Page 1

the wedding issue

T H E VA L L E Y ’ S P E O PL E , W I N E & F O O D

Februar y 2014


A Tale of Three Weddings Supplement of the Walla Walla Union-Bulletin


Bordeaux Meets New World... 100% Estate. 100% Sustainable. 100% Walla Walla. Serving Cabernet Sauvignon, Merlot, and our proprietary Bordeaux-style blend, “Trine.”

Sit. Sip. Enjoy the wine country view.

Our tasting room is open seven days a week between the hours of 10am and 4pm. We can be found just south of Walla Walla at 1704 J.B. George Road.

open 7 days a week from 10am to 4pm

Find us in Woodinville, too!


3796 Peppers Bridge Road 509.525.3541 | 509-525-6502 | info @

Clay in POTTERY Motion STUDIO A Very Unique Gift Shop 394062V

Fantastic finds at great prices – without the sales tax! You will find an assortment of women’s accessories such as purses, scarves and jewelry, and unique gift items including garden art, home decor, art glass, handmade pottery, raku lamps and so much more. Enjoy your visit with a beverage from our coffee shop.



Studio & Gallery Open Everyday 541-938-3316

85301 Highway 11, Milton-Freewater •

a beautiful catered event


established 2006


Wall a Wall a Lifest yles 3

Dress Up in Comfort for any Special Occasion. Operating & Real Estate Loans Crop Insurance

Offering stylish footwear

Country Home & Lot Loans

from the finest



comfort brands

Shoes and Women’s Clothing • We Care About Your Comfort

Jesse Smit

Open Mon-Sat 8am-6pm • Sun noon-4pm • Shoe Repair Technician on staff.

perfection We’re married to


613 N. Main Street, Milton-Freewater • 541-938-5162

Relationship Manager | 509.525.2400

Comfort Inn & Suites of Walla Walla

Beautiful brides and Beautiful brides and breathtaking bouquets breathtaking bouquets naturally go together. naturally go together. Contact us today, and Contact us today, we’ll make your wedding andpicture we’ll make your perfect.

• 100% Non-Smoking Hotel • FREE Deluxe Breakfast • 2-Room Suites Available • FREE Wireless Internet • Indoor Pool & Spa • Business Center

wedding picture perfect.

• Exercise Room • Dog Friendly

Call the Hotel Directly for Packages


©2010 SAF

525-1267 130 E Alder

experts in the art of expression 394633V

4 Wall a Wall a Lifest yles

Assortment of Walla Walla Valley & Columbia Valley Wines. All of our wines are available for home purchase. Monday – Friday 5:30 – 9:30pm Saturday 5:30 – 10pm Closed Sunday

509-522-3500 • 1419 W. Pine, Walla Walla


SAF_MktKit10_5X4_Ad_Married_F.indd 1

7/20/10 11:54 AM

Treat Your Guests Like


“Only Tokyo has more SONY® than Hot Poop” AmericA’s #1 TV High Definition - 32” up to 84”

HOT POOP Rock Solid TV & Stereo Systems

Large • Roomy • Heat & Air Conditioned* Hot Water for Washing “Green” Water Conservation • Self-Contained

Elegant Mobile Restrooms for Outdoor Functions

Sold & Installed Since 1973



210 E. Main St.


Walla Walla • 525.9080


Pick the Perfect Ring

* requires 110v hookup

Dave, Debbie and Mark Miller • 541.938.6253 Email:

A Life Well-Lived is Worth Remembering Your wishes fulfilled ...

With our stunning selection and quality, you can rest assured it’s a ring that truly fits your beautiful bride.

All decisions made with a clear head ...

Bridal Sets • Engagement Rings Anniversary Bands Gentleman’s Diamond Bands Duo & Trio Sets

H H &

A funeral reflective of your wishes. Bob McCoy Travis Locke Pre-Planning and Pre-Planning and Pre-Funding Pre-Funding Funeral FuneralAdvisor. Advisor

Sports & Jewelry

Herring Groseclose Funeral Home


203 W. Alder • Walla Walla • 525-7001

Mon.-Fri. 9am-5:30pm Sat. 10am to 5pm

315 West Alder, Walla Walla, 525-1150

Layaway Available • Front Door Parking 252304rh 390561V

85464CLCL 85897

It’s the one thing she’ll wear forever.

No difficult questions left to answer ...

Wall a Wall a Lifest yles 5

January Contributors Matt Banderas graduated from Whitman College in 2004. He has worked as a photojournalist for the Walla Walla UnionBulletin and is now a photographer for Whitman. PHOTOGRAPHER

Chetna Chopra is the associate editor of Walla Walla Lifestyles magazine.



Robin Hamilton is the managing editor of Walla Walla Lifestyles magazine.


Steve Lenz is the art director for Walla Walla Lifestyles magazine. He has been a photographer and graphic artist for 20 years.

Nick Page is a photographer, musician and history nerd. His creative background often influences his dramatic photographic style.

Diane Reed is a writer, photographer, historian and keen observer of life. She grew up in the East dreaming of becoming either a cowgirl or a famous writer. WRITER



Natasha Rudnick grew up in rural England and now calls Walla Walla home. In her spare time, she enjoys day-tripping around the Pacific Northwest with her husband and succumbing to mini-adventures.

Winery of the Year 12 consecutive years — Wine & Spirits Magazine

Est. 1983

• One of Washington State’s first artisan,

Open Daily 10am – 5pm 41 Lowden School Road, Lowden, WA 14 miles west of Walla Walla on Hwy 12 509.525.0940

Reserve Tasting Fridays 3pm • April to November Private, seated tasting and tour of the historic Frenchtown Schoolhouse Space is limited. Please make reservations at

family-owned wineries • Estate grown wines certified sustainable & Salmon Safe

Named Best Tasting Room “The tasting staff walks visitors through L’Ecole’s prize-winning lineup without pretense, a modest approach that’s refreshing.” — Seattle Magazine


Karlene Ponti is the special publications writer for the Walla Walla Union-Bulletin. She can be reached at 509-526-8324 or

Andy Perdue is editor and publisher of Great Northwest Wine. To learn more about wine, go to WRITER


Michael Mettler is a brand management consultant based in Walla Walla who is an unapologetic champion of food and wine. WRITER


6 Wall a Wall a Lifest yLes

Don Fleming lives in Walla Walla. He is a freelance photographer and currently teaches basic and advanced digital photography at WWCC.

Visit the Walla Walla Lifestyles Website!

table of contents




February 2014 PUBLISH ER

Rob C. Blethen EDITOR


L’Ecole’s little winery in the old schoolhouse is all grown up.

Jay Brodt







18 29 32 34


Know where to go to buy, to taste, to enjoy Walla Walla’s renowned wines. New to downtown Walla Walla: a consignment store like no other, and one of the Valley’s favorite artists opens a gallery

Robin Hamilton

Chetna Chopra


Vera Hammill


Three Walla Walla couples tie the knot in style.


The lowdown on the institute, which has two highly trained chefs at its head, an on-campus greenhouse and garden program, a food truck, and, a catering service.


Steve Lenz


James Blethen, Ralph Hendrix, Steve Lenz, Jason Uren


Your first appointment may feel like a first date – be ready to share things about yourself and be willing to listen.


Deborah Riley, a local massage therapist who does myofascial release on her clients, also teaches couples how to massage each other. Touch is profound, Riley says. “Many couples grow closer by learning how to touch each other with love.”





SOMETHING OLD, SOMETHING NEW … Walla Walla has become known as a great wedding destination, with wineries and other venues spurring the growth of a solid industry.


Karlene Ponti


Kandi Suckow

COVER: Photo by Nick Page.

Colleen Monette and Larry Tyson searched high and low for their dream house and finally found it in a 1907 Dutch Colonial.



Masood Gorashi, Jeff Sasser, Donna Schenk, Colleen Streeter, Mike Waltman


Rick Doyle rickdoyle@w

Robin Hamilton robinhamilton@w FOR A DV ERT ISING IN FOR M AT ION

Jay Brodt jaybrodt@w




Wall a Wall a Lifest yLes 7


L’Ecole No 41 — A Rich Part of Valley History By Andy Perdue, Great Northwest Wine / Photo by Kirk Hirota

The little winery in the old schoolhouse is all grown up. Last year, L’Ecole No 41 in Lowden marked its 30th anniversary. This year, it’s celebrating the 30th year of the Walla Walla Valley American Viticultural Area. And next year, the schoolhouse will be a century old. “That’s three celebrations in a row,” said Marty Clubb, owner and head winemaker at L’Ecole. Its roots in this valley run even deeper. Marty’s wife, Megan, is president of Baker Boyer Bank, which started in 1869. That makes it older than the state of Washington and the oldest bank in the Pacific Northwest. Her greatgreat-grandfather Dorsey Baker opened the bank with his brother-in-law John Boyer. The family also donated the land upon

which Whitman College was built. Every generation of the family since has gone to Whitman College, and Megan’s father, Baker Ferguson, not only was an economics professor at Whitman, but he also was chairman of the board of trustees. Today, Megan Clubb is a trustee. Baker and Jean Ferguson created L’Ecole as a retirement project. Baker was 65 and Jean was 59 when they started. Their son-in-law, Marty, who was born on the Gulf Coast in Texas, planned to become a chemical engineer, but after graduating from Texas A&M, he instead attended the MIT Sloan School of Management in Boston, where he and Megan went. The Clubbs helped the Fergusons launch

L’Ecole, then moved to San Francisco to take corporate jobs. By 1988, they were ready to move back to Walla Walla about the same time the Fergusons realized the winery was too much work and they wanted to retire again. So Marty began taking winemaking classes at the University of California, Davis. After working through harvest in 1989, the Fergusons handed him the keys and said, “Call us if you run into any problems.” The first couple of years, Marty leaned heavily on Rick Small of Woodward Canyon and Eric Rindall of Waterbrook — both wineries were nearby. He also got a lot of help from Mike Januik, then head winemaker at Chateau Ste. Michelle.

Once a small, fledgling winery, L’Ecole now produces 42,000 cases of wine that are sold in 45 states and 20 different countries. 8 Wall a Wall a Lifest yles

“I had no experience,” Marty said. “I was clueless.” But through hard work and enthusiasm, he began to produce exceptional wines and now oversees one of the most acclaimed wineries in Washington. Today, L’Ecole produces 42,000 cases of wine that are sold in 45 states and 20 different countries. It is one of the largest family-owned wineries in Washington. Marty relies on grapes from throughout the Columbia Valley, but much of his focus is on vineyards close to home. He co-owns Seven Hills Vineyard near Milton-Freewater with Gary Figgins of Leonetti Cellar and Norm McKibben of Pepper Bridge Winery. In recent years, he has become heavily involved in SeVein, a vast vineyard project in the hills southwest of Milton-Freewater. He has planted 18 of his 42-acre vineyard, which he named Ferguson to honor his late in-laws. For years, L’Ecole was recognizable for its iconic label, which was a child’s drawing of the winery. It was drawn by Ryan Campbell, then an 8-year-old family member. Today, Ryan is a successful architect in London. The winery changed the label three years

ago, as it expanded into national and international markets. Today, the Clubbs’ children are following in their footsteps. Their son, Riley, works at Baker Boyer Bank. Their daughter, Rebecca, was one of the first graduates of Washington State University’s wine business management program and will undoubtedly return to the Valley before Marty, 56, decides to retire. Duckhorn Vineyards has launched a Washington winery. The famed Napa Valley winery will release its first wines using Red Mountain grapes around Labor Day. The wines are being made at Artifex, a custom winemaking facility in Walla Walla. Bill Nancarrow, Duckhorn’s executive winemaker, flies from the Bay Area to Walla Walla every few weeks to check on the wine’s progress. Carol Reber, chief marketing and business development officer for Duckhorn, said the company hopes to open a tasting room in the future. The three likely candidates for the location are Walla Walla, Red Mountain and Woodinville. Planning is in full swing for this year’s Cel-

ebrate Walla Walla. The focus of the annual wine event will be on Syrah, and the Walla Walla Valley Wine Alliance is bringing together a superb lineup of global and local winemakers. Duane Wollmuth, executive director of the wine alliance, said Greg Harrington of Gramercy Cellars, Anna Schafer of àMaurice Cellars and Matt Reynvaan of Reynvaan Family Vineyards will represent the Valley. He also has Gary Mills of Jamsheed Wines in Australia and Kevin Sass, winemaker at Halter Ranch in Paso Robles., Calif., signed up to attend. Wollmuth also is working to bring in a winemaker from the northern Rhône Valley of France. Celebrate Walla Walla takes place June 19 to 21. It will feature five different events over three days. A Walla Walla Valley winery earned top marks from Washington’s largest newspaper. Dusted Valley Vintners’ 2010 Petite Sirah earned the top spot in The Seattle Times’ “Top 50” list of best Northwest wines of 2013. Leonetti Cellar’s 2009 Cabernet Sauvignon (No. 4) and Zerba Cellars’ 2010 Malbec (No. 8) also made the top 10.

Tasting Room Open Daily 11a.m. - 5p.m. & by appointment 1793 J.B. George Rd. | Walla Walla 509.529.0900 |



Cabernet Sauvignon, Syrah, Merlot & Sauvignon Blanc

Wall a Wall a Lifest yles 9

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St. AMAVI CELLARS 3796 Peppers Bridge Road 509-525-3541 2. BASEL CELLARS ESTATE WINERY 2901 Old Milton Highway 509-522-0200 3. BERGEVIN LANE VINEYARDS 1215 W. Poplar St. 509-526-4300 4. BLUE MOUNTAIN CIDER 235 E. Broadway, Milton-Freewater 541-938-5575 5. BUNCHGRASS WINERY 151 Bunchgrass Lane 509-540-8963 6. CASTILLO DE FELICIANA 85728 Telephone Pole Road Milton-Freewater 541-558-3656 7. DON CARLO VINEYARD 6 W. Rose St. 509-540-5784 8. DUNHAM CELLARS 150 E. Boeing Ave. 509-529-4685 9. FIVE STAR CELLARS 840 C St. 509-527-8400 10. FORGERON CELLARS 33 W. Birch St. 509-522-9463 11. FOUNDRY VINEYARDS 13th Ave. and Abadie St. 509-529-0736 12. FORT WALLA WALLA CELLARS 127 E. Main St. 509-520-1095 10 Wall a Wall a Lifest yles


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13. GLENCORRIE 8052 Old Highway 12 509-525-2585 14. GRANTWOOD WINERY 2428 Heritage Road 509-301-0719 509-301-9546 15. JLC WINERY 425 B. St. 509-301-5148 16. CAVU CELLARS 175 E. Aeronca Ave. 509-540-6350 17. L’ECOLE NO 41 WINERY 41 Lowden School Road and U.S. Highway 12 509-525-0940 18. LODMELL CELLARS 6 W. Rose St. 509-525-1285 19. LONG SHADOWS 1604 Frenchtown Road (Formerly Ireland Road) 509-526-0905 By invitation only. Requests accepted on a limited basis. Please call to inquire.

20. MANSION CREEK CELLARS 9 S. First Ave. 253-370-6107 21. NORTHSTAR WINERY 1736 J.B. George Road 509-524-4883 22. PEPPER BRIDGE WINERY 1704 J.B. George Road 509-525-6502 23. PLUMB CELLARS 9 S. First Ave. 509-876-4488

10 31

24. REININGER WINERY 5858 Old Highway 12 509-522-1994 25. ROBISON RANCH CELLARS 2839 Robison Ranch Road 509-301-3480 26. SAPOLIL CELLARS 15 E. Main St. 509-520-5258 27. SAVIAH CELLARS 1979 J.B. George Road 509-520-5166 28. SEVEN HILLS WINERY 212 N. Third Ave. 509-529-7198 29. SINCLAIR ESTATE VINEYARDS 109 E. Main., Ste. 100 509-876-4300 30. SPRING VALLEY VINEYARD 18 N. Second Ave. 509-525-1506


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31. SULEI CELLARS 355 S. Second Ave. 503-529-0840 www. 32. SYZYGY 405 E. Boeing Ave. 509-522-0484 33. TAMARACK CELLARS 700 C St. (Walla Walla Airport) 509-520-4058 34. TEMPUS CELLARS 124 W. Boeing Ave. (Walla Walla Airport) 509-270-0298 35. TERTULIA CELLARS 1564 Whiteley Road 509-525-5700 36. THREE RIVERS WINERY 5641 Old Highway 12 509-526-9463


37. VA PIANO VINEYARDS 1793 J.B. George Road 509-529-0900 38. WALLA WALLA VINTNERS Vineyard Lane off Mill Creek Road 509-525-4724 39. THE CHOCOLATE SHOP 31 E. Main St. 509-522-1261 40. WATERMILL WINERY 235 E. Broadway, Milton-Freewater 541-938-5575 41. WOODWARD CANYON WINERY 11920 W. Highway 12, Lowden 509-525-4129

Wall a Wall a Lifest yles 11

Walla Walla

Dining Guide

A Wing & A Prayer Barbecue + Catering . . . . . . . . . . 201 E. Main St., Walla Walla • 509-525-1566 • Mon.-Thurs., 11 a.m.-8 p.m.; Fri. & Sat., 11 a.m.-9 p.m. Closed Sunday. Authentic Northwest barbecue fare is alive and well at A Wing and a Prayer. Using local produce when available, all meats, sides, soups and sauces are handcrafted by our certified pitmasters. Dry-rubbed meats are smoked low and slow to a tender, juicy perfection. Dine in or call ahead for take out.

Clarette’s Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . Jacobi’s Italian Café & Catering . . . . . . . . . . . . . . . . . 15 S. Touchet St., Walla Walla • 509-529-3430 416 N. Second Ave., Walla Walla • 509-525-2677 • Open daily, 6 a.m.-8 p.m. Mon.-Thu., 11 a.m.-9 p.m.; Fri. & Sat., 11 a.m.-10 p.m. Come “Mangia Mangia” in Walla Walla at Jacobi’s Clarette’s offers many locally sourced foods and consistently is voted the valley’s best Café! At Jacobi’s Café you can enjoy our signaplace for breakfast. Generations of locals ture Italian cuisine and experience casual dining have marked important occasions with its with customer service that is second to none. classic American-style breakfasts. Located You may dine in our vintage train car or sit back on the Whitman College campus, one block and relax on our patio. Because when you are off Main Street, near the Travelodge. Lots of Italian Café & Catering thinking Italian ... think Jacobi’s! parking. Breakfast served all day.

The Marc Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . . Mill Creek Brew Pub . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 W. Rose St., Walla Walla • 509-525-2200 • 11 S. Palouse St., Walla Walla • 509-522-2440 • Dinner daily, starting at 5:30 p.m. Mon.-Sat., 11 a.m.-midnight; Sunday, 11 a.m.-9 p.m. Using locally sourced produce, poultry and For 15 years, Mill Creek has served locally meats, Chef Antonio Campolio has created an brewed, handcrafted beers. You’ll find great ambitious and creative menu. Try the “Bacon and values on the kid-friendly lunch and dinner Eggs,” a tempura-fried Red Boar Farms pork belmenu, served inside or out on the largest paly served with a soft-poached, locally produced tio in town. Local wines, daily specials and egg. All menu items are thoughtfully paired with great atmosphere, all await you at Mill Creek local wine selections. Vegetarian dishes are as inBrew Pub. triguing as non-veggie options.

Patit Creek Restaurant . . . . . . . . . . . . . . . . . . . . . 725 E. Dayton Ave., Dayton, WA • 509-382-2625 Lunch: Wed.-Fri., 11:30 a.m.-1:00 p.m.; Dinner: Wed. & Thu., 4:30-7 p.m.; Fri. & Sat., 4:30-7:30 p.m. Named in “Northwest Best Places” as the only four-star French restaurant east of the Cascades, Patit Creek has been serving great cuisine — without the attitude — since 1978. While all the entrees are exquisite, their meat dishes are truly notable, especially the Medallions of Beef Hiebert. An imaginative wine list and remarkable desserts make Patit Creek a gem worth traveling for.

12 Wall a Wall a Lifest yLes


Thai Ploy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 311 S. Ninth Ave., Walla Walla • 509-525-0971 Open 7 days a week from 11 a.m. Roast Duck Curry, Lemon Grass Barbecued Chicken, Coconut Prawns, Pad Thai and more. A great menu of Thai dishes, expertly prepared. Enjoy a glass of wine, cold beer or tasty Thai iced tea with your meal. Plenty of room for groups or just the two of you. If you’re looking for a true Thai dining experience, Thai Ploy is the place for you.

T. Maccarone’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 N. Colville St., Walla Walla • 509-522-4776 • Open daily, 11 a.m.-9 p.m. Welcome to T. Maccarone’s, a modern, Washington wine-country bistro influenced by classic Italian sensibilities. Join us in our downtown Walla Walla restaurant for a celebration of the senses – from the fragrant allure of white truffle to the warm spark of candles in our intimate dining room, let us help make your wine-country experience truly memorable.




Outdoor Dining


Under $10

Reservations Recommended Food Past 10 p.m.

$11-$25 Over $26

Espresso, Bakery, Soup & Sandwiches

Wedding Flowers Bouquets, boutonnierres, centerpieces. Call to schedule an appointment with our wedding designer.

“Best of the Best” Caterer, 2012

394128 SL

Marty Bray Chef/Owner

509.540.1861 124 Union Street Walla Walla, WA 99362

Garden of Eatin’ Espresso Bar inside Nature Garden Florist.

101 W. Broadway St. Milton–Freewater, OR 97862


509.529.0772 s 391982V



Welcome Table Floral 100% Local, Seasonal, Beautiful

“This is the one that started it all for me.” 394086V

-Lucy Martin, Portland, OR.


w w w. re i n i n g e r w i n e r y / v i s i t

Wall a Wall a Lifest yLes 13

What’s New in W2

Left: Henry welcomes customers at Connie Rogers’ Diettrich House Antiques booth at Tra Vigne. Right: Vintage trucks, just some of the collectibles at Tra Vigne.

Très Chic! This cooperative gallery features everything from antiques to handcrafted offerings. Tra Vigne is a welcome addition to downtown Walla Walla’s everincreasing shopping options. Whether it’s wedding gifts, an addition to your home’s décor, artwork or a handcrafted piece, this gallery is sure to become a regular stop for downtown shoppers and browsers. Tra Vigne Partners Craig Keister and Linda Stroud have outfitted their spacious cooperative-style gallery with display booths (there will be more than 30). Vendors at Tra Vigne include, among many others, Douglas Gisi, showcasing his wine-barrel furniture; Connie Rogers, with pieces from Diettrich House Antiques; Doug Saturno of The Clock Shop; Richard, Judy and Ben Czyhold, 14 Wall a Wall a Lifest yles

displaying metal sculpture and forged-metal work; weaver and fiber artist Carol Knobel; painter Dory Milistefr; jewelers Ed and Linda Simpson; and Michael Jaramillo, offering vintage bicycles and glasses. Look for special events and opportunities to meet the artists and craftspeople. Or just stop by to see what’s new — browsing is encouraged!

115 E. Main St., Walla Walla 509-520-2181 Open Monday through Saturday, 10 a.m. to 5:30 p.m.; Sunday, 11 a.m. to 4 p.m. Follow it on Facebook

Left: Kirsten and Todd Telander in their Telander Gallery, which features Todd Telander’s illustrations and paintings, as well as the work of local and national artisans. Right: Todd Telander’s illustrations at Telander Gallery, some of the series for his Globe Pequot Falcon Pocket Guide: Butterflies & Moths.

The Art of Nature Todd Telander’s art is a vibrant window on the natural world. From his spareyet-detailed illustrations of flora and fauna to his evocative landscape paintings, Telander has turned his expertise in scientific illustration into an artistic expression of nature. Todd and his writer wife, Kirsten, recently opened Telander Gallery in downtown W², a showcase for his diverse artistic works and a venue for locally and nationally known artists. Telander, a native of rural Northern California, holds a degree in environmental studies and biology from the University of California, Santa Cruz, and completed graduate-level programs in scientific illustration. He has received widespread acclaim for his illustrations and is known for his careful observations and drawing in the field. His appearance as the featured artist at the Othello Sandhill Crane Festival in 2005 led to his and Kirsten’s side trip to Walla Walla. It was love at first sight, and the couple and their two sons have called W² home ever since. Three years ago, Telander was approached

by Globe Pequot Press to write and illustrate a series of small field guides, which, so far, include over a dozen titles on subjects as varied as birds, butterflies, edible wild plants, and reptiles and amphibians. Many of Telander’s original illustrations are available at the Telanders’ gallery, tucked into trendy Colville Street. Their shop features Todd’s illustrations and paintings and an ever-changing selection of art, jewelry, ceramics and more. For artists who are inspired by his work, Telander offers intermediate/advanced art classes in drawing and painting at his home studio — a six-week intensive class for no more

than seven students. (For more information, call Telander at 509-540-0068.)

Telander Gallery 34 S. Colville St., Walla Walla 509-540-2555 Open Tuesday through Saturday, 11 a.m. to 5 p.m. Follow it on Facebook

Wall a Wall a Lifest yles 15

It just makes sense. At Baker Boyer, we not only want to guide you to a brighter financial future—we want to get you there the best way possible. We make our loan decisions locally and get to know each of our clients personally. Contact us today or apply online at:

TASTING ROOM 18 North Second Avenue Walla Walla, WA 99362 Hours: Thursday, Friday, Saturday & Monday 10am to 4:30pm Sunday 11am to 4:30pm (509) 525-1506

Jim Tackett (509) 526-1247 NMLS #498681

Debbie Miller (509) 526-1486 NMLS #498677

Judy Hicks (509) 526-1244 NMLS #498670

509-525-2000 800-234-7923


1663 Corkrum Rd.


Walla Walla, WA 99362 SUMMER RANCH EXPERIENCE Visit the Ranch on Saturdays, May 24 - August 30, 2014 11am to 3pm, without appointment. Wednesday through Friday, winery visits by appointment, 10am to 3pm.

Locally Owned and Operated By Kerry Lees & Family • Chapel • Church • Graveside • Serving All Faiths • Serving All Cemeteries • Courtesy Hospitality Room

Elizabeth Brandt Licensed Funeral Director

Kerry Lees

President Licensed Funeral Director

Shelley Anthony, BMS Licensed Funeral Director

(Casket or Urn)

Caring Professionals Serving the Walla Walla Valley & Milton-Freewater Since 1940 1551 Dalles Military Rd. • Walla Walla • 525-3397 • 16 Wall a Wall a Lifest yles 394102V


(Seats 85 at Tables)

• Crematory on Site • Pre-Arrangement Plans • Flexible Prices & Services • Competitive Price Guarantee • Convenient Location • Large Parking Lot • Catering Available • Horse Drawn Carriage Available

item # 180 ©2013 Spring Valley Vineyard, Walla Walla, Washington 99362





Photography services to meet your personal or business needs.

Exper ience


wor l d - c l a s s m er l ot

Immerse yourself in the Art of Blending and take home your own custom blend.

Northstar Winery is dedicated to the production of ultra-premium Merlot, considered among the world’s best.

Tasting Room Hours: Monday - Saturday 11am - 5pm ~ Sunday 11am - 4pm


1736 JB G eorGe road, Walla Walla 99362 ~ (866) 486-7828 394090V


n o r t h s t a r w in e r y.c o m I tem #156 ©2013 N orthstar WIN INery ery, Wall a Wall a , W Wa a 99362

Wall a Wall a Lifest yles 17

A Tale of Three Weddings For this year's Wedding Issue, Walla Walla Lifestyles talked to dozens of local couples to find out what weddings in Walla Walla look like these days. We discovered three remarkable couples who have found happiness in each other’s arms. Ryan and Elizabeth Tackett, representing the stars-in-their-eyes, fresh, young couple, are both musicians and met at the church where Ryan is the musical director. Ryan is a bit of a prophet – he awoke from a dream knowing he was meant to marry Elizabeth. And so they did, at a beautiful ceremony held at the Winn Homestead in Weston, Ore. Annette Bergevin and Kristy Olsen got to know each other over time, becoming friends and then lovers. They were married last September after Washington state passed the same-sex marriage act. “We could tell things were changing,” Kristy says. “Neither of us wanted to be domestic partners 18 Wall a Wall a Lifest yLes

– we wanted to marry.” Rachel Philo and Charlie Mandis each have one child – Rachael has Jesse Ocanaz, who is 2; Charlie has Janelle (Mandis), who is 8. They've blended their families together by maintaining a sense of humor, practicing patience and showering each other with a lot of love. Soon to be wed, Rachel, Charlie and their kids did a practice run for Lifestyles at Primrose on Main, a beautiful mansion in Milton-Freewater. With one exception – the wedding of Ryan and Elizabeth – these photos were shot specifically for Lifestyles. They involved a lot of scheduling, last minute rescheduling, frayed nerves and triumphant results

– after lots of work on the part of two players in our “A Tale of Three Weddings” story. Kyle Meliah, co-owner of The Beehive Cut & Color Bar in downtown Walla Walla, along with her talented crew, did all the styling for these brides and grooms (including Elizabeth Tackett.) Walla Walla Clothing Company provided the wedding outfits for Rachel, Annette and Kristy. We couldn't have done it without them. These three weddings may have been – and will be – big or small, raucous or sweetly sentimental, but at their core is the most valuable treasure of them all: true love.

On a perfect October day, Ryan and Elizabeth exchange vows at Winn Homestead, in Weston, Oregon. Left: The couple share a private moment during a a brief break in the formal family photo time. Elizabeth’s hair by Lindsay King and make-up by Julie Herrera, both of The Beehive.

Ryan Tackett & Elizabeth Fleming By Natasha Blake Rudnick / Photos by Greg Lehman

Two weeks after Ryan Tackett started dating his girlfriend Elizabeth, he had a dream that he proposed to her. session,” Ryan says. Ryan and Elizabeth provided an array of instruments, and one by one, musically inclined wedding guests approached the mic to strum a tune or two. And then the

newlyweds, as they had done so many times before and would do so many times again, played a song together.

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He awoke knowing, “without a shadow of a doubt,” that this was the woman that he was going to marry. Both are musicians, with mutual friends amidst the music scene in Walla Walla, and both attend Blue Mountain Community Church (Ryan is the musical director there), where they met last spring. Elizabeth, originally from San Francisco, graduated from Whitman College with a degree in music. His instrument is the guitar, hers is the piano. They became acquainted with one other, then began dating last April. Two-and-a-half months later, they were engaged. The proposal took place on the Whitman College campus, at one of their favorite spots by the water, where the creeks converge, under a canopy of trees. They’d gone there to work on a song together — they often write and compose with one another — and unbeknownst to Elizabeth, Ryan’s family was in on the plan. When they arrived, she encountered a candlelit pathway and floating candles bobbing along the surface of the water. There was wine and dessert, and the rest is history. The couple said their vows this past October, outdoors on the lawn of the Winn Homestead — a beautiful old barn in Westin, Ore. — surrounded by family and friends and fellow musicians. With their love of music, it might have been difficult deciding what their first dance song would be. “That was one of the things we were most excited about … we had an open-mic

Walla Walla’s historic performing arts theatre is also a full-service wedding venue, featuring everything from catering service to a Certified Bridal Consultant on staff. Now accepting reservations for Fall 2014 & 2015 weddings!

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Elizabeth’s maids-of-honor held the their pastel bouquets (“Flowers by Kim” in Tri-Cities) at attention during the ceremony.

The new Mrs. Tackett lets out a joyous whoop as the couple enters the Winn Homestead barn for the reception. 20 Wall a Wall a Lifest yles

As evening falls, the Ryan and Elizabeth share their first dance beneath the warm glow of twinkle lights and the gaze of their guests.

The couple’s cake with a simple floral design (“Sally’s Bakery” in Milton-Freewater) sits ready to be cut in the barn. Wall a Wall a Lifest yles 21


The question of whether or not they’d ever marry was already a given. They knew from the start that they wanted to spend their lives together.

22 Wall a Wall a Lifest yles

Kristy Olson and Annette Bergevin tied the knot in Walla Walla last September and the couple has been looking forward to finally going on their honeymoon in Todos Santos, Mexico. Here they posed for Lifestyles at Bergevin Lane Vineyards, where Annette is a co-owner.

Annette Bergevin and Kristy Olson By Natasha Blake Rudnick / Photos by Steve Lenz

Annette Bergevin is a warm and a vibrant woman — there's something about her that comes so intensely from the inside out, it’s infectious. Kristy is the more stoic of the two, possessing a natural elegance. She’s a surfer. You could picture her scanning the horizon, assessing where the next swell is coming from, optimizing her chances of catching that next wave. The two are a perfect balance, and the fact that they’re deeply in love with one other is obvious, as they tenderly joke around and divulge the story of how their wedding came to be. “I’d become the third wheel to a set of brothers,” says Annette, “Doug Simcock (a local agent for Windermere Real Estate) and his brother, Rick.” Rick lives in Mount Vernon, Wash., which is where Kristy resided before relocating to Walla Walla. Kristy would come to Walla Walla to relax in our small-town setting and hang out with the Simcock Family.

It was during one such visit, in May 2010, that Kristy and Annette were introduced to one another. “She had been told everything about me,” says Annette, “but I knew very little about her. I was most definitely at a disadvantage,” she says, laughing. As soon as they met, they knew that they liked one another. Their friendship grew over the next several months, and in September 2010, Kristy took some vacation days and came to Walla Walla so that they could spend some time together. Four months later, Kristy took the plunge and relocated here. The question of whether or not they’d ever marry was already a given. They knew from the start that they wanted to spend their lives together and that theirs was a union built to

last. All they had to do was wait for the legislature and public opinion to make this feasible. “We could tell that things were changing, so we just waited. Neither of us was interested in being domestic partners — we wanted to marry,” explains Kristy. The same-sex marriage bill, which was passed by the Washington state legislature on Feb. 12, 2012, and signed by Gov. Christine Gregoire, provided the legal means for gay and lesbian couples to, at last, marry and be recognized as legally married. This watershed moment has helped hundreds of same-sex couples solidify their relationships, and Annette and Kristy were no exception. This past September, Annette married Wall a Wall a Lifest yles 23


Left: Kristy is wearing a Diane von Furstenberg silk blouse in navy; black, coated skinny jeans by Joe’s Jeans; black leather “The Kenley” boots by Sam Edelman; bracelets by Jenny Bird, and gun-metal chain and gold bar necklace by Larucci. Right: Annette is wearing a leather moto jacket by Line; a silk blouse by Parker in “blackrain”; stilt jeans from AG, in “17year.” Her cognac-colored boots are “Jenna Disc” by Frye. Hair by Audra Billingsly; makeup by Monica Claiborne. All clothing and jewelry items are from Walla Walla Clothing Company.

Kristy in her brother’s backyard. The couple and their family cooked and catered the affair, with a little help from T. Maccarone’s owner, Tom Maccarone, who provided his restaurant’s famous antipasto platter. Doug Simcock officiated their wedding and guided them through their self-transcribed vows. It was his turn to play third wheel. Because of Annette's position as co-owner of Bergevin Lane Vineyards, the grape harvest meant that their honeymoon was delayed until this year, when they’ll head down to Todos Santos, a small surfing community in Mexico. Annette will relax by the beach, while Kristy will work on catching her next big wave.

Left: A collection of candid shots from Annette and Kristy’s wedding last September (courtesy photos.) 24 Wall a Wall a Lifest yLes

Rachel Philo and Charlie Mandis met online – and laugh about how easy it was to finally meet each other in person. Rachel’s hair is by Tina Nelson and her makeup by Monica Claiborne, of The Beehive. Rachel’s wears a cream-colored, silk maxi dress by Parker; with gold strapy sandals from Mann’s House of Brides. Charlie’s outfit includes a wool jacket by Jack Victor and slacks by Alberto; a cotton shirt by Lipson and a Dion silk tie.

Rachel Philo & Charlie Mandis By Natasha Blake Rudnick / Photos by Nick Page

This is the second time around for Rachel and Charlie, who will marry on Feb. 23 at Primrose on Main (formerly the Gildersleeve House), in Milton-Freewater. The guest list is short, yet all-encompassing, for the intimate ceremony and the cozy dinner party to follow. Rachel and Charlie will be joined by their two sets of parents, their two venue hosts, and two very small, very important guests: Rachel’s 2-year-old son and Charlie’s 8-year-old daughter. “I’m working the kids into my vows,” Rachel explains. “‘May I have permission to marry your father?’ That kind of thing.” Rachel, manager of The Walla Walla Clothing Co., will wear a Nicole Miller dress, one of the perks that comes from having contacts in the fashion industry. She says that her future step-

daughter also has a dress picked out, and while there will be no bridal party or attendants, her young charge has asked to be responsible for the very important task of chief petal-thrower. Charlie and Rachel met online two years ago this April. Were they concerned when it came time to meet in person? “Not at all ... because you get a sense of someone from getting to know them from a distance, online or on the phone, and that’s not something that changes all that much when you finally meet,” Rachael says. “From a distance” is only half the story.

While Rachel has been firmly rooted in Walla Walla due to the demands of running a busy retail business, Charlie’s work is based in West Richland. They’ve been covering a lot of ground in getting to know one another — speaking both literally and metaphorically. After a year and two months of dating between the two cities, Charlie proposed to Rachel this past Thanksgiving. Once they’re married, there will be a merging of households, geographical locations (they have decided that Rachel will move to Richland) and families. Wall a Wall a Lifest yles 25


Blending a family can be tough sometimes, but Rachel says “a sense of humor really helps.”

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Jesse sheds his shyness and vows to be a party animal for the wedding as Janelle pledges her allegiance to the gods of rock ‘n’ roll. Wall a Wall a Lifest yles 27

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Culinary Wedding Delights From WWCC By Michael Mettler / Photos by Don Fleming One of my go-to caterers for events in Walla the Salty’s Restaurant Group, before opening After much more discussion, the decision Walla is a team of chefs and students from the his own restaurants in Bellevue — 0/8 Seafood was made to give Thiessen the job and the Wine Country Culinary Institute at Walla Walla Grill and the Twisted Cork Wine Bar. opportunity to reinvent the program. This Community College. Led by chefs Dan Thiessen In Thiessen’s initial conversations with was to be largely focused on creating strong and Robin Leventhal, the probonds with students and the gram has grown by leaps and campus community, the greater bounds over the past two years. Walla Walla community, and the Languishing since early bounty of the area’s agricultural 2012, the culinary program at heritage. Walla Walla Community College One of the first major faced the chopping block. At the changes was turning this same time, a heralded Seattle-arnewly accredited program ea chef — Dan Thiessen — was into a year-round school, rathon the hunt for a new direction er than a part-time program. in life after a widely successful, This included expanding the yet soul-searching, career in top on-campus and off-campus restaurants. catering competencies of the Chef Thiessen was ready to newly minted Wine Country leave the fast lane behind and Culinary Institute, developreturn to his roots. Raised on ing an on-campus greenhouse a cattle ranch in Asotin, Wash., and garden program, opening Thiessen spent his young life a food truck, developing food tending to livestock, driving programs for local schools, and tractors and working the line rethinking the campus cafe. at a local restaurant. In the spring of 2013, ThiesRealizing his passion for sen became aware that Robin food, Thiessen left his small Leventhal was looking for new town and moved to New York opportunities and quickly beto attend The Culinary Instigan courting her for a “tempotute of America, from which he rary” summer quarter teaching graduated with honors in 1992. position at the college. As he continued his growth Growing up in Sun Valley, in the culinary world, he moved Idaho, Leventhal was an avid to Europe and ended up workartist and skier who pursued ing in noteworthy restaurants degrees in fine arts at the unin Switzerland. dergraduate and graduate levUpon his return to the els while in college. While in United States, Thiessen was Wine Country Culinary Institute student Chad Bostwick shares hors d’oeuvres grad school at the University hired as an instructor at the for guests at the Chef’s Table on First last April during Feast Walla Walla week- of Michigan, Leventhal took a end, which the students catered. culinary arts program at The job in the catering department Art Institute of Seattle. He used at the school and soon discovhis time at the school to train his students for, Walla Walla Community College president, ered that she had a strong passion for food. and see them placed in, top culinary positions Steven VanAusdle, about the culinary program, Although she lacked any formal chef trainthroughout the region. VanAusdle’s passion for wine, food and art be- ing, following college she made her way into the He then moved on to head some of the came clear — as did his disappointment over food industry and quickly developed a rabid premier culinary teams in the Seattle area as where the program had ended up. The presi- following at restaurants in the Northwest. Her executive chef of SkyCity Restaurant at the dent did believe the program had the potential restaurant, Crave, was a popular Seattle hangSpace Needle, Chandler’s Crabhouse and The for a bright future, but only with the proper out that served up much of the best that the Golf Club at Newcastle, and corporate chef for leadership. city had to offer before she was cast on Season Wall a Wall a Lifest yles 29

Weddings 6 of “Top Chef” in Las Vegas, where she placed fifth overall. “It’s funny, actually,” said Leventhal, “but Dan and I both were auditioning for ‘Top Chef’ when they visited Seattle, and, for some reason, I won out ... I guess I had better hair!” Following “Top Chef,” she served as a consultant at numerous top restaurants in Seattle. Following her 10-week stint teaching in Walla Walla for the summer, Leventhal realized this was her calling and joined the program as a full-time faculty member where she could train the next generation of chefs and run food service on campus at WWCC. The chefs and students at the Wine Country Culinary Institute cater events large and small on campus and throughout the region. One thing I love about the program is its flexibility. Working with a team of, literally, dozens, the school can accommodate multiple events at the same time, which is a lifesaver on busy spring and summer weekends. Further, the students are trained in many different global and regional cuisines, so the menus never feel pigeonholed in one genre. Whether your wedding reception has Asian Chef Robin Leventhal critiques plating techniques with students at the Wine Country Culinary Institute.

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influences, is a festive holiday affair, or is a comfort food-inspired event, the meal is sure to impress. At one recent event the culinary school catered this past fall, the menu was ambitious and seasonally appropriate. Guests opened the cocktail hour with smoked-tomato gazpacho shooters with lemon crème fraîche, Fanny Bay oysters with Champagne mignonette, and a fall ratatouille with truffle-Gruyère baguette while enjoying a selection of Walla Walla wines. All the hors d’oeuvres were stunning. As guests were seated, we were presented with Red Boar Farms “pâté campagne” with mixed greens, tomato chutney, apple cider gastrique and hazelnut multigrain toast. “Who doesn’t love a good pâté?” asked a woman at my table. “It’s like Christmas for your belly!” Following the first course, we moved on to an apple-wood-smoked steelhead with red and gold beet purée, chive crème fraîche, microgreens and salmon bacon. The beets and microgreens had been grown by the culinary school students and were harvested earlier in the day from their farm on campus. To finish our dinner hour, we were presented with tomato-braised Lostine Cattle Company short ribs with chanterelle mushrooms and purple-potato hash alongside a slaw of fennel, frissée and carrots. It was a beautiful dish, and the Merlot accompanying it was perfection. With such talented chefs at its head and well-trained students providing good service, the Institute has had great success with weddings and many other events.

Guests at the Chef’s Table on First enjoyed a salad course of watercress wrapped in Proscuitto with a balsamic vinaigrette, cracked grapes, Cougar Gold Cheese and Grissini cracker.

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Whether your wedding is an intimate gathering of close friends and family, a grandiose celebration, or a rustic country affair, lining up a caterer that shares your vision is an important part of anyone’s big day.

How to Choose a Caterer By Michael Mettler

Your first appointment with a potential wedding caterer is very much like a first date: You and your spouse-to-be need to be prepared to share things about yourselves and also be ready to listen. Be able to articulate how you want your big day to look and feel, and find out about the cooking style and experiences of the caterer. Discuss things you have liked and disliked about weddings and other large events you have attended in the past, and describe your favorite foods, flavors and restaurants. Once you have selected a caterer, you need to establish a realistic budget and make basic decisions as to whether this will be a seated 32 Wall a Wall a Lifest yles

multicourse meal, a cocktail party-style meal of hors d’oeuvres or a buffet. Regardless of the style of meal, I always advocate food options that are as in-season and local as possible. While you might love prime rib and butternut squash soup, they aren’t the most appropriate choices for an August event. Many caterers will prepare a tasting menu for their clients to enjoy during the process of developing the final menu. This not only allows

their clients to experience a variety of options and how things may complement one another, but also allows for recipes to be refined to suit the palate of the client. Once the menu is finalized, contracts signed and deposits made, the wedding party can (mostly) forget about this aspect of their wedding and leave it in the capable hands of the professionals.

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Deborah Riley demonstrates how to do a hand, arm, and finger pull combination. Done correctly, Riley says, this can greatly reduce symptoms of tendinitis, a condition that Cindy Moon (on the massage table) suffers from.

Finding Bliss – Together Couples massage can help deepen relationships By Robin Hamilton / Photos by Steve Lenz What could be more relaxing than a massage? Perhaps a massage by your beloved — if he or she has a little experience. One way to get that experience is through a couples massage class. Luckily for local brides and grooms, longmarried couples, or any two people who wish to help each other relax, there is a way to attain that loving touch. Deborah Riley, a Walla Walla licensed massage therapist, is offering a couples massage class at the Cameo Heights Mansion. “It’s been so sweet,” Riley says. “A couple 34 Wall a Wall a Lifest yles

learning to massage their partner without tiring helps them become closer. You can always tell a couple that is working on trusting each other, and it’s wonderful to be able to help them.” In her classes, Riley says, students are learning what muscle feels like, and what a point of tension feels like. Riley performs a massage technique called Mysofascial Release, which she describes as “sinking your hands into the tissue,” not with a superficial stroke, but a calm and patient laying on of hands. Clients often ask Riley about the difference

between massage (Swedish or deep-tissue, and other forms of massage) and Mysofascial Release. “The difference is that the therapist is allowing the body to gently release all of the tension it holds, rather than pushing or pulling on the muscles to force the relaxation,” she says. Other forms of massage can be helpful and fun, she says, but for many massage clients with injuries and overall tension, Mysofascial Release is more beneficial. “There are restrictions that go around the nerves, around the muscles and all the tissues of the body. By waiting for the body to release

Learning how to let the tissues relax on their own, rather than forcing them to release, is the key to this form of massage, Riley says.

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on its own, you’re working at the cellular level. The client has to trust the therapist and let go.” Riley emphasizes teaching the couples how to massage their partner for lengthy periods of time without getting tired, and using parts of their bodies (elbows, for instance) instead of taking the movement into their hands, arms or backs. “That was something I really appreciated,” says Craig Maydole of West Richland. He and his wife, Lenore, were staying at Cameo Heights Mansion, just outside Walla Walla, for their 13-year wedding anniversary. They signed up for the class and discovered they really enjoyed giving each other massages, especially once they had learned how to do a sustained massage without strain. “For the person giving the massage, Deborah showed us how to maintain good body mechanics and not to use just the fingers and hands to provide all the force,” he says. “It answers the question about how a masseuse manages to do this work without being dead tired.” The lovely thing about it, Maydole says, was the way it’s “you and your wife working with each other, watching each other, learning together.” Riley describes the class as a two-hour ses- • 509-520-3953 Wall a Wall a Lifest yles 35


Riley demonstrates a gentle leg pull on Cindy Moon for her husband Trevor. This technique releases the fascia in the hips and thighs.

sion, with one person massaging the other under Riley’s direction, with hands-on assistance. The Maypoles were joined by Cindy and Trevor Moon, from Milton-Freewater. Both couples remain completely clothed, and the atmosphere is totally “G” rated. “It was great; she (Riley) really knows her stuff,” says Cindy Moon. “We were there specifically for the class.” Moon says Riley helped them focus on their individual injuries. “My husband is a triathlete and has really

Riley shows Moon ways to massage the feet and toes.

sore legs. I have tendinitis in my hand and a bad knee, so she showed Trevor how to do things for my knee and my hand, and me how to work on his legs.” In the past, Riley says, she has seen couples who are having issues with each other, and she tries to give them more time. “With one partner massaging the other, each is slowly learning to trust the other. Communication is key, where, say, the husband says, ‘Yes, that feels better,’ and the wife is tuning in to his reaction. It’s a really neat tool for re-

lationships. “For most people, it’s profound,” she says. “Most people want to enhance their relationship and be able to calm their partner down, help them soothe away pain and worry.” In each class, Riley breaks down learning how to work on different areas, for example, the back or the legs, the neck or the feet. She makes sure she attends to each person doing the massage, helping them keep their shoulders relaxed. In the future, Riley plans on holding big-

“With one partner massaging the other, each is slowly learning to trust the other.” Deborah Riley 36 Wall a Wall a Lifest yles

ger classes, possibly at Revolver Yoga Studio in downtown Walla Walla, where she’ll work with an assistant. “We pick a person from the class and do a demonstration on the techniques, show them what to watch for — like avoiding the spine and the kidneys — then they go back to their tables. We’ll walk through the room answering questions and helping each couple.” Riley says she provides massage, classes and sessions for weddings and other events. “To see people extending themselves to being touched, especially when something has happened in their relationship — for some reason they’ve grown apart — and a door opens, it can be very beautiful.”

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Deborah Riley can be reached at 541-571-2903 or at Cameo Heights Mansion, where Riley is doing her classes, can be reached at 509-394-0211 or at

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Historic Homes

Colleen Monette and Larry Tyson’s home is in a location they love, in a quiet neighborhood.

A Place for Everything By Karlene Ponti / Photos by Matthew Banderas-Zimmerman

After a lot of house-hunting, Colleen Monette and Larry Tyson finally found their 1907 home at 703 University St. What drew them to this home, Colleen says, was “sheer exhaustion from looking. We had hit the wall, and we both liked this one — we decided to make an offer. We were stuck on the pass on our way back, and our Realtor called and said someone else had made an offer and we needed to make a counteroffer. “When we walked into each house, I tried to visualize my things in there,”she says. “I love my antiques. I could see my things in here, and I knew it was the right house.” The home was in great shape — move-in ready — and it welcomed them with its earth 38 Wall a Wall a Lifest yles

tones and extensive woodwork. It has two stories and a basement. In June 2010, the couple moved in. Larry had wanted a place for his drums, and Colleen wanted a place for her art. The home had neither, at first. So they partially redid the unfinished basement, creating a music room. In theory, the home had three bedrooms and two bathrooms. “We had the cutest spare bedroom. But we had only had a couple people come visit us,” Colleen said. So the guest bedroom was converted into

her art room. She works with wax, and the garage was too hot in the summer and too cold in the winter: The wax would either melt or freeze. Now, the house has one bedroom, an art room, and a TV room and library — which used to be the other spare bedroom. It’s not a splashy home with too much color. Colleen prefers earth tones. “I love brown and green,” she says. The only rooms Colleen and Larry repainted were the dining room and upstairs bath; everything else was already in colors they liked. The color for the upstairs bath turned out too light,

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so Colleen is figuring out a way to change it. Colleen says the style of the home has many aspects of Dutch Colonial. It has spacious rooms and impressive woodwork — Colleen believes it is original to the home. The living room is dominated by a massive English biscuit bin the couple uses for storage. Colleen loves the neighborhood, with the dogwoods blooming in the springtime. “I have a stained-glass piece from a friend. It fit. So I knew it was the right house,” she says. “There’s something I love about each room.” She especially loves the studio and the bedroom. Her least favorite room is the kitchen, and it may get an upgrade at a later date. Colleen and Larry spend most of their time in the TV room and library. Colleen enjoys woodworking and built the bookcases in the library. The home has a large entryway, also filled with antiques. The dining room is graced by a pre-Civil War table. The couple and their antiques are right at home.

Wall a Wall a Lifest yles 39

Historic Homes

Colleen and Larry love antiques; their home is full of history.

Living and dining areas are spacious and full of light.

40 Wall a Wall a Lifest yles

The guest room was converted to Colleen’s studio where she creates encaustic art.

Wall a Wall a Lifest yles 41

Historic Homes

The bathroom continues the historic theme.


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Antique mirrors reflect light and add to the appearance of spaciousness.

The bedroom, full of antiques, feels uncluttered, relaxed and comfortable. Wall a Wall a Lifest yles 43

Historic Homes

“I love my antiques. I could see my things in here, and I knew it was the right house.� Colleen Monette 44 Wall a Wall a Lifest yLes

“There’s something I love about each room.” Colleen Monette

Wall a Wall a Lifest yLes 45

FEBRUARY FEB. 7, 8, 14-16, 21-23

Little theatre of Walla Walla presents “the Boys Next Door.” 8 p.m.; Feb. 16 and 23, matinees: 2 p.m.; Little theatre of Walla Walla. Details: 509-529-3683. FEB. 8 “evening of elegance” fundraiser for Walla Walla hospice. 6-11 p.m., Marcus Whitman hotel. Details: 509-525-5561. FEB. 11 the Walla Walla symphony presents “Night at the Movies.” 7:30 p.m., Cordiner hall, Whitman College. Details: 509-529-8020.

FEB. 12-16

“One-act Play Contest.” 8 p.m., harper Joy theatre, Whitman College. Details: 509527-5180. FEB. 21 Whitman Composers Concert. 7:30 p.m., Chism Recital hall, Whitman College. Details: 509-527-5232. FEB. 21-23 american association of University Women presents the aaUW Book sale. Marcus Whitman hotel. Details: 509-526-3232 or 509-522-5007.

is sponsored by the Walla Walla and Columbia County school Retirees association. Children must be accompanied by an adult. tickets are $6. 10 a.m.-3 p.m., st. Francis social hall, 722 W. alder st. Details: 509525-3801. FEB. 25 Jazz spring Concert. 7:30 p.m., Chism Recital hall, Whitman College. Details: 509527-5232. FEB. 28

the 8th annual teddy Bear tea and show

Whitman Orchestra Winter Concert. 7:30 p.m., Chism Recital hall, Whitman College. Details: 509-527-5232.

Karaoke. 8 p.m., Wildfire sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

the second Friday each month, acoustic jam. skye Books & Brew, Dayton. Details: 509-382-4677.


Live music. 9 p.m., Wildfire sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

FEB. 22

Regular Events each month, the Blue Mountain artists Guild in Dayton sets up a new exhibit at the Dayton Public Library. Details: 509382-1964. MONDAY Most Monday nights, live music at Vintage Cellars. 10 N. second ave. Details: 509529-9340. TUESDAY

“Blues and Barbecue” with live music and “West of the Blues BBQ.” Charles smith Winery, 35 s. spokane st. Details: 509526-5230.

Live music. 9 p.m., sapolil Cellars, 15 e. Main st. Details: 509-520-5258.

Comedy jam. 8 p.m., Wildfire sports Bar at the Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

Music or DJ. Music: 9 p.m., DJ: 10 p.m.; Marcy’s Downtown Lounge; 35 s. Colville. Details: 509-525-7483. SATURDAY


Open mic. 7-10 p.m., Walla Walla Village Winery, 107 s. third ave. Details: 509525-9463.

First Wednesday of the month, wine tasting. Plateau Restaurant at Wildhorse Resort & Casino, Pendleton. Details: 800654-9453.

Live music. 9 p.m.-midnight, anchor Bar, 128 e. Main st., Waitsburg. Details: 509337-3008.

“trivia Game Night.” Red Monkey Downtown Lounge, 25 W. alder st. Details: 509522-3865.

Most saturday nights, live music. Vintage Cellars, 10 N. second ave. Details: 509529-9340.


Live music. 9 p.m.-midnight, anchor Bar, 128 e. Main st., Waitsburg. Details: 509337-3008.

Pianist Carolyn Mildenberger. 5-7 p.m., sapolil Cellars, 15 e. Main st. Details: 509520-5258.

Live music. 9 p.m., Wildfire sports Bar at Wildhorse Resort & Casino, Pendleton. Details: 800-654-9453.

Music. 7-9 p.m., Walla Walla Wine Works. Details: 509-522-1261.

the first Friday of each month, free admission at tamástslikt Cultural institute, Pendleton. Details: 541-966-9748.

Live music. 9 p.m., sapolil Cellars, 15 e. Main st. Details: 509-520-5258.

Open mic. 8 p.m., Laht Neppur ale house, 53 s. spokane st. Details: 509-529-2337.

Music. Dayton Wine Works, 507 e. Main st., Dayton. Details: 509-382-1200.

Music. Rogers’ Bakery, 116 N. College ave., College Place. Details: 509-522-2738. Record your music. 5 p.m., Open Mic Recording Club at sapolil Cellars, 15 e. Main st. Details: 509-520-5258.

46 Wall a Wall a Lifest yLes

Music or DJ. Music: 9 p.m., DJ: 10 p.m.; Marcy’s Downtown Lounge; 35 s. Colville. Details: 509-525-7483.

Photos by Steve Lenz

Where in Walla Walla?

Clue: This serviceman greets you with a smile at which auto shop? Contest rules: If you have the answer, email it to, or send it to: Where in Walla Walla? 112 S. First Ave., P.O. Box 1358, Walla Walla, WA 99362. The names of 10 people with correct answers will be randomly selected, and they will receive this great-looking mug as proof of their local knowledge and good taste.

Last issue’s clue: This popular photography spot is a great viewpoint to take a gander at geese. Answer: The McNary National Wildlife Refuge bird blind.

Last month’s winners: Al Bennett Jim Hand Jimmie Brown Rhonda McNett Mark Reavis

Tim Elliott Colin Ford Mary Ellen Berg Jean Colombo Ginny Schneider

Wall a Wall a Lifest yLes 47






Building Better Communities Since 1989 Building signature homes of quality and value in communities throughout the great Northwest for 25 Years. TO FIND A COMMUNITY NEAR YOU, VISIT US ONLINE: 397516V


February 2014 - Walla Walla Lifestyles  

The Walla Walla Valley's people, wine and food.

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