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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

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Tasting rooms in Walla Walla & Woodinville Walla Walla Lifestyles 5

Table of contents – october 2010


Dinner in the vineyard

cooks  12  real Silvia Fox gets your goat with a spicy birria recipe.

A winemaker, a chef and a restaurateur bring the Walla Walla Valley's bounty to bear in a classy, seven-course dinner set in a vineyard.

homes  36  Historic Exposed wood beams and ornate doorways and built-in storage

with wine  20  living Writer Peter Musolf tags along with Walla Walla wine guy Robert Ames on a whirlwind trip to Portland.

spaces adorn this house.

gardens  38  Secret All creatures, great and small, gravitate to a tree dragged down by gravity in this backyard.

in Walla Walla?  40  where A ghoulish riddle for local sleuths. MORE LIFESTYLES ... FOLLOW US ON TWITTER

6 Walla Walla Lifestyles


44  Can't-miss events 46  Wine Map

What’s New in

2 W

DéBouché features a stable of unique items, CrossRoads crosses town to the Dacres building, and the Walla Walla Bead Company dazzles downtown.






“Tertulia” means a gathering of enlightened minds in Español — and in the Valley.

Fall Earth


24 After nine years and one wreck, Scott Buff’s 1952 Ford is a head-turner.

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Walla Walla Lifestyles 9

by RICK DOYLE October 2010

the valley’s people, wine & food

Rob C. Blethen, Publisher BECOME A FAN

Rick Doyle, Editor Jay Brodt, Advertising Director Robin Hamilton, Managing Editor David Brauhn, Designer

Larry Duthie, Joe Gurriere, Peter Musolf, Karlene Ponti, Catie McIntyre Walker, Contributing Writers Tonya Cooley, Darren Ellis, Colby Kuschatka, Joe Gurriere Photographers Karlene Ponti, Editorial Assistant Chetna Chopra, Copy Editor Kandi Suckow, Administrative Assistant Vera Hammill, Production Manager Ralph Hendrix, Chris Lee, Steve Lenz, Sherry Burrows, Production Staff Masood Gorashi, Colleen Moon, Jeff Sasser, Donna Schenk, Sales Staff Cover Photo: A place setting for a dinner in Woodward Canyon Vineyard catered by Olive Marketplace and Catering shimmers in the sun. Photo by Colby Kuschatka For more information, contact Rick Doyle – Robin Hamilton –

For advertising information, contact Jay Brodt –

Great food. Great wine. Great setting. These ingredients are found in the Walla Walla Valley in the perfect proportion to make for memorable occasions. Imagine savoring seven courses of delectable delights matched with the perfect wine — all while outdoors, admiring the radiant colors created by the setting sun, and later marveling at the vastness of the universe, filled with stars and constellations that have attracted attention since the dawn of time. Does it get any better than this? Want to get a little more down to earth? Try preparing a meal with the most widely consumed meat on the planet. Nope, it’s not beef, pork, chicken or fish. You can keep guessing, but the answer not only will get your goat, it is goat. Our Real Cook this month, Silvia Fox, learned how to prepare birria, a traditional goat stew, from her mother. 10 Walla Walla Lifestyles

Mothers have always had a way of lending a hand and spicing up our lives. When Mother Nature lends a hand, and John and Robin Ermacoff pitch in also, you get one of the most relaxing settings you can imagine. See for yourself in “Secret Gardens.” No matter how spectacular the great outdoors is, at some point you have to come inside. That’s not much of a sacrifice when you can enjoy a home such as Randi Jeffrey’s. Jeffrey doesn’t mind rolling up her sleeves and keeping her 1903 house in shape. The fruits of her labors can be seen in “Historic Homes.” Scott Buff is another person who doesn’t mind getting his hands dirty. His passion is his 1952 Ford pickup. In “Vintage Wheels,” you can see how Buff has spent nine years molding his truck into an award winner. Reading this month’s issue should be more pleasure than work. I hope these teasing tidbits have whetted your appetite for the full meal. Enjoy!

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Guests enjoy a dinner in Woodward Canyon Vineyard catered by Olive Marketplace and Catering.


Photo by Colby Kuschatka

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Walla Walla Lifestyles 11

by Joe Gurriere | photos by Darren ellis

Silvia Fox You don’t have to be a seasoned chef to make an impact with food. Every day, in kitchens across the country, Real Cooks create extraordinary meals for some very special guests — their friends and family. 12 Walla Walla Lifestyles

Goat. It’s what’s for dinner. At least, it is if you’re dining at the home of Silvia Fox when she serves birria, the traditional goat stew she learned to make from her Mexican mother. Though she’s lived in Walla Walla for more than 30 years, Fox was born in Guadalajara, Mexico, widely known as the birria capital of the world. The traditional dish with its spicy tomatobased broth is served with fresh tortillas and wedges of lime at the city’s many “birrierías.” While goat meat may not be a staple of the average American diet,

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Lifestyles: Let’s get right to it. Tell me about cooking with goat.

Fox: If you don’t cook it right it can be kind of rubbery. I usually cook it in a slow cooker overnight with lots of seasoning, and it just falls apart. I think it kind of tastes like chicken. Continued on pg. 14 >

Pleasure unexPected


it’s actually the most widely consumed meat on the planet. Regularly featured on menus from Southeast Asia to the Caribbean, the meat is lower in fat than chicken and higher in protein than beef. But goat isn’t the only food Fox, the mother of three grown children, has mastered. This equal-opportunity home cook is also known for her tamales, lasagna and homemade sauerkraut, a nod to her half-German heritage. “I like it all. If it sounds good, I’ll make it … or learn how to make it.”

Photo by GreG Lehman PhotoGraPhy

Silvia Fox

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Walla Walla Lifestyles 13

<Real Cooks continued from pg. 13

Lifestyles: The old, “tastes like

KlicKer estates


chicken” routine, huh?

Fox: (Laughing) It’s really good. Even my boyfriend — he’s kind of a city guy — wasn’t interested in tasting goat meat. But then he tried it and was like, “Wow, this is really good.” Of course, I was afraid to tell him it was goat at first … but when I did, he was really surprised. He loved it.

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Lifestyles: Is goat meat pretty

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Fox: Yes. But I actually have a friend in Milton-Freewater who just sold me a goat that I had butchered. My freezer is now stocked.

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Lifestyles: Was that expensive? Fox: No. He gave me a good deal on the goat and had his friend butcher it for me. I asked the butcher how much he would charge me, and he said, “Just teach me how to make tamales someday.” Well, tamales take me a whole weekend to prepare … so I just paid him and told him I’d bring him tamales the next time I made them. Lifestyles: You make tamales too?

./24(34!27).%29 Northstar Winery is dedicated to the production of ultra-premium Merlot, considered among the world’s best. Since our inaugural 1994 vintage, the Northstar winemaking team has sought to capture the pure fruit essence of the Merlot grape, and endow it with a balance of power and finesse that is rarely achieved by any grape variety. Tasting Room Hours Monday - Saturday, 10 am - 4pm Sunday 11am - 4pm Other times and private appointments available 866-486-7828


1736 JB George Road, Walla Walla 99362

14 Walla Walla Lifestyles

Item #164 ©2007 Northstar Winery, Walla Walla, WA 99362

Fox: Oh, yes. But it’s a pretty big process for me. I spend one day cooking the meat and the next day putting the tamales together. I like to save the juice from the meat and add it to the cornmeal dough. It makes them really moist and flavorful. I make them for Christmas and birthdays … and sometimes when my kids really beg me. Lifestyles: Sounds like you’re the go-to cook for your friends and family.

Fox: I really enjoy cooking and I like to make food for people and events. I help out with weddings, Quinceañeras (the Mexican version of a Sweet 16 celebration, but for 15-year-olds) and charity events. For the (American Cancer Society) Relay for Life event I made a huge batch of salsa with roasted tomatoes and peppers, blended with a lot of garlic. People really enjoyed it.

Lifestyles: Is garlic a key ingredient for you?


Fox: It is. A lot of people say they

don’t like garlic, but if you use it right they usually don’t even know they’re eating it. It just enhances the flavor. I even put two or three diced cloves in my pico de gallo salsa.

Birria Though big on flavor, Fox’s authentic Birria recipe is little trouble to make at home.

Lifestyles: I’m glad you brought Ingredients up pico de gallo. My recipe needs help.

Fox: I usually just dice up onions, tomatoes, garlic and cilantro. Everything has to be fresh, but it’s such an easy thing to make. Lifestyles: That’s what I thought, but mine never tastes quite right.

2 pounds of goat meat 4 dried pasilla chili peppers, seeded 6 cloves of garlic 1/4 teaspoon black pepper 1/4 teaspoon ground ginger (fresh is always better) 1/4 teaspoon ground of cloves 1 teaspoon sesame seeds 1 teaspoon white vinegar

Preparation Rinse the goat meat and place in a slow cooker. In a small pot, boil the dried pasilla peppers for about 10 minutes or until soft. Combine the softened peppers, remaining ingredients and one cup of water in a blender. Blend until well combined and smooth. Pour sauce mixture over meat, making sure the goat is entirely coated. Set slow cooker to low heat and cook for about seven to eight hours. (A pressure cooker can also be used. It reduces cooking time to one hour.) Serve with corn tortillas, rice and beans.

Fox: (Leans in, almost whispering) Add salt. Lifestyles: Salt is the secret ingredient?

Fox: I’m telling you, stir in a little salt, and let it sit for a while. It changes everything. Sometimes I’ll even take some shrimp soaked in lemon juice and add that in there. You can put it on a tortilla and have a whole meal. Lifestyles: Like ceviche? Fox: Exactly. It’s really good. That’s what I do for my kids — a lot. Lifestyles: Are you creative in other ways outside of food?

Lifestyles: And now you’re doing the same thing with your food.

Fox: I never thought of it that way,

but I guess you’re right. It just feels good to create something that can make other people happy. Joe Gurriere  is a freelance writer living in Walla Walla. He can be reached at joe@

Your connection to the Walla Walla Lifestyle. Food, Wine & Entertainment.

Walla Wine Dine & Walla w a l l a

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Fox: I used to do a lot of paintings and crafts. I would make wreaths and swags … but I don’t get to it much these days. People used to come to my house and say, “Oh, I love that painting so much.” And I would let them take it home. They would be really excited, but to me it wasn’t really a big deal. Just something I made.

Walla Walla Lifestyles 15



Tertulia Cellars' colorful building lies among vineyards on Whiteley Road.

16 Walla Walla Lifestyles

Tertulia Cellars Sharing a love for the grape

In Spanish, â&#x20AC;&#x153;tertuliaâ&#x20AC;? means a social gathering, especially a gathering with an emphasis on literature and art. In Spain, tertulias are held in public places, such as tabernas (taverns), and in private places as well.

Tasting Room Open Friday through Monday and by Appointment.

Continued on pg. 18 >

– and now offering –

Bruno’s Blend White


Tertulia Cellars is located near the foothills of the Walla Walla Valley and it certainly lives up to its name. As you come up the drive you see a colorful building with sections painted dark coral, bright sunflower yellow and a warm aubergine. It seems to be in its own little oasis on Whiteley Road, surrounded by vineyards. Once inside the door, you understand that the owners of Tertulia Cellars take their name seriously. The tasting room is perfect for social gatherings, with a large and welcoming circular bar, waist-high cocktail tables and an intimate area with couches surrounding a fireplace. One could say that winemaking is art, and it is the art and appreciation of wine that brings the staff members of Tertulia Cellars together. On one warm summer evening, I was invited to be part of a social gathering, a tertulia, with the staff of Tertulia Cellars and others from the wine industry. We were immediately greeted with glasses of Tertulia Cellars viognier by Tasting Room Manager Michelle Garton and our hostess, Sales and Marketing Director Stevie Johnson. After being out in the hot temperatures and the dust-filled air — a remnant of the wheat harvest — the chilled glass of the white 2009 vintage was a welcome relief.

Cabernet Sauvignon Syrah • Sémillon Bruno’s Blend Red


Winery & Tasting Room Producing premium varietal wines in the Walla Walla Valley since 1983. Located in the historic turn-of-the-century Frenchtown Schoolhouse. Sample our handcrafted wines and explore our expanded classroom turned tasting room. Enjoy the school grounds and observe a working vineyard, our pond and gardens.

Semillon • Chardonnay Merlot • Cabernet Sauvignon • Syrah single vineyard Bordeaux blends Ask us about our limited bottlings of Walla Walla Valley vineyard designated wines.

Open Daily 10am – 5pm Please call ahead to make arrangements for groups of 15 or more. 12 miles west of Walla Walla on Hwy 12 41 Lowden School Road, Lowden, WA

Find us on


We invite you to visit our website at


Walla Walla Lifestyles 17

<Grapevine continued from pg. 17

The colors and textures of Tertulia Cellars' tasting room evoke a Valley sunset.

A brilliant, dark-pink liquid in a clear bottle immediately caught my attention as it was being poured into glasses. It was the Tertulia Cellars Rosé du Mourvèdre – 2009 from the Den Hoed Vineyard in Rattlesnake AVA near Yakima. Rosés are such a perfect way to enjoy a glass of the red grape, but in a light, cool and crisp form. This pretty pink wine was also the delicious result of Quentin Mylet’s first crush at Tertulia Cellars since he became its winemaker. Quentin, a graduate of the Enology and Viticulture program at Walla Walla Community College, earned the Leonetti, Dr. Walter J. Clore, and John Farmer scholarships for his enthusiasm for the wine industry and his hard work. The gathering of staff members and guests eventually made its way into the estate vineyard, Whistling Hills — the backdrop of the winery. Vineyard Manager Ryan Driver led the tour of this eight-acre vineyard that was planted in 2006. Whistling Hills is recognized by Walla Walla Vinea Trust, the winegrowers’ organization, and varietals of syrah, roussane, viognier, tempranillo, merlot and cabernet are planted here. The small berries on the vines were still tight, green and awaiting véraison. After the scorching sun had parched our throats and warmed the tops

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18 Walla Walla Lifestyles

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TASTING ROOM 18 North Second Avenue Walla Walla, WA 99362 Hours:

• Vintage Finds including Mid Century Modern and Hollywood Regency

Thursday, Friday, Saturday & Monday 10am to 4pm

• Furniture, Lighting, Jewelry, Handbags, Art & More

The Tertulia Cellars crew, from left, includes Ryan Driver, vineyard manager; Stevie Johnson, sales and marketing director; Quentin Mylet, winemaker; and Michelle Garton, tasting room manager.

Catie Mc Intyre Walker  writes the Wild Walla Walla Wine Woman blog at

(509) 525-1506


[day-boo-shay] 349 NE Myra Road, College Place, WA 509-520-0348

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of our heads, we were whisked back into the cool underground of the cellar, where Quentin treated us to barrel samplings from the 2009 crush. Once again, the teamwork of Tertulia Cellars was evident as we were escorted into the main room of the cellar to an inviting table set with vases filled with bright yellow sunflowers and platters of beautifully prepared food. Our chef for the evening was Maria Ferraro-Driver, Ryan’s wife. Maria prepared a Caprese salad of fresh mozzarella, tomatoes and basil — the traditional colors of the Italian flag — as well as a salad of mixed-green lettuces with raspberries and soft goat cheese. Entrées included couscous with shrimp, pork tenderloin with grilled white peaches, and beef tenderloin with roasted fingerling potatoes and white truffle butter. Finally, we were served Maria’s own elegantly decorated cupcakes, prepared with fresh and rich ingredients. These little bites of goodness have been a popular draw at the local farmers market this summer. The temperature outside was cooling, and our very own tertulia with the Tertulia team had come to an end. As I looked in the rear-view mirror of my car, I could see a glimpse of the bright colors of the Tertulia Cellars building blending in with the colors of the sunset. It had been a wonderful way to spend a hot summer afternoon – at an oasis.

Sunday 11am to 4pm

• We offer objects of true interest and enduring value

WALLA WALLA VALLEY 85728 Telephone Pole Road Milton-Freewater, OR 97862 (541)558-3656 or (509) 220-2514


Walla Walla Lifestyles 19


Sommelier Robert Ames on the mystery of wine Peter Musolf photo by Colby Kuschatka by

Walla Walla native Robert Ames has been pursuing vinous nirvana since his mid-20s. A civil engineer by training, Ames was living in Anchorage when a chance meeting with the postdecanting dregs of a 1953 MoutonRothschild, a hallowed red Bordeaux, permanently turned his head. “My first transcendental wine experience,” he says in his vivid, often humorous English. (It’s no surprise Ames is a deep Monty Python fan, and a man who can quote Frank Zappa and Samuel Beckett in a single, thrilling riff.) When family ties brought him home in 1999, the wine thing blossomed into a profession, and he chose to stay on permanently. He became sommelier or, as he humbly puts it, “wine guy” at Grapefields, then at 26 Brix. (Once beacons of the Walla Walla food scene, both restaurants are culinary bygones now.) Currently Ames manages the wine list at Whitehouse-Crawford. At Grapefields successor brasserie four, where he also expertly waits tables, his monthly tasting seminars have quietly become popular among newbies and wine heads alike. In addition, Ames works as a personal wine shopper, tracking down, buying, and delivering wine locally unavailable. I asked Ames what it is about wine that motivates his interest. “Well, first, your question supposes an innate curiosity, which, yes, I do have. Whether it’s inherent or 20 Walla Walla Lifestyles

Friday-Saturday-Sunday Hours: 11:01 to 5:01

509-527-8400 840 C Street

Walla Walla Regional Airport Walla Walla, WA 99362 Open Saturday 10-4 or by appointment


Tasting Room Open

KlicKer estates own and develop a 16 acre parcel of this historic Walla Walla Ranch

Location Lower Mill Creek Road. Two minutes from Highway 12 and four minutes from the airport. Location Set back from the road. Titus Creek runs through property, wildlife and views. Location Adjacent to Looking Glass Lane. Property has a recently remodeled 3 bedroom home. Parcel has not been short platted and has an excellent senior water right. $ 725,000

Shown by appointment only 509-529-7635 or 509-301-1053

95528 CL

Continued on pg. 22 >

Visit, Taste, Enjoy


acquired is a question I won’t tackle, but I find a lack of curiosity to be the very soul of boredom. The more complex and multifaceted a subject, the deeper one can delve. Indeed, this is the Yellow Brick Road to geekdom. And yet, in its genesis, wine is one of life’s least complicated pleasures. It’s fermented grape juice and (hopefully) as little else as possible. Lose sight of that, and you’re well on your way to becoming the pedantic pariah in ‘Sideways.’ Wine’s mystery is that from great simplicity, great complexity may be achieved.” Ames is a man who takes his job, entertaining and educating our collective palate, seriously and personally. “I’ve just spent some time reading your newest catalogues on Germany and Austria,” Ames e-mailed last fall to well-known wine importer Terry Theise, “and am suffering from deep, low-down, no-good blues. Nikolaihof (stunning, stony riesling and grüner veltliner) is no longer a part of the quality of life in these parts. Period. Zip. Gone. Nada. The variety of offerings from them was once a thing of life-affirming and vitality-renewing beauty. The Gobelsburg selections (unforgettable ries and GV) are but the teensiest shadow of what we used to have. Etc. Etc. You need to take a look at what we are now deprived of. It will give you the egg-sucking, deep low-down, no-good blues.” Theise, a wine hunter, taster and writer Ames admires (“No one else I have read makes wine such a compelling, extradimensional universe”), had not long before shifted his Northwest distribution arrangements. This caused a number of wines and even entire brands to vanish suddenly from the Portland and Seattle markets, where Ames does much of his sourcing. Ames’ alarmed response is typical of his ardor for wine and, lucky for us, the ends to which he’ll go to secure bottles he thinks we need to know and enjoy. Theise replied he was working on it, and meanwhile his good ship Lollipop is back on course.

Walla Walla Lifestyles 21

<Living with Wine continued from pg. 21

As often as once a week, Ames drives to the west side to pick up wine for his restaurants and local clients. He likes to collect the wine himself to make sure it’s in good condition and that it stays that way on its ride back up the Gorge or over the Cascades. I rode along on one trip to Portland that included a tasting put on by distributor Triage. The day gave ample proof that Ames’ vendetta against boredom isn’t limited to wine ennui: he has mastered the art of making even the workaday aspects of his life compelling and fun. I also learned how phenomenally well organized he is.

8 a.m.: Departure.


11920 W. Hwy 12, Lowden 94425 509-525-4129 92950

8:05 a.m.: First stop, Olive, for coffee and pastry. 8:15 a.m.: Car, white BMW sedan, on Hwy. 12 and moving west. Interlude: Coffee drinking; voluminous wine talk; expert elucidation of spectacular, complex geography. 12:15 p.m.: Car parked in Pearl District. Driver and passenger seated at French bistro Le Bouchon.

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12:40 p.m.: Dover sole, spring ratatouille, parsnip mashed potatoes ingested. Car parked at City Market. 12:55 p.m.: Two varieties of oysters

and a loaf of bread stowed in trunk. Car backs in at Vin de Garde warehouse for pick up. Wry observations on neighborhood’s “Reservoir Dogs” ambiance. Pleasant chat with staff.

1:05 p.m.: Triage warehouse. Another case, mixed, added to the two already in car. Learned discourse on butterfly bush’s proclivity for railway tracks. Admiration of said bush (Chinese buddleia). 1:30 p.m.: Left Bank Annex, tasting site. One hundred thirty-eight wines arrayed on 15 tables. Apart from a single California syrah (ArnotRoberts, North Coast, rowdy and rough), exclusive foraging among German and Austrian tables with a few highland Italian whites thrown in for good measure. (No point carting reds to WW, so no time lost on them.) Zeroes in on Louis/Dressner’s 23-bottle offering. Ames’ passion for Dressner

catalog is immediately obvious. This table is his soulmate, and as he works down the row of bottles both familiar and teasingly new, he and the wines converse with the practiced pleasure of old, immortal attachment.

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3 p.m.: Otto’s Sausage Kitchen and

Meat Market for a restorative hot dog and supper provisions.

7:15 p.m.: Wine safely deposited

in Ames home cellar. Then, dinner with friends. Menu: oysters on the half shell, grilled sausages, asparagus salad and cold white wine.

peter musolf  is a freelance writer who came to Wallla Walla from Minnesota in 2005. “Living with Wine” is an occasional series.

Linda Wells Mortgage Originator Assistant Manager

800-949-6064 28 East Alder Walla Walla 13 NE 5th Ave Milton-Freewater


Of course, Ames enjoys red wines, too, and he’s been keeping a watchful eye on Walla Walla reds since their start. One hometown wine he especially liked to recommend was Yellow Hawk Cellar’s sangiovese. It was a red displaying abundantly the qualities Ames favors: pure, attentiongrabbing fruit; generous umami (brothy savoriness); frank personality; modest price; clear statement of place; and enough acid to make you relish your food as much as your drink. (Sadly, Yellow Hawk has closed. Its sangio fans are awaiting someone to step into the breach.) The enthusiasm the Mouton ignited, however, as may by now be plain, quickly became predominantly one for white wines, especially those with a tangy, spirit-tickling bite. Alsace, the Loire Valley, Champagne, Chablis, the Wachau are all Amesian regions, each producing wine eliciting my favorite Ames quip: “Acidity happens.” This is the kind of wine “the wine guy” is best known — and loved — for among his friends, colleagues and fans. If you, too, are part of the happy circle that likes to alternate a juicy local red with a white crisp enough to de-plaque your teeth and puff a fresh breeze into a sagging soul, chances are your orally hygienic, pneumaresuscitating pleasure was found, ordered and transported (possibly to your very table) by the indispensable Mr. Ames (and now you know why his smile is so bright).

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by Joe gurriere | photos by joe gurriere

What’s New in A new guest at Dacres Hotel After nearly four years of giving driving directions to customers looking for CrossRoads Steakhouse, owner Kim Kelly-Frank had devised a few tricks to navigate people to her Veterans Memorial Golf Course location. “A lot of times I’d ask if they had a GPS. If they did, I’d tell them to just punch in Par 72 Drive. Otherwise, they might never have found us.” Perched on a northeastern bluff of town, the restaurant enjoyed a regular business of faithful customers, but it wasn’t exactly easy to stumble upon. All that changed in September, when Kelly-Frank relocated her restaurant, lounge and catering business to the Dacres Hotel building on West Main Street (former home of 26 Brix restaurant). Now settled in new downtown digs, CrossRoads is serving its freshly prepared meals – including choice-grade steaks, salads, sandwiches and a selection of wine, beer and cocktails – for regular and first-time customers alike. CrossRoads takes full advantage of the historic space at the Dacres, regarded as one of the finest hotels in the nation when it opened in 1899. Divided by the wooden staircase of

CrossRoads Steakhouse 207 W. Main St. For more information or reservations, call 509-522-1200 or visit www. .

CrossRoads owner, Kim Kelly-Frank stands next to the original mail slots of the historic Dacres Hotel. 24 Walla Walla Lifestyles

2 W

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the original hotel, one side features a large dining room with an enclosed space available for private events. The opposite side is home to CrossRoads lounge, with plenty of seating for groups of any size. Kelly-Frank plans to add to her restaurant’s offerings. Expanded lunch specials, patio seating and live music are high on her list.

A window into the past If you’ve felt the sudden urge for a martini and a Frank Sinatra melody while strolling downtown recently, you might want to get that checked out. Then again, it could have

DéBouché 349 N.E. Myra Road. 509-520-0348. Open Thursday through Sunday from “the crack of 11 a.m.” to about 5:30 p.m. For more information and to see the latest arrivals, visit the DéBouché Facebook fan page.

something to do with the Rat Pack vibe oozing from the window display at 10 E. Main St., where Terry Baker and her daughter Amy Reser, owners of DéBouché (pronounced day-BOO’-shay) vintage furnishings store, Continued on pg. 26 >

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<What’s New in W2 continued from pg. 25

A tumbler set is among the many mod offerings at DéBouché.

have adorned the empty space with items available at their Myra Road shop. A visit to DéBouché, which opened early this year, is like traveling back in time — albeit not quite as far back as your average antique store. The retro furniture, accessories and art decorating the fiveroom store pay tribute to the mod aesthetic of the ’40s, ’50s and ’60s. The gallery-like atmosphere features upholstered works of art by such famous designers as Charles Eames, Adrian Pearsall and Vladimir Kagan. “Our customers are looking for good, solid furniture that will be a good investment,” says Baker, a selfdescribed “shopaholic” who has worked in the antique furniture business for more than 15 years. “I have an Adrian Pearsall sofa in here that’s more than 60 years old and it still looks wonderful. It takes three men and a crane to move it because it has a steel frame and travertine marble, but it’s going to be around for another 50 years.” The designing duo also offers personalized services for clients searching for specific mid-century or Hollywood Regency-style furnishings. Tell them what you’re looking for, and they’ll keep their 26 Walla Walla Lifestyles

A tray full of beads sparkles inside the Walla Walla Bead Company.

eyes peeled while on their many buying trips to Seattle and Portland. “We’ll take a picture of a piece and send it to our client. If it’s what they’re looking for, we’ll bring it back to Walla Walla for them.”

Just bead it Local crafters breathed a collective sigh of relief this August, when Jay and Darlene Steiner opened their Walla Walla

Bead Company and Studio 19 creative workspace on Main Street. Located in the former site of Green and Jackson Medical, the new bead emporium is a colorful addition to downtown, featuring an inspiring assortment of beads, gemstones, jewelry findings and special tools needed to create beautiful — and wearable — works of art. Nestled in the back of the store, Studio 19 (named after the address of the historic

Walla Walla Bead Company 19 W. Main St., Walla Walla Call 509-366-3159 or email for more information or to receive a schedule of classes.

The Walla Walla Bead Company features an inspiring array of beads.

techniques alongside friends or coworkers (think of it like a ropes course, only with smaller, prettier ropes). Darlene says this is especially popular for kid’s birthday parties, which run just $5 to $10 per child and include everything needed to create personal, beaded takeaways.

Love beadwork but short on time? Check out the store’s collection of finished jewelry pieces, or choose your own materials and let Darlene handle the assembly. Joe Gurriere  is a freelance writer living in Walla

Walla. Know of something new in W2? Tell him about it at


building) is the perfect spot for customers to work on beading projects with easy access to materials and expert guidance from the Steiners. “A lot of people come by on their lunch hour to work on their pieces,” says Darlene, a former credit union employee who has turned her hobby into a day job. “We just want this to be a place where people can relax and really use their imagination.” The Bead Company also hosts a variety of classes, workshops and private events. Three beginning bead-making classes are offered every month, along with more advanced courses on wire-wrapping, silversmithing, resin-making and more. Groups can book get-togethers at the store, where participants learn creative new

Walla Walla Lifestyles 27


by CAtie Mcintyre Walker | photos by colby Kuschatka

in the On a hot day in late July, Rick and Darcy Small, along with Tom Maccarone of Olive Marketplace and Catering and T. Maccaroneâ&#x20AC;&#x2122;s, welcomed a group of friends and associates at the Reserve House located on the grounds of Woodward Canyon Winery. The gathering was a celebration of the bounty of the season, where a local chef used Woodward Canyon produce and Valley-raised beef to create a varied menu that complemented the multi-dimensional wines of Woodward Canyon. Our group arrived in the large event room, a light and airy space, with a

view of the neighboring vineyard and Darcyâ&#x20AC;&#x2122;s flourishing produce, herb and flower gardens. Tom Maccarone was our chauffeur. We boarded a shuttle bus and journeyed to the northern country road of Woodward Canyon. The bus slowly inched up the narrow and winding dirt road, and the higher we climbed, the more our

Above: Guests enjoy a dinner in Woodward Canyon Vineyard. Left: Juan Esparza, who manages the vineyard's multiple gardens, gathers produce for the feast. 28 Walla Walla Lifestyles

views of the Valley and the foothills of the Blue Mountains expanded. Our dinner destination was the estate vineyards, located three miles from the winery, and at almost 900 feet. The Woodward Canyon Estate Vineyard was planted in 1977, and the land had been used for wheat and cattle for three generations. There are 42 acres of estate vineyards, with a surrounding 320 acres of natural land that is in conservation. It is important to the Smalls that their grapes are sustainably or organically grown, as well as Salmon-Safe certified. We would later discover on our plates some of the treasures tucked away in the canyon of vines. There are nooks and crannies everywhere, with gardens of tomatoes, potatoes, herbs and even a hothouse for the early spring seedlings. Our dining table awaited us at the top of the canyon — and so did the wind. Rick reminded us we were experiencing “terroir” just as it was ages ago when sediments of winddeposited silt and loess built up the layers of the earth that surround us. He also assured us the wind would soon die down. He was right. After all, Rick grew up here, and this is his office, an office of clear sky and mountain views. Once we were seated, we could take in this outdoor dining room. To the east and west were rows of grapevines — some of the oldest chardonnay vines in Washington state. To the south were rolling canyons of sagebrush. In the distance was a patchwork quilt of the purple, green and gold of the foothills. The outlines of other vineyards in Oregon were prominent with a layered backdrop of lavender haze, blue sky and clouds. To the west, the sun slowly melted into the earth. Chef Jake Crenshaw of Olive Catering and T. Maccarone’s and seven of his staff members prepared seven courses of nuanced flavors that flowed perfectly, one to the next. Continued on pg. 30 >

Woodward Canyon vintner Rick Small congratulates Esparza on his latest crop.

After a whole lot of prep work by Olive Marketplace and Catering chefs, the makings of an exquisite, seven-course meal are ready. Walla Walla Lifestyles 29


<Dinner in the Vineyard continued from pg. 29

Rick Small, Chef Jake Crenshaw and Tom Maccarone share a glass.

Olive Marketplace and Catering workers prepare beds of heirloom tomatoes for rib eye.

The finished product: world-class cuisine and world-class wine enjoyed in a spectacular setting 30 Walla Walla Lifestyles

Chef Jake said the vineyard dinner embodied the concept of local commerce and sustainability in the Walla Walla Valley. It had to be a challenge to serve us against nature’s raw elements of wind and limited light, but each course was synchronized like a dance. As the staff presented our plates and poured the wine, Mother Nature became part of the dining experience. We watched the colors of the soft peach and the neon orange of the sun setting into the lavender sky with our first courses. The brilliant lanternlike planet, Venus, glowed 15 degrees above the horizon and faded into twilight during our middle courses. Later, the candles were lit and we ate chocolate and drank wine under the Milky Way. To the south were the lights of Oregon and the west was the Big Dipper. A few stargazers even caught a glimpse of a shooting star. The moon was almost full. To some, “Sense of Place” is a fuzzy or purely subjective concept. The Valley, however, has something that cannot be built or torn down overnight and will remain for future generations. In Walla Walla, “Sense of Place” actually does exist. It is tangible, from the colors of our orange and purple sunsets to the bounty of food and wine from our unique soils.

the menu

First course

Second course

2007 Columbia Valley Dry Riesling

2009 Walla Walla Valley Estate Sauvignon Blanc

Apricot-basil sorbet, saffron-tomato gelée, pistachio panna cotta

Hamachi, cucumber-sorrel terrine, honey-soy gastrique, cilantro

Third course

Fourth course

2009 Walla Walla Valley Estate Chardonnay

2007 Washington State Artist Series #16 Cabernet Sauvignon

Grilled Hermiston melon, crème fraiche, serrano ham, arugula, smoked salmon

Wagyu beef rib eye, a study in heirloom tomatoes, Spanish white anchovies

Fifth course

Sixth course

Seventh course


2006 Walla Walla Valley Estate Red

White molecular “plum” on top of a peach coin

Anderson lamb rack, Bing cherryheirloom tomato vinaigrette, grilled peach

2007 Washington State “Old Vines” Cabernet Sauvignon Layers of Valrhona chocolate torte, blackberry Walla Walla Lifestyles 31

by larry duthie | photos by darren ellis

Back in black You could say Scott Buff’s pickup reflects his approach to life. It’s a 1952 Ford, a sweet machine — understated, clean and well engineered. Yet it has been resurrected from a wreck. Like his truck, when life’s crunches come along, Scott bounces back. 32 Walla Walla Lifestyles

Scott Buff's 1952 Ford pickup appears stock, but it is highly modified. He “chopped” it, lowered it, filled and smoothed the body seams, removed the trim and painted it flat black. It routinely picks up trophies when it is entered in shows.

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The interior of the truck was done by Dean Carney of Milton-Freewater. As with the rest of the project, it is skillfully understated. Scott used his machinist skills to create that “piston” gear-shift knob.

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In 1991, for example, Continental Can Company closed its Vineland, N.J., plant. Buff, who worked there in the maintenance department, viewed it as an opportunity and headed west, transferring to the company’s plant in Walla Walla. And when that facility shut down in 1998, he grabbed the opportunity to retrain as a machinist. It was a two-year program at Walla Walla Community College funded by the state’s Dislocated Worker Program. Today, he employs his skills at RDL Machine. “I would do it as a hobby. I love to get up and go to work,” he says. Buff started building the pickup shortly after arriving in Walla Walla. When he

purchased it, a Chevy V-8 nestled under the hood. But that wouldn’t do, and Buff laid plans to replace it with a Ford 8BA flathead V-8. The classic engine is what his truck was built with, and that’s what belongs under its hood, Buff says. With advice and some parts supplied by Motor City Flathead of Dundee, Mich., he began building a hot-rod version of the original engine. The three-speed Ford transmission was replaced with a more efficient five-speed T-10. The shift lever was relocated from the steering column to the floor. Continued on pg. 34 >

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Walla Walla Lifestyles 33

<Back in Black continued from pg. 33

To power his hotrod, Scott Buff chose a Ford “flathead” engine. He rebuilt this one —as old as his truck — with modern speed equipment, and it generates far more horsepower than a stock example. The modern four-barrel carburetor adds to its reliability.

His friend Pete Folsom helped him chop two inches from the top, a subtle body modification that cleans up the truck’s appearance without making a radical statement. The pickup became a nice daily driver — until that wreck. In 2001, the pickup was hit from the rear and pushed up under a Dodge truck. The rear-end damage wasn’t excessive, but the truck’s front had caved in. After the insurance company settled, Buff bought back the remains and began the process of stripping the wreckage from the frame. The chassis components were sandblasted and then powder coated. New brake lines were fabricated, and the springs were modified to bring the truck closer to the ground. As the reassembly progressed, the truck began to look far better than the day it was built. Buff purchased another truck to use as a donor for body panels. But the body parts were rusted, so Folsom welded in new steel patches, then straightened each panel. Somewhere along the way, Buff realized his daily driver would become a show truck — but not a radical one. 34 Walla Walla Lifestyles

Buff and Folsom shaved off all the components that would normally clutter the firewall, tucking wiring up under the dashboard and putting essential components out of view. The firewall was painted a glossy white, like the firewalls on the hot rods of the 1960s. Other modifications included removing the drip rails over the doors, filling in seams where body panels joined, and

“Frenching” the taillights. That last bit Buff did himself. “I wanted to do some bodywork myself.” The engine was already far stronger than a stock version. It had highcompression aluminum heads, ported and polished intake and exhaust ports, a more aggressive camshaft. Fenton headers routed exhaust gases back through classic Smithy mufflers.

It was already a horsepower maker, but during the freshening, Buff replaced the dual two-barrel carburetor setup with a modern four-barrel. The result is an engine that runs better than ever. With the truck reassembled, Buff chose black basecoat paint that would be topped with a flat clear coat. The outcome is a velvetsmooth black finish. Subtle. Instead of the customary oak for the bed of the truck, Buff installed ash. The blond wood, like that white firewall, provides contrast. So do the bright red hold-down strips between the planks on that bed — an idea his wife, Sherry, offered. “She had to talk me into that red, but it turned out great.”


Sherry, Scott’s wife, suggested painting the hold-down strips red. Scott resisted, but he eventually saw that the slash of contrasting color makes the ash bed-planks stand out.

Sherry is a big supporter of the project and she helped in the construction. “Whenever I needed a second pair of hands, I’d come into the house and get her,” Buff said. The installation of a new interior — done by Dean Carney of Milton-Freewater — finished the nine-year project. And, again, it is a subtle statement. The Buffs enjoy drives to auto shows. With that five-speed transmission, the engine loafs along at 2,000 rpm as the truck glides along at 65 mph. In the first three shows, they came away with two trophies. Larry Duthie  is the former publisher of the Walla

Walla Union-Bulletin. E-mail him at .

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Walla Walla Lifestyles 35

historic homes

by karlene Ponti | photos by colby kuschatka

The master bathroom was an addition to the original house but continues the emphasis on woodwork and natural light.

Woodwork defines this 1903 home Randi Jeffrey loves older homes and she’s not afraid of the repairs they need — it’s simply part of owning one. “Every year you just paint something,” she says. Last year, it was the north side of the house; this year, who knows? 36 Walla Walla Lifestyles

The 1903 home at 904 Alvarado Terrace is a showcase for her talents in restoration and innovation. The house was built by L.W. Estes, a prominent farmer in the area, and Jeffrey has lived there since November 1974. It’s a large home, with three floors plus an unfinished basement. There are plenty of options for ongoing maintenance to preserve the historic structure. In the process of restoring the home, Jeffrey joined her interests in painting, sewing and quilting to woodworking, so she’s managed to do many of the projects herself in her own shop.

The home’s strength and solidity are emphasized with color — dark greens — with dynamic floral accents in red and pinks. When she decided to address the worn wood floors in several downstairs rooms, she painted them a hunter green and stenciled Victorian roses in shades of pink around the perimeters. Pink rose wallpaper coordinates the rest of the house. “I love everything that is French or English country style,” she says. A bathroom was added upstairs, and the existing bath was remodeled. Now Jeffrey has two very Victorian bathrooms with plenty of florals and a claw-foot tub. Among the most striking features about the home are the exceptional woodwork, wainscoting and large exposed ceiling beams, especially in the dining room and den. Jeffrey keeps the historic quality by salvaging many items; these include wood, windows and light fixtures. She has reglazed all the original windows. To open up the kitchen area, she removed a wall dividing it from the dining room. Now she has all the convenience of a modern, larger kitchen while keeping its historic atmosphere. It has been featured on the Walla Walla Valley Kitchen Tour. She is planning to add a large pantry for storage. With her “do-it-yourself” determination and a flair for creativity, she’s accomplished a great deal, whether by woodworking, painting or sewing. Many of the draperies and cloth features in the home have been sewn or quilted by Jeffrey. And she’s equally comfortable taking a sledgehammer to a wall, depending on her mood. Her favorite areas are the new bathroom, upstairs bedroom and balcony, and her “fancy” parlor. The parlor is directly off the entryway and has a large bay window with luxurious draperies, a fireplace and antique light fixtures. Many of these fixtures, including the one in the dining room, are early gas lights, and some are embellished with dangling crystals to make everything more ornate. This attention to detail in light fixtures and woodwork is a theme carried throughout the home. The second- and third-floor bedrooms include their own ornate centralized staircase. The bedrooms each have their quirks, such as a clever window seat and even a secret room located behind a bed. Downstairs, the home has a cozy den and TV room with large doors that open directly to the garden. Behind the rose garden in the backyard is the large tree house, modeled after the main house, accurate in many details including flooring, windows and roof. That roof even mirrors the pattern in shakes on the home: scallops and squares. The home seems to be settling in the southwest corner. Jeffrey's next big project is to level it and put more bracing under the main floor. But even that large project doesn’t deter Jeffrey. If something needs to be fixed and she gets the inspiration, “I just get my hammer out,” she says.

The bright country kitchen is highlighted with bold colors and gleaming woodwork.

The large exposed ceiling beams in the dining room are among the most striking features in the home.

Karlene Ponti  is the special publications writer for the Walla Walla UnionBulletin. She can be reached at .

The treehouse is a small version of the main house. It uses the same pattern in the roof, the same railings and the same detail. Walla Walla Lifestyles 37

secret gardens

by karlene Ponti | photos by colby kuschatka

In any season, the large garden at John and Robin Ermacoff's home, 1126 Fern St., provides a wooded sanctuary.

A tilted tree adds character to this piece of paradise

No matter the season, the garden at John and Robin Ermacoffâ&#x20AC;&#x2122;s home at 1126 Fern Ave. is a sheltered and sheltering place, with a flowing creek, large trees and bright plantings of colorful flowers.

Some of the loveliest gardens in the Valley are behind hedges and fences, while others are there for passersby to admire. In this series, Lifestyles gets a peek at these hidden treasures and talks to the gardeners behind the trowels. Editorâ&#x20AC;&#x2122;s note: Secret Gardens will be dormant for the winter. Look for our next SG in the March issue of Lifestyles. 38 Walla Walla Lifestyles

Everyone is drawn towards the large tree sinking into the bank.

Your Home is Your Canvas.

Karlene Ponti  is the special publications writer for the Walla Walla Union-Bulletin. If you have a suggestion for a secret garden, please e-mail her at

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“In the front of the house, it’s in town; in the back, it’s in the woods,” says Robin Ermacoff. The two-story home curves around the garden, making a courtyard with a European flavor. The deck overlooks a length of the south fork of Stone Creek flowing through the wooded area. Past the freestanding garden door there is a tree gradually settling into the creek bank. The horizontal tree makes a great place to sit and read or just sit and think. “We used to have a dog that would climb up, sit there and look so proud,” Robin says. The sinking tree is a focal point of the west end of the garden. It makes great climbing for young kids, Robin says. In this place, the effect of the changing light throughout the day is magical. From morning sun and shade to the diffuse light in the evening, the plants rest beside the creek encouraging those walking the path or looking down from the deck to pause and breathe in the life all around them.

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Garden Plants & Herbs Decorative Plants Fruit Trees Shade Trees Citrus Trees Bedding Plants Roses Shrubs Topsoil Garden Art & Pottery Decorative Rock & Bark

“We’re Growing to Make You Happy”

Open 9am-6pm 7 Days a Week • Highway 11 & Ferndale Road Milton-Freewater


94688 sl

The garden door sits halfway between the house and the tree.


Walla Walla Lifestyles 39

photo by tonya cooley

Where in Walla Walla?

Last month Clue: Home of “The Stompers,” this school was built in 1898. It was remodeled in the last decade, and it is the oldest continuously operating school of its kind in Washington.

Answer: Sharpstein Elementary School. The photo was taken from the roof of the YMCA.

Congratulations to last month’s WINNERS! Christina Shields Jed Muse Sandy Suckow Linda Luisi Sharon Schmatt

Clue Built in 1917, this building played host to cinephiles and organ music fans. The façade has been described as “Disney Tudor Chalet.”

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

40 Walla Walla Lifestyles

Brian Wilson Walt End Melanie Plantoric Peter Erb Art Shinbo

The difference is...


-our agents-


e do more

than help people buy and sell real estate. We provide full-service, highly professional expertise to help people realize their dreams of homeownership. That is the opening line of our mission statement - and we live by this creed each and every day. Each member of the Windermere/Walla Walla team is inspired by your hopes and dreams, and driven by a passion for finding you the perfect home.

By having a diverse group of agents, young and seasoned, energetic and experienced, we are prepared, educated, and excited to help you develop a real estate investment plan - for life! The best way to experience the friendliness, commitment and professionalism of any member of the Windermere/ Walla Walla family is to meet or talk to us personally.

come see what a difference our agents can make to you!

(509) 525-2151

w w w. W i n d e r m e r e Wa l l a Wa l l a . c o m 2 0 2 S o u t h F i r s t A v e n u e â&#x20AC;˘ Wa l l a Wa l l a , WA 9 9 3 6 2

Walla Walla Lifestyles 41

Suggestions on how to have a happy home. Take time to smell the roses.  Have a cat nap on a Sunday afternoon.  Don’t be afraid to say “I’m sorry.” Eat dinner together.  Wave at children on the school bus.  Leave everything a little better than you found it.  Leave the toilet seat down. Keep good company.  Keep your promises. Be kinder than necessary.  Plant a tree.  Do nice things for people who will never find out.  Put your hand prints in fresh cement. Don’t rain on other people’s parades.  Watch a sunset on the porch. Take care of your reputation. It’s your most valuable asset.  Clean out your closet and give to charity. Count your blessings.  Whistle. Sing in the shower.  Take a bubble bath.  Be there when people need you.  Listen to your children. Wear outrageous underwear under formal business attire.  Be a good loser.  Be a good winner.  Be romantic.  Live so that when your children think of fairness, caring and integrity... they think of you.  Enjoy real maple syrup.  Never refuse homemade brownies. Never give anyone fruitcake. Don’t nag.  Never gossip. Laugh out loud. Be forgiving of yourself and others.  Paint a room your favorite color, even if it’s wild. Never give up on anyone. Miracles happen every day.  Say thank you a lot. Say please a lot. Take your dog to obedience school. You’ll both learn something.  Slow dance in the kitchen. Call your mother.  Do more than is expected. Be someone’s hero.  Have a barbecue. Invite the neighbors.  Support your community. Adopt a pet from the shelter  Support your schools. Begin “YOUR” Happy Home. Call Cheryl Husted (509) 540-9283 or email

FIRST REALTORS® Special thanks to JCPenney for permission to adapt Peggy Foley’s original concept. Phrases reproduced from “Life’s Little Instruction Book” by H. Jackson Brown, Jr., published by Rutledge Hill Press, Nashville, TN 95610

42 Walla Walla Lifestyles


83825 CL Michael Marcol /

that’s why.

Inn at

Blackberry Creek

Inn at Blackbery

92457 SL

local award-winning journalism • 24/7 • local video Why community events • arts & entertainment local businesses • sports • breaking news local jobs • homes • local people • classifieds award-winning journalism • 24/7 • local video community events • arts & entertainment local businesses • sports • breaking news local jobsarts • homes local people • classifieds & •entertainment


Got kids?

Family Forum has you covered. Walla Walla Family Forum has local information to help you raise happy and healthy children in the Valley. To get the magazine mailed to you free of charge, e-mail your name, address and phone number to mikecibart@

Walla Walla... a place to taste... a place to stay 516 South Division Street (509) 876-2113

94342 109-B East Main Street (509) 876-4300

Walla Walla Lifestyles 43

can’t-miss events

october 2010

A group of girls travels through the corn maze in this 2005 photo.

Oct. 1

Join the First Friday ArtWALK, a self-guided tour of local galleries. Go for a walk and visit with the artists 5-8 p.m. Details: First Free Friday: free admission every first Friday at Tamástslikt Cultural Institute, Pendleton. Details: 541-9669748. The Blue Mountain Artists Guild in Dayton sets up a new exhibit of work at the Dayton Public Library. Details: 509-382-1964.

44 Walla WallaWalla WallaLifestyles Lifestyles

Oct. 1-2

Oct. 1-3

Oct. 1-30

Every weekend, there’s music at the Backstage Bistro. Details: 509-5260690.

Oct. 1-11

Oct. 1-31

Sapolil Cellars hosts live music every weekend. 15 E. Main St. Details: 509-520-5258.

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

Walla Walla Drag Strip hosts more exciting races. Oct. 2, Season Championship; Oct. 3, King of the Track. Details: 509-200-6287 or visit Stylish hats from the 1890s-1960s on display. The exhibit, “Chapeaux,” continues at the Kirkman House Museum. Details: 509529-4373.

“For September Second,” an art exhibit by Michelle Forsyth. Open by appointment, 117 Main St. Waitsburg. Details: 509-876-1264 or Willow of Walla Walla hosts the exhibit “mixing media: 7 by 13.” Details: 509-876-2247 and willow-wallawalla. com.

The exhibit “Tall in the Saddle: 100 Years of the Pendleton Roundup” continues at Tamástslikt Cultural Institute, Pendleton. Details: 541-9669748. Fort Walla Walla Museum hosts an exhibit of heritage quilts: “Practical Beauty: A Century of Quilts.” Details: 509525-7703. Venture into the Corn Maze and find your way. Thursday-Sunday, 853 Five Mile Road. Details: 509-525-4798.

Oct. 1-3, 8-9

“Sherlock Holmes: The Final Adventure” 8 p.m. at Little Theatre of Walla Walla. Details: 509-5293683.

Oct. 2

Historic Dayton shines with a tour of some of its historic buildings. Dayton. Details: 800882-6299. Walla Walla University presents an organ recital by Kraig Scott, 6 p.m., Walla Walla University Church, College Place. Details: 509-527-2656.

Oct. 2-3

Celebrate an old-world tradition at the annual Walla Walla Sausage Fest at DeSales Catholic School. Details: 509525-3030. Each weekend through Oct. 30, visit the Walla Walla Farmers Market for free concerts and fresh local produce 9 a.m.-1 p.m. at Crawford Park. Details: 509-5203647.

Oct. 3

The Walla Walla Valley Kitchen Tour shows off some of the area’s most beautiful kitchens. The self-guided tour showcases kitchens in older and newer homes 11:30 a.m.-1:30 p.m. Advance tickets available at Bright’s Candies, Earthlight Books, By Arrangement, Romanza, Book & Game and Real Deals. Pick up your ticket booklets and maps at Someone’s In The Kitchen, 132 W. Rose St. A $10 box lunch can be pre-ordered from SITK by Sept. 30 — call 509540-6388 to reserve. Details: 509-529-2504.

Every Sunday through Oct. 31 at 2 p.m, Living History Interpreters portray a variety of characters from Walla Walla’s past at Fort Walla Walla Museum. Details: 509525-7703.

Oct. 8-Dec. 31

Oct. 6

Crush Party and BBQ, 3-6:30 p.m., Details: 509-956-9743.

Wine tasting, the first Wednesday of each month at Plateau Restaurant at Wildhorse Resort & Casino, Pendleton. Details: 800-6549453. Music 7-9 p.m. every Wednesday at Walla Walla Wine Works. Details: 509-522-1261. Open-Mic “Monkey Jam,” Wednesdays, at the Red Monkey Lounge. Details: 509522-3865.

Oct. 7

Taste wine on Thursdays at 3:30-6:30 p.m. at Walla Walla’s Harvest Foods, 905 S. Second Ave. Details: 509-5257900. Open-Mic, Thursdays, at Walla Walla Village Winery. Details: 509525-9463.

Oct. 8

Every second Friday, check out the acoustic jam session 7 p.m. at Skye Book & Brew, 148 E. Main St., Dayton. Details: 509-382-4677.

Oct. 8-10

Antiques are on display at the 2010 Fall Antiques Show & Sale, in the Historic Pavilion at the Walla Walla County Fairgrounds. Details: 509-585-2301.

The Dayton Historic Depot hosts the “Columbia County Art Show.” The exhibit features the work of many area artists. Details: 509-382-2026.

OCT. 9

Oct. 9-10

The Italian Heritage Days Festa, sponsored by the Italian Heritage Association, includes historic exhibits, music, costumes, food, contests and grape stomp. Walla Walla County Fairgrounds. Details: 509-529-9418.

Oct. 15-Nov. 17

“ReMapping: The Expanding Landscape of Ceramics,” curated by Joseph Page at Whitman College's Sheehan Gallery. Opening reception Oct. 15. Details: 509-527-5249.

Oct. 15

Whitman College Department of Music presents the Fall Composers Concert at 7:30 p.m. The evening features new works by current Whitman composition students at Chism Recital Hall, Whitman College. Details: 509-527-5232.

Oct. 16

Entwine is a fundraiser for the arts. Sample offerings from local wineries and take part in an auction at 5:30 p.m. at Marcus Whitman Hotel. Details: 509-527-4275.

Oct. 21-24

“The Government Inspector” entertains at Harper Joy Theatre, Whitman College. Details: 509-527-5180.

Oct. 22

Whitman College Music Department presents the Sampler Concert, 7 p.m., Cordiner Hall. Details: 509-527-5232.

Oct. 22-24

Walla Walla University Family Weekend. Students’ families and friends are invited to campus. Details: 509527-2656.

Oct. 23

The Fall Furr Ball, annual fundraiser for the Blue Mountain Humane Society. This fundraiser includes dinner, a live and silent auction, and dancing, 6 p.m., social hour, Walla Walla County Fairgrounds, Historic Pavilion. Details: 509-529-5188.

Oct. 29

Little costumed trick-ortreaters visit merchants during the Downtown Walla Walla Trick or Treat 3-5 p.m. in downtown Walla Walla. Details: 509-529-8755.

Oct. 30

Whispered Memories Psychic Tea 10 a.m.noon, 1-3 p.m. at Kirkman House Museum. Details: 509-529-4373.

Oct. 31

Show off your costume at the YMCA Spooktacular 5:30-7 p.m. Plenty of games and treats. Details: 509-525-8863. A special Halloween family event 1-4 p.m. at Kirkman House Museum. Details: 509-5294373.

Annual “Women of Distinction” award banquet sponsored by Soroptimist of the Walla Walla Valley, 6:30 p.m., Marcus Whitman Hotel & Conference Center. Details: 509-301-0767.

Oct. 26

The Walla Walla Symphony presents “The Sounds of Rejoicing” 7:30 p.m. at Cordiner Hall, Whitman College. The evening includes “A Cup of Rejoicing” by William Berry and Schumann’s “Cello Concerto in A Minor.” Details: 509-529-8020.

Walla Walla Lifestyles 45

1215 W. Poplar St. (509) 526-4300

4. Bunchgrass Winery 151 Bunchgrass Lane Walla Walla, WA 99362 (509) 540-8963

5. Canoe Ridge Vineyard 1102 W. Cherry St. (509) 527-0885

6. Castillo de Feliciana 85728 Telephone Pole Road Milton-Freewater, OR (541) 558-3656

46 Walla Walla Lifestyles

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2901 Old Milton Hwy. (509) 522-0200

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20 27


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3796 Peppers Bridge Road (509) 525-3541



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7. Dunham Cellars 150 E. Boeing Ave. (509) 529-4685

8. Five Star Cellars 840 C St. (509) 527-8400

9. Forgeron Cellars 33 W. Birch St. (509) 522-9463

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

11. Fort Walla Walla Cellars 127 E. Main St. (509) 520-1095

12. Grantwood Winery 2428 W. Highway 12 (509) 301-0719 (509) 301-9546

13. Lâ&#x20AC;&#x2122;Ecole No 41 Winery 41 Lowden School Road and U.S. Hwy. 12 (509) 525-0940

14. Lowden Hills Winery 1401 W. Pine St. (509) 527-1040

15. Northstar Winery 1736 J.B. George Road (509) 524-4883

16. Pepper Bridge Winery 1704 J.B. George Road (509) 526-6502

17. Robison Ranch Cellars 2839 Robison Ranch Road (509) 301-3480

18. Sapolil Cellars 15 E. Main St. (509) 520-5258

19. Seven Hills Winery 212 N. Third Ave. (509) 529-7198 W


20. Sinclair Estate Vineyards


t. m


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To Walla Walla City Center

1050 Merlot Drive (509) 529-4511

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24. Trust Cellars




23. Tertulia Cellars 1564 Whiteley Road (509) 525-5700

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



18 N. Second Ave. (509) 525-1506



21. Spring Valley Vineyard


109 E. Main., Ste 100 (509) 876-4300

ac s


y 12 hwa Mill Creek Rd.



25. Va Piano Vineyards

y 12

Whitman Mission National Historic Site

Last Chance Rd.

Short Rd.

To Walla Walla

Sweagle Rd.

Detour Rd.

Detour Rd.

Frog Hollow

28. Whitman Cellars




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Hoon Rd.

31 E. Main St. (509) 522-1261

Highwa McDonald

27. Walla Walla Wineworks

LOWDEN 29 13 Lowden - Gardena Rd.

Vineyard Lane off Mill Creek Road (509) 525-4724

To Touchet

S. Gose St. College Ave.

26. Walla Walla Vintners

12 Frenchtown Rd

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

To Milton-Freewater

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

29. Woodward Canyon Winery 11920 W. Hwy. 12, Lowden (509) 525-4129

To Walla Walla

30. Long Shadows

Old Milton Hwy.

23 Whiteley Rd.

31. SuLei Cellars


355 S. Second Ave. (503) 529-0840 www.

25 15 16

To Milton-Freewater

Stateline Rd.


J.B. George Rd.

32. Don Carlo Vineyard By Appointment Only (509) 540-5784

Braden Rd.


Pranger Rd.


Peppers Bridge Rd.

By invitation only. Requests accepted on a limited basis. Please call to inquire.


Old Milton Hwy.

1604 Frenchtown Road (Formerly Ireland Road) (509) 526-0905



Walla Walla Lifestyles 47




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Lifestyles - Oct. 2010  

The Valey's people, wine & food.

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