DONE Washington Grown Magazine - June 2022

magazine

INSIDE AMAZ : IN RAVIO G RECIP LI E

An inside peek at L’Ecole N° 41

Spokane’s Luna restaurant

A new twist on squash ravioli

Puzzles and games related to this issue!

Walla Walla Before Wine

There’s a lot of history behind the popular vineyard region It’s a gorgeous spring morning in the Walla Walla Valley, with a chance of rain that you can

smell. The air is fresh with the scent of cut grass, the first blooms of flowers, and smoky campfires. Among the seemingly endless vineyards and wine tasting rooms, you can see exactly why pioneers in prairie schooners stopped right here nearly 200 years ago. This place seems special, like someone plucked it out of a Western movie—for better or worse.

The First Peoples of the Cayuse, Walla Walla, Nez Perce and Umatilla tribes occupied this region, their territory stretching over 6.4 million acres in Washington and Oregon. For more than 10,000 years, they subsisted off the land and the bounty it provided them with berries, fish and large game. However, as time pressed forward and Manifest Destiny drew settlers to the West, their way of life soon changed.

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Captain Meriwether Lewis and Lieutenant William Clark were tasked with exploring the newly acquired Louisiana Purchase, traveling for two years on foot and by boat to find a river route to the Pacific Ocean. In late September 1805, after the long trek through the Rocky Mountains, the expedition camped and traded with the Nez Perce before their final push to the ocean, establishing the first written contact with Columbia Plateau tribes. On their return trip in 1806, Lewis and Clark’s men camped near the mouth of the “Wallahwollah river” on the Columbia and encountered the “honest and friendly…Wallah wallahs.”

As more explorers and trappers headed to the Northwest, fur trade posts were established as meeting spots for settlers and tribes. The North West Company created Fort Nez Percés near the site of Lewis and Clark’s camp in 1818. The company was absorbed into the Hudson’s Bay Company in 1821 and became Fort Walla Walla. The Fort Walla Walla Museum is an incredible stop for a living history experience with historical and cultural exhibits and 17 reconstructed WASHINGTON GROWN MAGAZINE JUNE 2022

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Fort Walla Walla, formerly Fort Nez Perces, 1853. Engraving by John Mix Stanley, Courtesy Washington State Historical Society.

pioneer village buildings displaying early life in the valley. The museum highlights the rich agricultural history with one of the largest collections in the nation of horse-era agricultural equipment circa 1859 to the 1930s.

The amazing farming bounty of the Walla Walla Valley attracted many settlers and missionaries. In 1833, an article in The Christian Advocate inspired a wave of missionaries to settle in Oregon Country. Dr. Marcus Whitman and his wife, Narcissa, answered the call to establish a Christian mission for the tribes of the valley. As the tribes called it, Waiilatpu—“Place of the Rye Grasses”—was a scenic spot near the confluence of two small rivers, and the welcoming tribes allowed them to build their homestead nearby.

The trickle of settlers to the Walla Walla Valley soon became a flood—more than 1,000 new residents in the first three years of establishing the mission, with thousands more settling in the next decade. The influx of newcomers brought diseases to which indigenous people had no immunity. When a measles epidemic broke out, over 250 of the 500-strong Cayuse people died of the illness or resulting dysen4

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tery. Although Marcus Whitman was a medical doctor and his treatment of white children successfully cured them, his treatments did not work for Native children with lowered immunity. This catastrophe led to killing of the Whitmans and, ultimately, the Cayuse War. During the 1840s and beyond, Waiilatpu became a stopping point and trading post for wagon trains on the Oregon Trail and even the end destination of 2,000 miles of travel for European settlers.

The town of Walla Walla was officially founded in 1862, after gold was discovered nearby. The booming market for provisions, equipment and animals brought farmers, ranchers and merchants to the town. When the gold rush ended, the town emerged as the leading agricultural producer of wheat, apples and grapes. Over the next two decades, settlers would crowd the Walla Walla Valley, establishing farms, homesteads, schools, businesses and newspapers to become the largest city in all of Washington territory by 1880.

By the time of Washington’s statehood in 1889 and the turn of the century, farmers were

A recent photo of Walla Walla. The surrounding plains and nearby rivers make the area perfect for a peaceful scenic drive.

growing dozens of different commodities, raising animals, and brewing beer and wine.

Mining and timber created thousands of good-paying jobs, and transcontinental rail travel brought thousands more immigrants to the West and to Walla Walla each year.

The first 100 years of settlement in the region brought tremendous changes socially and economically, but the next 100 years—until the end of the 20th century—would prove how crucial agriculture is to Walla Walla.

As you sit down with your glass of wine or hand-crafted beer on Walla Walla’s idyllic Main Street or take a walk through the gorgeous landscape of Waiilatpu near Whitman Mission, think about the complex history of the place and reflect on what the valley has become. We often see ourselves reflected in the settlers and indigenous people and wonder how anything was possible in such a wild place with few resources. The mythic stories of the West still draw people today. Visitors from all over the world come to the Walla Walla Valley for wine, world-class scenery and history you can see firsthand.

Places to visit in the area Fort Walla Walla Museum

Whitman Mission National Historical Site Various vineyards and tasting rooms Maple Counter Waffle Company* maplecountercafe.com/waffle-truck L’Ecole Winery* lecole.com Pepper Bridge Winery* pepperbridge.com Northstar Winery* northstarwinery.com College Cellars* collegecellars.com Lewis and Clark Trail State Park, Dayton *as seen on Washington Grown TV WASHINGTON GROWN MAGAZINE JUNE 2022

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A peek inside the barrel

Grapes, soil and sun Second in the nation, only just behind Napa Valley, Walla Walla has become the go-to destination for vintners and connoisseurs alike. With 120 wineries and more than 2,900 acres of grapes in the area, this spot has become a haven for wine enthusiasts around the world. Walla Walla’s vineyards produce some of the most sought-after grapes, and L’Ecole N° 41 is one of the premiere vineyards and wineries in the area.

Marty Clubb is managing winemaker and co-owner of the winery with his wife, Megan, and children, Riley and Rebecca. This family-owned artisan winery was founded

by Megan’s parents, Jean and Baker Ferguson, in 1983. “This building was part of the Walla Walla School District, and it was school district number 41,” Clubb explained to Washington Grown’s host, Kristi Gorenson, regarding their location. “L’Ecole, of course, means ‘the school’ in French. We’re trying to tie the history of the school with it being a winery now.”

Washington really is a wonderful place for growing grapes. “Our latitude means that during the summer, we have more sunshine,” said Clubb. “Of course, sunshine is what drives photosynthesis and plant growth and feeds the sugar into the grapes.

While it might be wet in Seattle, it’s dry here in Eastern Washington. We can really control our vine vigor and control the berry weight growth. It’s a combination of all these factors that really plays into the perfect climate for wine. People often say Washington wines are new world fruit but old world structure in terms of balance and elegance.”

The L’Ecole barrel room contains roughly 2,500 barrels, and a barrel holds about 25 cases of wine on average.

“We’ve got quite a bit of experience in WASHINGTON GROWN MAGAZINE JUNE 2022

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terms of field know-how in terms of cultivating the vines to really produce the best fruit, because the best fruit ultimately leads to the best wine,” said Clubb. “Our wines are very popular in Seattle, and they are growing in popularity in Spokane and Portland. We have now grown to a point where we distribute our wines throughout the country. You can actually find L’Ecole in virtually every state.”

L’Ecole is one of many favorite spots in Washington for wine enthusiasts. To learn more about Washington’s best wines, visit washingtonwine.org

To watch more of this interview with Kristi and Marty, visit us online!

wagrown.com @wagrowntv

Introducing Map My WA Wine Thanks to the Washington Wine Commission, finding your next glass of Washington wine just got easier. The new mobile app, Map My WA Wine, is available on all iOS and Android devices.

With this handy tool, you can easily search our 1,000+ wineries, tasting rooms and vineyards and plan your next sip.

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WASHINGTON GROWN MAGAZINE JUNE 2022

Watch the show online or on your local station KSPS (Spokane) Mondays at 7:00 pm and Saturdays at 4:30 pm ksps.org/schedule/

TV & E ONLIN

KWSU (Pullman) Fridays at 6:00 pm nwpb.org/tv-schedules/ KTNW (Richland) Saturdays at 1:00 pm nwpb.org/tv-schedules KBTC (Seattle/Tacoma) Saturdays at 6:30 am and 3:00 pm kbtc.org/tv-schedule/

KIMA (Yakima)/KEPR (Pasco)/KLEW (Lewiston) Saturdays at 5:00 pm kimatv.com/station/schedule / keprtv.com/station/schedule klewtv.com/station/schedule KIRO (Seattle) Check local listings kiro7.com NCW Life Channel (Wenatchee) Check local listings ncwlife.com RFD-TV Thursdays at 12:30 pm and Fridays at 9:00 pm (Pacific) rfdtv.com/ *Times/schedules subject to change based upon network schedule. Check station programming to confirm air times.

Butternut Squash R

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Ravioli

This masterpiece happens in three distinct stages, but the end result is well worth the work.

The first stage is to prepare the pasta dough:

90 minute s

Mound 2 cups of flour on a flat surface and form a crater in the middle of the flour. Crack 3 eggs into the flour and add 1 tbsp of olive oil and 1 tbsp of salt.

Using a fork, start to mix the eggs into the flour. Once the eggs are partly mixed, start to knead the dough with your hands. Knead for five minutes, then cover with plastic wrap and refrigerate while making the filling.

The second stage is to prepare the filling: Preheat the oven to 350°F. Cut a whole butternut squash in half down the middle and scrape out the seeds. Coat with 1 tbsp of olive oil and roast in the oven for 1 hour.

While the squash is roasting, sauté onion in 2 tbsp of olive oil for five minutes, then add 2 tbsp minced garlic and cook an additional 2 minutes.

After an hour, the squash should be soft to the touch.

Let it cool, then scrape the meat of the squash out of the skin. Mix with the onion and garlic, then fold in the goat cheese.

t s i L y r e c o r G

ash ut squ ely diced n r e t t fin 1 bu nion, o w o nced 1 yell ic, mi l r a g eese 2 tbsp oat ch eled, diced g p u , pe 1/2 c eat apple n e e r rab m c 1g d e cook sage 1 tbsp pped o h c nts: 1 tbsp redie an cheese, g n i y Pantr gs, Parmes eg flour, . il, salt olive o

The third stage is to assemble and cook the ravioli: Working in batches, roll out the pasta dough into two sheets roughly 3 inches by 8 inches.

Place 1 tbsp of filling every two inches on one sheet of dough. Brush egg around each lump of filling Place the other sheet of pasta dough on top. Seal the two layers of dough together, pushing out all the air from around the pasta filling. Then cut the sheets into squares to make each ravioli.

Drop raviolis into boiling water for about five minutes.

While pasta is cooking, place butter in a sauté pan and cook on medium heat until the butter has melted and started to turn a golden brown.

Add the diced apple and sage and cook one minute.

Make sure to pair your pasta masterpiece

with a Washington wine. Butternut squash Drain the ravioli abd place in a bowl and cover with butter and pairs wonderfully with chardonnay! apples. Garnish with crab meat and grated Parmesan cheese and enjoy!

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GAME

Enter

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ENTER TO WIN! Visit our website and sign up to be entered into a drawing for a $25 gift certificate to Luna in Spokane! *Limit one entry per household

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DID YOU KNOW

With eight wine-touring regions, 19 AVAs, 1,000+ wineries and 400+ vineyards, there is something for everyone in Washington state.

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Barrel Irrigation River Valley Wine Columbia Merlot

Soil Vineyard Grape Plains Sun Washington

Local Luna

Luna serves up “timeless seasonal” local foods From the outside, Luna may look like just a quaint neighborhood restaurant. But inside, diners find a top-quality restaurant that serves only the most flavorful Northwest cuisine.

Columbia Valley pinot gris and a small loaf of homemade ciabatta bread and homemade butter topped with sea salt flakes. Everything complemented each other nicely, and the vegetables tasted very fresh.”

Nestled in Spokane’s South Hill, Luna’s distinctive edge all seems to come from one core philosophy: eating locally grown food results in a meal that’s better for you…and just plain better. Whether it’s fresh produce, bread, meats, seafood or wine, nearly everything on the menu comes from the Northwest. The restaurant utilizes a backyard garden to provide herbs and garnishes and owns a bakery next door that supplies the freshest bread around.

The result of their fresh philosophy is a delightful menu that balances creative and seasonal dishes with timeless favorites. Regulars to Luna rave about how every dish on the menu is unforgettable. And the “fresh is better” philosophy doesn’t stop with the entrees—everything from desserts to cocktails to charcuterie comes fresh and local.

“If you find yourself in Spokane, make a reservation here— you won’t regret it,” a local patron commented on Yelp. “I started with a glass of

The salmon charcuterie at Luna features local salmon and fresh bread, baked next door. Locals also rave about the sea bass, the crab pasta, and the wood-oven-fired pizza.

“We always make sure to go to Luna when we have guests in town,” said another Yelp reviewer. “I usually order the crab pasta, if it’s on the menu, and one of their amazing craft cocktails. I definitely recommend Luna for a date night out in Spokane.”

WASHINGTON GROWN MAGAZINE JUNE 2022

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Get Schooled

The first wine grapes were planted at Fort Vancouver by the Hudson’s Bay Company in 1825. Since then, Washington state has grown to become the nation’s secondlargest wine producer.

Ready to get a degree in chardonnay?

Wine is a multibillion dollar industry in Washington. And with all the wine flowing out of the state, the industry needs professionals who know everything there is to know about vino. So in 2004, the Northwest Wine Academy was established as a “working and teaching winery” in South Seattle. Students can sign up to take just a class or two or take a full slate of classes to work toward a degree in Wine Production or Marketing & Sales of Food and Wine.

“We have all the equipment and necessary tools in order for our students to learn everything from crushing the grapes, bottling and fermenting the wine, all the way to the end product with printing out labels and boxing up the wine for shipment,” said Dieny Aras, advisor for the Wine Program. “Our wine tasting room is open to the public, so the public can experience the wine that our students create, and our marketing students can learn how to manage a tasting room.”

Students in the program get specialized training. Those with an eye on production get to travel from the campus at South Seattle College over to Eastern Washington to pick and crush grapes and see the wines through to final production. Sales and Marketing students prepare materials to sell the wines and also manage the tasting room’s wine events.

Food and Wine Pairing students utilize their

Students train their senses to detect different aromas and flavors in each vintage.

Every bottle of wine has individual and unique characteristics.

training by selecting foods to prepare and by managing on-campus events.

Along the way, there are numerous opportunities to volunteer with wineries and at events, helping to develop contacts within the industry and to further develop relevant skills.

Students work with highly qualified instructors who are well known and respected wine industry veterans.

“Washington wine is amazing because of its diversity. Our diversity comes from our growing season,” said Regina Denault, instructor. “We can grow riesling or we can grow syrah and everything in between—mourvèdre, malbec. There are so many varieties grown here now.”

This incredible on-the-job training is part of a concerted effort in Washington to educate young people rather than rely on other states—specifically California—to do the job for us. In 2015, Washington State University opened its high-tech Ste. Michelle Wine Estates WSU Wine Science Center in the Tri-Cities. The center represents the industry’s focus on its future and contains some of the most advanced technologies and equipment available. Walla Walla and Yakima Valley community colleges also provide vital training to those who want to become winemakers.

Guests at the South Seattle College campus tasting room can support student winemakers and enjoy flights of local wines.

To learn more about the Northwest Wine Academy, visit nwwineacademy.com

Thanks to these in-state educational opportunities, 50 to 80 new graduates will find their niche—probably inventing jobs we haven’t thought of yet—and revolutionizing Washington winemaking all over again.

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Q&A

with Dr. Carolyn Ross Professor and Director, Sensory Evaluation Facility, WSU

Your field of study focuses on how people perceive complex tastes in food and wine.

What are the steps for properly tasting a wine?

Well, the first thing after you’ve looked at the color is that you want to “swirl” the wine, take a few sniffs, and see if you can identify a few of the aromas that are present. Don’t be too hard on yourself. If you can identify three to five aromas, that’s great. If it’s a white wine, you’re going to be looking more at acidity and sweetness or sourness and sweetness. Whereas for a red wine, it’s going to be more astringency, which is kind of that drying, puckering feeling in your mouth, and bitterness.

By swirling it, you’re releasing aroma compounds into the headspace. That’s another reason why, when you put the wine in your mouth, you really swish it all over your mouth, and that is to release any more of those flavor

compounds once the wine is actually in your mouth. Then, you’re going to look at other attributes of the wine to see if things are in balance. Are they in harmony?

What do winemakers mean when they call a wine “balanced”?

Balance is something you often don’t notice until it’s absent, meaning that you don’t try a wine and say, “Wow, this is really well balanced.” You would try it and say, “This is out of balance,” and then you kind of have to figure out what was missing. If you have high alcohol, you need something else to counterbalance that. You have to kind of figure out what you like as far as broad categories go. Do you like a sweeter wine, or do you not like a sweeter wine? It is admittedly hard to tell just from the labels.

The Washington Grown project is made possible by the Washington State Department of Agriculture and the USDA Specialty Crop Block Grant program, through a partnership with the state’s farmers.

Marketing Director Brandy Tucker Editor Kara Rowe Assistant Editor Trista Crossley

Art Designers Brianna Rukes Jon Schuler Writers Callie Ogborn Kara Rowe Jon Schuler

Images Callie Ogborn Luna Northwest Wine Academy Washington Grown WSHS WSU

Shutterstock Pond5 Executive Producers Kara Rowe David Tanner Chris Voigt

Producers Ian Loe Sydney Nelson Hosts Kristi Gorenson Tomás Guzmán Val Thomas-Matson