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Washington Wine Country Wine & Culinary Guide - Springs Eternal

washwine — Mon, 02 Jun 2008 21:31:00 GMT

Washington Wine Country Springs Eternal
Four Days of Flora and Vinifera - from Yakima to Walla Walla

Spring is here! Leave work early on Friday, grab a picnic cloth, hop in your car and follow the scent of apple blossoms just two hours over the mountains into Washington’s vineyards, where bouquets of floral Pinot Gris, blush colored Rosés, and other crisp whites are just being released for spring. Ripe with blooming nurseries, boutique garden shops, charming restaurants, and sunny B&B’s, Washington’s wine country is in full springtime celebration.

FRIDAY

2:00pm: Acres of Aromas

First, head for Yakima and begin your getaway with a stop at The Tasting Room, Yakima. Sitting atop 85 acres of vineyards in the middle of an ancient pear tree orchard, this 1900’s-era farmhouse turned tasting room features 20 wines from boutique wineries Harlequin Wine Cellars, Naches Heights Vineyard and Wilridge Winery. Be one of the first to try Naches Heights’ new 2007 Pinot Gris. The first sip of lush, ripe Bosc pear, spice, and a hint of grapefruit will get your weekend off to the right start.

4:00pm: Budding Trees and Cozy Beds

With the taste of springtime still lingering on your tongue, check in at the Orchard Inn Bed & Breakfast for a good night’s rest. Nestled into a hillside cherry orchard just minutes from downtown Yakima, this charming B&B has spacious rooms with custom-made queen beds and bathrooms with jetted tubs – plus gourmet breakfasts served in the outdoor pergola if the weather is right!

SATURDAY

9:00am – Option A: Fun with Flowers

Gardeners and shoppers: Begin your day by exploring Downtown Yakima’s charming home and garden boutiques, three of which are housed in the historic Opera House building on Front Street. Start out at Garden Girl, where you can choose a plant and a container and owner Lenette Roehl will pot it for you! Next, step into Garden Dance, with its unique collection of garden-inspired antiques, table linens, teas, and more - and don’t miss The French Hen’s sophisticated country finds.

9:00am – Option B: Birdies and Blooms

The avid golfers can head straight to the Apple Tree Golf Course, where they will find themselves hitting the greens in the middle of an apple orchard in bloom. Carved from the rolling terrain of 100-year-old orchards, Apple Tree has been awarded a 4-star rating by Golf Digest and has been named "Best Par Three" by
The Seattle Times.

1:00pm: A Village of Wine Bouquets

In the afternoon, meet up and hit the highway towards Vintner Village, just outside of Prosser amid the rolling hills of Yakima Valley. Begin at Thurston Wolfe. Their award-winning PGV is a unique blend of two white varietals, Viognier’s intense fruit aromas and Pinot Gris’ floral crispness. Also try the Rosato – a Rosé style wine made from Lemberger and Zinfandel grapes, it has raspberry and cherry aromas with bright acidity – perfect for a warm spring afternoon.

Airfield Estates

Next stop: Airfield Estates. Formerly a WWII airbase, Airfield’s first vines were planted in 1968 by Don Miller. Today, Airfield grows 26 different wine grape varietals on 840 acres of land, and the Millers are dedicated to sustainable farming methods and to producing exceptional wines. They’ll soon be releasing their latest Pinot Gris as well as their gloriously pink Foot-Stomped Syrah Rosé. This dry, medium-bodied wine imparts flavors of strawberries and rhubarb. Serve it chilled and pair it with your next grilled salmon. Delicious.

Olsen Estates

At Olsen Estates, the Olsens handpick the best fruit from 18 varieties of grapes grown at the estate, right where the family first put roots down in 1908. In celebration of Spring, try their 2006 Olsen Hills Pinot Gris. With its aromas of melon and citrus leading to fresh flavors of honeysuckle and green apple, this wine will pair very well with your next spring picnic.

Yellow Rose Nursery

Cleanse your palate with a stroll among the rows of blooms at Yellow Rose Nursery. Load up the car with all your favorite annuals for springtime planting, including impatiens, lobelia, marigolds, snapdragons, and more.

Kestrel Vintners

Cross the road to end your afternoon of tasting at Kestrel Vintners and try the 2007 Viognier. The aromas are clean and fresh with overtones of lemon, mandarin, and jasmine – a fine sipping wine for a warm, lazy, spring afternoon.

5:00pm: Savory and Sweet

Ready for a bite to eat? Weekends from 5 to 6pm, La Mesa at Desert Wind Winery serves up a “Fives after Five” $5 per item small plate menu and wines by the glass for $5. Dishes such as Grilled Flatbread with Cucumber-Feta Raita and Eggplant-Walnut Sauce showcase the region’s bounty of fresh, local ingredients. Pair one of these with Desert Wind’s own 2006 Bare Naked Chardonnay. Fermented in stainless steel tanks with no oak to mask its luscious fruit character, one sip will have your palate sweetly singing.

7:00pm: Sunset in the Valley

Be sure to check in at the Wine Country Sunset House just in time for the sunset. Perched on a private 35 acre hilltop overlooking Prosser, with 360 degree panoramic views of the Yakima River, Mt. Adams, Mt. Rainier and the Horse Heaven Hills, this luxurious B&B has five guest rooms, each with private baths, plush linens, and all the comforts you would expect from high-end accommodations.

SUNDAY

11:00am: Tasting among the Tulips

After a peaceful night’s sleep and a full breakfast at the Sunset House, you’ll be ready to take on Richland. Begin with the trio of wineries on Tulip Lane. Bookwalter Winery has been producing small lots of high quality wine since 1983, so be sure to make room in the car for their new spring releases! The newly released 2007 Conner Lee Chardonnay-Viognier is a dry white wine blend with vibrant aromas of pears, citrus and honeydew melon, and a crisp refreshing finish.

11:00am: Tasting among the Tulips

After a peaceful night’s sleep and a full breakfast at the Sunset House, you’ll be ready to take on Richland. Begin with the trio of wineries on Tulip Lane. Bookwalter Winery has been producing small lots of high quality wine since 1983, so be sure to make room in the car for their new spring releases! The newly released 2007 Conner Lee Chardonnay-Viognier is a dry white wine blend with vibrant aromas of pears, citrus and honeydew melon, and a crisp refreshing finish.

Barnard Griffin

Just down the road is Barnard Griffin. Another great wine for lunch on the patio or dinner in the garden, the 2007 Barnard Griffin Rosé of Sangiovese won Best of Class in the 2008 San Francisco Chronicle Wine Competition. You might want to split a case with their 2006 Reserve Pinot Gris. With hints of lime, citrus, and honeycomb, it’s the perfect wine to round out your spring collection.

Tagaris Winery

When you’re ready for lunch, make your way to Tagaris Winery, home to restaurant Taverna Tagaris. Choose from a variety of Mediterranean dishes, paired with their award-winning wines. The refreshing 2006 Pinot Gris from Alice Vineyards is rich with flavors of pears, dried apricots, and hints of honey and fennel, or for something a little different, try the 2006 Kennedy White Port. White peach, green apple, lychee nut, and hints of vanilla make this wine a truly unique vacation-worthy indulgence.

2:00pm: Think Pink

Only about an hour down the highway, Walla Walla is waking from winter, and the wineries are awaiting your arrival. One of a growing number of wineries in this appellation that employs environmentally-friendly viticultural practices,
Waters Winery just opened their new sustainably designed facility last fall. One taste of their 2007 Rosé and you’ll reap those benefits. A veritable fruit basket of raspberries, strawberries and juicy watermelon, its crisp acidity, medium body and soft finish make it an extremely easy going wine. Relaxed yet?

àMaurice Cellars

From there, make your way toward the foothills of the Blue Mountains, to àMaurice Cellars, a family-owned boutique winery and vineyard. Their 2006 Chardonnay has the bright fruit of pear, apricot, peach, and a slight citrus zest, with a floral quality of orange blossom and honey. Yum.

Abeja

The winery at Abeja (Spanish for “bee”) is housed in an old mule and horse barn, surrounded by 35 acres of gardens, lawns, creeks, and vineyards. The buzz is that on May 1^st, they will release a new Walla Walla Valley Viognier, so get it while you can. They have almost two acres of this special varietal, which is cropped to less than two tons per acre, carefully pressed, then barrel fermented in neutral French oak. The result is well balanced wine with a profusion of aromas. This winery is open by appointment only, so be sure to call ahead.

7:00pm: Tucked Away in the Trees

Before you hit the town for an elegant Sunday night dinner at one of Walla Walla’s gourmet restaurants, drop your bags at the Inn at Woodhaven Farm. Tucked away in the Central Historic District of Walla Walla in a quiet residential neighborhood, this bed and breakfast sits on 1 -1/2 acres graced by over 50 trees. Each guest room offers a private bath, fine linens, fresh flowers, and homemade cookies. Sweet dreams.

MONDAY

10:00am: Wake Up and Smell the Phalaenopsis

Orchid lovers will go wild strolling through Orchidaceae Inc. Situated on 14 acres of certified organic farmland, this unique greenhouse is a glorious sea of flower spikes, with names as beautiful as the flowers themselves: Phalaenopsis, Cattleya, Vanda, Oncidium, and more.

Walla Walla Nursery Co

Begin your last day at Walla Walla Nursery Co, which specializes in ornamental grasses, grass-like plants and perennials. They currently have over 1200 species & varieties of perennials, grasses, vines, groundcovers, select shrubs, bamboos, liriope and other grass-like members of the lily family. They also list a growing number of western native aquatic and arid land species.

1:00pm: Take Home Spring

Before you drive back to reality, pull over at the small town of Wapato and drop by Windy Point Vineyards. With breathtaking views of the Yakima Valley and a glorious rose garden, a quick stop at this boutique winery is the perfect ending to a delightful weekend.

Dagdagan Farm & Produce

Last but not least, take home a sack full of farm fresh fruits and veggies from Dagdagan Farm & Produce. Dagdagan's has been in business for over 40 years as a retail and wholesale produce supplier. Pick your own vegetables
(Bring your own containers!) or just grab the season’s freshest asparagus and go.

Wineries and
Tasting Rooms

Abeja
2014 Mill Creek Road
Walla Walla, WA 99362
509.526.7400
www.abeja.net

Airfield Estates
560 Merlot Drive
Prosser, WA 99350
509.786.7401
www.airfieldwines.com

àMaurice Cellars
178 Vineyard Lane
Walla Walla, WA 99362
509.522.5444
www.amaurice.com

Barnard Griffin
878 Tulip Lane
Richland, WA 99352
509.627.0266
www.barnardgriffin.com

Bookwalter Winery
894 Tulip Lane
Richland, WA 99352
509.627.5000 / 877.667.8300
www.bookwalterwines.com

Desert Wind Winery – La Mesa
2258 Wine Country Road
Prosser, WA 99350
509.786.7277 / 866.921.7277
www.desertwindwinery.com

Kestrel Vintners
2890 Lee Road
Prosser, WA 99350
509.786.2675 / 888.343.2675
www.kestrelwines.com

Olsen Estates
500 Merlot Drive
Prosser, WA 99350
509.786.7007
www.olsenestates.com

Tagaris Winery
844 Tulip Lane
Richland, WA 99352
509.628.0020
www.tagariswines.com

The Tasting Room, Yakima
250 Ehler Road
Yakima, WA 98908
509.966.0686
www.winesofwashington.com

Thurston Wolfe
588 Cabernet Court
Prosser, WA 99352
509.786.1764
www.thurstonwolfe.com

Waters Winery
1825 JB George Road
Walla Walla, WA 99362
509.525.1590
www.waterswinery.com

Windy Point Vineyards
420 Windy Point Drive
Wapato, WA 98951
509.877.6824
www.windypointvineyards.com

Accommodations

The Inn at Woodhaven Farm
1341 Walla Walla Avenue
Walla Walla, WA 99362
509.529.4746 / 509.522.4953
www.inn-woodhavenfarm.com

Orchard Inn Bed & Breakfast
1207 Pecks Canyon Road
Yakima, WA 98908
509.966.1283 / 866.966.1283
www.orchardinnbb.com

Wine Country Sunset House
1401 South Kinney Way
Prosser, WA 99350
509.303.0355 / 800.941.2941
www.sunsethouseinn.com

Shopping and Golf

Apple Tree Golf Course
8804 Occidental Avenue
Yakima, WA 98903
509.966.5877
www.appletreeresort.com

Dagdagan Farm & Produce
4640 Lateral A
Wapato, WA 98951
509.877.2727

The French Hen
25 North Front Street, #5
Yakima, WA 98901
509.248.5783

Garden Dance
25 North Front Street, #3
Yakima, WA 98901
509.452.0611

Garden Girl
25 North Front Street, #2
Yakima, WA 98901
509.452.2612

Orchidaceae Inc
2022 Wallula Avenue
Walla Walla, WA 99362
509-525-9566
www.orchidaceae.com

Walla Walla Nursery Co
4176 Stateline Road
Walla Walla, WA 99362
509.522.9855
www.wallawallanursery.com

Yellow Rose Nursery
600 Merlot Drive
Prosser, WA 99350
509.786.3304

Rattlesnake Hills Pre-Barrel Tasting: April 18-20

The weekend before the annual Spring Barrel Tasting, wineries roll out their barrels in a quieter, more intimate event featuring new wine releases, conversations with the winemakers, and great wine specials. Smaller crowds, no live bands, no fees or tickets, and more one-on-one with the winemakers. Some wineries will offer futures for sale on their soon-to-be released, hand-crafted wines. For more information, visit www.rattlesnakehills.com.

Spring Barrel Tasting in the Yakima Valley: April 25-27

Spring Barrel Tasting weekend in the Yakima Valley features winemakers and cellar staff who are on hand to share insights and answer questions on the winemaking process. Many of the 50 participating wineries make special efforts to enhance the wine tasting experience by adding delicious cheese, sauces, salsas, and even desserts to the mix along with special tastings and education. Tickets are $20 in advance or $25 at the door. For more information, visit www.wineyakimavalley.org.

Spring Release Weekend in the Walla Walla Valley: May 3-4

Spring Release Weekend highlights the first release of a new vintage. The Valley's winemakers are on hand to introduce their new wines and share the creative winemaking process. Visitors can be the first to enjoy the new vintage and take home a selection of wines, many of which can be found only by visiting the wineries and tasting rooms themselves. For more information, visit www.wallawallawine.com.

Desert Wind Winery Rhubarb Cooking Class: May 21

Join La Mesa's new chef, Eric Cardenas, as he demonstrates the versatility of this spring favorite. $40 includes admission to the class, plus food and wine. Call 509.786.7277 to reserve your seat. For more information, visit www.desertwindwinery.com or call 509.786.7277.

Yakima Farmer’s Market: May 11 – October 26

Pick up some farm fresh produce, flowers, and specialty foods directly from the farmers and artisans themselves. Plus: live music, a variety of ethnic foods, and kids’ activities. Every Sunday, 9:00am - 2:00pm. For more information, visit www.yakimafarmersmarket.org.

Risotto with Asparagus and Morel Ragout

This dish has a livelier, fresher taste than traditional risotto because the vegetables are cooked separately from the rice and then spooned over it in a rich ragout. Serves 4.

1/4 lb fresh morel mushrooms, sliced
6 ½ c reduced-sodium chicken broth
2 c water
1 lb medium asparagus, trimmed and sliced
1/2 small onion, finely chopped
2 t olive oil
2 c Arborio rice
1/2 c dry white wine
2/3 c finely grated Parmigiano-Reggiano
1/2 t salt
1/2 t black pepper
1/2 stick (1/4 c) unsalted butter
1 t finely chopped garlic
1/2 c frozen baby peas
1 t finely grated fresh lemon zest
2 t chopped fresh chives

• Bring broth and water to a boil in a large pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice water to stop cooking, then drain and pat dry. Reserve 1 c broth for ragout and keep simmer remaining broth.

• Cook onion in oil in a heavy pot over moderate heat, stirring until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute. Add wine and simmer briskly, stirring constantly, about 1 minute. Add 1/2 c hot broth and simmer briskly, stirring constantly, until absorbed. Continue simmering and adding hot broth, about 1/2 c at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes. (Reserve leftover broth for thinning risotto.)

• Stir cheese, 1/4 t salt, and 1/4 t pepper into risotto, then remove from heat and let stand, covered, while making ragout.

• Heat 2 T butter in a heavy skillet over moderately high heat, add morels and garlic and sauté until garlic is pale golden, about 4 minutes. Add 1 c reserved broth and bring to a boil. Stir in peas, asparagus, zest, and remaining 1/4 t each salt and pepper, and simmer until vegetables are heated through, about 2 minutes. Remove from heat and add remaining 2 T butter, then season with salt and pepper.

• Thin risotto with leftover broth and season with salt and pepper as desired. Spoon asparagus and morel ragout (with liquid) on top and sprinkle with chives.

Source: Gourmet Magazine, April, 2006

• Washington’s vineyards produce more than 20 wine grape varieties, over half of them white – perfect for sipping on the porch, pairing with the season’s freshest asparagus and morel dishes, and taking on your next picnic

• Established in 1983, the Yakima Valley Appellation is Washington State's first federally-recognized appellation, with more than 40 wineries and 11,000 vineyard acres, over one third of Washington's vineyards

• Established in 1984, Columbia Valley is Washington's largest viticultural region, with 7,000 vineyard acres of wine grapes and approximately 100 wineries

• Established in 1984, the Walla Walla Valley Appellation is growing fast – in size and reputation – now with 65 wineries and more than 1,200 acres of vineyards

Source: Washington Wine Commission

Sweet Suprise

washwine — Tue, 01 Apr 2008 18:03:00 GMT

Each February, on Presidents’ Day weekend, wineries of the Yakima Valley invite you to “Red Wine and Chocolates”, a delectable pairing of tastes. The hills of the Valley are drizzled with snow, like icing on cakes. Daylight hours are perceptibly lengthening, the sun shines brighter and warmer. Pruners sculpt orchards, shaping trees to coax the maximum bounty of fruit from them.

When did it happen? When did the Valley begin its seduction of my attention and affections? Three years ago this month, I saw a scrubby desert, ugly brown hills, no trees, too much sunshine! Yes, too much sunshine, not enough rain. We were

twenty-year veterans of the Puget Sound mist, lush vegetation, soaring evergreens. We hail from cities in maritime climates, on the North Sea, Atlantic and Pacific Oceans. But we followed our dream of a B&B business, which brought us to Yakima.

What’s in Yakima? What will you do there? How can “city people” leave the city? We answered, “If we don’t like it, we’ll just move on.” But we’re still here, enjoying the “sweet surprise” of Yakima and the Valley. Many residents have lived here forever, with roots through several generations, creating a strong community and stability of place. Some left, then returned. They know what a “good thing’ they have here.

What did we find in the Yakima Valley? No traffic, friendly people, Broadway shows, Town Hall lectures, symphony, jazz, opera, folk, rock, salsa music, artists, art galleries, theatre, museums, fishing, cycling, hiking, walking, marathons, no traffic, four seasons, fertile soil, fresh fruit and produce, Sun Kings basketball, Bears baseball (even a Brooklyn Dodgers baseball club), a State Fair, nearby mountains, skiing, shopping, winter elk feeding, petroglyphs, new friends, no traffic, barely 8” of rain per year (still miss some rain), a downtown renaissance, microbrews, hop fields, wineries galore, vineyards, entrepreneurs, independent thinkers, poetry, dancing, and did I mention no traffic?

Well, maybe three years is still the “honeymoon of sweet surprise”, but we haven’t, for a moment, regretted moving to the “exurbs” (farther from the city than the suburbs). When we want a “big city break”, the drive is no longer (and easier) than many a Puget Sound commute. Come to see what excites us about the Yakima Valley. The energy is palpable!

Wine Country's Holiday Top Ten

washwine — Thu, 06 Dec 2007 19:45:00 GMT

Wondering what to do for the holidays this year or where to find those special gifts? I say avoid the easy road of department stores and malls and find unique and hidden wine country treasures that will make your holidays sparkle. This year in wine country, you'll find joyful events for you and your loved ones, unique gifts items and delicious accompaniments for all your festivities. Not only will you be offering up a bit of wine country, you will mostly likely be supporting the hard work of local artisans, business owners and feasting on local ingredients and wines. Check out our Holiday Top Ten (in no particular order) and then head to Wine Country to celebrate, stock up and enjoy!

1. Sunnyside's 12th Annual Lighted Christmas Parade - This is a true wine country favorite and not your typical parade. You may have seen Sunnyside’s Country Christmas Lighted Farm Implement Parade in Sunset Magazine or on national television, named one of the top 10 in the nation by A&E. This spectacular event captures the spirit of rural Christmas past and the Yakima Valley’s outstanding agricultural heritage. The parade features lighted farm implements decorated with hundreds, even thousands, of lights. Among them are tractors, combines, harrow beds, swathers, grape pickers, semi-trucks with flatbeds, horse drawn entries, and a variety of unique Christmas floats. The parade route starts in downtown Sunnyside and goes 1.5 miles through the downtown area across Yakima Valley Highway and ends at the west end of the Mid Valley Mall parking area. Approximately 25,000 people are expected to view this year’s parade on December 1st.

2. Break out the Bubbly - What’s more festive than bubbles? Now’s the time to break out the sparkling wines! Nothing brightens the mood better than the tinkling of champagne flutes and the toasting to good friends. For those weekend brunch meals, try a little Domaine Ste. Michelle Frizzante, fruity and slightly sweet, it’s a great way to start the day with waffles and bacon. For that evening cheer, perhaps a chardonnay from Cave B and their Blanc de Blancs where winemaker Rusty Figgins has captured “stars in the glass” with this bright, crisp and citrus “methode traditionelle” offering. (from Christopher Chan, Wine Director, The Rainier Club)

3. Wine Club Memberships Make Great Holiday Gifts - Does your friend or loved one have a favorite Washington wine or winery? Give the gift that keeps on giving. With a one year membership to their (or your) favorite wineries' wine club, they will receive quarterly wine allotments as well as discounts on purchases, first dibs on new releases and very likely a special invitation to a "members only" event or two. Contact the winery of your choice and get the details on their wine club. They all have a little something special to offer.

4. Carriage Rides on Red Mountain - Red Mountain Country Carriages is kicking off a new way to visit your favorite wineries and to experience the relaxed, laid back charm of yesteryear. Using turn of the century replica surreys pulled by their "gentle giants," you can be quickly transported away from the stress and grind of everyday life. The tours focus on small intimate groups, so the pace is slow, the atmosphere friendly and the conversations relaxed. Visit www.redmtcountrycarriages.com for more information on tour times and starting points.

5. Shopping! Treasures Abound in Wine Country - So many of Washington's wineries have gifts shops and whether they are large and grand or cute and quaint, you're sure to find a few treasures for helping with your holiday shopping. Just a few favorites are the gift shops at Three Rivers Winery in Walla Walla, Piety Flats in Wapato and Maryhill Winery in Goldendale. This year Three Rivers is carrying fine Garnier Thiebaut French linens and Claude Dozorme cheese knives and spreaders as well as festive Italian pottery from Vietri. They also had a big batch of special Chardonnay infused peanut brittle made just up for the holidays.

6. Christmas Lighted Boat Parade on the Columbia River - The Tri-Cities are located at the confluence of the Yakima, Snake and Columbia Rivers, so it is only natural that you will find one of the best evening lighted boat parades in the Northwest. Just past dusk, the Columbia River comes alive with dozens of boats competing for best of show in this fabulous water-parade of lights. The banks of the Columbia are lined with spectators, cars and coaches eagerly awaiting their first glimpse; and many restaurants and hotels offer special viewing rooms and discount packages. This year's parade is December 7 & 8. Go to www.visittri-cities.com for more information.

7. Cheeses & Chocolates - Washington wineries are very aware that cheese and chocolate are the ultimate holiday wine accompaniments. That's why you'll find many of these two indulgents throughout wine country. Some wineries such as Kestrel Vineyards in Prosser import artisan cheeses from around the world while others stick with Washington favorites like Beecher's handmade cheeses and the local favorite, Darigold. In fact, the Darigold plant in Sunnyside offers special holiday tours for wine country visitors. As for chocolate, you'll find delicious chocolates at wineries from Seattle and beyond; however, one special thing you'll find at a few of the wineries is chocolate sauce. These signature chocolate sauces made with merlot, cabernet and even syrah are yummy toppings for ice cream, fruit or poured over a wedge of brie. A few who have them are Desert Wind Winery in Prosser and L'Ecole No. 41 in Walla Walla.

8. Washington Wine Country Posters & Maps - This holiday season, give a piece of wine country to your favorite wine lover. Washington Wine Country is offering free shipping on unique wine country art prints. Choose from one of four prints or buy the whole set. Their rich colors and beautiful designs are great for many households and offices. Also available are the fantastic new Winery Touring maps buy one get one free. Not only are these a great comprehensive wine touring tool for the avid wine country visitor, they are beautiful enough to frame. To order your Washington Wine Country prints and maps, visit www.winecountrywashington.org/cellar.

9. New Year's Masquerade Ball at Chateau Faire le Pont - Just over the mountains in Wenatchee, Chateau Faire le Pont winery and vineyard is hosting a New Year's Eve Masque Ball. This extraordinary evening features a gourmet dinner with both a seafood and carving station, imported and domestic cheeses, hot dishes and an array of delicious desserts. You also enjoy a champagne toast, a personalized bottle of wine for each couple and live entertainment with Seattle pianist and vocalist, Lush. Guests are encouraged to RSVP by December 15th to the winery at (509) 667-9463.

10. Toast at the Top of Badger Mountain New Year's Day - At 11:00 am on New Year's Day on the Badger Mountain Skyline Trail near the Tri-Cities, you and yours could take in a breath taking hike to kick of your New year. This traditional hike and trail was initiated 60 years ago by the Inter-Mountain Alpine Club. This year’s hike on the newest trail built by Friends of Badger Mountain rises 800‘ on a moderate incline for 2.2 miles. Pack your wine and head to the top of Badger Mountain with established trails for hikers, mountain bikers and horse back riders. From the top, enjoy views of the Columbia, Yakima and Snake rivers, Mt Adams, Mt Rainier, Wallula Gap, Ice Harbor Dam and, on the clearest days, even Mt Hood. Badger Mountain offers unique opportunities for experiencing the Ice Age floods, which broke out behind an ice dam holding back Glacial Lake Missoula as recently as 15,000 years ago. Contact Olaf Rasmussen, (509) 375-3460 or www.friendsofbadger.org for directions and information on ride sharing and parking.

Happy Holiday Wines

Christopher Chan — Thu, 08 Nov 2007 11:00:00 GMT

Happy Holiday Wines

I bet you’ve already seen them – the “Christmas trees” are on display; heard them – the “holiday jingles” are being piped through the stores and even had a few of those “who’s naughty or nice” thoughts dance through your head? Yes, the Holidays are near and almost here. So let’s grab the reindeer by the horns and wrestle us a few tasty wines to “cope” with all the great food, family and friends and that soon to be frosty nip in the air.

What’s more festive than bubbles? Now’s the time to break out the sparkling wines! Nothing brightens the mood better than the tinkling of champagne flutes and the toasting to good friends. For those weekend brunch meals – try a little Domaine Ste. Michelle Frizzante – fruity and slightly sweet it’s a great way to start the day with waffles and bacon. For that evening cheer – perhaps a chardonnay from Cave B and their Blanc de Blancs where winemaker Rusty Figgins has captured “stars in the glass” with this bright, crisp and citrusy “methode traditionelle” offering.

What shall I serve for the feast? We’re lucky to live in the land of plenty, especially in this grape state. I like to pair wines that are food flexible for the harvest of flavors that are thrown into most holiday menus such as pecans, onions, figs, apples, yams, cranberries, mushrooms, and of course Tom Turkey. This means wines with white, red and blue fruits, soft tannins, a little spice and always a solid spine of acidity. So, please consider these Washington wines with your stuffing:
Arbor Crest “Bacchus” Sauvignon Blanc: This is a food friendly find, well-balanced wine with good ripeness, hints of grass, grapefruit, lemon citrus and great acidity.

Farm Boy Riesling: The key to this well-made wine is acidity with just a hint of residual sweetness to compliment the ripe nectarine and peach flavors.

Walter Dacon Sangiovese: Brimming with plump red berries and toasty vanilla oak, soft complexities and relatively quick finish will have you begging for another sip.

Camaraderie Cellars Cabernet Franc: Guaranteed to be a crowd favorite, ripe and round with fine tannins and loads of red and blue fruit flavors.

Fielding Hills “Riverbend Red”: This wine is stuffed with a mouth pleasing array of fruit, tannin, texture and flavors that promises to match most savory dishes.

aMaurice Syrah: For those looking for something a little bigger and broader, try this Lewis Vineyard sourced wine saturated in juicy black fruits, graphite and iodine – as the labels proclaims…’drenched in greatness.’

Remember to “Save Room for Dessert Wines!” Three Rivers Late Harvest Gewurztraminer: Fruity and fragrant. This wine exudes a silky elegance with sweet and spicy aromas and a long easy swallow of lusciousness.

Vin du Lac Ice Wine: A pretty and perfumed Riesling/ Gewürztraminer blend with honey and pear sweetness and lovely lingering finish.

These are just a few of the “cornucopia” of wines that our great state offers. I tend to stay away from wines with heavy tannins and tons of wood. Also, I recommend decanting you’re your whites and reds just before dinner to reveal all the juicy aromas, flavors and textures locked up inside. Trust me, a little swirl in a carafe goes a long way in maximizing your enjoyment.

Bon Appetite and Cheers to you and yours this Holiday Season!

VinSentio Food & Wine Pairing - Grilled Whole Beef Tenderloin with Balsamic-Glazed Shallots and Stilton

washwine — Fri, 02 Nov 2007 17:55:00 GMT

This time of year, when the weather shifts back and forth from near balmy to frosty, it can be challenging to create a seasonal menu. Holiday festivities are long gone and the winter chill seems to linger on forever ... the luscious roasted squash and slow-simmered soups that you found soothing and heart-warming in February have lost their appeal as you long for foods that are fresh and lively. Unfortunately, here in the Northwest, we have awhile to wait before we see the arrival of the first of the spring harvests … baby artichokes, tender leeks and local asparagus.

While it might seem a bit early to bring out the grill after its winter respite, it’s the perfect answer to these late-winter culinary doldrums. If you haven’t tried your hand at preparing whole roasts and chickens on the grill, you’ll find it to be an ideal solution for early spring cooking. The meats are every bit as rich and comforting on chilly nights as if you’d roasted them, but they have a hint of that toasty, smoky flavor that promises warmer days to come. This recipe featuring a whole beef tenderloin grilled over hardwood is a perfect example.

Grilled Whole Beef Tenderloin with Balsamic-Glazed Shallots and Stilton

This is an unbeatably elegant dish that calls for a spectacular wine such as the Windy Point Syrah. Begin the meal with a salad of tender lettuces and frisee with dried cherries, toasted walnuts and Balsamic-mustard vinaigrette. Serve the tenderloin with creamy smashed red potatoes and grilled asparagus.

Serves 8
1 5-pound beef tenderloin
4 tablespoons
olive oil
Kosher salt and coarsely ground black pepper
2 tablespoons finely minced garlic
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1/4 cup chopped flat-leaf parsley
Balsamic-Glazed Shallots, recipe follows
1/2 to 2/3 cup crumbled Stilton, or to taste
Rosemary sprigs for garnishing

Prepare the tenderloin for grilling or have your butcher do so (see notes below).
Drizzle the tenderloin with 4 tablespoons of olive oil. Season liberally with salt and pepper. Mix together the garlic, oregano, rosemary and parsley. Rub over the surface of the tenderloin, pressing to adhere it firmly. Cover and refrigerate for 2 hours.

While meat marinates, prepare the Balsamic-Glazed Shallots and then prepare the grill for direct cooking over medium-high heat. Preferably, use a charcoal grill (such as a kettle) with real hardwood charcoal. Of course, a gas grill would work as well, but won’t lend quite the same depth of flavor.

Clean and oil the hot grill grate and grill the tenderloin, turning with tongs (not a fork, let you release succulent juices) until seared to a dark crust on all 4 sides and cooked to desired degree of doneness (about 6 to 8 minutes per side for medium rare, 145˚F on an instant-read thermometer). If the outside of the tenderloin darkens before the inside reaches your desired degree of doneness, move it to a cooler portion of the grill.

Tent with foil on a cutting board and let rest for about 5 minutes. Remove the string and carve crosswise into 1/2-inch slices. Arrange, overlapping on individual serving plates and top with warm Balsamic-Glazed Shallots and sprinkle with Stilton. Serve immediately.

Balsamic-Glazed Shallots

1 tablespoon unsalted butter
1 tablespoon olive oil, more if necessary
3 cups thinly sliced shallots

1/3 cup dry red wine
1/4 cup fine-quality Balsamic vinegar*
2 tablespoons honey, or more to taste
1/4 to 1/2 teaspoon Kosher salt
1/4 to 1/2 teaspoon freshly ground black pepper

Heat olive oil and butter in a medium skillet over medium-low heat. Add shallots and cook slowly until very soft, sweet in flavor and fragrant. If they begin to brown, reduce heat immediately to low; add additional oil as necessary. This should take about 20 minutes — rushing the process by keeping the heat too high won’t produce the same rich, sweet flavor.

Add red wine, Balsamic vinegar and honey. Simmer until all the liquid is gone and season to taste with the salt and pepper.

*The quality of your Balsamic vinegar truly does make a difference. Poor-quality Balsamic can be watery and too sharply flavored.

Preparing a whole beef tenderloin:
Beginning at the tail (narrow) end of the tenderloin, pull away the “chain” (the fattier, ropelike strip of meat running the length of the tenderloin). Trim the thickest end of the meat to give the tenderloin a uniform diameter and cut out the thick pocket of fat that connects the thick end of the meat to the center portion. Save the chain and the piece cut from the thick end for making kebabs or stir-fry. Trim off remaining visible fat. To remove the silver skin (a narrow sheath of white/iridescent sinew covering the tenderloin) loosen it with a sharp knife at the narrow end of the tenderloin. Pull it off in 1-inch increments, pulling toward the thick end of the tenderloin so you don’t tear the meat. Find where the tail begins to thicken (about 4 inches from the end) and slice about halfway through. Fold it over and tie it using butcher’s string or kitchen twine. Tie the thick end as well to create a uniform, cylindrical shape.

This recipe is courtesy of http://www.vinsentio.com, a Washington wine club & store

“Sounds of Music” in the Yakima Valley - Winter '07 - '08

washwine — Wed, 31 Oct 2007 22:53:00 GMT

Autumn has waned, and the ‘crush’ in the vineyards is over. Now is the perfect time to savor the pleasures of ‘off-season’ travel in the Yakima Valley. Summer crowds have dissipated, but many wineries remain open all year, allowing visitors to enjoy more personal experiences in the tasting rooms. Perhaps, a surprise for many visitors are the incredible opportunities to enjoy fantastic music in the Yakima Valley!

Since 1971, founding Director, Brooke Creswell, has been at the helm of the Yakima Symphony Orchestra, a 68-player ensemble, the only professional symphony orchestra in central Washington.

Upcoming concerts this season include the “Nutcracker Ballet” (Dec.8&9), “Fiesta de la Posada” featuring the Brubeck Brothers with the Yakima Symphony Chorus (Dec.14&15), “Christmas at The Seasons” (Dec.21), “A Night at the Movies” (Feb.9, 2008), YSO Chamber Orchestra Bach Cantata (Mar.15, 2008), and, Apr.12, 2008, the annual collaboration and opera performance with Seattle Opera Young Artists.

Most concerts take place in the beautifully restored Capitol Theatre (www.yakimasymphony.org). A second historical venue, The Seasons, opened in 2005, an architectural and musical ‘gift’ to the community from the Strosahl family. Dedicated to presenting world class jazz performers, Latin jazz/salsa, and classical music, the near-perfect acoustics of the domed-ceiling, 400-seat former church have drawn rave reviews nationally (www.seasonsmusicfestival.com). And there is more!

The Yakima Folklife Association presents a concert series, from October through April, usually on the first Friday of the month (occasionally on a different Friday, but always on Friday); these concerts are held in the Great Hall of the Yakima Valley Museum–a truly unique venue which seats 400 in a 2-story atrium space, surrounded by museum exhibits (www.folklife.yakimavalleymuseum.org). “ON” Magazine, published every Friday by the Yakima Herald Republic, lists many more venues presenting an eclectic variety of music in restaurants, clubs and lounges located all over the Yakima area.

Visit Yakima in the “off-season”, and enjoy the “Sounds of Music” everywhere!

This article was written by
Karen Krueger
The Orchard Inn B&B, Yakima
http://www.orchardinnbb.com

Two Days of Wine and Tacos in the Yakima Valley

washwine — Wed, 10 Oct 2007 18:39:00 GMT

Why aren't you going to Walla Walla?" That was the reply of my wine-geek friends when I asked them for recommendations on my upcoming wine-tasting tour of the Yakima Valley. True, Walla Walla has more wineries--and more 90-point scores--per capita than Yakima.

But Yakima is home to a third of Washington state's vineyards, and includes a number of distinct viticultural areas, such as Rattlesnake Hills and Red Mountain. It's also a two-hour drive compared to four.

Plus, wine was only half my plan. Since the mid-1960s, fruit pickers, hop-vine pruners, and cattle feeders have been emmigrating to the valley from Mexico, and now people of Mexican descent make up more than a third of the county's residents. Which is why the valley's flush with the kind of real-deal taco stands and sit-down restaurants that I can't find enough of in Seattle.

I pitched the trip to my friend Sean as "two days of great wine and tacos." Wine with tacos may be a tough match, but there's no better pit stop between tasting rooms than a taqueria, and no better antidote to a cabernet-sodden afternoon than a big plate of rice and refried beans.

Then again, maybe we should eat first. As Sean, Sean's dog, and I headed east from Yakima's downtown en route to the wineries, the houses shrank, the markets gave way to mercados, and I could all but smell the cilantro in the air. We parked in front of a turquoise house ringed in flowers and sweet corn, and entered a rickety, ranch-style building where a small machine was transforming blobs of masa into hot, thick tortillas. At Salsita Antojitos Mexicanos (902 S. Fair Ave., Yakima), Sean and I fueled up on properly messy tortas stuffed with stewed goat meat and carnitas tacos, going to the bar to spoon onions, cilantro, and a powerful roasted-chile salsa over crisp-edged pork meat wrapped in those soft, sweet fresh tortillas. Then we hit the road.

I had asked the illustrious Maggie Dutton (author of the column to the right) for winery recommendations, and her cautious advice was to travel as far east as we could stand. So Sean and I drove 40 minutes to Prosser, amid rolling golden hills alternating with apple trees and V-shaped hop vines, the transparent blue above filled with clouds so lit up from the sun behind that they appeared to be spun out of glass.

We had picked up Wine Yakima Valley's master map of the region (download a PDF at http://www.wineyakimavalley.org or find a hard copy at any hotel or tourist station), and used it to find found our way to Willow Crest, Chinook, and Thurston Wolfe. At each one, we joined other Seattle and Tacoma travelers at the bar, quickly sipping and spitting our way through wines that were sweeter, thinner, or just too off balance for my tastes (all prickly pepper and candied cherries, say, or whiffy with raw alcohol). After a few hours spent fruitlessly driving back and forth on Highway 82 trying to locate Apex Cellars, which turned out to be closed pending a move, we landed in Sunnyside, midway between Prosser and Yakima. Sunnyside's economic prospects don't look good—there were empty strip malls and storefronts everywhere, and by the look of the homes, the "housing bubble" popped here a long, long time ago. But we passed stands selling roasted corn, 200-square-foot panaderias (bakeries), and everywhere signs promising tacos. Gut instinct drew me to Tacos Apatzingan (808 Yakima Valley Hwy., Sunnyside), a former pool hall painted orange and stripped of everything except a few plastic tables. A big pot of beef tongue was steaming away on a portable burner outside the door, while inside, a cook was griddling up carne asada and melting down onions. Oh, were the tacos greasy and good.

After our afternoon snack, we headed back downtown for dinner at El Mirador (418 W. Walnut St., Yakima), patronized by everyone from big Spanish-speaking families to bikers in full leather. Every surface at this long-standing favorite had been lovingly, psychedelically decorated, from the hand-swirled plaster ceilings to the tiled window arches, from the carved booth-backs to the bright-green chandeliers, which looked like saguaro cactuses blooming lightbulbs.

El Mirador's steak- and chicken-mole enchiladas weren't the greatest—this was a smother-it-in-cheese kind of place—but its chips were the best I've eaten in months. Who cares if they're not authentically Mexican? They were warm and ethereally crisp, served with a decent tomato salsa and creamy beans refried in porky, home-rendered lard. Afterward, we decided to do some homework at the Barrel House (22 N. 1st. St.), a Yakima wine bar, where we ordered two more glasses of uninspiring wine. "The tacos are good, but how can you tell people to drive two and a half hours for this?" Sean complained.

Then I asked the bartender about two of the cabernets on the list, Hedges and Sandhill, which came from the Red Mountain subregion 60 miles east of the city. He gave us tastes: potent, complex, balanced. Sean and I looked at each other.

We just hadn't driven far enough.

We spent the rest of the evening on the Internet, looking up winery schedules, and left early the next morning in order to arrive by the 10 a.m. opening at Kestrel Vintners, on the east side of Prosser. An amazing Friday had ceded into a drizzly Saturday, and Sean's car was filled with an atmosphere of faint hope and wet puppy.

We sipped gingerly at our first glass, a crisp viognier that smelled of peaches and stone, and then moved through to a syrah co-fermented with viognier, the white grape keeping the red lean and focused. Giddy with relief, we each bought bottles, then walked across the strip-mall parking lot to nearby Alexandria Nicole and did it again.

From there, we moved east to four more wineries. Chandler Reach's reds were a bit too pretty-sweet for my tastes, but we snapped up solid value-priced whites and reds at Snoqualmie and Sandhill, and stood admiring the hills and approaching thunderstorm from the sleek new tasting room at Fidelitas, whose clean, dry semillon could have sliced through a stick of butter, and whose giant cabs rivaled Walla Walla in ka-pow factor. By 2 p.m., liver and palate failure scuttled the rest of our ambitious itinerary. We drove back through Yakima, stopping at Villaseñor (601 Fruitvale Blvd.; waaaay too much cheese) to put us asleep on the road back.

Yakima had seemed like the perfect place for a quick one- or two-day trip from Seattle, but it turns out to require more driving than I expected. If Prosser and Benton City on the eastern end of the valley had more Mexican restaurants, I'd recommend that you stay out there. But the best strategy seems to be eat in Yakima before and after your drinking, stopping in Sunnyside for tacos or roast corn midtrip.

Besides the fact that I didn't hit Hedges, Klipsun, and a half-dozen more wineries I want to try, and barely scouted out the taqueria terrain, one of the other reasons I would return to Yakima instead of Walla Walla or the Willamette Valley was the cost. We spent $50 a person on food over the course of the trip—and if we'd stuck to the taco trucks and scrappier holes in the wall I prefer anyway, we could have dropped even less. Best yet, all the places we visited poured wine for free. These days, many wineries charge tourists for the entertainment value of swilling their wares, and it was refreshing to visit vintners still focused on selling their wines, not the wine-country lifestyle. As the half-dozen bottles in my closet attest, the strategy worked on me.

This article was written by
Jonathan Kauffman
The Seattle Weekly
http://www.seattleweekly.com

Autumn 2007 - "The List"

washwine — Fri, 28 Sep 2007 20:04:00 GMT

As it turns out, New England doesn't necessarily have 'the corner' on Fall Foliage. A recent travel segment on the "Today" show highlighted several other geographic areas in the U.S. worthy of an autumnal trips. And there it was - the Yakima Valley - one of "8 Great and Unusual Fall Foliage Destinations". Along with Leavenworth, Yakima was mentioned as a beautiful Washington State destination to visit during this time of the year, due to our lush vineyards and orchards, state fair, wine festivals, fly fishing, white water rafting and various other activities and events.

With just a few trees along its watery banks, the landscape in the Yakima River Canyon is dotted with splotches of color along the river bends, and the wet fly-fishing lines glisten in the sun. Cherry orchards on the hillsides give up their dark green leaves for pale yellow, muted brown and orange. in the vineyards, there is a blaze of color with every autumn hue imaginable as a backdrop for the rich purple of the grape clusters before harvesting. The weather is glorious - gentle, warm, sunny days, with cool, crisp nights, just perfect for sleeping under a fluffy comforter.

Of course, the abundant harvest of the Yakima Valley is as delightful for the palate as the fall colors are for they eyes. Farmers Markets continue until almost the end of October. There are pumpkin patches, hay mazes, and squash of every shape and size. Edible mini-pumpkins are a scrumptious treat. Just cut off the top, scoop out the seeds, add a pat of butter, sprinkle with brown sugar, and zap in the microwave (with the lid on) until tender. Add a scoop of rich vanilla ice cream, and serve with a glass of port wine from a Yakima Valley winery, and you will know why Yakima made "The List".

This article was written by
Karen Krueger
The Orchard Inn B&B, Yakima
http://www.orchardinnbb.com

"Abbondanza"

Karen Krueger — Tue, 22 May 2007 21:01:00 GMT

Abundance! Profusion! Luxuriant! Copious! Overflowing! Plentiful! This is the Yakima Valley, with its agricultural richness, rolling hills, and broad vistas. With so much to enjoy, be certain to stop at the Yakima Valley Visitor Information Center, located along I-82, between the Fair Ave. and Yakima Ave. exits. A knowledgeable staff is there to help with maps, wine routes, information on recreation, activities, special events, and the best use of your time while you are here.

Located in a tile-roofed, Tuscan-style building, framed by grape arbors, the Visitor Center reflects the natural beauty of the Yakima Valley, and the excitement of Washington Wine Country. Once inside, warm colors and a warm welcome greet you. You’ll appreciate the ‘Concierge Services’, such as planning a wine tour, finding that perfect Bed & Breakfast, or discovering dining options. They also offer an impressive array of items and gifts for sale,

all locally grown, made or created. Need that “last minute” bottle of Washington wine? You will find it here at the Yakima Valley Visitor Information Center.

The secret is out! Outdoor Recreation, agricultural visits, wine touring, farmers markets, art galleries, an arboretum, museums, fairs, festivals, jazz, classical music, heritage, country roads, friendly people, mountain vistas, and, oh, those asparagus, cherries, peaches, apples, and grapes! Do you know that the Yakima Valley is also one of the largest hop growing regions in the world?

With all of this ‘abbondanza’, planning your visit is a must. Fall colors, the ‘crush’ in the vineyards, ski White Pass in winter, visit blooming orchards in Spring, and savor Summer flavors direct from local growers. The Yakima Valley Visitor Information Center and its Staff are here to help you enjoy it all! Plan Ahead – the Secret is Out! www.visityakima.com (509) 575-3010.

Wine Country's Restaurant Scene - The Restaurant at Desert Wind

washwine — Sun, 20 May 2007 17:51:00 GMT

Get a Taste of the Destination

Chef Gene Soto of The Restaurant at Desert Wind

After a seven year stint with Deschutes Brewery in Oregon, Chef Gene Soto has joined Desert Wind Winery as Executive Chef, a return to his Eastern Washington roots.

Gene was Born and raised in Sunnyside Washington and graduated from Sunnyside High School in 1991. In 1992 he met Jim Graves, who purchased the Sunnyside Bed and Breakfast, and was offering cooking classes.

“I spent as much time as I could talking with him about his experiences in the culinary industry, which fed my already growing desire to become a chef.”

In 1994 Gene moved to the Oregon coast. There destiny took the wheel and he met two of the most influential industry people in his life, Rob Pounding and Jeff James, Executive Chef and Executive Sous Chef at Salishan Lodge in Gleneden Beach. The two instilled a love and understanding of the now trendy farm to table concept,

After a brief but educational detour to Skamania Lodge in Stevenson, Gene and his family landed in Bend, Oregon where he was Executive Chef for Deschutes Brewery from 2000 to 2007. Here he was fortunate enough to be involved in Central Oregon’s premiere food event, the Sagebrush Classic. This annual event attracts celebrity chefs from around the world. Many have become close personal friends of Genes and he has promised to recruit them on occasion for special appearances, guest chef spots and cooking classes.

“They want to help me bring my passion for food and wine pairings that was initially sparked back on the coast here to Prosser,” Soto stated proudly.

Now overseeing all culinary facets of Prosser’s new Desert Wind winery, Gene once again finds himself back in Sunnyside. When not in the kitchen, Gene hopes to also bring his green thumb and gardening hobbies to Desert Wind with a small herb garden located on the winery grounds.

Seafood Tostada
By Chef Gene Soto

"My earliest influence was Lucille Cullen my Catholic school cook. She featured a menu of Homemade American Cuisine. Fresh Hamburger Buns, Yeasty Cheese Zombies and Potato soup, and the best Chicken ala King ever. All those influences factor into my style of cooking." - Soto

Ingredients
2 Avocados, peeled and chopped
6 Tomatillos
2 oz. Cilantro, chopped
2 Jalapenos, chopped
2 Lemons
1 Clove of garlic, minced
Pinch of Ground Cumin
Pinch of Chili Powder
1 tsp Olive Oil
3 oz. Dungeness crab
8 oz. Rock Shrimp
1/4 Head of Cabbage
Juice of 3 Limes
4 Radishes
12 Tostado Shells

Submerge tomatillos in very warm water and soak for 5 minutes. Drain and let stand for 1 minute to dry slightly. Remove husk from the tomatillo. Chop each tomatillo into small pieces and place in bowl of food processor with chopped avocado, cilantro and jalapeno. Add juice of 1.5 limes. Process mixture until very smooth and season with kosher salt. Reserve avocado-tomatillo salsa.

To make crab and shrimp pico, begin by zesting the orange and lemon into a a large mixing bowl. Then extract juice from the orange and lemon. Add minced garlic, cumin, chili powder and olive oil and whisk until well combined. Add crab and shrimp to the dressing. Shred cabbage very fine and add yhe mixing bowl. Slice radish very thin and sff. Season lightly with kosher salt and mix well. Spoon seafood mixture evenly onto Tostado shells and top with Avocado-tomatillo salsa.

From Juice, The latest on Washington Wine Country, May 2007

Along The Wine Road - Prosser’s New Desert Wind Winery Offers It All

washwine — Sat, 19 May 2007 21:35:00 GMT

Along The Wine Road

Located just off of Wine Country Road in Prosser, the new Desert Wind Winery offers visitors much more than a taste of their award winning wines. This two story, 34,515 square foot mega winery is bringing wine country visitors and residents the opportunity to dine, stay and celebrate in an atmosphere that is truly representative of wine country.

The early pueblo style facility houses a 2,200 square foot tasting room with French doors leading to a 6,000 square foot stone patio. Just inside the Patio is a 3,200 square foot banquet room perfect for public and private parties. Guests can flow onto the patio for receptions taking in the view of the Yakima River and breathtaking wine country sunsets.

The banquet facilities will be available for a variety of private events but the winery is definitely catering to weddings. Located upstairs are four beautifully and individually decorated guest rooms, one of which is a 1,200 square foot bridal suite. There are also bridal party changing rooms upstairs with floor to floor mirrors and a dressing pedestal.

Next to the tasting room is a commercial kitchen and dining room that will be soon be home to a plethora of dining options. Currently the dining room is open for lunch Thursday through Sunday. As time goes on, patronage increases and the kitchen is fully staffed, The Restaurant at Desert Wind will be open for dinner as well. They will also be using the commercial to cater the private events and special winemaker dinners. One of the first of these events will be as part of this year's Wine Country Celebration on Friday, June 22nd and will be co-hosted by their Prosser winery neighbors, Kestrel Vintners and Thurston Wolfe.

So, who is behind the Desert Wind name and winery? In case you haven’t heard, it’s the family owners of Duck Pond Cellars in Dundee Oregon. Doug and Jo Ann Fries manage the vineyards while their son Greg serves as Winemaker. Daughter and son-in-law Lisa and Scott Jenkins are managing the sales and marketing of the winery.

A few local wine country personalities have also stepped up to join the Desert Wind team including Carlos Trevino formerly of Hogue Cellars who is managing the facility and Becky Waggoner who hails all the way from Walla Walla and Dunham Cellars. To learn all about Desert Wind’s culinary leadership by Chef Gene Soto, read on to discover his style and intention for The Restaurant at Desert Wind.

For more information, visit www.desertwindwinery.com.

From Juice, The latest on Washington Wine Country, May 2007

Yakima's A Touch of Europe Bed and Breakfast Offers European Style to Wine Country

washwine — Wed, 14 Mar 2007 23:05:00 GMT

More than just a historical bed and breakfast, A Touch of Europe is a culinary treasure in the Yakima Valley wine country. Erika and James (Jim) Cenci have operated their B&B for the past 12 years in Yakima and have worked hard to create a true Victorian atmosphere with old-world European hospitality and charm.

Raised and trained in West Berlin, Chef Erika went through a German Chef apprenticeship in the 1950's. She and Jim met while he was abroad in the air force in 1958. After their marriage in 1960 they remained in Europe for 16 years before coming to the states. They decided to provide "a touch of Europe" through Erika's cuisine when they first opened their catering company in Tacoma. After five years, they moved the business to Yakima becoming one of the few Chef owned B&B's in the country.

"She's the magician in the kitchen and I'm the support staff," says Jim proudly of his wife's culinary expertise.

At A Touch of Europe, all guests are treated to a European, candlelit breakfast. To add a bit of adventure to cuisine, guests, locals or visitors can arrange private, multi-course dinners, creatively prepared by Chef Erika. Chef Erika and James personally work with each guest to create a personalized menu and will also make suggested wine pairings for the menu. Entrees include organically grown beefalo (crossbred domestic cattle and buffalo) with a port wine sauce, Australian farm fed rack of lamb prepared Mediterranean style with fresh fruits and naturally fed guinea hens flown in from New York. Entrees are selected and Chef Erika adds her own unique accompaniments such as black tie rice soufflé, parsnip pear bisque or rutabagas roasted with fresh herbs and olive oil.

"My goal is to provide the freshest local meats, fish and vegetables available," says Chef Erika. Her ingredients arrive Fed -Ex from game farms and other natural resources and currently Chef Erika's menu is almost entirely organic.

In addition to their beautiful, fresh and organic menu options, Erika and Jim make suggestions to guests for only Washington wine pairings. Some of their favorites are produced from Yakima Valley fruit and include wineries such as Kiona, Thurston Wolfe and L'Ecole No 41.

Now on her third cookbook, Chef Erika is focusing on a new addition including how and where her ingredients are procured from and how they are raised.

"We do all we can to make our guests' stay in Yakima and in our home as memorable as possible," say the Cencis.

For more information on a Touch of Europe, call 509-454-9775 or 888-438-7073 or e-mail AToEurope@msn.com.

From JUICE, The Latest on Washington Wine Country, March 2007