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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

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November 2012

table of contents

PUBLISH ER

Rob C. Blethen EDITOR

Rick Doyle A DV ERT ISING DIR EC TOR

Jay Brodt

NOVEMBER 2012

8

M A NAGING EDI TOR

Robin Hamilton

chef’S table José Meza’s Fish Tales

PRODUCT ION M A NAGER

Vera Hammill

13

the wine adViSer Charles Smith’s New Claim to Fame: Chardonnay

18

what’S new in w ? A Killer Workout and a Fabulous Meal

26

the new goodwill Upscale, but Still Affordable

33

PeoPle The Peripatetic Padre: Father Bruno Segatta

38

new digS Who Says Your House Has to be Square?

44

can’t-MiSS eVentS

46

where in walla walla?

47

the third coVer

A RT IST IC DIR ECTOR /DE SIGNER

Steve Lenz

2

20

CON T R IBU T ING W R I T ER S

Gillian Frew, Paul Gregutt, Robin Hamilton, Genevieve Jones, Karlene Ponti, Diane Reed PHOTOGR A PH ER S

Greg Lehman, Colby Kuschatka, Steve Lenz, Diane Reed SOCI A L MEDI A A ND W EBSIT E

Jennifer Henry PRODUCT ION S TA F F

Ralph Hendrix, Chris Lee, Steve Lenz, Sherry Burrows SA L E S STA F F

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

VELOCITY, VERTICALITY, VIBRATION

COPY E DI TOR

Chetna Chopra EDI TOR I A L A SSISTA N T

Karlene Ponti

A Local Skate Park Answers the Need for Speed

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

Kandi Suckow COVER: Photo by GregLehman. 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

Photo by Greg Lehman

Jay Brodt jaybrodt@w wub.com

please liKe Us

Union-Bulletin.com

please follow Us

Wall a Wall a Lifest yLes 7


Food

Chef José Meza traditionally one of the most popular seats in a restaurant, the Chef’s table offers the diner an opportunity to talk to the chef one-on-one — to discover his or her favorite local hangouts, predilections and food philosophies — while enjoying a specially prepared dish.

8 Wall a Wall a Lifest yLes


The seafood selection at Olive is always fresh and varied. Among the choices are salmon, wild fish from the Gulf of Mexico and 20 different types of oysters.

fish finesse By Genevieve Jones / Photos by Colby Kuschatka

sous-chef José Meza has a lot on his plate, or rather, a lot to serve up on plates. not only is he sous-chef at olive Marketplace & Café, t. Maccarone’s and the newly opened café at Basel Cellars, he is also an expert in seafood. fish, shellfish, crustaceans, you name it; he knows how to prepare it deliciously. he makes it a priority to source an incredible variety of sustainable and fresh seafood. at olive there is always a display case brimming with a variety of seafood — anything from glistening mahimahi to sharp-edged oysters. More importantly, José is always willing to share his story and seafood expertise.

LIFESTYLES: how did you start working in kitchens, with seafood especially?

JOSÉ: i went from the bottom. i was a dishwasher, line cook, bus boy. i have learned how work with fish throughout my 11 years of cooking and by teaching myself. also, i’ve had the opportunity to learn from other talented chefs that i have worked for and with. i’m learning as i go. there is always something to learn about fish. there are infinite and exciting things

that i have never come across. it’s a learning process every day.

LIFESTYLES: what kinds of seafood do you order?

JOSÉ: ahi tuna, blue marlin. i also get the alaskan fish like salmon, and halibut and wild fish from the Gulf of Mexico. i get 20 different types of oysters. i also get mussels, clams, trout, red snapper, squid. i want to know what the community wants and then they come back to me; i sell them fish and tell them ways to prepare it. it’s just a matter of introducing a new fish to the community. there’s hundreds of fish out there. let me know what fish you want. i’ll bring it in. LIFESTYLES: what’s your favorite fish? JOSÉ: i love salmon. you can’t go wrong with salmon. LIFSTYLES: where does your seafood come from?

JOSÉ: i get it through a company called pacific seafood. we try to get wild fish. so we stay away from frozen and farm-raised fish. if i have local fish going on, that’s my priority right there. our concept is to keep the money in the community as much as we can. so, basically, all my fish, i get it on tuesdays and fridays, twice a week, and i get it within 10 to 12 hours out of the water. so it’s not fish that’s been sitting in warehouses all week. LIFESTYLES: how can you tell if seafood is fresh?

JOSÉ: no fish should have a fishy smell. it should have a nice fresh-water, salt-water, smell. you should know when that fish was brought in. i wouldn’t recommend eating fish that is four to five days old. But don’t be afraid of us. ask us how old your fish is. you should be able to know. LIFESTYLES: do you have any tricks of the trade? what is the best way to cook fish? Continued on pg. 10 >

Wall a Wall a Lifest yLes 9


Food

<continued from pg. 9

JOSÉ: i’ve been cooking for a while — because it’s also all in the touch — i can tell without a thermometer if it’s medium-well, done or it’s scorched. it’s these little tricks that chefs have. [i recommend that you] sear it and then finish it in the oven. when you sear stuff, you’re searing it so the juices stay inside. you don’t cook the same side of any fish more than once. Just do one flip. if you do more than one flip, you’re losing the juice. i always leave my fish medium-rare to medium-well and it self-finishes because even after you take it out of the heat, it’s still cooking. i think that you or anybody that cooks at their house will have the tools, material equipment, to get away with a nice meal. it’s not hard — it really isn’t. Genevieve Jones is a student and foodie at Whitman College. She can be contacted by e-mail at jonesga@whitman.edu

ReCiPe

FRESH HALIBUT CEVICHE 8 ounces fresh halibut, diced small 3 limes, juiced 1 medium heirloom tomato, diced small 1 small cucumber, peeled, seeded and diced small 1 small jalapeño, seeded and diced small 1 small red bell pepper, seeded and diced small 1 bunch of fresh cilantro, cut in chiffonade 1/2 teaspoon of white balsamic vinegar sea salt, to taste 1 small avocado, julienned for garnish

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10 Wall a Wall a Lifest yLes

243709

Combine halibut and 2/3 of the lime juice for at least 6 hours. After the acid of the lime has cooked the halibut, drain all liquid and combine halibut with remaining ingredients. Let it sit for 1/2 hour and enjoy with fresh homemade corn tortilla chips.


243705

243706

Winery of the Year 10 consecutive years

—Wine & Spirits Magazine

Est. 1983

41 Lowden School Road, Lowden, WA 14 miles west of Walla Walla on Hwy 12

• One of Washington State’s first artisan, family-owned wineries • Estate grown wines certified sustainable & Salmon Safe

509.525.0940

www.lecole.com

Open Daily 10am – 5pm

Reserve Tasting & Tour

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Fridays 3pm • April-November Space limited. RSVP reservetasting@lecole.com

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

243660

Wall a Wall a Lifest yLes 11


Walla Walla blue Palm frozen yogurt . . . . . . . . . . . . . . . . . . . . . . . 1417 Plaza Way, Walla Walla • 509-876-2389 • bluepalmyo.com Sun.-Thurs., 10 a.m.-10 p.m.; Fri., 10 a.m.-8 p.m.; Sat., 6-11 p.m. A healthy dessert. Blue Palm features yoCream frozen yogurt with a huge selection of flavors, including non-dairy and nosugar options, most of which are non-fat, as well. toppings galore. How do they do it?

Dining Guide

cookie tree bakery and café . . . . . . . . . . . . . . . . . . . . . clarette’s restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . 23 S. Spokane St., Walla Walla • 509-522-4826 • cookietreebakeryandcafe.com 15 S. Touchet St., Walla Walla • 509-529-3430 Mon.-Sat., 7:30 a.m.-2:30 p.m. Open daily, 6 a.m.-8 p.m. Cookie tree Bakery and Café has been a familyClarette’s offers many locally sourced foods owned downtown Walla Walla favorite for over and consistently is voted the valley’s best 22 years. Serving sandwiches, soups, salads and an place for breakfast. Generations of locals array of tasty treats. everything is scratch-made have marked important occasions with its in-house, and the sandwiches are made on freshly classic American-style breakfasts. Located sliced bread that was baked just that morning. Many on the Whitman College campus, one block vegetarian options are also available, including our off Main Street near the Travelodge. Lots of much-talked-about house-made veggie burgers. parking. Breakfast served all day. Jacobi’s italian café & catering . . . . . . . . . . . . . . . . . the Marc restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . . 416 N. Second, Walla Walla • 509-525-2677 • jacobiscafe.com 6 W. Rose St., Walla Walla • 509-525-2200 • marcuswhitmanhotel.com Mon.-Thu., 11 a.m.-9 p.m.; Fri. & Sat., 11 a.m.-10 p.m. Dinner daily, starting at 5:30 p.m. Come “Mangia Mangia” in Walla Walla at Jacobi’s Using locally sourced produce, poultry and meats, Chef Antonio Campolio has created an Café! At Jacobi’s Café you can enjoy our signaambitious and creative menu. try the “Bacon and ture Italian cuisine and experience casual dining eggs,” a tempura-fried Red Boar farms pork belwith customer service that is second to none. ly served with a soft-poached, locally produced you may dine in our vintage train car or sit back egg. All menu items are thoughtfully paired with and relax on our patio. Because when you are local wine selections. Vegetarian dishes are as inItalian Café & Catering thinking Italian ... think Jacobi’s! triguing as non-veggie options. Patit creek restaurant . . . . . . . . . . . . . . . . . . . . . Mill creek brew Pub . . . . . . . . . . . . . . . . . . . . . . . . . . . 725 E. Dayton Ave., Dayton, WA • 509-382-2625 11 S. Palouse, Walla Walla • 509-522-2440 • millcreek-brewpub.com Lunch: Wed.-Fri., 11:30 a.m.-1:00 p.m.; Dinner: Wed. & Thu., 4:30-7:00 p.m.; Fri. & Sat., 4:30-7:30 p.m. Mon.-Sat., 11 a.m.-midnight; Sunday, 11 a.m.-9 p.m. Named in “Northwest Best Places” as the only For 15 years, Mill Creek has served locally four-star french restaurant east of the Cascades, brewed, handcrafted beers. you’ll find great Patit Creek has been serving great cuisine — withvalues on the kid-friendly lunch and dinner out the attitude — since 1978. While all the entrees menu, served inside or out on the largest paare exquisite, their meat dishes are truly notable, tio in town. Local wines, daily specials and especially the Medallions of Beef Hiebert. An imagigreat atmosphere all await you at Mill Creek native wine list and remarkable desserts make Patit Brew Pub. Creek a gem worth traveling for. Sweet basil Pizzeria . . . . . . . . . . . . . . . . . . . . . . . . . . . thai Ploy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 S. First Ave., Walla Walla • 509-529-1950 • sweetbasilpizzeria.com 311 S. Ninth, Walla Walla • 509-525-0971 Mon.-Sat., 11 a.m.-9 p.m. Open 7 days a week from 11:00 a.m. Roast Duck Curry, Lemon Grass Barbecued Pizza by the slice, 18-inch pies, gluten-free Chicken, Coconut Prawns, Pad thai and more. pizzas, calzones, stromboli, many salad A great menu of Thai dishes, expertly prechoices, and now serving a personal-size, pared. enjoy a glass of wine, cold beer or tasty thicker-crust pizza. Dine-in and take-out. thai iced tea with your meal. Plenty of room Delivery for large business orders & special for groups or just the two of you. if you’re events. looking for a true Thai dining experience, thai Ploy is the place for you.

key

breakfast

kid-friendly

lunch

outdoor dining

dinner

under $10

reservations recommended food Past 10 p.m.

12 Wall a Wall a Lifest yLes

$11-$25 over $26

Walla Walla

Dining Guide


Wine Adviser

a fresh take on Chardonnay

i first heard about this some months ago (i was sworn to secrecy) and, i have to admit, it struck me then — and still does — as a great idea. not that there haven’t been outstanding washington Chardonnays made in the past. But no one has given it the sort of single-minded effort that could convincingly make the case that washington Chardonnay is at least as good as, if not better than, any Chardonnay made in the country. i often get accused of California-bashing when i launch one of these rants, but that’s not the point. the point is that the really good, site-specific California Chardonnays are very expensive, and the semi-affordable (under $50) ones seem formulaic. as for Burgundy, admittedly home to the world’s greatest Chardonnays, wines from there are for rich people to enjoy. here are the results of a check on high-scoring Chardonnays from the past year’s reviews in wine enthusiast Magazine, for whom i write. interestingly, 94 wines managed a score of 94 points or better. there were 43 Burgundies, with prices ranging from $60 to $550 a bottle, most reaching well into three figures. there were 39 California entries priced from $18 to $130, most averaging between $50 and $60. and there were a dozen wines from the northwest, including Chardonnays from domaine serene, abeja, JM Cellars, Mark Ryan winery, Gorman winery, woodward Canyon, evening land, Bergström wines, tranche Cellars, Rulo winery and efesté. they were priced from $20 to $90, with all but three less than $50.

other recent favorites were Chardonnays from apex Cellars, Browne family vineyards, lauren ashton Cellars, Ryan patrick vineyards and sleight of hand Cellars. smith’s Chardonnay project — still unnamed — will occupy the now-closed whitman Cellars winery in walla walla. “first and foremost,” says smith, “we’re investing in quality to make some of the most distinctive wines in the world. period.” Before efesté, leighton was at Chateau ste. Michelle, working with ernie loosen on eroica Rieslings. at efesté, he proved himself to be one of the best winemakers in the state. Most winemakers would agree that white wines are more difficult to make than red. leighton’s focus on sourcing grapes from cool-climate vineyards, fermenting with native yeast and practicing noninterventionist winemaking techniques shows that he is more than qualified to take on this challenge. he and smith say they have already found underutilized old-vine Chardonnay. in the past, similar searches by smith and others have led to significant quality gains in many other washington-grown varietal wines. now, it’s Chardonnay’s turn. i can’t wait to taste the results.

A Tasting Room and More Taste Wine Daily 1-4 Live Music Every Weekend

15 E. Main Street, Downtown Walla Walla www.sapolilcellars.com 239083 243884

Just before this year’s harvest was about to get rolling, some unexpected winemaker shuffling took place around the state. The story that got the most attention in the national press concerned winemaker Brennon Leighton’s move from Efesté to work with Charles Smith on a new project in Walla Walla. Their stated goal is to focus exclusively on a single wine: Chardonnay.

242828

By Paul Gregutt

105 N. Columbia • Milton Freewater, OR (541) 938-6837 Open 7 Days a Week – 7 am - 10 pm Drive Thru Available • Phone Orders Welcome

Taco Tuesdays 2 for 1

Paul Gregutt’s blog is www.paulgregutt. com. Email: paulgwine@me.com

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Wall a Wall a Lifest yLes 13


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39

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St. AMAVI CELLARS 3796 Peppers Bridge Road 509-525-3541 www.amavicellars.com 2. BASEL CELLARS ESTATE WINERY 2901 Old Milton Highway 509-522-0200 www.baselcellars.com 3. BERGEVIN LANE VINEYARDS 1215 W. Poplar St. 509-526-4300 bergevinlane.com 4. BLUE MOUNTAIN CIDER 235 E. Broadway, Milton-Freewater 541-938-5575 www.drinkcider.com 5. BUNCHGRASS WINERY 151 Bunchgrass Lane 509-540-8963 www.bunchgrasswinery.com 6. CASTILLO DE FELICIANA 85728 Telephone Pole Road Milton-Freewater 541-558-3656 www.castillodefeliciana.com 7. CAVU CELLARS 602 Piper Ave. 509-540-6350 cavucellars.com 8. DON CARLO VINEYARD 6 W. Rose St. 509-540-5784 www.doncarlovineyard.com 9. DUNHAM CELLARS 150 E. Boeing Ave. 509-529-4685 www.dunhamcellars.com 10. FIVE STAR CELLARS 840 C St. 509-527-8400 www.fivestarcellars.com 11. FORGERON CELLARS 33 W. Birch St. 509-522-9463 www.forgeroncellars.com 12. FOUNDRY VINEYARDS 13th Ave. and Abadie St. 509-529-0736 www.wallawallafoundry.com/vineyards 14 Wall a Wall a Lifest yLes

41

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13. FORT WALLA WALLA CELLARS 127 E. Main St. 509-520-1095 www.fortwallawallacellars.com 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. LE CHATEAU 175 E. Aeronca Ave. 509-956-9311 lechateauwinery.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. MANSION CREEK CELLARS 9 S. First Ave. 253-370-6107 www.mansioncreekcellars.com 22. NORTHSTAR WINERY 1736 J.B. George Road 509-524-4883 www.northstarmerlot.com 23. PEPPER BRIDGE WINERY 1704 J.B. George Road 509-525-6502 www.pepperbridge.com

11 32

24. PLUMB CELLARS 9 S. First Ave. 509-876-4488 www.plumbcellars.com 25. REININGER WINERY 5858 Old Highway 12 509-522-1994 reiningerwinery.com 26. ROBISON RANCH CELLARS 2839 Robison Ranch Road 509-301-3480 robisonranchcellars.com 27. SAPOLIL CELLARS 15 E. Main St. 509-520-5258 www.sapolilcellars.com 28. SAVIAH CELLARS 1979 J.B. George Road 509-520-5166 www.saviahcellars.com 29. SEVEN HILLS WINERY 212 N. Third Ave. 509-529-7198 www.sevenhillswinery.com 30. SINCLAIR ESTATE VINEYARDS 109 E. Main., Ste. 100 509-876-4300 www.sinclairestatevineyards.com


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31. SPRING VALLEY VINEYARD 18 N. Second Ave. 509-525-1506 www.springvalleyvineyard.com 32. SULEI CELLARS 355 S. Second Ave. 503-529-0840 www. suleicellars.com 33. SYZYGY 405 E. Boeing Ave. 509-522-0484 www.syzygywines.com 34. TAMARACK CELLARS 700 C St. (WW Airport) 509-520-4058 www.tamarackcellars.com 35. THREE RIVERS WINERY 5641 Old Highway 12 509-526-9463 info@ThreeRiversWinery.com 36. TERTULIA CELLARS 1564 Whiteley Road 509-525-5700 www.tertuliacellars.com 37. TRUST CELLARS 202 A St. 509-529-4511 www.trustcellars.com

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27 36

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Wall a Wall a Lifest yLes 17


What’s NeW iN w2

there’s alWays somethiNg NeW happeNiNg iN Walla Walla, if you kNoW Where to look

Heidi Peterson’s Red Reina Cuisine offers fresh, seasonal and creative dishes.

deli(cious) Heidi Peterson isn’t interested in pretense; she’s committed to offering wholesome food that makes you feel good. by Diane Reed / Photos by Diane Reed Red Reina Cuisine on Main street is a fullservice deli offering a wide variety of homemade soups, sandwiches, salads and prepared foods designed to appeal to all budgets. pick up a sandwich, soup, salad, box lunch or a complete meal in minutes. while you’re at it, take home some olives, meats, cheese and deli items, and don’t forget to include some homemade cookies and other goodies. But you’ll be tempted to eat in — the clean, eclectic décor invites you to stay. pull up a stool at the counter or grab a table. or join the large community table (handcrafted by waterdrop 18 Wall a Wall a Lifest yLes

workshop) — a great place to meet friends and make new ones. “Reina” means “queen” in spanish, and the logo features a caricature of the queen, reflecting peterson’s spirit (and red hair). But her dedication to creating and deepening connections with farmers and featuring local and regional foods is a serious commitment. Red Reina’s menu and offerings emphasize organic, environmentally responsible and sustainable offerings. peterson and manager Cheryl Rogers (a longtime friend) will feature a varied, seasonal menu and a rotating selection of walla walla

wines and northwest beers and cider. watch for “farm to table” and other special events.

Red Reina Cuisine 202 e. Main St., walla walla 509-876-4640 www.redreina.com follow it on facebook open tuesday through Saturday, 11 a.m. to 7 p.m.; Sunday, 11 a.m. to closing


Laura Angulo leads a kickboxing class at WorthFit Studio.

you’re worth it! If you’re shopping your way down Main Street these days, you’ll hear a decidedly spicy and vibrant beat. peek into worthfit studio and you may see a dynamic Zumba, circuit-training or kickboxing class. if you’re a woman looking for a way to get fit and confident, you’re in the right place. owner laura angulo, who struggled with her weight from age 8, knows how to help you reach your fitness and weight-loss goals. she encourages her students to push themselves so they can say, “today i gave myself my best.” during her workouts you often hear her chanting, “i think i can, i think i can.” she means it as much for herself as for her students — women of all shapes and sizes. they respond by working harder. But it’s obvious her students are also having fun.

angulo transformed the 4,000-square-foot storefront into a fitness studio with the help of her husband, Miguel, and brother-in-law osvaldo Romero. daughters Marissa and Madelyn (who also teaches classes) help out in the studio. if you missed your regular workout during the week, hit the last Chance workout on friday morning and early evening, a combination of cardio and resistance training. angulo teaches circuit-training with free weights, Zumba, kickboxing and outdoor boot camps. paola Garcia teaches kickboxing and Zumba. Diane Reed is a freelance writer, photographer and observer of life. If you

know about something new in W², email her at ladybookww@gmail.com. Between columns and when the spirit moves her, she blogs about the Walla Walla Valley at www.ponderingsbydianereed.blogspot.com

WorthFit Studio 212 e. Main St., walla walla 509-301-9244 open Monday to friday, call for class times follow it on facebook

Wall a Wall a Lifest yLes 19


Places

Douglas Fairbanks defies gravity turning high off the wall during an evening session at the Tausick Way Sports Complex.

how skateboarding — and skate parks — help youths find their inner warrior By Janna Dotolo / Photos by Greg Lehman

A skateboard on its own is a lifeless, soundless deck with bolts and screws, trucks and wheels. But under the feet of a skater, a board comes to life. Whether navigated clack, clack, clacking over cracked and uneven city sidewalks or buzzing along the smooth, flowing contours of a concrete bowl, a skateboard becomes an extension of the skater. it’s on those rolling, concave and convex surfaces of a skate park — where skaters of all types and skill levels gather — that a board and its rider can transcend gravity. the audaciousness of a young boy or girl defying phys20 Wall a Wall a Lifest yLes

ics can translate into a life of bold choices and self-confidence. one of walla walla’s best living testaments to that transformation is semi-professional skateboarder, walla walla skate park asso-

ciation volunteer and site project manager Grant Godard. in and out of juvenile detention centers throughout his childhood, Godard was one of many local youths who needed a place they


could go to after school and focus their energy in portland, ore., Mark “Red” scott; and, perlost Boardroom is the hub of walla walla’s in a positive way. haps most notably, Jeff ament, co-founder and local skate crew and is donnelly’s livelihood. though Godard first picked up a board bassist of seattle grunge band pearl Jam, who he champions the sport through sponsorship when he was just 6 years old, he finds it is his considers the tausick way facility one of his of walla walla’s skaters in regional competiadulthood that has been shaped by skateboardfavorite bowls and frequents it every summer. tions and helped organize and obtain funding ing. it is the velocity his life needed, and has in november 2010, a beginner/intermedifor past wwspa constructions, as well as for earned him sponsorships, nationwide competiate street course facility was constructed adjathe upcoming tausick way sports Complex tion opportunities and a role in a community cent to the bowl structure at the tausick way expansion. that embraces him like family. sports Complex. these construction additions the third phase of the expansion will inhe volunteers his time and labor aiding the included elements such as grind rails, ledges clude a mid-sized beginner/intermediate bowl design and construction of local skate park and Jersey barriers and provide skaters the structure that will add to the existing advanced facilities, not only to help bowl/pool facility and will provide a positive outlet round out and complete for youths, but to show the tausick way sports his appreciation for all Complex. the mid-sized the sport has done for him. bowl will be constructed “i’d probably be in by dreamland skateparks, prison if i weren’t still the same crew that has skateboarding,” he said. built all the structures at “the minute i picked up a the sports Complex, and board after not skating for will be overseen by the a while, everything made same project managers and sense again.” aided by most of the same the wwspa was origilocal volunteer labor. nally founded in 1997 by thanks in part to finanRon and paula nolte, who cial support from the donoversaw the fundraisald & virginia sherwood ing and building of the trust, wwspa will begin fort walla walla skate construction as early as park in 2000. wwspa, this fall. now a fully recognized describing the midnonprofit organization, sized bowl’s proposed is currently operated by construction, Reese, who thomas Reese, Carmen started skating in 1975 Castaldo, anthony Barba and still can’t seem to give and Colby Kuschatka up the sport, explains: “it Chris Bennett (left) takes a break with Douglas fairbanks at the tausick Way facility. with the intent to make won’t be vertical; it will be quality facilities availmuch mellower and won’t able to our growing skateboarding ability to practice, learn and gain confidence look as intimidating from the street. our buildcommunity. negotiating obstacles and mixed terrain in a ers are excited because the design will be so together, the members seek out ways to procontrolled environment, rather than on busy unique. it’s going to be my geriatric bowl for vide walla walla’s youths with skate parks that city streets. when i’m 65.” Reese laughs as he says this, but challenge their skills and supply diversity in “it’s a means for kids to channel their energy a knowing look from donnelly confirms the skateable terrain. and be productive,” says thomas Reese, wwspa die-hard skater’s seriousness. with a lot of sweat and ambitious fundraispresident and project manager and owner of perhaps the greatest purpose for building ing efforts, wwspa, dreamland skateparks the walla walla Roastery. “if they aren’t chal- the beginner/intermediate bowl structure, or and dedicated, local volunteer labor completed lenged on a concrete bowl, they’re going to be any skate park, is the hope it gives the younger construction on the advanced bowl/pool facility challenged elsewhere.” generation. it is the common cement where at the tausick way sports Complex in 2008. the “everyone remembers the first time they nerds, squares, outsiders, the privileged, the facility has seen heavy, year-round use by walla picked up a board,” says Mike donnelly, vetmiddle-class, as well as troubled youths can walla’s youths, as it provides them with a safe eran of the skating scene and owner of lost all meet to express themselves as they will. environment to practice their sport. Boardroom, walla walla’s premier skate supply as Reese puts it, “skating brings together it has also welcomed its fair share of pro- and apparel outfitter. “i remember getting into people from all walks of life, all ages and all fessional and big-name bowl riders, including trouble when i was little for cutting my roller genders. it creates an environment where evthe likes of X Games bronze medalist Kevin skates in half to build my first skateboard, pusheryone gets along. it brings together old friends Kowalski; dreamland skateparks founder and ing nails through the back so it would throw just as it brings together new up-and-comers.” builder of the famous diy Burnside skatepark sparks. i wish i still had that thing.” Continued on pg. 22 > Wall a Wall a Lifest yLes 21


Places

<continued from pg. 21

“skateboarding is one of those unique sports that’s done both independently and as a group; we push each other to learn new tricks, and we build confidence in each other,” notes Godard. at the tausick way sports Complex skate facilities, a seasoned skater can land an intricate trick and receive the same signs of camaraderie and respect from his fellow skaters as the 12-year-old who finally lands the simple jump he’s been practicing all day. a slap of the skateboard against the coping, a whistle, a shout — it all indicates the same thing: their efforts, their successes were noticed.

Glossary Grind rail: an object with which skateboarders do tricks such as grinds and slides. a grind rail can either be made of wood or steel, is usually square or round, and resembles an ordinary handrail or banister. Ledge: a rectangular box made from wood or concrete and fixed with smooth, angle-iron coping that skateboarders grind and slide across. Jersey barrier: traditionally used to separate traffic lanes, skateboarders use these modular concrete barriers to perform a variety of transition and ledge tricks including wallrides, basic stalls and grinds. Janna Dotolo is a freelance writer. She can be reached at janna1187@yahoo.com James Bruse, 15, builds up his speed.

Danny McPherson, 9, goes airborne off a ramp. 22 Wall a Wall a Lifest yLes


Mike Donnelly of the Lost Boardroom.

Left to right: James Bruse, 15; Danny McPherson, 9; Anthony McPherson, 11; Hector Espana, 14; Cierra Quam, 13; and Elias Raulston, 13. Wall a Wall a Lifest yLes 23


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Places

Long morning shadows recede as the sun rises on the new face of Goodwill.

Goodwill Goes Upscale A new building, a new focus, but the same low prices By Robin Hamilton / Photos by Steve Lenz this could be new york, right? shoppers are greeted by sky-high glass doors, exposed brick walls and beamed ceilings. very industrial chic. the roomy aisles are filled with well-organized merchandise. some choice items are placed inches apart or in glass cases, as though the handbag, the necklace, the dress, were made by a fashion designer (and some are), and they need a little air, thank you very much. for walla walla’s bargain hunters, families, seniors on a budget, and all manner of shoppers in between, the new Goodwill is dazzling. while the Goodwill of several months ago was serviceable and friendly, it was slightly chaotic: where would one find crutches for one’s aunt who had just sprained her ankle? where would the warm winter jackets be? and the kitchen appliances and dishes for a couple just starting

out? they were in there somewhere … this Goodwill is a bargain-hunter’s dream, a clean, well-lighted place that feels like an upscale retail store. it’s grand re-opening day for the new store, and taylor King, an 18-year-old senior from walla walla valley academy, has brought his brother theron, 14, along to check out the store. “it’s awesome,” taylor says. “the old windows, the brick walls — even in the dressing rooms — are really cool. and the staff is really friendly.” even though the brothers are young, they were treated with enthusiasm and respect. “they were like, ‘hey, how are you, can we help you find anything?’” Jacque son says she shops at the store as often as once a week. “i think this renovation should be in the running for the walla walla 2020 architectural award,” son says. “it’s

beautifully done and a great addition to the downtown.” on this bright october morning, Joy Murphy, director of retail operations, is up front, helping customers with a prize drawing. “we’ve been able to remain open during the entire remodeling process,” Murphy says. “it’s been fun to see the transformation.” Cost of the project has been an issue to some locals who, while marveling at the aesthetics of the remodel, wonder about the price tag. “when we purchased this building, we got a bid on a regular remodel — the new sheetrock, new-floor-and-ceiling kind of project — and then got a bid for this one, where everything is repurposed and reused. it actually costs less to take away and repurpose,” Murphy says. “expanding the store helps fulfill our misContinued on pg. 26 > Wall a Wall a Lifest yLes 25


Places

<continued from pg. 25

Goodwill Industries purchased the building next door and played with several ideas for the renovation, including tearing the building down and rebuilding something completely new. Staffers say this design, by Olson Kundig Architects, proved to be the most cost-effective. Photo by Greg Lehman.

sion to help the disabled and the community,” she says. with more space the store can accept more donations, hire more workers and be more of an economic force. as wide-eyed shoppers file in, store Manager ashleigh dedera beams like a proud parent. “it feels fresh and new and exciting,” she says. “i love seeing people’s faces as they walk in.” and judging by their expressions, everyone who walks through those glass doors for the first time seems to think “wow!” “part of our revamp includes our new company merchandising standards,” dedera says. since 97 percent of the items sold in the store are local donations, the system of sorting, color coding and sizing is key. “we pride ourselves on being good stewards of our local donations,” dedera says. “in our new space we are able to have wider aisles, better displays and more organization throughout the entire store, including sizing of all of our clothing.” “everything at Goodwill gets touched,” says operations Manager Robert ingersoll, who heads up Goodwill’s local recycling program. as the donations come in, they get sorted, and Jeff Moeller Construction, a local company that had done work for Goodwill before, did all the remodeling. Photo by Greg Lehman. 26 Wall a Wall a Lifest yLes

Continued on pg. 28 >


Wall-to-wall windows create a bright, open shopping experience.

there is an endless treasure hunt within long rows of garments. Wall a Wall a Lifest yLes 27


Places

<continued from pg. 26

if the items are torn or stained or unusable, they are set aside for a salvage vendor to bid on. with appliances that are beyond repair, Goodwill staffers cut off the cords and send them to a vendor who strips out the copper wire. hundreds of single shoes are sent to developing countries, where they’re laid out side-by-side so that a similar-sized mate can be found. ingersoll agrees that it’s not just the building that’s new. “there are lots of new ideas going forward,” he says. “we’ve been going to our partnering stores in seattle and portland — portland is the largest Goodwill in the nation — and getting help. “we’re learning from the best,” he says. Jennifer northam, events and public relations manager for the downtown walla walla foundation, is a big fan. “i’m ecstatic,” northam says about the renovation. “By saving the building, which has been in disrepair for years, reusing the existing materials and continuing to create jobs, Goodwill has made a space that fits in as part of a dynamic, vibrant downtown economy. the store now has 23 employees and 19 participants in job training programs. Goodwill works with the division of vocational Rehabilitation to serve individuals with disabilities with job-seeking assistance, Murphy says. “with the state and federal funding cuts for our training programs, it is more important than ever to support our mission — helping individuals with barriers to employment achieve their highest level of employment in the community.” “i’ve shopped at Goodwill since i was a student at whitman,” northam says. “Back then it was for theme-night parties, for costumes, but they also had great books and other incredible finds. one time i found a spotless, small Coach backpack for $20.” the new space is still a great 28 Wall a Wall a Lifest yLes

Heather Weaver, store manager of the Kennewick Goodwill, organizing clothes for easy browsing.

Joy Murphy, director of retail operations.

Ashleigh Dedera, store manager of Walla Walla and Hermiston stores.

place to find one-of-a-kind items, clothing in good condition for kids who grow faster than a parent’s budget can handle, holiday items and household necessities — but in an atmosphere that evokes savvy shopping, rather than pennypinching or slumming. “i really like it,” the downtown foundation’s Greer Buchanan says. Buchanan, who has been involved with walla walla’s art community for years, describes the building as “hip and cool.” how this former automobile dealership morphed into a hip and cool retail store for thrifty shoppers is a tribute to the vision of the walla walla and tri-Cities Goodwill managers, northam says. scott shinsato, associate executive director of Goodwill of the Columbia, describes how, after the building’s purchase, the triCities management team made a trip to walla walla to check out the downtown. they walked into the Charles smith wines world headquarters and tasting Room on spokane street and were struck with the openness of the space, its multi-purpose rooms and the lack of clutter. Clutter was the last thing the Goodwill team wanted in their new store. they called the architectural firm behind the smith tasting room, olson Kundig architects. “the whole time we were trying to figure out the best use of the space,” shinsato says. “we asked ourselves, ‘instead of turning it into a warehouse, how can we integrate it so we can use the reclaimed items, the repurposed fixtures, wood, ceiling and floor?’” they wanted something that reflected Goodwill’s mission to reclaim things from the community and make them useable again. les eerkes, the design principal on the project, says the process was relatively easy. “the goal for the renovation before we started was essentially just to enlarge their square foot-


Aaron Schroeder, store manager of the Pasco Goodwill, manning the cash register.

age,” eerkes says. “once we got involved, the project morphed as we saw that we could support their mission of seeing value in everything; if we could help to provide the best retail space possible while re-using and extracting the value of the existing building, we could elevate the entire experience. additionally, it was a way to help widen the target market … everyone from the people who need a bargain to those who are looking for great finds.” eerkes describes how some of the old materials were reused: “the storage loft in the new part of the building was disassembled and repurposed for the cash wraps and dressing rooms. it was really about scraping the interior back to the original building.” “when we started this project, we focused on how we could say thanks to a city that has been so supportive of Goodwill,” shinsato says. “this is our gift back to the community.” Robin Hamilton is the managing editor of Walla Walla Lifestyles magazine. She can be reached at robinhamilton@wwub.com Jacque Son exploring the eclectic trove of tops. Wall a Wall a Lifest yLes 29


Places

The entryway is bright and roomy as morning sunlight floods in.

A shopper browses through a diverse collection of books. 30 Wall a Wall a Lifest yLes


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People

A prolific painter, Father Bruno Segatta often captures the cities and countrysides of Italy.

Man on the Move

Father Bruno, Va Piano and the Art of Carrying Everything You Own in a Backpack By Gillian Frew / Photos by Joe Tierney Maverick. atypical. Renaissance man. these are just a few ways friends and former students describe father Bruno segatta, the italian-born priest beloved by generations of students who studied under his tutelage at Gonzaga University’s campus in florence, italy. even after parting ways with Gonzaga, segatta has remained in close contact with many of these former students, traveling from seattle to spokane to san francisco to perform marriages and baptize babies. “i have students all over the country,” he says. “i go where they need me.” an artist by trade, segatta is a prolific paint-

er, with many of his colorful expressionist landscapes and cityscapes depicting his native italy. he’s also a master chef (he calls himself a “blue collar chef”), artisan-bread baker and roaming humanitarian who speaks five languages and has no fixed address. Born in trento and raised in a Catholic orphanage, segatta attended seminary in Germany before moving to Boise, idaho, where he stayed with a host family, picking up english from soap operas and country music. he says joining the ministry was a “byproduct of growing up in an orphanage.” now 70, segatta has backpacked the Gaza

strip to teach art classes for palestinian kids and founded a charity to support an orphanage in nairobi. he’s known for trading in his vestments for jeans and a t-shirt, and his teaching style draws on art as a form of therapy. “i want to discover where my students are coming from and build on that,” he says. “so i just give them a brush and let them go at it.” a few times a year, he makes his way to walla walla, where he stays with Justin and liz wylie, owners of va piano vineyards. Justin met segatta when he was studying abroad in florence, and the experience prompted him to Continued on pg. 34 > Wall a Wall a Lifest yLes 33


People

<continued from pg. 33

father Bruno cooks dinner at Va Piano Winery.

open a winery in his hometown. “learning about the culture through Bruno — family, friends, really good food — that was the inspiration,” he says. “then it kind of evolved into coming home and building a winery and trying to create the same feel as florence. so, at the end of the day, we wouldn’t be here without Bruno.” segatta married the couple in 1999 and later baptized their youngest daughter, sienna. his artwork is on display in the va piano tasting room. during segatta’s last visit to walla walla in august, liz says she posted a facebook status saying “Bruno’s in town!” and more than a dozen people showed up to their house for lunch. “i’ve never met anyone like Bruno,” says liz. “he connects with so many walks of life, young or old. he just ‘gets’ everyone.” not too long ago, the wylies came up with a new plan for a partnership with their favorite houseguest: Bruno’s Blend. “at the time we only had two wines, our Cab and our syrah,” liz explains. “we had thought about doing a red table wine, but there just wasn’t the right feel for it. so this whole conversation with Bruno progressed from 245584

34 Wall a Wall a Lifest yLes

Continued on pg. 36 >


Bacon, onions and sage are fried together.

Mike Berghan, owner of Gifford Hirlinger Winery and a former student of Father Bruno in Florence, Italy, helps Father Bruno dish up a plate as Liz Wiley looks on. Wall a Wall a Lifest yLes 35


People

<continued from pg. 34

father Bruno shows one of his new paintings.

‘let’s sell your artwork in our tasting room’ to ‘how about we pick a piece of your artwork and showcase it on a label for a red table wine, and call it Bruno’s Blend?’ and since Bruno had always donated quite a bit of money to charity, we decided to take a portion of the proceeds from Bruno’s Blend and donate it to different children’s charities.” segatta has a simpler version of the story: “they said, ‘we have a wine, you have a name. let’s put them together.’” liz says she and her husband have asked segatta many times to move in with their family for good, but he always declines. “he says, ‘no, walla walla is too perfect. i need to go somewhere where they need me. i need to go to where i can help people.’” when he’s not teaching, counseling or offici36 Wall a Wall a Lifest yLes

ating, segatta enjoys returning to italy as a tour guide for art-women-wine, a group of mostly middle-aged women out of Camas, wash., that he fondly refers to as his “cougars.” “i love the cougs. they’ve been through so much. Children, husbands, divorces. they’re a great group to travel with.” his favorite stop on their tours of italy is Cagli, a tiny town with “two bars and one piazza. it’s a jewel to be discovered,” he says. “don’t tell Rick steves! he’ll ruin it for everybody.” the one complaint the wylies have about segatta is that he’s “too giving.” according to liz, she and her husband have tried time and time again to equip the itinerant priest with essentials like a cash card and a cellphone for the road, but to no avail. “he loses everything,” she says with mild

exasperation. “if you give him a gift, the next time you see him, don’t expect him to have it — because he gives everything away. he carries everything he owns in a backpack. the first time he showed up here he had these ugly Birkenstocks that were broken down and just nasty. we bought him a brand-new pair of Birkenstocks. and he came back, and the new ones were gone. we got him a brand-new, beautiful pair of tevas — gone. we bought him, like, four or five different shoes. we gave up. and he does the same thing when he comes here! once he showed up in a brand-new oregon ducks jacket — and gave it to my son. that’s just what he does.” Gillian A. Frew is a Walla Walla freelancer. She can be reached at frew.gillian@gmail.com


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866-352-6348 HOLTONSECRETLAB.COM Wall a Wall a Lifest yLes 37


New Digs

Ray and Lila Locati found the ideal design for their home on the corner lot.

nothing says your house has to be square By Karlene Ponti / Photos by Greg Lehman

Many cultures have embraced round houses, and Ray and Lila Locati, at 911 Wauna Vista, liked the idea. They wanted it to be similar to historic Native American structures, with a fireplace in the center of the living area. Ray has a background in engineering, so he designed the round home, and it was built in 1973. “i wanted it to be totally open. i like the idea of the family living and eating together,” Ray says. “i wanted the feeling to be earthy and open.” “our first dream was an a-frame,” lila says. “then my dad built a round house.” Ray and lila really liked it and thought it worked well 38 Wall a Wall a Lifest yLes

as a family home, and they were inspired. they decided round was the way to go and pursued their dream home. Unfortunately, lila’s father’s house went down Mill Creek in the flood of 1996, according to Ray and lila. the corner lot Ray and lila owned was perfect for the round house, to maximize the view from the large windows. the home may be unconventional in its

shape, but it is sturdy in its design and construction. there is steel in the center, and steel columns hold up every beam, with 12 beams radiating outward from the center point. inside, there are no load-bearing walls, Ray says. “this way, you can change an interior wall if you want,” lila says. at 3,000 square feet, the home is spacious — from the large interior to the rooms around it, bedrooms, office and bathrooms all have the


the home is shaded on several sides.

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openness the couple wanted. all on one level, the home has three bedrooms, two-and-a-half baths and plenty of room for a family. there is no basement, because of underground streams, and no attic, just the beams holding up everything. the colors are earth toned, and the interior uses wood and rock for structure and accents. the exterior maintains the continuity of color and feeling. the emphasis on earth-friendliness wasn’t just for show. Ray and lila respect nature and wanted a way to use scrap lumber. for this, the circular structure is ideal. the shorter pieces of lumber were used closer to the center of the circular roof. longer pieces were used farther out. “this way, you can use everything,” Ray says. Ray loves open windows, looking out into the yard and sky. the round house, with the open-concept interior, means kitchen and living room are not separated. “it’s living like it used to be,” he says.  it had a partial walk; now there’s a concrete walkway all around the house. “like a little moat around the house,” lila says.

WA LIC # GARYSPC 034MN • CCB# 127816

Continued on pg. 40 > Wall a Wall a Lifest yLes 39


New Digs

<continued from pg. 39

the open interior allows easy family interaction. Conversations can continue between the people in the kitchen and those in the living room.

earth tones in colors and materials are used throughout the home. 40 Wall a Wall a Lifest yLes


Beams holding up the roof radiate out from the center point over the fireplace.

Continued on pg. 42 > Wall a Wall a Lifest yLes 41


New Digs

<continued from pg. 41

the home has plenty of space for collections of historic memorabilia.

there’s even a round storage building behind the house. at one time they had an in-ground pool, which was, of course, round. “when he gets through with a project, he likes to get involved in another one right away,” lila says. Ray has renovated a fire station into a home, and he was inspired several years ago to do the restoration of the tha i ploy restaura nt on ninth. “i like to turn something that’s ugly into something that’s decent. Make it beautiful,” Ray says. the large home has plenty of storage space for his collections and historic memorabilia, including helmets, swords and a full suit of armor. the couple used fir for the ceiling, but they worried about how much work it would be to stain it. they decided to stain it only a little so it would age naturally. the decking on the table is oak, which is commonly used for a floor. But there’s nothing common or ordinary about the house of Ray and lila locati. Karlene Ponti is the special publications writer for the Walla Walla Union-Bulletin. She can be reached at karleneponti@wwub.com

A full suit of armor stands guard near the back hallway. 42 Wall a Wall a Lifest yLes


Walla Walla

Real Estate

765 SE Creekside Drive, College Place

205 Bandra Drive, Walla Walla

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Diane Davis 386-4278

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Perfect family home in a great southside location close to schools, shopping and nature. 4 BR. 2 BA. with full finished basement includes bedroom, bath, family room and lots of storage. Updated and beautifully maintained. Fenced backyard with view of horses playing in fields. MLS # 110505. $215,000

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4 bed 3 bath. Large basement with family room. Kitchen totally remodeled with tile granite counters, maple cabinets and stainless appliances. Master bedroom has outside entrance/exit to a deck and backyard, large walk-in closet. #110561 $198,500 218 W. Main, Walla Walla • 525-0820

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New windows, paint, carpet, tile and hardwood flooring. Crown molding. New light fixtures. Upstairs bath/master suite. Family room in basement. Backyard is parklike and private. Garage/shop space, backyard garden space. #110227 $189,000 218 W. Main, Walla Walla • 525-0820

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45 Wolf Fork Place (Table Rock), Walla Walla

Tarah McCaw 240-0455 Chrissy Talbott 520-1975

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3 bed, 2 bath, Triple Creek home. 3 car finished garage, utility room and office with French doors. Living room features vaulted ceilings and a gas fireplace. Master suite with walk-in closet, dual sinks and walk-in shower. Oversized landscaped fenced yard and deck with mountain views. #110562 $255,000. 126 E Alder

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Wall a Wall a Lifest yLes 43


NovemBeR through Jan. 4

“the Work of kathy Wildermuth” is on display. sheehan gallery, Whitman College. Details: 509-527-5249. noV. 1 “first thursday” Concert. Walla Walla university faculty lyn ritz, violin, karin thompson, cello; kristin Vining, piano. 12:15 p.m., st. paul’s episcopal Church, 323 Catherine st. Details: 509-529-1083. noV. 2 the annual Walla Walla Wine auction benefit for planned parenthood. 6 p.m., marcus Whitman hotel & Conference Center. Details: 509-529-4050. noV. 2-4 the annual fall release Weekend gets you in to sample new wines at area wineries. Details: 509-526-3117.

Celebrate THE HOLIDAYS WITH DUNHAM CELLARS! DECEMBER 7TH - 9TH FRIDAY - DEC. 7TH

Tastings 11-4 pm Wine Club Reception 5-7 pm Members only- RSVP Required

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Crêpe Brunch 9-11 am $18 pp- RSVP Required

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44 Wall a Wall a Lifest yLes

noV. 2, 3, 9-11, 16-18, 23, 24

the timeless classic “White Christmas” will be performed at the little theatre of Walla Walla. 8 p.m.; Nov. 11 and 18, matinees, 2 p.m. Details: 509-529-3683.

lee rhodes, cancer survivor, mom and founder of glassybaby will be guest speaker to raise funds for the moms’ Network. 6-8 p.m., foundry Vineyards. Details: 509-529-0736 and glassybaby.com

noV. 3

noV. 16-17

one-of-a-kind handcrafted items at the of hear ts ’n’ hands annual marketplace. 8:30 a.m.-7 p.m., the old schoolhouse at 66 Valley Chapel road. Details: 541-861-9064.

’tis the season for the annual Christmas trio Craft sale. Crafts include everything from quilts, jewelry and pottery to food. santa will be available off and on, both days. Walla Walla County fairgrounds. Details: 509-525-7918.

noV. 7-11 a performance of “shooting simone” explores jealousy, feminism and the nature of truth. 8 p.m., harper Joy theatre, Whitman College. Details: 509-527-5180.

noV. 17 annual Walla Walla symphony gala. marcus Whitman hotel. Details: 509-529-8020.

noV. 8 the fourth annual seattle opera young artists performance. the full-length comedic opera “king for a Day” by Verdi, in italian, with subtitles. 7 p.m., performing arts Center, Walla Walla Community College. Details: 509-527-4275. noV. 9-10 get ready for the season with the annual mary stewart Christmas Craft show. 9 a.m.-4 p.m., Community Building, 109 N.e. fifth st., miltonfreewater. Details: 541-938-6401. noV. 9-dec. 29 the new exhibit “Native kids ride Bikes” is on display at the tamástslikt Cultural institute. Details: 1-800-654-9453. noV. 10 Walla Walla general hospital gala fundraiser. marcus Whitman hotel. Details: 509-527-8303. noV. 11 Veterans Day. at 11 a.m., the annual parades in milton-freewater, College place and Walla Walla honor veterans. there’s a host of events, including breakfast, chili feed and honor ceremonies. Details: 541-938-7634, 509-301-6050 and 509-525-1310.

noV. 22 “Burn the Bird,” thanksgiving Day open house, at the ymCa. free admission, free child care. exercise classes available. Details: 509-525-8863. noV. 23 get the holidays started with Dayton’s Christmas kickoff. local artists, music and the friday night traditional winter fireworks celebrate the season. Details: 509-382-4825. noV. 24 Beautiful gifts get you into the holiday mood at the Christmas gift Boutique Craft show. Juried crafters present their wares in this craft show that has more than a 40-year history. 9 a.m.-4 p.m., assumption elementary school gym, 2066 e. alder. Details: 509-529-8210. noV. 28 the annual Walla Walla Valley Chamber of Commerce banquet. 6-9 p.m., marcus Whitman hotel & Conference Center. Details: 509-525-0850.

noV. 15 Walla Walla symphony free family Concert and foodraiser includes prokofiev’s “peter and the Wolf.” Bring nonperishable food for the food bank. 7 p.m., Cordiner hall, Whitman College. Details: 509-529-8020.

noV. 30 Bright lights par ade, and then a Chris tmas tree lighting. milton-freewater. Details: 541-938-5563.


Comfort Inn & Suites of Walla Walla

Monday most monday nights, live music at Vintage Cellars. 10 N. second ave. Details: 509-529-9340. tueSday “trivia game Night.” red monkey Downtown lounge, 25 W. alder st. Details: 509-522-3865.

friday pianist Carolyn mildenberger. 5-7 p.m., sapolil Cellars, 15 e. main st. Details: 509-520-5258. pianist Bob lewis. 6:30-9 p.m., oasis at stateline, 85698 highway 339, milton-freewater. Details: 541-938-4776. the first friday of each month, free admission at tamástslikt Cultural institute, pendleton. Details: 541-966-9748.

wedneSday

music. Dayton Wine Works, 507 e. main st. Details: 509-382-1200.

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

from may-December, the “fir s t friday” ar tWalk Walla Walla. 5-8 p.m. Details: artwalkwallawalla.com

every Wednesday night, music. rogers’ Bakery, 116 N. College ave., College place. Details: 509-522-2738.

the second friday each month, acoustic jam. skye Books & Brew, Day ton. Details: 509-382-4677.

record your music. 5 p.m., Walla Walla recording Club at sapolil Cellars, 15 e. main st. Details: 509-520-5258. music. 7-9 p.m. Walla Walla Wine Works. Details: 509-522-1261. open mic. 8 p.m., laht Neppur ale house, 53 s. spokane st. Details: 509-529-2337. karaoke. 8 p.m., Wildfire sports Bar at Wildhorse resor t & Casino, pendleton. Details: 800-654-9453. thurSday Walla faces tasting salon: first thursday of the month, salsa Night. the second and fourth thursdays, open mic. the third thursday, records are played during the “spin and pour.” 7-10 p.m., Walla faces, 216 e. main st. Details: 877-301-1181. “Blues and Barbecue” with live music and “West of the Blues BBQ.” Charles smith Winery, 35 s. spokane st. Details: 509-526-5230. Dinner by in-house Bistro 15 with entertainment. 5-11 p.m., at sapolil Cellars, 15 e. main st. Details: 509-520-5258. Comedy jam. 8 p.m., Wildfire sports Bar at the Wildhorse resort & Casino, pendleton. Details: 800-654-9453. open mic. 7-10 p.m., Walla Walla Village Winery, 107 s. third ave. Details: 509-525-9463. live music. 9 p.m.-midnight, anchor Bar, 128 e. main st., Waitsburg. Details: 509-337-3008.

live music. 7 p.m., Walla faces, 216 e. main st. Details: 877-301-1181. l i ve m u s i c . B a ck s t a ge B i s t r o . D e t a i l s : 509-526-0690. live music. 9 p.m., Wildfire sports Bar at Wildhorse resor t & Casino, pendleton. Details: 800-654-9453.

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

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live music. 9 p.m., sapolil Cellars, 15 e. main st. Details: 509-520-5258. Saturday live music. 8 p.m., laht Neppur ale house, 53 s. spokane st. Details: 509-529-2337. most saturday nights, live music. Vintage Cellars, 10 N. second ave. Details: 509-529-9340. live music. 9 p.m.-midnight, anchor Bar, 128 e. main st., Waitsburg. Details: 509-337-3008. live music. 7 p.m., Walla faces, 216 e. main st. Details: 877-301-1181. l i ve m u s i c . B a ck s t a ge B i s t r o . D e t a i l s : 509-526-0690. live music. 9 p.m., Wildfire sports Bar at Wildhorse resort & Casino, pendleton. Details: 800654-9453. live music. 9 p.m., sapolil Cellars, 15 e. main st. Details: 509-520-5258.

Ali

Our Rescued Winery Dog

Ali would like you to enjoy a

sunday Jazz Café. 3 p.m., Walla faces. Details: 877-301-1181.

bottle of our wine with dinner. We’ll donate 5% of all sales to the Humane Society in November & December.

ragtime piano by uriel. 4-7 p.m., oasis at stateline, 85698 highway 339, milton-freewater. Details: 541-938-4776.

(Old Highway 12) 509-301-9546 grantwood@charter.net

Sunday

2428 Heritage Road 245467 CL

each month, the Blue mountain artists guild in Dayton sets up a new exhibit at the Dayton public library. Details: 509-382-1964.

243979

Regular Events

Wall a Wall a Lifest yLes 45


Photos by Steve Lenz

Where in Walla Walla?

Last issue’s clue: whoever let them out should come and get them here!

Clue: this memorial, created by local artist and musician Mike hammond, honors Ken deford. name where it sits. Contest rules 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.

Answer: the walla walla dog park

Last month’s winners seth hall Robyn newton devyn vinti dottie Monahan Kjirsten hedine

alison schwarzkopf dee Cusick Cheryl McCracken linda Carle Jennifer Ballinger

My Grandmother’s Garden Giftshop •Greenhouses

A legacy of passion for outstanding red wines. Elegance. Character. Consistency.

In Our Gift Shop

Handmade Fall Wreaths Specialty Pumpkins Ornamental Corn • Gourds

Don’t miss Walla Walla’s pioneer, award-winning winery in the shadow of the picturesque Blue Mountains.

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46 Wall a Wall a Lifest yLes

Flowering Kale Mums Fall Planters and more.

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Also Fall Plants

Open Tues thru Sat 10am~5pm 2946 S. 3rd Ave. • Walla Walla, WA 99362 (509) 529-0405 • Cell (509) 540-0739


the third cover Kennedy Khail enjoying a cupcake at frosted â&#x20AC;&#x201C; A Cupcake shop. Photo by Steve Lenz. Wall a Wall a Lifest yLes 47


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November 2012 - Walla Walla Lifestyles  

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

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