thinly sliced chicken, or cubed tofu ¼ pound rice noodles 1 to 2 beaten eggs

Preparation In a medium-sized bowl, combine Pad Thai sauce ingredients and mix well. Set aside. Add rice noodles to boiling water and cook for 2 to 3 minutes, or until they acquire the desired texture. Rinse drained noodles and set aside. In a large wok or sauté pan, heat garlic oil over medium to high heat and add meat, seafood or tofu. Stir-fry 2 to 3 minutes, or until meat is mostly cooked. Add egg and stir quickly, spreading cooked egg throughout the hot oil and meat. Add prepared rice noodles to meat, and stir-fry for 2 to 3 minutes. Pour in Pad Thai sauce and continue stirring 3 to 4 minutes, until everything is hot and well-mixed. Serve in bowls and garnish with fresh bean sprouts, crushed peanuts and diced green onions. Serves 2

12 WALLA WALLA LIFESTYLES

RE-ELECT

Home Care by Seniors for Seniors

• Jewelry • Eclectic Home Decorations • Unique Gifts • Lamps • Mirrors • Clocks • Phrase Signs • Crocs

Walla Walla County Commissioner District 3 ~ ( R )

94182 CL

There’s aahuge in in thethe kind of of home There’s hugedifference difference kind home care you receive fromfrom someone who really care youcan can receive someone who understands what your life is like life as a issenior. Thea really understands what your like as concerns you have. The need for independence. senior. The concerns you have. The need for Someone who like you, has a little living under independence. his or her belt. Someone who like you, has a little living under his or her belt.

During Greg’s tenure, county government has... • Reduced liability

Our loving, caring, compassionate seniors are Our caring, there loving, to help. We offer compassionate all the services youseniors need are there to own help.home, We offer the services to stay in your living all independently. you need to stay ownAppointments home, living • Companion Carein your • Doctor independently. • Housekeeping • Yard Work Services • Companion Care ••Handyman Doctor Services • Meal preparation/ • and more! Appointments • Housekeeping cooking • Yard Work Services • Personal Care • Handyman Services • Meal preparation/ • Overnight and cooking • and more! 24-hour Care • Transportation • Personal Care • Shoppingand 24• Overnight

• Improved administration • Consolidated services & programs when feasible • Brokered an agreement with the Department of Ecology preserving land owner water rights • Lobbied extensively for Highway 12 & the VA Hospital • Fostered the Walla Walla Water Management Partnership

hour CareLike getting a little help from your friendsTM. Call us today. • Transportation Your Personalized Info Here • Shopping

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District Like getting a little help from your friends™. Call 509-876-2672

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Community Bank Has Continued To Lend, Continued To Help The Community. • • • • • • • • • •

Paid for by the Committee to Re-Elect Greg Tompkins Post Office Box 996 Walla Walla, WA 99362

Serving the Walla Walla/Tri-Cities and surrounding areas

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BARKWELL’S YOUR GARDEN CONNECTION

Devin Silva Mortgage Originator

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WALLA WALLA LIFESTYLES 13

THE GRAPEVINE

| by CATIE MCINTYRE WALKER

AMarcus Sense of Place: Whitman Hotel If you have ever read any articles about wine, you may have come across the word, “terroir.” Terroir is a French word that loosely translates into “a sense of place.” The word acknowledges agriculture sites in the same region that share similar soil, weather and even farming techniques that contribute to the qualities of the crops. Chef Bear Ullman has created his “sense of place” that is unique to the historical corner of Second Avenue and Rose Street in downtown Walla Walla. The Chef’s Table at the Marcus Whitman Hotel is where Chef Bear can be found sharing his very special terroir with others. It is a culinary adventure as Chef Bear’s guests make a connection to the terroir and terrain of the Walla Walla Valley through his “Sense of Place” dining event. This epicurean experience offers an opportunity to learn about the innovative local partnerships that bring the best of the Valley right to the table. It was an experience I knew I had to indulge in and also share with friends. Jaime Chalk, wine club manager from L’Ecole Nº 41, joined our intimate gathering and added to the evening’s combination of great people, food and wine. Our “Sense of Place” package included lunch with Chef Bear at the Chef’s Table, Q&A session with our chef, cooking demonstration, tips on wineries to visit during our free time before dinner and the sevencourse, wine-paired dinner. In this package, special hotel room discounts are available, so one can dine well and be safely guided by the elevator to a well-appointed room. We started our experience with lunch and were presented with a plate full of spring colors, from the perfectly grilled, moist salmon to its bed of freshpicked local asparagus, spinach and bite-sized, roasted fingerling potatoes. We watched Chef Bear prepare, at our table, a sauce verte to be enjoyed with the salmon. It was an herb-infused sauce made with aioli, crème fraiche, whipped cream, a green “juice” of macerated herbs, freshly squeezed lemon juice and fresh ground pepper from a pepper mill that Chef Bear had handcrafted from dark hardwood. This fragrant mixture was then hand-whipped into a light and airy emulsion, and once on our plates, it was sprinkled with purple chive flowers. I couldn’t think of a better wine

14 WALLA WALLA LIFESTYLES

with which to pair our lunch than what was already in our glasses, L’Ecole Nº 41 Fries Vineyard Semillon. After lunch, we did what any tourist would do: checked into our rooms, jumped up and down on the beds (No, not really. Just checking to see if you were paying attention), opened drawers and cabinets and tried on the monogrammed robes. Eventually, we

ON THE

Monteillet Monteillet chevre, preserved Meyer lemon, Marcona almonds, micro lemon basil and chestnut honey àMaurice Chardonnay Lobster Maine lobster in a saffron -scented stock with Serrano ham, oven-dried tomato and grilled sourdough Walla Walla Vintners Cabernet Franc Kurobuta 40-hour sous vide Kurobuta pork belly on fava bean purée L’Ecole Nº 41 Walla Walla Merlot Kobe Snake River Farms Kobe strip loin, foie gras, hash browns, house bacon and quail eggs Woodward Canyon Old Vines Cabernet Sauvignon Intermezzo Citrus trio sorbet Lamb Anderson Ranch free-range lamb with cherry chutney and hazelnut persole Dunham Cellars Double River Syrah In Conclusion Valrhona chocolate mousse with berry coulis

settled in, went downtown to shop, took many photos and then a nap so we could be vibrant for what was yet to come. Later, we met at the hotel’s Vineyard Lounge for cocktails. Once again, we were swooped away to the Chef’s Table, which faces a stainless steel inner sanctum — a well-oiled machine of skills meeting flavors. It is a view of the “behind the scenes” where a guest of the

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hotel can actually see how their food is prepared. Chef Bear gave us a tour of his microgreen garden in the kitchen. Those intense and compact flavors of freshness would later be incorporated into our dining experience. We were seated at our table and given our menu, which was met with “oohs” and “ahhs.” Some of Chef Bear’s food and wine pairings seemed bold and not traditional, but with the first bite and the first sip, we knew these pairings were wellthought-out — perfection. You quickly realize some of the foods, such as California Meyer lemons and Spanish Marcona almonds, do not grow in the Walla Walla Valley, and Maine lobster is not plucked from Mill Creek. These items may not be part of our local terroir, but Chef Bear had a vision for these exotic foods, and he artfully combined these non-native foods with our local food and wine and made them part of his own terroir. We left the Chef’s Table and journeyed to our rooms. Our evening left us feeling giddy, satisfied and overwhelmed. We didn’t have to go around the world or even to the nearest metropolis — an epicurean adventure was just around the corner.

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writes “Through the Walla Walla Grape Vine” blog at http://www. wildwallawallawinewoman.blogspot. com and Twitter’s @Catie and @Walla2WineWoman.

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CATIE MCINTYRE WALKER

WALLA WALLA LIFESTYLES 15

by PETER MUSOLF | Photo by COLBY KUSCHATKA

Living

WITH WINE A conversation at Cayuse Vineyards with draft horses Zeppo and Red and their drivers Efrain Meza and Andres Ambriz. Tongue-click and “whoa” are the only vocabulary I learned in my lesson driving draft horses at Cayuse Vineyards in Milton-Freewater. So when it comes to interviewing Zeppo and Red, the burly American-Belgians who draw the Cayuse cultivators, I need the interpretive expertise of Efrain Meza and Andres Ambriz. They’re the ones who spend the most time with the animals, guiding them and the five-blade French implements they pull, Monday through Friday, down the rows of two of Cayuse’s seven vineyards and, a recent addition to the routine, a two-acre vegetable garden. The horses stand in the stable calmly, watching us with their black, gelatinous eyes. Their ears twist and turn, a sign they are paying attention. From time to time they drop them all the way back, a signal they’re tired. Though silent, they’re interested in talking; in Red’s case, maybe a little contemptuous. Sometimes they nod as I question them, eerily human. Where are you from? “Halfway, Oregon,” says Red. “Me, too,” answers Zeppo. “Mader Family Farms. We’re half brothers.” What did you eat for breakfast?

Andres, Zeppo [horse]. Cultivating the Horse Power Vineyard.

“Not enough,” Red replies, giving us a sideways look, and Ambriz explains that Red lives to eat. “You’d have to put a basket on his mouth to make him stop.” “I’m still hungry,” says Zeppo. Meza points out the horses worked hard this morning on a breakfast of fresh grass and alfalfa. The alfalfa is organic, while the lush, green pasture grass (just like the Cayuse grapes) is biodynamic,

16 WALLA WALLA LIFESTYLES

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meaning it’s never treated with conventional fertilizers and pest killers. Instead, it gets minute doses of special “preparations” concocted according to the subtly effective recipes of biodynamics founder Rudolf Steiner. Therefore, what Zeppo and Red digest and deposit on the field — “hot compost,” as the driver says — is especially wholesome. Do you like your job? “I like to pull stuff,” says Red, and Zeppo agrees. Have you always enjoyed your work? Red says yes. Zeppo equivocates: “Not at first. Now, sometimes. I like to get out of the pen. I don’t like unfamiliar things. I do like to nibble on tender young grape leaves.”

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Meza, 24, and Ambriz, 21, hail from Puruándiro, a city triple the size of Walla Walla in Michoacán, Mexico. I’m curious how the men feel about getting involved in this unusual line of work. “My dad had chickens and 10 or 15 cows,” Ambriz says. “I never worked with them, and I never imagined I would work with horses. Some of my friends here think this is weird; some think it’s cool. Some wonder why, the ones who worked with mules in Mexico.” “You don’t usually imagine when you go to the U.S. that you will work with horses,” Meza explains with a laugh. “But I love my job,” he goes on. “This work is good for me. I wouldn’t quit unless somebody gave me a ton of money, like a million dollars, and I could do exactly the same thing, with my own animals. I wouldn’t trade it for another job. I like the freedom to make choices here, like planning the cultivating or deciding which vegetables to plant in the garden. Christophe (proprietor Christophe Baron) lets us do things the way we think it’s best. Try one way. Try another. Experiment.” Meza’s words jibe with the spirit of skilled improvisation I sense when visiting Cayuse. They also echo the undeniably restorative effect Baron’s way of farming has on people. Baron takes a synthetic approach, believing his vines will thrive only as part of a complex weave of varied life forms. Lordly Zeppo and Red are only the most visible of a growing number of animals here that includes cattle, swine, sheep, rabbits, chickens and goats. There are also apple and cherry trees, and the new garden of peppers, tomatillos, tomatoes, sunflowers, corn and greens. Cayuse is a vibrant place, replete with muscled, rooted, snorting, crowing energy. It makes you feel good. Continued on pg. 18 >

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WALLA WALLA LIFESTYLES 17

< Living with Wine, continued from pg. 17

The horses’ symbolic role is also far from trivial. For one, they embody Baron’s heritage. His grandfather farmed a vineyard in Champagne’s Marne Valley with horses until the late 1950s. Maintaining this legacy is integral to Baron’s vision of a complete farm and his belief, emblematized by the relation between the horses and their drivers, that good wine is the result of something more than sound agriculture and a full barnyard. It also requires a group of happy people, whole in body, mind and spirit. “You get personal satisfaction working with a horse,” says Meza. “You feel more. You actually feel the ground giving life to something. It’s better, healthier for you. You get some exercise, rather than getting a belly on you just sitting on a tractor. You can feel at one with the ground. I feel the plants like it, everything the horses do. You can feel the earth is breathing when the ground is turning.” “You smell the moisture,” Ambriz punctuates. What’s the best thing about your job? Red: “I feel I’m the boss at work.” He glances at Ambriz, who grins. “And I love the feeling I get after a day’s solid labor that I deserve a couple of plates.”

Efrain and Red.

There is, of course, a practical side to the horses’ work. Cultivating is done mainly to get rid of weeds. It also helps the famously stony Cayuse soil hold moisture. When cultivated, small cobbles tend to go under, the big ones rising to the top, where they radiate heat to the ripening bunches in the cool evenings of fall. The experience so far has been that it gets a little harder to plow over time. Still, a horse’s advantages over a tractor are clear. The animal’s weight is distributed differently, so there’s less compaction, both above and below the surface, something important for irrigation and plant root health. And while a tractor produces CO2, Red and Zeppo generate, in Meza’s memorable words, “fiber for the ground.” The vineyards they work are planted so closely (just three feet within and between rows) a tractor wouldn’t fit anyway. Two-acre Horsepower Vineyard, for example, bears around 9,000 vines. With some 50 acres, Cayuse is a fairly large estate, and for now, only Horsepower and the three-acre The Tribe Vineyard are worked by horse. For the ground covered, Zeppo and Red’s contributions seem small, but the number of vines they tend is significant.

18 WALLA WALLA LIFESTYLES

Zeppo, after a thoughtful silence and some swaying of his head: “Fulfillment comes from working with people.” Ambriz relishes the collaborative nature of his work. “I don’t feel like I’m working for Christophe,” he says. “I feel like I’m helping him. He shares his ideas with us.” “It’s something different here at Cayuse,” agrees Meza. “I know what it is, but I can’t explain it. Christophe’s got a picture that we workers are part of a big family. He wants the best for us, not just for himself or just for the wine. The wine is the main point, I guess. But he wants something different. I feel he wants to create his own perfect world.” Whether Cayuse drinkers recognize the full scale of Baron’s and his crew’s ambitious quest is hard to say. If they listen to their wine’s voice carefully, though, they may. The enthralling vision is definitely there. Patient, wise, strong, as silently eloquent as a horse. “Living with Wine” is a bimonthly series. The way of wine brought writer Peter Musolf to Walla Walla in 2005. He is originally from Minnesota.

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SECRET GARDENS

by KARLENE PONTI

| photos by JEFF HORNER

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

The garden of Hollibert “Holly” Phillips and his wife, Carmella, is a statement of beauty,

with features constructed to flow together, harmonizing with the land and each other. Phillips, a professor of philosophy emeritus from Whitman College, utilizes his art background “from the distant past,” to create the composition of plants, rocks and soil. “It’s a symphony of plants,” says Phillips. The couple spend plenty of time relaxing in their garden at 227 S.E. Valley Drive in College Place. The garden presents a balance between peacefulness, reflection and practicality, a great place to meditate and feel inspired, on the sloping property around their house, a sanctuary in an urban setting. It’s also home to plenty of flowers, herbs and vegetables. Phillips views gardening as an aesthetic experience, with the objective simply being beauty. Composition is crucial, so there is a rhythm to it, a sense that one thing

20 WALLA WALLA LIFESTYLES

corresponds to another. “Shapes, colors and textures matter,” he says. “Everything flows together, a conversation of the elements. Each rock has its own personality.” The energy, the spiritual nature and seasons of the garden all come into play. The curbing adds line and flow to the whole composition. Odd numbers are thought to be pleasing to the eye, so colors and structure are often set up in threes and fives.

Clockwise from top: Hollibert “Holly” Phillips enjoys the rewards of the backyard garden, with flowers, fruit and vegetables. Well placed trees provide interest and opposing lines. Bright yellow flowers reach for springtime in the blue sky.

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Clockwise from top: The beauty of threes, odd numbers, highlighted by yellow blossoms harmonizing with each other in the front yard. Odd numbers are more pleasing to the eye, according to Hollibert â&#x20AC;&#x153;Hollyâ&#x20AC;? Phillips. Lilacs in bloom, grace the backyard in harmony with the curving lawn perimeter. Do you have a secret garden? Please contact Karlene Ponti at karleneponti@wwub.com.

WALLA WALLA LIFESTYLES 21

by ROBIN HAMILTON Photos by COLBY KUSCHA

Gotta

22 WALLA WALLA LIFESTYLES

Y KUSCHATKA

a Get Footloose The iconic ’80s movie/musical comes to Walla Walla

If ever there was a call to arms to get up and dance, Kenny Loggins nailed it. That infectious chorus from “Footloose,” the popular 1984 movie and 1998 Broadway musical, makes everyone, old and young, want to shake it like a Polaroid pic-chah. This summer, we’ll have a chance to revisit the show’s leading characters Ren, Ariel, Reverend Moore and, everyone’s favorite, Willard, as the Walla Walla Community College summer musical hits the boards at the Fort Walla Walla Amphitheater July 8. Directed by Jessica Barkl, this production is set to deliver all the energy and spectacle Barkl brought to last year’s summer musical, “Grease” — times two.

… Loose, footloose Kick off your Sunday shoes, Please, Louise Pull me offa my knees Jack, get back Come on before we crack Lose your blues, Everybody cut footloose

There will be 68 cast members, cars and tractors, more amazing sets, a dozen great songs, and genre-spanning, athletic dancing that promises to bring the house down. Choreographer Kathryn Halfacre promises some showstoppers. “We designed the dance for ‘I Need A Hero,’ as a fashion catwalk for the guys — who come out in different hero costumes. It’s a kick.” As happy and carefree as “Footloose” may sound, the play’s back story is about a small Midwestern town trying to overcome the deaths of a group of teens. The kids were on their way home from dance when they were killed in a car Continued on pg. 24 >

WALLA WALLA LIFESTYLES 23

If You Go: Family nights (no reserved seats): July 8 and 9, 15, 16, 18, 22, 23 Adults: $12 Children (under 12): $6 Saturday nights: July 10, 17, 24 Adults, general admission: $15 Children, general admission: $8 Adult and child, reserved: $20 General admission tickets can be purchased at: • WWCC Bookstore (Monday to Thursday) • Banner Bank (main branch only)

accident, so in its grief, the town bans dancing. The minister who holds sway over this burg is suffering too; he lost his son in the tragedy. He rails long and hard against the “sins” of the body, which, to him, include dancing. That’s when the main character, Ren, appears. As many of us remember from the movie, Ren was played by Kevin Bacon, all lean and wiry, with punked-out hair and cityslicker clothes. He’s a young man whose father has stepped out of the picture. He’s angry to have been dragged to this tiny farm town by his mother. He’s angry that his father has left them. And, well, he’s just angry. His one outlet for that anger is dance. And in this town, nobody dances, by order of the town council. You can see the problem.

“We’re keeping it in the ’80s and staying true to the musical,” Barkl says, but the lid comes off when it comes to staging.

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Top photo Left to right: Niece Hayley Pugliese, Aunt Debi Sapp, Uncle Barry Jenkins, Mark Raddatz as Shaw, Shaw’s wife Carrie Barber, Ren’s Mom Bobbie-Joe Lawrence, and Preston Loomer as Ren Top middle and right: Preston Loomer plays “Ren” ... Willa Schober is “Ariel” ... and Peter Anderson is “Willard.”

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The fact that she’s a young director, 32, and has a young person’s sensibility is a huge plus when it comes to staging a musical like “Footloose.” “We’re keeping it in the ’80s and staying true to the musical,” Barkl says, but the lid comes off when it comes to staging. “We’ll have tractors on stage and all kinds of set changes, actors working their way through the audience — I mean if you have

all that space and access, why not use it?” The reason for Barkl’s frenetic pace is simple: “My job is to make sure the audience is never bored. Let’s face it, there are lots of places for people to spend their entertainment money, so we owe it to them to give them the best bang for the buck.” And how. If you dressed like Madonna or the Ramones, danced like Michael or Devo, knew what CBGB was and lived to tell — or were merely a gleam in your parents’ eyes at the time — “Footloose” will rock you like a hurricane. ROBIN HAMILTON is the managing editor of Walla Walla Lifestyles. She’ll be in the mosh pit July 8.

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Camp Fire USA passes the century mark this year: one hundred years of helping children, families and the community. The Walla Walla Council of Camp Fire is commemorating the anniversary with a luncheon on Aug. 3 at the Marcus Whitman Hotel with guest speaker Stefanie Crumpacker Flerchinger. Through these many years the world has changed, and Camp Fire has changed with it. “We are seeing more and more kids coming into our programs without

by KARLENE PONTI | photos by COLBY KUSCHATKA and courtesy of the Camp Fire Council of Walla Walla

what we consider the basic social skills,” says Executive Director Karen Wolf. “The Walla Walla Council was one of the first to step into after-school programs, about 25 years ago,” she says. “In 1975, boys were allowed in. Right now 50 percent is male,” Wolf says. “It’s a service to the community,” says Laurie Houck, whose son David, 8, has been involved in Camp Fire after-school and summer programs. “I don’t know what working parents would do without it. In Walla Walla, it fills a critical need. As a parent of a young child, moving from

Clockwise from top: Camp Fire youngsters hand out fliers in downtown Walla Walla in this 1959 photo. Members of Camp Fire’s Horizon Club work to help the city stay beautiful in this 1959 photo. Camp Fire participants in about 1920.

WALLA WALLA LIFESTYLES 27

Turns

< Campfire continued from pg. 27

Boys are now as much a part of Camp Fire as girls. Here a group enjoys after-school games on the playground at Sharpstein.

preschool and day care to camp is a big transition.” Her son has weathered the changes well and enjoys the Camp Fire programs. “I really like Camp Fire,” David says. “Some kids like to color; some kids like to play capture the flag. I love to play capture the flag and I can always find someone to play with. I only feel like coloring sometimes, but when I feel like drawing I can do that, too.” Houck adds, “When I asked him what he liked best, he said, ‘the kids.’ That’s true in life: it comes down to the people. What I notice about Camp Fire is the variety of ages. They can work together or go off on their own. It’s very fluid.” “The faces have changed a little bit, but the values have stayed the same,” says Felicia August, communications coordinator. The organization has moved away from clubs, such as Bluebirds, and Native American ceremonial regalia to focus on the after-school programs. The organization has focused on nurturing each child’s sense of self-worth, their talents and abilities, and a sense of mutual respect. “We help draw out what’s in them. Build caring, confident youth and future leaders,” August adds. And it’s a great way to have fun. “We provide

28 WALLA WALLA LIFESTYLES

them with memories to make them smile forever,” Wolf says. She emphasizes the low staff-to-child ratio, “and teaching in a fun way without the stresses of a school setting. We teach them to expect respect.” In addition to enriching the lives of the children in its care, Camp Fire has also enriched the lives of those who do the caring. According to Wolf, the staff discovers the joy of working with children, and many have gone on to careers with kids. Longtime friends Ginger Kelly and Beth Ann Dilts have spent most of their lives with Camp Fire. The two met when they were in high school study hall, but they already had much in common, including Camp Fire and a healthy appreciation of fun. “I thought she was the funniest person I’d ever met,” says Kelly of her friend. And through the years they’ve shared laughs and tears, going through triumphs and troubles together. And they’ve shared a love of Camp Fire. Dilts says the programs offered by Camp Fire help “build all around character for kids, and it’s something that grows with you.” Kelly started as a Bluebird in 1940 when she was in second grade. Dilts started in Camp

Fire in her youth as well. In addition to great friendships and memories, Kelly and Dilts have their ceremonial gowns. “And we can still fit into them,” Kelly remarks. Although they are no longer counselors, they remain active in the organization. They captain a table for the annual luncheon, and volunteer to help. “We just do whatever Felicia says,” they say in unison. Camp Fire provides a basic foundation, not just doing things for the kids but actually helping them learn, according to Dilts and Kelly. Camp Fire teaches responsibility and good citizenship. They say their time as counselors and leaders was before all the electronic distractions kids have today and Camp Fire taught the good oldfashioned basics that a lot of kids don’t know. And they’re not getting those basics at home anymore, Wolf adds. The rewards for the staff who work with the kids are huge as well, Dilts says. She still cherishes a box of letters from her campers addressed to her as her camp alter ego, “Miss Liz.” “There’s so much to be said for simplicity, and no technology, in an outdoor environment. Just watch the kids at the outdoor summer program,” Wolf says. The kids love playing outside in the park, Wolf says. Field trips are also a part of the schedule. This year’s Super Summer in the Park — Camp Fire’s summer program — includes learning about science, the Olympics, animals, different cultures, crafts, living in the middle ages and hunting for dinosaur bones. Dilts and Kelly have a vast store of wonderful memories. According to Kelly, “The biggest event was when Miss Liz (Beth Ann Brinker Dilts) and her campers discovered a big snake hiding under the drop window of the nurse’s cabin. No problem ... probably just a bull snake or a big water-snake. Imagine our surprise to discover it was a 3-foot rattlesnake! Our director, Carolyn Bohenkamp, shot him dead.” After the snake was dispatched, she says it was skinned and boiled down to bones which were given to the kids to take home. says.

Top: Camp Fire girls share a sense of accomplishment, big smiles and baking cookies. Bottom: Forever Camp Fire girls, Ginger Kelly (L) and Beth Ann Dilts (R) model their ceremonial gowns.

“That must have pleased all the parents,” she

Beyond the peals of laughter and times full Continued on pg. 30 >

WALLA WALLA LIFESTYLES 29

< Continued from pg. 29

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“The kids are put on an equal basis, regardless of the family’s economic situation,” Dilts says. Kelly agrees that, “You can do anything, if you work for it.” Camp Fire helps kids get a sense that anything is possible with self-confidence and good character.

The Camp Fire after-school programs offer a healthy snack, as well as education about good nutrition.

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In decades past, eating sugary snacks wasn’t the problem it is today. “When we were at camp, it was during the war, and sugar was rationed so we never got a taste for it,” Kelly remembers. “You had to even bring canned goods.”

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“The programs help kids get into a healthier mindset,” Dilts says. “There’s so many homeless folks in this town, and, of course, their kids. There are so many poor people, and in addition to many other problems, they eat unhealthy food.”

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When Kelly and Dilts get together to talk about Camp Fire, whether it’s the annual reunion luncheon, or a session perusing old letters from campers, or pictures of themselves as teenage camp counselors, the pair has plenty to talk and laugh about. “We had fun. Good, clean, healthy fun,” Dilts says.

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ARTMAKERS

Crow’s Shadow

Institute of the Arts

Moving Forward, Looking Back

CROW’S SHADOW INSTITUTE OF THE ARTS HELPS NATIVE AMERICAN ARTISTS SOAR

For thousands of years, art has been a cherished part of the Cayuse, Umatilla and Walla Walla tribes. Long before wheat fields and wineries were part of the regional landscape, the first civilizations of the Columbia Plateau expressed their appreciation for beauty by weaving intricate patterns in baskets, creating colorful ceremonial clothing and adorning their ancient world with ornate design.

While many of these native art techniques have been handed down through the centuries, as with any culture, it takes special people to ignite the next generation with a passion for their past. Just east of Pendleton, tucked into a picturesque corner of the Umatilla Indian Reservation, the Crow’s Shadow Institute of the Arts is connecting many Native Americans with the creative spirit of their ancestors. Continued on pg. 32 >

WALLA WALLA LIFESTYLES 31

< ArtMakers continued from pg. 31

Frank Janzen at lithographic press.

Harnessing the Transformative Power of Art Founded in 1992 by celebrated Oregon artist Jim Lavadour (and friends), Crow’s Shadow is a nonprofit organization offering educational, social and economic opportunities for Native Americans through artistic endeavors. Born and raised on the reservation, Lavadour created the institute as a way to give back to his community by introducing native people, young and old, to the transformative power of art. The institute offers ongoing workshops, open to anyone, on the traditional native art practices of the region, and partners with schools to enhance art education for students. Supporting these and other programs is the organization’s publishing arm, Crow’s Shadow Press, complete with a distinguished fine-art printmaking studio led by master printer Frank Janzen. Emerging and established artists (native and non-native) are invited for short-term stays at the institute’s refurbished St. Andrews Mission schoolhouse, built in 1932. These two-week

32 WALLA WALLA LIFESTYLES

working residencies give artists the rare chance to collaborate with a skilled master printer and, ultimately, have their work presented to the mainstream art world. Janzen guides guest artists through a wide variety of printing methods, ranging from lithography to woodcut printing (and every technique in between). “My job as a collaborative printer is to work with artists who may know nothing about printmaking whatsoever, and come up with an edition of prints, several editions of prints, or even a series of different techniques,” says Janzen, a 1996 graduate of the University of New Mexico’s acclaimed Tamarind Institute, which teaches fine art lithography. “They don’t need to know a thing about printmaking. I do all of that.” During residencies, Crow’s Shadow Press covers all costs of housing, food, materials and studio time for visiting artists. In return, the artists give their collection of prints to the institute to market and sell to a growing list of collectors, museums and galleries. The first print sales pay down the accrued publishing costs, with subsequent sales split 50-50

between the artist and Crow’s Shadow. Crow’s Shadow also keeps two prints from each residency for its own gallery collection. From Oct. 2 to Nov. 28, many of these prints will appear in the institute’s third biennial showing at the esteemed Hallie Ford Museum of Art in Salem. “For emerging artists, it’s ideal because they don’t have their own gallery,” Janzen says. “If we just gave them a bunch of their prints and said, ‘OK. Go sell your work now,’ (the prints) would probably sit under the bed and never see the light of day.” Brushes With Fame In addition to its support of promising new artists, Crow’s Shadow works with a variety of talents from across the country and around the world. With a catalog of native artists including Lavadour, Edgar Heap of Birds, Kay WalkingStick, and Jeremy Red Star Wolf, the signatures on many of the gallery’s prints are as arresting as the art. The institute has also worked with a number of established non-natives, such as Adnan Charara, Katsura Shujiro and Megan Murphy, to name a few.

Found in the Heart of the Vineyard

In 2008 Janzen collaborated with legendary artist Dale Chihuly to produce a limited edition of 100 lithograph prints. The edition, “Crow’s Shadow Baskets,” was inspired by a collection of native baskets on display during Chihuly’s studio visit. With printing completed and the edition approved, Janzen asked Chihuly if Crow’s Shadow might sell two of the prints to generate funds for a new scholarship program. “He gave us 10, and each print has a retail value of $1,800, so it was a really big deal for us.” Five of the pieces have sold so far, allowing the Dale Chihuly Scholarship Fund for Emerging Native American Artists to defray publication costs for scholarship recipients, helping up-and-coming native artists benefit immediately from their print sales. Janzen gestures to a bare spot on the gallery wall where one of the sold prints used to hang. “The best place for it is off that wall.”

JOE GURRIERE is a freelance writer and marketing consultant living in Walla Walla. He can be contacted at joe@clearpathpr.com

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HISTORIC HOMES

by KARLENE PONTI Photos by COLBY KUSCHATKA

Michael and Coralee Wilcsek have completely renovated the home at 333 Whitman St.

A diamond in the rough, Coralee and Michael Wilcsek’s home at 333 Whitman St., was purchased by the Wilcseks in July 2007 because of what it could become once it was renovated. “It had plenty of charm … potential charm,” Michael says. “When we bought it there was no fence, no garage, no real driveway, no garden — just grass.” There were many basic repairs and much renovating that needed to be done, such as adding a new roof (the eaves were sagging) and updating heating and air conditioning. “And we replaced every piece of molding in the house,” he says.

34 WALLA WALLA LIFESTYLES

Not immediately as smitten with the home, Coralee says, “It does have a lot of charm (now). I learned to love it.” The couple lived in the midst of the construction, in the dust from the sheetrock. They camp-cooked and climbed up and down a ladder to get between the first and second floors. A plus for the project was that the couple work together as a great team, with a shared vision, so they knew what features they wanted. Coralee has an eye for interior design and Michael has a talent for practical application, so it was an ideal showcase for their talents. Major parts of the renovation included reworking the kitchen, uncovering the staircase,

The parlor at 333 Whitman St. retains the feeling of the late 1800s,with original fir floors and the updated more user-friendly stairway.

making the steep, narrow stairs more userfriendly, and putting support beams across the home to bolster the dining room ceiling. There was a water problem from the upstairs, a leak into the dining room directly below it. Because of water damage, the dining room ceiling was sagging about 4 inches. Renovations took time, but they are pleased with the results. “We use every room in this house,” Coralee says. “The dining room, parlor, in the back we have a media room.” Because the Wilcseks love to entertain, they added a large deck to the back of the house, for outdoor gatherings in good weather.

It was the longtime family home of Cyrus T. and Julia Nelson, who purchased it in 1904. A thorough history of the family home was compiled by descendant Nancy Klicker and subsequently given to the Wilcseks.

Avid organic gardeners, they made sure Continued on pg. 36 >

WALLA WALLA LIFESTYLES 35

HISTORIC HOMES

< Continued from pg. 35

they have a large, protected garden area. Another feature is a bonsai library against the east fence. The garden provides a nice sanctuary just off the back deck, and a peaceful view from the upstairs bedroom, looking down into the koi pond and at the lilacs. Also upstairs is the office space. It’s an efficient, modern home-office that preserves the feel of the older home. A washer and dryer are hidden behind folding doors. The office also has an open view of the front yard and street. The three-bedroom, twostory home also has a partially finished basement “multipurpose room” housing a workout area and storage that becomes a winter refuge for plants. The kitchen is now spacious and light with a streamlined workflow.

Part of the original front door has been preserved as decorative art in the window on the front porch.

To reduce waste, the Wilcseks repurposed much of the material removed during the construction.

The home had a small and uninteresting porch, so the couple incorporated it into the expanded kitchen. Some things they did themselves. For instance, Coralee refinished the fir floors. Professionals did other tasks. They give credit for much of the contracting work to Inspired Enterprises. To reduce waste, the Wilcseks repurposed much of the material removed during the construction. They replaced the pillars on the front porch and moved the original pillars to the Continued on pg. 38 >

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< Continued from pg. 36

Above: The home has large windows that provide plenty of natural light in the rooms. Right: The couple does plenty of entertaining outdoors in the summertime. They added a large deck and Koi pond in the back of the house. The pillars were the originals from the front porch, repurposed to the deck.

Top: Rooms were designed for comfort and the charm of years past. Middle: The renovated dining room, adjacent to the parlor, has been repaired and is ready for another century. Bottom: The kitchen was updated and expanded for an easy workflow and access to the deck.

38 WALLA WALLA LIFESTYLES

new deck in the back. The very narrow door in the front wasnâ&#x20AC;&#x2122;t in compliance with codes so they replaced it, but saved the exquisite etched glass and frame as decorations in the front window. It now represents the mingling of the past and the present in a family home that has nurtured many and stood the test of time.

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Where in Walla Walla? CLUE: The Mullan Trail (or Road), which was the first wagon road to cross the Rocky Mountains to the Inland Northwest, was built between 1859 and 1860. The trail begins at Fort Benton, Montana, and ends somewhere in Walla Walla County. Tell us where this marker is and win a chance to be selected for a new Lifestyles mug to take with you on your next wagon trip. For you GPS hounds: Latitude : 46.299530N Longitude: 118.314735W

LAST MONTH: Clue: This bridge crosses a stream favored by highly educated ducks.

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CONTEST RULES: If you have the answer, please drop us a note at “Where in Walla Walla?” 112 S. 1st Ave., P.O. Box 1358, Walla Walla, WA 99362, or by e-mail at rickdoyle@wwub.com. Ten correct answers will be selected at random and their owners will win a Lifestyles mug, sure to demonstrate your good taste and local knowledge.

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CAN’T MISS EVENTS FOR

JULY 2010

FOOD & WINE

MUSIC

A Perfect Pairing Plateau Restaurant at Wildhorse Resort & Casino hosts wine tasting the first Wednesday of each month. CAVU Cellars is the featured winery. Details: 800-654-9453.

Wednesday Soirée There’s music every Wednesday at Walla Walla Wine Works. 7-9 p.m. Details: 509-522-1261.

Sip ’n’ Shop Every Thursday, you can taste wine at Walla Walla’s Harvest Foods. 3:30-6:30 p.m., 905 S. Second Ave. Details: 509-525-7900. Sweets for the Sweet Walla Walla Sweet Onion Festival salutes the area’s Sweet Onion. Two full days of entertainment, music, cooking and barbecue contests in downtown Walla Walla, as well as plenty of kids’ activities. Saturday night street dance features the music of The Vaughn Jensen Band. Festival starts with the Fun Run 8 a.m., July 17 and 9 a.m.-4 p.m., July 18. Details: 509-525-1031.

GALLERIES & MUSEUMS A New View The Blue Mountain Artists Guild in Dayton sets up a new exhibit at the Dayton Public Library each month. Details: 509-382-1964. Majestic Northwest The exhibit of work by Eliza Barchus, Portland artist in the late 1800s, continues through July 11. “The Majestic West,” at the Kirkman House Museum. Details: 509-529-4373. Step by Step The First Friday ArtWalk. This self-guided tour gets you into the galleries to meet the artists. 5-8 p.m., July 2. Continues through December. Details: artwalkwallawalla.com. Celebration of Tradition Celebrate at the Wildhorse Annual Pow Wow and Independence Day Barbecue Giveaways. Enjoy traditional colorful ceremonies and a barbecue. July 2-4, Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453. New Threads The second Sunday Spin-In demonstrates the craft of spinning. 1-4 p.m., July 11. Kirkman House Museum. Details: 509-529-4373. RR Crossing Experience history firsthand at the Dayton Depot Alumni Weekend Open House. Free admission. July 17, Dayton Historic Depot. Details: 509-382-2026. Live Like the Pioneers Hands-on Day Camps for kids aged 9-11. The Pioneer Kids Camp teaches how the pioneers lived. 9 a.m.-3 p.m., July 20, Fort Walla Walla Museum. Details: 509-525-7703. Place + Context An exhibit by artists Anne Hysell, Ursula Curran, Andrew Geasland of Walla Walla; Abe Geasland of New Orleans and Katherine Treffinger of Cove, Ore. Willow, 2 E. Rose St. Details: 509-876-2247.

42 WALLA WALLA LIFESTYLES

It’s Your Chance Every Thursday is Open-Mic Night at Walla Walla Village Winery. 107 S. Third Ave. Details: 509-525-9463. Downtown Concerts On the third Friday of the summer months, you can catch a free concert downtown. 5:30 p.m., July 16, downtown Walla Walla. Details: 509-529-8755. Saturday Night Live On most Saturdays, Stephenson Cellars hosts live music. 15 S. Spokane St. Details: 509-529-8200. Weekend Music The Wildfire hosts music on Fridays and Saturdays. 8 p.m., Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453. A Toast to Music The Summer Concerts Series continues at Three Rivers Winery with the soulful, relaxing music of Rick Mugrage. 6:30 p.m., July 16. Details: 509-526-9463. R&B in the Park The Bandstand Concert Series continues with music by Portland’s Ken Hanson Band. 7 p.m., July 31, Pioneer Park. Details: 509-529-4373.

PERFORMANCES Gotta Cut Loose! The Walla Walla Community College Foundation’s annual outdoor summer musical is a popular fund-raiser for scholarships. This year’s performance of the popular musical favorite “Footloose” features great music from the ’80s and lots of dancing. July 8-10, 15-18, 22-24, Fort Walla Walla Amphitheater. Details: 509-527-4275.

SEASONAL FUN America’s Pastime Walla Walla Sweets Baseball at Borleske Field. July 2-4, 6-7, 13-15, 20-24, 27-31. Details: 509-522-2255. Lavender Fields Forever Enjoy Lavender Field Days: U-Pick lavender, and learn to make crafts such as wreaths and wands. Sunday-Friday, early June through mid-July, Blue Mountain Lavender Farm, Lowden. Details: 509-529-FARM. Popcorn Friday Nights Downtown Walla Walla Movie Night. The second Friday of the summer months, you can relax with an outdoor movie. Dusk, July 9, Heritage Park, downtown Walla Walla. Details: 509-529-8755.

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More Red, White and Blue Fireworks light up the night in Milton-Freewater. July 4, Freewater Park. Details: 541-938-3727. Stompin’ at the Park An old-fashioned country dance in the gazebo at Pioneer Park. 7:30 p.m., July 7. Free admission. Details: 541-938-7403. Highland Fling Athena’s Caledonian Games, a traditional Scottish festival, dates back to the 1800s. Today, the event draws participants from all over the Northwest. Events include Highland dancing, piping, sheep dog trials, athletic competitions and more. July 10-11, Athena. Details: athenacaledoniangames.org.

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Red, White and Blue The Fourth of July in the Park, Walla Walla’s community celebration of Independence Day. The all-day festival features live music and entertainment, crafts, food booths and more. 10 a.m.- 6 p.m. Then, at dark, fireworks are launched from the baseball field behind Blue Ridge Elementary. July 4, Pioneer Park. Details: 4thofjulyinthepark.com.

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All Aces in the Summer Summer Poker Rodeo. July 1418, Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453. Welcome Back DHS Alumni Weekend. It’s the Dayton High School All-Alumni gathering. The weekend features a parade, picnic and parties. July 1618, Dayton. Details: 509-382-4033. RRRRIBBIT Milton-Freewater’s third annual chainsaw-carving competition, Logs to Frogs, pits chainsaw artists against each other to create frogthemed carvings. 8 a.m., July 1718, Highway 11, across from Papa Murphy’s. Details: 541-938-8236. Off to the Races Fast cars and excitement at Walla Walla Drag Strip, Middle Waitsburg Road. July 23-25. Details: 509-2006287 or wwdragstrip.com.

WALLA WALLA LIFESTYLES 43

St.

8. Five Star Cellars

151 Bunchgrass Lane Walla Walla, WA 99362 (509) 540-8963 www.bunchgrasswinery.com

5. Canoe Ridge Vineyard

1102 W. Cherry St. (509) 527-0885 www.canoeridgevineyard.com.

6. Castillo de Feliciana

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

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2901 Old Milton Hwy. (509) 522-0200 www.baselcellars.com

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

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

Corner of 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

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

13. Lâ&#x20AC;&#x2122;Ecole No 41 Winery

41 Lowden School Rd., and U.S. Hwy. 12 (509) 525-0940 www.ecole.com

14. Lowden Hills Winery

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

15. Northstar Winery

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

16. Pepper Bridge Winery 1704 J.B. George Road (509) 526-6502 www.pepperbridge.com

17. Robison Ranch Cellars 2839 Robison Ranch Road 301-3480 robisonranchcellars.com

18. Sapolil Cellars

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

19. Seven Hills Winery

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

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

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21. Spring Valley Vineyard

18 N. 2nd Ave. (509) 525-1506 www.springvalleyvineyard.com

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109 E. Main., Ste 100 (509) 8764300

20. Sinclair Estate Vineyards

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

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24. Trust Cellars

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

25. Va Piano Vineyards

Frog Hollow

Short Rd.

Last Chance Rd.

Detour Rd.

Sweagle Rd.

York Rd.

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

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27. Walla Walla Wineworks

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

LOWDEN 29 Lowden - Gardena Rd.

26. Walla Walla Vintners

To Walla Walla

To Touchet

S. Gose St. College Ave.

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

To Milton-Freewater

28. Whitman Cellars

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

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

To Walla Walla

125

30. Yellow Hawk Cellar

25 15 16 J.B. George Rd. To Milton-Freewater

Stateline Rd.

Larson

By invitation only. Requests accepted on a limited basis. Please call to inquire.

Whiteley Rd.

Long Shadows 1604 Frenchtown Road (Formerly Ireland Road) (509) 526-0905 www.longshadows.com

Braden Rd.

Pranger Rd.

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

Peppers Bridge Rd.

Don Carlo Vineyard

Old Milton Hwy.

343 S. 2nd Ave. (509) 529-1714 www.yellowhawkcellar.com

Old Milton Hwy.

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