Wine & Dine

With the advent of spring, there comes to our valley the arrival of houseguests. Most are as welcome as daffodils, a few as welcome as dandelions. What divides the daffodils from the dandelions? What makes the hosting or guesting experience a happy one for all involved?

One of my go-to caterers for events in Walla Walla is a team of chefs and students from the Wine Country Culinary Institute at Walla Walla Community College. Led by chefs Dan Thiessen and Robin Leventhal, the program has grown by leaps and bounds over the past two years. 

“When will the asparagus be ready?” This is a question Sharon Schmatt, owner of Ol’ Timers Asparagus hears a lot this time of year. And the answer is, she doesn’t know. It all depends on when the temperature rises enough for the ground to warm. It could be warm enough for them to begin harve…

Tucked away in College Place is a bakery catering to gluten-free and vegan customers — but Fine-ly Made Baked Goods will appeal to anyone who likes a scrumptious cookie, muffin or bread.

Bienvenue à France in Walla Walla. As you step through the front door, the sweet aromas of chocolate and coffee welcome you. Your taste buds begin to awaken from a pastry-less sleep. Your eyes then spot the 5-foot glass-encased display of fancy confections, and you know you’ve arrived.

It seems as though everyone and their dog is making a rosé these days. Don’t get me wrong, I’m not complaining. On the contrary, bring on the pink drink! But the increased popularity of rosés, commonly known as the “rosé revival,” is hard to ignore. Why now? Why rosé? Regardless, the rosés o…