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

October 20 09 • $3 .95




Road to Happiness As former city dwellers Ryan and Renee Crane discovered, the road less traveled also can be a lot more fun.

CHEF’S TABLE | HISTORIC HOMES | GARDENING & MORE ... S uppl e m e n t of t h e Wa l l a Wa l l a U n io n - B u l l e t i n

Serving the Walla Walla Valley

for 42 years

Our Business is to Earn Your Trust




of the Union-Bu




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Walla Walla Vintners Crafting exceptional Walla Walla Wines for 14 years. Vineyard Lane, off Mill Creek Road • Walla Walla, WA • (509) 525-4724 Open Saturdays or by appointment 76158



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1041 Boyer Ave. Walla Walla, WA Fully updated 3bd/2ba w/ 1900SF. Hardwood floors, beautiful landscaping and walking distance to downtown & Pioneer Park. MLS#: 105863 $210,000




505 S. 9th Walla Walla, WA FOR LEASE OR FOR SALE MLS#: 104074 $650,000

.3 acre commercial corner MLS#: 105339 $350,000



73 Shangri-La Ct. Walla Walla, WA MLS# 106151 $1,100,000

813 Ankeny, Walla Walla, WA MLS#: 105948 $211,500





2121 S 2nd Ave. WW

.6 acre commercial lot MLS#: 105364 $240,000

216 N 5th Ave. WW

3bd/2ba w/ 2404SF, quiet neighborhood w/ updates throughout. Beautiful landscaping. MLS#: 105466 $208,000

7 bay car/truck wash located on the corner of 9th and Main Street. High visibility, high traffic corner in downtown WW. MLS#102483 $975,000

224 & 228 S. Rose St. WW


713 Manila, Walla Walla, WA

720 W. Main St. Walla Walla, WA

.33 acre lot, one blk off Rose MLS#: 105340 $225,000

2 & 16 E Poplar, WW

2078 Ridgeview RD. Walla Walla, WA 1+ acre lot situated high on a bluff overlooking vineyards & the Blue Mtns. MLS#: 103717 $199,500

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19 E Birch Walla Walla, WA

Located just blocks from downtown MLS#: 104800 FOR LEASE

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314 acres prime vineyard land MLS#: 105406 $5,655,600

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339 S. 2nd Ave. Walla Walla, WA Two-story historical building completely renovated. Multiple spaces ranging 1307SF - 6000SF. MLS#: 105604 FOR LEASE

4 acre view lot MLS#: 104775 $450,000

1350 Crystal Ct. Walla Walla, WA MLS#: 104414 $285,000

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715 W. Poplar St. Walla Walla, WA Corner property on 9th & Poplar Streets. .85 acre lighted & paved lot with excellent traffic counts. MLS#: 105432 FOR LEASE

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Megan Golden



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A Time

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10/09 Lifestyles

New Release

Earth Series Volume One $18.00

Basel Cellars is introducing a new label to help promote earth friendly projects

Basel Cellars

EstatE WinEry & rEsort Our Property is the Perfect Place to Stage Every Celebration of Life Romantic Escapes, Elegant Weddings, Weekends with Friends. An Ideal Venue for an Executive Retreat or Corporate Meeting

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Our Focus is Handcrafted Wines from our Estate Vineyards here in Walla Walla.


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MEMENTO MORI: Walla Walla has a long and storied history, much of which can be found at Mountain View Cemetery.



on the cover

RYAN & RENEE CRANE 22 PROFILE: The road to happiness takes one couple’s rewarding adventure off the beaten path

CHEF’S TABLE Chantelle Mar10 tuscelli, the doyenne of Cugini,


comes by her magical way with a meatball naturally: Her Italian great grandmother, whose recipes Chantelle still follows, came to Walla Walla in 1910, and the family has been here, cooking, ever since.

SIGNATURE DISH A cup of 14 Joe or a work of drinkable art? Whatever your preference, here are four beverages to get your morning mojo working.


walla walla wine, people & places Darlings of the wine media. 16 GRAPEVINE Frustrated wannabes. Like them or loathe them, wine bloggers are the next big thing, and Walla Walla will host 270 of them next summer.

TASTING ROOM Get on the Honor Roll and 18 celebrate Finally Friday at these local tasting rooms. Pump up your pumpkin-saving 20 GARDENING knowledge and plan your spring garden.

HISTORIC HOMES For 32 safety and sanity, Richelle Gaskell Palmer modernized her 1927 Washington Street home, but managed to keep its old world charm.

TERIYAKI Asian - Fusion

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October 2009

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The circle of life People don’t like to talk about death. But it’s the one thing besides taxes we can be sure about in life. Sooner or later, we all will die and go to our final resting place. While this can be a rather morbid subject, cemeteries can open our eyes to the area’s significant history. The vibrancy of the Valley today is due in large part to those who came before us. A stroll through Mountain View Cemetery uncovers the names of pioneers who have been immortalized in the Valley through buildings, streets, businesses and foundations. Veterans from every American-fought war since the Civil War are buried here. It also reveals the darker side of Walla Walla with tombstones for notorious criminals and prostitutes. A cemetery tour can also show surprising works of art and provide an opportunity for introspection as we come to grips with our own mortality and make decisions on burials or cremation. Death is just another part of the life cycle. Knowing we have only a short time on Earth, it is important we use that time to its greatest advantage. Ryan and Renee Crane, formerly of Seattle, paused in today’s fast pace and decided they were racing toward the wrong finish line. What they really wanted to do was to

Knowing we have only a short time on Earth, it is important we use that time to its greatest advantage. open a winery. Wishes and dreams are only part of the formula for success. After adding the ingredients of hard work and determination, they are now the proud owners of Walla Walla’s newest winery, Kerloo Cellars. In this issue we share how they put themselves on the right track. The right ingredients are important in any venture. Chef Chantelle Martuscelli can take a pinch of this and a dash of that and produce satisfying dishes at Cugini. After talking with Lifestyles, she shares one of her favorite recipes. When you add the love of wine with the ability to write about it, you have the beginnings of a blog. Catie McIntyre Walker has been combining those two aspects of her life into a successful blog for years. Now she trumpets that “the bloggers are coming, the bloggers are coming” as Walla Walla prepares to host the 2010 North American Wine Blogging Conference. We thank all of you for your support and look forward to bringing you more reporting on the best place on Earth to live.


The morning I met Chantelle Martuscelli, I had to break the news to her, over a stiff cup of coffee and an episode of “Wonder Pets” (which her two children were watching in the background) that she is, in fact, a chef. What’s more, her name was to be subscribed in print as such, despite her insistence she “just cooks food” and has no formal training. But to say Chantelle is self-deprecating would be misleading — she has the prowess of Mario Batali trapped in the petite body of a Disney animation character — think “Little Mermaid” without the tail. Indeed, Chantelle serves as the long-locked, doe-eyed heroine of Cugini. Not that she needed to save the place. Don and Jerri Maiuri renovated a run-down shoe shop to open Cugini Import Italian Foods in 2004 and have had a loyal following from the all’inizio (very beginning). Enter Chantelle a few years ago. Hers is a recurring successful theme: starts as a dishwasher, moves up quickly to cook. Her last stop before Cugini was Creektown, which she credits as the place she “learned almost everything” — another recurring theme among chefs in town. At Cugini, Chantelle started out a few hours a week making meatballs — a bestseller. The Italian take-out-market-turned-dine-in with beer and wine service was the perfect fit for our protagonist. It seems Chantelle has the historical and culinary equivalent of the Italian mafia on her side: Her great grandmother (who provides recipes) came to Walla Walla from Italy in 1910; her great grandfather in 1921. Her grandfather — a regular who lives a biscotti’s throw away (the biscotti is another family recipe) — sells the restaurant peppers and eggplant. Her grandmother has a say in the cooking. Chantelle’s cousins live down the road and ride their bikes to Cugini to pick up bread and other staples. Oh, and the mural on the walls was painted by her mother, Lynn. LIFESTYLES: OK, so you’ve got the family watching your back. What things on the menu have your signature on them?

CHEF CHANTELLE: All the dinners are really from me just experimenting. The marinara sauce that we put on the lasagnas and everything, the Alfredo sauce that we sell, the sauce for lasagna, which is secret by the way (she won the Italian Heritage contest with it). The eggplant parmesan is my great grandma’s recipe, and my family still makes it all the time. LIFESTYLES: What makes the eggplant parmesan special? CHEF CHANTELLE: I’ve never seen it done this way: It’s hamburger patties with eggplant — like an eggplant sandwich fried on each side and baked in sauce. Don and Jerri butcher their own cows and use the beef in the dishes. It makes a big difference. LIFESTYLES: Have you always experimented with food? CHEF CHANTELLE: I remember when I was in the third grade, everyone was going to have a peanut butter and jelly sandwich and I thought I would take all the peanuts and try and mush them up into peanut butter myself. I’ve always been interested in what would happen if I mixed things together. LIFESTYLES: Has this adventurous thinking spilled over into other parts of your life? CHEF CHANTELLE: Well, after high school I saved up some money and bought a Volkswagen van … LIFESTYLES: (interrupting): Awesome. CHEF CHANTELLE: … and I bought some land in Oregon, and me and some friends traveled down there until we ran out of money. I really wanted to build a cob house. LIFESTYLES: Other than the cob house thing, quirkiest trait? CHEF CHANTELLE: I’m a perfectionist — I get that a lot. It has to be perfect both in taste and visuals. And I don’t like shoes. I always wear flip flops, even in the winter time. LIFESTYLES: Favorite kitchen tool? CHEF CHANTELLE: I always cook with a wooden spoon. Oh, and a pureer (gesturing with her hand) – hand pureerer. Is that a word? See recipe on next page >


LIFESTYLES: Sure. Biggest fear (other than pureerer not being a word ) CHEF CHANTELLE: The ocean. I love it, but if I can’t see underneath, I think something’s going to bite my foot off. LIFESTYLES: Favorite music? CHEF CHANTELLE: Classic rock. Though in the kitchen we listen to smooth jazz or sometimes Italian. LIFESTYLES: Quality in other chefs you most admire? CHEF CHANTELLE: Grace under pressure. It’s the glue that holds the kitchen together. LIFESTYLES: Overrated ingredient? CHEF CHANTELLE: Flavored oils. I don’t use them, and I probably never would. I don’t even want to experiment with them. I like doing things from scratch so if I want to flavor oil I’ll do it myself. LIFESTYLES: Underrated ingredient? CHEF CHANTELLE: (answered before I even finished the question): Eggplant. I use it in a lot of things and people who grow it in their gardens don’t know what to do with it. LIFESTYLES: That would be me. Plus, I wreck it. CHEF CHANTELLE: It’s like a sponge and will absorb any flavors of what you’re cooking so it goes with everything. You have to use enough oil. LIFESTYLES: Food I’d find in your refrigerator right now? CHEF CHANTELLE: Leftover beef enchiladas. (Chantelle’s partner) Brandon’s mom taught me their family recipe. LIFESTYLES: Idea of perfect happiness? CHEF CHANTELLE: Cooking I don’t really see as working so I guess this is it.



Meatball Soup Ingredients

2 cups olive oil 2 cups peeled zucchini cut lengthwise and into 1-inch pieces 2 cups carrots chopped into 1-inch pieces 2 cups peeled red potatoes cut into 1-inch cubes 1 large Walla Walla Sweet Onion coarsely chopped 1 clove Italian garlic coarsely chopped 1 cup fresh parsley chopped 1 cup fresh basil chopped 2 cans Sclafani whole tomatoes strained and coarsely cut, juice set aside 2 large eggplants sliced and cut into eight triangles 2 cups chicken stock 2 cups beef stock 1 ⁄2 cup parmigiano reggiano 1 ⁄2 tsp. pepper 1 tsp. chili flakes 1 ⁄2 tsp. sage 1 ⁄2 tsp thyme


1 lb. ground beef or Italian bulk sausage 3 eggs 1 ⁄2 cup Italian bread crumbs 1 ⁄2 cup parmegiano reggiano cheese 1 ⁄2 tsp. chili flakes 1 ⁄2 tsp salt 1 ⁄2 tsp pepper 1 ⁄2 tsp onion powder 1 clove Italian garlic, chopped fine Mix thoroughly, roll in to 1⁄2 ounce balls and place on oiled cookie sheet. Bake at 425 degrees for 10 minutes.

Soup preparation

Heat two cups olive oil on medium to high heat in a large boiling pot, fry eggplant for 8-10 minutes or until golden brown. Remove eggplant from oil with a slotted spoon and place in a paper towel-lined strainer and set aside. Add onions and garlic to hot oil, fry until translucent. Add salt, pepper, chili flakes, sage , thyme, basil and parsley and stir for one minute. Add potatoes, stirring for five minutes. Add carrots, stir another five minutes, then add chicken stock and bring to a boil. Add zucchini, tomatoes and tomato juice. Add two cups of beef stock and bring back to boil. Add meatballs and eggplant then add a sprinkling of parmigiano cheese. Serves 12. Recipe may be cut in half.


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Assortment of Walla Walla Valley & Columbia Valley Wines. All of our wines are available for home purchase.

541-276-8500 • 888-944-2433

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

Sunday – Thursday 5 –10pm Friday & Saturday 5pm – Midnight

233 SE 4th St., Pendleton



622 Richmond, Dayton – On the National Registry of Historic homes, this 3bd/2ba Queen Anne beauty has been lovingly updated by its current owners and its charm still exists in every room. Main level features stunning entry foyer with swayback banister and antique (original) front door and hardware. All original wood molding and trim throughout, gleaming refinished wood floors. Large and stunning turret dining room open to comfy and newly carpeted living room w/antique gas fireplace. Situated on large wooded double lot on the banks of Patit Creek. MLS#105749 $205,000

Reasonably Priced Extensive Wine List Featuring Select Walla Walla Valley Wineries 725 E. Dayton Avenue Dayton, WA


Owners: Bruce & Heather Hiebert

11920 W. Highway 12 Lowden, WA 509-525-4129

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156 Bryant Ave, Walla Walla – Park-like setting with a creek. 1800 sq. ft. of comfortable single level living in this classic ranch style home. This charming home features formal living/dining room with gas fireplace and large picturewindows.3bd/2ba,includesalargemasterbed/bathwithJacuzzitub,laundry room and family room. Tons of storage space, wonderful wood deck to enjoy your .25 acre park-like yard with creek, tree house & pond. Must see to really appreciate!. MLS#106133 $229,000 86140 CL


Open For Lunch Wednesday - Friday Open For Dinner Wednesday - Saturday 84046



Cup O’ Joe


You can get a regular cup of coffee at a good price in a nice atmosphere at Tommy’s Dutch Lunch. The diner uses Treasure Valley coffee. “It’s not real strong,” said Manager Jodi Reedy. “It has a nice aroma. It’s full-bodied, not bold. It’s 75 cents and your cup is never empty.” $.75 1203 W. Pine St., Walla Walla 509-527-0600


Chef/Owner Hannah MacDonald said her restaurant uses Stumptown Coffee espresso. “The Hair Bender Blend. It’s a mix of different varietals, for different nuances. It’s really rich and delicious, a thick, caramel chocolate,” she said. “They source directly from the farmers, and they pick the beans at the perfect stage of ripeness.” She said the Americano is very popular, a distinctive, strong cup of coffee. $2 double, 8 oz. 4 E. Main St., Walla Walla 509-529-2011




Every successful restaurant prepares more of some menu items than others. For the patrons who order that favored recipe consistently and pass the recommendation on to others, dining establishments develop a “signature dish.”


For people who love the taste of coffee, a straight cappuccino is the way to go, according to Walla Walla Roastery & Café co-owner Mary Senter. “It’s a very traditional coffee drink, espresso and milk. You’re not covering anything up with syrups. We use our own house blend coffee.” A great deal of care is used in purchasing coffee beans. “We buy from small estates and we research every place thoroughly.” $2.50, 8 oz. 290 A St., Airport, Walla Walla 509-526-3211



The Patisserie makes all kinds of coffee drinks. “We use a Walla Walla Roastery blend, and we make our own syrup, vanilla and chocolate for mochas,” said co-owner Tiffany Cain. She emphasized the freshness and homemade quality of their products. “We also make our own caramel and whipped cream.” The operation also creates what she called an “exceptional chai tea.” $2.50, 8 oz.; $2.90, 12 oz.; $3.40, 16 oz. 40 S. Colville, Walla Walla 509-301-7289




Batten Down the Hatches

The Wine Bloggers Are Coming to Town You’ve heard of a “gaggle of geese,” a “pod of whales,” a “murder of crows?” So, what do you call a group of selfproclaimed wine critics? Bloggers, what else? Who are these people? Anthony Dias Blue, senior wine and spirits editor of The Tasting Panel Magazine, asked the same question in his July 2009 editorial, “… And Who Regulates the Bloggers?” “And who are these bloggers anyway, and, more important, what is their motivation? It would be comforting to find that they are altruistic wine lovers who see their purpose as bringing insight and valuable information to like-minded consumers. But the image that presents itself is of bitter, carping gadflies who, as they stare into their computer screens and contemplate their dreary day jobs, let their resentment and sense of personal failure take shape as vicious attacks on the established critical media.” Who are these bitter, carping gadflies? They are your relatives, neighbors and co-workers. Wine bloggers are attorneys, professors, schoolteachers, journalists, psychologists, marketing directors, hiking tour guides, sommeliers and winemakers. Their motivation is simple — they are lovers of the grape and want to share their experience with wine lovers and bloggers around the world. I have been wine blogging since 2005, and it has been a very rewarding experience. When I first started I felt alone. It was up to me to reach out to these wine lovers, and I was paid back tenfold when they reached back. As bloggers we have collaborated on writing projects, virtual wine tastings and face-to-face gatherings and conferences. We also have been dissected under a microscope by traditional media, and unfortunately, some of the media have felt threatened and lashed out. The more flexible of those journalists took the attitude of “If we can’t beat ‘em, join ‘em,” while others want to join the phenomenon without looking like “one of ‘em” (wine blogger). Blue asks a question that all serious wine bloggers have asked themselves. Who indeed regulates the bloggers? Well, who regulates sports journalism? Who regulates investigative, gonzo, celebrity and ambush journalism? Who regulates any assemblage of mutual interests? The assembly regulates, of course. But ultimately it will be the


wine lovers who will regulate what they choose to read. We have seen wine bloggers come and go. It’s not to say there aren’t any bad wine blogs and “posers” out there — there are. But, like wine, what makes a wine blog “bad” is purely subjective. A wine blog that is not often updated, has no or little original content withers on its own. “The Posers” who join anything they deem trendy and cool soon get bored and jump onto the next trendiest ship. As long as wine bloggers consistently share their wine passion and put enthusiasm into their writing, they will maintain, if not grow, their readership and will gain the respect of their peers and perhaps even traditional wine journalism. It’s been exciting to be a part of this new form of wine media and to watch it grow. A few years ago, two other wine bloggers from Washington state, Margot Sinclair Savell, of Write for Wine and Thad Westhusing, who writes Beyond the Bottle, and I contacted the Washington Wine Commission about the power of the wine blog. Unlike a biodynamically grown grape, our message was not in harmony with the lunar and planetary cycles, as our enthusiasm was met with automated “On Vacation” e-mails. In 2008, the North American Wine Blogging Conference was formed. The Napa and Sonoma wine industries embraced the concept, and the 2008 and 2009 North American Wine Bloggers Conferences were held in Santa Rosa, Calif. As it turns out, someone at the Washington State Wine Commission was paying attention. The third annual 2010 North American Wine Blogging Conference will be hosted in Washington state, June 25-27. In fact, Walla Walla will find out first hand who these bloggers are. The Washington Wine Commission, our Walla Walla Wine Alliance and Chateau Ste Michelle are the premier sponsors for this third annual three-day event in Walla Walla. My hope is that Blue will attend the conference to join 250 wine bloggers, as they will share their altruistic, wineloving insight and valuable information. He will find it comforting. Perhaps I will send him an invitation. CATIE MCINTYRE WALKER is a carping gadfly, writes “Through the Walla Walla Grape Vine” blog at

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time capsules — and enjoy some exciting new vintages. Most of these reserve wines are available for purchase after class (limit two bottles per person). Want some extra credit? The name L’Ecole is French for “the school.” If you can’t remember that, just bring an apple. Fridays, May through November 2-3 p.m. $25 per person ($10 for L’Ecole wine club members) Call ahead to reserve your seat 41 Lowden School Road Walla Walla, WA 99362 509.525.0940, ext. 111, or

L’ECOLE NO 41 The Honor Roll tour and tasting While it’s past the start of the new school year, there’s still time to enroll in L’Ecole’s Honor Roll tasting and winery tour. Offered Friday afternoons from May through November, this one-hour special session might be the best time you’ve ever had in a classroom. Located in Lowden, just west of Walla Walla on U.S. Highway 12, the beautifully restored 1915 schoolhouse is the perfect setting to broaden your mind and stimulate your palate. The teacher is L’Ecole tasting room manager (and walking dictionary of wine knowledge) Brandon Kubrock. His class takes place in the winery’s picturesque wine cellar, housed in the school’s former cafeteria and auditorium (complete with chalkboard and a refurbished mural from Christmas pageants nearly a century past). Kubrock starts class with a white wine tasting, paired with an overview of the winery and its historic home. Now that he has your attention, you’re led on an in-house field trip, walking you (literally) through L’Ecole’s wine-making process from vine to bottle. Along the way you’ll sample recent vintages right from the barrel while learning the science, geology and technique behind each oak cask of wine. The best is saved for last, as Kubrock resumes class in one of L’Ecole two wine libraries. With a new selection of limited-production, library and reserve wines featured each month, you’ll taste your way through a lineage of rare



WATERBROOK WINERY Finally Fridays ... and Saturdays, Too!

Since its grand opening in early June, the Waterbrook complex, just west of Walla Walla on U.S. Highway 12, has been the talk of the Valley. With 5,000 square feet of tasting room space— and a patio with outdoor fireplace and views of the pond — the facility is a contemporary, yet warm space appealing to all the senses. (And did I mention the bocce ball court?) In short, the place is just too cool not to throw a weekly party (or two). Director of Retail Sales Michelle Liberty couldn’t agree more. She says the “Finally Fridays … and Saturdays too!” festivities are designed to make use of the space and provide a new way for folks to unwind. In addition to free wine tasting and glass pours priced $6-$11, the events offer an assortment of small food plates, each just $6. Overseen by Waterbrook’s catering and hospitality manager, Ciel Blain (former owner of Luscious by Nature), the menu transcends the standard tasting room fare, offering a fresh approach to “finger foods.” Among the choices: an open-faced, Applewood-smoked BLT; cold cucumber, mint, and melon soup shooters; and a grilled flank steak with chimichurri. Though Liberty insists it’s not a restaurant, she says the food offerings are very popular. “It starts at noon, so people can do lunch, a midafternoon snack, or even make it a dinner. (Laughing) I mean, you can have as many plates as you want.” Liberty says the gatherings are a casual way to sample Waterbrook’s event and catering capabilities. “We do receptions and private parties and have a lot of weddings planned in the coming year. Right now people are thinking about their holiday events, so they’re coming to check out what we have to offer.” Year-round, Friday and Saturday Noon-8 p.m. 10518 West Highway 12 Walla Walla, WA 99362 (509) 522-1262 WALLA WALLA LIFESTYLES 19



photo courtesy Tim Johnson

Plan for a Plethora of Pumpkins Autumn brings crisp days and nights, as well as a glimpse of the last harvest from your garden. Working in a garden takes you from the excitement of spring to the bounty of summer. This naturally leads to the beautiful endings in the fall. If you have staggered your plantings to maximize the growing season, you could be marveling at monstrous squash and pumpkins. Or decorative gourds. You may still have cucumbers and tomatoes. Whatever harvest “sprouts” from your garden, remember you grew it yourself! Now, you probably need to decide what to do with lots of pumpkins and squash: squash generally freezes well after cooking. Bake the squash in sections, serve with dinner and then take the rest, wrap tightly and freeze. Pumpkin will freeze better already made up, whether in pies, cookies or cakes. As with any frozen food, it is necessary to wrap it well so it doesn’t have contact with the air. Overflow that your family can’t use can be given to neighbors, shared at work or taken to a food bank. October is also a crucial month for next spring. If you love bulb flowers, like tulips, daffodils and hyacinths, fall is the time to plant. Figure out what flowers you want and where, then go for it. Bulbs are particular about how deep they are planted. So be sure to follow the instructions on the package. Mary Eagon, master gardener coordinator at the local Washington State University Extension Office, suggests information from the Spokane County Extension office’s “Bulb Know How” Flyer. Get started right: pick bulbs that are large, firm and in good condition. Don’t purchase dried-up


Annelea Anderson squeals with delight while visiting Klicker’s Pumpkin patch.

bulbs. Be sure you plant them as soon as you have consistently cool temperatures — they don’t like to be exposed to heat before planting. Plant in moist but not soggy soil. That means you should water a day or two before planting to get the right amount of moisture. Eagon’s tips for fall garden maintenance include picking the last of the fruits and veggies, then cleaning and mulching the garden. Get rid of the debris and prepare any new areas you want to be ready for spring. Get your watering systems ready for winter. Drain everything, put the hoses away and cover the faucets to protect them from freezing in the winter. Clean gardening tools and sharpen blades to be ready to get started when winter is over. Prepare compost and mulch. Of course, you’ve already got everything weeded and picked up, right? Keep at it, gardening is great exercise and good therapy for stress reduction.    KARLENE PONTI is a reporter for the Walla Walla Union-Bulletin. She grew up on a farm in the Walla Walla Valley and knows her way around the garden. She can be reached at

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The Road to Happiness One couple’s rewarding venture off the beaten path There’s something to be said for the safe road. There are fewer bumps and bends, plenty of travelers to keep you company, and the freshly painted signs assure you’ll always stay your course. But for those with a full tank of gas and a taste for excitement, the road less traveled can be a lot more fun. Among the inspiring voyagers are Ryan and Renee Crane, owners of Walla Walla’s newest winery, Kerloo Cellars. Leaving the security of their 9-to-5 lives, this husband and wife team set out to prove that daydreams can become day jobs — if you’re willing to change lanes.

This husband and wife team set out to prove that daydreams can become

ON YOUR MARK … With promising sales careers, the purchase of their first home (a 1912 craftsman they still gush over today) and all the shiny accoutrements of city living, these young Seattleites were cruising in the fast lane three years ago. But while the wheels of their lives gained momentum, they couldn’t escape the feeling they were heading the wrong direction.

day jobs.

“It’s the difference between just being content, and taking risks for your long-term goals and happiness,” says Renee. “We had a great life


in Seattle, but we knew something else was out there for us.” After years of waiting tables in college, Ryan had already developed an appreciation for wine when he landed his first post-college job with a beer and wine distributor. As he learned the ropes, he unwittingly started a process of self-discovery that would one day take him far away from the life he knew. “I started to realize that the sales part was critical — and I liked that part — but it wasn’t where my core was,” says Ryan. “The job was great, though, because it gave me more direction. I knew I wanted to learn more about making wine.” Luckily for Ryan, dreams have patience. After leaving the beverage distributorship, he tried out a few more jobs before finally addressing the voice in his head, telling him to follow his heart and go make wine.

As he learned the ropes, he unwittingly

Convincing his wife wouldn’t be a problem — she was ready to stir things up, too. “It’s good to make changes. It’s good to take risks. And making wine was something Ryan had talked about for such a long time,” she says. “We didn’t have kids yet, so we just thought — let’s really explore this, let’s check this out.”

started a process of self-discovery that would one day take him far away from


the life he knew.

And so the journey began. After exploring wine programs up and down the coast, Ryan enrolled in the Institute for Enology and Viticulture at Walla Walla Community College. The school had a solid reputation, but more


than that, the region — and state — felt ripe with opportunity. By late July 2006, the dust had settled, and they found themselves on the way to their brand new life (with their yellow Lab, Rigley). Though they’d sold their cherished home, left well-paid jobs and moved hundreds of miles from friends and family, the real work had just begun. Somewhere after his first harvest job and between a full load of classes while moonlighting as a server at several local restaurants, Ryan found an opportunity with Va Piano Vineyards. Owners Justin and Liz Wiley hired him to work in the tasting room and manage their wine club. Ryan told his wife, “I just want to help them and see where this takes us. I feel like this will be a good start.”

By late July 2006, the dust had settled, and they found themselves on the way to their brand new life.

Supportive of Ryan’s ambition to make his own wine, in 2007 Justin asked his protégé if he was ready to start. Without hesitation, Ryan said, “Absolutely.”


And a good start it was. Before long, Ryan was spending less time in the tasting room and more time working with Justin on production. Under Justin’s mentorship he eventually became Va Piano’s assistant winemaker, a role he still holds.

The Cranes didn’t have much money, but they scraped together enough to purchase a modest amount of fruit — one and a half tons from Va Piano’s Estate Vineyard and one ton from Les Collines Vineyard, about five miles east. “It was

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< continued

from pg. 25

more like an experiment. Both are amazing sites, and I wanted to find out how different these vineyards were,” says Ryan. Renee, who is expecting their first child in late December, remembers visiting those first eight barrels of wine, quietly gestating in Va Piano’s massive barrel room. “I used to go down and rub the outside of the barrels, telling them to grow into something tasty. Those were our first babies.” With their dreams now in liquid form, they started work on the branding of their winery while navigating the lengthy — and costly — regulatory issues required to bring their wine to market. To date, the Cranes have invested about $50,000. “We don’t have millionaire parents,” assures Renee. “We’ve sold cars, we’ve worked three jobs. We’ve put everything into this winery.”

GO! After three years of hard work, a few sleepless nights, and a newfound hobby of throwing caution to the wind, the Crane’s dream has officially taken flight. Named after the rousing call of the crane — with a subtle nod to their surname — Kerloo Cellars released its first 185 cases of wine last month, featuring two distinctive syrah wines. True to Ryan’s approach of making wines with a “sense of place,” one syrah is made only with Les Collines fruit, while the other is a blend of 80 percent Va Piano and 20 percent Les Collines grapes. The result: two rustic and “palettechallenging” wines, accurately showcasing the best characteristics of each site. Currently in barrel, Kerloo’s second release is slated for late spring and will include two new syrahs, as well as 210 cases of Rioja-style Tempranillo. Ryan says this classic Spanish varietal offers “bright fruit, sexy acid and strong tannin structures.” While production will increase by more than 600 cases in next few releases, Ryan plans on keeping the operation fairly small. “We want to be an accessible winery. You’re never going to come to Kerloo Cellars and not know who I am.”


Ryan cleans out one of the stainless steel wine tanks at Va Piano Vineyards.

And that’s fitting, because learning who they are might be the best souvenir from their journey. The path has been long, and not without blind corners and discouraging dead-ends. But through it all, the couple says they’ve emerged more driven, more excited than when they began. “There’s always something telling us, ‘Push ahead. You’re doing something right,’” says Renee. “I really do believe we’ll be successful. This isn’t just a business for us. It’s something we’re inspired to do.” Kerloo Cellars wine can be sampled by appointment or purchased online at For more information, call 206-349-0641. JOE GURRIERE is a freelance writer and marketing consultant living his own dream in Walla Walla. He can be reached at

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Memento Mori: Mountain View Cemetery

A desperado lies near a champion of local industry. “Ladies of the night” rest near a Walla Walla pioneer. Prominent figures next to nobodies. Ladies, gentlemen, harlots and scoundrels – when it was time to meet their maker, they all were laid to rest in a lovely spot at Mountain View Cemetery that continues to draw as many history buffs as family members.

land unless the city sold the land and the zoning was changed, Schille says.   “Over the years we’ve responded to the public’s requests for multiple burials on single graves, and we’ve installed mausoleum crypts and cremation niches that provide sites for many interments in a concentrated area.   I think we do a good job of conserving land

Back when Eva Rosaline Baker, a descendant of early settler and Baker Boyer Bank co-founder Dr. Dorsey Baker, was buried here in 1854, this cemetery was divided into sections owned by the Catholic Church, the International Order of Odd Fellows and the Masons. Now run by the city of Walla Walla, it encompasses 100-acres and is the resting place of more than 37,000 souls. The outlaw J. Ferdinand Patterson, who was shot in a barber’s chair in 1866, was wanted in three states for the murder of a Union officer. He is buried across the way from John Boyer, co-founder of Baker Boyer Bank. Walla Walla’s big-hearted madame, Josephine Wolfe, lies near the William Kirkman plot. Kirkman was a cattle rancher whose home on Colville Street is now the Kirkman House Museum. A stone’s throw from the Baker Circle is the section devoted to “ladies of the night.” City Parks Maintenance Supervisor Joan Schille says the conventional wisdom of the time had it that Wolfe paid for the plot for her workers, friends and customers. “She was known to be extremely generous,” Schille says. Some of the markers on these graves bear only a name – no date of birth or death. A tour of the cemetery provides a history of death and burials in the United States from the mid-19th century to now, Schille says.   “The overwhelming popularity of casket burials in the early 20th century was gradually replaced by cremation.  Since the 1990s the percentage of cremation burials at Mountain View Cemetery has increased from 15 percent to almost 50 percent.” Since the land is zoned as public reserve, there wouldn’t be housing or commercial development on the


Above: Though weathered and difficult to read, this tombstone tells the visitor that J.W. McCullough died July 31, 1865 at age 34. According to cemetery records, McCullough was born Oct. 27, 1831. Right: City Parks Maintenance Supervisor Joan Schille explains the significance of the art adorning the Reser family plot. Schille often leads tours of Mountain View Cemetery for students and history buffs.


“Show me your cemeteries, and I’ll show you what kind of people you have.” ~ Benjamin Franklin Continued on pg. 24 >


Schille points out the graves of some of Walla Walla’s leaders, as well as their family members.

and offering the public enough options to accommodate everyone’s beliefs and personal choices.”

fraternal order, ‘Woodmen of the World.’ It’s distinctive for its hand carving – a really unusual headstone.”

The inclusion of flat gravestones – which better accommodate lawn mowing and other grounds care and are considered safer than upright headstones which may topple – are included in the burial sections from the past few decades.

Some of the art that marks these graves are familiar symbols – draped urns for death, willows representing bereavement, lambs for innocence. Some are more esoteric: an oak leaf representing faith, an obelisk for eternal life.

In addition to the Catholic and fraternal orders, there are sections of the cemetery where racial and religious groups are separate, whether by plan or by custom, but with the passage of time the distinctions seem less stark. A part of the cemetery that might have been on its outskirts is now surrounded by other graves. There is a Chinese section, which included some Japanese citizens, marked by a brick structure where mourners burned incense and the loved one’s belongings. There is a Jewish section. There is an area dedicated to veterans of every American-fought war since the Civil War. The gravestones are works of art – the art of grief. The symbols on the older markers have great significance, Schille says. Schille, who leads tours of the cemetery for groups interested in the area’s history, points out some of the more notable gravestones. They represent societies’ attitudes toward the death – mortality, grief and remembrance being the dominant themes. She stops at a grave marker that resembles a tree stump. “This is James Britten, who was a member of the


In the Masonic section, Schille touches the marker of William H. Upton, a lawyer, judge and civil rights activist. Though Upton was a Mason, she recounts, he refused to have a Masonic symbol on his tombstone until Masonic lodges recognized African American Masons. He died in 1906, and his headstone was changed in 1990. The 1918 flu epidemic left its mark here, as it did in cemeteries across America. The flu hit its peak, according to news accounts in the Walla Walla Union, on Nov. 5, when 54 cases were reported on one day. At Mountain View the death toll is obvious: Whole families are buried next to each other, all with the same date of death, or within days of each other. Cemetery records show that 361 people died in 1918, compared to 277 the previous year. Many of those deaths were attributed to the flu. Schille says people who come to the cemetery are invariably moved by the sweep of history and the importance of memorializing the passing of others. We all die; and most of us would like to be remembered in some way. “It makes you think about your place in the grand scheme of things,” she says.


CreekTown’s got a little bit of something for everyone. Whether you choose to sit in our cozy dining room or beneath the vine-covered arbor of our patio, we hope you’ll feel like a long-time friend invited over for dinner. So stop in and see what’s cooking, and come hungry. HOURS: Lunch: 11 a.m. to 2:30 p.m. Dinner: 5 p.m. to 9 p.m.

Bright smile, beautiful teeth, comfortable visit— that’s our goal for you.

Tuesday - Saturday • Reservations recommended.

Call us at (541) 938-3363

1129 S. Second Ave. • Walla Walla 509-522-4777

Norm Saager, DMD • Todd Schroeder, DDS 508 East Broadway, Milton-Freewater, OR


Reserve your place on the Honor Roll at L’Ecole No 41

Visitors can pick up a guided tour

Experience a one-of-a-kind private tasting in the cellar of the historic Frenchtown Schoolhouse along with an informative tour of our production facilities and grounds. A combination of 5 wines including new releases, limited production, library and/or reserve wines will be showcased.

of Mountain View Cemetery from the Walla Walla Parks

$25 per person • $10 Wine Club Friday afternoons June - November 2:00 - 3:00 pm

and Recreation Department, 2120 South 2nd Ave. (509) 527-4485.

Limited to 15 people, reservations required.

Office hours are Monday-Friday, 10 a.m.-2 p.m.; gate

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The home at 815 Washington St. still has plenty of its original 1927 charm with an added assortment of modern updates. Owner Richelle Gaskell Palmer says the updates were designed to improve the home’s livability while blending in with its historic character. Quite a few modifications have been done in a relatively short amount of time. “It will be my fourth summer here,” Palmer says. The home is about 2,600 square feet with three bedrooms — two floors, an unfinished basement, storage, laundry and plenty of old-school shelves and design. She wanted to retain the feel and character of the late 1920s, which includes impressive woodwork and a design that makes a nice traffic flow for socializing. But first it had to be repaired. Some fixes were necessary for safety and sanity. One year there was water in the basement and that made some repairs necessary. Then more needed to be done. “I had all the wiring redone,” she says. “It was livable upstairs to some extent, but it needed a lot of work. We didn’t take the old plaster down, just repainted.” One of the rooms upstairs, according to Palmer, was in pretty bad shape, so it was turned into a large closet. “In those older homes there’s not much closet space,” she says. A unique item upstairs is a child-size door connecting two rooms.



The 1927 home at 815 Washington St. has been updated but still holds plenty of its original charm.


Above: Richelle Gaskell Palmer pauses for a moment in the elegant dining room. Left: Light pours into the spacious bedroom.


By far, the most distinctive feature of the home is that the main floor consists of several different levels. The center of the home is raised a bit from the surrounding rooms. You step up into the formal dining area, drawn by the light streaming in and the elevation of the floor. As you step up into the area, the large windows reveal a pool in the very private backyard. The kitchen is on the same level as the dining room, and then there are two steps back down into the hallway leading to the office.

The updated kitchen provides modern convenience while keeping the historic atmosphere of the 1927 home.

continued on pg. 37 >






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Historic Homes < continued

Gleaming woodwork accents the living room and is used throughout the home.

Woodwork detailing, such as window frames, staircase and wood floors, add to the elegance. “I think it is the original oak floor,” Palmer says. The most recent re-modeling was an update of the kitchen, with a new tile floor and countertops. Some things were left the same, such as the basic footprint of the room. “I kept the old cupboards. I wanted the original cupboards.” Along the entire east side of the home is an area that maximizes

from pg. 34

the morning sunlight, it could be a sunroom or even a separate living unit, if needed. According to a previous owner, it was once a master bedroom with a bathroom. But her favorite area is the living room. “It’s big and spacious. When I’m in there I feel like I’m back in those days, with those lights above the fireplace. Of course I love my new kitchen, but I kept that older feeling and the arches everywhere.” It’s still a work-in-progress, she says. “I would like to do more research on the history of the home.” KARLENE PONTI writes the Historic Home and Tasting Room features for Lifestyles. She can be reached at


115 W. Alder, Walla Walla, WA Hrs: M-Th 8-8, Fri 8-6, Sat 9-4 Become a fan on




Where in Walla Walla?

CLUE: Here’s the church; here’s the steeple, reflected in the windows of one of the Valley’s institutes of higher learning. This building was named for a champion of physics and engineering who worked at the U.S. Naval Experiment Center at China Lake, Calif.

CONTEST RULES: If you know the name of this building, please drop us a note at “Where in Walla Walla?” 112 S. 1st Ave., P.O. Box 1358, Walla Walla, WA 99362, or by e-mail at rickdoyle@ Ten


correct answers will be selected at random and their owners will win a Lifestyles mug, sure to demonstrate good taste and local knowledge.

Last Month’s WINNERS! Congratulations! Linda Stevens Mike Wallace Pauline Cordeiro Don Ellison Kurt Krull Dicksie House Harold Ochs Ted Tucker Sharon Nienhueser Brenda Reardon

LAST MONTH: Schoolhouse at Clyde CLUE: In former days, this was a Bonnie town. To find this building, a depression-era testament to the three Rs, you’’ll need to get on your pony and ride north. Go down to the crossroad, ignore the offer to sell your soul for fame and fortune, look for signs of ferried lions and springs of Smithee.

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• Quality Workmanship • 40 Years Experience • Professional Builds award winning cars restored & painted


Partnering with the best wineries in the Walla Walla Valley,

The Center for Enology and Viticulture offers unique, hands-on


and experience.


winemaking training








• WA




(509) 524-5170

LIS H E D 19

Walla Walla Community College . . . YOURBESTCHOICE





FOOD & WINE Just the Right Spices The annual Walla Walla Sausage Fest. Celebrate an Old World tradition. Oct. 2-3, DeSales Catholic School. Details: 509-525-3030. A Lovely Finish Plateau Restaurant at Wildhorse Resort & Casino hosts wine tasting the first Wednesday of each month. Oct. 7. Wildhorse Resort & Casino, Pendleton. Details: 800654-9453. Savor the Harvest Every Thursday you can taste wine at Walla Walla Harvest Foods. 3:30-6:30 p.m., 905 S. Second Ave. Details: 509-525-7900. Wine as Art At Entwine, sample local wines and take part in an auction to raise funds for arts, wine and education. 5:30 p.m., Oct. 9, Marcus Whitman Hotel. Details: 509-527-4275.

MUSIC Downtown Rocks There’s music every Wednesday at Walla Walla Wine Works. 7-9 p.m. Details: 509-522-1261. Black Magic-Influence Every Thursday at Walla Walla Village Winery, Jesse Campos of the Blue Mountain Spanish Sound hosts an open mic. 107 S. Third Ave. Details: 509-525-9463. Jazzy Jazz Sapolil Cellars hosts live music every weekend. 15 E. Main St. Details: 509-520-5258. Organista Walla Walla University faculty organ recital featuring Kraig Scott. 6-7 p.m., Oct. 3, Walla Walla University Church, College Place. Details: 509-527-2576.

Sampler The Whitman College Hall of Music presents the Whitman Sampler Concert. Cordiner Hall, 7 p.m., Oct. 23. Details: 509-527-5232. Jazz It Up Jay Thomas Jazz Clinic at 5 p.m., Jazz Concert, 7:30 p.m., Oct. 30, Chism Hall, Whitman College. Details: 509-527-5232. Get The Blues The Mary McPage Band performs at the Cross Roads Steakhouse. 8:30 p.m., October 9. Details: 509529-7948.

GALLERIES & MUSEUMS Learn From History Through Nov. 29, Tamastslikt Cultural Institute hosts the Oregon Archaeology Celebration: Invitation to the Past. Learn about the state’s rich history. Pendleton. Details: 541-966-9748. Forever Willow of Walla Walla presents “Enduring Spirit: Photographs by Phil Borges with Special Guest Exhibitor Laci Cole.” Borges lecture Oct. 1, Maxey Hall Auditorium, Whitman College. Artist reception Oct. 2. Exhibit at Willow runs through Oct. 28. Details: Language and Place The Native Place Names Exhibit honors native language and locations. Oct. 2-Jan. 3, Tamastslikt Cultural Institute, Pendleton. Details: 541-966-9748. Memories Every Sunday through Oct. 25, Living History Interpreters portray characters from Walla Walla’s past. 2 p.m., Fort Walla Walla Museum. Details: 509-525-7703.

Classical Cuisine Friday and Saturday, during dinner, enjoy classical piano by Laura Curtis. Backstage Bistro. Details: 509-526-0690.

Textiles The annual Sheep to Shawl event at the Kirkman House Museum offers demonstrations of sheep shearing, wool care and weaving. 10 a.m.-4 p.m., Oct. 3, Kirkman House Museum. Details: 509-529-4373.

Weekend Music Enjoy music Friday and Saturday nights at the Wildfire Caberet, Wildhorse Resort & Casino, Pendleton. Details: 1-800-654-9453.

Just Around the Corner Join the First Friday ArtWalk, a selfguided tour of local galleries. Go for a walk and visit with the artists. 5-8 p.m., Oct. 2, Details:

Creative Inspiration Whitman College Department of Music presents the Fall Composers Concert. The evening features new works by current Whitman composition students. Performances by students and faculty. 7:30 p.m., Oct.9, Chism, Whitman College. Details: 509-527-5232.

Free Friday First Free Friday, free admission every first Friday at Tamastslikt Cultural Institute, Pendleton. Details: 541-966-9748.

Prelude to the Fall Walla Walla Symphony performs “Autumn Prelude.” The evening features Rossini’s “William Tell Overture,” Chopin’s “Piano Concerto No. 2 in F Major” featuring pianist Alex Bernstein. 7:30 p.m., Oct. 13, Cordiner Hall. Details: 509-529-8020.

A New View The Blue Mountain Artists Guild in Dayton each month sets up a new rotating exhibit of work at the Dayton Public Library. Details: 509-382-1964.

PERFORMANCES Just Sing The Little Theatre of Walla Walla presents “Lend Me A Tenor,” a comedy by Ken Ludwig, directed by Carol Anselmo. 8 p.m., Oct. 2-4, 9-10. Little Theatre of Walla Walla. Details: 509-529-3683. Never Give Up On Love “Romeo and Juliet” by William Shakespeare explores love and tragedy. 8 p.m., Thursday Saturday; 2 p.m., Sunday; Oct. 22-25. Harper Joy Theatre, Whitman College. Details: 509-527-5180.



SEASONAL FUN Get Lost Venture into the Corn Maze and find your way. Each year there’s a different design. Thursday-Sunday, Oct. 1-31, 853 Five Mile Road. Details: 509-525-4798. Make a Bid, Change a Life YWCA fundraising auction, second floor, Reid Campus Center, Whitman College. Details: 509527-5596 or 509-876-2247. You Look Marvelous Whitman College’s Fall Reunion Weekend for the classes of 1984, 1988-1990, 1999. Oct. 2-4, Whitman College. Details: 509-527-5952. Fast Cars Walla Walla Drag Strip hosts more exciting races, Oct. 2-4; make-up races, Oct. 10-11. Call 509-200-6287 or visit Along the Trails The Walla Walla Crush Run/Walk benefit for the Blue Mountain Land Trust. 9 a.m., Oct. 3, start/finish Pepper Bridge Vineyards. Details: 509-525-3136. Gather in the Kitchen Walla Walla Valley Kitchen Tour, formerly the AAUW Annual Kitchen Tour, shows off some of the area’s most beautiful kitchens. The self-guided tour showcases kitchens in older homes to newer construction. Advance tickets available at Bright’s Candies and Earthlight Books. Day of the tour, tickets are available at Someone’s In The Kitchen. Noon-1:30 p.m., pick up your booklets and maps at Someone’s In the Kitchen, 132 W. Rose St., Oct. 4. Details: 509-525-1104.

Wear Your Finest The Fall Furr Ball, annual fundraiser for the Blue Mountain Humane Society. This fundraiser includes dinner, a live and silent auction, dancing to the music of The Penrose Lane Band and gambling in the casino. 6 p.m., social hour, Oct. 24, Walla Walla Elks Lodge. Details: 509-5295188. Scary ArtWalla sets up its Haunted House. 6-9 p.m., Oct. 28-30, 16 1/2 W. Main St., above Valley Vision. Details: 509301-0185. Scarier Little costumed trick-or-treaters visit merchants during the Downtown Walla Walla Trick or Treat. 3-5 p.m., Oct. 31, Downtown Walla Walla. Details: 509-529-8755. Scariest Show off your costume at the YMCA Spooktacular. Tons of games and treats. Free. 5:30-7 p.m., Oct. 31. Details: 509-525-8863. Celebrate Your Dog! The Walla Walla Kennel Club is sponsoring the Dog Fest. There will be contests, a microchip clinic, rescue groups and breed information booths. 10 a.m.3 p.m., Lions Park, College Place. Details 509-525-7574 or Check Out the School Walla Walla University Family Weekend. Students’ families and friends are invited to campus. Oct. 23-25. Details: 509-527-2656.

2009 Fall Antiques Show & Sale Historic & Collectible Stuff Antiques are on display at the 2009 Fall Antiques Show & Sale, Oct. 9-11, in the Pavilion at the Walla Walla County Fairgrounds. Details: 509-585-2301. Stomp! The Italian Heritage Days Festa, sponsored by the Italian Heritage Association, includes historic exhibits, music, costumes, food, contests and grape stomp. Oct. 10-11, Walla Walla County Fairgrounds. Details: 509-5299418. Dayton On Tour Dayton shines with a tour of some of its historic buildings. Oct. 11, Dayton. Details: 800-882-6299. Out On The Town Girls Night Out, Downtown Walla Walla. Oct. 17. Details: 509-529-8755. Recognition Annual “Women of Distinction” award banquet sponsored by Soroptimist of the Walla Walla Valley. 6:30 p.m., Oct. 17, Marcus Whitman Hotel & Conference Center. Details: 509301-0767.


Check Out the School Walla Walla University Family Weekend. Students’ families and friends are invited to campus. Oct. 23-25. Details: 509-527-2656.


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2. Balboa Winery

4169 Pepper Bridge Rd. (509) 529-0461

3. Basel Cellars Estate Winery 2901 Old Milton Hwy. (509) 522-0200

4. Bergevin Lane Vineyards 1215 W. Poplar St. (509) 526-4300

5. Bunchgrass Winery 151 Bunchgrass Lane Walla Walla, WA 99362 509-540-8963 6. Charles Smith Wines / K Vintners 35 Spokane St. (509) 526-5230

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7. Canoe Ridge Vineyard

1102 W. Cherry St. (509) 527-0885

8. Dunham Cellars

150 E. Boeing Ave. (509) 529-4685

9. Eleganté Cellars 839 C St. (509) 629-3735

14. K Vintners / Charles Smith Wines

820 Mill Creek Rd. (509) 526-5230

15. L’Ecole No 41 Winery

41 Lowden School Rd., and U.S. Hwy. 12 (509) 525-0940

10. Ensemble Cellars

16. Lowden Hills Winery

11. Five Star Cellars

17. Northstar Winery

145 E. Curtis Ave. (509) 525-0231 840 C. St. (509) 527-8400

12. Foundry Vineyards

Corner of 13th Ave. and Abadie St. (509) 529-0736

13. Fort Walla Walla Cellars

127 E. Main St. (509) 520-1095

1401 W. Pine St. (509) 527-1040 1736 J.B. George Rd. (509) 524-4883

18. Otis Kenyon Wines

23 E. Main St. (509) 525-3505

19. Patit Creek Cellars

325 A St. (509) 522-4684

20. Sapolil Cellars

15 E. Main St. (509) 520-5258

21. Seven Hills Winery



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25. Three Rivers Winery

P.O. Box 402 5641 W. Hwy. 12 (509) 526-9463








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1564 Whiteley Rd. (509) 525-5700

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24. Tertulia Cellars


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405 E. Boeing Ave. (509) 522-0484



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18 N. 2nd Ave. (509) 525-1506



22. Spring Valley Vineyard


212 N. Third Ave. (509) 529-7198

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26. Trio Vintners

596 Piper Ave. (509) 529-8746

Last Chance Rd.


Sweagle Rd.

Detour Rd.

Frog Hollow

Short Rd.

Vineyard Ln. off Mill Creek Road (509) 525-4724

York Rd.

29. Walla Walla Vintners

Whitman Mission National Historic Site

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Hoon Rd.

1793 J.B. George Rd. (509) 529-0900



28. Va Piano Vineyards

LOWDEN 32 Lowden - Gardena Rd.

1050 Merlot Drive (509) 529-4511

To Walla Walla

To Touchet

S. Gose St. College Ave.

27. Trust Cellars

To Milton-Freewater

30. Watermill Winery

235 E. Broadway St. Milton-Freewater, OR (541) 938-5575 To Walla Walla

31. Whitman Cellars

1015 W. Pine St. (509) 529-1142

Whiteley Rd.

27 28 17

J.B. George Rd. To Milton-Freewater

30 34

Stateline Rd.


34. Zerba Cellars

Braden Rd.



343 S. 2nd Ave. (509) 529-1714 85530 Hwy. 11, Milton-Freewater. OR (541) 938-9463

Pranger Rd.

33. Yellow Hawk Cellar


Old Milton Hwy. Peppers Bridge Rd.

11920 W. Hwy. 12, Lowden (509) 525-4129

Old Milton Hwy.

32. Woodward Canyon Winery



Come for the Wine ...

Enjoy a Suite Deal!

One Night in a Luxury Suite, Dinner for Two, Wine and Breakfast. Starting at $299. Based on Availability. Relax on the Patio with your favorite drink, enjoy Happy Hour, daily specials and

Regional Seasonal Fun with Pacific Northwest Cuisine

Check out the newly opened gift and wine shop for unique and exciting gifts as well as espressos! Open Daily.

Stay for the Experience! 85642

Six West Rose Street, Walla Walla, WA 99362 (509) 525-2200 â&#x20AC;˘

Lifestyles - October 2009  

The Valley's people, food and wine.