t h e va l l e y ’ s p e o p l e , w i n e & f o o d
Golf in the Kingdom?
With Walla Walla’s newly opened Wine Valley Golf Club, locals and visitors can play one of the more distinctive and challenging courses in the state.
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Walla Walla Lifestyles
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Suggestions on how to have a happy home. Take time to smell the roses. Have a cat nap on a Sunday afternoon. Don’t be afraid to say “I’m sorry.” Eat dinner together. Wave at children on the school bus. Leave everything a little better than you found it. Leave the toilet seat down. Keep good company. Keep your promises. Be kinder than necessary. Plant a tree. Do nice things for people who will never find out. Put your hand prints in fresh cement. Don’t rain on other people’s parades. Watch a sunset on the porch. Take care of your reputation. It’s your most valuable asset. Clean out your closet and give to charity. Count your blessings. Whistle. Sing in the shower. Take a bubble bath. Be there when people need you. Listen to your children. Wear outrageous underwear under formal business attire. Be a good loser. Be a good winner. Be romantic. Live so that when your children think of fairness, caring and integrity... they think of you. Enjoy real maple syrup. Never refuse homemade brownies. Never give anyone fruitcake. Don’t nag. Never gossip. Laugh out loud. Be forgiving of yourself and others. Paint a room your favorite color, even if it’s wild. Never give up on anyone. Miracles happen every day. Say thank you a lot. Say please a lot. Take your dog to obedience school. You’ll both learn something. Slow dance in the kitchen. Call your mother. Do more than is expected. Be someone’s hero. Have a barbecue. Invite the neighbors. Support your community. Adopt a pet from the shelter Support your schools.
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Walla Walla Lifestyles
Table of contents THE COVER: 22 ONGOLF IN THE KINGDOM
With Walla Walla’s newly opened Wine Valley Golf Club, locals and visitors can play one of the more distinctive and challenging courses in the state.
On the cover: Wine Valley co-owner and golf pro John Thorsnes hits a shot out of one of WVGC’s wicked bunkers.Colby Kuschatka photo. Kilt courtesy of Jacob Beuk. Sporran courtesy of Alasdair Stewart.
table Destination Dining in Pendleton: Raphael’s successfully 10 chef’s serves up fine cuisine to a meat and potatoes crowd. signature dish Some devotees say the most authentic Mexican 14 food is found at Walla Walla’s taco wagons. Here are four of their most popular dishes.
10 18
It’s a tough job, but someone’s got to do it: Working in 16 aGRAPEVINE tasting room requires many skills, including those of a bouncer, marriage counselor and entertainer.
ROOM The tasting rooms at Buty Winery and Forgeron 18 TASTING Cellars share a simple elegance.
23 GARDENING Can you preserve all that bounty? Yes you can! 25 HISTORIC HOMES A well-loved 1905 home shows off its true colors. wheels “Jo” Winn still has fond memories of staying in her 31 vintage family’s sheep wagon as a little girl. The wagon, a tribute to the Valley’s sheepherding past, now resides at the Fort Walla Walla Museum.
34 LOCAL CALENDAR 36 WINE MAP Walla Walla Lifestyles
25 23
FIRST-TIME HOME BUYERS ARE NOW ELIGIBLE FOR A NEW $8000 TAX CREDIT. YES, THAT SOUND YOU HEAR IS OPPORTUNITY KNOCKING. As leading advocates for homeownership, REALTORSÂŽ work closely with Congress for legislation that supports home buyers, like
FIRST-TIME HOME BUYERS ARE *NOW the recent stimulus package that gives first-time home buyers a tax credit of up to $8,000. The credit,ELIGIBLE combined withFOR today’s low
interest rates and increased affordability, make $8000 buying conditions favorable than they’ve been in years. Repayment is not A NEW TAXmore CREDIT. required and it is available for homes purchased between and December 2009.IS OPPORTUNITY KNOCKING. YES,January THAT 1SOUND YOU1,HEAR Homeownership is an investment in your future. Work with a REALTORŽ, a member of the National Association of REALTORSŽ, whoAscan explain the process and show you options thatŽ work best ficlosely t your with situation. To learn more, visit HousingMarketFacts.com. leading advocates for homeownership, REALTORS Congress for legislation that supports home buyers, like 65201
* The American Recovery and Reinvestment Act of 2009.
the recent stimulus package that gives first-time home buyers a tax credit of up to $8,000.* The credit, combined with today’s low
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the valley’s people, wine & food
July 2009
Rob C. Blethen, Publisher Rick Doyle, Editor Jay Brodt, Advertising Director Robin Hamilton, Managing Editor Tim Johnson, Publication Designer Jay Brodt, Larry Duthie, Karlene Ponti, Kirsten Telander, Catie MacIntyre Walker Contributing Writers Colby Kuschatka, Greg Lehman Photographers Karlene Ponti, Editorial Assistant Kandi Suckow, Administrative Assistant Vera Hammill, Production Manager Ralph Hendrix, Chris Lee, Steve Lenz, Sherry Burrows, Production Staff Marianne Allessio, Masood Gorashi, Colleen Moon, Jeff Sasser, Donna Schenk, Sales Staff Cover photo – Colby Kuschatka
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Walla Walla Lifestyles
editor’s
by Rick Doyle
Birdies and eagles, oh my! Having a good time in the Walla Walla Valley is just par for the course. There are so many ways to indulge yourself from great activities to gourmet food to fine wines. Those of you who find your relaxation in the challenges of a golf course have a new opponent with the the Wine Valley Golf Club. This links-style course has everything you would find in Scotland — the birthplace of golf — except for the ocean. There are hard, wide, rolling fairways without a tree in sight. But don’t be deceived. There are hazards between the tee and the green, but once you reach the undulating greens the fun really begins. We have also put together a handy guide for the other golf courses in the area. You could spend a week and still not experience every course. Nothing tops off a round of golf like a great meal. Chef Rob Hoffman of Raphael’s shares his thoughts and one of his recipes in this month’s issue.
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It’s easy to get caught up in all the recreational
Walla Walla Lifestyles
activities, but the Valley is also a place where people put in a full day’s work. Think you have what it takes to be a tasting room attendant? There’s a lot more to it than just pouring wine. Read the Grapevine to find out everything you would need to know and do. According to our Sprouts column, it’s harvest time for a lot of the fruits and vegetables you’ve nurtured through the cool spring weather and watched mature in the summer heat. If you’ve been really successful, you may need some guidance on canning, pickling and freezing. Besides work and play, another major part of the Walla Walla Valley is its history. Vintage Wheels takes a look at a heavy duty vehicle as it takes a trip to the Fort Walla Walla Museum to talk with Leontime “Jo” Winn about the Jaussad family’s sheepherder wagon. It’s an early version of the mobile home. For a home that stays in one place but still holds a place in history, take a tour of Michael and Vicki Wall’s house at 643 Pearson St. The home is designed in such a way that cool air flows through it, making an air conditioner unnecessary.
Our new, small and attractive air conditioner is energy-efficient, rugged and thoroughly dependable. It’s also small and attractive. So it takes up less space in your yard while still delivering the high-end performance York is famous for. And did we mention it was small? And attractive? Call your local York Dealer today to learn more.
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Walla Walla Lifestyles
Interview by KIRSTEN TELANDER | Photos by COLBY KUSCHATKA
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.
Raphael’s Restaurant & Catering, Inc.
233 S.E. 4th St. Pendleton, OR 97801 541-276-8500 or 888-944-CHEF www.raphaelsrestaurant.com June 1 - Sept. 15: Tuesday through Saturday, 5 - 9 p.m. Sept. 16 - May 31: Tuesday through Thursday 5 -8 p.m. Friday and Saturday 5- 9 p.m.
10 Walla Walla Lifestyles
It’s hard to say which was a tougher battle: Being diagnosed with, and recovering from, a brain tumor at the age of 25, or convincing a bank in Pendleton that fine dining with a menu of fresh seafood and pastas would sell in a meatand-potatoes town. Chef Rob Hoffman was successful on both fronts. He learned to play as hard as he worked and his restaurant, Raphael’s, is celebrating its 25th year of serving Pendleton Round-Up guests this summer. So who is Raphael? True to the quote, “Behind every great man, there’s a great woman,” the Raphael behind Raphael’s is not a man or Ninja Turtle, nor is the restaurant French or Hispanic. Pronounced like the city San Raphael (Ra-fell), Raphael Hoffman is Native American (Nez Perce), Irish and German and is the great woman behind the great Chef Rob. The dynamic duo tastefully
A
renovated the historic 1904 Raley house into destination dining at its best. Instead of heavy velvet drapes, floral cushions and ceramic knickknacks collecting dust in the corner (that the Queen Anne style conjures), the space is open and light, with modern color and contemporary and Native American art.
Lifestyles: Wow. Twenty-five years serving Round-Up. Anything special planned? Raphael: We came up with the Raley Manhattan with Pendleton whisky and the huckleberry martini. Do you want a martini? Lifestyles: (laughing, declining) Nobody will believe me if I write that I declined a huckleberry martini (note to self: coming back for one). I do notice a berry theme on the menu. Any pairings that have really worked? Chef Rob: The Indian salmon for sure. It’s a filet of Tasmanian salmon with fresh tomatoes and spinach leaves topped with a huckleberry puree. I also do a spicy raspberry glaze on the shrimp with beef sausage that is really popular. Lifestyles: And rattlesnake! Raphael: Oh yeah. Come Round-Up time, every table will order the smoked rattlesnake and rabbit sausage with the marionberry barbecue sauce and the wild mushrooms – Rob sautés them in a sour cream and sherry sauce. (She places her hand to her heart) It’s one of our signature dishes that we’ve done from the start. Lifestyles: Any other unusual preparations that bring people back? Chef Rob: I took a brandied peppercorn New York steak recipe and converted it to salmon. Raphael: When he first came up with the idea, I thought it sounded horrid. He made it and I had it three nights in a row. You should go fix some! Lifestyles: Sure, and I’ll have it with that martini. Lifestyles: Best advice not listened to? Raphael: It’s a meat-and-potatoes town. Lifestyles: Overrated ingredient?
Chef Rob: Copper River salmon. It’s all in the name. It’s good but not that good. I’m using all farm-raised salmon from Tasmania because I think it’s the most superior salmon I’ve ever seen. It’s impeccably fresh when I receive it and I’ve never had anything else that even compares. Lifestyles: But farm raised? Raphael: It’s farm raised in the ocean – in its own habitat (turns out living culinary legend, Charlie Trotter, is a fan of Tasmanian fish). Lifestyles: Underrated ingredient? Chef Rob: Trout. You don’t see it a lot and it doesn’t sell that well, but when people order it here, they always talk about how it brings back memories for them of growing up. And it’s really good. Lifestyles: Favorite kitchen tool? Chef Rob: I do have a favorite whip. Lifestyles:Excuse me? Oh – I get it, industry talk for whisk? Chef Rob: Yes. A whip. I like doing everything by hand. Not just mixing – the crab cakes, for example – I’m not crushing vegetables, I’m not leeching juice – I cut everything by hand. Raphael: (with an OMG expression) It makes a huge difference. Lifestyles: Quirky trait? Chef Rob: It used to be wearing bib overalls. That’s all I ever wore – seven days a week. Raphael: Rob runs everywhere – mowing the lawn, he literally runs. He runs around cooking – he’d lose weight and his pants would start falling down. Chef Rob: There are people that still come in and ask where my bibs are. Lifestyles: That’s cute. That’s a fun image. Raphael: (laughing) Not really. Lifestyles: Favorite music to cook to? Chef Rob: I don’t really listen to anything. If I Continued on next page >
Walla Walla Lifestyles 11
< Continued from pg 11
did, it’d be country and the staff would kill me.
Lifestyles: Experience attribute your success to?
you
Raphael: Having Charles Montee, owner of the Skyroom, believe in us. In 1985, he threw the keys on the coffee table and basically gave us the restaurant. In 1991, we bought this place and we’re still here. Chef Rob: And we still love doing this. Kirsten Telander is a freelance writer and foodie who lives in Walla Walla.
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RECIPE
L I C . # FA S C I S T 9 51NW
Brandied Peppercorn Salmon Ingredients:
– Serves One
I took time off to do THIS?!
7 oz. Filet of Salmon Black Pepper ½ fl oz. Butter ½ Tsp Whole multi-colored peppercorns 1 Tbls. Heinz 57 sauce 1 Dash Garlic seasoning 1 Dash Chef Rob’s All Purpose Seasoning (Lawry’s All Purpose Seasoning) ¼ cup Whipping cream ½ oz. **Brandy
Season salmon filet with black pepper on both sides. Place butter in sauté pan and melt then add pepper-coated salmon and brown on both sides, remove salmon from pan and place on warm plate. In the same pan add peppercorns, Heinz 57, garlic seasoning and special seasoning, whipping cream and brandy, bring to a boil. Pour sauce over peppered salmon filet and serve with rice and fresh vegetable. **Brandy is very flammable, be careful when you pour it into your pan!
12 Walla Walla Lifestyles
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Walla Walla Lifestyles 13
by KARLENE PONTI | Photos by COLBY KUSCHATKA
DISH
Every successful restaurant prepares more of some menu items than others. For the patrons who order that favored recipe consistently and pass the recommendation on to others, dining establishments develop a “signature dish.”
Walla Walla Taco La Monarca
The basic Walla Walla Taco is a favorite because of the combination of ingredients, according to owner Efrain Reyes. A variety of meats, beef or chicken, vegetables and flavors blend together to make the meal. Fresh ingredients are selected. “We buy the onions from Walla Walla Gardeners,” he says. “The onions sauté very well and maintain their sweetness.” Another key ingredient is mozzarella cheese. Guacamole is added to round out the flavors. La Monarca is at the location all year as weather permits. “We try to be out there as many days as we can,” he says. $1.50, cash only • Rose St. and 11th Ave., Walla Walla
Steak & Grilled Onion Burrito Tino’s Tacos
“Everything is fresh. We use lots of local produce,” Celia Guardado says. Celia, who owns the business with her husband, Juventino “Tino,” thinks it’s “the presentation of the food, taste and overall quality that people like.” In addition to an ample amount of meat and onions, the burrito is topped with avocado slices and a touch of cilantro. There’s plenty of shade and seating in nearby Jefferson Park. The Taco truck is available in spring, summer and fall. $6.00 cash only • Jefferson Park, Malcolm Street
Hawaiian Taco La Monarca II
The surprising confluence of sweet and sour, not usually found in a taco, make the Hawaiian Taco a favorite. “It’s not what you would expect,” says owner Efrain Reyes. It’s a generous portion of beefsteak, bell peppers, onion, pineapple, ham, and mozzarella cheese on a soft shell corn tortilla. As with the Walla Walla Taco, Reyes says the combination of ingredients works well together. $1.50, cash only • John’s Wheatland parking lot, 1828 E. Isaacs Ave., Walla Walla
Burrito Taco Loco
The basic burrito is the dish in demand at Taco Loco, owner Fortunato Tiscareno says. “It’s a big burrito, for people with a big appetite.” It includes beans, rice, onions, cilantro, lettuce, sour cream and cheese. A choice of meat is available. $5.50, cash only • Chestnut and Ninth Avenue, near Melody Muffler
14 Walla Walla Lifestyles
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Walla Walla Lifestyles 15
THE GRAPEVINE
| by CATIE MCINTYRE WALKER
The Many Hats of the Tasting Room Attendant A few years ago, a winemaker said to me, “The tasting room staff is nothing more than a dog and pony show. My wine is so great it will sell without them.” I grumbled about the comment, especially after spending seven years behind the tasting room bar. From personal experience and now as a wine writer I understand how deserving and valuable the tasting room attendant is. I usually compare this job to the bank teller. Often the bank teller is the lowest paid person at the bank and the most visible. The bank teller can, either with a smile or a snarl, make the difference in how the customer perceives not only the service but sometimes the whole image of the bank. Tasting room attendants are no different, as they are the most visible staff in the winery, and especially on weekends. The tasting room attendant not only pours and sells the wine, but wears many hats: concierge, wine educator, bouncer, mediator, marriage counselor, entertainer and phone operator. The tasting room attendant has to be quick on his or her toes, be prepared to repeat answers to the same questions time and time again, smile a lot, be gracious, and never, EVER, say what they are really thinking. This is where the hat of a good actor comes in. Concierge: is asked many questions and often the same ones over and over again: “Where are your grapes and why aren’t they next door to your building?” “I read your tasting notes and do you put cocoa and plums in your cabernet sauvignon?” “Why isn’t Walla Walla making any white zinfandel?” “Where do you like to eat in town and are there any places for lunch between Lowden and Pasco?” “Where did you get the idea for your label?” “How do I get to Leonetti and what time do they close?“ (Leonetti, as most wine folks and locals know, is not open to the public.) Wine Educator: When the timid wine newbie first walks into the winery (and sometimes it can be the first time into any winery) it’s an opportunity for the tasting room attendant to gently educate and give the novice hints of what to look for in future wine tastings. Hopefully, by the time the customer leaves the winery, the tasting room attendant has just graduated another wine lover and can reassure the “grasshopper” to go fearlessly on to other wineries. Salesman: The tasting room attendant not only sells the wine and the tschotskes but just about anything with the winery’s name on it. The attendant sells the winery’s
16 Walla Walla Lifestyles
brand, that which makes it different from all the other wineries, and the craft of the winemaker. The staff also sells the local wine industry and the Walla Walla Valley — the history, the award-winning downtown, other historical buildings, the weather, and the local agriculture. The staff sells Washington state and then — more wine. The Bouncer: The tasting room attendant checks IDs to make sure guests are 21 years old and over. The attendant determines how much wine to pour visitors, when it is wise to cut back on pours and even eliminate them altogether. It’s a big responsibility. There is the possibility the visitor may get behind the wheel. Mediator-Marriage Counselor: Sometimes the tasting room attendant has to counsel couples who do not agree on which, if any, wine to purchase. The couple may even disagree on where to eat dinner or what other wineries to visit. This is where the tasting room attendant must gain their trust or have an intervention. I suppose there’s also a chemist’s hat to wear as the tasting room attendant has to convince the white wine lover, who’s adamant he can’t drink red wine because of “allergies” to sulfites, that there are just as many sulfites in white wines. And the last hat, but not the least … The Entertainer: Visitors to the Walla Walla area are ready to relax, taste the wines and create a memory. Even if the tasting room attendant hasn’t taken lunch by 4 p.m. closing on a busy Saturday, he or she must wipe off the frown and put on a happy face, because the visitors who walk through the winery doors are guests. And when the guests walk out the door with a wine purchase, they should also leave with a great memory to share with others. Do those great wines really sell themselves on the grocery store aisle when they are competing with the lineup of “fighting varietals?” If the consumer is educated in wine scores and the labels they do. But for the majority, perhaps they would purchase more if there were tasting room attendants in the aisle wearing their many hats, performing their dog and pony show. CATIE MCINTYRE WALKER writes the “Through the Walla Walla Grape Vine” blog at wildwallawallawinewoman.blogspot.com and can also be found at twitter@catie
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TASTING ROOMS
DAVE, WE HAVE BEEN OFFICIALLY DATING YEARS
DAYS
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Nina Buty-Foster [L], Diana McCauley [R] share a laugh in the simple and down-to-earth Buty Winery tasting room.
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18 Walla Walla Lifestyles
Ah, the beauty of simplicity. Buty Winery owners Nina Buty Foster and Caleb Foster appreciate the power of a guiding principle. Their tasting room reflects this sensibility. â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s very simple. Weâ&#x20AC;&#x2122;re about the people, wine and art,â&#x20AC;? she says. They focus on connecting with their guests and talking about their wine. â&#x20AC;&#x153;They just want to hang out, relax and have fun,â&#x20AC;? Nina says. Both owners and Tasting Room Manager Diana McCauley are all about walking their talk. â&#x20AC;&#x153;Being real. The whole picture is authenticity. We make wines that we really enjoy drinking.â&#x20AC;? She describes the tasting room as: intimate, grounded; people- and winefocused. â&#x20AC;&#x153;The people who come here have a sense of purpose. They made a deliberate decision to come here. They also have a warm experience here.â&#x20AC;? The winery creates a wine called â&#x20AC;&#x153;the Beast,â&#x20AC;? a play on the name â&#x20AC;&#x153;Buty.â&#x20AC;? The Buty label offers the consistency they want in their fine wines, Nina explains, and â&#x20AC;&#x153;The Beast,â&#x20AC;? released on April 1 and/or Halloween, allows them to produce some creative, adventurous vintages.
Hours: Open most days 11 a.m.-4 p.m., Closed Sundays 535 E. Cessna Ave., Walla Walla Walla Walla Regional Airport 509-527-0901
by KARLENE PONTI | Photos by COLBY KUSCHATKA
Summer. In Walla Walla. Bike to the Farmers’ Market. Look at houses. Picnic in the vineyard. Look at houses. Sip wine on Main Street. Hmmm…Buy that house. Enjoy the Walla Walla lifestyle. The Walla Walla lifestyle is my specialty. As is finding you the perfect home. No pressure, no “sales banter.”
We need to talk. Melody Conetto
Forgeron Cellars’ tasting room celebrates the rustic past of the building, which also houses the winery.
(509) 301-3046 mconetto@windermere.com www.melodyconetto.com
Forgeron Cellars
The fireplace at the Forgeron Cellars tasting room welcomes guests during the summer evenings and winter days.
Hours: Open daily, 11 a.m.-4 p.m. 33 W. Birch St., Walla Walla 509-522-0037
Residing in an historic building that until 1940, held a blacksmith’s shop, (“Forgeron” is French for blacksmith), this tasting room combines comfort and elegance with an industrial twist. “We want to put guests at ease,” Tasting Room Manager Anne Hull says. “We just want it to be comfortable, not stuffy.” This friendly, neighborly atmosphere seems to encourage curiosity about the nuances of wine, which gives the staff a chance to do what it loves: teach others how to appreciate wine. The tasting room revolves around a giant copper wine bar, with a patterned concrete floor, a rustic wood ceiling and brick walls with arching windows where you can look at the barrels in storage. One rarity for a downtown tasting room is it has enough space to have the winery operation and tasting room together.
REAL ESTATE
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CreekTown’s got a little bit of something for everyone. Whether you choose to sit in our cozy dining room or beneath the vine-covered arbor of our patio, we hope you’ll feel like a long-time friend invited over for dinner. So stop in and see what’s cooking, and come hungry. HOURS: Lunch: 11 a.m. to 2:30 p.m. Dinner: 5 p.m. to 9 p.m. Tuesday - Saturday • Reservations recommended.
1129 S. Second Ave. • Walla Walla 509-522-4777 www.creektowncafe.com
64577
Walla Walla Lifestyles 19
by Jay Brodt
Golf in the King With Walla Walla’s Wine Valley Golf Club, locals and visitors can find links-style play on this distinctive track.
“This whole thing began over a glass of wine with a farmer.”
Photo courtesy Wine Valley Golf Club
The origin of the Wine Valley Golf Club, a Scottish links-style course, did indeed begin in that friendly and down-home way. Former Walla Walla Country Club golf pro John Thorsnes and wheat farmer Russ Byerley sat down in 2004 to enjoy some good vino and voila, a golf course was born. But to appreciate what these two men envisioned, you have to go to the blustery and beautiful course itself. A true links course is hard on the sea, where the course’s hazards and devilishly difficult holes are naturally wrought. Those are difficult to come by in the United States – Bandon Dunes, Ore. is one of the few. But to have anything like a links course in Eastern Washington? That takes some vision. If you are like most of us and the closest you have come to Scotland or true links golf is Michael Murphy’s classic story about the mysticism of golf set in Scotland, Golf in the Kingdom, you need to sample this track and decide for yourself. Kingdom’s hero,
20 Walla Walla Lifestyles
Shivas Irons, didn’t have it any better. Principal partners, Thorsnes and Jim Plitz of Eugene, Ore., bring a new reason for visitors to come to the Valley. The collaboration includes Dan Hixson, a rising golf architect headquartered in Portland, Byerly and brother, Scott. This team took a great piece of land and with thoughtful planning and imagination created a course people will be enjoying for years to come. Five and a half years of planning and only a year in construction, the golf course looks as if it has been there for many years. Hixson assembled a crew from all over the country to build this course, his second effort. The first, Bandon Crossings, near the famous Bandon Dunes, was named one of Golf Magazine’s “Top 10 Courses You Can Play, 2007” (i.e., public or resort). Wine Valley, when stretched to the maximum length of 7,360 yards, will challenge even the best players with the latest equipment and technology. There are five sets of tees for every hole, insuring that players at every level will find a course length that
ngdom?
Walla Walla Lifestyles 21
Valley Golf Courses Milton-Freewater Golf Course 301 Catherine Ave., Milton Freewater, Ore. Phone: 541-938-7284 www.mfcity.com/recreation/golfcourse.html
Pendleton Country Club (private) 69772 Highway 395 S, Pendleton, Ore. Phone: 541-443-4653 www.pendletoncc.com Holes: 9 Yards: 6,368. Par: 72. Course rating: 71.2. Slope rating: 127. Green fees: $45 daily. Pheasant Creek Golf Course 1432 Touchet North Road, Touchet Phone: 866-430-4653 www.pheasantcreekgolfcourse.com Holes: 9. Yards: 3,319 Par: 36 Course rating: 69.7 Slope rating: 114 Green fees: $15 for 9 or $20 all-you-can-play. Pomeroy Golf Course 1610 Arlington St., Pomeroy Phone: 509-843-1197 Holes: 9. Yards: 2,033 Par: 31 Course rating: 63.3 Slope rating: 100. Green fees: $12 for 9, $18 for 18. Touchet Valley Golf Course 209 N. Pine St., Dayton Phone: 509-382-4851 Holes: 9 Yards: 2,931 Par: 36 Course rating: 67.8 Slope rate: 114 Green fees: $16 on weekends, $13 green fees on weekdays Veterans Memorial Golf Course 201 E. Rees Ave., Walla Walla Phone: 509-527-4507 Holes: 18 Yards: 6,646 Par: 72 Course rating: 71.0 Slope rating: 118 Green fees: $18.50 for 9, $30 for 18 Walla Walla Country Club (private) 1390 Country Club Road, Walla Walla Phone: 509-525-1562 wallawallacountryclub.com Holes: 18 Yards: 6,434 Par: 72 Course rating: 71.5 Slope rating: 126 Green fees: $80 Wildhorse Resort Golf Course 72787 Highway 331, Pendleton, Ore. Phone: 800-654-9453 www.wildhorseresort.com Holes: 18 Yards: 7,112 Par: 72 Course rating: 74.6 Slope rating: 131 Green fees: $47 on weekends, $41 on weekdays
22 Walla Walla Lifestyles
Photo: Colby Kuschatka
Holes: 18. Yards: 3,346. Par: 60. Course rating: 59.1. Slope rating: 91. Green fees: $14 for 9; $21 for 18
Wine Valley Golf Club was a dream of former Walla Walla Country Club golf pro John Thorsnes. Future plans include a club house and rooms with stunning views of the course.
suits them. The fairways are designed with generous landing and driving areas and plays very fast. For that reason, the golf course plays shorter than the length would indicate. You get a lot of roll on downhill tee shots, and on this golf course you are either going uphill or downhill. Par for Wine Valley is 72, which is normal for 95 percent of all courses. What is unusual about this track is that on the back nine there are three par threes and three par fives instead of two of each. For the most part, when you are standing on each teeing area, what you see is what you get, but there are a couple of holes where you are not quite sure where to aim. As with any well-designed course, there are some places on each hole you where you are more challenged than others, but with experience, luck or a partner who has played there many times, course management gets easier. The “slope,” or difficulty measurement of the course at 7,360 yards, is only 130. It should be higher than that. To put it in perspective, the Walla Walla Country Club has a slope of 126 from the “tips” or longest set of tees, and Veterans Memorial Golf Course has a slope of 118 from the “tips.” Wine Valley’s greens are the difference maker. They are large, undulating surfaces that average 9,000 square feet and getting your ball on the putting surface is only the beginning of the struggle. You will be overjoyed to average two putts per green no matter how well you hit it. There are “large masses” buried in many of the greens that were the cunning interjection of greens designer Dan Proctor who hand raked and shaped the surfaces. You have been “Proctored” if you misread a putt that caused you to make bogey or worse. When asked about favorite or “signature” holes, Thorsnes says, “we didn’t really want a signature hole, and there is no clear consensus on a favorite hole, although many like No. 5.” Here’s a sampler: The 5th hole is the hardest ranked hole on the course. From the black tees a 250-yard drive down the middle will leave you with 190yard shot continuing down the hill and crossing a waste area that
runs the entire length of the hole, first on the left side and then crossing 60 yards in front of the green, to the right side and continuing past the green. A green that slopes back to front, and left to right with several large undulations, completes the intimidation on this wonderful hole. The 15th hole is a shorter, uphill par 5 that can be reached in two perfectly placed shots. The tee shot, if well struck toward the right bunker, runs through some undulations and plays fast if hit well. It leaves you with another uphill fairway metal in the 215-245 range again to a green that is not well defined from your angle. You look at a pin somewhere on a green that is kidney shaped with a narrow opening in front and well bunkered. If you choose to (or have to) lay up, the right side is better, but make sure you miss the small bunker in the middle of the fairway. Two putts and get out of there. No. 18, the finale, is a great hole visually and aesthetically. From the teeing areas, you look at a downhill 500-plus yard par 5, and you are looking back to the south and east at the Blue Mountains that frame the Valley. A good drive at the right bunker leaves you with a lay up that is a little tricky because of the small bunker in the middle of the fairway about 35 yards from another well bunkered green. Two putts, and now to the clubhouse for a libation and some thoughts about what you would have done differently.
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The golf course is seven miles west of Walla Walla off of U.S. Highway 12. Turn north at Cougar Crest Winery. The phone number for tee times and information is 877-333-9842.
JAY BRODT is the advertising director of the Walla Walla Union-Bulletin. Also, we need to give credit for the opening shot – courtesy Wine Valley Golf Club.
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GARDENING |
Yes you can keep that summer taste all year In August, if you’ve been successful in your gardening, you will have veggies and fruits to harvest. Your table will be full of fresh, nutritious items. But you may have way more food than you can use. After trading with friends and neighbors and giving to the food banks, you’ll probably still have more. The next natural step is to try to preserve summer’s harvest for use the rest of the year.
by KARLENE PONTI
somewhat less intensive than the other methods, so it offers more immediate gratification for the novice. Freezer jam, fruit purees for desserts, uncooked pies and pie fillings all freeze well. The heat of summer might not be the time to bake a pie, but you can certainly make them now for baking next winter. Doing it yourself means you have control over the ingredients, including the amount of sugar. The basics of this type of food preservation include finding sturdy, air-tight containers and being sure to write the date you packaged it on the container so you can use the oldest first. If you’ve grown the kinds of fruits and veggies you and your family like, you’ll be able to enjoy them well beyond the growing season.
Canning, pickling and freezing are a few ways to preserve your garden’s bounty. All of these methods take some time, planning and energy. Do some research. Good sources are friends and family, the local extension office, Master Food Preservers and information on the Internet. If you know someone who cans or makes pickles, see if he or she wants some help. You will learn the process and what’s involved. Freezing fruits and vegetables is another great way to get started. It’s
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HISTORIC HOMES
by KARLENE PONTI | Photos by Colby Kuschatka
Living history A 1905 beauty shows its true colors Sometimes things just turn out right. After a couple of close calls with several other houses, Michael and Vicki Wall found their perfect home at 643 Pearson St. “We were on the verge of buying another house. We were five days away from closing on a house we didn’t want,” Vicki says. “I drove by this one and saw the sign up. I called my husband right away. We put earnest money down on it the first day it was on the market. The next day was an open house and we had to put the money down the day before.” Vicki says she simply loves old houses: the character, the woodwork, the energy and honoring the past. The home just called to her. “Michael and our son came in first and fell in love with it. Then I went in and fell in love with it. It had a lot of things I wanted in a house. It had a small yard, a fireplace, all in a quiet neighborhood. It had everything on my list,” she said. Vicki has collected an extensive history of the home with its many owners and occupants. The first recording indicates Harvey and Lucy Francis Thompson were living there in 1905. Another owner was Ben Hill, former mayor, whose wife succumbed to the 1918-1919 flu epidemic. In the 1930s it was home briefly to the family of actor Adam West, 26 Walla Walla Lifestyles
who went on to fame as Batman. She said that through the later 1930s and early 1940s, the home went through a series of bank ownerships and perhaps was vacant for a while. She even had a conversation with a former resident who lived there in the 1940s, who vividly remembers sitting in the east sunroom corner listening to the radio about the bombing of Hiroshima. The three-bedroom home has a main level, second story, attic and basement. The living area has lots of nooks and crannies, beautiful woodwork and great windows. The windows brighten the living and dining rooms, accenting the arched design of the interior French doors. The large windows are also practical for a cooling airflow during the hot summer. It cooled the home in 1905 and does the job now. In addition to the beauty of the French doors, they also assist in heating and cooling the home. “We can lower the heating bill and just close the rooms down.” Clockwise from left: The home at 643 Pearson maximizes interesting lines, textures and colors. “I just wanted a purple house,” Vicki Wall said. The home has crisp, spacious rooms. Large windows provide a naturally cooling breeze during the hot summer months. The design and decor of the living room honors the past while accommodating the present.
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By choice, the home still doesn’t have air conditioning. “I hate air conditioning,” she said. Another unique feature of the home is hidden in a closet that shares a wall with a built-in glassware cabinet in the dining room. An old telephone pass-through is still visible on the inside of the closet. “I love closets, because nobody ever renovates them,” she said. A variety of vintage light fixtures are in use throughout the home. Since they bought the home in 1999, the Walls have done no major remodeling. Their focus has been on getting the woodwork fixed and other, practical improvements. The couple has put in new front porch steps and she’s working on refurbishing the stairs to the second floor. Vicki’s goal is to get the stairs done this summer. The home has mostly fir floors and woodwork; oak was put down in the ’20s in some areas. Her plans are to keep uncovering and refinishing the woodwork. Considering how old the home is and how many people have lived there, very little has been done to change it. “I’m just grateful no one changed the footprint of the rooms,” she says. Her current favorite place in the home is in the living room, relaxing on the comfy antique furniture, reading a book. And the bright color of the house? “Well, we needed to paint the house,” she said. After dealing with some serious health concerns she wanted to celebrate her return to health with an exuberant exterior paint color. “I just wanted a purple house,” she said. “I wasn’t sure how I was going to tell Michael. But my husband went along with it.”
76179
A large porch adds to the relaxing atmosphere of Michael and Vicki Wall’s home.
LIS H E D 19
Walla Walla Community College . . . YOUR BEST CHOICE
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Walla Walla Lifestyles 27
A local lender
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We invite you to taste our new releases in our fabulous tasting room in the historic Watermill Building in downtown Milton-Freewater. Tasting Room Hours Mon-Sat 11 to 4 235 E Broadway Milton-Freewater, OR 541-938-5575 watermillwinery.com
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622 Richmond, Dayton On the National Registry of Historic homes, this 3bd/2ba Queen Anne beauty has been lovingly updated by its current owners and its charm still exists in every room. Main level features stunning entry foyer with swayback banister and antique (original) front door and hardware. All original wood molding and trim throughout, gleaming refinished wood floors. Large and stunning turret dining room open to comfy and newly carpeted living room w/antique gas fireplace. Situated on large wooded double lot on the banks of Patit Creek. MLS# 105749 $225,000 85736 CL
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EST! T N O C
Photo by GREG LEHMAN
Where in Walla Walla?
How many of us remember when cigars were 5 cents? This building, built in 1887, once housed a brothel and the Eastern Hide Wool and Junk Shop, and was more recently purchased by a winemaker.
Contest rules: If you know this historic site, 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 good taste and local knowledge.
29 Walla Walla Lifestyles
Last Month’s WINNERS! Congratulations!
Last Month: Oregon Trail, Whitman Mission Initially part of the most famous wagon trail in the Northwest, this road suffered the same fate as America’s highways after freeways became the preferred route for travelers. Name the road and the land on which it sits.
Mel Adams Darren Drabek Phyllis Branscum Sallyanne Ravendawn Cochran Eggers Mark Reavis Bill Loney Linda Thorne Marian Cummins Karen Bechtold Sharon Godfrey
Walla Walla Lifestyles 29
Gilded Glass
original design t hot glass t repair t classes t supplies
August Classes*
Wednesday, August 19, 2009 “Hot Glass” fusing and slumping-jewelry or small dishes. Saturday, August 21, 2009* 5:30 – 9:30 p.m. Sun catchers for windows *All tools and supplies provided for $75 fee. $10 Deposit required
Special Events
925 E Street t Walla Walla, WA (at the airport) (509) 529-0244 t gildedglass@bmi.net Thurs & Fri 1:00 - 5:30 / Sat 11:00-4:30
85463
July 31 – August 2, 2009 Friday: Student Art Show • 5:30 p.m – 8 pm Saturday: Demonstrations of art glass • 10 am – 5 pm Sunday: Make a “hot” glass piece for $8.00 • 1 – 5 pm
Innat Blackberry Creek TrusT Cellars / (509) 529-4511
A Casually Elegant B&B
509.522.5233
www.innatblackberrycreek.com
85585
cabeRnet sauvignon
64879 kb
1050 Merlot Drive, Walla Walla Riesling • syRah • seMillon ice Wine
VINTAGE WHEELS |
by LARRY DUTHIE Photos by Colby Kuschatka
A sheepherder’s ‘Cadillac’ It is tucked along a wall among scores of other artifacts on display in a building at Fort Walla Walla Museum. It shows its years, is a bit dusty, yet it still appears serviceable, ready to be hauled into the Blue Mountains for another summer. Nevertheless, its time has passed. This old sheepherder’s wagon, long retired from service, once was considered a Cadillac among wagons employed in huge sheep-running operations in this region. The wagon is tiny, just 12 feet long with less than 50 square feet of floor space. (Compare that to a modern fifth-wheel trailer with its slide-out walls and spacious interiors.) The door will accommodate – without stooping – sheepherders no taller than 5-foot-6. But it is well built, cozy, cute even.
Jo and the wagon: Jo Winn stands in front of the sheepherder’s wagon she donated to the Fort Walla Walla Museum. It’s a direct link to what at one time was a large and important element in the Valley’s economy.
Just inside the door is a cast-iron, wood-fired stove. Along the sides are storage compartments and some shelves. The front of one cabinet hinges down to serve as a small table. Across the back is the bed, comfy and large enough to accommodate even sheepherders who would be forced to stoop coming through that little door. Showing me the wagon is Leontine “Jo” Winn, a third-generation member of the Jaussad family. That French name is pronounced Jo-So, which is the way it is painted onto the sides of the wagon: Jo-So Ranches. This one – the Cadillac – was built in the late 1940s by Jo’s father and an uncle. She donated it to the museum. The wagons were important in Jo’s early life. She’d stay in them sometimes – or in a pickup truck nearby – when her father would drive out to the camps. “One of the things I remember is hearing a cougar across the river,” she says.
Walla Walla Lifestyles 31
This was one of several wagons owned by the Jo-So Ranches – and although considered the “Cadillac”— its interior was tight and Spartan. It was built in the late 1940s by Jo Winn’s father and uncle.
I’m taking notes, and to me the wagon, this sheeprunning life, suggests a lot of very hard work. I mention it. “It was,” she says. “We knew hardships, but I’m glad I grew up that way.” I ask a few questions about the little cast-iron stove just inside the little door. “The sheepherders all kept sourdough on the back of the stove,” she recalls. “One of my favorite meals was sourdough pancakes. It was one time with my dad in Montana.” She’s smiling. The story of the wagon began a generation earlier. Leon Francois Constantin Jaussaud – Jo’s grandfather – immigrated to America as a 20-year-old lad. His ship carried him around the Horn and up the West Coast in 1880. He left his village at the base of the French Alps with almost nothing and arrived in Southern California hoping, like so many immigrants, that the promise of success in America would be his. Near Los Angeles he found work on a sheep ranch. Over the next seven years he learned as an observant herdsman. He liked the sheep business, but he thought there was not enough water in that region for real prosperity. He had a cousin running sheep near Walla Walla, where water was plentiful, so when he found an opportunity to herd a band of sheep from California to the Northwest, he signed on. This was more like it. He returned to work in the Los Angeles area and continued to save. A chance to
32 Walla Walla Lifestyles
herd a second band to the Northwest came along, and he took it, knowing he’d settle near Walla Walla. He worked for others, saving until he accumulated enough capital to buy 650 sheep. This was the start of what would become one of the largest sheep operations in the region during a time when many large sheep operations flourished. His first land purchase was 500 acres at Washtucna, near Lyons Ferry in Franklin County. This was the HU Ranch with one of the oldest brands in the state. Eventually the immigrant who came to America with nothing owned some 20,000 acres and 12,000 sheep. Running sheep is not easy. In June each year sheep from HU Ranch would be ferried across the Snake River at Lyons Ferry, then driven to Walla Walla. In town they’d be herded, band after band, down Rose Avenue. From there they’d follow railroad tracks into Oregon and the Blue Mountains. The sheep would summer in the hills east of Tollgate. Responsible for each band would be a herder, who would live in one of those wagons until October. In the fall, on the way back to HU Ranch, the lambs would be sold. In addition to income from the lambs, the operation generated thousands of pounds of fine wool each year. James Payne, who heads the Fort Walla Walla Museum, says sheep were an important economic element in the region from the late 19th century until the 1960s. The Pendleton Woolen Mill opened in 1909 and was a great asset to the expanding the market. “But after World War II it began dropping off,”
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Payne says. “During the war the wool was important for bomber jackets, but after there was a drop off in demand.” Yet it was a vibrant industry when Jo’s father struck out on his own in the late 1930s, purchasing one band of sheep. The ranch he built was headquartered at Wallula, where a feedlot and the Railex complex are now located. Soon that first purchase grew to three bands (and Jo notes that in those days there were 1,500 sheep in a band, compared to smaller numbers used to define the term today). And at the heart of these big operations were the herders and their dogs – and those sheepherder wagons. Larry Duthie is the former publisher of the Walla Walla Union-Bulletin. He can be reached by email at larryduthie@gmail.com
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11920 W. Highway 12 Lowden, WA 509-525-4129
The writer and his wife, Roz, live on one of the former Jausseau properties: part of the old Jo-So Dairy.
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Walla Walla Lifestyles 33
Can’t Miss Events FOR Compiled by Karlene Ponti
AUGUST ’09
Food & Wine In the Courtyard Spend a summer Evening at the Depot, for a wine and beer social. Refreshments, raffle, then at 7 p.m., there’s an auction of art, antiques and collectibles. 6-9 p.m., Aug. 1, Dayton Historic Depot. Details: 509-382-2026.
First Free Friday Tamastlikt Cultural Institute admission free day every First Friday. Aug. 7, Tamastslikt Cultural Institute, Pendleton. Details: 541-966-9748. Follow the Footsteps The First Friday Artwalk leads you to participating galleries the First Friday of each month. 5-8 p.m., Aug. 7, artwalkwallawalla.com.
Flavors Gone Wild Special Thursday and Friday evenings at Wildberries! Cafe features bistro-style dinner entrees, local vintages and organic foods. 4-8 p.m., Fridays, Wildberries! Cafe. Details: 509-529-3400.
Traditional Arts Here Forever/Precious Gifts: Annual Art Show showcases the ancient arts such as quill-work, basketry and beading. Aug. 14-Sept. 23, Tamastslikt Cultural Institute, Pendleton. Details: 541-966-9748.
Wine With Your Groceries Every Thursday, Walla Walla Harvest Foods features a wine tasting. 3:30-6:30 p.m., 905 S. Second Ave. Details: 509-525-7900.
First Friday Celebration The Kirkman House Museum hosts the First Friday event and new exhibits, Aug. 7. 10 a.m.-4 p.m., Wednesday-Saturday, 1-4 p.m., Sunday. Kirkman House Museum. Details 509-529-4373.
Sip the Wine The first Wednesday each month enjoy a wine tasting. Aug. 5, Plateau Restaurant, Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453. Proper Pairings Winemaker Dinner, featuring wines by Walla Walla Vintners and Three Rivers Winery. 7 p.m., Aug. 23, Marcus Whitman Hotel. Details 509-524-5110.
Music Mid-Week Music Music on Wednesdays at Walla Walla Wine Works, formerly Waterbrook Winery Tasting Room. Details: 509522-1261. Give Music a Try Open Mic Night every Thursday, 7-10 p.m., Walla Walla Village Winery. Details: 509-876-1444. Piano Bar Fridays Enjoy live jazz and wine by the glass every Friday night. Sapolil Cellars. Details: 509-520-5258. Rock On Music every Friday and Saturday night at the Wildfire Cabaret, Wildhorse Resort & Casino. Details: 800-654-9453. Music at the Market Shop with pop – and rock and jazz and bluegrass. Concerts at the Downtown Farmers Market, 9 a.m.-1 p.m., Saturdays and Sundays, Crawford Park, Downtown Walla Walla. Details 509-520-3647. Downtown Sounds The third Friday concert series continues in Downtown Walla Walla. 5:30-7:30 p.m., Aug. 21, Land Title Plaza, First and Main. Details 509-529-8755. Dancin In The Street Street Dance at First Ave. and Main St., Aug. 29, Downtown Walla Walla. Details: 509-529-8755.
Your Vote Counts Celebrate Women’s History. Fort Walla Walla Museum’s Living History performance honors the ratification of the 19th amendment to the U.S. Constitution granting women the right to vote. 2 p.m., Aug. 23, Fort Walla Walla Museum. Details 509-525-7703.
Performance Marriage therapy Shakespeare Uncork’d presents the comedy, “The Taming of the Shrew.” 8 p.m. show, 6 p.m. food and preshow entertainment, Aug. 5-9, Fort Walla Walla Amphitheater. Superstar “A Salute to Andrew Lloyd Weber.” Aug. 7, 8, 14, 15, 16. Little Theatre of Walla Walla. Details: 509-529-3683.
Seasonal Fun All Hoops Annual YMCA Peach Basket Classic 3-on-3 basketball tournament. 8 a.m., Aug. 1-2, Downtown Walla Walla. Details 509-525-8863. Online registration at www. peachbasketclassic.com Sky Pilot The Arizona Commemorative Air Force tours with the World War II B-17 “Sentimental Journey.” 9 a.m.-6 p.m., Aug. 1-2, Walla Walla Regional Airport. Details: 602-448-9415. Grab That Frog! Muddy Frogwater Festival, plenty of activities, including arts & crafts, free concerts, 3-on-3 basketball. There’s also a corn roast and Calavares-style frog-jumping contest. Aug. 14-16, Yantis Park, Milton-Freewater. Details 541-938-5563.
Galleries & Museums The Past Comes Alive Each weekend the Living History interpreters portray characters from the past, telling stories from local history. 2 p.m., Saturday and Sunday, Fort Walla Walla Museum. Details: 509-525-7703. Through The Eyes Of The Eagle The exhibit features watercolors depicting the wise eagle as the tribal elder who teaches children traditional ways of health. Sponsored by the Center for Disease Control. Through Sept. 20, Tamastslikt Cultural Institute, Pendleton. Details: 800-654-9453. New Threads The Kirkman House Museum presents the First Sunday Spin-In. Try your hand at spinning. Aug. 2, Kirkman House Museum. Details: 509529-5978.
34 Walla Walla Lifestyles
WWII B-17 Bomber
Breakfast, Sandwiches, Soups, Salads, Specials
Shakespeare 1/3
Whole Food Goodness
Full-flavored and Healthy
Bread ~ Pastries Cookies ~ Granola
All In-season Produce is gathered from Our Own Organic and Heirloom Garden!
509-525-1040
Monday-Thursday 9:00 am - 8:00 pm Friday & Sunday 9:00 am - 4:00 pm
84914 sl
28 SE 12th St. • College Place, WA (Right Next to Andy’s Market)
W A L L A W A L L A C L O T H I N G C O M P A N Y
103 EAST MAIN D O W N TO W N WA L L A WA L L A 509.525.4783 WA L L AWA L L AC L OT H I N G . C O M 85065
O P E N 7 D AY S A W E E K
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5. Charles Smith Wines / K Vintners
35 Spokane St. (509) 526-5230 www.charlessmithwines.com www.kvintners.com
6. Canoe Ridge Vineyard
1102 W. Cherry St. (509) 527-0885 www.canoeridgevineyard.com.
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150 E. Boeing Ave. (509) 529-4685 www.dunhamcellars.com
8. Eleganté Cellars 839 C St. (509) 629-3735
9. Ensemble Cellars
145 E. Curtis Ave. (509) 525-0231 www.ensemblecellars.com
13. K Vintners / Charles Smith Wines
820 Mill Creek Rd. (509) 526-5230 www.kvintners.com. www.charlessmithwines.com
14. L’Ecole No 41 Winery
41 Lowden School Rd., and U.S. Hwy. 12 (509) 525-0940 www.ecole.com
10. Five Star Cellars
15. Lowden Hills Winery
11. Foundry Vineyards
16. Northstar Winery
840 C. St. (509) 527-8400 www.fivestarcellars.com Corner of 13th Ave. and Abadie St. (509) 529-0736 www.wallawallafoundry.com/vineyards
12. Fort Walla Walla Cellars
127 E. Main St. (509) 520-1095 www.fortwallawallacellars.com
1401 W. Pine St. (509) 527-1040 www.lowdenhillswinery.com 1736 J.B. George Rd. (509) 524-4883 www.northstarmerlot.com
17. Otis Kenyon Wines
23 E. Main St. (509) 525-3505 www.otiskenyonwine.com
18. Patit Creek Cellars
325 A St. (509) 522-4684 www.patitcreekcellars.com
19. Sapolil Cellars
15 E. Main St. (509) 520-5258 www.sapolilcellars.com
20. Seven Hills Winery
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P.O. Box 402 5641 W. Hwy. 12 (509) 526-9463 www.threeriverswinery.com
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1564 Whiteley Rd. (509) 525-5700 www.tertuliacellars.com
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405 E. Boeing Ave. (509) 522-0484 www.syzygywines.com
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25. Trio Vintners
596 Piper Ave. (509) 529-8746 www.triovintners.com
Last Chance Rd.
24
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Detour Rd.
Frog Hollow
Short Rd.
Vineyard Ln. off Mill Creek Road (509) 525-4724 www.wallawallavintners.com
York Rd.
28. Walla Walla Vintners
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1793 J.B. George Rd. (509) 529-0900 www.vapianovineyards.com
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27. Va Piano Vineyards
LOWDEN 31 Lowden - Gardena Rd.
1050 Merlot Drive (509) 529-4511 www.trustcellars.com
To Walla Walla
To Touchet
S. Gose St. College Ave.
26. Trust Cellars
To Milton-Freewater
29. Watermill Winery
235 E. Broadway St. Milton-Freewater, OR (541) 938-5575 To Walla Walla
30. Whitman Cellars
1015 W. Pine St. (509) 529-1142 www.whitmancellars.com
Whiteley Rd.
26 27 16
J.B. George Rd. To Milton-Freewater
29 33
Stateline Rd.
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33. Zerba Cellars
Braden Rd.
23
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343 S. 2nd Ave. (509) 529-1714 www.yellowhawkcellar.com 85530 Hwy. 11, Milton-Freewater. OR (541) 938-9463 www.zerbacellars.com
Pranger Rd.
32. Yellow Hawk Cellar
3
Old Milton Hwy. Peppers Bridge Rd.
11920 W. Hwy. 12, Lowden (509) 525-4129 www.woodwardcanyon.com
Old Milton Hwy.
31. Woodward Canyon Winery
125
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