Chef Campolio prepares a dry-aged Double R Ranch New York Strip – part of the tasting menu he served at the James Beaerd House. Photo by Colb Kuschatka
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POWER HOUSE THEATRE
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has now been transformed into “a performance space for visiting chefs.” After six months of rigorous planning and logistics the stage was set, and on Dec. 12, 2012, Walla Walla made its debut in the Big Apple. Not only was the food sourced from a number of local farms, ranches and fromageries, but the dining room was garnished with grapevines and Walla Walla Wine Barrels centerpieces. In addition to the décor, there was an entourage of Walla Walla residents spread out among the tables to invite conversation about the Valley. Campolio made sure the founding fathers — and mothers — of the Walla Walla wine industry were there: Gary and Nancy Figgins of Leonetti Cellar, Rick and Darcy Small of Woodward Canyon, Marty Clubb of L’Ecole No 41, Doug and Jan Roskelley of TERO Estates, and Andy Purdue and Holly Turner of Three Rivers Winery. Kyle and Brenda Mussman of the Marcus Whitman Hotel & Conference Center rounded out the group. The menu, describing four hors d’oeuvres and six courses with individual wine pairings, was mounted in a leather-bound folio that also contained descriptions of the wineries. Campolio’s creations included smoked Quinault River blueback salmon and roe with orange pepper crème fraîche on potato blini, Walla Walla Roastery espresso-crusted beef carpaccio with Monteillet Causse Noir cheese, Walla Walla Sweet Onions, fingerling potatoes, and Oregon summer black truffles paired with L’Ecole No 41 Seven Hills Vineyard Estate Merlot 2005. Campolio’s culinary team comprised Executive Sous-Chef Erik Johnson, Pastry Chef Mandi Wendt, and Chef Dan Thiessen from Walla Walla Community College. Campolio is pleased with the result. “Walla Walla rocked New York,” he says. “It will be one of those moments in my life that I will look back on and have zero regrets. The week that we were there was phenomenal. And to share it with so many great people is huge.” The Walla Walla entourage agrees. “It was obvious from the people we talked to that they enjoyed it. They said it was the best ever. Chef Campolio knocked it out of the park,” Figgins says. Small agrees. “This dinner was very much about the Walla Walla of the old days, in the sense that everybody in the community tries to build for a greater good. Walla Walla will benefit from this.”
RESERVED SEATING $12–$50 PHTWW.com (509) 529-6500 BOX OFFICE 111 N. 6th Ave at Rose, Walla Walla
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