T H E VA L L E Y ’ S P E O P L E , W I N E & F O O D
November 20 09 • $3 .95
BENNINGTON LAKE
A Place For All Seasons page 23
SIGNATURE DISH | HISTORIC HOMES | GARDENING & MORE ... S uppl e m e n t of t h e Wa l l a Wa l l a U n io n - B u l l e t i n
Vineyard Estates • Residential • Commerical • Land/Lots/Farm Certified New Home Specialist • Certified Negotiation Expert • Certified Residential Investment Specialist 10 & 11 N. Colville WW, WA
1041 Boyer Ave. Walla Walla, WA Fully updated 3bd/2ba w/ 1900SF. Hardwood floors, beautiful landscaping and walking distance to downtown & Pioneer Park. MLS#: 105863 $210,000
4 PRIME downtown commercial properties. Main Showroom $970,000 MLS#104592 Showroom + P/L $1,070,000 MLS#104589 .35 acre new car lot $340,000 MLS#104593 7200sf Rose St lot $144,000 MLS#104590
505 S. 9th Walla Walla, WA FOR LEASE OR FOR SALE MLS#: 104074 $650,000
720 W. Main St. Walla Walla, WA 7 bay car/truck wash located on the corner of 9th and Main Street. High visibility, high traffic corner in downtown WW. MLS#102483 $975,000
224 & 228 S. Rose St. WW .3 acre commercial corner MLS#: 105339 $350,000
2121 S 2nd Ave. WW
.6 acre commercial lot MLS#: 105364 $240,000
216 N 5th Ave. WW
713 Manila, Walla Walla, WA 3bd/2ba w/ 2404SF, quiet neighborhood w/ updates throughout. Beautiful landscaping. MLS#: 105466 $208,000
73 Shangri-La Ct. Walla Walla, WA MLS# 106151 $1,100,000
813 Ankeny, Walla Walla, WA MLS#: 105948 $211,500
.33 acre lot, one blk off Rose MLS#: 105340 $225,000
2 & 16 E Poplar, WW
2078 Ridgeview RD. Walla Walla, WA 1+ acre lot situated high on a bluff overlooking vineyards & the Blue Mtns. MLS#: 103717 $199,500
3000-18,000SF MLS#: 102693 FOR LEASE
19 E Birch Walla Walla, WA
Located just blocks from downtown MLS#: 104800 FOR LEASE
Powerline Rd. WW
314 acres prime vineyard land MLS#: 105406 $5,655,600
Powerline Rd. WW
339 S. 2nd Ave. Walla Walla, WA Two-story historical building completely renovated. Multiple spaces ranging 1307SF - 6000SF. MLS#: 105604 FOR LEASE
4 acre view lot MLS#: 104775 $450,000
1350 Crystal Ct. Walla Walla, WA MLS#: 104414 $285,000
Megan Golden 509-301-4035 Libby Frazier 509-301-4055
Megan Golden
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715 W. Poplar St. Walla Walla, WA Corner property on 9th & Poplar Streets. .85 acre lighted & paved lot with excellent traffic counts. MLS#: 105432 FOR LEASE
Best Selection! Best Products! Best Warranty! Best Community Service for 44 Years! Thank you Walla Walla!
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Walla Walla Vintners Crafting exceptional Walla Walla Wines for 14 years. Vineyard Lane, off Mill Creek Road • Walla Walla, WA • (509) 525-4724 Open Saturdays or by appointment
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86589 SL
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Taking Pride in Our Community Involvement
Since 1998
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TASTING ROOM
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2 WALLA WALLA LIFESTYLES
Lifestyles 11/09
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WALLA WALLA LIFESTYLES 3
TABLE of CONTENTS
GO WEST, YOUNG MAN... How three young winemakers moved to Walla Walla and found fertile ground for their avocational and professional passions.
LOCAL
26
OF EVEN pg. TS
on the cover
22
A PLACE FOR ALL SEASONS
Just minutes from Downtown Walla Walla, Bennington Lake is a sanctuary for the soul—any time of the year.
walla walla wine, people & places
16 AGRAPEVINE kerfuffle over a wine label brings out the censors in Alabama, and the ire of wine lovers everywhere.
TABLE 10 CHEF’S Every cook has his or her favorite Thanksgiving recipe. Three local chefs share their Turkey day faves.
10
14
SIGNATURE DISH Who doesn’t love a good sandwich? Lifestyles gets the lowdown on four popular lunchtime mainstays.
STAY 18 CHEZ Urban chic or romantic luxury? Take your
pick at the Vue off Main or The Fischer House.
GARDENING 20 Proper planning ensures blooms for three seasons.
HOMES 30 HISTORIC Inside Walla Walla’s first hollow stone house. WHEELS—A bad boy beauty 34 VINTAGE Even unfinished, Dave Piper’s 1934 Dodge Brothers Model DT racks up the awards at car shows.
34 4 WALLA WALLA LIFESTYLES
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WALLA WALLA LIFESTYLES 5
Stylish Comfort for Fall
THE VALLEY’S PEOPLE, WINE & FOOD
November 2009
Rob C. Blethen, Publisher Rick Doyle, Editor Jay Brodt, Advertising Director Robin Hamilton, Managing Editor
Dansko Sofia
Tim Johnson, Publication Designer Joe Gurriere, Greg Lehman, Karlene Ponti, Catie MacIntyre Walker, Contributing Writers Colby Kuschatka, Greg Lehman, Fred Palumbo, Esther Wofford, Photographers Karlene Ponti, Editorial Assistant
Ariat Tambour
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
509-527-8400
Born Adele
Cover photo – Bennington Lake Great White Egret by Fred Palumbo
840 C Street
Teva Kiru T
www.fivestarcellars.com
For more information contact Rick Doyle – rickdoyle@wwub.com For advertising information contact Jay Brodt – jaybrodt@wwub.com 40100
Walla Walla Regional Airport Walla Walla, WA 99362 Open Saturday 10-4 or by appointment
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Gilded Glass Glass Gilded
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WALLA WALLA LIFESTYLES 7
editor’s
by RICK DOYLE
Get the picture When we started the “Where in Walla Walla?” photo contest with Lifestyles’ first issue of this year (March), we hoped it would be something readers would enjoy. After eight issues we have been overwhelmed with how popular it has become.
We had 223 different people enter the contest over this time period. In addition, there are several people who have become regulars and compete every month. The majority of participants (201) have used e-mail to submit their guesses. It seems the harder we make the contest, the more people enter and the more they seem to enjoy it. Those with correct answers are entered into a drawing. Ten winners each month receive a Lifestyles coffee mug. So far we have highlighted Biscuit Ridge Winery, Bennington Lake, Coppei grain elevators on McCown Road near Waitsburg, Bank of America, the Oregon Trail at Whitman Mission, the Barer Building and the old schoolhouse at Clyde. In October’s contest we accepted several answers as the photo showed the back of the building where the Chan Shun Pavilion joins Kretschmar Hall. The building also houses the Edward F. Cross School of Engineering.
8 WALLA WALLA LIFESTYLES
What has made this contest so interesting for us is that many of those who played included little notes about the history of the location or their own background with the location. It is also nice to read about how much people are enjoying the magazine. There’s a lot to like in this month’s issue as we head toward the holidays. You’ll especially enjoy some additional recipes to spice up your Thanksgiving feast. We also have a special photo essay focusing on the changing seasons at Bennington Lake. That should warm you up for more wine and food stories before cruising through Dave Piper’s quest to build his first hot rod. Then Jim Shepherd and Anne Haley reconstruct their remodeling of the 1907 Benjamin Flathers House. Any way you look at it, Lifestyles has you in the picture.
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WALLA WALLA LIFESTYLES 9
Interviews by JOE GURRIERE | 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.
Chef Jamie Guerin
Thanksgiving is about traditions. From dad’s unrivaled turkey-carving skills to grandma’s legendary candied yams, we have our favorite rituals and recipes for the harvest feast. But the occasion is also a great time to introduce new techniques and fresh flavors. For inspiration, we’ve asked three local chefs to share recipes and tell us how they honor (and buck) their Thanksgiving traditions.
Brined and Roasted Turkey with Fresh Herbed Butter
and spread butter and fresh herbs just under the breast skin before roasting.
Chef JAMIE GUERIN
LIFESTYLES: Why brine?
Whitehouse Crawford
CHEF JAMIE: Brining lightly cures (the turkey). Initially, the salt pulls out moisture, but as it sits in the brine the moisture returns to the bird.
LIFESTYLES: Everyone has their secret to cooking the turkey. What’s yours? CHEF JAMIE: I think the easiest, most straightforward way is to brine the turkey overnight (in a mixture of water, salt, sugar and vinegar),
10 WALLA WALLA LIFESTYLES
LIFESTYLES: Once the bird is brined, how do you prepare it for roasting?
CHEF JAMIE: You want to soften some butter and chop up a whole bunch of fresh herbs like sage, rosemary and thyme — any of those more wintery herbs. Mix the butter and herbs together, and then carefully separate the skin from the meat and spread the herbed butter beneath the skin. LIFESTYLES: Why separation important?
is
this
CHEF JAMIE: It’s the same idea as roasting a Peking duck. The layer of air sort of helps the two cook separately. The skin gets nice and crispy but the meat stays moist. LIFESTYLES: Now for some controversy. Cook the stuffing in the bird or separately? CHEF JAMIE: (Laughing) You definitely get some added flavor from cooking it in the turkey, but by the time the stuffing is hot enough, the bird is overcooked. If you really want to stuff the bird, I recommend taking the stuffing out when the turkey is done and cooking (the stuffing) a little more. That way you get the juices from the turkey, but you’re making sure you cook the stuffing long enough to be safe.
Chestnut and Winter Sweet Onion Bread Pudding Chef MICHAEL KLINE CreekTown Café Owner, Walla Walla Bread Company
LIFESTYLES: As owner of Walla Walla’s newest downtown bakery, I think you should tackle the stuffing this year. What are you going to make for us? CHEF MICHAEL: It’s a savory bread pudding with roasted chestnuts and winter sweet onions. I’ve never really cared for traditional stuffing, so I’ve sort of adapted a different approach.
Chef Michael Kline
LIFESTYLES: Interesting. Bread pudding is traditionally served as a dessert, right? CHEF MICHAEL: It is. For this recipe, the chestnuts give the dish the connection between being a Continued on pg. 12
You can also just stuff the turkey with whole branches of herbs and chunks of lemon and onion. LIFESTYLES: What’s the biggest mistake people make with the bird? CHEF JAMIE: Following the package directions (laughs). It always tells you to cook it too long.
WALLA WALLA LIFESTYLES 11
sweetbread pudding and more of a savory stuffing. Fresh herbs, a touch of sage and some chives really bring out the onion flavor. The whole thing is held together with a royal (egg and milk mixture). LIFESTYLES: Let’s talk chestnuts. Do they need any special attention before using? CHEF MICHAEL: You can buy pre-shelled chestnuts around the holidays. But if you’re going to use fresh, they do take a little bit of a process — beginning with cracking
the shells. Once the shells are removed, the best way to toast the nuts is to pan-fry them (in oil) for a few minutes, … pull them out and dry them with a towel and start peeling (the inner skin) right away. We’ve found it’s easiest to do this when they’re about as hot as you can stand to touch them.
and top it with some parmesan — kind of a gratin. In the summer, fresh tomatoes would be beautiful in this. LIFESTYLES: Does this make it to your Thanksgiving table?
CHEF MICHAEL: Definitely. Any savory ingredients can be thrown in there. You could mix in some cheese
CHEF MICHAEL: Oh yeah. Especially this year (laughs). We seem to have a plethora of breads lying around these days. Things that come home on the weekends, or new recipes that didn’t make the cut. We’re living on bread right now.
have canned pumpkin for the first Thanksgiving (laughs).
always crisp and delicious. Sort of like a sugar cookie.
LIFESTYLES: Is it harder to make?
LIFESTYLES: What’s your best advice for making this pie?
LIFESTYLES: Is there room for variation in this recipe?
Pastry Chef Sarah German
Fresh-Roasted Pumpkin Pie SARA GERMAN Pastry Chef, T. Maccarone’s
LIFESTYLES: I’m sure you hear this a lot, but what’s for dessert? CHEF SARA: Pumpkin pie made with fresh-roasted pumpkins. I’m actually not a big fan of pumpkin pie — mostly because each one I try tastes identical. But if you roast fresh pumpkin yourself, it tastes completely different — nothing like a traditional pumpkin pie. LIFESTYLES: So technically this is more traditional than traditional pumpkin pie, right? CHEF SARA: Exactly. They didn’t
12 WALLA WALLA LIFESTYLES
CHEF SARA: No. It’s probably the easiest dessert you could make for the holidays — it just takes a little more time. And people are always more interested in it because it sort of implies that you’ve done something special, something more than just cracking open a can. LIFESTYLES: What about the crust? That’s what usually keeps people up at night. … CHEF SARA: The crust that I use (below) is a little sweeter than a traditional pie crust, almost like cookie dough. And you never have to worry about over-mixing it — it’s
CHEF SARA: Try not to use all the traditional spices and flavors that you’ll find in every other pumpkin pie. I mean, they actually sell a mixture called “pumpkin pie spice,” so it’s no wonder they always taste the same (laughs). I usually use more powdered ginger and less cinnamon to give a unique flavor. It’s sweet but tangy — it makes it sort of unusual. 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 S
BRINED AND ROASTED TURKEY WITH FRESH HERBED BUTTER
CHESTNUT AND WINTER SWEET ONION BREAD PUDDING
Brine
Bread Mixture
1 gallon of water 1 cup of salt 1 cup of sugar 1 cup of vinegar (apple cider vinegar works well) You can substitute the vinegar with soy sauce or something else with acidity. Adding onions, herbs or garlic to the brine will add extra flavor. Place the bird and brine in a large container. Cover and refrigerate overnight.
2 loaves Walla Walla Bread Company Ciabatta, diced and left to dry over night 2 cups toasted and peeled chestnuts 1 Castoldi Farms Winter Sweet Onion (julienned) 1 tbsp chopped chives 1 tbsp chopped sage 2 tbsp unsalted butter 1 tbsp extra virgin olive oil Royal 6 farm-fresh eggs ½ cup buttermilk
Butter and herb mixture 2 sticks of butter, softened One good handful of your favorite fresh herbs, roughly chopped. Blend the butter and herbs together with a pinch of pepper. No need to add salt since the bird has already been brined. Roasting Roast at 350 degrees. You can increase oven temperature for the last few minutes to brown up the skin, if needed. Tips from Chef Jamie: You really just have to keep an eye on it. A thermometer will tell you that it needs to be 165 degrees — but honestly, if you cook it (that long) you’ ll get a dry bird. As a rule, when you poke the thickest part of the leg and the juices run clear, it’s done. Also, be sure to continually baste the bird — about every 30 minutes — with juices from the pan.
1 cup heavy cream
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground clove
Salt and pepper to taste Preparation Pre-heat oven to 375 degrees. Cube the bread the night before and allow to dry on counter top. Mix the eggs, cream, buttermilk, fresh herbs and spices in a bowl and set aside. Warm the butter in a sauté pan and sweat off the onions. Place the bread in a large bowl. Drizzle with olive oil and season with salt and pepper. Pour the onions into the royal while still warm and stir well. Pour the royal over the bread and with clean hands gently combine the ingredients. Be careful not to break up the bread. Let this stand for about 10 minutes. Pour the bread mixture into the greased 9x13 casserole dish. (For best results, bake the bread pudding in a water bath.) Cover loosely with plastic wrap and then tightly with aluminum foil. Bake 15-20 minutes or until internal temperature is 145 degrees. Serves approximately 12. Tips from Chef Michael: You can easily make this the day before and store it unbaked in the refrigerator. Or you could bake it ahead of time. My recommendation for that would be to under-bake it a little bit and keep it softer, with a bit more moisture. Then when you’re ready, just pop it in the oven and re-heat.
FRESH-ROASTED PUMPKIN PIE A small 5 pound pumpkin or 2 very small sugar pumpkins, halved (Use caution when cutting the pumpkins) Scoop out the seeds and brush with two tablespoons butter. Sprinkle two tablespoons brown sugar. Place skin-side down in a roasting dish and cover with lid or foil. Roast at 325 degrees until the pumpkin is soft, about 45 minutes. Scoop the pumpkin out of the shell and puree in a food processor. You should have about 3 cups of pumpkin puree. While the pumpkin is roasting combine: 2 sticks butter ¾ cup powdered sugar etc. 3 eggs 2 cups cake flour ½ tsp baking powder Preparation Using a mixer (can also be done with a spoon), cream the butter and sugar together until fluffy and well-mixed. Add in eggs. In a separate bowl, combine the flour and baking powder and then add to butter mixture. Mix until dough forms (no need to worry about over mixing). Wrap the disk of finished dough in plastic wrap and refrigerate until cold. Pie filling 3 cups pumpkin puree 4 eggs 1 cup cream 1 cup sugar 1/2 cup brown sugar 1tbs. ground ginger 1/2 tsp. ground clove Mix all the ingredients together until wellblended. Once the dough has chilled, dust with flour and roll out to a thickness of about 1/8”. Fill a 10” pan with the rolled out dough and cut off the edges evenly (Chef Sara prefers a cast iron pan for its depth and even cooking). Lightly spray a piece of aluminum foil with nonstick cooking spray and place on the pie crust. Fill the pie shell with beans or rice and “blind bake” in the oven at 350 degrees until the crust is lightly golden, about 15 minutes. Remove the foil and beans and pour in the pumpkin filling. Bake at 325 degrees until the pie has set, approximately 45 minutes or until a toothpick comes out clean when inserted into the center of the pie. Let the pie cool and serve with giant mounds of whipped cream (of course).
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.”
GREAT SANDWICHES
Country Club
STONE SOUP “It’s real popular,” said co-owner Dave Leen. “You have your choice of bread and it’s good on any of them.” Breads include eight-grain, marble rye, sourdough and herb. “You get herbed cream cheese on one side and mayo on the other. Then you have our thin-sliced turkey, cucumber, provolone, lettuce and tomato. It’s served with a pickle spear, our house-made small cookie and pasta salad, cole slaw or baked potato salad.” $7.25 including side salad 105 E. Alder St., Walla Walla, 509-525-5008
The Rachel, Rueben’s Cousin SOMEONE’S IN THE KITCHEN
Chef Gene Soto said one of its most popular sandwiches is the Rachel, Rueben’s Cousin. It’s tasty, mild and doesn’t have sauerkraut on it. “It’s a turkey Rueben. It’s on caraway rye bread, with oven-roasted turkey. It also has cole slaw and havarti on it, not Swiss. It’s not low calorie by any means but it’s more mild.” Because the menu changes weekly, he’s had people ask when that particular sandwich would be made again. $8.95 includes two side dishes, fresh fruit and the side of the week 132 W. Rose St., Walla Walla 509-240-6388
Rueben Sandwich FAST EDDY’S
One of the most popular sandwiches, according to owner Larry Edwards, is the Rueben. “Of course, you’ve got to like sauerkraut,” Edwards said. “It’s grilled, with swiss cheese and corned beef.” Each ingredient is grilled separately, then piled high on the customer’s choice of bread, usually rye, and served with hot mustard. $6.75 600 W. Main St., Walla Walla 509-525-2757
California Turkey Sandwich COOKIE TREE
“We use fresh-baked bread and all fresh ingredients, including avocado — people really like avocado — turkey, bacon, tomato, lettuce and mayo. It’s a hearty sandwich,” said owner/baker Doug Hill. The selection of breads includes wheat, light wheat, onion dill and sourdough. $7.50 23 S. Spokane St., Walla Walla 509-522-4826
14 WALLA WALLA LIFESTYLES
Higher Standards
Luxury Suites Bed & Breakfast and Fine Dining
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.
Banquet Facilities Available
1129 S. Second Ave. • Walla Walla 509-522-4777 www.creektowncafe.com
64577
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cameoheights.com
509-394-0211
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Reserve your place on the Honor Roll at L’Ecole No 41 Experience a one-of-a-kind private tasting in the cellar of the historic Frenchtown Schoolhouse along with an informative tour of our production facilities and grounds. A combination of 5 wines including new releases, limited production, library and/or reserve wines will be showcased.
$25 per person • $10 Wine Club Friday afternoons June - November 2:00 - 3:00 pm
Ask For Tera Sprys and her team Today
Limited to 15 people, reservations required.
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12 miles west of Walla Walla on Hwy 12 • 41 Lowden School Road, Lowden, WA
111 W Main St, WW 509-524-0863 WALLA WALLA LIFESTYLES 15
T S
THE GRAPEVINE
| by CATIE MCINTYRE WALKER
Naked and Full-bodied In the late 1890s, considered the golden age of cycling, a Parisian painter and advertising artist named George Massias designed a sign for the Cycles Gladiator bicycle shop in Paris that featured a nude, nubile nymph flying in the sky with her winged bicycle. More than 100 years later the Hahn Estates Winery in California used the same artwork to label their wines. But not everyone considers the label a benign and lovely throwback to the heyday of Art Deco. The three men who form the Alabama Alcoholic Beverage Control (ABC) Board have banned the wine bearing the image from being sold in their state. The “Bubbas” stand by their claim, that pictures of naked women are dangerous. Interestingly enough, in 2006 the ABC approved the same label when Cycles Gladiator wine first came onto the market. But it now feels the label is “pornographic.” It’s too sensual. It’s immoral. So what’s the problem here — that the Bubbas banned the label or that the 49 other states didn’t? In the meantime, the ban of this wine has been great news for Hahn Estates Winery as their wine and merchandise have been flying off the shelves like a winged gladiator. They haven’t even missed the usual 500-case order they usually receive from the state of Alabama. This kind of controversy about a wine label wasn’t created when exotic dancer and porn star Natalie Oliveros, whose stage name was “Savanna
16 WALLA WALLA LIFESTYLES
Samson,” released her signature brand of Italian wine labeled “Sogno Uno” (Dream One) a couple of years ago. Sure, we’ve all heard of ice wine, but never “vice wine,” right? This red blend of 70 percent Cesanese, 20 percent Sangiovese and 10 percent Montepulciano bears a bare Ms. Samson wearing a very sheer dressing gown and showing just as much skin as our little flying cyclist. And even more interesting, wine critic Robert Parker gave the wine 90 points claiming it was “luscious and opulent.” Of course it was, Mr. Parker, but how was the wine? I wonder what will happen if Folie à Deux Winery in Napa, California ever tries to sell their “Ménage à Trois” labeled wines in Alabama? Let’s just hope for Folie à Deux Winery’s sake, the three members of the Alabama Alcoholic Beverage Control Board haven’t brushed up on their French. CATIE MCINTYRE WALKER writes “Through the Walla Walla Grape Vine” blog at http://www.wildwallawallawinewoman. blogspot.com and Twitter’s @Catie and @Walla2WineWoman.
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Guests at The Fischer House are usually parents of students considering Whitman College, or wine aficionados. They want to be within walking distance of downtown and enjoy the homey, down-to-earth feeling of the renovated Fischer House, co-owner Lori Fischer says. The whole guesthouse can be rented for meetings or retreats, but most often the individual rooms are rented. Like the elegant common areas, each guest room is beautifully decorated, one as a garden sanctuary and the large master suite in a music motif. The connection with music is very strong, since the Fischers also give music lessons in the home. Fischer’s husband, Dennis, taught piano for about 27 years, and Lori teaches hand drums, African dance and guitar. The home is comfortable but also has an energetic, inspired quality to it. “We are 100 percent about customer service,” Lori Fischer says. “I try to do everything I’d want.” This service includes fresh coffee in the morning on a stand outside each door and the in-room fridge has milk for breakfast cereal. 128 Eagon Ave., Walla Walla 509-540-9518 thefischerhouse.net
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GARDENING |
by KARLENE PONTI
Timing the Blooms Late fall is a great time to clean up the garden, continue watering, move plants to other locations and plan for next year. Remember everything you’ve learned from this year’s efforts. Then think about what you’ve always wanted from a garden, what it would look like, and start designing it now. Sketch your plan and move forward. Research which plants grow to what size. Make sure you plant them far enough apart so they have room to grow. Continue your homework and find the growing conditions they favor. If the plant needs plenty of sun, figure out what location you have that would provide it. Or, if you have a section of garden in shade, consider what type of plant you’d like there. Ferns might be a good choice. Consider the timing of the bloom. You can start with early bulbs, like daffodils and tulips, then move to plants that bloom later, such as basket of gold, lobelia and marigolds. Choose plants you like and colors you want. This way, with some planning, your garden can continue to blossom as the months progress. November is also a great time to finish your vegetables and get ready for winter. Many gardeners decide to spread mulch to protect plants from the winter cold. You hear about mulch all the time. So what is it? According to the WSU extension Web site for Walla Walla County, www.wallawalla.wsu.edu, mulch is a layer of protective material spread over the soil.
20 WALLA WALLA LIFESTYLES
Organic or inorganic, mulch protects soil from erosion, reduces compaction, maintains temperatures and moisture, and discourages weed growth. Organic mulch can be made from grass clippings, straw or bark. Inorganic mulch can come from stones, brick chips or plastic. Other options are available. Gardeners are very creative and have their own favorite way of doing things. For more information call the WSU extension office at 509-524-2685. KARLENE PONTI is the special publications writer for the Walla Walla UnionBulletin. She grew up on a farm in the Walla Walla Valley and knows her way around the garden. She can be reached at karleneponti@wwub.com.
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A Place For All Seaso The morning’s chill is broken by afternoon sunshine whose warmth is too soon swallowed up by the approaching evening. We’re in that glorious time of transition where summer begins surrendering to winter. A time that is far more than the change in temperatures that marks its coming. It’s a time when we’ll almost certainly be treated to a whole new pallet of colors and textures in the world around us. As a photographer in the Walla Walla Valley for over 20 years, I’ve always loved our distinct seasons. The visual changes have always sparked photographic inspiration, and trips to Bennington Lake, at the foot of the Blue Mountains, rarely disappointed. Flowers and pale green buds in spring. Lush greens and lots of people in the summer. Golden fields and brilliant leaves in autumn. Bare branches, frozen water and hopefully, snow in winter. The new never fails to inspire – even when it happens every year.
22 WALLA WALLA LIFESTYLES
sons
WALLA WALLA LIFESTYLES 23
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WALLA WALLA LIFESTYLES 25
by CATIE MCINTYRE WALKER | photos by COLBY KUSCHATKA
Go West, Young Man “Go West, young man, go West and grow up with the country.” When Horace Greeley used this quote in his editorial of 1865 to encourage Civil War veterans to take advantage of the Homestead Act, he wasn’t referring to wine country.
The expansion westward was an exciting time in history. More than 140 years later the quote still rings true. Washington state is the nation’s second-largest producer of premium wines, and while news about an unstable economy continues, the state’s wine industry continues to expand. There is still opportunity and adventure to be had for young men and women who want to help forge a path
through the “wilderness of the untamed West.” But this time, they will be planting vines and making wines. Jason Baggett, Troy Ledwick and Mike James forged their own path to the West and are ready to make their mark in the local wine industry. Each brings his particular passion and personality to winemaking.
Workingman’s Blues Jason Baggett was born in Nashville and raised in Clarksville, 10 miles from the TennesseeKentucky state line. After he graduated with a music degree from the University of Tennessee at Knoxville, he replaced the drummer in a Grateful Dead tribute band, Caution, a group that played the southeastern college circuit and the Knoxville area. But after letting the Tennessee grass grow around his feet, it was time for a change. Baggett landed in Jackson, Wyo., and once again picked up the sticks for a local band, Mandatory Air. At one point, he found himself drumming for vocalist Chris Barron of the Spin Doctors (the band had several hit singles, including “Little Miss Can’t Be Wrong”). A few of the Mandatory Air band members started a weekly gig at the Silver Dollar Bar in Jackson. The psycho-billy band One Ton Pig is famous for honky tonk and whiskey. Its intent is to remain unpolished, yet it continued on pg. 28 >
26 WALLA WALLA LIFESTYLES
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WALLA WALLA LIFESTYLES 27
< continued from pg. 26
manages to find a local, regional and international audience.
longer wanted to sell wines – he wanted to make them.
As many musicians find out, even paying gigs don’t always pay the bills. In 2002, Baggett joined the sales team of Jackson Hole Wine Company, one of the leading wine sources in Jackson. There, he developed a palate that went beyond the wines he says he swilled backstage. After five years of visiting countless sales reps and tasting more than 150 wines a week, he decided he no
“I liked the wine business, but I was feeling burned out in retail. I wanted to be a part of the hard work and the farm life of wine. It seemed like the honest thing to do. I wanted to get my hands dirty and to feel like at the end of the day I had my ass kicked.” Baggett made phone calls, sent e-mails and talked to winemakers, which led him to the Institute of
Enology and Viticulture in Walla Walla. As luck would have it, a job for the 2008 crush at Mannina Cellars was waiting for him. Since then, the Redmans of Mannina Cellars planted a new vineyard near the Oregon border. Last summer, Baggett pounded posts, planted vines and assisted in cultivating the 28-acre vineyard, while looking forward to his second year at the college. He says he loves wearing the “purple badge of honor.”
Top of His Game Twelve-year-old, Canadianborn Mike James was often found in front of the television, either watching the Food Network or playing Nintendo. His culinary interests continued at a small, private, religious college that forbade the use of alcohol. He graduated with a degree in business administration. At a Laguna Beach restaurant in California, James would encounter a life-altering wine experience. The sommelier introduced him to the history, stories and the sensory experience of the wines poured during his meal. He began absorbing wine books and magazines – his first copy of Kevin Zraly’s “Windows on the World Wine School” is tattered from use. James’ interest in the grape continued to be cultivated by a wine shop, Enotria, in Scottsdale. During his newly-found wine awareness, James struggled with various jobs, from selling health insurance to working in a pizza joint.
thrilled at the idea. They ended up in Walla Walla, where James met the late Stan Clarke, an instructor at the Institute of Enology and Viticulture. Clarke promised James a harvest job driving truck for a local wheat farming family, Craig and Jill Noble (who also own Couvillion Winery).
James wanted to be part of the wine industry he was so passionate about. His wife, Victoria, was
“Unfortunately, I have become somewhat of a legend in the area,” James says. “The last day of wheat
28 WALLA WALLA LIFESTYLES
Mike James, photo by Scott Williams
harvest I rolled and flipped a truck near Middle Waitsburg Road. I was almost killed. Needless to say, I retired from wheat farming, but I came away with an incredible amount of respect for the people that put food on our tables.” As a student at the college, James worked harvest for Bergevin Lane and later interned for the McClellans at Seven Hills Winery. He still holds the position of
national sales manager and cellar man. Casey McClellan inspired James to produce his own label, 8-Bit Vintners. James wanted to create an appealing package, with a bitmapped looking label, that would reach an entirely neglected
demographic – gamers. 8-Bit Vintner’s first release, Player 1, is an affordable red blend with a convenient screw cap, keeping the focus on the game and not the corkscrew. Player 1 came off the bottling line in July and James considering a white blend, under
the label of Player 2. He will never stop gaming, and he enjoys a glass of wine while playing other gamers on the Internet. James figures the future of 8-Bit Vintners is modest, but he hopes to have the first tasting room with a Ms. Pacman arcade video game.
Rock Steady Long Island, N.Y., is known for its wines and vineyards, but it wasn’t enough to keep native Troy Ledwick there. He longed for heat and in 1989 he moved to Florida. Ledwick worked as a server in restaurants and eventually became wine director for The Colony Beach and Tennis Resort in Longboat Key, known for its award winning wine list. Rock legends – Roger Waters of Pink Floyd, for instance – were often there because of the wine selection. While these musicians influenced his winemaking style Ledwick is no stranger to making music. He was classically trained on the flute, but rock ’n’ roll is in his blood and the guitar is his way to unwind. During his tenure at The Colony, Ledwick often volunteered at the Florida Winefest and Auction, a fundraiser for children’s charities. At the festival, Ledwick met Trey Busch, now co-owner and winemaker of Sleight of Hand Cellars. As Busch shared the exciting news about the enology and viticulture school in Walla Walla, Ledwick’s wife, Kathy, was at home surfing the Internet, anxious to tell him about her discovery – this new winemaking school in Walla Walla. As things turned out, Kathy Ledwick was hired at the University of Washington Medical
Center – and a few weeks later she was dropping her husband off in Walla Walla on her way to Seattle. Stan Clarke mentored Ledwick, helping him find work at several local wineries. From these experiences, Ledwick says he’s synthesized several approaches to winemaking. He soon developed his own style and became the winemaker for Hence Cellars. That style, – bold, energetic and a little in-your-face – comes from his love of rock music. He feels playing Led Zeppelin and other heavy metal sounds in the winery “gets into the wine.” He was inspired to rock ’n’ roll out his own label, TL Cellars.
“I always wanted to be a well-known musician, but it’s often about who you know and being told what you have to play,” he says. “That’s like telling a winemaker what wine to make.” Ledwick says music “happened” for him, but it’s clear wine “happened” for him, as well. Nowadays, instead of creating rock riffs, Ledwick is strumming lullabies for Kathy and his new baby due this month. CATIE MCINTYRE WALKER writes the Grapevine column for Lifestyles and blogs about wine at http://www.wildwallawallawinewoman. blogspot.com
WALLA WALLA LIFESTYLES 29
HISTORIC HOMES
by KARLENE PONTI Photos by COLBY KUSCHATKA
1907
CLASSIC
6 4 4 B O Y E R AV E N U E
Peeling away layers of old wallpaper while updating an older home is like passing through time. You get a glimpse of the lavish, colorful 1920s, the hopeful late 1930s or the irrepressible 1960s. Decades change. Colors brighten, soften and brighten again. A little more than a century has gone by for the classic 1907 home at 644 Boyer Ave. With everything updated, wallpaper and all, the house offers modernized comfort with historic atmosphere. The home is the Benjamin Flathers House, depicted in Penny Andres’ book “Walla Walla, Her Historic Homes.” “We’ve worked to make it a refuge,” says Anne Haley, who with husband, Jim Shepherd, has refurbished the home. Their sanctuary, as they call it, provides enough space to live, work and entertain. Shepherd purchased the home in 1973. “At the time it was a bigger house than what I had. It was in terrible shape so I got a good bargain. But it’s been a lot of work.” The home has had a busy 102 years. According to Shepherd, in the 1930s it was a boarding house. Several times it’s been a single-family home, and at one point it was an annex to a college fraternityhouse next door. Consequently, there was damage to repair and changes needed. Andres describes the home as the first hollowstone house in Walla Walla, designed in a square, Italianate style. “Hollow stone is just a fancy term for concrete block,” Shepherd explains. “Someone here in town made them at the time. There’s no real insulation, just plastered over on the inside of the concrete.”
30 WALLA WALLA LIFESTYLES
The home is large, with three floors, counting the basement. Refurbishing the existing structure was their main project. Then the couple added a sunroom on the back of the house as well as an expansion and upgrade of the basement. “We did a lot of the work ourselves,” Haley says. In the process, they found some glass, newspapers and items from previous remodels as well as indications that doors were relocated. They also guess there must have been trouble with the original roof, because another roof was put over it.
The classic 1907 home at 644 Boyer artfully combines both the old and new.
Originally it had a coal chute, then an oil furnace, then a gas furnace.
During any renovation process, the history of a home reveals itself. “As we stripped paint off, we found a door-lock and figured the staircase had been closed off,” Haley says. “Somewhere along the line the radiators had been taken out. Originally it had a coal chute, then an oil furnace, then a gas furnace. When we painted the upstairs we had to get through layers of wallpaper, and we get rid of a shag rug.” The intensive renovation involved “every surface,” she says. They stripped all the woodwork — a big project. But the result is a home with beautiful wood continued on pg. 32 >
WALLA WALLA LIFESTYLES 31
HISTORIC HOMES
Top: Crisp, clean lines are accented with the placement of carpets throughout the main floor. Right: Family antiques and artwork decorate the dining room. Bottom: Simplicity creates a comfortable environment.
floors and accents. “It’s all fir; I think it was a cheaper wood at the time. The floors were all painted, too,” Sheperd adds. The couple credit the people who helped with the project, including Valerie Vicari, Stan Froese and Randy Hendrickson. As well as interior work, they put a new addition on the back for greater living and utility space on the main floor. And convenience. “We had the washer-dryer out on the porch, so it froze every winter,” she says. Tired of that arrangement, they added a laundry room with lots
32 WALLA WALLA LIFESTYLES
< continued from pg. 31
of cabinets and storage space next to the sunroom. The whole house is livable and usable. Shepherd’s favorite place is the new sunroom. Haley likes the living room, where there’s a comfortable chair beside the fireplace. They also like the ’50s style of the kitchen. It’s a classic U-shaped kitchen where everything is within about three feet. The couple have prepared dinners for large groups with ease. The dining room ceiling is nine feet, eight inches tall, giving the room a more spacious quality. “I like the high ceilings. The rooms aren’t all that large,” she says. The kitchen has a lower, false ceiling, but that works well and adds to the impact of the formal dining room. According to Haley, the design of the main floor provides figure eight circulation; great for social gatherings, and enough separate space for smaller groupings. The home has plenty of light and a gentle transition from the original sections to the new addition. “We eat most of our meals in front of the window in the sunroom. In the winter, it’s warm and it lightens the entire house,” Haley says. The entire home exudes a feeling of comfort and versatility. You could be at ease relaxing alone or in the midst of a large dinner party. Either way, the home is elegant and livable. It is furnished with family antiques, art and carpets, tying in the old with the new. KARLENE PONTI is the special publications writer for the Walla Walla Union-Bulletin. She can be reached at karleneponti@wwub.com
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WALLA WALLA LIFESTYLES 33
VINTAGE WHEELS | by LARRY DUTHIE
A beautiful bad boy
Dave Piper has transformed his 1934 Dodge Brothers Model DT to a present-day award winner.
Dave Piper stands with his pride and joy, a 1934 Dodge Brothers Model DT, at this year’s Wheelin’ Walla Walla car show. Note the Harley Davidson motorcycle turn signals, mounted underneath the headlights.
It requires attention to detail to build a hot rod. Dave Piper learned about attention to detail when he studied office machinery repair at Walla Walla Community College in 1967 and 1968. That skill may have kept him alive during his Army stint during the next couple of years. Not long after he arrived in Vietnam, he was taken off reconnaissance patrols and sent to headquarters. The brass at HQ had learned he could fix office machines. After his release from the Army, Piper paid attention to detail for the next 16 years working for Total Office Concepts. Then in 1982, he was hired by the U.S. Army Corps of Engineers, eventually retiring as chief of security a few years ago. Although he had the desire and the skills to build a hot rod, he didn’t act on it until November
34 WALLA WALLA LIFESTYLES
2003, when he traveled to Canada to acquire a 1934 Dodge Brothers Model DT. The car is a rare export version. Piper planned to transform it into his first hot rod in the shop he had built behind his house. “It’s something I wanted to do since I was a kid – and couldn’t,” he says. Why? “You know. Life gets in the way.” Now it was time. His brother Bill, a Walla Walla artist, accompanied him to Cardston, Canada, (near Edmonton) with a borrowed trailer. Piper made the purchase and they hauled the tired old four-door to Walla Walla. By the following September, Piper had replaced the gas tank and fuel lines, coaxed the original engine to run again, stripped the paint down to bare metal, and entered his car in the Wheelin’ Walla Walla car show.
Photos by COLBY KUSCHATKA
Top to bottom: Piper replaced the old six-cylinder engine with a 1976 Dodge 318 cubicinch V-8 engine, and an Edelbrock intake manifold and carburetor. The original grill, says Piper, was chrome but Piper used black powder coat paint. The headlights are originally Jeep parts. Piperâ&#x20AC;&#x2122;s brother Bill cast this replica of the original 1934 hood ornament.
This emblem is a cloisonné original. There are many rumors about the meaning of the Star of David-like symbol in the center, Piper says, but the origin is still a mystery.
During the next few years Piper, with plenty of help from his brother, cut away and replaced the front frame, updated the front suspension, and replaced the six-cylinder engine with a 1976 Dodge 318 cubic-inch V-8. Piper built the engine in his garage, increasing its horsepower with a mildgrind camshaft, an Edelbrock intake manifold and carburetor, and Patriot headers. “It’s a real mild engine,” he says, “because I wanted it to drive nicely. I could get into the car tomorrow and drive to New York without a problem.” Behind the engine he installed a Dodge 727 automatic transmission. “It’s the racing tranney Dodge made,” he notes. The brakes are power-actuated, with discs up front and large Ford drum brakes in the rear. The differential assembly is also a Ford component. Other modernizations include air conditioning, a modern 12-volt electrical system and power windows. The original body had a soft fabric insert section in the top. Piper wanted metal over his head, so off to the junkyards he headed. He returned with the top from a Plymouth Voyager van. A section sliced from it fit perfectly, and after some careful stitch welding the result appears factory built. On this car all four doors are so-called “suicide.” That is, they are hinged on the rear, with handles up front. This makes for easy entry and egress, and a bit of excitement if one of the doors pops open while the car is moving.
36 WALLA WALLA LIFESTYLES
The paint is gorgeous: White Diamond Pearl – a Cadillac color – on the lower panels and Ford Merlot above. Among the trophies the car has earned is one for its paint. But remember that attention to detail? Piper can show you a few tiny flaws, which is why he plans to repaint the entire car this winter. He’ll then turn his attention to the interior. Although the car is still unfinished, it earns awards in almost every car show in which it is entered. Nine so far this year, including a Judges’ Pick Award at Wheelin’ Walla Walla in September. Piper and his brother did a lot more fabricating than most first-time builders attempt, and Piper likes to point out just how far they went. The Dodge Brothers hood ornament is a rare and expensive item. Piper dropped out of bidding on eBay for one that eventually sold for over $1,000. But if your brother happens to be a Walla Walla artist, casting a replica isn’t out of reach. Bill borrowed an original and used it to create a casting wax. A local foundry melted and poured the bronze. After polishing, it could have then been chrome plated to perfectly duplicate the original. “But I like it this way,” Piper explains – which sums up his approach to building his first hot rod.
LARRY DUTHIE is the former publisher of the Walla Walla Union-Bulletin. He can be reached at larryduthie@gmail.com.
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EST! T N O C
Photo by GREG LEHMAN
Where in Walla Walla?
LAST MONTH: Chan Shun
Pavilion joins Kretschmar Hall. It also houses the Edward F. Cross School of Engineering. CLUE: Here’s the church; here’s the steeple, reflected in the windows of one of the Valley’s institutes of higher learning. This building was named for a champion of physics and engineering who worked at the U.S. Naval Experiment Center at China Lake, Calif.
Last Month’s WINNERS! Congratulations! Grace Reiber Linda Bettencourt Bev Orcutt Dixie Ferguson Mike Tahivsky Corliss Becker Robert Wood Gwen Burseth Dan Treadwell Carolyn Winter
CONTEST RULES:
CLUE: The 19th century lives on in this Walla Walla grande dame. The place to go for psychic readings and a Victorian Christmas. When you visit, you might meet a young woman named for a famous actress who starred in “Goodbye Mr. Chips” and “Pride and Prejudice.”
38 WALLA WALLA LIFESTYLES
If you know the name of this building, 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.
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WALLA WALLA LIFESTYLES 39
CAN’T MISS EVENTS FOR Compiled by KARLENE PONTI
NOVEMBER ’09
FOOD & WINE Taste the Wine Plateau Restaurant at Wildhorse Resort & Casino hosts wine tasting the first Wednesday of each month. Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453. Shop ’n’ Sip Every Thursday you can taste wine at Walla Walla’s Harvest Foods. 3:30-6:30 p.m., 905 S. Second Ave. Details: 509-5257900. Taste the Wine, Make a Bid The annual Walla Walla Valley Wine Tasting & Auction benefit for Planned Parenthood. Taste featured wines and bid for selected auction items. 7 p.m., Nov. 6, Marcus Whitman Hotel & Conference Center. Details: 509-540-4706 or 509-386-2757. Proper Pairings Enjoy five-course, winemaker dinners matched with wines. Nov. 7, 14, Dunham Cellars. Details: 509-529-4685.
Relax With Music Wind Ensemble Fall Concert, directed by Pete Crawford. 7:30, p.m. Nov. 13, Cordiner Hall, Whitman College. Details: 509-527-5232. Song of the Seasons Whitman Symphony Fall Concert. 7:30 p.m., Nov. 15, Cordiner Hall, Whitman College. Details: 509-527-5232. Music for the Family The Walla Walla Symphony presents Tvi Avni’s “Three-Legged Monster,” a family concert of delightful music for the whole family. Bring a non-perishable food item for your admission. 7:30 p.m., Nov. 19, Cordiner Hall, Whitman College. Details: 509-529-8020. Dance The Night Away An old-fashioned country dance, with music by the Wednesday Night Band. 7 p.m., teaching, practice; 7:30-10 p.m. dance, Nov. 21, Stateline Grange, 53445 W. Ferndale Road, MiltonFreewater. Details: fam.bmi.net.
MUSIC
GALLERIES & MUSEUMS
Weekend Music Sapolil Cellars hosts live music every weekend. 15 E. Main St. Details: 509-520-5258.
A New Viewpoint The Blue Mountain Artists Guild in Dayton sets up a new rotating exhibit of work at the Dayton Public Library each month. Details: 509-382-1964.
Mid-Week Music Music every Wednesday at Walla Walla Wine Works. 7-9 p.m. Details: 509-522-1261. Give Music a Try Every Thursday at Walla Walla Village Winery, Jesse Campos of the Blue Mountain Spanish Sound hosts an open mic. 107 S. Third Ave. Details: 509-525-9463. Dinner Melodies Friday and Saturday evenings during dinner, enjoy classical piano by Laura Curtis. Backstage Bistro. Details: 509-526-0690. All That Jazz Jazz II Fall Concert, conducted by Dave Glenn. 7:30 p.m., Nov. 4, Chism Recital Hall, Whitman College. Details: 509-5275232. Relax with the Music Jazz I Fall Concert, conducted by Dave Glenn. 7:30 p.m., Nov. 5, Chism Recital Hall, Whitman College. Details: 509-527-5232. Songs of the Fifties WIRED, a high-energy dance band, plays classic ’50s rock. 8:30 p.m., Nov. 13, CrossRoads Steakhouse. Details: 509-5297948.
40 WALLA WALLA LIFESTYLES
Stone and Light Sheehan Gallery at Whitman College hosts “Spectra, Stream, Strata: A Retrospective Exhibition of the Works of Neil Metzler.” Noon-5 p.m., Monday-Friday; noon-4 p.m., Saturday-Sunday, through Nov. 22. Sheehan Gallery, Whitman College. Details: 509-527-5249. Just Around the Corner ArtWalk self-guided tour of local galleries. Go for a walk, chat with the artists. 5-8 p.m., Nov. 6. Details: artwalkwallawalla.com.
PERFORMANCES Don’t Sweat the Small Stuff “Frenzy for Two, or More:” A couple battles it out while a revolution goes on outside. 8 p.m., Wednesday-Saturday; 2 p.m., Saturday and Sunday, Nov. 11-15, Harper Joy Theatre, Whitman College. Details: 509-527-5180. Talk to Me Little Theatre of Walla Walla presents “The Miracle Worker,” a drama by William Gibson, based on the life of Helen Keller. Directed by Terry and Sherry McConn. 8 p.m., Friday, Saturday; 2 p.m. Sunday, Nov. 20-21, 27-29. Details: 509529-3683. continued on pg. 42
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LIS H E D 19
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WALLA WALLAWALLA WALLALIFESTYLES LIFESTYLES 41 41
CAN’T MISS EVENTS FOR
NOVEMBER ’09
PATIT CREEK RESTAURANT
SEASONAL FUN All Aces Fall Poker Round-Up, Nov. 4-15, Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.
Handmade Find unique, one-of-a-kind handcrafted items at the Of Hearts N Hands Annual Marketplace at the old schoolhouse at 66 Valley Chapel Road. 7-8:30 p.m., Nov. 6; 9 a.m.-3 p.m., Nov. 7. Details: 541-861-9064. Celebrate Music The annual Walla Walla Symphony Gala fundraiser includes a dinnerdance, silent and live auction. 6:30 p.m., Nov. 7, Marcus Whitman Hotel. Details: 509-529-8020. Honor Those Who Served Annual parade, 11 a.m., Nov. 11, Downtown Walla Walla. Details: 509529-8755. Knit One, Purl Two Get ready for the season, with the annual Mary Stewart Christmas Craft Show. 9 a.m., Nov. 13-14, Community Building, 109 N.E. Fifth St., Milton-Freewater. Details: 541-938-6401.
Reasonably Priced Extensive Wine List Featuring Select Walla Walla Valley Wineries 725 E. Dayton Avenue Dayton, WA
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Try Your Luck Hunting Widows’ Weekend, Nov. 6-8, Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.
Gift Ideas Gift items at the annual craft bazaar. 9 a.m.-4 p.m., Nov. 14, Park Plaza, 1400 Dalles Military Road. Details: 509-525-6513. Crafts For Christmas ‘Tis the Season for the annual Christmas Trio Craft Sale. Crafts include everything from quilts, jewelry, pottery to food. Santa will be available off and on both days. Nov. 20-21, Walla Walla County Fairgrounds. Details: 509-525-7918. Mittens On The annual “Warm Up in Walla Walla” Holiday Kick Off, includes Toys For Tots Drive. Nov. 20, First Avenue and Main Street, Downtown Walla Walla. Details: 509-529-8755. Happy Holidays Thanksgiving Giveaways, Nov. 26, Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.
Home For The Holidays Beautiful gifts get you into the holiday mood at the Gift Boutique Craft Show. Juried crafters present their wares and the culinary students cook up lunch. 9 a.m., Nov. 28, Walla Walla Community College Center for Enology and Viticulture. Details: 509-529-8210.
42 WALLA WALLA LIFESTYLES
Current Releases *49 Bruno’s Blend IV 2006 Cabernet Sauvignon 2006 Syrah 2008 Sémillon
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Get Ready, Get Set Get the holidays started with Dayton’s Christmas Kickoff. Festivities include horse-drawn wagon rides, wine tasting, local artists in galleries, live music on Main Street. Also, the Friday night traditional winter fireworks celebrate the season. Nov. 27-28, Historic Dayton. Details: 509-3824825.
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WALLA WALLA LIFESTYLES 43
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4169 Pepper Bridge Rd. (509) 529-0461 www.balboawinery.com
3. Basel Cellars Estate Winery 2901 Old Milton Hwy. (509) 522-0200 www.baselcellars.com
4. Bergevin Lane Vineyards 1215 W. Poplar St. (509) 526-4300 bergevinlane.com
5. Bunchgrass Winery
151 Bunchgrass Lane Walla Walla, WA 99362 (509) 540-8963 www.bunchgrasswinery.com
6. Charles Smith Wines / K Vintners
35 Spokane St. (509) 526-5230 www.charlessmithwines.com www.kvintners.com
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1102 W. Cherry St. (509) 527-0885 www.canoeridgevineyard.com.
8. Dunham Cellars
150 E. Boeing Ave. (509) 529-4685 www.dunhamcellars.com
9. Eleganté Cellars 839 C St. (509) 629-3735
14. K Vintners / Charles Smith Wines
820 Mill Creek Rd. (509) 526-5230 www.kvintners.com. www.charlessmithwines.com
15. L’Ecole No 41 Winery
41 Lowden School Rd., and U.S. Hwy. 12 (509) 525-0940 www.ecole.com
10. Ensemble Cellars
16. Lowden Hills Winery
11. Five Star Cellars
17. Northstar Winery
145 E. Curtis Ave. (509) 525-0231 www.ensemblecellars.com 840 C. St. (509) 527-8400 www.fivestarcellars.com
12. Foundry Vineyards
Corner of 13th Ave. and Abadie St. (509) 529-0736 www.wallawallafoundry.com/vineyards
13. 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
18. Otis Kenyon Wines
23 E. Main St. (509) 525-3505 www.otiskenyonwine.com
19. Patit Creek Cellars
325 A St. (509) 522-4684 www.patitcreekcellars.com
20. Sapolil Cellars
15 E. Main St. (509) 520-5258 www.sapolilcellars.com
21. Seven Hills Winery
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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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212 N. Third Ave. (509) 529-7198 www.sevenhillswinery.com
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26. Trio Vintners
596 Piper Ave. (509) 529-8746 www.triovintners.com
Last Chance Rd.
York Rd.
Frog Hollow
Short Rd.
Vineyard Ln. off Mill Creek Road (509) 525-4724 www.wallawallavintners.com
Detour Rd.
25
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29. Walla Walla Vintners
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1793 J.B. George Rd. (509) 529-0900 www.vapianovineyards.com
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28. Va Piano Vineyards
LOWDEN 32 Lowden - Gardena Rd.
1050 Merlot Drive (509) 529-4511 www.trustcellars.com
To Walla Walla
To Touchet
S. Gose St. College Ave.
27. Trust Cellars
To Milton-Freewater
30. Watermill Winery
235 E. Broadway St. Milton-Freewater, OR (541) 938-5575 To Walla Walla
31. Whitman Cellars
1015 W. Pine St. (509) 529-1142 www.whitmancellars.com
Whiteley Rd.
27 28 17
J.B. George Rd. To Milton-Freewater
30 34
Stateline Rd.
Larson
34. Zerba Cellars
Braden Rd.
24
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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.
33. Yellow Hawk Cellar
3
Old Milton Hwy. Peppers Bridge Rd.
11920 W. Hwy. 12, Lowden (509) 525-4129 www.woodwardcanyon.com
Old Milton Hwy.
32. Woodward Canyon Winery
125
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