Yakima Magazine - March/April 2010 by Yakima Herald-Republic

FOOD & WINE ISSUE

HIGH DESERT LIVING

Sip Into Spring 14 Live from Yakima 22 Color it charming

DINE OUT!

A look behind the kitchen doors 44 MARCH | APRIL

2010

Start your own “salad” garden 40

A SPECIAL INTEREST PUBLICATION OF THE YAKIMA HERALD-REPUBLIC DISPLAY MARCH 5, 2010 •YAKIMAMAGAZINE.COM y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E |

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Primary Sponsors:

Lasalle High School, Catholic Credit Union, Farmers Insurance Group, Country Kids Childcare, Yakima Valley Credit Union, Allied Arts, Edward Jones, Melody Lane Performing Arts Academy, St. Johns of Kronstadt, Kids, Inc., American Family Insurance, Advocare, Face Art Magic, Princess And The Toad, Valley Mall, 7 Safaris Photography & Design, Yakima Neighborhood Health, Wags To Riches, Yakima Neighborhood Health, Healing Springs Acupuncture, Pegasus Project, Mad Science, Yakima Family YMCA, The Learning Tree, Maxin Art Studio, Yakima Valley Libraries, Costco, Weber Chiropractic & Nutritional Healing, Naches Peak Furniture, Elliott Insurance, Catholic Family & Child Services, Femina Beauty, Yakima Ave. Medical Clinic, AFLAC, All The Rage - Miche Bags, St. Joseph/Marquette Catholic School, Primerica Financial Services, Wesley United Preschool, Montessori Schools of Yakima, Avon, First Presbyterian Christian Preschool, Grace Lutheran, American Red Cross, Pampered Chef, Ghormley Meadow Christian Camp, West Valley Fire Dept, ESD 105, Yakima Valley 4Memorial First | YA K IHospital, M A M AThe GAZ I N ETee• of y aYakima, k i m a mReady a g a z iBy n eFive, . c o mUsborne Books, Sleep Shop, Yakima Health District, Pepe’s Bakery, Central WA Ag Museum, St. Paul’s School, Cool Moms

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Heather HEATHER CARO Writer

Confessions of an Inconsistent Cook As it turns out, the way to a man’s heart is not always through his stomach. If this were the case, I would probably still be a single woman. Very, very single. I’d like to think it’s not so much that I’m a bad cook, just easily distracted. There are just so many interesting things to do besides stirring cheese sauce — just about anything, really. When I recently asked my husband what he thought about my cooking, he looked at me with wide, wary eyes — the same look he gives when asked if a pair of jeans makes me look fat — and responded, “Well, I don’t really care for your experiments.” I didn’t question him directly, but my husband could have been referring to any number of my culinary “adventures” before he very sweetly took over dinner preparation.

To say the least, cooking is not my strong point. Thankfully, and I say this for everyone involved, we have always lived where there have been fine cuisine options. And Yakima is no exception. In fact, when we at Yakima magazine reached our Food and Wine edition, one of the greatest challenges we faced was how to choose just one feature story. So we did what anyone in our situation would have done. We crammed in as much as we possibly could. What we came up with is a collection of chef profiles — the masterminds behind some of the food we’ve come to love — from five local restaurants with very different culinary styles. Our hope is for readers to gain some insight into the talented people behind the kitchen doors. In addition, you’ll find stories about starting your own vegetable garden, Valley picnic locales, a culinary program in our own backyard and plenty more to pique reader interest — and maybe your appetites. We’re also hard at work on our Web site, yakimamagazine.com. We’re trying out a few new features, including the addition of local bloggers and a live feed to our Facebook site, as well as some “online exclusive” stories. Be sure to stop by and tell

Photo by Cal Blethen

us what you think about the ongoing changes. We love to hear your feedback about the magazine, so keep it coming. You can always e-mail me at hcaro@yakimamagazine.com. We hope you enjoy the Food and Wine edition of Yakima magazine as much as we have enjoyed bringing it to you. Cheers,

Letters to the Editor... Dear Yakima Magazine, It’s wonderful to have such a beautiful magazine for our city. The photography, articles, and even the ads are so well done. It’s also fun to see the faces of Yakima people and events that are happening around town. However, I wonder if you and your editorial team would consider changing the title of the High Society section. “High society” infers that there is “low society,” that there’s an “in” and an “out” group, or those who’ve “made it” and thus, those who have not. To me that is not the feel of your magazine, and it can tend to contribute to comparison and division rather than community. With the first two editions of Yakima, I have a sense that even those of us who have lived here for many years will discover new things about Yakima and grow in appreciation of where we reside. Thank you for a great addition to the newspaper. Most appreciatively, Kathy Myers EDITOR’S NOTE: In response to internal and external feedback we’re changing the name of Yakima Magazine’s social pages to “City Scene.” This section is designed to feature people in a wide variety of situations, including fundraisers and non-profit events. This feature is developed largely from reader submissions. If you’ve taken pictures at a recent event and would like to submit them for consideration, e-mail us at cityscene@yakimamagazine.com. A photo release must be signed on behalf of the organization. 6 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

As a former Yakima resident of 34 years, I find your articles and features such inspiring indications of the town’s vitality. Can one subscribe? Judy Hill EDITOR’S NOTE: Currently subscriptions are not available to Yakima magazine; however, Yakima is available at a variety of free rack locations. Go to our website, yakimamagazine.com, for a list.

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VOLUME 2 • Issue 2 March | April 2010

HIGH DESERT LIVING 21

Yakima Magazine Coordinator Heather Caro Design and Layout Sarah Button Jeff Garretson Stephanie Jewett Graphic Illustrations George May David Olden Photography Sara Gettys Andy Sawyer Chief Photographer Gordon King Strategic Product Development Manager Robin Salts Beckett Marketing Manager Shannon Glessner

Retail Sales Sandra Aguilar Kelly Baker Gabby Hauff Joe Holman Teri Ilenstine Jessi McGill Janna VanBuskirk

Publisher Michael Shepard

National Retail Sales Carmela Solorzano

Operations Director Rick Oram

Retail Sales Manager Cal Blethen

Finance Director Wendie Hansen

Outside Classified Sales Jim Rosseau Karen Schwartz

Circulation Director Ann Craven

Classified Advertising Manager Lisa Kime Assistants Megan Calhoon Debbie Hansen

Layout Coordinators Missy Crawford Alisa Oram

Editor Bob Crider

Human Resources Manager Leticia Gonzales

ON THE COVER

T LIVING HIGH DESER

Vice President of Sales James E. Stickel

Online Director Matt Pferschey

FOOD & WINE ISSU

Sip Into Spring 14 Live from Yakima 22 Color it charming

! DINE OUTnd the A look behi 44 kitchen doors MARCH | APRIL

2010

R W

Start your own “salad” garden 40 EPUBLIC THE YAKIMA HERALD-R PUBLICATION OF AGAZINE.COM A SPECIAL INTEREST 5, 2010 •YAKIMAM INE KIMA MAGAZ DISPLAY MARCH g a z i n e . c o m • YA

yakimama

Lucy & Jaime Rincon in their restaurant Antojitos Mexicanos Photo by Chad Bremerman

YAKIMA MAGAZINE 114 North Fourth Street • Yakima, WA 98901-2707 509.577.7731 • www.yakimamagazine.com Published every other month by Yakima Herald-Republic © 2010 Yakima Herald-Republic. All rights reserved. The magazine accepts no responsibility for unsolicited manuscripts or artwork; they may not be returned.

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March | April 2010

Dine out 44 Yakima chooses five restaurants you’ll want to get to know.

FEATURES

DEPARTMENTS

Food 44

Travel 14

Bring your appetite as Yakima magazine takes you behind the kitchen doors of five local cuisine hot spots. Meet the people — and the food — that keep us coming back for more.

REGULARS

Roll out the barrels and taste some of the best new wines the Valley has to offer during Spring Barrel Tasting weekend.

Living 32

The soothing palette of Sue and Randy Fenich’s West Yakima Avenue home is “rapture in blue.”

Entertainment 22

Wondering what to do with your Saturday night? Here’s a few local musical talents that we think are worth the cover charge.

Garden 40

Learn how to start your own “salad” garden.

Signature 56

A bouquet that looks good enough to eat — and almost is!

Sommelier 58

Wine afficianados with an adventurous side might enjoy a visit to Tasting Room Yakima.

Outdoors 64

Steppe outside and go for a wildflower hike this spring.

Food 71

A new local culinary school that inspires the next generation of gourmets.

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CONTRIBUTORS CHAD BREMERMAN

Chad is a self-taught photographer who started his company, Portraits for a Lifetime, six years ago. His work has been featured in many local corporations’ advertising and marketing materials. Chad is married to Julie Bremerman and has two daughters, Hannah, 8, and Emma, 6.

SEAN FITZGERALD

Sean grew up in Yakima, and completed the IB English program at Davis High School. He is interested in food, from the farm to the table.

MELISSA LABBERTON

A Yakima native, Melissa has been freelance writing for the past 20 years. With a bachelor’s degree in theatre from the UW, she has performed in Seattle and Charleston, S.C., and has been an active performer and director for the Warehouse Theatre of Yakima. Melissa also teaches drama at Marquette Middle School.

JIM McLAIN

Growing up during the Depression in Oklahoma, Jim enjoyed vegetable gardening alongside his parents. He became a member of Master Gardeners after he retired from teaching in Yakima. In addition to contributing to the Master Gardener column, he also writes his own “On Gardening” column for the Yakima Herald-Republic.

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WINE TASTING

by Robin Salts Beckett Photos by Sara Gettys

Spring

Sip into

1 4 | YAKIMA MAGAZINE â&#x20AC;˘ yakimamagazine.com

ROLL OUT THE BARRELS, Yakima ... it’s time for some wine-tasting fun. Around here, we don’t often need a good excuse to taste good wine. There are plenty of those: our proximity to some of the finest wines in the region if not the nation; the friendliness of local tastingroom staffs; the fact that it’s Friday. But if you need a better excuse, Spring Barrel Tasting is mere weeks away. Come April 23-25, Valley wineries will offer samples of their newest vintages — sometimes straight from the barrel. According to Mike Wallace, the first Spring Barrel Tasting was held in 1977 at Hinzerling Winery. “We didn’t have any wine to sell yet,” he said. “But thought we could at least gain some interest for

Ryan Beckett Knows Yakima

Masset Winery future sales by doing an educational event sampling unfinished wines from the barrel.” Other wineries joined Hinzerling in the next year or two, until the event gained momentum — and tourists’ attention. Today, tourism is an important part of Yakima County’s economy. John Cooper, CEO of Yakima Valley Visitors and Convention Bureau, said that tourists to Yakima County spent a total of $345 million in 2008. Sometimes we locals avoid the big wine weekends, but this Spring Barrel Tasting, let’s join in on the fun, Yakima. There are too many wineries to list here, but the following highlight a few of our favorite places to stop.

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WINE TASTING

Kana Winery

No need to drive too far to get to that first sip. Stop by the Larson Building and Kana Winery in downtown Yakima, where their “Dark Star” is a local favorite. If you haven’t been inside the Larson Building in a while, peek into the lobby: It’s an art-deco gem. www.kanawinery.com 10 South 2nd Street Yakima, WA 98901-2618 (509) 453-6611

Cal Blethen

Piety Flats

Like stepping back in time, Piety Flats Winery and Mercantile welcomes you to another world, right off the highway. Located in Donald, Piety Flats is not only a tasting room, but a little general store, where tasters can pick up their favorite bottle along with all sorts of specialty food items, such as soup mixes, pepper jelly and mustards. Our favorite: the Wine Country Kitchen honey truffle mustard. Pack a picnic to eat while wine tasting and put a little on your sandwich. www.pietyflatswinery.com 2560 Donald Wapato Road Wapato, WA 98951 (509) 877-3115

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WINE TASTING Masset

Not very far away is Wapato’s Masset Winery, housed in a gorgeous old barn and boasting one of the prettiest tasting rooms around. Check out the enormous gold-framed chalkboard for a list of vintages and taste while admiring the view … from the inside. www.massetwinery.com 620 East Parker Heights Road Wapato, WA 98951-9606 (509) 248-5250

Bonair

Cal Blethen

Always a favorite, Bonair’s spacious new tasting room is at the end of a path that circles a pretty pond, complete with swans. There’s seating indoors and out ... just right for sipping a glass of their popular Sunset blend, which is almost all riesling with a bit of cabernet. Delightful.

Courtesy of Shirley & Gail Puryear

www.bonairwine.com 500 South Bonair Road Zillah, WA 98953-9245 (509) 829-6027

y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E |

WINE TASTING

Portteus

Portteus Winery, in Zillah, is at the end of a circuitous road as gnarled as the beautiful vineyards it runs through. Its unassuming tasting room, however, houses some spectacular wines. Try anything — you’ll likely walk out with some to take home. www.portteus.com 5201 Highland Drive Zillah, WA 98953-9655 (509) 829-6970 Take our wine map with you! See page 20. 1 8 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

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WINE TASTING Map 1. Running Springs 2. Wilridge Winery 3. Naches Heights Vineyard 4. Harlequin Wine Cellars 5. Selah Heights 6. Gilbert Cellars 7. Kana Winery 8. Naked Winery 9. Upland Estates 10 Donitelia Winery 11. St. Hilaire Cellars 12. Ginkgo Forest Winery 13. Fox Estate Winery 14. Windy Point 15. Masset Winery

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www.rattlesnakehills.com www.wineyakimavalley.org

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16. Piety Flats Winery 17. Knight Hill Winery 18. Wineglass Cellars 19. Whisper Ridge 20. Bonair Winery 21. Hyatt Vineyards 22. Two Mountain 23. Claar Cellars 24. Sheridan Vineyard 25. Agate Field 26. Maison de Padgett 27. Paradisos del Sol 28. Christopher Cellars 29. Silver Lake Winery 30. Severino Cellars

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31. Portteus Vineyard 32. Horizon’s Edge 33. Tanjuli 34. Eaton Hill Winery 35. Tefft Cellars 36. Côte Bonneville 37. Steppe Cellars 38. Waving Tree 39. Maryhill Winery 40. Tucker Cellars 41. McKinley Springs 42. Chateau Champoux 43. Yakima Valley Vintners

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from

akima Yakimaâ&#x20AC;&#x2122;s array of downtown venues has brought with it a new mix to the local music scene. From bluegrass to blues, opera to oldies, there is a tune for every taste. Here are a few that we think are definitely worth the cover charge.

Angie Giussi 965.5151

Heather Lee 965.5159

Lori Seligmann 965.5264

Patty Pulido 965.5152

Channa Brunner 965.5163

Tara Essman 509.899.4043

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Entertainment

By Heather Caro Photos courtesy of performers

Cody Beebe and the Crooks

With two solo albums already under his belt, Selah native Cody Beebe is no stranger to the stage. He and his band, Cody Beebe and the Crooks, combine a melting pot of sounds and styles including blues, rock, folk and jazz to create their “Americana” voice. Whatever the billing, there is lots to love about the catchy, energetic acoustics they bring to the stage. “We are all upstanding citizens and college graduates,” says Beebe of the band’s criminally-inspired moniker (Beebe holds a civil engineering degree). “So the ‘Crooks’ only implies that we steal hearts I guess,” he adds with a grin.

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With a new album set for release this spring (recorded at London Bridge Studios – of Pearl Jam and Soundgarden fame) and an upcoming Northwest tour, Cody Beebe and the Crooks will likely be stealing hearts for many years to come. Hear It: Cody Beebe and the Crooks play venues ranging from Lower Valley wineries to sold-out clubs in Seattle; they have even opened for Grammy-nominated rapper Afroman. They swing through the Yakima area every couple of months — watch for them at Sportcenter, Sage Restaurant and Gilbert Cellars. myspace.com/codybeebe

LIVE MUSIC & GAME ROOM

Though only performing together for about two years, members of this Yakima band are well versed in their medium, and Coyote Ridge Bluegrass Band has already developed a loyal following. Playing traditional, gospel and progressive bluegrass music with a big ol’ helping of down-home southern charm, Coyote Ridge entertains and captivates audiences of all ages.

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“People often blow off bluegrass as too country or hillbilly,” says John Young, who plays mandolin and emcees for the band with a self-proclaimed “front porch kinda ease.” “But,” he continues, “as folks listen to us, they quickly find that the acoustic is demanding, intricate and complex behind the Hee-Haw curtain.” Hear It: The band’s rambunctious music is a house favorite at Gilbert Cellars in Yakima, but you can also find Coyote Ridge Bluegrass Band playing Northwest hometown celebrations such as the Zillah Bluegrass Festival and the Whistlestop Music Festival in Toppenish. coyoteridgebluegrasswranglers.com

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Entertainment

By Heather Caro Photos COURTESY OF PERFORMERS

Buzz Bands:

Up-and-coming groups to keep on your musical radar

Short Bus Bobby

Rowdy and rambunctious with a know-itby-heart ‘70s rock n’ roll playlist, a show by Short Bus Bobby is always a good time. The dark-shades-donning members of the band include upstanding locals Randy Hyatt, Phil Luther and father-son duo Chad and Pat Peterson. The band plays “a gig a month” at venues around Yakima and has developed a strong Short Bus fan base. Get on the bus! Watch for Short Bus Bobby at Sportscenter as well as local festivals throughout the Valley.

A K

Adrienne Bousquet

Performing sultry jazz and crooning covers of Frank Sinatra, Etta James and Dinah Washington, among other classic greats, this blond bombshell is an “old soul” (though not yet out of her teen years). Bousquet, a Prosser native, performs at Yakima’s Sage Restaurant as well as other local venues when she’s not away at college. myspace.com/adriennebousquet

Kyle Smeback Singer/songwriter Kyle Smeback’s breezy acoustic style is a breath of fresh air to the local music scene. Catchy guitar riffs and rich vocals blend to create a sound both unusual and yet comfortably familiar. Smeback can be heard regularly at venues around Yakima, including Sage Restaurant and Gilbert Cellars. myspace.com/kylesmeback

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FOSSEEN’S

Entertainment

By Heather Caro Photos by C. Pelland Photography

Culture Club: Broaden your musical horizons Juan Barco Born in Texas, Juan Barco spent his youth working as a migrant worker and learning the art of Tejano music. After settling in the Lower Yakima Valley, Barco went on to receive his Masters Degree in Social Work from the University of Washington, but he also continued to play music in conjunto bands. Barco’s band was among the few selected to play at the opening of Benaroya Hall in Seattle. His was also the first to play Tejano music at the Seattle Center Experience Music Project, where his work was featured in the “American Sabor” Tejano music section, and is slated for viewing at Washington, D.C.’s, Smithsonian in 2011. Today Barco plays primarily in the Seattle area, though he also tours local school districts teaching the importance of education and maintaining a rich cultural heritage. juanmanuelbarco.com

Star Anna & the Laughing Dogs

With a distinctive voice at once world-weary, impassioned and gritty, Star Anna and her band the Laughing Dogs will simultaneously break your heart and bring you back for more. They’ve gathered acclaim for albums (The Only Thing That Matters was released in 2009) and performances from critics including National Public Radio and Sound magazine. But in spite of the (much-deserved) attention, Ellensburg native Star Anna has managed to stay sweetly authentic with a sound that’s true to her rural upbringing.

Yakima Valley Light Opera Company

“Growing up in the country and being surrounded by hills and fields and big sky, stars and stuff,” Star Anna once said in an interview with San Diego News Network, ”I think it has a lot of influence on me.” Hear It: Though Star Anna and her band regularly play Ellensburg and Seattle venues — we think it’s worth the drive to see them perform live — watch the Sportscenter stage for scheduled appearances. staranna.com

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Yakima magazine went behind the scenes at a recent Star Anna concert. Read the online story at yakimamagazine.com.

This newly-formed local musical troupe is raising quite the stir — and an encore or two — with their lively renditions of popular arias such as selections from La Bohème and Carmen. And though performances are often sung in German, French or Italian, you don’t have to be an opera buff to enjoy the show. Watch for the troupe at Seasons Performance Hall and Greystone. Brava!

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Entertainment

By Heather Caro Photo by Andy Sawyer

The YSO conductor search has been narrowed down to these four exceptional candidates. You will have an opportunity to see them in action next season, when each will conduct a full orchestra concert at the Capitol Theatre. You can then complete an audience survey, and access our website to leave comments, blog and review. Help conduct the future of your YSO! It will be an exciting process for us all!

Lawrence Golan

Viswa Subbaraman

Nikolas Caoile

Huw Edwards

Wayman Chapman Between wail-

Full Orchestra Concerts at The Capitol Theatre

January 30, 2010 7:30pm

March 27, 2010 7:30pm

conducts Brahms

conducts Tchaikovsky

Gayla Blaisdell, soprano

Regina Yeh, piano

February 27, 2010 7:30pm

April 10, 2010 7:30pm

conducts Beethoven

conducts Elgar

Kara Hunnicut, cello

Brent Hages, oboe

Golan

Subbaraman

Caoile

Edwards

Single tickets available from the Capitol Theatre Box Office

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Call 509-853-Arts (2787) or toll free 877-330-Arts (2787)

3 0 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

ing guitar licks and a voice like melting butter, Wayman Chapman has been a fixture of the local music scene for years. And while Chapman’s soulful blend of R&B, jazz and funk has taken him around the world, playing and recording with such notables as Oleta Adams and the late Larry Knechtel (of Bread fame), the Yakima native never strays long from the Valley where he first put down his musical roots.

“We play all over the place, depending on the crowd,” laughs Chapman of his varied playlist, which includes everything from the blues to Sinatra covers. “I do what I like to call a ‘grown-folks night,’ where people can still come to dance and just have a good time.” Hear It: Wayman Chapman frequents locales throughout the Northwest, but when at home he hangs his hat at Yakima’s Speakeasy and Santiago’s. waymanchapman.com

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LIVING

3 2 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

charming Color it

A look inside the home of Sue and Randy Fenich

y a k i m a m a g a z i n e . c o m â&#x20AC;˘ YA K I M A M A G A Z I N E |

Living

by Melissa S. Labberton PHOTOS BY ANDY SAWYER

A calming

color palette

Color can set the mood, evoke emotion and bring back memories. (In fact, House Beautiful devoted its entire March 2010 issue to the color blue.) That’s why Sue Fenich and her design consultant and friend, Judy Ausink, felt that choosing the perfect color palette for Sue’s 1907 mock Tudor home on West Yakima Avenue was so important to the overall interior design. Sue, a 52-year-old community volunteer, and her husband, Randy, a 51-year-old managing partner of Moss Adams, acquired the property in 1980. They loved that they were only the fourth owner and that the home’s 5,100 square feet allowed room for a growing family. Located in one of Yakima’s oldest and most gracious neighborhoods, the property encompasses just under 1 acre of land. As an added bonus, the 4-bedroom, 3-bath home, built by W.A. Bell, came with a delightful guesthouse in the backyard. The couple made updating their two-story home a priority from the beginning, hoping to have it placed on the National Register of Historic Places. However, they never could have predicted the 1991 fire that started in an electrical panel, gutting the

3 4 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

basement and causing extensive damage throughout the main floor. They lived with family for nine months until their home was made livable again by Frank Fitterer Construction. But over the past several years, Fenich has remodeled and redecorated parts of the home, working by herself and with Auskink to refresh some of the original remodeling done almost 20 years ago. “Judy was very reassuring and supportive and helped me achieve my vision,” said Fenich. The first step was choosing the home’s silver sage color scheme.

ABOVE: Sue Fenich relaxes in her living room. LEFT: Custom draperies grace the windows of the living room. The fabric in the draperies was the inspiration for the home’s color scheme. OPPOSITE PAGE: The living room’s custom couch and chairs are covered in the same silver sage color scheme that’s found throughout the Fenich home on Yakima Avenue.

y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E |

Living

ABOVE: The kitchen’s large window allows a view of the yard. Right: The miniature chairs around the family room’s coffee table are from a children’s charm school that Sue’s sister, Mary Holbrook, ran in Falls Church, Virginia.

3 6 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

“A soothing color palette was chosen by Sue for her living room. That became a jumping-off point for the re-do of the kitchen, family room, hall and bath,” Ausink explained. “We were both in agreement that the same color scheme needed to be used throughout the home.” For years, Fenich compiled an “idea book” full of decorating ideas that would work in her house. But it was a wrong turn on a trip to Bellevue that landed Fenich at Calico Corners, where she discovered the fabric that inspired her silver sage color palette. That fabric became her custom living room curtains, and coordinating fabrics cover furniture that she’s used throughout her home. “Sue’s strengths include her ability to design gorgeous window treatments that are embellished with all the bells and whistles,” Ausink explained. Fenich chose an elegant Empire-style valence, patterned with tiny fleur-de-lis, for the large front window in the living room, which complements the plush sofa and contrasting wingbacks and Oriental rug. A pencil drawing of Fenich’s greatgrandfather over the fireplace mantel

The kitchen features granite countertops and special details such as a custom-built cornice and corbels under the island.

makes a perfect focal point for a formal, but comfortable, room. With two teenage children, Elise, 16, and Joe, 13, creating a family room on the main floor became a priority, so the couple decided to remodel the first-floor master bedroom for that purpose. By opening up the old bedroom’s large walkin closet, they created an office alcove adjacent to the warm and welcoming family room. Matching Calico Corner sofas from the same silver sage palette were coupled with side tables and accessories purchased from many local merchants such as Fiddlesticks and The Village Shop, and make the room a perfect place for casual entertaining with family and friends. Although the kitchen went through a total renovation in 1991, Fenich felt it needed refreshing after so many years of wear and tear. “We wanted to bring new life to the worn out kitchen we spend most of our time in,” said Fenich. “Randy

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Living Below: In the home’s entry way hangs a picture of Joe Fenich’s first communion. In it, he wears the same arm band as his great uncle, Joseph, who is in the photo to Joe’s right. Right: A cozy sunroom is directly off the home’s living room and entry way.

View more photos online at www.yakimamagazine.com

3 8 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

loves to cook, and I love to have friends and family over, so our kitchen had seen a lot of use and was just very tired.” In 2008, the couple hired Kline Construction to take on the project. “The first priority in the kitchen was to update the space while using (the) existing cabinets and floor plan, without losing the flavor of an older home,” Ausink explained. A second priority was to rebuild the existing island with new countertops and paint, making sure to allow for Randy’s new wine cooler. Keeping the same color palate in mind, new appliances, flooring, sink and hardware also contributed to the kitchen’s updated look. Painting and reglazing the existing kitchen cabinets — instead of replacing them — became one of the most cost-effective aspects of the project. Kline’s painters worked their magic on the original natural wood cabinets, transforming them with Navajo

White paint and glaze. The result gives them an elegant, old-world charm. A mantleless fireplace on the northeast wall of the kitchen proved the most complex piece of their remodeling puzzle. Fenich drew a sketch of what she wanted, and the contractor created a fireplace that looks almost exactly like her drawing. Now framed by an exquisite mantel and two bookshelves for her cookbook collection, the fireplace has a comfortable tiled hearth, which serves as a cozy place to sit and enjoy the warmth of the flames. They also added French doors that open onto a back porch and a stairway that leads to the manicured backyard and swimming pool, allowing for seamless summer entertaining. Sue and Randy Fenich are far from done when it comes to updating their beautiful old home; in fact, Sue is already scouring decorating magazines in search of the perfect dining room.

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GARDEN

BY JIM MCLAIN

Start Your Own “Salad” Garden Easily

Master Gardener’s Annual Spring Plant Sale

Each year on the first weekend in May, the Yakima County WSU Master Gardeners open the doors of their greenhouses to the public for their spring plant sale. Filled with thousands of plants of every kind, these roomy hothouses are a botanical bonanza for the gardener who is anxious to get started. Doors will open Friday and Saturday, April 30 and May 1, from 8 a.m. to 5 p.m., and Sunday, May 2, from 10 a.m. to 4 p.m. The greenhouses are located at 1522 S. 18th Ave. in Yakima. 4 0 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

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GARDEN

BY JIM MCLAIN

OVER THE LAST SEVERAL YEARS, vegetable gardens have been popping up like dandelions in backyards across America. One reason for the renaissance of vegetable gardening has been the recession. But there is also another reason: a desire for fresh produce that has been grown without chemical fertilizers and pesticides. Not so long ago, organic farmers and gardeners were thought to be sort of, well, wacko. But organic gardening — gardening without chemicals — has now gained mainstream acceptance. If you are considering starting your first vegetable garden this year, whether you decide to jump on the organic gardening bandwagon or not, heed these two words of advice: start small. Unfortunately, many first-time gardeners are overly enthusiastic and plant a garden that is far too large. By the time the heat of summer rolls around, many of these gardens have become jungles of abandoned weeds. Ease into vegetable gardening by limiting your first to just one small 8-by-4-foot raised bed that will grow a surprising amount of produce.

Here’s how to start: purchase three 1-by-6 inch pieces of rot-resistant cedar lumber that are 8 feet in length. Cut one of them into two 4-footers. Nail them to the ends of the two remaining eight-foot boards. Voila! You now have the beginnings of a small 32-square-foot garden. Select a site that receives at least six hours of sunlight a day. Dig out the turf if it is to be located where there is now lawn. Settle in your frame, then fill your raised bed with soil to within two inches of the top. You may be able to “borrow” soil from your flowerbeds, or you can buy garden or potting soil by the bag at garden centers. Add some garden compost or composted steer manure to enrich the soil. For your first garden, consider limiting it to a “salad” garden — one that will povide ingredients for tossed salads throughout the gardening season. Begin your garden in the latter part of April or early May. Plant some of these cool season vegetables: radishes, lettuce, mesclun, chard, spinach and Walla Walla sweet onions. Two weeks later, plant carrots. Run your rows across the width of the bed. Rows can be as close as four inches apart for your lettuce and other greens. They won’t need to be thinned because you will be harvesting them while they are still small. Using the cut-and-come-again method, harvest just enough for one salad at a time. Use scissors to snip leaves about an inch above the ground. Your plants will then regrow and give you a second and

“Nothing succeeds like success.”

4 2 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

possibly a third cutting before they begin to bolt and set seed. When your cool season vegetables have passed their prime, replace them with warm season salad vegetables, including tomatoes, peppers and cucumbers. Buy tomato transplants of varieties that have “bush” in their name, such as “Bush Early Girl.” They will take up less space. Even so, you will need to use a tomato cage to support and confine them. Two plants will likely produce all the tomatoes you need. On the other hand, you should have room for at least three or four sweet pepper plants, which should also be bought as transplants. For cucumbers, construct a simple, space-saving trellis at the end of your bed for them to climb. You will need to tie the vines to the trellis when they first begin to run, starting them on their upward journey. Seed your cucumbers in the garden or start transplants indoors. Keep your garden producing by succesive planting — replacing each crop that has finished producing with a new planting of the same or different kind of vegetable. This can be continued right into July or even later for some vegetables, including carrots. Nothing succeeds like success. By keeping your first vegetable garden small, you will expend minimum time and effort, but you will reap the benefits of a successful first garden. In following years, you may decide to expand your gardening by adding an additional raised bed to include a variety of other vegetables you didn’t have room for this year. WSU Extension Master Gardener Program is an organization of trained volunteers dedicated to horticulture and community service. Questions about gardening, landscaping, or this program can be directed toward the Master Gardener Clinic at 509-574-1600, or visit the WSU Extension office at 104 N. First St. in Yakima. New volunteers are welcome.

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There is no substitute for experience. Dr. Tanwani has been treating vein disorders Before AfTer for over 20 years. He is board certified by the American College of Surgeons and is the only Before surgeon in Yakima who is board certified www.yakimaveinclinic.com by the American 1005 W. Walnut Ste. 205 • Yakima College of Phlebology For a consultation call (specialty in vein diseases) (509) 248–6080

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FOOD

PHOTOS BY CHAD BREMERMAN



DINE OUT:

A Look Behind the Kitchen Doors Have you ever heard, “There’s no place to eat around here?” If that were the case, we wouldn’t have had such a challenge trying to choose five restaurants to feature in our Food and Wine edition. Rest assured Yakima, there are plenty of terrific restaurants all over the city…but here are five we wanted to get to know.

 4 4 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E |

Food Jaime Rincon Age 36 Owner

Where were you trained and how difficult was your training? We trained

Personal: I’ve been married to Lucy Rincon for 13 years. We have a 12-yearold daughter.

(Answers were submitted by both Jaime and Lucy.)

Did you cook growing up?

Yes, since I was 17. I started cooking while working in a Tex-Mex restaurant here in Yakima.

What is your first food memory?

Do you have any cooking tips for the novice? You should cook like the dish is for yourself or for somebody special. From our Facebook page “Antojitos Mexicanos — Best Mexican restaurant in town!” — Maria

by doing it. It was difficult because I was used to cooking food (at other restaurants) that was almost ready to serve. You just needed to put it on the plates and into the oven to melt the cheese and it was ready. The difficulty of Antojitos Mexicanos authentic food is that we cook the corn tortillas and almost all the meats and dishes at the time of order. That’s what makes our food fresh and unique.

What are your favorite kitchen gadgets? Tortilla press, grill What is your favorite food to cook with? Garlic and spices are in almost

The smell of homemade corn tortillas coming from my mother’s kitchen. Wondering when they would be finished and then eating them directly from the comal (hot skillet).

every item we make.

What were the biggest inspirations for your career? Lucy and I worked in

don’t cook at the restaurant, like ceviche (shrimp) and chicken with cream.

restaurants for a long time. We knew it was something we wanted to do.

When at home, what do you like to cook? I cook traditional foods that I

Are there any foods that you can’t bring yourself to like? Yes, liver with

onions, and cow brains. My favorite food of course is Mexican style, like carne (beef) al carbon or asada, and seafood, especially crab legs and shrimp. 4 6 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

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Are there any ingredients that define your cooking? The ingredients that

define our cooking are the seven different salsas that we make fresh every day — from mild to hot.

What is your restaurant’s signature or most popular dish? That is a hard

question to answer. There are many popular dishes from tacos to tortas (a Mexican sandwich with breaded beef steak, avocado and jalapenos), pambazos (sliced Mexican bread filled with bean spread, meat and cheese) — maybe our carne al carbon (marinated and charbroiled steak, topped with grilled sliced onions).

What do you enjoy most about your work? What I enjoy the most is when

people finish their meal and say this is the best Mexican food that they have ever had.

Where do you see you and your restaurant in five years? Well, I see

myself with more than one restaurant in the Yakima Valley eventually. But since we opened our new (Summitview) location, I’m working about 14 hours a day so I’ll stop and see how this goes.

Antojitos Mexicanos Restaurant 3512 Summitview Ave. 509-452-0485

10.821334.YAK.L

y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E |

FOOD Brad Masset Age 39 Owner Do you have any cooking tips for the novice? Don’t worry so much about the

recipe. Taste the food as you go and feel free to make adjustments.

What are your three favorite kitchen gadgets? I don’t think I have any gad-

gets, just sharp knives.

Any foods you can’t bring yourself to like? I never developed a taste for tripe (stomach lining).

What is your funniest kitchen incident? We laugh really hard just about

every day, so to pinpoint one incident is impossible.

What is your favorite food to cook with? My favorite food to cook with is

super fresh seafood.

Most overrated or underrated seasoning? Marinades are overrated. An under-

rated seasoning is salt — sometimes a pinch of salt can make all the difference.

What is your restaurant’s signature or most popular dish? Wild

King Salmon wrapped in puff pastry with a Yakima Valley Chardonnay.

Personal: My wife’s name is Erika,

and we have two sons, Braedon, 8, and Rocky, 4.

Who was the biggest inspiration for your career? My father was my biggest inspiration. He founded the culinary arts department at South Seattle Community College.

Where were you trained, and how difficult was your training? I don’t think you’re ever done training, but I do have a culinary arts degree from South Seattle Community College.

Years in the business? Years in Yakima? I’ve been in Yakima for 31 years

but I grew up in the biz.

Yakima magazine Menu Pick:

Salmon in Puffed Pastry & Assorted Chocolate Tray What do you enjoy most about your work? I love meeting new people and making people happy. Stressors? The long hours.

4 8 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

CRI

YOU REMEMBER YOUR VOWS.

WE’LL REMEMBER EVERYTHING ELSE.

Red Lion HoteL® YAKiMA CenteR Stay Comfortable®

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607 E. Yakima Ave. • Yakima, WA 98901 • 509-248-5900

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Wedding packages available for every price range Beautiful Garden Terrace Solarium Gazebo for outdoor ceremonies On site catering Wedding coordinator to attend to every detail 9,000 square feet of flexible space Honeymoon Suite Special guest room rates for out of town guests

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CRISPY PRAWN & OREGON SHRIMP CAKES For recipes from Birchfield Manor visit

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What are your opinions about current food trends? They come and go, but it’s

all about the ingredients.

Where do you see you and your restaurant in five years? Hopefully still putting smiles on people’s faces.

Birchfield Manor

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y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E |

Food

Derrin Davis Age 32 Executive Chef Personal: I have three beautiful girls, 14, 6 and 1. Their mother is a great friend, role model and an important part and influence in my life. Did you cook growing up? I did cook

growing up. I remember helping my sister with a catering operation, the “Pampered Palate,” from as young as 8 years old. Sounds ambitious, I know.

Who/what were the biggest inspirations for your career? My mom,

sister, Tom Douglas, Emeril Lagasse and Escoffier all have influenced and inspired me in my career.

Where were you trained and how difficult was your training? I was

trained at Johnson & Wales University in Providence, R.I. It is a four-year university where I received my culinary degree and food service management degree. It is arguably the best program in the nation and very rewarding.

Do you have any cooking tips for the novice? Let a recipe guide you. Please

don’t consider any recipe to be written in stone. There are so many variables. Trust your senses. Don’t be afraid to break outside of the recipe box.

but don’t use it to try to cover up either.

When at home, what do you like to cook? I love to make fresh pasta at home

What is your restaurant’s signature or most popular dish? Korean Style

with the family. It’s one of the best handson, family activities. It’s fun, messy, with flour from head to toe, and the end product is an amazing one that everyone loves.

Most overrated or underrated seasoning? Salt: Don’t be afraid of it,

Kabobs, the calamari of course, the salmon, pork and our American Kobe Beef. Our sauces are pretty awesome, too.

What is your first food memory? My first food memory is a star-shaped flan being inverted. I thought that was the coolest thing in the world. 5 0 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

What do you enjoy most about your work? Greatest stressors? Joys?

The greatest reward of working here is watching the team that I have put together. The way they all work together is one of the many reasons we are the best. I enjoy watching our guests love their experience. I enjoy watching our guests watching the show on the other side of the glass. I don’t have any stress. I don’t know what that is.

Planning a Wedding? We welcome the opportunity to share in your happiness!

Yakima magazine Menu Pick: Sweet Potato Fries

For this recipe visit

KUROBUTO PORK CHOPS

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• Two beautiful ballrooms available, each seating up to 200 guests • Dishes, tables, specialty linens, table skirting and dance floor at no extra charge. • Additional decorative supplies available such as archways, chair covers, champagne fountains for added beauty and ambiance. • Professional service staff to ensure that every need is met. • A variety of reception packages to accommodate your preferences and budget, specially-designed by our Executive Chef & culinary team. • Complimentary guest room for the bride and groom. • Discounted guest room rates available for out-of-town guests.

It’s Your Special Day –

It’s the most exciting time of your life. You deserve enchantment and magic. With our experience and commitment, you can rest assured that every detail will be expertly & thoughtfully handled.

What do you think about Yakima’s renaissance? Yakima has definitely

come a long way in the last 10 years. Downtown has made itself more attractive to tourists. There is a lot going on now for young families like mine. None of this would be possible without the amazing network of devoted individuals that we have heading the renaissance. We owe a lot to them.

Call our wedding specialists at 509.574.0884, for more info or to arrange an appointment.

Tony’s Steakhouse 221 W. Yakima Ave. 509-853-1010 tonyssteakhouse.com

9 North 9th Street • Yakima, WA 509.452.6511

10.821626.YM.L

y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E |

FOOD PAUL RANDHAWA

Age 43 owner pan and ladle that you could hear it out across the restaurant and servers came back to ask what the noise was from.

Favorite cookbook? None, we don’t use cookbooks for our foods. Any foods you can’t bring yourself to like? Favorites? I like everything, but

especially Paneer Prantha and a spinach and cheese dish. I could eat it every day.

Most underrated seasoning? Chat

Masala is a mix of spices and black salt used in tandoori dishes, and we also use it on our appetizers. It is good for digestion and smells so good.

What are your favorite kitchen gadgets?

Yakima magazine Menu Pick:

A good knife and Tandoor (traditional Indian clay oven).

Gobhi Pakora (Deep Fried Cauliflower)

Personal (relationship/kids/animals): Married to Jessie Randhawa for 18 years. Three children ages 16, 13 and 8.

(Answers were submitted by both Paul and Jessie.)

Did you cook growing up? No, I was born in India where it is traditional for women to cook and men to work outdoors. When I was 18, I travelled to Belgium where I learned to cook out of necessity.

What is your first food memory?

Aloo Gobi (potatoes & cauliflower) was the first food I learned to cook for myself.

Who/what were the biggest inspirations for your career? The biggest

inspiration to my career were family and friends encouraging us to bring Indian food to Yakima. We wanted to bring something different. 5 2 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

Where did you train and how difficult was your training? When we

decided to start an Indian restaurant we brought Punjabi chefs from Richland and California to work with us. I trained with these chefs and learned to prepare the traditional dishes.

Do you have any cooking tips for the novice? Indian cooking is tough

cooking. In one dish, the tandoori chicken is marinated for two days in yogurt and spices, then cooked in a Tandoor (clay oven). People buy traditional Indian spices from us, spend all day trying to cook a dish at home and come back to tell us that their food didn’t taste the same.

What is your funniest kitchen incident? When I was first learning to make Baingan Bartha (an eggplant dish) I was squishing the eggplant so loudly with a

Are there any ingredients that define your cooking? Garam Masala is one of

the mixes of spices with cardamom, coriander, cumin, ginger and turmeric that goes into almost every dish we prepare.

What is your restaurant’s signature or most popular dish?

Butter Chicken is our most popular dish. We have 120 items on our menu, and we change every other dish in our buffet, but we keep Butter Chicken in every day because people ask for it.

What do you enjoy most about your work? Greatest stressors? Joys?

Cooking is stress free, and fun. The spices we use are from India (and) can’t be purchased here, so we travel to Seattle every two months to pick them by hand at the Indian grocery. During the winter we can be stuck on the passes for hours.

A place set aside for books and their friends 10.822332.YM.L

Your Mortgage Expert

Residential • Commercial • Equity Refinance Private Sources • USDA • VA • FHA

For recipes from Taj visit

“I understand the mortgage business and can help you get the loan that’s best for you.”

Lic. #MB-120307

Lake Aspen Office Park 1320 N. 16th Ave. Suite, B Yakima, WA 98902 (509) 494-1000 www.viewmontyakima.net

www.yakimamagazine.com.

Where do you see you and your restaurant in five years?

More success, but we don’t want to ruin our family time. We have three children, and after lunch (at the restaurant) we close and eat together as a family so that we have at least one meal together. It is a busy life, but family is always our priority.

SE Waxing Studio specializes in eyebrow designs, Brazilian Bikini and many other waxing services to get you ready for spring and summer!

What do you think about Yakima’s renaissance? It’s good for business.

People have been so appreciative of our restaurant. They come by and tell us “thank you for coming downtown.”

Amanda McCabe Broker, Owner

10.822185.yml

TANDOORI CHICKEN

CHECK IT OUT! Exciting changes are being made to our website during the month of March. Keep checking in to see the new “Ooh La Tricks” and “Retail Therapy” pages. Don’t forget to ask about our

TAJ PALACE AND TAJ EXPRESS

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Food BRAD PATTERSON

Age: Over 21 EXECUTIVE CHEF Personal (relationship/kids/ animals): I have two four-legged

children: champion Clumber Spaniels Clover and Thurber.

Did you cook growing up? Yes, I helped my mother cook for a family of five boys.

What is your first food memory?

I loved the Christmas plum pudding made by my maternal grandmother, Margaret Parson, affectionately known as “Grandma Pete” because her husband’s name was Peter.

Who/what were the biggest inspirations for your career? Growing up with good food, learning from John Gasperetti’s father, Mario, and my first trip to Europe as a young man of 19.

Where were you trained and how difficult was your training? I’ve had

a lifetime of training, starting at the age of 16 at Whistlin’ Jack Lodge with Helen Williams. Then with Mario Gasperetti at age 19 and the Cordon Bleu in Paris to numerous trips focusing on food in major cities here and Europe. I’ve also collected hundreds of cooking magazines and books.

Years in the business? 42 Do you have any cooking tips for the novice? Read, travel, have an open mind

and eat well.

What are your three favorite kitchen gadgets? The Alligator food chopper, a

quality mandoline and my French pots and pans from Mauviel.

5 4 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

What is your funniest kitchen incident? One time after I had made a

beautiful stock and asked an assistant to strain the broth, he threw away the stock and kept the bones and vegetables.

Favorite cookbook? My first cookbook, The Great Book of French Cuisine by HenriPaul Pellaprat to my latest purchase, Stir: Mixing It Up In The Italian Tradition by Barbara Lynch.

Would you do it again? I don’t think fate and DNA would have it any other way. From our Facebook page: “Gasperetti’s by far has the best food and service for a classier night out.”—Lisa

Yakima magazine Menu Pick:

Dungeness Crabmeat canneloni

If you have a garden and a library, you have everything you need. Cicero

FEDELINI ALLA CARBONARA

• For this recipe visit

www.yakimamagazine.com.

10.821763.YVM/L

Any foods you can’t bring yourself to like? Favorites? I have tried many

What are your opinions about current food trends? The shift to fast-

What is your restaurant’s signature or most popular dish? Several come to

Food Network: Love it, or hate it? Hate it ... for better and more informative food programs, turn on the Create channel!

times to enjoy the classic French sausage andouillette, but I have a hard time getting past the strongly flavored tripe. My favorite entree is sautéed sweetbreads, which I recently enjoyed with friends in Seattle.

mind, such as our Dungeness Crabmeat Salad, Filet Mignon with Marsala wine, gorgonzola cheese and pecans to the Sautéed Diver Scallops on butternut squash puree with brown butter and capers.

What do you enjoy most about your work? Greatest stressors? Joys? Meet-

ing interesting people and having them enjoy your cooking is a great joy. The most stressful? Having an electricity or plumbing problem during service. For more pictures of our restaurant series, go to www.yakimamagazine.com.

food dining has certainly been a sad one now that so many people will never be able to experience fine dining in the true sense of the word. It has become a “lost art” of sorts.

What do you think about Yakima’s renaissance? I wish I was 19 years old again, to get in on the ground floor. Downtown is looking wonderful again, thanks to many caring community leaders.

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1013 N. First Street 509-248-0628 gasperettisrestaurant.com

Wine & Martini Glasses Handmade in Turkey

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SIGNATURE

Photo by ANDY SAWYER

Bouquets aren’t just for flowers Melia Younker of Melia’s Floral created this arrangement using produce you can find in your grocery store or even your backyard. Arrangement includes roses, hydrangea, cymbidium orchids, yarrow, mini callas, star of Bethlehem, fern curls, grapes, seeded eucalyptus, squash and a pinch of mint for greens. Melia’s Floral, 509-965-4055 meliasfloral.com

5 6 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

Now Featuring Wine Flights!

Restaurant Hours: Mon – Fri 11 a.m. – 8 p.m. Reserve our Fireplace Room for your Special Occasion. Shop our shelves filled with Imported Italian Products Very large selection of wine Gluten-free pasta available *See store for details.

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SOMMELIER

BY HEATHER CARO

BELOW: A climber scales the rock wall near Wilridge Winery.

INTERESTED IN SAVORING local sagesteppe scenery with wineglass in hand? Intrepid wine lovers might enjoy a visit to TRY — Tasting Room Yakima in Naches. From wildlife viewing and a picnic lunch to mountain biking and rock climbing, visitors here have much to choose from to satisfy a taste for adventure as well as fine wine. The sweetest treats from TRY — aside from vintages featured from Wilridge Winery, Naches Heights Vineyard, Harlequin Wine Cellars and Mountain Dome — are the many outdoor delights available on site.

5 8 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

A Taste for Wine — and Adventure

PHOTO BY ?

JESSI - PROOF SALES - YAKIMA MAGAZINE - FULL COLOR - RVS1.ADB 10.821797.FRI.0305.1/3V.ADB PDF.0225.ADB

Honor Mom

Sunday, May 9th

Restaurant

Serving Brunch 11am-3pm Dinner from 3-9pm For reservations call 248-0628 www.gasperettisrestaurant.com

Give her a garden fresh floral arrangement.

Photos courtesy of Damon Lobato Visitors can enjoy panoramic views of the Valley from the TRY porch.

Westpark • 972-2670 y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E |

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Open Mother’s Day 8am-4pm

Sommelier

Photos courtesy of Damon Lobato

Perched near the cusp of Cowiche Canyon, the picturesque 1900s-era farmhouse and tasting room is bordered by more than 85 acres of vineyards, orchards and rugged native landscape, including Wilridge Winery’s 12-acre organic and biodynamic vineyard. There is an extensive organic herb and vegetable garden on the grounds and free-range chickens that roam the vineyard, fertilizing and naturally suppressing the bug population. Wanderers are welcome. As you walk, be sure to watch for artistic touches by Paul Beveridge, Wilridge Winery’s proprietor and winemaker, who is also an accomplished artist. His pottery can be found on display throughout TRY grounds … in sometimes surprising places. Gourmet snacks are offered at the

farmhouse, such as the Salumi Salami and cheese plate served with La Panzanella Croccantini flat bread. For those who prefer a pint, ales from Yakima Craft Brewing Co. are also on hand. Sip and snack while enjoying panoramic views of the valley from the farmhouse porch — or lace up your hiking boots and make a day of it. Visitors can pair a vintage with their picnic lunch and venture down into the canyon. The newly developed half-mile Cowiche Canyon Winery Trail begins near the tasting room doors and eventually intersects the main canyon trail. For further exploits, a rock wall with established anchors for top rope climbing is located on the south side of Wilridge Winery. The wall is a favorite among local climbers, so be sure to bring your gear.

Whatever adventure visitors decide upon, knowledgeable onsite Tasting Room managers Damon Lobato and Lori Carpenter are quick to answer questions and point guests in the right direction. Directions: From Interstate 82, merge onto U.S. 12 toward Naches/White Pass. Turn left on Ackley Road and then right on Powerhouse Road. Stay straight onto South Naches Road and straight onto Schuller Grade Road. Turn right onto Naches Heights Road and then left on Ehler Road. Follow the signs to the Tasting Room and Wilridge Vineyard. Tasting Room Yakima 250 Ehler Road, Yakima, WA 98908 Tasting Room Hours: 11 a.m.–7 p.m., Thursday—Monday Tuesday and Wednesday by appt. Phone: 509-966-0686 winesofwashington.com

6 0 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

Out of the Ordinary...

Inside and outside views of Tasting Room Yakima. Both wine and ales are available at TRY.

To something extraordinary! This Selah country farmhouse offers location, setting & amenities. Updated & remodeled while maintaining the charm of yesteryear, this home features a main level master suite, living and family rooms, built-in storage galore, in ground pool, tennis court, 2.31 acres, a great view and so much more. Call to see this home today! $399,950

Franklin Park Area

We caught up with sommelier Damon Lobato at Tasting Room Yakima during a rare quiet moment. Here’s what he had to say about wine, learning to dig in the dirt and what’s in store for TRY. YM: Damon, you’ve had some amazing experiences in the food and wine industry. What brought you to TRY? DL: My first job was in a restaurant at age 14. While attending Metro-State College in Denver, Colorado, I worked at various boutique chef-owned restaurants, which inspired me to pursue a career in the business. I started studying wine on my own, and set off for a two-year stint with the Orient Express in Europe, as a wine captain. It was a treat to have breakfast in Berlin and dinner in Paris on any given day. In 2004, I received my First Level Sommelier Certification. Shortly after, I worked at the world-renowned Broadmoor Hotel (in Colorado Springs, Colo.), where I worked as a sommelier. I then left to Boston, where I headed

28-Degrees in South End. After a year there, back in Denver I opened restaurant Shazz Café & Bar: an upscale restaurant, which emphasized the “farm to table concept.” With the struggling economy, I then looked to the Northwest to satisfy my appetite for all that it offers. I couldn’t have done better.

$189,950

YM: What have been some of the benefits to being part of TRY? DL: The response that we get from every person who makes it out to TRY is great to experience on our end. It gives them an opportunity to breathe in the spectacular terrain and sunny weather — and taste through some very good wines. For me personally, though, it is being part of this land and learning what it has to offer every day. Coming from the city, it is one thing to talk about organic agriculture, viticulture, community and sustainability to others, but what really matters is that I am practicing what I preach now — living and working in the country.

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Q&A with Damon Lobato

Charm and character abound in this Craftsman style home. Welcoming you with a front porch entry, coved ceilings, 4BR, 2 full BA and a remodeled lower level family room. This home is just a short walking distance to the park, museum and swimming pool. A must see in this price range.

ABR, CRS, GRI, SRES lanettelheadley@aol.com y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E |

SOMMELIER

BELOW: Free-range chickens roam the grounds of TRY’s organic, biodynamic vegetable and herb gardens. RIGHT: Tasting Room managers, Damon Lobato and Lori Carpenter

PHOTOS COURTESY OF DAMON LOBATO

YM: What are your hopes for the future of TRY?

THER CARO PHOTO BY HEA ABOVE: Pottery art adorns a fence post at TRY.

6 2 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

DL: We have so much to accomplish in the near future as a business, from our renewable energy efforts (wind turbines along the canyon ridge are planned with assistance from President Obama’s Clean Energy grant), the pending Naches Heights AVA (if approved, it would be the first 100 percent organic AVA in the country), to the (visitor lodging) cabins that will be in place by next summer on the backside of the vineyard and atop the Cowiche Canyon. We will continue to practice sustainability and keep people coming out for all the recreation that we have to offer.

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OUTDOORS

BY HEATHER CARO PHOTOS FROM YAKIMA HERALD-REPUBLIC FILE

Steppe Outside: Wildflower Hikes in the Yakima Valley

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Shopkeeper

Flowers for any occasion

Flowers • Gifts • Interiors Uptown 509.452.6646 3105 Summitview Ave. Mon – Fri 8:30 a.m. – 5:30 p.m. Sat 10 a.m. – 4 p.m.

Downtown 509.457.8500 399 E. Yakima Ave. Tue – Fri 10 a.m. – 6:00 p.m. Sat 10 a.m. – 4 p.m.

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With blankets of wildflowers beginning to bloom and the smell of sage perfuming the air, spring is a good time to enjoy Yakima’s shrub-steppe landscape. This season why not pull out your hiking boots and go for a stomp? Here are a couple of hikes to help get you started.

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Hike it: The Umtanum Creek Recreation Area is well known for its wildflower displays, and early spring is a great time to see brand-new buds and blooms. The trail begins by crossing the Yakima River on a suspension footbridge. Hikers can trek through desert canyon wilderness, past gnarled fruit trees and the markings of an old homestead site, while keeping a lookout for wildlife along the way. The trail crosses the creek, passes by an alder

Offered at

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Umtanum Creek Canyon

Over 11,000SF of stunning craftsmanship surrounds you from the moment you walk in. Beautiful hardwood floors, finely crafted woodwork and cabinetry, leaded glass windows and doors, and an impressive stone fireplace as a central focal point that reaches to the magnificent exposed beam and vaulted ceilings. The beautiful 2 acre grounds with patios, gazebo, poolhouse and inground pool awaits your enjoyment. Stunning home for living & entertaining at its best!

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Outdoors

grove (watch for bighorn sheep here) and continues about 3 miles before it narrows and becomes overgrown. After a picnic lunch, turn back here rather than attempt to trek through the underbrush. Why You Should Go: Herds of bighorn sheep and mule deer, birds of all sizes and creek-side beaver activity are common sights along the well-preserved desert canyon. And when in bloom (usually mid to late April), Umtanum spring wildflower displays are some of the best in the state. Directions: From I-82 merge onto I-82 W/ US-97 N via the exit on the left toward Selah/Ellensburg. Take the WA-81 N Exit 26, toward WA-823/Selah. Turn right on State Route 821 at the stop sign, then left at the next stop sign, following the signs for Yakima Canyon. Continue about 8 miles to the Umtanum Recreation Area. 10.821795.YAK.L

6 6 | YA K I M A M A G A Z I N E â&#x20AC;˘ y a k i m a m a g a z i n e . c o m

A large gravel parking lot will be on the right side of the road. Permits: Washington Department of Fish and Wildlife Vehicle Permit. (Permits are valid for one year and can be purchased online at fishhunt.dfw.wa.gov for $12.)

Cowiche Canyon Trail

Hike it: The wide trail alongside a vibrant streamside ecosystem follows what was once an 1880s railroad line connecting the Tieton foothills to Yakima. Hikers can wander the gentle unpaved route for 3 miles of trestle-bridged creek crossings and stunning rock sculptures before finally turning back. Why You Should Go: Volunteers for Cowiche Canyon Conservancy have worked hard to develop and maintain trails on the 200-acre Cowiche Canyon preserve area. Thousands of visitors every year

LEFT: A runner passes some Balsamroot, yellow & showy plox in Cowiche Canyon.

SARA GETTYS

10.822117.YAK.L

Enjoy Life... enjoy rock formations that would make a geologist drool, vivid wildflower displays and the many birds, marmots and other desert creatures who make this rugged landscape their home. Four trails with several access points create plenty of outdoor options so be sure to allow for time to explore. Located about 6 miles from Yakima, the pristine wilderness — and its nearly 14 total miles of established trails — make a welcome sanctuary for hikers, bikers, and nature lovers alike. cowichecanyon.org Directions: From Yakima, travel west on Summitview Avenue about ten miles to Weikel Road and turn right. Follow Weikel Road for 0.4 miles then turn right at the sign for Cowiche Canyon. Permits: None

with Better Hearing.

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OUTDOORS

FOR WOMEN

Essentials

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Monday-Friday: 11 a.m. – 5:30 p.m. Saturday: 11 a.m. – 4 p.m.

Dress the part. Sunglasses, bug repellant and sunscreen, comfortable boots, and layered synthetic or wool clothing help keep hikers comfortable and dry in changing environments. Drink it up. Drinking plenty of water during a hike is essential to avoid dehydration or even heat stroke. Plan on carrying at least a liter or two per person — more if hiking during hot weather. Fuel your footsteps. Whether you bring a picnic lunch or just a few snacks, be sure to pack a little more than you plan to eat during your hike.

ANDY SAWYER TOP & ABOVE: Wildflowers and Grass Widow blooms.

10.821330.YVM.K

6 8 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m

Remember your manners. Pack up trash, take pictures of wildflowers rather than pick them and stay on established trails to keep fragile desert ecosystems intact for the next hikers. And though not yet out in full force, be on the lookout for less-than-desirable wildlife encounters with ticks and rattlesnakes. For our Gourmet Granola recipe visit yakimamagazine.com.

DETAILS

Wine country picnic

DIP IT

Fusion Flavors dips in Wasabi Ginger, Sun-dried Tomato Asiago Herb, Curry Masala Buy it: $3.95 each, Fiddlesticks, 1601 Summitview Ave. 452-7718

Sip in style with these picnic-approved must haves

TASTE IT

Wine Country Kitchen’s Honey Truffle mustard Buy it: $5.60, at Piety Flats Winery & Mercantile, 2560 Donald Wapato Rd., Wapato, 877-3115

SIP IT

Prodyne acrylic wine glasses Buy it: $3.95, Cookie Cutter, 4001 Summitview Ave. 965-0606

PACK IT DRINK IT Damon Laboto’s (from TRY) wine pairing suggestion for a picnic lunch: “2008 Naches Heights Vineyard — Pinot Gris will pair well with anything from a sandwich to Asian food.” Buy it: $13, Tasting Room Yakima, 250 Ehler Rd. 966-0686

Picnic Time Turismo backpack with waterbottle Buy it: $49.50, Stems, 411 E. Yakima Ave. 452-8800

y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E |

MORTON’S SUPPLY, INC. “Use What The Professionals Use” 1724 S. FIRST STREET • YAKIMA • 248-3500

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A BreAth of fresh Air

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Food

By Sean Fitzgerald Photos by Gordon King

Food for the Next Generation: An Inside Look at YV Tech’s Culinary Program

Nestled comfortably just east of State Fair Park is a young and quickly growing culinary arts school. Even in the sleepy winter weather, the main dining hall at Yakima Valley Technical Skills Center is bright and spacious. Lit up by a towering glass wall, the new building highlights the dining area, just to the right of the main entrance. A beautiful view is in every direction. In its first year at the new location, YV Tech’s Culinary Program is already home to more than 50 high school students. As tourism in the Yakima Valley grows, YV Tech is quietly filling a need by educating young people in culinary arts. Behind the dining area, the learning begins. Commanding a kitchen full of youthful, exubarant and easily distracted students is no cakewalk, but Ned Walsh, head chef and owner of Yakima’s 901 Pasta, has complete control. Today, Walsh is giving clear instructions and wielding a rolling pin for emphasis. Behind him, a dry-erase board

with the day’s lunch menu is colorfully decorated. The students approach Walsh with respect, calling him “chef.” Though he is firm in his command, a twinkle in his eye gives away the fact that Walsh loves his job. The students seem to connect with his caring and youthful ways. “I’ve always had an interest in working with young people,” he says. Ivone Petzinger, one of the founders of Essencia Artisan Bakery in Yakima, has recently joined Walsh in the kitchen to lighten the load. Petzinger applies her background in baking, as well as her experience as a local business owner, to the classroom. “At Essencia I needed to train people; it was like a teaching job,” she says. Each morning, after some announcements, the students split into two groups. Walsh takes half of the class to do a culinary lesson, while Petzinger’s half, referred to by the students as “the bake shop,” preheats their ovens and gets to work.

Chef Ned Walsh shows his students in the culinary program at YV Tech, including Gandia Hernandez (second from right), how to make sauce for chicken picatta.

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Derrick Hill, a West Valley High School student, studies about poultry as he and a classmate work in the commons area at YV Tech.

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A student cuts dough into triangles, which will then be rolled to make croissants in the YV Tech culinary program. YMCA aquatics invites you to splash into our pool!

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“When I found out that they had started the pastry program, I was like, ‘Oh, Sweet!’” says Melanie Stevenson, a 19-year-old senior from Eisenhower High School. “In my family, pastry is huge.” The new kitchen, with 40 teaching stations ranging from fast food to a demonstration kitchen, allows for plenty of work space. “We’re not bumping into each other,” Walsh jokes. It is quite an upgrade from the residence hall kitchen at Yakima Valley Community College, where the program began 2-1/2 years ago. And there are plans to expand. With large movable walls, the dining hall eventually will be able to seat 500 people, and up to three community events at one time. “There is one big floor mixer we

The students seem to connect with his caring and youthful ways.

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FOOD Gandia Hernandez ladles broth into a pan as she makes sauce for chicken picatta during her culinary program class at YV Tech. Elijah Cooper, a Naches Valley High School junior, watches.

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haven’t even used yet,” says Walsh. “We haven’t had a need for it yet, but we will.” YV tech’s hands-on approach has the students fascinated. Gandia Hernandez, a 17-year-old senior from Naches Valley High School, hopes to open her own restaurant in the Yakima Valley one day. “That’s what I really want,” she says. The students are vibrant and willing to expand their minds. “Some kids are really serious about following a career. Others are here just because they are curious; they want to learn,” says Petzinger.

One of the most amazing parts of the program is the effect it can have on the students. “It’s fun. It’s interesting. But it also provides a career opportunity,” says Walsh. “They find a niche, and all of a sudden it lights their fire,” he says. “Now they’re at school every day. They’re doing their work.” “They may discover something,” says Wash, excitedly. “It’s almost like a blossoming.”

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Yakima’s Real Estate Market Is Bucking the Trend . . .

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The Yakima Valley Museum held its 16th annual gourmet dinner on Thursday, Feb. 11. This year’s theme was the celebration of 125th anniversary of Yakima, the “Quasquicentennial Jubilee.”

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Yakima Schools Foundation held its annual Sweethearts Ball and Cakewalk on Sat., February 13 at the Harman Center.

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PERSPECTIVE

PHOTO BY PATTY DIRIENZO

FE ATURED P HOTOGR AP H

Cattle Drive! Cattle and cowboy make their way down the Yakima River Canyon during the Eaton family’s cattle drive. Photographed using a Nikon D90 with a Nikkor 55-200mm lens.

8 6 | YAKIMA MAGAZINE • yakimamagazine.com

March | April 2010

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