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

May 2014

$3.95

BALLOON STAMPEDE

GETTING HIGH IN WALLA WALLA Supplement of the Walla Walla Union-Bulletin


online at: wallawallawine.com/celebrate or by phone at: (509)526-3117 Presented by Banner Bank and Wine & Spirits Magazine.

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Join over 60 Walla Walla Valley winemakers, three internationally known guest winemakers, and well known wine critics in exploring one of the world’s most distinct red wine grape varieties – Syrah. Contrast the growing conditions, wine styles and wines of the Walla Walla Valley with Paso Robles and Sonoma, California and Yarra Valley, Australia. Participate in special tastings of rare vintage wines, one-of-a-kind winemaker dinners and receptions with some of the Valley’s most awarded winemakers and much more!


May 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.

Jennifer Colton-Jones is a freelance writer, awardwinning journalist and purveyor of the interesting. She is most at home in the Pacific Northwest.

Associate Editor

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

Editor/Writer

Writer

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

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

Photographer

Chris Picard is an avid photographer and saxophone player. He graduated from the University of Washington in 1976. His photography can be seen at www.pbase.com/saxman

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

Photographer

Photographer

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

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

It just makes sense.

Writer

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: www.bakerboyer.com

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

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

Member FDIC

416611

Writer

Carly Yaeger is a sophomore at Walla Walla University with a double major in French and communications. She enjoys coaching gymnastics at WWU, but her passion is writing about the world around her.

Wall a Wall a Lifest yles 3


SWEET HOME WALLA WALLA HOME TOUR

Saturday, May 10, 2014 - 11 am to 4 pm Give Mom or yourself a special treat for Mother’s Day this year. Be a part of Kirman House Museum’s wildly popular home tour and enjoy visiting a collection of exquisite local homes on the Saturday before Mother’s Day. Many of these homes have been featured in Walla Walla Lifestyles magazine. Now, for the first time, you can see them in person, inside and out. You’ll also enjoy free admission at the museum. Tickets are available online now. For more information about the homes, go to kirkmanhousemuseum.org and click the Sweet Home Walla Walla link. You can buy your tickets there or by calling us at 509-529-4373. Better yet, come visit us in person. We’re open Wednesday through Saturday, 10 am to 4 pm and on Sunday, 10 am to 2 pm. $25 per person in advance. $30 per person on the day of the event. The number of tickets is limited and sales will close when the last one is sold. Be sure to get your tickets now.

419848V

214 North Colville Street • Walla Walla, WA 99362

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! 4 Wall a Wall a Lifest yles

410903

3796 Peppers Bridge Road 509.525.3541 www.amavicellars.com

www.pepperbridge.com | 509-525-6502 | info @ pepperbridge.com


table of contents MAY 2014

10 12 17 21

WINE

Walla Walla celebrates 30 years as a federally recognized American Viticultural Area – and one of the nation’s pre-eminent wine regions.

32 39

WINE MAP

Know where to go to taste, buy and enjoy Walla Walla’s renowned wines.

FOOD

The (two) Michelles have poured their hearts and souls into a breakfast joint called Bacon&Eggs – and it’s a sensation.

À LA FRANÇAISE

The Colville Street Patisserie produces edible works of art, reminiscent of the finest French bakeries.

44 46 47

UP IN THE AIR

Whereupon our intrepid art director has the ride of his life in a hand-sewn balloon.

THE MAN CAVE

Simply put, it’s a place a man can call his own. Here, three local men show off their manly, duderific man caves. SECRET GARDENS

Cindi and Tony Gies get a head start on spring with some experimental gardening. CAN’T-MISS EVENTS

EDITOR

Rick Doyle A DV ERT ISING DIR EC TOR

Jay Brodt

M A NAGING EDI TOR

Robin Hamilton

A SSOCI AT E E DI TOR

Chetna Chopra

PRODUCT ION M A NAGER

Vera Hammill

A RT IST IC DIR ECTOR /DE SIGNER / W E BSI T E

Steve Lenz

PRODUCT ION S TA F F

WHERE IN WALLA WALLA?

WHAT’S NEW IN W2?

Fine-ly Made specializes in glutenfree breads, cookies and cakes, while new salon and spa True pampers the discerning client.

25

PUBLISH ER

Rob C. Blethen

James Blethen, Ralph Hendrix, Steve Lenz, Jason Uren SA L E S STA F F

Masood Gorashi, Jeff Sasser, Donna Schenk, Colleen Streeter, Mike Waltman EDI TOR I A L A SSISTA N T

Karlene Ponti

A DM INIS T R AT I V E A SSIS TA N T

Kandi Suckow

DAMN THE TORPEDOS, STAMPEDE AHEAD! Walla Walla’s popular Balloon Stampede is back on track and better than ever.

COVER: Photo by Chris Picard. FOR E DI TOR I A L IN FOR M AT ION

Rick Doyle rickdoyle@w wub.com

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

Jay Brodt jaybrodt@w wub.com

PLEASE LIKE US

Union-Bulletin.com

PLEASE FOLLOW US

Wall a Wall a Lifest yLes 5

Photo by steve Lenz

7

May 2014


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Wine

Left to right on stage: Norm McKibben, John Freeman, Gary Figgins, Rick Small, Marty Clubb, Eric Rindal, Casey McClellan, Andy Perdue, Doug Charles and Duane Wollmuth discuss their roles in Walla Walla’s wine history at the Gesa Power House Theatre.

Industry and Friends Gather for 30th Anniversary By Andy Perdue, Walla Walla Lifestyles / Photos by Steve Lenz

The luminaries of the Walla Walla Valley wine industry gathered March 20 for an evening that will not soon be forgotten. More than 250 people packed the Gesa Power House Theatre to mark the 30th anniversary of the Valley being a federally recognized American Viticultural Area — and celebrate the area’s position as one of the New World’s pre-eminent winemaking regions. The highlight was a two-hour presentation led off by Doug Charles, owner of Compass Wines in Anacortes, who has followed and supported the Walla Walla Valley wine industry since its origins in the late 1970s. Charles regaled the crowd with stories of

his early interactions with such winemakers as Rick Small of Woodward Canyon Winery, Jean and Baker Ferguson of L’Ecole No 41, Eric Rindal of Waterbrook Winery and Casey McClellan of Seven Hills Winery. Then, several of the Valley’s winemaking founders took the stage for a Q-and-A session. They included Small, Rindal, McClellan, Norm McKibben of Pepper Bridge Winery, Gary Figgins of Leonetti Cellar, Marty Clubb of L’Ecole and John Freeman of Waterbrook. Combined, nearly 200 years of Walla Walla

Valley winemaking and grape-growing experience was represented on stage. Figgins, who launched Leonetti with the 1978 vintage, talked about his family’s history of home winemaking and how he chose to enter an industry that, frankly, didn’t exist in the Valley in the 1970s while also holding down a full-time job at Continental Can Company. He caught lightning in a hurry, when his Cabernet Sauvignon from that inaugural vintage was named the top red wine by a national magazine. Not long after that, his wines were Wall a Wall a Lifest yles 7


Wine

Cabernet Sauvignon, Syrah, Merlot & Sauvignon Blanc Tasting Room open daily: 11:00 a.m.-5:00 p.m. Taste our reserve wines by appointment.

“Walla Walla,” which means “Many Waters.” He didn’t realize it might offend anyone until a member of the Seventh-day Adventist Church with the last name of Waterbrook called him to complain. Later, that man came into Rindal’s winery the day it opened and bought the first bottle of Waterbrook. One person who was missing from the stage was Mike Paul, founder of Patrick M. Paul Winery in the late 1980s. Paul, who died in 2009, worked with Figgins at Continental Can. All of the winemakers remembered Paul as a passionate winemaker and early advocate for the Walla Walla Valley wine industry who focused on making small batches of high-quality red wines.

410925

1793 JB George Road Walla Walla, WA 99362 509-529-0900 vapianovineyards.com

in high demand — and that set the standard of quality in the Valley. Small, who launched Woodward Canyon in Lowden in 1981, had planned to attend architecture school after earning his bachelor’s degree at Washington State University. Instead, he planted vines on some rocky ground at his father’s wheat field. He shared how he never realized until years later just what he and his fellow winemakers were trying to accomplish. “You don’t know what you don’t know,” he told the crowd. Rindal, who sold Waterbrook Winery in 2006, talked about how he got his start by working harvest at L’Ecole in 1983. He chose the name “Waterbrook” as an homage to the name

Watermill Winery

Left to right; Gary Figgins of Leonetti Cellar, Rick Small of Woodward Canyon, Marty Clubb of L’Ecole N o 41, and Eric Rindal of Waterbrook.

Open Daily 11am-5pm 235 E Broadway Milton-Freewater, OR (541)938-5575

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8 Wall a Wall a Lifest yles

Attendees sample local wines at the Gesa Power House Theatre.


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AMAVI CELLARS 3796 Peppers Bridge Road 509-525-3541 www.amavicellars.com BASEL CELLARS ESTATE WINERY 2901 Old Milton Highway 509-522-0200 www.baselcellars.com

3.

4.

Announcing Eastern Washington’s First

Wine Fulfillment Warehouse

6.

Now Located in Walla Walla

Winery Fulfillment Services (WFS), a division of Winery Compliance Services, is offering wine storage and fulfillment in their new bonded, temperature-controlled, warehouse. Services include: obtaining directshipping permits (saving you the high cost of licensing), fulfilling orders, shipping , compliance reporting and inventory management. Also available: • TTB and LCB Licensing • Alternating Winery Space • Full-Service Compliance

WFS WINERY FULFILLMENT SERVICES

info@wcsofww.com 1491 W. Rose • Walla Walla

509-876-2461

10 Wall a Wall a Lifest yles

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BERGEVIN LANE VINEYARDS 1215 W. Poplar St. 509-526-4300 www.bergevinlane.com BLUE MOUNTAIN CIDER 235 E. Broadway, Milton-Freewater 541-938-5575 www.drinkcider.com BUNCHGRASS WINERY 151 Bunchgrass Lane 509-540-8963 www.bunchgrasswinery.com CASTILLO DE FELICIANA 85728 Telephone Pole Road Milton-Freewater 541-558-3656 www.castillodefeliciana.com COLLEGE CELLARS 3020 Isaacs Ave. 509-524-5170 www.collegecellars.com DON CARLO VINEYARD 6 W. Rose St. 509-540-5784 www.doncarlovineyard.com DUNHAM CELLARS 150 E. Boeing Ave. 509-529-4685 www.dunhamcellars.com FIVE STAR CELLARS 840 C St. 509-527-8400 www.fivestarcellars.com FORGERON CELLARS 33 W. Birch St. 509-522-9463 www.forgeroncellars.com FOUNDRY VINEYARDS 13th Ave. and Abadie St. 509-529-0736 www.wallawallafoundry.com/vineyards FORT WALLA WALLA CELLARS 127 E. Main St. 509-520-1095 www.fortwallawallacellars.com

11 31

14. GLENCORRIE 8052 Old Highway 12 509-525-2585 www.glencorrie.com 15. GRANTWOOD WINERY 2428 Heritage Road 509-301-0719 509-301-9546 16. JLC WINERY 425 B. St. 509-301-5148 www.jlcwinery.com 17. CAVU CELLARS 175 E. Aeronca Ave. 509-540-6350 www.cavucellars.com 18. L’ECOLE NO 41 WINERY 41 Lowden School Road and U.S. Highway 12 509-525-0940 www.lecole.com 19. LODMELL CELLARS 6 W. Rose St. 509-525-1285 www.lodmellcellars.com 20. LONG SHADOWS 1604 Frenchtown Road (Formerly Ireland Road) 509-526-0905 www.longshadows.com By invitation only. Requests accepted on a limited basis. Please call to inquire.

21. NORTHSTAR WINERY 1736 J.B. George Road 509-524-4883 www.northstarmerlot.com 22. PEPPER BRIDGE WINERY 1704 J.B. George Road 509-525-6502 www.pepperbridge.com 23. PLUMB CELLARS 9 S. First Ave. 509-876-4488 www.plumbcellars.com


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24. REININGER WINERY 5858 Old Highway 12 509-522-1994 reiningerwinery.com 25. ROBISON RANCH CELLARS 2839 Robison Ranch Road 509-301-3480 www.robisonranchcellars.com 26. SAPOLIL CELLARS 15 E. Main St. 509-520-5258 www.sapolilcellars.com 27. SAVIAH CELLARS 1979 J.B. George Road 509-520-5166 www.saviahcellars.com 28. SEVEN HILLS WINERY 212 N. Third Ave. 509-529-7198 www.sevenhillswinery.com 29. SINCLAIR ESTATE VINEYARDS 109 E. Main., Ste. 100 509-876-4300 www.sinclairestatevineyards.com 30. SPRING VALLEY VINEYARD 18 N. Second Ave. 509-525-1506 www.springvalleyvineyard.com 31. SULEI CELLARS 355 S. Second Ave. 503-529-0840 www. suleicellars.com 32. SYZYGY 405 E. Boeing Ave. 509-522-0484 www.syzygywines.com 33. TAMARACK CELLARS 700 C St. (Walla Walla Airport) 509-520-4058 www.tamarackcellars.com 34. TEMPUS CELLARS 124 W. Boeing Ave. (Walla Walla Airport) 509-270-0298 www.tempuscellars.com 35. TERTULIA CELLARS 1564 Whiteley Road 509-525-5700 www.tertuliacellars.com

36

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36. THREE RIVERS WINERY 5641 Old Highway 12 509-526-9463 www.threeriverswinery.com 37. VA PIANO VINEYARDS 1793 J.B. George Road 509-529-0900 www.vapianovineyards.com 38. WALLA WALLA VINTNERS Vineyard Lane off Mill Creek Road 509-525-4724 www.wallawallavintners.com 39. WATERMILL WINERY 235 E. Broadway, Milton-Freewater 541-938-5575 www.watermillwinery.com 40. WOODWARD CANYON WINERY 11920 W. Highway 12, Lowden 509-525-4129 www.woodwardcanyon.com

Wall a Wall a Lifest yles 11


Food

The vegetarian Benedict at Bacon&Eggs features a house-made pesto, tomato slices, sautéed spinach, poached eggs and a beautiful house-made hollandaise atop a toasted English muffin.

Bacon&Eggs Hits the Jackpot with Walla Walla’s Brunch Scene By Michael Mettler / Photos by Nick Page

Breakfast cocktails. Enough said. Nothing gets brunch off on a more delightful note on any given Sunday than one of Michelle Adams’ signature cocktails. Lovingly crafted by hand, with freshly squeezed juices, house-infused liquors and a little bit of love, these beautiful adult libations help set the tone for a delicious time with friends. (Pro Tip: Do not miss out on the Mac Daddy. This cocktail features pineapple-infused tequila with house-made tempache (a Mexican beverage made of fermented pineapple and flavored 12 Wall a Wall a Lifest yles

with brown sugar and cinnamon) and lime juice, gently shaken and served on the rocks. Owners Michelle Adams and Michelle Giannunzio (“The Michelles,” as regulars call them) have poured their hearts and souls into this exciting breakfast joint. After beginning to visit Walla Walla in 2006 for wine-tasting adventures, the pair started to fall in love with the clean air, the big skies, the sun and the four seasons. Many of their friends and past co-workers

from Seattle had already made the jump to this area to set up shop. Many of the faces you might recognize in the food scene in town worked with Giannunzio decades ago at the once-iconic Café Campagne, including Jamie Guerin of Whitehouse-Crawford, Jim German of jimgermanbar, Tom Uberagua (previously the owner of Creek Town Café), and Valerie Mudry and Ross Stevenson of Whoopemup Hollow Café. When The Michelles moved to Walla Walla


a few years ago from Seattle to escape city life, notably, The Michelles are advocates for the they noticed a glaring lack of breakfast options YWCA Women’s Shelter. in town, most especially of fun and adventurWhen living in Seattle, they became close ous choices. friends with Lee Rhodes, the founder of While the pair loves the standbys such as Mr. Ed’s, Clarette’s and Tommy’s Dutch Lunch, they hoped to do something different , something focused on locally grown produce, artisan breads and tortillas, artisan coffee and, of course, cocktails. While the two hadn’t come to town with an explicit desire to open a restaurant (Giannunzio really was hoping to open a coffee shop), Robynne Snow and Peter Viavant enjoy a lively post-brunch conversation. as they worked in other restaurants in town, they started to develop a concept for Glassybaby. When going through her third something they would love and they hoped round of a rare form of lung cancer in 1995, others would, as well. Rhodes’ husband, Emery, blew her some glass “Michelle (Giannunzio) has been cooking votives that provided her amazing solace. Affor 25 years — it’s all she has ever done, and ter beating the cancer, Rhodes founded her she loves to cook,” explained Michelle Adams. company to make similar glass votives, and “Bacon&Eggs is sort of a compilation of all of donates the proceeds to organizations dediher past experiences paired with our proclivity cated to healing. for spicy foods. We also wanted to break down Bacon&Eggs became a natural retailer for some social stigmas with the restaurant. We the product in Walla Walla and supports the have both traveled the world, and in Europe, local women’s shelter with its sales. people have a beer with breakfast on a weekAs Bacon&Eggs moves into its third year day, and nobody cares. We think that our beer, of operations, the restaurant has some fun wine and cocktail selections are perfect to help new things on the horizon, including the repeople ease into their day. We think you should turn of Food Truck Night, rental of its space just have fun and do what you want.” for private parties, tweaks to its Mexican and One thing Bacon&Eggs makes a point of is Southern-inspired menu, and the addition of keeping its price points approachable while dinner service. providing the highest quality food it can. The team wants to make sure it is not alienating Food Truck Night segments of the population by charging too much. It loves having college students come for “When we first moved to Walla Walla, anbreakfast just as much as it welcomes tourists. other thing we missed from Seattle was all of In addition to providing a delicious meal the food trucks. Obviously, there were great (Have I mentioned the shrimp & grits, yet? I taco wagons and Andrae’s Kitchen has started haven’t had anything near this delicious outup, but we missed the eclectic diversity and side of New Orleans), the duo is committed street-food fun we had grown accustomed to,” to the community and is proud to be able to Giannunzio said. support various nonprofits in the Valley. Most With that in mind, The Michelles launched

Food Truck Night last May, and invited the growing cadre of local food trucks to park around the restaurant the first Monday of each month for an evening of revelry. Guests to Food Truck Night can sample a nosh or three from food trucks of their choice, dine inside or outside, and order drinks from the bar at the restaurant. Each Food Truck Night also features one local winery for the night, serving one white wine and one rosé. New, this year, will be Mexican street corn and paletas (fruit-laden ice pops) that the Bacon&Eggs team will prepare for guests, as well as a water balloon fight or two. Returning will be the Dunk-A-Winemaker night in August.

If you go Food Truck Night runs on the first Monday of each month, May through September, from 5 to 9 p.m. at Bacon&Eggs. Confirmed attendees for the year include the Titus Creek Café, La Monarca, Why Not Pizza, The Q, the Smokehouse Wenches, West of the Blues BBQ and Walla Walla Bread Company’s pizza wagon.

Michelle vs. Michelle While The Michelles spend more time at work than anyone should (ah, the life of being a restaurateur ...), they occasionally get some free time to dine, play and travel the world. This writer, for one, was pleasantly surprised to learn more about their adventures and the global influences on their food and drink that they have picked up along the way. Wall a Wall a Lifest yles 13


Food

Chef Michelle Giannunzio is at the helm, daily, in the restaurant. The open kitchen in this former gas station allows diners to catch a glimpse of the behind-the-scenes action while they are enjoying brunch.

Michelle Giannunzio Favorite street food: “My favorite street food would have to be takoyaki in Japan. It is this incredible ball of gooey dough with diced octopus in the middle that is fried in a special pan and then topped with a beautiful salty and sweet sauce and some shaved bonito flakes. Go-to adult beverage: “Hands down, the Bloody Mary from Broder in Portland! It is a meal in itself. It is made with Aquavit, a legion of house-pickled vegetables and a subtle celery-salt rim. You must try it!” Best travel experience: “It would have to be a trip Michelle and I took to Mexico years ago. We spent over three weeks traveling much of the country. We traveled by bus, mostly, so we really got to experience the countryside, meet the people and enjoy the culture. We took in the Mayan pyramids, saw Frida Kahlo’s house, really got into the heart of Mexico City, and experienced both the Pacific and Atlantic coasts during the trip.” Favorite dish at Bacon&Eggs: “My favorite would have to be the huevos con chorizo. We use a spicy chorizo from Blue Valley Meats, which is amazing, and I can’t get enough of the salsa verde.” Favorite dishes at other restaurants in Walla Walla: “Ugh, that is tough. For sure it would have to be the steak frites at Brasserie Four, and I can never pass up the pork schnitzel at jimgermanbar.” Your guilty pleasure: “The Real Housewives of Beverly Hills” — seriously, I can’t get enough of it!” 14 Wall a Wall a Lifest yles

The bar at Bacon&Eggs is a popular hangout and is conveniently equipped with a cuss jar should anyone get a little carried away during their Sunday brunch.


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Front-of-house manager and bartender Michelle Adams makes sure guests are happy and wellhydrated throughout their meals at Bacon&Eggs.

Favorite street food: “Foufou from Western Africa. It is a sticky dough made of boiled and pounded yams and plantains that is then served alongside stews or soups for dipping.” Go-to adult beverage: “Honestly, I love a good gin fizz. We make ours here with orange-flower water, freshly squeezed orange and lemon juice, gin, and half-and-half shaken with egg white.” Best travel experience: “Dogon in Mali. When I was in the Peace Corps, I had a friend I did a lot of traveling around Africa with, and I fell in love with this area. We were traveling through Mali on mules and hiked through the Dogon Country. It is this amazing society that built their communities in sandstone cliffs high above the valley below to allow them to defend themselves from groups trying to con-

vert them to Islam and Catholicism at different periods in time.” Favorite dish at Bacon&Eggs: “My favorite dish here is the huevos rancheros. It is a great vegetarian option, and I can never get enough of the awesome tortillas we get from La Calandria Tortilleria in Milton-Freewater that come with it.” Favorite dishes at other restaurants in Walla Walla: “I only get two?! Well I know Saffron changes their menu all the time, but always love the octopus and patatas bravas, regardless of how they are prepared. I also can’t get enough of the nachos at The Green Lantern Tavern.” Your guilty pleasure: “A really wellbleached load of laundry. Is that weird? I love that slight bleach-y smell when the laundry comes out of the dryer all warm and white. I love it!”

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Building Better Communities Since 1989

Wall a Wall a Lifest yles 15


WOODWARD CANYON

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Tasting Room Open Daily Private Tastings by Appointment

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

Est. 1983

• One of Washington State’s first artisan, family-owned wineries

Open Daily 10am – 5pm 41 Lowden School Road, Lowden, WA

• Estate grown wines certified sustainable &

14 miles west of Walla Walla on Hwy 12

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

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www.lecole.com 16 Wall a Wall a Lifest yLes

410906

— Seattle Magazine


Food

David Christensen and Tiffany Cain, owners of Colville Street Patisserie.

Bite into France By Carly Yaeger / Photos by Steve Lenz

Bienvenue à France in Walla Walla. As you step through the front door, the sweet aromas of chocolate and coffee welcome you. Your taste buds begin to awaken from a pastry-less sleep. Your eyes then spot the 5-foot glass-encased display of fancy confections, and you know you’ve arrived. The Colville Street Patisserie is a little slice of French goodness nestled right in our small-town USA. The menu boasts Frenchinspired pastries such as croissants (buttery, flaky, crescent-shaped rolls) and macaroons (sweet, crisp, sandwich-style cookies), as well as luxurious drinks, such as homemade sodas and specialty coffees. Owners David Christensen and Tiffany Cain, who are husband and wife, bought the Patisserie from the original owner, Matt Zack, in 2008. Though Cain admitted to having no French background, she and Christensen have had plenty of experience in the baking and pastry business: Cain had owned the Weinhard Café in Dayton for 10 years, and Christensen had served as the pastry- and sous-chef at WhitehouseCrawford.

Cain said she loves being a customer at the Patisserie almost as much as she loves running it. “It’s fun! It’s like working at a candy shop; people are so excited to visit,” she said. Author of The Simply Luxurious Life blog, Shannon Ables, wrote in September 2013, “As I am always looking to share simply luxurious destinations here on the blog, I’ve been eagerly waiting to share and introduce readers to Colville Street Patisserie. After all, it is their chocolat chaud that puts all other versions of hot chocolate to shame (even, I must say, surpasses Angelina’s in Paris). I look forward each week to indulging in a cup of my own.” Indulgence is the Patisserie’s expertise, and with treats ranging anywhere from $1 to $10, it is a cost-effective bit of pleasure. With all the delicious desserts the Patisserie

has to offer, it’s hard to pick just one. “My favorite? Hmmm ... I have two,” Cain said. The canelé is one, a small caramelized and dark-crusted pastry with a custard-cake filling. Its wavy, bell-shaped appearance makes this dessert even more delectable. Cain’s other favorite? Macaroons, of course. The Patisserie has mastered the art of divine macaroons, and it is constantly switching up the flavors and playing with new ideas. “(The Patisserie) is so diverse,” said Walla Walla visitor and happy customer Allie Suppé, “so cute inside, and a great place to relax. The ambience is amazing.” After taking the first bite of her large chocolate-chip cookie, she said, “Now they make a good cookie!” If your guilty conscience regrets dessert before sustenance, have no fear because the Wall a Wall a Lifest yles 17


Food Patisserie’s croissants are the cure. Praises about their croissants are consistent among customers. Abra Bennett, local blogger of French Letters, comments, “Want to treat yourself to what a visiting French friend described as ‘the best croissant I’ve had since I was a child’? The Patisserie produces not only stellar morning treats, but also little pastry art works and beautiful cakes, much like those you’d find in any pastry shop in France.” When asked about the recipe, Cain explained that the Patisserie simply uses the best ingredients and her husband is always “tinkering with the croissants until he gets them just right. He is very particular about details, never slacking off.” She did reveal one secret in making the croissants so tasty: “We bake them longer, so the butter is crisp and brown. Ours are definitely brown.”

Another secret behind the Patisserie’s expertise might be Leila Schneider, 27-year-old pastry chef. Schneider recently moved to Walla Walla from — where else but — Alsace, France. The petit chef, born and reared in France, and French-cuisine schooled, said, “They taste like the croissants from France to me. We do put a lot of butter in them. That’s the secret to basically any French pastry.” As she carved off slices of Gruyère cheese, she mentioned that the Patisserie is trying new ideas such as a savory cheese-filled choux. Think of an éclair, minus the custard, plus a tasty herbs-and-cheese filling. Stopping by the Patisserie is not a one-time deal. It experiments with new flavors and recipes, and creates new pastries weekly. It recently started making its own soda, and is eager to try an apple/pear flavor soon. “Try our new Meringue Cookie Rocher too!” “We’re always trying to do things better.

ReCiPe

ROCHERS 2 egg whites 1 cup powdered sugar 1 pinch salt 1/2 teaspoon vanilla extract 1/2 cup sliced toasted almonds, or coarsely chopped roasted hazelnuts, or cocoa nibs Preheat the oven to 350 f. Line a baking tray with foil, parchment paper or a silicone mat. Whisk the egg whites, powdered sugar and salt in the bowl of a stand mixer. Place the mixing bowl over a small pot of simmering water. stir constantly with a whisk, and cook the meringue to 120 f. Remove from heat. With the stand mixer, whisk the meringue until it forms stiff peaks — it should hold its shape when a spoonful is dropped onto a baking pan. Carefully fold in the vanilla extract and the nuts or nibs. Pipe 12 cone-shaped spirals, or carefully drop 12 large spoonfuls, onto the baking tray. Bake for 20 minutes with the oven door propped open just slightly to allow moisture to escape. the meringues should be chewy inside. Allow to cool, then store in a tightly sealed container for up to 5 days.

18 Wall a Wall a Lifest yLes

Always trying to improve our coffee, make new products.” Cain said. It is clear Cain and her coworkers are passionate about their work, and they produce the sweet results to prove it. As she said, “We really believe in the pastries we have.”

Colville Street Patisserie 40 S. Colville St. Walla Walla 509-301-7289 colvillestreetpatisserie.com Open Monday to Thursday, 9 a.m. to 8 p.m.; Friday and Saturday, 9 a.m. to 10 p.m.; Sunday, 9 a.m. to 5 p.m.


Walla Walla

Dining Guide

Clarette’s Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . A Wing & A Prayer Barbecue + Catering . . . . . . . . . . 15 S. Touchet St., Walla Walla • 509-529-3430 201 E. Main St., Walla Walla • 509-525-1566 • awingandaprayerbbq.com Open daily, 6 a.m.-8 p.m. Mon.-Thurs., 11 a.m.-8 p.m.; Fri. & Sat., 11 a.m.-9 p.m. Closed Sunday. Clarette’s offers many locally sourced foods Authentic Northwest barbecue fare is alive and and consistently is voted the Valley’s best well at A Wing and a Prayer. Using local produce place for breakfast. Generations of locals when available, all meats, sides, soups and sauchave marked important occasions with its es are handcrafted by our certified pitmasters. classic American-style breakfasts. Located Dry-rubbed meats are smoked low and slow to on the Whitman College campus, one block a tender, juicy perfection. Dine in or call ahead off Main street, near the travelodge. Lots of for takeout. parking. Breakfast served all day.

Mill Creek Brew Pub . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 S. Palouse St., Walla Walla • 509-522-2440 • millcreek-brewpub.com Mon.-Sat., 11 a.m.-midnight; Sunday, 11 a.m.-9 p.m. for 15 years, Mill Creek has served locally brewed, handcrafted beers. you’ll find great values on the kid-friendly lunch and dinner menu, served inside or out on the largest patio in town. Local wines, daily specials and great atmosphere, all await you at Mill Creek Brew Pub.

Jacobi’s Italian Café & Catering . . . . . . . . . . . . . . . . . 416 N. Second Ave., Walla Walla • 509-525-2677 • jacobiscafe.com 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 Café! At Jacobi’s Café you can enjoy our signature italian cuisine and experience casual dining with customer service that is second to none. you may dine in our vintage train car or sit back and relax on our patio. Because when you are Italian Café & Catering thinking italian ... think Jacobi’s!

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.

T. Maccarone’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 N. Colville St., Walla Walla • 509-522-4776 • www.tmaccarones.com 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.

KEY

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.

Breakfast

Kid-Friendly

Lunch

Outdoor Dining

Dinner

Under $10

Reservations Recommended Food Past 10 p.m.

$11-$25 Over $26

Wall a Wall a Lifest yLes 19


Walla Walla’s Preferred Source of Retail Therapy 25 S. Colville, Walla Walla 509-529-7100

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311 N Front Street, Dayton Don’t miss this rare opportunity to own a meticulously renovated charming Queen Anne Victorian cottage.

Taken down to the studs and rebuilt on the interior that features open living/dining room and kitchen area. Large kitchen has gorgeous granite countertops including center island with breakfast bar seating, beautiful maple cabinetry and flooring, tile back splash and new appliances. All new windows, Berber carpeting in living room and bedroom, bathroom features subway tiling with tub/shower combo. New plumbing, electrical, and heat pump with central air. 419046rh

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What’s New in W2 There’s always something new happening in Walla Walla, if you know where to look

Left: Maria King’s Fine-ly Made bakery offerings reflect her dedication to safe and delicious foods. Right: Gluten-free chocolate chip cookies (Courtesy of Fine-ly Made).

So Fine! Story and photos by Diane Reed

Tucked away in College Place is a bakery catering to gluten-free and vegan customers — but Fine-ly Made Baked Goods will appeal to anyone who likes a scrumptious cookie, muffin or bread. Maria King, who moved to the Valley in 1996, is a graduate of Walla Walla University. After a stint in Michigan, she moved back to the area in 2009. A naturopath told her she was dairy intolerant and celiac (gluten-intolerant), and this avid baker set out to transform her grandmother’s and great-aunt’s recipes into baked goods she and her family (husband, Benjamin; son, Oliver; and stepdaughter, Beth) could enjoy. She also adapted the recipes for vegans, so the recipes don’t include eggs or dairy. King wanted to share her baked goods with others who are gluten-intolerant by participating in local farmers markets. Her creations became so popular that several stores asked if she could supply them — but doing that would require a commercial kitchen. When King found out that the bakery at her present location was closing, she jumped

on the opportunity to lease the space. After a two-month process of cleaning and retrofitting the kitchen, the bakery was transformed into a dedicated gluten-free facility. Today, King’s baked goods are varied and ever-expanding, and include breads, granola, cookies, muffins, English muffins, whoopee pies, hamburger and hot dog buns, and pancake and biscuit mixes. But she’s always working on developing new products and improving her regular offerings, so there’s always something new in the bakery. Her latest creations include veggie burgers and gluten-free pizzas (including margarita, spinach-artichoke and veggie), made with her handcrafted cheese substitutes and available fresh or frozen. She also makes pies and cakes by special order. Fine-ly Made baked goods are also available at Andy’s, Harvest Foods, Green Spoon and

Alive & Well (in Hermiston). So, if you’re a vegan, dealing with food allergies, or struggling to maintain a gluten-free diet, Fine-ly Made baked goods are made for you. And don’t forget, they’re also a great source of scrumptiousness.

Fine-ly Made Baked Goods 28 S.E. 12th St. College Place 509-386-2714 www.fine-lymade.com Follow it on Facebook Open Monday to Thursday, 10:30 a.m. to 3 p.m.

Wall a Wall a Lifest yles 21


What’s New in W2 There’s always something new happening in Walla Walla, if you know where to look

One of the tranquil massage rooms at True Salon and Spa.

True Salon and Spa’s styling booths.

A Dream Come True Maile Parker’s dream was to create a comfortable and serene salon providing high-quality services at affordable prices. With the collaboration of her stylist colleagues and friends Cassi Puller, Brittany Culver and Kristen Covarrubias, True Salon and Spa has realized her dream, creating a relaxing, spa-like environment catering to women, men and children. The stylists have over 30 years of experience — many of them working together — and are enjoying having their own place. The salon and spa is located behind Jo-Ann Fabric and Craft in Eastgate. Parker’s husband, Steven, and Puller’s spouse, Zack Witcher, did most of the work to transform the former plumbing shop into this stylish facility. The salon’s seating area features a comfy sofa and chairs, a fireplace and relaxing music — a place where customers can linger over a cup of tea or coffee and cookies. In addition to hair cutting, styling and coloring, True also offers hair extensions, facial waxing, manicures, pedicures and spray tans. 22 Wall a Wall a Lifest yles

Since it opened, the salon has added several new people, including Brittany Moody, who specializes in organic facials; Michelle Anderson, who does permanent makeup (eyeliner, eyebrows and lip liner); and massage therapist Adrianna Mahurin. The staff works collaboratively, researching product lines and enhancing clients’ experience. True emphasizes green and organic products, offering lines such as Emani makeup, ilike Organic Skin Care and Alterna Bamboo Haircare. Part of True Salon and Spa’s mission is to “delight each guest every time we come in contact with them.”

True Salon and Spa 2009 Portland Ave. Walla Walla 509-540-3188 www.w2truesalon.com Follow it on Facebook Open Monday to Friday, 8 a.m. to 8 p.m.; Saturday and Sunday, 8 a.m. to 4 p.m.


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Crafting Distinctive, Terroir-Driven Wines in the Walla Walla Valley.

Blending Old-World perspective with the pioneering spirit of Walla Walla Open Thu-Mon 11am-5:30pm

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24 Wall a Wall a Lifest yles

I tem #156 ©2013 N orthstar WIN INery ery, Wall a Wall a , W Wa a 99362

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420943V


Events

A patriotic-themed balloon floats by the Whitman College Clock Tower.

The Balloon Stampede Stays Airborne By Jennifer Colton-Jones / Photos by Chris Picard

It’s not quite “Around the World in 80 Days,” but organizing the iconic Walla Walla Balloon Stampede in 90 is no less monumental. For 39 years, the Stampede has painted the sky with color under the direction of the Walla Walla Chamber of Commerce. On Feb. 7, just 90 days before this year’s first hot-air balloon launch, the chamber cut the strings. That’s where Scott and Laurie Spencer stepped in. “I was minding my own business, watching the Super Bowl, when I got the call,” Scott Spencer said. “I was dumbfounded to see the event had been canceled. I just thought it was

worth saving.” The Spencers run Lighter Than Air America, a Boise-based aerial promotion company responsible for the Spirit of Boise Balloon Classic. They’re also longtime participants and fans of the Walla Walla Balloon Stampede. “This was the first balloon rally I ever went to in my life,” Spencer said. “It’s the place I come back to every year to start my balloon season. I have a lot of history here. I can’t imagine it going away.”

The Walla Walla Chamber of Commerce had produced the Balloon Stampede for more than 25 years, but the growing effort was putting a strain on the nonprofit organization. David Woolson, chamber president, said the event typically takes seven months of planning and more than 250 volunteers, and for a number of years the chamber board had considered turning over the Stampede to another entity. “The scale and scope of the event has grown and grown. Our board looked at it from the Wall a Wall a Lifest yles 25


Events

Colorful hot-air balloons hang high in the air above the Walla Walla Valley. 26 Wall a Wall a Lifest yles


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

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Caring Professionals Serving the Walla Walla Valley & Milton-Freewater Since 1940 1551 Dalles Military Rd. • Walla Walla • 525-3397 • mountainview-colonialdewitt.com

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viewpoints, ‘Are we the best people to produce this?’ and ‘Is this in the best interest of our members?’ The board came to the decision in January. They felt that it was time,” Woolson said. According to the chamber president, turning the production over to the Spencers is a “win-win” situation because it takes the burden off the chamber, puts the Stampede into the hands of knowledgeable professionals and refocuses the event on its origins. Spencer said the chamber has helped ease the transition as much as possible, but the duo still has a huge amount of work to complete in 90 days. “It’s been an interesting challenge to do something like this that would normally take eight months. We’ve had a lot of 16-hour days around here,” Spencer said. Much of the organization for a balloon event involves the red tape: insurance paperwork, forms for the Federal Aviation Administration, pilot registration, commercial license verification and logistics. On the open market, companies can investigate for months before offering insurance for an event. “When I first heard about the event being canceled by the chamber, I didn’t think we had adequate time to do it, mostly because of the liability insurance. We were up against a wall,” Walla Walla pilot Jerry Cummins said. The Spencers were able to leverage their history and extend insurance coverage from their Boise show to cover Walla Walla. From there, everything had to move quickly. Within two weeks of the announcement, Gesa Credit Union and Pacific Power became sponsors, 28 balloons were confirmed as participants and an advisory committee of local residents was formed. Cummins is one of those residents. A retired educator, Cummins said the event creates a sense of pride for the community and the new management is not a negative. “It’s going to be a new direction for the Balloon Stampede, but the rebirth is good for an event. Change is not always bad,” he said. And Cummins would know better than most: his balloon “The Spirit of Walla Walla” has joined the Balloon Stampede roster for years. After 25 years as a pilot, ballooning is part of his life, from the china hutch full of event champagne flutes to the photo of his balloon over his mantel. For Cummins, the Stampede is about family and talking to the community about his favorite sport. During the event, he answers

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Events

Balloons land at the Walla Walla Regional Airport during the traditional “Hare and Hound� competition.

Hot-air balloons rise into the sky from the early-morning launch-site at Garrison Middle School.

28 Wall a Wall a Lifest yles


questions and debunks myths — such as that helps set up the basket and fuel tank and dons At an event like the Stampede, each pilot riding in a balloon is cold and windy. The pilot gloves — even dirt and oil from her hands could must also watch for balloons around them — pointed out that a balloon is always going the impact the performance and appearance of the lower balloons have the right of way because same speed as the wind, so, like spectators on balloon — to pull out the envelope, the matethey can’t see above them. the ground don’t feel the rotation of the Earth, rial that will become the “balloon” part of the As the wind picks up the balloon, the crew passengers in a balloon begins its chase, following don’t feel the wind. the balloon in vehicles “You don’t feel the on the ground. The crew height, and you don’t feel keeps an eye out for any the wind at all,” he said. obstacles — such as power “It’s peaceful. It’s like nothlines — and arrives at the ing else.” landing site before the balWhile he enjoys anloon touches down. swering questions, “We have to be there Cummins said the most when the pilot lands. common one is always You have to run out and answered with a “No.” He grab (the balloon), hold will not take spectators it, making sure it doesn’t with him on flights. Why? drag the pilot,” Fulton Each pilot is licensed for said. “Most of the time, how many passengers they it’s out in a field, but one can take, and each flight is time he ended up putting carefully planned. Cumit down on a walking path mins, for example, never in between two trees, so carries more than two that was tricky.” passengers. Fulton said she enjoys Most people also do not other aspects of the Balrealize the amount of work loon Stampede, like the that goes into each flight. vendors, but is grateful For a 6 a.m. flight like the Spencers have agreed the Stampede, Cummins to continue the balloon wakes up at 4:30 a.m. He launch. checks the weather — at While Lighter than Air all sites along the route — America will organize only and steps outside to take the “core” events, such as a direct look at the sky. the daily launches and He then makes a decision Nite Glow Spectacular, about whether he will be community members are able to fly that day, and, if organizing other events. it’s a go, he calls his crew Volunteers worked to at 5 a.m. bring back the coloring Each balloon has a crew contest, car show and Local pilot Jerry Cummins prepares for flight in his balloon, the Spirit of Walla Walla. of at least five people. One vendors. of Cummins’ crew is JenSpencer said the balnie Fulton, who volunteered soon after moving machine. loon production is his main priority — and to Walla Walla eight years ago. The crew checks for insects — spiders are his specialty. “The first year I was here, I didn’t know particularly fond of the propane tanks — and At the Stampede, spectators should expect about it, but I heard them going over. I just inflates the envelope. a tightly coordinated launch with musical chostood in the street until the last one came out. The process takes at least 20 minutes, most reography. The first balloon will go up around 6 I was thrilled,” she said. “The Stampede is like of which is, literally, heavy lifting. On Cum- a.m. each day, as long as the weather cooperates. Christmas balls in the sky.” mins’ balloon, the basket weighs 275 pounds “We’d like to encourage everyone to come Now, launching a balloon is a routine. As and the envelope weighs 225 pounds. enjoy the dream of flight as we defy gravity,” one of the crew, Fulton arrives at the launch Cummins checks the weather again to Spencer said. “Balloons are magic, and Walla site and checks the area to make sure no mud, make sure the day feels right to fly, then, on Walla is the perfect place to experience that.” feces or garbage will stick to the balloon. She the launch director’s cue, he lifts off. Wall a Wall a Lifest yles 29


Events

A single hot-air balloon floats gently above the rolling hills of the Walla Walla countryside. 30 Wall a Wall a Lifest yles


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Events

Up in the Air Story and photos by Steve Lenz

In December 2010, Marianne and Bob LeDoux of Jefferson, Ore., began an unusual home project — making a hot-air balloon. “Sew Happy II” would be their sixth such undertaking since 1986. Sewn using a World War II commercial Singer sewing machine, which was once used to make parachutes for the war effort, Sew Happy II was a massive undertaking. It took miles of thread, over 900 yards of fabric and hundreds of hours of time, and included complex engineering and tedious sewing labor. Even the advanced digital instrument used to gauge the temperature inside the balloon, rate of climb and altitude, was homemade. Fast forward three years, to the 2013 Walla Walla Balloon Stampede. A message arrived from my friend Kari Tupper, a lecturer at Whitman College, asking if I’d like to join her on a hot-air balloon ride — my first. The college had sponsored a pilot, and there was an extra spot for a

passenger on the Friday morning launch from Ankeny Field. Knowing my love of photography, Kari thought I would appreciate the experience. My sense of adventure overcame my fear of heights, and I accepted the invitation. Early Friday morning, we arrived at the Walla Walla County Fairgrounds to meet our balloon crew. I had held my anxieties in check, up to this point, by imagining high-tech, fancy ballooning equipment, although I had no idea what that would even be. I wanted to see: a huge basket with airbags and safety harnesses and parachutes; a tall, handsome, chisel-jawed pilot straight from an airline recruitment poster; and a safety crew in matching overalls with wireless headsets busily doing important things.

Early-morning light creates a glowing rainbow with Sew Happy II’s colorful panels.

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The crew unfolds the balloon onto a protective tarp.

Amongst the chaos of crews and pilots and passengers all trying to find each other on the Fairgrounds, we meet up with our crew. Our pilot is Marianne LeDoux. She is not quite the airline recruitment-poster pilot I’d dreamt up. She’s more the grandmotherly type, whom I would expect to talk me out of such crazy adventures. And our crew, not quite the NASCAR pit crew I wanted, is, well, regular folks. I didn’t want this to make me nervous, but it did. And then seeing the “Experimental Balloon” label and finding out it was hand-sewn didn’t help much either. I look at Kari. “Are we going to die?” I halfjoke and half-believe. Our group loads up and drives to Whit-

The propane burner heats the air, creating lift.

man College. Not in a caravan of huge, diesel 4-wheel drives, but in a family minivan hauling a small trailer. It takes a while to get a balloon off the ground. Crews are bleeding propane lines, laying out tarps, unfolding the balloon and testing things. We stand on Ankeny Field with plenty of time to let this all sink in, to watch a hand-sewn balloon slowly inflate and take shape. By the time liftoff is close and we are asked to climb in, I am so nervous I’m unsure whether my legs will be able to carry my body into the small basket. A crowd of a 100 or more people has been watching. I feel a little shy about them watching me climb in, yet I also realize this is some-

thing special, something worth overcoming my fear for. The basket is a tight fit for three adults and two big propane tanks full of explosive gas. I’m tall, over 6 feet, with a high center of gravity, higher than the walls of the basket, it seems. On top of that, I’m hauling over 25 pounds of camera gear that make me feel even more off-balance. To get off the ground, the inside of the balloon has to reach well over 150 degrees Fahrenheit. This is done by flaming propane through a burner that can be 15 million BTU or more (the average home furnace is 75,000 BTU) — a 15-million-BTU burner that is inches from my balding head. As the burning is happening, I am leaning Wall a Wall a Lifest yles 33


Events

Marianne pilots Sew Happy II over a residential neighborhood of Walla Walla.

With her hand constantly ready to activate the burner, Marianne guides the balloon with great precision.

Kari Tupper and Marianne LeDoux enjoy the view as we fly low over the wheat fields. 34 Wall a Wall a Lifest yles


out the edge of the basket, knuckles white, gripping the small metal framing. We lift off effortlessly, smoothly — a serene motion I’ve only encountered when floating downstream on a calm, lazy river. I watch as the waving crowd gets smaller, as rooftops appear, then treetops, and then a sweeping panorama of the Walla Walla Valley backlit by the early-morning sun opens up in front of us. There is no feeling of wind — we are in it, moving with it. The stillness is profound. It takes a while, but my fear is replaced by ease and awe. Marianne is charismatic, and telling us interesting things about ballooning and life in general. She pilots with confidence and skill. She takes us high, over 2,000 feet, as we cross the highway and head out over the open fields. It is spring. The wheat is tall, but still green. The ground looks like a giant, rolling lawn patchworked with dry fields, an agricultural checkerboard. Other balloons are scattered across the Valley at different altitudes. We pass over one, rocket-shaped, that has already landed. A chase vehicle is speeding toward it across dry fallow, leaving a trail of dust. The scene looks like a diorama dotted with toys and reminds me of how high we are. After floating lazily for half an hour, Marianne releases some of the hot air from the balloon by tugging on a rope, and we descend. The precision and smoothness of movement produced by seemingly archaic methods is amazing, beautiful. We drift slowly down until we are so close to the wheat fields that the bottom of the basket is lightly brushing the leaves. We glide up and down along the rolling hills just feet from the ground.

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At times, the horizon is obscured by hills. I feel as though I am in a green ocean with giant, rolling waves moving slowly past. It is time to land. This isn’t as simple as, say, finding a parking spot at the mall and hopping out. We have to find a place that is a dry field, so as not to damage crops. We have to find a place our ground crew can drive to in the minivan. And we have to figure out where we are, exactly, so we can tell the crew. I try my best using the GPS on my cellphone to predict a good spot. It isn’t easy even with a satellite image and a pinpoint indicator telling me where I am. Marianne, with her 33 years of experience, and her skilled crew led by her husband, Bob, have it all figured out. She had spotted a vast, open, dry field and is on her way to it. The crew had been watching our uniquely designed balloon and is already en route. As we approach the landing spot, the crew is there, waiting. Marianne gives us brief instructions: Don’t lock your knees. Hang on. I’m wondering what will happen. A faceplant in a tangle of propane tanks, legs and camera gear? The landing is smooth, very smooth. Not even a bounce. We touch down, and the crew


Left: The shadow of Sew Happy II floats over the point of a rocket-shaped balloon. Above: A chase vehicle with crew members races to the rocket balloon.

members rush in to use their body weight to anchor us down. Kari and I hop out onto solid ground. It feels strange. It’s a very solid and motionless mass of earth beneath me. The team springs into action, laying the basket on its side, tethering and deflating the balloon. It is a lot of work for these volunteers. I feel grateful, almost embarrassed, for how much effort they are putting forth for the flight I enjoyed. Our grandmotherly pilot in her homemade balloon with regular-folk crew belied my groundless anxieties. The flight was fantastic. In the end, the unique characteristics of our experience enriched it and cemented it as a special memory. I later learned that due to FAA regulations, homebuilt balloons cannot offer commercial, for-hire rides. To ride in such a balloon, you need to be fortunate enough to be an invited guest-passenger. Money cannot buy your way into this experience. It is truly priceless. Wall a Wall a Lifest yles 37


Events

Above: Crew member Keaton Smith squeezes the air out of the balloon to ready it for packing. Right: The crew, careful to not drag the material over the sharp, dry stubble, feeds the balloon to Marianne for packing.

For more info: Marianne and Bob LeDoux’s website: people.oregonstate.edu/~ledouxm/ An interview on Oregon Public Broadcasting with Marianne and Bob LeDoux: opb.org/television/programs/ofg/segment/hot-air-balloon-makers/

38 Wall a Wall a Lifest yles


Homes

Rustic and secluded, Mary and Duane Wollmuth created the perfect cave for the outdoorsman.

The Perfect Hideaway — The Man Cave By Karlene Ponti/ Photos by Matt Banderas

Mary and Duane Wollmuth, of 814 Biscuit Ridge Road, had always wanted a cabin getaway. Their property includes an old building beyond the house that was the barrel room for Biscuit Ridge Winery. It’s rustic, spacious and very private. “Mary suggested I make it into a man cave. I have to give the credit to her,” Duane says. “She suggested I put all my stuff in there.” He has a place now for his collection of hunting trophies such as mounted deer heads, birds, mountain goat and a bear skin rug. The walls are unfinished wood, adding to the rural and rustic nature of the space. The room still has the drainage system in place from its past incarnation as a barrel room. It’s large enough to have big groups over, and the Wollmuths had a lively Super Bowl party. Within the rustic environment, there are

modern man-cave essentials such as the large flat-screen satellite TV and the fireplace. It’s a great place for some decompression after the workweek, and the couple enjoys football games out there. They have four dogs; they each have their place in the room and their little beds. “Mary and I love the outdoors; I love to hunt. We wanted to get a cabin and acreage. With this place, we have a creek running through it. It made no sense to buy a getaway place. “It’s a fun place to have the guys over for dinner. We were hooting and hollering during

the Super Bowl for the Seahawks.” The rustic, wood theme continues throughout, with furniture made by Douglas Gisi. “The wine-stained oak-barrel wood is neat stuff,” Duane says. “I don’t want to finish it off, I like it rustic. It’s a nice getaway with the wood fires.” Mary and Duane recently donated a wildgame dinner in the cave to benefit Walla Walla Hospice’s Evening of Elegance, a way to give back and to have fun.

Wall a Wall a Lifest yles 39


Homes

Duane Wollmuth hosts dinners featuring meals made from wild game.

40 Wall a Wall a Lifest yles

Wollmuth’s man cave includes modern conveniences such as a fireplace, TV and comfortable seating.


Kevin Magnaghi and his family created a man cave to celebrate their love of sports, especially the Seahawks. Below: They moved to a home with a larger basement and the man cave was able to expand. Magnaghi’s cave has enough room to relax, cheer the team and get together with family and friends.

Go Seahawks! Kevin Magnaghi says, “I’ve been a Seahawks fan for a long time. In our other house we had a lot of Seahawks stuff. Then we decided to get a pool table. We had a big garage, so we put more stuff in there, the pool table and TV. My wife, Christina, suggested I make it a man cave.” Then they moved to a different house, with a full basement much larger than the garage. “Then it exploded,” Kevin says. The larger room simply had unlimited potential. The man cave occupies the whole living part of the basement,

12 feet wide by 39 feet long. Kevin calls it “The Hawks Nest,” built for comfort and sports. There’s a comfortable couch and chairs, plenty of places to sit and lounge around. The cave has two TVs, a large, 55-inch one, and a smaller one, so you can watch the game from any angle. You can play pool, cheer your favorite team, relax and have fun. Super Bowl Sunday was a big success in The Hawks Nest.

Wall a Wall a Lifest yles 41


Homes

A jam session in style at Denny Nelson’s man cave for musicians. Left to right: Jim McNett, Heather McDevitt, Myron Huie and Denny Nelson.

Denny Nelson’s home sanctuary at 1957 Pleasant St. has become a music room. “It’s a rec room — or wrecked room. I don’t know which,” he says. Denny has played music most of his life, touring in a band in 1959-1960. After his wife, Cathy, died three years ago, his friend Myron Huie, also a musician, suggested a jam session. “Myron and I played in a band,” Denny says. “He’d bring over his bass and guitars. We heard that Tom (Skeen) played drums. So the three of us would get together once or twice a week. Myron owns umpteen guitars; he’s played in many bands. We have all these mics and a big, beautiful set of drums — the equipment is Myron’s.” It’s all about relaxing fun and the love of making music. “We just enjoy doing it,” Denny says. “Although we have enough amps around the house, we could blow out a stadium with Myron’s equipment. All the mics go through a board.” Myron brought Heather McDevitt to the band — she’s now playing bass guitar. They’ve tossed around some names for the band. “We never really named the band. But we were considering calling it ‘Carbon Dated’ since we’re so old. Heather’s not, of course,” Denny says. The newest name for the band is The Old Men & The She. Whatever the name, the friends get together and play music and have a great time. “We just have fun,” Denny says. 42 Wall a Wall a Lifest yles

Friendship and music mix in the room decorated with memorabilia.


A jukebox stands ready to play the oldies.

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Secret Gardens

Cindi and Tony Gies often relax near the creek running through the yard.

Experimental Garden By Karlene Ponti / Photos courtesy of Cindi Gies and Carolyn Neufeld

Cindi and Tony Gies, at 1234 Aubin Road, try new types of gardening. They revamped the area in 2008 when they put in a swimming pool. “We have a vegetable garden. It’s tiered on the slope down to the creek,” Cindi says. “My husband built four raised beds — I love my hubby.” Cindi and Tony also have a greenhouse, and she’s experimenting with winter gardening as well, with cold frames and insulated covers for plants. Her tomato seedlings and other staples of the garden are under grow lights, and she’s excited for winter to finally be over to get started with planting. Her energy and enthusiasm usually result in a lot of produce.

Lush plants grow near the new pool.

44 Wall a Wall a Lifest yles

“I’ve learned to plant only what we’ll actually eat,” Cindi says. “We have tomatoes, lettuce and spinach. This year, I think we’ll try some eggplant.” With gardening, there’s always plenty of work to do, for vegetables or flowers. “I’m growing flowers this year for my niece’s wedding. There will be a lot of zinnias, cosmos and bachelor buttons.” Cindi is excitedly waiting for spring and hoping everything will grow.

Shady spots are perfect for ferns.


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Lifeline and Link-Up Programs: DO YOU QUALIFY FOR ASSISTANCE? Inland Cellular participates in the Federal Lifeline and Link-Up programs. These programs are available to our Washington residents within our service coverage area. In Idaho, the Idaho Public Utilities Commission has permitted Inland Cellular to offer these programs and the Idaho Telephone Assistance Program to Idaho residents residing in Qwest or Verizon wireline service areas within Inland Cellular’s service coverage area.

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What is Lifeline Support? Lifeline support lowers the cost of basic, monthly local service. An eligible customer may receive the Lifeline discount on either a wireline or wireless connection, but the discount is available for only one telephone connection per household. Lifeline does not apply to taxes, surcharges, and mileage charges. What is Link-Up Support? Link-Up support reduces the one-time cost associated with initiating service and line extension to the consumer’s residence. Eligible consumers also qualify for a deferred payment schedule for any remaining costs of up to $200. Link-Up discounts reduce the cost of either wireline or wireless service, but do not offset the cost of purchasing a wireless phone. Link-Up does not cover the cost of wiring inside a home. A consumer may only receive the Link-Up discount once, unless that consumer moves to a new residence; consecutive discounts at the same address are not allowed. Qualifying nontribal consumers are eligible to save 50 percent on installation fees, up to $30. Qualifying tribal consumers living on tribal lands, as defined in 47 C.F.R. § 54.400(e), are eligible for an additional discount of up to $70 to cover 100% of the installation charges between $60 and $130. However, tribal customers must still pay 50% of the first $60.

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➢ Federal Public Housing Assistance / Section 8; ➢ Medicaid; ➢ Temporary Assistance for Needy Families (TANF); ➢ Supplemental Security Income (SSI); ➢ Supplemental Nutrition Assistance Program (SNAP); ➢ Low Income Home Energy Assistance Program (LIHEAP); ➢ National School Lunch Program (free lunch program only); or, If you are Income eligible: ➢ Total household income is at or below 135% of the Federal Poverty Guidelines. You may qualify in IDAHO: If your total household income is at or below an amount determined by the Idaho Department of Health and Welfare; qualifying is done through this agency. Residents of federally (BIA) recognized TRIBAL LANDS may qualify if they participate in one of the following programs: ➢ Bureau of Indian Affairs General Assistance; ➢ Federal Public Housing Assistance (FPHA) or Section 8; ➢ Food Stamps; ➢ Head-Start Program (Income eligible); ➢ Low-Income Home Energy Assistance Program (LIHEAP); ➢ Medicaid; ➢ National School Lunch Program’s free lunch program; ➢ Supplemental Security Income (SSI); ➢ Temporary Assistance for Needy Families (TANF) or Tribal TANF. In addition, a tribal consumer may be eligible if his or her household income is at or below 135% of the federal poverty guideline. Under these programs, Inland Cellular offers to qualifying low-income customers a discount off of the monthly rate for one basic residential service* and a discount off of the non-recurring charge to install that basic residential service*; if applicable. The Lifeline Program enables qualifying low-income consumers to save at least $9.25 per month and up to $12.75 per month. The amount varies depending on a number of factors, including whether a state has a matching Lifeline program. Moreover, under the Lifeline Program, qualifying low-income consumers living on tribal lands, as defined in 47 C.F.R. § 54.400(e), may qualify for an additional monthly discount of up to $25.00. Please ask our Customer Care Representatives for details. i. You are required to provide proof of eligibility. ii. Applicable Federal, State, County and municipal taxes and sur charges, including any federally mandated end user surcharges, are additions to monthly charges.

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MAY THROUGH MAY 4

MAY 8-11, 22-24

MAY 20

The Tamástslikt Cultural institute hosts the exhibit “sustainable Choices in everyday life.” Details: 541966-9748.

a performance of “steel magnolias.” 8 p.m., harper Joy Theatre, whitman College. Details: 509-5275180.

THROUGH MAY 25

MAY 9

The walla walla symphony presents “soulmates,” which includes “The hebrides overture” by mendelssohn and works by Brahms and schumann. 7:30 p.m., Cordiner hall, whitman College. Details: 509529-8020.

enjoy the annual senior art Thesis exhibition. sheehan gallery, whitman College. Details: 509527-5249.

whitman orchestra spring Concert conducted by paul luongo. 7:30 p.m., Chism recital hall, whitman College. Details: 509-527-5232.

THROUGH OCTOBER

every weekend, the walla walla Valley farmers market association offers fresh, local produce and a free concert. 9 a.m.-1 p.m., saturdays, may through october. walla walla County fairgrounds. Details: wallawallafarmersmarket.com The Downtown farmers market will run each weekend from may through the end of october. 9 a.m.-1 p.m., Crawford park, fourth avenue and main street. Details: 509-529-8755 or downtownwallawalla.com MAY 1

The “first Thursday” lunchtime concert features walla walla university harp ensemble directed by Chelsea spence. 12:15 p.m., st. paul’s episcopal Church. Details: 509-529-1083. MAY 2-4

walla walla Valley wineries and cideries offer an opportunity to taste their new creations during spring release weekend. area wineries introduce new wines and winemakers share their creative inspiration. Details: 509-526-3117. MAY 3-4, 17, 29, 31

walla walla Drag strip continues the weekend fun. Beginners: may 29. Details: 509-301-9243 or wwdragstrip.com MAY 5-11

The annual Junior horse show brings riding action to milton-freewater. pioneer posse grounds. Details: 541-938-3379. MAY 6

The walla walla Choral society presents “Three kyries and other Texts of inspiration.” 7:30 p.m., walla walla university Church. Details: wwchoralsociety.org MAY 8

Dr. siddhartha mukherjee, oncologist and pulitzer prize-winning author of “The emperor of all maladies: a Biography of Cancer,” will give a talk, followed by a Q-and-a. 7 p.m., Cordiner hall, whitman College. Details: 509-527-5397. 46 Wall a Wall a Lifest yLes

MAY 9-11

The annual Balloon stampede, a Valley tradition, brings colorful hot-air balloons for early morning flights, weather permitting. The saturday-evening “nite glow” provides family fun as balloons light up to music. Details: wallawallaballoonstampede.com MAY 10

The kirkman house museum hosts the sweet home walla walla Tour of historic homes. Details: 509-529-4373. whiskey Creek in concert. gesa power house Theatre. Details: phtww.com MAY 10, 11, 15, 17, 18

MAY 22

whitman College 50th reunion, class of 1964. whitman College. Details: 509-527-5952. walla walla university wind symphony concert. 7:30 p.m., walla walla academy auditorium. Details: 509-527-2563. MAY 23-25

The Touchet river roundup, the annual Celebration of sobriety at the fairgrounds, focuses on family-fun activities. waitsburg. Details: 509-526-3602. MAY 23-26

Dayton Days celebration has been a memorial Day weekend tradition for nearly 100 years. highlights include a saturday-morning parade on historic main street, rodeo, tour of Dayton and memorial Day fun run. Details: 509-382-4825 or visit www.historicdayton.com MAY 23, 24, 30, 31

The walla walla university Drama Department presents a performance of “The sting.” 8 p.m., saturday performances: 9 p.m. Details: 509-527-2656.

The musical comedy “nunsense.” 8 p.m., little Theatre of walla walla. Details: 509-529-3683.

MAY 16-18

MAY 25

waitsburg Celebration Days. family-friendly weekend with a parade, music and Classic auto show. preston park, waitsburg. Details: 509-337-9177 or 509-337-6282.

The whitman College graduating class of 2014 accepts the challenge. 11 a.m., memorial lawn, whitman College. Details: 509-527-5156.

MAY 17

The annual Ducky Derby is a day of family fun, all for a good cause. watch the ducks race down mill Creek to help fund the exchange Club’s efforts at preventing child abuse and neglect. watch thousands of orange and yellow racing ducks swim to victory. 11:30 a.m.-3:30 p.m., race at about 2 p.m.; walla walla Community College. Details: wwexchangeclub.org walla walla university spring Choral Concert. 5 p.m., walla walla university Church. Details: 509527-2571. learn to contra dance, an old-fashioned country dance. music by the wednesday night Band. 7 p.m.: teaching and practice, 7:30 p.m.: regular dance; 810 C st.; walla walla. Details: 541-938-7403. annual adult event celebrates the characters who populated pendleton’s past. must have reservations. pendleton underground Tours. Details: 800-2266398.

annual onion man Triathlon. race at 9 a.m., Bennington lake. Details: 509-529-7860 or wwmultisports.com MAY 29-31, JUNE 1, 5-7

walla walla Community College Theatre arts Department presents the musical “you’re a good man, Charlie Brown.” 7 p.m.; June 1, matinee: 2 p.m. China pavilion. Details: 509-527-4575. MAY 30-31

The annual american Cancer society’s relay for life is a life-changing event that gives everyone in communities across the globe a chance to celebrate the lives of people who have battled cancer, remember loved ones lost, and fight back against the disease. 6 p.m., Borleske stadium. Details: 509240-4514 or relayforlife.org/wallawallawa MAY 31

walla walla university symphony orchestra concert. 5 p.m., walla walla university Church. Details: 509-527-2563.


Regular Events TUESDAY

FRIDAY

“Trivia game night.” 7 p.m., red monkey Downtown lounge, 25 w. alder st. Details: 509-5223865.

pianist Carolyn mildenberger. 5-7 p.m., sapolil Cellars, 15 e. main st. Details: 509-520-5258.

WEDNESDAY

first wednesday of the month, wine tasting. plateau restaurant at wildhorse resort & Casino, pendleton. Details: 800-654-9453.

The first friday of each month, free admission at Tamástslikt Cultural institute, pendleton. Details: 541-966-9748. music. Dayton wine works, 507 e. main st., Dayton. Details: 509-382-1200.

music. 5:30 p.m., most wednesdays, rogers’ Bakery, 116 n. College ave., College place. Details: 509-522-2738.

live music. 9 p.m., wildfire sports Bar at wildhorse resort & Casino, pendleton. Details: 800654-9453.

record your music. 6 p.m., open mic recording Club at sapolil Cellars, 15 e. main st. Details: 509-520-5258.

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

karaoke. 8 p.m., wildfire sports Bar at wildhorse resort & Casino, pendleton. Details: 800-6549453. THURSDAY

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: 509525-7483. music or DJ. 10 p.m., red monkey Downtown lounge, 25 w. alder st. Details: 509-522-3865. SATURDAY

live music. 9 p.m., wildfire sports Bar at wild-

horse resort & Casino, pendleton. Details: 800654-9453. live music. 9 p.m., sapolil Cellars, 15 e. main st. Details: 509-520-5258. music or DJ. music: 9 p.m., DJ: 10 p.m.; marcy’s Downtown lounge; 35 s. Colville. Details: 509525-7483. music or DJ. 10 p.m., red monkey Downtown lounge, 25 w. alder st. Details: 509-522-3865. The living history actors portray characters from the area’s past. 2 p.m., fort walla walla museum. Details: 509-525-7703. SUNDAY

The living history actors portray characters from the area’s past. 2 p.m., fort walla walla museum. Details: 509-525-7703. SUBMIT YOUR EVENT

send your event details to karlene ponti: 509-526-8324 or karleneponti@wwub.com

Photos by Steve Lenz

Where in Walla Walla?

Last issue’s clue:

It’s that old riddle: Which came first, the barn collapsing on the tractor or the tractor barreling into the barn? From the creek by the mill, find the entrance to the Rooks, and there you will find the answer. Tell us the location and win your lovely mug.

Answer: Rooks Park

Clue:

Which Walla Walla pioneer is sporting this stylish man purse?

Contest rules:

Last month’s winners: Barb Kenny Dane Higgins Roy Lightle Nate Liening

Jerald Hanson Tom Rettig Colin Ford

If you have the answer, email it to rickdoyle@wwub.com, or send it to: Where in Walla Walla? 112 S. First Ave., P.O. Box 1358, Walla Walla, WA 99362. The names of 10 people with correct answers will be randomly selected, and they will receive this great-looking mug as proof of their local knowledge and good taste. Wall a Wall a Lifest yLes 47


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2014 May - Walla Walla Lifestyles  

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

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