2010 November Lifestyles

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

November 2010 • $3.95

The Times, they are a-changin’ Imbert Matthee answers the who, what, when, where and why as the do-it-all editor of The Times of Waitsburg.

CHEF'S TABLE | HISTORIC HOMES | LOCAL EVENTS CALENDAR | WINE MAP Supplement of the Walla Walla Union-Bulletin

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TABLE of contents – November 2010 the chef's table 12 The Fat Duck Inn features

sumptuous eats for hungry beaks.

16 Catie McIntyre Walker tags the grapevine

along for a boys’ night out in Waitsburg.

homes 32 AHistoric historian's home is a study in modern simplicity..

where in Walla 34 Walla?

36 Can't-miss events 38 Wine Map

28 The

impossible Dreamer

There’s more to Imbert Matthee, the man behind The Times of Waitsburg, than the headlines.

MORE LIFESTYLES ...

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The bottle as mystic portal Ian Boyden's art evokes the spirit — and invokes the spirits — of wine.

Ponderings Who needs the ocean? Diane Reed finds an abundance of life in her backyard pond.

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What’s New in

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A bed-and-breakfast gives guests the keys to a wine experience, and Red Monkey's open mic showcases the Valley's talent.

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by RICK DOYLE

the valley’s people, wine & food

November 2010

Rob C. Blethen, Publisher Rick Doyle, Editor Jay Brodt, Advertising Director

BECOME A FAN

Robin Hamilton, Managing Editor David Brauhn, Designer Joe Gurriere, Peter Musolf, Karlene Ponti, Catie McIntyre Walker, Contributing Writers Matthew B. Zimmerman, Jeff Horner, Greg Lehman, Colby Kuschatka, Joe Gurriere Photographers Karlene Ponti, Editorial Assistant Chetna Chopra, Copy Editor Kandi Suckow, Administrative Assistant Vera Hammill, Production Manager Ralph Hendrix, Chris Lee, Steve Lenz, Sherry Burrows, Production Staff

Photo by Greg Lehman

Masood Gorashi, Colleen Moon, Jeff Sasser, Donna Schenk, Sales Staff Cover Photo: Waitsburg Times Publisher Imbert Matthee hams it up in photo à la The Saturday Evening Post.

Photo by Greg Lehman

For more information, contact Rick Doyle – rickdoyle@wwub.com Robin Hamilton – robinhamilton@wwub.com Union-Bulletin.com

For advertising information, contact Jay Brodt – jaybrodt@wwub.com

CUTLINE HERE

The simple pleasures of life are often far more complex than the more elaborate offerings.

On the surface, there may not seem to be anything overly complicated about running a small-town newspaper or observing life around a pond or enjoying a night out with the boys. It is easy to overlook the subtleties and nuances that color and flavor these and other experiences.

But when you read about the background of the owner/editor/publisher of The Times of Waitsburg, you can see the influence of life experiences on Imbert Matthee and how they shape his vision for his newspaper. His passions led him to establish an organization whose mission is to keep people safe from landmines and other unexploded ordnance in battlefields from Southeast Asia to Afghanistan. Those deep concerns for people and community are brought to bear in his

approach to covering the Touchet Valley through the pages of his newspaper. This month's cover story introduces Lifestyles readers to Matthee and his wife, Karen.

The Lions Park pond in College Place may not have the notoriety of places such as Walden Pond, but Diane Reed sees a peace and beauty there that would have reminded Henry David Thoreau of his famous retreat.

You can spend some quiet time enjoying “Ponderings.”

Catie McIntyre Walker enjoys a quiet setting as much as the next person. But when given a chance to share a table in Waitsburg with “the boys,” she leaps at the opportunity.

Find out what she discovers.

Keeping with the theme of simple pleasures in which there is more than may first meet the eye (or the taste buds), we invite you to explore Barbara Coddington and Clark Colahan’s 1890 farmhouse in Milton-Freewater and sample the wares at the Fat Duck Inn. Enjoy!

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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,predilectionsandfood philosophies — while enjoying a specially prepared dish.

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Fat Duck Inn

Chef Charles Maddrey and Alexa Palmer

Spend a few minutes chatting with Chef Charles Maddrey and Alexa Palmer, owners of Walla Walla’s Fat Duck Inn bed-andbreakfast, and you’ll quickly understand why people migrate back to the couple’s beautifully renovated, five-suite craftsman guesthouse.

After four years and countless visitors, these expatriates of the Seattle restaurant scene are still downright giddy about their new lives in what Palmer lovingly calls “this freakishly friendly small town.”

Adjacent to the B & B is a tricked-out commercial kitchen, where locally handpicked and responsibly raised ingredients are incorporated into daily breakfasts, intimate dinners and custom caterings of all sizes. Whether staying at the inn (or at one of the handful of other vacation properties managed by Palmer) for the weekend, or just enjoying dinner in the cozy dining room, guests who feast on Chef Charles’ imaginative cuisine know all too well why it’s not called the “Skinny Duck Inn.” It’s been a while since we caught up with these two birds of a feather, so I stopped by to get the dish on their favorite local ingredients, celebrity guests and why they make no bones about their Thanksgiving menu.

Lifestyles: How’s business?

Alexa: Really good. We’re making

payroll, the inn is always full, and with all the caterings and the guesthouse management, we’re really busy. Somehow, Charles and I have learned how to make this a comfortable lifestyle. I mean, we can’t shut down for three months and go to our beach house in Costa Rica, but the evolution of our business has made this work for us.

Lifestyles: Wait, you have a beach house in Costa Rica?

Alexa: (Bursts out laughing, shaking her head) No!

Lifestyles: OK … I was going to say, “Cry me a river!”

Alexa: It’s my fantasy. Work with me here (laughing).

Lifestyles: I really like your inn’s dining room. Is this a restaurant, too?

Chef Charles: We’re not a restaurant.

Everything we do is open to the public, but it’s sort of on an invitation basis. We post information about our dinners and special events on Facebook and on our website, and people can make reservations to join us.

Alexa: We’re kind of like a supper club.

It’s not a walk-in situation, but anyone can have dinner here, they just have to call.

Lifestyles: So what events should we be looking for this season?

Chef Charles: We’re doing a really cool series of dinners with guest winemakers and farmers to sort of highlight the things they each produce for us. [The dinners are] affordable, approachable and really fun. I think it gives locals something interesting to do during the shoulder season.

Lifestyles: How has your cooking evolved since moving to Walla Walla?

Chef

Charles: Over the years we’ve made some great relationships with wineries and farms, and I’ve been focusing more on local ingredients. My winery friends bring me really high-quality wine to cook with, and we get the best available meats and produce from the farms we work with.

Lifestyles: Which farms do you rely on?

Chef Charles: There are several. We

get a lot of fresh produce from Welcome Table Farm (located three miles east of downtown). They’re certified organic, and they work all year long to make the soil perfect. We got some raspberries from them Continued on pg. 14 >

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<Real Cooks

continued from pg. 13

this summer, and those little suckers just burst in your mouth. I combined them with a Spring Valley Merlot and made pies for an event … It was the best pie in the world.

Alexa: People were actually making

Fat Duck Inn 27 Catherine St. Walla Walla 509-526-DUCK (3825) www.fatduckinn.com

animal noises as they ate it.

Lifestyles: Speaking of animals, where do you get your meats?

Chef Charles: Dry Creek Ranch

(in Weston) is producing a lot for me right now. They give me the best lamb I’ve ever worked with, and the beef is amazing, too. They’ve been growing their ranch for a while, and now it’s really in full-swing.

Lifestyles: So what’s on tap for Thanksgiving?

and we usually use a pheasant instead of a chicken, and I sort of fold them all together with layers of stuffing and a few bottles of cabernet. Then I wrap it with bacon, cook it slow and low, and serve with a syrah-giblet gravy. It’s amazing, and perfect for big groups.

Lifestyles: You had me at bacon, but I’m still trying to picture it.

Alexa: You know those Russian

Alexa: We’ll be doing turduckens.

stacking dolls? It’s kind of like that.

Except with poultry.

Lifestyles: Tur-what?

Lifestyles: I have some Googling

Chef Charles: You’ve never had turducken? It’s sort of a Louisiana-style thing. I debone a turkey and a duck,

to do. But before I go, I’m curious. Ever have any VIP guests at the inn?

Alexa: Mikhail Baryshnikov (famed Russian American dancer, choreographer and actor) stayed with us once.

Lifestyles: What? That’s pretty major.

Chef Charles: Yeah. He was here

last October, just before the presidential election, and it was really interesting.

We had Republican guests here from Idaho and Democrats from Seattle and Portland, and everyone was very lathered about their cause. Mikhail joined us for dessert, and he was actually able to diffuse some provincial hostilities.

Mostly because everyone was sort of tripping over themselves, trying to act cool.

Alexa: He told me, (using her best Russian accent), “If Sarah Palin gets elected, I am going back to Russia.” And I said, “I’ll go with you!” (Laughs)

Lifestyles: Wow. Can I share this story with our readers?

Alexa: Of course. My mom thinks we

should charge triple for the Baryshnikov room anyway.

Joe Gurriere is a freelance writer living in Walla

Walla. He can be contacted at joe@clearpathpr.com.

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RECIPE

Chef Charles' Wine-Braised Bacon

Bacon is more than just a breakfast delicacy at the Fat Duck Inn. To prove it, Chef Charles offers this savory recipe for wine-braised bacon, which he serves over mashed potatoes alongside fresh green beans or other seasonal vegetables.

“The aromas of fresh rosemary, thyme, wine and smoky bacon goodness waft through the kitchen while cooking,” he says. “For bacon lovers, it’s a revelation of how intensely flavorful a braise can be.”

Ingredients 3-pound piece of slab bacon 3 carrots, peeled 3 medium onions, peeled 2 small fennel bulbs 3 small bunches fresh thyme 3-4 sprigs rosemary 2 bay leaves ½ teaspoon plus 10 black peppercorns 2 cloves garlic 1 gallon chicken/meat stock 2-3 cups red wine 3 pods star anise 3 whole cloves ½ teaspoon cardamom

Preparation 1. Fill a 10-quart pot halfway with water and bring to a low boil. Score fat side of bacon with a sharp knife or safety razor blade in a crisscross pattern, creating ½-inch-wide, ½-inch-deep slits. (It should resemble graph paper.)

2. Add scored slab of bacon to boiling water and cook for 1 minute. Remove bacon, cool and pat dry with paper towels.

3. Cut 2 ½ cups of vegetables (carrots, onion and fennel) into a medium dice (about ¾-inch squares) for the braise, and cut 1 cup vegetables into a small dice (½-inch squares) for the sauce.

4. In an oven-safe pan with tight-fitting lid, caramelize dry bacon over medium heat, scored side down, until golden brown, but not burned.

5. Remove bacon to a holding plate and pour off all but 2 tablespoons of the fat.

6. Return pan to heat and caramelize the medium-diced vegetables. Add 1 small bunch of fresh thyme, 3 medium sprigs of fresh rosemary, 1 teaspoon black peppercorns, 3 star anise pods (crumbled), 3 whole cloves, 1 large bay leaf and ½ teaspoon cardamom. Stir until fragrant, about one minute.

7. Add 1 ½ cups of good red wine and 2 cups of your favorite unsalted chicken or meat stock/broth. (The bacon is salt cured so avoid adding additional salt.)

8. Return bacon to pan and nestle it among the vegetables. Add enough wine or stock to surround the bacon without covering it.

9. Cover and cook in a 250-degree oven for 2 hours. Remove from oven and baste meat with juices, adding stock as necessary to keep the meat surrounded. Return to oven for 1 ½-2 hours or until bacon is very tender. (It should cut easily with a fork.) Let bacon cool completely at room

temperature.

10. To create the wine sauce, lightly brown the small-diced vegetables in a 5-quart sauce pot. Add 1 small bunch of thyme and 1 cup red wine and reduce by half. Add 8 cups chicken/meat stock, cooking until the sauce is reduced to 2 ½ cups. Set aside.

11. Remove bacon from braise and cut into portions, about 3-4 inches across. Arrange bacon pieces on a roasting rack over an oven pan and roast at 325 degrees for 30 minutes, or until golden brown.

12. While bacon is roasting, strain braising liquid and add a few tablespoons at a time to the sauce to achieve desired flavor. Simmer sauce, correcting seasoning with more wine or braising liquid.

13. Serve bacon over mashed potatoes with fresh vegetables and top with red wine sauce.

To make this recipe over two days, blanch the bacon, cut the vegetables and prepare the stock on the first day, then finish the braise on the second.

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THE GRAPEVINE

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by

CATIE McINTYRE WALKER

Boys’ night out in the ’Burg As long as I have lived in Walla Walla, I don’t believe I have ever heard anyone say, “Let’s go to Waitsburg for the evening” until just recently. Unless we had family and friends who lived in this farming community of about 1,200 — including in that number a few chickens, goats and a camel — we Walla Wallans didn’t have much of a reason to go.

Now when someone says, “Let’s go to Waitsburg,” it is an event. It often means great dining with no formality or fuss.

The ’Burg is a quick get-away for the evening, and sure enough, we always run into many familiar faces from Walla Walla.

We also hear stories about visits from TV sitcom stars, national magazine journalists and an impromptu accordion serenade or two.

One Sunday afternoon in July, I received a phone call from a fellow wine blogger who is also a contributor to Seattle Metropolitan magazine — Sean Sullivan of the Washington Wine Report.

Sean was visiting the Walla Walla area from Seattle with another wine colleague, Paul Zitarelli of Full Pull Wines, a Washington wine retailer. The two of them were in the Valley to do some serious wine tasting. Their plan for the evening was to drive to Waitsburg with Steve Brooks, winemaker and owner of Trust Cellars, and they asked if I wanted to join them.

What wine geek wouldn’t jump at the chance to hang with other wine geeks, especially since I was the only woman?

Bonus: This was an opportunity for me to find out what men really talk about with 16 Walla Walla Lifestyles

jimgermanbar is home to good cocktails, good tapas and good service.

other men. It seems to be a popular topic in women’s magazines.

Our destination for that Sunday summer evening was jimgermanbar.

No, you didn’t just read a typographic error — that’s the name and the spelling. This sophisticated watering hole features classic cocktails made with Jim German’s own tinctures, prepared with fresh herbs picked from the bar’s outdoor patio.

Jimgermanbar also features “Etruscan snacks” — tasty little tapas of local produce, meat and cheese — much like you would find in a Spanish or Italian taverna.

The four of us sat on the patio and enjoyed the summer evening while feasting on olives, imported cheeses, arugula salad, crostini topped with tomatoes and boquerones, chorizo cooked in red wine, seared scallops with garlic cream and tomato jam, and a few sides of baked cheesy polenta.

I was quick to notice I was the only one with a “girly-looking” drink.

The boys were drinking whiskey; I had a cocktail of gin and Champagne, named after a French 75 mm artillery cannon. After I sent my drink around the table so the guys could sample a sip, some of my dinner companions followed suit. A détente between the sexes had been reached.

So here’s what you have been waiting for: You want to know what the four of us talked about, don’t you?

If you’re a woman and have often wanted a glimpse of what an evening out with the guys is like, it was like an evening out with — well, the girls.

I discovered that no matter what you have been told or what you’ve read, men gossip too. They shared their “scoops,” and I shared mine.

But honestly? I think they out-dished me. We also talked of national wine politics, stripper outfits, our past occupations and who in Walla Walla gives the best pedicures.

And let it be known: I was the first one to use a cuss word.

Catie McIntyre Walker is on

her fifth year of writing her own blog at wildwallawallawinewoman.blogspot.com and is opening her very own bricks and mortar wine store, Wild Walla Walla Wine Woman.

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LIVING WITH WINE

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PETER MUSOLF

The bottle as mystic portal To begin with, an old truth: Wine is more than wine. The “how” or the “why” is mysterious, but wine, especially the detailed, intimate wine we enjoy in the Valley, resists reduction to chemistry or terroir.

As a rose surpasses its color and shape, as a poem transcends its words and rhythm, so too can wine take on meaning beyond its origins, give insight beyond the buzz.

This is the charm of wine, available to each of us. Even so, rarely have I met anyone in whose life wine — this wine that is more than wine — abides more powerfully than Ian Boyden.

The Walla Walla sculptor, painter and maker of fascinating, multiform objects known as artists’ books inherited a degree of this oenophilia from his parents, who raised him at the fulcrum of a convivial Oregon art community. One memorably vinous visitor back then was a Buddhist monk from San Francisco. Perhaps with him, Boyden reflects, began the path that eventually led to his remarkable fall 2009 show of paintings at Seven Hills Winery.

The trail wound first through study stints in China and Japan. It climbed into graduate work in Asian art and traversed an elemental love of nature. Finally, it opened onto the wine universe of Walla Walla.

“Drinking With the Moon,” as the exhibit was called, recast this journey, bracing its stages against one another in a necessary, mutually enlightening balance.

“In China, I became really interested in wine as a cultural event,” Boyden says. “I began to pay attention to it, collect images and verse, and see it as something one could use to construct a personality, as a gateway to wonder and delight at the universe.”

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His show took its name from a poem by Li Po (701-762), China’s revered celebrant of the wine cup. Boyden summarizes Li’s ideas this way: “People are at their best when they express wonder. And wine is at its best when it inspires us into that space” in which we are struck with awe and glee at nature and ourselves.

A brief look at Li’s work shows us what Boyden is talking about. Here is “Mountain Drinking Song”:

To drown the ancient sorrows, we drank a hundred jugs of wine thereinthebeautifulmoonlight.Wecouldn’t go to bed with the moon so bright.

Then finally the wine overcame us and we lay down on the empty mountain: earth for a pillow and a blanket made of heavens.

It is wonder allied with comfort, the poem running, for me, something like this:

deep despair; distraction until sadness and self are forgotten in the face of insistent beauty; wine-induced relief and fatigue; bedding down in wonder, soft and warm.

“I don’t think I was really aware of artisan wines until I reached Walla Walla,” Boyden remarks, thinking back to 1998, when he arrived to direct the Sheehan Gallery at Whitman College. “That is when conversations with various winemakers led me to the realization that there were some pretty esoteric things happening in the bottle.”

A light went on when Boyden took up the collection of Chinese classics translated by his friend Sam Hamill, the Anacortes poet. “This is something I could treat,” he thought. Boyden went to work in his studio, coming up with nine paintings, all but one inscribed with a Li Po verse.

Boyden explains his show was “not an exhibition of individual pieces but a swirl, a present to Walla Walla and wine.”

In his piece for “Mountain Drinking Song,” Boyden adds to the mix three grinning figures absent from the poem — skeletons, who can fly and who are, frankly, partying it up. Why skeletons?

“I don’t know,” Boyden says. “They just started appearing.”

In any case, they focus a theme of great importance to the poem, white-boned mortality, sorrow’s rebar, hardly less relentless than beauty, inhabiting us the way our own skeletons do.

However, Boyden and Li are no gloomsters. Their art says while we have wine, friendship, song and the beauty of moon and mountain to leaven our dread, tears will find no lasting cause.

Reading Li I got thinking about the moon, one of the poet’s favorite images. I was curious whether it might have some special relationship to wine and asked Boyden. He replied with words as dazzling as a phrase from Getz or Coltrane, but in the end he deferred to the short and sweet analogy his daughter offered up. “That’s simple,” she said. “Grapes are round and the moon is round.”

Boyden’s spacious Mill Creek atelier is only a couple of years old, yet its walls, tables, even its floor are covered with his art. Many pieces are abstract landscapes, contemplative pieces carried out in black, gray and red. He fashions his pigments from natural materials.

Boyden likens the creative process to being engrossed by a fabulous wine.

“One of the things I like about wine that relates to painting is that there is a timeless quality to it. No, ‘timeless’ is not the right word. There’s a loss of time. A loss of that notion of how long you’ve been in the experience. There are activities we engage in that completely smash apart our internal clock.” peter musolf is a freelance writer who came

to Wallla Walla from Minnesota in 2005. “Living with Wine” is an occasional series.

Photo courtesy of Ian Boyden

This is Boyden's piece that accompanies Li’s “Mountain Drinking Song.”

See Boyden's work

Boyden's "Echoes of Earth” paintings are at Seven Hills Winery, 212 N. Third Ave., in November. “Field of the Sky,” an artist’s book and painting, is on the second floor landing of the Whitman College Hall of Science. Boyden’s sculpture “Convergences,” a collaboration with poet Jennifer Boyden, is on Third Avenue between Main and Alder.

For a series of terroir portraits called “Echoes of Earth,” he made his colors from wine, vineyard soil and the smoke of burning vines. Wine, it seems, the wine that is more than wine, is quite literally shaping the way Boyden sees and paints.

“Winescape” is a term Boyden uses to express the visual impact a wine can have on the mind.

“Every time we begin to verbalize wine, and it’s gone through our imagination, that’s what you’re ending up with.

Winescapes are just amazingly varied. I had this bottle of Buty wine a few years ago,” he says, referring to the Walla Walla producer. “It was like this perfectly still surface of water that was coming straight at me and, splash, it just completely tumbled over me; it was like going over a waterfall.

That was one of the most amazing winescapes I’d ever experienced.”

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PONDERINGS

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by

Diane Reed

The picture window of Diane Reed's home overlooks a pond in College Place.

My pond is an ocean

I thought I wanted a house with an ocean view. I pictured long walks on the beach, smelling the salt air and watching the seabirds.

The idea seems appealing until you realize that the West Coast is gray, windy and rainy much of the time. And my knees aren’t what they used to be, so walking on the beach is more likely to produce limping than euphoria. (One of my beach walks resulted in a New Year’s Eve visit to the ER with a wrenched knee.)

Not to mention that living in Eastern Washington has spoiled me into expecting consistently blue skies and reliable sunshine.

So my ocean fantasies have been relegated to vacations. I can enjoy the ocean, but if the weather turns nasty, I know I can retreat to 22 Walla Walla Lifestyles

the more-often-than-not sunny Walla Walla Valley.

When a house came up for sale overlooking the pond at Lions Park in College Place, my husband and I realized we’d found a little piece of heaven on Earth. The pond is fed by Garrison Creek, and its water level fluctuates with the ebb and flow of water released from the reservoir. Some mornings the pond laps over the sidewalk surrounding it, and we’ve taken to describing its rise and fall as the “tide.”

The pond’s regular residents include ducks, muskrats, mink, raccoons, frogs and turtles. Visitors include a great blue heron, (whom we’ve nicknamed Hank) an osprey and a wide variety of migratory birds. Far from being simply a city park, the pond is more of a mini-wildlife refuge in our midst.

The human visitors to the pond are just as interesting — parents with children, photographers taking high school senior pictures, dogs, kids with kites and senior citizens.

It’s wonderful to see the children fishing, often with the guidance of their parents or older siblings. They stand by to help with baiting the hooks and removing the wiggling fish when a young angler goes squeamish.

The popular fishing derby sponsored by the Lions Club in the spring marked the beginning of the season’s fishing endeavors.

The children ranged widely in age as well as in their patience as anglers. Two little boys

An osprey warns off a posse of magpies.

kept casting and reeling in repeatedly, while their sister waited patiently for the fish to bite.

She caught fish after fish while her brothers expressed their frustration by smacking their poles against the water. You go, girl!

The pond has drama, too. Someone dropped off four domestic geese at the pond a few weeks ago. Since some well-meaning people feed them, they noisily greet everyone as a potential meal ticket.

Unfortunately, if you attempt to shoo them away or don’t feed them, they go into

attack mode, honking loudly and flapping their wings — often resulting in screaming children.

For the past few weeks an osprey has been sitting on a snag overlooking the water, waiting to dive into the pond after a fish. Yesterday, a magpie landed in the tree near the osprey. Since the osprey is a fish eater, he’s not a threat to the magpie. But magpies are wont to mix it up wherever they go — making noise and mischief whenever possible. So I guess I shouldn’t have been surprised when the magpie attacked the osprey. The osprey raised his wings and opened his beak, warning him off, then settled back into his perch.

But the magpie returned with two of his posse members. They systematically harassed the osprey, even pecking him on his back, until he gave up in disgust and flew away.

Mission accomplished, the magpies flew off in search of other adventures.

Every day a new story unfolds.

Diane Reed is a freelance editor and writer who has spent most of her career in the publishing business. She is an avid photographer, birder and observer of life. She can be reached at ladybook@earthlink.net.

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by Joe gurriere | photos by joe gurriere

What’s New in

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

The Burgundy Suite in the Vine and Roses Bed and Breakfast features a stunning mural of a vineyard.

Hybrid hospitality

Vine and Roses features many French antiques.

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Travelers can generally be divided into two camps: those who stay at bed-andbreakfasts and those who don’t. But a new Walla Walla B & B offers a sanctuary where these two groups might meet in the middle — mixing the friendly experience of a mom-and-pop inn with the privacy and luxurious amenities of a fine hotel.

Opened Spring Release Weekend by Tim and Kathy Sinclair, the Vine and Roses Bed and Breakfast is set in a historic 1893 Victorian mansion just a few steps from Pioneer Park. Former Seattleites, the Sinclairs purchased the property in 2007 and spent two years — and more money than they care to mention — renovating and expanding the 7,000-square-foot home, enlisting the area’s finest craftsmen to bring their meticulous vision to life.

Vine and Roses Bed and Breakfast

516 S. Division St., Walla Walla Visit www.vineandroses.com or call 509-876-2113 for information and reservations.

The large common areas are somehow grand and cozy at the same time, decorated with French antiques from the home’s original era. Each of the five spacious suites has its own lavish bathroom (complete with soaking tub and travertine walk-in showers with multiple heads), gas fireplace and handsome furnishings.

Several of the rooms even have their own private balconies where guests can take in views of the lush grounds and the babbling creek surrounding the property.

A turret and a pair of rocking chairs overlook the grounds and the creek.

While some B & B enthusiasts are charmed by squeaky floors and the murmur of neighboring guests, such trappings aren’t found here. Each room is insulated with a thick layer of rock wool, the same soundshielding material used in recording studios, and the solid wood doors are outfitted with automatic floor sweeps, sealing out light and noise from the hallway when it’s time for some shuteye. Speaking of which, the plush beds in these suites feature the same Posturepedic Hotel Collection and Heavenly Bed mattresses found in five-star hotels.

In the morning, guests stroll downstairs (sometimes in one of the inn’s extra-soft bathrobes) to enjoy a gourmet breakfast buffet while planning the day’s winery tour.

A popular first stop is the Main Street tasting room of the Sinclairs’ boutique winery,

Sinclair Estate Vineyards, where guests receive 10 percent off purchases.

More fun than a barrel full of (red) monkeys

While outside temperatures continue to dip, Red Monkey Downtown Lounge is turning up the heat on its daily food and drink specials, weekly events and ongoing line-up of entertainment.

Like the Vegas clubs Juston Watson modeled his Alder Street business after, Red Monkey offers a little something for everyone — seven days (and nights) of the week.

You might be familiar with the lively dance scene that erupts at this hotspot every Continued on pg. 26 > Walla Walla Lifestyles 25

<What’s New in W2

continued from pg. 25

The Red Monkey Downtown Lounge is home to homemade eats, home-brewed talent and, of course, brews.

weekend, but there are also a number of regular events more suited for “school night” outings.

NFL fans gather on Sunday and Monday to watch football on the club’s 10 plasmascreen televisions. Tuesday night is trivia night, when enthusiastic teams match wits to see who’s “smarter than a monkey,” while competing for a variety of prizes. Even hump-day is something to look forward to, as the “Open-Mic Monkey Jam” welcomes local performers of all styles every Wednesday night beginning at 7 p.m.

Special acts and guest deejays are also regularly hosted at the venue. In September, a dueling-pianos show from Las Vegas (naturally) entertained a packed house with a “sing-along, clap-along, drink-along heckuva good time.”

Red Monkey offers a full lunch and dinner menu every day and serves breakfast from 9 a.m. to 1 p.m. on the weekends. Try one of the breakfast burritos served with grilled potatoes and country gravy.

26 Walla Walla Lifestyles

Red Monkey Downtown Lounge

25 W. Alder St., Walla Walla Visit www.redmonkeylounge.com or call 509-522-3865 for more information.

Many entrees and drinks are discounted during weekly events. For the Monday night football crowd, the Pendleton peppercorn steak and mashed red potatoes are just $12.95. Guests at open-mic night enjoy the $6 pasta special and 20 percent off all glass pours of wine.

But for the real Vegas-meets-Walla Walla experience, try the vodka and Rockstar (energy drink) cocktail, available every Friday night for just $4, and hit the dance floor!

Joe Gurriere is a freelance writer living in Walla

Walla. Know of something new in W2? Tell him about it at joe@clearpathpr.com

Walla Walla Lifestyles 27

by Robin hamilton | photos by greg lehman

Imbert Matthee’s quixotic journey One year after purchasing The Times of Waitsburg, a professional journalist reviews his successes and challenges

It’s 10 a.m. on a summery Thursday at the office of The Times, Waitsburg’s hometown newspaper, and the owner, publisher and editor, Imbert Matthee, is just rolling in.

“Ah!” He greets two members of his threeperson staff, Bob Nowell, the paper’s production coordinator, and office administrator Norma Bessey. Recent hire, Dian McClurg, who works as managing editor, will be in later.

Two days after pulling his weekly all-nighter getting The Times produced, and one day after distributing the paper to the local post office, stores around town and to outlying areas — from Walla Walla to Starbuck — Matthee is probably entitled to come to work a bit late.

28 Walla Walla Lifestyles

Above: Imbert Matthee sets out to deliver the week's edition of The Times to businesses.

Why Matthee has taken on this kind of challenge — heading a country newspaper — is a head-scratcher. His résumé, starting with a master’s in social science in international relations from the London School of Economics, is not your ordinary newspaper fare.

Matthee has worked for public and private organizations, including the Washington State Department of Trade and Economic Development and the Seattle Post-Intelligencer, where he was a business reporter and became the newspaper’s Pacific Rim correspondent. He wrote a weekly column and edited the paper’s international and domestic wire services. Of his many overseas assignments for the P-I, Matthee says one highlight was reporting the handover of Hong Kong to China.

He left the P-I to become the media coordinator for the Port of Seattle and from there went on to co-found a humanitarian organization, Clear Path International.

By purchasing The Times, a paper which had a circulation of 1,172, Matthee entered the boxing ring of small-town community journalism, where to survive, much less thrive, he must be chief cook and bottle washer — covering sports, courts, features and news; writing editorial opinions; selling ads; worrying about postal rates,

subscriptions and distribution — the whole shebang. And in a small town like this one, where you’ll be defending your stories and editorials in person at the local hardware store or at a football game.

Matthee says his vision for the paper is to be the number one news source for the Touchet Valley. “It seems artificial to stop at the Waitsburg city lines. There are people who work in Dayton and live in Waitsburg; those who live here and work in Prescott.

When we came in, we started treating the Touchet Valley as one community.”

The paper now uses color, has a website and a Facebook page. Its circulation has risen to 1,483. The Times are indeed a-changin’.

But the emotional and psychological reasons for Matthee’s buying — and running — a newspaper in a small, conservative farming town are harder to parse.

Back to the future

When Matthee was a boy growing up in the Netherlands, he became fascinated by the comic series “The Adventures of Tintin.”

“Tintin was a young man who traveled all over the world, doing amazing things. And he was a reporter,” Matthee says.

That early experience forever linked journalism and swashbuckling adventures Continued on pg. 30 > Walla Walla Lifestyles 29

<What’s New in W2

in the Dutch boy’s mind.

He started practicing his craft at a young age. “I used to interview all the members of my family,” he says, grinning.

“I put together a newsletter and made four copies, one for each person.”

Now, as publisher, editor and major contributor to The Times (he regularly produces 200-300 inches of copy, in addition to photos, weekly), Matthee has essentially come full circle.

“I’ve always wanted to run my own paper,” he says. “I enjoy doing this, getting involved in the community on such a deep level.”

Hiring McClure has helped take some of the pressure off, he says. “She is just great, as are Bob and Norma. We have a great distribution staff, too. It’s not as if I do everything myself.”

Journalism and compassion

The non-profit Matthee helped start, Clear Path International, was founded, according to its website, to “serve landmine accident survivors, their families and their communities,” primarily in Southeast Asia and Afghanistan. Matthee served as 30 Walla Walla Lifestyles

continued from pg. 29

executive director from 2000 to 2009 and still serves on its co-founders advisory council.

In addition to Vietnam, it now has programs in Cambodia, along the ThaiBurma border and, more recently, in Afghanistan, says Matthee’s wife, Karen, who signed on as the organization’s communications director in March.

Karen Matthee, a professional journalist and a founder of Seattle Woman Magazine, was to shoulder half the workload of reporting and editing The Times, and from the moment the couple purchased The Times in November 2009 up to March of this year, she did.

Unfortunately, she says, she developed some “pretty terrible” allergies, which made day-to-day living in Eastern Washington difficult. “And my dad is elderly — his home is on Bainbridge Island, where we used to live.”

Bainbridge is home to Clear Path as well, so Karen began returning to the Westside a few weeks every month.

On Oct. 18, Karen left for Afghanistan to get a firsthand look at Clear Path’s work there. “I felt it was important for me to

experience what our staff does — to get a clear idea of our mission in Afghanistan — if I’m going to be writing newsletters and grant proposals to donors.”

She explains Imbert’s passion for Clear Path and its work this way: “Like a lot of longtime journalists, especially if they start at big papers at a young age, there’s lot of responsibility. He traveled so much, (Clear Path) was more of a natural transition. It was through his work at the Port (of Seattle), that he actually met the people he would co-found Clear Path with. It wasn’t that abrupt, but through his travels and experience with other cultures, he developed an affinity for this work.

And I think he was exhausted with the impartiality of journalism — he wanted to be more hands-on.

“Imbert’s father told me that when his son gets involved in something, he does it with his whole heart. That can be difficult for a spouse, but it’s an admirable trait in a human being.

“It’s the same thing with the newspaper,” Karen says. “He is totally committed to the community. He works so hard, but it’s truly a labor of love.”

“We’re spreading the rumor of his knighthood”

A year after taking over The Times, Matthee’s star seems to be rising in the Touchet Valley.

Bob Patton and his son, Kris, are setting up for a salmon barbecue at the county fairgrounds. They’re taking a short break to weigh in on the town’s new publisher.

“He’s done a lot for the paper,” says Patton, a retired wheat farmer. “There’s more color — more local news and editorials.” Patton’s son, Kris, who works at Nelson Irrigation, agrees.

John and Marilyn Stellwagen, who own the Waitsburg Hardware store, are also fans. “I don’t know him that well socially,” John says. “But he’s a nice fella. He’s fair, and it’s obvious that he cares about this community.”

Marilyn says she knows Karen Matthee better, remarking on how much courage it takes for a woman to travel to Afghanistan these days. “They both seem to have their hearts in the right place,” she says.

Kellyo Gallagher, a local horseshoer, is enthusiastic about the change in The Times’ coverage and its more modern look.

“I like the paper,” Gallagher says. “It looks good. And I think the editor is very open.

He’s not scared of putting things in the paper that may not sit well with people.”

Jim German, of the hip Waitsburg hangout jimgermanbar, takes it a step further and says, smiling, “We’re spreading rumors of his knighthood. He even looks like a knight.”

Matthee says he is as committed to covering school sports as he is business news and the heartfelt feature story.

“It’s not boosterism to point out what’s good about a community if it’s honestly there,” he says. “I also do the arrest stories and the ones that piss people off.”

Does it ever get sticky when community activism and clear-eyed journalism intersect?

“I care about this community,” Matthee says. “I live here, my son goes to school here. But I know my job.”

“The greatest compliment I have ever received in my professional career was that I was fair. That continues to be my goal.”

Robin Hamilton is the managing editor of Walla

Walla Lifestyles. She can be reached at robinhamilton@ wwub.com.

Walla Walla Lifestyles 31

historic homes

by karlene Ponti | photos by colby kuschatka

The historic home at 728 S. Columbia St. in Milton-Freewater is an 1890s farmhouse in the traditional hall-and-parlor style.

Excerpt from Barbara Coddington's MiltonFreewater Historical Tour booklet “Gillis/Arbuthnot house, 728 S. Columbia St. Built in the 1890s, this traditional halland-parlor home (i.e., with just one room on either side of the entry and a wing added at the back) once belonged to Andrew and Catherine Gross and is located in the part of Milton known as ‘Gross’s Addition.’

The hall-and-parlor design with a deep front porch is based on folk building traditions of the Tidewater South. This modest family home was constructed with drop-channel wooden siding and features two porches (originally three.) At the center of the entry porch roof is a small classical-style pediment.

Decorative shingles in a pattern of diamonds and fish scales ornament both this pediment and the gable-end dormer above.”

32 Walla Walla Lifestyles

Indoors, outdoors and everything in between

Soft morning light filters onto the side porch between two buildings — the 1890 farmhouse at 728 S. Columbia St. in Milton-Freewater and the modern garage with living space on the upper floor. Old and new mix together beautifully.

Historians Barbara Coddington and Clark Colahan were immediately entranced with the area and the home, and they bought the property in 1996.

“My husband was teaching at Whitman, and we wanted to be close, but not too close,” Coddington says. “We liked this area, because we’re close to the mountains and skiing and kayaking. There weren’t a lot of houses available in Milton-Freewater just then. But we just fell in love with it.”

The three-bedroom, two-bath house is

connected to the garage by a well-traveled outdoor walk. The walkway runs through a cozy side porch and private garden with roses and hollyhocks. Coddington and Colahan love fresh air and the outdoors, so they usually eat meals or have coffee on the porch. From the plantings near the patio, the ample garden area continues out to the large backyard.

“There’s a huge collection of irises, planted by Harriett Arbuthnot, a previous owner who lived here many, many years,”

Sea-blue carpet in the living room adds to the light and spaciousness of the home. There's a step down into the dining room, denoting an addition to the original farmhouse.

Colahan says. In addition to the flowers, there’s a vegetable garden.

From their research in the MiltonFreewater city directory, the couple discovered the house was built in about 1890.

In the time the couple have been here, they have made some changes.

“We’re not particularly handy people.

We’re more likely to get a nail through the thumb than anything else,” Coddington says.

“But we painted the house ourselves.”

A future project will be to paint the garage so it matches the white and yellow farmhouse.

The home has spacious rooms and many large windows.

“We like to have everything like the outdoors,” Coddington says. “I love all the windows.”

The kitchen was remodeled and expanded from what was once a porch. The room now has a row of large windows for soft natural light.

The two-story main house has three bedrooms — one on the ground floor and two upstairs — and two bathrooms. The living space above the garage consists of one bedroom and one bathroom.

“It’s kind of two houses. This was the kids’ house. Of course, it involves going outside to go to your bedroom. If it’s raining, you just run a little faster. We can all have our own space, and it’s great when family comes to

visit,” Coddington says.

The spacious rooms are furnished with a mix of antiques and modern pieces. Her bluetinted wedding china sits in an antique teal cabinet, a period accent to the blue carpet.

“A friend of mine said that I had created little pockets of pretty here and there. In the midst of chaos,” Coddington says, laughing.

Kitchen, dining and living rooms are divided by graceful arches, which maintain the overall spaciousness of the home.

Coddington and Colahan just added light sea-blue carpet in the living room, matching the shade in the main-floor bedroom and stairs.

“I like to look into the living room and feel like I’m plunging into water. It’s great in a dry climate, the next best thing to snorkeling,” Coddington says.

The couple carved the upstairs bedroom and bath out of the remodeled attic. It’s now their son’s hideaway, with a skylight window.

The sloping attic walls give the whole second floor a cozy feeling. A section of it functions as Colahan’s office.

With a patio and natural walkway between two buildings, the outdoors and indoors mingle perfectly for a couple who love the natural world.

KARLENE PONTI is the special publications writer

for the Walla Walla Union-Bulletin and writes “Historic Homes” and “Secret Gardens,” and compiles the calendar for Walla Walla Lifestyles. She can be reached at karleneponti@wwub.com.

Walla Walla Lifestyles 33

photo by greg lehman

Where in Walla Walla?

Last month

Clue: Built in 1917, this building

played host to cinephiles and organ music fans. The façade has been described as “Disney Tudor Chalet.”

Answer: The Liberty Theater.

Congratulations to last month’s WINNERS! Larry McKillip Gerrod Martin Alice Lightle Mark Fullen Chloe Pullman

Clue

“Tuffy” is a rescue cat who lives at this popular Waitsburg hangout. Name the store — and for extra points, the folks who own it and run the animal rescue that gave Tuffy a new home.

Contest rules

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

34 Walla Walla Lifestyles

Cindy Rood Gary Miller Jon Jensen Becky Morgan Candace Ball

Walla Walla Lifestyles 35

can’t-miss events Nov. 1

november 2010

Nov. 5-Dec. 23

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.

A special exhibit titled "An Olde-Fashioned Christmas" features enlargements from Fort Walla Walla Museum's Christmas postcard collection and more during the extended season.

10 a.m.- 4 p.m. daily through Dec. 23,except Thanksgiving. Details: 525-7703.

Nov. 1-17

“ReMapping: The Expanding Landscapes of Ceramics,” curated by Joseph Page. Multi-dimensional sculptures on exhibit at Sheehan Gallery, Whitman College.

Details: 527-5249.

Nov. 5-Dec. 27

Willow of Walla Walla features “Interwoven,” an exhibit featuring the work of Anne Bullock and Yuri Kinoshita.

Noon-4 p.m., Sunday; 11 a.m.-6 p.m., Monday, Thursday and Friday; 10 a.m.-5 p.m., Saturday.

Willow of Walla Walla.

Details: 876-2247.

Nov. 2

The Walla Walla Choral Society presents “Sing with the Spirit,” a showcase of spirituals.

The evening features a choir from Assumption Catholic School. Village Church, College Place.

Details: 509-386-2445.

Nov. 6

Nov. 3

Plateau Restaurant at Wildhorse Resort & Casino hosts wine tasting, the first Wednesday of each month. Wildhorse Resort & Casino, Pendleton. Details: 800-6549453.

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

Jazz II Fall Concert, conducted by Dave Glenn, 7:30 p.m., Chism Recital Hall, Whitman College.

Details: 527-5232.

Nov. 4

On Thursdays you can taste wine at Walla Walla’s Harvest Foods, 3:30-6:30 p.m., 905 S. Second Ave. Details: 525-7900.

36 Walla Walla Lifestyles

Othello resident Kimber Bailey waves her flag as the Veteran's Day parade passes by on Main Street in Walla Walla in this Nov. 11, 2006, file photo. Her grandfather, who served in the Navy, lived in Walla Walla, so she has always spent the holiday here, she said.

There’s an Open Mic every Thursday at Walla Walla Village Winery, 107 S. Third Ave. Details: 525-9463.

Nov. 5

ArtWALK: self-guided tour of local galleries. Go for a walk, chat with the artists. 5-8 p.m. Details: artwalkwallawalla.com.

The annual Walla Walla Valley Wine Tasting & Auction benefit for Planned Parenthood.

Taste featured wines and bid for selected auction items. Marcus Whitman Hotel & Conference Center. Details: 509-386-2757.

Jazz I Fall Concert, conducted by Dave Glenn, 7:30 p.m., Chism Recital Hall, Whitman College.

Details: 527-5232.

Nov. 5-6

Friday and Saturday evenings, there’s music at the Backstage Bistro.

Details: 526-0690.

Sapolil Cellars hosts live music every weekend.

15 E. Main St. Details: 520-5258.

Nov. 5-7

Fall Release Weekend.

Participating wineries.

Details: 526-3117

The annual Walla Walla Symphony Gala fundraiser includes a dinner, dance, and silent and live auction. 6:30 p.m., Marcus Whitman Hotel.

Details: 529-8020.

Nov. 10-14

Veterans Day events in Walla Walla include breakfast at the VFW, 102 N. Colville, 7-9 a.m.; the annual parade starts at 11 a.m. Lunch will be available after the parade. Music will be provided all afternoon and evening. At 5 p.m., there’s dinner. Details: 525-1310, 529-2411.

Nov. 12

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

Nov. 12-13

Get ready for the season with the annual Mary Stewart Christmas Craft Show. 9 a.m.-4 p.m., Community Building, 109 N.E. Fifth St., Milton-Freewater. Details: 541-938-6401.

Nov. 13

Barrel Racing Jackpot.

Walla Walla County Fairgrounds. Details: 527-3247.

A performance of “KidSimple, a radio play in the flesh.” 8 p.m., Harper Joy Theatre, Whitman College. Details: 527-5180.

Nov. 14

Nov. 11

Nov. 18

In Milton-Freewater, Veterans Day breakfast, 7-9 a.m.; 11 a.m., the annual parade; chili feed from noon-2 p.m.; 3 p.m., ceremony at the flagpole at the American Legion Hall. Details: 541-938-3633.

Whitman Symphony Fall Concert, 7:30 p.m., Chism Recital Hall, Whitman College. Details: 527-5232.

The Walla Walla Symphony’s annual family concert, free with a nonperishable food donation. 7 p.m., Cordiner Hall, Whitman College.

Details: 529-8020.

Nov. 19-20

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. 19; 9 a.m.-2 p.m., Nov. 20.

Details: 541-861-9064.

Nov. 19-20

’Tis the season for the annual Christmas Trio Craft Sale. Crafts include everything from quilts, jewelry and pottery to food. Santa will be available off and on both days. Walla Walla County Fairgrounds.

Details: 525-7918.

Nov. 19-20, Dec. 3-4

26-28;

Little Theatre of Walla Walla presents the comedy “More Fun Than Bowling.” 8 p.m., Friday, Saturday; 2 p.m., Sunday. Details: 529-3683.

Nov. 21

A concert by the Celtic Tenors, 3 p.m., Cordiner Hall, Whitman College.

Details: 529-8020.

Nov. 26-27

Get the holidays started with Dayton’s Christmas Kickoff. Local artists, music and the Friday night traditional winter fireworks celebrate the season. Historic Dayton.

Details: 509-382-4825.

Nov. 26-28

Walla Walla Community College presents a performance of “The Musical Comedy Murders of 1940” by John Bishop.

China Pavilion, WWCC. Details: 527-4575.

Nov. 27

Beautiful gifts get you into the holiday mood at the Gift Boutique Craft Show. Juried crafters present their wares, and culinary students provide lunch. 9 a.m., Walla Walla Community College Center for Enology and Viticulture. Details: 529-8210.

Walla Walla Lifestyles 37

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3796 Peppers Bridge Road (509) 525-3541 www.amavicellars.com 2901 Old Milton Hwy. (509) 522-0200 www.baselcellars.com

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

Bunchgrass Winery

151 Bunchgrass Lane (509) 540-8963 www.bunchgrasswinery.com

Canoe Ridge Vineyard

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

Castillo de Feliciana

150 E. Boeing Ave. (509) 529-4685 www.dunhamcellars.com 840 C St. (509) 527-8400 www.fivestarcellars.com

10. Forgeron Cellars

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

11. Foundry Vineyards

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

12. Fort Walla Walla Cellars

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

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

13. Glencorrie

Don Carlo Vineyard

14. Grantwood Winery

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

38 Walla Walla Lifestyles

8052 Old Highway 12 (509) 525-2585 www.glencorrie.com 2428 W. Highway 12 (509) 301-0719 (509) 301-9546

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

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

16. Long Shadows

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

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

17. Lowden Hills Winery

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

18. Northstar Winery

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

19. Pepper Bridge Winery

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

20. Robison Ranch Cellars

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

21. Sapolil Cellars

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

22. Seven Hills Winery

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

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355 S. Second Ave. (503) 529-0840 www. suleicellars.com

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

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

Mill Creek Rd.

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27. Three Rivers Winery

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

28. Tertulia Cellars

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Last Chance Rd.

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Detour Rd.

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Frog Hollow

Short Rd.

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

13

Detour Rd.

31. Walla Walla Vintners

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16

.

125

Hoon Rd.

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

34 15

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30. Va Piano Vineyards

LOWDEN Lowden - Gardena Rd.

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

To Touchet

S. Gose St.

29. Trust Cellars

14 Frenchtown Rd

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

To Milton-Freewater

32. Walla Walla Wineworks

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

33. Whitman Cellars

To Walla Walla

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

Old Milton Hwy.

Braden Rd.

1

Pranger Rd.

2

Peppers Bridge Rd.

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

Old Milton Hwy.

34. Woodward Canyon Winery

125

28 Whiteley Rd. 29

30 18 19

To Milton-Freewater

Stateline Rd.

Larson

J.B. George Rd.

6

WASHINGTON OREGON

Walla Walla Lifestyles 39